name,cuisine,course,diet,ingredients_name,ingredients_quantity,prep_time (in mins),cook_time (in mins),instructions
Potato And Peas Curry Recipe In Coconut Milk Gravy,Indian,Main Course,Vegetarian,"fresh coconut, lukewarm water, potatoes (aloo), green peas (matar), onion, tomato, ginger, garlic, cloves (laung), cumin powder (jeera), coriander powder (dhania), whole black peppercorns, turmeric powder (haldi), garam masala powder, coconut milk, salt","To Make Coconut Milk 2 cups Fresh coconut , chopped or grated  1 cup Lukewarm Water For The Curry 3 Potatoes (Aloo) , peeled and diced  1 cup Green peas (Matar) , steamed  1 Onion , finely chopped  1 Tomato , finely chopped  1 inch Ginger , finely chopped  4 cloves Garlic , finely chopped  2 Cloves (Laung)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Whole Black Peppercorns , coarsely pounded  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  1-1/2 cups Coconut milk Salt , to taste",5,20,"To begin making the Potato And Peas In Coconut Milk Curry Recipe, peel, wash and cut the potatoes into cubes and keep it immersed in water to avoid discolouration.Into the zodiac mixer grinder with the super extraction blade, add the coconut and the warm water and extract the coconut milk. Keep the coconut milk aside.Heat oil in a pressure cooker; add the onions, ginger, garlic and saute until the onions are softened.Add the cloves, cumin powder, black peppercorns, turmeric powder and garam masala powder. Saute for a few seconds.Add the potato and 1/4 cup of water, salt and pressure cook the potatoes for 3 whistles. Once the potatoes are cooked turn off the heat and allow the pressure to release naturally. Once the pressure has released, open the cooker, stir in the coconut milk and steamed green peas. Give the potato and peas curry in coconut milk a brisk boil. Check the salt to taste and adjust accordingly.Serve the Potato And Peas Curry Recipe In Coconut Milk Gravy along with Phulkas for a weeknight dinner along with Carrot Cucumber Tomato Salad."
Fenugreek Spiced Sardine Fish Curry Recipe,Indian,Side Dish,High Protein Non Vegetarian,"sardine fish, gingelly oil, methi seeds (fenugreek seeds), onion, onion, tomatoes, garlic, curry leaves, whole black peppercorns, dry red chillies, red chilli powder, coriander (dhania) seeds, turmeric powder (haldi), tamarind paste, cumin seeds (jeera), fresh coconut, salt","500 grams Sardine fish , cleaned and chopped Gingelly oil , or sunflower oil to cook  1/4 teaspoon Methi Seeds (Fenugreek Seeds)  1-1/2 Onion , finely chopped  1-1/2 Onion , coarsely chopped  2 Tomatoes , finely chopped  10 cloves Garlic , minced Curry leaves , a few sprigs  1/2 teaspoon Whole Black Peppercorns  6 Dry Red Chillies  1/2 tablespoon Red Chilli powder , (adjust to taste)  4 tablespoons Coriander (Dhania) Seeds  1/4 teaspoon Turmeric powder (Haldi)  1 tablespoons Tamarind Paste  1/2 teaspoon Cumin seeds (Jeera)  3/4 cup Fresh coconut , grated Salt , to taste",10,25,"To begin making Fenugreek Spiced Sardine Fish Curry Recipe, prepare all the ingredients first, clean the fish and chop it to desired size.Now heat a tawa with some gingelly oil. Once it is heated, add the jeera, whole black peppercorns, dry red chillies, coriander seeds on medium heat and roast them till a nice aroma emerges.Add the coarsely chopped onions, and garlic and saute a bit till the onions are translucent. Once done, add the fresh grated coconut and stir for a minute or so, till toasted. Switch off heat once done, and allow to cool on a plate, pot which we will need this to grind.Meanwhile in the same kadai/pot, heat a bit of gingelly oil, add cumin seeds and allow to sizzle. After a few seconds of adding cumin seeds, add the curry leaves, stir a bit so that the curry leaves splutter.Immediately add the finely chopped onions and fenugreek seeds, saute and cook till the onions are translucent.To the kadai, add chopped tomatoes, and continue cooking on medium heat till the tomatoes turn mushy. Turn off till the ground paste is ready.By this time, the oil roasted ingredients would be cooled. Take those in a mixer grinder and grind them into a smooth paste by adding enough water.Add this paste to the mushy tomatoes in the kadai on medium heat and cook further for about 5 minutes or the gravy kind of comes together from sides.Add the tamarind paste and required water for the gravy.After a minutes, add in the sardine fish pieces, required salt and cook covered for about 8-10 minutes on medium heat or till the fish is cooked well.Serve Fenugreek Spiced Sardine Fish Curry Recipe with Chicken Cutlet Recipe and Steamed Rice Recipe  or Ghee Rice Recipe | Neychoru for a complete meal."
Coriander Tamarind Millet Rice Recipe,Indian,Lunch,Vegetarian,"foxtail millet, green chillies, dry red chilli, curry leaves, garlic, coriander (dhania) leaves, cumin powder (jeera), mustard seeds (rai/ kadugu), white urad dal (split), chana dal (bengal gram dal), raw peanuts (moongphali), asafoetida (hing), turmeric powder (haldi), tamarind, oil, salt","1/2 cup Foxtail Millet , little  2 Green Chillies , adjustable  1 Dry Red Chilli  8 Curry leaves  3 cloves Garlic  6 sprig Coriander (Dhania) Leaves , chopped (leave bit for garnishing)  1/4 teaspoon Cumin powder (Jeera)  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon White Urad Dal (Split)  1/2 teaspoon Chana dal (Bengal Gram Dal)  2 tablespoons Raw Peanuts (Moongphali) Asafoetida (hing) , a pinch   1/4 teaspoon Turmeric powder (Haldi) Tamarind , extracted (1/2 a lemon size) Oil , as needed Salt , to taste",10,20,"In a vessel add 1/2 cup millets with one cup of water and bring this to a boil, turn the heat to simmer and cook the millets covered with a steam vent cracked open for 8-10 minutes or until the water evaporates. let it sit for 2 minutes and tranfer this to another bowl and let it cool completely.In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste. Set aside.In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden .Now add the asafoetida, turmeric, red chilli and curry leaves.Add the ground paste and saute until the raw smell disappears approximately 4 minutes. Add a tiny splash of water if the mixture becomes very dry.Finally add the cooked millets and gently mix so that the mixture is uniformly applied. Adjust the salt if required.Top with chopped coriander and serve.Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice."
Chicken Masala Fry Recipe,Indian,Appetizer,Non Vegeterian,"boneless chicken, salt, red chilli powder, garlic, curd (dahi / yogurt), coriander (dhania) leaves, oil","500 grams Boneless chicken , chopped to chunks  1/2 tablespoon Salt  2 tablespoon Red Chilli powder  3 tablespoon Garlic , ground to paste  2 tablespoon Curd (Dahi / Yogurt)  1/2 cup Coriander (Dhania) Leaves  1/2 cup Oil",5,20,"To begin making Chicken Masala Fry Recipe, in a pressure cooker, add the boneless chicken pieces along with salt, red chilli powder, curd and garlic paste.  Add 1 to 2 cups water, mix well and pressure cook till tender, for 10 minutes or 2 whistles.Switch off the heat, allow the steam to release naturally and once the steam is released, take out the chicken and keep aside.Heat about half a cup of oil in a deep frying pan, and add the cooked chicken mixture to this, once the oil is hot.Keep stirring for about 5 to 10 minutes till all the water has evaporated and the chicken has absorbed the flavour of masalas added. Take them out, garnish with coriander leaves and serve hot.Serve Chicken Masala Fry Recipe along with Steamed Rice and Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic) for a weekday lunch."
Delicious Aloo Poha Recipe (Batata Poha): A Quick and Easy Breakfast Delight,Indian,Indian Breakfast,Vegetarian,"poha (flattened rice), potatoes (aloo), green peas (matar), mustard seeds (rai/ kadugu), cumin seeds (jeera), curry leaves, onions, green chillies, ginger, turmeric powder (haldi), asafoetida (hing), sugar, lemons, raw peanuts (moongphali), oil, coriander (dhania) leaves, fresh pomegranate fruit kernels, salt","2 cups Poha (Flattened rice)  2 Potatoes (Aloo) , peeled and diced small  1/4 cup Green peas (Matar)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves , finely chopped  2 Onions , finely chopped  4 Green Chillies , finely chopped  2 inch Ginger , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Asafoetida (hing)  2 teaspoons Sugar  2 Lemons , juice extracted  2 tablespoon Raw Peanuts (Moongphali)  2 tablespoons Oil Coriander (Dhania) Leaves , small bunch, finely chopped  3/4 cup Fresh Pomegranate Fruit Kernels , to serve Salt , to taste",20,30,"To begin making the Aloo Poha Recipe-Batata Poha Recipe, we will first rinse the poha or flattened rice under cold water and drain any excess water. Using a large strainer for washing helps ease the rinsing process.Transfer the rinsed poha to a large bowl; stir in the turmeric, salt, sugar, lemon, asafoetida and keep aside. I usually use frozen peas, because it comes in handy all through the year. Simply transfer the frozen peas to a bowl, add 1/2 cup of water, a pinch of salt, cover the bowl and place in microwave for 3 to 4 minutes on high heat. The peas will get cooked. You can also cook the peas in the pressure cooker for 2 whistles and release the pressure immediately. Once cooked, drain the water and keep the peas aside. In a small pan; heat oil over medium heat. Add the raw peanuts and roast the peanuts on low-medium heat until it is well roasted. This process takes a good 5 minutes. ensure you roast on low to medium heat so the peanuts get roasted from inside out. If you roast on high heat then they will get dark faster from the outside and inside will remain raw.Tip: if you have roasted peanuts already, you can use it. However, toss it slightly in oil to give the added flavour during the crackling of mustard stage.Heat oil in a Kadai or Stir fry pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Once the seeds have crackled, stir in the onions, curry leaves, ginger, green chillies and sauté until the onions are tender and become translucent. Now stir in the potatoes, add 1/4 cup of water, sprinkle a little salt and cover the pan. Turn the heat to medium and cook the potatoes until done. This will take 4 to 5 minutes.Once done gradually stir in the poha mixture into the onion and potato mixture. Sprinkle about 3 tablespoons of water and gently stir to combine all the ingredients. Turn the heat to low, cover the pan with a lid and let the poha simmer for 4-5 minutes. You will notice the poha has fluffed up a little and has a little airiness. Once the poha is done turn off heat and stir in the freshly squeezed lemon juice, steamed peas, roasted peanuts and chopped coriander leaves. Let the aloo poha rest covered for another minute. Check the salt and sugar and taste. The poha should taste sweet, tangy and spicy. If not, add more salt, sugar, lemon juice and sprinkle little water and steam on medium heat for another 3 to 4 minutes. Serve the Aloo Poha along Adrak Chai and a bowl of fruits. Add some protein to your breakfast by adding sprouts, nuts, seeds or even a boiled egg or scrambled egg making the breakfast wholesome and complete."
Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds,Indian,Side Dish,Vegetarian,"kabuli chana (white chickpeas), brinjal (baingan / eggplant), coconut milk, tomatoes, onion, dry red chillies, curry leaves, turmeric powder (haldi), garam masala powder, coriander powder (dhania), red chilli powder, oil, salt","1 cup Kabuli Chana (White Chickpeas) , soaked overnight and cooked  1 Brinjal (Baingan / Eggplant) , cut into wedges  100 ml Coconut milk  2 Tomatoes , quartered  1 Onion , finely chopped  2 Dry Red Chillies  5 Curry leaves , roughly torn  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/2 Red Chilli powder  3 teaspoons Oil Salt , to taste",400,40,"To prepare Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds, heat a tablespoon of oil in a heavy bottomed pan; add in cut eggplant wedges, with a little salt and roast on medium heat until the eggplant is tender. Transfer the roasted eggplant from the pan to a bowl.In the same pan add in a teaspoon of oil. Once the oil is heated up; add in the mustard seeds and curry leaves. Allow it to crackle. Next stir in the chopped onions, dry red chillies and sauté until the onions are soft and tender.Add in the turmeric powder, salt, coriander powder, garam masala powder and very little of the coconut milk and sauté until all the ingredients are come together.At this stage add in the cooked chickpeas and tomatoes and simmer for about 10 minutes. Finally stir in the coconut milk and the roasted eggplant and simmer for another 5 minutes until you see a rich color come through the chickpeas.Turn off the heat and serve Roasted Eggplant And Chickpea Curry Flavored With Curry Leaves And Mustard Seeds with hot steamed rice or Indian Breads."
Authentic Adrak Chai Recipe - Learn How to Make Indian Style Ginger Tea at Home,Indian,Snack,Vegetarian,"water, milk, loose leaf tea, ginger, sugar","1-1/2 cups Water  1/4 cup Milk , low fat  2-1/2 teaspoons Loose leaf tea , Red Label or Lipton or Assam teas  1 inch Ginger , pounded Sugar , to taste",0,10,"To begin making the Adrak Chai Recipe - Indian Style Ginger Tea, prep all the ingredients.Pound the ginger using a pestle and mortar. This is my favourite brand of the the pestle and mortar and has a perfect stone and weight to pound and crush masala.In a saucepan add 1-1/2 cups of water and the pounded ginger and bring the water to a brisk boil.Allow it to boil for a few minutes so the water gets flavoured with flavours of ginger.Add in the tea leaves and allow the tea mixture to come to a brisk boil. Add the milk at this first stage of boiling and continue till you notice the colour the Adrak Chai is turning a beautiful golden brown. This will take less than a minute. Do not over boil, as the chai will become strong and kadak. In less than minute. Turn off the heat. Allow the Adrak Chai to rest and brew for about a minute.Once done, using a small strainer filter the adrak chai into individual cups or a teapot. Stir in the sugar to taste and serve along with your favorite snack.Serve the Adrak Chai along with a your favorite tea time snack from Tikki, Samosa, Pakoras and more. Here is a collection of 70 Irresistible Vegetarian Tikki, Kebab, Cutlet & Patty Recipes for Evening Snack And Parties"
Amtekai Gojju Recipe - Indian Hog Plum Curry,Indian,Lunch,Vegetarian,"hog plum (amtekai), jaggery, turmeric powder (haldi), salt, fresh coconut, white urad dal (split), chana dal (bengal gram dal), methi seeds (fenugreek seeds), cumin seeds (jeera), sesame seeds (til seeds), dry red chillies, asafoetida (hing), curry leaves, coconut oil, mustard seeds (rai/ kadugu), asafoetida (hing), curry leaves","4 to 5 Hog Plum (Amtekai)  1/4 cup Jaggery  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste For Gojju Masala 1 cup Fresh coconut , grated  2 teaspoons White Urad Dal (Split)  1 teaspoon Chana dal (Bengal Gram Dal)  1/4 teaspoon Methi Seeds (Fenugreek Seeds)  1/2 teaspoon Cumin seeds (Jeera)  2 teaspoons Sesame seeds (Til seeds)  4 to 5 Dry Red Chillies  1/4 teaspoon Asafoetida (hing)  1 sprig Curry leaves For Seasoning 3 tablespoons Coconut Oil  1 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Asafoetida (hing)  1 sprig Curry leaves",20,30,"To begin making the Amtekai Gojju Recipe (Indian Hog Plum Curry), first get all the ingredients prepped and ready.Wash and lightly scrape the skin of the amtekai. Cut amtekai to pieces and don't discard the seed.Place amtekai (hog plum) along with seed in a saucepan with a cup of water and jaggery and bring it to a brisk boil. Once it comes to a boil, turn the heat to low and simmer until the amtekai (hog plum) is soft. The pit (Seed) will be hard & is not edible but after cooking, it absorbs in all the flavors and spices. It 's a wonderful treat to suck its juice. Meanwhile in a small pan add few drops of oil. Add all the ingredients mentioned under masala except coconut and sesame. Roast them in medium low flame till red chillies becomes crisp and dal turns golden color. Add coconut to that and just saute for about minute. Once done, transfer all the ingredients to a mixer jar.Next,dry roast sesame seeds in the same pan till it turns golden. Add the sesame seeds to the mixer jar containing other roasted masala ingredients. Once it's little cooled, add little water and make a very smooth paste.Add gojju masala ground paste & salt to cooked amtekai (hog plum) and mix well. Cook this in a medium flame till the amtekai gojju starts boiling.Turn the heat to low and add a tablespoon of raw coconut oil and allow it to boil for another 8-10 mins. Stir in between and allow the amtekai gojju to thicken. Check the salt and spices and adjust to suit your taste and turn off the heat.Transfer the gojju to a serving bowl.The final step is to make the seasoning. Heat oil in a small pan over medium heat; add the mustard and allow it to crackle. Add the curry leaves and asafoetida and stir for a few seconds and add this seasoning to the Amtekai Gojju.Serve the Amtekai Gojju along with steamed rice topped with ghee for a delicious lunch or a weeknight dinner or even for breakfast along with idlis or dosas."
Mushroom Baby Corn Kaalimirri Recipe - Pepper Cashew Gravy,Indian,Main Course,Vegetarian,"cloves (laung), cinnamon stick (dalchini), cumin seeds (jeera), cardamom (elaichi) pods/seeds, whole black peppercorns, cashew nuts, poppy seeds, oil, button mushrooms, baby corn, salt, ghee, onions, ginger, garlic, fresh cream, milk, salt, whole black pepper corns, whole black pepper corns","For the spices 2 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  1/2 teaspoon Cumin seeds (Jeera)  1 Cardamom (Elaichi) Pods/Seeds  1/2 teaspoon Whole Black Peppercorns  1/4 cup Cashew nuts  2 teaspoons Poppy seeds For the Mushrooms & Babycorn 1 teaspoon Oil  200 grams Button mushrooms , halved  150 grams Baby corn , cut into wedges Salt , to taste For the Kaalimirri Gravy 1 tablespoon Ghee  2 Onions , cut into quarters  1 inch Ginger  4 cloves Garlic  1/4 cup Fresh cream  3/4 cup Milk Salt , to taste Whole Black Pepper Corns , crushed for garnish Whole Black Pepper Corns , crushed forr garnish",20,40,"To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala."
Cauliflower Curry With Bell Peppers And Carrots In Spiced Milk Gravy,Indian,Lunch,Vegetarian,"cauliflower (gobi), carrots (gajjar), green bell pepper (capsicum), onion, homemade tomato puree, cumin seeds (jeera), turmeric powder (haldi), cumin powder (jeera), garam masala powder, red chilli powder, milk, cardamom (elaichi) pods/seeds, salt, oil, coriander (dhania) leaves","2 cups Cauliflower (gobi) , steamed florets  1 cup Carrots (Gajjar) , diced and steamed  1 cup Green Bell Pepper (Capsicum) , diced  1 Onion , cut  1 cup Homemade tomato puree  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Garam masala powder  1/2 teaspoon Red Chilli powder  1 cup Milk , mixed with 1 teaspoon corn flour  4 Cardamom (Elaichi) Pods/Seeds , whole Salt , to taste  1 teaspoon Oil Coriander (Dhania) Leaves , small bunch, chopped",30,40,"To prepare Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy, heat oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Once it does, add in the bell peppers and onions, saute until tender.Once tender, stir in the cardamom pods, tomato puree, turmeric powder, cumin powder, garam masala powder, red chilli powder. Saute until the tomatoes starts to bubble. Stir in the milk mixture and the steamed vegetables. Turn the heat to low, cover the pan and simmer for a about 5 minutes.Turn off the heat, stir in the chopped coriander leaves and serve Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy hot with phulkas."
Baked Sweet Potato Boats Recipe,Indian,Side Dish,Vegetarian,"black beans, onion, tomato, green bell pepper (capsicum), red bell pepper (capsicum), coriander (dhania) leaves, pickled jalapenos, sweet corn, sweet potatoes, extra virgin olive oil, red chilli sauce, red chilli powder, cumin seeds (jeera), dried oregano, sugar, black pepper powder, garlic, apple cider vinegar, red wine, extra virgin olive oil, salt, cashew nuts, apple cider vinegar, lemon juice, lemon zest, water, salt","1 cup Black beans , cooked, rinsed and drained if canned  1/2 Onion , finely diced  1 Tomato , seeded and finely diced  1/4 cup Green Bell Pepper (Capsicum) , finely diced  1/4 cup Red Bell pepper (Capsicum) , finely diced  1/4 cup Coriander (Dhania) Leaves , chopped  5 Pickled Jalapenos , picked, chopped  1/2 cup Sweet corn , steamed and cooled  4 Sweet Potatoes Extra Virgin Olive Oil , as needed Red Chilli sauce , as required For the dressing: 1 teaspoon Red Chilli powder  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Dried oregano  1 teaspoon Sugar Black pepper powder , a pinch  1 clove Garlic , finely minced  1 tablespoon Apple cider vinegar , or white vinegar  1-2 teaspoons Red wine  1 tablespoon Extra Virgin Olive Oil Salt , to taste For Sour Cream 1/4 cup Cashew nuts , soaked for an hour  1 teaspoon Apple cider vinegar , or white vinegar  1 teaspoon Lemon juice  1 teaspoon Lemon zest , optional but preferred  1 tablespoon Water Salt , to taste",10,60,"To begin with Baked Sweet Potato Boat's Recipe, first in a baking tray grease the sweet potatoes with olive oil and bake in a 200 degree preheated oven for 45-60 mins.In a small jar add cashews, apple cider or white vinegar, lemon juice,lemon zest, water and salt.Now in a small mixing bowl add the apple cider vinegar , red wine and olive oil and whisk continuously until combined.Add red chilli powder, cumin powder, dried oregano, raw sugar, pepper, clove to the viniger and red wine mixture and whisk it thoroughly. In a large Mixing bowl add the beans and the chopped vegetables. Drizzle the dressing and mix it into the salad.Using a fork create a cavity into the cooked sweet potato and fill the salad to the brim and drizzle with sour cream and Hot Sauce.Serve the delicious and healthy Baked Sweet Potato Boast's for lunch or early dinner."
Zucchini Paratha Recipe,Indian,Indian Breakfast,Diabetic Friendly,"green zucchini, ajwain (carom seeds), red chilli powder, amchur (dry mango powder), cumin powder (jeera), turmeric powder (haldi), whole wheat flour, water, ghee, salt","1 cup Green zucchini , grated  1 teaspoon Ajwain (Carom seeds)  2 teaspoons Red Chilli powder  1/4 teaspoon Amchur (Dry Mango Powder)  1/4 teaspoon Cumin powder (Jeera)  1/4 teaspoon Turmeric powder (Haldi)  2-1/2 cups Whole Wheat Flour Water , for kneading Ghee , for roasting Salt , to taste",30,15,"To prepare Zucchini Paratha Recipe, squeeze out the water from grated zucchini and reserve the water to knead the dough later.To wheat flour, add ajwain, turmeric, chilli powder, amchur, jeera powder, and salt. Mix well.Add the grated zucchini.Bring together the dough by kneading with the reserved zucchini water. Add additional water only if required, and make a pliable dough.Let it rest for 20 minutes. Heat a tawa.Pinch out a small ball of the dough. Heat a Flat bottomed pan.Roll the ball of dough into a circular shape and add the rolled paratha with some ghee and cook it on both the sides for about 2 minutes.Serve zucchini paratha with instant red chilli pickle recipe."
Authentic Moong Dal Halwa Recipe: Step-by-Step Guide to Make Delicious Indian Dessert,Indian,Dessert,Vegetarian,"yellow moong dal (split), sugar, ghee, milk, saffron strands",1 cup Yellow Moong Dal (Split)  1 cup Sugar  1 cup Ghee  1 cup Milk  2 pinch Saffron strands,400,90,"To begin making the Moong Dal Halwa Recipe, soak the moong dal in water for at least 3 hours.Once soaked, drain the water completely and grind the moong dal into a coarse mixture using the food processor. You need to ensure that it does not become a paste, but has a coarse texture.Heat ghee in a heavy bottomed pan on medium heat; add the ground moong dal and reduce to the heat to low stirring the mixture continuously, allowing it to turn golden brown from its yellowish texture. The above process of cooking the lentil in low heat is very crucial to a delicious tasting halwa. It takes a good 45 minutes for it to cook in the low heat and get to a beautiful golden brown state. Take care not to turn the heat to high to speed up the process.The low heat cooking helps the moong dal to cook well and turn brown evenly releasing the perfect rustic aroma.Once the moong dal is well cooked and reached a golden brown state; add the sugar, milk, saffron and mix well until combined.Continue to stir on low heat until the mixture thickens releases itself from the sides of the pan; this process would take another 20 to 30 minutes. Turn off the heat and transfer theMoong Dal Halwa to a serving bowl and serve hot along with your mealServe the Moong Dal Halwa as a dessert when you make elaborate lunches for your friends and family or during festive and special occasions or after a one pot meal of One Pot Spicy Vegetable Pulao Recipe with Coconut Milk or One Pot Vangi Bath Recipe."
Beer Batter Prawns Recipe,Indian,Appetizer,Non Vegeterian,"prawns, black pepper powder, red chilli powder, salt, beer, all purpose flour (maida), corn flour, black pepper powder, red chilli powder, pizza seasoning, garlic powder, cooking soda, salt, oil","15 Prawns For marination 2 teaspoon Black pepper powder  1 teaspoon Red Chilli powder , or paprika  1/2 teaspoon Salt For beer batter 3/4 cup Beer , chilled  3/4 cup All Purpose Flour (Maida)  1/4 cup Corn flour  1 teaspoon Black pepper powder  1/2 teaspoon Red Chilli powder  2 teaspoon Pizza seasoning  2 teaspoon Garlic powder  1/4 teaspoon Cooking soda  4 teaspoons Salt  2 cups Oil , for deep frying",30,20,"To begin making the Beer Batter Prawns recipe, first let us clean the prawns. Wash the prawns, discard the heads and devein. Remove the cover by leaving the tip of tails intact. Then make a slit on the back of the prawn till it sits flat. It should look similar to a butterfly.Marinate the prawns by applying black pepper powder, red chilli powder and salt and keep aside for at least 30 minutes.Now let us make the beer batter. Take a mixing bowl and add all purpose flour, cornflour and other powders. Now add beer little at a time and whisk to make thick batter. Add salt to taste and mix well.Now heat a kadai and add oil.Hold the prawn on the tail and dip it in the batter. Drain away the excess batter and gently drop the batter coated prawn in oil. Deep fry in batches till it turns golden brown for about 3-4 minutes by turning on both sides. It is ready to be served.Serve Beer Batter Prawns along with other appetisers like Vegetarain Hariyali Malai Kebab and Crispy Chicken Pakoda for your house parties."
Quinoa and Vegetable Saute Recipe,Indian,Dinner,High Protein Vegetarian,"yield, quinoa, onions, red bell pepper (capsicum), carrots (gajjar), green peas (matar), cumin seeds (jeera), ginger, red chilli powder, coriander powder (dhania), turmeric powder (haldi), lemon juice, extra virgin olive oil, salt","5 cups Yield  2 cups Quinoa  1 cup Onions , chopped  1 cup Red Bell pepper (Capsicum) , chopped  1 cup Carrots (Gajjar) , diced  1 cup Green peas (Matar) , diced  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Ginger , finely grated  1/2 teaspoon Red Chilli powder Coriander Powder (Dhania) , A pinch Turmeric powder (Haldi) , A pinch  1 teaspoon Lemon juice  2 tablespoon Extra Virgin Olive Oil Salt , to taste",10,25,"To begin with Quinoa and Vegetable Saute, cook 2 cups of quinoa with 4 cups water and 1/2 teaspoon salt in a rice cooker or a covered saucepan. Cook until they are cooked completely and the seeds sprout, for about 15 minutes.Fluff it with a fork and set aside.Add a tablespoon of olive oil, add cumin seeds into a pan and cook it on medium flame.Once the cumin crackles, add in the ginger, followed by peas and carrots.Turn the heat and let them cook for a few minutes.After a few minutes add in the chopped onions and pepper and saute them for another few minutes.Add the spice powders and salt, give it a stir, let it sit for a few seconds so that the powders infuse in the oil.Add in the quinoa and toss them all together gently. Add salt according to your taste.Garnish it with fresh herbs of your choice and a teaspoon of olive oil. Toss and serve it hot.Serve it as a side dish during your weeknight dinner. You can also have it as a breakfast dish with some fresh juice or masala chai."
How To Make Ragi Sprouts At Home,Indian,Lunch,Vegetarian,"ragi seeds, water","2 cups Ragi Seeds Water , to soak",10,0,"To make ragi sprouts at home, first soak the ragi seeds in sufficient water for an overnight or 6-8 hours.After soaking time, drain all the ragi seeds and spread them evenly on a wet cloth on a corner of your house that is warm. Remember that the cloth should not be too wet till dripping, nor be too dry. Close in another wet cloth on top of the sprouting ragi and set aside.Do not disturb this set up for at least 4 hours. Remember that sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in an oven.Preheat oven to 120 degree C for 3 minutes. Switch off. And keep the bundled cloth within and close the oven. Do not disturb for 4 hours.After sprouting time, you can take the cloth and the small sprouts will have emerged.You can use these ragi sprouts in cutlets, or dry them under shade on a sunny day for an hour or two and dry grind to use in recipes which call for ragi flour."
Tandoori Aloo Gobi Kathi Roll Recipe - Spicy Aloo Gobi Frankie ,Indian,Snack,Vegetarian,"cauliflower (gobi), baby potatoes, curd (dahi / yogurt), kashmiri red chilli powder, chaat masala powder, cumin seeds (jeera), turmeric powder (haldi), green chillies, onion, green bell pepper (capsicum), lemon, salt, oil, whole wheat flour, oil, salt","1 Cauliflower (gobi) , cut into florets  12 Baby Potatoes  1/2 cup Curd (Dahi / Yogurt)  1/2 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Chaat Masala Powder  1/4 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Turmeric powder (Haldi)  2 Green Chillies , chopped  1 Onion , thinly sliced, for the wrap  1 Green Bell Pepper (Capsicum) , thinly sliced, for the wrap  1 Lemon , juice extracted Salt , to taste  2 teaspoons Oil For the paratha 2 cups Whole Wheat Flour Oil Salt",20,40,"To begin making the Aloo Gobi Kathi Roll, we have to first cook the aloo and gobi. Into a pressure cooker, add the potatoes along with 1/2 cup of water and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Peel the skin of the potatoes and keep aside.If you have a steamer, steam the cauliflower florets on high heat for 3 to 4 minutes until just about cooked, but its still firm. You can also pan roast the cauliflower with a little salt until it has lightly cooked.In a bowl add curd 1/2 cup yogurt along with chaat masala, red chilli powder, turmeric powder and salt. Add the baby potatoes and cauliflower florets into the curd mixture and coat the aloo gobi evenly using a spoon. Check for seasoning and leave aside for 15 minutes to marinate.  Now insert the baby potatoes and cauliflowers into a sticks or skewers for roasting on a skillet. Place a skillet on medium heat and add a teaspoon of oil. Add cumin seeds and let them crackle. Place the skewered aloo gobi on the skillet and roast it until you see a few brown spots on the vegetables and see it getting roasted.Roast all the skewers on a low to medium heat and keep aside. *Making the paratha for the Kati RollsIn a bowl mix whole wheat flour, salt and one teaspoon of oil and mix well. Add little water at a time and bring the flour together to form a smooth dough. Cover with a muslin cloth and keep aside for 10 minutes. Make equal portions of the dough and roll it into balls. On a clean surface dust some flour and flatten the ball of dough on it. Roll out the dough into a paratha. Place a roti tawa on medium heat and cook all the parathas with ghee or oil. Keep the cooked parathas aside. In a medium bowl, mix together sliced onions and capsicum slices along with lemon juice, salt and green chillies.*Assembling the Kathi RollsPlace a paratha on foil paper. Place a small portion of the onion and capsicum slices. Next place a skewer of roasted tandoori aloo gobi in the centre. Pull the skewer out and discard. Roll the parathas along with the foil and prepare the rest of the Tandoori Aloo Gobi Kathi rolls the similar way. Serve Tandoori Aloo Gobi Kathi Rolls along with a Dhaniya Pudina Chutney and a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for lunch along with a cup of curd."
Lauki Halwa Recipe: How to Make Mouthwatering Bottle Gourd Halwa at Home,Indian,Dessert,Vegetarian,"bottle gourd (lauki), milk, sugar, ghee, cashew nuts, sultana raisins, saffron strands","1 Bottle gourd (lauki) , peeled and grated  1 cup Milk  1 cup Sugar , adjustable  1/4 cup Ghee  1/4 cup Cashew nuts , broken  1 tablespoon Sultana Raisins  1 pinch Saffron strands",20,45,"To begin making the Lauki Halwa, first prep all the ingredients and keep them ready.Peel the bottle gourd and grate it using a grater or a food processor.Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadhai over medium heat.Add the grated bottle gourd and sauté for 4-5 minutes until it softens and the raw smell disappears.Pour in the milk and suagr and stir well.Let it simmer over low heat, stirring occasionally, until the milk reduces and thickens, and the bottle gourd is completely cooked. This may take around 15-20 minutes.Once the milk has reduced, add saffron strands and mix well. Continue to cook for another 5 minutes until the flavours get infused and turn off the heat.  Cook until the lauki halwa reaches a thick, pudding-like consistency.In a separate small pan, heat the remaining ghee on medium heat. Add the chopped nuts and sauté until they turn golden brown and crisp. Keep aside.Turn off the heat and garnish the Lauki Halwa with the toasted nuts and transfer to a serving dish. You can either serve the Lauki Halwa warm or chilled. It will stay well in the refrigerator for about 1 week.Serve the Lauki Halwa warm or cold, as desired. Enjoy the delightful flavors of this traditional Indian dessert!Feel free to adjust the sweetness and the quantity of ghee of the Lauki Halwa according to your taste preferences. This Lauki Halwa is a perfect treat for special occasions or whenever you're craving something sweet and comforting. Enjoy!"
Delicious Bharva Bhindi Recipe: Pan-Fried Stuffed Okra with Crushed Roasted Peanut Sesame and Tangy Amchur Masala,Indian,Lunch,Vegetarian,"bhindi (lady finger/okra), oil, cumin seeds (jeera), coriander (dhania) leaves, salt, raw peanuts (moongphali), sesame seeds (til seeds), coriander powder (dhania), cumin powder (jeera), garam masala powder, turmeric powder (haldi), red chilli powder, amchur (dry mango powder), gram flour (besan), water, salt","Ingredients for Bharva Bhindi 15 Bhindi (Lady Finger/Okra)  2 tablespoons Oil  1/2 teaspoon Cumin seeds (Jeera)  4 sprig Coriander (Dhania) Leaves , chopped Salt , to taste Ingredients of the Stuffing 3 tablespoons Raw Peanuts (Moongphali) , coarsely powdered  3 tablespoons Sesame seeds (Til seeds)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Garam masala powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Amchur (Dry Mango Powder)  2 tablespoons Gram flour (besan) Water Salt , to taste",10,40,"To begin making the Bharva Bhindi Recipe, prep all the ingredients and keep them ready. Ensure you buy tender and even sized bhindi or this recipe. The way to know if it is tender is when you break the thin ends of the bhindi/okra it will break very easily.Remove the stem of the bhindi and make a slit vertically, in such a way that the ends don’t separate and don’t become two halves.In a pestle and mortar, add the roasted peanuts and sesame seeds and pound them to make a coarse powder. To this add ther remaining stuffing bhindi masala ingredients from coriander powder, red chilli powder, cumin powder, garam masala powder, turmeric powder, amchur, gram flour and salt. Add a little water to make a smooth thick filling paste. Check the salt and spices and adjust according to taste.Fill a small amount of the filling mixture into the slit portion of the bhindi and continue the remaining process of filling the rest of the bhindi. If a small portion of the filling is left over, we will add it to the bhindi while it is cooking in the pan.Heat oil in a heavy bottomed pan on medium heat; add cumin seeds and allow it to crackle. Gently stir in the filled bhindi and sprinkle the remaining masala over the stuffed/ bharva bhindi.Turn the heat to low and simmer with the pan covered for about 15 minutes until the bharva bhindi is cooked through completely. Half way through the cooking process, gently stir the Bharva bhindi to ensure all the bhindi is cooked evenly.Once cooked, uncover the pan; give a gentle stir to the lady fingers turning them around and allowing them to cook in the open for another couple of minutes.You will notice the color changes from green to a pale green with roasted brown spots and the bhindi would have also shrunk in size; this indicates that it is cooked. Check the salt and spice levels and adjust to suit your taste.Once bharva bhindi is done, turn off heat and transfer the bhindi to a serving platter. Garnish with chopped coriander leaves and serve hot.Serve the Bharva Bhindi Recipe along with Gujarati Dal, Kala Chana, Beetroot Raita and Phulka  that will make a wholesome healthy lunch or dinner. In addition, to make a festive menu you could serve it along with Khandvi, Chora Nu Shaak, Pakka Kela Nu Raita, Achar and Mohanthal."
Curd Rice With Carrots Recipe,Indian,Lunch,Vegetarian,"rice, hung curd (greek yogurt), milk, salt, oil, carrot (gajjar), coriander (dhania) leaves, curry leaves, asafoetida (hing), ginger, dry red chilli, green chillies, cumin seeds (jeera), mustard seeds (rai/ kadugu), black urad dal (split), chana dal (bengal gram dal), cashew nuts, raw peanuts (moongphali)","1/2 cup Rice , (raw rice preferred)  1 cup Hung Curd (Greek Yogurt)  1/4 cup Milk , (optional) Salt , as needed Oil , as needed  1 Carrot (Gajjar) , peeled and grated Coriander (Dhania) Leaves , Few sprigs, finely chopped For tempering 1 sprig Curry leaves Asafoetida (hing) , a pinch  1/2 teaspoon Ginger , grated  1 Dry Red Chilli , slit  2 Green Chillies , finely chopped (adjust according to your taste)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Black Urad Dal (Split)  1 teaspoon Chana dal (Bengal Gram Dal)  4 Cashew nuts , broken and roasted  3/4 tablespoon Raw Peanuts (Moongphali) , roasted",15,35,"To begin making the Curd Rice With Carrots recipe, wash and soak rice for 20 to 30 minutes.Add the required water, salt to the cooker and cook the rice.Fluff up the rice or mash lightly to suit your liking. Cool it completely.Add curd to cooled rice and mix well until combined. If using milk, add it as well and stir.Heat oil in a tadka pan, add cashew nuts, groundnuts and fry them till golden brown.Add cumin and mustard seeds, when they begin to splutter, add dals and fry until golden.Once it is done, add ginger, chili and curry leaves. When the curry leaves turn crisp, add hing and switch off the stove.Add coriander leaves and grated carrots to the curd rice, pour the tempering and mix.Serve Curd Rice With Carrots as a side dish with your delicious meal or have it on its own for a light and healthy lunch. You can also pack it for your lunch box."
Turai Aloo Ki Sabzi Recipe - Ridge Gourd Potato Curry,Indian,Side Dish,Vegetarian,"ridge gourd (turai/ peerkangai), potato (aloo), tomatoes, onion, garlic, ginger, cumin powder (jeera), turmeric powder (haldi), coriander powder (dhania), garam masala powder, salt, red chilli powder, oil, cumin seeds (jeera), mustard seeds (rai/ kadugu)","1/2 kg Ridge Gourd (Turai/ Peerkangai) , cubed  1 Potato (Aloo) , cubed  2 Tomatoes , chopped finely  1 Onion , finely chopped  3 cloves Garlic , minced  1 inch Ginger , grated  1 Tablespoon Cumin powder (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder Salt , to taste  1 teaspoon Red Chilli powder  1 Tablespoon Oil  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)",15,20,"To begin making the Turai Aloo Ki Sabzi, firstly prepare all the ingredients required for the sabzi and keep it aside.Heat oil in a heavy bottomed pan. Once it is hot, add mustard seeds and cumin seeds. Let it splutter.Add garlic and ginger, saute till the raw smell disappears. Soon after they splutter, add in onions and saute till translucent.Add tomatoes and cook till tender and mushy.Add potatoes, saute for few minutes and add the turai cubes in it and occasionally saute. Keep the sabzi covered while cooking. Add water just enough to make a curry like consistency.Once the potatoes and ridge gourd are cooked, add in the remaining spices including cumin powder, turmeric powder, coriander powder, red chilli powder, garam masala powder and saute till combined well. Check the salt and spices adjust to suit your taste.Let it cook for 4 to 5 minutes more and serve hot.Serve Turai Aloo Ki Sabzi Recipe along with Tomato Onion Cucumber Raita and Phulka for your everyday meals."
Rock Toast Recipe - Semolina Bread Toast,Indian,Indian Breakfast,Vegetarian,"sooji (semolina/ rava), curd (dahi / yogurt), onion powder, green bell pepper (capsicum), coriander (dhania) leaves, green chilli, black pepper powder, salt, oil","1/2 cup Sooji (Semolina/ Rava)  1/4 cup Curd (Dahi / Yogurt)  1/4 cup Onion powder , finely chopped  1/2 cup Green Bell Pepper (Capsicum) , finely chopped  2 tablespoons Coriander (Dhania) Leaves , finely chopped  1 Green Chilli , finely chopped  1 teaspoon Black pepper powder Salt , to taste Oil , for cooking the toast",10,8,"To begin making the Rock Toast, in a mixing bowl, combine semolina, yogurt, onion, capsicum, coriander leaves, green chilli, salt and pepper powder.Adjust the topping mixture with a little water, making sure you get a spreadable consistency. Let it sit aside for about 5-7 minutes.  In the meanwhile, heat a griddle on medium flame, spread some oil.Take a slice of bread, spread the semolina topping on it with a spoon and place the bread in a way that the topping is  facing  down on the griddle.Cook this on medium-high heat for about three minutes and flip.Remove from the tawa and serve hot.Serve this Rock Toast along with tomato ketchup or Dhaniya Pudina Chutney and Homemade Pomegranate Juice with Ginger Recipe"
Mushroom Pulav Recipe,Indian,Lunch,Vegetarian,"basmati rice, water, button mushrooms, onion, green chilli, cinnamon stick (dalchini), ajwain (carom seeds), turmeric powder (haldi), cardamom (elaichi) pods/seeds, bay leaves (tej patta), star anise, coriander (dhania) leaves, mint leaves (pudina), ghee, salt, cashew nuts, sultana raisins, onion","1 cup Basmati rice  2 cups Water  200 grams Button mushrooms , thinly sliced   1 Onion , finely chopped  1 Green Chilli , slit lengthwise  1 inch Cinnamon Stick (Dalchini)  1 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Turmeric powder (Haldi)  3 Cardamom (Elaichi) Pods/Seeds  1 Bay leaves (tej patta)  1 Star anise  5 tablespoons Coriander (Dhania) Leaves , finely chopped   3 tablespoons Mint Leaves (Pudina) , finely chopped  2 tablespoons Ghee Salt , to taste For garnishing 10 Cashew nuts , roasted in ghee  10 Sultana Raisins , sauteed in ghee  1 Onion , finely sliced",15,45,"To begin making the Mushroom Pulav recipe, wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.Heat ghee in a pressure cooker or sauce pan on medium heat. Once hot, add the caraway seeds and saute for a few seconds. Add chopped onions, green chilli and cinnamon stick and saute till onion turns golden brown.Now add the sliced mushroom along with turmeric and salt and saute till the mushrooms turn glossy and reduce in quantity. Mushrooms release a lot of water when cooked, so saute until the water evaporates.Add the cardamom, cloves, star anise and bay leaves and saute for a few minutes. Now add the basmati rice and stir constantly on a medium flame for 5 minutes till the rice turns glossy and starts crackling.Add the 2 cups of water and check for salt. (add more salt if necessary). Add chopped coriander and mint leaves.Cover the pan and once the mixture comes to a boil, turn the heat to low and simmer until all the water is absorbed. Turn off the heat and allow the rice to rest for about 5 minutes before opening.Heat ghee in a small pan; add the onion and saute until caremelized.Separate the rice with a fork without pressing it too much. Garnish with caremelized onions and roasted cashew and raisins. Serve Mushroom Pulav along with Boondi raita for a weekday lunch or dinner."
Curd Oats Recipe,Indian,Lunch,Vegetarian,"instant oats (oatmeal), water, curd (dahi / yogurt), ginger, green chilli, salt, oil, chana dal (bengal gram dal), mustard seeds (rai/ kadugu), curry leaves, asafoetida (hing)","3 tablespoons Instant Oats (Oatmeal)  1 cup Water  1-1/2 cup Curd (Dahi / Yogurt) , beaten to a smooth consistency  1 inch Ginger , finely chopped  1 Green Chilli , finely chopped Salt , to taste Ingredients for tempering 1 teaspoon Oil  1/2 teaspoon Chana dal (Bengal Gram Dal)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 sprig Curry leaves  pinch Asafoetida (hing)",10,10,"To begin making the Curd Oats Recipe, we first need to cook the oats in plain water.Bring a cup of water to a rolling boil in a saucepan, add the oats and season with salt, mix and simmer for 3 minutes until the oats is cooked. Turn off the heat and keep aside to cool.Take a bowl, add curd and beat the thick curd to the silky smooth texture.To the curd add the finely chopped ginger and green chilli and the cooled oats. Mix well to combine. If the curd oats is too thick, add a little milk or water to bring it to the desired consistency.To prepare the tadka, heat oil in a tadka pan on low heat, add the chana dal and mustard seeds and let it splutter.Once the mustard seeds have spluttered add the curry leaves and asafoetida and once the curry leaves crackle turn off the heat.Add this tadka over the prepared curd oats and mix well. Season with salt if required and serve.Serve this delicious Curd Oats Recipe for a light lunch or early supper along with Kachumber salad and Pisarna Manga Recipe -Instant Raw Mango Pickle to make it a complete meal."
Kacche Aam Aur Lehsun Ki Dal Recipe -Curried Lentils With Mango & Garlic,Indian,Side Dish,High Protein Vegetarian,"arhar dal (split toor dal), mango (raw), tomato, green chilli, turmeric powder (haldi), salt, water, ghee, garlic, cumin seeds (jeera), ssp asafoetida (hing), kashmiri red chilli powder, dry red chillies, coriander (dhania) leaves","1 cup Arhar dal (Split Toor Dal)  1 Mango (Raw) , cut into 1 inch pieces  1 Tomato , finely chopped  1 Green Chilli , slit  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste  2 1/2 cups Water Ingredients for Seasoning 1 tablespoon Ghee  4 cloves Garlic , thinly sliced  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon SSP Asafoetida (Hing)  1/4 teaspoon Kashmiri Red Chilli Powder  2 Dry Red Chillies Coriander (Dhania) Leaves , small bunch, chopped",20,30,"To begin making the Kacche Aam Aur Lehsun Ki Dal Recipe, first clean and wash the toor dal.Add the washed toor dal into pressure cooker along with raw mangoes, tomatoes, green chillies. turmeric powder, salt to taste and 2 1/2 cups of water.Cover the pressure cooker and pressure cook for 4 whistles and turn off the heat.Allow the pressure to release naturally and open the pressure cooker.Now stir in chopped coriander leaves to the Kacche Aam Ki Dal, check the salt and spice levels and adjust to suit your taste. You can adjust the consistency of the dal by adding more water if required.Transfer the dal to a serving bowl.The next step is to make the tadka for the dal. Heat the ghee in a small tadka pan on medium heat.Once the ghee is hot add cumin seeds, dry red chilies and garlic and saute for few seconds till the garlic starts to brown.Once done add asafoetida and red chili powder into the hot ghee mixture and stir and immediately turn off the heat.Spoon this tadka over the Kacche Aam Ki Dal and serve.Serve the Kacche Aam Aur Lehsun Ki Dal with Phulkas or Steamed Rice along with papad and Beetroot Raita for wholesome weekday lunch or dinner."
Spicy Egg Biryani Recipe Made Easy In A Pressure Cooker,Indian,Lunch,Eggetarian,"seeraga (jeeraga) samba rice, onions, tomato, whole eggs, green chillies, ginger, garlic, mint leaves (pudina), curd (dahi / yogurt), saffron strands, turmeric powder (haldi), coriander (dhania) powder, red chilli powder, garam masala powder, bay leaves (tej patta), cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, cloves (laung), star anise, mace (javitri), salt, ghee, oil, onions, ghee, cashew nuts, mint leaves (pudina), coriander (dhania) leaves, cashew nuts","2 cup Seeraga (Jeeraga) Samba rice , or basmati or govind bhog  2 Onions , thinly sliced  1 Tomato , finely chopped  6 Whole Eggs , hard boiled  4 Green Chillies , chopped  2 inch Ginger , chopped  6 cloves Garlic , pounded  1/4 cup Mint Leaves (Pudina) , chopped  1/2 cup Curd (Dahi / Yogurt) Saffron strands , a few strands soaked in milk  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander (Dhania) Powder  2 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  2 Bay leaves (tej patta)  2 inch Cinnamon Stick (Dalchini)  4 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1 Star anise  1 Mace (Javitri) Salt , to taste  1 tablespoon Ghee For Caramelised onions 1 tablespoon Oil  2 Onions , sliced For Roasted Cashew Nuts 1 tablespoon Ghee  1/4 cup Cashew nuts For garnishing (optional)Mint Leaves (Pudina) , chopped Coriander (Dhania) Leaves , Few sprigs chopped  1/4 cup Cashew nuts , roasted in ghee until browned",30,70,"To begin making the Spicy Egg Biryani, prep all the ingredients and keep ready. Boil the eggs in water for about 10-15 minutes. Peel and keep aside.For caramelised  onions, heat oil in a pan over low heat, add the sliced onions and saute for about 15 to 20 minutes on lowest heat until caramelised and slightly crisp. Ensure this is done on the lowest heat and keep stirring intermittently for even caramelisation. Keep this aside.For roasted cashews, heat ghee in pan, add the broken cashew nuts and stir fry on medium heat until lightly golden brown and crisp. Once done, turn off the heat and keep aside. Add the ginger, garlic and green chillies into pestle and mortar and make a coarse paste.Heat ghee in the pressure cooker on medium heat, add the sliced onions and cook them till they soften. This will take about 5-7 minutes. Add the ginger garlic paste and add whole spices. Saute until you can smell the delicious aromas.Add the chopped tomatoes, the turmeric powder, red chilli powder, coriander powder and garam masala powder, and mix well.When the masala is mixed properly, add the boiled eggs. Next add the rice, saffron milk, yogurt, salt and mint. Add 3 cups water and cook for two whistles and turn the heat to low. Simmer for another 3 minutes and turn off the heat. Allow the egg biryani to rest for a few minutes and the pressure to release naturally. This will take about 20 minutes.Garnish with caramelised onions and more leaves and roasted cashew nuts (optional)Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal."
Sprouted Methi & Kachha Aam Salad Recipe,Indian,Appetizer,High Protein Vegetarian,"methi seeds (fenugreek seeds), mango (raw), cranberries, walnuts, lemon juice, honey, paprika powder, salt","1/8 cup Methi Seeds (Fenugreek Seeds) , sprouted  1/2 Mango (Raw) , peeled and chopped  1/4 cup Cranberries , (dried)  2 tablespoon Walnuts , chopped  1 teaspoon Lemon juice  1/2 teaspoon Honey  1/4 teaspoon Paprika powder Salt , to taste",20,5,"To begin making Sprouted Methi & Kachha Aam Salad Recipe, get the sprouts ready and raw mangoes chopped.In a bowl, combine raw mango, dried cranberries, walnuts and methi seeds sprouts. Mix well.Now add lemon juice, honey, paprika and salt. Toss well so that the flavours combine well.Serve Sprouted Methi & Kachha Aam Salad Recipe alongside a meal of Doli Ki Roti Recipe and Kasuri Methi Aur Aloo Rasedar Recipe for lunch. or breakfast."
Plain Dalia Recipe- How To Cook Broken Wheat In Pressure Cooker,Indian,Lunch,Vegetarian,"broken wheat (dalia/ godumai rava), water",1 cup Broken Wheat (Dalia/ Godumai Rava)  2 cups Water,5,20,"To begin making Plain Dalia Recipe in a Pressure cooker first wash the broken wheat a couple of times and soak the dalia/broken wheat for half an hour. Add the broken wheat/ dalia into a pressure cooker and close the lid.Keep the pressure cooker on heat and pressure cook for one whistles. Reduce the heat after one whistle to medium and cook for another two whistles. Turn off the heat.Let the pressure release naturally and then open the lid of the pressure cooker. Take a fork or spoon and fluff up the dalia/ broken wheat and remove into a serving bowl. Serve Dalia/ Broken Wheat along with Palak Tovve or Palak Dal, Masalewali Turai Sabzi and Tomato Onion Cucumber Raita for a wholesome lunch."
Ajwain Besan Paratha Recipe (Masala Paratha),Indian,Indian Breakfast,Vegetarian,"whole wheat flour, salt, water, oil, ajwain (carom seeds), gram flour (besan), red chilli powder, turmeric powder (haldi), coriander (dhania) leaves, cumin seeds (jeera)","2 cup Whole Wheat Flour Salt , to taste Water , as required Oil , as required  2 tablespoons Ajwain (Carom seeds)  3 tablespoons Gram flour (besan)  1 tablespoon Red Chilli powder  1 tablespoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , few, finely chopped  1 teaspoon Cumin seeds (Jeera)",20,20,"To begin making the Ajwain Besan Ka Paratha, we will first make the dough. Add in the flour and a pinch of salt into a large bowl. Add a little water at time and knead to make a firm yet smooth dough.Knead well for about 3 to 4 minutes, this will make the parathas soft. Drizzle a teaspoon of oil over the dough and knead for another couple of minutes. Cover and keep aside.Now to begin making the paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add some besan, ajwain, salt, red chilli powder, cumin seeds, turmeric powder and coriander leaves on half side of the circle. Mix everything properly and drizzle some oil on the mixture.Close the paratha by folding it with the other half. We will have a semi circle oval shape.Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the ajwain besan Paratha, first preheat the skillet on medium heat. Place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve Ajwain Besan Ka Paratha with Mango Pickle and Mooli Raita for a delicious breakfast."
Seer Fish Fry Recipe,Indian,Side Dish,High Protein Non Vegetarian,"seer fish, turmeric powder (haldi), red chilli powder, salt, ginger garlic paste, corn flour, lemon, tomato ketchup, oil, coriander (dhania) leaves","8 Seer fish  1 teaspoon Turmeric powder (Haldi)  3 tablespoon Red Chilli powder  1 teaspoon Salt  2 teaspoon Ginger Garlic Paste  1/2 teaspoon Corn flour  1/2 Lemon  1 tablespoon Tomato Ketchup Oil , for shallow frying Coriander (Dhania) Leaves , chopped for garnishing",10,15,"To begin making the Seer Fish Fry Recipe, wash and clean the fish slices with water and turmeric powder and keep ready.Add red chilli powder, salt, tomato sauce, ginger garlic paste, cornflour and lemon juice to a bowl and mix to form a thick paste. If the mix is too thick, then add a few drops of water.Check for taste, add salt or chilli powder if necessary. Take the fish slices one by one and coat both the sides with the masala mix.Allow the fish slices to marinate for 3 to 4 hours. After 3 to 4 hours, heat oil in a tava, and shallow fry the fish slices from both the sides till they are cooked. Serve Seer Fish Fry as a side dish along with Bengali Style Lau Die Tetor Dal and Steamed Rice for a weekday meal."
High Protein Zucchini & Corn Patty Recipe ,Indian,Appetizer,High Protein Vegetarian,"green zucchini, sweet corn, soy granules, paneer (homemade cottage cheese), foxtail millet flour, parsley leaves, salt and pepper, za'atar, oil","2 cups Green zucchini , grated  1 cup Sweet corn , steamed  1/2 cup Soy granules , or foxtail millet (cooked according to instruction with salt)  1/2 cup Paneer (Homemade Cottage Cheese) , or parmesan cheese, grated  1/2 cup Foxtail Millet flour , or wheat flour to act as binder Parsley leaves , small bunch, or or coriander leaves, finely chopped Salt and Pepper , to taste Za'atar , or bread crumbs or sesame seeds Oil , to shallow fry",30,30,"To begin making the Zucchini and Corn Patties (Fritters); in a large bowl combine all the ingredients except the oil. Make sure the patty dough is firm and can be shaped into balls or flat discs.Divide them into 10 to 12 equal portions, shape them into ball, flatten them to make a disc shape or any other shape of your choice. Keep aside.Heat a skillet on medium heat; if using iron skillet, be sure to season with oil to prevent the patties from sticking to the bottom. Toss the zucchini corn patties on the bread crumbs or Za'atar spice mix or sesame seeds and lightly flatten them.Place the zucchini patties on the skillet and cook on both sides adding little oil over the top for cooking. Cook until each side is golden brown.Serve the High Protein Zucchini Patties as a burger between buns or as an appetizer for your parties along with sour cream or with Roasted Tomato Pasta Sauce Recipe or Cottage Cheese Dip Recipe With Pepper and Olives."
Masala Spinach Bhurji Recipe,Indian,North Indian Breakfast,Eggetarian,"whole eggs, spinach, onion, tomato, green bell pepper (capsicum), garlic, ginger, green chillies, ajwain (carom seeds), red chilli powder, cumin powder (jeera), turmeric powder (haldi), salt and pepper","4 Whole Eggs  1 cup Spinach  2 Onion , finely chopped  1 Tomato , chopped  1 Green Bell Pepper (Capsicum) , chopped  4 cloves Garlic , chopped  1 inch Ginger , chopped  2 Green Chillies , chopped  1 teaspoon Ajwain (Carom seeds)  1 tablespoon Red Chilli powder  1 tablespoon Cumin powder (Jeera)  1 teaspoon Turmeric powder (Haldi) Salt and Pepper , to taste",10,25,"We begin making the Masala Palak Bhurji Recipe by heating a pan with oil, splutter the ajwain seeds, add in the onions and bell peppers saute till the onions become translucent.Then add in the tomatoes and add the spice powders along with salt and pepper. Give it a stir.Add the chopped spinach and wet the spinach and cook till it wilts. Then finally crack one egg at a time.Start mixing the egg with the masala that is been sautéed. Mix well and combine all the ingredients together. Check for seasoning once done, and serve. Serve the Masala Palak Bhurji Recipe along with toasted bread and a Chickoo Banana Date Smoothie for your healthy breakfast."
Dhania Wale Aloo Recipe - Coriander Potato Dry,Indian,Lunch,Vegetarian,"baby potatoes, cumin powder (jeera), black pepper powder, garam masala powder, lemon juice, sesame seeds (til seeds), ghee, rock salt, coriander (dhania) leaves, ginger, green chilli","500 grams Baby Potatoes  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Black pepper powder  1/2 teaspoon Garam masala powder , optional  2 teaspoons Lemon juice  2 teaspoons Sesame seeds (Til seeds) , dry roasted  1 tablespoon Ghee , or clarified butter Rock Salt , you can use the normal salt too Ingredients for dhania chutney 1 cup Coriander (Dhania) Leaves , roughly chopped  1 inch Ginger  1 Green Chilli",10,30,"To begin making the Dhania Wale Aloo Recipe, wash and boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), peel and keep aside.Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside.Next, add all the ingredients mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a smooth paste with little water using a hand blender or mixer and keep aside.Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt.Add the boiled baby potatoes and sauté until they are mildly roasted in low heat. This will take around 10 minutes.Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss.Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste.Switch off the flame, add the lemon juice and give it a good toss.Garnish with toasted sesame seeds and serve hot. Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner."
Makhana Moongphali Kadhi With Samvat Rice Recipe,Indian,Lunch,Vegetarian,"curd (dahi / yogurt), singoda flour (water chestnut), phool makhana (lotus seeds), roasted peanuts (moongphali), rock salt, red chilli powder, sugar, ghee, cinnamon powder (dalchini), dry red chilli, curry leaves, cumin seeds (jeera), mustard seeds (rai/ kadugu), roasted peanuts (moongphali), phool makhana (lotus seeds), coriander (dhania) leaves, cumin seeds (jeera), cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, cloves (laung), whole black peppercorns, ginger, green chilli, curry leaves, coriander (dhania) leaves, raw peanuts (moongphali), potatoes (aloo), cashew nuts, raw peanuts (moongphali), ghee, water, rock salt","For kadhi 2 cups Curd (Dahi / Yogurt)  4 teaspoons Singoda Flour (Water Chestnut)  1 tablespoon Phool Makhana (Lotus Seeds) , powdered  1 tablespoon Roasted Peanuts (Moongphali) , powdered Rock Salt , to taste  1/2 teaspoon Red Chilli powder  1 teaspoon Sugar  1 teaspoon Ghee  1/2 teaspoon Cinnamon Powder (Dalchini)  1 Dry Red Chilli  Few Curry leaves  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  Few Roasted Peanuts (Moongphali) Phool Makhana (Lotus Seeds) , roasted Coriander (Dhania) Leaves , finely chopped For rice 1 teaspoon Cumin seeds (Jeera)  1/2 inch Cinnamon Stick (Dalchini)  2 Cardamom (Elaichi) Pods/Seeds  2-3 Cloves (Laung)  3-4 Whole Black Peppercorns  1/2 inch Ginger  1 Green Chilli , crushed  8-10 Curry leaves  1 tablespoon Coriander (Dhania) Leaves , chopped  2 tablespoons Raw Peanuts (Moongphali)  2 Potatoes (Aloo) , peeled and cubed  8-10 Cashew nuts , optional  5-6 Raw Peanuts (Moongphali)  2 tablespoon Ghee , or oil Water , as required Rock Salt , as required (used during fasting)",30,15,"To begin making the Makhana Moongphali Kadhi with Samvat Rice, firstly we will begin with the kadhi. Add water chestnut flour, makhana powder, peanut powder, rock salt, red chilli powder and cinnamon powder to yogurt in a mixing bowl and whisk everything well.Add water as required and mix well. Next, heat ghee in a kadhai and add cumin seeds, mustard seeds, dry red chillies and curry leaves.Sauté them till the cumin seeds splutter. Once it splutters, add the yogurt mixture and cook till it thickens slightly. Add sugar, salt and simmer it for another five minutes.Add peanuts and lotus seeds and cook for 2 minutes more. After 2 minutes, garnish it with coriander leaves.The next step is to make the rice. Rinse the sama rice a couple of times in water and soak it in enough water for 20-30 minutes.Dry roast the peanuts on a pan till they become crunchy. Coarsely powder them in a mortar-pestle or in a dry grinder.Heat oil or ghee in a wide pan and add cumin seeds, cinnamon, cloves, cardamom and black pepper. Saute till the oil become fragrant and the cumin crackles.Add the crushed ginger-green chili and saute for half a minute on low flame.Add the cubed potatoes and curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame. Next, add the peanuts powder and stir.Drain the sama rice and add to the sauted mixture. Add water & salt and pressure cook till the cooker releases 4-5 whistles or till the water is absorbed and the rice is cooked.While the pulao is cooking, you can dry roast the cashews, peanuts and whole chillies for garnishing.Serve Makhana Moonphali Kadhi with Samvat Rice on its own during your fasting days. Serve it along with Vrat Wale Aloo for a filling and tasty meal."
Ajwain Tomato Bhindi Recipe,Indian,Lunch,No Onion No Garlic (Sattvic),"bhindi (lady finger/okra), ajwain (carom seeds), asafoetida (hing), red chilli powder, homemade tomato puree, sugar, cashew nuts, salt","500 grams Bhindi (Lady Finger/Okra)  2 teaspoons Ajwain (Carom seeds)  1/4 teaspoon Asafoetida (hing)  1 teaspoon Red Chilli powder  1 cup Homemade tomato puree  1 teaspoon Sugar  2 tablespoons Cashew nuts , soaked and ground to paste Salt , to taste",15,25,"To begin making the Ajwaini Tamatar Bhindi recipe, cut bhindi into half. Make sure bhindi should not be wet, dry them properly.Heat oil in a heavy bottomed pan, add bhindi and stir them for a couple of minutes. Cook them on medium flame.Cover the lid and let it cook until done, keep stirring it in between.Once it is done, take it out from the wok.Heat oil in the same heavy bottomed pan again for the gravy.Once the oil is hot, add ajwain seeds and asafoetida powder.After a minute, add pureed tomatoes and the required red chilli powder.Let it cook on medium flame until the puree gets done. Add sugar, salt to taste and let it cook for some more time.Finally add the cashew paste, add salt, pre cooked bhindi and mix everything properly. Let the ajwaini tamatar bhindi cook for 5 more minutes and then serve hot.Serve Ajwaini Tamatar Bhindi with Butter Garlic Naan and Boondi Raita for a perfect weekday lunch."
Khatti Meethi Dal Chawal Recipe,Indian,Dinner,Vegetarian,"basmati rice, arhar dal (split toor dal), water, ghee, cumin seeds (jeera), bay leaves (tej patta), cinnamon stick (dalchini), green chilli, garlic, ginger, onions, tomato, carrots (gajjar), green peas (matar), turmeric powder (haldi), red chilli powder, tamarind paste, coriander (dhania) leaves, roasted peanuts (moongphali), sugar, salt","1/2 cup Basmati rice  1/2 cup Arhar dal (Split Toor Dal)  3 1/2 cups Water  1 teaspoon Ghee  1/4 teaspoon Cumin seeds (Jeera)  1 Bay leaves (tej patta)  1/2 inch Cinnamon Stick (Dalchini)  1 Green Chilli , slit lengthwise  2 cloves Garlic , finely chopped  1/2 teaspoon Ginger , finely chopped  2 Onions , finely chopped  1 Tomato  2 Carrots (Gajjar) , diced and steamed  1/4 cup Green peas (Matar) , steamed  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Tamarind Paste  3 sprig Coriander (Dhania) Leaves , chopped  1/4 cup Roasted Peanuts (Moongphali)  1 tablespoon Sugar Salt , to taste",10,60,"Wash and clean the dal and keep aside. Wash and soak the rice for 1/2 an hour; drain and keep aside.Heat ghee in a pressure cooker or a heavy bottomed pan; and add cloves, cinnamon, bay leaf and cumin seeds. When cumin seeds crackle, add the chopped garlic, ginger, green chilli and onions and saute untill the onion turn soft and light brown. Add chopped tomatoes and saute till soft.Now add the remaining ingredients, rice and dal except the vegetables. Add 3 1/2 cups of water along with salt and sugar and pressure cook for 3 to 4 whistles or cook in the pan simmering on medium heat until all the water is completely absorbed. Turn off the heat and allow the pressure to release completely from the cooker. If cooking in a sauce pan; then allow the rice to rest for 10 minutes.Once the steam has released completely, add the roasted peanuts, steamed vegetables and coriander leaves and mix well until all the ingredients are well combined.Serve Khatti Meethi Dal Chawal on its own with a papad for a weeknight meal."
Pudina Mushroom And Soya Biryani Recipe,Indian,Main Course,High Protein Vegetarian,"basmati rice, button mushrooms, soy chunks (nuggets), onion, ginger, curd (dahi / yogurt), biryani masala, garlic, turmeric powder (haldi), garam masala powder, red chilli powder, mint leaves (pudina), salt, ghee, green chillies, ajwain (carom seeds), bay leaf (tej patta), star anise, cardamom (elaichi) pods/seeds, cloves (laung), cinnamon stick (dalchini)","1-1/2 cups Basmati rice , parboiled with spices infused water (Spices include Cinnamon, One Mint branch, 2-3 Cloves and Cardamoms, 1 Bay leaf)  1 cup Button mushrooms , cut into quarters  1 cup Soy Chunks (Nuggets) , soaked in hot water  1 cup Onion , sliced  1 inch Ginger  1/2 cup Curd (Dahi / Yogurt)  2 tablespoons Biryani Masala  3 cloves Garlic  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  2 teaspoon Red Chilli powder  1/4 cup Mint Leaves (Pudina) , finely chopped Salt , to taste  2 tablespoons Ghee  1 Green Chillies , chopped  1 teaspoon Ajwain (Carom seeds)  1 Bay leaf (tej patta)  1 Star anise  1 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)",20,40,"To begin making the Pudina Mushroom And Soya Biryani recipe, wash and soak the rice in water for 20 minutes. In a bowl, place the soya chunks, and pour boiling hot water over it and allow it to soak in it. In a pressure cooker, heat ghee on low flame, add the whole spices - cumin seeds, bay leaf, star anise, cardamom, cloves, cinnamon stick, once these begin to sizzle, add in the ginger, garlic, green chili, saute for a coulee of minutes. Next increase the heat to medium -low and add the sliced onions and cook until transparent, this will take about 2-3 minutes. At this stage, add the mushrooms, and the dry masalas - biryani masala, turmeric powder, red chili powder, garam masala, salt and give it a good mix. Now add the curd, drained soya chunks, pudina leaves, drained rice and 2 cups of water and close the pressure cooker. Allow the Pudina Mushroom And Soya Biryani recipe to pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Once released, open the pressure cooker and gently sluff up the Pudina Mushroom And Soya Biryani recipe and transfer to a serving bowl and serve hot.Serve hot Pudina Mushroom And Soya Biryani along with Boondi raita and Kachumber Salad for a weeknight dinner."
Sautéed Aubergine With Tamarind Recipe,Indian,Lunch,Vegetarian,"small green brinjal (green aubergine), onion, tomatoes, tamarind paste, red chilli powder, turmeric powder (haldi), coriander (dhania) leaves, jaggery, salt, oil","6 Small Green brinjal (green aubergine) , cut to bite size  2 Onion , finely chopped  2 Tomatoes , diced  2 teaspoons Tamarind Paste , (adjust)  1 to 2 teaspoon Red Chilli powder , (adjust)  1/2 teaspoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , a bunch, finely chopped  1/2 teaspoon Jaggery , grated Salt , salt - to taste Oil , to cook",30,50,"To prepare Sautéed Aubergine With Tamarind Recipe, slice each aubergine into 4 and then dice it into medium sized chunks. Keep aside. Once tamarind has soaked for a few hours in water, pulp out the extract, strain from its residues and keep aside.Heat oil in a pan and shallow fry the diced aubergines for a few minutes. Saute till the aubergines wilt a little or is soft and cooked till aldente. Once done, remove from pan and keep aside.Into the same pan, add some more oil and add finely sliced onions and saute until it turns translucent. Into this add the shallow fried aubergine pieces and combine well.Now add the diced tomatoes along with salt and mix well. Add a little water into the pan and cover and cook till tomato turns soft. (approx. 5 minutes)Now add in the chilli and turmeric powders and toss well. Add just a little more water and continue to cover and cook on low heat till the aubergine is cooked through.Once the aubergine is cooked well, remove the lid and add the tamarind juice or paste into it and combine well. (add tamarind paste/juice little by little and check for sourness to get the right balance of flavours)Cook without lid till the gravy has reduced and has a semi-thick consistency. Add powdered jaggery at this time and mix well. Garnish Sautéed Aubergine With Tamarind Recipe with chopped coriander leaves and serve with rotis/chapathis or plain rice."
Suran Moongphali Curry Recipe (Yam/Jimikand Curry with Peanuts),Indian,Lunch,Vegetarian,"elephant yam (suran/senai/ratalu), roasted peanuts (moongphali), green chillies, cumin seeds (jeera), black salt (kala namak), turmeric powder (haldi), sugar","250 grams Elephant yam (Suran/Senai/Ratalu) , chopped and boiled  100 grams Roasted Peanuts (Moongphali) , ground   2 Green Chillies  2 teaspoon Cumin seeds (Jeera) Black Salt (Kala Namak) , to taste  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Sugar , optional",15,30,"To prepare Suran Moongphali Curry Recipe, take a heavy bottomed pan and heat the oil. Add cumin seeds once the oil is hot enough, and finely chopped green chillies.Add the finely chopped boiled pieces of suran and stir well.Add ground peanuts, black salt, sugar and turmeric powder to the suran and mix well.Add 1 cup of water to the suran curry, cover it and let it cook for 5 to 10 mins. Once the suran is cooked through, turn off the heat. Check the salt and spices and adjust to suit your taste.Serve the Suran Moongphali Curry Recipe hot with Sabudana Khichdi during a fast or along with steamed rice for a weeknight dinner."
Stuffed Kathal Recipe ,Indian,Lunch,Vegetarian,"jackfruit raw (kathal), mustard oil, onions, tomatoes, garlic, ginger, garam masala powder, coriander (dhania) seeds, cloves (laung), kashmiri red chilli powder, turmeric powder (haldi), curd (dahi / yogurt), salt, onion, fennel seeds (saunf), mustard oil, garlic butter, paneer (homemade cottage cheese), black pepper powder, salt, mozzarella cheese","250 grams Jackfruit Raw (Kathal) Mustard oil , for frying For Gravy 3 Onions  2 Tomatoes , boiled and pureed  5 cloves Garlic  1/2 inch Ginger  1 tablespoon Garam masala powder  1 tablespoon Coriander (Dhania) Seeds  4 Cloves (Laung)  1 tablespoon Kashmiri Red Chilli Powder  1 teaspoon Turmeric powder (Haldi)  2 tablespoon Curd (Dahi / Yogurt) Salt , to taste For Stuffing 1 Onion , finely chopped  1 teaspoon Fennel seeds (Saunf)  1 teaspoon Mustard oil  1 teaspoon Garlic Butter  50 grams Paneer (Homemade Cottage Cheese) , finely chopped Black pepper powder , to taste Salt , to taste For Baking 1/2 cup Mozzarella cheese , grated",15,45,"To begin making the Stuffed Kathal,  let us first cut the raw jackfruit. In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 1 whistle and turn off the heat.Allow the pressure to release naturally. Drain any water from the jackfruit and set aside.Heat mustard oil in a pan on medium heat, shallow fry until crisp. This will take about 5-7 minutes. Drain on an absorbent paper and set aside. In a pan, heat garlic butter on low heat, add fennel seeds and allow it to sizzle, next add the onions and fry till soft, for about 3 minutes. Next add paneer and fry well. Turn off the flame. Stuffing for the stuffed kathal is ready.Take Kathal pieces and stuff the jackfruits with the onion-paneer stuffing. Sprinkle salt and pepper over the stuffed kathal, give it a quick mix and let it rest for an hour while the flavours infuse. Meanwhile, to prepare the gravy.Heat oil in a pan, on medium heat, add onions and saute for a couple of minutes. Once thee onions are transparent, add tomatoes and give it a good mix, cover and cook until mushy, this will take about 3-4 minutes. turn off the flame. Once the onion-tomato cools down, grind it in a mixer to a coarse paste. Heat a kadai on medium flame, transfer the coarse tomato-onion mixture and add chilli powder, garam masala and turmeric powder, curd and saute till the masala is cooked well and comes together.Adjust spices and salt according to your taste.Once done, pour this thick masala in an Oven Safe Bowl. Put in the stuffed Kathal/jackfruit.Sprinkle grated mozzarella and bake in the preheated oven at 180 degrees Celsius for 10-15 minutes.Garnish with spring onions and serve Stuffed Kathal  with hot Laccha paratha/tawa paratha recipe for a weeknight dinner."
Jeera Rice Recipe | Jeera Pulao | Cumin Flavoured Ghee Rice,Indian,Lunch,Vegetarian,"seeraga (jeeraga) samba rice, cumin seeds (jeera), cardamom (elaichi) pods/seeds, cloves (laung), ghee, green chillies, salt","1 cup Seeraga (Jeeraga) Samba rice  2 teaspoons Cumin seeds (Jeera)  4 Cardamom (Elaichi) Pods/Seeds  4 Cloves (Laung)  2 tablespoons Ghee  2 Green Chillies , slit Salt , to taste",10,20,"To begin making the Jeera Rice Recipe, first, rinse the rice well in water.Place the washed rice in the pressure cooker, add salt, green chillies and two cups of water.Cover the pressure cooker and cook for 2 whistles on high heat. Turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally.Allow the rice to rest for 10 minutes before you can open the cooker.  Heat ghee in a small pan over medium heat. Add the cumin seeds and allow it to crackle. Once it crackles and you can smell the roasted aromas, turn off the heat.Pour the roasted cumin (jeera) into the cooked rice and using a slotted spoon, stir the rice gently and fluff it up.The Jeera Rice is now ready to be served along with Dals & Kadhi's  to make a great weeknight dinner.Serve Jeera Rice along with Tadka Dal, Paneer Butter Masala and Garlic Naan for a weekend lunch with your family."
Jaggery Sweetened Apple Oatmeal Recipe ,Indian,World Breakfast,Vegetarian,"apple, instant oats (oatmeal), jaggery, cinnamon powder (dalchini), ginger, nutmeg powder, vanilla extract, water, milk, hazelnut, sultana raisins, sesame seeds (til seeds), apple","1 cup Apple , cut into cubes  1/2 cup Instant Oats (Oatmeal) , instant  1/4 cup Jaggery , grated  1/4 teaspoon Cinnamon Powder (Dalchini)  1/4 teaspoon Ginger , ground  1/4 teaspoon Nutmeg powder  1 teaspoon Vanilla Extract  2 cups Water  1-1/2 cup Milk For toppingsHazelnut , toasted as required Sultana Raisins , as required  Sesame seeds (Til seeds) , as required  Apple , cut into cubes as required",5,25,"To begin making the Jaggery Sweetened Apple Pie Oatmeal Recipe, in a saucepan add cubed apple, cinnamon, ginger, nutmeg and water. Bring it to a boil and then let the apples cook on simmer for about 15 minutes or until apples are soft.Stir in quick cooking oats and milk. Cook for about 10 minutes or until oats are soft and the oatmeal is thickened.Add grated jaggery and vanilla extract and stir to combine. Remove from heat and pour into serving bowls.Serve topped with hazelnut, raisins, sesame seeds and chopped apples. You may add your favourite nuts and dried fruits for topping.Serve Jaggery Sweetened Apple Pie Oatmeal during your breakfast with a cup of hot Masala chai."
Kathal Biryani Recipe |  Jackfruit Biryani Topped with Caramelised Onions,Indian,Lunch,Vegetarian,"seeraga (jeeraga) samba rice, jackfruit raw (kathal), ghee, onions, ginger, garlic, green chillies, bay leaves (tej patta), cardamom (elaichi) pods/seeds, brown cardamom (badi elaichi), cloves (laung), cinnamon stick (dalchini), star anise, mace (javitri), nutmeg powder, red chilli powder, coriander powder (dhania), curd (dahi / yogurt), salt, mint leaves (pudina), saffron strands, oil, onions, ghee, cashew nuts, sultana raisins, mint leaves (pudina)","2 cups Seeraga (Jeeraga) Samba rice , washed  500 grams Jackfruit Raw (Kathal)  3 tablespoons Ghee  2 Onions , thinly sliced  2 inch Ginger , finely chopped  8 cloves Garlic , finely chopped  3 Green Chillies , finely chopped  2 Bay leaves (tej patta)  4 Cardamom (Elaichi) Pods/Seeds  2 Brown cardamom (Badi Elaichi)  4 Cloves (Laung)  2 inch Cinnamon Stick (Dalchini)  2 Star anise  1 teaspoon Mace (Javitri)  1/4 teaspoon Nutmeg powder  1-1/2 teaspoons Red Chilli powder  1 tablespoon Coriander Powder (Dhania)  1 cup Curd (Dahi / Yogurt) Salt , to taste  1/2 cup Mint Leaves (Pudina)  2 pinch Saffron strands For Caramelized onions 2 tablespoons Oil  3 Onions , thinly sliced For Garnish 1 tablespoon Ghee  1/4 cup Cashew nuts  1/4 cup Sultana Raisins  1/4 cup Mint Leaves (Pudina) , chopped",45,45,"To begin making the Kathal Biryani Recipe (Raw Jackfruit Biryani), first prep all the ingredients and keep ready/To cut raw jackfruit. grease hands and the knife that we are going to use to cut, with  oil. This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a bowl of water mixed with some salt to put the cut raw jackfruit pieces to avoid discolouration of the fruit. Cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water. Keep aside.To begin making the jackfruit biryani, heat ghee in a pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions turn slightly caramelised. This will take about 5 to 8 minutes.Next add all the whole spices along with bay leaf in the remaining ghee. Allow them to sizzle and the aromas to come throughStir in the chopped  jackfruit/kathal pieces, yogurt, coriander powder, red chilli powder, nutmeg powder, saffron strands and and mix everything well so that the curd mixes well with the kathal. Give it one brisk boil and stir in the mint leaves and salt to taste.Add the washed jeera rice over the jackfruit masala, give it a stir and add 4 cups of water. Cover the pressure cooker and cook on high heat till you hear two whistles. After two whistles, turn the heat to low and simmer for 5 minutes and turn off the heat. Once done, allow the pressure to release naturally and the biryani to rest.Open the cooker after the resting period and give the Kathal Biryani/Jackfruit Biryani a gentle stir, to combine all the masala and jackfruit into the rice. To caramelise the onions; heat oil in a pan over medium heat; add the sliced onions and keeps sautéing on low to medium heat until the onions get caramelised and crisp. Transfer to a bowl and keep aside. This will take 20 to 30 minutes. A good idea to do this while the biryani is cooking and cooling down.For Garnish, heat ghee in a pan; add the cashew nuts and roast them on medium heat until golden and crisp. Towards the end add the raisins and stir for a few seconds. Gently stir the caramelised onions, raisins, cashew nuts and mint leaves into the Kathal Biryani and serve hot with a raita and salan.Serve the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan Recipe for a sumptuous meal."
Stuffed Karela With Aloo Recipe,Indian,Lunch,Vegetarian,"karela (bitter gourd/ pavakkai), potatoes (aloo), turmeric powder (haldi), red chilli powder, garam masala powder, chaat masala powder, salt, oil","5 Karela (Bitter Gourd/ Pavakkai)  2 Potatoes (Aloo) , boiled  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  1 teaspoon Chaat Masala Powder Salt , as needed Oil , as required",15,45,"To prepare Stuffed Karela With Aloo Recipe, first clean the karelas/bitter gourd. Rinse off with salt and turmeric to remove the bitterness. Let it rest for 20-25 minutes.Now make a vertical slit on each karela. Scoop out and discard seeds and pulp to fill the potato masala.Then prepare the potato masala. In a mixing bowl, smash the boiled potatoes. Add turmeric powder, red chili powder, chat masala, garam masala and salt. Mix everything to be incorporated well.Now fill the karelas with potato masala filling tightly.Heat oil in a Shallow frying pan, shallow fry stuffed karelas lightly for a minute, such that the stuffing doesn’t fall off. Then cover and cook on a low-medium heat till stuffed karelas are well cooked.Once the karelas are nice and soft, switch off the heat and it is ready to be served. Serve Stuffed Karela With Aloo along with Moong Dal Tadka, Palak Raita and Phulka for an everyday meal with your family."
Vazhaithandu Pachadi Recipe - Banana Stem Raita,Indian,Side Dish,Vegetarian,"banana stem, curd (dahi / yogurt), green chillies, mustard seeds (rai/ kadugu), white urad dal (split), curry leaves, salt, oil","1 cup Banana Stem , cut into small dices (with outer thick skin removed)  2 cups Curd (Dahi / Yogurt) , whisked  1 or 2 Green Chillies  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon White Urad Dal (Split)  1 sprig Curry leaves , finely chopped Salt , to taste Oil , for seasoning",15,15,"To begin making the Vazhaithandu Pachadi Recipe, we will first whisk the yogurt with salt.Add in the diced banana stem in to the whisked yogurt and keep aside.Heat 1/2 a teaspoon of oil in a small pan; add in the mustard seeds and split white urad dal. Allow the seeds to crackle and saute till the dal turns brown. Once done add in the green chillies and curry leaves and stir for a few secondsAdd the seasoning into the Vazhaithandu Yogurt mixture and give it a good stir. Check for salt levels and adjust to suit your taste.The Vazhaithandu Pachadi is now ready to be served. Serve the Vazhaithandu Pachadi along with Steamed Rice and Mixed Vegetable Sambar  and for a weekday meal."
Till Wale Aloo Recipe - Sesame Potato Sabzi,Indian,Lunch,Vegetarian,"oil, potato (aloo), ginger, green chilli, sesame seeds (til seeds), red chilli powder, cumin powder (jeera), coriander powder (dhania), salt, garam masala powder, sweet chutney (date & tamarind), coriander (dhania) leaves","1 tablespoon Oil  3 Potato (Aloo) , boiled, peeled and cut into cubes  1 tablespoon Ginger , paste  1 Green Chilli , chopped  1-1/12 tablespoons Sesame seeds (Til seeds)  1 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander Powder (Dhania) Salt , to taste  1/2 teaspoon Garam masala powder  2 tablespoons Sweet Chutney (Date & Tamarind) Coriander (Dhania) Leaves , chopped (few)",10,10,"To begin making the Till Wale Aloo Recipe, heat oil in a heavy bottomed pan. Once the oil is hot, add ginger and green chillies. Make sure you don't burn them. After a minute, add sesame seeds and saute for a while. Add potatoes and toss it for about 2 minutes.After 2 minutes, add red chilli powder, cumin powder, coriander powder, garam masala and salt to taste. Saute for 3-4 minutes on low flame.After 3 to 4 minutes, add tamarind chutney, mix it well and cook for one more minute. Garnish with chopped coriander leaves and serve hot.Serve Till Wale Aloo along with Gujarati Dal, Roti and Kachumber Salad for a weekday meal."
Beetroot Paneer Curry Recipe In Coconut Milk,Indian,Main Course,Vegetarian,"paneer (homemade cottage cheese), beetroot, onion, green chillies, ginger, garlic, turmeric powder (haldi), coriander powder (dhania), garam masala powder, coconut milk, oil, salt, red chilli powder","200 grams Paneer (Homemade Cottage Cheese) , cubed  2 Beetroot , peeled and diced  1 Onion , finely chopped  2 Green Chillies , slit  1 inch Ginger , grated  2 cloves Garlic , finely chopped  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder  200 ml Coconut milk  2 teaspoons Oil , for cooking Salt , to taste Red Chilli powder , to taste",15,40,"To begin making the Beetroot and Paneer Curry Recipe in Coconut Milk, we will first cook the vegetables together in a pressure cooker.Place the beetroot, onions, ginger, garlic and green chillies into a pressure cooker adding half a cup of water, turmeric powder and salt. Cook for about 2 whistles. After two whistles, turn the heat to low and simmer for 3 to 4 minutes.Turn off the heat and allow the pressure to release naturally.Once the pressure releases from the cooker, open the cooker, stir in the coconut milk, paneer, coriander powder, garam masala powder and bring the beetroot curry to a brisk boil.Turn off the heat and transfer the beetroot and paneer curry to a serving bowl.Serve Beetroot And Paneer Curry along with Chilli Cheese Stuffed Kulcha Recipe or Peas Pulao Recipe - North Indian Matar Pulao and Coriander Tadka Raita Recipe for a complete meal."
Matar Ki Puri (Crispy Puffed Indian Bread With Peas),Indian,Lunch,Vegetarian,"whole wheat flour, green peas (matar), red chilli powder, turmeric powder (haldi), coriander powder (dhania), mint leaves (pudina), salt, oil","2 cups Whole Wheat Flour  1 cup Green peas (Matar) , boiled  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  2 tablespoon Mint Leaves (Pudina) , chopped Salt , to taste Oil , for Frying",20,20,"To begin making Matar Ki Puri, first prepare the dough.Mash the green peas lightly with your hands, in a mixing bowl.Add flour, chili powder, turmeric powder, coriander powder, mint and salt to it.Knead together with little water at a time to form a smooth, soft dough.Meanwhile, heat oil in a kadhai for frying puris.Take a lime sized ball of dough and roll it out into a circle which is two and a half inch in diameter. Roll out the remaining douhg into similar puris.When the oil is hot, slip the puris in one by one pressing down gently so they puff up. Flip them to make them brown on either side.Remove with a slotted spoon, drain on kitchen paper and serve immediately with Tamatari Aloo, Aloo Bhey Ki Sabzi or Dubki Waley Aloo."
Green Beans Fry Recipe,Indian,Lunch,Vegetarian,"green beans (french beans), asafoetida (hing), cumin seeds (jeera), green chilli, red chilli powder, turmeric powder (haldi), coriander powder (dhania), oil, salt","250 grams Green beans (French Beans)  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Cumin seeds (Jeera)  1 Green Chilli , finely chopped  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania) Oil , as required Salt , as required",10,30,"To prepare Green Beans Fry Recipe, clean the beans and chop them finely. Heat oil in a heavy bottomed pan and add hing and cumin seeds. Sauté it for 15 to 20 seconds.After 15 to 20 seconds, add green chillies and beans.Add salt and turmeric powder and let it cook for 3 to 5 minutes.After 3 to 5 minutes, add in the red chilli powder and coriander powder.Cover the lid and cook it till the beans becomes soft and cooked.Keep stirring in between so that the beans don't get burned.Once done, switch off the stove and the Green Beans Fry Recipe is ready to serve with boiled/steamed rice and Mixed Vegetable Sambar to make a wholesome meal."
Hariyali Egg Curry Recipe In Coriander and Mint Gravy,Indian,Lunch,Eggetarian,"whole eggs, cinnamon stick (dalchini), bay leaf (tej patta), cloves (laung), oil, coriander powder (dhania), garam masala powder, fresh cream, coriander (dhania) leaves, mint leaves (pudina), green chillies, onion, ginger, garlic","4 Whole Eggs , boiled  1 Cinnamon Stick (Dalchini) , small  1 Bay leaf (tej patta)  2 Cloves (Laung)  1 tablespoon Oil  2 teaspoons Coriander Powder (Dhania)  1 teaspoon Garam masala powder  2 tablespoons Fresh cream Ingredients for the hariyali masala 2 cups Coriander (Dhania) Leaves , tightly packed, chopped  1 cup Mint Leaves (Pudina) , chopped  2 Green Chillies , chopped For the Onion Masala 1 Onion , roughly chopped  1 inch Ginger , chopped  4 cloves Garlic",15,20,"To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water. Blend all of them together to make a smooth paste and keep aside.Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste. Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds. Add the Onion ginger garlic paste.Saute for 4 to 5 minutes until raw onion smell goes away.Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.Add water if required to adjust the consistency of the Hariyali Egg Curry.  Cover & simmer the Hariyali Egg Curry for 5 minutes.Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl. Serve the Hariyali Egg Curry along with Malabar Parotta or  Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner."
Coconut Rice Pulao With Coconut Cream Recipe,Indian,Lunch,Vegetarian,"basmati rice, coconut milk, ghee, bay leaves (tej patta), cardamom (elaichi) pods/seeds, whole black peppercorns, cumin seeds (jeera), ginger, carrot (gajjar), green peas (matar), cashew nuts, fresh coconut, salt","1 cup Basmati rice  2 cups Coconut milk Ghee , as required  1 Bay leaves (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  4 Whole Black Peppercorns  1/2 teaspoon Cumin seeds (Jeera)  1/2 Ginger , finely grated  1 Carrot (Gajjar) , peeled and finely chopped  1/4 cup Green peas (Matar)  1 tablespoon Cashew nuts , sliced  1/2 tablespoon Fresh coconut , sliced Salt , as required",20,30,"To beging making the Coconut Rice Pulao With Coconut Cream Recipe, wash and clean the basmati rice 2-3 times and soak for 30 minutes.In the meantime, prepare coconut milk. Blend the coconut cream with 2 cups of water in a Mixer/blender till it forms a smooth mixture. Keep it aside. You may skip this step if using coconut milk.Drain the soaked rice and add it to an Electric rice cooker. Add the coconut milk into it. You can also use a Pressure cooker or Open container to cook the rice.In a small pan, add oil or ghee. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté at low heat till it releases the aroma.Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes so that the raw smell goes away.Now add the chopped carrots and green peas. Sauté at medium heat for 3-4 minutes.Add the fried carrots and peas mixture into the rice cooker. Add water as required for the rice to cook. Cover the cooker with the lid and cook until the rice is cooked.For tempering, in a small pan, add 2 teaspoons of ghee or oil. Saute the cashews and the coconut slices for 2 minutes on low heat. Add this tempering to the cooked rice.Serve Coconut Rice Pulao With Coconut Cream Recipe with Cabbage Onion Vada Recipe and Vegetable Stew for a delicious and comforting Lunch."
Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi),Indian,Side Dish,Vegetarian,"indian borage (doddapatre), curd (dahi / yogurt), cumin seeds (jeera), whole black peppercorns, dessicated coconut, salt, ghee","4 cups Indian borage (Doddapatre) , cleaned and washed  1/2 cup Curd (Dahi / Yogurt)  1 tablespoon Cumin seeds (Jeera)  1/2 teaspoon Whole Black Peppercorns  1/4 cup Dessicated Coconut Salt , to taste  2 tablespoons Ghee",15,15,"To begin making the Doddapatre Tambuli, first thoroughly wash the doddapatre leaves and wipe them dry between kitchen towels.Then place a kadai on the heat. Heat a tablespoon of ghee in it, and add the doddapatre leaves to the ghee. Sauce them gently on a medium heat until they change colour and sweat. continue to saute until all the water they release has evaporated. The leaves will change colour and reduce to half the quantity.Take them out of the kadai and transfer them into a mixer and set the jar aside.In the same kadai, dry roast jeera and black pepper corns till the jeera turns dark in colour and aromatic. Add these roasted spices also into the mixer jar.Add coconut, salt to the mixer too and grind it using half the quantity of yogurt, until it is a smooth paste.Transfer the paste into a serving bowl. Top it up with the remaining yogurt and whisk until it is smoothly combined.Place a tadka ladle on the heat and melt some ghee in it. When the ghee is warm, add the cumin seeds, allow them crackle, and pour the tempering over the tambuli.Mix well and serve child along with Steamed Rice."
Moong Dal Methi Ki Sabzi Recipe,Indian,Lunch,Vegetarian,"green moong dal (split), methi leaves (fenugreek leaves), tomatoes, onion, green chillies, cumin seeds (jeera), ginger, cumin seeds (jeera), turmeric powder (haldi), coriander powder (dhania), cumin powder (jeera), asafoetida (hing), oil, water","1/2 cup Green Moong Dal (Split) , soaked for 3 hours  2 cups Methi Leaves (Fenugreek Leaves) , finely chopped  2 Tomatoes , finely sliced  1 Onion , finely sliced  4 Green Chillies , slit  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Ginger , grated  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Turmeric powder (Haldi)  3/4 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera) Asafoetida (hing) , A pinch  2 tablespoon Oil  1/2 cup Water",10,30,"To begin with Moong Dal Methi Ki Sabzi, heat oil in a kadhai and add cumin seeds and allow it to crackle.Add green chillies and hing and let it cook for a few seconds.After a few seconds, add onion and fry until it becomes soft and pinkish.Add ginger, sliced tomato and cook on high flame for 2 minutes or until the tomatoes get soft.Add soaked and drained moong dal, turmeric, coriander powder and sauté well for a minute.Add half cup of water and salt and mix everything properly.Cover and cook the dal for 7 to 8 minutes or until the dal is cooked well and the water is dried up (Do not overcook or it will get mushy).Add methi and sauté on high heat for 2 to 3 minutes (Do not cover and cook). After 2 to 3 minutes, it is ready to be served.Serve Methi Moong Dal Sabzi with phulkas, jeera rice and Rajasthani dal for a delicious meal."
Masala Couscous Pulao Recipe,Indian,Dinner,Vegetarian,"couscous, onion, ginger garlic paste, carrots (gajjar), green peas (matar), red chilli powder, coriander powder (dhania), garam masala powder, mint leaves (pudina), bay leaf (tej patta), cloves (laung), cinnamon stick (dalchini), oil, salt, coriander (dhania) leaves","400 grams Couscous  1 Onion , thinly sliced  1 tablespoon Ginger Garlic Paste  1/2 cup Carrots (Gajjar) , chopped  1/2 cup Green peas (Matar)  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder Mint Leaves (Pudina) , few  1 Bay leaf (tej patta)  3 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini) Oil , as required Salt , to taste Coriander (Dhania) Leaves , few to garnish, chopped",15,30,"To begin making the Masala Couscous Pulao recipe, firstly heat oil in a heavy bottomed pan. Add cinnamon stick, cloves and bay leaf and saute for atleast 30 seconds.Add sliced onions and cook until they become soft and transparent.Add ginger garlic paste and saute for 2 minutes. Add vegetables, red chili powder, coriander powder, garam masala powder, salt and saute for 5 minutes more.Add 4 cups of water and allow the mixture to boil. One the water starts boiling, add mint leaves and couscous.Simmer the flame and cook until the water is completely absorbed If couscous is not yet cooked, add a cup of hot water.Garnish with chopped coriander and it is ready to be served.Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice. A roasted papad will add a crunch to this meal."
Tamter Shape Recipe,Indian,Lunch,Vegetarian,"brinjal (baingan / eggplant), tomatoes, oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), dry ginger powder, kashmiri red chilli powder, water, salt",8 Brinjal (Baingan / Eggplant)  3 Tomatoes  2 tablespoon Oil  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Dry ginger powder  1 teaspoon Kashmiri Red Chilli Powder  1/2 cup Water Salt,20,60,"To begin with the Tamter Wangun Recipe first, was the wash brinjals/eggplants and cut them lengthwise. Allow the brinjal pieces to air dry so that moisture is completely absorbed.Now heat a non-stick Kadai and add some oil in it, add the brinjal pieces add fry them until they turn slightly brown. Chop the tomatoes and keep them aside, heat some oil in the same pan and let it heat. Once the oil is hot, add cumin seeds and cook them until they turn brownish, add asafetida to cumin seeds.Now, add the chopped tomatoes and cook them until they become soft and turn mushy.Add dry ginger powder, chili powder, turmeric powder and salt to the tomato mixture and combine them well.Simmer the flame and cook the spicy tomato mixture until oil oozes out from the gravy.To the cooked tomato base, add fried eggplants and toss them well with the gravy so the fried eggplants are coated with spicy mixture on all sidesGently sprinkle the required amount of salt on the gravy.Cook the eggplant in tomato base for about 3 minutes with the lid opened.Switch off the flame. Serve Tamter Wangun for dinner or you can also pack it for kids lunch box. Jeera Rice and Aloo Naan make a good combination for the Tamter Wangun Recipe."
Lemongrass Coconut Rice Recipe,Indian,Lunch,Vegetarian,"rice, green beans, carrot (gajjar), broccoli, green peas (matar), coconut milk, water, ginger, whole black peppercorns, lemongrass, oil, salt","1 cup Rice , washed and soaked in water for 30 minutes  1 cup Green beans , finely chopped Carrot (Gajjar) , finely chopped Broccoli , finely chopped Green peas (Matar) , steamed  1 cup Coconut milk  1-1/2 cups Water  1/2 teaspoon Ginger , grated  4 Whole Black Peppercorns , crushed  1 Stock Lemongrass , cut into 2-3 pieces  2 teaspoon Oil Salt , to taste",15,25,"To begin making Lemongrass Coconut Rice Recipe, first heat oil in a heavy bottomed pan, add ginger and vegetables to it and saute for a minute.Add the rice and stir well for a few seconds.Add the coconut milk, water, lemongrass stalk, peppercorns and salt to the rice, and leave it to boil.Once it boils, turn the heat to low, cover the pan and cook the lemon grass coconut rice till the liquid evaporates and the rice is tender.Turn off the heat and let the lemongrass rice stand for 8-10 minutes.Lastly, Toss the rice gently and discard the lemon grass stalks.Serve Lemongrass Coconut Rice along with a simpleVegetarian Thai Green Curry Recipe and Mushroom Bok Choy Stir Fryfor a quick weeknight dinner."
Tangy Tamarind Pumpkin Curry Recipe,Indian,Dinner,Vegetarian,"kaddu (parangikai/ pumpkin), oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), ginger garlic paste, green chillies, onion, curry leaves, red chilli powder, turmeric powder (haldi), coriander powder (dhania), salt, water, tamarind paste, jaggery","2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubed  1 tablespoon Oil  1 tablespoon Mustard seeds (Rai/ Kadugu)  1/4 tablespoon Cumin seeds (Jeera)  1 tablespoon Ginger Garlic Paste  2 Green Chillies , finely chopped  1 Onion , finely chopped  1 sprig Curry leaves  1 tablespoon Red Chilli powder  1 tablespoon Turmeric powder (Haldi)  1 tablespoon Coriander Powder (Dhania) Salt , to taste  1 cup Water  1 tablespoon Tamarind Paste  1/2 tablespoon Jaggery",20,30,"To prepare Tangy Tamarind Pumpkin Curry Recipe, heat oil in a deep pan. Add mustard seeds, cumin seeds and let it splutter.Add chopped onion, ginger garlic paste, green chillies, curry leaves and saute it till onion turns golden in colour.Add red chilli powder, coriander powder and turmeric powder. Mix everything well for a minute and add pumpkin.Sprinkle salt over pumpkin and add water. Cover the lid and cook it 3-4 minutes.After 3-4 minutes, check if pumpkin is properly cooked or not if it is not, then let it cook for another minute.If it is cooked then add tamarind paste, you can mix tamarind paste in a bowl with little water and add it to the pumpkin curry.Add jaggery, cook uncovered for 1-2 minutes more and make sure that all the water is absorbed.Serve Tangy Tamarind Pumpkin Curry Recipe with chapati, Spicy yogurt chapatior paratha."
Jowar Atta Roti Recipe - Sorghum Wheat Phulka Recipe,Indian,Lunch,Vegetarian,"jowar flour (sorghum), whole wheat flour, salt, black pepper powder, oil, water","1/2 cup Jowar Flour (Sorghum)  1 cup Whole Wheat Flour Salt , to taste  1 teaspoon Black pepper powder  1 tablespoon Oil Water , to knead, as required",10,20,"To begin making the Jowar Atta Roti/ Phulka Recipe, keep all the ingredients ready. Into a large mixing bowl, add jowar flour, whole wheat flour and salt to taste. Add little water at a time to knead to make a smooth dough. Drizzle 1 teaspoon of oil towards the end and knead until the dough comes away from the sides of the pan and is smooth.Divide the dough into lemon size portions. Take a portion of the dough and dust it in wheat flour. Roll the dough into a 5 to 6 inch diameter circle.Place the rolled out dough on a preheated skillet and cook for a few seconds until small bubbles appear on the surface.Flip and cook the roti for a few seconds and place it over the open flame. Cook till Jowar roti puffs up. Keep flipping and cooking the Jowar Atta Roti till brown spots appear on both sides and the roti is cooked through. Once done transfer the Jowar Atta Roti onto a serving plate. Drizzle ghee around the roti and serve immediately. Serve the Jowar Atta Roti Recipe along with Panchmel Dal, Aloo Baingan Ki Sabzi and Satvik Carrot Sprout Salad  to make it a complete meal."
Peanut Curry Recipe,Indian,Lunch,High Protein Vegetarian,"raw peanuts (moongphali), fresh coconut, green chillies, red chilli powder, jaggery, cloves (laung), kokum (malabar tamarind), curry leaves, ghee, cumin seeds (jeera), water, salt","2 cups Raw Peanuts (Moongphali)  4 tablespoon Fresh coconut , grated  3 Green Chillies  1 teaspoon Red Chilli powder  3 tablespoons Jaggery , grated  2 Cloves (Laung)  4 Kokum (Malabar Tamarind)  1 sprig Curry leaves  2 tablespoon Ghee  1 teaspoon Cumin seeds (Jeera) Water , as needed Salt , to taste",15,20,"To begin making the Peanut Curry recipe, heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.After cooling, peel them by rubbing them against each other between palms.Grind the peeled roasted peanuts, grated coconut, cloves and green chillies to a fine paste by adding 1/2 cup water in a mixer grinder. Keep it aside.Heat a kadai/wok. Add ghee and once it gets heated, add cumin seeds and let them flutter.Add curry leaves and fry for few seconds. Now pour the peanut curry into the kadai and mix well. Add 1/2 cup water if needed.Let it come to a boil. Then add jaggery and mix well. Simmer for 5 minutes.Add kokum petals, mix and again simmer for 5 minutes. Add salt to taste, mix and serve hot.Serve Peanut Curry along with Varicha Bhaat during fasting days or you can even serve it with other fasting items such as Sabudana Khichdi."
Besan & Atta Ki Roti Recipe (Chickpea Flatbread),Indian,Dinner,Vegetarian,"gram flour (besan), whole wheat flour, salt, red chilli powder, turmeric powder (haldi), ajwain (carom seeds), coriander powder (dhania), onion, green chilli, coriander (dhania) leaves, ghee","2 cups Gram flour (besan)  1 cup Whole Wheat Flour  1 teaspoon Salt  1/2 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Coriander Powder (Dhania)  1 Onion , finely chopped  1 Green Chilli , finely chopped Coriander (Dhania) Leaves , small bunch, finely chopped Ghee , or oil for cooking",20,20,"To begin making the Besan & Atta Ki Roti Recipe (Chickpea Flatbread), first get all the ingredients ready and keep aside.Combine all the ingredients into a large mixing bowl (except the oil or ghee). Add a little water at a time and knead to make a smooth dough. Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until smooth and firm. Divide the besan roti dough into 10 portions.Preheat the Roti Tawa on medium heat.  Roll each portion of the dough, but dusting in flour into a thin circle. The thickness of the besan ki roti will be based on how thin you can roll it. Once rolled, place the besan ki roti on the Roti Tawa and allow it to cook for a few seconds. Once you see air bubbles popping out, flip and turn. Smear ghee or oil over the roti and cook on both sides until browned and lightly crisp.Once done, remove the Besan Atta Roti from the Roti Tawa and proceed the same way with the remaining portions of the dough.Serve the Besan & Atta Ki Roti along with a Baingan Bharta, Sweet & Spicy Tomato Chutney and Kachumber Salad for a wholesome weeknight dinner or even for breakfast."
Chole Aloo Tikki Chaat Recipe - An Indian Street Food Snack,Indian,Snack,Vegetarian,"kabuli chana (white chickpeas), cumin seeds (jeera), ginger, tomato, bay leaf (tej patta), oil, turmeric powder (haldi), amchur (dry mango powder), garam masala powder, coriander powder (dhania), anardana powder (pomegranate seed powder), kashmiri red chilli powder, black pepper powder, black salt (kala namak), green chutney (coriander & mint), sweet chutney (date & tamarind), onions, green chillies, coriander (dhania) leaves, sev, green peas (matar), potatoes (aloo), sweet potatoes, ginger, green chillies, onion, green chutney (coriander & mint), corn flour, whole wheat bread crumbs, oil, salt","Ingredients for Chana Masala 1 cup Kabuli Chana (White Chickpeas) , soaked and cooked  1 teaspoon Cumin seeds (Jeera)  1 inch Ginger , finely chopped  1 Tomato , pureed  1 Bay leaf (tej patta) Oil Spice Mix 1 teaspoon Turmeric powder (Haldi)  1 tablespoon Amchur (Dry Mango Powder)  1 tablespoons Garam masala powder  1 tablespoons Coriander Powder (Dhania)  1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)  1/2 teaspoon Kashmiri Red Chilli Powder  1 teaspoon Black pepper powder  1 teaspoon Black Salt (Kala Namak) Main Ingredients to Make Chole Tikki Chaat 1 cup Green Chutney (Coriander & Mint)  1 cup Sweet Chutney (Date & Tamarind)  3 Onions , finely chopped  2 Green Chillies , finely chopped  2 sprig Coriander (Dhania) Leaves , finely chopped  2 tablespoon Sev , for garnishing and crunch Ingredients to make the aloo tikkis 1 cup Green peas (Matar) , steamed  3 Potatoes (Aloo) , boiled and peeled  1 Sweet Potatoes , boiled and peeled  1 teaspoon Ginger , grated  2 Green Chillies , finely chopped  1 Onion , finely chopped  2 tablespoons Green Chutney (Coriander & Mint)  1 tablespoon Corn flour  3/4 cup Whole Wheat Bread crumbs Oil , for greasing Salt , to taste",15,45,"To begin making the Chole Aloo Tikki Chaat Recipe,we will first soak the Chola completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chola along salt and with its soaked water, adding additional water if required. Cook until it is soft and tender.You will know it's cooked right, when you press the Chola between your fingers it will mash easily. Keep the cooked Chola aside.Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through.Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chola gets well coated with the masala and looks brown as well.Cover the pan, turn the heat to low and simmer the Chana Masala for about 30 minutes until the chana gets well coated with the masala and has attained an outer brown coating. Give the Chana Masala a final taste. Keep it aside."
Bajra Aloo Paratha Recipe,Indian,Lunch,Vegetarian,"bajra flour ( pearl millet), whole wheat flour, potatoes (aloo), methi leaves (fenugreek leaves), green chilli, ginger, red chilli powder, turmeric powder (haldi), cumin seeds (jeera), ajwain (carom seeds), chaat masala powder, salt, lukewarm water, oil","2 cups Bajra Flour ( Pearl Millet)  1/2 cup Whole Wheat Flour  1 cup Potatoes (Aloo) , boiled and mashed  1 cup Methi Leaves (Fenugreek Leaves) , chopped finely  1 teaspoon Green Chilli , coarsely crushed  1 teaspoon Ginger , grated  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Chaat Masala Powder Salt , to taste Lukewarm Water , as required Oil , for smearing",20,25,"To begin with Bajra Aloo Paratha, firstly add all the ingredients in a large bowl and mix everything well.Gradually, add warm water little at a time and start kneading the dough. Knead well to form a soft dough.Divide the dough into equal sized balls depending upon the size of the paratha you prefer to make.Dust the ball well and roll out into a paratha depending upon the thickness you prefer.If you find it difficult to roll it with rolling pin, use your hands and pat the dusted ball uniformly to make parathas.Heat the griddle well. Gently place the rolled paratha on the griddle and cook until brown spots appear. Flip and cook.Apply oil and fry on both the sides until they are cooked well.Serve Bajra Aloo Paratha with Tomato Onion and Cucumber Raita and Dhaniya Pudina Chutney."
Bhindi Gosht Recipe-Okra With Meat In Coconut Gravy,Indian,Lunch,Non Vegeterian,"mutton, bhindi (lady finger/okra), onion, ginger garlic paste, curry leaves, coconut milk, salt, red chilli powder, cumin powder (jeera), coriander powder (dhania), tamarind paste, oil, turmeric powder (haldi)","1 kg Mutton  500 grams Bhindi (Lady Finger/Okra)  2 Onion , minced   1 tablespoon Ginger Garlic Paste  10 Curry leaves  1 cup Coconut milk Salt , to taste  1 tablespoon Red Chilli powder  3/4 tablespoon Cumin powder (Jeera)  1/2 tablespoon Coriander Powder (Dhania)  1/2 cup Tamarind Paste Oil , as required  1 teaspoon Turmeric powder (Haldi)",10,30,"To begin making the Bhindi Gosht recipe, heat half oil in pressure cooker, add onion to it and saute it till the onion turns translucent. Add ginger garlic paste, add all the spices to it and cook for few minutes.Add the meat to the above mixture along with coconut milk and curry leaves cook till the meat is tender. Pressure cook till 15-20 minutes.In another pan, add oil and sauté big chunks of okra till 3/4 is cooked. Drizzle some lemon juice on it and mix properly. When done keep it aside.Open the pressure cooker and add tamarind pulp and okra. Mix everything well and let it cook for another 5-10 minutes till okra is completely cooked.Serve Bhindi Gosht along with Tawa Paratha and Jeera Rice for your weekday meal."
"Sweet Potato, Broccoli And Tofu Curry Recipe",Indian,Lunch,Vegetarian,"broccoli, sweet potato, tofu, kala jeera, salt, onion, tomatoes, ginger, garlic, green chilli, cashew nuts, cumin powder (jeera), turmeric powder (haldi), red chilli powder, garam masala powder","1 cup Broccoli , cut into small florets  1 Sweet Potato , skin removed and cut into cubes  150 grams Tofu , cut into small cubes  1 teaspoon Kala jeera Salt , to taste For the gravy 1 Onion , chopped  2 Tomatoes , chopped  1 inch Ginger , chopped  4 cloves Garlic  1 Green Chilli  1 tablespoon Cashew nuts  1 teaspoon Cumin powder (Jeera)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  2 teaspoons Garam masala powder",10,30,"To begin making the Sweet Potato, Broccoli and Tofu Curry Recipe, we will first heat a sauce pan with oil, add onions, ginger and garlic and saute until it softens.Add your spice powders including jeera powder, turmeric powder, red chilli powder and garam masala powder. Give it a mix. Add tomatoes and green chillies and little salt.Mash it until the tomatoes get cooked and the raw smell goes away. You can add the cashew nuts now and give it a saute for 2 more minutes.Cool it down and blend it in a mixer with water to a smooth paste.Heat a sauce pan or kadai, add oil and once hot add cumin seeds and allow it to sparkle.Add the sweet potato and allow it to cook and become lightly soft, later add broccoli and tofu and give it a toss for about 10 more minutes.Add in the masala paste and mix well. Add water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.Serve the Sweet Potato, Broccoli and Tofu Curry Recipe along with Steamed Rice, Jeera Rice or Peas Pulao to enjoy everyday lunch."
Dry Fruit Halwa Recipe,Indian,Dessert,Vegetarian,"dates, dried figs, pistachios, cashew nuts, whole almonds (badam), walnuts, milk, ghee","1 cup Dates , seedless, finely chopped  1 cup Dried Figs , dried, finely chopped  1/4 cup Pistachios , finely chopped  1/4 cup Cashew nuts , finely chopped  1/4 cup Whole Almonds (Badam) , finely chopped  1/4 cup Walnuts , finely chopped  1 tablespoon Milk  2 tablespoons Ghee",30,30,"To begin making the Dry Fruit Halwa Recipe,pulse the nuts in the chopper to get roughly chopped mixture. Keep the nuts aside. Blend the finely chopped dates and figs with 1 tablespoon of milk and ghee until smooth.Add ghee to a preheated pan and add the nuts and the dates and figs blend to the pan. Saute the dry fruit halwa until it gets well combined for 4 to 5 minutes. Keep stirring the halwa every couple of minutes until the mixture comes away from the sides of the pan. Turn off the heat.You can serve the dry fruit halwa as it is or along with vanilla ice cream, or even set into a pan and cut into slices once chilled.To set into a pan, pour and layer this dry fruit halwa mixture into the pan and smoothen it well. Allow it to rest until the mixture is cooled completely and set. Refrigeration will help it set faster.Cut the Dry Fruit halwa into equal squares and store in an airtight container. Serve the Dry Fruit Barfi Recipe for any festivals along with other festival recipes like Dahi Vada, Sukha Kala Chana Masala  and Puri  or as a  Tea Time snack for children."
Slow Cooker Winter Supper Stew Recipe,Indian,Dinner,Vegetarian,"beetroot, carrot (gajjar), green bell pepper (capsicum), potatoes (aloo), onion, pearl onions (sambar onions), garlic, whole black peppercorns, ginger, bay leaf (tej patta), vegetable stock, coriander (dhania) leaves, oil, butter (salted), salt","2 Beetroot , cut into cubes  2 Carrot (Gajjar) , cut into cubes  1 Green Bell Pepper (Capsicum) , cut into cubes  4 Potatoes (Aloo)  1 Onion , chopped  2 Pearl onions (Sambar Onions)  6 Garlic  5 Whole Black Peppercorns  1/2 teaspoon Ginger , paste  1 Bay leaf (tej patta)  2 cups Vegetable stock Coriander (Dhania) Leaves , chopped (few)  1 teaspoon Oil , as required  1 teaspoon Butter (Salted) Salt , to taste",15,15,"To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.Serve Slow Cooker Winter Supper Stew on its own along with a toasted bread or Smoked Tofu And Grilled Vegetable Salad for a healthy meal."
Shahi Tukda Carrot Halwa Shots With Rabri Recipe,Indian,Dessert,Vegetarian,"milk, sugar, cardamom powder (elaichi), saffron strands, pistachios, whole wheat brown bread, ghee, sugar, water, rose water, pistachios, carrots (gajjar), ghee, milk, khoya (mawa), sugar, cardamom powder (elaichi), ghee, slivered almonds (badam), pistachios","For the Basundi/Rabri 2 liter Milk  3/4 cup Sugar  1 teaspoon Cardamom Powder (Elaichi)  2 Saffron strands  1/4 cup Pistachios For the Shahi Tukda 2 Whole Wheat Brown Bread  2 tablespoons Ghee  2 tablespoons Sugar  1 tablespoon Water  1/2 teaspoon Rose water Pistachios , to garnish For the Gajar ka Halwa 500 grams Carrots (Gajjar) , washed and peeled (preferably red)  1/4 cup Ghee  400 ml Milk  150 grams Khoya (Mawa)  200 grams Sugar  1 teaspoon Cardamom Powder (Elaichi)  2 tablespoons Ghee  1 tablespoon Slivered Almonds (Badam)  1 tablespoon Pistachios , sliced",120,10,"To begin making the Gajar Halwa Shots, make the Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) and Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker before hand and keep it ready.*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk. To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil.Add the sugar and stir continuously until the sugar dissolves. Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.The condensation will cause the cream from the milk to settle on the sides and bottom of the pan. Its important to keep scraping down the cream and adding it back to the condensing milk.The mixture will begin to thicken and get a creamy texture. It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi.Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream.Once the milk has reduced to half of its original quantity, turn off the heat. The Basundi (Rabri) is almost ready. All you have to do now is to  stir in the cardamom powder and the finely chopped nuts.Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours. *For the Shahi TukdaCut each bread slice into 4 triangles. Heat a saucepan on medium flame, add ghee, and place the bread triangles. Shallow fry on both sides till you get a deep golden colour. Remove from the pan and set aside.In another pan, combine sugar, water and rose water and bring to a single boil. Turn off the flame. Dip the fried bread slices in the sugar syrup, drain and set aside.*For the Gajar ka Halwa To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes. Sprinkle a little water and close the pressure cooker. Pressure cook the carrots for 1 whistle and turn off the flame. Allow the pressure to release naturally.In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.Allow the khoya and sugar to melt and the whole milk mixture to come together. Now reduce the flame and transfer the cooked carrots into the milk.Continuously stir the milk and carrot mix, till you get a thick gajar halwa.Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir. Gajar Halwa is ready."
Gulab Jamun Trifle Recipe,Indian,Dessert,Vegetarian,"gulab jamun, custard powder, milk, sugar",10 Gulab jamun  2 tablespoons Custard powder  2 cups Milk  2 teaspoons Sugar,5,15,"To begin making the Gulab Jamun Trifle recipe, firstly crumble the gulab jamun along with its sugar syrup reserving two for garnishing. You can also slice them.Heat milk in a sauce pan. Take custard powder in a bowl, add little water or milk and mix without lumps.Once milk comes to boil, reduce the flame and add sugar and custard mixture. Keep stirring until the custard becomes thick.Allow it to cool. Take a tall serving glass, add 3 tablespoons of cooled custard, then add 2 tablespoons of gulab jamun crumbles.Add some custard mixture again followed by gulab jamun mixture layering one after another until it comes to 3/4th of the glass.Now garnish with gulab jamun on top and add some crushed nuts. Refrigerate for 30 minutes.The delicious gulab jamun trifle is ready. Serve chilled and enjoy.Serve Gulab Jamun Trifle to your guests along with snacks like Baked Banana Chips and Spicy Mushroom Puffs. You can also serve them as desserts after your festive meal."
Maheri Recipe,Indian,Indian Breakfast,Vegetarian,"barnyard millet, buttermilk, salt, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), ghee","1 cup Barnyard Millet , washed and soaked for 30 minutes  4 cup Buttermilk Salt , to taste  1 teaspoon Cumin seeds (Jeera)  pinch Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi)  1 tablespoon Ghee",40,30,"To begin making Maheri, heat ghee or oil in a pressure cooker. Once the ghee is hot add hing, cumin seeds and allow the seeds to crackle. Once they starts crackling, add turmeric powder.Add 2 cups of water and salt and bring it to boil. Once the water starts boiling add buttermilk and bring it to boil again.Now add the barnyard millet and mix well. Cover the pressure cooker and turn the heat to low. Pressure cook for 2 whistles.  Let the pressure release naturally and then open the pressure cooker.Transfer the Maheri to a serving dish and serve. Serve Maheri as a healthy breakfast with pickle or Green Chutney for a comforting breakfast."
Egg Scramble With Drumstick Leaves Recipe,Indian,Indian Breakfast,Eggetarian,"whole eggs, drumstick leaves (moringa/murungai keerai), onion, green chilli, oil, black pepper powder, salt","3 Whole Eggs , large  1 cup Drumstick Leaves (Moringa/Murungai Keerai) , washed  1 Onion , chopped finely  1 Green Chilli , chopped finely  2 teaspoons Oil  1/4 teaspoon Black pepper powder Salt , to taste",15,5,"To begin making the Egg Scramble With Drumstick Leaves Recipe, firstly wash and pat dry the drumstick leaves with a kitchen towel. We do this step in order to not make the scramble soggy. In a medium sized bowl, crack open all the eggs and beat well with black pepper powder and salt. Once beaten well, add the drumstick leaves and mix well. Place a pan on medium heat and add spread some oil/butter and fry the onions for a minute.Add the beaten eggs, cook on low heat to avoid burning or over cooking. Use a fork to repeatedly fold and separate the egg layers when it starts to scramble. Once the scramble come together, garnish with some chopped chillies on top.  Serve Egg Scramble with Drumstick leaves recipe for breakfast along with a cup of Adrak Chai."
Beans And Carrot Masala Pulav With Black Eyed Beans Recipe,Indian,Lunch,Vegetarian,"black eyed beans (lobia), rice, carrots (gajjar), green beans (french beans), turmeric powder (haldi), tomatoes, bay leaves (tej patta), cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, cumin seeds (jeera), green chillies, mint leaves (pudina), ghee, salt","1/4 cup Black Eyed Beans (Lobia)  1 cup Rice  2 Carrots (Gajjar) , finely chopped  5 to 6 Green beans (French Beans) , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  2 Tomatoes , finely chopped  1 Bay leaves (tej patta)  1 inch Cinnamon Stick (Dalchini)  2 Cardamom (Elaichi) Pods/Seeds  1/2 teaspoon Cumin seeds (Jeera)  2 Green Chillies , slit  1 tablespoon Mint Leaves (Pudina) , chopped  1 tablespoon Ghee Salt , to taste",15,40,"To begin making the Beans and Carrot Masala Pulav with Black Eyed Beans, we will first cook the black eyed beans along with salt in 1 cup of water until soft and tender in a pressure cooker.Place the beans, salt and water in a pressure cooker, cover the cooker, place the weight on and pressure cooker for 2 to 3 whistles.After the 3 whistles, turn the heat to low and simmer the beans for about 5 minutes and then turn off the heat.Next step is to steam the vegetables. Place the vegetables in a steamer, sprinkle some salt and steam for 4 to 7 minutes, until the vegetables are power cooked (not too soft and not to firm).Strain the excess water and set aside the cooked beans. Wash and soak the rice in 2 cups of water for 1 hour. Using a pestle and motor pound the cardamom, cinnamon and cloves to a fine powder and set aside.In the next step we will be cooking the beans and rice along with spices to make the Masala Pulao.Heat ghee in a large sauce pan on medium heat; add the cumin seeds and allow them to crackle. Stir in the pounded spice powder, bay leaf, turmeric powder, green chillies and chopped tomatoes. Sauté the above mixture until the tomatoes become tender and soft.Stir in the rice and salt along with the water that it was soaked in. Allow the mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice. Once 10 minutes of the cooking process has passed stir in the black eyed beans and the chopped mint leaves.Simmer to cook the rice further for 15 or more minutes until the rice has been fully cooked and all the water has been absorbed. Turn off the heat and let the rice rest for 10 minutes before you can open to stir. Gently stir in the steamed green peas and serve warm.Simmer to cook the rice further for 15 or more minutes until the rice has been fully cooked and all the water has been absorbed.Turn off the heat and let the rice rest for 10 minutes before you can open to stir. Check the salt and spice levels and adjust to suit your taste. Gently stir in the steamed vegetables and serve warm.Beans And Carrot Masala Pulav With Black Eyed Beans serves as a great wholesome one dish meal along with Gujarati Kadhi and Strawberry Raita accompanied along with crispy Masala Papad."
Restaurant Style Phool Gobhi Masala Recipe,Indian,Side Dish,Vegetarian,"cauliflower (gobi), turmeric powder (haldi), mustard oil, cumin seeds (jeera), bay leaf (tej patta), ginger garlic paste, water, onion, water, garam masala powder, kashmiri red chilli powder, homemade tomato puree, fresh cream, ghee, green chilli, cashew nuts, salt","12 Cauliflower (gobi) , cut to clorets  1/2 teaspoon Turmeric powder (Haldi)  2-1/2 tablespoons Mustard oil , (adjust as per need)  1/2 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  1 teaspoon Ginger Garlic Paste  2 teaspoons Water  1 cup Onion , finely chopped  1 cup Water  1/4 teaspoon Garam masala powder  1/4 teaspoon Kashmiri Red Chilli Powder  1/4 cup Homemade tomato puree  2 tablespoons Fresh cream  1 teaspoon Ghee  1 Green Chilli  2 teaspoons Cashew nuts , broken Salt , to taste",15,25,"To begin making the Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss it along with salt and turmeric powder.Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes. Take them out on to a plate.In the same kadai, add the onions, fry till translucent. Switch off the stove and let the onions cool down.Once it cools down, add the onion mixture in a mixer grinder and make it into a fine paste.Add bay leaf and cumin seeds in the leftover hot oil. Once the cumin seeds crackle, add ginger and garlic paste with 2 teaspoons water. Let it cook for about a minute or two.After a minute, add the fried florets, tomato puree and mix everything well. Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.Turn to low flame. After 5 minutes, add the cream, garam masala powder and ghee. Check for salt seasoning.Garnish with cashews and serve. Serve Restaurant Style Phool Gobhi Masala Recipe along with Tawa Tandoori Roti Recipe, Mushroom Do Pyaza Recipe and Boondi Raita for a dinner meal."
Red Lentil Curry Without Coconut Recipe,Indian,Lunch,High Protein Vegetarian,"masoor dal (whole), tomatoes, onion, garlic, ginger, green chillies, kasuri methi (dried fenugreek leaves), oil, red chilli powder, salt, turmeric powder (haldi), garam masala powder, coriander powder (dhania), cumin powder (jeera)","1 cup Masoor Dal (Whole)  1 cup Tomatoes , chopped  1 Onion , sliced thin  3 cloves Garlic  1/2 inch Ginger  2 Green Chillies , chopped (optional)  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , optional  1 tablespoon Oil  1 teaspoon Red Chilli powder Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera)",20,30,"To begin making the Red Lentil Curry Without Coconut recipe, soak the lentils in water for about 20 minutes.Boil them using 3 to 4 cups water until soft in a saucepan. Cover the pan with a lid while cooking.Heat a tablespoon of oil in a saucepan and fry the sliced onions on medium heat until slightly browned.Add tomatoes and mix. Cover and cook till tomatoes are soft and mushy. Stir in between.Let the mixture cool down, then grind it to smooth paste along with ginger and garlic. Use very little water while grinding.Pour the prepared paste over cooked lentils and add little water.Add green chilies and let it boil on medium heat for 5 minutes. Add all the spices and mix.Add salt and sprinkle crushed Kasuri methi. Mix and let it simmer on low heat for about 5 minutes. Remove from heat and serve hot.Serve Red Lentil Curry Without Coconut along with Palak Raita, Aloo Bhindi Ki Sabzi and Phulkas  for your weekday meal."
Brinjal Capsicum Sabji Recipe,Indian,Lunch,Vegetarian,"brinjal (baingan / eggplant), green bell pepper (capsicum), garlic, asafoetida (hing), green chillies, tomato, turmeric powder (haldi), red chilli powder, coriander powder (dhania), garam masala powder, salt, coriander (dhania) leaves, oil","2 Brinjal (Baingan / Eggplant) , diced (long variety)  1 Green Bell Pepper (Capsicum) , diced  5 Garlic , chopped finely  1/2 tablespoon Asafoetida (hing)  2 Green Chillies , chopped  1 Tomato , chopped  1 tablespoon Turmeric powder (Haldi)  1 tablespoon Red Chilli powder  1/2 tablespoon Coriander Powder (Dhania)  1/2 tablespoon Garam masala powder Salt , to taste Coriander (Dhania) Leaves , chopped Oil , as required",10,15,"To prepare the simple Brinjal Capsicum Sabji Recipe, heat a pan with enough oil.Add chopped garlic and hing, sauté it for few seconds.Add brinjal and capsicum.Add all the dry spices, sauté and cover the lid. Let it semi cook by sautéing every few minutes once.Add chopped tomato and let it cook for 5-7 minutes (or until the veggies are desirable cooked).Add salt to taste, sauté and add chopped fresh coriander.Pack this Brinjal Capsicum Sabji Recipe with phulka/ chapati for a light lunch at office or school."
Kohlrabi Recipe (Knol Khol Poriyal),Indian,Lunch,Vegetarian,"kohl rabi, onion, tomato, green peas (matar), dry red chillies, cumin seeds (jeera), mustard seeds (rai/ kadugu), black urad dal (split), curry leaves, turmeric powder (haldi), red chilli powder, coriander powder (dhania), dessicated coconut, salt","3 cups Kohl rabi , peeled and sliced  1 Onion  1 Tomato , diced  1/4 cup Green peas (Matar)  2 Dry Red Chillies  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Black Urad Dal (Split) Curry leaves , few  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 tablespoon Coriander Powder (Dhania)  2 tablespoons Dessicated Coconut Salt , for taste",10,15,"To begin making the Kohlrabi recipe, take kohlrabi and peel the outer fibrous part and cut into small squares.Heat oil in a heavy bottomed pan. When heated, add cumin seeds and mustard seeds. When they splutter, add a teaspoon of black urad dal.Saute until the dal tuurns brown. Now add in curry leaves, dry red chillies and turmeric powder. After 1 minute, add sliced onions and fry till the onion becomes soft.Add tomato slices and cook till they become little soft. Add fresh peas followed by kohlrabi slices and mix everything.Now close the lid and cook for some more time mixing at regular intervalsAdd spices - coriander powder, red chilli powder and salt as per taste.Add dry dessicated coconut, mix everything and cook for few minutes by closing lid.Cook till kohlrabi slices become soft. Turn off the heat and garnish with coriander leaves. Serve Kohlrabi along with Dal Tadka and Steamed Rice for a weekday meal with your family."
Hare Tamatar Ki Sabzi Recipe - Raw Tomato Curry ,Indian,Lunch,Vegan,"tomato, oil, cumin seeds (jeera), mustard seeds (rai/ kadugu), asafoetida (hing), dry red chilli, green chillies, turmeric powder (haldi), red chilli powder, coriander powder (dhania), cumin powder (jeera), garam masala powder, kasuri methi (dried fenugreek leaves), salt","500 grams Tomato , raw and chopped Oil , as required  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Asafoetida (hing)  1 Dry Red Chilli , broken  2 Green Chillies , slit or chopped  1/2 teaspoon Turmeric powder (Haldi)  1-1/2 teaspoon Red Chilli powder  1 tablespoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Garam masala powder  2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) Salt , to taste",10,30,"To begin making the Hare Tamatar Ki Sabzi, heat oil in a wok/kadhai and add hing, mustard and cumin seeds and wait till they crackle.Now add chopped raw tomatoes, green chilies and mix well. Allow them to cook in high flames till moisture evaporates and the tomatoes start turning soggy. This will take about 3 minutes.Add salt, red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder.Mix everything properly and let them cook for few minutes on low heat with lid closed.Slowly the tomatoes will turn mushy and oil will start leaving sides.Turn on the heat high and cook the sabji till it reaches the desired consistency.Add some crushed kasuri methi, remove from stove and serve hot. Serve Raw Tomato Curry with Pudina Tawa Paratha, Boondi Raita and Panchmel Dal for a comforting and tasty meal."
Aloo Bhindi Sabzi Recipe - Potatoes Lady's Finger Stir Fry,Indian,Lunch,Vegetarian,"bhindi (lady finger/okra), potatoes (aloo), cumin seeds (jeera), curry leaves, asafoetida (hing), red chilli powder, turmeric powder (haldi), coriander powder (dhania), salt, oil","500 grams Bhindi (Lady Finger/Okra) , cut into 1 inch pieces  3 Potatoes (Aloo) , peeled and cut into wedges  1 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves  1/2 teaspoon Asafoetida (hing)  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania) Salt , to taste  2 tablespoons Oil",15,35,"To begin making the Aloo Bhindi Sabzi Recipe, heat a tablespoon of oil in a heavy bottom pan over medium heat.Add a teaspoon of cumin seeds, allow seeds to crackle. Add half the curry leaves, cut potatoes along with salt, 1/2 teaspoon of turmeric powder. Stir to combine.Cover the pan with the lid and cook the potatoes for few minutes, stirring occasionally.Open the lid of the pan and add 1/2 teaspoon of coriander powder, red chilli powder, stir to combine.Simmer for a few more minutes and turn off the heat. Keep covered aside, while you cook the bhindi.*For the BhindiHeat oil in another heavy bottomed pan, add the remaining cumin seeds and allow seeds to crackle.Add the chopped bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occasionally.Bhindi releases moisture when cooked covered and will get sticky. But after sometimes it will turn fine.Once the bhindi is slightly tender, add  the turmeric powder, 1/2 teaspoon of coriander powder and red chilli powder.Keep the pan slightly open and cook till bhindi is done. The bhindi will change its color to brown.Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan with the lid and simmer for another couple of minutes.Turn off the heat and allow the vegetable to rest in the pan, covered for another 3 to 4 minutes. This helps the vegetable to gain a little moisture and gather itself together.Serve this Aloo Bhindi Sabzi along with Phulkas or South Indian Style meal along with Steamed Rice, Beetroot Sambar and a big dollop of Ghee."
Whole Wheat Spinach Paratha Recipe,Indian,North Indian Breakfast,High Protein Vegetarian,"whole wheat flour, oil, green chillies, garlic, coriander (dhania) leaves, spinach leaves (palak), ajwain (carom seeds), water, salt, ghee","2 cup Whole Wheat Flour  1/2 tablespoon Oil  2 Green Chillies  4 cloves Garlic Coriander (Dhania) Leaves , a handful, chopped  1 cup Spinach Leaves (Palak) , chopped  1 teaspoon Ajwain (Carom seeds) Water , for kneading Salt , to taste Ghee , or oil to grease the pan",20,20,"To begin making the Whole Wheat Spinach Paratha, blend spinach, coriander, garlic and chilies in a mixer grinder to make a paste.Add this paste to the wheat flour. Add salt to taste, ajwain and oil to the mixture and knead together to make to a smooth dough. Add water if required.Divide the dough into equal lemon size portions. Take one portion and dust in dry flour. Flatten the ball with your fingers and roll the rough into a 5 to 6 inch diameter circle. Heat the non-stick tawa and place the rolled spinach paratha on the tawa. Cook till small blisters appear on the surface. Flip and cook the roti on the on the other side as well.Flip a couple of times to get the parathas browned and cooked well on both sides. Smear ghee on top and transfer into a plate and serve. Serve Wheat Flour Spinach Paratha with Raw Mango raita orAvocado raita or any raita of your choice."
Grilled Paneer Methi Tikki Recipe,Indian,Appetizer,High Protein Vegetarian,"paneer (homemade cottage cheese), oil, red chilli powder, coriander powder (dhania), turmeric powder (haldi), lemon juice, salt, methi leaves (fenugreek leaves), mint leaves (pudina), green chillies, garlic, ginger, onion, kasuri methi (dried fenugreek leaves)","500 grams Paneer (Homemade Cottage Cheese) , cut into large cubes  1 tablespoon Oil  1 teaspoon Red Chilli powder  1/2 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Lemon juice Salt , to taste Ground paste (for marination) 1/2 cup Methi Leaves (Fenugreek Leaves)  1/2 cup Mint Leaves (Pudina)  2 Green Chillies  2 cloves Garlic  1/2 inch Ginger  1 Onion For garnish 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)",180,20,"To prepare Grilled Paneer Methi Tikki Recipe, prep all the ingredients mentioned. In a mixer, grind all the ingredients given under 'For ground paste'  to a smooth paste without adding any water and transfer it to a large bowl.Add lemon juice, salt, turmeric powder, chilli powder, coriander powder and 1 teaspoon of oil to the mixture and mix well.Add the paneer cubes to the above mixture, mix well, cover the bowl with a cling film or a lid and let it marinate for at least 3 hours.Heat a grill pan (you can use a regular pan also) with oil and fry this marinated paneer over low to medium flame till they are crisp and browned on all sides.Remove the paneer and sprinkle hand crushed Kasuri methi on top. Sprinkle chaat masala if you like, just before serving.Serve Grilled Paneer Methi Tikki along with Green Chutney as a appetizer along with a party meal of Amritsari Gobi Matar, Gajar Pulao and Gur Paare."
Prawns Biryani Recipe,Indian,Dinner,Non Vegeterian,"ajwain (carom seeds), fennel seeds (saunf), cardamom (elaichi) pods/seeds, clove powder (laung), cinnamon stick (dalchini), oil, onions, bay leaves (tej patta), cinnamon stick (dalchini), cloves (laung), cardamom (elaichi) pods/seeds, star anise, basmati rice, prawns, red chilli powder, turmeric powder (haldi), lemon, curd (dahi / yogurt), mint leaves (pudina), salt","For biryani masala 1 tablespoon Ajwain (Carom seeds)  1 tablespoon Fennel seeds (Saunf)  5 Cardamom (Elaichi) Pods/Seeds  5 Clove powder (Laung)  4 Cinnamon Stick (Dalchini) For biryaniOil , as required  2 Onions , finely sliced  2 Bay leaves (tej patta)  1 Cinnamon Stick (Dalchini)  4 Cloves (Laung)  3 Cardamom (Elaichi) Pods/Seeds  1 Star anise  2 cups Basmati rice  1-1/2 cups Prawns , cleaned and deveined  1 tablespoon Red Chilli powder  1/4 tablespoon Turmeric powder (Haldi)  1/2 Lemon  1/2 cup Curd (Dahi / Yogurt)  1 cup Mint Leaves (Pudina) , chopped Salt , to taste",15,45,"To begin making the Prawns Biryani recipe, firstly dry roast the ingredients mentioned under Biryani Masala like the ajwain seeds, fennel seeds, cinnamon, cardamom and cloves and grind them into a fine powder.Add oil in a wok/kadhai and saute the onions on medium heat till the onions are brownish and crispy.Soak basmati rice in water for about 30 minutes.In a mixing bowl, add cleaned and deveined prawns, turmeric powder, 1 tablespoon of biryani masala, red chilli powder, half lemon juice, 1/2 teaspoon of salt, 1/2 cup of chopped mint leaves, 1/2 of the fried onions and curd.Combine everything well with the prawns and set aside for about an hour.In a medium sized saucepan, add 5 cups of water, 1 tablespoon of biryani masala, cloves, cinnamon, bay leaves, 1/4 cup of mint leaves, 1 tablespoon of oil and remaining salt.Boil water over high flame.To the boiling water, add the soaked rice and cook on high flame for about 4 to 5 minutes.Do not overcook the rice. Overcooking rice may make them mushy and rice might break.Drain the water from the rice immediately and set aside.Meanwhile, in another medium wide saucepan, spread the remaining half tablespoon of oil on the bottom of the panSpread the marinated prawns as the bottom layer of the pan.Add half of the remaining fried onions and spread them evenly above the prawns. Sprinkle the mint leaves evenly. Layer the rice over the prawn masalas and spread them evenly.Garnish with the leftover fried onions. Dissolve a pinch of saffron in hot water and pour them on top of the layered rice.Cover the pot with the lid and cook the layered rice on high flame for about 10 minutes. Do not open the lid while cooking.Reduce the flame and cook the biryani for about 20 minutes.Turn off the heat and remove the lid after 15 minutes of resting time.Combine the biryani well such that the masalas and rice is well combined . Do not stir hard as rice might break.Garnish with cilantro and it is ready to be served. Prepare this spicy Prawn Biryani and serve it with Tadka Raita, Tomato Onion Cucumber raita or any other raita of your choice for a perfect weekday lunch or dinner."
Coconut Burfi Recipe - Kopra Pak/ Fresh Coconut Fudge,Indian,Dessert,Vegetarian,"fresh coconut, sugar, water, cardamom powder (elaichi)","3 cups Fresh coconut , grated  1-1/2 cups Sugar  1/4 cup Water  1 teaspoon Cardamom Powder (Elaichi)",20,30,"To begin making the Coconut Burfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.Add the grated coconut, and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil.At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallise making the burfi very hard.Transfer the coconut burfi mixture to a tray (8 x 8 inch square which has a 2 inch min height) greased with ghee.  Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours.  Once cooled completely, separate the pre cut Coconut Burfi and serve for festivals and special occasions.Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe after your delicious meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita."
Quick Paneer Masala Recipe - 15 Minute Paneer Gravy,Indian,Side Dish,High Protein Vegetarian,"ghee, onion, ginger, garlic, tomatoes, fresh cream, garam masala powder, coriander powder (dhania), turmeric powder (haldi), red chilli powder, jaggery, paneer (homemade cottage cheese), salt, kasuri methi (dried fenugreek leaves)","1 teaspoon Ghee  1 Onion , finely chopped  1 inch Ginger , finely chopped  4 cloves Garlic , finely chopped  6 Tomatoes , made into a puree  2 tablespoons Fresh cream  1/2 teaspoon Garam masala powder  1/2 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 tablespoon Jaggery  250 grams Paneer (Homemade Cottage Cheese) , cubed Salt , to taste  1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)",25,40,"To prepare Home Made Paneer simmered in honey tomato gravy, if it is a store bought paneer; soak in hot salt water for about 10 minutes. This process makes the paneer soft and tasty.Cut the tomatoes and puree it in a blender and keep aside. Heat oil in a pan; add the onion, ginger and garlic and saute it until the onions soften and turn lightly golden.Once golden, add the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, paneer, jaggery and cream.Give all the ingredients a quick stir.Cover the pan and turn the heat to medium and allow the paneer masala gravy to come to a brisk boil - allow it to simmer and cook for 10 minutes. Once done, give it a stir, check the salt and spices and adjust according to taste.Turn off the heat and transfer the Quick Paneer Masala Gravy into a serving bowl, stir in the kasuri methi and serve hot.Serve the Quick Paneer Masala Gravy with phulkas for a super quick and healthy weeknight dinner."
Whole Wheat Spinach Paneer Lifafa Paratha Recipe,Indian,Lunch,Diabetic Friendly,"whole wheat flour, ghee, salt, ghee, corn flour, paneer (homemade cottage cheese), spinach leaves (palak), cumin seeds (jeera), cumin powder (jeera), chaat masala powder, onion, green chillies, salt, oil","2 cups Whole Wheat Flour  1 tablespoon Ghee Salt , to taste Ghee , for cooking the parathas  2 teaspoons Corn flour For stuffing 250 grams Paneer (Homemade Cottage Cheese) , grated  1-1/2 cup Spinach Leaves (Palak) , finely chopped (tightly packed)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Cumin powder (Jeera) , (roasted and ground)  1/2 teaspoon Chaat Masala Powder  1 Onion , finely chopped  3 Green Chillies , finely chopped Salt , to taste  1 teaspoon Oil",20,45,"To begin making the Whole Wheat Spinach Paneer Lifafa Paratha Recipe, in a mixing bowl add the whole wheat flour, salt, 1 tablespoon melted ghee and mix. Next add water little by little and start kneading the dough. If you are looking for softer texture add only milk to knead the dough and no water. Knead till you get soft, smooth dough. Cover and let the paratha dough rest for 30 minutes.While the lifafa paratha dough is resting we can make the stuffing.Heat oil in a pan. To hot oil add cumin seeds and wait till they turn slight brown. Add onions and green chilies and sauté till onions turn soft.Add finely chopped spinach and cook until spinach looses all it’s moisture. Add salt to taste. Once spinach is completely dry, turn off heat and keep it aside to cool down.Add roasted cumin powder, chaat masala to grated paneer. Add cooked spinach mix and mix them all together. This paratha stuffing mixture should be dry. If you find any liquid in it, squeeze it out. Divide them into equal sized balls.In a small bowl, combine the corn flour along with water to make a thick paste. This will be used for sealing the edges.Knead the paratha dough once more and divide them into equal sized balls (lemon sized). Roll it thin about 10 inch. Place it on hot griddle/tawa and cook for 10 seconds on each sides, without oil. Dont over cook it. Take it out of tawa. Repeat this for rest of the dough.Now place half cooked rotis on a flat surface. Place a small portion of spinach paneer stuffing in the center. Spread the stuffing all over leaving out the edges.Apply corn flour paste on the edges of the roti. Fold the 2 opposite corners of the roti over the stuffing. Now fold the remaining 2 edges sealing the filling well. This will look like a folded envelope.Place the stuffed lifafa spinach paneer paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides.Serve the Whole Wheat Spinach Paneer Lifafa Paratha immediately with some yogurt and pickle for breakfast or even a weeknight dinner."
Maharashtrian Masale Baath Recipe - Spicy Vegetable Rice with Goda Masala,Indian,Dinner,Vegetarian,"rice, carrot (gajjar), green beans (french beans), cauliflower (gobi), potato (aloo), onion, curd (dahi / yogurt), bay leaf (tej patta), maharashtrian goda masala, mustard seeds (rai/ kadugu), oil, asafoetida (hing), salt, cashew nuts, ghee, fresh coconut, cashew nuts, ghee","1 cup Rice  1 Carrot (Gajjar) , peeled and cut into cubes  1/2 cup Green beans (French Beans) , cut small  1/2 cup Cauliflower (gobi) , cut into florets  1 Potato (Aloo) , peeled and cut into cubes  1 Onion , thinly sliced  2 tablespoons Curd (Dahi / Yogurt)  1 Bay leaf (tej patta)  3 teaspoon Maharashtrian Goda Masala  1 teaspoon Mustard seeds (Rai/ Kadugu) Oil , as needed  1 Asafoetida (hing) Salt , to taste Ingredients for the garnish 10 Cashew nuts  1 teaspoon Ghee  1 tablespoon Fresh coconut , grated  10 Cashew nuts  1 teaspoon Ghee",35,30,"To prepare the Maharashtrian Masale Bhath Recipe, first clean, wash and soak the rice in enough water for 30 minutes or so.Heat oil in a saucepan over medium heat, add the mustard seeds, allow seeds to crackle. Add bay leaf and fry for few seconds.Add the sliced onions and fry till they turn light brown in color. Next add the all the chopped vegetables - carrot, beans, cauliflower, potatoes, onions and fry for the few minutes. Now add the yogurt and stir to combine, saute the vegetables for next few minutes.In the meanwhile heat 2.5 cups of water and bring it to a boil in an another pan. Add the rice along with red chili powder, goda masala, asafoetida, salt to the sauteed vegetables. Stir to combine and saute for a minute or so. Now add the hot water to the rice mixture.Cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.If you are using the pressure cooker to cook the rice, turn off the heat after one or two whistle. Let the steam escape naturally from the pressure cooker before opening the lid.To serve Masala Baath, in a small pan heat ghee over medium heat, roast the cashews till golden brown in colour. Turn off the heat.Serve Maharashtrian Masale Bhat Recipe along with Boondi Raita Recipe Spiced With Black Salt and Kothimbir Vadi Recipe (Maharashtrian Coriander Fritters)  for the flavorful weekday lunch."
Ambur Style Brinjal Curry Recipe,Indian,Lunch,Vegetarian,"brinjal (baingan / eggplant), onion, tomatoes, ginger garlic paste, red chilli powder, turmeric powder (haldi), coriander powder (dhania), salt, tamarind, gingelly oil, curry leaves, mustard seeds (rai/ kadugu), whole black peppercorns, roasted peanuts (moongphali), sesame seeds (til seeds), fresh coconut","5 Brinjal (Baingan / Eggplant)  1 Onion  2 Tomatoes  1 tablespoon Ginger Garlic Paste  2 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania) Salt , as needed  20 grams Tamarind , size of a small gooseberry  2 tablespoon Gingelly oil  sprig Curry leaves  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  4 Whole Black Peppercorns To Roast and Grind: 2 tablespoons Roasted Peanuts (Moongphali)  1 tablespoon Sesame seeds (Til seeds)  1 tablespoon Fresh coconut",10,10,"To begin making the Ambur Style Brinjal Curry Recipe, add oil in a heavy bottomed pan and wait till the oil heats up.Add in the mustard seeds, peppercorns, curry leaves and sliced onions, fry till onions become translucent.Then add in tomato and cook till it leaves oil on the side of the pan and then add in the ginger garlic paste sauté it well till the raw smell goes away. Next add in the brinjals and mix well.Next add in the spice powders including red chilli powder, coriander powder, turmeric powder, salt and mix well. Soak the tamarind in water for about 20 minutes and squeeze out the water.Add in the tamarind water in the pan and cook till the brinjals become soft.Next dry roast the peanuts, sesame seeds and coconut in a pan and cool down then grind that into a coarse powder. Add the ground masala to the brinjal gravy and mix well. Allow it to simmer for two minutes and switch off the flame. Serve hot.Serve this Ambur Style Brinjal Curry Recipe along with Ambur Star Chicken Biryani Recipe and Tomato Onion Tadka Raita for your everyday meals."
Crispy Pan Fried Pomfret Recipe,Indian,Side Dish,High Protein Non Vegetarian,"pomfret fish, oil, sooji (semolina/ rava), salt, coriander (dhania) leaves, fennel seeds (saunf), whole black peppercorns, cloves (laung), turmeric powder (haldi), dry red chillies, garlic, ginger, tamarind","1 Pomfret fish , cut into 1 inch size pieces  2 tablespoons Oil  1/2 Cup Sooji (Semolina/ Rava) , or breadcrumbs  1 teaspoon Salt , + Extra for pomfret pieces Ingredients for Fish Batter: 5 sprig Coriander (Dhania) Leaves , chopped  1 teaspoon Fennel seeds (Saunf)  3 Whole Black Peppercorns  3 Cloves (Laung)  1/2 teaspoon Turmeric powder (Haldi)  4 Dry Red Chillies  3 cloves Garlic  1 Inch Ginger Tamarind , Marble size ball",15,10,"To begin making the Crispy Pan Fried Pomfret Recipe, wash Pomfret with water. Drain all the water and sprinkle some salt and keep it aside for 5 minutes.In a mixer grinder, add coriander leaves, fennel seeds, whole black peppercorns, cloves, turmeric powder, dry red chillies, garlic, ginger and tamarind.Grind all the masala with about 1/3 Cup water to smooth batter for fish. Add a teaspoon of salt into the paste and mix well.Apply this batter or paste to pomfret pieces and keep aside for marination for about 10 minutes.Heat a skillet, add oil. Coat the marinated pomfret pieces well with semolina on both the sides.Place them over oil on the skillet. Let them fry on medium heat for about 3 to 4 minutes.Flip to fry on the other side. Once they are all brown and crispy, switch off the heat and remove them out on a serving plate. Enjoy this tasty, crispy pomfret masala fry as an appetizer.Serve Crispy Pan Fried Pomfret along with Prawns Coconut Curry and Steamed Rice for a weekday meal."
Mushroom Biryani Recipe,Indian,One Pot Dish,Vegetarian,"basmati rice, button mushrooms, onions, tomatoes, ginger, garlic, green chillies, coconut milk, coriander (dhania) leaves, red chilli powder, coriander powder (dhania), turmeric powder (haldi), garam masala powder, oil, cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, bay leaf (tej patta)","2 cups Basmati rice  2 cups Button mushrooms  2 Onions , thinly sliced  2 Tomatoes , finely chopped  1 tablespoon Ginger , grated  1 tablespoon Garlic , minced  3 Green Chillies , slit  1 cup Coconut milk Coriander (Dhania) Leaves , Few sprigs, finely chopped  1 teaspoon Red Chilli powder  2 teaspoon Coriander Powder (Dhania)  1/3 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder Oil , and Ghee as required  1/2 inch Cinnamon Stick (Dalchini)  2 Cardamom (Elaichi) Pods/Seeds  1 Bay leaf (tej patta)",20,30,"To begin making the Mushroom Biryani recipe, wash basmati rice and soak in water for at least 30 minutes.Meanwhile clean the mushrooms and chop in two halves.Heat a heavy bottomed pan, add ghee + oil with cinnamon, cardamom, cloves and bay leaf.Add chopped onions, ginger garlic paste and stir well till the smell goes off.Add finely chopped tomatoes and sprinkle some salt to it, cook until the tomatoes become mushy.Add spice powders (red chilli powder, turmeric powder, coriander powder and garam masala) and mix everything well.Add cleaned and chopped mushrooms and stir for 3 minutes or until it shrinks slightly.Add 3 cups of water and 1 cup of coconut milk to it. After it starts boiling, rinse the soaked rice, drain the water from rice and add it in the pan.Cover and cook on medium flame for about 8 minutes and turn off the flame.Add some chopped coriander leaves and it is ready to be served. Serve Mushroom Biryani with Burani Raita, Beetroot Raita or any other raita of your choice."
Sweet Potato & Neem Leaves Vegetable Curry Recipe,Indian,Lunch,Vegetarian,"sweet potatoes, neem leaves, asafoetida (hing), mustard seeds (rai/ kadugu), white urad dal (split), dry red chilli, chana dal (bengal gram dal), oil, salt, roasted peanuts (moongphali)","4 Sweet Potatoes  1/2 cup Neem leaves  1/4 teaspoon Asafoetida (hing)  1/3 teaspoon Mustard seeds (Rai/ Kadugu)  1/3 teaspoon White Urad Dal (Split)  1 Dry Red Chilli  1 teaspoon Chana dal (Bengal Gram Dal)  1.5 tablespoon Oil Salt , to taste  1 tablespoon Roasted Peanuts (Moongphali) , powdered",20,30,"To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame. The pressure will take longer time if you put a lot of water.Take out, peel & chop them into cubes.Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal. Fry them well.Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.Add the chopped sweet potato and salt. Cook well until the sweet potato is fried well.Garnish with roasted peanut powder.Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice."
Khakhra Pizza Recipe With Cheese Spread & Roasted Vegetables,Indian,Snack,Vegetarian,"homemade whole wheat khakras, britannia cheese spread - peppy pizza, green bell pepper (capsicum), tomatoes, sweet corn, basil leaves, pizza seasoning, red chilli flakes","2 Homemade Whole Wheat Khakras  2 tablespoons Britannia Cheese Spread - Peppy Pizza  1 Green Bell Pepper (Capsicum) , finely chopped  2 Tomatoes , blanched & chopped  1/4 cup Sweet corn , steamed  1 sprig Basil leaves , roughly chopped  1 teaspoon Pizza seasoning  1 teaspoon Red Chilli flakes",5,30,"To begin making the Khakhra Pizza Recipe (Whole Wheat Crisp Flatbread Pizza), you can either make your khakra at home or buy the store bought ones. Here is the recipe to make the homemade khakhra recipeHeat the butter in a broad skillet pan, add capsicum and saute for a few minutes until softened. Add the blanched and chopped tomatoes, corn and italian seasoning and cook until the corn gets well coated with the capsicum and seasoning. Stir in the basil leaves and turn off the heat.The final step is to make the Khakhra pizza.Place a khakhra on a serving plate, spread a large tablespoon of Britannias Peppy Pizza Cheese Spread which adds a great taste and flavor to the pizza,Once spread, sprinkle the corn topping over the khakhra and voila the pizza is ready to be served. Serve the Khakhra Pizza as a tea time snack or as a quick after school snack for kids or serve it as a snack along with Masala Chai/Espresso Coffee."
Lauki Aloo Sabzi Recipe - Bottle Gourd Potato Vegetable Curry,Indian,Lunch,Vegetarian,"potatoes (aloo), bottle gourd (lauki), tomatoes, onion, ginger, green chillies, turmeric powder (haldi), coriander powder (dhania), black pepper powder, salt, kalonji (onion nigella seeds), oil","3 Potatoes (Aloo) , peeled and diced  1 Bottle gourd (lauki) , peeled and diced  2 Tomatoes , finely chopped  1 Onion , finely chopped  1 inch Ginger , grated  2 Green Chillies , slit  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Black pepper powder Salt , to taste  1 teaspoon Kalonji (Onion Nigella Seeds) Oil , for cooking",15,40,"To begin making the Lauki Aloo Sabzi Recipe first get the potatoes and lauki (bottlegourd) peeled and diced. Get the remaining ingredients ready.We will be cooking using a pressure cooker, but you can cook the same vegetable in a heavy bottomed pan if you don't have a pressure cooker.Heat oil in the pressure cooker or the pan on medium heat. Add the nigella seeds and allow it to crackle. Add the onions and ginger; saute until the onions become slightly soft. Add all the remaining ingredients along with 1-1/2 cups of water and salt to taste as well.Cover the pressure cooker and cook until you hear couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.  Allow the pressure to release naturally in the pressure cooker as the vegetables will continue to cook and soften inside while there is pressure. If you were cooking in the pan, cook on low heat until the vegetables get cooked completely and the curry has a gravy like texture. Open the cooker/ pan and give the Aloo Lauki Sabzi a stir. Check the salt and spices and adjust to suit your taste.Serve the Lauki Aloo Sabzi along with Phulkas and a Grated Carrot Salad for a weeknight dinner along with a glass of buttermilk."
Nuvvula Pachadi Recipe,Indian,Side Dish,Vegetarian,"sesame seeds (white), red chili powder, tamarind water, curd, lemon juice, salt, oil, mustard seeds, asafoetida","1 cup sesame seeds (white) 1 teaspoon red chili powder, adjust according to your preference 1 teaspoon tamarind water 1-1/2 teaspoon curd 1/2 teaspoon lemon juice Salt, according to taste For tempering: Oil, as required 1/2 teaspoon mustard seeds Asafoetida, a pinch",5,10,"To make Nuvvula Pachadi Recipe, first heat a pan. Add sesame seeds and cook till it turns light brown. Put it in a mixer grinder. Add red chili powder, tamarind water, salt and grind well. Transfer it to a bowl. Add curd and lemon juice and mix well. For tempering, heat some oil in a tempering pan. Add mustard seeds, asafoetida and let it crackle. Mix and serve. Serve Nuvvula Pachadi Recipe with Ghee Roast Dosa or Vada for breakfast."
Sweet & Spicy Ripe Mango Curry Recipe,Indian,Lunch,Vegetarian,"mango (ripe), cumin seeds (jeera), mustard seeds (rai/ kadugu), methi seeds (fenugreek seeds), fennel seeds (saunf), oil, dry red chillies, asafoetida (hing), turmeric powder (haldi), red chilli powder, coriander powder (dhania), garam masala powder, salt, tamarind paste","3 Mango (Ripe) , peeled and diced  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Methi Seeds (Fenugreek Seeds)  1 teaspoon Fennel seeds (Saunf)  1 tablespoon Oil  3 Dry Red Chillies  1/4 teaspoon Asafoetida (hing)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder Salt , to taste  1 tablespoon Tamarind Paste",20,35,"To begin with the Sweet & Spicy Ripe Mango Curry Recipe, firstly peel the mangoes. Heat oil in a wide pan over medium heat. Add all the mustard, cumin, methi and fennel seeds and let them crackle. Add whole chillies and add rest of the masalas.Next, add the peeled Mangoes. Sauté on low heat for two minutes. This way mangoes will absorb the flavours of all the masala.Now, add 2 cups of water and the tamarind paste. Cover the pan and let the Sweet & Spicy Ripe Mango Curry to cook on low heat for about half an hour. The flavors will seep in beautifully.Switch off the flame and check the salt and spices and adjust accordingly.Serve the Sweet & Spicy Ripe Mango Curry Recipe with steamed rice for a delicious lunch or dinner."
Spinach Mushroom Chickpea Curry Recipe ,Indian,Main Course,High Protein Vegetarian,"button mushrooms, spinach leaves (palak), kabuli chana (white chickpeas), oil, onions, homemade tomato puree, ginger, garlic, fresh red chillies, turmeric powder (haldi), cumin powder (jeera), garam masala powder, salt, coconut milk, coriander (dhania) leaves, mint leaves (pudina)","200 grams Button mushrooms , sliced   2 cups Spinach Leaves (Palak) , washed and finely chopped   1/2 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours  1 tablespoon Oil  2 Onions , thinly sliced   1/2 cup Homemade tomato puree  1 inch Ginger , finely chopped   4 cloves Garlic , finely chopped   2 Fresh Red chillies , finely chopped or green chillies  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Garam masala powder Salt , to taste   1/2 cup Coconut milk  2 sprig Coriander (Dhania) Leaves , finely chopped   2 sprig Mint Leaves (Pudina) , finely chopped",15,25,"To begin making the Spinach Mushroom Chickpea Curry Recipe, wash and soak the chickpeas in water for 8 hours or overnight. Transfer the chickpeas along with the water, add some salt and pressure cook for 6-8 whistles, reduce the flame and further cook for another 15 minutes. Turn off the flame. Allow the pressure to release naturally and set the chickpeas aside. In a skillet, heat oil on medium flame, add the ginger garlic and saute for about a minute. Next add the onions, and cook them until they turn into a deep brown colour. This will take about 4-5 minutes. To this add the green chilies, turmeric powder, garam masala powder, cumin powder, salt and mix well. Once the spices are well combined, add in the mushrooms and tomato puree, cover and cook until it bubbles. Open the lid, add in the washed and cut spinach leaves and further cook till the spinach is completely cooked and combined. Finally, add in the coconut milk, the cooked chickpeas and simmer the Spinach Mushroom Chickpea Curry on low flame for about 5 minutes.Once done, check the salt and seasonings and adjust to suit your taste. Turn off the heat and transfer the Spinach Mushroom Chickpea Curry into a serving bowl and add in finely chopped mint and coriander leaves as well. Serve hot.Serve Spinach Mushroom Chickpea Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices and Pickled Onions followed by a dessert Whole Wheat Espresso Chocolate Streusel Cake Recipe with a scoop of vanilla ice cream."
Gopalkala Recipe - Janmashtami Special),Indian,Lunch,Vegetarian,"poha (flattened rice), curd (dahi / yogurt), cucumber, fresh coconut, ginger, salt, coriander (dhania) leaves, ghee, mustard seeds (rai/ kadugu), cumin seeds (jeera), green chillies","1 cup Poha (Flattened rice)  1/4 cup Curd (Dahi / Yogurt)  1 Cucumber , peeled and chopped  3 tablespoons Fresh coconut , freshly grated  1 inch Ginger , grated Salt , to taste  1 Coriander (Dhania) Leaves , a small bunch chopped Ingredients for seasoning 1 teaspoon Ghee  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  2 Green Chillies , chopped or slit",10,10,"To begin making the Gopal Kala Janmashtami Special Recipe, soak beaten rice in water for about 1-2 minutes, the variety of beaten rice used required just about 2 minutes to soften.If the beaten rice is of a thicker variety then it would take about 5 minutes to soften.Once beaten rice/poha softens, drain all the water and keep aside in the strainer for a minute until all water is drained off.We will now prepare the seasoning for the Gopalkala. Heat ghee in a pan on medium heat; add the mustard seeds and allow it to crackle. Next add cumin seeds, green chilies, ginger pieces and fry for a minute and turn off the heat. Add the seasoning to the beaten rice, along with yogurt, finely chopped cucumbers, grated coconut, salt to taste. Stir to combine the Gopalkala very gently. Check the salt and adjust to suit your taste.Finally stir in the chopped coriander leaves and serve.Serve the Gopalkala as a special dish for Krishna Jayanti (Janmashtami Special)"
Healthy Ragi & Rice Breakfast Porridge Recipe,Indian,World Breakfast,Vegetarian,"ragi flour (finger millet/ nagli), cocoa powder, almond meal (badam powder), flax seed powder (flax meal), cooked rice, palm sugar, milk","2 tablespoons Ragi Flour (Finger Millet/ Nagli)  1 teaspoon Cocoa Powder  1 tablespoon Almond Meal (Badam Powder)  1 tablespoon Flax seed powder (flax meal)  1 cup Cooked rice  1 tablespoon Palm sugar , or to taste  400 ml Milk",15,20,"To begin making the Healthy Ragi & Rice Breakfast Porridge Recipe, we will first combine the ragi flour, cocoa flour in a sauce pan. Add little milk at a time and make a lump free mixture.Place the saucepan in a on medium heat and keep stirring continuously until the ragi cocoa porridge mixture thickens. Once you notice the ragi porridge thickening, add the cooked rice, flax seed powder, almond powder and sugar.Stir well until you get a thick porridge like consistency. Check the taste and adjust sugar. Add milk or water to adjust the consistency.Serve Healthy Ragi & Rice Breakfast Porridge Recipe with Vegan Instant Coffee Recipe for a quick complete breakfast or Turmeric Milk Recipe (Haldi Doodh) during snack time for kids."
Besan Arbi Roast Recipe - Spicy Colocasia Stir Fry,Indian,World Breakfast,Gluten Free,"colocasia root (arbi), gram flour (besan), red chilli powder, coriander powder (dhania), turmeric powder (haldi), amchur (dry mango powder), cumin powder (jeera), salt, asafoetida (hing), oil, oil, ajwain (carom seeds), cumin seeds (jeera), green chilli, lemon juice, coriander (dhania) leaves","250 grams Colocasia root (Arbi)  2 tablespoon Gram flour (besan)  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Amchur (Dry Mango Powder)  3/4 teaspoon Cumin powder (Jeera) Salt , to taste  1/4 teaspoon Asafoetida (hing)  3 tablespoons Oil For seasoning 1 teaspoon Oil  1/2 teaspoon Ajwain (Carom seeds)  1/4 teaspoon Cumin seeds (Jeera)  1 Green Chilli , finely chopped  2 teaspoons Lemon juice  1 sprig Coriander (Dhania) Leaves , chopped",20,30,"To begin making the Besan Arbi Roast Recipe, scrub the arbi to get rid of mud and dirt. Pressure cook the arbi with little water and a pinch of salt for 1 whistle (do not over cook). After the first whistle, turn off the heat. Once the pressure releases, open the cooker. Peel the skin off and cut them into half lengthwise and place it in a large mixing bowl.In a wide plate mix besan, red chili powder, coriander powder, salt, turmeric powder, amchur powder, roasted cumin powder.Add this spice powder like the turmeric powder, coriander powder, red chilli powder, amchur powder and cumin powder to the cut arbi and toss to coat well. Heat 2 tablespoons of oil in a heavy bottomed pan, add the besan arbi in small batches and roast until golden brown in color on all sides. Do this in 2 to 3 batches, add oil as the pan gets dry. Drain the roasted arbi on kitchen towel and place it in a serving platter.In another pan add 1 teaspoon of oil. Add cumin seeds, carom seeds and finely chopped green chilies and saute for 10 seconds. Add this to the Besan Arbi and toss gently.  Sprinkle some coriander leaves and lemon juice on top of the besan arbi and serve.Serve Besan Arbi Roast Recipe with Dal Palak Recipe and Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods for lunch."
Raw Banana and Banana Stem Stuffed Paratha Recipe,Indian,Lunch,Diabetic Friendly,"banana stem, raw banana, onion, garlic, ginger, green chilli, cumin seeds (jeera), red chilli powder, turmeric powder (haldi), garam masala powder, black pepper powder, amchur (dry mango powder), salt, whole wheat flour","1 Banana Stem , cut into small pieces  2 Raw Banana , boiled and mashed  1 Onion , chopped  4 cloves Garlic , chopped  1 inch Ginger , chopped  1 Green Chilli , chopped  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  1 teaspoon Black pepper powder  1 teaspoon Amchur (Dry Mango Powder) Salt , to taste For the Dough 1 cup Whole Wheat Flour",10,40,"To begin making the by boiling the raw banana in the pressure cooker. Cut the banana into two pieces, remove the edges, boil it with water and salt for about 4 whistle.Once done, release the pressure naturally, remove the skin and mash it into a fine mixture.Heat a saucepan with oil, add cumin seeds and allow it splutter for 10 seconds. Add chopped onions, garlic, ginger and saute until it softens.Add the chopped banana stem along with ½ cup water and cover it with a lid and cook for about 15 minutes until the banana stem is cooked.To this add all the spice powder like turmeric powder, red chilli powder, garma masala, amchur powder, salt and pepper powder and also add the mashed raw banana.Mix well and cook the mixture for about 10 more minutes on low heat and switch it off.In order to make the dough, knead all the ingredients well into a soft dough .Now to begin making the paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle. Place the filling on half side of the circle and close the paratha by folding it from all sides. Yes it’s as simple as that.You will have a big dumpling.Press it slightly and gently use the rolling pin to flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Paratha, first preheat the skillet on medium heat. Place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Serve the Raw Banana and Banana Stem Stuffed Paratha along with fresh cup of curd by the side or Aam Ka Chunda Recipe to go along with your paratha."
Tomato Jam Recipe,Indian,World Breakfast,Vegetarian,"tomato, sugar, salt, lemon juice, cinnamon stick (dalchini), cloves (laung)","1 kg Tomato , ripe  3/4 kg Sugar Salt , a pinch  2 tablespoons Lemon juice  2 Cinnamon Stick (Dalchini) , crush into coarse powder  6 Cloves (Laung) , crush into coarse powder",5,45,"To begin making the Tomato Jam recipe, wash tomatoes and make a slit in cross (X) in endways.Boil water nicely. Switch off and drop tomatoes inside hot water. Let it remain in it for about 5 to 10 minutes. This will help to peel skin off from tomatoes easily.Take them out from water, allow to cool. Peel off skin and discard them. Squeeze out some of the juice and seeds from it. You can use it for something else.Chop tomato into very fine pieces or blend in a processor for few seconds.Take a heavy bottom large pan/kadai. Pour tomatoes into it. Boil for about 15 minutes on medium high flame to reduce liquid.Add sugar, cinnamon and cloves powder. Mix well and let the gas be on medium flame. Bring mixture to full boil stirring frequently in between.As it thickens, stir constantly and reduce the flame. Make sure not to overcook. Jam will thicken as it cools.When the jam has reached a thick sauce consistency, add lemon juice. Mix well, turn off flame. Cool for about 10 minutes and pour into clean sterilised glass bottles.When the jam has reached a thick sauce consistency, add lemon juice.Mix well, turn off flame.Cool for about 10 mins and pour into clean sterilised glass bottles.Once it cools completely, close the lid and refrigerate/store in a cool dry place. Use when required for bread, buns, chapathi etc.Serve Tomato Jam during breakfast on toast and along with a cup of Masala Chai."
Rice With Quinoa Recipe- Pressure Cooker Method,Indian,Lunch,Vegetarian,"rice, quinoa, water, salt","1/2 cup Rice  1/2 cup Quinoa  2 cups Water Salt , (if required)",10,20,"To begin making Rice with Quinoa Recipe, first rinse the rice and quinoa together well under running water.Place rice and quinoa along with two cups of water in the pan of the pressure cooker.Keep the weight on, cover the pressure cooker. Cook the rice in the pressure cooker on medium high heat and after the first whistle turn the heat to low.Once you turn the heat to low, simmer the rice for 3 minutes. After 3 minutes, turn off the heat and allow the pressure to release naturally and then open the pressure. Serve Rice And Quinoa with Masoor Dal Gassi, Muttaikose Poriyal and a bowl of curd."
Quick Beetroot Pulao Recipe,Indian,Lunch,Vegetarian,"beetroot, rice, green chilli, extra virgin olive oil, cumin seeds (jeera), black pepper powder, coriander powder (dhania), lemon juice, coriander (dhania) leaves, salt","2 Beetroot , cut into cubes  1-1/2 cup Rice , cooked  1 Green Chilli , finely chopped  1 teaspoon Extra Virgin Olive Oil  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Black pepper powder  1/4 teaspoon Coriander Powder (Dhania)  1 teaspoon Lemon juice  2 sprig Coriander (Dhania) Leaves , finely chopped, for garnish Salt , to taste",10,10,"To begin making the Quick Beetroot Pulao, cook rice either in a pressure cooker or open pan method like you normally do and keep aside. The grains needs to be fluffy and separate for this recipe.Next, heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter.Add the coriander and black pepper powder and sauté for about 15 seconds.After 15 seconds, add the cubed beetroot, season with a little salt and mix well.Sprinkle a little water, cook the the beetroot cubes well with the lid closed.Once the beetroot cubes are cooked, add the cooked rice and stir well.Add salt if required, switch off the flame and add lemon juice and mix well.Garnish with finely chopped coriander leaves and serve hot. Serve this Quick Beetroot Pulao with Tomato Onion Cucumber Raita, Boondi Raita or any other Raita of your choice in your kids lunch box or have it for a nutrient enriched light lunch."
Cauliflower In Coconut Milk Curry Recipe,Indian,Side Dish,Vegetarian,"cauliflower (gobi), green bell pepper (capsicum), gram flour (besan), coriander powder (dhania), curd (dahi / yogurt), coconut milk, cumin seeds (jeera), curry leaves, cloves (laung), cinnamon stick (dalchini), ginger, red chilli powder, salt, oil","1 Cauliflower (gobi) , cut into florets  1 Green Bell Pepper (Capsicum) , deseeded and cubed  1 tablespoons Gram flour (besan)  1 teaspoon Coriander Powder (Dhania) , freshly made with roasted coriander seeds  1 cup Curd (Dahi / Yogurt)  200 ml Coconut milk  1/2 teaspoon Cumin seeds (Jeera)  2 sprig Curry leaves  3 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  1 inch Ginger Red Chilli powder , to taste Salt , to taste Oil , for cooking",25,35,"To begin making the Cauliflower In Coconut Milk Curry Recipe, in a large bowl whisk together, the yogurt, gram flour, coconut milk, ginger, coriander powder, salt and red chilli powder. Add in two cups of water, whisk it well and keep aside.Heat oil in a casserole pan; add the cumin, curry leaves, cloves, and cinnamon along with the bell peppers and cauliflower. Sprinkle some salt and water, cover the pan and roast the cauliflower on medium heat until lightly tender and cooked. Once tender and cooked, add in the coconut milk curry mixture and stir well. Keep stirring continuously with heat on medium high until the mixture thickens and begins to boil.If the mixture is too thick for your taste, adjust the consistency by adding a little water and boil just for a couple of minutes. Check the salt and spice levels and adjust to suit your taste.Serve the Cauliflower In Coconut Milk Curry for winters or parties along with steamed Foxtail Millet or Pearl Millets or Rice."
Beetroot Tambuli Recipe,Indian,Side Dish,Vegetarian,"beetroot, curd (dahi / yogurt), salt, fresh coconut, green chilli, cumin seeds (jeera), whole black pepper corns, coconut oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), white urad dal (split), dry red chilli, curry leaves","1 Beetroot , grated  1/2 cup Curd (Dahi / Yogurt) , whisked Salt , to taste For the coconut masala 1/4 cup Fresh coconut , grated  1 Green Chilli  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Whole Black Pepper Corns For the tadka 1 teaspoon Coconut Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon White Urad Dal (Split)  1 Dry Red Chilli , broken  2 sprig Curry leaves",20,20,"To begin making Beetroot Tambuli Recipe,prep all the ingredients and keep readyTo cook the beetroot; heat oil in a pan over medium heat; add the beetroot along with a little salt and cook  for a few minutes until soft. Once soft, turn off the heat and allow the beetroot to cool.To grind the coconut masala, in a mixer jar, combine the fresh coconut, cooked beetroot, along with green chilli, cumin seeds and whole peppercorns. Add ½ cup of warm to make a smooth coconut masala, set aside. To make the Beetroot Tambuli, in a large bowl, combine the whisked curd and the freshly ground coconut-beetroot masala and season with salt.  For the tadka, heat oil in a tadka pan over medium heat; add the mustard, cumin seeds and split urad, and allow it to crackle and the dal to turn golden brown and crisp. Next add in the red chilli and curry leaves and roast for a few seconds and turn off the heat. Pour this tadka on the beetroot tambuli, and serve.  Serve Beetroot Tambuli Recipe along with Steamed Rice and Padpe Uppukari - Harive Soppu Palya Recipe for a simple South Indian lunch."
Savory Shrimps On Skillet Recipe,Indian,Appetizer,Non Vegeterian,"shrimps, butter (salted), orange color, soy sauce, lemon juice, honey, tabasco original - hot sauce, black pepper powder, garlic, ginger, fresh thyme leaves","400 grams Shrimps , big one  1 Tablespoon Butter (Salted) , or oil Orange color , optional  1 teaspoon Soy sauce  1 teaspoon Lemon juice  2 tablespoons Honey  1 tablespoon Tabasco Original - Hot Sauce  1 teaspoon Black pepper powder  1 teaspoon Garlic , minced or grated  1/2 teaspoon Ginger , minced or grated Fresh Thyme leaves , or dry",20,8,"To begin making the Savory Shrimps On Skillet recipe, Devein and de shell the shrimps. Keep the tail on if you want.In a small bowl, mix together ingredients mentioned for sauce. Add shrimps into the sauce and mix well and marinate for 20 minutes.Add 3-4 drops of orange food color into the marinated shrimps and mix well. (you can skip this step too)Next, heat a skillet. Add 1/2 tablespoon butter and once the butter is melted, remove the shrimps out from the marination sauce and place on top. Don't overcrowd.Fry in two batches if there isn't any room. Reserve the remaining sauce for later use. Fry on medium heat for about 2 minutes on one side and then flip them all.Fry on the other side similarly. Once they look all browned and fried nicely, remove them out on a plate and repeat for the next batch.Switch off the stove.Now, mix all the fried shrimps together in a same skillet and drizzle the reserved sauce over them.Mix well and serve. Serve Savory Shrimps on skillet along with other starters such as Egg Shoap and Mushrooms On Toast to your guests."
Palak Paratha Recipe-Spiced Spinach Flatbread,Indian,North Indian Breakfast,Diabetic Friendly,"spinach leaves (palak), green chillies, whole wheat flour, fennel seeds (saunf), turmeric powder (haldi), cumin powder (jeera), salt, black pepper powder, ghee","200 grams Spinach Leaves (Palak) , washed and finely chopped  2 Green Chillies , optional  2 cups Whole Wheat Flour  1 teaspoon Fennel seeds (Saunf) , roasted and coarsely pounded  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera) Salt , to taste Black pepper powder , to taste Ghee , for smearing (optional)",20,30,"To begin making the Palak Paratha recipe, in a large bowl combine all the ingredients and knead adding little water at a time to make firm and smooth dough. Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes.Knead once again and divide the dough into 8 portions. Preheat the iron skillet on medium heat.Roll the dough portions into balls and flatten them with the palm of your hand. Toss them in flour and roll them out into circles of approximately 3 inches in diameter. Drizzle a little ghee and spread it on the rolled dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape. Tossing the triangle in a little flour, roll it out gently into a big triangle. Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out palak paratha on the skillet. After a few seconds, you will notice air pockets popping out. At this point flip the palak paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the paratha.Flip to the other side and press and turn the paratha in a similar way. You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked paratha one above the other and serve hot."
Besan Bread Toast Recipe On Tawa - Vegetarian French Toast,Indian,North Indian Breakfast,Vegetarian,"whole wheat brown bread, onion, tomato, green chilli, coriander (dhania) leaves, gram flour (besan), turmeric powder (haldi), oil, salt","4 Whole Wheat Brown Bread , whole wheat  1 Onion , finely chopped  1 Tomato , finely chopped  1 Green Chilli , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  1/2 cup Gram flour (besan)  1/2 teaspoon Turmeric powder (Haldi) Oil , for making the toast Salt , to taste",10,10,"To begin making the Besan Bread Toast, take a big bowl, add besan, onion, tomato, green chilli, coriander leaves, turmeric powder, season with salt and enough water to make a semi thick batter.Heat a skillet on medium heat, brush it with oil.Take a bread slice, dip it into the besan batter and place it on the heated skillet to cook the besan bread toast.Apply a little oil on the sides to cook the bread toast over medium heat. Once the besan bread toast is cooked at the bottom, flip over and cook the other side as well.Similarly, prepare the rest of the besan bread toasts.Serve esan Bread Toast along with Masala Chai. and sliced bananas for breakfast."
Methi And Palak Paratha Recipe,Indian,North Indian Breakfast,High Protein Vegetarian,"whole wheat flour, methi leaves (fenugreek leaves), spinach leaves (palak), onion, garlic, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, coriander powder (dhania), cumin powder (jeera), chaat masala powder, oil, salt, water","2 cups Whole Wheat Flour Methi Leaves (Fenugreek Leaves) , a bunch, roughly chopped Spinach Leaves (Palak) , roughly chopped  1 Onion , finely chopped  4 cloves Garlic , grated  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Chaat Masala Powder  2 tablespoons Oil Salt , to taste Water , to bind the dough",10,40,"To begin making the Methi and Palak Paratha Recipe, in a pan heat oil over medium heat. Add the cumin seeds and allow them to sputter. Next add the chopped onions and grated garlic, fry until fragrant.When the onions turn light brown in color, add the turmeric powder and red chilli powder. Sauté for a minute or so. Then add the cumin powder, coriander powder and sauté again for few seconds.Add the chopped spinach and methi along with salt and chaat masala. Stir to combine and cook the greens over medium flame. The greens will immediately release water, so keep stirring until they are fully cooked and the water evaporates completely. Turn off the heat, transfer spinach and methi leaves to a bowl and set aside to cool completely.In a large bowl, add the whole wheat flour along with cooked spinach and methi mixture. Gently rub the greens and flour with your fingers.Using little water at a time knead it together to make a firm and smooth dough. Drizzle a teaspoon oil on the top and knead until the dough is smooth but not sticky.To make the parathas, divide the dough into 8-10 portions of equal size. Roll each portion out into a flat paratha about 6-7 inches in diameterOur next step is to cook the paratha; for this preheat a skillet (Roti Tawa). When the tawa is hot; place the rolled out paratha in the skillet and cook for a minute on both sides until you notice a few brown spots appear on both sides."
Gajar Pulao Recipe - Spiced Carrot Rice,Indian,Lunch,Vegetarian,"carrots (gajjar), onions, tomatoes, garlic, green chillies, kashmiri red chilli powder, rice, oil, coriander (dhania) leaves, salt","3 Carrots (Gajjar) , long thinly sliced and steamed  2 Onions , grind into paste  2 Tomatoes , grind to a puree  6 cloves Garlic , paste  2 Green Chillies , grind into paste  1/4 teaspoon Kashmiri Red Chilli Powder  2 cups Rice  4 tablespoons Oil  1/4 cup Coriander (Dhania) Leaves , fnely chopped  Salt , to taste",15,40,"To begin making the Gajar Pulao Recipe, firstly wash and rinse the rice thoroughly in water (about 2 times). Soak for at least 10-15 minutes in a large bowl. Drain as much water as possible.Fill about half a large deep pan with water & bring it to boil.Add the washed rice followed by 1 tablespoon of vegetable oil. Cook for about 7 minutes on medium flame. Add 1 teaspoon of salt half-way through the cooking process.Keep stirring the rice gently, cook till it’s still a little firm. Once done, discard the liquid from the rice and set it aside.In a non-stick sauce pan, heat 3 tablespoons of oil and add onion paste. Saute the onion paste on medium heat, till its dry and the raw smell goes away. This will take about 2 to 3 minutes.Add the garlic paste, green chilli paste and stir for about a minute. Pour in tomato puree along with red kashmiri chilli powder stir for another 5-6 minutes.Add the carrots, the par cooked rice into the above gravy. Turn the heat to low and simmer for about 15 minutes. Turn off the heatGently fluff the rice with the fork without breaking the grains of rice. Garnish it with coriander and serve hot.Serve Gajar Pulao along with Tomato Onion Cucumber Raita or any other raita of your choice and a roasted Papad for a delicious weekday meal."
Spiced Onion Pulao Recipe - Pyaz Pulao Recipe,Indian,Main Course,Vegetarian,"rice, ghee, bay leaves (tej patta), cloves (laung), cinnamon stick (dalchini), green chillies, onions, ginger, garlic, tomato, salt, mint leaves (pudina)","1 cup Rice  2 tablespoons Ghee  2 Bay leaves (tej patta)  2 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  3 Green Chillies , slit  2 Onions , thinly sliced  2 inch Ginger , finely chopped  6 cloves Garlic , finely chopped  1 Tomato , finely chopped Salt , to taste  1/4 cup Mint Leaves (Pudina) , loosely packed & finely chopped",15,25,"To begin making the Spiced Onion Pulao Recipe, wash the rice thoroughly, and drain off all the excess water using a strainer. Now pat dry the rice on an absorbent paper. Heat a kadai, on medium-low flame, and dry roast the rice for about 3-4 minutes, stirring continuously. We are not looking for any colour here. Turn off the flame and set aside. Heat a pressure cooker with ghee on medium flame, into the cooker add the whole spices - bay leaves, cloves and cinnamon and allow them to sizzle. Once the spices sizzle, add the onions, ginger and garlic and saute until the onions have softenedNow add the slit green chillies, chopped tomatoes and saute until the tomatoes are soft and mushy.Once soft, mash the tomatoes slightly with the back of the ladle. Finally add in the dry roasted rice, 2 cups of water, salt to taste and close the pressure cooker. Pressure cook for 2-3 whistles and turn off the heat. Wait for the cooker to depressurise and then open the lid. Once done, gently fluff with the Spiced Onion Pulao and transfer to a serving bowl.Serve  Spiced Onion Pulao Recipe along with Smoked Dhaba Dal Recipe or Bhune Pyaz Ka Gosht Recipe, Onion Raita Recipe and finish the meal with a dessert of Oats Apple Phirni Recipe."
Whole Wheat Lachha Paratha Recipe-Multilayered Layered Indian Flat Bread,Indian,Dinner,Diabetic Friendly,"whole wheat flour, salt, ghee","2 cups Whole Wheat Flour  1 teaspoon Salt Ghee , to layer and cooking parathas",30,40,"To begin making the Whole Wheat Lachha Paratha Recipe we will first knead to make the dough.In a large mixing bowl, add the whole wheat flour and salt. Mix well. Add a tablespoon of oil and rub it into the flour until you see coarse crumbs. Add a little water at a time and knead well to make a smooth and soft paratha dough. Cover the dough and allow it to rest for 10 minutes.After 10 minutes, knead for a minutes again until the paratha dough is soft and pliable. Divide the dough into 10 equal portions.  Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Keep some flour aside for dusting while rolling the dough. Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough in flour and roll it into a 6 inch diameter circle. Smear some ghee or oil on this rolled out dough. Dust some flour over the ghee. This flour and ghee will help the lachha paratha split itself into layers.Fold the lachha paratha dough like an accordion, similar to a saree pleat. Start from one end of the dough and reach the end. The dough is essentially made into a pleat. Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll. Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle. You will be able to see the layers very clearly.Place the rolled layered Lachha Paratha on the preheated skillet. Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.Proceed the same way with the remaining portions of the paratha dough.Serve the Whole Wheat Lachha Paratha along with Matar Paneer  or Smoked Dal Makhani Dhaba Style  and Carrot Cucumber Tomato Salad with Lemon and Coriander for a weeknight dinner or even for breakfast along with Kesar Elaichi Aam Chunda Pickle and Homemade Yogurt ."
Jeera Hing Aloo Recipe - No Onion No Garlic Recipe,Indian,Lunch,Vegetarian,"baby potatoes, cumin seeds (jeera), ssp asafoetida (hing), salt, red chilli powder, turmeric powder (haldi), coriander powder (dhania), ginger, amchur (dry mango powder), oil, coriander (dhania) leaves","500 grams Baby Potatoes  1-1/2 tablespoon Cumin seeds (Jeera)  1/2 teaspoon SSP Asafoetida (Hing) Salt  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania)  1 teaspoon Ginger , finely chopped  1/2 teaspoon Amchur (Dry Mango Powder) Oil , as required Coriander (Dhania) Leaves , as required, chopped for garnish",10,30,"To begin making the Jeera Hing Aloo recipe, wash and clean the potatoes. In a pressure cooker add the potatoes along with some water and salt. Close the pressure cooker and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally. Once the pressure has released naturally, open the pressure cooker and drain off all the excess water. Peel the baby potatoes and set aside. In a wide pan heat oil. Add cumin seeds and hing. After it crackles, add the ginger and mix well.Add red chilli powder, turmeric powder, coriander powder, salt and give it a quick mix and then add potatoes immediately.Mix gently so all the spices are coated all over the potatoes. Sauté for 5 minutes on low flame until the potatoes get a lightly roasted texture and a good outer crust.Add amchur powder, give the Jeera Hing Aloo a good mix.Turn off the heat and garnish the Jeera Hing Aloo Sabzi with coriander leaves and serve hot.Serve Jeera Hing Aloo Sabzi as an appetizer or as side dish with Phulka or Whole Wheat Lachha Paratha and Gujarati Kadhi for an everyday meal."
Paneer Biryani Recipe,Indian,Lunch,High Protein Vegetarian,"seeraga (jeeraga) samba rice, paneer (homemade cottage cheese), onions, tomatoes, ginger, garlic, green chillies, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), bay leaves (tej patta), red chilli powder, turmeric powder (haldi), coriander (dhania) powder, coconut milk, mint leaves (pudina), ghee, salt","2 cups Seeraga (Jeeraga) Samba rice  250 grams Paneer (Homemade Cottage Cheese) , cut into medium sized cubes  2 Onions , thinly sliced  4 Tomatoes , finely chopped  2 inch Ginger , finely chopped  6 cloves Garlic , finely chopped  2 Green Chillies , slit  3 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  2 Bay leaves (tej patta)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander (Dhania) Powder  120 ml Coconut milk  1/2 cup Mint Leaves (Pudina) , finely chopped  2 tablespoons Ghee Salt , to taste",10,45,"To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.Wash and rinse the rice in water and keep aside.Heat ghee in the pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions have softened and turned slightly brown . Stir in the spices - cardamom, cloves, cinnamon and bay leaves and saute for a couple of minutes.Stir in chopped tomatoes along with turmeric powder, chili powder and coriander powder. Saute until the tomatoes become mushy and soft.To put the paneer biryani together, add the paneer, rice, coconut milk and salt. Stir well to combine. Add 1-½ cups of water and over the pressure cooker.Pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.Allow the pressure to release naturally. Once the pressure is released, open the cooker, wait for a few minutes and then add the chopped pudina leaves and stir to combine the Paneer Biryani. Serve hot Paneer Biryani along with Onion Raita Recipe - Pyaz Ka Raita Recipe for a simple soulful meal."
Mixed Vegetable Pulao Recipe,Indian,Dinner,Vegetarian,"brown rice, ghee, garlic, green chillies, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), bay leaf (tej patta), salt, mint leaves (pudina), green beans (french beans), cauliflower (gobi), carrots (gajjar)","1 cup Brown Rice  2 tablespoons Ghee  2 cloves Garlic , grated  2 Green Chillies , slit  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 Bay leaf (tej patta) Salt , to taste  1 Mint Leaves (Pudina) , small bunch, chopped  10 Green beans (French Beans) , diced small  2 cups Cauliflower (gobi) , florets  1 Carrots (Gajjar) , diced small",20,40,"To begin making the Mixed Vegetable Pulao Recipe, we will first wash and soak rice in 2 cups of water for half an hour.While the rice is soaking, steam the vegetables with a bit of salt and keep aside.Make a powder of all the spices (cloves, cardamom and cinnamon) using a pestle and mortar. Keep aside.After half an hour, into a large saucepan heat 2 tablespoons of ghee. Add the grated garlic and the powdered spices. Stir-fry for a few seconds.Next add in the rice, salt , green chillies and the bay leaves along with the water it was soaked in. Turn the heat to high and allow the rice mixture to come to a boil.Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the rice absorbs all the water.Once the water is absorbed, check if the pulao is cooked completely, to suit your taste. If it needs to be softer, you can add in a little more water and cook for a bit more time.Turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.Finally stir in the steamed vegetables and chopped mint leaves and check the salt and adjust to suit your taste.Transfer the Vegetable Pulao to a serving bowl and serve hot. Serve Mixed Vegetable Pulao along with Boondi Raita, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad for everyday meals."
Dangar Pachadi With Grated Carrots Recipe (Urad Dal Raita),Indian,Side Dish,Vegetarian,"black urad dal (split), curd (dahi / yogurt), mustard seeds (rai/ kadugu), green chilli, asafoetida (hing), curry leaves, salt, coriander (dhania) leaves, oil, carrot (gajjar), tomato","2 tablespoons Black Urad Dal (Split)  1 cup Curd (Dahi / Yogurt)  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 Green Chilli  1/2 teaspoon Asafoetida (hing)  4 Curry leaves , roughly torn Salt , to taste  1 Coriander (Dhania) Leaves , a bunch, chopped  1 teaspoon Oil Additional Ingredients (Optional) 1 Carrot (Gajjar) , grated  1 Tomato , finely chopped",10,20,"To begin making the Dangar Pachadi with Grated Carrots, whisk the yogurt in a mixing bowl along with the salt and keep aside.In a small tadka pan, dry roast urad dal till golden brown and allow it to cool.Using a blender, make a fine powder of the urad dal. Stir in this urad dal to the whisked yogurt. Heat half a teaspoon oil in the same tadka pan; add mustard seeds, finely chopped green chillies, curry leaves, and asafoetida. Allow the seeds to crackle and turn off the heat.Add the seasoning to the Dangar Pachadi and stir to combine well. Finally, stir in the finely chopped coriander leaves, grated carrots and tomatoes.Serve Dangar Pachadi along with Keerai Sambar, Steamed Rice and Elai Vadam for a weekday South Indian meal."
Bajri Ki Roti Recipe,Indian,Dinner,Diabetic Friendly,"bajra flour ( pearl millet), whole wheat flour, salt, ghee, lukewarm water","2 cups Bajra Flour ( Pearl Millet)  1/4 cup Whole Wheat Flour Salt , to taste  1 tablespoon Ghee Lukewarm Water , to bind the dough",15,30,"To begin making the Bajri Ki Roti Recipe first sift the bajra flour, whole wheat flour and salt together in a deep mixing bowl.Knead the dough well 1/4 cup of lukewarm water at a time, until it comes together in a smooth ball. The dough will be similar to what we prepare for Makke Ki Roti.Grease the dough with ghee, cover with a muslin cloth and let rest for 15 minutes.Meanwhile heat a skillet or tava over medium heat. Dust your rolling surface with little whole wheat flour.Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti. You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the pre-heated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.Turn over the roti and cook the other side for a few more seconds. Lift the roti tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Bajra Rotis. Serve Bajra Roti immediately smeared with white butter or ghee along with Lahsun Ki Chutney orBharva Baingan, Panchmel Dal and Mooli Raita to make a delicious lunch or dinner for the family."
Meat Masala Stuffed Bharwa Baingan Recipe,Indian,Lunch,Vegetarian,"brinjal (baingan / eggplant), meat masala, salt, onion, tomato, ginger garlic paste, mustard oil, cumin seeds (jeera), asafoetida (hing)","250 grams Brinjal (Baingan / Eggplant)  5 tablespoons Meat masala Salt , to taste   1 Onion , chopped  1 Tomato , chopped  1 teaspoon Ginger Garlic Paste , (optional)  3 tablespoons Mustard oil  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Asafoetida (hing)",10,15,"To begin making the Meat Masala Stuffed Bharwa Baingan recipe, hold the tip and make two opposite slits.Add salt to the meat masala and mix well. With a teaspoon stuff baingan with meat masala.Heat mustard oil till smoking. Now add hing and jeera. Also add the onion. Cook till the onions are soft.Add prepared baingan and roast for one minutes. Add tomatoes and any remaining meat masala stuffing.Add 1/2 cup water and cook till baingan is done.Serve Meat Masala Stuffed Bharwa Baingan with Dal Tadka and Tawa Parathas for a weekday meal."
Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices,Indian,Main Course,Vegetarian,"rice, ghee, cumin seeds (jeera), cardamom (elaichi) pods/seeds, cloves (laung), star anise, cinnamon stick (dalchini), green chilli, curry leaves, whole black peppercorns, salt, bay leaf (tej patta), water, salt","1 cup Rice , washed and soaked for 20 minutes  3 tablespoons Ghee  2 teaspoons Cumin seeds (Jeera)  1 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1 Star anise  ½ inch Cinnamon Stick (Dalchini)  1 Green Chilli , slit  1 sprig Curry leaves  4 Whole Black Peppercorns Salt , to taste  1 Bay leaf (tej patta)  2 cups Water Salt , to taste",5,15,"To begin making the Dhaba Style Spicy Ghee Rice Recipe, heat ghee in a pressure cooker over medium heat. Once hot, add in the green chillies, bay leaf, cumin seeds, cardamom, cloves, star anise, cinnamon sticks, peppercorns, and curry leaves. Stir for a few seconds until you can smell the aromas coming through. Once done add the washed rice, along with 1-1/2 cups of water and salt to to taste. Cover the pressure cooker and pressure cook for 3 to 4 whistles and turn off the heat.Allow the pressure to release naturally as the Ghee rice will continue to cook as long as there is pressure inside the cooker.Once done, allow the rice rest for 10 minutes, so the heat settles down. Once the heat settles down, open the pressure cooker and fluff the Ghee rice and serve hot.Serve the Dhaba Style Spicy Ghee Rice Recipe with Tandoori Paneer Tikka Masala Recipe, Smoked Dal Makhani Dhaba Style Recipe and Tadka Raita Recipe (Spiced Curd With Onions) for a complete meal."
Mamsaam Chops Recipe (Lamb Chops in Black Pepper Gravy),Indian,Dinner,Non Vegeterian,"lamb, turmeric powder (haldi), red chilli powder, salt, oil, ghee, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), onion, coriander powder (dhania), whole black peppercorns, ginger, garlic, green chillies, dry red chillies","500 grams Lamb , lamb chops  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder Salt , to taste Oil , as required  2 tablespoons Ghee  3 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 Onion , finely chopped  1 teaspoon Coriander Powder (Dhania)  1 tablespoon Whole Black Peppercorns , roughy pounded To be ground in masala 1 inch Ginger  12 cloves Garlic  2 Green Chillies  4 Dry Red Chillies",10,45,"To begin making the Mamsaam Chops recipe, firstly wash and dry the mutton chops and half cook them using a pressure cooker along with 1/2 cup water, salt, turmeric and chilli powder. This should take about 3 to 4 whistles.Grind together all the ingredients of the masala to a smooth paste using a little water if required in a grinder.Heat oil in a heavy bottomed pan, once the oil is hot add all the dry masalas and fry for 2 minutes till fragrant.Add onions and fry till deep brown in colour. Stirring so that they don't burn. Add the par boiled lamb chops along with water and cook for about 2-3 minutes.Now add the ground masala, coriander powder, black pepper and mix well. Let it simmer covered till the full is fully cooked and the gravy turns thick.Serve Mamsaam Chops as a side dish with hot Steamed Rice, Phulka and Kerala Style Chicken Tomato Roast for a delicious wholesome weekend lunch or dinner."
Dahi Methi Puri Recipe - Fenugreek Leaves Puri With Yogurt,Indian,Main Course,Vegetarian,"whole wheat flour, methi leaves (fenugreek leaves), cumin seeds (jeera), ajwain (carom seeds), salt, curd (dahi / yogurt)","1-1/2 cups Whole Wheat Flour  3/4 cup Methi Leaves (Fenugreek Leaves) , washed and finely chopped  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Ajwain (Carom seeds) Salt , to taste  3/4 cup Curd (Dahi / Yogurt)",15,20,"To begin making Dahi Methi Puri Recipe, we will first make the dough. In a mixing bowl, combine the whole wheat flour along with methi leaves, salt, cumin seeds, ajwain and mix well to combine.Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. Sprinkle a few drops of oil and smoothen out the dough. Make equal portions of the dough, similar to the size of a lemon. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness. Preheat oil in a kadai on medium heat, gently slide the flattened Dahi Methi Puri into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up. Flip and cook on the other side for about 30-40 seconds.  Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Serve Dahi Methi Puris hot. Serve Dahi Methi Puri along with Sukhi Aloo Sabzi Recipe or Peshawari Chole Recipe alongside some Rava Kesari Bhath and a glass of Kesar Pista Lassi Recipe for a Sunday brunch."
Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shak,Indian,Lunch,Vegetarian,"tindora (dondakaya/ kovakkai), mustard seeds (rai/ kadugu), cumin seeds (jeera), coriander powder (dhania), cumin powder (jeera), red chilli powder, turmeric powder (haldi), ssp asafoetida (hing), amchur (dry mango powder), salt, jaggery, curry leaves, oil, coriander (dhania) leaves, raw peanuts (moongphali)","500 grams Tindora (Dondakaya/ Kovakkai) , cut into rounds or thin slices lengthwise  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi) SSP Asafoetida (Hing) , a few pinches  1-1/2 teaspoon Amchur (Dry Mango Powder) Salt , to taste  1 tablespoon Jaggery  4 Curry leaves , roughly torn  2 tablespoons Oil  4 sprig Coriander (Dhania) Leaves , a small bunch (chopped) Raw Peanuts (Moongphali) , a handful of roasted peanuts, halved or pounded coarsely",10,30,"To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker.  If you are using a pressure cooker, cut the tinda into the desired shape, either into rounds or into think slices. Place the cut vegetable into the pressure cooker, sprinkle some salt and 2 tablespoons of water.Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles. After two whistles, turn off the heat.We will now release the pressure immediately, by running the pressure cooker under cold water. By doing this, we are making sure we don't over cook the vegetable and at the same time retain the nutrition content.Open the pressure cooker once the pressure is released and keep it aside.Our next step is to season the vegetable with spices. Heat the oil in a large wok or a heavy bottomed pan. Once the oil is heated; add the mustard seeds and cumin seeds. Allow them to crackle. Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable.The tindora sabzi will have a soft and juicy texture to it. Check the salt and spice levels and adjust to suit your taste. Turn off the heat once you achieve this consistency (about 3 to 4 minutes of stir frying).Finally stir in the peanuts and the chopped coriander leaves. Transfer the Tindora nu shaak to a serving bowl.Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner."
Paneer Malai Makhani Biryani Recipe,Indian,Dinner,High Protein Vegetarian,"basmati rice, ghee, ginger garlic paste, onion, biryani masala, lemon juice, salt, paneer (homemade cottage cheese), turmeric powder (haldi), red chilli powder, homemade tomato puree, hung curd (greek yogurt), lemon juice, ginger garlic paste, oil, salt","1 cup Basmati rice  4 teaspoon Ghee  2 teaspoon Ginger Garlic Paste  2 Onion , sliced  2 teaspoon Biryani Masala  3 teaspoon Lemon juice Salt , to taste  200 gram Paneer (Homemade Cottage Cheese) , cubed  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  2 teaspoon Homemade tomato puree  4 teaspoon Hung Curd (Greek Yogurt)  1 teaspoon Lemon juice  1/2 teaspoon Ginger Garlic Paste  2 teaspoon Oil Salt , to taste",30,40,"To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.Heat a heavy bottomed pot with enough boiling water and add rice for cooking. Strain the rice just before the grain is fully cooked.Spread on a platter and cool it.Cut the paneer in barfi shape. Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt. Add the paneer to the mix and coat well. Leave it for 5 minutesHeat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes. Cook till paneer turn brown from both the sides. Remove the cubes from the pan and keep it aside. Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.In the same wok, add the rice, 3/4 fried onions and the biryani masala. Cook for about a minute or two. Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner."
Spicy Cabbage Rice Recipe (South Indian Style Mutta Kose Sadham Recipe),Indian,Lunch,Vegetarian,"cooked rice, ghee, cumin seeds (jeera), onion, cabbage (patta gobi/ muttaikose), green chillies, red chilli powder, turmeric powder (haldi), sambar powder, coriander (dhania) leaves, salt","2 cups Cooked rice Ghee , or oil as required  1 teaspoon Cumin seeds (Jeera)  1 Onion , thinly sliced  1 cup Cabbage (Patta Gobi/ Muttaikose) , shredded  2 Green Chillies , finely chopped  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Sambar Powder Coriander (Dhania) Leaves , few, finely chopped Salt , to taste",20,45,"To prepare Spicy Cabbage Rice recipe, firstly heat oil in a kadai. Add cumin seeds, green chillies and let it cook for 15 seconds.Next, add in the sliced onions and cook till they become soft and translucent.Add in the shredded cabbage, salt and turmeric powder. Cook till the cabbage becomes soft.Once it is done, add in the cooked rice, red chilli powder and the sambar powder. Mix everything well.Cover for 2 minutes. Open the lid, give it a stir and garnish with fresh coriander leaves.Serve Spicy Cabbage Rice recipe with raita of your choice."
Cabbage Besan Fry Recipe,Indian,Dinner,Vegetarian,"cabbage (patta gobi/ muttaikose), gram flour (besan), ginger garlic paste, red chilli powder, coriander (dhania) leaves, salt, oil, water","1 cup Cabbage (Patta Gobi/ Muttaikose)  3 tablespoons Gram flour (besan)  1/2 teaspoon Ginger Garlic Paste  1 teaspoon Red Chilli powder  3 sprig Coriander (Dhania) Leaves , chopped Salt , as required  2 tablespoons Oil  3 tablespoons Water",10,20,"To begin with Cabbage Besan Fry, firstly chop the cabbage into fine thin pieces and set them aside.Add the salt, chilli powder and ginger-garlic paste to the cabbage. Mix everything well.Add besan and coriander leaves to it and give it a stir. Add little water to the mixture and mix well so that the cabbage is coated with besan/chickpea powder.Next, heat oil in a wide pan and add the cabbage to it. Fry it well till the raw smell of the besan goes away.Once the besan starts to get into little chunks, cover the lid of the pan and let it cook covered for about 2 minutes.After 2 minutes, remove the lid and fry it on medium flame until the moisture leaves away.Serve Cabbage Besan Fry with Panchmel Dal, Steamed Rice and Phulkas for a perfect meal."
Broccoli Egg Bhurji Recipe,Indian,World Breakfast,Eggetarian,"whole egg, broccoli, onion, tomatoes, garlic, turmeric powder (haldi), red chilli powder, coriander (dhania) leaves, salt, oil","3 Whole Egg  1 cup Broccoli , florets, chopped into small pieces  2 Onion , finely chopped  2 Tomatoes , finely chopped  6 Garlic , cloves, finely chopped  1 teaspoon Turmeric powder (Haldi)  2 teaspoon Red Chilli powder  2 tablespoon Coriander (Dhania) Leaves , finely chopped Salt , to taste  2 tablespoon Oil",10,20,"To begin making Broccoli Egg Bhurji, heat oil in a frying pan or skillet and add finely chopped onions.When onion turns pinkish, add chopped garlic and sauté till the raw smell of garlic goes away.Once it is done, add the chopped tomatoes and sauté till it turns mushy.Add broccoli florets and cook them for 10 minutes. After 10 minutes, add turmeric powder, red chilil powder, salt and mix everything well.One by one break the eggs directly into the skillet. Mix well and wait for the eggs to cook.Once you see the eggs getting cooked, take a spatula and scramble it in the skillet.Scramble continuously till the eggs are finely minced and mixed well with the onion-tomato-broccoli mixture.Adjust salt according to your taste and garnish with chopped coriander leaves and again mix well. Switch off the gas and serve hot.Serve Broccoli Egg Bhurji with Whole Wheat Lachha Parathas and Lauki Raita for weekday lunch or you can have it with toast for breakfast."
Maize Daliya Khichri Recipe,Indian,Dinner,Vegetarian,"maize dalia (broken corn meal), govind bhog rice, carrot (gajjar), green beans (french beans), potato (aloo), ghee, panch phoran masala, green chilli, ginger, cardamom (elaichi) pods/seeds, bay leaf (tej patta), turmeric powder (haldi), red chilli powder, garam masala powder, water, salt","1/2 cup Maize Dalia (Broken Corn Meal)  1/4 cup Govind Bhog Rice , or risotto rice  1/2 cup Carrot (Gajjar) , chopped  1/2 cup Green beans (French Beans) , chopped  1 Potato (Aloo) , cubed  2 teaspoon Ghee  1/2 teaspoon Panch Phoran Masala  1 Green Chilli  1/2 teaspoon Ginger , paste  2 Cardamom (Elaichi) Pods/Seeds  1 Bay leaf (tej patta)  1/4 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  2-1/2 cups Water Salt , to taste",10,20,"To begin making Maize Daliya Khichri, firstly wash rice and maize for two to three times. Keep it aside.Heat a pressure cooker with ghee and add the ginger paste and rest of the dry ingredients stir fry for few minutes.Add maize and rice, stir well with salt and the vegetables for 5 minutes.Finally, add the water and cook up to 4 -5 whistle on medium heat until maize is fully cooked.Once it is cooked, add garam masala powder and add little water if it dried. Let it simmer for one more minute and serve.Serve Maize Daliya Khichri along with Boondi Raita, Tadka Raita or any other raita of your choice."
Cheesy Garlic Broccoli Nuggets Recipe,Indian,Snack,Eggetarian,"broccoli, mozzarella cheese, nutralite cheesy garlic mayo, corn flour, whole wheat bread crumbs, salt, nutralite garlic & oregano spread","1-1/2 cups Broccoli , florets  1/2 cup Mozzarella cheese  1 tablespoon Nutralite Cheesy Garlic Mayo  2 tablespoons Corn flour  1/4 cup Whole Wheat Bread crumbs Salt , to taste Nutralite Garlic & Oregano Spread , for pan roasting",20,15,"To begin making Cheesy Garlic Broccoli Nuggets Recipe, firstly wash and then finely chop the broccoli florets. Melt Nutralite Garlic & Oregano Spread in a pan, add the broccoli and saute it for about a minute until it softens just a bit.Once it softens, allow it to cool completely. Once the broccoli florets have cooled down, add in the cheese, Cheesy Garlic Mayo, corn flour and salt and mix well. Have a taste to check for salt and seasoning and adjust accordingly.Take a small quantity of the Cheesy Garlic Broccoli Nuggets mixture and shape it into small oval kebab size portions. Toss these Cheesy Garlic Broccoli Nuggets on breadcrumbs to give it a crust.Heat a skillet and melt a little Nutralite Garlic & Oregano spread over medium heat.Place the Cheesy Garlic Broccoli Nuggets and pan fry them on both sides until they are browned and crisp.Serve Cheesy Garlic Broccoli Nuggets Recipe along with a Cocoa Banana Almond Date Smoothie as an after school snack for your kids or even as a party appetizer along with Nutralite Achari Mayo as a dip by the side."
Saunf Wale Aloo Baingan Recipe - Fennel Spiced Potato And Eggplant,Indian,Lunch,Vegetarian,"brinjal (baingan / eggplant), potatoes (aloo), onion, cumin seeds (jeera), ginger garlic paste, red chilli powder, turmeric powder (haldi), oil, coriander (dhania) leaves, salt, coriander (dhania) seeds, fennel seeds (saunf)","1 cup Brinjal (Baingan / Eggplant) , cut in cubes  1/2 cup Potatoes (Aloo) , boiled and cut in cubes  1 Onion , sliced  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Ginger Garlic Paste  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  2 teaspoons Oil Coriander (Dhania) Leaves , Few sprigs, finely chopped for garnish Salt , to taste  1 tablespoon Coriander (Dhania) Seeds  1 tablespoon Fennel seeds (Saunf)",10,20,"To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame. Pour oil and add the cumin seeds, let them fry.Now add the sliced onions, and sauté till the onions become translucent.Add the ginger garlic paste and cook for two more minutes.Now add the brinjal cubes and sauté, once the brinjals are half cooked add the boiled potatoes cubes.Stir them and leave them to fry for 2 to 3 minutes. It's time to add the spices, add chili powders, turmeric powder, and some salt. Give it a stir and cook them by closing it with a lid.Wait until the vegetables are cooked well.In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic. Grind it using a mixer to a coarse powder.Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes.Garnish with finely chopped coriander leaves and switch off the flame.Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner."
Tofu Green Pulao Recipe,Indian,Lunch,Vegetarian,"spinach leaves (palak), methi leaves (fenugreek leaves), coriander (dhania) leaves, mint leaves (pudina), spring onion greens, green peas (matar), green bell pepper (capsicum), green beans (french beans), tofu, green chillies, cumin seeds (jeera), ghee, oil, cinnamon stick (dalchini), black cardamom (badi elaichi), cardamom (elaichi) pods/seeds, cloves (laung), bay leaves (tej patta), cashew nuts, basmati rice, salt","1 cup Spinach Leaves (Palak) , finely chopped  1 cup Methi Leaves (Fenugreek Leaves) , finely chopped  1/2 cup Coriander (Dhania) Leaves , finely chopped  1/2 cup Mint Leaves (Pudina) , finely chopped  1/2 cup Spring Onion Greens , finely chopped  1/2 cup Green peas (Matar)  12 Green Bell Pepper (Capsicum) , finely chopped  1/2 cup Green beans (French Beans) , finely chopped  1/2 cup Tofu , cut into cubes  4 Green Chillies , finely chopped  1/4 teaspoon Cumin seeds (Jeera)  1 tablespoon Ghee Oil , as required  2 inch Cinnamon Stick (Dalchini)  2 Black cardamom (Badi Elaichi)  4 Cardamom (Elaichi) Pods/Seeds  6 Cloves (Laung)  2 Bay leaves (tej patta)  1 tablespoon Cashew nuts , halved  1 cup Basmati rice Salt , to taste",20,40,"To begin with the Tofu Green Pulao Recipe, first wash and soak basmati rice for 30 minutes and then strain the water using muslin cloth and keep it aside.Meanwhile in a blender combine spinach leaves, methi leaves, coriander leaves, green chillies and blend till it forms a smooth puree.Add oil and ghee in a pressure cooker, once hot; add cumin seeds, bay leaves, black cardamom, cloves, green cardamom, cinnamon stick.After they begin to roast, add tofu cubes, cashew and fry for about 20 seconds.Now add capsicum, green peas, french beans, finely chopped spring onions and soaked double beans. After a while add in the basmati rice and stir fry for a minute.Add the prepared green puree and let it cook for a minute. Add 2 to 3 cups of water and mix everything well.Close the cooker with a lid and let it cook till the cooker release 2 to 3 whistles. Once done, let the pressure release normally.Open the lid, servie it in a bowl and garnish it with chopped coriander leaves.This Tofu Green Pulao can be served with Burani Raita or any other raita of your choice for your weekday lunch or dinner."
Leftover Dal Paratha Recipe,Indian,Indian Breakfast,High Protein Vegetarian,"arhar dal (split toor dal), whole wheat flour, kashmiri red chilli powder, salt, curd (dahi / yogurt), coriander (dhania) leaves, onions, ghee","1 cup Arhar dal (Split Toor Dal) , cooked, or leftover dal recipe  1-1/2 cup Whole Wheat Flour  1-1/2 teaspoon Kashmiri Red Chilli Powder Salt , to taste  1/4 cup Curd (Dahi / Yogurt)  4 tablespoon Coriander (Dhania) Leaves , finely chopped  3 tablespoon Onions , finely chopped Ghee , or oil as required",20,25,"To begin making the Leftover Dal Paratha, firstly add the leftover dal (or cooked toor dal), wheat flour, kashmiri red chili powder, salt, curd, coriander leaves and onions in a bowl. Mix everything well and knead it into a smooth dough.If your dough turns too watery, add few tablespoons of flour at a time and knead to make a smooth dough. Cover and let the dough sit for about 15 minutes.After 15 minutes, heat a roti tawa. Pinch a lemon sized ball from the dough, roll it round and make it into a ball shape. Dust the dough in flour and flatten it using a rolling pin to about 7-centimetre circle. Rub 1/4 teaspoon ghee over the surface.Once it is done, fold 2 opposite edges such that they touch each other at the edges.Next bring the other 2 edges folding it over the sides already folded making it into a square.Now dust little wheat flour and roll it as thin as you can into a square shape.Place it on hot tawa and cook on both sides until they get cooked. Rub about 1/4 teaspoon ghee on both the sides of paratha. Remove from pan and repeat the same procedure for the remaining dough.Serve Left Over Dal Paratha hot with Lauki Raita, Pumpkin Raita or any raita of your choice."
Masala Bitter Gourd Recipe,Indian,Side Dish,Diabetic Friendly,"karela (bitter gourd/ pavakkai), salt, onion, gram flour (besan), turmeric powder (haldi), red chilli powder, cumin seeds (jeera), coriander powder (dhania), amchur (dry mango powder), oil","6 Karela (Bitter Gourd/ Pavakkai) , deseeded, sliced Salt , to taste  1 Onion , thinly sliced  3 tablespoon Gram flour (besan)  2 teaspoons Turmeric powder (Haldi)  1 tablespoon Red Chilli powder  2 teaspoons Cumin seeds (Jeera)  1 tablespoon Coriander Powder (Dhania)  1 tablespoon Amchur (Dry Mango Powder) Oil , as required",15,30,"To begin making the Masala Karela Recipe,de-seed the karela and slice. Do not remove the skin as the skin has all the nutrients. Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles. Release the pressure immediately and open the lids. Keep aside.Heat oil in a heavy bottomed pan or a kadhai. Add cumin seeds and let it sizzle.Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color.Add the karela, red chilli powder, amchur powder, coriander powder and besan. Stir to combine the masalas into the karela.Drizzle a little extra oil on the top and mix again. Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well. Turn off the heat.Transfer Masala Karela into a serving bowl and serve.Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family."
Egg Kothu Paratha Recipe,Indian,Indian Breakfast,Eggetarian,"leftover roti, oil, mustard seeds (rai/ kadugu), ssp asafoetida (hing), onions, garlic, ginger, green chillies, curry leaves, tomatoes, turmeric powder (haldi), red chilli powder, black pepper powder, garam masala powder, whole eggs, coriander (dhania) leaves, salt, lemon","2 cups Leftover roti , torn into 1 inch bits  1 tablespoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon SSP Asafoetida (Hing)  2 Onions , finely chopped  6 cloves Garlic , finely chopped  1 inch Ginger , finely chopped  2 Green Chillies , slit  2 sprig Curry leaves , torn  2 Tomatoes , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Black pepper powder  1/2 teaspoon Garam masala powder , or egg curry masala  3 Whole Eggs  1/4 cup Coriander (Dhania) Leaves , chopped Salt , to taste  1 Lemon , juiced",10,30,"To begin making the Egg Kothu Paratha Recipe, into a preheated pan add oil and mustard seeds and allow the seeds to crackle.Once done add the asafoetida,onions, garlic, ginger, green chillies, curry leaves and saute until the onions soften and turn golden brown in colour.After the onions have become golden brown add the tomatoes, turmeric powder, red chilli powder and saute until the tomatoes soften.Once done crack three eggs and add to the onion tomato masala. Stir well until the eggs becomes a scramble.After the eggs are done add the torn leftover roti. Sprinkle salt to taste and stir well for three to four minutes.Once all the ingredients are well combined add juice from one lemon and chopped coriander leaves. Stir well to combine and turn off the heat.Transfer the Egg Kothu Paratha  into a serving plate and serve hot. Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe."
Pasta Payasam Recipe - Fusion Payasam With Pasta,Indian,Dessert,Vegetarian,"linguine pasta, milk, sugar, cardamom powder (elaichi), ghee, cashew nuts, sultana raisins, saffron strands, fresh coconut, cashew nuts","1-1/4 cup Linguine Pasta , boiled  3 cups Milk  1/2 cup Sugar  1/2 teaspoons Cardamom Powder (Elaichi)  1 teaspoon Ghee  4-5 Cashew nuts , chopped  1 tablespoon Sultana Raisins  1 Saffron strands , few Ground to paste 1/4 cup Fresh coconut , grated  4 Cashew nuts",10,40,"To begin with Pasta Payasam Recipe, boil the pasta until al dente and keep aside. Rinse it in cold water to prevent over cooking the pasta.Combine the coconut and cashew nuts ina mixer-jar and grind using very little warm water to make a smooth paste and keep aside.Next, heat a heavy bottomed sauce pan on medium flame,, add the sugar, cardamom powder and bring the milk to a brisk boil, add the coconut cashewnut paste and give it a stir. Stir in the cooked pasta, saffron and simmer for another 5 minutes until the payasam gets a good consistency. Once done, turn off the heat and transfer to a serving bowl.Heat ghee in a skillet over medium heat and add broken cashew pieces, fry until golden brown and crisp. Add the raisins and toss for a few seconds. Once done add it to the payasam and serve.Serve Pasta Payasam as a dessert along with an indian meal like Spinach Rice Recipe or simply as a snack for your kids."
Veg Noodle Pakora Recipe,Indian,Appetizer,Vegetarian,"hakka noodles, carrot (gajjar), green bell pepper (capsicum), cabbage (patta gobi/ muttaikose), green chilli, onion, gram flour (besan), salt, oil","1/2 pack Hakka Noodles  1 Carrot (Gajjar) , finely chopped  1 Green Bell Pepper (Capsicum) , finely chopped   1/2 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped  1 Green Chilli , finely chopped  1 Onion , finely chopped  1/2 cup Gram flour (besan)  1/2 teaspoon Salt , adjustable Oil , for deep frying",20,25,"To begin making the Veg Noodle Pakora, first empty the noodle packets in a bowl and keep the taste maker sachet aside.To begin cooking the Archana's Kitchen Zero Maida - Millet Hakka Noodles , add it into boiling water with a little salt. Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking.In a large mixing bowl add all the mentioned vegetables- carrots, capsicum, cabbage along with besan, salt and the Archana's Kitchen spice mix/tastemaker masala, and dry mix them all with a spoon.Now add the boiled noodles into the bowl and mix well with the vegetables till it becomes a sticky and a thick mix. (Don't add water)Heat oil in a wok on medium flame for deep frying the pakoras.Scoop out a spoonful of noodle mix and gently shape it into a pakora and drop carefully in hot oil. Deep fry the pakoras till golden in colour. Collect them on a kitchen towel to absorb excess oil.Serve the Veg Noodle Pakora hot with green chutney, any of your favourite dip or a simple tomato sauce. It can also be served with masala chai as a delicious tea time snack."
Dudhi Dal Gosht Recipe-Mutton With Bottle Gourd & Lentils,Indian,Dinner,Non Vegeterian,"bottle gourd (lauki), mutton, chana dal (bengal gram dal), masoor dal (whole), arhar dal (split toor dal), tomato, onions, amchur (dry mango powder), cinnamon stick (dalchini), bay leaf (tej patta), whole black peppercorns, cardamom (elaichi) pods/seeds, cumin seeds (jeera), oil, ghee, mint leaves (pudina), salt, ginger garlic paste, red chilli powder, cumin powder (jeera), coriander powder (dhania), turmeric powder (haldi), coriander (dhania) leaves","1 kg Bottle gourd (lauki) , chopped into cubes  750 grams Mutton  150 grams Chana dal (Bengal Gram Dal)  50 grams Masoor Dal (Whole)  50 grams Arhar dal (Split Toor Dal)  1 Tomato , finely chopped  3 Onions , finely sliced  5 Amchur (Dry Mango Powder) , whole  2 inch Cinnamon Stick (Dalchini)  2 Bay leaf (tej patta)  6 Whole Black Peppercorns  4 Cardamom (Elaichi) Pods/Seeds  1 teaspoon Cumin seeds (Jeera) Oil , as required  1 tablespoon Ghee  2 sprig Mint Leaves (Pudina) Salt , to taste  1 tablespoon Ginger Garlic Paste  2 teaspoons Red Chilli powder  1 teaspoon Cumin powder (Jeera)  2 teaspoons Coriander Powder (Dhania)  1 teaspoon Turmeric powder (Haldi)  5 sprig Coriander (Dhania) Leaves , finely chopped to garnish",15,40,"To begin making the Dudhi Dal Gosht recipe, mix all the dals in a pressure cooker and cook till it is properly cooked and mushy. Once it is done, blend with a hand blender.Next, boil mutton with a little salt and water in a pressure cooker for 15 minutes.Heat oil and ghee in a heavy bottomed pan. Add all the whole spices including bay leaf, whole pepper corns, cinnamon stick and cumin seeds. Cook them for about 30 seconds and add finely sliced onions and cook till they become slightly brown in colour. (Make sure you do not burn them)Next, add ginger garlic paste, red chilli powder, cumin powder, turmeric powder, coriander powder and salt. Add the chopped bottle gourd, tomatoes, mix everything properly and let it cook till the bottle gourd is half cooked. Once it is done, add whole mint leaves to it. Now add the boiled mutton, mixed daal and cook for 5 minutes.Now add whole amchur and lemon juice to it. Let it cook for another 5 minutes and garnish with coriander.Serve Dudhi Dal Gosht along with Tomato Onion Cucumber Raita, Phulka and Steamed Rice for your weeknight dinner with family."
Chicken Wings With Bhuna Masala Recipe ,Indian,Appetizer,High Protein Non Vegetarian,"chicken wings, onion, tomato, ginger, garlic, red chilli powder, turmeric powder (haldi), garam masala powder, cumin powder (jeera), salt","8 Chicken Wings For the Bhuna Masala 1 Onion , chopped  1 Tomato , chopped  1 inch Ginger , chopped  3 cloves Garlic , chopped  1 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1 tablespoon Garam masala powder  1 tablespoon Cumin powder (Jeera) Salt , to taste",10,30,"To begin making the Chicken Wings With Bhuna Masala Recipe, we will first boil the chicken wings in a sauce pot with some water.Boil the wings for about 20 minutes till it's half done. This parboiling method will help the wings to absorb less oil once you fry them. Drain the water and keep the wings in a bowl.Pre heat the oven to 180 degree Celsius and keep it ready until you move on to make the Bhuna masala.Heat a saucepan with oil, add onions, garlic and ginger and saute until for 3-5 minutes. Add tomatoes and sprinkle some salt and cook until the tomatoes are mashed well. Now add in the dry masala powders-  red chilli powder, turmeric powder, garam masala powder, cumin powder and salt. Mix well and turn off the flame. Allow it to cool. Transfer into a mixer-jar and blitz it into a smooth paste. Place the bhuna masala in a mixing bowl add the chicken wings to this and coat it well. Place the wings on a baking tray. Drizzle some oil and bake it in the grill mode for 15 minutes and then flip it over and bake it again for another 15 minutes.Serve the Chicken Wings With Bhuna Masala Recipe along with some Greek Yogurt Dip or Pudina Dahi Chutney as a delicious appetizer."
Soya Chunks Sabzi,Indian,Lunch,High Protein Vegetarian,"soy chunks (nuggets), hot water, onion, garlic, ginger, tomatoes, red chilli powder, garam masala powder, chaat masala powder, salt, lemon juice, coriander (dhania) leaves","1 cup Soy Chunks (Nuggets)  4 cups Hot water  1 Onion , chopped  1 tablespoon Garlic , sliced  1 tablespoon Ginger , thinly sliced  1 Tomatoes , finely chopped  1 tablespoon Red Chilli powder  1/2 tablespoon Garam masala powder  1/2 tablespoon Chaat Masala Powder Salt , to taste  1 teaspoon Lemon juice , adjustable  3 tablespoons Coriander (Dhania) Leaves , chopped",10,20,"Start preparing Soya Chunks Sabzi Recipe by soaking soya chunks in hot water and salt for 15 minutes.Meanwhile, chop all the veggies and heat a kadai with oil and add chopped onions and cook for a couple of minutes until the onions turn translucent.Add sliced garlic, add Julian sliced ginger. Sauté for 10-15 seconds.Add slit green chilies. Add finely chopped tomatoes.Once tomatoes appear cooked, add red chili powder as per your taste.Add garam masala and chaat masala.Drain all the water from soya chunks and squeeze them properly.Add soya chunks in the pan and mix to coat masala evenly.Adjust salt and switch off the flame.Add lemon juice and coriander leaves.Serve the Soya Chunks Sabzi Recipe with hot phulkas for Indian breakfast or Chapati, Capsicum Masala Gravy, hot rice, and Thakkali Rasam for a wholesome dinner or lunch."
Khakhra Vegetable Pizza Recipe,Indian,Snack,Vegetarian,"homemade whole wheat khakras, homemade pizza and pasta sauce, extra virgin olive oil, red yellow and green bell peppers (capsicum), black olives, sweet corn, salt, pickled jalapenos, mixed herbs (dried), red chilli flakes, mozzarella cheese","4 Homemade Whole Wheat Khakras  1/3 cup Homemade Pizza And Pasta Sauce  1 tablespoon Extra Virgin Olive Oil  1 cup Red Yellow and Green Bell Peppers (Capsicum) , sliced  1/4 cup Black olives , sliced  1/4 cup Sweet corn Salt , steamed  2 tablespoons Pickled Jalapenos , sliced  2 teaspoons Mixed Herbs (Dried)  1 teaspoon Red Chilli flakes  1/2 cup Mozzarella cheese",20,10,"To begin making the Khakhra Pizza, firstly keep the khakhras and the pizza sauce ready. You can either make Homemade Khakhras or use store bought ones. Similarly, use could either use store bought pizza sauce or make your own by following this recipe Homemade Pizza Sauce Recipe. Getting ahead, keep all your ingredients ready to get started. To roast the bell peppers Heat oil in a pan and sauté the bell peppers along with some salt. Sauté the bell peppers until it has softened and has a roasted texture and still has a crunch in it. Turn off the heat and set aside. Preheat the oven to 200 degree Celsius Spread the pizza sauce on the khakhras, top with a layer of grated cheese and then arrange the sautéed bell peppers, sweet corn, sliced olives and sliced jalapeños Flash bake in the oven for 4-5 mins or until the cheese had melted. Remove the Khakhra Vegetable Pizza from the oven and serve hot with a sprinkle of mixed herbs and red chilli flakes. You can even add any topping of your choice like roasted mushrooms,  baby corn, zucchini or spinach on top of these super quick Khakhra PizzaServe Khakhra Vegetable Pizza as an evening snack along with Mango Iced Tea Recipe."
Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao,Indian,Lunch,Vegetarian,"basmati rice, onions, green chillies, ginger, garlic, bay leaf (tej patta), cloves (laung), cinnamon stick (dalchini), ajwain (carom seeds), cardamom (elaichi) pods/seeds, garam masala powder, mustard greens, spinach leaves (palak), methi leaves (fenugreek leaves), bathua leaves, coriander (dhania) leaves, mint leaves (pudina), lemon juice, salt, water, ghee","2 cups Basmati rice  2 Onions , chopped  2 Green Chillies , slit  1 inch Ginger , finely chopped  10 cloves Garlic , finely chopped  2 Bay leaf (tej patta)  4 Cloves (Laung)  2 Cinnamon Stick (Dalchini)  1 teaspoon Ajwain (Carom seeds)  4 Cardamom (Elaichi) Pods/Seeds  2 teaspoon Garam masala powder  2 cups Mustard greens , chopped  1 cup Spinach Leaves (Palak) , chopped  1 cup Methi Leaves (Fenugreek Leaves) , chopped  1 cup Bathua leaves , chopped  1/4 cup Coriander (Dhania) Leaves , chopped  1/4 cup Mint Leaves (Pudina) , chopped  1 tablespoon Lemon juice Salt , to taste  4 cups Water  2 tablespoons Ghee",20,30,"To begin making Sarson Saag Pulao Recipe first prep all the leaves. Take the bathua, palak, methi and sarson leaves. Discard the stems of the leaves, wash them thoroughly and chop and keep them aside. Wash and keep coriander and mint leaves separately.Wash the basmati rice and keep it soaked for about 15 to 30 minutes.Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter. Next add the onions, ginger and garlic and saute till the onions turn soft. Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves. Saute till the they wilt a little.Add the drained basmati rice and salt and mix everything together. Add water, garam masala and lemon juice, check seasoning and close the lid.Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally.Once the pressure has released completely, open the pressure cooker and gently stir in the coriander and mint leaves into the Sarson Saag Pulao and serve hot.Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch."
Broccoli And Tofu Green Curry Recipe,Indian,Dinner,Vegetarian,"broccoli, tofu, oil, soy sauce, coconut milk, vegetable stock, salt, lemon wedges, lemongrass, thai basil leaves, galangal, kaffir lime leaves, shallots, coriander (dhania) leaves, garlic","1 Broccoli , washed and cut into florets  250 grams Tofu , cut into cubes  2 tablespoon Oil  2 tablespoon Soy sauce , or thai fish sauce  200 ml Coconut milk Vegetable stock , as required Salt , to taste Lemon wedges , to serve Ingredients For The Curry Paste 1 Lemongrass , stalk, chopped  4-5 Thai basil leaves  1 inch Galangal , peeled and sliced (or use ginger)  2 Kaffir lime leaves , torn (or use dried leaves)  3-4 Shallots , chopped  1 sprig Coriander (Dhania) Leaves , washed and chopped  3 Garlic , minced",15,20,"To begin making the Broccoli and Tofu green curry recipe, first, blend the ingredients mentioned under “Curry Paste” to a fine paste, using a mortar and pestle or food processor.Heat oil in a Kadai and add the curry paste. Sauté for 1-2 minutes till you get a nice aroma.Add the broccoli florets, mix and stir fry for 1-2 minutes.Add the Tofu and stir for other 1-2 minutes.Add 1/2 - 1 cup of the vegetable stock, soy sauce, and coconut milk.Stir and cook for 7-8 minutes till it thickens a little.Adjust the consistency of the Broccoli and Tofu green curry as desired.Serve the green curry recipe hot with cooked Rice and lemon wedges on the side."
Soya Chunk And Green Peas Sabzi Recipe ,Indian,Lunch,Vegetarian,"soybeans (whole soya dal), green peas (matar), bay leaf (tej patta), cumin seeds (jeera), red chilli powder, turmeric powder (haldi), garam masala powder, coriander powder (dhania), salt, oil, tomatoes, green chilli, ginger","1 cup Soybeans (Whole Soya dal) , or soya chunks  1/2 cup Green peas (Matar)  1 Bay leaf (tej patta)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  2 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania) Salt , to taste Oil , as required Ingredients to grind 2 Tomatoes , chopped  1 Green Chilli , slit  1/2 inch Ginger",10,30,"To begin making the Soya Chunk & Green Peas Sabzi Recipe, we will first soak the soy chunks in water for atleast 30 minutes.Grind the tomatoes along with green chilli and ginger to a smooth puree and keep it aside.Heat a heavy bottomed pan with oil, add cumin seeds and allow it to splutter for few seconds. Once done, add bay leaf and tomato puree.Sprinkle little salt and cook until the tomatoes are cooked or for about 4 to 5 minutes. Add all the dry spice powders including red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and cook for another 10 minutes.Squeeze out all the water from the soy chunks and add them into the kadai and keep sauteing for about 2 to 3 minutes.Once the chunks are cooked properly, add green peas and sprinkle little water. Close it with the lid and cook for about 10 more minutes. After 10 minutes, switch off the gas and serve hot.Serve the Soya Chunk & Green Peas Subzi Recipe along with Tawa Paratha and Beetroot Raita to carry it for your lunch."
Nigella Seed Beetroot Rice Recipe,Indian,Dinner,Vegetarian,"basmati rice, beetroot, kalonji (onion nigella seeds), turmeric powder (haldi), black pepper powder, green chilli, oil, water, salt, coriander (dhania) leaves","2 cups Basmati rice , cooked  2 cups Beetroot , finely grated  1 teaspoon Kalonji (Onion Nigella Seeds)  1/2 teaspoon Turmeric powder (Haldi)  1/8 teaspoon Black pepper powder  1 Green Chilli , finely grated  1 teaspoon Oil  1 cup Water Salt , to taste Coriander (Dhania) Leaves , for garnish (chopped for garnish)",10,15,"To bgein making the Nigella Seed Beetroot Rice recipe, firstly cook the rice and keep it aside. Let it cool down.Heat a heavy bottomed wok with oil, add half the nigella seeds and the green chillies.Add the beetroot and salt, toss it well for 2 minutes.Pour the water and bring to a boil then reduce to low heat and cover to cook the vegetable.Stop the flame when few spoons of water is left in wok. Add the cooked rice, mix it well and let it cook for 2 minutes. Check for seasoning.Serve warm on dinner plate with coriander leaves, black pepper and half of nigella seeds on top for garnish.Serve Nigella Seed Beetroot Rice along with Tomato Onion Cucumber Raita, Tadka Raita or any other raita of your choice."
Pakki Mutton Biryani Recipe,Indian,One Pot Dish,Non Vegeterian,"mutton, basmati rice, onion, onions, biryani masala, red chilli powder, cumin seeds (jeera), mixed spices, coriander (dhania) leaves, green chillies, lemon, curd (dahi / yogurt), ginger garlic paste, saffron strands, ghee, oil, salt","1 kg Mutton , cut into small pieces  1-1/2 cups Basmati rice , washed and soaked in water for 30 minutes  1 Onion , chopped  2 Onions , sliced very thin for garnishing  4 tablespoons Biryani Masala  3 teaspoons Red Chilli powder  1/2 teaspoon Cumin seeds (Jeera) Mixed Spices , 2-3 bay leaves, 2-3 ansi, 8-10 cloves, 8-10 black pepper corns, 1 stick cinnamon ,1-2 black cardamom  1 Coriander (Dhania) Leaves , bunch, chopped  4 Green Chillies , chopped  1/2 Lemon  1/2 cup Curd (Dahi / Yogurt)  3 tablespoons Ginger Garlic Paste  5-6 Saffron strands , soaked in 2 tablespoons of warm milk  3-4 tablespoons Ghee  2-3 tablespoons Oil Salt , to taste",20,45,"To begin with the Pakki Mutton Biryani, wash goat pieces well with water, drain and keep it aside.Heat a little oil on a skillet and fry sliced onions and caramelize until they turn brownish black in colour. These will be used to garnish the biryani.Add oil in a pressure cooker and fry garam masala along with onions, ginger garlic paste and little salt. When onion changes colour, add goat pieces.Add biryani masala, green chilies, handful of coriander leaves, red chilli powder, lime juice, yogurt and cover it with a lid.Pressure cook for upto 5-6 and then switch off the pressure cooker.In the mean time, in a separate vessel, add 2-3 cups of water and after water boils, add little salt, jeera and soaked rice. Cook until rice is 90% cooked. This will take roughly around 10 minutes. Remove and strain the rice.Now lets make layers in a baking pan. First add half of the rice at the bottom of the baking pan and sprinkle ghee, chopped coriander, saffron milk and then arrange few cooked goat pieces (don't add the gravy you get after goat is cooked. Reserve it for the end part) on top of this rice.Again add remaining rice on top of the pieces and sprinkle ghee, chopped coriander, saffron milk and the gravy of the goat meat which you had reserved.Cover this pan tight with aluminium foil and bake at preheated oven at 350 degree Fahrenheit for about 20 minutes. Remove and it is ready to be served.Serve Pakki Mutton Biryani with Burani raita or any other raita of your choice for a laid out Sunday meal with your family."
Thayir Semiya Recipe (Curd Semiya),Indian,Lunch,Vegetarian,"semiya (vermicelli), curd (dahi / yogurt), mustard seeds (rai/ kadugu), white urad dal (split), asafoetida (hing), curry leaves, oil, raw peanuts (moongphali), curry leaves, oil, cashew nuts","1/2 cup Semiya (Vermicelli) , roasted  1 cup Curd (Dahi / Yogurt) For tempering 1 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon White Urad Dal (Split)  pinch Asafoetida (hing)  1 sprig Curry leaves  2 teaspoon Oil Raw Peanuts (Moongphali)  1 sprig Curry leaves  2 teaspoon Oil  5 to 6 Cashew nuts , for garnishing",15,20,"To begin making the Thayir Semiya recipe, firstly boil the vermicelli in 2 cups water. Drain it and spread on a colander.Pass cold water through it. This ensures that the vermicelli does not become sticky. Keep it aside and let it cool down.Heat a kadai/wok and add oil. Add the peanuts and roast till it turns brownish. Remove and keep it aside.In the same kadai, add more oil if needed and add the mustard seeds and after it splutters add the other ingredients meant for tempering.Add the boiled vermicelli and mix everything. Add salt to taste and mix.Finally just before serving add curd and mix well. Serve Thayir Semiya on its own for a light and healthy lunch or dinner"
Moong Dal Tikki Recipe,Indian,Appetizer,High Protein Vegetarian,"yellow moong dal (split), green chillies, ginger, onion, green bell pepper (capsicum), green peas (matar), paneer (homemade cottage cheese), mint leaves (pudina), corn flour, cumin powder (jeera), amchur (dry mango powder), black pepper powder, chaat masala powder, salt, oil","1 Cup Yellow Moong Dal (Split)  3 Green Chillies , finely chopped  1 Inch Ginger , finely chopped  1 Onion , finely chopped  1/4 cup Green Bell Pepper (Capsicum) , finely chopped  1/4 cup Green peas (Matar) , boiled and mashed  1/4 Cup Paneer (Homemade Cottage Cheese) , grated  6 sprigs Mint Leaves (Pudina) , finely chopped  1 tablespoon Corn flour  1/2 Tablespoon Cumin powder (Jeera)  1/2 tablespoon Amchur (Dry Mango Powder)  1 teaspoon Black pepper powder  1/2 tablespoon Chaat Masala Powder Salt , to taste Oil , for cooking",140,15,"To begin making the Moong Dal Tikki Recipe, wash the moong dal and transfer it to a pressure cooker along with 1/2 cup water and salt to taste. Pressure cook the dal for one whistle and turn off the heat and allow the pressure to release naturally. We want the dal to be cooked well but not mashed. Once the pressure has released, drain the excess water if any and set the dal aside.  You can use the water in cooking rice and making soups.In a large mixing bowl, combine the chopped green chillies, ginger, onion, garlic, capsicum, paneer, mint leaves and the cooked dal.To the same bowl, continue and add the cornflour, cumin powder, salt, amchur, black pepper powder and chaat masala. Mix the Moong Dal Tikki mixture well and check the taste and adjust the seasonings accordingly. Divide the Moong Dal Tikki mixture int0 10 to 12 lemon sized balls and shape them into flat round tikkis. Heat oil in a tawa over medium-high heat and shallow fry the Moong Dal Tikkis on both sides until they turn into a lovely brown colour. Serve hot Moong Dal Tikki Recipe along with Green Chutney and Khajur Imli Chutney and a cup of Masala Chai for your Monsoon evenings."
No Onion No Garlic Aloo Makhana Sabzi Recipe,Indian,Lunch,Vegetarian,"baby potatoes, phool makhana (lotus seeds), cumin seeds (jeera), fennel seeds (saunf), green chillies, red chilli powder, turmeric powder (haldi), coriander powder (dhania), salt, oil","1 cup Baby Potatoes  1 cup Phool Makhana (Lotus Seeds)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Fennel seeds (Saunf)  2 Green Chillies , finely chopped  1-1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania) Salt , to taste (kala namak is using for a fast)  2 tablespoons Oil",10,35,"To begin making the No Onion No Garlic Aloo Makhana Sabzi recipe, boil baby potatoes along with its skin until well cooked. Remove from heat, peel the skin and keep aside.Heat 1 tablespoon oil in a heavy bottomed pan. Add makhana and roast them on medium to low heat until it is crisp. Once done, remove from pan keep aside.Add remaining oil into the same pan. Add cumin seeds and let it splutter. Add fennel seeds and chopped green chilies and sauté for about 20 seconds.Add all the spice powders including red chilli powder, turmeric powder, coriander powder, salt/black salt and immediately give it a mix. Add boiled potatoes into the pan and toss well.Once all the potatoes are coated well with the spice mix, add roasted makhana and toss again. Lower the flame and keep tossing and cook for 3 to 4 minutes.Remove from flame, garnish with coriander leaves and serve hot.Serve No Onion No Garlic Aloo Makhani Sabzi with Sattu Ka Paratha for fasting or you can also serve it with Phulka or Pudina Tawa Paratha and Palak Raita for an everyday meal."
Cheese Masala Omelette Recipe,Indian,Indian Breakfast,Eggetarian,"whole eggs, onion, tomato, cheese, green chillies, coriander (dhania) leaves, salt, oil","2 Whole Eggs  2 tablespoons Onion , finely chopped  2 tablespoons Tomato , finely chopped  2 tablespoons Cheese , grated  1 Green Chillies , finely chopped Coriander (Dhania) Leaves , finely chopped Salt , as required  1 teaspoon Oil",10,15,"To begin making the Cheese Masala Omelette Recipe, chop tomatoes, onions, chillies and coriander leaves. Grate the required amount of cheese and keep aside. Break 2 eggs into a mixing bowl and add the chopped tomatoes, onions, green chillies, coriander leaves and grated cheese. Mix all the ingredients well to make a the omelette mixture. Place an omelette pan on medium heat and add some oil to grease the pan. Once the pan in hot, reduce the flame to low and add the egg mixture to the pan. Make sure the egg mixture is equally spread across the pan. Cover the pan with the lid, so that the omelette gets cooked a little fasterRemove the lid and check if the omelette has cooked. You can either flip the omelette to cook on the other side or fold the omelette in half and cover the pan again so that the cheese melts inside the omelette and all ingredients get cooked thoroughly Keep the lid on for 30 seconds to minute and then turn off the flame. Serve Cheese Masala Omelette Recipe with a cup of Adrak Chai Recipe and a fruit bowl for a sumptuous breakfast."
तुरई चना सब्ज़ी - Ridge Gourd With Black Gram Dal (Recipe In Hindi),Indian,Lunch,Vegetarian,"काला चना, तुरई, सरसो का तेल, मेथी के दाने, हींग, प्याज, लहसुन, हरी मिर्च, हल्दी पाउडर, धनिया पाउडर, जीरा पाउडर, लाल मिर्च पाउडर , गरम मसाला पाउडर, अमचूर पाउडर, नमक, हरा धनिया","1 कप काला चना  2 तुरई  2 बड़ा चमच्च सरसो का तेल  1/2 छोटा चमच्च मेथी के दाने हींग , चुटकी भर  2 प्याज , काटे हुए  6 कली लहसुन , काटा हुआ  2 हरी मिर्च , काटा हुआ  1 छोटा चमच्च हल्दी पाउडर  1 छोटा चमच्च धनिया पाउडर  1/2 छोटा चमच्च जीरा पाउडर  1 छोटा चमच्च लाल मिर्च पाउडर   1/2 छोटा चमच्च गरम मसाला पाउडर  1/2 छोटा चमच्च अमचूर पाउडर नमक , स्वाद अनुसार हरा धनिया , गार्निश करे के लिए",15,15,"तुरई चना सब्ज़ी बनाने के लिए, सबसे पहले काले चने को 6 से 8 घंटो के लिए भिगो के रख दे. अब तुरई का छिलका छिलके उसे काट ले. एक कढ़ाई में तेल गरम करें और उसमे मेथी के बीज और हींग डाले। 10 सेकण्ड्स के बाद उसमे प्याज, लहसुन और हरी मिर्च डाले। तब तक पकाए जब तक प्याज नरम न हो जाये। नरम होने के बाद इसमें लाल मिर्च पाउडर, हल्दी पाउडर, धनिया पाउडर और नमक डाले। अच्छी तरह मिलाए और 3 से 5 के लिए पकने दे. उसके बाद कला चना और पानी डाले और 10 से 12 मिनट के लिए पकने दे. .10 से 12 मिनट के बाद तुरई डाले और मिला ले. आखिर में गरम मसाला पाउडर, अमचूर और जीरा पाउडर डाले। सब को मिला ले और 2 मिनट के लिए और पकाए। अब हरा धनिये के साथ गार्निश करें और परोसे। इस रेसिपी को आप दिन के काने के लिए पंचमेल दाल और लच्छा पराठा के साथ गरमा गरम परोसे।"
Buckwheat Vegetable Khichdi Recipe,Indian,Lunch,Vegetarian,"buckwheat flour (kuttu ka atta), yellow moong dal (split), carrots (gajjar), green beans (french beans), potatoes (aloo), green peas (matar), ajwain (carom seeds), green chillies, cloves (laung), whole black peppercorns, salt, water, oil, ghee, onion, garlic","1 cup Buckwheat Flour (Kuttu Ka Atta)  1/4 cup Yellow Moong Dal (Split)  2 Carrots (Gajjar) , finely chopped  8 Green beans (French Beans) , finely chopped  2 Potatoes (Aloo) , cut into cubes  1/4 cup Green peas (Matar)  2 teaspoon Ajwain (Carom seeds)  3 Green Chillies , slit  2 cloves Cloves (Laung) , 2 cloves  8 Whole Black Peppercorns Salt , to taste Water , as required  2 tablespoons Oil  2 tablespoons Ghee For garnishing (optional) 1/2 Onion , sliced  4 to 5 cloves Garlic , sliced",120,30,"To begin making the Buckwheat Vegetable Khichdi recipe, firstly rinse the buckwheat in water. Soak it for atleast 2 hours.Soak the moong dal for about half an hour.Next, in a pressure cooker add oil and ghee. Once oil and ghee turns hot add shahi jeera and wait till it turns golden brown.Add slit green chilies, pepper corns and cloves, cook for 30 seconds.Add chopped vegetables and cook on medium heat for about 5 minutes.Drain buckwheat and moong dal from water and add it into the cooker. Saute for 2 to 3 minutes, stirring continuously.Add 5 cups hot water into the cooker, along with salt to taste and mix well.Cover the lid of pressure cooker and cook for 2 whistles.Once pressure settles down, open the cooker lid and mix khichdi well.In a tadka pan, heat 1 teaspoon ghee. Fry some sliced garlic and onion slices until golden brown. Pour it over the khichdi.Serve Buckwheat Vegetable Khichdi along with Tomato Onion Cucumber Raita, Tadka Raita or any other Raita of your choice for a light and healthy dinner."
Corn Korma Recipe,Indian,Dinner,Vegetarian,"sweet corn, ghee, mustard seeds (rai/ kadugu), asafoetida (hing), curry leaves, green chilli, coconut milk, rice flour, black pepper powder, coriander (dhania) leaves, salt","1 cup Sweet corn  2 teaspoons Ghee  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 pinch Asafoetida (hing)  1 sprig Curry leaves  1 Green Chilli , finely chopped  1 cup Coconut milk , thick  1 teaspoon Rice flour  1 teaspoon Black pepper powder  Few sprig Coriander (Dhania) Leaves , finely chopped Salt , to taste",15,20,"To begin making Corn Korma Recipe heat a pan in slow flame. Into this put the ghee and when it's heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.Into this add the curry leaves and finely chopped green chili. Sauté for a minute.Now, add the grated corn kernels and stir it for 5 minutes till the raw smell of the corn goes away.Now, take a small bowl into it put the rice flour, pepper and whisk it smoothly along with the thick coconut milk.Pour this coconut mix into the corn mixture and keep stirring for 5 minutes.Add more water, depending on the consistency you like.Season with salt and garnish it with the finely chopped coriander leaves.Switch off the flame and the Corn Korma is ready to be served with Phulkas or Parathas and Moongphali Bhindi Recipe"
Green Spinach & Oats Cutlet Recipe,Indian,Snack,Vegetarian,"instant oats (oatmeal), green peas (matar), spinach, green chilli, coriander (dhania) leaves, ginger, salt, whole black peppercorns, dried oregano, lemon, oil","1 cup Instant Oats (Oatmeal)  1/2 cup Green peas (Matar) , steamed  1 cup Spinach , chopped  1 Green Chilli , chopped  1/2 cup Coriander (Dhania) Leaves , finely chopped  1 inch Ginger , grated Salt , to taste  1/2 teaspoon Whole Black Peppercorns , pounded  1 teaspoon Dried oregano  1 Lemon , juiced Oil , as needed",20,30,"To begin making the Green Spinach & Oats Cutlet Recipe, we will first get all the ingredients ready. Heat a heavy bottomed pan and roast the oats for a few minutes, until you get a roasted aroma. Once roasted, remove from the pan and keep it aside.In the same pan, add the chopped spinach and saute it until the spinach wilts down and the excess moisture evaporates. Once ready, remove the spinach from the heat and allow it to cool.The next step is to make the cutlet mixture. Add the roasted oats, the cooked spinach, green peas, green chillies, coriander, salt, pepper oregano and lemon juice into a food processor and combine to make a coarse mixture. Check the salt and spice levels and adjust to suit your taste.Divide the Green Spinach & Oats Cutlet mixture into 8-10 portions. Grease your fingers with oil and flatten the cutlet mixture and shape them a little.Grease and preheat a skillet on medium heat. Place the Spinach & Oats Cutlet portions onto the skillet. Drizzle a little oil and cook on both sides until lightly browned and crisp. Serve the Green Spinach & Oats Cutlet Recipe along with a Green Chutney or plain old Tomato Ketchup for tea parties or simple as a great tea time snack along with a cup of tea."
Diabetic Friendly Green Moong Dal/ Mung Beans Soup Recipe,Indian,Appetizer,Diabetic Friendly,"green moong dal (whole), green chilli, cumin seeds (jeera), asafoetida (hing), whole black peppercorns, lemon juice, salt, oil","1/4 cup Green Moong Dal (Whole)  1 Green Chilli  1 teaspoon Cumin seeds (Jeera) Asafoetida (hing) , a pinch  6 Whole Black Peppercorns , crushed  1 teaspoon Lemon juice Salt , as required  1 teaspoon Oil",5,15,"To begin making the Green Moong Dal Soup, wash the Green moong dal and soak it in water for 4 hours or overnight.Next day, add it to pressure cooker and cook for 3 whistles. Once done, mash it or puree with hand blender or mixer adding a cup of water. Heat oil in a pan, add cumin seeds. Once the cumin seeds sizzles, add asafoetida and saute for a minute.Now pour the mashed dal along with a cup of water, required salt, slit green chilli and crushed pepper. Mix well and boil in low flame for 5 minutes. Switch off the flame and add lemon juice. Garnish with Coriander leaves. Mix and serve hot. Serve Green Moong Dal Soup along  Sweet Potato & Methi Stuffed Paratha Recipe & Raw Papaya, Apple & Carrot Salad Recipe for a wholesome weeknight Indian dinner."
Chana Dal Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, chana dal (bengal gram dal), onions, tomatoes, dry red chillies, green chillies, garam masala powder, turmeric powder (haldi), lemon juice, cumin seeds (jeera), oil, salt","1 cup Basmati rice  1/2 cup Chana dal (Bengal Gram Dal)  3 Onions , thinly sliced  2 Tomatoes , finely chopped  2 Dry Red Chillies  2 Green Chillies , finely chopped  1/2 teaspoon Garam masala powder , (or pulao masala)  1 teaspoon Turmeric powder (Haldi)  2 teaspoon Lemon juice  1 teaspoon Cumin seeds (Jeera)  1 tablespoon Oil Salt , to taste",35,30,"To begin making the Chana Dal Pulao, first wash and soak rice for 30 minutes or so before cooking. Similarly clean, wash and soak bengal gram in water for at least 1 hour.Next heat oil in pressure cooker over medium heat. Add cumin seeds and saute for few seconds till they turn brown in color.Add the dry red chilies, green chilies and saute for a minute or so. Add the sliced onions and saute till they turn golden brown in color.Once the onion is sauteed, add the chopped tomatoes, saute till tomato turn soft and mushy. Add salt, turmeric powder and biryani pulao masala, saute once again for few seconds.Now drain the soaked rice and Bengal gram dal. Add the rice and lentil in the pressure cooker along with 2 cups of water.Stir to combine. Close the lid of the pressure cooker, put the weight on and let pulao cook over medium heat for one or two whistle.Turn off the heat and let the steam escape naturally from the pressure cooker. Open the lid of the pressure cooker, add the lemon juice and combine with a spoon. Serve Chana Dal Pulao Recipe along with Tomato Onion Raita and Satvik Carrot Sprout Salad for the wholesome lunch."
Gajar Methi Sabzi Recipe (Carrot Fenugreek Leaves Stir Fry),Indian,Lunch,Vegetarian,"carrots (gajjar), methi leaves (fenugreek leaves), onion, cumin seeds (jeera), asafoetida (hing), red chilli powder, coriander powder (dhania), turmeric powder (haldi), amchur (dry mango powder), salt, oil","2 Carrots (Gajjar)  1 cup Methi Leaves (Fenugreek Leaves) , tightly packed  1 Onion , finely chopped  1 teaspoon Cumin seeds (Jeera) Asafoetida (hing) , A pinch  1 teaspoon Red Chilli powder  1-1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Amchur (Dry Mango Powder) Salt , to taste  2 tablespoons Oil",10,30,"To begin making the Gajar Methi Sabzi recipe, firstly peel, wash and chop the carrots into small pieces.Pick the methi leaves from stem and wash the leaves well. Chop the methi leaves fine.Heat oil in a wok/kadai. Add cumin seeds to hot oil and wait till it turns brown. Add asafoetida, mix.Add finely chopped onions and sauté till onions turn soft and translucent.Add coriander powder, red chilli powder, turmeric powder, salt to taste and give it good mix.Now add chopped carrots, mix and cook until for 5 minutes on medium flame.Add1/4 cup water and continue to cook the carrots. When carrots are half done, add finely chopped methi leaves.Cook until all vegetables are cooked, keep stirring in between.When all water evaporates and carrots turn tender, sprinkle amchur powder and 1 more teaspoon oil over the vegetables and stir well.Cook for 2 minutes on low flame, remove the pan from stove and serve hot. Serve Gajar Methi Sabzi with Curd Rice or Phulkas and Panchmel Dal for a percent weekday lunch or dinner."
Jowar Bajra Garlic Roti Recipe,Indian,Lunch,Diabetic Friendly,"jowar flour (sorghum), bajra flour ( pearl millet), garlic, black pepper powder, salt, water","1/2 cup Jowar Flour (Sorghum)  1/2 cup Bajra Flour ( Pearl Millet)  4 cloves Garlic , finely chopped  2 teaspoons Black pepper powder Salt , as per your taste Water , for kneading the dough",10,15,"To begin making Jowar Bajra Garlic Roti, in a bowl mix jowar flour and bajra flour.Add garlic, pepper powder and salt to it. Mix all the ingredients well.Add water little by little and knead into soft dough.Divide into small balls and roll it flat with a rolling pin dusting some flour if required.Heat a roti tawa and place the rolled out Jowar Bajra Garlic Roti.Cook the Jowar Bajra Garlic Roti on a medium flame turning both the sides until brown spots appear. Take it off the griddle, add a teaspoon of ghee on top of the roti. Finish the rest of the rotis and your Jowar Garlic Roti is ready to be served. Serve Jowar Bajra Garlic Roti Recipe along with Mixed Vegetable Kurma for breakfast.You can even serve the Jowar Bajra Garlic Roti for a Healthy lunch along with Horsegram Dal Recipe - Kulith/Kollu Dal and Raw Jackfruit & Peanut Masala Poriyal Recipe With Sambar Powder for a healthy Diabetic friendly meal."
Doodh Jhinge Curry Recipe-Ridge Gourd Cooked In Milk,Indian,Side Dish,Vegetarian,"ridge gourd (turai/ peerkangai), milk, ginger, green chillies, dry red chillies, mustard seeds (rai/ kadugu), mustard oil, ghee, sugar, salt","500 grams Ridge Gourd (Turai/ Peerkangai) , peeled & finely chopped  200 ml Milk  2 inch Ginger , grated  4 Green Chillies , slit  2 Dry Red Chillies  1 teaspoon Mustard seeds (Rai/ Kadugu)  2 teaspoons Mustard oil  1 teaspoon Ghee  2 teaspoon Sugar Salt , to taste",10,20,"To begin making Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk), peel the ridge gourds, cut into half, and then chop well.In a kadai, heat oil, once the oil is hot, add mustard seeds and allow them to crackle.Immediately add the whole dry red chillies and saute for a few more seconds.Add in the chopped ridge gourd. Mix well to combine.Now add sugar and mix - this helps in retaining the color of the vegetable.Add salt and ginger paste. Saute for a minute and cover and cook on a medium heat till the vegetable is cooked and the moisture is all dried up. You can stir  the vegetables a couple of times to help it cook evenly.Meanwhile, add a pinch of besan to the bowl of milk and stir well. This helps in keeping the milk from curdling.Once the ridge gourd is cooked, add green chillies to the kadai and slowly add milk. stir well to combine and bring the Doodh Jhinge Curry to a brisk boil.Reduce the flame and continue to cook for about 5-7 minutes to allow the curry to thicken to the desired consistency. Check that the sugar and salt and adjust to suit your taste, add a dollop of ghee and turn off the heat.Transfer Doodh Jhinge Curry to a bowl and serve.Serve Doodh Jhinge Curry Recipe (Ridge Gourd Cooked In Milk) with Gehun Bhajra Thepla Recipe or Phulkas along with Dry Chole Recipe (Dry Masala Chickpeas) for dinner or pack away for lunch box."
Mint Flavoured Mixed Vegetable Pulao Recipe,Indian,Main Course,Vegetarian,"basmati rice, green peas (matar), carrot (gajjar), green beans (french beans), onion, salt, coriander (dhania) leaves, mint leaves (pudina), oil, garlic, green chillies, cumin seeds (jeera), mustard seeds (rai/ kadugu), bay leaf (tej patta), cloves (laung)","1/4 cup Basmati rice , cooked  1/4 cup Green peas (Matar)  1/2 cup Carrot (Gajjar) , chopped  1/2 cup Green beans (French Beans) , chopped  1 Onion , chopped Salt , to taste  1 tablespoon Coriander (Dhania) Leaves , chopped  3 tablespoons Mint Leaves (Pudina) , chopped/or dried pudina, crushed Oil , to cook  1 teaspoon Garlic , crushed  3 Green Chillies , chopped  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 Bay leaf (tej patta)  3 Cloves (Laung)",10,20,"To begin making Mint Flavoured Mixed Vegetable Pulao Recipe, prep all the ingredients and veggies needed. Chop carrots, beans and coriander leaves and also pudina leaves if you are using fresh ones. If you use dried pudina leaves, crush them between your palms and keep ready.Also soak basmati rice in a pressure cooker for 20 minutes and cook for 2 whistles and wait till the pressure releases. Once done, fluff it up and keep ready.Heat oil in pan or kadai and once the oil is hot, add mustard seeds and allow them to splutter.Once the mustard seeds splutter, throw in the cumin seeds and allow them to sizzle.Once they sizzle, immediately add the bay leaf, clove, and saute a bit. Add the onions and saute till translucent. Once done, add the crushed garlic and saute till the are cooked. Now, add the chopped chillies, chopped carrots, beans, peas and sauté for about 2 minutes. At this stage, add the chopped mint leaves if you are using fresh leaves, and saute till the leaves wilt a bit and the veggies are cooked al dente.Add cooked basmati rice and mix carefully with a spatula, so that the rice is not broken or made mushy.At this point, season the pulao  with dried and crushed mint leaves if using the dried leaves and stir until it coats all the rice well. Remember to keep flame high and toss well on high heat and switch off. Sprinkle coriander leaves. Serve hot.Mint Flavoured Mixed Vegetable Pulao Recipe can be served with a Dangar Pachadi With Grated Carrots Recipe (Urad Dal Raita) and a Tindora Ka Salan Recipe for a weeknight dinner."
Arbi Masala with Kasuri Methi - Arbi Masala (Recipe In Hindi),Indian,Lunch,Vegetarian,"arbi, tomato, ginger, garlic, onion, green chilli, dry mango powder, coriander powder, red chilli powder, garam masala powder, salt, celery, green coriander, asafoetida, kasuri methi, oil","250 grams arbi, boiled and cut into round pieces 1/4 cup tomatoes 1 teaspoon ginger paste 1 teaspoon garlic paste 1/4 onion, finely chopped 1 green chilli, finely chopped 1/4 teaspoon dry mango powder 1/4 teaspoon coriander powder 1 teaspoon red chilli powder 1 teaspoon garam masala powder Salt, to taste Celery, some coriander leaves, some (chopped) Asafoetida, a pinch 1 teaspoon Kasuri methi 2 tablespoons oil",15,20,"To make Arbi Masala with Kasuri Methi, put oil in a pan, add celery and asafoetida. After 10 seconds, add ginger and garlic paste and fry. After 1 minute, add red chilli powder, coriander powder, turmeric powder and mix. Add onion and green chillies and fry. Be careful that the masala does not burn on the bottom. Fry the onions on medium flame till they become light brown. Then add tomatoes and cook till the tomatoes melt. When the oil starts leaving the pan, add dry mango powder, salt, garam masala powder and Kasuri Methi by rubbing it with the palm. Add Arbi and mix. Let it cook on low flame for 2 to 3 minutes. Turn off the gas and take out the spicy Kasuri Arbi in a serving plate and serve after garnishing with green coriander. Serve Arbi Masala with Kasuri Methi with Garlic Daal, Boondi Raita and Tawa Paratha for lunch."
Tea Spiced Nuts Recipe (Skillet Roasted),Indian,Snack,Vegetarian,"whole almonds (badam), cashew nuts, walnuts, pecans, tea leaves, dried rose petals, honey, cinnamon powder (dalchini), vanilla extract, black pepper powder, paprika powder, sea salt, butter (salted)","1/2 cup Whole Almonds (Badam)  1/2 cup Cashew nuts  1/4 cup Walnuts  1/4 cup Pecans  1 tablespoon Tea leaves , dried  1 tablespoon Dried rose petals  2 tablespoons Honey  1/4 teaspoon Cinnamon Powder (Dalchini)  1/2 teaspoon Vanilla Extract , or 1 vanilla pod  1/2 teaspoon Black pepper powder  1/2 teaspoon Paprika powder  1/4 teaspoon Sea salt  1-1/2 tablespoon Butter (Salted)",5,10,"To begin making the Tea Spiced Nuts Recipe, heat 1/2 tablespoon of butter on medium flame and add in all the nuts.Roast till the nuts are aromatic and turn golden brown. Once done remove it into a bowl and keep aside.Now, add the remaining butter to the same pan, add in the tea leaves and dried rose petals. Saute for 30 seconds.Add the cinnamon powder, vanilla extract, pepper, paprika powder and mix well.Add the honey and let the mix bubble. Now, add in the roasted nuts, sea salt and let the spice mixture coat the nuts well. Keep stirring for a minutes.Once done, switch off the heat and transfer the nuts into a plate and separate out each nut. Let it cool and store it into a jar until serving.Serve the Tea Spiced Nuts Recipe as a mid-morning snack along with a fruit or a hand full as a post workout snack."
No Onion No Garlic Aloo Gajar Ki Sabzi Recipe,Indian,Lunch,Vegetarian,"potatoes (aloo), carrots (gajjar), oil, cumin seeds (jeera), ginger, green chillies, turmeric powder (haldi), red chilli powder, coriander powder (dhania), lemon juice, salt, coriander (dhania) leaves","2 Potatoes (Aloo) , boiled and diced  2 Carrots (Gajjar) , diced and steamed  1 teaspoon Oil  1 teaspoon Cumin seeds (Jeera)  1 inch Ginger , grated finely  3 Green Chillies , slit or finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Coriander Powder (Dhania)  1 teaspoon Lemon juice Salt , to taste or kala namak (for fasting) Coriander (Dhania) Leaves , handful for garnish, chopped",10,30,"To begin making the Aloo Gajar Ki Sabzi Recipe, first prep all the ingredients. Cook the potatoes in a pressure cooker, peel the skin and cut into cubes.Steam the carrots either in the pressure cooker or in a steamer and keep aside.Heat oil in a heavy bottomed pan over medium heat, add the cumin seeds and allow it to crackle. Once it crackles, add the ginger and saute for a few seconds. Add the potatoes, carrots, and the remaining masalas and toss well. Add the salt, cover the pan and allow the carrots and aloo to get cooked along with the masalas.Once done, check the salt and spices and adjust to suit your taste. Finally add a squeeze of lemon and stir in the coriander leaves and serve.Serve the Aloo Gajar ki Sabzi along with Phulkas and Rajasthani Kadhi for a light weeknight dinner"
Moong Dal With Radish Greens Recipe,Indian,Side Dish,High Protein Vegetarian,"yellow moong dal (split), mooli ke patte (radish greens), salt, garlic, ginger, turmeric powder (haldi), red chilli powder, amchur (dry mango powder), oil, ghee, cumin seeds (jeera), dry red chillies","1 cup Yellow Moong Dal (Split) Mooli Ke Patte (Radish Greens) , a bunch, finely chopped Salt , to taste  3 cloves Garlic , finely chopped  1 inch Ginger , grated  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Amchur (Dry Mango Powder)  2 tablespoons Oil Ingredients for tempering 1 tablespoon Ghee  1 teaspoon Cumin seeds (Jeera)  2 Dry Red Chillies",21,30,"To prepare the Moong Dal With Radish Greens recipe, begin by cleaning and washing the moong dal. Soak it in water for 10-15 minutes.Meanwhile wash the radish greens well and chop them finely.Next, in a pressure cooker heat a teaspoon of cooking oil over medium heat. Once oil is hot enough add the chopped garlic and grated ginger. Stir fry on low heat till garlic turns light brown in color.Add the soaked moong dal along with turmeric powder, red chili powder, mango powder and 2 cups of water and stir to combine. Close the lid of the pressure cooker and let the moong dal cook over medium heat for 2 to 3 whistles. Turn off the heat. Allow the pressure to release naturally.While the dal is cooking in the pressure cooker, in a pan heat a teaspoon of oil over medium heat. Add the chopped radish greens and cook until the greens are wilted and cooked through. Turn off the heat and keep aside.Once the pressure has released, open the lid of the pressure cooker and gently mash the dal with the back of the spoon. This will help thicken the moong dal. Add the cooked radish greens and stir to combine. Check the salt and spice levels and adjust to suit your taste.The last step is to temper the dal. In a tadka pan, heat some ghee on medium heat. When it is warm, add the cumin seeds. Once they crackle, add the red chilli, roast the chillies for a few seconds and turn off the heat.Pour the tadka over the dal and stir to combine. Serve Moong Dal With Radish Greens hot along with phulkas, rice and salad."
Grated Beetroot Chilli Paratha Recipe,Indian,Indian Breakfast,Vegetarian,"beetroot, whole wheat flour, cumin powder (jeera), red chilli powder, green chillies, ghee, salt, water","1 Beetroot , grated  2 cups Whole Wheat Flour  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  3 Green Chillies  1 teaspoon Ghee Salt , to taste Water , as needed",20,20,"To prepare Grated Beetroot Chilli Paratha Recipe, wash and peel the beetroot skin. Grate the vegetable finely.Take a mixing bowl and add the grated beetroot. Add cumin powder, salt, red chilli powder, and ghee. Mix all the ingredients except wheat flour.Add whole wheat flour into another mixing bowl and knead it to a smooth dough with enough water.Take a small portion of the wheat flour dough and flatten it using a rolling pin into a small circle big enough to hold the filling.Place 1-2 tablespoon of filling in the center. Bring the edges together with fingers and remove any excess dough after joining the ends.Using some dry flour to help it not be sticky to the rolling pin, roll the dough stuffed with filling using a rolling pin to get uniform & slightly thick paratha.Heat the Tawa to medium heat & add the paratha on the hot tawa.Roast it for about a minute & then flip and cook on the other side for a minute or till done.Apply butter or oil as needed to grease it while cooking.Grated Beetroot Chilli Paratha Recipe can be served with Burani Raita or Mooli Raita or with homemade ghee."
Sweet Potato Thepla/Paratha Recipe,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, sweet potato, salt, spinach leaves (palak), cumin powder (jeera), turmeric powder (haldi), oil","1 cup Whole Wheat Flour  1 cup Sweet Potato , pressure cooked till firm and mashed Salt , to taste Spinach Leaves (Palak) , or Coriander leaves, a bunch  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Turmeric powder (Haldi) Oil , or ghee to smear as needed",20,20,"To begin making the Sweet Potato Thepla's, combine all the ingredients including whole wheat flour, sweet potato, salt, spinach leaves, cumin powder, turmeric powder into a large bowl and knead to make firm dough. Add little water if required to make the dough smooth, and lastly, add 1 teaspoon of oil over the dough to prevent it from making it sticky.Make lemon sized balls and roll them out thin to approximately 6 inches in diameter, as thin as you can roll them, taking care that the parathas does not tear apart.Note: Tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.Preheat a skillet on a medium heat.  Place the rolled out parathas on the preheated skillet. Cook for about 1/2 a minute, flip over and add 1 teaspoon of ghee in and around the paratha. Lightly press the parathas while on the skillet so the dough gets cooked.Flip and cook the other side for about 1/2 a minute. Cook until light golden spots appear on the both sides of the parathas.Serve Sweet Potato Thepla/Paratha Recipe along with Aam Chunda Pickle Recipe and a cup of Masala Chai for breakfast."
Spicy Pressure Cooker Mutton Curry Recipe ,Indian,Dinner,Non Vegeterian,"mutton, salt, lemon juice, turmeric powder (haldi), curd (dahi / yogurt), onions, garlic, ginger, ghee, cloves (laung), bay leaf (tej patta), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), fennel seeds (saunf), green chillies, salt, tomatoes, red chilli powder, cumin powder (jeera), coriander (dhania) powder, meat masala, garam masala powder, kasuri methi (dried fenugreek leaves), coriander (dhania) leaves","For the marinade 750 grams Mutton , on the bone Salt  1 teaspoon Lemon juice  1 teaspoon Turmeric powder (Haldi)  1/2 cup Curd (Dahi / Yogurt) To be ground into a paste 3 Onions , roughly chopped  10 cloves Garlic  2 inch Ginger For the curry 2 tablespoons Ghee  2 Cloves (Laung)  1 Bay leaf (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 teaspoon Fennel seeds (Saunf)  3 Green Chillies Salt  4 Tomatoes , pureed  1 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander (Dhania) Powder  2 tablespoons Meat masala  1 teaspoon Garam masala powder  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  4 sprig Coriander (Dhania) Leaves",30,30,"To begin making Spicy Pressure Cooker Mutton Curry Recipe firstly marinate the mutton. To marinate the mutton, in a large mixing bowl, combine the washed and cleaned mutton, along with curd, salt, lemon juice and turmeric powder and mix well. Cover and set aside for at least an hour. Make a paste of the onion, ginger and garlic and keep aside. To make the curry, heat ghee in a  pressure cooker over medium heat; add the whole spices, bay leaf, clove, cardamom, saunf, and cinnamon stick. When the whole spices begin to sizzle, add the green chillies. Saute for 30 seconds or until the raw smell goes away. Next, add in the onion ginger garlic paste and saute for about a minute. Stir in the red chilli powder, jeera powder, coriander powder and meat masala and continue to saute for another minute. Once this mutton curry masala mixture has come together, add the tomato puree, cover and cook for 2 minutes. When you feel the raw tomato small has gone, add in the mutton along with the marinade. Stir well, check for salt and spices and adjust seasoning according to your taste. Close the pressure cooker and pressure cook the mutton curry for about 5-6 whistles and turn off the heat.  Allow the pressure to release naturally. Then open and stir in the kasuri methi. Garnish the mutton curry with coriander leaves and serve hot. Serve Spicy Pressure Cooker Mutton Curry Recipe along with Whole Wheat Lachha Paratha and Tomato Onion Cucumber Raita for a weekend dinner."
Prawn Fritters Recipe (Shrimp Vadai),Indian,Appetizer,Non Vegeterian,"prawns, fresh coconut, shallots, ginger, garlic, green chilli, red chilli powder, turmeric powder (haldi), salt, onion, fennel seeds (saunf), coriander (dhania) leaves, rice flour, oil, curry leaves","To Grind 1/4 kg Prawns  1/4 cup Fresh coconut , grated  6 Shallots  1/2 inch Ginger  5 cloves Garlic  2 Green Chilli  1 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi) Salt , as needed Other Ingredients 1 Onion  1 teaspoon Fennel seeds (Saunf)  1/4 cup Coriander (Dhania) Leaves , tightly packed  2 tablespoon Rice flour Oil , for deep frying Curry leaves , a spring",10,15,"To begin making the Prawn Fritters recipe, clean and de-vein the prawn and set it ready. In a blender add in the prawns, coconut along with all the ingredients mentioned in the “To grind” table.   Now take the ground mix to a big bowl to this add in the Rice flour, Chopped onions, Coriander leaves, Curry Leaves and Fennel Seeds. Mix everything well so that all the ingredients are mixed evenly.   Divide the dough into equal sized small shaped balls and flatten it. Heat oil for deep frying. Once the oil is hot drop in 4-5 Vada’s per batch and start frying.     Once the Vada’s are cooked strain it and place in paper towels to absorb excess oil. Serve hot.Serve Prawn Fritters along with some Dhaniya Pudina Chutney and Date Tamarind Chutney for your evening snacks or serve them for your party."
Spinach And Black Seeds Dry Vegetable Recipe,Indian,Side Dish,Vegetarian,"kala chana (brown chickpeas), spinach leaves (palak), onion, tomato, green chilli, ginger, garlic, salt, garam masala powder, turmeric powder (haldi), red chilli powder, coriander powder (dhania), bay leaves (tej patta), cardamom (elaichi) pods/seeds, oil","1 cup Kala Chana (Brown Chickpeas) , soaked overnight  1 cup Spinach Leaves (Palak) , washed and roughly chopped  1 Onion , finely chopped  1 Tomato , finely chopped  1 Green Chilli , slit  1 inch Ginger , grated  2 cloves Garlic , grated Salt , as per taste  2 teaspoons Garam masala powder  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1 Bay leaves (tej patta)  2 Cardamom (Elaichi) Pods/Seeds Oil , as required",30,30,"To begin making the Palak Kala Chana Recipe first clean, wash and soak chickpeas in water overnight or at least 5 - 6 hours.First make puree of tomato and green chili using 2 - 3 tablespoons of water in blender.Heat a teaspoon of oil in a pan; add in the chopped spinach and saute until the spinach is soft and tender. Keep this aside.Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different. Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes.In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma.Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color.Once onion is ready add tomato puree, salt, turmeric powder, garam masala, and coriander powder, red chili powder until you see the mixture coming together and thickening a little bit.Add the chickpeas along with the water it was soaked in into the masala and stir well. Add in additional water so that the water level is atleast 2 inches above the soaked Kala Chana.Give it a good stir and cover the pressure cooker and place its weight on. Cook the kala Chana in the pressure cooker until you hear 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer the chana for another 15 minutes and then turn off the heat.Allow the pressure to release naturally. This will take another 15 minutes. Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir.Check the salt and spice levels and adjust to suit your taste. Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Kala Chana Sukhi Recipe is ready to be served.Serve the Palak & Kala Chana Sukhi Sabzi Recipe along with Dal Tadka, Dill Cucumber Raita, Jeera Rice and Phulka for a delicious weekday meal."
Spinach Buns Recipe (Masala Palak Pav),Indian,Side Dish,Vegetarian,"vivatta maida, salt, active dry yeast, sugar, red chilli powder, turmeric powder (haldi), kasuri methi (dried fenugreek leaves), garam masala powder, egg yolks, extra virgin olive oil, spinach, milk, kalonji (onion nigella seeds)","2 cups Vivatta Maida  1 teaspoon Salt  1 teaspoon Active dry yeast  1 teaspoon Sugar  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)  1/2 teaspoon Garam masala powder ,    1 Egg yolks  1 tablespoon Extra Virgin Olive Oil  2 tablespoons Spinach , puree Milk , as required, to brush on top  2 teaspoons Kalonji (Onion Nigella Seeds)",20,25,"To begin making the Spinach Buns recipe, blanch spinach in boiling water and puree it in a mixer.In a mixing bowl, add flour, salt, sugar, instant yeast, red chilli powder, turmeric powder, kasuri methi, garam masala, spinach puree and mix well.Then add yolk, olive oil, and mix. Slowly add water make a soft dough. Cover and keep it for it to double.Punch out air and cut into six parts. Make a smooth ball with each piece and keep it in a baking pan/tray. Allow it to double. When doubles brush with milk and sprinkle nigella seeds over it.Bake it in a pre-heated oven at 180 deg C for 22-25 minutes till it browns on top. Cool and serve.Serve Spinach Buns along with Akuri and Adrak Chai for your weekday breakfast."
Mint Coriander Spice Pulao Recipe,Indian,Main Course,Vegetarian,"rice, coriander (dhania) leaves, ghee, mint leaves (pudina), star anise, fennel seeds (saunf), bay leaves (tej patta), cinnamon stick (dalchini)","1-1/2 cups Rice , washed and soaked  1/3 cup Coriander (Dhania) Leaves , finely chopped  1 tablespoon Ghee  1/3 cup Mint Leaves (Pudina) , finely chopped  1 Star anise  1/2 teaspoon Fennel seeds (Saunf)  2 Bay leaves (tej patta)  1 inch Cinnamon Stick (Dalchini)",5,20,"To begin making the Mint Coriander Spice Pulao Recipe, heat ghee in a pressure cooker on medium flame, to the hot ghee add, star anise, fennel seeds, bay leaves and cinnamon stick. Once these whole spices begin to sizzle, add the coriander and mint leaves, and give it a quick stir. Finally add in the washed and drained rice, 3 cups of water, salt and close the pressure cooker. Pressure cook the Mint Coriander Spice Pulao for 2-3 whistles and turn off the flame. Allow the pressure to release naturally and then open the pressure cooker.  Give the Mint Coriander Spice Pulao a gentle stir and transfer to a serving bowl.Serve Mint Coriander Spice Pulao Recipe along with  Spinach Mushroom Chickpea Curry Recipe or Rajasthani Style Mutton Banjara Recipe, Pickled Onions followed by a dessert of Shahi Tukda Gajar Halwa Shots With Rabri Recipe."
Authentic Punjabi Mango Pickle (With Mustard Oil) - No Sun Required Aam Ka Achar,Indian,Side Dish,Vegetarian,"mango (raw), salt, turmeric powder (haldi), kashmiri red chilli powder, methi seeds (fenugreek seeds), mustard seeds (rai/ kadugu), red chilli powder, kalonji (onion nigella seeds), fennel seeds (saunf), coriander (dhania) seeds, mustard oil","2 kg Mango (Raw) , approx 7 cups  1/2 cup Salt , approx 130 grams  3 tablespoons Turmeric powder (Haldi) , 30 grams approx  1/2 cup Kashmiri Red Chilli Powder , 40 grams approx  1/4 cup Methi Seeds (Fenugreek Seeds) , 40 grams approx  1/4 cup Mustard seeds (Rai/ Kadugu) , 40 grams approx  3 tablespoons Red Chilli powder , (adjust)  1/4 cup Kalonji (Onion Nigella Seeds) , 35 grams approx  1/4 cup Fennel seeds (Saunf) , 35 grams approx  1/4 cup Coriander (Dhania) Seeds , 25 grams approx  3 cups Mustard oil",30,0,"To begin making the  Punjabi Mango Pickle recipe (Aam Ka Achaar Recipe), wash the mangoes and dry them completely making sure there is no moisture or dust.Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes. You can leave the skin on provided they are tender and smooth. In a large steel bowl, combine the salt, turmeric powder and cut mangoes. Cover, the bowl and allow it to marinate for 1 hour.Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.Blend the mustard seeds and fenugreek seeds into a coarse powder. There is no need to roast the seeds.To the marinated mangoes, add the powdered mustard and fenugreek seeds, red chilli powder, fennel seeds, kalonji seeds, and coriander seeds. Stir well to combine.Add 1 cup of mustard oil and stir well again. You don't need to heat the mustard oil. Check the salt at this stage. It should feel extra salt. If it is not extra salty, add a few tablespoon of salt until you get that extra salty taste. Salt and oil are the two most important preservatives in pickling. Cover the steel bowl with a muslin cloth and tie it tightly around the rim. This will absorb any residual moisture. Place a steel lid over the covered bowl and set aside.After 24 hours, open and give it a stir. Cover again with cloth wrapped tightly and a lid and set it to rest for another day. The third day you will notice the mangoes have softened. At this stage add the remaining 2 cups of mustard oil. Give it a stir. Once again cover tightly with muslin cloth and a steel lid. Keep it aside for 2 more days. Give it a stir.By the end of 5th day the pickle will be ready to eat. The mangoes would have softened but might still have a firm texture. The mangoes will keep marinating and softening when it is stored in bottles and will age with time. Moisture is the biggest killer for pickles. Clean and sterilize the bottles and the lids that you will be using for storage. I typically like to store them in multiple small 500 gram glass bottles, so I only open the bottle when i am ready to use it.Transfer the Punjabi Mango Pickle into the clean and dry bottles. Add a tablespoon of mustard oil on the top once filled and seal the bottle tight and enjoy.Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.Serve Punjabi Mango Pickle  with Pyaz Ka Paratha Recipe or Aloo Methi Paratha Recipe for a  complete breakfast."
Bloomed Potato Cheesy Muffins Recipe,Indian,Appetizer,Vegetarian,"potatoes (aloo), all purpose flour (maida), oil, water, dried oregano, black pepper powder, dried basil leaves, rosemary, butter (salted), mozzarella cheese, coriander (dhania) leaves, salt","8 Potatoes (Aloo) , boiled  1 cup All Purpose Flour (Maida)  1 teaspoon Oil  1/4 cup Water  1 teaspoon Dried oregano  1 teaspoon Black pepper powder  1 teaspoon Dried basil leaves  1 teaspoon Rosemary  2 teaspoons Butter (Salted)  100 grams Mozzarella cheese  1/2 cup Coriander (Dhania) Leaves , finely chopped Salt , to taste",10,25,"To prepare these yummy Bloomed Potato Cheesy Muffins recipe, prep up with all the ingredients first.In a bowl, add all-purpose flour, oil, salt and water and knead to make a stiff pastry dough. Cover it with a damp cloth.Boil the potatoes and mash them. Add oregano, salt, black pepper powder, dry basil and rosemary and mix well.Apply butter generously along the muffin cases.Preheat the oven for 10 minutes at 200 degree Celsius.Meanwhile, roll the pastry dough into thin round shapes and place them on the muffin cases.Brush butter along with the rolled pastry dough. Using a spoon, add half of potato stuffing in each pastry puff placed in the muffin tray.Add mozzarella cheese cubes in each cups.Now again add the rest of potato fillings over the cheese.Sprinkle some chopped coriander leaves over the top.Place the muffin tray in the oven and bake for 12-15 minutes at 150 degree Celsius.Once it is baked, let it cool for 5 minutes before removing from the tray, else it might crack.Once cooled, remove the potato muffins carefully and place them on the serving tray.Serve Bloomed Potato Cheesy Muffins recipe hot with your favorite dips like cottage cheese dip, tzatziki or peanut chilli dipping sauce to make a yummy appetizer."
Bhang Thandai Recipe,Indian,Snack,Vegetarian,"milk, saffron strands, sugar, poppy seeds, fennel seeds (saunf), whole almonds (badam), whole black peppercorns, cardamom (elaichi) pods/seeds, bhang paste","1 liter Milk , full fat  1 Saffron strands , few  3/4 cup Sugar For the Bhang Thandai Masala 2 tablespoons Poppy seeds  1 tablespoon Fennel seeds (Saunf)  1/4 cup Whole Almonds (Badam) , blanched and skin removed  1 teaspoon Whole Black Peppercorns  3 Cardamom (Elaichi) Pods/Seeds , powdered  1 tablespoon Bhang paste",10,30,"To begin making the Bhang Thandai Recipe, first get all the ingredients ready. Blanch the almonds, peel the skin and keep aside.Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste. In a saucepan, bring the milk and saffron to a brisk boil. Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir. Stir well or use a electric hand blender to whisk the thandai well.Turn off the heat and allow the thandai to cool. Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours. You can also add ice to cool it faster.Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora."
Niramish Aloo Dum Recipe,Indian,Lunch,Vegetarian,"potatoes (aloo), cumin seeds (jeera), dry red chillies, dry ginger powder, turmeric powder (haldi), red chilli powder, garam masala powder, asafoetida (hing), coriander (dhania) leaves","6 Potatoes (Aloo)  1 teaspoon Cumin seeds (Jeera)  2 Dry Red Chillies  1 teaspoon Dry ginger powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1 teaspoon Asafoetida (hing)  Few Coriander (Dhania) Leaves , for garnishing",15,30,"To begin making the Niramish Aloo Dum, wash, boil, peel and coarsely mash the potatoes so that large chunks remain intact.Make a paste of the dry ginger powder, turmeric powder, red chili powder, garam masala powder with the help of a little water.Heat oil in a wok/kadhai. Add dry red chilli and cumin seeds. Once it starts to splutter add the hing and turn off the gas.Add the masala paste and stir well and now turn on the gas and add the mashed potato along with salt to it.Saute for 1 minute and then add water as require for the gravy.Let it boil. Cover and cook on simmer for 5 to 6 minutes or till the desired consistency of the gravy have reached.Serve Niramish Aloo Dum along with Bengali Luchi for a weekend lunch."
Tomato Sheer Recipe -Tomato And Coconut Curry Recipe,Indian,Side Dish,Vegetarian,"tomatoes, onion, yellow fenugreek seeds, asafoetida (hing), oil, gram flour (besan), coconut milk, salt, sugar, red chilli powder, oil","4 Tomatoes , chopped fine  1 Onion , chopped fine  1/2 teaspoon Yellow Fenugreek Seeds  1/4 teaspoon Asafoetida (hing)  1 tablespoon Oil  1 tablespoon Gram flour (besan)  180 ml Coconut milk Salt , salt to taste  1/2 teaspoon Sugar  1 teaspoon Red Chilli powder Oil",15,40,"To begin making Tomato Sheer Recipe, in a pan, heat the oil, add asafoetida and the fenugreek seeds.Allow the fenugreek seeds to roast for a few seconds.Add in the chopped onion and sauté until the onions turn transparent and soft.Once the onions have softened, add the chopped tomatoes and cook till the onion and tomatoes combine to form a thick paste. This will take 8 to 10 minutes until the tomatoes cook through completely.In the meanwhile, dissolve the besan in a few tablespoons of coconut milk. Add in the salt, chilli powder and sugar and mix well. Stir in the rest of the coconut milk and stir until well combined. The sugar is only intended to take the edge off the acidity of the tomatoes and should not overpower or sweeten the taste of this curry.Add this coconut milk mixture to the pan with onion and tomato paste.Whisk to combine it together. Simmer the Tomato Sheer low heat until lightly bubbly, about 5 to 8 minutes. Add a little water if required to adjust the consistency of the Tomato Sheer / Tomato Coconut Curry.Check the salt and spices and adjust the taste accordingly. Once done, turn off the heat and transfer the Tomato Sheer Recipe to a serving bowl.Serve Tomato Sheer/ Tomato Coconut Milk Curry with Manathakkali Kootu, Steamed Rice and Elai Vadam for a comforting lunch."
Creamy and Delicious Fruit Custard Recipe ,Indian,Dessert,Vegetarian,"milk, custard powder, sugar, apple, ripe bananas, green grapes, orange, fresh pomegranate fruit kernels","For the Custard 750 ml Milk  3 tablespoons Custard powder  1/2 cup Sugar Fruits 1 Apple , cut into small cubes  3 Ripe Bananas , (small) cut into small cubes  1/2 cup Green Grapes , cut into half  1 Orange , peeled and cut  1/4 cup Fresh Pomegranate Fruit Kernels",20,20,"To begin making the Fruit Custard will first mix the custard powder with a little milk to form a smooth mixture with no lumps. Add the remaining milk and stir well.Place the custard milk in a saucepan and cook over medium heat and keep stirring continuously until you begin to see the custard thicken. It is important to keep stirring it continuously, else the custard mixture will form lumps and will not have a smooth texture.Once the custard thicken, add the sugar and stir well for another 3 to 4 minutes. Give it a taste, the custard should not feel raw, instead should be cooked well and taste creamy.Once the custard is cooked, allow the custard to cool completely.  Once the custard is cooled, add in the chopped seasonal fruits and give it a stir.Serve the Fruit Custard recipe as an easy indian dessert for your parties or even for a simple sunday lunch."
Ajwain Peas Puri Recipe,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, green peas (matar), green chillies, coriander (dhania) leaves, ajwain (carom seeds), cumin seeds (jeera), turmeric powder (haldi), salt, water, oil","2 cups Whole Wheat Flour  1 cup Green peas (Matar)  5 to 6 Green Chillies  1/4 cup Coriander (Dhania) Leaves , chopped  1 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Turmeric powder (Haldi) Salt , to taste Water , as needed  Oil , to deep fry",25,35,"To begin making the Matar Ajwain Ki Puri, first grind the peas along with green chillies and keep aside.In a bowl add wheat flour, turmeric, salt, chopped coriander, carom seeds, cumin seeds and mix them well.Now add the ground paste of peas & green chillies to the flour and mix well adding water little by little to knead it into a slightly stiff dough.Keep covered and set aside for 10 mins.Now make small golf sized portions, roll out into discs, dust dry flour as we make regular puris.Now deep fry them on medium-high heat until puffed up and slightly golden.Serve the Matar Ajwain Ki Puri hot with some yogurt."
Sauteed Spicy Prawns Recipe,Indian,Side Dish,Non Vegeterian,"prawns, garlic, onion, spring onion greens, coriander (dhania) leaves, red chilli powder, turmeric powder (haldi), nando's peri peri chicken sauce, extra virgin olive oil, salt","400 grams Prawns  5 cloves Garlic , grated  1 Onion , finely chopped  4 Spring Onion Greens , finely chopped  3 sprig Coriander (Dhania) Leaves , chopped  2 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1 tablespoon Nando's Peri Peri Chicken Sauce  4 Tablespoons Extra Virgin Olive Oil Salt , to taste",15,20,"To begin making the Sauteed Spicy Prawns recipe, Deshell, devein the shrimps. Wash them well.Apply a teaspoon each of red chili powder, turmeric powder and salt. Mix well and marinate for about 10 minutes.Chop coriander leaves and keep aside. In a medium saucepan, heat oil. Fry onions on medium heat, till translucent.Add grated garlic and fry on low heat for few seconds. Add few scallions.Saute for a minute and add marinated shrimps. Mix well, cover and cook for about 10 minutes on medium heat. Remove cover.Add chopped coriander leaves, mix well, cover and cook for a minute. Remove the cover and add Peri peri sauce or hot sauce and mix.Remember, peri peri sauce already has salt, so I did not add extra salt in this recipe. Let it simmer on low heat for 5 more minutes.Switch off the flame. Remove on a serving plate and garnish with scallion greens.Serve Sauteed Spicy Prawns along with Shorshe Maach and Steamed Rice for a weekday meal."
Only Mushroom Recipe,Indian,Dinner,Vegetarian,"button mushrooms, cumin seeds (jeera), onion, garlic, ginger, green bell pepper (capsicum), red bell pepper (capsicum), carrot (gajjar), tomato, brown cardamom (badi elaichi), kasuri methi (dried fenugreek leaves), turmeric powder (haldi), red chilli powder, coriander powder (dhania), garam masala powder, ghee, salt, honey","250 grams Button mushrooms , quartered  1 teaspoon Cumin seeds (Jeera)  1 Onion , cut into chunks  4 cloves Garlic , finely chopped  1 inch Ginger , finely chopped  1 Green Bell Pepper (Capsicum) , diced  1 Red Bell pepper (Capsicum) , diced  1 Carrot (Gajjar) , sliced into rounds  2 Tomato , pureed  2 Brown cardamom (Badi Elaichi)  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder  1 teaspoon Ghee Salt , to taste  1 teaspoon Honey",10,20,"To begin making the Kadai Mushroom recipe, first prep all the ingredients and keep them ready.Preheat ghee in a wok or a kadai over medium heat. Add the cumin seeds and allow it to crackle. Add the ginger, garlic and saute for a few seconds.Next add the onions, bell peppers and carrots and saute until the vegetables are well roasted and cooked. It should have a firm bite.Once the vegetables are well roasted, add the mushrooms, tomato puree, badi elaichi, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder salt, kasuri methi and honey. Give it a stir, cover the pan and simmer until the mushroom are cooked. This will take about 3 to 4 minutes over medium heat. Once done, check the salt and spices of the Kadai Mushroom Sabzi and adjust according to taste.Once done, turn off the heat and transfer the Kadai Mushroom to a serving bowl and serve hot along with phulka or jeera rice."
Cheesy & Spicy Pull Apart Bread Recipe With Indian Spices,Indian,Snack,Vegetarian,"all purpose flour (maida), wheat bran, flax seed powder (flax meal), active dry yeast, sugar, extra virgin olive oil, salt, lukewarm water, potatoes (aloo), baby corn, green bell pepper (capsicum), onion, green chillies, soy chunks (nuggets), cumin seeds (jeera), red chilli powder, garam masala powder, oil, salt, cheese","For Bread Dough 3 cups All Purpose Flour (Maida)  2 tablespoons Wheat Bran  1 tablespoon Flax seed powder (flax meal)  1 tablespoon Active dry yeast  1 tablespoon Sugar  1/4 cup Extra Virgin Olive Oil  1/2 teaspoon Salt  1 cup Lukewarm Water For Potato, Baby corn & Minced Soya Nuggets Masala 2 Potatoes (Aloo) , diced small  1/2 cup Baby corn , finely chopped  1 Green Bell Pepper (Capsicum) , finely chopped  1 Onion , finely chopped  2 Green Chillies , finely chopped  15 Soy Chunks (Nuggets)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder Oil , for cooking Salt , to taste Cheese , grated (for topping)",10,100,"To begin making the Cheesy & Spicy Pull Apart Bread Recipe With Indian Spices, in a mixing bowl, combine all the ingredients for the dough except the oil. Add a little warm water at a time and knead to make a smooth dough. Once the dough has come together, add the oil and knead for 3 to 4 minutes until smooth.Cover the bread dough and keep it aside in a warm place to rise until doubled for about 2 hours.Cook the soy nuggets in hot boiling water until it feels soft and spongy. Once cooked, drain the water out and squeeze the excess water. Mince the soy nuggets and keep aside.While the dough is rising we will prepare the spicy masala for the filling.Heat oil in a heavy bottomed pan over medium heat. add the cumin seeds, chopped onions, green chilies and saute until the onions are translucent. Add the diced potatoes,chopped bell pepper,baby corn and saute until the potato and the vegetables get cooked well. Once the vegetables have cooked through, add the garam masala powder,chili powder, salt and cook in medium flame, now add the minced soya nuggets and stir well to combine.Check the salt and spices and adjust to suit your taste. Keep the masala aside.After couple of hours, once the dough has risen, punch down the dough and roll it into a large disc on a floured surface.  With a cookie cutter, cut medium sized round discs and spoon enough masala in the center. Fold the disc filled with masala into a half moon and tuck the edges together. I will look like a calzone or a gujiya. Proceed the same way with the remaining dough portions.Arrange the half moon filled dough in a round springform baking pan. Allow the dough to rest for an hour in a warm place. This will help the dough to rise the second time.Preheat the oven to 165 C. Sprinkle some cheese over the Spicy Pull Apart Masala Bread and place it into the oven to make for 35 to 40 minutes until the crust has turned golden brown and the bread feels cooked through.Once done, remove from the oven and serve warm.Serve the Cheesy & Spicy Pull Apart Bread as a side dish or even as a main dish along with a bowl of Roasted Cherry Tomato Soup and Pasta Primavera With Fresh Basil for dinner."
Moong Bean Sprouts Upkari Recipe - Moong Beans Stir Fry,Indian,Dinner,High Protein Vegetarian,"green moong sprouts, cumin seeds (jeera), mustard seeds (rai/ kadugu), dry red chillies, asafoetida (hing), turmeric powder (haldi), salt, fresh coconut, coconut oil","2 cups Green Moong Sprouts  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  3 Dry Red Chillies , broken into 2 to 3 pieces  1/2 teaspoon Asafoetida (hing) , optional  1/4 teaspoon Turmeric powder (Haldi) Salt , to taste  2 tablespoons Fresh coconut , grated  2 teaspoons Coconut Oil",10,20,"To begin making the Moong Bean Sprouts Upkari Recipe, we will sprout the moong beans firstly.Take 1 cup of moong beans and wash thoroughly in water. Drain and soak in plenty of water for at least 6 to 8 hours or even overnight.Next day, drain the soaked beans thoroughly and place in a large bowl; make sure there is some moisture left in the beans.Close the bowl with a lid and keep in a warm place to allow the mung beans to sprout for about 8 to 12 hours, depending upon the weather. Mung beans start sprouting faster in warm weather.  After you have got the desired length of sprouts, you can use it in any dish you like.To make the Moong Bean Sprouts Upkari Recipe, heat coconut oil in a heavy bottomed pan.Once the oil is hot, add mustard seeds and once they begin to crackle, stir in the cumin seeds, dry red chillies and hing. Sauté for a few seconds.Immediately add 2 cups of bean sprouts, turmeric powder and salt to taste; give it a good stir.Sprinkle some water and close the pan with a tight lid. Let the sprouts cook in its own steam.As soon as the sprouts are cooked to the texture you like (some people prefer it soft and some with still a bite in it, like the way I do), stir in the grated coconut.Heat through for about a minute and remove from heat. Serve hot.Serve Moong Bean Sprouts Upkari Recipe along with Methi Chaman and Phulkas for a weekday meal with family."
Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice),Indian,Lunch,Vegetarian,"cooked rice, bhindi (lady finger/okra), shallots, tamarind paste, turmeric powder (haldi), black pepper powder, cinnamon powder (dalchini), chana dal (bengal gram dal), cashew nuts, mustard seeds (rai/ kadugu), curry leaves, oil, salt","1-1/2 cups Cooked rice  10 Bhindi (Lady Finger/Okra) , cut into small dices  10 Shallots , cut into small pieces  1 tablespoon Tamarind Paste  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Black pepper powder  1 pinch Cinnamon Powder (Dalchini)  1 teaspoon Chana dal (Bengal Gram Dal)  10 Cashew nuts  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 sprig Curry leaves , finely chopped  1 tablespoon Oil Salt , to taste",20,30,"To begin making the Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice), we will first cook the okra along with the spices.Take a heavy bottomed pan and heat the spoonful of oil on medium heat. Add the onions and the Vendakkai and salt to taste. Stir fry on low to medium heat until the okra (Vendakkai) is well cooked and roasted. This will take about 10 minutes.Once the Vendakkai is well cooked, add the turmeric powder, curry leaves, cinnamon powder, black pepper powder, salt, thick tamarind paste and sauté the ladies fingers till it gets coated well with all the other ingredients. Now, in another tadka pan, heat a teaspoon of oil. Add in the mustard seeds, channa dal and cashews. Allow them to crackle and get roasted until lightly browned. Add this to the Vendakkai mixture.Stir the seasoning well into the Vendakkai mixture. At this stage add in the cooked rice. Stir together all the ingredients until well combined. Turn the heat to low, cover the pan and simmer for 3 to 4 minutes.  Check the salt and spices and adjust to suit your taste.Finally, turn off the heat and transfer the Chettinad Vendakkai Saddam to a serving bowl.Serve the delicious tangy and spicy Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice) hot along with a tomato onion raita."
Tomato Rice With Basil Recipe,Indian,Lunch,Vegetarian,"rice, tomatoes, green chilli, basil leaves, garlic, extra virgin olive oil, whole black peppercorns, salt, water, coriander (dhania) leaves","1 cup Rice , or brown rice  3 Tomatoes  1 Green Chilli , finely chopped Basil leaves , Few, roughly torn  7 cloves Garlic , crushed Extra Virgin Olive Oil , as required  1 teaspoon Whole Black Peppercorns Salt , as required Water , as needed Coriander (Dhania) Leaves , or Basil leaves for garnish",20,30,"To begin making the Tomato Rice With Basil recipe, firstly add tomatoes with required amount of water in a saucepan. Cook it till the skin of tomatoes start coming out.Peel the skin of the tomatoes and chop them very finely. Keep them aside.Heat olive oil in a wide pan and add garlic and green chillies. Cook it till the raw smell of garlic vanishes.Add chopped tomatoes and basil leaves into the pan and cook it for about 2 to 3 minutes.After 2 to 3 minutes, add rice, salt and black pepper and cook till the rice is cooked properly.Once it is done, garnish it with chopped coriander leaves or basil leaves.Serve Tomato Rice With Basil on its own or with an raita of your choice."
Baked Fish Crisps Recipe (Fish Fry In Oven),Indian,Appetizer,High Protein Non Vegetarian,"fish, oil, red chilli powder, turmeric powder (haldi), salt, water","10 Fish , pieces  1 teaspoon Oil , optional To marinate 5 teaspoon Red Chilli powder  2 teaspoon Turmeric powder (Haldi) Salt , to taste  1 tablespoon Water",10,30,"To begin making the Baked Fish Crisps Recipe, clean the fish and in a large vessel add in the ingredients mentioned in the “To Marinate” table and make a fine paste and add the fish to it and mix well.Allow it to marinate for half an hour. Meanwhile line your baking tray with Parchment paper. Preheat the oven at 180 Deg c for about 10 mins. Arranged the marinated fish pieces in the lined baking tray and using grill mode grill it for 7 mins. After 7 mins flip the fish and then grill for another 7 mins. Now that the colour of the fish would have slightly turned dark. Flip the side of the fish once again and brush it with oil if required. And grill for another 5 mins.Once done flip the fish once again and brush with little oil or sprinkle little oil and grill for another 5 mins.Fish would have cooked by now and it is ready to be served. If you feel the fish is not yet cooked grill for another 4 mins by flipping the fish sides after 2 mins. Serve hot as an appetizer/starter.Serve Baked Fish Crisps Recipe along with Dhaniya Pudina chutney or any other chutney of your choice."
Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread),Indian,Main Course,Vegetarian,"whole wheat flour, mint leaves (pudina), green chillies, salt, oil, ghee","1 cup Whole Wheat Flour  200 grams Mint Leaves (Pudina)  2 Green Chillies , (add more if you like it spicy)  1/2 teaspoon Salt Oil , for kneading Ghee , or oil for cooking",15,20,"To begin making the Pudina Tawa Paratha Recipe, we will first roughly blend the pudina leaves along with the green chillies in a blender.In a large bowl combine the flour, salt, the ground pudhina leaves, a tablespoon of oil and knead adding little water at a time to make firm and smooth dough. Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes.Knead once again and divide the dough into 8 portions. Preheat the iron skillet on medium heat.Roll the paratha dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put 1/4 teaspoon oil and spread it on the rolled dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape. Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds you will notice an air pockets popping out. At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the pudhina paratha.Flip to the other side and press and turn in a similar way. You will notice brown spots around the pudhina parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked pudhina paratha one above the other and serve hot.Serve the Pudina Tawa Paratha recipe for dinner along with Batata Nu Shaak or Baingan Bharta or any other Dry Vegetable or Vegetables in Gravy combination."
Spiced Turnips with Spinach Recipe,Indian,Lunch,Vegetarian,"turnips, spinach leaves (palak), tomatoes, onion, salt, red chilli powder, turmeric powder (haldi), coriander powder (dhania), ginger, garlic, cumin seeds (jeera), green chillies, oil, coriander (dhania) leaves","3 Turnips , peeled and diced into cubes  1 Spinach Leaves (Palak) , bunch, chopped  2 Tomatoes , chopped  1 Onion , sliced Salt , to taste Red Chilli powder , to taste  3/4 teaspoon Turmeric powder (Haldi)  3/4 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Ginger , paste  1 teaspoon Garlic , paste(optional)  3/4 teaspoon Cumin seeds (Jeera)  3 Green Chillies , slit Oil , to cook  2 sprig Coriander (Dhania) Leaves , finely chopped",15,60,"To start preparing Spiced Turnips with Spinach Recipe, get all the ingredients handy. In a pan, heat oil. Once the oil is hot, add in the cumin seeds and allow them to sizzle.Add sliced onions and saute it till it changes colour on a medium flame.Add ginger and garlic paste and saute it for a minute until the raw smell goes.Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder. Cover and cook for another 2 minutes till done.Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.Add chopped spinach, green/red chillies and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan."
Rajma Wrap Recipe With Carrot Cucumber Sandwich Spread,Indian,Snack,Vegetarian,"whole wheat flour tortilla, veeba carrot cucumber sandwich spread, onion, mint leaves (pudina), rajma (large kidney beans), garlic, eggless mayonnaise, veeba pizza & pasta sauce, oil, salt, red bell pepper (capsicum)","For the wrap 2 Whole Wheat Flour Tortilla , or large roti  2 tablespoons Veeba Carrot Cucumber Sandwich Spread  1 Onion , thinly sliced  1/4 cup Mint Leaves (Pudina) For the rajma filling 1/2 cup Rajma (Large Kidney Beans) , soaked for 8 hours  4 cloves Garlic , finely chopped  1 teaspoon Eggless Mayonnaise  1 tablespoon Veeba Pizza & Pasta Sauce  1 teaspoon Oil Salt , to taste  1/2 Red Bell pepper (Capsicum) , thinly sliced",20,40,"To begin making the Rajma Wrap, soak the rajma overnight or for 6 hours and boil them till they are soft. Drain and discard the water. For making the filling, heat a kadai and add oil. After oil is heated, add garlic and saute for a few seconds. Add the rajma, Veeba Pizza and Pasta sauce and Veeba eggless mayo and mix everything well. Check the salt and flavours and adjust to suit your taste.Give the rajma filling a brisk stir on high heat and allow it to become a thick mixture. Once done turn off the heat.In another pan; add some oil, stir in the chopped red bell peppers and saute until it has softened. Keep aside.The next step is to assemble the wrap. At the centre of the tortilla or roti, spread the Veeba Carrot Cucumber Sandwich Spread,  place 2 tablespoons of the rajma filling in a line, the roasted red bell pepper, sliced onions and mint leaves. Gently roll it up to make a delicious and wholesome Rajma Wrap and serve.Serve  Rajma Wrap along with a glass of Banana Almond & Prunes Smoothie Recipe for an after school snack or even pack into a kids school lunch box."
Mustard Vegetable Curry Recipe,Indian,Side Dish,Vegetarian,"oil, cumin seeds (jeera), garlic, onions, red chilli powder, turmeric powder (haldi), coconut milk, vegetable stock, dijon mustard, carrots (gajjar), green beans (french beans), green peas (matar), potatoes (aloo), salt","2 teaspoons Oil  1 teaspoon Cumin seeds (Jeera)  2 cloves Garlic , grated  2 Onions , finely chopped  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  120 ml Coconut milk  1 cup Vegetable stock  2 tablespoons Dijon Mustard  2 Carrots (Gajjar) , cut into rounds or  lengthwise of 1 inch thickness  5 to 6 Green beans (French Beans) , cut into 1 inch pieces, steamed  1/4 cup Green peas (Matar) , steamed  2 Potatoes (Aloo) , boiled and diced small Salt , to taste",20,30,"To begin making the Mustard Vegetable Curry Recipe, we will first have to steam the vegetables and keep them ready You can use a steamer or a pressure cooker to cook the vegetables.Potatoes take a longer time to cook, so I suggest you cook them separate from the beans, carrots and peas.To begin making the curry base; heat a teaspoon of oil in a pan on medium heat. Add in the cumin seeds, garlic and onion and saute on medium heat until the onion has turned light pink and translucent.Once the onions are ready; add in the turmeric powder, chilli powder and stir for a few seconds. Finally add in the coconut milk, the vegetable stock and the dijon mustard.Add in the salt and check the spice and salt levels. Adjust to suit your taste.Finally stir in the steamed vegetables; turn the heat to low, cover the pan and simmer the curry 3 to 4 minutes. Turn off the heat and the Mustard Vegetable Curry is ready to be served.Serve the Mustard Vegetable Curry hot with steamed rice or tawa paratha for dinner."
Nellikai Pachadi Recipe (Amla/ Gooseberry Raita),Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), amla (nellikai/ gooseberry), fresh coconut, cucumber, green chillies, mustard seeds (rai/ kadugu), salt, oil","2 cups Curd (Dahi / Yogurt) , whisked  4 Amla (Nellikai/ Gooseberry) , (Alma/Nellikai) grated  1/4 cup Fresh coconut , grated  1 Cucumber , peeled and grated  2 Green Chillies , chopped finely  1/2 teaspoon Mustard seeds (Rai/ Kadugu) Salt , to taste  1 teaspoon Oil",15,20,"To begin making the Nellikai Pachadi Recipe, into a blender grind the raw gooseberries, grated coconut, green chilli and salt into a coarse mixture. Keep aside.In a bowl whisk the yogurt well until smooth. Stir in the ground gooseberry mixture and grated cucumber. Check the salt and spice levels and adjust to suit your taste.Transfer the Nellikai (Amla) Raita into a serving bowl.The next step is to make the seasoning for the Nellikai Pachadi. Heat oil in a small pan; add the mustard seeds and curry leaves. Allow them to crackle.Pour the seasoning over the Nellikai Pachadi (Amla Raita) and stir it in and serve with your choice of Pulao recipe to a wonderful meal."
Lauki and Whole Green Moong Dal Cheela Recipe,Indian,North Indian Breakfast,Diabetic Friendly,"green moong dal (whole), rice flour, bottle gourd (lauki), green chillies, ginger, coriander (dhania) leaves, asafoetida (hing), salt, oil, water","1 cup Green Moong Dal (Whole)  1 tablespoon Rice flour  1/2 cup Bottle gourd (lauki) , grated  2 Green Chillies , chopped  1 inch Ginger , chopped  1 tablespoon Coriander (Dhania) Leaves , finely chopped Asafoetida (hing) , a pinch Salt  2 teaspoons Oil Water , as required",10,15,"To begin making Lauki And Whole Green Moong Dal Cheela Recipe, soak whole green gram for 5 hours. Wash and drain green gram. You can now proceed to prepare the batter for the cheela.To prepare the cheela batter, blend soaked green gram, ginger and chilies in a mixer to a smooth batter adding enough water.The batter should have a consistency thicker than a dosa batter as the addition off lauki will in turn add more water to the batter. Transfer the batter to a mixing bowl.At this stage, grate the lauki and add to the batter. Add chopped coriander leaves, salt, rice flour and hing. Add water if needed and prepare batter just like that of a dosa batter consistency.Heat a Tava or frying pan. Take a ladle full of batter and pour over the Tava. Spread the batter in circular motion from inside out. Pour a teaspoon of oil / ghee all over the sides of cheela and cook till it turns golden brown on both the sides. Similarly, prepare rest of the cheelas.Serve Lauki and Whole Green Moong Dal Cheela Recipe with Red Chilli Coconut Chutney Recipe (South Indian Chutney), or Sweet and Spicy Tomato Chutney Recipe for breakfast. You can also serve a cup of Masala Chai with it."
Broccoli and Paneer Paratha Recipe,Indian,North Indian Breakfast,Diabetic Friendly,"whole wheat flour, salt, oil, broccoli, potato (aloo), paneer (homemade cottage cheese), green chillies, salt, cumin powder (jeera), chaat masala powder, ghee","Ingredients for the dough 2 cups Whole Wheat Flour  1 teaspoon Salt  2 teaspoon Oil Ingredients for the filling 1-1/2 cups Broccoli , grated (approximately 1 large head)  1 Potato (Aloo) , boiled and mashed  1/2 cup Paneer (Homemade Cottage Cheese) , crumbled  1 Green Chillies , finely chopped Salt , to taste  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Chaat Masala Powder Ghee , or oil for cooking the paratha",25,20,"To begin making Broccoli Paratha recipe, we will first make the dough for the paratha.To make the dough, combine the flour and salt for the dough in a large bowl. Add a little water at a time and knead to make a smooth dough. Drizzle a little oil on the top and continue to knead until the dough is smooth and not sticky. Cover the dough and allow it to rest until we prepare the filling for the parathas .To make the filling, combine all the ingredients for the filling in a large bowl. Check for the salt and spice levels in the filling and adjust to suit your taste.Now that we have both the dough and the filling ready, we will begin the process of making the stuffed Broccoli Paratha.Divide the dough into 6-8 equal portions. Take one portion and dust in dry flour. Roll the dough to make a 3-4 inch diameter circle. Place 2 tablespoons of the filling in the center on the circle and bring the dough edges together towards the center. Seal the edges of the dough and pinch out any excess dough from the stuffed paratha.Flatten the paratha with your fingers, dust it in flour once again and roll the paratha applying very gentle pressure to make a 5 to 6 inch diameter circle.Proceed the same way with the remaining dough portions and stuff with the filling and roll into a paratha.Our next step is to cook the paratha; for this preheat a skillet (roti tawa) (preferably iron skillet).When the skillet is hot; place the stuffed rolled our paratha on the skillet and cook for a minute on both sides until you notice a few brown spots appear.When you notice the brown spots, smear some ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides. Cook on medium and not high heat as you want the paratha to get cooked evenly. Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.Serve Broccoli and Paneer paratha with pickle of your choice and Tomato Onion Cucumber Raita Recipe and a hot cup of Adrak Chai ."
Spinach and Chickpeas Recipe,Indian,Lunch,Vegetarian,"rice, pink masoor dal (split), spinach leaves (palak), garlic, onion, green peas (matar), broccoli, tofu, cinnamon stick (dalchini), cumin seeds (jeera), bay leaf (tej patta), green chillies, garlic, turmeric powder (haldi), asafoetida (hing), garam masala powder, tomato, ghee","1/2 cup Rice  1/2 cup Pink Masoor Dal (Split)  1 cup Spinach Leaves (Palak) , tightly packed and cleaned  1 tablespoon Garlic , finely chopped  1 Onion , finely chopped  1/4 cup Green peas (Matar)  1/3 cup Broccoli , florets cleaned  50 grams Tofu , diced  1 inch Cinnamon Stick (Dalchini)  1/2 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  2 Green Chillies , slit  3 cloves Garlic , cut into strips  1/4 teaspoon Turmeric powder (Haldi)  2 pinch Asafoetida (hing)  1/2 teaspoon Garam masala powder , (optional)  1/2 Tomato , sliced Ghee , or oil as required",15,30,"To begin making the Palak Kichdi recipe, In a pressure cooker add rice, dal, broccoli, peas, turmeric, one pinch of hing, little oil and 2 -1/2 cups of water and pressure cook.In a saucepan, bring water to a boil and add the cleaned spinach leaves and let it sit for a minute in the pot while the flame is still on. Now drain it in a colander and transfer it into a bowl of cold water. Once its cool grind it to a paste in a mixer grinder and set aside.In a wide pan, heat some oil and add bay leaf, jeera, chopped garlic, pinch of hing, green chillies, chopped onions and saute it until the onions have started to change colour to this mixture.Once it is done, add the pureed spinach and mix everything properly.Lower the flame, add the cool dal and rice mixture into the pot and mix until combined with the palak mixture, add the chopped tofu, some water if necessary and season with salt.Also add the garam masala if using at this stage. Cook for 2-3 minutes and turn of the flame.In a tadka pan, add some ghee/oil add sliced garlic and cook till its starts to brown, pour this onto the khichdi.Garnish with sliced tomatoes and it is ready to be served. Serve Palak Kichdi with Lauki Raita, Avocado Raita or any other raita of your choice for a comforting weekday meal."
Bhindi Masala Curry Recipe,Indian,Lunch,Vegetarian,"bhindi (lady finger/okra), sambar powder, turmeric powder (haldi), kashmiri red chilli powder, red chilli powder, salt, mustard seeds (rai/ kadugu), cumin seeds (jeera), garlic, onion, tomato, sugar, oil, sesame seeds (til seeds)","250 grams Bhindi (Lady Finger/Okra)  4 tablespoon Sambar Powder  1 teaspoon Turmeric powder (Haldi)  2 teaspoon Kashmiri Red Chilli Powder  1 teaspoon Red Chilli powder Salt , to taste  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Cumin seeds (Jeera)  1 teaspoon Garlic , chopped  1 Onion , thinly sliced  1 Tomato , cut into big cubes  1 teaspoon Sugar Oil , as required  Sesame seeds (Til seeds) , for garnishing",15,35,"To begin with the Bhindi Masala Curry, wash the bhindi and dry them properly or you might face the problem of stickiness. Cut the ends of the Bhindi and and chop them into half. Heat a non stick pan and drizzle some oil,  Add the bhindi, then sprinkle some salt andsauté them for 20 minutes on medium flame.Once done you can take them out and keep it aside. Meanwhile in the same frying pan, add a tablespoon oil. Add mustard seeds and cumin seeds, when it start splutter add chopped garlic and sauté them.Now add sliced onion and add 1 teaspoon sugar and a pinch of salt. The caramelization takes place as the sugar is added and the salt helps the onions to cook fast.Add the chopped tomatoes and sauté them for a minute until the tomatoes have softened.Turn the heat to low and cook and add the cooked bhindi and stir well until the Bhindi's are mixed well into the sauteed mixture. Add all the spice powder - red chilli powder, turmeric, sambar powder, salt and stir well.Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and serve.Serve the Bhindi Masala Curry along with Tawa Paratha, Methi Kadhi and Palak Raita to make your meal complete or you can pack for your lunch box as well."
Healthy Foxtail Millet Raw Mango & Vegetable Salad Recipe,Indian,Snack,Vegetarian,"foxtail millet, mango (raw), cucumbers, mooli/ mullangi (radish), onion, coriander (dhania) leaves, dijon mustard, extra virgin olive oil, honey, lemon juice, salt, black pepper powder","1/2 cup Foxtail Millet  1 Mango (Raw) , peeled and chopped  2 Cucumbers , peeled and chopped  1 Mooli/ Mullangi (Radish) , finely chopped  1 Onion , finely chopped  1 Coriander (Dhania) Leaves , finely chopped  1 teaspoon Dijon Mustard  1 teaspoon Extra Virgin Olive Oil  1 teaspoon Honey  2 teaspoons Lemon juice Salt , to taste Black pepper powder , to taste",20,40,"To begin making the Healthy Foxtail Millet Raw Mango & Vegetable Salad Recipe, we will first cook the foxtail millet.In a sauce pan; add in the millets along with 1 cup of water. Bring the millets to a boil, then turn the heal to low.Cover the pan and allow the millets to cook for about 15 to 20 minutes until all the water is absorbed and the millets are cooked. You can also cook the millets in the pressure cooker to speed up the cooking process. The millets should be grainy at the end of the cooking process.Stir in a teaspoon of olive oil and salt to the millet to prevent from sticking to each other. Allow the millets to cool completely. It will fluff up when it cools down.In a large mixing bowl, combine the cooled millets and the remaining ingredients. Toss well to combine. Once well combined, check the seasonings levels and adjust to suit your taste.Serve Foxtail Millet Salad along with Ragi Tawa Paratha and Dhingri Matar for a complete meal."
Indian Style Beetroot Soup Recipe,Indian,Dinner,Vegetarian,"beetroot, tomatoes, garlic, onion, vegetable stock, black pepper powder, bay leaf (tej patta), whole black peppercorns, cloves (laung), cinnamon stick (dalchini), salt","2 Beetroot , grated  3 Tomatoes , chopped  4 cloves Garlic , crushed  1 Onion  4 cups Vegetable stock  1 teaspoon Black pepper powder  1 Bay leaf (tej patta)  2 Whole Black Peppercorns  2 Cloves (Laung)  1/2 inch Cinnamon Stick (Dalchini) Salt , to taste",30,30,"To bgein making the Indian Style Beetroot Soup recipe, dice tomatoes into small pieces and put them in an oven proof pan. Add crushed garlic onto the tomatoes and drizzle some olive oil.Roast the tomatoes in the preheated oven for 20 minutes. Make a puree of tomatoes once they have cooled down in a mixer grinder.Now take a big pan for making soup and pour some oil or butter and heat it up. Add bay leaf, cloves, black peppercorns, cinnamon into the pan and keep stirring till the time you start getting the aroma of the spices.Add finely chopped onion into the pan and cook it for 4-5 minutes till it becomes tender and pink.Add grated beetroot and tomato puree into the pan and cook for 5 more minutes. Now add vegetable stock, salt and pepper into the pan and cook the soup for 10 to 15 minutes.Taste the soup and adjust the seasoning as per your taste. Let the soup cool down and make a smooth puree using a blender. Strain the soup and keep it aside.Heat a saucepan and add the strained soup. Serve it hot, garnish it with some sesame seeds and coriander leaves.Serve Indian Style Beetroot Soup along with Bean Sprout & Corn Salad for a weekday dinner. You can also serve this soup as a starter before your Indian meal."
Tamarind Chilli Potato Recipe,Indian,Side Dish,Vegetarian,"potatoes (aloo), onion, tamarind paste, sugar, garlic, cashew nuts, curry leaves, salt, coriander (dhania) leaves, oil, ajwain (carom seeds), fresh red chillies","3 Potatoes (Aloo) , boiled and cubed  1 Onion , chopped  3 tablespoon Tamarind Paste  1 tablespoon Sugar  4 cloves Garlic , chopped  2 tablespoon Cashew nuts , chopped  2 sprig Curry leaves Salt , to taste  1 tablespoon Coriander (Dhania) Leaves , chopped Oil , as required  1 tablespoon Ajwain (Carom seeds)  2 Fresh Red chillies",20,30,"To begin with the Tamarind Chilli Potato, first lets boil the potatoes and keep them aside.In a pan add some oil and potatoes once the oil is hot. Saute them till they turn into golden brown.Take the potatoes from the pan and keep it aside.In the same pan add some more oil and add carom seeds once the oil is hot.Now add cashew nuts and saute till it becomes golden brown, now add garlic and onions and saute till they are transparent.It is time to add the red chillis and curry leaves leave it for a minute so the spice is induced in the onions. After this add tamarind paste and some sugar, combine the entire mixture and add salt as per your taste.As the tamarind paste cooks well you can add the potatoes and allow it to cook for 2 – 3 minutes.Put of the flame and add the coriander leaves a last and taste them and add some salt if needed as per your taste.Your Tamarind Chilli Potato is ready, transfer it to a serving plate and serve them.You can serve the Tamarind Chili Potato as a starter or even as a subji for roti, phulka and naan."
Cabbage & Buttermilk Curry Recipe,Indian,Lunch,Gluten Free,"cabbage (patta gobi/ muttaikose), green chillies, mustard seeds (rai/ kadugu), asafoetida (hing), turmeric powder (haldi), salt, oil, curd (dahi / yogurt), gram flour (besan), water, salt","1 Cabbage (Patta Gobi/ Muttaikose) , medium sized, shredded  4 Green Chillies , slit  1 teaspoon Mustard seeds (Rai/ Kadugu) Asafoetida (hing) , a pinch  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for tadka Ingredients For Buttermilk Curry 1 cup Curd (Dahi / Yogurt)  3 tablespoons Gram flour (besan)  1/2 cup Water Salt , to taste",15,20,"To prepare Cabbage & Buttermilk Curry Recipe, prep up with all the ingredients needed.Heat oil in a Kadai on a medium flame and add mustard seeds.Once mustard seeds splutter, add asafoetida, salt, and turmeric.Add chopped cabbage and saute for 2 minutes.Blend all the ingredients of Buttermilk curry well with a wire whisk, transfer them to a pan.Let the buttermilk mixture boil and once done, mix it with cabbage curry and switch off the flame.Garnish with coriander and Cabbage & Buttermilk Curry Recipe goes well with hot chapati, phulka or plain cooked rice."
Baked Modak and Karanji/Gujiya Recipe,Indian,Dessert,Vegetarian,"all purpose flour (maida), ghee, salt, water, dessicated coconut, sugar, sooji (semolina/ rava), cashew nuts, ghee, cardamom powder (elaichi)","Ingredients for dough 1-1/2 cup All Purpose Flour (Maida)  2 tablespoons Ghee Salt , Pinch Water , as required For stuffing 1 cup Dessicated Coconut  1/3 cup Sugar , powdered  1/4 cup Sooji (Semolina/ Rava)  1/4 cup Cashew nuts , cut into small pieces  2 tablespoons Ghee  1 teaspoon Cardamom Powder (Elaichi)",10,35,"To begin making the Baked Modak and Karanji recipe, first make the dough by mixing together maida, ghee and pinch of salt.Add water little at a time, till you get nice dough like chapati dough. Knead it well, cover it with wet cloth and keep it covered for 10 minutes. The next step is to make the stuffing. On a skillet, melt ghee and fry sooji until fragrant. Add coconut and fry for around a minute or until it slightly changes its colour.Add sugar, mix and cook on low flame for around a minute. Add dry fruits and cardamom powder. Mix everything well and cook for another minute and switch off the stove. Keep the mixture for cooling.Now let’s make karanji and modak. First make small balls out of dough. Size of a golf ball.Roll them one by one with rolling pin to make thin discs.Keep these discs covered with moist cloth or moist kitchen paper towel to keep them moist.For karanji, place a spoon full of the filling at the centre of each disc and fold the circle in a half-moon shape and with the help of fork, press the folded side to make nice design.For making modak, the same process but hold the disc on your left palm in the shape of a bowl and just place the filling in the centre of the disc and merge all the sides of the disc to make in the shape of a fresh fig.After you make all the karanjis and modaks ready, lets bake them.Place them on the baking trays lined with greased aluminium foil (Greased with little ghee). Brush each karanji and modak with ghee to give them a nice glaze after they are baked.Bake them at 350 degree Fahrenheit preheated oven for 20 minutes.After every 10 minutes, flip them and bake on the other side. After 20 minutes, remove and keep on the cooling rack.Once cooled down completely, store in the air tight container. Serve Baked Modak and Karanji along with some snacks such as Moong Dal Mini Samosas and Chana Chaat to your guests or family members."
Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties,Indian,Appetizer,High Protein Vegetarian,"spinach leaves (palak), coriander (dhania) leaves, potatoes (aloo), green peas (matar), ginger, garlic, fennel seeds (saunf), green chillies, amchur (dry mango powder), chaat masala powder, gram flour (besan), salt, oil, whole wheat bread crumbs","2 cups Spinach Leaves (Palak)  1/4 cup Coriander (Dhania) Leaves , chopped  2 Potatoes (Aloo) , boiled and mashed  1 cup Green peas (Matar) , blanched  1 inch Ginger , finely chopped  2 cloves Garlic , finely chopped  1 teaspoon Fennel seeds (Saunf) , roasted  3 Green Chillies , chopped  1/2 teaspoon Amchur (Dry Mango Powder)  1 teaspoon Chaat Masala Powder , as needed  1/4 cup Gram flour (besan) Salt , to taste Oil , to shallow fry  1/2 cup Whole Wheat Bread crumbs",30,20,"To begin making the Restaurant Style Hara Bhara Kebab Recipe In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.Into a large mixing bowl add the  boiled potatoes, the green mixture, salt, amchur powder, besan chat, masala powder. Mix well to combine. Add 2 tablespoons of bread crumbs if the Hara Bhara kebab mixture feels very loose.Divide them into equal parts and make the patties round and disc-shaped. Heat a Tawa over medium heat; place the disc-shaped Hara Bhara Kebab cook them on medium heat on one side. Drizzle oil while cooking.Once the bottom of the Hara Bhara kebab is golden brown in color, flip them and cook them the other side the same way. Drizzle oil as needed to aid browning and avoid charring.Once done remove the Hara Bhara Kebab onto a Serving platter. Sprinkle more chaat masala optionally on the top and serve hot.Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack or appetizer with pudina chutney and Masala Chai."
Prawn Cutlets With Sweet Potatoes Wedges Recipe,Indian,Appetizer,Non Vegeterian,"prawns, all purpose flour (maida), corn flour, whole eggs, whole wheat bread crumbs, salt, black pepper powder, garlic powder, red chilli powder, sweet potatoes, extra virgin olive oil, paprika powder, salt, black pepper powder","For prawns cutlet 500 grams Prawns , big one  1 cup All Purpose Flour (Maida)  2 tablespoons Corn flour  2 Whole Eggs  2 cups Whole Wheat Bread crumbs Salt , as required Black pepper powder , as required Garlic powder , as required Red Chilli powder , as required For wedges 4 Sweet Potatoes , cut into thin stripes Extra Virgin Olive Oil , as required  1 teaspoon Paprika powder Salt , as required  1/2 teaspoon Black pepper powder",10,60,"To begin making the Prawn Cutlets With Sweet Potatoes Wedges recipe, first shell medium king prawns, leaving their tails on.Make a cut lengthwise of each prawn's back and remove the digestive tract.Make another cut, a little deeper, so the prawn meat ‘butterflies’ open.If the prawns are large, it may be necessary to flatten them gently with a wide-bladed knife.To coat the cutlets, we will set up three flat plates with different mixture.In the first plate, add plain flour with cornflour and flavour it with garlic powder and chilli powder. Mix everything well.In the second one, add 2 well-beaten eggs.In the third one, add the bread crumbs and season it with salt and pepper.Pour each cutlet in the flour, then dip in the egg and finally in the crumbs, pressing well.Heat oil in deep frying pan and fry them on medium heat for 2 to 3 minutes until they turn golden brown. They cook very quickly.Once done, remove the prawns from the pan and put it on a tissue paper to absorb the extra oil.The next step is to make the sweet potato wedges.In a mixing bowl, toss the wedges with olive oil, paprika and season it with salt and pepper.Arrange the potatoes in a single layer on a greased baking tray and bake them for 20 to 30 minutes at 200 C or until soft and lightly browned.Serve Prawn Cutlets With Sweet Potatoes Wedges on its own for a weekend dinner or with Cottage Cheese Dip Recipe with Pepper and Olives as an appetiser in a party."
Chocolate Rava Ladoo Recipe,Indian,Dessert,Vegetarian,"sooji (semolina/ rava), ghee, cocoa powder, sugar, whole almonds (badam), cardamom powder (elaichi), sultana raisins, cashew nuts, dessicated coconut","1 1/2 cup Sooji (Semolina/ Rava)  1/4 cup Ghee  2 tablespoons Cocoa Powder  1/2 cup Sugar  1/4 cup Whole Almonds (Badam) , finely powdered  1/2 teaspoon Cardamom Powder (Elaichi)  1/4 cup Sultana Raisins  1/4 cup Cashew nuts  1/4 cup Dessicated Coconut",10,30,"To begin making the Chocolate Rava Ladoo Recipe,  first, melt a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.Heat 1/4 cup of ghee in a pan; add in the rava / semolina to the pan. Roast the rava until you get a roasted aroma and it is turning slightly golden in color. It is important to roast the rava, stirring continuously on very low heat. High heat can cause the rava to brown.Once roasted add in the almond powder, roasted cashews and raisins, cardamom powder and sugar.Saute for just a few more seconds until the mixture is well combined. Allow it to cool slightly. Once cooled, add the cocoa powder and shape the chocolate rava ladoo mixture into 15 equal size balls.If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.The Rava Ladoos are now ready to be served. Store them in an airtight container for about 2 weeks and serve it for the festivals or simply as a dessert after your meal.Serve Chocolate Rava Ladoo Recipe during festivals or special occasions to your guests with some tea time snacks like Cheese Crackers and Baked Banana Chips."
Lagan Ki Machli Recipe - Delicious Pomfret Curry ,Indian,Main Course,Non Vegeterian,"pomfret fish, ginger, garlic, salt, lemon juice, red chilli powder, turmeric powder (haldi), oil, cumin seeds (jeera), star anise, cinnamon stick (dalchini), dry red chillies, onions, red chilli powder, garam masala powder, coriander powder (dhania), cumin powder (jeera), salt, homemade tomato puree, curd (dahi / yogurt), coriander (dhania) leaves","For the marinate the Pomfret 2 Pomfret fish  1 tablespoon Ginger , paste  1 tablespoon Garlic , paste Salt , to taste  1 tablespoon Lemon juice  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) For the Lagan Ki Machli gravy 1 tablespoon Oil  1 teaspoon Cumin seeds (Jeera)  1 Star anise  1/2 inch Cinnamon Stick (Dalchini)  2 Dry Red Chillies  2 Onions , sliced  1 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera) Salt , to taste  1/3 cup Homemade tomato puree  1/3 cup Curd (Dahi / Yogurt)  2 sprig Coriander (Dhania) Leaves",30,25,To begin making the Lagan Ki Machli Recipe we will first mariante the pomfret fish.
Kadai Beans And Carrot Pulao Recipe,Indian,Dinner,Vegetarian,"basmati rice, cloves (laung), bay leaf (tej patta), cardamom (elaichi) pods/seeds, green beans (french beans), carrots (gajjar), cumin seeds (jeera), green chillies, turmeric powder (haldi), garam masala powder, ghee, mint leaves (pudina), salt","1 cup Basmati rice , Brown  2 Cloves (Laung)  1 Bay leaf (tej patta)  2 Cardamom (Elaichi) Pods/Seeds Ingredients for Kadai Vegetable 10 Green beans (French Beans) , cut into 1 inch pieces  2 Carrots (Gajjar) , cut lengthwise into 1 inch pieces   1 teaspoon Cumin seeds (Jeera)  2 Green Chillies , slit  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  2 tablespoons Ghee  1 Mint Leaves (Pudina) , finely chopped Salt , to taste",20,45,"To begin making the Kadai Beans and Carrot Pulao Recipe Pulav, we will first wash and soak the brown basmati rice in 1-1/2 cups of water for half an hour. After half an hour, into a large saucepan; add the rice along with the water it was soaking in, oil, cloves, cardamom, bay leaves and salt. We will now cook the rice with the spices until soft. Turn the heat to high and bring the rice to a brisk boil.Once the rice comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed. Once all the water is absorbed, turn off the heat and allow the rice to rest for about 10 minutes before you can fork it to separate the grains.Our next step is to make the kadai vegetable masala for the rice.Heat a Kadai or a heavy bottomed pan, add the ghee, cumin seeds, green chillies, green beans, carrots and sprinkle some salt. Stir fry the vegetables on medium heat until cooked through.Cover the pan to cook the vegetables, and stir occasionally. Once the vegetables are cooked through, add the turmeric powder, garam masala powder, the mint leaves and stir well.Finally, add the cooked rice and toss the rice gently toss over the Kadai Vegetables. Cover the pan and simmer the rice with the vegetables for a few minutes and turn off the heat, so the rice gets all the flavors from the Kadai Vegetable Masala.Once done, transfer the Kadai Beans and Carrot Pulao to a serving bowl and serve it hot.Serve Kadai Beans and Carrot Pulao Recipe along with Rajasthani Kadhi and Kachumber Salad for a weekday meal."
Prawns In Mashed Green Grams Soup Recipe,Indian,Dinner,Non Vegeterian,"prawns, green moong sprouts, celery, mint leaves (pudina), tomato, vegetable stock, onion, bay leaves (tej patta), whole black peppercorns, cloves (laung), ginger, garlic, oil, black pepper powder, corn flour, red chilli flakes","50 grams Prawns , peeled and deveined  1 Cup Green Moong Sprouts , boiled and mashed  3 Celery , chopped into small cubes  8 Mint Leaves (Pudina)  1 Tomato , diced  3 cups Vegetable stock , or more as needed  1 Onion , sliced  1 Bay leaves (tej patta)  2 Whole Black Peppercorns  2 Cloves (Laung)  1 teaspoon Ginger , grated  1 teaspoon Garlic , grated  1 Tablespoon Oil , or as required  1 teaspoon Black pepper powder  1 Tablespoon Corn flour , dissolved in 1 tablespoon water Red Chilli flakes , (optional)",2880,20,"To begin making the Prawns In Mashed Green Grams Soup recipe, for green gram sprouts, you have to soak green grams in water in advance and then tie them in thin muslin cloth.Keep them in warm place and after 2 days, you will get nice and big sprouted green grams. Wash them well and separate out the peels.Boil a cup of sprouted green grams till soft. I pressured cooked them for upto 1 whistle to make the process faster.You can also cook them in a saucepan with enough water for about 35-40 minutes. Remove and mash with spoon or fork. It need not be very smooth paste.In a saucepan, heat oil and saute bay leaves, peppercorns and cloves for few seconds on medium heat.Saute grated ginger garlic on low heat till the raw smell goes away. Add sliced onions and fry till they turn golden.Once they turn golden, add diced tomatoes and let tem cook till it becomes soft. It will take additional 5 minutes.Blend this in the blender along with celery cubes and mint leaves. Add very less water while blending if required.In the same saucepan, add a tablespoon of oil and add shrimps. Fry for few seconds. Sprinkle with some pepper powder, chili flakes and saute them till they turn pink.Once they turn pink, add vegetable broth and cook the shrimps covered for about 10 minutes. Remove the cover and pour in the tomato paste along with mashed green grams. Mix it well.Add salt and let it come to complete boil. Add corn starch if you want your soup to be very thick. Mix well and keep the heat on low and simmer for 5 minutes.Remove from heat and pour it in a serving bowl, garnish with some mint leaves and sprinkle some black pepper powder. Serve hot.Serve Prawns in Mashed Green Grams Soup along with Farm Fresh Vegetarian Pasta Salad for a weeknight dinner."
Pumpkin Curry With Chicken Recipe,Indian,Lunch,Non Vegeterian,"chicken breasts, kaddu (parangikai/ pumpkin), ginger, onion, garlic, green chilli, cumin powder (jeera), red chilli powder, turmeric powder (haldi), coriander powder (dhania), garam masala powder, homemade tomato puree, salt, coriander (dhania) leaves, oil","400 grams Chicken breasts , cut into small pieces  500 grams Kaddu (Parangikai/ Pumpkin)  1 inch Ginger , roughly chopped  1 Onion , roughly chopped  3 cloves Garlic , chopped  2 Green Chilli , finely chopped  1 teaspoon Cumin powder (Jeera)  1 teaspoon Red Chilli powder  3/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder  1/2 cup Homemade tomato puree Salt , as required Coriander (Dhania) Leaves , A small bunch, finely chopped Oil",10,60,"To begin making the Pumpkin Curry With Chicken, heat oil in a heavy bottomed pan.Add the garlic, onion, ginger, green chillies and chopped pumpkin. Sprinkle some salt and stir them for about a minute, cover the pan and simmer until the pumpkin has softened. This will take about 6-8 minutes on medium heat. Using a hand blender, blend the pumpkin into a puree while it is in the pan. Add the tomato puree, and  the spices like the cumin powder, red chilli powder, turmeric powder, coriander powder and garam masala . Give it a good mix and saute for about 2 minutes. After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely .Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste.Once done, turn off the heat. Stir in the chopped coriander leaves, Transfer the Pumpkin Curry With Chicken into a serving bowl and serve.Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad."
Beetroot Greens Rice Recipe,Indian,Dinner,Vegetarian,"cooked rice, beetroot greens, onion, ginger, garlic, red chilli powder, coriander powder (dhania), oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), curry leaves, salt","1 cup Cooked rice  200 grams Beetroot Greens , finely chopped  1 Onion , finely chipped  1 inch Ginger , finely chopped  4 cloves Garlic , finely chopped  1/2 tablespoon Red Chilli powder  1/2 tablespoon Coriander Powder (Dhania)  1 tablespoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves  1/2 teaspoon Salt",20,15,"To begin making the Beetroot Greens Rice Recipe, firstly remove the beetroot green leaves from beetroot.Wash them thoroughly by rinsing in cold water for at least 4-5 times. Chop the onion and leaves along with its tender pink stem finely.Separate the pink stem from the greens and keep them aside.Heat oil in a pan and add mustard seeds & cumin seeds. Once they crackle, add onion, ginger and garlic. Saute them till the onion becomes translucent.Once it is done, add the chopped pink stem and sprinkle some water on it. They take around 5 minutes to get cooked. Then add the greens and cook it for 1-2 minutes.Add chilli powder and coriander powder and saute it for about 3 minutes. After 3 minutes, add the cooked rice with the mixture and mix it well.When the rice is properly mixed with the masala, cover the pan with a lid and let it cook for 5 minutes on low flame.Adjust salt according to your taste and turn off the heat. Transfer the beetroot greens rice into a serving plate and serve. Serve Beetroot Greens Rice Recipe with Tomato Onion Cucumber Raita Recipe for lunch."
Pumpkin Chapati Recipe,Indian,Lunch,Vegetarian,"whole wheat flour, kaddu (parangikai/ pumpkin), salt, oil, ghee","1 cup Whole Wheat Flour  200 grams Kaddu (Parangikai/ Pumpkin) , boiled and mashed  1/2 teaspoon Salt Oil , for kneading Ghee , or oil for cooking",10,25,"To begin making the Pumpkin Tawa Paratha Recipe, we will first pressure cook the pumpkin till it is completely cooked, this will take about 4 to 5 whistle and Once down allow the pressure to release by itself and mash them well.In a large bowl combine the flour, salt, mashed pumpkin, a tablespoon of oil and knead adding little water at a time to make firm and smooth dough. Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes.Knead once again and divide the dough into 8 portions. Preheat the iron skillet on medium heat.Roll the paratha dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put 1/4 teaspoon oil and spread it on the rolled dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape. Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds you will notice an air pockets popping out. At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the pumpkin paratha.Flip to the other side and press and turn in a similar way. You will notice brown spots around the pumpkin parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked pumpkin paratha one above the other and serve hot.Serve the Pumpkin Chapathi Recipe along with Dahi Bhindi Recipe or Carrot and Beans Thoran (Subzi Recipe) for your everyday lunch ideas."
Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods,Indian,Main Course,Vegetarian,"rice, salt, water","1 cup Rice Salt , if required  2 cups Water",5,20,"*Method to Cook Rice in Pressure Cooker MethodRinse the rice well under running water. Place one cup of washed rice along with two cups of water in the pan of the pressure cooker.Keep the weight on, cover the pressure cooker. Cook the rice in the pressure cooker on medium high heat and after the first whistle turn the heat to low. Once you turn the heat to low, simmer the rice for 3 minutes. After 3 minutes, turn off the heat and allow the pressure to release naturally. Rice takes a longer time to cook, hence wait for the pressure to release completely and then open the cooker and use as desired.*Method to Cook Rice in Saucepan MethodRinse the rice well under running water and optionally soak for about 15 minutes. In a heavy-bottomed saucepan with a light-fitting lid, combine 2 cups water, washed rice and salt (optional).Bring the mixture to a boil over high heat. As water begins to boil turn the heat to low, cover the pan with a lid and simmer the rice mixture for about 12 to 15 minutes or until it's cooked and all the water is absorbed.Turn off the heat and allow the rice to rest covered in the pan for at least another 10 minutes. Before serving, fluff the rice with a fork and serve."
Bharwa Karela With Sweet Potato Filling Recipe ,Indian,Appetizer,Vegetarian,"karela (bitter gourd/ pavakkai), sweet potatoes, tomatoes, ginger, green chillies, turmeric powder (haldi), red chilli powder, garam masala powder, chaat masala powder, salt, mustard oil","5 Karela (Bitter Gourd/ Pavakkai)  2 Sweet Potatoes , boiled  2 Tomatoes , finely chopped  1 inch Ginger , finely chopped  3 Green Chillies , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  1 teaspoon Chaat Masala Powder Salt , as needed  2 tablespoons Mustard oil , or more to cook",10,45,"To begin making the Bharwa Karela with Sweet Potato Filling Recipe, prep all the ingredients and keep ready.Lightly peel the skin karelas/bitter gourd , cut into 1 inch cylinders and Scoop out and discard seeds and pulp to fill the sweet potato masala. Sprinkle salt and turmeric to remove the bitterness. Let it rest for 20-25 minutes.To prepare the sweet potato masala. Pressure cook the peeled sweet potato in a pressure cooker with 1 cup of water and cook for 3 whistles. Allow the pressure to release naturally. Once cooled, peel the skin and either grate or mash the potato.Heat a skillet with oil over medium heat; add ginger and allow it to soften for few seconds. Add chopped tomatoes and green chilies and sprinkle with salt. Allow the tomatoes turn mushy.Add turmeric powder, red chili powder, chat masala, garam masala and salt. Mix everything to be incorporated well.Cook for at least 2 minutes until the flavours come through. Check the salt and spices and adjust to suit your taste. Now fill the karelas with potato masala filling tightly.Heat a wide pan with the oil; place the Bharwa Karela with Sweet Potato Filling and pan fry the karela until it is cooked and has brown spots.Cover the pan and cook, so the steam helps it cook faster. Once done, you can sprinkle a little more chaat masala and serve hot.Serve the Bharwa Karela with Sweet Potato Filling Recipe along with Panchmel Dal and Phulka for an everyday meal."
Matar Masala Tofu Recipe,Indian,Lunch,High Protein Vegetarian,"tofu, homemade tomato puree, green peas (matar), cumin seeds (jeera), red chilli powder, turmeric powder (haldi), ginger, garam masala powder, green peas (matar), curry leaves, water, oil, salt","200 grams Tofu  3/4 cups Homemade tomato puree  1/4 cup Green peas (Matar)  1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Ginger , paste  1/8 teaspoon Garam masala powder Green peas (Matar) , A handful Curry leaves , a few  1  1/2 cups Water  3 teaspoon Oil Salt , to taste",10,10,"To begin making the Matar Masala Tofu Recipe, firstly cut the tofu in cubes.Take a bowl and mix all the dry masala including red chilli powder, turmeric powder, garam masala powder with 1/4th cup of water. Keep it aside.Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste. Fry for a minute.Add the tomato puree, salt and peas, cook for 5 minutes. As it starts to thicken add salt and tofu cook for few more minutes. Garnish Matar Masala Tofu Recipe with garam masala powder and fresh curry leaves and it is ready to be served. Serve Matar Masala Tofu Recipe along with Whole Wheat Lachha Paratha and Palak Raita for a delicious lunch."
Bharwa Bitter Gourd Masala Recipe,Indian,Lunch,Vegetarian,"karela (bitter gourd/ pavakkai), salt, raw peanuts (moongphali), fresh coconut, garlic, cumin seeds (jeera), jaggery, turmeric powder (haldi), red chilli powder, coriander powder (dhania), cumin powder (jeera), tamarind paste, salt, oil","2 Karela (Bitter Gourd/ Pavakkai)  1/2 teaspoon Salt , adjust to taste Ingredients For stuffing & gravy 1/2 cup Raw Peanuts (Moongphali)  1/2 cup Fresh coconut , grated and roasted  6 cloves Garlic  2 teaspoon Cumin seeds (Jeera)  2 teaspoon Jaggery  1 teaspoon Turmeric powder (Haldi)  2 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera)  1 tablespoon Tamarind Paste  1 teaspoon Salt , adjust to taste  3 teaspoon Oil",20,50,"To begin making the Bharwa Karela Masala Recipe, wash karela and grate their outer surface with a knife or grater and remove seeds inside. Cut them 2 inches long, add salt and leave aside for 10 minutes.You would see that the vegetable would have given some water. Squeeze the excess water and wash them completely. Doing so will reduce bitterness to a considerate level. Slice the gourds half way through so as to facilitate filling inside them. Keep aside.In a saucepan, add water and bring it to a boil. Cook pieces of karela in boiling water just until the skin becomes tender. Avoid overcooking since they need to retain their shape. Drain the hot water and allow it to cool down enough to handle.Dry roast peanuts until it turns slightly brown. Half of it for is to be used for stuffing and the other half, for gravy.In a kadai, add oil and once the oil is hot, add cumin seeds. Fry them until they turn brownish.Add garlic pods and fry them until they turn brownish.In a mixer, add the roasted peanut, roasted coconut, garlic pods, jeera, jaggery, red chili powder, coriander powder, cumin powder, salt and grind them coarsely. Do not add waterAdd a teaspoon of oil to the grounded powder and mix them wellStuff half of the spice powders inside the bitter gourd and keep the remaining half to the gravy.In a medium sized frying pan. Add remaining oil and heat them over medium heatPlace the stuffed karelas in the pan and roasted until the outer skin turns brownish.In another medium sized pan, add a half teaspoon of oil. Once the oil is hot, add the remaining masala and saute it for a few minutes. Add 1-1/2 cups of water and cook until the gravy thickens a little.Add a little more tamarind paste if you like it to be a little more sour.Cook with lid covered over medium flame until the gravy is reduced and grounded powders are absorbed completely. Adjust salt and switch off the flame. Pour the gravy over the karelas and serve hot.Serve Bharwa Karela Masala along with Dhaba Style Dal Fry, Phulka and Masala Khichia for an everyday meal."
Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe),Indian,Side Dish,Vegetarian,"green peas (matar), spring onion (bulb & greens), panch phoran masala, turmeric powder (haldi), red chilli powder, green chillies, salt, oil","300 grams Green peas (Matar) , with pod, fresh & firm  5 Spring Onion (Bulb & Greens) , chopped  1/2 teaspoon Panch Phoran Masala  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  2 Green Chillies , slit/finely chopped Salt , as needed  1 tablespoon Oil",20,10,"To prepare Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe), Wash the green pea pods. Take out the peas from the pods in a bowl and keep aside.Take half of the peels of peas. (discard the rest). Break the tip and the bottom of each pod peel and discard the long fibrous membrane in them. Chop each pea pod in the middle, to bite size.Chop the white part of spring onion lengthwise and the green part into 1-2 inch pieces.Heat the oil in a kadai and add panch phoron. When the seeds begin to splutter add chopped white part of the spring onion. Stir fry a bit. Then add chopped peels of green pea pods, spring onion greens and half of the green peas extracted from the pods. Stir again.Add in turmeric powder, chopped green chilies and salt. Cook covered on low-medium heat till vegetables are just tender.Remove from heat and serve Matar Aur Chilke Ka Sabzi (Peas & Peel Stir Fry Recipe) hot as a side-dish with paratha or phulkas."
Vankaya Pakodi Koora Recipe - Andhra Style Brinjal Pakora Curry,Indian,Dinner,Vegetarian,"small brinjal (baingan / eggplant), mustard seeds (rai/ kadugu), oil, onion, green chillies, garlic, curry leaves, tomatoes, turmeric powder (haldi), red chilli powder, sambar powder, salt, coriander (dhania) leaves, gram flour (besan), rice flour, salt, turmeric powder (haldi), red chilli powder, garlic, green chilli, onion, oil","8 Small Brinjal (Baingan / Eggplant) , cut into wedges  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  2 tablespoons Oil  1 Onion , finely chopped  2 Green Chillies , finely chopped  6 cloves Garlic , finely chopped  2 sprig Curry leaves , roughly torn  3 Tomatoes , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 teaspoon Sambar Powder Salt , to taste  6 sprig Coriander (Dhania) Leaves For the pakoda 1 cup Gram flour (besan)  2 tablespoon Rice flour Salt , to taste  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  2 cloves Garlic , finely chopped  1 Green Chilli , finely chopped  1 Onion , finely chopped Oil , to fry",20,30,"To begin making the Vankaya Pakodi Koora Recipe, prep all the ingredients and keep them ready.Cut the brinjal into wedges and place it in water to prevent discolouration.First step is to make the pakora; into a mixing bowl add the gram flour, rice flour, turmeric powder, red chilli powder, green chillies, garlic, onion and salt. Add little water at a time to make a thick batter.Heat oil in a paniyaram pan over medium heat; add a tablespoon of the pakoda batter into the cavities of the paniyaram pan and pan fry on both sides until golden brown and crisp.You can drizzle additional oil into the cavities in case it is needed to make the pakoras crisp.Once the pakoras are pan fried, keep them to the side.Next step is to cook the brinjal/ venkaya.Heat 2 tablespoons of oil in a pan over medium heat; add the mustard seeds and allow it to crackle. Add the onion, garlic and green chillies and saute until the onions softens and turns light brown.Add the cut brinjal (drain out the water), sprinkle salt and a little turmeric powder and roast the brinjal on low medium heat until it is cooked through. Stir in the curry leaves, chopped tomatoes, turmeric powder, red chilli powder, sambar powder and saute until the tomatoes are mushy and soft. Add 1/4 cup of water and stir to combine to make a semi thick mixture.Stir in the pakoras to the above Vankaya tomato onion mixture. Cover the pan and simmer the Vankaya Pakodi Koora for about 3 to 4 minutes until the eggplant and the pakora are well coated with the masala.Check the salt and spices and adjust to suit your taste. Once done, turn off the heat, stir in the chopped coriander leaves and transfer the Vankaya Pakodi Koora to as serving bowl and serve hot.Serve Vankaya Pakodi Koora Recipe along with piping hot steamed rice and Jeera Milagu Rasam Recipe for a simple meal."
Fenugreek Millet Poori Recipe,Indian,Lunch,Vegetarian,"bajra flour ( pearl millet), whole wheat flour, methi leaves (fenugreek leaves), garlic, red chilli powder, sesame seeds (til seeds), fennel seeds (saunf), coriander powder (dhania), cumin powder (jeera), amchur (dry mango powder), oil, turmeric powder (haldi), salt, oil","1 cup Bajra Flour ( Pearl Millet)  1/2 cup Whole Wheat Flour  1 cup Methi Leaves (Fenugreek Leaves) , cleaned, washed and chopped  1 teaspoon Garlic , paste  1 teaspoon Red Chilli powder , or green chilli paste  2 teaspoon Sesame seeds (Til seeds)  2 teaspoon Fennel seeds (Saunf)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Amchur (Dry Mango Powder)  2 teaspoon Oil , hot  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for deep frying",10,60,"To begin making the Methi Bajra Poori, firstly mix all the ingredients except the oil for deep frying, in a mixing bowl or in the bowl of a food processor.Gradually add water and knead it into a firm yet pliable dough. Cover the dough and let it rest for 30 minutes.Make small balls from the dough. Roll them out into small round discs. Keep them covered till they are ready to be fried.Heat oil in a Kadhai/Wok. Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok).Deep fry on medium high heat until they puff and turn golden brown on both sides.Take out the pooris using a slotted spoon and place on absorbent paper. Serve hot.Serve Methi Bajra Poori on its own as a snack or it can be teamed up with Aloo Dum or any other curry for an indulgent meal."
Spiced Cabbage Rice Recipe ,Indian,Lunch,Vegetarian,"cooked rice, cabbage (patta gobi/ muttaikose), soy granules, cumin seeds (jeera), bay leaves (tej patta), cinnamon stick (dalchini), mace (javitri), turmeric powder (haldi), red chilli powder, black pepper powder, onion, ginger, garlic, green chillies, coriander (dhania) leaves, ghee, oil, salt","2 cups Cooked rice  2 cups Cabbage (Patta Gobi/ Muttaikose) , finely sliced  1/2 cup Soy granules , soaked in water until soft or paneer (Optional)  1 teaspoon Cumin seeds (Jeera)  2 Bay leaves (tej patta)  1 inch Cinnamon Stick (Dalchini)  1 Mace (Javitri)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Black pepper powder  1 Onion , finely chopped  1 inch Ginger , grated  1 clove Garlic , finely chopped  2 Green Chillies , finely chopped  4 sprig Coriander (Dhania) Leaves , chopped  1 tablespoon Ghee Oil , required for cooking Salt , to taste",15,45,"Heat a teaspoon of in a heavy bottomed pan on medium heat; add cumin seeds, bay leaf, cinnamon stick and maze, let the aroma fill your kitchen for few seconds. Now add the onions, green chillies, ginger and garlic and sauté until onion is tender and golden.In the mean while, pressure cook the rice with water in a pressure cooker and keep it aside. Add cabbage and soy granules (optional) and sauté with the pan covered until the cabbage is soft, tender and cooked. You will find the cabbage has a nutty smell to it. At this point add all the spice powders and give it a toss well. Stir in the cooked rice, chopped coriander leaves, salt and ghee and simmer for a couple of more minutes to get the flavours into the rice.Serve the Cabbage Rice with Soy Granules along with a Vegetable Raita of your choice for your lunch and dinner."
Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi,Indian,Side Dish,Non Vegeterian,"gawar phali (kothavarangai / cluster beans), shrimps, onion, tomatoes, green chillies, oil, cumin powder (jeera), ginger garlic paste, cumin seeds (jeera), red chilli powder, lemon","500 grams Gawar Phali (Kothavarangai / Cluster beans) , bite sized  300 grams Shrimps  1 Onion , chopped  2 Tomatoes , chopped  3 Green Chillies , slit  1 tablespoon Oil  1 teaspoon Cumin powder (Jeera)  1 tablespoon Ginger Garlic Paste  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1 Lemon , juiced",20,30,"To begin making Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi, prep with all the ingredients first and cut the gawar to bite sized.Heat oil in a kadai and add cumin seeds and let it crackle.Once they crackle, add slit green chillies and finely sliced onions. Saute them till they are translucent.Then add ginger garlic paste and saute for a few seconds.Once the ginger garlic is cooked, add the chopped tomatoes and cook till the tomatoes are mushy.Once done, add the cumin powder, and the gawar. Saute for half a minute and add about half a cup of water and cover the pan to cook in medium heat.Check after 10 minutes and saute in between if required. Once the gawar phali is almost cooked, add the shrimps into the sabzi and cook further till done. Let the water evaporate to make it a dry sabziServe Jhinga Gawar Recipe -Shrimps & Cluster Beans Sabzi along with Lauki Chana Dal  and Phulka Recipe or Makki Ki Roti  or Steamed Rice and pair a Dangar Pachadi With Grated Carrots Recipe to make the lunch meal plate complete."
Goat Curry In Yogurt Gravy Recipe,Indian,Dinner,Non Vegeterian,"mutton, onion, ghee, curd (dahi / yogurt), garlic, coriander (dhania) leaves, whole black peppercorns, cloves (laung), cinnamon stick (dalchini), bay leaves (tej patta), red chilli powder, turmeric powder (haldi), garam masala powder","800 grams Mutton , cut into about 1 inch size pieces  1 Onion , sliced vertically  2 Tablespoons Ghee  1 Cup Curd (Dahi / Yogurt) , whisked  1 Tablespoon Garlic , grated Coriander (Dhania) Leaves , few chopped (for garnishing) Whole Spices: 4 Whole Black Peppercorns  4 Cloves (Laung)  1 Cinnamon Stick (Dalchini)  2 Bay leaves (tej patta) Powdered Spices: 1 Tablespoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  2 Tablespoons Garam masala powder",15,60,"To begin making the Goat Curry In Yogurt Gravy recipe, firstly wash goat meat well and keep it aside.Slice onions vertically into very thin slices.Add ghee or oil in a big saucepan kept on medium high heat, and whole spices along with sliced onions. Sprinkle some salt over them (Salt makes moisture from onions evaporate).Saute the onions till they turn brown. Now add goat meat and mix well.Fry for 5 minutes, stirring occasionally. Add yogurt, red chili powder, turmeric and salt. Mix, cover and cook on medium high heat for 40 minutes.Check in between. If the mixture looks dry, add some water and continue cooking. Add garam masala and grated garlic.Again cover and cook until meat is soft when checked using toothpick.For me, it took 50 minutes total time to cook my goat meat, but it can vary depending upon how tender your goat meat is.Sprinkle some chopped coriander leaves. Mix well and remove from heat and serve.Serve Goat Curry In Yogurt Gravy along with Jeera Pulao and Some sliced onions for your weekday meal."
Besan Burji Recipe-Chickpea Flour Scramble Recipe,Indian,North Indian Breakfast,Vegan,"gram flour (besan), flax seed powder (flax meal), curd (dahi / yogurt), cumin seeds (jeera), onion, red bell pepper (capsicum), button mushrooms, green chillies, turmeric powder (haldi), red chilli powder, cumin powder (jeera), salt, coriander (dhania) leaves","For Chickpea Batter 1 cup Gram flour (besan)  1 tablespoon Flax seed powder (flax meal)  2 tablespoons Curd (Dahi / Yogurt) For Veggies 1 teaspoon Cumin seeds (Jeera)  1 Onion , finely chopped  1 Red Bell pepper (Capsicum) , finely chopped  1 cup Button mushrooms , sliced  2 Green Chillies , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera) Salt , to taste  2 sprig Coriander (Dhania) Leaves , finely chopped",15,30,"To begin making the Besan Burji Recipe we will make the batter and keep it ready.For the batter add gram flour, flax seed powder and curd into a large mixing bowl and keep aside.Heat a flat skillet, add oil and splutter the cumin seeds and fry the onions till it is translucent, once done add in the capsicum, mushrooms, green chilies and saute till the water from the mushrooms evaporate and the vegetables are cooked.Once the vegetables are cooked add in all the spice powders, turmeric powder, cumin powder and red chilli powder. Stir well to combine. Spread the vegetables evenly in the pan, then slowly pour in the mixed batter and cover all the vegetables.Cook on low heat for about 5 minutes. The batter gets slowly cooked at the edges. Now start mixing it slowly, making sure it does not become mushy.Keep stir frying till it becomes brown and takes in the texture of bhurji, add salt and coriander leaves at this point. Serve the Besan Burji Recipe along with a Banana Almond & Prunes Smoothie Recipe as a healthy breakfast."
Broccoli Paneer And Peanut Masala Recipe,Indian,Dinner,High Protein Vegetarian,"broccoli, paneer (homemade cottage cheese), raw peanuts (moongphali), green chillies, onions, tomatoes, cumin seeds (jeera), whole black peppercorns, kashmiri red chilli powder, garam masala powder, biryani masala, turmeric powder (haldi), butter (salted), kasuri methi (dried fenugreek leaves), salt","2 cups Broccoli , florets, heaped  1 cup Paneer (Homemade Cottage Cheese) , cubes  1 cup Raw Peanuts (Moongphali)  4 Green Chillies  4 Onions , chopped  4 Tomatoes , chopped  2 teaspoon Cumin seeds (Jeera)  1 teaspoon Whole Black Peppercorns  1 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Garam masala powder  1/2 teaspoon Biryani Masala  1/4 teaspoon Turmeric powder (Haldi)  2 teaspoons Butter (Salted)  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) Salt , to taste",15,45,"To begin with Broccoli Paneer And Peanut Masala, heat a teaspoon of oil in a wok. Add pepper corns and 1 teaspoon Jeera/ Cumin.Once it splutters, add the chopped onions and chillies. Roast till the onions turn slightly brown.Add the peanuts and roast for 3-4 minutes on medium flame.After 3-4 minutes, add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame and allow it to cool.Once it reaches the room temperature, blend it into a fine paste in a blender. Keep the paste aside.Heat a teaspoon of oil in the same wok. Add jeera/cumin, chili powder and turmeric/ haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes.Add paneer, garam masala and biryani masala. Mix well and ensure it does not burn. Add the onion-tomato paste and mix well.Add salt, butter and let it simmer on medium flame for 5 to 8 minutes. Lastly, add kasuri methi and mix well. Switch off the flame after 5 minutes and it is ready to be served.Serve Broccoli Paneer And Peanut Masala with phulka or whole wheat Lachha parathas and Beetroot Raita for a delicious meal."
Barnyard Millet Mushroom Biryani Recipe,Indian,Lunch,Vegetarian,"barnyard millet, oil, bay leaf (tej patta), cardamom (elaichi) pods/seeds, cloves (laung), cinnamon stick (dalchini), star anise, curry leaves, green chillies, garlic, ginger, onions, button mushrooms, salt, coriander (dhania) powder, black pepper powder, garam masala powder, curd (dahi / yogurt), coriander (dhania) leaves, mint leaves (pudina)","1-1/2 cup Barnyard Millet , washed and soaked in water  2 tablespoon Oil  1 Bay leaf (tej patta)  1 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  1 Star anise  2 sprig Curry leaves  2 Green Chillies , slit  6 cloves Garlic , finely chopped  2 inch Ginger , finely chopped  2 Onions , sliced  300 grams Button mushrooms , cut into halves Salt , to taste  1 teaspoon Coriander (Dhania) Powder  1 teaspoon Black pepper powder  1 teaspoon Garam masala powder  1/2 cup Curd (Dahi / Yogurt)  1/4 cup Coriander (Dhania) Leaves , finely chopped  1/4 cup Mint Leaves (Pudina) , finely chopped",10,30,"To begin making the Barnyard Millet Mushroom Biryani Recipe, prep all the ingredients and keep them ready.Heat a pressure cooker with oil on medium heat. Once hot, add all the whole spices, bay leaf, cardamom, cloves, cinnamon and star anise. When these spices begin to sizzle, add in the curry leaves, ginger, garlic, onion and slit green chillies. Saute until the onions on medium low heat until the onions turn slightly caramelised.Next add in the quartered mushrooms, salt, black pepper powder, garam masala powder. Saute for about a minute.Reduce the heat; add in the curd, chopped coriander and mint leaves and the drained barnyard millet along with 1-1/2 cups of water.Pressure cook for 2 to 3 whistles, turn the heat to low and simmer for 2 minutes and turn off the heat. Allow the pressure to release naturally.Once the pressure has released, fluff the Barnyard Millet Mushroom Biryani with a fork and serve. Serve the Barnyard Millet Mushroom Biryani Recipe along with a spinach Raita to go along with your meal."
"Beetroot, Amla And Pudina Juice Recipe | Mint Gooseberry Beet Juice",Indian,Snack,Vegetarian,"beetroot, amla (nellikai/ gooseberry), mint leaves (pudina), cucumber, black pepper powder, cumin powder (jeera), black salt (kala namak)","1 Beetroot , roughly chopped  1 Amla (Nellikai/ Gooseberry) , deseeded  1/4 cup Mint Leaves (Pudina) , roughly chopped  1/2 Cucumber , roughly chopped  1/2 teaspoon Black pepper powder  1/2 teaspoon Cumin powder (Jeera) , roasted  1/4 teaspoon Black Salt (Kala Namak) , or to taste",10,0,"To begin making the  Beetroot, Amla And Pudina Juice Recipe, wash and cut all the ingredients and keep them ready. In a mixer jar, combine the beetroot, amla, mint leaves, cucumber, black salt, black pepper powder and roasted jeera powder. To this add 1/2 cup of water and a few ice cubes, grind until the veggies are fully pureed. Once well blended you add additionally add another 1/2 cup of water and ice cubes and blend again to make the juice a little thinner. Once blended give it a taste and add honey if required to sweeten the Beetroot, Amla And Pudina Juice.Serve Beetroot, Amla And Pudina Juice recipe as a refreshing immunity boosting drink any time of the day. This juice can also be served on empty stomach in the early morning."
Aloo Parwal Sabzi Recipe - A Classic Bengali Dish,Indian,Lunch,Vegetarian,"pointed gourd (parval), potatoes (aloo), turmeric powder (haldi), red chilli powder, coriander powder (dhania), amchur (dry mango powder), mustard seeds (rai/ kadugu), cumin seeds (jeera), salt, mustard oil","500 grams Pointed gourd (Parval) , peeled and sliced into wedges Potatoes (Aloo) , peeled sliced in wedges  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon Salt , or to taste  2 tablespoons Mustard oil , for cooking",10,20,"To begin making the Aloo Parwal Sabzi Recipe, we will cook the vegetables in two stages.To begin with; heat a tablespoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle.Once the mustard seeds crackle, we will add in the parwal into the pan. Sprinkle some salt, stir to combine the salt in and cover the pan.Allow the parwal to cook on low to medium heat until the parwal is cooked. In the final stage of the cooking process, add a 1/2 teaspoon of turmeric powder and red chilli powder. Give it a stir and keep aside.The next step is to cook the potatoes; heat oil in a pan; add cumin seeds and allow it to crackle. Add the potatoes and sprinkle a little  salt, stir and cover the pan. Cook the aloo/potato until it feels roasted and cooked through.In the final stage of the cooking process, stir in the turmeric powder, red chilli powder, coriander powder, amchur powder and give it a stir for a couple of minutesStir in the cooked parwal into the aloo sabzi and stir fry until all the masala is well coated to form a delicious tasting Aloo Parwal Sabzi. Check the salt and adjust to suit your taste.Once done, turn off the heat and transfer the Aloo Parwal Sabzi to a serving bowl and serve hot.Serve the Aloo Parwal Ki Sabzi along with Cholar Dal or Makhana Moongphali Ki Kadhi and a bowl of steamed rice or Phulka."
Gavar Pumpkin Sabji Recipe,Indian,Lunch,Vegetarian,"gawar phali (kothavarangai / cluster beans), kaddu (parangikai/ pumpkin), onion, garlic, dry red chillies, methi seeds (fenugreek seeds), asafoetida (hing), fennel seeds (saunf), coriander powder (dhania), cumin seeds (jeera), mustard seeds (rai/ kadugu), amchur (dry mango powder), roasted peanuts (moongphali), turmeric powder (haldi), oil, salt, coriander (dhania) leaves","1 cup Gawar Phali (Kothavarangai / Cluster beans) , washed strings removed and cut  1 cup Kaddu (Parangikai/ Pumpkin) , peeled and chopped  1 Onion , chopped  5 Garlic , crushed  4 Dry Red Chillies , chopped (or 1 teaspoon red chilli powder)  1 teaspoon Methi Seeds (Fenugreek Seeds)  1/2 teaspoon Asafoetida (hing)  1 teaspoon Fennel seeds (Saunf) , toasted and crushed  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Amchur (Dry Mango Powder)  2 teaspoons Roasted Peanuts (Moongphali) , powdered (optional)  1/2 teaspoon Turmeric powder (Haldi) Oil , as required Salt , to taste Coriander (Dhania) Leaves , for garnishing, finely chopped",10,20,"To begin making the Gavar Pumpkin sabji, first heat a small wok.Add the fennel seeds. Toast them lightly and cool. Crush them coarsely using a mortar pestle or a rolling pin.Heat oil in a pressure pan or wok. Add the mustard seeds and once they splutter add the cumin seeds.Add the methi seeds, red chillies, hing and turmeric. Add the crushed garlic and onion and saute for a minute.Add the gavar beans and pumpkin pieces. Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well.Season with salt and add 1/2 cup (or more) water. Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft.You can alternatively cook covered in a wok till the vegetables just become soft.Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using). Mix well and cook for 1-2 minutes.Serve hot garnished with coriander leaves. Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas."
Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe,Indian,Lunch,Vegetarian,"coriander (dhania) leaves, gram flour (besan), potato (aloo), turmeric powder (haldi), salt, sesame (gingelly) oil, mustard seeds (rai/ kadugu), green chillies, cumin seeds (jeera), asafoetida (hing)","6 sprig Coriander (Dhania) Leaves , washed and finely chopped  2 tablespoons Gram flour (besan)  1 Potato (Aloo) , boiled and mashed  1/8 teaspoon Turmeric powder (Haldi) Salt , to taste To Temper  2 teaspoons Sesame (Gingelly) Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1-2 Green Chillies , finely chopped  1/2 teaspoon Cumin seeds (Jeera) Asafoetida (hing) , a pinch",10,15,"To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized pan with 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida.Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant.Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes.Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture. Once done, check the taste and adjust the salt and spices accordingly. A very simple and refreshing Hari Dhania Ki sabzi is ready to be served.Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal."
Hara Dhania Paratha Recipe - Coriander Paratha,Indian,Lunch,Vegetarian,"whole wheat flour, cumin powder (jeera), turmeric powder (haldi), coriander (dhania) leaves, green chillies, ginger, salt and pepper, oil","1-1/2 cups Whole Wheat Flour  1 teaspoon Cumin powder (Jeera)  1 teaspoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , small bunch, finely chopped  2 Green Chillies , finely chopped  1 inch Ginger , grated Salt and Pepper , to taste Oil , or ghee for cooking",20,20,"To begin making the Hara Dhania Paratha Recipe, combine  the wheat flour, cumin powder, turmeric powder, coriander leaves, green chillies, ginger, salt and pepper into a large mixing bowl. Add a little water at a time and knead to make a firm and smooth dough. Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until the dough is smooth and soft.Keep the dough covered in a bowl for at least 10 minutes before you can start making the paratha.Divide the dough into 10 to 12 portions. Take each paratha ball, dust in flour and  roll it out into a round circle of about 8 inch diameter. Now, heat the flat iron skillet on medium heat for a few minutes.Place the rolled paratha dough on the heated skillet and cook the paratha on medium heat until you notice spots appear on the top. At this point flip and cook  the dhania paratha the other side. smear some oil or ghee and flip again. Cook on both sides, until you notice that the parathas have golden brown spots on both sides and is cooked.Continue the same process of cooking the remaining hara dhania parathas and stack them one over the other.Serve these delicious Hara Dhania Paratha or Coriander Parathas along with Aam Ka Achaar Recipe and  Boondi Raita Recipe Spiced With Black Salt."
Chicken Chops Recipe,Indian,Appetizer,Non Vegeterian,"chicken, onion, green chillies, whole eggs, ginger garlic paste, coriander (dhania) leaves, mint leaves (pudina), red chilli powder, turmeric powder (haldi), coriander powder (dhania), salt, lemon juice, oil, whole wheat bread crumbs","300 grams Chicken , minced  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 Whole Eggs  1 teaspoon Ginger Garlic Paste  2 tablespoon Coriander (Dhania) Leaves , finely chopped  1 tablespoon Mint Leaves (Pudina) , finely chopped  1/2 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania) Salt , to taste  1 teaspoon Lemon juice Oil , for deep frying Whole Wheat Bread crumbs , for coating",10,25,"To begin making the Chicken Chops recipe,In a mixing bowl, combine minced chicken, onion, green chilies, egg, ginger garlic paste, coriander and mint leaves, red chili powder, turmeric powder, coriander powder, salt  and lemon juice, use your hands and bring the entire mixture together. Keep the chicken chop mixture covered for about 15 minutes in fridge.Meanwhile, heat oil in a deep fry pan for deep frying the chicken chops. Make small lemon sized balls from the minced chicken chop mixture and shape them into oblong or cylindrical shapes.Next, carefully roll the Chicken Chops in bread crumbs.When the oil turns piping hot, reduce the flame to medium and carefully transfer the coated chops into oil. Deep fry the chicken chops for about a minute or until all the sides turn golden brown.Drain the chicken chops on kitchen towel and repeat the same process for the remaining mix.Serve these delicious crunchy outside, soft inside Chicken Chops Recipe immediately with Raw Mango and Spring Onion dip as a party appetizers or enjoy it while watching a movie."
Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry),Indian,Dinner,Vegetarian,"ridge gourd (turai/ peerkangai), methi leaves (fenugreek leaves), onion, cumin seeds (jeera), dry red chillies, garlic, green chillies, coriander powder (dhania), turmeric powder (haldi), lemon, garam masala powder, oil","500 grams Ridge Gourd (Turai/ Peerkangai) , cut into 1 inch cubes  2 cups Methi Leaves (Fenugreek Leaves) , roughly chopped  1 Onion , finely sliced  1 teaspoon Cumin seeds (Jeera)  2 Dry Red Chillies , broken into halves  4 cloves Garlic , coarsely crushed  2 Green Chillies , coarsely crushed  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Turmeric powder (Haldi)  1/2 Lemon , juiced  1/2 teaspoon Garam masala powder  2 tablespoons Oil",10,20,"To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai. Add the cumin seeds and broken red chilies to it and allow them to crackle.Next, add the finely sliced onions and saute them until pink, soft, almost translucent.Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two.To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes. The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through.When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again.Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up.At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi. Check the salt and spices in the end and adjust to suit your taste. Turn off the heat, transfer to a serving bowl and serve warm.Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner."
Ragi Badam Soup Recipe - Ragi Badam Soup Recipe,Indian,Dinner,Diabetic Friendly,"ragi flour, onion, ginger, carrot, almonds, green beans, salt, whole black pepper, cumin powder, ghee","2 tbsp ragi flour 1 onion, finely chopped 1 inch ginger, finely chopped carrot, finely chopped 1/2 cup almonds, soaked 1/4 cup green beans, finely chopped Salt, to taste 1/2 whole black pepper, ground 1 tsp cumin powder 1 tbsp ghee",15,10,"To make Ragi Badam Soup recipe, first soak almonds in hot water for 15 to 20 minutes. Remove the peel of almonds and grind them in a mixer grinder. Now take ragi, almond paste, 2-1/2 cups water in a bowl and mix it. Keep it aside. Now take a pressure cooker and add carrots, green beans, 1 tbsp water, salt. Close the cooker and cook till 1 whistle comes. Turn off the gas. Release the pressure and open the cooker. Now heat oil in a saucepan. Add onion, ginger and cook till onion becomes soft. After onion becomes soft, add 2-1/2 cups of Ragi Badam Soup and let it boil. Keep stirring the soup with the help of a spoon. After 3 to 4 minutes add vegetables, black pepper powder, cumin powder, salt and mix it. Boil for 2 minutes and turn off the gas. Serve Ragi Badam Soup before your meal. Serve Dal Tadka, Bhindi Masala and Phulkas for dinner."
No Onion No Garlic Cabbage Kofta Curry Recipe,Indian,Dinner,Vegetarian,"cabbage (patta gobi/ muttaikose), gram flour (besan), green chilli, coriander (dhania) leaves, cumin powder (jeera), red chilli powder, garam masala powder, turmeric powder (haldi), salt, oil, tomatoes, ginger, gram flour (besan), fresh cream, curd (dahi / yogurt), coriander powder (dhania), red chilli powder, turmeric powder (haldi), cumin powder (jeera), garam masala powder, bay leaf (tej patta), cardamom (elaichi) pods/seeds, salt, oil, coriander (dhania) leaves","For kofta balls 2 cups Cabbage (Patta Gobi/ Muttaikose) , grated  1/2 cup Gram flour (besan)  1 Green Chilli , chopped  2 tablespoons Coriander (Dhania) Leaves , chopped  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1 pinch Turmeric powder (Haldi)  1/2 teaspoon Salt , to taste  1 cup Oil , for deep frying For the curry 3 Tomatoes , large tomatoes, pureed  1 tablespoon Ginger , made into paste  1/2 cup Gram flour (besan)  3 to 4 tablespoons Fresh cream  2 tablespoons Curd (Dahi / Yogurt) , optional  1-1/2 tablespoons Coriander Powder (Dhania)  1 tablespoons Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Garam masala powder  1 to 2 Bay leaf (tej patta)  1/2 teaspoon Cardamom (Elaichi) Pods/Seeds , freshly crushed Salt , to taste Oil , as required  1 sprig Coriander (Dhania) Leaves , finely chopped",20,45,"To begin making the No Onion No Garlic Cabbage Kofta Curry recipe, grate cabbage and press in batches to remove excess water.Collect the dry grated cabbage in a large mixing bowl.Add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt. Stir well to make a dry mix.Heat oil in a kadhai/wok and meanwhile make medium lemon sized kofta balls out of the mix and keep aside in a plate.Once the oil is hot, drop the kofta balls carefully in the wok. Do not crowd the wok, add 4-5 at a time and fry till golden in colour.Collect the fried kofta balls on a kitchen towel to absorb excess oil.In a separate kadhai/wok, heat oil to make the curry.Add bay leaf and within few seconds add grated ginger and saute.Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely.Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides.Now add 2 tablespoons of curd (you can skip this step if you want) and fry for another minute or so.Once the masala starts smelling good, add fresh cream and mix nicely.Cook for another 2-3 mins and then add water to make the curry. The curry is thick hence be careful while adding water.Adjust salt and let the curry come to a boil.Simmer the gas, add freshly crushed cardamom and cook the curry for another 5 mins in low flame with lid closed.Once the curry is done, drop in the fried kofta balls and turn off the gas.Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander.Serve No Onion No Garlic Cabbage Kofta Curry with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for your delicious weekday meal."
Hariyali Machali Recipe - Carp Fish In Green Spinach And Coriander Gravy,Indian,Dinner,High Protein Non Vegetarian,"carp fish, ginger, garlic, onion, tomato, dry red chilli, kashmiri red chilli powder, garam masala powder, cumin seeds (jeera), mustard oil, spinach, coriander (dhania) leaves, green chilli, black pepper powder, salt","200 gram Carp fish  1 teaspoon Ginger , paste  2 cloves Garlic  1 Onion , chopped  1 Tomato , chopped  2 Dry Red Chilli  1/4 teaspoon Kashmiri Red Chilli Powder Garam masala powder , a pinch  1/4 teaspoon Cumin seeds (Jeera)  2 teaspoon Mustard oil  2 cups Spinach , chopped  1/4 cup Coriander (Dhania) Leaves , chopped  1 Green Chilli  1/4 teaspoon Black pepper powder Salt , to taste",15,15,"To begin making the Hariyali Machli recipe, firstly clean the fish and dry it. Season with salt and pepper for about 5 minutes.Grind together spinach, coriander, green chillies, lemon juice and a little water.Heat a frying pan with oil and fry the fish for 5 another five minutes till cooked. Remove the fish.Once you remove the fish, add cumin seeds and red chillies. After 30 seconds add in garlic, ginger, onion and cook for about 5 minutes. Add kashmiri red chilli powder and garam masala powder.Pour the spinach puree and fry for few minutes. Check the seasoning of salt. Add the fried fish and coat it for 2 minutes. Serve immediately. Serve Hariyali Machali along with Whole Wheat Lachha Paratha or Steamed Rice for a weekday meal. You can also serve Kachumber Salad along with the meal."
Kerala Style Beetroot Pachadi Recipe,Indian,Side Dish,Vegetarian,"beetroot, curd (dahi / yogurt), turmeric powder (haldi), salt, fresh coconut, dry red chilli, ginger, mustard seeds (rai/ kadugu), cumin seeds (jeera), oil, mustard seeds (rai/ kadugu), curry leaves, dry red chilli","2 Beetroot  1/2 cup Curd (Dahi / Yogurt)  1/4 teaspoon Turmeric powder (Haldi) Salt , to taste For Grinding: 1/3 cup Fresh coconut , grated  3 Dry Red Chilli  1 inch Ginger  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera) For Seasoning: 1 teaspoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  5 Curry leaves  1 Dry Red Chilli",15,20,"To prepare Kerala Style Beetroot Pachadi Recipe, wash, peel the skin and grate the beetroot. Cook beetroot covered with little water, in a Pressure cooker.Ina Mixer, grind all the ingredients under “for grinding” into paste adding very little water.Once the beetroot gets cooked, then add the grounded paste and turmeric powder.Stir well, add salt and cook for few minutes until the raw smell of paste vanishes.Let it cool, then whisk curd well and add it to the beetroot. Mix well.Now heat oil in Tadka pan, add mustard seeds, red chilli and curry leaves. Once it splutters add to the pachadi and stir until combined.Enjoy the Kerala Style Beetroot Pachadi Recipe with steamed rice, Vendakkai Uppadan and Jack Fruit Seeds Stir Fry Recipe."
Chicken Cooked in Banana Leaves Recipe,Indian,Appetizer,High Protein Non Vegetarian,"boneless chicken, lemon, green chillies, coriander (dhania) leaves, ginger garlic paste, whole black peppercorns, star anise, cloves (laung), red chilli powder, salt, turmeric powder (haldi), banana leaf, cotton threads, oil","500 grams Boneless chicken , 2 inch cubes  1 Lemon  2 Green Chillies  10 sprig Coriander (Dhania) Leaves  2 tablespoons Ginger Garlic Paste  10 Whole Black Peppercorns  3 Star anise  5 Cloves (Laung)  1 teaspoon Red Chilli powder Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  2 Banana leaf Cotton threads , as required Oil , as required",75,20,"To begin making the Chicken Cooked in Banana Leaves, in a mixer-jar, combine the green chillies, coriander sprigs (stem as well), ginger garlic paste, cloves, peppercorns, star anise and grind to a coarse mixture. In a mixing bowl, add the chicken, the freshly ground mixture, lime juice, red chili powder, turmeric powder, salt. Make sure the chicken pieces are completely coated with the mixture. Let the chicken pieces marinate for two hours.Once the chicken is marinated, cut the banana leaves into squares of 4 inch squares, so that you can make parcels. Now put the one chicken piece in one banana leaf piece.Fold the leaf to make a parcel and tie it using a thread.Heat oil in a pan, add the parcels into the pan and make sure you are not crowding the pan. Cover the pan and cook the parcels from both sides for at-least 15-20 minutes.Open the parcels and serve hot. Serve Chicken Cooked in Banana Leaves as an appetizer along with other appetizers such as Mushroom Poha Cutlets Recipe and Easy Sabudana Vada With Arrowroot Powder."
Sesame Peanut Potato Mix Recipe,Indian,Lunch,Vegetarian,"oil, curry leaves, sesame seeds (til seeds), green chillies, raw peanuts (moongphali), potatoes (aloo), amchur (dry mango powder), cumin powder (jeera), black pepper powder, coriander (dhania) leaves, salt","Oil , as required  10 Curry leaves  2 tablespoons Sesame seeds (Til seeds)  3 Green Chillies , finely chopped (adjust according to your taste)  2 tablespoon Raw Peanuts (Moongphali) , crushed and fried or roasted  3 Potatoes (Aloo) , boiled and diced  1 tablespoon Amchur (Dry Mango Powder)  1 tablespoon Cumin powder (Jeera)  1 tablespoon Black pepper powder  6 sprig Coriander (Dhania) Leaves , finely chopped Salt , Salt as required",10,30,"To begin making the Sesame Peanut Potato Mix, heat oil in a wok/kadhai and add curry leaves, white sesame seeds, green chillies and saute for 2 minute on low flame. (Make sure that you do not burn them)After 2 minutes, add the diced potatoes and saute for about 5 to 6 minutes.Once it is done, add the crushed peanuts, cumin powder, black pepper powder, amchur powder, salt as required and saute for one more minute.After a minute, garnish Sesame Peanut Potato Mix with chopped coriander and it is ready to be served.Serve Sesame Peanut Potato Mix with Phulkas or Whole Wheat Lachha Parathas. You can also have it on its own with a cup of hot tea as a tea time snack."
Shakkar Para Recipe | Gur Para | Shankarpali - Diwali Festive Snack,Indian,Snack,Vegetarian,"whole wheat flour, salt, jaggery, cardamom powder (elaichi), ghee, oil","1-1/2 cups Whole Wheat Flour  1/4 teaspoon Salt  1 cup Jaggery , powdered  1 teaspoon Cardamom Powder (Elaichi)  3 tablespoons Ghee Oil , for deep frying",15,30,"To begin with Shakkar Para recipe, prepare all the ingredients and keep ready.Into a large mixing bowl add the Whole Wheat flour, ghee, cardamom and a pinch of salt and mix well with your hands till the mixture resembles coarse crumbs.Add the jaggery and mix well to combine. Add water gradually and mix till the flour comes together to form a firm and soft dough. Cover it with cloth and let it rest until are ready to fry. Notice how easy it is to knead, absorbs the water beautifully, which will make it perfect to roll out as well. Next step is to roll and cut the dough. In the meantime preheat the oil for deep frying. Roll the Shakkar para dough into a 1/4 inch thick circle or the desired thickness you like. The thicker the para, the longer it will take to fry.Using a knife or a pizza cutter, cut into diamond shapes. Heat oil for deep frying on a medium heat.Drop the shakkar para into the hot oil and deep fry till the on low to medium heat until they turn golden brown in color, turning it around constantly while it is deep frying so it gets fried evenly. Drain the oil and place them on a kitchen towel/ tissues. Fry the remaining the similar way. Once both are cooled completely, store in an airtight container.Serve Shakkar Para as a tea time snack or or even make it as a snack for Diwali."
Namak Para Recipe - Traditional Diwali Snack Recipe,Indian,Snack,Vegetarian,"whole wheat flour, ghee, salt, ajwain (carom seeds), water, oil, chaat masala powder","1-1/2 cups Whole Wheat Flour  3 tablespoons Ghee  1 teaspoon Salt , or to taste  2 teaspoons Ajwain (Carom seeds) Water , to knead the dough Oil , for deep frying Chaat Masala Powder , to taste",15,30,"To begin with Namak Para recipe,prepare all the ingredients and keep ready.Into a large mixing bowl add the Whole Wheat flour, ghee, ajwain and salt and mix well with your hands till the mixture resembles coarse crumbs. Cover it with cloth and let it rest until ready to fry.Next step is to roll and cut the dough. In the meantime preheat the oil for deep frying. Roll the namak para dough into a 1/4 inch thick circle or the desired thickness you like. The thicker the para, the longer it will take to fry.Using a knife or a pizza cutter, cut into diamond shapes. Heat oil for deep frying on a medium heat.Drop the namak para into the hot oil and deep fry till the on low to medium heat until they turn golden brown in color, turning it around constantly while it is deep frying so it gets fried evenly. Drain the oil and place them on a kitchen towel/ tissues. Fry the remaining the similar way. Sprinkle chaat masala over the namak para if you like to give it that additional chatpata taste.Once the Namak Para are cooled completely, store in an airtight container and serve.Enjoy Namak Para Recipe with hot Masala Chai as an evening snack or as a festive snack for Diwali."
Ajwain Puri Recipe - Puri Flavoured With Carom Seeds,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, ajwain (carom seeds), turmeric powder (haldi), salt, oil","250 grams Whole Wheat Flour  1 teaspoon Ajwain (Carom seeds)  1 teaspoon Turmeric powder (Haldi) Salt , to taste Oil",25,30,"To begin making Ajwain puri Recipe by mixing all the ingredients includinh whole wheat flour, carom seeds, turmeric powder, salt with enough water in a bowl.Add sufficient water and knead in order to get a consistency of a stiff dough. At the end add 2 tablespoon of oil to bind.Make equal small balls and roll them on to a board using a rolling pin.The thickness of the dough must not be too thin.Heat the oil in a Kadai with enough oil to fry the puris.After 5 to 10 minutes you can add a tiny bit of the dough into the oil to check if it is done. If the dough rises up quickly then it is done.Now gently and carefully slide the puris into the oil. Once it comes on top, with your ladel press the puri down so that it helps in puffing up. Then later turn the puri and cook on both the side till you get a golden brown colour.Once done, take out on a kitchen towel to absorb the excess oil. Serve your delicious puffed up Ajwain Puris with Amritsari Aloo or Palak Makhana and Boondi Raita to make it a complete meal."
Mixed Vegetable Curry Roll Recipe,Indian,Snack,Vegetarian,"hot dog bread, oil, onion, garlic, green chillies, green bell pepper (capsicum), tomatoes, mixed vegetables, water, curry powder, red chilli powder, salt, britannia cheese block, coriander (dhania) leaves, lemon juice, butter (salted)","3 Hot Dog Bread Oil , as required  1 cup Onion , finely chopped  4 cloves Garlic , finely chopped  2 Green Chillies , finely chopped  1 cup Green Bell Pepper (Capsicum) , finely chopped  1 cup Tomatoes , finely chopped  1-1/2 cup Mixed vegetables , (french beans, carrots, green peas and potatoes), finely chopped and steamed  1/2 cup Water  1 tablespoon Curry powder  1 tablespoon Red Chilli powder Salt , to taste  1 cup Britannia Cheese Block , grated Coriander (Dhania) Leaves , a few,chopped  2 tablespoon Lemon juice Butter (Salted) , as required",10,30,"To begin making the Mixed Vegetable Curry Roll Recipe, heat oil in a heavy bottomed pan.Once the oil is mildly hot, add onions and saute them properly until they turn soft and golden brown in colour.Once the onions have become golden brown in colour add chopped garlic and capscicum saute for a two minutes.After two minutes add the chopped tomatoes and green chillies. Saute and let it cook till the tomatoes become soft.Once done add the dry masala including curry powder, red chilli powder, salt to taste and let it cook until tomatoes are mushy.After the tomatoes have become mushy add all steamed vegetables, mash them a bit with the back of the spoon and stir well to combine.Add some water if you find the mixed vegetable mixture too dry as it should not dry out completely.Once all the vegetables are cooked through and well combined, add the grated cheese, lime juice and fresh chopped coriander leaves. Stir well to combine and turn off the heat.Our filling is ready and now the next step is to assemble the Mixed Vegetable Curry Rolls.Slit a hot dog and remove some bread from the center of the hot dog to make space for filling.Fill in the bread with the mixed vegetable curry masala. Keep them aside.Heat a little butter on a preheated skillet and apply some butter on both the sides of hot dog.Place the Mixed Vegetable Curry Rolls on the pan and warm them up on both sides and serve hot. Serve Mixed Vegetable Curry Roll along with Carrot Pineapple Orange Juice Recipe for a wholesome breakfast or an after school snack."
Pan Fried Brussel Sprouts Recipe,Indian,Side Dish,Vegetarian,"brussel sprouts, garlic, black pepper powder, mixed herbs (dried), garlic salt, extra virgin olive oil","300 grams Brussel sprouts  3 cloves Garlic , finely chopped  1/2 teaspoon Black pepper powder  1/2 teaspoon Mixed Herbs (Dried)  1/2 teaspoon Garlic Salt  2 teaspoon Extra Virgin Olive Oil",5,15,"To begin making Pan Fried Brussels Sprouts Recipe, clean the brussels sprouts and cut them into halves and keep aside.Heat olive oil in a skillet, add the finely chopped garlic cloves and saute until the oil becomes fragrant.Add in the brussels sprouts and let it char on one side, this will take around 5 minutes.Now, flip over and let the other side char the similar way.Add in the pepper powder, mixed herbs, season with garlic salt and mix well.Saute for another 5 minutes on medium heat and switch off the flame.Serve the Pan Fried Brussels Sprouts Recipe for a light dinner along with a hearty Tomato Noodle soup."
Gulab Phirni Recipe - Rose Flavoured Rice Pudding Shots,Indian,Dessert,Vegetarian,"rice, milk, milk, saffron strands, rose water, mixed nuts, dates, milk","1/4 cup Rice  2 tablespoons Milk  700 ml Milk  Few Saffron strands  2 tablespoons Rose water Mixed nuts , pistachio and almonds for garnishing For dates 1 cup Dates  1/2 cup Milk , hot",30,35,"To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour.Chop the dates and soak the dates in about 1/2 cup of hot milk for about 30 minutesDrain water and pulse along with 2 tablespoons of milk in a mixer grinder till you get a grainy consistency. The grains should feel coarse between your fingers.Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously. Turn the heat to low and keep stirring to avoid lumps.Keep stirring the mixture every couple of minutes.After about 20 minutes the mixture will start to thicken. Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked.Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan and forming lumps.Once done and the Gulab Phirni is creamy, add the chopped and soaked dates and simmer for another 3 to 4 minutes. Finally add the gulab jal and stir it in.Turn off the heat and allow the Phirni mixture cool. Spoon the Gulab Phirni into small shot glasses. Garnish with chopped pistachios or sliced almonds.Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve chilled.Serve Gulab Phirni Recipe along with Samosas and Mawa Gujiya With Badam and Pista Recipe to guests during festive occasions."
Savoury Oatmeal Porridge Recipe,Indian,One Pot Dish,Diabetic Friendly,"instant oats (oatmeal), water, onion, green chillies, carrot (gajjar), green beans (french beans), green bell pepper (capsicum), turmeric powder (haldi), salt, coriander (dhania) leaves, oil, mustard seeds (rai/ kadugu)","1/4 cup Instant Oats (Oatmeal)  1 cup Water  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 Carrot (Gajjar) , finely chopped  10 Green beans (French Beans) , finely chopped  1 Green Bell Pepper (Capsicum) , finely chopped  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Coriander (Dhania) Leaves , few sprigs, chopped To Season 1 teaspoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)",10,20,"To begin making the Savoury Oatmeal Porridge Recipe, prep the vegetables and keep them ready for cooking.In a kadai or a wok; add a teaspoon of oil and place it over medium heat. Add the mustard seeds and allow it to crackle. Once it crackles, add the chopped onions and green chilies. Saute the onions and chiles until they turn soft and lightly browned.Next add the carrots, capsicum, and beans. Sprinkle some salt and dash of water and cook them until done. This will take about 4 minutes. Keep the pan covered so they get cooked faster in the steam.Add the turmeric powder, the oats and a cup of water. Check the salt and adjust to suit your taste.Keep stirring the porridge and cook until the oats is done.Once the oats is cooked through, stir in the chopped coriander leaves and serve.Serve the Savoury Oatmeal Porridge along with a fried egg and fruits for a wholesome breakfast."
Badusha Recipe | Balushahi Recipe - Sweet Indian Doughnut ,Indian,Dessert,Vegetarian,"all purpose flour (maida), baking soda, salt, ghee, curd (dahi / yogurt), oil, pistachios, sugar, water, cardamom powder (elaichi)","1 cup All Purpose Flour (Maida)  1/4 teaspoon Baking soda  1/4 teaspoon Salt  1/4 cup Ghee  1/4 cup Curd (Dahi / Yogurt) , chilled Oil , for deep frying Ingredients for Garnish 1/4 cup Pistachios , roughly chopped Ingredients for sugar syrup 1 cup Sugar  1/4 cup Water  1 teaspoon Cardamom Powder (Elaichi)",45,25,"To begin making the Balushahi (Badusha) recipe, we have to follow a two stage cooking process. First is to make the fried dough and second the sugar syrup. To make the dough In a large bowl add in the flour, the salt and a 1/4 teaspoon of soda. Stir to combine the dry ingredients . Next add in the ghee to the flour mixture. Using your fingers combine the flour and ghee to make coarse crumbs . Its takes a good one minute to get this texture. Once you get the coarse crumbs texture, add in the yogurt. knead just enough until all the ingredients come together.Cover the dough with a wet muslin cloth and allow it to rest for about 30 minutesAfter 30 minutes of resting the dough we will divide the dough into equal portions of large lemon size, making a dent in the center with the thumb. Take care not to press too much while shaping them as this can cause cracks in them.Cover the dough portions with a wet cloth and allow them to rest for another 15 minutes.Next, preheat the oil for deep frying. Start adding a few balls at a time into the oil and fry them on medium heat. The medium heat helps the balushahi to cook evenly from the inside.Once you notice that the dough balls come floating up to the surface flip over and fry until the bottom half is darker golden brown. Remember it is important to fry them on medium heat and not high heat so it gets evenly cooked from the inside.Once both sides are browned well, drain and continue the same with the remaining dough portions and keep them aside.Now let's get the ingredients needed for the sugar syrup. In a sauce pan add in 1/4 cup of water, 1 cup of sugar and a teaspoon of cardamom powder.  With heat on medium, stir the mixture well until the sugar dissolves and the mixture comes to a boil.Once the mixture comes to a boil, add in the cardamom powder, turn the heat to low and allow the mixture to simmer until you get a single thread consistency.You will know that it has reached the single thread when you touch the sugar syrup between your fingers, you will find it sticky. And when the syrup drips from the spoon it will look a longer drop.We will now dip each of the fried doughs one at a time in the sugar syrup until it gets coated all around and arrange then on a platter. Continue the same with the remaining fried dough.Garnish the Balushahi (Badusha) with pistachios and allow them to rest until the sugar hardens. Make these delicious flaky Balushahi for Diwali and share it with friends and family who come visiting you.Serve these Balushahi as a perfect Sweet for any festive occasion."
Methi Lachha Paratha Recipe,Indian,Side Dish,Vegetarian,"whole wheat flour, methi leaves (fenugreek leaves), green chillies, garlic, salt, extra virgin olive oil","2 cups Whole Wheat Flour  1 cup Methi Leaves (Fenugreek Leaves)  2 Green Chillies , finely chopped   2 cloves Garlic , finely chopped  Salt , to taste Extra Virgin Olive Oil , as needed",10,15,"To begin making the Methi Lachha Paratha wash the methi leaves thoroughly and chop them finely.In a mixing bowl, add the all the ingredients like the chopped methi leaves, whole wheat flour, green chillies, garlic, salt  and knead it into a soft dough. Rest it for 10 minutes.After 10 minutes, knead for a minute again until the paratha dough is soft and pliable. Divide the dough into 10 equal portions. Preheat a skillet over medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Keep some flour aside for dusting while rolling the dough. Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough with flour and roll it into a 6-inch diameter circle. Smear some ghee or oil on this rolled out the dough. Dust some flour over the ghee. This flour and ghee will help the Methi lachha paratha split itself into layers.Begin folding the Methi lachha paratha dough like an accordion, similar to a saree pleat. Start from one end of the dough and reach the end. The dough is essentially made into a pleat. Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll.Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5-inch diameter circle. You will be able to see the layers very clearly.Place the rolled layered Methi Lachha Paratha on the preheated skillet. Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely.Proceed the same way with the remaining portions of the paratha dough.Serve the Methi Lachha Paratha along with Mango Achar, Paneer Butter Masala or your favorite Vegetarian Gravy for a weeknight dinner or even for breakfast along with a chutney."
Stuffed Palak Paneer Paratha,Indian,Indian Breakfast,High Protein Vegetarian,"whole wheat flour, water, salt, oil, paneer (homemade cottage cheese), spinach leaves (palak), kasuri methi (dried fenugreek leaves), red chilli powder, turmeric powder (haldi), amchur (dry mango powder), cumin powder (jeera), salt, nutralite classic spread","For the dough 2 cups Whole Wheat Flour Water , as needed Salt , a pinch  1 teaspoon Oil Ingredients for the filling 1 cup Paneer (Homemade Cottage Cheese) , grated/crumbled  2 cups Spinach Leaves (Palak) , finely chopped  2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) , crushed  2 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Amchur (Dry Mango Powder)  1 teaspoon Cumin powder (Jeera) Salt , to taste Nutralite Classic Spread , to cook parathas",30,50,"To begin making the Palak Paneer Paratha Recipe, knead a soft yet pliable dough using the ingredients listed in dough making and set aside for 20 minutes.Meanwhile, mix all the above ingredients mentioned in palak paneer filling section well. Give it a taste and adjust the salt and chilli accordingly.Next, divide the dough into equal portions and keep aside. Make the same portions of the palak paneer stuffing mixture and keep them aside.Roll out the paratha dough into a 3 inch diameter disc, place the palak paneer stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.Dust the palak paneer paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out. Stuff and roll the remaining portions of the paratha dough and palak paneer stuffing mixture the similar way.Once done, it's time to cook them. Preheat a tawa on medium heat, melt the Nutralite spread and place these stuffed palak paneer parathas on the pan. Cook these palak paneer parathas on both sides until browned and crisp.Serve Stuffed Palak Paneer Paratha along with Boondi Raita and Aam Ka Achaar for breakfast or for dinner."
Cabbage & Dal Stuffed Paratha Recipe,Indian,Indian Breakfast,Diabetic Friendly,"whole wheat flour, oil, water, salt, cabbage (patta gobi/ muttaikose), yellow moong dal (split), green chillies, onion, garlic, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, ghee, salt","For the dough 1 cup Whole Wheat Flour  2 teaspoon Oil  1/2 cup Water  1/4 teaspoon Salt For the filling 2 cups Cabbage (Patta Gobi/ Muttaikose) , finely chopped  1/2 cup Yellow Moong Dal (Split)  2 Green Chillies , finely chopped  1/2 Onion , finely chopped  5 Garlic , finely chopped  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder Ghee , or oil for smearing Salt , to taste",30,30,"To begin with Cabbage & Dal Stuffed Paratha firstly boil the dal by adding 3 cups of water. Once it is boiled, drain the water and keep the dal aside. The dal water can be used to make the dough.Heat 1 tablespoon oil in a kadhai. After the oil gets heated, add cumin seeds.When the cumin seeds crackle, add finely chopped onion and fry till onion turns pinkish.Once it is done, add the chopped garlic and green chilies and stir. Now add finely chopped cabbage, stir and close the lid of kadai, stirring in between. Let the cabbage get cooked for about 10-15 minutes.After the cabbage softens, add the dal and mix well. Take care not to add any water as the stuffing should be dry.Add turmeric and red chili powder and stir. Add salt according to your taste and mix well.Switch off the gas and let the mixture get cooled down.Mould wheat flour to make a firm dough. Add salt and oil to wheat flour and mix. Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes.Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape. Place 2 tablespoon of the stuffing on it and close from all sides.Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.If you see any air bubbles while rolling, simply pat it gently with your fingertips.Then apply 1 teaspoon ghee on the pan and place the paratha on it.After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn. Fry for another 2-3 minutes and your paratha is ready.Serve Cabbage & Dal Stuffed Paratha hot with Lauki Raita and Dhaniya Pudina Chutney."
Foxtail Millet Khichdi Recipe with Batata Aloo Nu Shaak,Indian,Dinner,Vegetarian,"foxtail millet, yellow moong dal (split), ginger, turmeric powder (haldi), cinnamon stick (dalchini), ghee, asafoetida (hing), whole black peppercorns, cumin seeds (jeera)","1/2 cup Foxtail Millet  1/2 cup Yellow Moong Dal (Split)  1 inch Ginger , grated  1 teaspoon Turmeric powder (Haldi)  1 inch Cinnamon Stick (Dalchini) Ingredients for the seasoning 1 tablespoon Ghee  1/4 teaspoon Asafoetida (hing)  1 teaspoon Whole Black Peppercorns , coarsely pounded  1 teaspoon Cumin seeds (Jeera)",10,45,"Note: The method below will result in a mushy texture of the Khichdi; you can adjust the consistency of the water to be cooked to the texture you like.To begin making the Foxtail Millet Khichdi Recipe, we will first get all the ingredients ready. Wash the millets and the dal and place it in a pressure cooker.Add 3-1/2 cups of water, turmeric powder, ginger, salt and cinnamon and cook until you hear three to four whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and we will proceed to make the tadka.If you are planning to cook the Foxtail Millet Khichdi in a saucepan , then place the millet and dal in the saucepan, add the water, turmeric powder, ginger, salt and cinnamon and cook until the Khichdi is mushy. Once done, check the salt and adjust to suit your taste.For the seasoning of the Millet Khichdi, heat ghee a small tadka pan. Add the cumin seeds, crushed peppercorns and asafoetida. Stir for a few seconds and add it to the Foxtail Millet Khichdi.Serve the Foxtail Millet Khichdi along with Batata Nu Shaak (Aloo Tamatar Sabzi) for a warm wholesome weeknight dinner."
Peas Pulao Recipe -  North Indian Matar Pulao,Indian,Main Course,Vegetarian,"basmati rice, ghee, cumin seeds (jeera), bay leaf (tej patta), star anise, cardamom (elaichi) pods/seeds, cloves (laung), cinnamon stick (dalchini), salt, onion, green peas (matar)","1-1/2 cup Basmati rice  1 tablespoon Ghee  1/2 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  1 Star anise  2 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini) Salt , to taste  1 Onion , sliced  1/2 cup Green peas (Matar)",10,25,"To begin making the Peas Pulao Recipe, wash the rice and soak in water for about 20 minutes. Heat a pressure cooker with ghee on medium flame, to this add the whole spices - bay leaf, cumin seeds, star anise, cardamoms, cloves and cinnamon stick. Once these spices begin to sizzle, add the sliced onions, and cook them only until they begin to sweat. This will take about a minute. To this add the salt, green peas and drained rice. Top the matar pulao with about 2-1/2 of water, depending on the age and quality of your rice and close the pressure cooker. Pressure cook for about 3 whistles and turn off the flame, allow the pressure to release naturally. Once done, open the pressure cooker give the Matar pulao a stir and fluff up the rice.Transfer the Matar Pulao to a serving bowl and serve hot.Serve Peas Pulao Recipe along with Smoked Dhaba Dal Recipe, Masala Lachha Paratha Recipe, Achari Paneer Masala Recipe or Easy Creamy Chicken Curry Recipe, Pickled Onions and finish the meal with a dessert of Rose Gulkand Phirni Recipe."
Spicy Rice Stuffed Paratha Recipe,Indian,Lunch,Vegetarian,"whole wheat flour, cooked rice, onion, coriander (dhania) leaves, green chillies, cumin powder (jeera), red chilli powder, chaat masala powder, lemon juice, salt, oil, water","1 cup Whole Wheat Flour  1/2 cup Cooked rice , (leftover)  1 Onion , finely chopped Coriander (Dhania) Leaves , small bunch, finely chopped  2 Green Chillies  1/2 teaspoon Cumin powder (Jeera)  1 teaspoon Red Chilli powder  1 teaspoon Chaat Masala Powder  2 teaspoons Lemon juice Salt , to taste Oil , or ghee for cooking paratha Water , as required",20,25,"To begin making the Spicy Rice Stuffed Paratha, we will first make the dough. Add in the flour and a pinch of salt into a large bowl. Add a little water at a time and knead to make a firm yet smooth dough.Knead well for about 3 to 4 minutes, this will make the parathas soft.Drizzle a teaspoon of oil over the dough and knead for another couple of minutes. Cover and keep aside till we make the rice filling for the paratha.Next, we will combine the leftover rice, chopped onions, green chillies, coriander leaves, red chilli powder, chaat masala, cumin powder, lemon juice and salt. Stir to combine the ingredients well.Now to begin making the Spicy Rice Stuffed paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle. Place the rice filling on half side of the circle and close the paratha by folding it with the other half. Yes its as simple as that. We will have a semi circle oval shape.Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Spicy Rice Stuffed Paratha, first preheat the skillet on medium heat. Place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and it is ready to be served. Serve Spicy Rice Stuffed Paratha with Dhaniya Pudina Chutney and Burani Raita for a healthy breakfast."
Tulsi Kashayam Recipe (Kaada) - Herbal Drink From Tulsi,Indian,Side Dish,Vegetarian,"water, tulsi (holy basil), black pepper powder, dry ginger powder, palm sugar","2 cups Water  1 Tulsi (holy basil)  1/2 teaspoon Black pepper powder  1/2 teaspoon Dry ginger powder  1 teaspoon Palm sugar , (Panakalkandu)",5,5,"To begin making the Kashayam Recipe, prep all the ingredients and keep them handy.Add water into a sauce pan, tear the tulsi leaves and give it a brisk boil.Once the color of the water changes, add the black pepper powder, ginger powder, palm sugar (Panakalkandu), boil for a few more minutes and turn off the heat.Serve the Tulsi Kashayam hot and have it 2 to 3 times a day to get maximum relief from cough and cold."
Lebu Lonka Murgi Recipe - Chicken With Gondhoraj Lebu & Green Chillies,Indian,Dinner,Non Vegeterian,"chicken, curd (dahi / yogurt), kaffir lime leaves, gondhoraj lebu lemon, gondhoraj lebu juice, onion, ginger, green chilli, ginger, garlic, green chilli, whole black peppercorns, black pepper powder, mustard oil, honey, salt","500 grams Chicken  2/3 cup Curd (Dahi / Yogurt)  10 Kaffir lime leaves  2 Gondhoraj lebu lemon , sliced  1 tablespoon Gondhoraj lebu juice  6 tablespoons Onion , puree  1/2 tablespoon Ginger , juice  2 teaspoon Green Chilli , paste  2 tablespoon Ginger , cut into fine juliennes  1 teaspoon Garlic , finely chopped  4 Green Chilli , slit  10 Whole Black Peppercorns  1/2 tablespoon Black pepper powder  3 tablespoons Mustard oil  1 teaspoon Honey , optional Salt , to taste",5,30,"To begin making the Lebu Lonka Murgi recipe, marinate the chicken pieces with a little salt, gondhoraj lebu lemon juice, onion juice, ginger juice, green chili paste and half of the yoghurt. Refrigerate for 1-2 odd hours.Heat oil in a heavy bottomed pan, once it is smoking hot, add in the black peppercorns and garlic. Saute till light brown.Add the marinated chicken and set the marinade aside.Stir the garlic over high heat till light brown.Add the ginger juliennes, black pepper powder, green chillies, remaining yogurt and the marinade, cook for 4-5 minutes. You could add a a touch of honey if needed to balance out the flavours. Add 1/2 a cup of warm water and the lime leaves, continue to cook till the chicken is tender.Adjust seasonings to suit your taste. Switch off the flame, add in the lemon slices, cover and allow to stand for 10 odd minutes. Serve hot.Serve Lebu Lonka Murgi with Steamed Rice or Whole Wheat Laccha Paratha for a weekend meal."
Beet and Avocado Chapati Recipe,Indian,Indian Breakfast,Vegetarian,"beetroot, avocado, coriander (dhania) leaves, mint leaves (pudina), whole wheat flour, sesame seeds (til seeds), cumin powder (jeera), green chilli, ginger, salt, extra virgin olive oil","1/2 cup Beetroot , grated  1/2 Avocado , mashed  1/4 cup Coriander (Dhania) Leaves , chopped  1/4 cup Mint Leaves (Pudina) , finely chopped  2 cups Whole Wheat Flour , more for dusting  2 tablespoons Sesame seeds (Til seeds)  1 teaspoon Cumin powder (Jeera)  3 Green Chilli , ground to paste  2 teaspoons Ginger , ground to paste Salt , to taste  2 tablespoon Extra Virgin Olive Oil , more for cooking",30,30,"To begin making Beet and Avocado Chapati Recipe, into a mixing bowl, add Atta, cumin powder, sesame seeds, chili paste and ginger paste, coriander, mint, olive oil and salt, grated beetroot and mashed avocado. Mix well to combine. Bring it all together using your fingers or you can even use a dough hook on your stand mixer on a slow speed.Add some water if necessary and knead to a soft dough. Rest the dough for 30 minutes.Knead the dough briefly and divide the dough into equal portions, you should be able to get around 14-16 medium sized chapati.Roll the portions into balls; flatten them with the palm of your hand.Dust the beetroot and avocado dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.Continue the same process of rolling the dough out with the remaining balls."
Whole Wheat Masala Papdi Recipe / Kadak Puri Recipe,Indian,Snack,Vegetarian,"whole wheat flour, ghee, ajwain (carom seeds), whole black pepper corns, salt","1 cup Whole Wheat Flour  1/4 cup Ghee  1 teaspoon Ajwain (Carom seeds)  1 teaspoon Whole Black Pepper Corns , coarsely pounded Salt , to taste",10,40,"To begin making the homemade Papdi, we will first have to make the dough.Mix all the flour, ajwain, pepper, oil and salt together. Add water a little at a time and knead the papdi dough until it becomes firm and smooth and firm. It should not be soft.You can make 30 small balls and roll them out thin about 1-1/2 inches in diameter and 1/8 th thickness.Or you can divide the dough into two portions and roll out into a big large circle and cut small rounds using a cookie cutter.Make sure the papdi you roll out are thin.After rolling prick the papdi / kadak puri with a fork all round to prevent it from puffing when bakedPlace the oil for deep frying over medium heat. To check the right temperature, put a small tiny ball of dough into the oil and if it comes sizzling up, then you know the oil is heated to the right temperature.Slide the papdi into the oil in small batches and deep fry until golden brown.Drain the excess oil by placing in a kitchen paper. You can optionally at this stage sprinkle chaat masala on the top to make it chatpata. Allow it to cool and store the Papdi / kadak puri in an airtight container. Use the Papdi to make chaats like Mumbai Style Bhelpuri, Sev Papdi Chaat, and many more. You sure can innovate your topping, may be like a chilli-cheese, or chilli corn and cheese, etc."
Rava Laddu Recipe | Sooji Laddu Recipe,Indian,Dessert,Vegetarian,"ghee, sultana raisins, cashew nuts, ghee, sooji (semolina/ rava), ghee, dessicated coconut, sugar, cardamom powder (elaichi)","1 tablespoon Ghee  1/4 cup Sultana Raisins  1/4 cup Cashew nuts , roughly halved For Roasting Sooji/ Rava 1 tablespoon Ghee  2 cups Sooji (Semolina/ Rava) , semolina, roasted & lightly pulsed to make a coarse powder in the blender For Rava ladoo 1/2 cup Ghee , plus more if required  1/4 cup Dessicated Coconut , (dry fine variery)  3/4 cup Sugar , finely powdered  2 teaspoons Cardamom Powder (Elaichi)",10,40,"To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma. Ensure it does not brown and burn. Once the sooji is roasted, turn off the heat and keep aside.Into a mixer grinder, add the sugar and blend to make a fine powder.Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture.Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo. Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins. Give the mixture a stir.Add the melted ghee and combine it well together. Shape the rava ladoo mixture into 20 equal size balls. The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball. If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together.  As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball. Once you have shaped all the Rava Ladoos, they are ready to be served. Store them in an airtight container for about 2 weeks.Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family."
Nankhatai Recipe - A Spiced Eggless Indian Cookie,Indian,Snack,Vegetarian,"all purpose flour (maida), sooji (semolina/ rava), gram flour (besan), baking powder, salt, caster sugar, ghee, cardamom powder (elaichi), curd (dahi / yogurt), ghee","Dry Ingredients 1 cup All Purpose Flour (Maida)  2 tablespoons Sooji (Semolina/ Rava)  4 tablespoons Gram flour (besan)  1/2 teaspoon Baking powder  1/4 teaspoon Salt  3/4 cup Caster Sugar  1/2 cup Ghee  1 teaspoon Cardamom Powder (Elaichi)  3 tablespoons Curd (Dahi / Yogurt) , or more if required  1 cup Ghee",20,30,"To begin making the Nankhatai Recipe, preheat the oven to 180 C. And prepare a baking sheet greased with butter or ghee.In a stand mixer or a large bowl, combine all the dry ingredients together. Add in the wet ingredients and beat until all the ingredients come together in the form of a dough. Place the dough in a cling wrap and refrigerate for about 3 hours until chill. This process is optional, but I like to do this as it makes the cookies more crunchy.Divide and shape the dough into lemon size balls, you can get about 25 to 30 balls of cookies. Give a slight thumb impression in the center.  Dip the balls in the crushed nuts.Arrange the Nankhatai in a baking sheet and place them in a preheated oven and bake until lightly golden brown for about 15 to 20 minutes.Serve the delicious spiced Nankhatai along with a hot cup of chai or pack it as a snack for the kids lunch box. Store them in an airtight container.Serve Nankhatai along with hot Masala Chai for your tea time break."
Lemon Oats Recipe,Indian,Indian Breakfast,Vegetarian,"instant oats (oatmeal), water, onion, curry leaves, green chillies, ginger, lemon juice, oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), white urad dal (split), chana dal (bengal gram dal), asafoetida (hing), turmeric powder (haldi), salt, coriander (dhania) leaves, roasted peanuts (moongphali)","1 cup Instant Oats (Oatmeal)  3/4 cup Water  1 Onion  1 sprig Curry leaves  3 Green Chillies  1 teaspoon Ginger , grated  2 tablespoon Lemon juice  1 tablespoon Oil  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Cumin seeds (Jeera)  1-1/2 teaspoon White Urad Dal (Split)  1 tablespoon Chana dal (Bengal Gram Dal)  1/4 teaspoon Asafoetida (hing)  3/4 teaspoon Turmeric powder (Haldi) Salt , to taste Coriander (Dhania) Leaves , for garnish Roasted Peanuts (Moongphali) , for garnish",10,20,"To begin making the Lemon Oats, wash chana dal well and soak in enough water for about 10 minutes.Dry roast oats on low flame until nice fragrant smell from the oats is released.Heat oil in a wide pan. Add mustard seeds and wait until it crackles. Next, add urad dal and soaked channa dal and fry till golden in colour.Add finely chopped onions, green chilies, curry leaves, grated ginger and saute until onions turn translucent.Add turmeric powder, salt and mix everything well. Add water and bring to boil.Simmer the flame and add roasted oats. Mix well making sure no lumps is formed. Cover and cook for about 3 to 4 minutes.Now add lemon juice and mix well. Cook for another 3 minutes without covering.Garnish it with finely chopped coriander leaves, roasted peanuts and also some grated coconut.Serve Lemon Oats along with Masala Chai and a bowl of fruits for a healthy breakfast."
Restaurant Style Chicken 555 Recipe,Indian,Appetizer,High Protein Non Vegetarian,"chicken, red chilli powder, turmeric powder (haldi), garam masala powder, salt, rice flour, sooji (semolina/ rava), oil, curry leaves","250 grams Chicken , chopped  1 tablespoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder Salt , to taste  1 teaspoon Rice flour  1 tablespoon Sooji (Semolina/ Rava)  2 tablespoons Oil , to cook Curry leaves , a few",10,10,"To begin making Restaurant Style Chicken 555 Recipe, wash the chicken pieces in thoroughly under running water.In a mixing bowl, marinate the chicken with all the spices mentioned- red chilli powder, haldi, garam masala, rice flour, semolina and salt. Mix well to coat the chicken properly and allow it to rest for about 30 minutes under refrigeration.Once the marination is done, heat oil in a shallow frying pan.Once the oil is hot on medium heat, place the marinated chicken in the pan. Place only number of pieces which can fit into the pan in one layer with a little space between them. Do not overcrowd. Also pour the marinated mix in the pan. I made it in two batches and hence had to reserve half of the marinated mix for the next batch. You can fry according to the quantity.Once the chicken are crisp and done, add a few curry leaves and sauté till leaves become crisp.Serve Restaurant Style Chicken 555 Recipe topped with the leftover masala in pan along with curry leaves over the pieces.Serve Restaurant Style Chicken 555 Recipe along with a meal Mughlai Style Chicken Changezi Recipe and Whole Wheat Onion Stuffed Kulcha Recipe for a complete meal."
Carrot And Coriander Soup Recipe,Indian,Dinner,Vegetarian,"carrot (gajjar), onion, coriander (dhania) leaves, green chilli, garlic, cloves (laung), lemon, salt, black pepper powder, coriander (dhania) leaves, ghee","1 Carrot (Gajjar)  1/2 Onion , cubed  2 tablespoons Coriander (Dhania) Leaves , chopped (with stalks)  1 Green Chilli , slit in the middle  2 cloves Garlic , chopped  2 Cloves (Laung)  1/2 Lemon Salt , to taste Black pepper powder , to taste Coriander (Dhania) Leaves , for garnishing (as required)  2 tablespoons Ghee , or butter",10,15,"To begin making the Carrot And Coriander Soup recipe, Iin a large pressure pan or cooker, heat ghee or butter and add chopped onions and garlic along with slit green chillies. Fry until the onions are translucent; about 1 minute.Stir in chopped carrots, coriander and cloves and sauté again for another minute on high. Add water to immerse the vegetables and pressure cook for one whistle.If you do not have a pressure cooker, cook in a deep saucepan until the carrots are cooked and turn soft. Once the pressure in the cooker goes down, drain the vegetables and pour the stock into an another saucepan.Remove green chilli and cloves from the drained vegetables and blend the rest to a fine puree.Pour the puree into the stock and mix well. Add salt and pepper to taste and bring to a boil.Once it comes to a boil, lower the heat and simmer for about 5 minutes. Garnish with finely chopped coriander leaves and serve hot with a squeeze of lemon or lime.Serve Carrot And Coriander Soup with Garlic Bread and Moong Sprouts Salad With Grated Carrots and Coriander for a healthy and light dinner."
Pumpkin Kofta Curry Recipe,Indian,Lunch,Diabetic Friendly,"kaddu (parangikai/ pumpkin), potato (aloo), red chilli powder, fennel seeds (saunf), coriander powder (dhania), corn flour, gram flour (besan), coriander (dhania) leaves, onions, tomato, ginger, garlic, green chilli, turmeric powder (haldi), garam masala powder, amchur (dry mango powder), cardamom (elaichi) pods/seeds, cloves (laung), curd (dahi / yogurt)","For the koftas 150 grams Kaddu (Parangikai/ Pumpkin) , chopped small  2 Potato (Aloo) , skin peeled and boiled  1 tablespoon Red Chilli powder  1 teaspoon Fennel seeds (Saunf) , crushed  1 teaspoon Coriander Powder (Dhania)  1/4 cup Corn flour  2 tablespoon Gram flour (besan)  2 sprig Coriander (Dhania) Leaves For the Gravy 2 Onions , sliced  1 Tomato , chopped  1 inch Ginger , chopped  2 cloves Garlic , chopped  1 Green Chilli  1 teaspoon Turmeric powder (Haldi)  1 tablespoon Garam masala powder  1 teaspoon Amchur (Dry Mango Powder)  1 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1/2 cup Curd (Dahi / Yogurt)",10,35,"To begin making the Pumpkin Kofta Curry Recipe, we will first pressure cook the pumpkin and potatoes with water and salt for about 4 whistles.Allow the pressure to release naturally and drain all the water out. Mash the pumpkin and potatoes well.Heat a sauce pan add the mashed pumpkin along with all the spice powders and keep sautéing until all the water has evaporated from it.Make sure the mixture dries up. Add corn flour besan, Salt and coriander leaves to the mixture and bring all of it together. You will get a sticky dough. Switch off the heat, allow it to cool down for some time.Meanwhile go ahead to make the curry, for that heat a sauce pan with oil, add onions, garlic and ginger and saute until it softens.Add tomatoes and sprinkle little salt so that it will help to become mushy easily. After 5 minutes of sautéing add green chili along with all the spice powders except whole spice.Saute until all the spice powders have mixed well. Switch it off and cool it down and blitz it in the mixer along with curd to a smooth paste. Keep it aside.Shape the kofta dough into bite-size lemon balls and keep them aside. (About 8 to 10). If you plan to use the Kuzhipaniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.Heat a tablespoon of oil in a heavy bottomed pan, add cardamom pods and cloves. Pour in the curry paste and add about 1/4 cup of water and bring it to a boil. Check for salt.Once the Pumpkin Kofta curry has thickened, add in the pan fried Pumpkin Kofta Balls and simmer for another couple of minutes.Transfer the Pumpkin Kofta Curry into a serving bowl, garnish by drizzling with fresh cream or just coriander leaves.Serve the Pumpkin Kofta Curry along with phulka, naan or Tawa paratha along with a subzi by the side."
Fenugreek and Raw Banana Sabzi Recipe- Fenugreek Greens and Raw Banana Stir Fry,Indian,Side Dish,Vegetarian,"raw banana, methi leaves (fenugreek leaves), onion, tomato, ginger garlic paste, green chilli, cumin seeds (jeera), red chilli powder, turmeric powder (haldi), coriander powder (dhania), oil, salt","3 Raw Banana , cut into cubes  1 cup Methi Leaves (Fenugreek Leaves) , roughly chopped  1 Onion , finely chopped  1 Tomato , finely chopped  1 tablespoon Ginger Garlic Paste  1 Green Chilli , finely chopped  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  2 teaspoons Coriander Powder (Dhania)  2 teaspoons Oil Salt , to taste",10,15,"To begin making Methi Kache Kele Ki Sabzi Recipe, peel the skin of the plantains, chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish.Heat oil in a kadai, add the cumin seeds and let them splutter.Once they splutter, add the onions and saute till the onions turn translucent.Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes.Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well.Let the fenugreek leaves wilt a bit; once they do, drain all the water from the raw bananas and add them to the kadai/pan. You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.Season with salt and mix everything well. Cover and cook the Methi Kache Kele Ki Sabzi . This will take around 10 minutes on medium heat.Once the plantains are cooked, saute Methi Kache Kele Ki Sabzi till the water dry out. Switch off the heat.Serve Methi Aur Kache Kele Ki Sabzi Recipe (Fenugreek Greens & Raw Banana Stir Fry) along with Lobia Masala, Tawa Paratha and Carrot Cucumber Tomato Salad."
Radish Soup Recipe,Indian,Side Dish,Vegetarian,"mooli/ mullangi (radish), water, garam masala powder, salt, black pepper powder, mooli/ mullangi (radish), coriander (dhania) leaves","8 Mooli/ Mullangi (Radish) , purple one  2 cups Water  1/4 teaspoon Garam masala powder  1/2 teaspoon Salt  1/2 teaspoon Black pepper powder Mooli/ Mullangi (Radish) , slices, as required for garnish Coriander (Dhania) Leaves , as required for garnish (chopped)",10,30,"To begin making the Radish Soup recipe, wash, peel and slice the radish.In a saucepan, add radish slices, garam masala powder, and water.Cook the radish until tender. Remove from the stove and allow it to cool.Once cooled down, blend and pass it through the strainer.Mix the strained liquid with the required amount of water and pepper.Boil the soup for few minutes, about 5 minutes.Serve the soup hot, garnished with radish slices and coriander leaves.Prepare Radish soup effortlessly and enjoy as a mid snack or just sip it before your lunch or dinner during winters."
Soya Chunks And Beetroot Biryani Recipe,Indian,Dinner,Vegetarian,"basmati rice, beetroot, soy chunks (nuggets), onion, tomato, green chilli, ginger garlic paste, mint leaves (pudina), coriander (dhania) leaves, turmeric powder (haldi), red chilli powder, coriander powder (dhania), salt, lemon juice, coconut milk, oil, cloves (laung), cinnamon stick (dalchini), bay leaf (tej patta), ajwain (carom seeds)","1-1/2 cups Basmati rice , soaked in enough water for 20 minutes  1 Beetroot , finely chopped  15-20 Soy Chunks (Nuggets) , soaked in warm water for 20 minutes  1 Onion , finely chopped  1 Tomato , finely chopped  1 Green Chilli , chopped  1/2 tablespoon Ginger Garlic Paste  1 cup Mint Leaves (Pudina)  1 cup Coriander (Dhania) Leaves , finely chopped  1 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  2 teaspoon Coriander Powder (Dhania) Salt , to taste  1 teaspoon Lemon juice  2 cup Coconut milk  2 tablespoon Oil  4 cloves Cloves (Laung)  1/4 Cinnamon Stick (Dalchini)  1 Bay leaf (tej patta)  1 teaspoon Ajwain (Carom seeds)",20,50,"To begin making Soya Chunks And Beetroot Biryani Recipe, soak the soya chunks in warm water for 20 minutes. Squeeze water from the soya chunks and chop them.Next, blend mint and coriander leaves in a mixer grinder to a smooth paste by adding 2 tablespoon water. Keep it aside.Heat 2 tablespoon groundnut oil in a heavy bottom pan. Add cloves, cinnamon, bay leaf and shahi jeera and sauté them for about 30 seconds till the aromas from the whole spices comes through.Once done add chopped onions and green chilies. Saute till onions turns golden brown in colour.After the onions have caramelized add tomatoes and saute till soft and mushy.Once done add chopped beetroot and soya chunks. Stir well.Add ground mint-coriander paste, turmeric powder, red chilli powder, coriander powder and salt to taste. Stir well till combined. Add 1 cup water, cover it with a lid and cook it for 10 minutes.Add coconut milk and 1/2 cup water. Once it starts boiling, add rice, lemon juice and salt to taste. Mix well and cook Soya Chunks And Beetroot Biryani covered on low-medium heat till the rice is cooked. Once done fluff the biryani and transfer the Soya Chunks And Beetroot Biryani into a serving bowl or plate and serve.Serve Soya Chunks And Beetroot Biryani with Burani Raita, Lauki raita or any other raita of your choice."
Besan Cheela Recipe Stuffed With Chatapa Paneer,Indian,North Indian Breakfast,High Protein Vegetarian,"gram flour (besan), onions, green chillies, coriander (dhania) leaves, salt, cumin powder (jeera), oil, paneer (homemade cottage cheese), green chillies, chaat masala powder, coriander (dhania) leaves, salt","2 cups Gram flour (besan)  2 Onions , finely chopped  2 Green Chillies , finely chopped  6 sprig Coriander (Dhania) Leaves , few, finely chopped Salt , to taste  1 teaspoon Cumin powder (Jeera) Oil , for cooking For stuffing 1 cup Paneer (Homemade Cottage Cheese) , crumbled  2 Green Chillies , finely chopped  1/2 teaspoon Chaat Masala Powder  6 sprig Coriander (Dhania) Leaves , finely chopped Salt , to taste",10,15,"To begin making the Besan Cheela Recipe, combine all the ingredients for the Besan Cheela in a large bowl.Gradually add water to make a smooth batter, add water in such a way that the cheena batter is not too watery or too thick. It should have a light spreading consistency.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter, but just a little lighter. The batter should be able thinly coat the back of the spoon.The next step is to make the paneer stuffing. In a large mixing bowl - combine all the ingredients and keep them aside. Check the salt and adjust according to taste.The next step is to cook the Besan Cheela in a pan.Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds.Once done, spoon the paneer filling to the center and then fold the Besan cheela.Transfer the Besan Cheela to a plate and serve hot.Serve the Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner."
Sweet Potato Sabzi Recipe,Indian,Dinner,Vegetarian,"sweet potatoes, oil, dry red chilli, mustard seeds (rai/ kadugu), cumin seeds (jeera), green chilli, asafoetida (hing), salt, turmeric powder (haldi), coriander powder (dhania), cumin powder (jeera) , coriander (dhania) leaves","3 Sweet Potatoes , washed, peeled and cut into 1/4 inch round slices  3 tablespoon Oil  1 Dry Red Chilli , cut into 2 pieces  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 Green Chilli , finely chopped  1/4 teaspoon Asafoetida (hing) Salt , to taste  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera)  4 sprig Coriander (Dhania) Leaves , chopped",15,25,"To begin the preparation of Sweet Potato Sabzi, heat Oil in a broad non stick pan. Add dry red chilli and mustard seeds. Once mustard seed crackles, then add jeera, green chilli and hing.Add sweet potato slices and mix well. Let it saute for 5 minutes. Then add salt and turmeric powder in it. Let it saute for 10-15 minutes or until it gets cooked.Add dhaniya powder and jeera powder and mix well. Remove from flame.In the end, sprinkle coriander leaves on it.Serve the Sweet Potato Sabzi with phulka and buttermilk for a light afternoon lunch."
Egg Butter Masala Recipe,Indian,Lunch,Eggetarian,"whole eggs, tomatoes, onions, garlic, ginger, butter (salted), bay leaf (tej patta), red chilli powder, garam masala powder, kasuri methi (dried fenugreek leaves), cashew nuts, ginger garlic paste, salt","4 Whole Eggs  3 Tomatoes , finely chopped  2 Onions , finely chopped  6 cloves Garlic  1/4 inch Ginger  6 tablespoon Butter (Salted)  1 Bay leaf (tej patta)  1 teaspoon Red Chilli powder  1 tablespoon Garam masala powder  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  20 Cashew nuts  1 tablespoon Ginger Garlic Paste Salt , to taste",15,45,"To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashew nuts.Boil the eggs and after cooling, crack and discard the shell. Keep them aside.In a kadhai, add 2 tablespoon butter. After the butter melts, add onion and fry till onion turns pinkish. Add tomato and saute till tomato turns mushy.Add garlic, ginger and saute till raw smell of garlic goes away. Add the boiled cashew nuts and mix.Switch off the gas. After cooling, grind the sauteed onion tomato mixture by adding 1 cup water.Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer. Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.Heat the kadai again, add 1 tablespoon butter. Add bayleaf and ginger garlic paste and fry for 1 minute.Add the gravy and mix everything well. Add 2 tablespoons butter and simmer the gravy for 10 minutes.Add chili powder, garam masala, kasuri methi and mix well. Finally, add the boiled eggs and simmer for 5 minutes. Add salt to taste.Garnish with chopped coriander leaves or fresh cream if you wish.Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice."
Raw Jackfruit Kofta Curry Recipe - Kathal Kofta Curry Recipe,Indian,Lunch,Vegetarian,"jackfruit raw (kathal), all purpose flour (maida), fresh coconut, cardamom powder (elaichi), sultana raisins, green chilli, cumin powder (jeera), water, cinnamon stick (dalchini), salt, oil, tomato, onions, water, ginger, turmeric powder (haldi), asafoetida (hing), cumin seeds (jeera), red chilli powder, garam masala powder, oil, fresh cream, coriander (dhania) leaves","500 grams Jackfruit Raw (Kathal) , cut into pieces  2 tablespoons All Purpose Flour (Maida)  2 tablespoons Fresh coconut , grated  1 Cardamom Powder (Elaichi)  2 teaspoon Sultana Raisins , chopped  1 Green Chilli  1 teaspoon Cumin powder (Jeera)  1 cup Water  1 Cinnamon Stick (Dalchini) Salt , to taste  3 teaspoon Oil , as required, or ghee  5 Tomato , chopped  2 Onions , optional, chopped  1 cup Water  1 teaspoon Ginger , paste  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Asafoetida (hing)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  4 teaspoon Oil , as required or ghee  2 teaspoon Fresh cream , as required, for garnish  2 teaspoons Coriander (Dhania) Leaves , chopped",20,40,"To begin making the Raw Jackfruit Kofta Curry Recipe, first clean the jackfruit pieces and then cook for up to 1-2 whistle in a cup of salted water and a cinnamon in a pressure cooker.Switch off the stove and let the pressure release naturally.Once fully cooked strain the water and keep the jackfruit aside to dry.Take a blender, add boiled jackfruit with coconut and green chilli without adding water. Blend it into a paste.Once it is done, add the all purpose flour, salt, cardamom and cumin powder. and mix everything well.Mix everything well and keep it aside to cool down the jackfruit kofta mixture.Now make small flat oval shaped balls with the mixture. Heat a paniyaram pan with oil in each cavity and fry the kathal koftas from both the sides till they turn golden brown.The next step is to make the kofta gravy. Heat oil in a heavy bottomed pan. Add cumin seeds and asafoetida and saute for about 10 seconds.After 10 seconds, add onions, salt and cook till they become soft and translucent.Next add tomatoes, ginger paste cook for about 6 to 8 minutes until the tomatoes are soft. Switch off the heat.Once the tomato mixture is cooled down, blend this mixture with a hand blender to smooth gravy adding a cup of water.Add this kofta gravy back in the wok and switch on the heat. Add turmeric powder, red chilli powder, cook on medium to low till thick gravy is forming with bubbles on top.Add garam masala powder, salt to taste and coriander leaves. Let this kofta gravy cook for about 6 to 8 minutes. Drop the jackfruit koftas in the gravy, let it soak for few minutes before serving. Finally garnish the Raw Jackfruit Kofta Curry with fresh cream and chopped coriander leaves.Serve Raw Jackfruit Kofta Curry Recipe along with Palak Raita, Phulka and Satvik Carrot Sprout Salad for your weekday Indian Vegetarian meal."
Onion Ladyfinger Recipe | Bhindi Do Pyaza - Okra Onion Stir Fry,Indian,Lunch,Vegetarian,"bhindi (lady finger/okra), mustard oil, ajwain (carom seeds), cinnamon stick (dalchini), bay leaf (tej patta), onions, turmeric powder (haldi), red chilli powder, coriander (dhania) powder, amchur (dry mango powder), salt","500 grams Bhindi (Lady Finger/Okra)  2 tablespoon Mustard oil , or Sunflower oil  1 teaspoon Ajwain (Carom seeds)  2 inch Cinnamon Stick (Dalchini) , broken  1 Bay leaf (tej patta)  3 Onions , thinly sliced  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder , (or more to taste)  2 teaspoons Coriander (Dhania) Powder  2 teaspoons Amchur (Dry Mango Powder) Salt , to taste",10,30,"To begin making Pyaz Wali Bhindi Recipe Bhindi Do Pyaza, first wash bhindi in water. Pat dry with the kitchen towel. To cut okra first remove the stem of the bhindi and then cut into thin strips of 4 pieces. Keep aside until ready to use. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the ajwain seeds and allow it to crackle. Add the cinnamon stick, bay leaf and saute for a few seconds. Add the thinly sliced onions, turn the heat to low and saute the onions until they soften.At this stage add in the chopped lady's finger, sprinkle salt, turmeric powder, red chilli powder, coriander powder and amchur powder.Stir until all the ingredients get well combined. Cover the pan with the lid slightly ajar. Keep the heat on low and let bhindi do pyaza cook until it turns soft and tender. This process will take about 15 minutes on medium heat.Ensure to keep stirring the bhindi do pyaza a few times in between so it gets cooked evenly and towards the end you will notice the onions have slightly caramelised as well.Once done, turn off the heat and check the salt and spices and adjust to taste accordingly.Transfer the Pyaz Wali Bhindi/ Bhindi Do Pyaza to a serving bowl and serve hot.Serve the Pyaz Wali Bhindi/ Bhindi Do Pyaza Recipe along with Parathas and Kadhi Pakora for a delicious lunch or dinner."
Ragi Rava Dosa Recipe With Oats - Finger Millet & Oats Dosa Recipe,Indian,South Indian Breakfast,Diabetic Friendly,"ragi flour (finger millet/ nagli), instant oats (oatmeal), rice flour, sooji (semolina/ rava), water, green chillies, ginger, whole black peppercorns, cumin powder (jeera), coriander (dhania) leaves, salt, ghee","1/2 cup Ragi Flour (Finger Millet/ Nagli)  1/4 cup Instant Oats (Oatmeal)  1/4 cup Rice flour  1/4 cup Sooji (Semolina/ Rava)  3-1/2 cups Water  2 Green Chillies , finely chopped  1 inch Ginger , grated  1/2 teaspoon Whole Black Peppercorns , crushed  1 teaspoon Cumin powder (Jeera)  2 sprig Coriander (Dhania) Leaves , chopped Salt , to taste Ghee , for cooking the dosa",15,10,"To begin making the Ragi Rava Dosa Recipe, in a large bowl combine the Semolina, Ragi & Rice flours and salt. Stir 3 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.Stir in the remaining ingredients into the ragi rava dosa batter - green chillies, grated ginger, peppercorns, cumin seeds and finely chopped coriander leaves. Combine well.Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It will be thinner than the pancake/dosa batter.When the ragi rava dosa batter is thin, it spreads wild on a heated skillet, producing holes in the dosa and making it crispHeat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle when its hot. Pour a ladle of the ragi rava dosa batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Pour the batter from a height, Fill in the batter where there are gaps. Although allow the dosa to have a few holes.Turn the heat to medium, if you want a crisp ragi oats dosa. The slower it cooks, the crispier it gets.Drizzle about 1/2 teaspoon of ghee around the dosa and allow it to cook for 2-3 minutes on medium heat.Once golden and crisp on one side turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color.Remove the Ragi Rava Dosa With Oats off the skillet. Repeat to make the remaining dosas.Serve the Ragi Rava Dosa With Oats with just a cup of yogurt, or with Thakkali Vengaya Sambar and Tomato Chutney or even just along with jaggery and butter."
Mughlai Style Chicken Changezi Recipe,Indian,Dinner,High Protein Non Vegetarian,"curd (dahi / yogurt), ginger garlic paste, coriander powder (dhania), cumin powder (jeera), salt, turmeric powder (haldi), kasuri methi (dried fenugreek leaves), kashmiri red chilli powder, oil, chicken, oil, ginger, garlic, homemade tomato puree, onions, salt, red chilli powder, fresh cream","For chicken marination 2 tablespoon Curd (Dahi / Yogurt)  1 teaspoon Ginger Garlic Paste  1 tablespoon Coriander Powder (Dhania)  3/4 teaspoon Cumin powder (Jeera) Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  1-1/2 teaspoon Kashmiri Red Chilli Powder  2 tablespoons Oil  750 grams Chicken , cleaned For the Masala gravy 4 tablespoons Oil  1 tablespoon Ginger , finely chopped  1 tablespoon Garlic , finely chopped  1 cup Homemade tomato puree  2 Onions , chopped, roasted till soft and ground to paste Salt , to taste Red Chilli powder , Red chili powder to taste  2 tablespoon Fresh cream",30,30,"To begin making the Chicken Changezi recipe, pat dry the chicken well after cleaning and prick it with a fork. This helps in getting the marinade deep inside chicken.To marinate the chicken , in a mixing bowl, combine the chicken along with dahi, ginger garlic paste, coriander powder, cumin powder, salt, turmeric powder, kasturi methi, kashmiri red chili powder, and marinade for 3-4 hours.Now bake chicken at 180°C for 30-40 minutes according to the size of the chicken pieces. Burn a small piece of charcoal on the direct flame.Place your chicken in a dish, once it is cooked. In the middle place a katori. Put the blazing charcoal in that katori and pour ghee over it. Cover and let it rest till all the smoke is infused in the chicken. This will give you a smoky flavor to chicken. Now, for the gravy, heat oil in a heavy bottomed pan. Add the ginger garlic and cook for about 30 seconds or till the raw smell disappears.Add tomato puree and masala gravy of onions. Cook until all comes together (about 2-3 minutes). Add salt, red chilli powder and baked chicken.Now cook for 5-7 minutes so that gravy is well absorbed by chicken. In the end simply add the cream, mix and serve. Garnish with coriander leaves.Serve Chicken Changezi along with Garlic Naan or Jeera Rice and Pickled Onions  for a soulful meal followed by a dessert of Malpua With Rose And Saffron Syrup Recipe"
Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao,Indian,Lunch,Vegetarian,"green peas (matar), rice, methi leaves (fenugreek leaves), cumin seeds (jeera), ginger, green chillies, coconut milk, turmeric powder (haldi), cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), bay leaf (tej patta), ghee, salt","1 cup Green peas (Matar) , steamed  1 cup Rice  200 grams Methi Leaves (Fenugreek Leaves) , rinsed and chopped  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Ginger , grated  2 Green Chillies , slit  1 cup Coconut milk  1/2 teaspoon Turmeric powder (Haldi)  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 Bay leaf (tej patta) , torn  2 tablespoons Ghee , or Sesame oil Salt , to taste",20,45,"To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot. Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked.Begin by heating oil in a heavy bottomed pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds.Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened. Add in the whole spices, salt, green chilies and the rice,Add in 1 cup of coconut milk and 1 cup of water. Check the salt and adjust to suit your taste.Bring the methi rice to a quick boil. Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices and methi leaves until all the water is completely absorbed.Once you notice all the water is completely absorbed, turn off the heat and allow the Methi Matar Pulao to rest for about 5 minutes. After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee. Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm.The Methi Matar Pulao makes a great lunch box meal filled with nutrition of methi and rice, when served along with Tomato Onion Raita and a roasted Papad."
Homemade Paneer Recipe,Indian,Dinner,High Protein Vegetarian,"milk, lemon juice","3 liter Milk  4 tablespoons Lemon juice , or 4 lemons",10,60,"To begin making the Homemade Paneer, into a heavy bottomed pan, pour the 3 liters of milk. Turn the heat to high and wait for the milk to come to a boil.When the milk begins to boil add in the freshly squeezed lemon juice. You will notice that the milk begins to curdle separating the milk into cheese and whey. The cheese is also called the chenna. Turn off the heat and allow the cheese to rest in the whey for about 5 minutes.Now that that chenna is rested for about 5 minutes , we will separate the whey and the chenna using a thin sieve strainer and a muslin cloth. Press down the chenna using a flat spatula to drain the excess water and give the paneer a shape.Fold the muslin cloth, place it on a flat plate with a larger plate below it. Next place another heavy weighted object over this chenna in muslin cloth.Refrigerate this entire set up for about 2 hours to get a firm paneer. You will notice that the bottom plate has collected some whey and the paneer will be firm after two hours of weight pressed over it and also along with refrigerated. At this stage, you can remove the muslin cloth and cut the paneer into pieces and use it as desired. Here are 100 Paneer Recipes that are easy to cook and delicious too."
Quinoa Brown Rice and Vegetable Pulao Recipe,Indian,Lunch,Diabetic Friendly,"quinoa, brown rice, cauliflower (gobi), potato (aloo), carrot (gajjar), green beans (french beans), green peas (matar), garam masala powder, black pepper powder, turmeric powder (haldi), onion, fennel seeds (saunf), ginger, garlic, green chilli, lemon juice, extra virgin olive oil, salt, coconut milk, hot water, coriander (dhania) leaves","1 cup Quinoa  1 cup Brown Rice , soaked in water  1/2 cup Cauliflower (gobi) , florets  1 Potato (Aloo) , peeled and diced  1 Carrot (Gajjar) , diced  1/4 cup Green beans (French Beans) , finely chopped  1/4 cup Green peas (Matar)  1 teaspoon Garam masala powder  1 teaspoon Black pepper powder  1/2 teaspoon Turmeric powder (Haldi)  1 Onion , chopped  1 teaspoon Fennel seeds (Saunf)  1/2 inch Ginger , grated  3 cloves Garlic , grated  2 Green Chilli , finely chopped  1/4 cup Lemon juice  1 tablespoon Extra Virgin Olive Oil , or ghee Salt , to taste  1 cup Coconut milk  4 cups Hot water Coriander (Dhania) Leaves , few, freshly chopped",20,35,"To begin making the Quinoa Brown Rice Pilaf, place a heavy bottom pan on medium heat. Add a teaspoon of oil or ghee. Once it is medium hot, add onions, garlic, ginger, green chilies and fennel seeds. Saute them for a minute. Add the chopped vegetables - cauliflower, potato, carrot, green beans and green peas. Saute the vegetables on medium flame for about 5-7 minutes until they soften. Add garam masala powder, turmeric powder, black pepper powder and salt to taste. Grate ginger and garlic to it. After a minute add the chopped green chilli. Add 2 cups boiling water and coconut milk. Mix all the ingredients well and bring the mixture to a boil. Once the water comes to a boil, turn the heat to medium.At this stage, drain the soaked rice. Add quinoa and rice into the boiling mixture, turn the heat to low, cover the pan and cook on low heat until all the water is absorbed and  Quinoa Brown Rice Pilaf is cooked.At this stage, the quinoa and rice should be perfectly cooked. Once done, turn off the heat and allow it to remain covered for about 5 to 10 minutes before you can serve.Once ready, open and fluff it up with a fort and transfer the Quinoa Brown Rice Pilaf in a serving plate. Stir it with freshly chopped coriander and lemon juice and serve.Serve Quinoa Brown Rice Pilaf with Burani Raita Recipe (Garlic Based Yogurt) or Mint And Pomegranate Raita Recipe for a comforting weeknight dinner or lunch."
Beetroot Raita Recipe,Indian,Side Dish,Vegetarian,"oil, mustard seeds (rai/ kadugu), white urad dal (split), curry leaves, curd (dahi / yogurt), beetroot, green chillies, cumin powder (jeera), salt","1/2 teaspoon Oil  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon White Urad Dal (Split)  1 sprig Curry leaves  2 cups Curd (Dahi / Yogurt)  1 Beetroot , finely grated  2 Green Chillies , finely chopped  1 teaspoon Cumin powder (Jeera) Salt , to taste",20,30,"To begin making the Beetroot Raita Recipe, first get all the ingredients ready and finely grate the beetroot and keep aside.In a large mixing bowl, add the yogurt, salt, cumin powder, green chillies and grated beetroot. Whisk well to combine.  Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.The final step is the make the seasoning.Heat oil in a tadka pan; add the the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown and crisp. Finally stir in the curry leaves and turn off the heat. Pour the seasoning onto the Beetroot Raita and serve.Serve the Beetroot Raita along with Paneer Stuffed Ragi Paratha Recipe or as a side dish along with your main course meal."
Railway Mutton Curry Recipe ,Indian,Dinner,Non Vegeterian,"mutton, ginger garlic paste, mustard oil, curd (dahi / yogurt), kashmiri red chilli powder, turmeric powder (haldi), salt, fennel seeds (saunf), coriander (dhania) seeds, cumin seeds (jeera), whole black peppercorns, onion, potato (aloo), tomato, ginger garlic paste, turmeric powder (haldi), kashmiri red chilli powder, green chilli, black cardamom (badi elaichi), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), cloves (laung), bay leaf (tej patta), mace (javitri), nutmeg, lukewarm water, mustard oil, salt, garam masala powder, ghee","500 grams Mutton  1 teaspoon Ginger Garlic Paste  1 teaspoon Mustard oil  1 tablespoon Curd (Dahi / Yogurt) , or lemon juice  1/2 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste For grinding(dry) 1/2 teaspoon Fennel seeds (Saunf)  1/2 teaspoon Coriander (Dhania) Seeds  1/2 teaspoon Cumin seeds (Jeera)  5 Whole Black Peppercorns For gravy 1 Onion , thinly sliced  2 Potato (Aloo) , each halved  2 Tomato , pureed   1 teaspoon Ginger Garlic Paste  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Kashmiri Red Chilli Powder  2 Green Chilli , slit lengthwise  1 Black cardamom (Badi Elaichi)  2 Cardamom (Elaichi) Pods/Seeds  1/2 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung)  1 Bay leaf (tej patta)  1 Mace (Javitri)  1/4 Nutmeg Lukewarm Water  4 tablespoons Mustard oil Salt , to taste  1/4 teaspoon Garam masala powder  1 teaspoon Ghee",10,30,"To begin making the Railway Mutton Curry, firstly marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 3 hours or overnight in the refrigerator.Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder.Peel the potatoes and cut them into half. Fry the potatoes. Don’t make them brown and fry till the color becomes light golden brown. Remove and keep them aside.Heat oil in the Pressure cooker and once the oil is heated, put the whole Garam masala. Let them fry and sizzle for couple of minutes.Now add the ginger and garlic pastes and sauté till their raw smell is gone.Add the sliced onions along with a pinch of salt and sauté till they turn brown.Now add the tomato puree, green chilli, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and saute till oil leaves the sides.Add the mutton pieces. Increase the heat to a high and stir continuously to avoid sticking to the bottom. Now reduce the heat to a medium and continue cooking the meat without the lid. The meat will release juices and you can see a thin layer of oil on top of the pieces.Once it gets to this point, add the fried potatoes and water. Close the lid and pressure cook for 3 to 4 whistle on high heat and then reduce the heat and cook on a low flame for 5 minutes.Once done, switch off the heat and let it sit for sometime till the pressure dies down. After opening the lid add the coconut milk and give everything a good stir. Add a spoon of ghee and 1/2 teaspoon of powdered garam masala.Close the lid and let the flours seep into the meat properly for 10 to 12 minutes and serve hot.Serve Railway Mutton Curry along with Jeera Rice/Phulka and Burani Raita for a weekday lunch or dinner."
Mushroom Poha Cutlets Recipe,Indian,Appetizer,High Protein Vegetarian,"button mushrooms, poha (flattened rice), green beans (french beans), carrot (gajjar), ginger, green chilli, red chilli powder, garam masala powder, chaat masala powder, amchur (dry mango powder), coriander (dhania) leaves, whole wheat bread crumbs, salt, oil","2 cups Button mushrooms , finely sliced  1/2 cup Poha (Flattened rice) , soaked for 15 minutes  6 Green beans (French Beans)  1 Carrot (Gajjar) , grated  1 teaspoon Ginger , grated  1 Green Chilli , finely chopped  1/2 teaspoon Red Chilli powder  1/4 teaspoon Garam masala powder  1/2 teaspoon Chaat Masala Powder  1/4 teaspoon Amchur (Dry Mango Powder) Coriander (Dhania) Leaves , a handful, finely chopped Whole Wheat Bread crumbs , or Semolina, for coating   Salt , to taste Oil , for shallow frying",15,5,"To begin making the Mushroom Poha Cutlets Recipe, wash and soak poha in water for fifteen minutes. Drain excess water and keep aside.Heat a teaspoon of oil in a small pan. Once the oil is hot, on a medium low heat, add the onions and sauté them until they are translucent.Add green chillies, ginger, grated carrot and chopped beans to the pan. Saute for about 2-3 minutes or until the carrots and beans are softened. Switch off heat. Let this mixture cool before proceeding further.To this mixture when it is lukewarm, add chopped mushrooms, red chilli powder, garam masala, chat masala, amchoor , soaked and drained poha and salt. Mash slightly with a masher to make a thick mixture.Take a small portion and roll them between your palms to make a ball, then press with fingers to flatten and shape to cutlet. Make cutlets till all the mixture is used up.Heat a non stick shallow frying pan with a tablespoon of oil on medium heat.Also, spread a layer of semolina / bread crumbs on a plate for coating.Now take each cutlet, place it on the breadcrumbs / semolina and press slightly to coat all the sides.Shallow fry the cutlets and fry until it is golden brown on both sides. Each side takes about 3 minutes on low medium heat.Serve Mushroom Poha Cutlets Recipe along with Dhaniya Pudina Chutney Recipe or Date and Tamarind Chutney Recipe along with Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets) or Herbed Baby Potatoes Recipe for party appetizers."
Spicy Broken Wheat Khichdi With Vegetables Recipe,Indian,Lunch,Vegetarian,"broken wheat (dalia/ godumai rava), water, ginger, garlic, cloves (laung), bay leaf (tej patta), dry red chilli, ghee, mustard seeds (rai/ kadugu), cumin seeds (jeera), curry leaves, green chillies, onion, tomato, green peas (matar), carrot (gajjar), potato (aloo), red chilli powder, turmeric powder (haldi), salt, coriander (dhania) leaves","1-1/2 cup Broken Wheat (Dalia/ Godumai Rava) Water , as required  1/2 teaspoon Ginger , grated  1/2 teaspoon Garlic , minced  2 Cloves (Laung)  1 Bay leaf (tej patta)  2 Dry Red Chilli Ghee , as required  1 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  6 Curry leaves , roughly torn  2 Green Chillies , finely chopped  1 Onion , chopped  1 Tomato , chopped  1/2 cup Green peas (Matar)  1 Carrot (Gajjar) , finely chopped  1 Potato (Aloo) , cubed  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) Salt , as required Coriander (Dhania) Leaves , Few sprigs, finely chopped",15,35,"To begin making the Broken Wheat Khichdi With Vegetables recipe, firstly heat ghee in a heavy bottomed pan. Add mustard seeds, cumin seeds, bay leaf, curry leaves, dry red chillies and cloves.Once the mustard seeds splutter, add in the ginger garlic paste and green chillies. Saute it for a few seconds on low flame.Add in the onions and cook them till they turn translucent.Once it is done add in the peas, carrots and potatoes. Let it cook for about 5 to 8 minutes.After 5 to 8 minutes, add in the tomatoes and the broken wheat. Add in red chilli powder, turmeric powder and the required salt.Cook it for 2 minutes and then add the required water. Cover it with a lid and cook it till the broken wheat and vegetables are cooked properly.Once it is done, switch off the flame and garnish it with chopped coriander.Spicy Broken Wheat Khichdi With Vegetables can be served with Lauki Raita, Papad and Aam Ka Achaar for a quick weeknight dinner."
Bajra Matar Khichdi (Gluten Free Breakfast Recipe),Indian,Lunch,Gluten Free,"bajra flour ( pearl millet), yellow moong dal (split), oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), asafoetida (hing), onion, tomato, potato (aloo), carrot (gajjar), green peas (matar), red chilli powder, ginger garlic paste, coriander powder (dhania), garam masala powder, turmeric powder (haldi), salt, coriander (dhania) leaves, lemon","1 cup Bajra Flour ( Pearl Millet)  1/2 cup Yellow Moong Dal (Split)  1 tablespoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1 Onion , chopped finely  1 Tomato , chopped finely  1 Potato (Aloo) , cubed  1 Carrot (Gajjar) , cubed  1/4 cup Green peas (Matar)  1 teaspoon Red Chilli powder  1 teaspoon Ginger Garlic Paste  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder  1 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Salt  2 tablespoon Coriander (Dhania) Leaves , chopped finely  1/2 Lemon",260,30,"To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight. Soak moong dal in water for about an hour.In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder. Add 4 cups of water and cook over medium flame for 4 whistles. Ensure water is added more to get the creamy consistency. Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker. Set aside.Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi.In a Kadai, add oil and heat over medium flame.Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter. Cook until the cumin seeds become light brownish.Add onions and cook until they become translucent.Add tomatoes and cook until they become mushy.Now, stir in the chopped vegetables and combine them wellAdd red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.Combine the vegetable mixture with the gluten free bajra-dal mixture.Combine the until they are blended together and cook over low flame for about 3-4 minutesSwitch off the flame and garnish with coriander leaves.Add lime juice to the khichdi at the time of serving.Serve Khichdi warmly with pickle of your choice."
Pineapple Cucumber Salad Recipe With Lemon Dressing,Indian,Side Dish,Vegetarian,"pineapple, cucumbers, coriander (dhania) leaves, lemon zest, lemon, salt, black pepper powder","2 cups Pineapple , chopped  3 Cucumbers , chopped  2 tablespoon Coriander (Dhania) Leaves , chopped  1/4 teaspoon Lemon zest  1/2 Lemon , juiced Salt , to taste  1/4 teaspoon Black pepper powder , (adjust to taste)",15,10,"To begin making Pineapple Cucumber Salad Recipe With Lemon Dressing, prep with all ingredients required, chop the veggies, greens and fruit.In a large mixing bowl, mix all the chopped pineapple and cucumbers and add in the coriander leaves and lemon dressing with salt and pepper. Add lemon zest for a zing of taste and mix everything well. Serve immediately.Serve this tantalising simple Pineapple Cucumber Salad Recipe With Lemon Dressing with Mexican Vegetarian Bean & Cheese Enchiladas Recipe or Mexican Salsa Chicken With Italian Cream Cheese Recipe."
Fusion Style Paneer Malai Makhani Recipe,Indian,Side Dish,Vegetarian,"paneer (homemade cottage cheese), onion, tomatoes, ginger garlic paste, coconut milk, water, coriander powder (dhania), black pepper powder, red chilli powder, turmeric powder (haldi), kokum (malabar tamarind), coconut oil, cumin seeds (jeera), curry leaves, whole black peppercorns, methi seeds (fenugreek seeds), coriander (dhania) leaves","200 grams Paneer (Homemade Cottage Cheese) , cubed  1 Onion , finely sliced  2 Tomatoes , cut in wedges  1 teaspoon Ginger Garlic Paste  200 ml Coconut milk  1/4 cup Water  1 tablespoon Coriander Powder (Dhania)  1 teaspoon Black pepper powder  1 teaspoon Red Chilli powder , (dajust to taste)  1/3 teaspoon Turmeric powder (Haldi)  1 Kokum (Malabar Tamarind) , soaked in 2 tablespoon water  2 teaspoon Coconut Oil  1 teaspoon Cumin seeds (Jeera) Curry leaves , a few Whole Black Peppercorns , a few, crushed  1 teaspoon Methi Seeds (Fenugreek Seeds) Coriander (Dhania) Leaves , a few sprigs for garnishing",10,15,"To begin making Fusion Style Paneer Malai Makhani Recipe, prep all the ingredients needed for this recipe.In a kadai heat coconut oil, when it is hot enough, add in the cumin seeds, fenugreek seeds and peppercorns and let them sizzle. Wait for about 10 seconds or till sizzling, and add in the curry leaves. Wait till they splutter. (takes about a couple of seconds)Add the onion and sauté for about 3-5 minutes till the onion is tender.Now add in the ginger, garlic paste, some salt and turmeric powder. Sauté till the raw smell goes and appears even.Now add in the coriander powder, black pepper powder and red chilli powder, continue frying for another 2 minutes or till the spices are evenly mixed.Add the tomatoes and fry for another 2 minutes or so, till the tomatoes are softened. Cover the skillet and cook for 1-2 minutes till tomatoes are fully cooked. Add the paneer(cottage cheese) cubes and mix it well but careful not to break the cubes.Add the kokum or kokum extract, coconut milk and water. Adjust salt. Cover the pan and simmer for about 3-5 minutes on a low medium heat. Switch off heat and garnish Paneer Malai Makhani with fresh coriander. Serve Paneer Malai Makhani Recipe with Pudina Tawa Paratha or phulkas with Indian Style Black Chickpea Salad Recipe for a complete meal."
Semolina Vegetable Chilla Recipe,Indian,Indian Breakfast,Vegetarian,"sooji (semolina/ rava), whole wheat flour, water, onion, tomato, curd (dahi / yogurt), carrot (gajjar), raw papaya, cabbage (patta gobi/ muttaikose), green bell pepper (capsicum), green chillies, coriander (dhania) leaves, black pepper powder, salt, extra virgin olive oil","1-1/2 cup Sooji (Semolina/ Rava)  1/2 cup Whole Wheat Flour  1/2 cup Water  1 Onion , finely chopped  1 Tomato , finely chopped  1 cup Curd (Dahi / Yogurt)  1/4 cup Carrot (Gajjar) , grated  1/4 cup Raw papaya , grated  1/4 cup Cabbage (Patta Gobi/ Muttaikose) , grated  1/4 cup Green Bell Pepper (Capsicum) , grated  2 Green Chillies , finely chopped Coriander (Dhania) Leaves , few (chopped)  1/2 teaspoon Black pepper powder Salt , to taste  1 teaspoon Extra Virgin Olive Oil",15,30,"To begin making the Semolina Vegetable Chila recipe, In a bowl, make a batter of semolina, curd, and water by mixing them together. Add Wheat flour too. The consistency of the batter should not be runny, neither it should be too thick. Let the batter rest for at least 20-25 minutes.Now in the mixture add all the vegetables, salt and pepper. If after adding vegetables the batter becomes thick then add a little water or curd.Now take a non-stick pan and put it on low medium flame.Brush it with little olive oil. Once the pan is hot, pour a big ladle of mixture and spread it evenly on the pan. It should be thin like a pancake.Put the lid on and let the chila gets cooked in steam on low flame for 5-7 minutes. Once a while flip the chila, so that both sides get cooked evenly and yellowish golden in colour. Make rest of the chilas in a similar way.Serve Semolina Vegetable Chila along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney of your choice for your breakfast or as a tea time snack."
Tamarind Chilli Potato Recipe,Indian,Side Dish,Vegetarian,"potato, onion, tamarind paste, sugar, garlic, cashews, curry leaves, salt, green coriander, oil, celery, red chilli","3 potatoes, boiled and chopped 1 onion, chopped 3 tbsp tamarind paste 1 tbsp sugar 4 cloves garlic, chopped 2 tbsp cashews, chopped 2 sprigs curry leaves salt, to taste 1 tbsp coriander leaves, chopped Oil, as needed 1 tbsp celery 2 red chillies, fresh",20,30,"To make Imli Chilli Aloo Recipe, first boil the potatoes and keep them aside. In a pressure cooker add potatoes along with water as per requirement and cook for 5 whistles. Let the pressure release automatically, peel the potatoes and chop them. Keep them aside. Heat oil in a pan. Add potatoes and fry them till they turn golden brown. Remove from the pan and keep them aside. Heat oil in the same pan. Add celery and let them crackle. Now add cashews and cook till they turn golden brown. Now add garlic, onion and cook till the onions turn soft. Now add red chilli, curry leaves and cook for 1 minute. Now add tamarind paste, sugar, salt and mix. After 1 minute add potatoes and cook for 2 to 3 minutes. Turn off the gas and garnish with coriander leaves. Serve. Serve Imli Chilli Aloo Recipe along with Palak Dal, Phulka and Tomato Onion Cucumber Raita for dinner."
Potato And Cauliflower In Peanut Curry Recipe,Indian,Side Dish,No Onion No Garlic (Sattvic),"cauliflower (gobi), potatoes (aloo), raw peanuts (moongphali), green chilli, mustard seeds (rai/ kadugu), bay leaf (tej patta), tomatoes, ginger, gram flour (besan), curd (dahi / yogurt), coriander powder (dhania), red chilli powder, turmeric powder (haldi), cumin powder (jeera), garam masala powder, salt, coriander (dhania) leaves, oil","2 cups Cauliflower (gobi) , florets  3 Potatoes (Aloo) , diced   1/2 cup Raw Peanuts (Moongphali) , husked  1 Green Chilli , chopped  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 Bay leaf (tej patta)  3 Tomatoes , pureed  1 tablespoon Ginger , made into paste  1/2 cup Gram flour (besan)  2 tablespoons Curd (Dahi / Yogurt) , (optional)  1 tablespoon Coriander Powder (Dhania)  1 tablespoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Garam masala powder Salt , to taste  2 tablespoons Coriander (Dhania) Leaves , chopped, for garnish  Oil , as needed",15,30,"To begin making the Potato & Cauliflower In Peanut Curry Recipe, dry roast the peanuts and remove the husk completely. If you want you can roast them again for better flavor. Collect the roasted peanuts in a grinder jar and grind to make a fine powder and keep aside.In a kadai/wok, heat a bit of oil and add bay leaf and mustard seeds and wait till they crackle. Add grated ginger and saute.Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely.Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides.Now add curd (you can skip this step if you want) and fry for another minute or so.Once the masala starts smelling great and flavoured, add roasted peanut powder and mix nicely.Cook for another 2-3 mins and add cauliflower and potato pieces, add water to make the curry. The curry is thick hence be careful while adding water. Adjust salt and let the curry come to a boil.Simmer the gas, and cook the curry for another 5 mins on low flame with lid closed till the vegetables are cooked.Once the Potato & Cauliflower Curry is done, turn off the gas and transfer the curry in a serving bowl and garnish with some fresh coriander.Serve Potato & Cauliflower In Peanut Curry Recipe with Butter Naan and Mooli Raita for your weeknight dinner."
Turmeric Milk Recipe - Turmeric Doodh / Golden Milk,Indian,Snack,Vegetarian,"fresh turmeric root, milk, honey, black pepper powder","1 inch Fresh turmeric root , or 1 teaspoon turmeric powder  220 ml Milk Honey , or sugar to taste Black pepper powder , (optional)",10,5,"To begin making the Turmeric Milk (Haldi Doodh), bring the grated turmeric root/ haldi and milk to boil for a couple of minutes.Once the turmeric milk boils, turn off the heat and allow the turmeric milk mixture to rest for a couple minutes.  This will bring out the essential medicines and color from the turmeric. After a couple of minutes of resting, strain the turmeric milk from the turmeric root into a glass, stir in sugar / honey and black pepper and serve the Turmeric Milk while still hot.The Turmeric milk/ Haldi Doodh / Golden Milk is a great home remedy for cough and colds and you have give to children as young as 1 year. Note: If you are using turmeric powder, you just have to boil the milk with the powder, add in the sugar/ honey and serve as it is. You don’t have to strain the milk."
Tomato Onion Cucumber Raita Recipe,Indian,Side Dish,Vegetarian,"hung curd (greek yogurt), cucumber, tomatoes, onion, green chilli, cumin powder (jeera), salt","2 cups Hung Curd (Greek Yogurt) , whisked  1 Cucumber , finely chopped  1 Tomatoes , finely chopped  1 Onion , finely chopped  2 Green Chilli , finely chopped  1/2 teaspoon Cumin powder (Jeera) Salt , to taste",15,20,"To begin making the Tomato Onion Cucumber Raita Recipe, first get all the vegetables chopped and ready.Whisk the yogurt well along with salt and cumin powder and add all the chopped vegetables like the cucumber, tomatoes, onions and green chillies to it and give it stir.Transfer the Tomato Onion Cucumber Raita to a serving bowl.Serve the Tomato Onion Cucumber Raita chilled along with Vegetable Hyderabadi Biryani or a Cabbage Paneer Paratha Recipe or pulav."
Crispy and Spicy Chilli Chicken Recipe - Indian Style ,Indian,Side Dish,Non Vegeterian,"chicken, salt, turmeric powder (haldi), coriander (dhania) leaves, green chillies, cinnamon stick (dalchini), cloves (laung), cumin seeds (jeera), garlic, ginger, onion, curry leaves, curd (dahi / yogurt), corn flour, all purpose flour (maida), egg white, oil","1 kg Chicken Salt , to taste  1 tablespoon Turmeric powder (Haldi)  4 tablespoons Coriander (Dhania) Leaves , chopped  5 Green Chillies , chopped, adjust to taste  2 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung)  2 tablespoon Cumin seeds (Jeera)  1 Garlic  2-1/2 inch Ginger , grated  1 Onion , sliced  15 Curry leaves  1 cup Curd (Dahi / Yogurt)  4 tablespoons Corn flour  1 tablespoon All Purpose Flour (Maida)  1 Egg white Oil , to deep fry",10,15,"To begin making Crispy and Spicy Chilli Chicken Recipe, Clean chicken and chop them to bite sized pieces.and slice the onions as well.In a kadai, heat about 2 teaspoons oil and cumin seeds and wait for a few seconds till they sizzle. Immediately add ginger, garlic, green chillies, cinnamon sticks, and cloves to roast well till the chillies brown a bit.Once it is done, in a mixer, add the roasted masalas and coriander leaves into it and grind them into fine thick paste. You can add a bit of water to make a paste.Keep this paste aside for later use.In a large mixing bowl, add chicken pieces and put in salt, curd/yogurt into it. Add the ground thick masala paste, turmeric powder, corn flour, maida, egg white and stir nicely until the chicken gets coated evenly with all the ingredients.Keep this chicken mixture to marinate for about 4 hours in the refrigerator.Once the chicken is marinated for 4 hours, heat enough oil to deep fry, in a deep frying pan.Once the oil is hot enough, drop the chicken pieces one by one into the deep frying pan on a low flame to allow them to crisp up.Now once the chicken pieces turn to golden brown colour, take them off from the pan onto a kitchen towel. Fry all the chicken in batches until they are crisp and golden brown.Once all the chicken is fried, in the same hot oil, deep fry the onion slices and curry leaves till crisp, on a medium high heat.While serving, serve crispy fried chicken and top it with some fried onions and curry leaves.Serve Crispy and Spicy Chilli Chicken Recipe as a side dish with the main meal of steamed rice and Milagu Rasam (Village Style Pepper Rasam) Recipe for dinner with friends and family."
Kaju Pakoda Recipe (Cashew Nut Fritters),Indian,Snack,Vegetarian,"cashew nuts, gram flour (besan), rice flour, red chilli powder, ginger garlic paste, mint leaves (pudina), fennel seeds (saunf), oil, salt","1 cup Cashew nuts , (whole)  1/2 cup Gram flour (besan)  1/2 cup Rice flour  1-1/2 teaspoons Red Chilli powder  1/2 tablespoon Ginger Garlic Paste  1/2 cup Mint Leaves (Pudina) , finely chopped   1 teaspoon Fennel seeds (Saunf) , crushed  Oil , for deep frying  Salt , to taste",10,20,"To begin making Kaju Pakoda Recipe (Cashew Nut Fritters), prep up all the ingredients mentioned and keep ready. In a deep frying pan, heat enough oil to deep fry.While the oil is getting heated, In a large mixing bowl, take besan, rice flour, red chili powder, give them a quick stir till evenly mixed.To the dry mixture, add ginger garlic paste, salt, fennel seeds, and mix well.Add finely chopped mint leaves, and mix well.To this mixture, add whole cashew nuts and toss well till the cashews are coated.Add 1 tablespoon of hot oil from the deep frying pan and mix.Sprinkle water to the the mixture, little by little to make a lump free dough along with chunky cashews.Pinch out a small portions of the prepared dough, and gradually drop the batter to the deep frying pan with hot oil. Fry them in batches till golden and crisp.Take the cashew pakodas out of the cooking oil and place them on kitchen towel to absorb excess oil from the pakodas.Serve Kaju Pakoda Recipe (Cashew Nut Fritters) along with other tea time snacks for kids and with added masala chai for the whole family."
Baked Samosa Pinwheels Recipe,Indian,Snack,Vegetarian,"vivatta maida, sooji (semolina/ rava), salt, oil, water, raw banana, green peas (matar), green chillies, coriander (dhania) leaves, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, garam masala powder, amchur (dry mango powder), salt, sesame seeds (til seeds), oil","For samosa pastry dough 1 cup Vivatta Maida  1/4 cup Sooji (Semolina/ Rava) Salt , to taste  1 tablespoon Oil Water , to make the dough For stuffing 1 Raw Banana , boiled and mashed  1/2 cup Green peas (Matar) , boiled  1 tablespoon Green Chillies , finely chopped  1 tablespoon Coriander (Dhania) Leaves , finely chopped  1-1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1-1/2 teaspoon Garam masala powder  1/2 teaspoon Amchur (Dry Mango Powder) Salt , to taste Other ingredientsSesame seeds (Til seeds) , as required Oil , as required",20,20,"To begin making the Baked Samosa Pinwheels recipe, in a mixing bowl, add all the ingredients of dough, mix and knead it well to make a soft dough. Keep aside for 10 minutes until you make stuffing.In another mixing bowl, add all the ingredients of stuffing and mix it well. Keep aside. After 10 minutes, take out the dough and knead it for couple of minutes.Make 2 equal sized portions out of the dough. Dust one portion of dough in flour and roll it to slightly thicker chapati using rolling pin. Cut the edges of circle to make a pastry sheet.Make 2 portions of the filling also. Take one portion of filling and spread it nicely in the rolled pastry sheet. Now roll the pastry sheet with the filling and cut it into pieces.Take each chopped samosa pinwheels and press the open side gently to make it like a round shape so that the inner filling looks like a pinwheel. Now, rub the pinwheels into sesame seeds and keep them aside.Preheat the oven to 400 degrees (or the temperature that is recommended on the puff pastry box).Place the pinwheels onto a parchment paper lined baking sheet and bake for 17-20 minutes until golden brown.Your Samosa Pinwheels are ready. Serve warm as a appetizer or party snacks and use within two weeks.Serve Baked Samosa Pinwheels with Linzer Cookies and Masala Chai for your tea time break."
Crunchy Carrot Peanut Raita Recipe - Gajar Moongphali Raita,Indian,Lunch,Vegetarian,"carrot (gajjar), curd (dahi / yogurt), raw peanuts (moongphali), dry red chillies, kashmiri red chilli powder, green chilli, salt","1-1/2 cups Carrot (Gajjar) , grated  2 cups Curd (Dahi / Yogurt)  1/4 cup Raw Peanuts (Moongphali)  3 Dry Red Chillies  1/2 teaspoon Kashmiri Red Chilli Powder  1 Green Chilli , chopped Salt , to taste",10,5,"To begin making Crunchy Carrot Peanut Raita Recipe, we first need to prepare the peanut and red chilli spice mix.Heat a small pan on medium heat, add the peanuts and red chillies and roast until the peanuts turn golden.In a big bowl, add in the yogurt, whisk until you attain the creamy consistency. To this add in the grated carrots, prepared peanut and red chilli spice mixture, chilli powder and season with salt and mix well.If the Crunchy Carrot Peanut Raita is too thick, add a little water and adjust the consistency to your liking. Refrigerate the Crunchy Carrot Peanut Raita  for an hour and garnish with chopped green chilies. Serve the Carrot Peanut Raita as an accompaniment to Paneer Pulao With Green Peas Recipe, Aloo Palak Sabzi and Phulka for a complete weeknight dinner."
Mogre Ka Sharbat Recipe - Fresh Jasmine Drink ,Indian,Appetizer,Vegetarian,"sugar, water, saffron strands, cardamom powder (elaichi), fresh jasmine buds, milk","1-1/2 cup Sugar  3/4 cup Water Saffron strands , a few  1/4 teaspoon Cardamom Powder (Elaichi)  3/4 cup Fresh Jasmine Buds  1 teaspoon Milk",480,15,"To begin making the Mogre Ka Sharbat Recipe, place a saucepan on medium flame, add in the sugar and water and allow it to come to a rolling boil, reduce the flame and add in the milk.You will observe, the impurities from the sugar will float on the surface of the sugar syrup. Using a tea strainer, skim off the impurities from the top and discard it  in a small bowl placed close by. Once the impurities have been removed, add in the cardamom powder, saffron stands and the fresh jasmine buds. Once again bring to a rolling boil and turn off the flame. Allow this Mogre Ka Sharbat to cool down to room temperature. Cover with a lid and set aside, for about 24 hours, allow the fresh jasmine flavour to infuse into the sugar syrup. 24 hours later, strain out the jasmine buds and discard them. Pour the Mogre Ka Sharbat in a bottle and store in the refrigerator for upto a month. This make the concentrated Mogre Ka Sharbat. To serve, in a glass add a tablespoon of the concentrated Mogre Ka Sharbat, top with a few ice cubes and 200 ml of water. This Mogre Ka Sharbat is now ready to drink. Serve Mogre Ka Sharbat Recipe as a summer evening drink along with Homemade Vada Pav Recipe With Aloo Vada for a simple evening snack."
Palak (Spinach) Puri Recipe,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, spinach leaves (palak), ginger, green chilli, cumin powder (jeera), water, oil","1 cup Whole Wheat Flour  20 Spinach Leaves (Palak) , chopped  1/4 inch Ginger , peeled and chopped  1 Green Chilli , chopped  1 teaspoon Cumin powder (Jeera)  1 tablespoon Water  2 tablespoon Oil , more to deep fry",20,25,"To begin with the Palak Puri Recipe, first chop spinach, ginger and green chilies and boil them together.After boiling strain the water and leave it aside for 15 minutes till the water is drained.After cooling, take the boiled contents from the strainer and add to a mixer and make a thin puree. Do not add water, just make a puree.Now in a mixing bowl add Vivatta whole wheat flour and the prepared pure, add some oil to the flour, cumin powder and salt. Mix them to together to make dough.Do not add excess water as palak will release water on its own. Now cover the dough with a muslin cloth and keep it aside for 30 minutes.After 30 minutes again, mould the dough and make small marble sized balls.Make small balls out of the dough and dust the rolling table with whole wheat flour and flatten the puris with the rolling pin. See to that you make small thick size round out of the dough.As you have rolled all the dough now, heat a Kadai and add oil. When oil gets heated, gently add a flattened puri.Using a frying spoon or slotted spoon gently press the puri, put some hot oil on top and move in a circular way.You will notice that the puri gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the puri in oil for more than 2 Minutes else it will become brittle.Drain it on kitchen towel.Continue the deep frying process for all the other flattened puris.Serve Palak Puris with Lahori Aloo and any raita of your choice."
Ujju Rotti Recipe (Indian Rice Flat Bread),Indian,Indian Breakfast,Gluten Free,"rice flour, water, salt, oil","1 cup Rice flour  1-1/2 cups Water Salt , to taste  1 Oil",20,30,"To prepare Ujju Rotti Recipe (Indian Rice Flat Bread), in a medium sized vessel Bring the water to a boil with salt and oil.Lower the flame and pour the rice flour into the boiling water using a cup or a tumbler, pour it in the centre as much as possible.Let it get cooked on a low to medium flame for 8-10 minutes uncovered.Turn off the flame, take a wooden stick or a wooden spatula, run it under a tap to wet it and then mix the flour and water mixture vigorously until combined. This step must be done quickly to avoid lumps. This takes about 2 minutes. Cover for a couple of minutes and let it cool until you can handle the mixture.Drop it on an oiled surface and knead well for about 5-7 minutes. Roll the mixture into a cylinder and divide them equally. This should give you about 4 equal sized balls.Kneading should happen after wetting hands since the dough will stick to hands. Keep them covered at all times. Knead each ball for 15-20 seconds and roll it out just like regular rotis using rice flour. Just make sure you do it slow and steady since the edges might crack.Roll out all the balls and stack the rotti on top of another on a plate first and then start roasting them. Use a little rice flour to avoid getting sticked to one another.Heat a tawa and cook the Ujju Rotti just like a chapatti by smearing oil /ghee on both sides and serve with Badanekaayi Gojju, Peas curry, Malai Kofta or any pappu (dal)."
Golden Turmeric Almond Saffron Milk Shot Recipe,Indian,Lunch,Vegetarian,"whole turmeric, ginger, brown sugar (demerara sugar), honey, cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, saffron strands, almond meal (badam powder), milk, sultana raisins","2 inch Whole turmeric  1/2 teaspoon Ginger , crushed  2 tablespoons Brown Sugar (Demerara Sugar) , (reduce if you wish)  1-1/2 tablespoons Honey  2 inch Cinnamon Stick (Dalchini)  5 Cardamom (Elaichi) Pods/Seeds  2 pinch Saffron strands  5 tablespoons Almond Meal (Badam Powder)  4 cups Milk  15 Sultana Raisins",5,20,"To begin making the Golden Turmeric Almond Saffron Milk Shot Recipe, in a mixer attachment, grind the almond powder and the brown sugar together and keep aside.In a mortar and pestle, crush the ginger, turmeric together and keep aside.Heat the milk in a saucepan and bring it to one boil.Now, simmer the milk and keep cooking for another 10 minutes or until it is considerably thicker.Put the rest of the ingredients in it including alomd and brown sugar powder, turmeric, ginger, honey, cinnamon stick, cardamom seeds, saffron strands, except raisins. Let the milk continue to cook on simmer.After 10-15 minutes, switch off the flame and serve the milk hot after straining milk out of the undissolved ingredients.Add the raisins on each glass and serve the milk. Enjoy Golden Turmeric Almond Saffron Milk Shot Recipe either before sleep or during tea time."
Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake),Indian,Snack,Eggetarian,"vivatta maida, whole eggs, butter (unsalted), khoya (mawa), milk, caster sugar, baking powder, cardamom powder (elaichi), vanilla extract, saffron strands",1-1/2 cups Vivatta Maida  2 Whole Eggs  1/2 cup Butter (Unsalted)  150 grams Khoya (Mawa)  1/2 cup Milk  1 cup Caster Sugar  1-1/2 teaspoon Baking powder  1/2 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Vanilla Extract  1 pinch Saffron strands,15,45,"To begin making Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake), sift the flour and baking powder and keep aside.Bring the mava to room temperature if kept in fridge.Grease a 7 inch cake tin and line it with parchment.Preheat the oven at 350 F for 10 minutes.In a bowl, beat butter and sugar till it turns creamy. Then add in eggs and beat well. Add in essence and mix.Add in mava and continue to beat till all mixed and incorporated well.Fold in flour and mix well add warm milk and saffron to loosen the batter.Pour the batter in the prepared cake tin.decorate the cake with almonds or nuts of your choice .Bake for 40- 50 min at 350F or till skewer inserted comes out clean.Allow it  to cool then slice and enjoy.Serve Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake) along with Hot Coffee Latte Recipe and Namak Para Recipe during a cold winter evening."
Sweet Potato And Bitter Gourd Kulambu Recipe,Indian,Lunch,Vegetarian,"sweet potatoes, onion, dry coconut (kopra), karela (bitter gourd/ pavakkai), tamarind, dry red chillies, sesame (gingelly) oil, raw peanuts (moongphali), turmeric powder (haldi), sambar powder, coriander powder (dhania), salt, mustard seeds (rai/ kadugu), methi seeds (fenugreek seeds), chana dal (bengal gram dal), asafoetida (hing), curry leaves, water","1/2 cup Sweet Potatoes  1/4 cup Onion , thinly sliced  1 tablespoon Dry coconut (kopra)  1 cup Karela (Bitter Gourd/ Pavakkai) , chopped  1 Tamarind , lemon sized  4 Dry Red Chillies Sesame (Gingelly) Oil , as required  1 tablespoon Raw Peanuts (Moongphali)  1 teaspoon Turmeric powder (Haldi)  1-1/2 tablespoon Sambar Powder  1 teaspoon Coriander Powder (Dhania) Salt , as needed  1 teaspoon Mustard seeds (Rai/ Kadugu)  2 teaspoons Methi Seeds (Fenugreek Seeds)  2 teaspoons Chana dal (Bengal Gram Dal)  1/4 teaspoon Asafoetida (hing) Curry leaves , few Water , as required",15,35,"To begin making the Sweet Potato And Bitter Gourd Kulambu recipe, soak tamarind in water and squeeze the juice.Take a wok/kadai or a clay pot and add oil. Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chilli and dry coconut. Add onions and fry them until translucent. Add sweet potato and fry until they are half cooked.At this stage add bitter gourd pieces and cook for 2 minutes. Add curry leaves, salt, turmeric powder, sambar powder & coriander powder. Mix them well.After 2 minutes, add tamarind water and cook until the mix thickens. Once it is done, switch off the heat.Sweet Potato Bitter Gourd Kulambu is ready to serve. Serve Sweet Potato And Bitter Gourd Kulambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal."
Dry Fruit Barfi Recipe - A Healthy Dry Fruit Halwa,Indian,Dessert,Vegetarian,"dates, dried figs, pistachios, cashew nuts, whole almonds (badam), walnuts, milk, ghee","1 cup Dates , seedless, finely chopped  1 cup Dried Figs , dried, finely chopped  1/4 cup Pistachios , finely chopped  1/4 cup Cashew nuts , finely chopped  1/4 cup Whole Almonds (Badam) , finely chopped  1/4 cup Walnuts , finely chopped  1 tablespoon Milk  1 tablespoon Ghee",30,30,"To begin making the Dry Fruit Barfi Recipe, we will first roast pistachios, cashew nuts, almonds and walnuts in ghee until lightly golden and releases a roasted aroma. Keep aside the roasted nuts aside.Layer an 8 inch square pan with aluminum foil and keep aside.Blend the finely chopped dates and figs with 1 tablespoon of milk until smooth.Now sauté the blend paste in a nonstick wok for 5 minutes till it changes its color to golden brown and well cooked. Keep stirring every couple of minutes until the mixture comes away from the sides of the pan. Add the roasted dry fruits and mix well into the date fig mixture.Pour and layer this dry fruit barfi mixture into the pan and smoothen it well. Allow it to rest until the mixture is cooled completely and firmed a little.Cut the Dry Fruit Barfi into equal squares and store in an air-tight container. it during festivals or as a snack for children.Serve the Dry Fruit Barfi Recipe for any festivals or as a  Tea Time snack for children."
Badam Ki Kheer Recipe - Spiced Almond Milk,Indian,Snack,Vegetarian,"whole almonds (badam), jaggery, milk, cardamom (elaichi) pods/seeds, whole almonds (badam), cashew nuts, pistachios, saffron strands","1 cup Whole Almonds (Badam) , soaked in warm-hot water for about 30 mts.  1/4 cup Jaggery , (adjust)  2-1/2 cups Milk  3 Cardamom (Elaichi) Pods/Seeds Whole Almonds (Badam) , finely chopped, as required Cashew nuts , finely chopped, as required Pistachios , finely chopped, as required  1 Saffron strands , a few",10,20,"To begin making the Badam Ki Kheer recipe, soak the almonds in warm to hot water for about 30 minutes. Peel the skin and grind the soaked almonds and the cardamom with a little milk into a fine, smooth paste. Mix the saffron in 2 tablespoons of milk and keep aside.Meanwhile, boil the remaining milk along the sugar. Make sure the jaggery dissolves completely. To the boiled milk, add the ground almond paste.Continue to boil in a low flame once the almond paste is added. Keep stirring very frequently else it would get burnt very easily. Allow it to boil for a few minutes, and top it with the chopped almonds, cashews, pistachios and saffron strands.Serve Badam Ki Kheer as a dessert after your delicious meal of Dal Makhani, Paneer Butter Masala, Phulka, Jeera Rice and Satvik Carrot Sprout Salad."
Broccoli Capsicum Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, broccoli, green bell pepper (capsicum), red bell pepper (capsicum), onion, green chillies, garlic, coriander (dhania) leaves, salt, ghee","1 cup Basmati rice  1/2 cup Broccoli , cut into small florets  1 Green Bell Pepper (Capsicum) , finely chopped  1 Red Bell pepper (Capsicum) , finely chopped  1 Onion , finely chopped  2 Green Chillies , finely chopped  4 cloves Garlic , finely chopped Coriander (Dhania) Leaves , small bunch, finely chopped Salt , to taste  1 tablespoon Ghee",20,40,"To begin making the Broccoli Capsicum Pulao Recipe, we will first cook the rice. If you already have the rice cooked, then you can skip this step.In a heavy bottom pan, cook the rice along with 2 cups of water, some salt and 1 teaspoon of ghee. Cook until all the water in absorbed and the rice is cooked and separated. Keep it a covered side and allow it to cool. In a heavy bottomed pan, heat the remaining ghee over medium heat.. Add in the onions, chili's, garlic and bell peppers and sauté them well until softened.Keep the pan covered so that the bell peppers get softened and cooked.Once done, add in the broccoli and sauté them together with the onion mixture until lightly softened. Finally, add the cooked rice, black pepper powder, salt to taste and coriander leaves. Stir all the ingredients together until well combined.Check the salt and spice levels and adjust to suit your taste. Turn off the heat and serve the Broccoli Capsicum Pulao Recipe warm for a delicious weeknight dinner."
Dry Fruits Meetha Paneer Paratha Recipe,Indian,Snack,Vegetarian,"whole wheat flour, water, ghee, whole almonds (badam), cashew nuts, paneer (homemade cottage cheese), sultana raisins, jaggery, ajwain (carom seeds), cardamom powder (elaichi), cinnamon powder (dalchini)","2 cups Whole Wheat Flour Water , to knead dough Ghee , for cooking Ingredients for the filling 1/2 cup Whole Almonds (Badam) , coarsely powdered  1/2 cup Cashew nuts , coarsely powdered  1/2 cup Paneer (Homemade Cottage Cheese) , crumbled  1/4 cup Sultana Raisins  1/4 cup Jaggery  1 teaspoon Ajwain (Carom seeds)  1 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Cinnamon Powder (Dalchini)",30,30,"To begin making the Dry Fruits Meetha Paneer Paratha Recipe, first get all the ingredients ready - like powdering the nuts and keep them aside.In a large mixing bowl, combine all the ingredients for the filling to form a dough that resembles the bread crumbs and keep aside.In another mixing bowl, add the wheat flour and a pinch of salt. Add water little at a time and knead to make a smooth dough. Keep this aside.For making parathas - divide the dough into 6 to 8 portions.Roll each portion into a 3 inch circle, dust it in flour to prevent to from sticking to the surface. Place a large spoon of the dry-fruit paneer mixture in the center. Bring the edges of the dough towards the center to seal the filling.Flatten the paratha, dust in flour and roll it out to make a meetha paneer paratha. Roll it as much as your are comfortable to make a paratha that is not very thick. Preheat a skillet over medium heat and cook the dry fruit meetha paneer paratha on both sides with ghee until cooked and browned on both sides.Proceed the same way with the remaining parathas and serve hot or cold.Serve Dry Fruits Meetha Paneer Paratha along with Aam Chunda Pickle and  Rose Lassi for a tasty breakfast."
Egg Korma Recipe,Indian,Side Dish,Eggetarian,"whole eggs, oil, cumin seeds (jeera), onions, green chilli, tomatoes, ginger garlic paste, red chilli powder, turmeric powder (haldi), coriander powder (dhania), garam masala powder, coconut milk, salt, coriander (dhania) leaves","4 Whole Eggs , hard boiled  2 tablespoon Oil  1 tablespoon Cumin seeds (Jeera)  2 Onions , chopped  2-3 Green Chilli , chopped  2 Tomatoes , chopped  1 tablespoon Ginger Garlic Paste  1 tablespoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 tablespoon Coriander Powder (Dhania)  1/2 tablespoon Garam masala powder  1/2 cup Coconut milk Salt , to taste Coriander (Dhania) Leaves , small bunch, finely chopped",10,20,"To begin making Egg Korma Recipe, hard boil the eggs firstly. Keep all the ingredients ready.Heat oil in a pan, once the oil is hot, on low medium heat, add cumin seeds, and let them splutter.Once they splutter, add chopped onion and green chillies and saute on medium heat until onions are light brown in colour and starting to caramelize.Immediately add ginger garlic paste and saute on low medium heat until the raw aroma of ginger and garlic goes away.Now add the chopped tomatoes and saute till the tomatoes become soft and get cooked properly.Turn off the flame and let the mixture cool down a bit.Grind it to a corse paste in a mixer grinder.Heat same pan again, and add the ground paste in it.Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and salt to taste.Mix well and add about half cup water and bring the mixture to a boil.Add coconut milk to the mixture and let it cook for 5 minutes on medium heat.Now add boiled eggs and cook for 2 minutes more.Egg korma is ready,garnish it with chopped coriander and serve hot.Serve Egg Korma Recipe in lunch or dinner with Butter Naan Recipe or Methi Lachha Paratha Recipe and another side dish like Fansi Muthia Nu Shaak Recipe."
Lal Bhoplyacha Bharit Recipe (Red Pumpkin Raita),Indian,Side Dish,Vegetarian,"kaddu (parangikai/ pumpkin), hung curd (greek yogurt), oil, cumin seeds (jeera), green chillies, groundnut powder, asafoetida (hing), sugar, salt, coriander (dhania) leaves","250 grams Kaddu (Parangikai/ Pumpkin) , peeled and chopped  3/4 cup Hung Curd (Greek Yogurt) , whisked (adjust)  1 tablespoon Oil , (or ghee)  1 teaspoon Cumin seeds (Jeera)  2 to 3 Green Chillies , chopped  2 tablespoons Groundnut powder , roasted  1/4 teaspoon Asafoetida (hing)  1 teaspoon Sugar Salt , Salt to taste Coriander (Dhania) Leaves , few, chopped for garnish (optional)",10,15,"To begin making the Lal Bhoplyacha Bharit, steam or microwave the pumpkin till soft. Drain any excess water from it.Roughly mash the pumpkin pieces, leaving some chunks. Cool it down.Add curd, salt, sugar, groundnut powder and mix everything well.In a tadka pan, heat ghee. Add the cumin seeds, hing and green chillies. Pour this tempering over the raita, mix and serve.Serve Lal Bhoplyacha Bharit with roti for a light weekday lunch or with Bhagar or Sabudana Khichdi for a fasting feast or serve it with Kala Vatana Amti and Phulkas."
Nongu Paal Recipe - Palm Fruit Drink,Indian,Snack,Vegetarian,"ice apple (nongu), milk, sugar, cardamom powder (elaichi), rose water, fresh pomegranate fruit kernels, rose petals","10 Ice Apple (Nongu) , deskinned  1/2 liter Milk Sugar , or honey, to taste  1/4 teaspoon Cardamom Powder (Elaichi)  2 tablespoon Rose water  2 tablespoons Fresh Pomegranate Fruit Kernels  15 Rose Petals , (optional)",20,15,"To begin making the Nongu Paal Recipe - Palm Fruit Drink, boil the milk along with cardamom powder and let it cool down completely.Peel the palm fruit.Blend 5 of the fruits in a blender until smooth and finely chop the remaining into small pieces to add the delicious chew in the drink.Add the pureed fruit and chopped palm fruit, sugar or honey, rose water to the cooled milk and mix well until the sugar dissolves.Chill the palm milk in the refrigerator for 3 to 4 hours. Just before serving add some ice cubes and top it with pomegranate seeds and rose petals.Serve Nongu Paal Recipe - Palm Fruit Drink on its own or with Dry Fruit Barfi (Halwa) Recipe (A Healthy Dry Fruit Snack) or Papaya Orange Pomegranate Salad Recipe with Roasted Peanuts."
Healthy & Delicious Jamun Fruit Smoothie - Black Plum Smoothie Recipe,Indian,World Breakfast,Vegetarian,"jamun (black plum), curd (dahi / yogurt), milk, honey, crushed ice","3/4 cup Jamun (black plum) , deseeded  2 cups Curd (Dahi / Yogurt) , (low fat)  1/2 cup Milk Honey , to taste Crushed ice , as required",10,30,"To begin making this Healthy & Delicious Jamun Fruit Smoothie - Black Plum Smoothie Recipe, into a mixer or Blender, blend deseeded jamun fruit and honey till smooth.Once done add milk, curd, crushed ice and blend for a few seconds.Pour Healthy & Delicious Jamun Fruit Smoothie into tall glasses and serve immediately.Serve Healthy & Delicious Jamun Fruit Smoothie with Grilled Spinach And Cottage Cheese Sandwich for a wholesome breakfast."
"Raw Papaya, Apple & Carrot Salad Recipe",Indian,Side Dish,Diabetic Friendly,"raw papaya, carrot (gajjar), apple, raw peanuts (moongphali), green chilli, mint leaves (pudina), lemon juice, black pepper powder, salt","1 cup Raw papaya , grated  2 Carrot (Gajjar) , grated  1 Apple , sliced to julienne  3 tablespoon Raw Peanuts (Moongphali) , pound  1 Green Chilli , chopped  2 sprig Mint Leaves (Pudina) , chopped For the Dressing 1 Lemon juice  1 teaspoon Black pepper powder Salt , to taste",25,0,"To begin making the Raw Papaya, Apple & Carrot Salad Recipe, keep all the vegetables and fruit ready for the salad.In a mixing bowl, add the grated carrot, papaya, apples, and green chilies. Mix well. Add the lemon juice, salt and pepper.Toss well, check for salt, finally add pounded peanuts and mint leaves and toss for one last time and serve.Serve the Raw Papaya, Apple & Carrot Salad Recipe along with Horsegram Dal Recipe and Ragi Tawa Paratha for a Diabetic Friendly meal."
Moon Biscuits Recipe (Moon Shaped Baked Cookies),Indian,Snack,Vegetarian,"vivatta maida, sugar, butter (unsalted), milk powder, baking powder, vanilla extract",300 grams Vivatta Maida  75 grams Sugar  175 grams Butter (Unsalted)  15 grams Milk Powder  1 pinch Baking powder  1/2 teaspoon Vanilla Extract,25,15,"To begin making Moon Biscuits Recipe (Moon Shaped Baked Cookies), first take maida, milk powder, and baking powder and combine them well.Now add the softened butter, confectionery sugar (powdered sugar) and vanilla extract into a bowl.Combine the butter mixture well and add in the dry ingredients and make a dough.Now preheat the oven at 350°F,take a rolling pin and flatten the dough by using a round cookie cutter cut the dough in to moon shape cookies.Arrange them on baking tray now set the cooking time to15 mins and place the tray into the oven. Cool them before serving.Serve Moon Biscuits Recipe (Moon Shaped Baked Cookies) during tea time with Masala Chai Recipe - Indian Spiced Tea and Karachi Biscuits Recipe."
Coconut Kewra Drink Recipe,Indian,Snack,Vegetarian,"fresh coconut, kewra essence, crushed ice, tender coconut water","1 tablespoon Fresh coconut , chunks/ tender coconut chunks  1 teaspoon Kewra essence  1/2 cup Crushed ice Tender coconut water , as required",5,5,"To make this super easy Coconut Kewra Drink Recipe, get the ingredients handy first.Mix all the ingredients including fresh coconut chunks, kewra essence, tender coconut water except crushed ice and shake well for a minute.Serve this yummy and cool coconut kewra drink with crushed ice topped on it.Though Coconut Kewra Drink is an anytime drink, this drink is best served on a hot day with Lemon Grass Oats & Almonds Pudding Recipe with Macerated Berries to cool off from within for inner peace!"
Phool Mathri Recipe,Indian,Snack,Vegetarian,"all purpose flour (maida), ghee, ajwain (carom seeds), salt, lukewarm water, oil","1 cup All Purpose Flour (Maida)  1 tablespoon Ghee  1/2 teaspoon Ajwain (Carom seeds) Salt , according to taste Lukewarm Water , for kneading the dough Oil , for deep frying",30,15,"To begin making the Phool Mathri recipe, In a bowl add maida, ajwain, salt and ghee. Mix it and knead a tight dough using lukewarm water.Cover it with a kitchen napkin and keep aside for 10 minutes. Make equal size balls from dough and roll every ball into 4"" diameter. For perfect shape we can use a cutter or a lid.Pinch every roll with the help of plucker to give it a phool/flower like shape. Keep pinching in layers.Heat oil in a deep frying pan. Deep fry all mathri on medium flame till golden brown in colour. Take them out on a kitchen towel to absorb excess oil. Crispy and tasty Mathri are ready to serve.Serve Phool Mathri along with Poha Chivda and Masala Tea for your tea time break."
Bhaji Vada Recipe (Lentil And Vegetable Fritters),Indian,Snack,Vegetarian,"green amaranth leaves, chana dal (bengal gram dal), ginger, green chillies, asafoetida (hing), red chilli powder, turmeric powder (haldi), salt, oil","Green Amaranth Leaves , 2 bunches, chopped  1 cup Chana dal (Bengal Gram Dal)  1 inch Ginger , grated  2 Green Chillies , finely chopped  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for deep frying the fritters",20,30,"To prepare the Bhaji Vada, first clean, rinse and soak the chana dal in water for about 30 minutes.Drain the soaked chana dal in a colander and let it sit in the colander till all the excess water is drained.In the food mixer grind chana dal into a thick paste of coarse consistency. Transfer the chana dal paste to a large mixing bowl.Add the chopped amaranth leaves along with grated ginger, turmeric powder, red chili powder, green chili and salt. Combine well and check the taste to adjust the salt and spices.Heat oil in a deep frying pan over medium heat. While the oil is heating shape the Bhaji Vada mixture into flat and round balls using your palm.Gently place the fritter into the hot oil and deep fry from till crisp and golden from both the sides. Place the fried vadas in a plate lined with paper towel. Similarly fry the remaining Bhaji Vadas.Serve Bhaji Vada with the Dhaniya Pudina Chutney and a hot cup of Masala Chai on a rainy afternoon or evening time."
Apple Puree Recipe (Baby Food - 4 months onwards),Indian,Lunch,Vegetarian,"apple, water","1 Apple Water , for cooking",10,30,"To begin making applesauce recipe, first wash and peel the apple. Cut them into slices/ chunks. Add the apple slices to a pressure cooker. Add 2-3 tablespoon water to it. Pressure cook the apples for 2 whistles. Put the pressure cooker under running tap water and let it cool. Alternatively, you can steam the apple pieces in a baby steamer. You can also cook the apples in a pan covered till they become soft. However cooking in a pressure cooker/ steamer just saves on time and is healthier as quick cooking preserves most nutrition. Once the apple pieces are cooked well, put them in a portable blender/ mixer grinder and make smooth puree. Add more water to achieve smooth and thin consistency."
Cinnamon Spiced Black Lemon Tea Recipe,Indian,Lunch,Vegetarian,"water, lemon, cinnamon stick (dalchini), assam tea leaves, lemon wedges, honey","2 cups Water  1 Lemon , juiced  1 inch Cinnamon Stick (Dalchini)  2 teaspoons Assam tea leaves Lemon wedges , or slices to garnish Honey , to taste (optional)",2,5,"To begin making Cinnamon Spiced Black Lemon Tea Recipe, keep all the ingredients handy.In a carafe or saucepan, heat water on high heat with cinnamon and bring it to a rolling boil.Once the water comes to boil, add the assam tea leaves and squeeze in lemon juice and switch off heat. Keep the container covered for a minute.Stir in honey, if you are using. Strain the tea, pour to tea cups and adorn it with a lemon slice/wedge to serve. Serve Cinnamon Spiced Black Lemon Tea Recipe along with a Ginger Brandy Cookie Recipe, Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula or Mumbai Style Spicy Murmura Recipe during evening."
Radish Cabbage and Fenugreek Vegetable Recipe,Indian,Side Dish,Diabetic Friendly,"cauliflower (gobi), mooli/ mullangi (radish), methi leaves (fenugreek leaves), garlic, green chillies, turmeric powder (haldi), red chilli powder, mustard oil, salt","2 cups Cauliflower (gobi) , cut into florets  2 Mooli/ Mullangi (Radish) , cut into thick slices  1 cup Methi Leaves (Fenugreek Leaves) , tighly packed  5 cloves Garlic , finely chopped  2 Green Chillies , slit  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 tablespoon Mustard oil Salt , to taste",10,15,"To begin making Mooli Gobhi Aur Methi Sabzi Recipe, cut cauliflower into small florets, soak it in hot water with turmeric and salt for 10 minutes to deworm it before use.Heat mustard oil in a pan on medium heat, and let it smoke.Add the garlic and saute until it turns golden.Add the green chillies and saute for 30 seconds.Now, add the cauliflower florets, sliced radishes, fenugreek leaves and mix well.Add the turmeric, red chilli powder, season with salt the saute for a minute.Let the vegetables cook in its own juices, occasionally stirring in between.Once the vegetables are cooked well, switch off the flame.Serve the Mooli Gobhi Aur Methi Sabzi Recipe along with Phulkas and Tomato Onion Cucumber Raita for a simple weeknight dinner along with Carrot Cucumber Tomato Salad."
Masala Chaas Recipe,Indian,Snack,Vegetarian,"curd, cumin powder, chaat masala powder, black salt or rock salt, ginger, green chillies, black pepper powder, asafoetida, salt, mint, green coriander, water","3/4 cup curd 1/4 tsp cumin powder 1/4 tsp chaat masala powder 1/8 tsp black salt or rock salt 1/8 tsp ginger, grated 1 green chilli, finely chopped 1/8 tsp black pepper powder Asafoetida, a pinch Salt, to taste 5 mint leaves, finely chopped Coriander leaves, a little, finely chopped 1-1/2 cups water, chilled, as required",10,0,"To make Masala Chaas Recipe, first of all take a bowl and add curd, cumin powder, chaat masala powder, black salt, ginger, green chillies, black pepper powder, asafoetida, salt, cold water and blend it well using a blender. After blending, pour the chaas into a glass. Add coriander and mint on top and mix it. (If you want, you can also add grinded mint). Serve Masala Chaas with Rajasthani Daal Baati Churma and Mirchi Ke Chhunda for lunch. You can also drink it after lunch."
Masala Chaas Recipe - Indian Spiced Buttermilk,Indian,Snack,Vegetarian,"curd (dahi / yogurt), cumin powder (jeera), chaat masala powder, black salt (kala namak), ginger, green chilli, black pepper powder, asafoetida (hing), salt, mint leaves (pudina), coriander (dhania) leaves, chilled water","3/4 cup Curd (Dahi / Yogurt)  1/4 teaspoon Cumin powder (Jeera)  1/4 teaspoon Chaat Masala Powder  1/8 teaspoon Black Salt (Kala Namak)  1/8 teaspoon Ginger , grated  1 Green Chilli , finely chopped  1/8 teaspoon Black pepper powder Asafoetida (hing) , apinch Salt , to taste  5 Mint Leaves (Pudina) Coriander (Dhania) Leaves , a few sprigs, chopped  1-1/2 cups Chilled water , (adjust)",10,0,"To begin making the Masala Chaas Recipe take your serving glasses and chill them in freezer for about 5 minutes before serving.Mix all ingredients including curd, cumin powder, chaat masala powder, black salt, ginger, green chilli, black pepper powder, asafoetida, salt, chilled water except coriander leaves and mint leaves. Use a hand blender until everything is mixed and is smooth.If desired – Take your panchajiri / chaat masala / Jeeralu in a plate. Now dip the rim of your chilled glass on it making sure that the masala is coated around the edge of the glass rim. This gives an interesting look on the presentation and makes it even tastier.Pour the Masala Chaas into your glasses. Top with chopped coriander leaves and mint leaves. You can also put in mint as a stirrer.Serve Masala Chaas Recipe along with Rajasthani Dal Baati Churma, Gatte Ki Sabzi and Kachumber Salad for a weekend lunch."
Sweet Potato And Moong Sprouts Cutlet Recipe,Indian,Appetizer,Vegetarian,"sweet potato, green moong sprouts, poha (flattened rice), coriander (dhania) leaves, onion, mint leaves (pudina), green chillies, ginger, amchur (dry mango powder), kashmiri red chilli powder, salt, oil, purple cabbage, chaat masala powder, lemon wedges","300 grams Sweet Potato  1 cup Green Moong Sprouts  1/2 cup Poha (Flattened rice) , coarsely ground  1/4 cup Coriander (Dhania) Leaves , finely chopped  1/2 Onion , finely chopped  2 tablespoons Mint Leaves (Pudina) , finely chopped  1 teaspoon Green Chillies , crushed  1 inch Ginger , grated  1/2 teaspoon Amchur (Dry Mango Powder)  1 teaspoon Kashmiri Red Chilli Powder Salt , to taste Oil , as needed For serving 1 cup Purple cabbage , shredded Chaat Masala Powder , as required Lemon wedges , as required",30,25,"To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft. Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down.Cook sprouts with little water with a pinch of salt until tender.Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture. Add this to the mixing bowl with mashed potato.Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste. Mix until well combined. Set this bowl aside for 20 to 30 minutes. This helps enhance the flavour of the tikki.After half an hour shape the mixture into tikkis or cutlets and keep aside.Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan. Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour. Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil.To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon.Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser."
Moong Dal Khasta Kachori Recipe,Indian,Snack,Vegetarian,"whole wheat flour, all purpose flour (maida), salt, oil, chilled water, moong dal namkeen, asafoetida (hing), ajwain (carom seeds), cumin powder (jeera), coriander (dhania) powder, red chilli powder, amchur (dry mango powder), chaat masala powder, fennel powder, oil, oil","For the Dough: 1/2 cup Whole Wheat Flour  1/2 cup All Purpose Flour (Maida)  1/4 teaspoon Salt  2 tablespoons Oil Chilled water , to bind the dough For the Filling 1/2 cup Moong dal Namkeen  1 teaspoon Asafoetida (hing)  2 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Coriander (Dhania) Powder  1/2 teaspoon Red Chilli powder  1/2 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Chaat Masala Powder  1/2 teaspoon Fennel Powder  1 teaspoon Oil Oil , for deep frying",30,60,"To begin making the Moong Dal Khasta Kachori Recipe, first we will make the dough of Khasta Kachori.Mix the flour, salt and oil in a mixing bowl. Rub oil and flour between fingers to get bread crumb like texture. Add chilled water slowly, mixing with your fingers as you pour to make the kachori dough.Add just enough water to get all the dough together and knead to make a soft and smooth dough. Cover the dough and let it rest for at least fifteen minutes.Next, we will make the filling for the Kachori. To make the filling, add the moong dal namkeen in the blender and grind it a coarse powder.Now, Heat a heavy bottomed pan and add oil. Once the oil is warm add all the masalas required like the cumin powder, coriander powder, red chilli powder, fennel powder, chaat masala and amchur powder, crushed namkeen, salt and saute till well combined. Turn off the heat and keep aside.Finally, we will make the kachoris. Once the dough has rested for 15 minutes, knead the dough again to make it smooth. Divide the dough in large lemon size equal parts.Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than the edges .Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.Now, we will fry the kachoris. Preheat oil for deep frying the kachoris.Once the oil is hot gently slide the Moong dal Kachoris into the pan. Fry these stuffed moong dal kachori on medium-low heat. After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.Take them out on an oil absorbent paper to absorb the excess oil. Once done, transfer the Moong dal Kachoris into a serving plate and serve. This mouth watering Kachori with moong dal filling can be served with yogurt, Green Chutney, Tamarind Chutney and finely chopped onions for your evening snack or as starters for dinner parties."
Gulab Jamun Recipe With Khoya,Indian,Dessert,Vegetarian,"khoya (mawa), all purpose flour (maida), cooking soda, ghee, milk, sugar, water, cardamom powder (elaichi), rose essence","200 grams Khoya (Mawa)  3 tablespoons All Purpose Flour (Maida)  1/4 teaspoon Cooking soda  1 tablespoon Ghee Milk , or water to knead (if needed) For sugar syrup 2 cups Sugar  2 cups Water  1 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Rose Essence",15,40,"To begin making the Gulab Jamun Recipe with Khoya, take mawa and mix with maida, cooking soda and ghee in a bowl.Knead everything and add milk / water if needed 1 teaspoon at a time to combine them together to form a firm dough.Knead to a smooth gulab jamun dough and keep it covered for about 10 minutes.Meanwhile, prepare sugar syrup by combining sugar and water in a pan. Heat on low-medium heat. Cook till it reaches half string consistency and turn off the heat. Add cardamom powder and few drops of rose essence. Keep it covered.Take the resting dough and roll the gulab jamun dough into very small balls without any cracks.Heat oil or ghee for deep frying in a pan or Kadai on medium heat.Once the oil/ghee is heated, drop 4-5 balls at a time and cook till it turns golden brown on all sides. Ensure you cook on low to medium heat so the gulab jamuns get cooked from the inside as well.Once done, remove the gulab jamuns carefully and drop them in sugar syrup and allow it to soak in the syrup. The Gulab Jamuns will fluff up and almost double in size.Similarly proceed with the remaining khoya jamun balls, fry them and let them soak in syrup for 30 minutes or more if needed and serve.Serve Gulab Jamun Recipe With Khoya after a party meal of Lehsuni Methi Paneer , Whole Wheat Naan  or Methi Matar Pulao and Tomato Onion Cucumber Raita Recipe."
Raw Mango Raita Recipe,Indian,Side Dish,Vegetarian,"mango (ripe), curd (dahi / yogurt), salt, red chilli powder, cumin powder (jeera), mustard seeds (rai/ kadugu), curry leaves, asafoetida (hing), oil","1 Mango (Ripe) , raw  1-1/2 cup Curd (Dahi / Yogurt) Salt , to taste  1/2 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  2 sprig Curry leaves  pinch Asafoetida (hing)  1 teaspoon Oil",15,15,"To begin making the Raw Mango Raita Recipe, prepare the mango by washing and peeling it. Grate the raw mango finely and set it aside.Whisk the yogurt until it is smooth. Next add the grated raw mango, salt, chilli powder and roasted cumin powder to the curd and mix well to combine. Check the salt and seasoning and adjust to suit your taste.Set the raita aside while you prepare the seasoning.Heat the oil in a small tadka pan. When it is warm, add the asafoetida and saute for a few seconds. Add mustard seeds and allow them to crackle. Gently add in the curry leaves and allow them to crackle. Once done turn off the heat.Pour the mixture over the Raw Mango Raita, stir and serve. Serve Raw Mango Raita Recipe with Spicy Paneer Pulao With Vegetables for a tasty lunch."
Bermuda Grass Ginger & Pepper Juice,Indian,Snack,Vegetarian,"bermuda grass powder, ginger, salt, black pepper powder, lemon","50 grams Bermuda grass powder  1 inch Ginger Salt , to taste Black pepper powder , to taste  1 Lemon , juiced",5,15,"To begin making the Bermuda Grass Ginger and Pepper Juice or the Arugampul juice, collect fresh grass and soak the cut grass in water for a few minutes to remove the dirt, wash it well again and then cut it into small piecesAdd boiled water to it and grind in a blender along with ginger to make a fresh green juice and strain.Add salt, pepper and lemon juice and pour the Bermuda Grass juice into a serving glass. Drink the Bermuda Grass Ginger and Pepper Juice or the Arugampul juice early morning in an empty stomach to get the best results."
Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad  ,Indian,Side Dish,Vegetarian,"onions, coriander (dhania) leaves, mint leaves (pudina), lemon juice, cumin powder (jeera), black salt (kala namak)","2 Onions , peel and cut into rings  1 tablespoon Coriander (Dhania) Leaves , finely chopped  2 tablespoons Mint Leaves (Pudina) , finely chopped  2 teaspoons Lemon juice  1 teaspoon Cumin powder (Jeera) Black Salt (Kala Namak) , to taste",10,0,"To begin making the Pudina Pyaz Kachumber Salad Recipe, peel the onions and cut the whole onions into roundels to get onion rings.In the mixing bowl, combine the coriander leaves, mint leaves, black salt, cumin powder and lemon juice along with the onions rings.Toss the Pudina Pyaz Kachumber Salad and serve.Serve this Pudina Pyaz Kachumber Salad Recipe along with Thalapakattu Chicken Biryani Recipe and Mirchi Ka Salan Recipe  or  alternatively serve it with Smoked Dal Makhani Dhaba Style Recipe and Homemade Butter Naan Recipe  for a Sunday afternoon meal.."
Lauki Raita Recipe - Grated Bottle Gourd Yogurt Salad,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), bottle gourd (lauki), cucumber, green chilli, coriander (dhania) leaves, cumin powder (jeera), salt","2 cups Curd (Dahi / Yogurt)  1 cup Bottle gourd (lauki) , peeled and grated  1 Cucumber , peeled and grated  1 Green Chilli , finely chopped  1 Coriander (Dhania) Leaves , small bunch, finely chopped  1/2 teaspoon Cumin powder (Jeera) Salt , to taste",15,15,"To begin making the Lauki Raita Recipe , get all the ingredients ready. In a large mixing bowl, add the grated lauki, cucumber, yogurt, green chillies, salt, cumin and coriander. Stir all the ingredients well. Check the salt and spice levels and adjust to suit your taste.Transfer the Lauki Raita into a serving bowl and serve chilled.Serve Lauki Raita along with a meal of Aloo Gobi Sabzi, Punjabi Dal Tadka and Tawa Paratha."
Whole Wheat Beetroot Paratha Recipe,Indian,Lunch,Vegetarian,"whole wheat flour, beetroots, red chilli powder, turmeric powder (haldi), cumin powder (jeera), salt, water, ghee","2 cups Whole Wheat Flour  2 Beetroots  1 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera) , roasted Salt , to taste Water , as required Ghee , or oil to cook paratha",25,25,"To begin making the Whole Wheat Beetroot Paratha, firstly peel the skin of beetroots and chop them into small pieces.Cook the beetroot with 2 tbsp of water till soft and tender.In a blender add the cooked beetroot pieces and grind into a thick and smooth puree, add very little water for grinding.In a wide mixing bowl add the beetroot puree, whole wheat flour, red chilli powder, turmeric powder, roasted cumin powder and salt. Mix well and knead to make smooth soft non sticky dough. If you find the dough to be very sticky add little more flour and knead.Cover and let the dough rest for about 15 minutes. Knead once again and divide the dough into equal portions.Heat an iron skillet on medium flame. Roll the dough portions into balls and flatten as thin as you prefer. Roll all the portions of the dough in the same process.Place one rolled out beetroot paratha on the preheated skillet. After few seconds, flip the paratha, and smear ghee on the side. Keep pressing the paratha and rotating it at the same time to cook on all sides.Flip the paratha and cook on the other side as well. You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.Serve Whole Wheat Beetroot Paratha with Avocado Raita or Lauki raita for a healthy meal."
Sukha Bhel Recipe With Boiled Peanuts - Peanut Bhel Chaat,Indian,Snack,Vegetarian,"raw peanuts (moongphali), potatoes (aloo), puffed rice, onion, tomato, coriander (dhania) leaves, lemon juice, green chilli, mustard oil, red chilli powder, chaat masala powder, black salt (kala namak)","1 cup Raw Peanuts (Moongphali)  2 Potatoes (Aloo)  3 cups Puffed rice  1 Onion , finely chopped  1 Tomato , finely chopped  3 tablespoons Coriander (Dhania) Leaves , finely chopped  1 teaspoon Lemon juice  1 Green Chilli , finely chopped  2 teaspoons Mustard oil  1/4 teaspoon Red Chilli powder  2 teaspoons Chaat Masala Powder Black Salt (Kala Namak) , to taste or white salt",15,15,"To begin making the Sukha Bhel Recipe  With Boiled Peanuts, first prep all the ingredients and keep them ready.Cook the moongphali or peanuts in the pressure cooker along with salt and 1 cup of water for a couple of whistles. After a couple of whistles turn off the heat and let the pressure release naturally. Once done open the cooker and strain the peanuts. Allow to cool and keep aside.Add the potatoes into a pressure cooker along with 1 cup of water and pressure cooker for 3 to 4 whistles. Allow the pressure to release naturally. Once done peel the potato and dice them up. Keep aside.Cool the potatoes and peanuts completely before making the bhel.In a mixing bowl, add puffed rice, onion, tomato, green chillies, potatoes, mustard oil, red chilli powder, chaat masala powder, lemon juice and black salt. Mix everything well.Divide the dry bhel in serving bowls and top with boiled peanuts and coriander leaves and serve.Serve the Sukha Bhel Recipe With Boiled Peanuts along with Spiced Chutney Sandwich and a cup of Masala Chai for your evening snacks. You can also pack in your snack box to munch in during your working hours."
Corn And Onion Raita Recipe,Indian,Side Dish,Vegetarian,"sweet corn, curd (dahi / yogurt), water, oil, cumin seeds (jeera), green chilli, onion, red chilli powder, salt","1/2 cup Sweet corn , boiled  1 cup Curd (Dahi / Yogurt) Water , as required  1 teaspoon Oil  1 teaspoon Cumin seeds (Jeera)  1 Green Chilli , finely chopped  1 Onion , thinly sliced  1/2 teaspoon Red Chilli powder Salt , to taste",10,20,"To begin making the Corn And Onion Raita recipe, first, whisk the curd and salt to taste with the required amount of water in a mixing bowl and keep aside.Heat oil in a small pan. Add cumin seeds, green chillies and onions and saute till the onions become soft and translucent.Once done add the boiled corn, red chilli powder and the required salt and saute for a minute. After a minute turn off the heat. Let the corn cool a bit. Once done add this mixture in the curd, mix it and garnish it with fresh coriander.Serve Corn And Onion Raita along with Vegan Kofta Curry and Phulkas for a perfect weekday lunch or dinner."
Beetroot Gajar Mooli Salad Recipe - Radish & Beetroot Salad,Indian,Appetizer,Vegetarian,"mooli/ mullangi (radish), beetroots, carrots (gajjar), roasted peanuts (moongphali), green chillies, lemon juice, salt","2 Mooli/ Mullangi (Radish) , grated  2 Beetroots , grated  2 Carrots (Gajjar) , grated  3 tablespoons Roasted Peanuts (Moongphali)  2 Green Chillies , finely chopped  2 teaspoons Lemon juice Salt , to taste",15,0,"To make the Indian Radish and Beetroot Salad Recipe, grate the radishes, carrots and beetroots and keep it ready .Transfer these grated vegetables-radishes, carrots and beetroots into a mixing bowl, along with the peanuts, green chilies, lemon juice and salt.Toss well and serve.Serve this Beetroot Gajar Mooli Salad Recipe along with Awadhi Style Dal Masoor Musallam Recipe and Phulka Recipe (Roti/Chapati) - Puffed Indian Bread for a simple weeknight dinner."
Minced Mutton Spring Rolls Recipe,Indian,Snack,High Protein Non Vegetarian,"mutton, onion, garlic, ginger, green chillies, turmeric powder (haldi), red chilli powder, coriander (dhania) powder, cumin powder (jeera), garam masala powder, salt, mint leaves (pudina), all purpose flour (maida), corn flour, water, salt, all purpose flour (maida), water","For the filling 250 grams Mutton , boneless and washed  1 Onion , finely chopped  10 cloves Garlic , finely chopped  1 inch Ginger , finely chopped  2 Green Chillies , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  2 teaspoon Coriander (Dhania) Powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Garam masala powder Salt , to taste  2 tablespoon Mint Leaves (Pudina) , chopped To make the wrappers 1/2 cup All Purpose Flour (Maida)  1/4 cup Corn flour  1 cup Water Salt , to taste For the flour paste 2 tablespoons All Purpose Flour (Maida) Water , a little",40,30,"To begin making the Minced Mutton Spring Rolls Recipe, firstly we will mince the mutton. For this, add the mutton pieces into a preethi turbo chop. Pulse it until it becomes coarsely grounded."
Grated Cucumber Raita Recipe,Indian,Side Dish,Vegetarian,"cucumber, curd (dahi / yogurt), cumin seeds (jeera), red chilli powder, salt, coriander (dhania) leaves","1 Cucumber , grated  1 cup Curd (Dahi / Yogurt)  1 teaspoon Cumin seeds (Jeera)  1/2 tablespoon Red Chilli powder Salt , to taste Coriander (Dhania) Leaves , a few, chopped",5,0,"To begin making Grated Cucumber Raita Recipe, we will first roast the cumin seeds.Add the cumin seeds into a preheated pan, saute and roast till the cumin seeds start to turn brown in colour. Once done turn off the heat and remove into a bowl to cool.Once the roasted cumin seeds have cooled add them to a mortar and pestle and powder the cumin seeds.Now whisk the yogurt in a bowl and add grated cucumber, roasted cumin powder, chili powder, salt and chopped coriander leaves. Stir well to combine and serve.Serve Grated Cucumber Raita Recipe with Green Moong Dal Pulao With Vegetables or Punjabi Aloo Paratha for a wholesome meal."
Cabbage Carrot Onion Pudina Thepla Recipe,Indian,Lunch,Vegetarian,"cabbage (patta gobi/ muttaikose), carrot (gajjar), onion, whole wheat flour, green chilli, mint leaves (pudina), cumin powder (jeera), salt, water, oil","1 cup Cabbage (Patta Gobi/ Muttaikose)  1 Carrot (Gajjar)  1 Onion  2 cups Whole Wheat Flour  1 Green Chilli , finely chopped  1/4 cup Mint Leaves (Pudina) , chopped  1 teaspoon Cumin powder (Jeera) Salt , to taste Water , to knead   1 tablespoon Oil , to knead",10,30,"To begin making the Cabbage Carrot Onion Pudina Thepla Recipe, we will first attach the chopping blade into the food processor and then add the cabbage and onion in the processor. Close the lid and turn on the food processor. Finely chop the onion and cabbage. Remove the chopping blade and attach the grating blade. Add the carrot through the spout of the food processor and grate the carrots. Once done remove the grating blade and attach the kneading blade. Add the flour, close the lid and turn on the food processor to mix everything well. Next add in the green chillies, mint leaves, cumin powder, salt to taste and start the blender. Slowly, add little water at a time to bring the dough together. Drizzle oil through the spout and continue to blend until the dough comes away from the side of the bowl.If your dough looks too sticky, then add some more flour to the processor and blend. Once done, take out the dough into a bowl.Divide the Cabbage Carrot Onion Pudina dough into lemon sized portions and keep aside.Dust a worktop with flour and roll the dough in flour. With the help of the rolling pin flatten the balls into a 5 inch diameter circle. The thepla should be nice and thin to cook evenly and quickly.Preheat a tawa on high heat and place the Cabbage Carrot Onion Pudina Thepla on the hot tawa. Flip after a few seconds once you notice small bubbles forming on the top. Drizzle oil over the Cabbage Carrot Onion Pudina Thepla and flip again after a few seconds. Drizzle oil on the other side again. Continue to flip and cook the thepla on high heat until golden brown spots appear.The continuous flipping and cooking motion helps to cook the theplas properly and also ensures that they remain soft.Continue the similar process with the remaining rolled portions and serve hot.Serve the Cabbage Carrot Onion Pudina Thepla Recipe along with Gujarati Kadhi Recipe and Khatti Meethi Tindora Sabzi for a delicious everyday meal."
North Arcot Special Godumai Rava Puliyodharai Recipe - Broken Wheat/Dalia Puliogare,Indian,Lunch,Vegetarian,"broken wheat (dalia/ godumai rava), ghee, raw peanuts (moongphali), cashew nuts, curry leaves, mustard seeds (rai/ kadugu), puliodarai powder, salt","1 cup Broken Wheat (Dalia/ Godumai Rava)  1 tablespoon Ghee , or oil  1 tablespoon Raw Peanuts (Moongphali)  5-7 Cashew nuts , halved  1 sprig Curry leaves  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  2 tablespoons Puliodarai Powder Salt , as required",15,30,"To begin making North Arcot Special Godumai Rava Puliyodharai, heat a pan over low flame and dry roast the dalia till it becomes fragrant and then transfer it to a vessel.Wash and cook the dalia in a pressure cooker with 2 cups of water and pressure cook for two whistles. Once the dalia is cooked, keep it aside. Make sure that you don’t overcook the dalia.Heat one teaspoon ghee or oil in a wide pan over low heat. Saute the peanuts and cashew nuts till golden brown and set it aside.In the same pan, heat the remaining oil, add curry leaves, mustard seeds, Puliyodharai powder and a half cup of water. Keep stirring. It will start leaving oil when it gets thick.Once it starts leaving oil, add the cooked dalia, mix well and cook over low heat for 1-2 minutes. Add salt if required and turn off the heat.Transfer the Godumai Rava Puliyodharai into a serving plate and serve.Serve North Arcot Special Godumai Rava Puliyodharai as one dish recipe or you can have it with Tomato Onion Raita too."
Chatpati Chana Dal Chaat Recipe ,Indian,Snack,Vegetarian,"chana dal (bengal gram dal), green chilli, onion, tomato, black salt (kala namak), red chilli powder, chaat masala powder, lemon, coriander (dhania) leaves, oil","1 cup Chana dal (Bengal Gram Dal) , washed and soaked overnight  1 Green Chilli , finely chopped  1 Onion , finely chopped  1/2 Tomato , finely chopped  1 teaspoon Black Salt (Kala Namak) , or to taste  1/2 teaspoon Red Chilli powder  1/4 teaspoon Chaat Masala Powder  1/2 Lemon , juice extracted Coriander (Dhania) Leaves , small bunch, chopped Oil , for deep frying",20,60,"To begin making the  Chatpati Chana Dal Chaat Recipe, take the washed and soaked chana dal, drain the excess water and spread it on a kitchen towel to dry completely.Once dry, place the chana in a small bowl and add in the red chilli powder and black salt to it. Keep this aside for a few minutes. Preheat the oven at 160 C. Spread the chana dal on a baking sheet and place it in the oven to roast until it is crisp and golden browned. Do make sure to keep stirring it occasionally as it's roasting in the oven. This takes about 30 to 40 minutes depending on the oven you have.Once roasted, remove from the oven and allow it to cool. Place the chana dal in a large mixing bowl, combine it with the remaining ingredients like the green chillies, onions, coriander leaves, tomatoes, lemon juice and salt to taste. Adjust the salt and spice levels according to taste and serve.Serve Chatpati Chana Dal Chaat Recipe with masala chai for a tea time snack."
Sabudana Khatti Meethi Namkeen Recipe,Indian,Snack,Vegetarian,"sabudana (tapioca pearls), raw peanuts (moongphali), cashew nuts, sultana raisins, curry leaves, oil, rock salt, sugar, whole black peppercorns","1/2 cup Sabudana (Tapioca Pearls)  1 cup Raw Peanuts (Moongphali)  15-20 Cashew nuts  15-20 Sultana Raisins  8-10 Curry leaves Oil , to fry  1 teaspoon Rock Salt  1 tablespoon Sugar , powdered  1/2 teaspoon Whole Black Peppercorns , ground",10,20,"To begin making the Sabudana Khatti Meethi Namkeen Recipe, in a Kadai heat some oil. Drop one pearl of sabudana in hot oil to test if it is heated optimally. If it rises instantly to the surface, the oil is ready to fry.Add sabudana to oil and let the sabudana fry and puff up for a couple of minutes without changing its colour. Remove sabudana on a plate lined with a paper towel to absorb extra oil.In the similar way, fry the peanuts till golden brown in colour. Be careful not to over fry them for they will taste bitter.Remove the fried peanuts on the plate lined with paper towel along with sabudana.Now in a Shallow pan, add a few drops of oil and shallow fry cashews till golden brown. Add them to the peanut-sabudana plate.Then add raisins to the same pan and toss it in oil till they puff up. Once done transfer to the plate.Finally saute, washed and dried curry leaves and chopped green chillies till they turn crisp.Transfer everything to a bowl, add powdered sugar,salt and ground black pepper.Toss everything together and transfer to an airtight container upon cooling. Enjoy whenever hunger kicks in. Serve Sabudana Khatti Meethi Namkeen during evening along with Irani chai recipe."
Bhakri Chaat Recipe With Green Moong Sprouts And Aloo,Indian,Snack,Vegetarian,"whole wheat flour, jowar flour (sorghum), nutralite classic spread, ajwain (carom seeds), whole black pepper corns, turmeric powder (haldi), dry ginger powder, salt, green moong sprouts, potato (aloo), onion, tomatoes, green chutney (coriander & mint), sweet chutney (date & tamarind), chaat masala powder, cumin powder (jeera), red chilli powder, lemon juice, coriander (dhania) leaves, achari mayo, boondi","For the Bhakris  1 cup Whole Wheat Flour  1 cup Jowar Flour (Sorghum)  2 tablespoons Nutralite Classic Spread  1 teaspoon Ajwain (Carom seeds) , or sesame seeds  1/2 teaspoon Whole Black Pepper Corns , coarsely pounded  1/2 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Dry ginger powder Salt , to taste For the Green Moong Sprouts and Aloo topping  1/2 cup Green Moong Sprouts  2 Potato (Aloo) , boiled, peeled and diced   1/2 cup Onion , finely chopped   1/2 cup Tomatoes , deseeded and finely chopped   2 teaspoons Green Chutney (Coriander & Mint)  2 teaspoons Sweet Chutney (Date & Tamarind)  1 teaspoon Chaat Masala Powder  1/2 teaspoon Cumin powder (Jeera) ,    1/2 teaspoon Red Chilli powder  1/2 teaspoon Lemon juice  1 tablespoon Coriander (Dhania) Leaves , finely chopped  Achari Mayo  1/4 cup Boondi , masala boondi to garnish",30,30,"To begin making the Bhakri Chaat Recipe With Green Moong Sprouts And Aloo we will first make the bhakris. *For the Bhakris:To begin making the Bhakri, in a wide bowl, combine the wheat and jowar flour, Nutralite Classic Spread or Ghee, cumin seeds, ginger, red chilli powder and salt. Add water a little at a time and knead into very firm dough. Cover and set aside for 15 minutes.Preheat an iron skillet on medium heat. Divide the dough into 5 equal portions. Roll out each portion into a 4 inch diameter circle. Place the rolled dough on the heated skillet on medium heat.Cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.You will notice brown spots coming on very quickly if you your heat is very high.So take care and cook it evenly on medium heat. Optionally, many families cook the Bhakri’s in Classic Spread to make it flakier. We like the bhakri to be crispy to make this chaat recipe. *For the Green Moong Sprouts and Aloo topping:You can use either store bought green moong sprouts or learn  How to make Sprouts at Home.In a mixing bowl, combine the green moong sprouts, potato,onion, tomato, green chutney, sweet chutney, chaat masala, cumin powder, red chilli powder, lemon juice,  coriander leaves and toss this well. Place the bhakri in a serving platter, smear it with Nutralite Achari Mayo, top it with this Green Moong Sprouts and Aloo topping, garnish with khara boondi and serve immediately.Serve this Bhakri Chaat Recipe With Green Moong Sprouts And Aloo along with Bhakarwadi Chaat, Boti Masala Chaat Recipe - Fryums Chaat Recipe, and Nippattu Masala Chaat Recipe- South Indian Style Chaat for an evening chaat party."
Peanut Cucumber Salad Recipe,Indian,Appetizer,Vegetarian,"roasted peanuts (moongphali), tomatoes, cucumber, onion, green chilli, salt, chaat masala powder, lemon juice","1 cup Roasted Peanuts (Moongphali)  2 Tomatoes , finely chopped  1 Cucumber , peeled and finely chopped  1 Onion , finely chopped  1 Green Chilli , finely chopped Salt , to taste  1 teaspoon Chaat Masala Powder  1 tablespoon Lemon juice",15,0,"To begin making the Peanut Cucumber Salad Recipe, in a mixing bowl, combine the roasted peanuts, along with the finely chopped tomatoes, cucumber, onion, and green chilli.Now add salt to taste, chaat masala and lemon juice and toss Peanut Cucumber Salad well. Transfer the Peanut Cucumber Salad to a bowl and serve. Serve Peanut Cucumber Salad Recipe along with Raw Papaya and Red Bell Peppers Stuffed Paratha, Boondi Raita Recipe Spiced With Black Salt and Lemon Pudina Curry Leaf Shikanji Recipe for a lovely afternoon meal."
Classic Indian Sliced Salad Recipe,Indian,Side Dish,Vegetarian,"cucumber, carrots (gajjar), tomatoes, onion, lemon juice, salt, black pepper corns","1 Cucumber  1 Carrots (Gajjar)  1 Tomatoes , sliced  1 Onion , sliced Lemon juice , to taste Salt , to taste Black pepper corns , crushed",10,0,"To begin making the Classic Indian Sliced Salad Recipe, wash and wipe all the veggies clean. Peel the skin of the cucumber and the carrot. Cut the tomato and onion into slices and have them ready.Attach the thin slicing blade into the masterchef jar. Close the lid of the Jar. Add the cucumber into the spout of the lid and turn on the processor to make thin cucumber slices.Once done transfer the cucumbers into a bowl and keep aside.Next add the carrots into the spout of the lid and turn on the processor to make thin carrot slices. Take a serving plate and arrange the carrots at the edge of the plate .Then arrange the sliced cucumbers followed by the tomato slices and the onion slices in serving plate. Sprinkle some salt and some crushed pepper and squeeze some lemon juice over the sliced vegetables and serve. Serve Classic Indian Sliced Salad Recipe along with a Smoked Dal Makhani, Palak Paneer Recipe, Jeera Rice or Tawa Paratha  for a special weeknight dinner. You can also have this salad as a midday snack."
Indian Tea Masala Powder Recipe,Indian,Side Dish,Vegetarian,"cardamom, ginger powder, cinnamon, whole black pepper, nutmeg powder, cloves, basil leaves","4 cardamoms 20 grams Ginger powder 2 inch cinnamon stick 1 teaspoon Whole black pepper 1 teaspoon Nutmeg powder 1 teaspoon Cloves 2 tablespoons Basil leaves, dried",0,10,"To make Chai Masala Powder Recipe, first of all put ginger powder, cardamom, cinnamon, whole black pepper, nutmeg powder, cloves, basil leaves in a mixer grinder. Grind it and make a powder. Put it in a container and store it. Your Chai Masala is ready."
Crispy Paneer Pakora Recipe With Garlic Chutney,Indian,Snack,Vegetarian,"paneer (homemade cottage cheese), garlic, dry red chillies, cumin seeds (jeera), lemon, water, salt, gram flour (besan), rice flour, turmeric powder (haldi), red chilli powder, asafoetida (hing), enos fruit salt, salt, water","400 grams Paneer (Homemade Cottage Cheese) , 200 grams paneer  To make the Garlic Chutney 1/2 cup Garlic , peeled  8-10 Dry Red Chillies  1 teaspoon Cumin seeds (Jeera)  1 Lemon  1/4 cup Water Salt , to taste To make the Pakora Batter 1 cup Gram flour (besan)  2 tablespoons Rice flour  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/4 teaspoon Asafoetida (hing)  1/4 teaspoon Enos Fruit Salt Salt , to taste Water , as required",10,15,"To begin making the Crispy Paneer Pakora Recipe With Garlic Chutney, first we will make the garlic chutney. Add the garlic, red chillies, cumin seeds, lemon juice and salt to taste into a a mixer grinder and blend to make a smooth chutney."
Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns,Indian,Snack,Vegetarian,"green moong sprouts, potato (aloo), onion, tomatoes, green chutney (coriander & mint), sweet chutney (date & tamarind), chaat masala powder, cumin powder (jeera), red chilli powder, lemon juice, coriander (dhania) leaves, pav buns, butter (salted)","For the Green Moong Sprouts and Aloo filling  1/2 cup Green Moong Sprouts  1 Potato (Aloo) , boiled, peeled and diced   1/4 cup Onion , finely chopped   1/4 cup Tomatoes , deseeded and finely chopped   1 teaspoon Green Chutney (Coriander & Mint)  1 teaspoon Sweet Chutney (Date & Tamarind)  1/2 teaspoon Chaat Masala Powder  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Lemon juice  1 tablespoon Coriander (Dhania) Leaves , finely chopped   2 Pav buns  1 teaspoon Butter (Salted) ,",20,20,"To begin making the Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns, we will first make the moong sprouts filling. *For the Green Moong Sprouts and Aloo fillingYou can use either store bought green moong sprouts or learn  How to make Sprouts at HomeIn a mixing bowl, combine the green moong sprouts, potato, onion, tomato, green chutney, sweet chutney, chaat masala, cumin powder, red chilli powder,  lemon juice,  coriander leaves and toss well to combine.  Check the salt and spices of the chatpata moong sprouts and adjust according to taste.*To assemble the Chatpata Moong Sprouts And Aloo With Butter PavSlice the pav buns into two horizontally, spread butter. Heat a tawa on medium heat, place the buttered side of the pav buns on the tawa.Toast the pav buns until golden brown in colour on both sides.Remove the buttered pav buns from the tawa and set aside on a serving platter.Spoon the chatpata aloo and moong sprouts filling on the inside of the pav, like that a of a sandwich and serve.Serve Chatpata Aloo Moong Sprouts Recipe With Buttered Pav Buns along with Gujarati Khandvi, Pani Puri Recipe and Dahi Vada for a delicious chaat party."
Sweet Lime Soda Recipe,Indian,Snack,Vegetarian,"lemon juice, sugar, water, aerated water (soda water), cumin powder (jeera), black salt (kala namak), black pepper powder, mint leaves (pudina), ice cubes","1/4 cup Lemon juice  4 tablespoons Sugar , (adjust)  1 cup Water  1 cup Aerated water (Soda Water)  1 teaspoon Cumin powder (Jeera) Black Salt (Kala Namak) , to taste  1 pinch Black pepper powder Mint Leaves (Pudina) , a few Ice cubes , a few per glass",10,0,"To begin making Sweet Lime Soda Recipe, keep all the ingredients handy.Take a mixing bowl, add water, lemon juice, cumin powder, black pepper powder, and black salt. Mix.Add sugar and stir till dissolved, for a quicker version, you can even add powdered sugar.Once sugar is dissolved, add soda, mint leaves and ice cubes. Serve immediately.Serve Sweet Lime Soda Recipe with Indian Style Jeera Biscuit Recipe and North East Khapse Recipe (Deep Fried Biscuits From Arunachal) during evening."
Refreshing Sweet Lime Soda Recipe,Indian,Snack,Vegetarian,"sugar, lemon juice, water, aerated water (soda water), cumin seeds (jeera), black salt (kala namak), black pepper powder, mint leaves (pudina), ice cubes","4 tablespoons Sugar  1/4 cup Lemon juice  1 cup Water  1 cup Aerated water (Soda Water)  1 teaspoon Cumin seeds (Jeera) , powdered Black Salt (Kala Namak) , to taste Black pepper powder , a pinch Mint Leaves (Pudina) , as required Ice cubes , as required",15,0,"To begin making the Refreshing Sweet Lime Soda Recipe, in a big bowl, add Lemon Juice, Water, Sugar, Jeera Powder, Black Pepper Powder and mix everything properly.Continue mixing until the sugar dissolves properly. Meanwhile, in a glass add Ice Cubes, Pudina Leaves, Lemon Juice Mixture and Soda. Mix everything properly and serve chilled. Serve Sweet Lime Soda Recipe along with Baked Mathri Recipe for your evening snacks."
Chatpata Potato Canapes Recipe,Indian,Appetizer,Vegetarian,"cumin seeds (jeera), white urad dal (split), curry leaves, red chilli powder, turmeric powder (haldi), asafoetida (hing), potatoes (aloo), garam masala powder, salt, sugar, chaat masala powder, oil, coriander (dhania) leaves, mint leaves (pudina), sweet chutney (date & tamarind), crackers","1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon White Urad Dal (Split)  5 Curry leaves , chopped  1 tablespoon Red Chilli powder , mixed with water to make a paste  1/2 teaspoon Turmeric powder (Haldi) Asafoetida (hing) , a pinch  2 Potatoes (Aloo) , boiled and grated or mashed  1/4 teaspoon Garam masala powder Salt , to taste  1/2 teaspoon Sugar , (optional)  1/4 teaspoon Chaat Masala Powder  2 teaspoons Oil Coriander (Dhania) Leaves , few Mint Leaves (Pudina) , few Sweet Chutney (Date & Tamarind) , as needed  12 Crackers , salted, or any crackers of your choice",15,10,"To begin making the Chatpata Potato Canapes Recipe, make the topping first.Heat the kadai with a little oil. Once the oil is hot, add cumin seeds and urad dal. Saute till the urad dal turns golden brown in colour.Once the dal is golden and fried, add chopped curry leaves and red chili powder paste, turmeric powder and asafoetida.Cook for a minute and add boiled and grated potatoes in it. Mix well to combine.Once done add garam masala, salt, sugar, chaat masala and chopped cilantro. Mix well for another 1-2 mins and turn off the heat.Let it cool down a bit."
Homemade Idli Dosa Batter Recipe,Indian,Indian Breakfast,Vegetarian,"idli rice, white urad dal (whole), methi seeds (fenugreek seeds), water","3 cups Idli Rice  1-1/4 cups White Urad Dal (Whole)  2 teaspoons Methi Seeds (Fenugreek Seeds) Water , for soaking",360,90,"To begin making the Homemade Idli Dosa Batter, soak the rice in water, such that the all the rice is completely immersed in water. Let it soak for about 6 hours.Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water. Let it soak for about 6 hours.First grind the urad dal into a fine smooth batter. While grinding add just enough water to make it into a very very smooth batter. The batter will look fluffy. Pour this batter into a large container.Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the dosa batter too watery. If required grind a little at a time to get a almost smooth batter .The rice batter is a little coarser, but the urad dal batter is super smooth.Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have risen in volume.Hence you should place the batter in a large container so it has enough room to increase in its volume."
Mixed Flour And Spring Onion Cheela Recipe,Indian,Indian Breakfast,Vegetarian,"bajra flour ( pearl millet), jowar flour (sorghum), rice flour, ginger garlic paste, cumin seeds (jeera), coriander powder (dhania), turmeric powder (haldi), spring onion (bulb & greens), salt, red chilli powder, oil","1 cup Bajra Flour ( Pearl Millet)  1 cup Jowar Flour (Sorghum)  1/2 cup Rice flour  1 tablespoon Ginger Garlic Paste  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Turmeric powder (Haldi)  1 cup Spring Onion (Bulb & Greens) , finely chopped Salt , to taste Red Chilli powder , to taste Oil , to shallow fry",10,15,"To begin making the Mixed Flour And Spring Onion Cheela Recipe, start with mixing all the flours and spices in a large mixing bowl including Bajra Flour, Jowar Flour, Rice Flour, Ginger Garlic Paste, Coriander Powder, Turmeric Powder, Salt and Red Chilli Powder. Mix everything well.Next, add water slowly to make a pouring batter. Make sure the batter should be flowy and not runny. Adjust salt according to taste.Now add cumin seeds, spring onions and mix well. Stir well to remove lumps.Meanwhile, heat some oil in a non-stick flat bottomed tawa. Once the oil is hot, take a ladle full of batter and spread on the tawa evenly in circular moves.Add few drops of oil from sides and fry from both sides by flipping in regular intervals. Once it is nicely done, remove from the pan and serve. Serve Mixed Flour And Spring Onion Cheela Recipe along with Dhaniya Pudina Chutney and Masala Chai for breakfast."
Cheese Stuffed Aloo Bonda Recipe,Indian,Snack,Vegetarian,"potatoes (aloo), mozzarella cheese, mustard seeds (rai/ kadugu), ginger, onion, green chillies, asafoetida (hing), turmeric powder (haldi), coriander (dhania) leaves, oil, gram flour (besan), turmeric powder (haldi), salt","4 Potatoes (Aloo) , boiled and mashed   50 grams Mozzarella cheese , cut into 1/2 inch pieces  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 inch Ginger , grated   1 Onion , finely chopped   2 Green Chillies , chopped   1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , small bunch, chopped  Oil , as needed Ingredients for bonda batter  1 cup Gram flour (besan)  1 teaspoon Turmeric powder (Haldi) Salt , to taste",15,30,"To begin making the Cheese Stuffed Aloo Bonda Recipe, heat oil in a frying pan, add mustard seeds and allow it to crackle.Once the seeds have crackled add the onions and sauté for a couple of minutes till onions are soft and light golden in colour.Once done add ginger, green chillies, asafoetida, turmeric and salt. Saute for a minute and add the mashed potatoes. Stir in the coriander leaves and combine.Turn off the heat and allow the potato mixture to cool down.Once the potato mixture has cooled down divide it into 8 portions. While shaping, flatten the potatoes in the palm of your hand , place a piece of the Mozzarella cheese in the center and cover it to make a ball. Shape the bonda into round balls and keep aside.Combine gram flour, turmeric powder, salt to taste in a bowl. Add a little water at a time to make a thick batter which coats the back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.Preheat a kuzhi paniyaram pan. Add a few drops of oil into each cavity.Dip and coat each of the potato cheese balls in the gram flour batter and gradually place it into the cavity. Cover the pan and allow the bonda to steam. Once you notice the batter is cooked, uncover the pan and cook all sides by flipping and turning.Once the Cheese Stuffed Aloo Bonda turns golden brown in color on all sides, transfer the Cheese Stuffed Aloo Bonda onto a plate with an oil absorbent paper and serve hot.Serve the Cheese Stuffed Aloo Bonda along with a spicy Coconut Chutney or Green Chutney  along with a cup of steaming Filter Coffee ."
Mooli Raita Recipe - Spiced Yogurt Salad with Radish,Indian,Side Dish,Vegetarian,"hung curd (greek yogurt), mooli/ mullangi (radish), red chilli powder, cumin powder (jeera), green chilli, coriander (dhania) leaves, salt","2 cups Hung Curd (Greek Yogurt)  2 Mooli/ Mullangi (Radish) , grated or thinly sliced  1/4 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera)  1 Green Chilli , finely chopped  1 Coriander (Dhania) Leaves , small bunch, finely chopped (or dill) Salt , to taste",15,20,"To begin making the Mooli Raita Recipe - Spiced Yogurt Salad with Radish, we will first get all the ingredients ready. Whisk the yogurt in a bowl until smooth. Add the remaining ingredients like the mooli, red chili powder, cumin powder, green chilies, coriander leaves and salt  to the yogurt and whisk well. Check the salt and spices and adjust to suit your taste. Serve chilled.Serve Mooli Raita with Homemade Butter Naan Recipe and Paneer Makhani Recipe for a weekend meal."
Onion Pakora Roll Recipe,Indian,Snack,Vegetarian,"tortillas, veeba carrot cucumber sandwich spread, tomato, cucumber, onion, chaat masala powder, gram flour (besan), rice flour, onions, coriander (dhania) leaves, green chilli, ajwain (carom seeds), salt, enos fruit salt, red chilli powder, turmeric powder (haldi), oil, coriander (dhania) leaves, mint leaves (pudina), curry leaves, roasted peanuts (moongphali), ginger, green chillies, sugar, lemon juice, salt","For The Frankie/ Wrap 4 Tortillas , or Large Roti  4 tablespoons Veeba Carrot Cucumber Sandwich Spread  2 Tomato , jullienned  1 Cucumber , julienned  1 Onion , thinly sliced Chaat Masala Powder , for seasoning For Onion Pakora 1 cup Gram flour (besan)  1/4 cup Rice flour  3 Onions , thinly sliced Coriander (Dhania) Leaves , small bunch,finely chopped  3 Green Chilli , finely chopped  1 teaspoon Ajwain (Carom seeds) Salt , to taste  1/2 teaspoon Enos Fruit Salt  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) Oil , for pan frying For Green Chutney 1 cup Coriander (Dhania) Leaves , chopped  1 cup Mint Leaves (Pudina)  1/2 cup Curry leaves  1/2 cup Roasted Peanuts (Moongphali)  1 inch Ginger , finely chopped  2 Green Chillies , chopped  1 teaspoon Sugar  1 Lemon juice , juiced Salt , to taste",10,30,"To begin making the Onion Pakora Roll Recipe, prep all the ingredients and keep it ready.*First we will make the Green Chutney for filling in the wraps:Add the coriander leaves, mint leaves, curry leaves, peanuts, ginger, green chillies, sugar, lemon juice and salt, into a mixer grinder and grind to a smooth paste in a blender, adding very little water. Once ready, keep it aside.*To make the Onion Pakora:In a large mixing bowl, add all the ingredients to make a onion pakora batter - rice flour, besan, onion, ajwain, green chillies, coriander leaves, turmeric powder, red chilli powder, enos fruit salt and regular salt to taste. Mix well to combine.Add little water at a time to make a smooth thick onion pakora batter. Check the salt and spice and adjust to suit your taste.We will be using a Kuzhi Paniyaram Pan to make the pan fried onion pakoras.Preheat the Kuzhi Paniyaram Pan on medium heat. Add a few drops of oil into each of the cavities.Spoon a portion of the onion pakora mixture into the cavities and allow the pakoras to cook on medium heat until browned and crisp on both sides. Flip the pakoras around as you are cooking so it cooks evenly on all sides.Once done, place the Pan Fried Onion Pakoras on a platter.To assemble the Onion Pakora Roll, place the tortilla on a preheated pan with a little oil to warm them a little.  Transfer the tortilla onto a flat surface.Spread the Carrot Cucumber Sandwich Spread over the tortilla, place the onions, tomatoes, cucumber and onion pakora in the center of the tortilla. Sprinkle some chaat masala over the pakoras and drizzle green chutney and roll into a wrap.Serve the Onion Pakora Roll Recipe along with a hot cup of Adrak Chai for an evening snack or even make it for a quick weeknight dinner."
Bakery Style Baked Nippattu Recipe,Indian,Snack,Vegetarian,"all purpose flour (maida), lukewarm water, oil, butter (salted), baking soda, milk powder, sesame seeds (til seeds), onion, green chillies, black pepper powder, coriander (dhania) leaves, curry leaves, sugar, salt","2 cups All Purpose Flour (Maida)  1/4 cup Lukewarm Water  1/3 cup Oil  4 tablespoons Butter (Salted) , melted  1 teaspoon Baking soda  1 tablespoon Milk Powder , optional  4 teaspoons Sesame seeds (Til seeds) , white  1 Onion , finely chopped  3 to 4 Green Chillies , finely chopped  1 teaspoon Black pepper powder , optional  Few Coriander (Dhania) Leaves , chopped  Few Curry leaves  2 teaspoons Sugar Salt , to taste",30,30,"To begin making the Bakery Style Baked Nippattu recipe, take maida, oil and butter in a mixing bowl. Mix nicely with the tips of your fingers till the mixture looks like breadcrumbs. Add more oil if required to get the breadcrumb like texture. To the flour add milk powder, baking soda, salt, sugar, pepper powder, sesame seeds, onion, green chillies, coriander leaves and curry leaves. Mix the ingredients nicely with your hand. Add warm water slowly, little by little and make a tight firm dough.Knead the dough well, cover and keep aside for 10 to 15 minutes. Meanwhile preheat the oven at 180 deg C for 10 minutes.Once the resting time for dough is over, divide the dough into lemon sized balls. Take 1 ball, place it in between 2 thick greased plastic sheets and roll gently to form a 3 to 4 inch diameter thin disc.Gently place the nippattu on a greased baking tray. Poke the nippattu with a fork randomly to avoid fluffing up.Continue with the remaining dough in a similar way. Bake the nippattu for about 15 to 20 minutes at 170 degree Celsius. Midway flip once after 10 minutes.Once the nippattu have turned golden brown in colour and cooked through remove the Nippattu from the oven and place them on a cooling rack to cool.Your Bakery Style Baked Nippattu is ready to serve. Store Bakery Style Baked Nippattu in an airtight container.Serve Bakery Style Baked Nippattu along with hot Masala Chai  for your tea time break."
Carrot Tadka Raita Recipe - Carrot Tadka Raita Recipe,Indian,Side Dish,Vegetarian,"carrot, coriander leaves, mint, black salt or rock salt, cumin powder, green chillies, black pepper powder, curd, oil, cumin seeds, garlic, asafoetida","2 carrots, grated 1 tbsp coriander leaves 1 tbsp mint 1/2 tsp black salt or rock salt 1/2 tsp cumin powder 1 green chilli, finely chopped 1/2 tsp black pepper powder 1 cup curd for tempering 1/2 tsp oil 1 tsp cumin seeds 2 tsp garlic, finely chopped Asafoetida, a pinch",10,5,"To make Carrot Tadka Raita Recipe, first of all take a mixing bowl and add curd, black salt, cumin powder, black pepper powder, 1/4 cup water and mix well. Now add coriander leaves, mint, green chillies, carrot and mix it. Cool it for 15 minutes. Now for the tempering, heat oil in a tempering pan. Add cumin seeds, asafoetida, garlic and cook till garlic turns light brown. Pour this tempering in the raita and mix it. Serve. Serve Carrot Tadka Raita Recipe with Panchmel Daal, Onion Bhindi Sabzi and Phulkas for lunch."
Carrot Tadka Raita Recipe- Crunchy Grated Carrot In Yogurt ,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), carrots (gajjar), coriander (dhania) leaves, mint leaves (pudina), green chilli, black salt (kala namak), cumin powder (jeera), salt, oil, cumin seeds (jeera), garlic, asafoetida (hing)","2 cups Curd (Dahi / Yogurt)  2 Carrots (Gajjar) , grated  1 tablespoon Coriander (Dhania) Leaves  1 tablespoon Mint Leaves (Pudina)  1 Green Chilli , finely chopped  1/2 teaspoon Black Salt (Kala Namak)  1/2 teaspoon Cumin powder (Jeera) Salt , to taste For the tadka 1/2 teaspoon Oil  1/2 teaspoon Cumin seeds (Jeera)  3 cloves Garlic , finely chopped  1 pinch Asafoetida (hing)",10,5,"To begin making the Carrot Tadka Raita Recipe, in a mixing bowl, combine yogurt, black salt, cumin powder, salt to taste and whisk well until smooth.Once done add coriander leaves, mint leaves, green chillies and grated carrots to the whisked curd. Mix well to combine and keep it aside.To make the tadka, heat oil in a pan on medium heat, add the cumin seeds, asafoetida and chopped garlic, and saute until the garlic is golden brown in colour. Turn off the heat once done.Pour the tadka over the carrot raita and serve chilled. Serve Carrot Tadka Raita along with Stuffed Mooli Paratha Recipe or Baby Corn and Tomato Mixed Rice."
Ragi Wheat Phulka Recipe- Diabetic Friendly Ragi Roti ,Indian,Main Course,Diabetic Friendly,"ragi flour (finger millet/ nagli), whole wheat flour, salt, oil, ghee","1/2 cup Ragi Flour (Finger Millet/ Nagli)  1 cup Whole Wheat Flour Salt , to taste  1 teaspoon Oil Ghee , to serve",10,15,"To begin making the Ragi Wheat Phulka Recipe, in a large bowl combine the ragi flour, wheat flour and salt; add a little water at a time to make firm dough. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth. Divide the dough into equal portions.Cover and set the dough aside to rest for 15 minutes. Preheat the tawa on medium high heat.Take one dough ball, flatten these balls between your palms.Toss it in the flour and roll out into thin circles of 6-7 inches in diameter.Place rolled ragi wheat phulka dough on the hot tawa. In a few seconds you will notice that small air pockets start to form. At this point flip the ragi phulka to the other side on the tawa. Flip over again and cook the first side pressing lightly with a napkin. The rolled out ragi phulka dough should begin to start puffing up. At this stage place the Ragi wheat phulka on the direct flame, allow it to puff up. With a help of a tong flip the ragi phulka again and cook the other side for a few more seconds.Once cooked remove the Ragi Wheat Phulka from the heat, transfer onto a plate, smear ghee generously on the ragi wheat phulka and serve. Continue the process of rolling with the remaining portions of the ragi dough and cooking them on the tawa. Serve this Ragi Wheat Phulka Recipe along with Horsegram Dal Recipe, Keerai Masiyal Recipe and Beetroot, Carrot & Cucumber Salad with Peanuts Recipe for a complete Diabetic Friendly meal."
Yellow Pumpkin Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, water, kaddu (parangikai/ pumpkin), fresh coconut, green chillies, salt, turmeric powder (haldi), sugar, bay leaves (tej patta), star anise, cloves (laung), cinnamon stick (dalchini), cumin seeds (jeera), oil","1/4 cup Basmati rice  1/2 cup Water  1/4 cup Kaddu (Parangikai/ Pumpkin)  2 tablespoons Fresh coconut  3 Green Chillies , slit Salt , as per your taste  1/4 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Sugar , optional  1 Bay leaves (tej patta)  1 Star anise  2 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  1/2 teaspoon Cumin seeds (Jeera)  1 tablespoon Oil",15,15,"To begin making the Yellow Pumpkin Pulao Recipe, wash the basmati rice couple of times and soak in water for 20 minutes. Meanwhile cut the yellow pumpkin, wash them and keep it aside.Heat oil in a Pressure cooker and once the oil is hot add the bay leaves, cinnamon sticks, cloves, star anise and cumin seeds. Once the cumin seeds splutter, add in the green chillies, yellow pumpkin & coconut. Saute them for a min.Drain the soaked rice and add it to the pressure cooker along with turmeric powder, salt & sugar. Saute them in low Heat for a minute until combined. Add in the water & when it comes to a rolling boil, close the pressure cooker & cook the Pumpkin Pulao on medium heat for 2 whistles. After two whistles turn off the heatAllow the pressure to release naturally and open the pressure cooker. Fluff  the Pumpkin Pulao with fork slightly and transfer into a serving plate and serve. Serve Yellow Pumpkin Pulao Recipe along with Manipuri Style Sana Thongpa Recipe and Boondi Raita for a wholesome lunch."
Aam Pudina Ka Panna Recipe,Indian,Snack,Vegetarian,"mango (raw), mint leaves (pudina), lemon, water, cumin powder (jeera), black salt (kala namak), jaggery, ghee, cumin seeds (jeera), asafoetida (hing)","4 Mango (Raw) Mint Leaves (Pudina) , half bunch  1 Lemon , squeezed Water , as required  2 teaspoons Cumin powder (Jeera) Black Salt (Kala Namak) , to taste Jaggery , to taste For tadka 1/4 teaspoon Ghee  5-6 Cumin seeds (Jeera) Asafoetida (hing) , a pinch",10,10,"To begin making Aam Pudina Ka Panna Recipe, wash the mangoes remove the stems and add it to a pressure cooker with 2 cups of water. Pressure cook for 4-5 whistles and turn off the heat. Allow the pressure to release naturally.Once done open the pressure cooker and remove the mangoes from the pressure cooker. Save some of the water the mangoes were boiled in. Let it cool down.Remove the skin and take the pulp of the mango. Add the mango pulp to a mixer grinder. Take cleaned and wash mint leaves and mix it with the mango pulp. Churn it at high speed in your grinder till mango pulp and mint leaves are well combined.Transfer the churned mixture to the bowl which has the mango water which was saved after boiling the mangoes. Stir well to combine. Once done add cumin powder, black salt, juice of lemon and stir well to combine. You can add Jaggery if you like to make the aam panna sweet.Taste and adjust the seasoning to suit your taste. Add cold water and mix everything properly.Next, heat a small tadka pan with ghee. Add cumin seeds, asafoetida and let the cumin seeds splutter.After the seeds have spluttered mix this tadka into the Aam Panna and give it a mix. Pour the Aam Pudina ka Panna into serving glasses with ice in it and serve. Serve Aam Pudina Ka Panna during evenings along with some snacks like Gujarati Khatta Dhokla or Mushroom Masala With Corn or to relieve bloating and general digestive complaints."
Green Pea Fritters Recipe - Green Pea Fritters,Indian,Snack,Vegetarian,"green peas (matar), coriander (dhania) leaves, garlic, green chillies, cumin seeds (jeera), gram flour (besan), asafoetida (hing), onion, salt, oil","2-1/2 cups Green peas (Matar) , lightly blanched  1/2 cup Coriander (Dhania) Leaves  5 cloves Garlic  4 Green Chillies , finely chopped  1 teaspoon Cumin seeds (Jeera)  1-1/2 cups Gram flour (besan)  1/4 teaspoon Asafoetida (hing)  2 Onion , sliced Salt , to taste  Oil , for frying",20,20,"To begin making the Hari Matar Ke Pakode Recipe - Green Pea Fritters, we will coarsely blend few of the pakora ingredients in a chopper or a mixer-grinder.Place the coriander leaves, peas, green chilies, garlic and cumin seeds in the blender and pulse to get a coarse mixture.Transfer the ingredients to a mixing bowl, add the salt, onions and gram flour and mix well to combine. Add a little water to make a thick batter - only if required - like a few tablespoons. Check the salt and spices and adjust to suit your taste.Heat a kadai with enough oil to deep fry the Hari Matar Pakoras.Once the oil is hot spoon the matar pakora batter into the kadai and fry them till golden brown and cris on all sides. Do not over crowd the kadai. Once one batch of the Matar ke Pakode are done, remove from the pan and drain on an oil absorbent paper.Proceed the same way with the remaining pakora batter.Serve the Hari Matar Ke Pakode as a evening tea time snack along with Ginger Cardamom Chai or serve as an appetizer along with Pudina Dahi Chutney Recipe- Mint Yoghurt Dip at your next party."
Healthy Soya Sabudana Kebabs Recipe With Spicy Tomato Chutney,Indian,Appetizer,High Protein Vegetarian,"soy chunks (nuggets), sabudana (tapioca pearls), potato (aloo), poha (flattened rice), green chillies, ginger, turmeric powder (haldi), red chilli powder, coriander powder (dhania), cumin powder (jeera), garam masala powder, chaat masala powder, salt, oil, tomatoes, green chillies, ginger, salt","To Prepare Kebabs: 1-1/2 Cups Soy Chunks (Nuggets)  1/2 Cup Sabudana (Tapioca Pearls) , soaked  1 Potato (Aloo) , boiled  1/2 cup Poha (Flattened rice) , soaked  3 Green Chillies , chopped  1/2 Inch Ginger , minced  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder , Red chilli Powder  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Garam masala powder  1 teaspoon Chaat Masala Powder Salt , to taste Oil , for frying To Prepare Chutney: 3 Tomatoes  3 Green Chillies  1/2 Inch Ginger Salt , to taste",15,15,"To begin making Healthy Soya Sabudana Kebabs Recipe With Spicy Tomato Chutney, soak the soya nuggets in boiled water for 10-15 minutes and once they become soft, drain the excess water out of them. Grind the soaked soy nuggets using a mixer grinder to a coarse mixture. Take a big bowl and add boiled potato, minced soya, Sabudana, soaked poha,  green chillies, ginger, all the spices like the red chilli powder, coriander powder,turmeric powder, cumin powder, garam masala, chat masala and salt and mix everything well with a masher until it turns into a smooth mixtureMake 6-8 round patties from this mixture and then it rest for a while.Meanwhile, into a mixer grinder add all the ingredients for chutney like the tomatoes, green chilli, ginger and salt to taste and grind them into a smooth paste. Add water if you feel that the chutney is too thick. Adjust salt if required and keep this aside.Now heat up oil in a shallow frying pan and shallow fry the Soya Sabudana Kebabs till they turn crispy and golden brown on both the sides. Once done transfer the Soya Sabudana Kebabs on an oil absorbent paper for sometime to get rid of excess oil.Garnish Soya Sabudana Kebabs with onion rings and serve with the tomato chutney.Serve Healthy Soya Sabudana Kebabs Recipe With Spicy Tomato Chutney as an evening snack along with Masala Chai."
Crispy Baby Corn Lollipop Recipe / Spring Rolls,Indian,Appetizer,Vegetarian,"baby corn, lemon, red chilli powder, cumin powder (jeera), garam masala powder, chaat masala powder, salt, herb butter, whole wheat flour, all purpose flour (maida), salt, water, milk, chaat masala powder, kalonji (onion nigella seeds), all purpose flour (maida), water","10 Baby corn  1 Lemon , juiced  1 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Garam masala powder  1 teaspoon Chaat Masala Powder Salt , to taste  For the spring roll dough  2 tablespoons Herb Butter  1/2 cup Whole Wheat Flour  1/2 cup All Purpose Flour (Maida) Salt , to taste  Water , as required for the dough Milk , as required,for coating the crust Chaat Masala Powder , to sprinkle Kalonji (Onion Nigella Seeds) , to sprinkle To make the maida paste  2 tablespoons All Purpose Flour (Maida)  1 tablespoon Water",15,15,"To begin making the Crispy Baby Corn Spring Rolls / Lollipop Recipe, we will first marinate the baby corn. In a large wide bowl or plate add the baby corn, lemon juice, cumin powder, chaat masala, red chilli powder, garam masala and salt. Mix well to combine so that all the baby corn are well coated with the masalas and set aside."
Baby Corn And Paneer Kathi Roll Recipe,Indian,Snack,High Protein Vegetarian,"herb butter, garlic, onion, green bell pepper (capsicum), carrot (gajjar), baby corn, salt, paneer (homemade cottage cheese), chaat masala powder, achari mayo, tortillas, cucumber, tomato, onion, achari mayo","For the Stuffing 1 teaspoon Herb Butter  4 cloves Garlic  1 Onion , thinly sliced  1 Green Bell Pepper (Capsicum) , thinly sliced  1 Carrot (Gajjar) , julienned  100 grams Baby corn , cut length wise Salt , to taste  200 grams Paneer (Homemade Cottage Cheese) , cut into strips  1 teaspoon Chaat Masala Powder  1 tablespoon Achari Mayo For the Kathi Roll 4 Tortillas , or Whole Wheat Tawa Paratha made into large round sizes for rolls  1 Cucumber , cut lengthwise  1 Tomato , cut lengthwise  1 Onion , cut lengthwise  4 tablespoons Achari Mayo",10,30,"To begin making the Baby Corn And Paneer Kathi Roll Recipe prep all the ingredients and keep them ready.Make the tortilla according to the Homemade Whole Wheat Flour Tortillas; and keep aside.To make the Herb Butter follow Homemade Herb Butter Recipe.Heat Herb butter in a saucepan over medium heat; add the garlic, onions, the bell peppers, carrots and baby corn. Saute them well till the vegetables turn soft and tender.Once the vegetables are tender, add the cut paneer pieces, the Achari Mayo and toss until well coated. Avoid over cooking the paneer at this stage as it can make the paneer rubbery.Add the chaat masala to the baby corn and paneer mixture and mix well to combine. Check the seasoning and adjust according to your taste. Turn off the heat and keep aside.Place the tortillas on the preheated pan. Spread some herb butter over the tortilla and flip and cook till the tortillas are just warmed up and soft. Remove the tortillas from the pan and place the tortillas over a flat surface.Place a portion of the baby corn paneer filling in towards the centre. Place some cucumber, tomatoes and onions on top of the filling and add some extra Achari Mayo and roll up the Baby Corn And Paneer Kathi Roll tightly. Serve the Baby Corn And Paneer Kathi Roll along with a glass of Chikoo Banana Date Smoothie Recipe as an after school snack or even for a Saturday afternoon kids party with their friends."
Karela Tikki Recipe - Healthy Diabetic Snack,Indian,Snack,Diabetic Friendly,"karela (bitter gourd/ pavakkai), carrot (gajjar), paneer (homemade cottage cheese), oats flour, green chillies, red chilli powder, turmeric powder (haldi), chaat masala powder, coriander (dhania) leaves, salt, oil, oil","2 Karela (Bitter Gourd/ Pavakkai) , grated  1 Carrot (Gajjar) , grated  200 grams Paneer (Homemade Cottage Cheese) , grated  1/4 cup Oats Flour  2 Green Chillies , finely chopped  1 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Chaat Masala Powder  1/4 cup Coriander (Dhania) Leaves , chopped Salt , to taste Oil , for frying tikkis Oil , for frying tikkis",15,15,"To begin making Karela Tikki Recipes first prep all the ingredients and keep aside.Ensure you use the skin and the juice from the karela, as all the nutrition is present in the juice and the skin which will be very helpful for the diabetic.Combine the bitter gourd, carrots, paneer, oats flour, chaat masala ,red chilies powder, turmeric powder,  green chillies, coriander and salt together in a mixing bowl and mix well.Check the taste and adjust the salt accordingly.Divide the mixture into equal portions and shape into round, flat karela tikkis.Preheat a pan over medium heat, place each tikki and drizzle oil over the tikki and cook on medium heat on both sides until it gets a golden brown colour on both sides.Ensure the you cook on low to medium heat, so the karela will cook from the inside as well. Once done transfer the Karela Tikki into a plate with an oil absorbent paper and serve hot.Serve Karela Tikkis as a tea time snack along with Green Chutney Recipe and a cup of Masala Chai Recipe"
Amaranth Leaves Khichdi Recipe,Indian,Lunch,Vegetarian,"yellow moong dal (split), rice, green amaranth leaves, turmeric powder (haldi), green chillies, salt, ghee, cinnamon stick (dalchini), cumin seeds (jeera)","1 cup Yellow Moong Dal (Split)  3/4 cup Rice  100 grams Green Amaranth Leaves , finely chopped  1 teaspoon Turmeric powder (Haldi)  2 Green Chillies , slit Salt , to taste For Seasoning 1 tablespoon Ghee  1 inch Cinnamon Stick (Dalchini)  1 teaspoon Cumin seeds (Jeera)",10,30,"To begin making the Amaranth Leaves Khichdi Recipe, first prep all the ingredients and keep aside.Wash the rice and dal and keep aside.Into a Pressure Cooker, add the rice, dal, amaranth leaves, turmeric powder, salt and green chilies. Add 5 cups of water to get a good mish mash khichdi. Cover the cooker, place the weight on and cook for 2 whistles. After two whistles turn the heat low, and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and give the Khichdi a stir. Check the salt and adjust accordingly. Transfer the amaranth khichdi to the serving bowl.For the tadka, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cinnamon stick and allow it to crackle. Pour it over the Amaranth Khichdi and serve.Serve Amaranth Leaves Khichdi Recipe with Gujarati Kadhi or Tomato Onion Cucumber Raita Recipe for a light and healthy meal."
Ginger-Holy Basil Tisane - Adrak Tulsi Chai Recipe,Indian,Lunch,Vegetarian,"tulsi (holy basil), lemon, ginger, honey, water","12 Tulsi (holy basil)  1/2 Lemon , squeezed  2 inch Ginger , (adjust)  4 teaspoons Honey , (optional)  2 cups Water",2,5,"To begin making the Ginger-Holy Basil Tisane - Adrak Tulsi Chai Recipe, wash and clean the ginger thoroughly. Then grate it without peeling. The peel of ginger is rich in nutrients.Take water in a saucepan and bring it to boil.Add the grated ginger and boil for 2-3 minutes again.Then keep on simmering for another 3 minutes.Roughly tear the tulsi (holy basil) leaves and put into the simmered ginger-water.Turn off the heat, cover the saucepan and let the ginger-holy basil tisane be on boil for 2-3 minutes.Next, strain in serving cups. Drizzle honey, squeeze lemon juice and give a quick stir. Serve hot.Drink Ginger-Holy Basil Tisane - Adrak Tulsi Chai Recipe on empty stomach."
High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut,Indian,Side Dish,High Protein Vegetarian,"ghee, roasted peanuts (moongphali), white urad dal (split), chana dal (bengal gram dal), curry leaves, green chilli, ginger, salt, ghee, mustard seeds (rai/ kadugu), white urad dal (split), curry leaves, dry red chillies","1/2 teaspoon Ghee  3/4 cup Roasted Peanuts (Moongphali)  1 teaspoon White Urad Dal (Split)  2 tablespoons Chana dal (Bengal Gram Dal) Curry leaves , handful  1 Green Chilli  1/2 inch Ginger Salt , to taste For tempering 1 teaspoon Ghee  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon White Urad Dal (Split)  1 sprig Curry leaves  1-2 Dry Red Chillies",15,15,"To begin making the Peanut Chutney Recipe, first place a pan on the heat. Melt the ghee in it, reduce the heat to low and add peanuts. Roast them for two to three minutes on a low flame till the peanuts are slightly brown.Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty.Once done add curry leaves and the green chilli. Stir this for a minute and turn off the heat. Allow the roasted ingredients to cool down for 5 minutes.Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste. Transfer the peanut chutney into a bowl and keep aside.Now to temper the chutney, place a tadka pan on the heat. Warm some ghee in it.Add in the mustard seeds and allow the seeds to crackle. After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well. Turn off the heat and  pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment."
Bedmi Poori Recipe - Spiced Split Black Lentil Pooris,Indian,Indian Breakfast,Vegetarian,"black urad dal (split), whole wheat flour, asafoetida (hing), ginger, fennel powder, dry red chillies, coriander (dhania) seeds, cumin seeds (jeera), amchur (dry mango powder), green chilli paste, oil, salt, oil, water","1 cup Black Urad Dal (Split) , soaked for 5-6 hours  2-1/2 cups Whole Wheat Flour  1/2 teaspoon Asafoetida (hing)  1 teaspoon Ginger , grated  2-1/2 teaspoons Fennel Powder  4 Dry Red Chillies  2 teaspoons Coriander (Dhania) Seeds  1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Green Chilli Paste  2 tablespoon Oil Salt , to taste Oil , to deep fry Water , to knead",20,60,"To begin making the Bedmi Pooris Recipe, first dry roast the red chilies, coriander seeds and cumin seeds until they are lightly toasted and aromatic. Take care not to burn them.Cool them down and grind into a coarse powder and reserve for later use.Drain the water from the soaked urad dal/split black lentils and add it to the blender. Blend the dal to a coarse paste without using any water.Transfer the ground dal in a large bowl. Add ground chilli-coriander powder, amchoor, a teaspoon oil, ginger, salt, fennel powder and asafoetida and mix well to combine.Add the wheat flour to this and gradually add a little water at a time, as needed, to knead the dough.Knead it well to make medium soft consistency dough which is firm, yet soft and pliable.Cover the dough with damp cloth and rest it for 30 minutes.After 30 minutes, knead the dough one more time, thoroughly.Divide it into 18-20 equal sized small balls about the size of a golf ball.Meanwhile warm enough oil in a kadhai or deep pan, for deep frying the Bedmi Pooris.Take one ball at a time and and roll out into a disc of 4 inches.When the oil is hot enough, gently slide in the rolled poori and fry it on medium high heat until puffed and golden brown on either side.Once done remove from the oil using a slotted spoon and place on absorbent paper.Proceed the same way with the rest of the dough till none remains.Serve the Bedmi Pooris with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast."
Crispy Sweet Potato Recipe,Indian,Appetizer,Vegetarian,"sweet potato, oil, corn flour, red chilli powder, chaat masala powder, salt, black pepper powder, water, sooji (semolina/ rava), red chilli powder, chaat masala powder, black pepper powder, salt","1 Sweet Potato , thinly sliced Oil , for shallow frying For batter 4 tablespoon Corn flour  1/2 tablespoon Red Chilli powder  1 tablespoon Chaat Masala Powder Salt , to taste  1/4 tablespoon Black pepper powder Water , as required For coating 6 tablespoons Sooji (Semolina/ Rava)  1/2 tablespoon Red Chilli powder  1/2 tablespoon Chaat Masala Powder  1/4 tablespoon Black pepper powder Salt , to taste",10,15,"To begin making the Crispy Sweet Potato Recipe, mix all the ingredient together for the batter including corn flour, red chilli powder, salt, chaat masala and black pepper powder. Add some water to make a batter but make sure batter should not be too thin.Now take a bowl and mix all ingredient mentioned under coating including semolina, red chilli powder, chaat masala, black pepper powder and salt to taste. Keep it aside.We are adding masala in both batter and coating mixture so that sweet potato gets coated nicely.Take sliced sweet potato, dip it in batter properly and coat it with semolina mixture properly. Repeat the same process with all sliced sweet potato.Heat oil in a heavy bottomed pan and shallow fry all coated sweet potato till they are golden brown in colour. Transfer the crispy sweet potatoes onto a plate with oil absorbent paper and serve hot. Serve Crispy Sweet Potato along with Dhaniya Pudina Chutney or Date Tamarind Chutney or any other chutney of your choice."
Crispy Chicken Pakoda Recipe,Indian,Snack,Vegetarian,"boneless chicken, ginger garlic paste, red chilli powder, coriander powder (dhania), turmeric powder (haldi), black pepper powder, green chillies, curry leaves, whole egg, gram flour (besan), corn flour, salt, oil","300 grams Boneless chicken  1-1/2 teaspoons Ginger Garlic Paste  1-1/2 teaspoons Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Black pepper powder  2 Green Chillies , slit  2 sprig Curry leaves  1 Whole Egg  1 tablespoon Gram flour (besan)  1 tablespoon Corn flour Salt , to taste Oil , to deep fry",0,35,"To begin making the Crispy Chicken Pakoda Recipe, clean and wash chicken pieces well.Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine. Next add gram flour, corn flour, and mix again to coat all chicken pieces well.finally add the egg and mix again. Cover and let it sit in the fridge to marinate for about 15 minutes.Heat oil in a Pan for deep frying, on a medium flame.Add a handful of chicken pieces into the oil separately. Do not over crowd the kadai. Remove from oil when cooked well and crisp and drain excess oil on kitchen towel.Repeat deep frying all the chicken pieces in batches. At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot.Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time."
Khatte Pudina Aloo Recipe - Sour Mint Potatoes Recipe,Indian,Lunch,Vegetarian,"potato, mint, coriander leaves, green chillies, dry mango powder, red chilli powder, turmeric powder, salt, cumin seeds, ghee","5 potatoes, boiled 1/4 cup mint 1/2 cup coriander leaves 2 green chillies 1-1/2 teaspoon dried mango powder 1 teaspoon red chilli powder 1/3 teaspoon turmeric powder Salt, to taste 1 teaspoon cumin seeds Ghee, or oil, as needed",10,15,"To make Khatte Pudina Aloo Recipe, first wash the potatoes thoroughly and add water as per requirement in a pressure cooker. Close the cooker and cook till 2 whistles. Let the pressure release automatically. Open the cooker and take out the potatoes and keep them aside. After they cool down, peel them and chop them. Keep them aside. In a blender, grind coriander leaves, mint leaves and green chillies. Keep this paste aside. Heat ghee in a pan. Add cumin seeds and let them crackle. Now add mint coriander paste and cook for 3 to 4 minutes. Now add red chilli powder, turmeric powder, dry mango powder, salt and cook for 1 minute. After 1 minute add potatoes and mix well. Add some water and let it cook for 3 to 4 minutes. Turn off the gas and serve. Serve Khatte Pudina Aloo Recipe with Gujarati Kadhi, Aamras and Phulkas for lunch."
Dill Cucumber Raita Recipe,Indian,Side Dish,Vegetarian,"cucumber, curd (dahi / yogurt), dill leaves, mint leaves (pudina), chaat masala powder, cumin powder (jeera), black pepper powder, salt","1 Cucumber , grated  1-1/2 cup Curd (Dahi / Yogurt)  1/2 cup Dill leaves , finely chopped  1/4 cup Mint Leaves (Pudina) , finely chopped  1 teaspoon Chaat Masala Powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Black pepper powder Salt , to taste",10,0,"To begin making the Dill Cucumber Raita Recipe, whisk the yogurt until smooth in a mixing bowl.To the yogurt, add water, salt, cumin powder, pepper powder, chaat masala, cucumber, mint leaves and dill leaves .Mix the Dill Cucumber Raita well and serve chilled.  Serve Dill Cucumber Raita Recipe along with Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha and Spinach Paneer Kofta Curry Recipe or Aromatic Vegetable Pulao Recipe for a simple weekday lunch."
Sabudana Vada Recipe - Deep Fried Sago Patties/Cutlets,Indian,Snack,Vegetarian,"sabudana (tapioca pearls), potatoes (aloo), roasted peanuts (moongphali), green chillies, cumin seeds (jeera), sugar, lemon juice, coriander (dhania) leaves, salt, oil, curd (dahi / yogurt), potato (aloo), roasted peanuts (moongphali), green chillies, sugar, salt","For the Sabudana Vada 1 cup Sabudana (Tapioca Pearls) , soaked overnight  2 Potatoes (Aloo) , boiled, peeled & mashed  1/4 cup Roasted Peanuts (Moongphali) , lightly crushed  4 Green Chillies , finely chopped  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Sugar , coarsely ground  1/2 teaspoon Lemon juice  3 tablespoon Coriander (Dhania) Leaves , finely chopped Salt , to taste Oil , for deep frying For the Curd Chutney 3/4 cup Curd (Dahi / Yogurt)  1 Potato (Aloo) , peeled and mashed  2 tablespoon Roasted Peanuts (Moongphali) , coarsely ground  2 Green Chillies , finely chopped  1/2 teaspoon Sugar Salt , to taste",15,30,"To begin making the Sabudana Vada Recipe,  prep all the ingredients and keep them ready. Place a kadai with oi on heat for deep frying the vadas."
Sweet And Spicy Thai Style Paneer Recipe,Indian,Snack,Vegetarian,"paneer (homemade cottage cheese), thai red curry paste, sriracha sauce, lemon, garlic, green chillies, salt and pepper, oil, sesame seeds (til seeds), roasted peanuts (moongphali), onion, lemon wedges, spring onion greens, coriander (dhania) leaves","200 grams Paneer (Homemade Cottage Cheese) , cut to small squares For marination 4 tablespoons Thai Red Curry Paste  2 tablespoons Sriracha sauce  1 Lemon , juiced  6 Garlic , finely chopped  2 Green Chillies , finely chopped Salt and Pepper , as per taste  1 tablespoon Oil For garnish 1 tablespoon Sesame seeds (Til seeds) , toasted Roasted Peanuts (Moongphali) Onion , sliced Lemon wedges Spring Onion Greens , chopped, few Coriander (Dhania) Leaves , chopped",15,40,"To begin with Thai Style Paneer Recipe, first we will marinate the paneer.. In a mixing bowl, add the Thai red curry paste, sriracha sauce, Lemon, garlic, green chillies, salt, pepper and oil. Stir well to combine.Add in the paneer batons and carefully mix in the marinade.Please be gentle to ensure the paneer doesn't break. Let it sit for 30 minutes in the refrigerator. Soak the skewers in some water and keep aside. When ready, get the paneer out of the fridge. Heat up your grill pan or outdoor grill, brush 2 tablespoons oil on the pan.Grill the marinated paneer for 2-3 minutes on both the sides. Don't overcook or it will become rubbery.While grilling, make sure to baste it with the remaining marinade or at least some oil or melted butter.Take the thai style paneer off the grill as soon as you get grill marks and transfer onto a plate.  Garnish the Thai paneer with sesame seeds, panuts, spring onion greens, coriander leaves. Place a few lemon wedges and onions on the side and serve hot. Serve Sweet And Spicy Thai Style Paneer Recipe along with  Chilli Coriander Fried Rice and Roasted Eggplant in Schezwan Sauce."
 Grated Carrot Cucumber Tomato Raita Recipe,Indian,Side Dish,Vegetarian,"cucumber, tomato, carrot (gajjar), curd (dahi / yogurt), green chilli, cumin seeds (jeera), red chilli powder, salt, black pepper powder","1 Cucumber , finely diced  1 Tomato , finely chopped  1/2 Carrot (Gajjar) , grated  1 cup Curd (Dahi / Yogurt)  1 teaspoon Green Chilli , finely chopped  1/4 teaspoon Cumin seeds (Jeera) , ground  1/2 teaspoon Red Chilli powder Salt , to taste Black pepper powder , to taste",15,0,"To begin making the Cucumber Green Chilli Raita prep all the vegetables and keep them aside. In a mixing bowl, combine the cucumber, tomato, carrot, green chili along with the plain yogurt. Whisk well and add the black salt, salt and pepper and give it a good mixAt the end sprinkle some cumin powder and red chilli powder as a garnish and serve.Serve the Cucumber Green Chilli Raita as a side dish along with Chana Dal Pulao Recipe or Mumbai Style Tawa Pulao Recipe With Moong Sprouts."
Tomato Onion Tadka Raita Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), tomato, onion, cucumber, salt, oil, cumin seeds (jeera), mustard seeds (rai/ kadugu), curry leaves","1 cup Curd (Dahi / Yogurt)  1 Tomato , finely chopped  1 Onion , finely chopped  1/4 cup Cucumber , peeled and finely chopped (optional) Salt , to taste For TadkaOil , as required  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  4-5 Curry leaves",5,5,"To begin making the Tomato Onion Tadka Raita, firstly chop the tomato, onion and cucumber finely and keep it aside.Now, take curd in a bowl, add a little water and whisk it properly. Add the vegetables and required salt in the whisked yogurt and mix well.The next step is to temper the raita. Heat a tadka pan with required oil. Once it is hot add curry leaves, cumin seeds, mustard seeds and allow to crackle for about 10-15 seconds. Once done turn off the heat and  pour the tadka over the curd and mix the Tomato Onion Tadka Raita properly. Serve Tomato Onion Tadka Raita along with Aloo Sabz Dum Biryani and Papad for a weekday meal."
Ginger Lemon Black Tea Recipe,Indian,Lunch,Vegetarian,"water, assam tea leaves, lemon, ginger, honey","2 cups Water  2 teaspoons Assam tea leaves  1 Lemon , juiced  1 inch Ginger , grated Honey , to taste (optional)",5,5,"To begin making Ginger Lemon Black Tea Recipe, take a saucepan and start heating water on a medium heat.Once the water starts boiling, add the grated ginger and assam black tea leaves.After a minute more of boiling, turn off the heat and then add the lemon juice. Keep it covered for a minute.Strain the tea into the tea cups.Add honey to taste (only as a sweetener, you can completely skip it), give it a swirl and serve.Serve and enjoy this simple Ginger Lemon Black Tea Recipe with a Oatmeal Cranberry Cookie Recipe or with Phool Makhana for your evening tea."
Phool Makhana Recipe - Healthy Roasted Lotus Seeds Snack,Indian,Snack,Vegetarian,"phool makhana (lotus seeds), salt and pepper, turmeric powder (haldi), ghee","100 grams Phool Makhana (Lotus Seeds) Salt and Pepper , to taste  1 pinch Turmeric powder (Haldi)  1 teaspoon Ghee",5,20,"To begin making the  Phool Makhana Recipe - Healthy Roasted Lotus Seeds Snack, in a small bowl, combine the melted ghee, the turmeric powder, salt and pepper.In a heavy bottom pan, dry roast the phool makhana on low to medium heat. The process of roasting takes a while, as it has to get evenly roasted from the inside too . Roast for about 8 to 10 minutes.Once well roasted, add the melted ghee salt and pepper mixture to the roasted phool makhana. Roast for a couple of more minutes. You will know if it is roasted well, when it has a crunch in the mouth. Once well roasted and coated well with salt and pepper, allow it to cool completely and store in an airtight container.Serve the Roasted Phool Makhana as a healthy snack for kids, it surely is healthier option to the chips and other fried dishes.Serve Phool Makhana Recipe - Healthy Roasted Lotus Seeds Snack as an evening snack along with a cup of hot Masala Chai Recipe - Indian Spiced Tea."
Mooli Raita Recipe,Indian,Side Dish,Vegetarian,"hung curd, radish, red chilli powder, cumin powder, green chilli, coriander leaves, salt","2 cups hung curd 2 radishes, grated 1/4 tsp red chilli powder 1 tsp cumin powder 1 green chilli, finely chopped 1 coriander leaves, a few, finely chopped Salt, according to taste",15,20,"To make Mooli Raita, keep all the ingredients ready. Now take curd in a bowl and beat it well. Now add radish, red chili powder, cumin powder, green chilies, coriander leaves, salt and mix it. Serve. Serve Mooli Raita Recipe with Paneer Butter Masala and Phulkas for your daily lunch."
Raw Mango Cucumber Salad Recipe with Roasted Peanuts,Indian,Side Dish,Vegetarian,"mango (raw), cucumber, roasted peanuts (moongphali), coriander (dhania) leaves, mint leaves (pudina), sweet chutney (date & tamarind), paprika powder, salt","1 Mango (Raw) , chopped  1 Cucumber , chopped  1/4 cup Roasted Peanuts (Moongphali)  1/4 cup Coriander (Dhania) Leaves , chopped  1/4 cup Mint Leaves (Pudina) , chopped For the Dressing 1 tablespoon Sweet Chutney (Date & Tamarind)  1/2 teaspoon Paprika powder Salt , to taste",20,0,"To begin making the Raw Mango & Cucumber Salad Recipe, keep all the ingredients ready.In a large mixing bowl, add the raw mango, cucumber, peanuts, coriander leaves and mint leaves.Add all of the dressing ingredients like the sweet chutney, paprika and salt into a small bowl and whisk to combine well.Drizzle the dressing over the top of the Raw Mango & Cucumber Salad and toss well. Check for seasonings and adjust if required. Transfer the Raw Mango & Cucumber Salad into a serving bowl and serve as a side dish with meals.Serve the Raw Mango & Cucumber Salad Recipe along with Spinach Rice Recipe and Nawabi Kofta Curry Recipe for weekend lunch."
Khichdi With Fresh Spices Recipe,Indian,One Pot Dish,Vegetarian,"rice, yellow moong dal (split), water, ghee, bay leaf (tej patta), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), dry red chilli, cumin seeds (jeera), asafoetida (hing), ginger, turmeric powder (haldi), salt, coriander (dhania) leaves, green chillies, lime wedges","1 cup Rice  1/2 cup Yellow Moong Dal (Split)  3 cups Water  1 tablespoon Ghee  1 Bay leaf (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  1/2 inch Cinnamon Stick (Dalchini)  1-2 Dry Red Chilli  1/4 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1 tablespoon Ginger , grated  1/2 teaspoon Turmeric powder (Haldi) Salt , as per taste For garnishingCoriander (Dhania) Leaves Green Chillies Lime Wedges , Lime wedges",40,20,"To begin making Khichdi with Fresh Spices Recipe, first rinse and wash rice and the lentils together. Soak them for about 30 minutes in water.Heat 1 tablespoon ghee in a pressure cooker and add cumin seeds. When it starts to sputter add bay leaf, dry red chillies, green cardamom, cinnamon, ginger and asafoetida.Saute for 10 to 15 seconds and add the drained  rice and moong dal to the pressure cooker and saute for a minute.Pour 3 cups of water into the pressure cooker, turmeric powder and salt to taste. Close the lid tightly and pressure cook the khichdi on a medium heat till the cooker releases a whistle. Once the whistle comes, turn the flame to low and cook for 5 minutes.After 5 minutes turn off the heat and wait till the pressure is released naturally and open the lid. Transfer the Khichdi with Fresh Spices into a serving bowl.Add ghee on top if you like and garnish the Khichdi with Fresh Spices with coriander leaves, green chillies and a wedge of lemon and  serve hot. Serve Khichdi With Fresh Spices Recipe with Pudina & Dhaniya Raita Recipe and Aam Ka Achaar Recipe for a simple comforting weeknight dinner."
Ribbon Pakoda Recipe - South Indian Tea Time Snack,Indian,Snack,Vegetarian,"gram flour (besan), rice flour, urad dal flour, asafoetida (hing), turmeric powder (haldi), cumin powder (jeera), red chilli powder, butter (salted), water, salt, oil","2 cups Gram flour (besan)  1 cup Rice flour  1/4 cup Urad Dal Flour  1/2 teaspoon Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Red Chilli powder  1/4 cup Butter (Salted) Water , as needed Salt , to taste  Oil , for deep frying",20,40,"To begin making the Ribbon Pakoda recipe, combine all the ingredients listed above except water, until you get coarse crumbs. Gradually add water to make a stiff yet smooth dough.Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.Heat oil in a frying pan, until hot, on medium heat. Deep frying on high heat will brown the pakoda quickly and not crisp  it. Fill in the ribbon pakoda dough into the press.Press out thin strips of the the ribbon pakoda dough into the hot oil. Only press in enough to cover the oil pan.These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side on medium heat. Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely. Press the remaining batches of the ribbon pakoda dough in the similar manner.Cool the Ribbon Pakodas and store them airtight containers.Serve Ribbon Pakoda  as an evening snack with a hot cup of  Masala Chai."
Spiced Buttermilk With Coriander And Ginger Recipe,Indian,Appetizer,Vegetarian,"curd (dahi / yogurt), coriander (dhania) leaves, ginger, salt, water","2 cups Curd (Dahi / Yogurt)  2 sprig Coriander (Dhania) Leaves , chopped  1 inch Ginger , minced or grated Salt , to taste Water , as required",15,0,"To begin making the Spiced Buttermilk with Coriander and Ginger Recipe, chop the coriander ginger and keep it ready.In a mixer or a blender, add curd and required amount of water and give it a blitz.To this add salt and the chopped coriander leaves and ginger. Blend it one more time and pour the spiced buttermilk into serving glasses and serve.Serve the Spiced Buttermilk with Coriander and Ginger Recipe along with Palak Dal, Kalyana Veetu Senai Curry  and Steamed Rice Recipe for an everyday meal."
Whole Moong Dal Vada Recipe,Indian,Snack,Vegetarian,"green moong dal (whole), chana dal (bengal gram dal), onion, green chillies, ginger, garlic, salt, asafoetida (hing), oil","1/2 cup Green Moong Dal (Whole)  1/4 cup Chana dal (Bengal Gram Dal)  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 inch Ginger , grated  2 cloves Garlic , grated Salt , to taste  1/4 teaspoon Asafoetida (hing) Oil , for frying",30,30,"To begin making the Whole Moong Dal Vada Recipe, soak the moong and chana dal in warm water in a bowl for at least 5 to 6 hours or overnight. Once the dal has soaked well, drain the water and grind the dal using very little water to make a coarse thick vada batter.Transfer the Whole Moong Dal Vada batter to a mixing bowl. Add chopped onions, chili's, ginger-garlic paste, asafoetida and salt to taste. Mix well to combine and allow it rest for 10 minutes.Heat oil for deep frying in a deep frying pan. Once oil is hot, make small balls of the Moong Dal Vada batter and drop in the hot oil carefully. Deep fry the vadas on medium heat till the moong dal vadas turns golden brown and crispy .Once done, transfer the moong dal vada onto a plate with an oil absorbent paper and drain the excess oil using Serve warm.Serve the Moong Dal Vada with Coconut Chutney and Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties."
Pheki Mathri Recipe - Crispy Fried Savoury Fritters,Indian,Snack,Vegetarian,"all purpose flour (maida), chiroti rava, ghee, lukewarm water",1 cup All Purpose Flour (Maida)  2 tablespoons Chiroti Rava  4 tablespoons Ghee  1/3 cup Lukewarm Water,30,30,"To begin making the Pheki Mathai Recipe, first mix the dry ingredients - maida and sooji together.Add the ghee to the mixture and rub between your fingers till the dough turns crumbly and resembles breadcrumbs.Gradually add warm water, little at a time, while bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking and comes together into a neat ball.Cover with a muslin cloth and let it rest for 30 minutes.After 30 minutes, divide the dough into 8 equal parts. Make balls and keep aside for 5 minutes.Now roll the mathris out by rolling each ball into a disc about 1/4 inch thick and 5-6 inch diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.Next, to deep fry the mathri, heat sufficient oil in a kadai. Fry the mathris for 2-3 minutes on each side till golden brown. Remove from the oil with a slotted spoon and keep aside to cool.Allow the mathris to cool completely, and then store them in an airtight container.Serve Pheki Mathri Recipe as a tea time snack  along with Aam Ka Achaar Recipe and a hot cup of  Masala Chai"
Buckwheat Cracker Recipe,Indian,Snack,Vegetarian,"buckwheat flour (kuttu ka atta), flax seeds, sesame seeds (til seeds), oil, salt, sugar, red chilli flakes, mixed herbs (dried), chilled water","2 cups Buckwheat Flour (Kuttu Ka Atta)  1 tablespoon Flax seeds  1 tablespoon Sesame seeds (Til seeds) , roasted  1/4 cup Oil  1 teaspoon Salt  1 teaspoon Sugar  1 teaspoon Red Chilli flakes  1 teaspoon Mixed Herbs (Dried)  1/2 cup Chilled water",15,20,"To begin making Buckwheat Cracker Recipe, mix the buckwheat flour with oil, salt, sugar, chilli flakes, mixed herbs, flax seeds and roasted sesame in a large mixing bowl. The texture should look like breadcrumbs. Add more oil if required to get the right texture. Add ice cold water little by little so that  you have a good, uniform, and a non sticky dough. Keep it aside for 10 minutes.Meanwhile preheat Oven at  180 c for 10 minutes. Roll out the dough on one sheet of parchment paper. Roll as thinly as you can manage.Using a pizza cutter, cut the dough into squares or rectangles.Make some pricks using a fork .Bake for 10-15 minutes at 180 C or until browning and crispy. Be careful not to overbake or the Buckwheat crackers will burn. Keep checking after every few minutes.Once done remove the baking tray from the oven, cool down the buckwheat crackers and serve. Serve Buckwheat Crackers during tea time with a Tomato and Sunflower Seed Dip Recipe and Cinnamon Spiced Orange Iced Tea Recipe."
Butter Coriander & Lemon Sweet Corn Recipe,Indian,Snack,Vegetarian,"sweet corn, coriander (dhania) leaves, butter (salted), salt, green chilli, chaat masala powder, red chilli powder, lemon","1 cup Sweet corn , steamed  2 tablespoons Coriander (Dhania) Leaves , finely chopped  2 tablespoons Butter (Salted) Salt , to taste  1 Green Chilli , finely chopped  1/4 teaspoon Chaat Masala Powder  1/4 teaspoon Red Chilli powder  1 Lemon , juiced",5,10,"To begin making the Butter Coriander & Lemon Sweet Corn Recipe, first get all the ingredients ready.Steam the corn using a steamer along with a pinch of salt. Once done place it in a mixing bowl.Melt  butter along with the coriander and add it to the sweet corn. Add the remaining ingredients like green chilli, chaat masala powder, red chilli powder and lemon juice. Toss the sweet corn well with the spices and lemon juice. Check the salt and tanginess and adjust to suit your taste.Once done serve the Butter Coriander & Lemon Sweet Corn warm.Serve the Butter Coriander & Lemon Sweet Corn as a evening tea time snack along with Masala Chai or as an afternoon snack for kids."
Matar Masala Recipe,Indian,Lunch,Vegetarian,"green peas, oil, cumin seeds, turmeric powder, red chili powder, coriander powder, kasuri methi, salt, garam masala powder, onion, tomato, green chili, garlic, ginger, cashews, almond milk","1 cup green peas 2 tbsp oil 1 tsp cumin seeds 1/2 tsp turmeric powder 1-1/2 tsp red chili powder 1 tsp coriander powder Kasuri methi, pinch of salt, to taste 1/2 tsp garam masala powder For masala paste 2 onions 3 tomatoes 3 green chillies 10 cloves garlic 2 inch ginger For cashew paste 20 cashews 1 to 2 tsp almond milk, or water",20,30,"To make matar masala recipe, first put peas in a saucepan with water and a pinch of salt and cook till they become soft. Be careful not to overcook the peas. Now heat oil in a pan. Add ginger, garlic and cook for 1 to 2 minutes. Now add onions and cook till they become soft. After onions become soft, add green chilies, tomatoes and cook till tomatoes become soft. Now turn off the gas and let this mixture cool down. After cooling down, put it in a mixer grinder and make a paste. Keep it aside. Meanwhile, put cashew nuts, almond milk/water in a mixer grinder and grind them. Keep this paste aside. Now heat oil in a pan. Add cumin seeds and let them crackle. After cumin seeds crackle, add onion tomato paste and cook for 3 to 4 minutes. Now add turmeric powder, red chili powder, coriander powder, salt and mix well. Let it cook for 3 to 4 minutes. Now add green peas and let it cook for 5 minutes. Add kasuri methi and mix it. After 2 minutes add cashew paste and let it cook on low flame for 3 minutes. Finally add garam masala, mix it and garnish with coriander leaves. Serve matar masala recipe with boondi raita and tawa paratha for lunch."
Matar Masala Recipe - Peas In Onion Tomato Gravy,Indian,Lunch,Vegetarian,"green peas (matar), oil, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, coriander powder (dhania), kasuri methi (dried fenugreek leaves), salt, garam masala powder, onions, tomatoes, green chillies, garlic, ginger, cashew nuts, almond milk (badam milk)","1 cup Green peas (Matar)  2 tablespoon Oil  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1-1/2 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  pinch Kasuri Methi (Dried Fenugreek Leaves) , generous pinch Salt , to taste  1/2 teaspoon Garam masala powder For masala paste 2 Onions , finely chopped  3 Tomatoes , chopped  3 Green Chillies , finely chopped  10 cloves Garlic , finely chopped  2 inch Ginger , finely chopped For cashew cream 20 Cashew nuts  1 to 2 teaspoon Almond Milk (Badam Milk) , or water",20,30,"To begin making the Matar Masala recipe, steam the peas until cooked. Keep aside. Into a preheated kadai add oil. l. Add onions, ginger and garlic and green chillies and sauté until onions turn translucent.Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy. Turn off the heat.Let the mixture cool down. Add the tomato and onion mixture into a mixer grinder and grind into smooth paste.Keep aside. To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside.In a wok/kadhai, add remaining oil. Add cumin seeds and let it splutter. Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan.Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame.Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame. Check for seasoning and adjust salt as required. Add kasuri methi and mix well.Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat. The masala will thicken now.Sprinkle some garam masala and give it a mix. Turn off the heat and garnish with fresh coriander leaves.Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner."
Moong Dal Potli Recipe - With Baked Option,Indian,Snack,Vegetarian,"all purpose flour (maida), ghee, salt, water, yellow moong dal (split), asafoetida (hing), garam masala powder, red chilli powder, amchur (dry mango powder), coriander powder (dhania), fennel seeds (saunf), oil, salt, sultana raisins, slivered almonds (badam)","1-1/2 cups All Purpose Flour (Maida)  4 tablespoons Ghee Salt , to taste Water , as needed For stuffing 1/2 cup Yellow Moong Dal (Split) Asafoetida (hing) , a pinch  1/2 teaspoon Garam masala powder  1/2 teaspoon Red Chilli powder  1/2 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Fennel seeds (Saunf) , coarsely pounded  2 teaspoons Oil Salt , to taste  1-1/2 teaspoons Sultana Raisins  1 tablespoons Slivered Almonds (Badam)",20,20,"To begin making the  Moong Dal Potli Recipe , take a big bowl, add refined flour, clarified butter and salt to it. Mix well. Add enough clarified butter to get a crumb like texture. Now add little water at a time and knead the dough, cover and keep aside for 30 minutes.To prepare the stuffing, coarsely grind the soaked moong dal without adding any water. Keep aside.Into a preheated nonstick pan, add cooking oil. Once the oil is warm add all the spices like the hing, red chilli powder, coriander powder, garam masala powder, amchur powder and fennel seeds. Mix to combine and quickly add in the chopped almonds, raisins and grounded moong dal in it. Stir continuously and saute for 3 to 4 minutes until well combined.Once done turn off the heat and transfer the mixture into a bowl.Divide the dough into ten equal sized portion and roll into balls. Flatten them slightly with your palm to form discs. Roll out the discs into small pooris, then apply little water on edges.Now place 2 teaspoons of the moong dal stuffing in the center, form pleats and bring together the edges to form a pouch. Now heat oil in a kadai or deep pan, fry the Moong Dal potlis in medium heat until they turn in golden brown in color. Once done drain on a kitchen towel.Or for a healthier option, brush the Moong Dal Potli with oil, arrange each potli 2 cm apart from each other on a baking tray and bake in preheated oven at 180 degrees Celsius  for 18-20 minutes or till crisp and done. Serve these Moong Dal Potli Recipe as starters or during tea time along with khajoor imli chutney or dhaniya pudina chutney and Masala Chai."
Red Beans And Oats Cutlet Recipe,Indian,Snack,Vegetarian,"rajma (large kidney beans), soy granules, instant oats (oatmeal), onion, ginger, garlic, salt, cumin powder (jeera), red chilli powder, coriander (dhania) leaves, oil","1/2 cup Rajma (Large Kidney Beans)  1/4 cup Soy granules  1/4 cup Instant Oats (Oatmeal) , more to dust  1 Onion , finely chopped  1 inch Ginger , grated  2 cloves Garlic , grated Salt , as per taste  1 teaspoon Cumin powder (Jeera)  1/4 teaspoon Red Chilli powder Coriander (Dhania) Leaves , small bunch, finely chopped Oil , for shallow frying the cutlets",25,30,"To begin making the Red beans and Oat Cutlet Recipe, first clean, wash and soak red kidney beans in water overnight or for at least 7 - 8 hours. Make powder of oats in grinder. Keep aside until required.In a pan boil 1 cup of water add soya granule bring to boil once. Soya granules will puff up after one boil. As soon as they swell up, turn off the heat and drain the soy granules using a colander and keep aside. Once red kidney beans are soaked, in a pressure cooker add beans along with 1 cup of soaked water. Add salt, give it a nice stir, cover the pressure cooker and place its weight on. Cook the beans in the pressure cooker until you hear 4 to 5 whistles. After 4 to 5 whistles, turn the heat to low and simmer the beans for another 15 minutes and then turn off the heat.Allow the pressure to release naturally. Once the pressure is released, open the cooker and drain beans in a colander. Keep beans in the colander until all the excess water is drained off. You can use this water to add it in your vegetable stock or even soups or rice.To make the cutlets, in a large bowl add boiled beans, powdered oats reserving 2 tablespoon for dusting the cutlets, cooked soya granule, onion, salt, coriander leaves, red chili powder, cumin powder and salt to taste. Mix nicely with dry fingers.  Divide the red bean and oat cutlet mixture in equal portions. Grease your palms shape each portion into a flat round of 1/2 inch thickness. Place the shaped cutlets on a tray or plate. Keep them in  the fridge for 10 minutes. After 10 minutes bring out the cutlets from the fridge and dust with 2 tablespoon of powdered oats. Next heat a heavy bottomed frying pan over medium heat to shallow fry the cutlets. Place the oat coated cutlets on the heated pan, drizzle a teaspoon of oil over each of the red bean and oat cutlets.Shallow fry each of them until golden brown on both sides and with a slotted spoon drain the cutlets on an absorbent paper. Serve Red Beans and Oats Cutlet recipe as an evening snack along with Green Chutney and hot Ginger Cardamom Chai."
Homemade Chikoo Ice Cream Recipe,Indian,Dessert,Vegetarian,"chikoo (sapota fruit), fresh cream, milk, milk powder, sugar","12 Chikoo (Sapota Fruit) , (sapotas) +1 chickoo for serving  250 grams Fresh cream , (little more than 1/2 cup)  1 1/2 cups Milk , full fat milk is required  1/2 cup Milk Powder  1 cup Sugar",15,30,"To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them.Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside.Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain.Add the chikoo pulp and using a mixer, whisk it for 1 minute until all the ingredients are incorporated. Taste the chickoo milk to adjust the sweetness.Transfer the chickoo milk to an airtight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hours to look and feel like a soft serve ice cream, remove it again and churn it in mixer for 2-3 minutes, transfer it to the air tight box again.This procedure is done to avoid crystallization of the ice cream. Refreeze the ice-cream for 12-15 hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.Serve this Homemade Chikoo Ice Cream Recipe with a few pieces of chikoos. Serve it as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday."
Sweet and Spicy Raw Mango Chutney Recipe,Indian,Side Dish,Vegetarian,"mango (raw), sugar, ginger, red chilli powder, turmeric powder (haldi), cumin seeds (jeera), lemon juice, salt","2 Mango (Raw) , peeled and roughly chopped  1/2 cup Sugar  2 inch Ginger , finely chopped  1/4 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin seeds (Jeera) , crushed  1/2 tablespoon Lemon juice Salt , to taste",10,20,"To begin making the Sweet and Spicy Raw Mango Chutney recipe, heat 1/2 cup of water in a pressure cooker on medium heat; stir in the mangoes along with the turmeric powder, ginger, cumin seeds, red chilli powder and salt.Cover the pressure cooker and pressure cook the Raw Mango chutney for 2 whistles and turn off the heat.Once done, finally add lemon juice and simmer the Raw Mango Chutney for a couple of more minutes.Turn off heat and allow the Sweet and Spicy Raw Mango Chutney to cool completely and refrigerate until you are ready to serve.The Sweet and Spicy Raw Mango Chutney recipe,  can be had alongside with vegetables and breads like Paratha, Bajra Na Rotla, Thepla or even along with a spicy tamarind rice or as a spread oven toasted bread."
Aloo Poha Recipe – Aloo Poha Recipe,Indian,Indian Breakfast,Vegetarian,"poha, potatoes, green peas, mustard seeds, cumin seeds, curry leaves, onions, green chillies, ginger, turmeric powder, asafoetida, sugar, lemon, peanuts, oil, coriander leaves, pomegranate, salt, sweet corn, green gram","1-1/2 cups Poha 1 or 2 potatoes, boiled, peeled & cubed 1/4 cup green peas, steamed 1/2 tsp mustard seeds 1/2 tsp cumin seeds 5-6 curry leaves, finely chopped 1 onion, finely chopped onion 2 green chillies, slit lengthwise 1 tsp ginger, finely grated 1/2 tsp turmeric powder 1/4 tsp asafoetida 2 tsp sugar 1 lemon, juiced 1 tbsp peanuts 2 tbsp oil 2 tbsp coriander leaves, finely chopped 3/4 cup pomegranate, to serve Salt to taste Optional Ingredients: You can use the following ingredients in addition to the potatoes 1/2 cup sweet corn, steamed 1/2 cup green gram, sprouted",20,30,"To make Aloo Poha recipe, first keep the Poha under cold water and wash it thoroughly. When the Poha becomes soft, drain all the water. Make sure to drain the water thoroughly. Now take out the Poha in a bowl. Add turmeric powder, salt, sugar, asafoetida and keep it aside. Heat oil in a pan. Add mustard seeds, cumin seeds and cook till the mustard seeds crackle. Now add onion, curry leaves, ginger, green chillies and cook till the onion becomes soft. Now add boiled potatoes and cook for 1 to 2 minutes. Now add Poha, 1 tablespoon water and mix it. Cover the pan and let it cook on low flame for 4 to 5 minutes. After this add lemon juice, green peas, peanuts, coriander leaves, pomegranate seeds and serve. Serve Aloo Poha recipe with a hot cup of masala tea for breakfast."
Crispy Oven Roasted Curried Chickpeas Recipe,Indian,Snack,High Protein Vegetarian,"kabuli chana (white chickpeas), cumin powder (jeera), kashmiri red chilli powder, turmeric powder (haldi), garam masala powder, coriander powder (dhania), garlic powder, dry ginger powder, salt, extra virgin olive oil","1 cup Kabuli Chana (White Chickpeas)  1 teaspoon Cumin powder (Jeera)  1 tablespoon Kashmiri Red Chilli Powder  1/4 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Garam masala powder  1/2 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Garlic powder  1/4 teaspoon Dry ginger powder Salt , to taste  1 tablespoon Extra Virgin Olive Oil",20,160,"To begin making Crispy Oven Roasted Curried Chickpeas Recipes, firstly rinse the chickpeas and soak it in enough water overnight.Once its soaked add them to a  pressure cook and pressure cook for 2 whistles. Turn off the heat and let the pressure release naturally.Once the pressure cooker releases all the pressure, drain all the water from chickpeas. Pat them dry with a kitchen towel and make sure they are completely dry and has no moisture.In a wide bowl add all the spice powder, salt, olive oil and chickpeas. Toss them well to ensure all the spices are coated well on the chickpeas.Preheat the oven to 200 degree centigrade. Line a baking tray with good quality parchment paper.Transfer the masala coated chickpeas to the baking tray. Line them up in single layer spreading it evenly all over the tray.Roast them in an oven for about 45-55 minutes or until it turns crunchy. After 30 minutes check the chickpeas, if they are still undone keep it for another 10-15 minutes. Make sure you don’t burn them.When they are fully roasted, remove them from oven and let it cool completely and serveServe Crispy Oven Roasted Curried Chickpeas Recipe as an evening snack along with Cold Coffee Smoothie Recipe or Masala Chai Recipe - Indian Spiced Tea"
"Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes ",Indian,Side Dish,High Protein Vegetarian,"kala chana (brown chickpeas), carrots (gajjar), cucumber, tomatoes, coriander (dhania) leaves, green chillies, lemon juice, salt","1 cup Kala Chana (Brown Chickpeas) , soaked  2 Carrots (Gajjar) , grated  1 Cucumber , peeled and chopped  2 Tomatoes , chopped Coriander (Dhania) Leaves , chopped  2 Green Chillies , finely chopped  1 Lemon juice , freshly squeezed Salt , (adjust according to your taste), to taste",15,0,"To begin making the Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes Recipe, we will soak the black chickpeas in water overnight. This will make the chana edible and soft.Pressure cook the kala chana in the pressure cooker along with a little salt, for about 20 minutes until it is cooked through. Ensure you cook on medium heat, so the kala chana get cooked well.Once done allow the pressure to release naturally.Drain the excess water from the pressure cooker. You can use this water to cook a rice, or even make a soup.The final step to put the Indian Salad together. Cut all the vegetables as suggested above. In a large mixing bowl, add the cooked kala chana, the grated carrots, chopped cucumber, chopped tomatoes, green chillies, salt, coriander leaves and juice from one lemon.Stir well to combine the Kala Chana Salad recipe.  Check the salt and spices and adjust accordingly and serve.Serve the Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes Recipe along with Palak Mushroom Makhani, Punjabi Kadhi and Jeera Rice (Pulao) for a Indian lunch or dinner."
Mirchi Pakodi Recipe,Indian,Snack,Vegetarian,"green chillies, tamarind paste, jaggery, ajwain (carom seeds), fennel seeds (saunf), gram flour (besan), red chilli powder, salt, gram flour (besan), baking soda, turmeric powder (haldi), ajwain (carom seeds), water, onion, roasted peanuts (moongphali), coriander (dhania) leaves, lemon, chaat masala powder","For Stuffing 6 Green Chillies , Big ones  2 tablespoons Tamarind Paste  2 tablespoons Jaggery  1/4 teaspoon Ajwain (Carom seeds)  1/4 teaspoon Fennel seeds (Saunf)  3 tablespoons Gram flour (besan) , Roasted  1/4 teaspoon Red Chilli powder Salt , to taste For the batter 1-1/2 cup Gram flour (besan)  1/2 teaspoon Baking soda Turmeric powder (Haldi) , a pinch Ajwain (Carom seeds) , a pinch Water , as required Other ingredientsOnion , finely chopped, as required Roasted Peanuts (Moongphali) , masala, as required Coriander (Dhania) Leaves , finely chopped, as required Lemon , as required Chaat Masala Powder , as required",10,30,"To begin making the Mirchi Pakodi Recipe, firstly we will mix the tamarind paste and jaggery in a bowl.Make a slit in the green chillies and takes the seeds out, so that we can stuff the masala inside the green chillies.Now in the tamarind and jaggery mixture, add in the ajwain seeds, fennel seeds, gram flour, red chilli powder and salt. Mix everything well. Stuff this mixture into the green chillies one by one and keep it aside. To make the Gram flour batter, add gram flour, baking soda, turmeric powder, ajwain and water. Mix everything to create a thin batter. Make sure it should not be too watery and it should be thick enough to coat the green chillies.Meanwhile, heat the required oil in a heavy bottomed pan. Dip the stuffed chillies into the batter and add it to the hot oil. Fry them till it becomes golden brown.Once done, take them out and let them cool down a bit. Cut into half and add to the serving bowl.Garnish the Bajjis with Onions, Peanuts, Coriander Leaves, Lemon Juice and Chaat Masala Powder and it is ready to be served."
Matar Mushroom Curry Recipe,Indian,Dinner,Vegetarian,"button mushrooms, green peas (matar), onion, tomato, ginger garlic paste, cumin seeds (jeera), turmeric powder (haldi), coriander powder (dhania), red chilli powder, garam masala powder, kasuri methi (dried fenugreek leaves), tomato ketchup, fresh cream, oil, coriander (dhania) leaves, salt","1/2 cup Button mushrooms , diced (canned or store-bought fresh mushrooms)  2 cups Green peas (Matar) , boiled  1 Onion , finely chopped  2 Tomato , pureed  2 teaspoons Ginger Garlic Paste  1/4 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Red Chilli powder  1/4 teaspoon Garam masala powder  1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  1/2 teaspoon Tomato Ketchup , or sugar can be used  2 tablespoons Fresh cream Oil , to cook  1 tablespoon Coriander (Dhania) Leaves , chopped, for garnishing Salt , as per need",20,30,"To begin Matar Mushroom Curry, heat oil in a pan and add cumin seeds and let them splutter.After they splutter, add the chopped onions and fry them till light brown on medium heat.Once done add ginger garlic paste and sauté it till cooked.After this add tomato puree and salt and cook for 2 minutes until combined.Then add all the spices like the coriander powder, turmeric powder, red chilli powder and garam masala and saute for about 2-3 minutes.Next add the green peas and mushrooms and mix them well. Cook for another 5-6 minutes till water from the mushrooms have evaporated.Once done add kasoori methi and some water to cook till the peas are cooked.Once the peas are cooked add fresh cream and mix well to combine.Turn off the heat. Transfer the Matar Mushroom Curry into a serving bowl garnish with chopped coriander leaves and serve.Serve Matar Mushroom Curry with whole wheat phulkas, tawa paratha or any other flatbread like Besan & Atta Ki Roti."
Kesar Pista Lassi Recipe - Saffron & Pista Lassi Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), sugar, fresh cream, saffron strands, pistachios, ice cubes","1 cup Curd (Dahi / Yogurt) , (low fat)  1 tablespoon Sugar , or honey  1/4 cup Fresh cream  3-4 Saffron strands  1 teaspoon Pistachios Ice cubes , a few",15,10,"To begin making Kesar Pista  Lassi Recipe, add the dahi, pista, saffron, cream and sugar into a mixer grinder.Blend to make a delicious Kesar Pista Lassi. Its your personal preference if you would like the lassi to be smooth or little chunky.Once done transfer the Kesar Pista Lassi into a serving glass add a few ice cubes and garnish with saffron strands and serve the Kesar Pista Lassi chilled for the summers.Serve the Kesar Pista Lassi Recipe along with Peshawari Naan, Malai Kofta for a special weekend lunch or dinner."
How To Make Homemade Yogurt - Curd,Indian,Lunch,Vegetarian,"milk, curd (dahi / yogurt)","1/2 liter Milk , boiled and cooled  1 teaspoon Curd (Dahi / Yogurt) , (used as starter)",5,0,"To begin making Homemade Yogurt (Curd), boil the milk and keep it aside to cool.Once the milk is completely cooled, pour it in a large bowl and add a teaspoon of curd to act as a starter.Leave in a warm and cozy corner of your kitchen for at least 4 hours in humid areas and overnight if you live in cooler climate. Remember to keep the bowl of milk with curd starter in a warm place, to set properly.The curd will have set when the top is wobbly and looks firm.Use yogurt as it is along with Parathas and Pickle, or as an addition to recipes like Mango Lassi Recipe or Pineapple Banana & Oat Smoothie Recipe. Serve Homemade Yogurt (Curd) with a lunch meal of Mixed Vegetable Sambar, Steamed Rice and Pisarna Manga."
Kesar Pista Lassi Recipe - Kesar Pista Lassi Recipe,Indian,Side Dish,Vegetarian,"yogurt, sugar, cream, saffron, pistachio, ice","1 cup curd 1 tbsp sugar or honey 1/4 cup cream 3-4 saffron strands 1 tsp pistachio Ice, a little",15,10,"To make Kesar Pista Lassi recipe, first of all put curd, saffron, pistachio, cream, sugar in a mixer grinder and blend it well. You can also use a hand blender for this. Once done, pour it in a glass. Add ice and garnish with saffron. Your lassi is ready. Serve Kesar Pista Lassi recipe with Punjabi Aloo Paratha and Green Chutney for your weekend morning breakfast."
Tangy Red Purifier - Tomato Beetroot Juice Recipe,Indian,Snack,Vegetarian,"beetroot, tomato, cucumber, ginger, lemon juice, coriander (dhania) leaves, black salt (kala namak)","1 Beetroot , peeled and cut into cubes  1 Tomato , finely chopped  1/2 Cucumber , peeled and cut into cubes  1/4 teaspoon Ginger , finely chopped  1 tablespoon Lemon juice  1/4 cup Coriander (Dhania) Leaves , finely chopped Black Salt (Kala Namak) , to taste",10,10,"To begin making Tangy Red Purifier- Tomato Beetroot Juice Recipe, prepare all the vegetables as mentioned, after cleaning them thoroughly.Take a juicer and add all the ingredients. Blend for a few seconds till coarsely done and then add a little water.Grind till you get a smooth consistency. At this stage, check for salt and add more water to get the desired juice consistency. Give it a quick pulse once again till everything is well combined.Chill Tangy Red Purifier - Healthy Fresh Juice Recipe in the refrigerator for some time (if needed) or serve immediately.Serve Tangy Red Purifier- Tomato Beetroot Juice Recipe with Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes for a wholesome breakfast."
Microwave Oats Milk Halwa Recipe,Indian,Dessert,Vegetarian,"instant oats (oatmeal), water, sugar, cardamom powder (elaichi), pistachios, ghee","1 cup Instant Oats (Oatmeal)  2 cups Water  1/3 cup Sugar  1/2 tablespoon Cardamom Powder (Elaichi)  2 tablespoon Pistachios , slivers  2 teaspoon Ghee",10,10,"To begin making Microwave Oats Milk Halwa Recipe, in a Mixer grinder and add oats and water. Blend well until  you get a smooth texture.Place a thin muslin cloth or cotton cloth over a bowl and pour the mix in.Squeeze well and discard the little oats pieces left behind on cloth. Oats Milk is ready. The recipe yields about 1.5 cups of oats milk."
How To Roast A Papad,Indian,Appetizer,Vegetarian,"basmati rice, green peas (matar), carrot (gajjar), green beans (french beans), onion, salt, coriander (dhania) leaves, mint leaves (pudina), oil, garlic, green chillies, cumin seeds (jeera), mustard seeds (rai/ kadugu), bay leaf (tej patta), cloves (laung)","1 cup Broken Wheat (Dalia/ Godumai Rava) Salt , to taste  1/2 teaspoon Oil  1/3 cup Gram flour (besan)  1 Onion , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  1 Green Chilli , finely chopped Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Ajwain (Carom seeds)  1 tablespoon Oil Water , as required to make a thick pakora batter  1 teaspoon Enos Fruit Salt Oil , as required to fry the pakoras",0,5,"To make a Roast Papad, hold the papad with tongs and start roasting the papad evenly on a low-medium flame.The blisters should be even and golden colored. You should keep shifting the papad so that the papad won't get charred.Shift the tongs to a roasted part of the papad to roast the side where tongs were held and was hence away from fire."
Green Coriander Coconut Chutney Recipe,Indian,Side Dish,Vegetarian,"fresh coconut, coriander (dhania) leaves, green chillies, water, salt, lemon juice, mustard seeds (rai/ kadugu), white urad dal (split), dry red chillies, curry leaves, oil","1-1/2 cups Fresh coconut , grated  1/2 cup Coriander (Dhania) Leaves  2 Green Chillies , chopped  1/2 cup Water , warm Salt , to taste Lemon juice , from one lemon For the tempering 1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon White Urad Dal (Split)  2 Dry Red Chillies  1 sprig Curry leaves  1 teaspoon Oil",10,10,"To begin making the  Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth.Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.Transfer the Green Coriander And Coconut Chutney to a serving bowl.Now we will make the tempering.In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour.After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast."
Vegan Jackfruit Ice Cream Recipe With Coconut Milk,Indian,Dessert,Vegan,"coconut milk, jackfruit ripe (kathal), sugar, jackfruit ripe (kathal)","400 ml Coconut milk  1 cup Jackfruit Ripe (Kathal) , puree  1/2 cup Sugar  1 cup Jackfruit Ripe (Kathal) , finely chopped",15,0,"To begin making the Vegan Jackfruit Ice Cream Recipe With Coconut Milk, the first step is to freeze the ice cream bowl for at least 2 days in the freezer. This ice cream bowl comes along with the KitchenIf ice cream maker.Once you have a frozen bowl; you can get started to prepare the mixture for the jack fruit ice cream.Into a blender jar, add the coconut milk, jackfruit puree, sugar and and blend until well combined. Refrigerate for two hours.Place the frozen ice cream bowl into the kitchenif ice cream maker. Attach the paddle and set the timer for 30 minutes.Start the ice cream maker and pour the blended jackfruit ice cream mixture through the opening into the ice cream maker. Do not turn off the machine in between till 30 minutes is up. You will see that slowly, the ice cream will start turning thick and creamy.At the 20 minutes mark add in the finely chopped Jackfruit into the ice cream maker. Once done, spoon half the mixture into a ice cream bowl (You can also use a loaf pan). Cover the pan with an airtight lid or an aluminium foil or a cling film and freeze for about at least 8 hours. Once the ice cream is frozen, scoop out the ice cream into a cone or a bowl and top it with some more fresh chopped jackfruit if you like and serve. Serve Vegan Jackfruit Ice Cream Recipe With Coconut Milk as a dessert after a meal of Beans Mezhukkupuratti, White Pumpkin Mor Kuzhambu, Matta Rice/ Chemba Rice and Muringakka Manga Mulakushyam."
Aam Ka Panna Recipe - Raw Mango Juice Recipe,Indian,Appetizer,Vegetarian,"mango (raw), sugar, cardamom powder (elaichi), saffron strands, whole black peppercorns, salt","2 Mango (Raw)  1/2 cup Sugar , powdered  1/4 teaspoon Cardamom Powder (Elaichi)  4-5 Saffron strands  1/4 teaspoon Whole Black Peppercorns , crushed coarsely  1/4 teaspoon Salt , or black salt",10,30,"To begin making the Aam Ka Panna Recipe - Raw Mango Juice, first we will cook the mangoes.Using a large saucepan boil the whole raw mangoes in water till they become soft and tender. Drain the water and allow the mangoes to cool.Once they get cooled completely peel the skin of the mangoes. With your hands squeeze the pulp of the mangoes into a sauce pan to make the Aam ka PannaPuree the Aam Ka Panna pulp along with sugar, cardamom powder and saffron either in a mixer grinder or with the help of a hand blender.Stir in the black pepper and salt. Store the Aam Ka Panna in an airtight container and refrigerate the Aam ka panna.When you are ready to serve the Aam ka Panna, spoon out two tablespoons of the spiced mango pulp into a glass; Add in water and ice and stir well to combine.Adjust the concentration of the Aam Ka Panna to suit your taste and serve chilled.Serve Aam Ka Panna Recipe - Raw Mango Juice with Raj Kachori Recipe or Chole Aloo Tikki Chaat for your next chaat party."
Pudina Quinoa Recipe,Indian,Lunch,Vegetarian,"quinoa, onion, garlic, green chilli, cinnamon stick (dalchini), cloves (laung), cardamom (elaichi) pods/seeds, mint leaves (pudina), salt, ghee","1 cup Quinoa  1 Onion , finely chopped  6 cloves Garlic , finely chopped  1 Green Chilli , slit  1 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1/4 Mint Leaves (Pudina) , finely chopped Salt  1 teaspoon Ghee",10,20,"To begin making Pudina Quinoa Recipe first wash 1 cup quinoa and soak for two hours. Make sure you wash quinoa nicely to remove any dirt.Heat ghee into the pressure cooker and once the ghee is hot add the garlic and onions and saute till the onions soften.Stir in the green chilli, quinoa and the dry spices, cinnamon stick, cloves, cardamom. Add salt to taste and toss everything on high heat for two minutes.Add two cups of water and give two whistles. After two whistles reduce the flame to low and simmer the quinoa for 15 minutes and turn off the heat.Allow the pressure release naturally. After you open the pressure cooker with the help of a spoon fluff up the quinoa.Add the finely chopped mint leaves and combine Pudina Quinoa. Turn off the flame and remove Pudina Quinoa into a serving bowl.Serve Pudina Quinoa Recipe for lunch along with Dhingri Matar or a simple  Tomato Onion Cucumber Raita. You can also pack Pudina Quinoa along with snacks like Nutty Oats Almond Truffle or Sprouted Ragi & Rajma Cutlets for your office lunch box."
Semiya Payasam Recipe - Vermicelli Kheer Recipe,Indian,Dessert,Vegetarian,"milk, semiya (vermicelli), water, sugar, cashew nuts, sultana raisins, cardamom powder (elaichi), saffron strands, ghee","500 ml Milk  1/2 cup Semiya (Vermicelli) , roasted  1 cup Water  1/2 cup Sugar  3 tablespoons Cashew nuts , halved  3 tablespoons Sultana Raisins  1/4 teaspoon Cardamom Powder (Elaichi)  2 Saffron strands  1 tablespoon Ghee",15,30,"To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in water.Into a saucepan, add the water and the semiya and bring to a boil. Once the semiya begins to boil, turn the heat to medium and cook the semiya until it is soft and done. Once done, add the 500 ml of milk, sugar, cardamom powder and saffron and stir until the sugar dissolves completely.Simmer the Semiya Payasam/ kheer for another 5 minutes till the flavors are  absorbed well and the payasam looks thick and creamy.  You can adjust the consistency of the payasam, based on your preference. Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well.While the Semiya is simmering, we will roast the cashew nuts. In a small pan, heat ghee on low heat; add in the cashew nuts and roast until crisp and golden. Add in the raisins, stir for a few seconds until it puffs up and keep aside.Turn off the heat and finally garnish the Semiya Payasam with the roasted cashew nuts and raisins and serve the payasam hot or cold as desired.Serve the Semiya Payasam/ Seviyan Kheer as a party dessert for any festive occasion or after your meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda."
Corn And Peas Curry Recipe,Indian,Main Course,Vegetarian,"corn cobs, salt, water, cumin seeds, coriander seeds, dried red chillies, oil, garlic, ginger, onion, coconut, oil, mustard seeds, curry leaves, tomato puree, salt, turmeric powder, garam masala powder, kashmiri red chilli powder, green peas","Cooked Corn 2 corn cobs, cut into 1-inch round pieces Salt, to taste Water, as needed For Gravy 2 tsp cumin seeds 1 tsp coriander seeds 5 dried red chillies 2 tsp oil 6 cloves garlic 1 inch ginger 2 onions, thinly sliced ​​lengthwise 2 tbsp coconut, grated 2 tsp oil 1 tsp mustard seeds 2 sprigs curry leaves 1/2 cup tomato puree Salt, to taste 1/4 tsp turmeric powder 1 tsp garam masala powder 1 tsp Kashmiri red chilli powder 1/4 cup green peas",15,40,"To make Corn and Peas Curry recipe, first we will cook the corn. In a pressure cooker, add corn, salt and water and cook till 2 whistles. Turn off the gas and let the pressure release on its own. After the pressure is released, open the cooker, take out the water and keep it aside. After it cools down, cut it into round pieces from the middle. Now to make the gravy, heat a pan. Add cumin seeds, coriander seeds, dry red chillies and fry well for 3 to 5 minutes. Turn off the gas and let this mixture cool down. Keep it aside. Now heat oil in another pan. Add garlic, ginger, onion and cook till the onion becomes soft and brown. Now add coconut and cook for 1 minute. Turn off the gas and let this mixture cool down. Now in a mixer grinder, add roasted spices, garlic onion ginger mixture, some water and grind it to make a paste. Keep it aside. Now heat oil in a pan. Add mustard seeds, curry leaves and let it crackle. After crackling, add tomato puree and let it boil. After boiling, add grinded onion masala and cook for 1 minute. Now add turmeric powder, garam masala powder, Kashmiri red chilli powder and mix well. After 2 minutes add boiled corn, water as per requirement, peas, cover the pan and cook for 3 to 4 minutes. Turn off the gas and serve. Serve Corn and Peas Curry Recipe with Laccha Paratha and Bottle Gourd Raita for lunch."
Pudina Quinoa Recipe,Indian,Lunch,Vegetarian,"quinoa, onion, garlic, cinnamon, cloves, cardamom, mint, salt, green chillies, ghee","1 cup quinoa 1 onion, finely chopped 6 cloves garlic, finely chopped 1 inch cinnamon 2 cloves 2 cardamom 1/4 mint, finely chopped Salt 1 green chilli, chopped 1 tsp ghee",10,20,"To make Pudina Quinoa Recipe, first wash 1 cup quinoa thoroughly and soak it for 2 hours. Heat ghee in a pressure cooker. After ghee is heated, add garlic, onion and cook till onions become soft. Now add green chilies, quinoa, cinnamon, cloves, cardamom, salt and cook everything on high flame for 2 minutes. Add 2 cups of water, close the cooker and cook till 2 whistles. After 2 whistles, reduce the flame and cook for 15 minutes. Turn off the gas. Let the pressure release automatically. After the pressure is released, open the cooker and mix well. Turn off the gas and transfer it to a serving bowl. Serve Pudina Quinoa Recipe with Dhingri Peas and Tomato Cucumber Onion Raita for dinner."
Green Moong Dal Pulao With Vegetables Recipe,Indian,Lunch,Vegetarian,"ghee, cumin seeds (jeera), onion, garlic, ginger, green chillies, cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), tomatoes, green beans, carrots, turmeric powder (haldi), green moong dal (whole), rice, salt, water","1 tablespoon Ghee  1/2 teaspoon Cumin seeds (Jeera)  1 Onion , roughly chopped  2 cloves Garlic  1 inch Ginger , finely chopped  2 Green Chillies , slit  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  2 Tomatoes , finely chopped or pureed  1/2 cup Green beans , finely chopped  2 Carrots , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1 cup Green Moong Dal (Whole) , soaked for 5 to 6 hours  1 cup Rice Salt , to taste  2-1/2 cups Water",15,45,"To begin making Green Moong Dal Biryani With Vegetables, soak the green moong beans for 5 to 6 hours or overnight. Wash and soak the rice in 2 cups of water for about an hour. Drain the water and keep it aside.Heat ghee in the pressure cooker on medium heat; add the cumin seeds and allow them to crackle. Add in cinnamon and cardamom pods, allow them to release their aroma.Stir in the ginger, garlic, green chillies and onion and saute on medium heat until the onion turns translucent and soft and begin to get a sweet smell.Stir in the tomato puree or chopped tomatoes and turmeric powder. Sauté the above mixture until the tomatoes have cooked through. Stir in the rice, soaked green moong, vegetables and salt along with 2-1/2 cups of water.Cover the pressure cooker and cook the Green Moong Biryani for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. Once the pressure releases, open the pressure cooker, stir in the chopped coriander leaves and transfer the Green Moong Dal Biryani to a serving bowl and serve hot.Green Moong Dal Biryani With Vegetables makes a great wholesome one dish meal along with Tomato Onion Cucumber Raita. Serve it for your everyday meals along with a Papad."
Paneer Carrot Stuffed Paratha Recipe,Indian,Lunch,Vegan,"whole wheat flour, salt, oil, water, paneer (homemade cottage cheese), carrot (gajjar), onion, green chillies, cumin powder (jeera), mint leaves (pudina), salt, ghee","For the dough 2 cups Whole Wheat Flour  1/2 teaspoon Salt  1 teaspoon Oil Water , as required For the stuffing 1 cup Paneer (Homemade Cottage Cheese)  1 cup Carrot (Gajjar) , grated  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 teaspoon Cumin powder (Jeera)  1/4 cup Mint Leaves (Pudina) , small bunch,finely chopped Salt , to taste Ghee , or oil for cooking",25,30,"To begin making the Paneer Carrot Stuffed Paratha, we will first make the dough.Add in the flour and a pinch of salt into a large bowl. Add a little water at a time and knead to make a firm yet smooth dough. Knead well for about 3 to 4 minutes, this will make the parathas soft.Drizzle a teaspoon of oil over the dough and knead for another couple of minutes. Cover and keep aside till we make the Paneer Carrot filling for the paratha.Next, we will combine the paneer, grated carrots,onions, green chillies, mint leaves, cumin powder and salt. Stir to combine the ingredients well. We fill be using raw carrots as a stuffing as they will get cooked while cooking the parathas.Now to begin making the Paneer Carrot Stuffed Paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle. Place the Paneer Carrot filling on half side of the circle and close the paratha by folding it with the other half. Yes its as simple as that. We will have a semi-circle oval shape. Press the sides of the paratha down to seal the edges and gently using the rolling pin  flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Paneer Carrot Stuffed Paratha, first preheat the skillet on medium heat. Place the rolled paneer carrot paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions.Serve the Paneer Carrot Stuffed Paratha Recipe with sweet lime pickle or Tomato Onion Cucumber Raita."
Puri Recipe,Indian,Main Course,Vegetarian,"wheat flour, oil, kalonji seeds, salt","2 cups wheat flour 2 teaspoons oil, as needed 1 teaspoon kalonji seeds, or fennel or celery Salt, according to taste",20,15,"To make Puri Recipe, first take a mixing bowl and add wheat flour, kalonji seeds, salt, 2 tsp oil and mix well. Add water little by little and knead the dough well till it becomes soft. Add 1 more tsp oil and knead again for 1 minute. Cover the dough and keep it aside for 15 minutes. Knead one more time after 15 minutes. Take small pieces from the kneaded dough, roll them and make small thin puris. Heat oil in a pan. Keep it on low flame. After the oil is heated add puris and cook till they become golden brown. You will see that your puris are puffing up. Take out on a kitchen towel to absorb excess oil. Serve hot. Serve Puri Recipe with Kalonji Wali Aloo Gobi Ki Sabzi and Boondi Raita for breakfast or for your lunch."
Mutton Keema Samosa Recipe - Mangsher Singara,Indian,Appetizer,Non Vegeterian,"mutton, onion, garlic, ginger, green chillies, mint leaves (pudina), coriander (dhania) leaves, turmeric powder (haldi), kashmiri red chilli powder, coriander (dhania) powder, garam masala powder, cumin powder (jeera), salt, oil, all purpose flour (maida), butter (salted), salt, water","250 grams Mutton , minced  1 Onion , finely chopped  2 cloves Garlic , finely chopped  1/2 inch Ginger , finely chopped  2 Green Chillies , finely chopped  6 Mint Leaves (Pudina) , finely chopped  2 tablespoons Coriander (Dhania) Leaves , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Kashmiri Red Chilli Powder  2 teaspoons Coriander (Dhania) Powder  1 teaspoon Garam masala powder  1 teaspoon Cumin powder (Jeera) Salt , as required Oil , for deep frying For the dough 1 cup All Purpose Flour (Maida)  2 tablespoons Butter (Salted) , chilled  1/2 teaspoon Salt Water , to knead",30,30,"To begin making the Mutton Keema Samosa recipe, sift flour in a mixing bowl and add chilled butter cubes and salt to taste.Combine gently with hand until the flour resembles a coarse crumbsGradually start adding water to make a firm dough. Cover it with a cling wrap and refrigerate till you prepare the filling.The next step is to make the filling.Into a preheated pan add oil. Once the oil is hot add the chopped onions, green chillies, ginger, garlic and saute till the onions are cooked. Now add the minced mutton and all the spice powders like the red chilli powder, coriander powder, chili powder, turmeric powder, cumin powder, garam masala and salt to taste.Saute and add about 3 tablespoon of water. Cover and cook till mutton is cooked. Once done open the lids and saute on high heat till all the water in the minced mutton mixture is evaporated. Turn off the heat and allow the filling to cool.To make Keema Samosa prepare the samosas.Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.Cut the rolled dough into long 1.5 inch x 4 inch strips.Take a teaspoon of filling and place it an one end of the strip and fold inwards in triangular shape.Keep folding from one end to the other and seal the last edge by applying little water on the folds.Similarly make more samosas with rest of the dough and filling.Once done heat oil in a kadai or wok.Drop a pinch of dough to check whether the oil is hot or not. If the dough ball rises up immediately, the oil is ready.Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden.Transfer them on a kitchen towel to absorb excess oil and serve hot.Serve Mutton Keema Samosa as a snack with Dhaniya Pudina Chutney as an appetizer along with a Iftar meal of Mutton Dum Biryani, Dum Ka Murgh (Lagan Ka Murgh) Recipe, Tomato Onion Cucumber Raita Recipe and Sheer Khurma ."
Masala Chai Recipe - Indian Spiced Tea,Indian,Side Dish,Vegetarian,"water, loose leaf tea, ginger, cardamom powder (elaichi), black pepper powder, cinnamon powder (dalchini), milk, sugar","2 cups Water  1 tablespoon Loose leaf tea , Red Label or Lipton or Assam  1 teaspoon Ginger , grated  1 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Black pepper powder  1/2 teaspoon Cinnamon Powder (Dalchini)  1/4 cup Milk Sugar , to taste",5,10,"To begin making the Masala Chai Recipe, warm milk and keep aside. In a saucepan bring two cups of water and the ground spices and ginger to a boil. Allow it to boil for a few minutes so the water gets flavored with the spices.Add in the tea leaves and allow the tea mixture to come to a boil and let it simmer for less than a minute till the color of the water changes to a maroon colour. Turn off the heat, cover the pan and allow the tea to brew for a few minutes.Pour in the warm milk and give the tea a stir.Using a small strainer filter the tea to individual cups or a teapot. Stir in the sugar to taste.Serve the Masala Chai hot with some of the Tea Time Snacks."
Peanut Butter Lassi Recipe - Peanut Butter Yogurt Smoothie,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), fresh cream, peanut butter, sugar, salt, ice cubes","1 cup Curd (Dahi / Yogurt)  1/4 cup Fresh cream  4 tablespoons Peanut Butter  2 tablespoons Sugar Salt , to taste Ice cubes , as desired",10,0,"To begin making the Peanut Butter Lassi, get ready with all the ingredients.Add all the ingredients into the blender including curd, fresh cream, peanut butter, sugar, salt, ice cubes and make a smooth lassi.Add water if required to adjust the consistency of the Peanut Butter Lassi.Serve Peanut Butter Lassi along with Palak Masala Bhurji and Bread Toast for breakfast."
Passion Fruit- Shrikhand Shots Recipe,Indian,Dessert,Vegetarian,"curd (dahi / yogurt), passion fruit, caster sugar, cardamom powder (elaichi), saffron strands, chocolate chips, passion fruit","1 cup Curd (Dahi / Yogurt)  1 Passion fruit , (pulp needed)  1 tablespoon Caster Sugar  1/4 teaspoon Cardamom Powder (Elaichi)  1 pinch Saffron strands , mixed with 1 tablespoon warm milk For the Garnish 1-2 tablespoon Chocolate chips  1 Passion fruit , (pulp needed)",240,15,"To begin making Passion Fruit- Shrikhand Shots Recipe, put a strainer on a bowl and arrange a thin muslin cloth over it.  Pour curd in the strainer and tie the edges. Refrigerate the bowl for at least 3-4 hours.Cut the passion fruit into two halves and scoop out the flesh using a spoon. We would be adding pulp of 1 passion fruit to our thick curd and will be using the pulp extracted from another passion fruit while assembling our shrikhand shots.After 3-4 hours, all the excess water from the curd would have collected in the bowl. Squeeze out all the remaining excess water and transfer the curd to a wide bowl. (Read here to know how you can use the leftover water/whey)Whisk the curd well with the help of a beater. Add powdered sugar, cardamom powder, kesar mixed with milk and passion fruit pulp. Whisk well to combine."
Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad,Indian,Side Dish,Vegetarian,"onions, cucumber, lemon juice, salt, red chilli powder, cumin powder (jeera), chaat masala powder","2 Onions , thin roun dels  2 Cucumber , peel & cut into thin strips For the dressing 1 tablespoon Lemon juice Salt , to taste  1/2 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Chaat Masala Powder",15,0,"To begin making the Lachedar Kakdi Pyaz Kachumber Recipe, first peel and cut the onions into thin roundels. Separate the onions rings from each other.Next peel the cucumbers and slice vertically, and then cut into thin strips to appear like noodles. In a mixing bowl, toss the cucumber strips and the onions together. In a small bowl, make the dressing by combining the freshly squeezed lemon juice, cumin powder, salt, chaat masala and red chilli powder. Pour this dressing over the cucumber and onions and toss well and the Lachedar Kakdi Pyaz Kachumber is ready.Serve Lachedar Kakdi Pyaz Kachumber alongside a meal of Pudina Tawa Paratha, Tadkewali Masoor Dal, Achari Aloo Sabzi and Methi Raita Flavoured With Garlic Recipe for a complete meal."
Corn And Peas Curry Recipe,Indian,Main Course,Vegetarian,"corn cob, salt, water, cumin seeds (jeera), coriander (dhania) seeds, dry red chillies, oil, garlic, ginger, onions, fresh coconut, oil, mustard seeds (rai/ kadugu), curry leaves, homemade tomato puree, salt, turmeric powder (haldi), garam masala powder, kashmiri red chilli powder, green peas (matar)","To cook the corn 2 Corn Cob , cut into 1 inch pieces Salt , to taste Water , as required For the gravy 2 teaspoons Cumin seeds (Jeera)  1 teaspoon Coriander (Dhania) Seeds  5 Dry Red Chillies  2 teaspoons Oil  6 cloves Garlic  1 inch Ginger  2 Onions , sliced  2 tablespoons Fresh coconut , grated  2 teaspoons Oil  1 teaspoon Mustard seeds (Rai/ Kadugu)  2 sprig Curry leaves  1/2 cup Homemade tomato puree Salt , to taste  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  1 teaspoon Kashmiri Red Chilli Powder  1/4 cup Green peas (Matar)",15,40,"To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob. Into a pressure cooker, add the cut corn along with salt and water, pressure cook for 2 whistles. Turn off the heat and allow the pressure to release naturally. Once done open the cooker, drain off the excess water and keep the corn aside. The next step is to make the gravy for the Corn and Peas Curry.Heat a skillet on medium flame, dry roast the cumin seeds, coriander seeds and dry red chillies until fragrant this will take about 3-5 minutes. Transfer the dry roasted whole spices into a mixer jar. Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions. Saute these for about 5-7 minutes until the onions turns soft and lightly brown. Once done,stir in the grated coconut and saute for a minute.Mix well and turn off the heat. Allow the mixture to cool and add it to the mixer jar that has the whole spices. Grind everything into a smooth paste using some water and set aside. Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle. Next add the tomato puree and bring it to a single boil. Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine. Now add the turmeric powder, garam masala and kashmiri red chilli powder and mix well. At this stage add the boiled corn, into the gravy, adjust the consistency of the Corn and Peas Curry by adding the required amount of water. Add the peas, cover and bring the Corn and Peas Curry to a brisk boil. Check the salt and spices at this stage and adjust the taste accordingly. Once done, turn off the heat, transfer the Corn and Peas Curry Recipe to a bowl and serve hot. Serve Corn and Peas Curry Recipe along with Jeera Rice Recipe, Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad and finish the meal with Paan Matka Kulfi Recipe as dessert."
Beetroot Carrot Raita Recipe,Indian,Side Dish,Vegetarian,"carrot (gajjar), beetroot, curd (dahi / yogurt), cumin powder (jeera), red chilli powder, salt, chaat masala powder, mint leaves (pudina)","1/2 cup Carrot (Gajjar) , grated  1 Beetroot , grated  2 cups Curd (Dahi / Yogurt)  1 tablespoon Cumin powder (Jeera) , lightly roasted  1 tablespoon Red Chilli powder Salt , to taste  1/2 tablespoon Chaat Masala Powder Mint Leaves (Pudina) , few for garnishing",15,10,"To begin making the Beetroot Carrot Raita Recipe, grate the carrots and beetroots and set aside.Meanwhile, whisk yogurt in a bowl, add roasted cumin powder, red chilli powder, chaat masala and salt to taste.Now add grated carrot and beetroot. Mix everything well and garnish it with mint leaves. Serve cold.Serve Beetroot Carrot Raita Recipe along with Peshawari Chole and Phulkas for a weekday lunch or dinner."
Curry Leaves Buttermilk Recipe - Curry Patta Chaas Recipe,Indian,Snack,Vegetarian,"curd (dahi / yogurt), water, curry leaves, green chilli, salt, black pepper powder","1 cup Curd (Dahi / Yogurt)  2 cup cups Water , 2 cups Water   2 sprig Curry leaves , 2 sprigs curry leaves   1 Green Chilli Salt , to taste   1/2 teaspoon Black pepper powder",10,0,"To begin making the Curry Leaves Buttermilk Recipe, keep the curd ready. You can either use store bought curd or make fresh curd at home -  learn How To Make Homemade Yogurt (Curd)In a mixer-jar, combine the curry leaves, salt, black pepper powder, and green chilli and grind to a coarse paste. Next add the curd and water and blend it one more time, until the Curry Leaves Chaas is well combined. Pour into a glass and serve chilled. Serve Curry Leaves Buttermilk Recipe along with a healthy meal of Iyengar Style Vendhaya keerai Pulao Recipe, Onion Bajji Recipe, and South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot & Beetroot for a complete meal."
Strawberry Yogurt Lassi Recipe,Indian,Snack,Vegetarian,"curd (dahi / yogurt), milk, honey, cardamom powder (elaichi), strawberries, mint leaves (pudina), ice cubes","1 cup Curd (Dahi / Yogurt) , chilled  1/2 cup Milk  2 tablespoons Honey , or cane sugar (depending on the sweetness of strawberries)  1/4 teaspoon Cardamom Powder (Elaichi)  5 Strawberries , chopped Mint Leaves (Pudina) , as required and chopped Ice cubes , optional, as required",10,5,"To begin making the Strawberry Yogurt Lassi, remove the head which is the green part of strawberries and chop them roughly.Add all the ingredients including curd, milk, honey, cardamom powder, strawberries and ice cubes in a blender and blend till smooth and frothy.Add more milk or water to adjust to the consistency according to your preference.Pour into tall glasses, garnish with mint leaves and slices of strawberries. Serve the Strawberry Yogurt Lassi chilled. Serve Strawberry Yogurt Lassi for the evening drink along with Baked Mathri and Iyengar Style Masala Toast. If you are looking for a delicious Homemade Summer Drink, give this one a try."
Chatpata Mango Panna Recipe,Indian,Appetizer,Vegetarian,"mango (raw), cardamom powder (elaichi), fennel seeds (saunf), black pepper powder, black salt (kala namak), bisleri fonzo","1 Mango (Raw)  1/4 teaspoon Cardamom Powder (Elaichi)  1 tablespoon Fennel seeds (Saunf)  1/4 teaspoon Black pepper powder , crushed coarsely  1/4 teaspoon Black Salt (Kala Namak)  500 ml Bisleri Fonzo",10,30,"To begin making the Chatpata Aam Panna Recipe, first we will cook the mangoes.Peel the skin of the mango and place the whole raw mango into the pressure cooker with 1/4 cup of water. Pressure cook the mango for 3 to 4 whistles and turn off the heat.Allow the pressure to release naturally. Once the pressure releases, squeeze out the pulp from the raw mango until all the pulp is out. Discard the see of the mango.You can either puree this pulp or mash it with a potato masher, depending on the texture you want from the Aam Panna Spritzer. Roast the fennel seeds in a pan over medium heat until crisp. Once the fennel seeds are roasted, crush them with a pestle and mortar and keep aside.Once you have the raw mango pulp ready, add the cardamom powder, black pepper powder, crushed fennel seeds, kala namak. Stir well to combine.When you are ready to serve, pour the Bisleri Fonzo into the raw mango pulp, some ice cubes and stir well to combine.Pour the Chatpata Aam Panna into serving glass and serve chilled immediately. Serve Chatpata Aam Panna with Raj Kachori Recipe or Bhel Puri With Raw Mango Recipe when you have a chaat party at home."
Bottle Gourd Ice Cream Recipe - Lauki Ice Cream,Indian,Dessert,Vegetarian,"bottle gourd (lauki), milk, fresh cream, ghee, cardamom powder (elaichi), slivered almonds (badam)","1 Bottle gourd (lauki)  500 ml Milk , (with full cream)  3 tablespoons Fresh cream  1 tablespoon Ghee  1 teaspoon Cardamom Powder (Elaichi)  1 tablespoon Slivered Almonds (Badam) , or chopped almonds",600,10,"To begin making Bottle Gourd Ice Cream Recipe -Lauki Ice Cream, wash, peel the lauki and grate/shred the bottle gourd and keep aside.In a shallow frying pan, heat a tablespoon of ghee and stir fry the shredded bottle gourd for about 3-4 minutes on a medium heat, until most of its moisture is evaporated and the lauki appears lumpy.Now add milk to the pan and keep stirring. Bring it to boil.Once the milk and lauki has come to a boil, add in sugar and cook on medium flame. Keep stirring until the milk is reduced to half of its initial quantity. It might take 20-30 minutes.Turn off the heat and allow the mixture to cool down to room temperature.Once the mixture is cooled to  room temperature, pour the mixture to a blender and blend for about 2 minutes.Take an airtight container and pour the mixture into the container and add 2 tablespoons of malai/fresh cream on top. Wrap with a cling wrap.Freeze the Bottle Gourd Ice Cream Recipe for 4 to 5 hours until set.After 3-4 hours, take the container out of the freezer; put all its content in a deep mixing bowl and beat the ice cream with a handheld mixer for about 2-3 minutes.Add chopped almonds and cardamom powder, saving a few chopped almonds for garnish. Beat the ice cream once again for about 30 seconds.Pour the mixture back into the airtight container and freeze for 6 hours or overnight.Scoop out and serve Bottle Gourd Ice Cream Recipe (Lauki Ice Cream) as a summer dessert to kids, along with Avocado Egg Sandwich Recipe and Healthy Vegetable Fries Recipe (Oven roasted Potato, Zucchini and Carrot Fries) in the evening."
Easy Homemade Sugar Free Dates Flavored Yogurt Recipe,Indian,Dessert,Vegetarian,"milk, milk powder, dates, curd (dahi / yogurt)","500 ml Milk , (boiled and cooled)  2 teaspoon Milk Powder  1/2 cup Dates , pitted, (plus reserve 2 dates chopped to garnish)  2 teaspoons Curd (Dahi / Yogurt)",10,10,"To begin making Easy Homemade Sugar Free Dates Flavored Yogurt Recipe, blend dates with just enough milk to make a fine paste.Run the date paste through a sieve with small holes to remove all the skin. Keep the smooth date paste aside.Heat the rest of the milk in a saucepan; stir in powdered milk and mix well.Reduce heat and stir in the date paste; whisk until well incorporated and smooth. Heat the whole mixture until it is hot but not boiling.Remove from heat and let cool until it is lukewarm .you should be able to hold a clean finger in it for at least 10 seconds without feeling uncomfortable. Do not let it cool too much.Once it reaches that temperature, gently stir in the starter culture; plain yogurt and whisk until smooth.Gently decant the date flavored mixture into containers in which you want the yogurt to set.There are various ways you can incubate the mixture to form yogurt. I normally place the bowls in an insulated container which has a lid and leave it aside for 6 to 8 hours or until the yogurt has set completely; it all depends upon the culture used, the temperature of the yogurt, and whether you want it sweet or sour.If you have an oven, you can turn the oven on and heat it until it reaches 120 degrees F; turn it off, place the yogurt container in the oven, close the door but leave the oven light on.Incubate for 4 to 6 hours or more if you want a tarter yogurt. Check in between to see if it has set.Once set, refrigerate until serving time. Enjoy sugar free date yogurt topped with more dates!Serve Easy Homemade Sugar Free Dates Flavored Yogurt Recipe as a cheat dessert after a dinner like Paneer Pulao With Green Peas Recipe, Yellow Pumpkin Dal Recipe and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes."
Aloo Methi Masala Recipe - Potato & Fenugreek Leaves Gravy,Indian,Lunch,Vegetarian,"potato (aloo), methi leaves (fenugreek leaves), tomato, onion, whole black peppercorns, dry red chilli, cloves (laung), bay leaf (tej patta), oil, salt, red chilli powder, turmeric powder (haldi), garam masala powder, coriander powder (dhania), asafoetida (hing), cumin seeds (jeera), coriander (dhania) leaves","2 Potato (Aloo) , peeled, cubed and boiled  1 cup Methi Leaves (Fenugreek Leaves) , chopped  1 Tomato , finely chopped  1 Onion , finely chopped  6 Whole Black Peppercorns Dry Red Chilli  2 Cloves (Laung)  1 Bay leaf (tej patta) , broken Oil , as needed Salt , as per taste  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) , (to add to boiling veggies)  1 tablespoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Asafoetida (hing)  1 teaspoon Cumin seeds (Jeera)  4 sprig Coriander (Dhania) Leaves , chopped",15,35,"To begin making the Aloo Methi Masala Recipe, in a pressure cooker, add in the potatoes with required water. Close the pressure cooker and cook till the cooker releases 2 whistles. Once done, switch off the gas and let the pressure release naturally. Once done, open the cooker and take out the potatoes.Let the potatoes cool down. Peel them and cut in cubes. Set aside.Heat oil in a heavy bottomed pan. Once the oil is hot, add cumin seeds, asafoetida and allow the cumin seeds to crackle.Once done, add in the bay leaf, whole black peppercorns, dry red chilli and cloves. Roast for about a minute.After a minute, add in the onions and let it cook till it turns soft and translucent. Once the onions are soft, add in the tomatoes, salt, turmeric powder, red chilli powder, coriander powder and cook till it becomes soft and mushy.Let it cook for about 3 to 4 minutes. Next, add in the methi leaves and let it cook till it becomes soft. Once it is soft, add in the potatoes, required water, garam masala salt and give it a mix. Give it a brisk boil for about 3 to 4 minutes and turn off the heat.Check the taste and adjust accordingly. Finally garnish with coriander leaves, transfer the Aloo Methi Masala to a serving bowl and serve hot.Serve Aloo Methi Masala Recipe along with Pudina Tawa Paratha Recipe, Jeera Rice Recipe - Cumin And Ghee Flavored Rice and Carrot Raita Recipe With Peanuts - Gajar Moongphali Raita for a complete meal."
Tender Coconut Ice Cream Recipe,Indian,Dessert,Vegetarian,"tender coconut water, fresh cream, sugar, tender coconut meat, condensed milk, honey, ice cream cone","1/2 cup Tender coconut water  1 cup Fresh cream  1/4 cup Sugar , granulated  1 cup Tender coconut meat , + Little extra  1/2 cup Condensed Milk Honey , for glazing (Optional) Ice cream cone , (Optional)",360,0,"To begin making the Tender Coconut Ice Cream recipe, in a grinder or blender, grind tender coconut meat along with tender coconut water to make a puree. Now add the full fat cream, sugar and the condensed milk into the same jar and beat everything together until well combined. Chop the extra tender coconut into small chunks and ix it into the the tender coconut ice cream.Your ice cream is all ready now. Pour this tender coconut ice cream mixture in a freezer safe bowl with a tight lid and freeze it for minimum 5-6 hours.Once the ice cream is frozen remove the bowl out, scoop the tender coconut ice cream into the serving bowl. Drizzle some honey over it and a few broken ice cream cone pieces and enjoy.Serve Tender Coconut Ice Cream as a dessert after you simple meal of Mixed Vegetable Sambar, South Indian Coconut Chutney and Ghee Masala Dosa."
Nongu Paal Recipe,Indian,Snack,Vegetarian,"nongu, milk, sugar, cardamom powder, rose water, pomegranate seeds, rose petals","10 nongu, peeled 1/2 litre milk Sugar, or honey, to taste 1/4 tsp cardamom powder 2 tbsp rose water 2 tbsp pomegranate seeds 15 rose petals, optional",20,15,"To make Nongu Paal Recipe, first take milk in a saucepan. Add cardamom powder and mix well. Turn off the gas and let it cool. Now peel the nongu. Put 5 nongu in a blender and grind it. Chop remaining nongu into small pieces and add it to this mixture and mix. Now add honey/sugar, rose water, chilled milk and mix till sugar is incorporated. Refrigerate this mixture and chill for 3 to 4 hours. Garnish with ice, pomegranate and rose petals. Serve Nongu Paal Recipe in the evening with mathri or any other namkeen. You can also have it as a snack without any breakfast."
Turmeric Latte Recipe,Indian,Snack,Vegetarian,"milk, turmeric powder (haldi), honey, cinnamon powder (dalchini), nutmeg powder, maple syrup, fresh coconut, black pepper powder, star anise","2 Cup Milk , or almond milk  1/2 teaspoon Turmeric powder (Haldi)  1-1/2 tablespoon Honey  1 teaspoon Cinnamon Powder (Dalchini)  1/2 teaspoon Nutmeg powder  1/2 teaspoon Maple syrup Fresh coconut , grated, as required Black pepper powder , optional, to taste  1 Star anise",10,10,"To begin making the Turmeric Latte Recipe, take a saucepan, lightly warm the milk and add fresh turmeric powder. Give it a good stir and taste if you want to increase the amount of turmeric.Now add cinnamon & nutmeg powder into the milk and stir it again.Turn off the heat and add honey + Maple Syrup/ Vanilla Extract into the milk.Mix everything well and let it sit for a couple of seconds. Now pour the warm milk into a mug and top it with grated coconut, a pinch of black pepper powder and star anise.Cuddle up with your favorite book and enjoy this heartwarming drink.Serve Turmeric Latte along with Savoury Baked Arbi Chips for your tea time break."
Papaya Banana Smoothie Recipe,Indian,Snack,Vegetarian,"milk, papaya, ripe bananas, dates, ice cubes","2 cups Milk  1/2 cup Papaya , peeled and diced  1 Ripe Bananas , diced  6 Dates , pitted and chopped  4 Ice cubes",25,0,"To begin making the Papaya Banana Smoothie Recipe, combine the 1 cup of milk, banana, papaya, dates and ice cubes in a blender or grinder. Blend the smoothie to get the smooth consistency.Once blended smooth add the dates and the remaining glass of milk, blend the smoothie once again to combine all the ingredients.Pour the Papaya Banana Smoothie into the tall glasses, garnish with chocolate shavings and serve.Serve Papaya Banana Smoothie Recipe as a mid morning snack or with Grilled Tofu Lettuce/Spinach Sandwich Recipe or Oven Baked Sweet Potato Fries Recipe in the evening."
Roasted Peanut & Fried Gram Chikki Recipe,Indian,Snack,High Protein Vegetarian,"roasted peanuts (moongphali), roasted gram dal (pottukadalai), jaggery, ghee","1 cup Roasted Peanuts (Moongphali) , halved  3/4 cup Roasted Gram Dal (Pottukadalai)  2 cups Jaggery , grated  2 tablespoons Ghee",10,45,"To begin making the Roasted Peanut & Fried Gram Chikki Recipe, first grease a rectangular tray with ghee and set aside.Place a heavy bottomed pan over medium heat, add the roasted peanuts and the roasted gram dal and stir for a couple of minutes until you get a roasted aroma. Since these are already pre-roasted, you just need to warm them to get the flavors out. Place it on the kitchen paper towel.In the same heavy bottomed pan, add the grated jaggery. With heat on low allow the jaggery to melt. Stir in between and remove the scum if any.When the jaggery tends to thicken and turn dark colour, add the ghee. Give the mixture a gentle stir.At this stage, add the roasted peanuts and the roasted fried gram. Stir well into the jaggery and ghee mixture for another couple of minutes and turn off the heat.Spread evenly onto a greased plate and flatten the Roasted Peanut & Fried Gram Chikki with back side of a big spoon or wooden spatula or rolling pin.Leave the mixture to cool for 1-2 minutes and the chikki will begin to set itself into shape and become brittle. If you want square pieces, take a sharp knife and run through the surface on the evenly spread mixture.If you wish to make balls of the chikki, then grease your palm and fingers and take portions of the chikki while it is still warm and roll them into balls.Once shaped and cut, the Roasted Peanut & Fried Gram Chikki is ready to be served with your evening Masala Chai. Store in an airtight container for more than a couple of week and enjoy the healthy snack.Serve the Roasted Peanut & Fried Gram Chikki along with your evening Masala Chai."
Spiced Mulled Apple Juice Recipe,Indian,Snack,Vegetarian,"apple juice, cinnamon stick (dalchini), nutmeg, cloves (laung), black pepper powder, ginger, orange peel","1 liter Apple juice ,    1 inch Cinnamon Stick (Dalchini)  1 pinch Nutmeg , grated  2 Cloves (Laung)  1/2 Black pepper powder  1/2 inch Ginger , grated Orange peel , from 1 orange.",5,10,"To begin making the Spiced Mulled Apple Juice recipe, bring the apple juice to a boil in a saucepan with cinnamon stick, nutmeg, cloves, black pepper powder, ginger and orange peel.Simmer for 8-10 minutes or until the spices have infused into the apple juice.Once done, strain the Spiced Mulled Apple Juice  and serve hot.Serve Spiced Mulled Apple Juice along with some  Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip and Roasted Mushroom & Caramelized Onion Bruschetta for your next party."
Italian Oats Bread Upma Recipe,Indian,North Indian Breakfast,Vegetarian,"whole wheat brown bread, instant oats (oatmeal), tomatoes, carrots (gajjar), onions, green chillies, coriander (dhania) leaves, salt, oil","15 Whole Wheat Brown Bread  2 cups Instant Oats (Oatmeal) , (Italian)  3 Tomatoes , chopped small  2 Carrots (Gajjar) , thinly sliced  2 Onions , thinly sliced  2 Green Chillies , finely chopped  1 Coriander (Dhania) Leaves , finely chopped Salt , to taste  1 teaspoon Oil , for cooking",10,30,"To begin making the Italian Oats Bread Upma Recipe, first toast the bread. You can toast it in your toaster or on a skillet. Once the bread is toasted, apply the softened butter over the toasted bread and cut the bread into small dices and keep aside.In a large wok or a kadai, heat a teaspoon of oil; add the onions, carrots and green chilies and saute the onions and carrots on medium heat, until soft and tender.Once the onions and carrots are soft, add in the tomatoes and oats; drizzle 1/4 cup of water and stir and cook the tomatoes and oats until they turn slightly soft and the oats is cooked through and most of the water is evaporated.Add in a little salt and the toasted bread pieces. Stir well to combine all the ingredients and stir-fry on medium to high heat for a couple of minutes.We stir fry just to make sure the bread pieces are well coated. Finally, stir in the chopped coriander leaves into the Italian Oats Bread Upma and serve it for breakfast or a tea time snack for friends and family.Serve the Italian Oats Bread Upma Recipe with a glass of Gajar Lauki Juice Recipe (Bottle Gourd Carrot Juice) or Mulled Apple Juice Recipe for your morning breakfast."
Bitter Gourd Juice Recipe - Karela Juice,Indian,Snack,Diabetic Friendly,"karela (bitter gourd/ pavakkai), ginger, lemon juice, turmeric powder (haldi), black salt (kala namak), salt, honey, black pepper powder, mint leaves (pudina)","2 Karela (Bitter Gourd/ Pavakkai) , deseeded  1 Ginger  2 teaspoons Lemon juice  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Black Salt (Kala Namak)  1 pinch Salt Honey , to taste (optional) Optional Ingredients Black pepper powder , a pinch Mint Leaves (Pudina) , few",5,20,"To begin making the Bitter Gourd Juice Recipe - Karela Juice, get all the ingredients ready.When you cut the bitter gourd to make the juice, do not remove the skin, as the skin has the maximum benefits and is full of nutrients. If the seeds are tender enough then you don't have to remove the seeds as well.Place the bitter gourd and ginger into the Juicer and extract the juice out. The first juice that comes out is very concentrated, so add some water into the juicer and squeeze out the juice from the remaining pulp. Pour the juice into a jar, add all the remaining ingredients including lemon juice, turmeric powder, black salt, honey, salt, black pepper powder, mint leaves and give it a good stir. Check the concentration and add water to adjust. Check the salt and flavor levels and adjust as required.Serve the Bitter Gourd Juice Recipe - Karela Juice immediately for maximum benefits to health and build immunity."
Spinach Rice Recipe - Palak Pulao,Indian,Lunch,Vegetarian,"cooked rice, spinach leaves (palak), cumin seeds (jeera), ginger, tomato, turmeric powder (haldi), sambar powder, garam masala powder, ghee, salt","2 cups Cooked rice  200 grams Spinach Leaves (Palak) , rinsed and chopped  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Ginger , grated  1 Tomato , pureed or finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Sambar Powder  1 teaspoon Garam masala powder  2 tablespoons Ghee , (or sesame oil) Salt , to taste",10,40,"To begin making the Spinach Rice Recipe (Palak Pulao), heat oil in a heavy bottom pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds.Stir in the tomatoes, turmeric powder and saute until the tomatoes have softened. Once the tomatoes have softened, stir in the chopped spinach and salt. Cover the pan and allow the spinach to cook until soft.When you open the pan you will notice that the spinach has released  a lot of water. Turn the heat to high and allow the water to evaporate.Once most of the water is evaporated from the spinach, stir in the cooked rice and sambar powder and combine well. Check the salt and spice levels and adjust to suit your taste.Turn the heat to low, cover the pan and simmer for a few minutes. After a couple of minutes of simmering, you will notice that the rice has absorbed all the spices and has a rich green color.At this stage turn off the heat and transfer the Spinach Rice into a serving plate and serve.Serve Spinach Rice along with Tomato Onion Raita, Tadka Raita or any other raita of your choice."
Pineapple Jal Jeera Recipe - Sweet & Sour Pineapple Drink,Indian,Snack,Vegetarian,"mint powder (pudina), cumin seeds (jeera), black pepper powder, citric acid crystals, asafoetida (hing), dry ginger powder, black salt (kala namak), amchur (dry mango powder), cardamom (elaichi) pods/seeds, salt, sugar, fennel seeds (saunf), pineapple juice, chilled water, jal jeera powder, lemon juice","Jal Jeera Powder 4 teaspoon Mint powder (Pudina)  4 teaspoons Cumin seeds (Jeera) , roasted  1 teaspoon Black pepper powder  2 teaspoon Citric acid crystals  1 pinch Asafoetida (hing)  1 teaspoon Dry ginger powder  2 teaspoon Black Salt (Kala Namak)  1 teaspoon Amchur (Dry Mango Powder)  2 Cardamom (Elaichi) Pods/Seeds , black  2 teaspoon Salt  1 teaspoon Sugar  1/4 teaspoon Fennel seeds (Saunf) , roasted For making pineapple jal jeera 2 cups Pineapple juice , fresh, strained twice  1 cup Chilled water  2 teaspoons Jal Jeera Powder , or as needed  2 tablespoon Lemon juice",15,5,"To begin making the Pineapple Jal Jeera Recipe, in a spice grinder jar, add all the ingredients given under ""For Jal jeera Powder"" which includes mint powder, cumin seeds, black pepper powder, citric acid crystals, asafoetida, dry ginger powder, black salt, amchur, cardamom, salt, sugar, fennel seeds and grind them to a fine powder. Use a dry sleeve/strainer and sleeve the powder once. You can store this powder for later use and use as and when required.In a pitcher, add fresh pineapple juice, cold water, lemon juice with jal jeera powder as needed and stir to combine. Garnish with some mint leaves and serve. Adjust the consistency and taste, by adding more water if required.Serve Pineapple Jal Jeera Recipe during hot summer afternoons as a delicious refreshing evening drink along with snacks like Boti Masala Chaat or Banarasi Tamatar Chaat."
Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea,Indian,Snack,Vegetarian,"water, cardamom (elaichi) pods/seeds, ginger, assam tea leaves, milk, sugar","2 cup Water  4 Cardamom (Elaichi) Pods/Seeds , crushed  2 tablespoons Ginger , grated or crushed  2 teaspoons Assam tea leaves , adjustable according to how you want your tea  1 cup Milk  4 teaspoons Sugar , adjustable",5,15,"To begin making the Ginger Cardamom Chai, place a saucepan on the heat. Add  water, tea leaves, ginger and crushed cardamom with the peels intact, into the water and bring it to a boil.Allow it to simmer, with the heat on medium, for a good 5-7 minutes, till the colour of the water changes to a mild yellowish hue.At this stage, add sugar and simmer for 2 to 3 minutes till the water gets a deep hue of red and the sugar has dissolved.Simmering makes the tea strong. If you prefer a light version, reduce the simmering time, and check the colour.Finally add milk and simmer for 2 to 3 minutes more.Turn off the heat and strain the tea through a sieve and pour into a cup.Serve Ginger Cardamom Tea at a tea party, or enjoy it as an invigorating breakfast or tea-time beverage along with  Onion Vegetable Bajji, Omapodi Mixture or Samosas."
Spiced Watermelon Curry Recipe With Carrots & Peppers,Indian,Dinner,Vegetarian,"watermelon, carrot (gajjar), green bell pepper (capsicum), homemade tomato puree, ajwain (carom seeds), turmeric powder (haldi), cumin powder (jeera), red chilli powder, dry red chillies, coriander (dhania) leaves, salt","2 cups Watermelon , cut into cubes (without skin)  1 Carrot (Gajjar) , diced  1 Green Bell Pepper (Capsicum) , diced  1 cup Homemade tomato puree  1-1/2 teaspoons Ajwain (Carom seeds)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  2 Dry Red Chillies  4 sprig Coriander (Dhania) Leaves , finely chopped Salt , to taste",15,30,"To begin making the Spiced Watermelon Curry Recipe with Carrots & Peppers Recipe, we will first make sure we have the watermelon, carrots and peppers diced and kept ready. Make sure to remove the seeds of the watermelon.Make the homemade tomato puree and keep aside. Get all the ingredients ready and keep it by the side.The next step is to cook the carrots and pepper.Heat a tablespoon of oil in a heavy bottomed pan or wok. Add the ajwain seeds, carrots and bell peppers. Sprinkle some salt and stir fry until the carrots and peppers are cooked through. You can cover the pan so the vegetables get cooked faster.Once the vegetables are cooked, add the turmeric powder, chilli powder, cumin powder and give it a stir for a few seconds. Add the tomato puree, watermelon, salt and a cup of water. Cover the pan and allow the watermelon curry to simmer for about 10 minute until you can smell flavors of the curry coming through.After 10 minutes, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the watermelon curry to a serving bowl. Stir in the coriander leaves.Serve the Spiced Watermelon Curry Recipe with Carrots & Peppers along with steamed Jasmine Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe  for a summery weeknight dinner."
Palak Pulao Recipe - Spinach Pulao Recipe,Indian,Lunch,Vegetarian,"rice, spinach, cumin seeds, ginger, tomatoes, turmeric powder, sambar powder, garam masala powder, ghee, salt","2 cups rice, cooked 200 grams spinach, washed and finely chopped 1 teaspoon cumin seeds 1 teaspoon ginger, grated 1 tomato, pureed 1/2 teaspoon turmeric powder 1 teaspoon sambar powder 1 teaspoon garam masala powder 2 teaspoons ghee, or any oil Salt, according to taste",10,40,"To make Palak Pulao Recipe, heat oil in a pan. Add cumin seeds, ginger and cook till the cumin seeds crackle. Now add tomato puree, turmeric powder and cook for 2 to 3 minutes. After tomato puree is cooked, add spinach, salt and cook well. After cooking for 3 to 4 minutes, add rice, sambar powder and mix well. Add salt and mix again. Cook for 2 minutes, turn off the gas and serve. Serve Palak Pulao Recipe with Boondi Raita and Papad for dinner."
Spiced Prune Chutney Recipe,Indian,Side Dish,Vegetarian,"prunes, onion, tomato, cinnamon powder (dalchini), nutmeg powder, ajwain (carom seeds), red chilli flakes, honey, vinegar, salt","1 cup Prunes  1 Onion , chopped  1 Tomato , finely chopped  1 teaspoon Cinnamon Powder (Dalchini)  1 teaspoon Nutmeg powder  1 teaspoon Ajwain (Carom seeds)  4 tablespoon Red Chilli flakes  1 tablespoon Honey  1 tablespoon Vinegar Salt , to taste",10,20,"To begin making the Spiced Prune Chutney Recipe by heating a flat skillet with little oil, crack the ajwain seeds and saute the onion till it becomes translucent.Add in the tomato and the rest of the ingredients except prunes. Mash it well and cook till the tomatoes gets cooked.Next add the prunes and add ½ cup water and simmer it for about 15 minutes. Once done let it cool down and blitz it to a coarse paste in a blender.Serve the Spiced Prune Chutney Recipe as an accompaniment for Cabbage Paneer Paratha or spread it  in a Sandwich."
Kulia Fruit Chaat Recipe,Indian,Snack,Vegetarian,"fresh pomegranate fruit kernels, salt, sugar, chaat masala powder, lemon juice, cucumber, mint leaves (pudina)","1/2 cup Fresh Pomegranate Fruit Kernels  1 teaspoon Salt  1/2 teaspoon Sugar , powdered  1 teaspoon Chaat Masala Powder  1 Lemon juice  1 Cucumber  3 Mint Leaves (Pudina) , for garnish",10,15,"To begin with the Kulia Fruit Chat Recipe, let's start by making the filling. In a mixing bowl take pomegranate kernels and add salt, boora, chaat masala and lemon juice. Keep it aside for ten minutes so that the flavors mix with each other. If you dont have much time you can use them immediately also.Meanwhile peel the cucumber and make side lines with a peeler on it.Divide it into 3 parts. If cucumber is large then divide into 4 parts.Now scoop out each piece from center and keep the base.Fill them with pomegranate kernels prepared.Top a little more with lemon juice and masala that had settled at the bottom of pomegranate kernels bowl.Garnish with mint leaves, sprinkle a pinch of chaat masala and boora on top.Serve your Kulia as a snack on a hot summer evening with some Watermelon Carrot Radish Juice."
Kabuli Chana Salad Recipe With A Tangy Orange Dressing,Indian,Side Dish,High Protein Vegetarian,"kabuli chana (white chickpeas), cucumber, onion, orange, fresh orange juice, cherry tomatoes, lemon juice, black pepper powder, salt, chaat masala powder","1/2 cup Kabuli Chana (White Chickpeas) , ashed and soaked  1 Cucumber , chopped to thin round slices  1 Onion , chopped to thin round rings  1 Orange , sliced into thin round slices  3 tablespoons Fresh orange juice  1/2 cup Cherry tomatoes , cut into thin round slices  1/2 teaspoon Lemon juice  1/4 teaspoon Black pepper powder Salt , to taste  1/2 teaspoon Chaat Masala Powder",20,20,"To begin making Chana Salad Recipe With A Orange Dressing , wash and soak the chana in water overnight.In a pressure cooker, add the chana and water and pressure cook for 6 whistles on high flame, reduce the flame and continue to cook for 15 more minutes. Turn off the flame. Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside. In a mixing bowl, add orange slices, cucumber slices, Onion rings, sliced tomatoes, and boiled chickpeas. Combine them well. To make the dressing, in a mixing bowl combine the orange juice, lemon juice, chaat masala, salt and pepper.Mix well. Keep the each of these bowls separately in the refrigerator till you serve. Just before serving, toss the salad along with the dressing ans serve chilled. Serve Chana Salad Recipe With A Orange Dressing Tomato & Beetroot Soup Recipe and Tomato Onion Bruschetta With Mint Mayo Recipe for a light summer meal."
Raw Banana Tikkis Recipe,Indian,Snack,Vegetarian,"raw banana, onion, green chillies, ginger, coriander powder (dhania), cumin seeds (jeera), clove powder (laung), cinnamon powder (dalchini), cardamom powder (elaichi), gram flour (besan), amchur (dry mango powder), lemon juice, ghee, dates, cashew nuts, ginger, green chillies","4 Raw Banana  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 inch Ginger , finely chopped  1 tablespoon Coriander Powder (Dhania)  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Clove powder (Laung)  1/4 teaspoon Cinnamon Powder (Dalchini)  1/4 teaspoon Cardamom Powder (Elaichi)  2 tablespoons Gram flour (besan)  1 teaspoon Amchur (Dry Mango Powder)  2 tablespoons Lemon juice  2 tablespoons Ghee  5 Dates  6 Cashew nuts  1 inch Ginger , finely chopped  2 Green Chillies , finely chopped",15,30,"To begin making the Raw Banana Tikkis, first remove the seeds from the dates and finely chop them. Next, add finely chopped the cashew nuts, ginger and green chillies and dates in a bowl along with some salt and keep aside.  Place the raw bananas in a pot of boiling water for 15 minutes. After 15 minutes, cool the bananas completely, peel the skin and grate the bananas into a plate and keep aside. Place a pan on low heat and add a teaspoon of ghee. Once the ghee is warm, add cumin seeds. Once the cumin seeds crackle, add finely chopped green chillies, ginger and onions and saute until the onions are browned. Once the onions are browned, add the grated banana, salt, red chilli powder, dry mango powder, lemon juice, gram flour (besan), clove powder, cinnamon powder and elaichi powder. Mix all the ingredients until well combined. Stir the mixture for a few more minutes and turn off the heat. Once the raw banana mixture is cool, add in the chopped coriander leaves and mix well. Divide the raw banana mixture into equal portions.Take a portion of the  banana mixture in your palm and flatten it our a little in circular shape.Make a cavity in the center and place a small portion of the dates filling inside it. Cover the filling completely and seal from all sides.Prepare the remaining  tikkis in this manner until all the raw banana mixture is used up. Place a skillet on low-medium heat and add a tablespoon of ghee on it. Place the prepared stuffed kebabs on the skillet and shallow fry the tikkis on both sides until they are golden brown. The process of shallow frying each tikki will take at least 8 to 10 minutes. Take the Raw Banana Tikkis off the flame and they are ready to be served. Serve Raw Banana Tikkis along with Dhaniya Pudina Chutney and a cup of Adrak Chai for a light and healthy evening snack."
Gooseberry Ginger Detox Health Drink Recipe,Indian,Snack,Vegetarian,"amla (nellikai/ gooseberry), ginger, lemon, black salt (kala namak), sugar","1 cup Amla (Nellikai/ Gooseberry) , deseeded & chopped  1 inch Ginger , peeled and chopped  1 Lemon , Juiced  1/2 teaspoon Black Salt (Kala Namak) Sugar , to taste",25,25,"To begin making Gooseberry Ginger Detox Drink, combine all the ingredients in the blender adding very little water to get the desired consistency.Once you get a smooth liquid, add some more water and blend the puree once again.Strain the Gooseberry Ginger puree using a fine mesh strainer into a jug and discard the remaining pulp. Adjust the salt and sugar to suit your taste.Serve the Gooseberry Ginger Detox Drink with some ice cubes."
Chia Seeds Shikanji Recipe,Indian,Snack,Vegetarian,"chia seeds, chilled water, ice cubes, lemon, sugar, black salt (kala namak), cumin powder (jeera), black pepper powder, mint leaves (pudina)","4 teaspoon Chia Seeds  3 cup Chilled water  1 cup Ice cubes  3 Lemon , juice  4 tablespoons Sugar , powdered Black Salt (Kala Namak) , to taste Cumin powder (Jeera) , a pinch Black pepper powder , a pinch Mint Leaves (Pudina) , chopped, for garnishing",30,0,"To begin making the Chia Seeds Shikanji Recipe, add chia seeds in 2 cups of water and mix everything properly. Keep it saide for 30 minutes.After 30 minutes, add sugar, lemon juice, 3 cup water, black salt, black pepper powder and mix till the sugar dissolves.After the sugar dissolves, add in the Ice cubes, Chia seeds and Mint leaves. Mix properly and serve it in a glass. You can also use honey instead of sugar.Serve Chia Seeds Shikanji Recipe along with Baked Mathri Recipe for your evening snacks. You can also serve fresh fruits along with this Shikanji to beat the heat in this Summer."
Bread Batata Vada Recipe-Crispy Bread Bonda Stuffed With Spicy Aloo,Indian,Snack,Vegetarian,"whole wheat brown bread, water, oil, potatoes (aloo), green chillies, ginger, turmeric powder (haldi), lemon juice, coriander (dhania) leaves, oil, salt","8-10 Whole Wheat Brown Bread , white or brown  1 cup Water  2-3 cups Oil , for frying For Stuffing: 3 Potatoes (Aloo) , medium sized (boiled and peeled)  2-3 Green Chillies  1 inch Ginger  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Lemon juice  1 tablespoon Coriander (Dhania) Leaves , chopped  1 teaspoon Oil Salt , to taste",15,20,"To begin making Bread Batata Vada Recipe-Crispy Bread Bonda Stuffed With Spicy Aloo, peel and mash the boiled potatoes, well with a potato masher.Grind the green chilies and ginger in a Mixer to a fine paste.Heat a Shallow frying pan with a teaspoon oil. Add the ginger-chilies paste and sauté well.Once the ginger and chillie paste releases its aromas and is cooked add turmeric powder, coriander leaves, salt and the mashed potatoes. Mix well to combine and turn off the heat and keep it aside to cool.Meanwhile, remove the edges of the bread slices and keep aside.Take some water in a shallow and wide dish.Take each slice of bread and partially dip it in water. Now, with both your palms, drain off the excess water carefully without breaking the bread slice.Make a medium lemon sized ball of the potato filling.Place it in the middle of the wet bread slice and fold in the edges of the bread slices and seal the open edges.Gently roll into a round laddoo shape. Ensure the filling is well sealed by the bread on all sides.Repeat this procedure with the other bread slices and keep the bondas ready.Heat oil in a Deep frying pan. Deep fry these bondas, on medium flame, 3-4 at a time. Ensure these balls are fried evenly until they turn golden colored.Remove the fried Bread Batata Vada Recipe onto a kitchen towel and serve hot.Serve these warm Bread Batata Vada Recipe-Crispy Bread Bonda Stuffed With Spicy Aloo with Dhaniya Pudina Chutney and Date And Tamarind Chutney or Roasted Tomato Sauce."
Boiled Peanut Raita Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), water, salt, black pepper powder, cumin powder (jeera), raw peanuts (moongphali), mint leaves (pudina), coriander (dhania) leaves","1 1/2 cup Curd (Dahi / Yogurt)  1/3 cup Water Salt , to taste  1 teaspoon Black pepper powder  1 teaspoon Cumin powder (Jeera)  1 cup Raw Peanuts (Moongphali)  2 sprig Mint Leaves (Pudina) , chopped  2 sprig Coriander (Dhania) Leaves , chopped",10,0,"To begin making the Boiled Peanut Raita Recipe, first we will cook the peanuts along with 2 cups of water and salt in a pressure cooker for 3 to 4 whistles. Turn off the heat after the whistles and allow the pressure to release naturally.Once done, drain the excess water from the boiled peanuts and allow the boiled peanuts to cool.In a bowl, whisk curd until smooth. To this add, water, salt to taste, black pepper powder and cumin powder. Mix well. Finally add in the boiled peanuts, mint leaves, coriander leaves and give the Boiled Peanut Raita a good mix. Serve Boiled Peanut Raita Recipe along with Chettinad Mint Potato Biryani or Punjabi Aloo Paratha."
Masala Chai Kulfi Recipe With Bourbon Chocolate Syrup,Indian,Dessert,Vegetarian,"water, milk, assam tea leaves, ginger, cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), whole black peppercorns, dried rose petals, cloves (laung), milk, custard powder, condensed milk, pistachios, marie biscuit, butter (salted), almond meal (badam powder), dark chocolate, fresh cream, bourbon, salt","For the Masala Chai 2 cups Water  1/2 cup Milk , warm  1-1/2 teaspoons Assam tea leaves  1/2 inch Ginger , grated  2 Cardamom (Elaichi) Pods/Seeds  1/2 inch Cinnamon Stick (Dalchini)  4 Whole Black Peppercorns  1/2 teaspoon Dried rose petals  2 Cloves (Laung) For the Kulfi 2 cups Milk  2 tablespoons Custard powder  200 grams Condensed Milk  1/4 cup Pistachios , chopped For the biscuit crumble 10 Marie Biscuit  1 inch Butter (Salted)  2 tablespoon Almond Meal (Badam Powder) For the bourbon chocolate syrup 100 grams Dark chocolate , (70%)  50 grams Fresh cream Bourbon , as per your taste Salt , as required",500,45,"To begin making the Masala Chai Kulfi, we proceed by making the masala chai first.In a pestle and mortar or a mixer grinder, blend the cardamom, cinnamon stick, black peppercorns, cloves and ginger to a fine powder.Place water in a saucepan, bring it to a boil and add the spices. Add the tea leaves, bring to a boil and simmer for 1 min. Now add add sugar and milk as per taste. Stir to combine and turn off the heat.Strain into a container and let the masala chai cool completely.To make the kulfi, add the  milk and custard powder to a saucepan. Place the milk on medium heat  and keep stirring continuously until the milk thickens to form a custard like consistency. Add the masala chai mixture to the kulfi mixture and keep stirring.Once the milk has reached a custard like consistency, add the pistachios and allow it to cool completely.Once the masala chai kulfi mixture has cooled, stir in the condensed milk and combine well till you get a creamy kulfi mixture. Pour the masala chai kulfi into molds and freeze for at least 12 to 15 hours.To make the biscuit crumble, powder the Marie biscuits with a rolling pin. Mix the almond meal to it. Add butter to the mixture so it has a sand like texture.Bake at 180 C for 10 mins till the mixture is golden brown in colour .Remove from the oven and cool before serving.For the sauce, melt the chocolate in a pan by double boiling method. If not, you can melt the chocolate in a microwave. Just ensure you stir the chocolate every 20 seconds to keep it from burning.Remove from flame and add the cream and bourbon, a dash of salt and mix thoroughly. Keep in the fridge to cool completely.To serve the Masala Chai Kulfi, on a plate lay down the biscuit and place the kulfis on top of them. Add a drizzle of chocolate sauce on top of Masala Chai Kulfi and some chopped pistachio and enjoy.Serve Masala Chai Kulfi Recipe With Bourbon Chocolate Syrup after a meal of Aloo Matar Sabzi , Ajwain Puri and Boondi Raita Recipe Spiced With Black Salt."
Kali Mirch Chai Recipe - Black Pepper Tea Recipe,Indian,Lunch,Vegetarian,"water, whole black pepper, honey, lemon juice, ginger","2-1/2 cups water 1 teaspoon whole black pepper, ground 1 teaspoon honey 1 teaspoon lemon juice 1 inch ginger, grated (optional)",2,5,"To make Kali Mirch Tea Recipe, first add ginger and crushed black pepper in water and boil it for 5 minutes on a medium flame. 2 cups of water will remain. Filter the water and pour it in 2 serving cups. Add honey and lemon juice and mix. Serve hot. Drink when it is lukewarm. Tip: You can also add cardamom, mint leaves, basil leaves in it. Serve Kali Mirch Tea Recipe with Parsi Style Akuri and Bread Toast for breakfast."
Basil Tea Recipe,Indian,Snack,Vegetarian,"water, tulsi (holy basil), tea leaves, sugar","2 cups Water  8 sprig Tulsi (holy basil)  2 teaspoons Tea leaves Sugar , or Honey, to taste",2,10,"To begin making Basil Tea Recipe, bring two cups of water to a rolling boil in a saucepan.Meanwhile wash the Holy Basil leaves and add it to the boiling water, let it simmer on low flame for 5 minutes.After 5 Minutes, add the tea leaves and turn off the heat. Cover the saucepan, let the Tea leaves infuse in the concoction for a few minutes.Filter the prepared Basil Tea into cups, add sugar or honey to sweeten before consuming.Serve Basil Tea Recipe along with Grilled Tomato and Cheese Sandwich Recipe or Paneer Capsicum Sandwich Recipe at tea time or for breakfast."
Moong Sprouts Salad with Grated Carrots & Coriander Recipe ,Indian,Side Dish,High Protein Vegetarian,"green moong sprouts, onion, carrots (gajjar), green chilli, coriander (dhania) leaves, honey, lemon juice, salt","1 cup Green Moong Sprouts  1 Onion , finely chopped  2 Carrots (Gajjar) , grated  1 Green Chilli , finely chopped Coriander (Dhania) Leaves , a small bunch finely chopped  1 teaspoon Honey  1 teaspoon Lemon juice Salt , to taste",20,0,"To begin making the Moong Sprouts Salad with Grated Carrots and Coriander Recipe, first grate and chop all the ingredients and keep them aside.In a mixing bowl, combine all the salad ingredients- moong sprouts, onions, carrots, green chilli, coriander leaves, honey, lemon juice and salt. Toss well to combine. Adjust the taste accordingly and serve chilled.Serve this Moong Sprouts Salad with Grated Carrots and Coriander Recipe along with Paneer Peshawari Recipe, Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Masaledar Moongphali Til Wale Aloo Recipe and Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha for a completely healthy meal."
Khatte Pudina Aloo Recipe - Tangy Mint Potatoes,Indian,Lunch,Vegetarian,"potatoes (aloo), mint leaves (pudina), coriander (dhania) leaves, green chillies, amchur (dry mango powder), red chilli powder, turmeric powder (haldi), salt, cumin seeds (jeera), ghee","5 Potatoes (Aloo) , boiled  1/4 cup Mint Leaves (Pudina)  1/2 cup Coriander (Dhania) Leaves  2 Green Chillies  1-1/2 teaspoon Amchur (Dry Mango Powder)  1 teaspoon Red Chilli powder  1/3 teaspoon Turmeric powder (Haldi) Salt , to taste or sendha namak  1 teaspoon Cumin seeds (Jeera) Ghee , or cooking oil as required",10,15,"To begin making Khatte Pudina Aloo Recipe, wash and boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.In a blender, add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.Add cumin seeds and wait for them to sputter.Add the mint coriander puree and cook for a minute until the rawness fades away. This will take about 3 to 4 minutes.Once done, add in the red chilli powder, turmeric powder, amchur powder and salt to taste. Mix well and let it cook for about a minute.After a minute, add the min puree, mix well and cook for about 2 minutes.After 2 minutes, add in the cubed boiled potatoes and toss them in the masala.Add a little water and keep it on simmer till the potatoes absorb all the spices and the liquid evaporate.Serve hot and enjoy the Khatte Pudina Aloo. Serve Khatte Pudina Aloo Recipe along with Panchmel Dal and Phulkas for a weekday meal."
Oats Cheela Recipe Stuffed With Creamy Palak Paneer,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, instant oats (oatmeal), spinach, paneer (homemade cottage cheese), cumin powder (jeera), red chilli powder, salt, eggless mayonnaise, nutralite classic spread","Ingredients for cheela 1 cup Whole Wheat Flour  40 grams Instant Oats (Oatmeal) Ingredients for Stuffing 200 grams Spinach , finely chopped  100 grams Paneer (Homemade Cottage Cheese) , grated  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder Salt , to taste  2 tablespoons Eggless Mayonnaise Nutralite Classic Spread , for cooking",20,40,"To begin making the Oats Cheela Stuffed With Palak & Paneer Recipe, in a mixing bowl combine the flour and that oats, add little water at a time to make a semi thick batter. The batter should be the consistency of the dosa batter so you can spread it easily on the tawa. Keep this aside.The next step is to prepare the filling.Add Nutralite Classic into a wok on medium heat. Add the chopped spinach, sprinkle some salt and sauté until the spinach wilts down and all the moisture is evaporated.Once the moisture is evaporated, add the crumbled paneer, cumin powder, chilli powder, salt to taste and Nutralite Veg Mayo. Stir fry for a minute and turn off the heat.Keep this aside. Preheat a skillet/ dosa tawa over medium heat.Pour a ladle full of the oats cheela batter over the tawa and spread in a circular motion to make a thin crepe/ cheela. Spread the Nutralite classic around the cheela and allow it to melt.Cook the Oats Cheela on both sides by flipping over, until it turns lightly golden and crisp.Once done, remove the Oats Cheela from the skillet and place it on a platter. Place the creamy palak paneer filling in the center of the cheela and fold it into half and serve.Proceed the same way with the remaining cheela batter.Serve the Oats Cheela Recipe Stuffed With Creamy Palak Paneer along with a Papaya Banana Smoothie for a wholesome high protein breakfast."
Moong Bhajji Recipe-Moong Fritters,Indian,Snack,High Protein Vegetarian,"yellow moong dal (split), onion, garlic, cumin seeds (jeera), asafoetida (hing), ginger, green chillies, coriander (dhania) leaves, salt, oil","1 cup Yellow Moong Dal (Split) , soaked in water for 2 hours  1 Onion , chopped  4 cloves Garlic  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Asafoetida (hing)  1 inch Ginger , chopped  4 Green Chillies , chopped Coriander (Dhania) Leaves , chopped Salt , to taste Oil , for deep frying",10,30,"To begin making the Moong Bhajji Recipe, first wash and soak the moong dal for an hour.Drain the water from the dal completely and coarsely grind the dal along with garlic, ginger, green chillies, salt, cumin seeds and hing in a mixer grinder. Do not use any water for grinding.Add this dal mixture in a mixing bowl along  with onion and coriander leaves.Heat the oil in a wok/kadhai and drop small portions (about ½ teaspoon) of the dal batter into it. Fry till golden brown. Fry the Bhajji in batches. Take out the Moong Bhajji with a slotted spoon and drain on absorbent paper."
Cauliflower And Peas Bhurji Recipe,Indian,Side Dish,No Onion No Garlic (Sattvic),"cauliflower (gobi), green peas (matar), green chillies, turmeric powder (haldi), salt, oil, mustard seeds (rai/ kadugu)","2 cups Cauliflower (gobi) , florets  1/2 cup Green peas (Matar)  5 Green Chillies , finely chopped  1/2 teaspoon Turmeric powder (Haldi) Salt , as per taste To temper 1 teaspoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)",10,10,"To begin making the Cauliflower And Peas Bhurji Recipe, in a wide bowl, add in enough water and add some salt to it. Cut the cauliflower into florets and soak them in salt water for 10-15 minutes.When done, chop the cauliflower and green chillies finely. Wash the green peas and drain the excess water. Heat oil in a kadai and temper it with mustard seeds. To this, add in chopped green chillies, cauliflower, green peas, turmeric powder and salt. Mix them well.Cover and cook them in low flame for 7-8 minutes or until done. They should have cooked yet should remain crunchy(al dente)!Serve Cauliflower And Peas Bhurji Recipe along with Palak Dal, Lauki Raita and Phulka for your everyday meals."
Peanut Butter Lassi Recipe,Indian,Side Dish,Vegetarian,"yogurt, cream, peanut butter, sugar, salt, ice","1 cup yogurt 1/4 cup cream 4 tablespoons peanut butter 2 tablespoons sugar Salt, to taste Ice, as needed",10,0,"To make Peanut Butter Lassi Recipe, first keep all the ingredients ready. Add curd, cream, peanut butter, sugar, salt, ice in a blender and blend well to make lassi. If required, add more water and blend again. Keep it in the fridge to cool for a while and then serve. Serve Peanut Butter Lassi Recipe with Masala Palak Bhurji and Bread Toast for breakfast."
Coal Smoking Method For Tandoori Recipes - Smoke Food Using Charcoal,Indian,Lunch,Vegetarian,"coal, ghee",4 inch Coal  1 teaspoon Ghee,10,30,"To begin, first take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs.The coal will begin to turn red hot and grey in about 5 minutes. This indicates that the coal is ready to be used for smoking. At this point heat a frying pan to medium heat and pour in the contents of the dish that you want to get the smoked flavor.Make a well in the centre of the pan, by pushing a glass or steel cup into it. Place the hot coal inside the cup. Pour a spoon of ghee on the coal.It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute. Open the lid and remove the coal cup. You dish will now have a smoked tandoori flavor."
Thandai Kulfi Recipe,Indian,Dessert,Vegetarian,"milk, sugar, almonds, cashews, pistachios, poppy seeds, cardamom, fennel, cinnamon powder, whole black pepper","3 liters milk 1/2 cup sugar For thandai paste 1/4 cup almonds, soaked and peeled 1/4 cup cashews 1/4 cup pistachios 2 tablespoons poppy seeds 2 teaspoons cardamom 1 tablespoon fennel 1/2 teaspoon cinnamon powder 8 whole black pepper",20,60,"To make Thandai Kulfi Recipe, first of all take almonds, cashews, pistachios, poppy seeds, cardamom, fennel seeds, cinnamon powder, whole black pepper in a mixer grinder and grind it well. Now pour milk in a saucepan and put it on for boiling. After it boils, reduce the flame and keep cooking till the milk reduces to half. Keep stirring the milk during this time. Now add sugar and dissolve it well. Add Thandai paste and mix it well again. Turn off the gas and let this Kulfi mixture cool down. After cooling down, pour it into Kulfi moulds and keep it in the fridge for 15 to 20 hours. Serve. Serve Thandai Kulfi Recipe as a dessert after Panchmel Daal, Bhindi Masala and Phulkas."
Makki Ki Puri Recipe - Makki Ki Puri Recipe,Indian,Indian Breakfast,Vegetarian,"corn flour, wheat flour, oil, celery, salt","1 cup maize flour 1 cup wheat flour Oil, as needed 1/2 teaspoon carom seeds Salt, as needed",20,30,"To make Makki Puri Recipe, first of all take corn flour, wheat flour, salt, celery, oil in a bowl and mix well. Add water little by little and knead well. Cover and keep aside for 15 to 20 minutes. Now take small portions and make round balls. Now roll these balls one by one and make puris. Keep aside. Heat oil in a pan. Add puris one by one and cook till they turn golden. Serve. Serve Makki Puri Recipe with Aloo Dum and Boondi Raita for lunch."
Oreo Paneer Modak Recipe,Indian,Dessert,Vegetarian,"condensed milk, paneer (homemade cottage cheese), oreo biscuits, butter (salted), cardamom powder (elaichi)","150 grams Condensed Milk  200 grams Paneer (Homemade Cottage Cheese) , grated  200 grams Oreo biscuits  25 grams Butter (Salted)  1/4 tablespoon Cardamom Powder (Elaichi)",35,10,"To begin making Oreo Paneer Modak Recipe, remove the creamy portion in the Oreo Biscuits in a mixing bowl, take all the biscuits and grind the biscuits to a fine powder in a mixer grinder. Take it out in a bowl.Grate the paneer and grind it until it turns to a fine paste.Add the powdered biscuits and cream to the paneer. Knead the mixture well.Add butter, condensed milk and Cardamom Powder into a hot kadai on medium low heat and slowly stir until the mixture is bubbly.Add the Paneer and Biscuit mixture to it and slowly mix it well with a spatula. Once the mixture becomes thick switch off the heat.Let the mixture cool a little.Grease the Modak mold with little butter and take a small portion of the mixture at a time in your palm and roll it.Press the mixture in the mold and shape it. Remove the Excess mixture. You can do this with your hands also, but since there is no frying or baking involved after this step and due to ingredients used in this recipe, the modaks may not be uniform and hold shape well.Now slowly remove the Modak and keep on butter papaer or butter greased plate.Serve Oreo Paneer Modak Recipe as a prashad or during snack time along with Baked Chevdo Recipe and Masala Chai"
Paneer Bhurji Wraps Recipe ,Indian,Snack,High Protein Vegetarian,"tortillas, paneer (homemade cottage cheese), onion, tomato, green chilli, coriander (dhania) leaves, oil, salt","4 Tortillas  1 cup Paneer (Homemade Cottage Cheese) , grated  1 Onion , finely chopped  1 Tomato , finely chopped  1 Green Chilli , finely chopped  4 tablespoons Coriander (Dhania) Leaves , finely chopped  2 teaspoons Oil Salt , to taste",5,25,"To begin making the Paneer Bhurji Wraps Recipe, heat oil in a wok/kadhai, add the chopped onion and saute till they turns soft and translucent.Once the onions have softened, add the tomatoes, green chillies and cook until the tomatoes are half done.Add the grated paneer, season with salt and mix well. Let it cook for 2 minutes with the lid closed.Once the paneer is cooked, add the coriander leaves and give it a good stir and switch off the heat.Now, heat the tortilla wraps in a skillet in medium flame using a little oil if you prefer and keep aside.To arrange the Paneer Bhurji Wraps, take each tortilla wrap and fill 2 to 3 tablespoons of the paneer filling in the middle.Fold one third of the tortilla wrap at the bottom and then flap over the sides. Serve Paneer Bhurji Wraps along with Tomato Garlic Chutney, Dhaniya Pudina Chutney or any other chutney of your choice in your kids lunch box or as a tea time snack."
Vegan Mango Lassi Recipe,Indian,Appetizer,Vegan,"mango (ripe), almond milk (badam milk), maple syrup, salt, vanilla extract, saffron strands, pistachios, rose water","1 Mango (Ripe) , cut into small pieces  2-3 cups Almond Milk (Badam Milk)  1 tablespoon Maple syrup  1 pinch Salt  1 teaspoon Vanilla Extract  1 pinch Saffron strands  4 Pistachios , chopped finely  1/4 teaspoon Rose water , (optional)",15,0,"To begin making Vegan Mango Lassi Recipe, peel the skin of mangoes and cut them into small cubes. You can use store bought mango puree but it tastes best with fresh fruit pulp.In a Blender, add mango pieces, almonds, and blend them well. Ensure there are no fruit chunks left out in the jar.Now, add salt, maple syrup, vanilla extract to the jar and grind them until smooth.To add more richness to the lassi, you can add a cup of almond milk yogurt or soy milk yogurt to the drink and grind them together.Serve Vegan Mango Lassi in glasses with ice cubes. Garnish with chopped pistachios and saffron.You can optionally stir in rose syrup for enhanced flavor and taste.Serve Vegan Mango Lassi along with Black Beans Stuffed Paratha, Aloo Paratha or any other Stuffed Paratha of your choice. You can also serve your favourite pickle to eat with the stuffed paratha."
Masala Fenugreek Bhindi Sabzi Recipe,Indian,Side Dish,Vegetarian,"bhindi (lady finger/okra), methi leaves (fenugreek leaves), mustard oil, cumin seeds (jeera), asafoetida (hing), onion, garlic, turmeric powder (haldi), red chilli powder, coriander powder (dhania), garam masala powder, amchur (dry mango powder), salt","1 cup Bhindi (Lady Finger/Okra) , chopped to bite size  3/4 cup Methi Leaves (Fenugreek Leaves) , coarsely chopped  1 tablespoon Mustard oil  1/2 tablespoon Cumin seeds (Jeera)  1 pinch Asafoetida (hing)  1 Onion , chopped  4 cloves Garlic , crushed  1/2 tablespoon Turmeric powder (Haldi) Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder  1 teaspoon Amchur (Dry Mango Powder) Salt , to taste",15,15,"To begin making Masala Methi Bhindi Sabzi Recipe, heat oil in pan and add cumin seeds.Once the cumin seeds crackle add asafoetida, let the aromas release.Add onion and garlic cloves and saute till onions turn light golden in colour.Now add ladyfinger pieces and chopped fenugreek leaves and saute till well combined.Add all dry ingredients except dry mango powder-add turmeric powder, red chilli powder, coriander powder and garam masala. Sprinkle the masalas on the cooking sabzi since this is a dry sabzi which otherwise the masalas might not mix evenly.Mix everything well. Saute for 2-3 minutes.And now cover the lid and cook for another 3-4 minutes or until ladyfingers are soft and perfectly cooked on medium heat.Once done add dry mango powder and mix well and cook the Masala Methi Bhindi Sabzi for another 1 minute and turn off the heat.Transfer Masala Methi Bhindi Sabzi into a serving bowl.Serve Masala Methi Bhindi Sabzi Recipe with phulka or Pudina Tawa Paratha along with Aloo Dum or a simple Gujarati Dal."
Moong Dal Ke Kebab Recipe,Indian,Appetizer,High Protein Vegetarian,"green moong dal, ghee, garlic, black pepper powder, cumin seeds, red chili powder, garam masala powder, hung curd, salt","1 cup green moong dal, soaked overnight 2 tbsp ghee 5 cloves garlic, crushed 1 tsp black pepper powder 1 tsp cumin seeds 1 tsp red chilli powder 1/2 tsp garam masala powder 1/2 cup hung curd Salt, according to taste",15,15,"To make Moong Dal Ke Kabab Recipe, first soak moong dal overnight. Now heat 1 tbsp ghee in a saucepan. Add cumin seeds and let them crackle. After the cumin seeds crackle, add moong dal, salt and mix well. Cook the dal on a medium flame for 5 minutes. Now take it out in a bowl and let it cool down. After cooling down, put it in a mixer grinder and grind it well. Take out this powder in a bowl. Now add salt, black pepper powder, red chili powder, garam masala powder and mix. After mixing, add hung curd and mix well. Now divide it into 10 parts and make round balls. Now press them between your hands and flatten them. Heat oil on a tawa. Add kebabs and cook till they become golden brown on both sides. Take out on kitchen paper and serve. Serve Moong Dal Kebab Recipe with Coriander Mint Chutney and Masala Tea."
"Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry",Indian,Side Dish,Vegetarian,"tindora (dondakaya/ kovakkai), oil, mustard seeds (rai/ kadugu), dry red chillies, curry leaves, raw peanuts (moongphali), sesame seeds (til seeds), red chilli powder, coriander powder (dhania), turmeric powder ( haldi), salt","400 grams Tindora (Dondakaya/ Kovakkai) , sliced to roundels  2 teaspoons Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  2 Dry Red Chillies  2 sprig Curry leaves  2 tablespoons Raw Peanuts (Moongphali) , coarsely ground  2 teaspoons Sesame seeds (Til seeds) , roasted  1/2 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1 pinch Turmeric powder (Haldi) Salt , to taste",10,10,"To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside.Dry roast sesame seeds in a kadai till fragrant (just for a minute or so on medium heat) and keep aside.Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chillies and let the mustard crackle.Once the mustard seeds have crackled add the sliced kundru and stir well on a high heat for 2-3 minutes.Now add turmeric powder, salt and let the kundru fry on low heat.Once the kundru starts getting tender, add coarselyr grounded peanuts, red chilli powder, coriander powder and give a nice stir.Cover the Moongphali Aur Kundru Sabzi with a lid and simmer and cook for till the kundru is cooked through.Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix.Serve Til Moongphali Aur Kundru Sabzi along with Palak Dal, Boondi Raita and Phulka for an everyday meal."
Mung Pani Recipe –,Indian,Appetizer,Vegetarian,"green moong dal, lemon juice, asafoetida, black pepper powder, ghee, cumin seeds, salt","1/2 cup green moong dal, soaked for 4 hours 1/2 tsp lemon juice 1/4 tsp asafoetida 1/2 tsp black pepper powder 1 tsp ghee 1/4 tsp cumin seeds Salt, according to taste",10,30,"To make Moong Pani Recipe, first soak the moong for 3 to 4 hours. Now put the moong in a pressure cooker along with water as per requirement and close the cooker. Let it blow 2 to 3 whistles and then cook on low flame for 10 minutes. Turn off the gas and let the pressure release automatically. Open the cooker and mix well. Let the dal cool down a bit. Now make a puree by adding dal and 2 cups of water in a blender. Remove it in a bowl and keep it aside. For Tadka, heat ghee in a Tadka pan. Add cumin seeds and let them crackle. Now add Moong Pani, asafoetida, black pepper powder, salt and mix it. Let it boil for 2 to 3 minutes and turn off the gas. Serve. Give Moong Pani Recipe when you are sick or have cough and cold in this season."
Paneer Biryani Recipe - Paneer Biryani Recipe,Indian,Lunch,High Protein Vegetarian,"rice, paneer, onion, tomato, ginger, garlic, green chilli, red chilli powder, turmeric powder, coriander powder, clove, cinnamon, cardamom, bay leaf, whole black pepper, ghee, salt, mint, oil","2 cups rice 250 grams paneer, diced 2 onions, thinly sliced ​​5 tomatoes, finely chopped 2 inch ginger 4 long garlic cloves 2 green chillies 1/2 tsp red chilli powder 1 tsp turmeric powder 1 tsp coriander powder 3 long 1-inch cinnamon sticks 2 cardamoms 2 bay leaves 1 tsp whole black pepper 2 tbsp ghee Salt, to taste 4 sprigs mint, finely chopped Oil, as needed",10,45,"To make Paneer Biryani recipe, first prepare all the ingredients. Wash rice 2-3 times with water and keep aside. Put garlic, ginger, green chillies in mixer grinder and grind it. Keep the paste separately. Put cloves, cardamom, black pepper, cinnamon in mixer grinder and grind to make powder. Keep aside. Heat ghee as per requirement in a pressure cooker. Add onion in it and cook till it becomes light brown. Now add ginger garlic chilli paste in it and cook for 3 to 4 minutes. After 4 minutes add tomatoes and some ghee and cook till tomatoes become soft. After tomatoes become soft add bay leaves, turmeric powder, red chilli powder, coriander powder, mix and let it cook for 4 to 5 minutes. Add mint and rice and mix. Add 3 cups of water, paneer, salt, mix and close the cooker. Cook till 2 whistles and reduce the flame of gas. Let it cook for 4 minutes and turn off the gas. Let the pressure release automatically. Open the cooker and keep it aside for 5 minutes. Now mix the rice and serve. Serve paneer biryani recipe with boondi raita and papad for dinner. You can also make it for your home parties."
Paneer And Badam Milk Recipe,Indian,Snack,Vegetarian,"paneer (homemade cottage cheese), whole almonds (badam), whole almonds (badam), milk, saffron strands, cardamom powder (elaichi), sugar","1/2 cup Paneer (Homemade Cottage Cheese) , grated  1/2 cup Whole Almonds (Badam) , soaked and peeled  12 Whole Almonds (Badam) , soaked, peeled and chopped  4 cup Milk Saffron strands , Few  1/2 teaspoon Cardamom Powder (Elaichi)  1/2 cup Sugar",10,50,"To begin making Paneer And Badam Milk, take 1/2 cup almonds and grind them in a blender with a little bit of water.Grind them until you get a smooth and fine mixture and keep it aside. Now add milk to a saucepan and bring it to boil.Once the milk is boiled, add the grated paneer. Cook it further on medium to slow heat till it becomes thicker.Once the paneer and paneer mixture has thickened and reached the desired consistency, add sugar, almond paste, chopped almonds, green cardamom powder and saffron strands to the milk. Mix everything well and garnish with saffron strands.Serve Paneer And Badam Milk during the Holi festival to your guests with some snacks like Hari Matar ke Pakode and Namak Para."
Lauki Raita Recipe,Indian,Side Dish,Vegetarian,"curd, gourd, cucumber, green chilli, green coriander, cumin powder, salt","2 cups curd 1 cup bottle gourd, peeled and grated 1 cucumber, peeled and grated 1 green chilli, finely chopped 1 coriander leaves, a little, finely chopped 1/2 tsp cumin powder Salt, according to taste",15,15,"To make the Lauki Raita Recipe recipe, first keep all the ingredients ready. In a mixing bowl, add bottle gourd, cucumber, curd, green chillies, salt, cumin seeds, coriander and mix well. Serve after mixing. Serve Lauki Raita Recipe with Panchmel Daal, Bhindi Masala and Phulkas for lunch."
Mango Ladoo Recipe,Indian,Dessert,Vegetarian,"mango pulp (puree), dessicated coconut, condensed milk, mixed nuts, cardamom powder (elaichi)","1/2 cup Mango Pulp (Puree)  1 cup Dessicated Coconut , and more to dust  1/2 cup Condensed Milk Mixed nuts , for topping  1 pinch Cardamom Powder (Elaichi)",10,15,"To begin making Mango Ladoo Recipe, preheat a thick bottomed pan and dry roast desiccated coconut for about 2-3 minutes or till fragrant.Do not brown and make sure you do not burn it.Once it is done, add in the mango pulp and stir till combined well.Add condensed milk, and cardamom powder and nuts to the mango coconut mixture stir well to combine. The mixture  will be a little gooey now. Keep on stirring to avoid charring.Once the mixture reaches a doughy consistency and comes together, switch off flame and allow to cool a bit.Once cooled pinch out a small ball and roll between palms, roll the ladoo in desiccated coconut powder. Repeat till all the ladoos are done.Serve Mango Ladoo Recipe after your festive meal of Gujarati Kadhi, Paneer Butter Masala, Batata Pulao and Phulka with your family."
Palak Paneer Kathi Roll Recipe -High Protein Spinach Cottage Cheese Wraps Recipe,Indian,Snack,Vegetarian,"whole wheat flour, spinach leaves (palak), green chilli, cumin powder (jeera), salt, oil, paneer (homemade cottage cheese), green chillies, garlic, onion, coriander (dhania) leaves, tomato, red chilli powder, garam masala powder, turmeric powder (haldi), roasted tomato pasta sauce, english mustard sauce, salt","For the palak paratha 1 cup Whole Wheat Flour  1/2 cup Spinach Leaves (Palak) , pureed  1 Green Chilli , finely chopped  1/2 teaspoon Cumin powder (Jeera) Salt , to taste Oil , for kneading For the paneer burji stuffing 150 grams Paneer (Homemade Cottage Cheese) , crumbled  2 Green Chillies , finely chopped  2-3 Garlic , finely chopped  1 Onion , finely sliced  4 sprig Coriander (Dhania) Leaves , finely chopped  1 Tomato , finely sliced  2 teaspoon Red Chilli powder  2 teaspoon Garam masala powder  1/2 teaspoon Turmeric powder (Haldi)  4 tablespoon Roasted tomato pasta sauce  4 tablespoon English Mustard Sauce Salt , to taste",15,30,"To begin making the Palak Paneer Kathi Roll Recipe, first prep all the ingredients and keep them ready.Puree the spinach along with the green chili and keep it aside. In a mixing bowl, add the wheat flour, palak puree, cumin powder, salt and knead to make a smooth dough, adding any additional water if required.Finally, add a teaspoon of oil and knead well to make a soft palak paratha dough.Divide the paratha dough into 4 portions.Heat a skillet over medium heat to make the palak parathas. Dust the dough with flour and roll to make a large circle of 8 inch diameter.Cook the paratha on the heated skillet. Drizzle ghee or oil over the palak paratha and cook on both sides until cooked through. You will see light brown spots on both sides. Cook all the parathas in a  similar way and stack them.The next step is to make the Paneer Bhurji. To make the Paneer Burji, mix all the ingredients listed under to make the paneer bhurji filling in. Check the salt and spices and adjust to suit your taste.To make the wrap, add a tablespoon of the sauce on each paratha and spread well.Spoon the paneer Burji mixture into the paratha. Roll to form a wrap and serve.Serve the Palak Paneer Bhurji Roll along with Cold Coffee Smoothie or Cantaloupe Pomegranate and Mint Juice for breakfast or evening snack."
Ajwaini Kache Kele Ki Sabzi Recipe -Plantains Cooked With Caraway Seeds,Indian,Side Dish,Vegetarian,"raw banana, cumin seeds (jeera), ajwain (carom seeds), coriander powder (dhania), red chilli powder, turmeric powder (haldi), amchur (dry mango powder), oil, coriander (dhania) leaves, salt","3 Raw Banana , cut into small cubes  1 teaspoon Cumin seeds (Jeera)  2 teaspoons Ajwain (Carom seeds)  2 teaspoons Coriander Powder (Dhania)  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Amchur (Dry Mango Powder)  3 teaspoons Oil  2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish Salt , to taste",10,20,"To begin making Ajwaini Kache Kele Ki Sabzi Recipe, peel the outer covering of the raw bananas, chop them into cubes and place them in a bowl of water until further use, to avoid the discolouration.Heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter. Slightly crush the caraway seeds between your palms and add it to the oil to flavour it.Drain the raw banana cubes from water and add it to the pan and mix well. Add the coriander powder, turmeric powder, red chilli powder, season with salt and mix well.Let the raw banana cook to 3/4th with the lid closed. Now, keep sauteeing the plantains until they are well cooked and turns crispy on the outside. This will take around 5 minutes.Add in the amchur powder, coriander leaves, mix  the Ajwaini Kache Kele Ki Sabzi well and switch off the heat. Remove Ajwaini Kache Kele Ki Sabzi into a serving bowl.Serve the Ajwaini Kache Kele Ki Sabzi Recipe along with Phulka and Dal Palak for the weekday lunch."
Capsicum Bajji Recipe,Indian,Snack,Vegetarian,"capsicum (green), gram flour, turmeric powder, red chilli powder, asafoetida, salt","1 capsicum (green) 1/2 cup gram flour 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder asafoetida, a pinch of salt, according to taste",10,10,"To make Capsicum Bhajji Recipe, first cut the capsicum from the middle and remove the seeds from inside it. Now cut it into long and thin strips and keep aside. Now take gram flour, turmeric powder, red chilli powder, asafoetida, salt in a bowl and mix them. Now add water little by little and make a thick batter. Now keep this batter aside. Heat oil as per requirement in a pan. Dip the capsicum strips in the batter and drop them one by one in hot oil. Cook till they become brown and crispy. Once cooked, take out on an absorbent paper so that it absorbs the oil. Serve. Serve Capsicum Bhajji Recipe with Coriander Mint Chutney and Masala Chai for evening snack."
Dry Fruit Halwa Recipe - Dry Fruit Halwa Recipe,Indian,Dessert,Vegetarian,"dates, figs, pistachios, cashews, almonds, walnuts, milk, ghee","1 cup dates , seedless, finely chopped 1 cup figs , dried, finely chopped 1/4 cup pistachios , finely chopped 1/4 cup cashews , finely chopped 1/4 cup almonds , finely chopped 1/4 cup walnuts , finely chopped 1 tbsp milk 2 tbsp ghee",30,30,"To make Dry Fruit Halwa Recipe, first of all put the nuts in a blender and grind them. Be careful not to make a powder. Keep it aside. Now blend dates and figs with milk and ghee. Keep it aside. Put nuts in a pan and add date fig mixture and keep cooking. This will take 4 to 5 minutes. Turn off the gas and let it cool. You can also serve it after it cools down by cutting it like barfi. Put it in a pan to set like ice and smoothen the top. Keep it aside for 2 to 3 hours. Serve Dry Fruit Halwa Recipe as a dessert after your meal. Serve Aloo Rasawaala, Ajwain Puri and Boondi Raita with the meal."
Matar Pudina Oat & Broken Wheat Tikki Recipe,Indian,Snack,Vegetarian,"green peas (matar), sweet potatoes, paneer (homemade cottage cheese), rolled oats or instant oats, ginger, green chillies, onion, chaat masala powder, mint leaves (pudina), oil, salt","1 cup Green peas (Matar) , steamed  1 Sweet Potatoes , boiled and peeled  200 grams Paneer (Homemade Cottage Cheese) , crumbled  80 grams Rolled Oats Or Instant Oats  1 inch Ginger , grated  2 Green Chillies , finely chopped  1 Onion , finely chopped  1 teaspoon Chaat Masala Powder Mint Leaves (Pudina) , small bunch, finely chopped Oil , for cooking tikkis Salt , to taste",10,30,"To begin making the Matar Pudina Oat & Broken Wheat Tikki Recipe, first get all the ingredients prepped,boil the potatoes and steam the peas.Once you have all the ingredients ready, in a food processor, add in both the boiled sweet potatoes, oats, paneer, steamed green peas, grated ginger, green chilies, onion, mint leaves and chaat masala.Blend the ingredients until the potatoes are coarsely mashed and all the ingredients come together. Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again.Transfer the tikki dough into a bowl. Check the salt and add more only if you feel you require as the oats also have salt in them.Grease your fingers with a little oil and shape the Matar Pudina Oat & Broken Wheat Tikki dough into bite size tikkis or large lemon size balls and arrange them aside on a tray.Preheat a skillet on medium heat. Add a little on on the skillet.Place a few matar pudina oat tikkis at a time on the skillet, drizzle a few drops of oil on each of the Matar Pudina Oat & Broken Wheat Tikki and cook them on low to medium heat until browned and crisp on both sides. Remove onto an oil absorbent paper and serve.You can also shape the tikki dough in the form of a cylinder like the kebabs, and insert them into a skewer and grill them.Serve the Mint Matar & Pudine Ki Tikki along with a Sweet & Spicy Tomato Chutney and a cooling Yogurt Dip as an evening snack along with your Masala Chai or as an appetizer for parties."
Scrambled Eggs With Ridge Gourd Sabzi Recipe,Indian,Indian Breakfast,Eggetarian,"ridge gourd (turai/ peerkangai), whole eggs, onion, ginger, green chillies, coriander powder (dhania), red chilli powder, turmeric powder (haldi), curry leaves, coriander (dhania) leaves, salt","300 grams Ridge Gourd (Turai/ Peerkangai)  4 Whole Eggs  1 Onion , finely chopped  1 tablespoon Ginger , finely chopped  3 Green Chillies , finely chopped  1 tablespoon Coriander Powder (Dhania)  1 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1 sprig Curry leaves  2 teaspoon Coriander (Dhania) Leaves , finely chopped for garnish Salt , to taste",10,15,"To begin making the Scrambled Eggs With Ridge Gourd Sabzi wash, peel the ridge gourds and dice it. Keep aside.Heat oil in a pan, add the cumin seeds and let it splutter. Add the ginger and green chillies and saute for a minute.Add the onions, curry leaves and saute until the onions turn translucent. Add the ridge gourd, coriander, turmeric, red chilli powder, season with salt and mix well.Let the ridge gourd cook well. This will take around 5 minutes. Now, break the eggs into the pan and mix well. Keep stirring until the eggs and ridge gourd combine together and let the scramble cook well.Once done, switch off the heat and garnish Scrambled Eggs With Ridge Gourd Sabzi with coriander leaves.Serve the Scrambled Eggs With Ridge Gourd Sabzi along with Panchmel Dal and Phulkas for a simplified weeknight dinner. You can also serve this with Bread toast for your healthy breakfast."
Tomato Jam Recipe,Indian,World Breakfast,Vegetarian,"tomatoes, sugar, salt, lemon juice, cinnamon, cloves","1 kg tomatoes 3/4 kg sugar Salt, according to taste 2 tbsp lemon juice 2 cinnamon sticks, powdered 6 cloves, powdered",5,45,"To make Tomato Jam Recipe, first wash the tomatoes. Make cross slits (X) in it and keep it aside. Boil water in a saucepan. Add tomatoes and boil for 5 to 10 minutes. Turn off the gas and let the tomatoes cool down. After cooling, peel the skin. Press it to remove seeds and some juice. Chop the tomatoes very finely. Put tomatoes in a pan and cook on high flame for 15 minutes. Add sugar, cinnamon, clove powder and mix. Let the mixture boil. Keep stirring at times. After it thickens, reduce the heat. When the mixture looks like sauce, add lemon juice, mix and turn off the gas. Let it cool for 10 minutes and pour it in a glass bottle. Serve. Serve Tomato Jam Recipe with Bread Toast, Fruits and Masala Tea for breakfast. You can also serve it with paratha."
Makki Paneer Pakora Recipe,Indian,Snack,Vegetarian,"sweet corn, paneer (homemade cottage cheese), onion, coriander (dhania) leaves, curry leaves, gram flour (besan), salt, oil, fennel seeds (saunf), green chillies, ginger","1-1/4 cup Sweet corn , mashed  100 grams Paneer (Homemade Cottage Cheese) , grated  1/4 cup Onion , finely chopped  2 tablespoon Coriander (Dhania) Leaves , finely chopped  10 Curry leaves , finely chopped  1/4 cup Gram flour (besan) Salt , as needed Oil , to deep fry To grind to paste: 1 teaspoon Fennel seeds (Saunf)  2 Green Chillies  1/2 inch Ginger",15,10,"To start making Makki Paneer Pakora Recipe, In a small mixer jar grind fennel seeds, green chili and ginger without adding any water to a coarse paste and keep aside.Add the corn to food processor and grind to coarse paste without adding any water.Heat enough oil in a kadai on medium flame to deep fry pakoras.In a medium bowl, add ground corn, prepared coarse masala of ginger-green chili , grated paneer, chopped onions, coriander leaves, curry leaves, chickpea flour along with needed salt and mix well to combine.If the batter is dry then sprinkle water if needed and bring it to pakora batter consistency.Once the oil is hot, drop spoonfuls of prepared batter and add to oil.Fry them until golden and remove onto a paper towel.Repeat the process and make Makki Paneer Pakora until batter is done.Serve Makki Paneer Pakora Recipe along with mint chutney or sweet dates chutney on the side. Serve it as a starter at your next party along with a meal of Nawabi Kofta Curry, Spiced Kumbh Pulao Recipe and Sheer Khurma."
Grilled Chicken With Vegetables Recipe,Indian,Dinner,High Protein Non Vegetarian,"extra virgin olive oil, chicken breasts, salt, whole black peppercorns, dried basil leaves, ginger garlic paste, red chilli flakes, extra virgin olive oil, red bell pepper (capsicum), green bell pepper (capsicum), broccoli, cherry tomatoes, onion, garlic, baby corn, mixed herbs (dried), whole black peppercorns, salt","For the grilled chicken 1-1/2 tablespoon Extra Virgin Olive Oil  250 grams Chicken breasts Salt , to taste  1 teaspoon Whole Black Peppercorns , crushed  1-1/2 teaspoon Dried basil leaves Ginger Garlic Paste , as required  1-1/2 teaspoon Red Chilli flakes For the sautéed vegetable 1 tablespoon Extra Virgin Olive Oil  1 Red Bell pepper (Capsicum) , chopped  1 Green Bell Pepper (Capsicum) , chopped  4 Broccoli , florets, chopped  6 Cherry tomatoes  1 Onion , sliced  4 Garlic , pounded  4 Baby corn  1-1/2 teaspoon Mixed Herbs (Dried)  1 teaspoon Whole Black Peppercorns , crushed Salt , to taste",10,15,"To begin making the Grilled Chicken With Vegetables recipe, firstly we will saute the vegetables.Heat olive oil in a skillet/stir fry pan. Add onion, pounded garlic and saute it for a minute or two.Next, add all the vegetables including red pepper, green pepper, broccoli, cherry tomatoes, onions and baby corns.Sprinkle some salt over it and cover the pan with a lid. Let it cook for 3 to 4 minutes more.Add mixed herbs and crushed peppercorn. Mix everything well and keep it aside.The next step is to prepare the grilled chicken.Take chicken breast and pat it slightly so it becomes flat and can be cooked evenly.Sprinkle salt, crushed black pepper, dry basil leaves and red chilli flakes and rub it properly on both side. Apply ginger garlic paste on the both the sides as well.Drizzle some olive oil on it and rub it with mixture. Make sure all these steps which are mentioned above, we need to apply it on both sides of chicken breasts.Heat olive oil in a skillet/stir fry pan, put chicken breasts on the hot pan and let it cook for 4 to 5 minutes.Now turn over chicken breasts and cook another side for 4 to 5 minutes.To check the chicken breast is cooked properly or not, cut it against the grain and from inside it should be white in colour and not pink.Serve Grilled Chicken With Vegetables along with a side of  Creamy Garlic Mashed Potatoes Recipe, Whole Wheat Seeded Loaf Recipe slathered with Homemade Herb Butter Recipe to make a delciious dinner meal."
Vellarikka Kosumalli Recipe- South Indian Style Cucumber Salad,Indian,Lunch,Vegetarian,"cucumbers, carrot (gajjar), green chilli, lemon, coriander (dhania) leaves, salt, oil, cumin seeds (jeera), chana dal (bengal gram dal), white urad dal (split), dry red chillies, curry leaves","2 Cucumbers , chopped  1 Carrot (Gajjar) , grated  1 Green Chilli , finely chopped  1 Lemon , juice extracted  1/4 cup Coriander (Dhania) Leaves , chopped Salt , to taste For tempering 1 teaspoon Oil  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Chana dal (Bengal Gram Dal)  1 teaspoon White Urad Dal (Split)  2 Dry Red Chillies , halved  1 sprig Curry leaves",10,5,"To begin making Vellarikka Kosumalli Recipe, in a large mixing bowl add cucumber, carrots, coriander leaves, green chillies, salt to taste and lemon juice and stir and combine everything well.Now heat a tadka pan and add 1 teaspoon oil.Once the oil is hot add mustard seeds, cumin seeds, and once they crackle add the chana dal and urad dal, once the dals have turned golden brown in colour add the dry red chillies and curry leaves.Saute everything for a few seconds and turn of the heat. Add the tempering into the Vellarikka Kosumalli and combine. Check the salt and adjust according to taste.Serve the Vellarikka Kosumalli along with Steamed Rice, Thakkali Vengaya Sambar and Elai Vadam for a complete weekday meal."
Pumpkin Thoran Recipe - South Indian Pumpkin Sabzi ,Indian,Side Dish,Vegetarian,"kaddu (parangikai/ pumpkin), pearl onions (sambar onions), mustard seeds (rai/ kadugu), curry leaves, green chilli, salt, turmeric powder (haldi), fresh coconut, curry leaves, cumin seeds (jeera), green chilli","500 grams Kaddu (Parangikai/ Pumpkin) , diced  15 Pearl onions (Sambar Onions) , finely chopped  1 teaspoon Mustard seeds (Rai/ Kadugu)  2 sprig Curry leaves  2 Green Chilli , slit Salt , to taste  1 teaspoon Turmeric powder (Haldi) To be ground 1/2 cup Fresh coconut , grated  1 sprig Curry leaves  1 teaspoon Cumin seeds (Jeera)  1 Green Chilli",10,15,"To begin making the Pumpkin Thoran Recipe, prepare all the ingredients and keep them ready.Into a mixer grinder, make a paste of the coconut, curry leaves, cumin seeds and green chillies. You don't need to add any water to grind to a paste.Heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.Immediately, add curry leaves and stir for a couple of seconds. Add finely chopped onions and saute the onions until they soften. Once the onions soften, add the slit green chillies.Once the onions turn pink, add the cut pumpkin, turmeric powder, salt and stir.  Sprinkle some water and cover the pan. Cook the pumpkin until it is soft and tender.Stir in between, as required. Once the pumpkin is cooked, add ground coconut mixture and toss for a few seconds on high heat and turn off the heat. Check the taste of the Pumpkin Thoran and adjust the seasonings accordingly. Once done, transfer the Pumpkin Thoran to a serving bowl and serve hot.Serve Pumpkin Thoran with Cherupayar Curry, Steamed Rice and Moru Kachiyathu for a weekend lunch or dinner."
Roasted Coriander Potatoes With Thyme Recipe,Indian,Appetizer,Vegetarian,"potatoes (aloo), butter (salted), coriander (dhania) seeds, fresh thyme leaves, black pepper powder, salt","600 grams Potatoes (Aloo) , partly boiled  2 tablespoons Butter (Salted)  2 tablespoons Coriander (Dhania) Seeds  5 sprig Fresh Thyme leaves  1/2 teaspoon Black pepper powder Salt , to taste",30,30,"To begin making the Roasted Coriander Potatoes With Thyme Recipe, par boil the potatoes in a pressure cooker for one whistle and let the pressure release.Peel the skin and cut them in medium slices and keep aside.Heat a wide heavy bottomed pan on low heat and add butter. When it melts, place the sliced potatoes and cook it until it is roasted. It will take 6 to 7 minutes.Likewise, flip and cook on the other side and keep aside.In the same pan add the coarsely crushed whole coriander seeds, fresh thyme sprigs and sauté till aromatic.To this add the already roasted potatoes, season with salt and pepper and give it a gentle toss.Serve the Roasted Coriander Potatoes with Thyme along with Burnt Garlic Pasta With Mushroom for a weeknight dinner or serve it as a salad for lunch."
Sprouted Ragi Chicken Cutlet Recipe,Indian,Snack,High Protein Non Vegetarian,"ragi seeds, boneless chicken, potato (aloo), carrots (gajjar), instant oats (oatmeal), onion, garlic, ginger, green chillies, garam masala powder, cumin powder (jeera), black pepper powder, coriander (dhania) leaves, salt","1/3 cup Ragi Seeds , soaked overnight and sprouted  250 grams Boneless chicken  1/2 cup Potato (Aloo) , boiled and mashed  1/2 cup Carrots (Gajjar) , boiled and mashed  1 cup Instant Oats (Oatmeal)  1 Onion , finely chopped  4 cloves Garlic , mashed  1 inch Ginger , grated  2 Green Chillies , finely chopped  1/2 teaspoon Garam masala powder  1/2 teaspoon Cumin powder (Jeera)  1 teaspoon Black pepper powder  1/3 cup Coriander (Dhania) Leaves , finely chopped Salt , to taste",20,25,"To begin making Sprouted Ragi Chicken Cutlet Recipe, partially cook the chicken for about 10 minutes in a kadai with enough water, cool it and grind with some salt and pepper. I did not grind to a fine paste.Also cook potatoes and carrots in a vessel till they are cooked al dente. Once done, drain all the water which you can later use as a vegetable stock for other gravy recipes or soups.Coarsely grind the sprouted ragi in a mixer grinder.Preheat a convection oven to 200 degrees. Prepare a baking dish, grease it well such that the cutlets won't stick when baked. Or you can also grease a parchment paper and line it on the baking sheet.Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.Combine everything well, add more oats if the mixture feels it has more moisture.Give shape to the cutlets and place them on a greased baking dish, drizzle some oil on the top and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes or till cooked and looks crisp from outside.Enjoy the hot and crispy sprouted ragi chicken cutlet.Serve Sprouted Ragi Chicken Cutlet Recipe along with Dhaniya Pudina Chutney Recipe and Date and Tamarind Chutney Recipe along with Indian salad like Kachumber Salad Recipe and Adrak Chai Recipe for a small tea party at home with your close friends and family."
Matki Dal Sabzi Recipe - Sprouted Moth Bean Sabzi Recipe,Indian,Main Course,High Protein Vegetarian,"moth sprouts (matki), onion, ginger, green chillies, tomato, curry leaves, coriander (dhania) leaves, mustard seeds (rai/ kadugu), turmeric powder (haldi), garam masala powder, fresh coconut, oil, salt","2 cups Moth Sprouts (Matki)  1 Onion , chopped  1 inch Ginger , finely chopped  2 Green Chillies , chopped  1 Tomato , chopped  1 sprig Curry leaves , chopped Coriander (Dhania) Leaves , a small bunch, chopped  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Garam masala powder  1 teaspoon Fresh coconut , grated Oil , as required Salt , to taste",10,30,"To begin making the Sprouted Moth Bean Sabzi recipe, add the moth sprouts in a pressure cooker with 1/4 cup water,salt and pressure cook it till the cooker releases 1 whistle. Let the pressure release naturally.Once done, drain the water if any and keep the sprouts aside in a bowl. Heat oil in a heavy bottomed pan, add mustard seeds, ginger, onions, green chilli and saute well. Let it cook till the onion becomes soft and translucent.Once the onions become soft and translucent, add curry leaves, turmeric powder and garam masala powder. Let it cook for about 2 minutes. Add cooked moth sprouts, mix everything well and cook the Sprouted Moth Bean Sabzi for about 2 minutes.After 2 minutes, add tomato, coconut, salt to taste and coriander leaves.Stir the Sprouted Moth Bean Sabzi well and let it cook for 2 to 3 minutes more. Once done, check the salt and spice and adjust to suit your taste.Serve Sprouted Moth Bean Sabzi along with Gujarati Kadhi, Kachumber Salad and Phulka for a weekday diabetic friendly lunch/dinner."
Instant Kalakand Recipe -Indian Festive Sweet Recipe,Indian,Dessert,Vegetarian,"condensed milk, paneer (homemade cottage cheese), cardamom powder (elaichi), rose water, ghee, mixed nuts","400 grams Condensed Milk  500 grams Paneer (Homemade Cottage Cheese) , crumbled  1 teaspoon Cardamom Powder (Elaichi) Rose water , few drops Ghee , to grease the pan  handful Mixed nuts , chopped (optional)",20,30,"To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan. Place the pan on low heat and cook . We have to keep stirring this mixture until it becomes thick.Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water. Keep stirring until you notice the mixture begins to leave the sides of the pan.Once the kalakand mixture leaves the sides of the pan, turn off the heat.Grease a square pan with ghee. Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon. Sprinkle some chopped nuts like almonds or pistachios. Set the Instant Kalakand and cool completely. Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape.Once fully set cut them into desired shapes and serve. You can refrigerate the Kalakand for up to 2-3 days. Serve Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo."
Baked Vegetable Seekh Kebab Recipe,Indian,Appetizer,Vegetarian,"green beans (french beans), carrot (gajjar), cabbage (patta gobi/ muttaikose), green peas (matar), potatoes (aloo), oil, cumin seeds (jeera), ginger, green chillies, turmeric powder (haldi), gram flour (besan), cashew nuts, whole wheat bread crumbs, salt, whole black peppercorns, cardamom (elaichi) pods/seeds, lemon wedges, onion","6-8 Green beans (French Beans) , finely sliced  1 Carrot (Gajjar) , finely chopped  1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped  1/4 cup Green peas (Matar)  2 Potatoes (Aloo) , boiled, peeled and mashed  1 teaspoon Oil  1/2 tablespoon Cumin seeds (Jeera)  1-1/2 inch Ginger , finely chopped  3 Green Chillies , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1-1/2 tablespoon Gram flour (besan)  2 tablespoons Cashew nuts , powdered  3 tablespoon Whole Wheat Bread crumbs Salt , to taste  1/2 tablespoon Whole Black Peppercorns , crushed  1/4 tablespoon Cardamom (Elaichi) Pods/Seeds , powdered Lemon wedges , for garnish Onion , chopped for garnish",20,30,"To begin making the Baked Vegetable Seekh Kebab Recipe, firstly we will preheat the oven at 180 degrees for 10 minutes. Grease a baking tray with oil.Heat oil in a non-stick pan. Add cumin seeds and saute until fragrant.Add green chillies and saute for a minute. Add carrot and saute for one 2-3 minutes.Add french beans, cabbage and green peas and saute for 2-3 minutes. Add turmeric powder, mix well and cook till it combines.Transfer this mixture into a mixture into a mixer jar and grind coarsely. Set aside.Add gram flour in the same pan and sauté until fragrant. Add cashew nut powder and sauté.Reduce heat, add ground vegetables, mix well and saute for 2-3 minutes till the raw smell disappears. Transfer this mixture into a bowl.Add breadcrumbs, salt, crushed peppercorns and cardamom powder. Add garam masala powder, potato and mix well.Divide this mixture into large equal portions and wrap them around in the shape of satay sticks tightly to get a seekh kabab.Place the sticks on the greased baking tray and put the tray in preheated oven.Cook the recipe for 10-12 minutes, turning twice to the other side every 4-5 minutes.Vegetable Seekh Kebab can be served as a starter along with Green Chutney, Pickled Onions and lemon. This serves as a great party starter or as the appetiser for a full-fledged weekend meal."
Stuffed Capsicum With Sweet Potato Recipe,Indian,Appetizer,Vegetarian,"green bell pepper (capsicum), sweet potato, garlic, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, black pepper powder, garam masala powder, methi leaves (fenugreek leaves), salt, extra virgin olive oil, coriander (dhania) leaves","4 Green Bell Pepper (Capsicum) For the stuffing 150 grams Sweet Potato , cooked and skin peeled  4 cloves Garlic , chopped  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Black pepper powder  1 teaspoon Garam masala powder  2 teaspoon Methi Leaves (Fenugreek Leaves) Salt , to taste  2 tablespoon Extra Virgin Olive Oil  2 sprig Coriander (Dhania) Leaves , chopped",10,35,"To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready. Pressure cook it for 4 whistles.Later, switch off the heat and release the pressure naturally and take the potatoes out. Peel the skin and by using a potato masher, mash to a smooth mixture.Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds. Add chopped garlic and saute till it softens.Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix. Once the spice powders are mixed, switch off the heat. Drizzle the mixture with olive oil at the end so that the mixture will stay moist.Preheat the oven to 180 degree Celsius. Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds. Make sure you remove everything from inside without tearing.To the mixture, add the dried fenugreek leaves at the end and give it a toss. Stuff this mixture into the bell peppers till the brim. Place them on a baking tray.Bake them for about 20 minutes until the bell peppers are cooked. You can drizzle some olive at the top before baking.Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal."
Chicken Tikki Recipe – Chicken Tikki Recipe,Indian,Appetizer,High Protein Non Vegetarian,"chicken, onion, coriander leaves, ginger garlic paste, rice flour, salt, eggs, bread crumbs, oil, garam masala powder, red chili powder, turmeric powder, coriander powder, cumin powder","400 grams chicken, minced 1 onion, finely chopped 4 sprigs coriander leaves, finely chopped 1 tsp ginger-garlic paste 2 tbsp rice flour Salt, to taste 1 egg, beaten 1 cup bread crumbs 2 tbsp oil, for frying Dry spices 1 tbsp garam masala powder 1 tsp red chilli powder 1 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder",15,10,"To make Chicken Tikki Recipe, first of all take egg in a bowl, beat it and keep it aside. Now take chicken in a bowl. Add garam masala powder, red chili powder, turmeric powder, coriander powder, cumin powder and mix well. Now add ginger garlic paste, onion, coriander leaves, rice flour, 1/4 cup bread crumbs, salt and mix well. Now make lemon size balls of this mixture. Dip these balls in the egg mixture and then coat them with bread crumbs. Now press it between both hands and flatten it to give it the shape of a cutlet. Make all the tikkis in this manner. Now heat oil in a pan. Add tikkis and cook till they become crispy from both sides. It will take at least 7 to 8 minutes. After they become crispy, remove from the pan and serve. Serve Chicken Tikki Recipe with Coriander Mint Chutney and Masala Chai for evening snack."
Steamed Rice Recipe,Indian,Main Course,Vegetarian,"rice, salt, water",1 cup rice Salt to taste 2 cups water,5,20,"To prepare rice, first wash the rice thoroughly with water. *Method of preparing in pressure cooker: First wash the rice thoroughly with water. Now put 1 cup rice and 2 cups water in a pressure cooker. Close the cooker and let it cook for 1 whistle. Now reduce the flame and let it cook for 3 to 5 minutes. Now turn off the gas and let the pressure release automatically. After the pressure is released, open the cooker, mix and serve. *Method of preparing in saucepan: Wash the rice thoroughly and soak it in water for 15 minutes. Now put 1 cup rice, 2 cups water and salt according to taste in a saucepan and mix it. Let it boil on high flame. After the water boils, reduce the flame, cover the pan and let it cook for 15 minutes. Turn off the gas and keep it aside for 10 minutes. Serve. You can serve the rice with Rajasthani Kadhi, Sev Tomato Sabzi and Phulka for lunch. You can serve the rice with any dal or kadhi."
Health Benefits of Rasna (Alpinia Galanga) - Ayurvedic Medicinal Plant ,Indian,Lunch,Vegan,"rasna, black pepper powder, cumin powder (jeera), honey, water","3 Stalks Rasna , roots and leaves  1/4 teaspoon Black pepper powder  1/4 teaspoon Cumin powder (Jeera)  1 teaspoon Honey  2 cups Water",5,20,"To begin making Rasna, Ayurvedic Medicinal Plant Tea Recipe in a saucepan add all the ingredients ,the rasna roots, washed and chopped, the rasna leaves torn into bits and water.Boil for about 15 minutes till the water reduces to half and forms a strong rasna tea decoction. Stir in the the black pepper powder and cumin powder and give it another brisk boil.Once combined and infused well, strain the rasna tea and discard the herbs and spices.Add honey if you like before serving."
Lemon Pudina Curry Leaf Shikanji Recipe,Indian,Appetizer,Vegetarian,"curry leaves, mint leaves (pudina), lemons, cumin seeds (jeera), jaggery, black salt (kala namak), water","1/3 cup Curry leaves  1/3 cup Mint Leaves (Pudina)  2 Lemons , juice freshly squeezed  1 teaspoon Cumin seeds (Jeera) , roasted  1 tablespoon Jaggery Black Salt (Kala Namak) , to taste  3 cups Water",10,0,"To begin making the Lemon Pudina Curry Leaf Shikanji Recipe in a mixer jar combine the curry leaves, mint leaves, freshly squeezed lemon juice, cumin seeds, jaggery and black salt to taste. Pulse this in the mixer grinder. Next add water to this and pulse it once gain. Serve the Lemon Pudina Curry Leaf Shikanji Recipe chilled over some ice in the glasses as a party drink.Serve Lemon Pudina Curry Leaf Shikanji as a welcome drink to your party and lay out a party meal of Crispy Baby Corn Cheese Lollipops, Smoked Dal Makhani Dhaba Style, Butter Garlic Naan and Shahi Tukda Gajar Halwa Shots With Rabri Recipe."
Sukhe Methi Chole Recipe ,Indian,Main Course,Vegetarian,"kabuli chana (white chickpeas), methi leaves (fenugreek leaves), ghee, cumin seeds (jeera), bay leaf (tej patta), onions, garlic, ginger, green chilli, salt, turmeric powder (haldi), red chilli powder, cumin powder (jeera), garam masala powder, coriander powder (dhania), tomatoes, tomatoes, tomatoes","1-1/2 cups Kabuli Chana (White Chickpeas) , soaked for 8 hours  2 cups Methi Leaves (Fenugreek Leaves) , washed and finely chopped  1 tablespoon Ghee  1 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  2 Onions , finely chopped  6 cloves Garlic , finely chopped  1 inch Ginger , finely chopped  1 Green Chilli , slit Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  2 Tomatoes , finely chopped  2 Tomatoes , finely chopped  2 Tomatoes , finely chopped",480,40,"To begin making the Sukhe Methi Chole Recipe, wash and soak the kabuli chana, overnight. Next morning, add the kabuli chana along with a cup of water and some salt into the pressure cooker, close the lid and pressure cook for about 7-8 whistles for about 30 minutes.Reduce the flame, and simmer for another 10 minutes, before you switch off the flame. Allow the pressure to release naturally. Once the pressure has released, drain the excess water and set the boiled kabuli chana aside. In a kadai, heat ghee on medium flame, to the hot ghee, add cumin seeds and bay leaf and allow them to sizzle. Next add the ginger, garlic and green chilli and saute for about a minute. To this add the onion and saute for a couple of minutes, or until the onions turn transparent. Once the onions have softened and changed colour, add in the salt, and turmeric powder and tomatoes, sprinkle some water and cover with a lid. Cover and cook until the tomatoes turn mushy. This will take a good 2-3 minutes on medium-high flame. Now open the lid and mix well to bring the onion tomato mixture together. At this stage add the washed and chopped fenugreek leaves and allow it to wilt down. After a couple of minutes, you will see the methi leaves are well combined into the onion-tomato mixture. Finally add in the dry spice powders - red chilli powder, cumin powder, garam masala powder, coriander powder and boiled chole and give the Sukhe Methi Chole a good stir. Stir fry the Sukhe Methi Chole for another 3 to 4 minutes and turn off the heat. Check the salt and adjust to suit your taste. Once done, transfer the Sukhe Methi Chole to a serving bowl and serve hot.Serve Sukhe Methi Chole Recipe along with Achari Masala Puri Recipe, Pickled Onions, Aam Ka Achaar, with a side of Gehun Ka Halwa and Rose Lassi Recipe for a delicious Sunday brunch."
Methi Corn Dal Vada Recipe,Indian,Snack,Vegetarian,"chana dal (bengal gram dal), arhar dal (split toor dal), methi leaves (fenugreek leaves), sweet corn, green chillies, red chilli powder, turmeric powder (haldi), cumin seeds (jeera), salt, asafoetida (hing), curry leaves, oil","1/2 cup Chana dal (Bengal Gram Dal) , soaked at least for 4 hours/overnight  1/2 cup Arhar dal (Split Toor Dal) , soaked at least for 4 hours/overnight  1 cup Methi Leaves (Fenugreek Leaves)  1/2 cup Sweet corn  3 Green Chillies  1/2 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Salt Asafoetida (hing) , a pinch Curry leaves , a handful Oil , to fry",30,45,"To prepare Methi Corn Dal Vada Recipe, soak Toor Dal and Chana Dal in water overnight or at least for 4 hours.Drain the water from the dal and set it aside.In a blender, add soaked dals, green chilies, ginger, and cumin seeds. Grind them into a coarse paste in a Mixer. Do not add water while grinding. The addition of water will make the vada absorb oil more than required, while deep frying.In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt. Combine them together.Meanwhile, in a medium-sized Kadai, heat oil over high heat.Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking.Take a lemon sized ball in hand and flatten it with your fingers. Ensure the Methi Corn Vada is not too thick and too large.Gently slide in the flattened balls into oil and cook until they become light brownish.Flip it occasionally to ensure that the vadas are cooked evenly. Once they are cooked, drain excess oil from the vadas and spread them on a paper towel to pat them off excess oil.Serve Methi Corn Dal Vada recipe warm with Mysore Chutney or any chutney of your choice."
Honey Glazed Corn Fritters Recipe,Indian,Appetizer,No Onion No Garlic (Sattvic),"sweet corn, potato (aloo), green chillies, ginger, salt, all purpose flour (maida), whole wheat bread crumbs, oil, ginger, sweet corn, roasted tomato pasta sauce, green chilli sauce, soy sauce, honey, spring onion (bulb & greens)","For Corn Fritters 1-1/2 cup Sweet corn , boiled and mashed coarsely  1 cup Potato (Aloo) , boiled and mashed  2 Green Chillies , finely chopped  1 inch Ginger , finely chopped Salt , to taste  1/2 cup All Purpose Flour (Maida)  1/4 cup Whole Wheat Bread crumbs Oil , for deep frying For Honey Sauce With Corn Kernels 1 teaspoon Ginger , grated  3 teaspoon Sweet corn , boiled  2 teaspoon Roasted tomato pasta sauce  2 teaspoon Green Chilli Sauce  1 teaspoon Soy sauce  4 teaspoon Honey , (adjust) Spring Onion (Bulb & Greens) , as required",20,30,"To begin making the Honey Glazed Corn Fritters Recipe, mix the mashed corn, potato, green chili, ginger and salt.Add breadcrumbs to the mixture and roll them into the desired shape.Mix maida/all-purpose flour and water into a thin paste. Coat the balls in the flour paste and deep fry them in oil till they are golden brown.Heat a little oil in a Wok and add some grated ginger.Add the boiled corn kernels, tomato sauce, chili sauce and soy sauce and sauté for 5 minutes.Then add honey and add the fried fritters to this sauce and sauté them well for 5 minutes till each piece is coated well with the sauce. Garnish with finely chopped spring onion.Serve Honey Glazed Corn Fritters Recipe alone during tea time as a weekend meals.Serve Honey Glazed Corn Fritters Recipe during tea time along with a cup of Espresso Coffee."
Moong Dal Ke Kebab Recipe,Indian,Appetizer,High Protein Vegetarian,"green moong dal (whole), ghee, garlic, black pepper powder, cumin seeds (jeera), red chilli powder, garam masala powder, hung curd (greek yogurt), salt","1 Cup Green Moong Dal (Whole) , soaked overnight  2 Tablespoon Ghee  5 cloves Garlic , minced  1 teaspoon Black pepper powder  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1/2 Cup Hung Curd (Greek Yogurt) Salt , to taste",15,15,"To begin making Moong Dal Ke Kebab Recipe, soak the whole moong dal overnight. After soaking, drain dal and keep in a bowl. Keep all the other ingredients handy. Take a saucepan, heat up about 1 tablespoon ghee and add cumin seeds into it.Once the seeds start crackling, add the soaked moong dal. (Make sure that dal is drained out of all water), Add required salt and mix everything well.Cook the dal on a medium heat for about 5 minutes and turn the heat off after the dal is cooked. Transfer the cooked dal into a plate of bowl. Allow it to cool.Once the dal cools down to almost room temperature, transfer it into a mixer and grind it without adding any extra water. It will have a coarse powder like consistency.Transfer it into the bowl and add salt, black pepper powder, red chilli powder, and garam masala powder into the bowl. Mix everything properly.Now add the hung curd and knead it gently to make a soft dough. Divide the dough into about 10 equal parts and shape them into smooth balls using your palms.Press them gently in the end to make them flat.heat a shallow frying pan with a little ghee. Place the kebabs in the pan and fry in batches till golden brown on both sides.Serve Moong Dal Ke Kebab Recipe hot with some raw Onions Rings and Dhaniya Pudina Chutney Recipe (Green Chutney). You could serve it along with other appetizers like Awadhi Style Kathal Ke Kebab Recipe for your house parties."
Kala Chana Salad Recipe – Kala Chana Salad Recipe,Indian,Side Dish,High Protein Vegetarian,"black gram, carrot, cucumber, tomato, green coriander, green chilli, lemon juice, salt","1 cup black gram, soaked 2 carrots, grated 1 cucumber, peeled and chopped 2 tomatoes, chopped Green coriander, chopped 2 green chillies, finely chopped 1 tablespoon lemon juice Salt, according to taste",15,0,"To make Kala Chana Salad Recipe, first soak the black chickpeas in water overnight. Now put the black chickpeas in a pressure cooker along with salt and water as per requirement and cook for 20 minutes. Turn off the flame after cooking and let the pressure release automatically. Open the cooker and drain out the water. Keep the chickpeas aside. Now in a large mixing bowl add black chickpeas, grated carrot, chopped cucumber, green chili, tomato, salt, coriander leaves, lemon juice and mix well. Serve. Serve Kala Chana Salad Recipe with Panchmel Daal, Bhindi Masala and Phulkas for lunch."
Hara Pyaz Paratha Recipe - Spring Onion Paratha Recipe ,Indian,Lunch,Vegetarian,"whole wheat flour, bajra flour ( pearl millet), jowar flour (sorghum), spring onion (bulb & greens), salt, turmeric powder (haldi), cumin powder (jeera), ghee","1-1/2 cups Whole Wheat Flour  1/4 cup Bajra Flour ( Pearl Millet)  1/4 cup Jowar Flour (Sorghum)  1 cup Spring Onion (Bulb & Greens) , washed, pat dried and chopped fine Salt , to taste  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin powder (Jeera) Ghee , for cooking",15,20,"To begin with Spring Onion Paratha/ Hara Pyaz Paratha, first chop the spring onions using the turbo chop and keep aside.In a large mixing bowl, combine the flours, salt, turmeric powder, cumin powder and the chopped spring onions. Add little water at a time and make a smooth and yet firm dough.Divide the Hara Pyaz Paratha dough into 8 portions. Preheat the iron skillet on medium heat.Roll the Hara Pyaz Paratha portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape.Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place one rolled out Hara Pyaz Paratha on the skillet. After a few seconds you will notice an air pockets popping out.At this point flip the Hara Pyaz Paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the paratha.Flip to the other side and press and turn the Hara Pyaz Paratha in a similar way. You will notice brown spots around the parathas and it will be slightly crisp. Remove the Hara Pyaz Paratha from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled Hara Pyaz Paratha portions and stack the cooked Hara Pyaz Paratha one above the other.Serve Spring Onion Parathas/Hara Pyaz Paratha with Burani Raita or Tomato Onion Cucumber raita and Dhaniya Pudina chutney for a delicious meal."
Ratalu Ki Chutney Recipe,Indian,Side Dish,Vegetarian,"yam, oil, coriander powder, cumin seeds, dried red chillies, tamarind paste, salt, water, oil, mustard seeds, asafoetida, curry leaves, gram dal","150 grams Yam, peeled and chopped 1 tbsp oil 1/2 tbsp coriander powder 1/2 tbsp cumin seeds 3 dried red chillies 1/2 tbsp tamarind paste Salt, to taste Water, as needed For tempering: 1 tbsp oil 1/2 tbsp mustard seeds 1/4 tsp asafoetida 5 curry leaves 1/2 tbsp gram dal",15,25,"To make Yam Chutney recipe, first of all put 1/4 cup water with yam in a pressure cooker and cook till 2 to 3 whistles. Let the pressure release automatically. Open the cooker and keep the yam aside. Now put coriander seeds, cumin seeds, dried red chillies in a pan and cook for 1 minute. Keep it aside. Heat oil in the same pan. Add yam to it and cook till the color changes. Keep it aside. Now put yam, coriander, cumin seeds, dried red chillies in a mixer grinder and grind it. Now add salt and tamarind paste to it and grind it again. Take it out in a bowl. Now heat oil in a tempering pan for the tempering. Add mustard seeds, asafoetida to it and let the mustard seeds crackle. Now add chana dal, curry leaves to it and cook for 15 seconds. Pour this tempering in the chutney and mix it. Serve. Serve Yam Chutney Recipe with Keerai Sambar, Rice and Beetroot Thoran for dinner. You can also serve this chutney with Idli or Ghee Roast Dosa."
Aval Kesari Recipe,Indian,Dessert,Vegetarian,"poha (flattened rice), sugar, cardamom powder (elaichi), salt, ghee, cashew nuts","1 cup Poha (Flattened rice)  2 1/2 cup Sugar  1 teaspoon Cardamom Powder (Elaichi)  pinch Salt , optional  2 tablespoons Ghee  6-7 Cashew nuts",10,25,"To begin making the Aval Kesari Recipe, in a wok/kadai, add aval and dry roast for about 5 minutes. Ensure the aval turns light brown but not burntCool the roasted aval and grind into a powder similar to the consistency of rava.Meanwhile, add water in a small pot and bring it to boilHeat a pan and add a tablespoon of ghee.Once the ghee melts, add powdered aval and combine them well.Add boiling water slowly to the aval stirring it continuously and cook over low flame. Once the aval is cooked, it won’t stick to the bottom of the pan.If the aval is touched with wet hands, it won’t stick to your hand. This ensures complete cooking of aval.Add sugar to the rava and cook until the sugar dissolves completely.Finally, add ghee and roasted cashews to the Kesari and remove from the flame.Serve Aval Kesari during the festivals along with Masala Vada on the sides for your guests. You can also serve it after your meal of Keerai Sambar, Steamed Rice and Raw Banana Thoran."
Apple Jalebi Recipe,Indian,Dessert,Vegetarian,"apples, all purpose flour (maida), oil, cardamom (elaichi) pods/seeds, curd (dahi / yogurt), pistachios, canned cherries, all purpose flour (maida), cinnamon powder (dalchini), sugar, water, saffron strands, rose water","2 Apples , (adjust) For Batter 1 cup All Purpose Flour (Maida) Oil , to deep fry  4 Cardamom (Elaichi) Pods/Seeds  2 tablespoons Curd (Dahi / Yogurt) Pistachios , to garnish Canned Cherries , to garnsh For Dusting: 1 tablespoon All Purpose Flour (Maida)  1 teaspoon Cinnamon Powder (Dalchini) For Sugar Syrup: 300 grams Sugar  1 cup Water Saffron strands , a few Rose water , few drops",10,30,"To begin making the Apple Jalebi Recipe, in a mixing bowl, add all purpose flour, yogurt and add some water and mix well to make a thick batter. Let it rest for 5 to 6 hours.Make sugar syrup by adding sugar, water, saffron, rose water and green cardamom in a saucepan. Make it little thick (2 strings consistency).Take a plate and add 1 tablespoon all purpose flour, 1 tablespoon cinnamon powder and mix well.Peel the skin of an apple, scoop out the seeds, and cut it into roundels. Coat the apple slices in the flour and cinnamon powder.Next dip the apple slices in the batter and deep fry in the hot oil or ghee over a low flame till they are light golden. Do not dip the fried apples in the sugar syrup for too long,otherwise it would turn soggy. Soak them in syrup for 2 to 3 minutes.Take them out from the syrup and garnish with chopped cherries and pistachios.Serve Apple Jalebi Recipe as a party dessert after a diwali meal of Rajma Galouti Kebab Recipe, Paneer Butter Masala Recipe, Puri Recipe, Jeera Rice (Pulao) Recipe and any Raita of your choice."
Baked Vermicelli Malpua Recipe,Indian,Dessert,Vegetarian,"semiya (vermicelli), whole wheat flour, milk powder, gulab jamun mix, paneer (homemade cottage cheese), fennel seeds (saunf), cardamom powder (elaichi), baking soda, milk, oil, ghee, sugar, water, pistachios","1 cup Semiya (Vermicelli)  1 tablespoon Whole Wheat Flour  1 tablespoon Milk Powder  1 tablespoon Gulab jamun mix  1/4 cup Paneer (Homemade Cottage Cheese)  1 teaspoon Fennel seeds (Saunf)  1/2 teaspoon Cardamom Powder (Elaichi)  1 pinch Baking soda  1/2 cup Milk  1 teaspoon Oil  1 teaspoon Ghee  1/2 cup Sugar  1/4 cup Water , approximately Pistachios , a handful, chopped",30,20,"To begin making Baked Vermicelli Malpua Recipe, cook the vermicelli with required amount of water. I used very fine roasted wheat vermicelli.Drain the excess water and allow the vermicelli to cool down.Meanwhile in a saucepan, make the sugar syrup by heating the sugar and water with 2 cardamom pods. Boil it till it becomes slightly thick and sticky, I did not follow any string consistency here.Take the vermicelli, lightly mash it with your hand, add cottage cheese mash well, milk powder, gulab jamun mix, fennel seeds, cardamom powder and baking soda. Mix everything, add milk slowly and form a thick batter.Let the batter stay in room temperature for an hour.Grease a baking tray with oil and ghee, pour the batter with the help of a ladle, keeping space between each portion.Bake in a preheated oven at 200 degrees C for 15 minutes. I baked in a microwave convection oven . You have to check with the time and temperature of your oven and keep a close eye on the baking malpua.Once baked, dip each malpua in sugar syrup and take it out. You can also drizzle the sugar syrup on the top if you prefer less sugar like me.Garnish with some chopped pistachios and serve them warm.Serve Baked Vermicelli Malpua Recipe as a dessert after your Holi meal, or during snack time to your guests, along with Dahi Vada and Thandai"
Masaura And Potato Tarkari Recipe,Indian,Lunch,Vegetarian,"masauras, potatoes (aloo), onions, tomatoes, cumin seeds (jeera), ginger, garlic, green chilli, turmeric powder (haldi), cumin powder (jeera), fresh cream, water, oil, salt, black pepper powder","1 cups Masauras  1 cup Potatoes (Aloo) , chopped  1 cup Onions , chopped  1 cup Tomatoes , chopped  1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon Ginger , paste  1 teaspoon Garlic , paste  1 teaspoon Green Chilli , paste  1/2 teaspoons Turmeric powder (Haldi)  1 tablespoon Cumin powder (Jeera)  1/2 cup Fresh cream  1 cup Water  6 tablespoon Oil Salt , to taste Black pepper powder , to taste",15,20,"To begin making the Masaura And Potato Tarkari recipe, heat up a heavy bottomed pan and then a tablespoon of oil to it.When the oil is heated, fry the masauras until they turn golden brown and then keep it aside on a plate.In the same pan, add one more tablespoon of oil and let it heat. Add cumin seeds and let it splutter. Add in the chopped onions and turmeric powder and fry till the onions turn light brown in colour. Next add potatoes, salt and pepper to the mixture and fry on low heat for about ten minutes until the potatoes turn light brown and are half cooked.Next, add garlic, ginger, chili and cumin powder and stir for a couple of minutes. Then, add fried masauras to the mixture followed by tomatoes, water and cream. Cover the pan and let it simmer for about fifteen minutes until the potatoes are cooked.Once the potatoes are cooked, switch off the gas and serve. Serve Masaura And Potato Tarkari along with Steamed Rice and Kachumber Salad for a weekday meal."
Baked Paneer Bread Pakora Recipe,Indian,Snack,Vegetarian,"whole wheat brown bread, paneer (homemade cottage cheese), ginger, mint leaves (pudina), coriander (dhania) leaves, red chilli flakes, salt and pepper, butter (salted)","10 Whole Wheat Brown Bread , slices  200 grams Paneer (Homemade Cottage Cheese) , grated/crumbled  1 teaspoon Ginger , grated  2 tablespoon Mint Leaves (Pudina) , finely chopped  2 tablespoon Coriander (Dhania) Leaves , finely chopped  2 teaspoon Red Chilli flakes Salt and Pepper , to taste Butter (Salted) , for brushing",10,30,"To begin making Baked Paneer Bread Pakora Recipe, first prepare the bread by cutting the brown edges/crust. With a rolling pin, gently roll the slices and keep them aside.Preheat the oven at 180 degrees centigrade.In a mixing bowl, combine together grated paneer, ginger, mint, coriander, chilli flakes, salt and pepper. Mix them all well. Keep the paneer mixture aside.To prepare the paneer bread pakora, take one rolled bread slice, place a tablespoon of the above paneer mixture slightly towards one of the edges of the slice. Brush the other edges with little water to help seal the roll. Gently and tightly seal the edges to make it a roll. Similarly, make the other bread rolls. You can proceed for baking the bread rolls.To bake the pakoras, place them on a baking tray. Brush them with melted butter.Bake them in the preheated oven for 12 to 15 minutes or until they turn golden. Turn off the oven and take the tray out.Serve Baked Paneer Bread Pakora Recipe with tomato sauce or Green Chutney and Adrak Chai Recipe. You can even serve Baked Paneer Bread Pakora as a starter to your party meal made up of Cheese Garlic Naan, Masaledar Malai Chicken Curry Recipe - Spicy & Creamy Chicken Gravy or Nawabi Kofta Curry Recipe and Sheer Khurma Recipe - Seviyan or Vermicelli Kheer Pudding."
Achari Paneer Mini Bread Bowl With Cheesy Twist Recipe,Indian,Appetizer,High Protein Vegetarian,"soup buns, paneer (homemade cottage cheese), onions, tomato, green bell pepper (capsicum), green chillies, extra virgin olive oil, ginger garlic paste, red chilli powder, coriander powder (dhania), achari masala, kasuri methi (dried fenugreek leaves), garam masala powder, salt, mozzarella cheese, cheese spread","4 Soup buns  1/2 cup Paneer (Homemade Cottage Cheese)  1 cup Onions , chopped  1/2 cup Tomato , chopped  1/2 cup Green Bell Pepper (Capsicum) , chopped  2 Green Chillies , adjustable  1 tablespoon Extra Virgin Olive Oil  1 tablespoon Ginger Garlic Paste  1/2 tablespoon Red Chilli powder  1/2 tablespoon Coriander Powder (Dhania)  1/2 tablespoon Achari masala  1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)  1/4 tablespoon Garam masala powder Salt , to taste  1/2 cup Mozzarella cheese  1/2 cup Cheese spread",10,20,"To begin making the Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe, cut the soup buns from center and scoop out to create a pot like hollow center. Once done, keep them aside.The next step is to make the filling. To make achari paneer/cottage cheese filling, cut the paneer in rough chunks.Heat oil in a heavy bottomed pan. Add green chilies, onions and let it cook for about a minute or two. Add ginger garlic paste and cook for another 4 to 5 minutes.Take a bowl, add red chilli powder, coriander powder, achari masala, garam masala powder and one tablespoon water. Mix everything and add the masala in pan. Cook for about 3 to 4 minutes.After 3 to 4 minutes, add capsicum and cook for 4 to 5 more minutes. Add tomatoes and cook till the tomatoes becomes soft and mushy. Add Paneer and give it a stir.Mix well, put Achaari masala & Kasuri methi/dried fenugreek leaves. Add salt & cook for 2-3 minutes, your Achari Paneer/Cottage cheese filling is ready.Now take out cheese spread and nice spread it in the hollow bread bowls, one tablespoon in each bowl would be sufficient.Put the Achari Paneer/Cottage cheese filling till the top into the bread bowls. Top them with mozzarella cheese.Now on convection bake the pots for 8-10 minutes at 180 degrees. Your Achari Paneer Mini Bread Bowl with Cheesy twist is ready. Sprinkle some oregano and serve them hot.Serve Achari Paneer Mini Bread Bowl With Cheesy Twist along with some Masala Chai and Linzer Cookies during your tea time on weekends."
Cheesy Chicken Tikka Recipe,Indian,Appetizer,Non Vegeterian,"boneless chicken, ginger, garlic, black pepper powder, lemon juice, salt, whole egg, cheese, fresh cream, corn flour, green chillies, coriander (dhania) leaves, nutmeg powder, mace powder, garam masala powder, salt, butter (salted), tomato, onion","For First Marination: 500 grams Boneless chicken , Boneless Chicken – 500 gms (Preferably thigh pieces)  2 teaspoons Ginger , grated  3 teaspoons Garlic , minced  1 teaspoon Black pepper powder  1 teaspoon Lemon juice Salt , to taste For Second Marination: 1 Whole Egg  1 cup Cheese , grated  4 tablespoons Fresh cream  2 teaspoons Corn flour  3 Green Chillies , finely chopped  5 tablespoons Coriander (Dhania) Leaves , finely chopped  1/4 teaspoon Nutmeg powder  1/4 teaspoon Mace powder  1/2 teaspoon Garam masala powder Salt , to taste Other ingredients:Butter (Salted) , for brushing  1/2 Tomato , sliced  1/2 Onion , sliced",60,15,"To begin making the Cheesy Chicken Tikka Recipe, thoroughly wash and clean the chicken.*For the first marination:To marinate the chicken, in a mixing bowl, add chicken pieces, ginger paste, garlic paste, black pepper powder, and lemon juice.Coat well. Cover and rest for 15-20 minutes.*For the second marination:In another bowl, combine the egg, cheese, cream, corn flour, green chilli, coriander leaves, nutmeg powder, mace powder, garam masala powder, and salt. After 15-20 minutes add the marinated chicken in the second marination mix. Adjust salt. Mix well, cover and rest for at least 4-6 hours in the refrigerator. You can cook this tikka either in oven or on stove top.*Oven Method:Preheat the oven at 180 C. Put an aluminum foil on the baking tray. Take wooden or metal skewer. Grease them with oil/butter.Now stick the marinated chicken pieces on the skewer, preferably 4 to 5 pieces on 1 skewer. Put them on the tray and drizzle some oil and cook for 20 minutes. After 7-8 minutes turn each skewer and cook the other side. If you still feel that the tikkas are becoming a little dry, apply some oil/butter on them.*Stove Top Method:Heat a tava or griddle. Apply some butter on it. When it starts to sizzle put the skewers on the tava. Turn them from time to time. Cook till they turn golden brown on all sides. Serve with some salad by the side.Serve Cheesy Chicken Tikka Recipe along with dip like Pudina Dahi Chutney and another appetizer like Smoked Tandoori Paneer Tikka Recipe for your party appetisers."
Chatpatti Makai Masala Recipe - Spicy Steamed Corn Masala,Indian,Lunch,Vegetarian,"sweet corn, raw peanuts (moongphali), tomatoes, ginger, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), red chilli powder, garam masala powder, green chillies, oil, salt, coriander (dhania) leaves","200 grams Sweet corn  1 cup Raw Peanuts (Moongphali) , roasted and ground coarsely  3 Tomatoes , pureed  1 inch Ginger , peeled and grated  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  3-4 Green Chillies , finely chopped  4 tablespoon Oil Salt , to taste  4 sprig Coriander (Dhania) Leaves , chopped for ganishing",10,30,"To begin making the Chatpatti Makai Masala Recipe, we will first steam the sweet corn kernels in the pressure cooker. Place the corn kernels in the cooker, add 1/4 cup of water and sprinkle some salt.Cover the cooker, place the weight on and pressure cook for 2 whistles. After a couple of whistles turn off the heat and allow the pressure to release naturally.Heat oil in a heavy bottomed pan; add the cumin seeds, ginger, asafoetida and the ground peanut powder. Stir all the ingredients well for about a minute.Add the tomato puree, turmeric powder, red chilli powder, garam masala, green chillies and saute until the tomato begin to combine well with the masala and begins to boil.Add the steamed corn. Check the salt levels, turn the heat to low and saute the  corn cobs in the masala until it gets well coated. Allow it to cook covered in the masala for at least 10 minutes. Turn off the heat. Garnish the Chatpatti Makai Masala with chopped coriander leaves. Serve Chatpatti Makai Masala as a side dish with Panchmel Dal and hot Phulkas for a flavorful meal."
Chicken Kathi Roll Recipe,Indian,Main Course,Non Vegeterian,"whole wheat flour, oil, salt, oil, chicken breasts, hung curd (greek yogurt), tandoori masala, lemon juice, turmeric powder (haldi), salt, ginger, garlic, onion, green bell pepper (capsicum), pickled onions, chaat masala powder, whole eggs","For the tawa paratha 1 cup Whole Wheat Flour Oil , for kneading Salt , to taste Oil , to roast the parathas For the Chicken Tikka 200 grams Chicken breasts , cut into thin strips  1/4 cup Hung Curd (Greek Yogurt)  2 tablespoons Tandoori masala  1 tablespoon Lemon juice  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste  1 teaspoon Ginger , finely chopped    2 teaspoons Garlic , finely chopped  1 Onion , thinly sliced  1 Green Bell Pepper (Capsicum) , thinly sliced Other Ingredients 1/2 cup Pickled onions Chaat Masala Powder , to sprinkle  2 Whole Eggs , beaten",15,25,To begin making the Chicken Tikka Kathi Roll Recipe we will first make the chicken tikka filling.
Aloo Paneer Kebab Recipe,Indian,Appetizer,High Protein Vegetarian,"paneer (homemade cottage cheese), potato (aloo), cumin powder (jeera), turmeric powder (haldi), red chilli powder, ginger garlic paste, whole wheat bread crumbs, salt, oil, whole wheat bread crumbs, sesame seeds (til seeds)","200 grams Paneer (Homemade Cottage Cheese)  3 Potato (Aloo) , boiled  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Ginger Garlic Paste  1/4 cup Whole Wheat Bread crumbs Salt , to taste Oil , for shallow frying Ingredients For Coating 1/2 cup Whole Wheat Bread crumbs  1 tablespoon Sesame seeds (Til seeds)",30,30,"To prepare Aloo Paneer Kebab Recipe, get prep with all the ingredients first, including boiling potatoes till soft.Mash boiled potatoes, and paneer together. Mix all the other ingredients and give it a good mix."
Air fried Yogurt & Cottage Cheese Kebabs Recipe,Indian,Appetizer,No Onion No Garlic (Sattvic),"potatoes (aloo), paneer (homemade cottage cheese), hung curd (greek yogurt), singoda flour (water chestnut), ginger, green chillies, salt, coriander (dhania) leaves, red chilli powder, garam masala powder, oil","4 Potatoes (Aloo)  1/2 cup Paneer (Homemade Cottage Cheese) , crumbled  2 tablespoon Hung Curd (Greek Yogurt)  1 tablespoon Singoda Flour (Water Chestnut)  2 inch Ginger , grated  3 Green Chillies , (adjust) Salt , to taste  1 tablespoon Coriander (Dhania) Leaves , chopped Red Chilli powder , to taste  1/2 teaspoon Garam masala powder  1/2 teaspoon Oil , to brush",10,25,"To begin the preparation of Airfried Yogurt & Cottage Cheese Kebabs, first wash and boil some potatoes and peel off their skin. Place them in a mixing bowl.Add crumbled cottage cheese, chopped green chillies and grated ginger to it.Add thick yogurt (you can even use hung curd), salt, red chilli powder and garam masala, and chopped Coriander leaves into the bowl.Add singhara flour and combine everything well.Take small portions and shape them into patties and place them all on a plate.In the meanwhile preheat your Air Fryer to 180 degrees for 10 minutes.Place the kebabs into the basket of air fryer and brush them with little oil on top.Air fry them for 15-18 minutes till you get a golden color on top. If you wish you can brush them with more oil in half time. I did not.Serve Airfried Yogurt & Cottage Cheese Kebabs along with Palak Makhana, Rajgira Puri, Singhare Atte Ka Halwa during your fasting days."
Achari Paratha Roll Recipe,Indian,Snack,Vegetarian,"whole wheat flour, salt, achari masala, potatoes (aloo), kaddu (parangikai/ pumpkin), green peas (matar), turmeric powder (haldi), red chilli powder, garam masala powder, salt, mustard seeds (rai/ kadugu), asafoetida (hing)","2 cup Whole Wheat Flour Salt , to taste  1 tablespoon Achari masala For Filling 3 Potatoes (Aloo) , boiled and diced in cubes  1 cup Kaddu (Parangikai/ Pumpkin) , chopped  1/2 cup Green peas (Matar)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder Salt , to taste  1 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Asafoetida (hing)",30,40,"To begin with Achari Paratha Roll Recipe, Add salt and water to the wheat flour and knead to a smooth dough. Add 1 or 2 tsp oil and knead it again. Once done, keep it aside.To prepare the filling, heat oil in a pan. Add mustard seeds and let them crackle. Once done, add the chopped pumpkin, green peas and potato cubes.Mix it properly. Then add turmeric powder, red chilli powder, garam masala, asafoetida and salt according to your taste. Mix well everything and let it cook for 8-10 minutes on low flame.After 8-10 minutes, switch off the heat and make sure everything is mixed well.Now take the dough and divide into equal sized balls. Take a ball and press it between the palms of your hands. Dust both the sides of the dough ball. Roll the dough into a round and thin paratha.Take 1 or 2 tsp of achari masala and spread it on one side of the paratha just like spreading chutney or sauce. Now, roll the paratha in one direction and make a Swiss roll just like we do to prepare Lachha paratha.Press it again between the palm of your hands and dust with flour. Roll it into a round paratha.Heat a Tava or skillet. Cook the rolled paratha till it turns golden brown on both the sides. Proceed with the remaining dough and prepare achari paratha.To Prepare Rolls, take a cooked paratha and stuff it with the potato and pumpkin masala. Close both the sides of paratha and seal the top with a toothpick.Serve the Achari Masala Roll with ketchup or any dip of your choice or with some flavourful smoothies like Banana and Mango smoothie or Cocoa Almond Banana Date smoothie."
Potato Onion Cheela Recipe,Indian,North Indian Breakfast,Vegetarian,"potato (aloo), onion, gram flour (besan), whole wheat flour, red chilli powder, salt, cumin powder (jeera), black pepper powder, water, nutralite garlic & oregano spread","2 Potato (Aloo) , finely grated  1 Onion , finely chopped  3 tablespoons Gram flour (besan)  2 tablespoon Whole Wheat Flour  1 teaspoon Red Chilli powder Salt , to taste  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Black pepper powder Water , as required Nutralite Garlic & Oregano Spread , as required",10,15,"To begin making the Potato Onion Cheela recipe, add finely grated potatoes for 5 minutes in cold water.Take a bowl, add gram flour and whole wheat flour. Add red chilli powder, cumin powder, black pepper powder and salt to taste. Add water and make a smooth batter.Take grated potato out from cold water and add it to the gram and whole wheat batter. Mix it well and keep it aside.Heat one tablespoon Nutralite Garlic & Oregano Spread in a nonstick pan, spread one portion of potato and onion mixture on the pan thinly and cook, turning sides until crisp and properly cooked. Serve hot.Serve Potato Onion Cheela along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney for your breakfast or with Masala Chai during your tea time break."
Turmeric Milk Recipe,Indian,Snack,Vegetarian,"turmeric (fresh), milk, honey, black pepper powder","1 inch turmeric (fresh), or 1 teaspoon turmeric powder 1 cup milk Honey, or sugar, to taste Black pepper powder, optional",10,5,"To make Haldi Doodh recipe, first add grated turmeric powder to milk and boil it for 2 minutes. Turn off the gas and keep it aside for 5 minutes. Now strain this milk and take it out in a glass. Add honey/sugar, black pepper powder and mix it. Serve. If you are using turmeric powder, then you do not need to strain the milk."
Gajar Lauki Juice Recipe - Carrot Lauki Juice Recipe,Indian,Snack,Diabetic Friendly,"bottle gourd, carrot, ginger, mint, lemon juice, salt, honey","1 gourd, peeled and chopped 2 carrots, chopped 1 inch ginger, finely chopped 1 sprig mint 1 tsp lemon juice Salt, a pinch Honey, optional",20,0,"To make Carrot Lauki Juice Recipe, firstly in a blender add bottle gourd, carrot, mint, lemon juice, salt, honey, 1 cup water and make a puree. Transfer it to a bowl, add 2 cups of water and mix well. Add salt and mix well. Serve. Serve Carrot Lauki Juice Recipe with Jalapeno Scrambled Egg and Bread Toast for breakfast."
Paneer Stuffed Millet Patties Recipe ,Indian,Appetizer,Vegetarian,"potatoes (aloo), butter (salted), foxtail millet, green peas (matar), cumin powder (jeera), green chillies, coriander (dhania) leaves, salt, paneer (homemade cottage cheese), whole wheat bread crumbs, oil","For the patties 3 Potatoes (Aloo) , boiled, peeled and mashed  2 tablespoons Butter (Salted) , softened  1/2 cup Foxtail Millet , cooked until soft and mushy   1/2 cup Green peas (Matar) , steamed with salt   1 teaspoon Cumin powder (Jeera) , roasted  2 Green Chillies , finely chopped  1 Coriander (Dhania) Leaves , large bunch, chopped Salt , to taste For the filling 200 grams Paneer (Homemade Cottage Cheese) , crumbled For coatingWhole Wheat Bread crumbs Oil",45,15,"To begin making the Paneer Stuffed Millet Patties recipe, we will first cook foxtail millet and combine all the patty ingredients together until it comes together like a dough. Foxtail millet is cooked similar to rice or dals. For every cup of Foxtail millet add 1-1/2 cups of water and pressure cook for 2 to 3 whistles. Open the pressure cooker only after the pressure is completely released. You can also cook in a saucepan until all the water is absorbed and the millet is soft and mushy.Divide the patty/cutlet mixture into 10 equal balls and keep aside.Combine the paneer along with some salt and divide into 10 small balls and keep aside.Smear some oil in the palm of your hands and flatten the patty/cutlet balls in the center of your palm. Place a paneer ball in the recipe and close the patty/cutlet so the paneer gets enclosed inside.Continue the same way with the remaining patty/cutlet balls and the paneer balls and keep them aside.Preheat a skillet on medium heat; roll the Stuffed Paneer Millet Patties on the bread crumbs and place them on the heated skillet.Drizzle oil over the skillet and cook on medium heat until the patties/cutlets get evenly browned and crisp on both sides.Depending on the size of your pan, you add 2 to 3 patties/cutlets at a time and cook them. Also cooking on an iron skillet helps make the patties/cutlets cook even and get more crisp. So a iron roti tava will also work as a skillet for making patties.Serve the Paneer Stuffed Millet Patties as as a healthy tea time snack along with Coriander Mint Chutney and Adrak Chai for your parties."
Steamed Sweet Corn Recipe Flavored with Chaat Masala Recipe ,Indian,Snack,Vegetarian,"sweet corn, black salt (kala namak), chaat masala powder, lemon juice, salt","1 Sweet corn , whole on the cob Black Salt (Kala Namak) , to taste Chaat Masala Powder , to taste  1 Lemon juice Salt , to taste",0,20,"To begin making the Steamed Sweet Corn Recipe Flavored with Chaat Masala, we will first steam the corn in a steamer.Make sure you have peeled the excess fibers from the corn and the shell as well. Cut the corn into half. Depending on the size of the corn you can cut it into 3 portions or 2.Place the corn in the steamer and steam for about 5 minutes until the sweet corn kernels have softened. Once the corn kernels are cooked and softened remove from the steamer and place it in a serving platter.Combine the salt, kala namak and chaat masala in a bowl. Rub the chat masala mixture generously over the corn and squeeze the lemon juice over. Serve the Steamed Sweet Corn Recipe Flavored with Chaat Masala Recipe as a Tea Time snack Recipe with a hot cup of Masala Chai. You can also serve it as part of a meal made up of Israeli Couscous Minestrone Soup Recipe and Herbed Dinner Rolls Recipe.."
Crispy Corn Chaat Recipe,Indian,Snack,Vegetarian,"sweet corn, maida (all purpose flour), red chili powder, dry mango powder, oil, salt, onion, lemon, green coriander","2 cups sweet corn 2 tbsp all purpose flour 1 tsp red chilli powder Amchur, a pinch of oil, salt as per requirement 1 onion, finely chopped 1 tsp lemon juice, coriander leaves, finely chopped",15,30,"To make Crispy Corn Chaat Recipe, heat oil in a pan. Now add corn, flour, red chili powder, dried mango powder, salt in a bowl and mix well. Add 1 tsp water and mix well. Once oil is heated, slowly add corn and spread it evenly. Cook till the corn turns golden and crispy. Remove on a kitchen towel to absorb excess oil. Now transfer it to a bowl and add onion, coriander leaves, mint, lemon juice and mix well. Serve. Serve Crispy Corn Chaat Recipe with hot filter coffee for evening snack."
Cuban Inspired Bheja Fry With Stir Fried Onion And Pepper,Indian,Appetizer,Non Vegeterian,"ginger, goat brain, ginger, garlic, green chillies, kashmiri red chilli powder, lemon juice, egg yolks, salt, whole wheat bread crumbs, oil, red yellow and green bell peppers (capsicum), onion, green chillies, garlic, tomato ketchup, oil, salt","2 teaspoon Ginger , chopped  200 grams Goat Brain  2 teaspoons Ginger , Paste  2 cloves Garlic , chopped  2 Green Chillies , chopped  1 teaspoons Kashmiri Red Chilli Powder  1/2 teaspoon Lemon juice  1 Egg yolks Salt , to taste  1 cup Whole Wheat Bread crumbs Oil , for frying For stir fryRed Yellow and Green Bell Peppers (Capsicum) , Few long cut pieces  1 Onion  2 Green Chillies , chopped  2 cloves Garlic  2 tablespoons Tomato Ketchup  2 teaspoons Oil Salt , to taste",20,15,"To begin making the Cuban Inspired Bheja Fry With Stir Fried Onion And Pepper Recipe, firstly wash the goat brains and dry it.Take a medium glass bowl and marinate the goat brain with ginger paste, chopped garlic, lemon juice, green chillies, kashmiri red chilli powder, salt and an egg yolk for 10 minutes.After 10 minutes, now coat the brain pieces in bread crumbs. Keep it aside.Heat oil for frying in a deep frying pan. Fry the brain pieces in batches till they turn golden and crispy. Take them out on a kitchen towel to absorb the excess oil.Next, heat 2 teaspoons oil in another frying pan and stir fry all the peppers, chopped onion, green chillies, ginger, tomato ketchup and salt. Let it cook till all the vegetables becomes soft.Once done, switch off the heat.Carefully skewer all the pieces and keep on serving platter. Serve fried goat brain skewers with stir fried veggies on side and add some lemon juice on top.Serve Cuban Inspired Bheja Fry With Stir Fried Onion And Pepper along with Dhaniya Pudina Chutney, Tomato Garlic Chutney or any other chutney of your choice."
Jal Jeera Recipe – Jal Jeera Recipe,Indian,Snack,Vegetarian,"cumin powder, black salt or rock salt, mint, lemon juice, salt","2 teaspoons cumin powder, roasted and made into powder 1 teaspoon black salt or rock salt 2 teaspoons mint, finely chopped Lemon juice, as per requirement Salt, as per taste",10,0,"To make Jal Jeera recipe, add 4 cups water, cumin powder, black salt, mint, lemon juice, salt in a bowl and mix well. If you want it cold then refrigerate it for some time. You can also use black pepper powder or crushed green chillies in it. Serve Jal Jeera recipe to your guests with Karnataka style Churimuri and Delhi style Matar Chaat."
Peanut Chutney Recipe - Peanut Chutney Recipe,Indian,Side Dish,High Protein Vegetarian,"ghee, peanuts, white urad dal, chana dal, curry leaves, green chillies, ginger, salt, ghee, mustard seeds, white urad dal, curry leaves, dried red chillies","1/2 tsp ghee 3/4 cup peanuts, roasted 1 tsp white urad dal 2 tbsp chana dal Curry leaves, few 1 green chilli 1/2 inch ginger Salt, to taste For tempering 1 tsp ghee 1/2 tsp mustard seeds 1/4 tsp white urad dal 1 sprig curry leaves 1-2 dried red chillies",15,15,"To make Peanut Chutney Recipe, first heat ghee in a pan. Add peanuts and fry for 3 to 4 minutes on low flame. Now add urad dal, chana dal and fry again till it becomes light brown. Add curry leaves, red chillies and cook for 1 minute. Turn off the gas. Keep this mixture aside to cool down. After cooling, put this mixture in a mixer grinder along with ginger, salt, some water and make a paste. Now for the tempering, heat ghee in a tempering pan. Add mustard seeds, urad dal, curry leaves, red chillies and cook till the mustard seeds crackle. Pour this tempering into the chutney and mix it. Serve Peanut Chutney Recipe with Ghee Roast Dosa and Chow Chow Sambar for breakfast. You can also serve Filter Coffee with it."
Crispy Palak Pakora Recipe - Crispy Palak Pakora Recipe,Indian,Snack,Vegetarian,"spinach, gram flour, red chili powder, celery, turmeric powder, chaat masala powder, salt, oil","25 spinach 150 grams gram flour 1/2 teaspoon red chili powder 1/2 teaspoon celery 1/4 teaspoon turmeric powder Chat masala powder, for sprinkling Salt, according to taste Oil, as needed, for frying",15,25,"To make the Crispy Palak Pakora Recipe, first keep all the ingredients ready. In a mixing bowl, add gram flour, turmeric powder, salt, red chili powder. Add some water and make a thick batter. Now heat oil in a pan. Once the oil is heated, add the spinach leaves to the batter and coat the spinach well. Slowly add the spinach leaves to the pan and fry them till they become crispy and golden. Take them out on a kitchen towel to absorb excess oil. Serve the Crispy Palak Pakora Recipe with Tamarind Chutney and Coriander Mint Chutney along with Evening Masala Chai."
Chocolate Kaju Katli Recipe - Chocolate Kaju Barfi,Indian,Dessert,Vegetarian,"cashew nuts, sugar, water, milk chocolate","2 1/4 cups Cashew nuts  1 cup Sugar  100 ml Water  1 cup Milk chocolate , or dark chocolate",10,40,"To begin making the Chocolate Kaju Katli Recipe, first of all grind the cashew nuts in a blender to make a fine powder.Take a heavy bottomed pan, add the sugar and water to it. Place it on a medium heat and bring it to boil. Once the sugar has dissolved completely, turn the heat down and allow the mixture to boil for a few minutes till it reaches a one-string consistency.To test if it has reached the right consistency, transfer a few drops of the syrup on a clean plate, allow it to cool for 15-20 seconds and test it for the formation of a single thread between your thumb and index finger.If the syrup has reached single thread consistency, transfer the ground cashew nut powder into the syrup and stir continuously for 4-5 minutes. The mix will gradually turn into a thick paste.Take the mixture off the heat and allow it to cool to room temperature. As soon as the mix cools down slightly, grease your palms with a dash of ghee and start kneading the mix. Knead till it is smooth, uniform and like a dough.Next, spread a sheet of butter paper on the counter top. Place the dough on it and roll the dough out with a rolling pin to a thickness of 5-6 mm, evenly.Place a saucepan with water on the heat. Place a heat proof bowl over it and melt the dark chocolate over it. The heat generated in the boiling water beneath will melt the chocolate gradually. Ensure that the boiling water does not touch the heatproof bowl.When the chocolate has melted properly, pour it over the rolled kaju katli dough and spread it evenly with the help of a spatula.Allow it to cool for some time and then transfer it to a surface and refrigerate it for 15-20 mins. This will help the chocolate solidify.When the chocolate has set, you can cut the Chocolate Kaju Katlis by making intersecting diagonal lines, so they form the trademark diamond shapes. Serve the Chocolate Kaju Katli Recipe along with Angoori Rasmalai Recipe at a festive gathering with family and friends."
Chicken Keema Samosa Recipe,Indian,Appetizer,Non Vegeterian,"boneless chicken, onion, garlic, ginger, green chillies, mint leaves (pudina), red chilli powder, garam masala powder, amchur (dry mango powder), chaat masala powder, oil, all purpose flour (maida), ghee, salt, ajwain (carom seeds), water","250 grams Boneless chicken , minced  1 Onion , finely chopped  4 cloves Garlic , finely chopped  1 inch Ginger , finely chopped  2 Green Chillies , finely chopped  6 Mint Leaves (Pudina) , finely chopped  1/2 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  1 teaspoon Amchur (Dry Mango Powder) , crushed  1/2 teaspoon Chaat Masala Powder , as required Oil , for deep frying For the dough 1 cup All Purpose Flour (Maida)  2 tablespoons Ghee  1/2 teaspoon Salt  1 teaspoon Ajwain (Carom seeds) Water , to knead",30,30,"To begin making the Chicken Keema Samosa recipe, place the flour, ghee, salt and ajwain in the food processor. Add little water at a time and make a firm and yet smooth dough.Divide the dough into large lemon size portions. Cover the dough and keep aside.In the same food processor jar, attach the chopper blade. Add the chicken and blend to make a fine mince of the chicken. Keep aside.The next step is to make the chicken keema samosa filling. Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften.Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken and salt.Saute the  chicken keema along with the spices until the chicken is cooked. It takes just about 4 minutes to cook the chicken. Once the chicken is cooked, you will notice it resembles an egg scramble.Turn off the heat at this stage, check the salt and spices and adjust to suit your taste. Once done, stir in the mint or coriander leaves and stir and allow it to cool.The final step is to make the chicken keema samosa.Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone. On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half.Spread the water lightly all along the edge of the semicircle. Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone. Pick the cone up in your hands.Fill the cone with one or two tablespoons of potato filling. Press this filling down gently into the cone with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue to make the chicken keema samosa the similar way.Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of chicken keema samosas into the frying pan and allow them to fry on medium heat. Turn the samosas around in the oil once they come floating to the top. Fry them till they turn into a light golden-brown colour on all sides. Keep the heat on medium all along.High heat can brown the crust faster but not make the crust crispier. Continue the procedure with the remaining filled chicken keema samosa and drain them on absorbent paper.Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a delicious evening snack for the rainy day/ monsoons."
Mohan Bhog Recipe - Bengali Style Sooji Ka Halwa,Indian,Dessert,Vegetarian,"sooji (semolina/ rava), sugar, milk, ghee, sultana raisins, bay leaf (tej patta), cardamom powder (elaichi), saffron strands, cashew nuts","1 cup Sooji (Semolina/ Rava)  1/2 cup Sugar  1 cup Milk  1/2 cup Ghee  2 tablespoons Sultana Raisins  1 Bay leaf (tej patta)  1 teaspoon Cardamom Powder (Elaichi)  1 Saffron strands , few strands  2 tablespoons Cashew nuts",10,30,"To begin making the Bengali Mohan Bhog Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.In wide heavy bottomed pan, heat 1/2 cup of ghee on medium heat; add the sooji and roast until the semolina gives out a roasted aroma and also turns light golden color. Take care not to let it over brown.Gradually, begin to stir in the hot milk mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to make the mohan bhog.Keep stirring the mohan bhog mixture and allow the halwa to thicken. Once the mohan bhog halwa has thickened it will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.You will notice the mohan bhog halwa is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let it to rest for a few minutes.In another small pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Turn off heat and stir this to the Bengali Mohan Bhog (Sooji Ka Halwa). Serve the Mohan Bhog Recipe along with Luchi, Aloo Dum and Moong Sprouts Salad with Grated Carrots and Coriander for a special sunday lunch with family."
Kimami Sevai Recipe,Indian,Dessert,Vegetarian,"semiya (vermicelli), khoya (mawa), sugar, milk, water, ghee, cardamom powder (elaichi), phool makhana (lotus seeds), whole almonds (badam), cashew nuts, sultana raisins, dry coconut (kopra)","1 cup Semiya (Vermicelli) , (Fine Banarsi Sewai)  1 cup Khoya (Mawa)  1 cup Sugar  1 cup Milk  1-1/2 cup Water Ghee , as needed  1 teaspoon Cardamom Powder (Elaichi)  1 cup Phool Makhana (Lotus Seeds) , chopped  1/4 cup Whole Almonds (Badam) , slivered, 1/4 for garnish  1 tablespoon Cashew nuts , slivered, 1/4 for garnish  1 tablespoon Sultana Raisins , 1/4 for garnish  2 tablespoons Dry coconut (kopra)",10,45,"To begin making Kimami Sewai Recipe, heat a pan on a slow flame and roast dry sewai till it turns dark brown. Keep it aside. Make sure to avoid over-roasting the delicate Sewai.In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy. It will take 5 to 6 minutes on low medium heat.After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes. Lastly, add coconut as it burns quickly, be very careful. Fry altogether and keep aside.In a deep pan, add sugar, khoya, milk, water and mix it well. Put it on the flame and keep stirring till the first boil. Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring.Add 1/2 cup water or milk to the thick syrup and give another boil.Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off.Sprinkle green cardamom powder and mix well. Cover the lid and leave for 10 minutes. Switch off the heat, give it a mix and garnish with almonds, cashews and raisins.Serve Kimami Sewai Recipe along with a festive lunch of Mirchi Ka Salan Recipe, Lugai Gosht Recipe, Butter Garlic Naan Recipe and Pakki Mutton Biryani."
Shakarkandi Chaat Recipe - Sweet Potato Tangy Salad,Indian,Snack,Vegetarian,"sweet potatoes, onion, green chillies, lemon juice, coriander (dhania) leaves, chaat masala powder, salt","3 Sweet Potatoes , boiled, peeled and cut into cubes  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 tablespoon Lemon juice  3 sprig Coriander (Dhania) Leaves , finely chopped  1 teaspoon Chaat Masala Powder Salt , to taste",10,20,"To begin making the Aloo Chaat Recipe (Sweet Potato Tangy Salad), first get all the ingredients ready and handy. Boiling the potatoes and having it in the refrigerator so its ready to use, helps in making this chaat/ salad in just a few minutes.To begin making the aloo chaat (sweet potato salad); combine all the ingredients in a bowl and stir until well combined. Serve the Aloo Chaat| Tangy Sweet Potato Salad immediately to get the best flavors. Serve the Aloo Chaat (Tangy Sweet Potato Salad). You can also serve this chaat salad as an appetizer for parties with picks placed on them."
Seem Paal Recipe - Steamed Colostrum Milk Pudding,Indian,Dessert,Vegetarian,"colostrum (early milk), jaggery, cardamom (elaichi) pods/seeds","3 cups Colostrum (early milk)  1 cup Jaggery , or sugar  2 Cardamom (Elaichi) Pods/Seeds , pounded",10,25,"To prepare this yummy Seem Paal Recipe, add water to the idli steamer and keep a plate at bottom to separate the bowl and bottom of steamer.Take colostrum milk in a wide bowl that fits inside the steamer.Add sugar and cardamom to the milk and mix well with spoon until the jaggery/sugar dissolves.Place the bowl inside the steamer and steam for 15-20 minutes until the milk becomes firm, like pudding.Switch off and let it remain in steamer for a while.Remove the bowl, run a knife along its edges and invert the Seem Paal Recipe gently onto a plate. Serve it as a dessert. Serve Seem Paal Recipe after a meal of Karnataka Style Avarekalu Pulao Recipe - Avarekalu Pulao,  Karuvepillai Pachadi Recipe - Curry Leaf Raita, South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe."
Saffron Milk Pudding Recipe,Indian,Dessert,Vegetarian,"milk, sugar, custard powder, gelatin, hot water, whole almonds (badam), rose water, kewra essence, saffron strands","2 cups Milk  1/2 cup Sugar , granulated  2 tablespoons Custard powder  2 tablespoons Gelatin  4 tablespoons Hot water  2 teaspoons Whole Almonds (Badam) , powdered (grind 1/4 almonds in a mixer grinder at medium speed)  1 teaspoon Rose water Kewra essence , a drop  1 teaspoon Saffron strands",10,30,"To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir. Wait for few minutes until gelatin dissolved completely.Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form.Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and  almonds powder. Stir and keep boiling until sugar dissolves completely.Remove this saucepan from heat and add custard powder, gelatine (before adding gelatine, stir it again with fork), rose water, kewra essence and stir continuously.Again heat this mixture for 2 minutes at medium flame. Do not boil, just heat it. Remove the mixture from heat and let this mixture cool down. Pour the mixture into each small individual bowl or a big bowl through a strainer, set them first at room temperature for at least 1 hour, then refrigerate for minimum 2 hours thereafter .Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate.Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri."
Carrot Custard Pudding Recipe,Indian,Dessert,Vegetarian,"milk, carrot (gajjar), custard powder, sugar","3 cups Milk , + 6 tablespoon  1 Carrot (Gajjar)  3 tablespoons Custard powder  3 tablespoons Sugar",10,15,"To begin making the Carrot Custard Pudding recipe, wash the carrot, peel the skin and grate it. Take custard powder in a bowl, add 6 tablespoons of milk to it and mix without lumps. Keep aside.Boil 3 cups of milk in a pan. Once it comes to boil, reduce the flame and add grated carrots to it.Mix well and cook for 5 to 10 minutes until the carrots gets cooked. Now add the sugar and prepared custard mixture to it.Keep stirring in medium flame until the custard becomes little thick. Switch off the flame and allow it to cool.Refrigerate it for an hour before serving. Transfer the chilled custard to serving bowl and garnish with chopped nuts. Serve and enjoy this yummy carrot pudding.Serve Carrot Custard Pudding as a dessert after your meal of Aloo Ki Sabzi, Boondi Ka Raita and Puri."
Horsegram Tikki Recipe,Indian,Snack,Vegetarian,"horse gram dal (kollu/ kulith), potato (aloo), onion, tomato, ginger, garlic, turmeric powder (haldi), cumin seeds (jeera), coriander (dhania) seeds, dry red chillies, black salt (kala namak), cumin seeds (jeera), coriander (dhania) leaves, lemon juice, amchur (dry mango powder), gram flour (besan), oil","For the tikki 3/4 cup Horse Gram Dal (Kollu/ Kulith)  3 Potato (Aloo) , boiled and mashed  1 Onion , chopped  1 Tomato , chopped  1 teaspoon Ginger , paste  2 cloves Garlic  1 teaspoon Turmeric powder (Haldi) For the masala Powder 1 teaspoon Cumin seeds (Jeera)  1 teaspoon Coriander (Dhania) Seeds  3 Dry Red Chillies Black Salt (Kala Namak) , to taste  1 teaspoon Cumin seeds (Jeera)  2 teaspoons Coriander (Dhania) Leaves  1/2 teaspoon Lemon juice  1/4 teaspoon Amchur (Dry Mango Powder)  5 tablespoons Gram flour (besan) , for coating before frying Oil , to shallow fry",60,40,"To make the Horsegram Tikki, first clean and wash the horse gram. Soaked the washed horse gram for one hour and pressure cook for upto 6 whistles with 1 and half cups of water. Open the cooker lid and strain the horse gram water. Cool the horsegram and grind with very little or no water along with dry mango powder and cloves of garlic into fine paste. To make the masala powder, dry roast red chillies, coriander seeds and cumin seeds until the aroma wafts in the air. Turn off the flame, and cool. Once the dry spices are cool, add to a mixer and grind into a dry powder. Place a heavy bottomed pan on medium heat and add some oil. Once the oil is hot, add cumin seeds and stir fry until the cumin browns. Now add chopped onion and saute until the onions are brown.Add the ginger paste and saute until the raw smell of ginger goes away. Add the chopped tomatoes and cook until they turn mushy. Now add in the ground masala powder and saute until the powder combines well with the onions and tomatoes. Next add in the horse gram paste and potato mash, mix everything well and keep the pan closed for 3-4 minutes. Season with black salt and amchur powder.Mix everything well and keep the lid closed for another 2 minutes and turn off the flame. Garnish with chopped coriander leaves and lemon juice. Once the horse gram and potato mixture is cool, take a handful of the mixture and shape it in the form of a tikki.Place this tikki on a plate of gram flour or besan and keep aside in a different plate. Prepare tikkis with the rest of the mixture and keep aside In shallow pan, add some cooking oil and place the tikkis one by one and fry the tikkies for 2 minutes on each sides or until the surface browns up. Take it off the pan and place on a kitchen paper towel for oil to drain. Serve Horsegram Tikki with Dhaniya Pudina Chutney or Imli Chutney for a wonderful afternoon snack along with some Ginger Cardamom Chai."
Indian Chicken Keema Sliders Recipe,Indian,Appetizer,Non Vegeterian,"onions, tomatoes, chicken, curd (dahi / yogurt), ginger, garlic, green chillies, red chilli powder, black pepper powder, lemon juice, coriander (dhania) leaves, salt, burger buns, butter (salted), cumin seeds (jeera), cinnamon stick (dalchini), cloves (laung), black pepper corns, coriander (dhania) seeds, star anise, kashmiri dry red chillies","4 Onions , chopped  6 Tomatoes , chopped  1/2 kg Chicken , minced  1-1/2 cup Curd (Dahi / Yogurt)  1 Inch Ginger , chopped  4 cloves Garlic , chopped  2 Green Chillies , slit lengthwise  1/2 teaspoon Red Chilli powder  1/2 teaspoon Black pepper powder  1 tablespoon Lemon juice  2-3 tablespoon Coriander (Dhania) Leaves , chopped, for garnish Salt , to taste  15 Burger buns , for sliders (small)  2 tablespoon Butter (Salted) For Masala 1 teaspoon Cumin seeds (Jeera)  2 Cinnamon Stick (Dalchini)  3 Cloves (Laung)  4 Black pepper corns  3 tablespoon Coriander (Dhania) Seeds  2 Star anise  3 Kashmiri dry red chillies",10,50,"To begin making the Indian Chicken Keema Sliders Recipe, firstly roast all the masalas including cumin seeds, cinnamon stick, cloves, black pepper corns, coriander seeds, star anise and Kashmiri dry red chillies at low heat in a flat pan till fragrant. Set it aside.Once cool, powder them or pound in a pestle and mortar. Heat the oil in a pan on medium-high flame.Once the oil is hot and simmering, add the onion, ginger, garlic and green chillies.Keep and eye on it and keep sautéing for about 15-20 minutes till the onions moisture and start to turn brown.Reduce the flame to low, add the ground spices. Saute for 20 seconds and add in the onions. Add the chopped tomatoes with their water and keep cooking till the tomatoes soften and turn mushy.If the mixture is burning, add a splash of water. This should take another 10 minutes. Add yogurt in 3 batches. Mixing well every time you add the yogurt.Cook for about 2 minutes. Next add in the chicken keema and with your ladle break any clumps and mix well.Do this step quickly before the chicken starts to cook to avoid lumps. Add water if required, cook the chicken in the spices for about 10-15 minutes till the curry starts to simmer.Once it simmers (bubbles on the surface) cook for another 5 minutes to ensure its done. Finish with juice of one whole Lemon and Coriander Leaves.Toast the slider buns with little bit of butter. Scoop the chicken keema inside and serve.Serve Indian Chicken Keema Sliders along with other starter such as Paneer Tikka and a chilled glass of your favourite Mocktail for house parties."
Green Chilli Chicken Fry Recipe,Indian,Appetizer,High Protein Non Vegetarian,"chicken, green chillies, garlic, ginger, coriander (dhania) leaves, onions, tomatoes, cloves (laung), cinnamon stick (dalchini), coriander powder (dhania), salt, water, lemon, oil","500 grams Chicken , cut into medium size pieces  18 Green Chillies , adjust as per spice preference  7 cloves Garlic  2 inch Ginger  2 tablespoon Coriander (Dhania) Leaves  2 Onions  3 Tomatoes  4 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  1 tablespoon Coriander Powder (Dhania) Salt , to taste Water , as required  1/2 Lemon  2 teaspoon Oil",15,25,"To begin making the Green Chilli Chicken Fry recipe, wash chicken pieces well and pat dry them. Add 1 teaspoon salt and juice of half lime into the chicken pieces, mix well. Cover and marinate for at least 30 minutes in fridge.Meanwhile, grind together the green chilies, ginger pieces, garlic cloves, coriander leaves, onions into a paste in a mixer grinder.Add the tomatoes in a mixer grinder with a little water and puree them. Keep it aside.Heat oil in a heavy bottomed pan. Once the oil is hot, add cloves, cinnamon stick to hot oil. Add the green chilli paste and saute until raw smell is gone. This will take about 2 minutes.After 2 minutes, add the marinated chicken pieces and cook until the colour of the chicken changes. Add tomato puree and cook till oil separates from the sides of the pan.Add coriander powder, salt to taste and cook for about 5 minutes.After 5 minutes, add 1/2 to 1 cup water and cook the chicken covered. Once chicken is fully cooked, remove from pan.Serve Green Chilli Chicken Fry as a starter in your house parties or serve them as a side dish along with Dal Fry and Steamed Rice with a dollop of ghee for your weekday meal."
Bhaji Miligai And Baby Potato Fry Recipe,Indian,Appetizer,Vegetarian,"green chilli, baby potatoes, turmeric powder (haldi), garlic, curry leaves, oil, gram flour (besan), rice flour","5 Green Chilli , (bajji variety (light green ones)  250 grams Baby Potatoes  1 teaspoon Turmeric powder (Haldi)  4 cloves Garlic , chopped finely  1 sprig Curry leaves  1 tablespoon Oil  2 teaspoons Gram flour (besan) , optional                                                                       Salt to taste  2 teaspoons Rice flour , optional",10,15,"To begin making the Bhaji Miligai And Baby Potato Fry Recipe, pressure cook baby potatoes for 1 or 2 whistles, until cooked al dente. Prep up with all the ingredients meanwhile and cut miligai to big chunks.Once the pressure of the cooker releases, peel off all the potatoes.In a shallow frying pan, heat oil and fry chopped garlic. Add bhajji milagai and let it fry for just about a minute.Add small potatoes and saute after adding curry leaves, salt, and turmeric evenly. You may optionally add besan and rice flour at this stage, if you want to make Bhaji Miligai And Baby Potato Fry Recipe as a crunchy appetizer.Mix everything well and saute lightly until crispy and switch off.Serve Bhaji Miligai And Baby Potato Fry Recipe as a side dish along with Tomato Onion Sambar, Steamed Rice and Elai Vadam for an everyday meal."
Beetroot Chicken Cutlets Recipe ,Indian,Appetizer,High Protein Non Vegetarian,"boneless chicken, potato (aloo), beetroot, coriander (dhania) leaves, curry leaves, green chillies, ginger garlic paste, cumin seeds (jeera), garam masala powder, red chilli powder, salt, whole black peppercorns, oil, whole wheat bread crumbs","500 grams Boneless chicken  1 Potato (Aloo) , boiled  1 Beetroot , boiled Coriander (Dhania) Leaves , a handful, finely chopped Curry leaves , a handful  2 Green Chillies , finely chopped  1-1/2 teaspoon Ginger Garlic Paste  1-1/2 teaspoon Cumin seeds (Jeera)  1 teaspoon Garam masala powder  1 teaspoon Red Chilli powder Salt , to taste  1 teaspoon Whole Black Peppercorns , pounded Oil , to shallow fry  1 cup Whole Wheat Bread crumbs",30,20,"To begin making Beetroot Chicken Cutlets Recipe, heat 3-4 cups water in a deep-bottomed saucepan, add salt and pepper and bring to boil.Add the chicken and cook it for about 20 minutes or till the chicken is cooked.Meanwhile, in a mixing bowl mash the potato until no lumps are present and grate the cooked beetroot into it. Once chicken has cooked, drain the water and let cool. Once cooled, shred the chicken. Mix the shredded chicken, mashed potato, grated beetroot, green chillies, ginger-garlic paste, coriander leaves, and curry leaves, jeera, chilli powder and garam masala.Adjust the salt and mix until you get a smooth but firm dough like consistency.Make round cutlets by making medium sized balls, and press them between your palms, and coat it with bread crumbs. Arrange on parchment paper until all the cutlets are made. Drizzle oil in a shallow frying pan and place the cutlets on pan. Take care to place the cutlets sparsely on the pan and not to overcrowd the pan, to help them shallow fry evenly. You can shallow fry them in batches.Flip to the other side when the bottom of cutlets is nicely crisp and browning.Serve Beetroot Chicken Cutlets Recipe as party appetizers along with Dhaniya Pudina Chutney Recipe or Party Style Creamy Spinach Dip Made with Cheesy Garlic Mayo, may be along with Vegetarian Tandoori Kebab Recipe."
Dalia Pakora Recipe - Dalia Pakora Recipe,Indian,Snack,Vegetarian,"broken wheat (dalia/ godumai rava), salt, oil, gram flour (besan), onion, coriander (dhania) leaves, green chilli, salt, turmeric powder (haldi), cumin seeds (jeera), ajwain (carom seeds), oil, water, enos fruit salt, oil","1 cup Broken Wheat (Dalia/ Godumai Rava) Salt , to taste  1/2 teaspoon Oil  1/3 cup Gram flour (besan)  1 Onion , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  1 Green Chilli , finely chopped Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Ajwain (Carom seeds)  1 tablespoon Oil Water , as required to make a thick pakora batter  1 teaspoon Enos Fruit Salt Oil , as required to fry the pakoras",10,15,"To make Daliya Pakora recipe we will first cook Daliya. Wash the Daliya and keep it aside. In a pressure cooker add 2 cups of water, some salt, oil, Daliya and mix it. Close the pressure cooker and cook till 4 to 5 whistles. Turn off the gas and let the pressure release automatically. Open the cooker and if there is still water left then keep mixing on high flame and cook till all the water evaporates. Take out the cooked Daliya in a large bowl and keep it aside to cool. After cooling add gram flour, onion, coriander leaves, green chillies, salt, turmeric powder, cumin seeds, celery, oil, water and make a thick batter. Add Eno fruit salt and mix it. Now heat a paniyaram pan. Pour oil in each cavity and after the oil is hot pour some Daliya batter. Cook till it becomes golden brown and crispy from all sides. Serve. You can also fry these pakoras in a pan. Serve Daliya Pakora Recipe with Coriander Mint Chutney and Tamarind Chutney. You can also serve a hot cup of Masala Chai with it."
Hare Pyaaz Ki Puri Recipe - Spring Onion Puri Recipe,Indian,Dinner,Vegetarian,"wheat flour, oil, cumin seeds, celery, salt, spring onion leaves, coriander leaves, oil","2 cups wheat flour 1 tbsp oil 1 tsp cumin seeds 1 tsp celery Salt, to taste 1/2 cup spring onion leaves, finely chopped 1/4 cup coriander leaves, finely chopped Oil, for deep frying",10,15,"To make Spring Onion Puri Recipe, first we will make the dough for Puri. In a mixing bowl add wheat flour, oil, cumin seeds, celery, salt, spring onion leaves, coriander leaves and mix well. Add water slowly and knead the dough well. Add some oil and knead again. Cover the dough and keep it aside for 10 to 15 minutes. Heat oil in a pan. Take a small portion of the puri dough and make it in the shape of a round ball. Now dust this ball with dry flour and roll it into a 3 inch diameter puri. Do not make it too thin. Now put this puri in hot oil and cook till it turns golden. Serve. Serve Spring Onion Puri Recipe with Pindi Chole and Boondi Raita for lunch."
Delicious Butter Chicken Pani Puri Recipe,Indian,Appetizer,Non Vegeterian,"chicken breasts, hung curd (greek yogurt), ginger, garlic, turmeric powder (haldi), coriander powder (dhania), red chilli powder, amchur (dry mango powder), cumin powder (jeera), garam masala powder, honey, mustard oil, homemade tomato puree, tomato ketchup, kasuri methi (dried fenugreek leaves), mint leaves (pudina), coriander (dhania) leaves, lemon juice, salt, butter (salted), hung curd (greek yogurt), green chutney (coriander & mint), puris used for pani puri, pickled onions, coriander (dhania) leaves, coriander (dhania) leaves","For the Butter chicken 1 Chicken breasts , shredded  1/4 cup Hung Curd (Greek Yogurt)  1 inch Ginger , finely chopped  4 cloves Garlic , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1-1/2 teaspoon Coriander Powder (Dhania)  3 teaspoons Red Chilli powder  1 teaspoon Amchur (Dry Mango Powder)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Garam masala powder  1 teaspoon Honey  1/2 teaspoon Mustard oil  1/4 cup Homemade tomato puree  1/8 cup Tomato Ketchup  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  2 tablespoons Mint Leaves (Pudina)  2 tablespoons Coriander (Dhania) Leaves  2 teaspoon Lemon juice Salt , to taste  2 tablespoon Butter (Salted) For Mint Yoghurt Dip 1/4 cup Hung Curd (Greek Yogurt)  1/4 cup Green Chutney (Coriander & Mint) To assemble the Butter Chicken Pani Puri  Puris used for Pani Puri Pickled onions Coriander (Dhania) Leaves , to garnish Coriander (Dhania) Leaves , to garnish",30,20,"To begin making the Butter Chicken Pani Puri recipe, we start with the chicken marination.Wash the chicken thoroughly and drain out all the water.In a big mixing bowl, add thick curd, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, raw mango powder, cumin powder, garam masala, honey, mustard oil, tomato puree, tomato ketchup, kasuri methi, Mint leaves, coriander leaves, lemon juice and salt. Mix well.Add the shredded chicken breast to the marination masala and let it sit there for about 30 minutes In a kadai, heat butter, add all the contents of the butter chicken marination. Cover and let it cook on medium flame for 20 mins or until done. Allow to cool.You need a semi-gravy butter chicken for this appetizer. Cook until the chicken is cooked and the masala has completely coated the chicken.*For the Mint Yoghurt DipTo begin the mint yoghurt dip, mix the Dhaniya Pudina Chutney  in a bowl and whisk in the curd/dahi.  *To assemble the Butter Chicken Pani Puri  Place the pani puri, puris in a platter, lightly tap the top of the puri to make a half inch hole.Fill in about half a tablespoon of the butter chicken,serve with some pickled onions, drizzle mint yoghurt dip and garnish with coriander.If you wish to use homemade puris, try this Puri for Pani Puri / Golgappa/ Puchka Recipe Serve this Butter Chicken Pani Puri Recipe as a party appetizer along with Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe and Macher Chop Recipe (Bengali Style Fish Croquettes) for you high tea party. If you make extra Butter Chicken, you can roll into a paratha and also make it into a roll for a quick dinner."
Mushroom Masala With Corn Recipe,Indian,Appetizer,High Protein Vegetarian,"button mushrooms, sweet corn, onion, dry red chillies, ginger, garlic, green chillies, turmeric powder (haldi), red chilli powder, cumin powder (jeera), coriander powder (dhania), amchur (dry mango powder), coriander (dhania) leaves, corn flour, oil, salt","300 grams Button mushrooms , cut into cubes  1 cup Sweet corn , steamed  1 Onion , finely chopped  2 Dry Red Chillies , finely chopped  1 inch Ginger  7 cloves Garlic  2 Green Chillies  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Amchur (Dry Mango Powder)  2 tablespoons Coriander (Dhania) Leaves , finely chopped  2 tablespoons Corn flour  1 tablespoon Oil Salt , to taste",10,20,"To begin making Mushroom Masala With Corn Recipe, clean the mushrooms and chop into cubes. Keep aside.Make a coarse paste of ginger, garlic and green chilies using a pestle and mortar and keep aside.Now, take a bowl add the mushrooms, steamed corn kernels, ginger, garlic and chilli paste and mix well.To this add the turmeric, red chilli powder, coriander, cumin and corn starch powder. season with salt and mix well.Heat oil in a pan, add the onions and saute until translucent.Add the dried red chillies and saute until the oil becomes aromatic.Add in the mushroom and corn mixture and mix well.Let it cook in medium heat till the mushrooms are cooked well and the mixture becomes semi dry. Occasionally stir in between.Switch off the heat and garnish with coriander leaves.Serve the Mushroom Masala With Corn Recipe as an appetiser along with a warm Vegetarian Pumpkin And Chickpea Soup Recipe or Spiced Carrot And Onion Soup Recipe for a light supper."
Palak Paneer Stuffed Paratha Recipe,Indian,Indian Breakfast,Vegetarian,"spinach leaves (palak), green chilli, ginger, mint leaves (pudina), whole wheat flour, gram flour (besan), cumin powder (jeera), salt, oil, paneer (homemade cottage cheese), green chilli, coriander (dhania) leaves, salt, cumin powder (jeera)","Ingredients for the dough 1 cup Spinach Leaves (Palak) , chopped  1-2 Green Chilli , finely chopped  1/2 inch Ginger , finely chopped or grated Mint Leaves (Pudina) , a handful, finely chopped  1 cup Whole Wheat Flour , and more for dusting  2 tablespoon Gram flour (besan)  1 tablespoon Cumin powder (Jeera) Salt , to taste  1 tablespoon Oil , and more for smearing Ingredients For the stuffing 1/2 cup Paneer (Homemade Cottage Cheese) , crumbled  1 Green Chilli , finely chopped Coriander (Dhania) Leaves , small bunch, finely chopped Salt , to taste  1 teaspoon Cumin powder (Jeera)",30,25,"To begin making the spinach paneer paratha recipe, we will first puree the spinach, mint, green chili, ginger and mint a in blender.In a large bowl, add wheat flour, gram flour, cumin powder, salt and oil, mix well and add the blended spinach into the flour. Add a little water at a time and knead to make a soft and smooth dough. Add in a teaspoon of oil over the top and knead a little more until smooth. Cover the dough and allow it to rest for 10 minutesIn another bowl, combine all the ingredients for the paneer stuffing and keep aside.Divide dough into 4-6 equal portions depending upon your desired paratha size.Roll out each portion into thick circle; place a large portion of stuffing mixture at the center of each circle. Now bring the sides of the circle towards the center to enclose the filling completely. Pinch the top to keep the stuffing in, press it down with your palm, dust it with wheat flour and roll it gently to make a paratha. Repeat the process to make remaining parathas.Heat the skillet on medium heat; place the rolled paratha gently on it. Cook on both sides, using little oil or ghee till the parathas are golden brown. Make sure you cook on medium heat.Serve Paneer Stuffed Palak Parathas with a bowl of curd, Carrot And Turnip Pickle and Ginger Cardamom Chai"
Hare Pyaaz Ki Puri Recipe - Spring Onion Puri,Indian,Dinner,Vegetarian,"whole wheat flour, oil, cumin seeds (jeera), ajwain (carom seeds), spring onion greens, coriander (dhania) leaves, oil","2 cups Whole Wheat Flour  1 tablespoon Oil  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Ajwain (Carom seeds)  1/2 cup Spring Onion Greens , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped Oil , to deep fry",10,15,"To begin making the Hare Pyaaz Ki Puri Recipe, we will first make the puri dough. In a mixing bowl, combine the whole wheat flour along with oil, cumin seeds, ajwain, salt, spring onion greens, and  coriander leaves. Mix well and add water little by little to knead and form a stiff puri dough. Add a few drops of oil once the dough ahs come together and evenly smoothen out the dough.  Cover the Hare Pyaaz Ki Puri dough and allow it to rest for a while. Preheat oil in a kadai to deep fry the puris on high flame. Divide the Hare Pyaaz Ki Puri dough into equal portions to make lemon sized dough balls. Dust them with flour and roll the dough ball into a 3 inch diameter, using a rolling pin. We need evenly flattened puris of medium thickness. Once the oil is well heated, drop the flattened Hare Pyaaz Ki Puri into the oil and fry the puris . Fry the Hare Pyaaz Ki Puri  with a spider strainer, continuously yet gently pouring oil onto the puri and allowing it to puff.Due to the addition of the spring onion greens, cumin seeds and ajwain, the puri won't fluff up like the classic plain puri. It will just about fluff up a little more than a phulka. Remove the Hare Pyaaz Ki Puri from the oil and place on an absorbent paper. Serve hot. Serve Hare Pyaaz Ki Puri Recipe along with Amritsari Chole Recipe (White Chickpeas In Spicy Gravy) or Batata nu Shaak Recipe - Aloo Tamatar Ki Sabzi, Boondi Raita, Pickled Onions followed by a sweet dish of Mukhadi Halwa Recipe."
Achari Chole Aloo Tikki Chaat Recipe,Indian,Snack,Vegetarian,"kabuli chana (white chickpeas), cumin seeds (jeera), ginger, tomato, bay leaf (tej patta), nutralite classic spread, turmeric powder (haldi), amchur (dry mango powder), garam masala powder, coriander powder (dhania), anardana powder (pomegranate seed powder), kashmiri red chilli powder, black pepper powder, black salt (kala namak), green chutney (coriander & mint), sweet chutney (date & tamarind), onions, green chillies, coriander (dhania) leaves, sev, potatoes (aloo), ginger, green chillies, onion, red chilli powder, garam masala powder, coriander (dhania) leaves, corn flour, salt, achari mayo, whole wheat bread crumbs, nutralite garlic & oregano spread","Ingredients for Chana Masala 1 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours  1 teaspoon Cumin seeds (Jeera)  1 inch Ginger , finely chopped  1 Tomato , pureed  1 Bay leaf (tej patta)  1 teaspoon Nutralite Classic Spread Chana Masala Spice Mix 1 teaspoon Turmeric powder (Haldi)  1 tablespoon Amchur (Dry Mango Powder)  1 tablespoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)  1/2 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Black pepper powder  1 teaspoon Black Salt (Kala Namak) Main Ingredients to Make Chole Tikki Chaat 1 cup Green Chutney (Coriander & Mint)  1 cup Sweet Chutney (Date & Tamarind)  3 Onions , finely chopped  2 Green Chillies , finely chopped  2 sprig Coriander (Dhania) Leaves , finely chopped  2 tablespoon Sev , for garnishing and crunch Ingredients For Achari Aloo tikkis 3 Potatoes (Aloo) , boiled and peeled  1 teaspoon Ginger , grated  2 Green Chillies , finely chopped  1 Onion , finely chopped  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  2 tablespoons Coriander (Dhania) Leaves , finely chopped  1 tablespoon Corn flour Salt , to taste Achari Mayo , as needed for each tikki  3/4 cup Whole Wheat Bread crumbs Nutralite Garlic & Oregano Spread , for cooking",15,45,"To begin making the Chole Aloo Tikki Chaat Recipe,we will first soak the Chola completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chola along salt and with its soaked water, adding additional water if required. Cook until it is soft and tender.You will know it's cooked right, when you press the Chola between your fingers it will mash easily. Keep the cooked Chola aside.Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through.Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chola gets well coated with the masala and looks brown as well.Cover the pan, turn the heat to low and simmer the Chana Masala for about 30 minutes until the chana gets well coated with the masala and has attained an outer brown coating. Give the Chana Masala a final taste. Keep it aside."
Cheesy Potatoes Recipe,Indian,Appetizer,Vegetarian,"potatoes (aloo), onion, sweet corn, mozzarella cheese, coriander (dhania) leaves, red chilli flakes, dried oregano, lemon juice, butter (salted), salt","4 Potatoes (Aloo) , boiled  1 Onion , finely chopped  1 cup Sweet corn , boiled  1/2 cup Mozzarella cheese Coriander (Dhania) Leaves , few sprigs, chopped Red Chilli flakes , as needed, optional Dried oregano , as required  2 teaspoon Lemon juice  2 teaspoon Butter (Salted) Salt , as per taste",20,30,"To begin making the Cheesy Potatoes Recipe, first boil the potatoes and peel them. Once it is done, cut them into thick round slices.Heat butter in a heavy bottomed pan and add onions in it. Saute it till the onions turn translucent. Once they turn translucent, add corns and salt in it.Now sprinkle some oregano flakes, red chilli flakes and mix it well.Lastly, add lime juice and switch off the flame. Now take a flat pan and brush it with little oil.Then put the sliced potatoes on it. Roast them and flip them till they turn little golden in colour.Now sprinkle some salt on the potatoes and switch off the flame.Take one potato slice and place your ready corns on it. Sprinkle the mozzarella cheese on the top.If the potatoes are hot the cheese will melt very soon, but if they have turned little cold then you can put in microwave for few seconds to melt the cheese.Lastly, garnish it with coriander leaves. Serve Cheesy Potatoes as a tea time snack with a hot cup of Masala Chai or Filter Coffee."
Corn Halwa Recipe - Makki Halwa,Indian,Dessert,Vegetarian,"sweet corn, milk, sugar, ghee, saffron strands, cardamom (elaichi) pods/seeds, cashew nuts","2 cups Sweet corn  1/2 cup Milk  1/2 cup Sugar  4 tablespoons Ghee Saffron strands , a generous pinch  2 Cardamom (Elaichi) Pods/Seeds  10 Cashew nuts",5,20,"To begin making the Corn Halwa recipe, firstly boil or pressure cook sweet corn in 2 tablespoons of water for 2 whistles. Allow it to cool.Add the cooked corn kernels to mixer and grind into coarse paste adding a little water.Heat 2 tablespoons ghee in a heavy bottomed pan. Add the corn paste and saute well for 5 minutes until the colour changes to golden.Now add milk, sugar, saffron and crushed cardamom to it. Stir well and cook the Corn Halwa in medium flame until it becomes slightly thick.Add the remaining ghee and cook the Corn Halwa stirring continuously until the ghee gets absorbed and starts leaving sides of the pan. This will take about 6 to 8 minutes.Heat a tadka pan with ghee. Add the cashews and fry till they turn a little brown in colour.Add these cashews with ghee on the Corn Halwa and it is ready to be served.Serve Corn Halwa as a dessert after a simple meal of Palak Dal, Sev Tamatar Ki Sabzi and Phulka for a weekday meal."
Kesar Pista Falooda Recipe,Indian,Dessert,Vegetarian,"milk, sugar, saffron strands, basil seeds (sabja), pistachios, falooda sev, ice cream, tutti frutti, glazed cherries","2 cups Milk  1/4 cup Sugar  1/2 teaspoon Saffron strands  1 tablespoon Basil seeds (Sabja)  3 tablespoons Pistachios , crushed  1/8 cup Falooda sev Ice cream , few scoops Tutti frutti , for garnishing Glazed Cherries , for garnishing",10,10,"To begin making Kesar Pista Falooda Recipe, first soak sabja seeds (basil seeds) adding enough water for 15 minutes. Once it expands and increases in quantity, drain from the water and keep aside.Place a pot of water on heat and bring it to a boil. Switch off the flame, add the falooda sev, keep it for 15 to 20 minutes. After 15 to 20 minutes, drain the water and keep the falooda sev aside. In a pan, add milk and bring it to a boil.Once it starts boiling, simmer the flame and add crushed pistachios, sugar and saffron strands (kesar) to it.Stir well and boil until the milk thickens a little. Remove from flame and allow it to cool.Once the milk is cool, refrigerate it for 15 minutes.To assemble Kesar Pista Falooda, take a tall serving glass. Add a tablespoon of soaked sabja seeds followed by 2 tablespoons of cooked falooda sev and pour cooled saffron pista milk until 3/4th of the glass.Add a large scoop of ice cream on top and garnish the Kesar Pista Falooda with tutti fruity and glazed cherries.The delicious Kesar Pista Falooda is ready to be served. Serve this delicious Kesar Pista Falooda as a dessert at your dinner party along with an meal of Vegetable Malai Kofta, Lachha Paratha, Hyderabadi Vegetable Biryani, Phulka and Kala Chana Salad."
Dalia Pakora Recipe - Broken Wheat Pakora,Indian,Snack,Vegetarian,"broken wheat (dalia/ godumai rava), salt, oil, gram flour (besan), onion, coriander (dhania) leaves, green chilli, salt, turmeric powder (haldi), cumin seeds (jeera), ajwain (carom seeds), oil, water, enos fruit salt, oil","1 cup Broken Wheat (Dalia/ Godumai Rava) Salt , to taste  1/2 teaspoon Oil  1/3 cup Gram flour (besan)  1 Onion , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  1 Green Chilli , finely chopped Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Ajwain (Carom seeds)  1 tablespoon Oil Water , as required to make a thick pakora batter  1 teaspoon Enos Fruit Salt Oil , as required to fry the pakoras",10,15,"To begin making the Dalia Pakora Recipe, we will first cook the daliya. Wash the daliya and set aside. Heat a pressure cooker with 2 cups of water, add some salt to taste, cooking oil and the washed broken wheat. Close the pressure cooker and pressure cook for 4-5 whistles. Turn off the flame and allow the pressure to release naturally. Once the pressure has released, open the pressure cooker to check if the broken wheat has cooked through and there is no water remaining. If there is any water, place it on heat and keep stirring until it most of the water is evaporated.Transfer the cooked broken wheat into the mixing bowl. Set aside and allow it to cool. Once the broken wheat has cooled, into the mixing bowl add, the besan, onion, coriander leaves, green chilli, salt, turmeric powder, cumin seeds, ajwain, cooking oil and water, as required to make a thick dalia pakora batter. We need a thick batter, use just enough water to combine all the ingredients of the Dalia Pakora batter. Heat a paniyaram pan on medium flame, drop a few drops of cooking oil in each of the cavities, once the pan and the oil is hot, quickly add in the eno fruit salt into the dalia pakora batter and give it a good mix. Drop tablespoons full of the dalia pakora batter into each cavity and cook on medium-high heat, for a couple of minutes on each side. Making sure the inside of the dalia pakora is well cooked and the outer covering is nice and crisp.Drain the well fried dalia pakoras on an absorbent paper and serve hot. Alternatively, you could also deep fry the dalia pakoras in a kadai.Serve Dalia Pakora as a tea time snack along with Green Chutney, Date Tamarind Chutney and a steaming hot cuppa Adrak Chai."
Chettinad Style Chilli Gobhi Recipe,Indian,Snack,Vegetarian,"cauliflower (gobi), curry leaves, kashmiri red chilli powder, black pepper powder, ginger garlic paste, oil, corn flour, rice flour, curd (dahi / yogurt), coriander (dhania) leaves, ghee, mustard seeds (rai/ kadugu), green chillies, dry red chillies","1 Cauliflower (gobi) , chopped into florets  2 sprig Curry leaves  1 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Black pepper powder  1 teaspoon Ginger Garlic Paste Oil , as required  1 tablespoons Corn flour  1 teaspoon Rice flour  1 tablespoons Curd (Dahi / Yogurt) Coriander (Dhania) Leaves , Few sprigs, finely chopped For the tempering 1 teaspoon Ghee  1 teaspoon Mustard seeds (Rai/ Kadugu)  2 Green Chillies , slit  2 Dry Red Chillies",20,30,"To begin making the Chettinad Style Chilli Gobhi Recipe, in a large pot, boil water and blanch cauliflower florets for one minute. Drain and keep aside.Take a bowl and whisk together corn starch, rice flour, red chilli powder, salt, pepper powder, ginger garlic paste and curd.Dip blanched cauliflower florets in it and deep fry them in oil or fry them using the air fryer.In a small pan, heat the ghee for tempering and add mustard seeds, curry leaves, red chillies, green chillies and fry for 2 minutes.Pour over fried gobhi and serve hot garnished with a few coriander leaves.Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad."
Haryali Seekh Kebab Recipe,Indian,Appetizer,Vegetarian,"potatoes (aloo), broccoli, chana dal (bengal gram dal), spinach leaves (palak), mint leaves (pudina), coriander (dhania) leaves, cloves (laung), cardamom (elaichi) pods/seeds, ginger, black pepper powder, lemon juice, cashew nuts, green chilli paste, onions, green chutney (coriander & mint), curd (dahi / yogurt), chaat masala powder","2 Potatoes (Aloo)  2 cups Broccoli , finely chopped  1/2 cup Chana dal (Bengal Gram Dal)  1 cup Spinach Leaves (Palak)  1/4 cup Mint Leaves (Pudina) , chopped  2 tablespoons Coriander (Dhania) Leaves , chopped  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Ginger  1/2 teaspoon Black pepper powder  2 tablespoons Lemon juice  20 Cashew nuts , powdered  1 teaspoon Green Chilli Paste Onions , chopped, to serve Green Chutney (Coriander & Mint) , as needed Curd (Dahi / Yogurt) , as needed Chaat Masala Powder , as needed",20,60,"To begin making the Haryali Seekh Kebab Recipe, first soak channa dal for an hour in enough water.Boil and mash 2 potatoes and keep aside. Steam the broccoli for 3-4 minutes, and the blend it using a food processor or a blender in pulse motion.  Cook channa dal for 10 minutes in water, it must hold its shape well but be cooked through. Drain the water and let this cool.Dry roast cardamom and cloves and grind them to a powder using a mortar and pestle.In a food processor add broccoli, cooked channa dal, salt, raw cleaned spinach, mint, coriander, freshly ground spices, pepper powder and lemon juice blend it all into a smooth paste.Now add this paste into a bowl with mashed potatoes and cashew powder and mix until its all combined.This mixture should not be sticky. (Make sure to drain all the ingredients after washing, steaming and cooking thoroughly before blending to ensure there is no excess moisture.)Now shape this mixture into long cylinders and pierce the skewers through the cylinder and shape them between your thumb and your index finger and gently roll with the skewer on a flat surface.Drizzle some oil on a grill pan and place these skewers and cook on all sides evenly on a low to medium heat.Sprinkle with Chaat masala powder and serve with sliced onions and dip. Serve the Haryali Seekh Kebab Recipe along with Dhaniya Pudina Chutney for your party starters."
Crispy Crunchy Roti Ke Papad Recipe,Indian,Snack,Vegetarian,"tawa paratha, oil, chaat masala powder, salt, red chilli powder","4 Tawa Paratha , or rotis leftover Oil , as required, for frying  1 teaspoon Chaat Masala Powder Salt , as required  1/2 teaspoon Red Chilli powder",0,45,"To begin making the Crispy Crunchy Roti Ke Papad Recipe, firstly cut the leftover rotis into your desired shapes and keep them aside.Now heat oil in a deep fry pan and let it heat.Once it is hot, drop the roti pieces into it one by one. Fry them until they turn brown and crispy. Make sure you do not burn them.Take them out on a absorbent paper so that it absorbs the excess oil.Once it is fooled down, ass the chaat masala, salt and red chilli powder. Mix them properly and serve.Serve Crispy along Crunchy Roti Ke Papad as an appetiser with Spicy Mexican Salsa Verde Recipe or Melon Salsa for your evening snack with a cup of Masala Chai."
Crispy Corn Chaat Recipe,Indian,Snack,Vegetarian,"sweet corn, all purpose flour (maida), red chilli powder, amchur (dry mango powder), salt, oil, onion, lemon, coriander (dhania) leaves","2 cups Sweet corn  2 tablespoon All Purpose Flour (Maida)  1 teaspoon Red Chilli powder  1 pinch Amchur (Dry Mango Powder) Salt , to taste Oil , to deep fry  1 Onion , finely chopped  1 teaspoon Lemon , juice Coriander (Dhania) Leaves , finely chopped",15,30,"To begin begin the Crispy Corn Chat Recipe, first keep the oil on a low flame in a deep pan for frying.Add corn kernels, flour, red chilli powder, amchoor and salt in a mixing bowl and give it a good mix.Add a tablespoon of water and mix it. The flour should coat the kernels. Add more water if needed. Do not make the mixture watery. Add just enough water to coat the kernels well.Once the oil is hot, place a sieve inside the oil. Take a tablespoon of corn and scatter it inside the sieve which is inside the oil. Frying it inside the sieve makes it easy to drain.Do not fry all of it together. Do bit by bit.Once the corn is crisp and golden transfer it onto a kitchen towel.Toss this corn with chopped onions, coriander leaves, mint leaves and top it with a generous squeeze of lemon.Serve Crispy Corn Chat Recipe along with a hot cup of Filter Coffee for your tea time break."
Boiled Peanut Raita Recipe - Peanut Raita Recipe,Indian,Side Dish,Vegetarian,"curd, water, salt, black pepper powder, cumin powder, peanuts, mint, green coriander","1-1/2 cups curd 1/3 cup water Salt, to taste 1 tsp black pepper powder 1 tsp cumin powder 1 cup peanuts 2 sprigs mint, chopped 2 sprigs coriander leaves, chopped",10,0,"To make Peanut Raita Recipe, first put peanuts in a pressure cooker with 2 cups of water and salt and cook till 3 whistles. Let the pressure release on its own. After the pressure is released, drain the water and keep the peanuts aside to cool. Take curd in a bowl and beat it. Add water, salt, black pepper powder, cumin powder as per requirement and mix well. Now add boiled peanuts, mint, coriander leaves and mix well. Serve. Serve Peanut Raita Recipe with Chettinad Mint Potato Biryani and Spinach Pakodas for lunch."
Tawa Crispy Pomfret Fry Recipe,Indian,Side Dish,High Protein Non Vegetarian,"pomfret fish, turmeric powder (haldi), black pepper powder, lemon juice, hung curd (greek yogurt), curry leaves, coriander (dhania) leaves, red chilli powder, fennel powder, butter (salted), salt","3 Pomfret fish , medium sized  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Black pepper powder  1 teaspoon Lemon juice  2 tablespoons Hung Curd (Greek Yogurt)  8 Curry leaves , finely chopped  2 tablespoon Coriander (Dhania) Leaves , finely chopped  2 teaspoon Red Chilli powder  1/2 teaspoon Fennel Powder  2 tablespoon Butter (Salted) , melted Salt , as per your taste",100,20,"To begin making the Tawa Fry Crispy Pomfret Recipe, wash and clean the pomfret fish properly and make gashes on both sides using a knife.Now, we need to marinate fish so add turmeric powder, salt, lemon juice and crushed peppers and rub it properly on the fish. Let it sit for 15 minutes.Next step includes making a smooth paste by mixing curd, red chilli powder, fennel powder, finely chopped coriander leaves and curry leaves. Now rub this masala paste on the fish making sure to push the masala inside the gashes.Marinate the fish for 1 hour in refrigerator. Heat a non stick pan and add melted butter into it.Put the pomfret on the pan and fry for 8 to 10 minutes on one side in medium flame. Carefully flip the fish and cook on the other side too for 8 to 10 minutes. Make sure to not overcook the fish otherwise it may become dry.Drain the excess butter using a paper towel. Serve it hot.Serve Tawa Fry Crispy Pomfret along with Dhaniya Pudina Chutney or any other chutney of your choice for your house parties or a weekend dinner. You can also serve it as a side dish with your meal."
One Pot Spicy Vegetable Pulao Recipe with Coconut Milk,Indian,Dinner,Vegetarian,"basmati rice, coconut milk, turmeric powder (haldi), green beans (french beans), cauliflower (gobi), carrots (gajjar), garlic, ginger, green chillies, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), bay leaf (tej patta), salt, ghee","1 cup Basmati rice , (or any other rice)  120 ml Coconut milk  1 teaspoon Turmeric powder (Haldi)  10 Green beans (French Beans) , diced small  1-1/2 cups Cauliflower (gobi) , florets  2 Carrots (Gajjar) , diced small  2 cloves Garlic , grated  1 Ginger  2 Green Chillies , slit  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 Bay leaf (tej patta) Salt , to taste  2 tablespoons Ghee",10,30,"To begin making the Spicy Vegetable Pulav with Coconut Milk, we will first wash the rice under water and keep it aside.Keep the coconut milk, vegetable chopped and the spices ready by the side. We will be making the pulav in one pot and cooking it in a Pressure Cooker. If you dont have a pressure cooker, then you can proceed with the same intructions and cook in a Sauce Pan.Pound the ginger and garlic in a pestle and mortar and keep aside.Into the pressure cooker or the sauce pan, add in the a teaspoon of oil and add in the ginger garlic paste. Saute for a few seconds and add in the cloves, cardamom, cinnamon and bay leaf.Next add in the vegetables, green chillies, rice, turmeric powder, salt and coconut milk. Add an additional cup of water and stir all the ingredients and cover the pressure cooker (saucepan).*Method Sauce Pan:Turn the heat to high and allow the pulao mixture to come to a boil. Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the pulao absorbs all the water.Once all the water is absorbed turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.*Method Pressure Cooker:Turn the heat to high, place the weight on cook on high until you hear a couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 minutes and then turn off the heat.  Allow the pressure to release naturally as the the rice will continue to cook in the pressure cooker.  Once the pressure is released you can open the cooker and proceed to the next steps.Finally stir in the ghee and serve the Spicy Vetegetable Pulav hot along with a Raita or Kadhi.Serve One Pot Spicy Vegetable Pulao Recipe with Coconut Milk along with Boondi Raita and a roasted Papad for your weekend meal."
Spiced Rajma Pulao Recipe - Spiced Kidney Bean Rice,Indian,Dinner,Vegetarian,"basmati rice, rajma (large kidney beans), garlic, cloves (laung), bay leaf (tej patta), cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, black pepper powder, ghee, salt","1 cup Basmati rice  1/4 cup Rajma (Large Kidney Beans)  2 cloves Garlic , finely chopped  2 Cloves (Laung)  1 Bay leaf (tej patta)  1 inch Cinnamon Stick (Dalchini)  2 Cardamom (Elaichi) Pods/Seeds  1 teaspoon Black pepper powder  1 tablespoon Ghee Salt , to taste",20,45,"To begin making the Rajma Pulao Recipe, we will first have to soak the kidney beans for at least 8 hours. Once soaked well, cook the beans in the pressure cooker along with salt until soft.Drain the excess liquids from the Rajma and you can use it for a soup or vegetable stock. We only need the beans for the Pulao Recipe.Once the beans is cooked, we will proceed to make the Pulao. Rinse the rice in water and keep aside.Using a pestle and motar pound the cardamom, cinnamon and cloves to a fine powder and set aside.In a saucepan, heat a tablespoon of ghee. Add the garlic and the spices and stir-fry for a few seconds until you can smell the aromas coming through. Add the rice, the cooked rajma, the black pepper powder, salt to taste along with 1-1/2 cups of water.Allow the pulao mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice until the rice has been fully cooked and all the water has been absorbed.Turn off the heat and let the Rajma Pulao to rest for 10 minutes before you can open to stir. Serve the Rajma Pulao with Punjabi Kadhi or Palak Raita accompanied along with crispy Masala Papad."
Karnataka Style Mixed Vegetable Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, bay leaves (tej patta), paneer (homemade cottage cheese), fried bread cubes (croutons), carrots (gajjar), green beans (french beans), green peas (matar), potatoes (aloo), cauliflower (gobi), fresh coconut, pearl onions (sambar onions), garlic, ginger, coriander (dhania) seeds, cumin seeds (jeera), fennel seeds (saunf), coriander (dhania) leaves, tomato, cinnamon stick (dalchini), cloves (laung), cardamom (elaichi) pods/seeds, green chillies","2 cups Basmati rice  2 Bay leaves (tej patta)  100 grams Paneer (Homemade Cottage Cheese)  1 cup Fried Bread Cubes (Croutons)  2 Carrots (Gajjar) , finely chopped  10 Green beans (French Beans) , finely chopped  1/4 cup Green peas (Matar)  2 Potatoes (Aloo) , boiled and diced  1 cup Cauliflower (gobi) , florets For Pulao Masala  3 tablespoons Fresh coconut , grated  4 Pearl onions (Sambar Onions)  4 cloves Garlic  1 inch Ginger  3 teaspoons Coriander (Dhania) Seeds  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Fennel seeds (Saunf)  1 Coriander (Dhania) Leaves , bunch  1 Tomato , finely chopped  1 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  3 Green Chillies",30,30,"To begin making Karnataka Style Mixed Vegetable Pulao Recipe, first get all the ingredients ready.Grind the ingredients mentioned in ""For pulao masala"" including fresh coconut, pearl onions, garlic, ginger, coriander seeds, cumin seeds, fennel seeds, coriander leaves, tomato, cinnamon stick, cloves, cardamom and green chillies to a fine paste using a mixer grinder. You can a little warm water to make it into a smooth paste.Steam the vegetables using a steamer and keep aside.Cook Basmati rice in 3-1-/2 cups of water in a sauce pan, along with salt and bring it to a brisk boil. Once it comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed. Turn off the heat and allow the rice to cool and then fluff the rice up with a fork.Heat oil in a heavy bottomed pan, add the bay leaf and the ground paste. Saute the pulao masala till it turns brown and fragrant. Add the cooked rice, paneer, bread croutons and vegetables to this masala and mix well.Check the salt and adjust to suit your taste and serve.Serve the Karnataka Style Mixed Vegetable Pulao Recipe along with a bowl of Tomato Onion Raita for lunch or dinner or even pack it into your lunch box."
Traditional Panakam Recipe,Indian,Appetizer,Vegetarian,"water, jaggery, whole black peppercorns, cardamom (elaichi) pods/seeds, ginger, lemon, tulsi (holy basil)","3 cups Water , (chilled preferably)  1/2 cup Jaggery , powdered  6 Whole Black Peppercorns  2 Cardamom (Elaichi) Pods/Seeds , pounded  1 inch Ginger  1/2 Lemon , squeezed Tulsi (holy basil) , to garnish",5,10,"To begin making the Traditional Panakam Recipe, take water in a bowl, add powdered jaggery to the water and mix until it dissolves.Add washed ginger, pepper seeds and cardamom to a mortar. Crush everything coarsely using a pestle and add it to the jaggery water.Squeeze juice of half lemon to the jaggery water. Stir well and filter using a strainer. Add basil leaves and serve the Traditional Panakam Recipe chilled. Serve Traditional Panakam Recipe during hot afternoons or during tea time."
Simple Steamed Indian Beet Salad Recipe,Indian,Appetizer,Vegetarian,"beetroots, salt, black pepper powder, cumin powder (jeera), lemon juice, chaat masala powder","4 Beetroots Salt , to taste Black pepper powder , to sprinkle Cumin powder (Jeera) , to sprinkle  1 teaspoon Lemon juice , freshly squeezed Chaat Masala Powder , to sprinkle",5,20,"To begin making Simple Beet Salad Recipe, wash, cut the beetroots in half. Place the beetroot halves in the pressure cooker along with 1/2 a cup of water. Pressure cook for 6-7 whistles and turn off the flame. Allow the pressure to release naturally. Once the pressure has released naturally, open the cooker, remove the beets and allow it to cool to room temperature. Peel the skin of and make slices of the beetroot. Sprinkle salt, black pepper powder, cumin powder, chaat masala powder and squeeze lemon juice over the Simple Steamed Indian Beet Salad and serve chilled.Serve Simple Steamed Indian Beet Salad Recipe along with Phulkas, Smoked Dhaba Dal Recipe, Layered Vegetable Tricolor Biryani Recipe and Boondi Raita Recipe Spiced With Black Salt. Followed by a dessert of Rose Flavoured Shahi Tukda Recipe."
Eggplant In Coconut Milk Gravy Recipe -Baingan Masala Sabzi,Indian,Side Dish,Vegetarian,"small brinjal (baingan / eggplant), roasted peanuts (moongphali), sesame seeds (til seeds), turmeric powder (haldi), asafoetida (hing), red chilli powder, ginger, gram flour (besan), salt, homemade tomato puree, coconut milk, cumin seeds (jeera), ginger, garlic, turmeric powder (haldi), coriander powder (dhania), cinnamon powder (dalchini), jaggery, red chilli powder, salt, coriander (dhania) leaves, oil","Ingredients to be used as a filling or in the gravy 10 Small Brinjal (Baingan / Eggplant) , cut to inch long pieces  1/4 cup Roasted Peanuts (Moongphali)  1/4 cup Sesame seeds (Til seeds)  1/4 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Asafoetida (hing)  1/4 teaspoon Red Chilli powder  1/4 teaspoon Ginger , grated  1 tablespoon Gram flour (besan) Salt , to taste Ingredients for the Gravy 1 cup Homemade tomato puree  1 cup Coconut milk  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Ginger , finely chopped or grated  1 teaspoon Garlic , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Cinnamon Powder (Dalchini)  1 tablespoon Jaggery  1/2 teaspoon Red Chilli powder , (optional) Salt , to taste Coriander (Dhania) Leaves , few freshly chopped  1 tablespoon Oil",20,40,"To prepare Eggplant In Coconut Milk Gravy Recipe (Baingan Masala Sabzi), combine all the filling ingredients in a mini food processor and make a smooth paste. Set aside.Slit the brinjals cross wise just half way through, so it remains as a whole. The slit should be just enough to place the filling in. Stuff the above filling mixture in the slit brinjals.If you are not using small brinjals, then use the filling mixture directly into the gravy just after adding the tomato puree.Heat oil in a heavy bottom pan (I like to use a cast iron casserole for cooking as it helps in slow and even cooking of this dish).Add the cumin seeds and grated ginger; allow it to crackle. When the seeds crackle, add the tomatoes, filling mixtrue, turmeric powder coriander powder, salt, garam masala powder, chilli powder, jaggery and saute for a few minutes.Place the stuffed brinjal pieces in the pan adding 1/4 cup of water over it.Place the stuffed brinjal pieces in the pan adding 1/4 cup of water over it.Turn the heat to low, and allow the mixture to simmer for about 30 minutes, stirring occasionally, take care not to split the brinjal.Towards the last 10 minutes of the cooking process; stir in the coconut milk and cook until the brinjal is soft and tender - when you insert a toothpick it should be soft and go in smoothly.Towards the last 10 minutes of the cooking process; stir in the coconut milk and cook until the brinjal is soft and tender - when you insert a toothpick it should be soft and go in smoothly.Once cooked, turn off the heat and stir in lots of chopped coriander leaves and allow the vegetable to rest for 5 minutes before serving. Enjoy Eggplant In Coconut Milk Gravy Recipe (Baingan Masala Sabzi) along with pulav, phulka's ;or puri's."
Aloo Aur Mooli Ke Patton Ki Sabzi Recipe - Radish Greens And Potato Stir Fry,Indian,Lunch,Vegetarian,"mooli ke patte (radish greens), potatoes (aloo), garlic, dry red chillies, mustard oil, salt, cumin powder (jeera), red chilli powder, turmeric powder (haldi)","300 grams Mooli Ke Patte (Radish Greens)  2 Potatoes (Aloo) , boiled, peeled and diced  4 cloves Garlic , fine chopped  2 Dry Red Chillies , broken into half  2 tablespoons Mustard oil Salt , as per taste  1 teaspoon Cumin powder (Jeera)  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)",10,30,"To begin making Aloo Aur Mooli Ke Patton Ki Sabzi, firstly chop of the leaves from the radish.Rince the radish leaves a couple of time in a bucket/ bowl of running water. Once washed well and all the dirt and mud has been removed, drain the excess water and finely chop the leaves.To make this sabzi, we will cook the radish greens separately and add it to the potatoes. This process of cooking, not only retains nutrition, but also gives the rich green color to the greens. Heat a teaspoon of oil in a heavy bottomed pan. Add in the chopped Mooli Ke Patte (Radish Greens), sprinkle some salt and stir fry on low to medium heat until you notice the green start wilting down.At this stage, cover the pan and cook the greens until soft. This will take about 8 to 10 minutes. Once the Radish Greens are cooked, turn off the heat and uncover the pan.It's important to uncover the pan, so the greens start to cool down and retain the color. If you keep it covered, then the green tend to become pale. Keep this aside. Note: Radish Green take a little longer to cook than the other greens.Our next step is to roast the potatoes; heat 2 tablespoons of oil in a heavy bottomed pan. Add the cumin seeds and broken dry red chilies and saute until the red chillies are lightly roasted.Add the chopped garlic and stir fry until you can smell the aromas coming through.Once you smell the aromas of the garlic; add the boiled potatoes and roast on medium high heat until the potatoes are lightly roasted.Add the salt, red chilli powder, turmeric powder and cumin powder and toss them well, until the potatoes get well coated with the spices. Finally, add the cooked radish greens into the spiced potatoes and give it a good stir. Check the salt and spice levels and adjust to suit your taste. Transfer the sabzi to a serving bowl and serve warm.Serve Aloo Aur Mooli Ke Patton Ki Sabzi along with Panchmel Dal, Tomato Onion Cucumber Raita and Phulka for healthy weeknight dinner."
Saoji Methi Pulao Recipe - Maharashtrian Style Fenugreek Leaves Pulao ,Indian,Lunch,Vegetarian,"rice, ginger, garlic, onions, tomatoes, green peas (matar), methi leaves (fenugreek leaves), red chilli powder, cumin seeds (jeera), saoji masala, oil, water, salt, whole black peppercorns, bay leaves (tej patta), cinnamon stick (dalchini), black cardamom (badi elaichi), cardamom (elaichi) pods/seeds, star anise, cumin seeds (jeera), fennel seeds (saunf), poppy seeds, dessicated coconut, red chilli powder","Ingredients for pulao 2 cups Rice , soaked for 10 to 15 minutes  1/2 tablespoon Ginger , paste  1/2 tablespoon Garlic , paste  2 Onions , finely chopped  2 Tomatoes , finely chopped  1 cup Green peas (Matar)  1 cup Methi Leaves (Fenugreek Leaves) , finely chopped  1 tablespoon Red Chilli powder  1 teaspoon Cumin seeds (Jeera)  2 to 3 tablespoon Saoji masala  3 to 4 tablespoon Oil  4 cups Water Salt , as required For Saoji Masala 3 Whole Black Peppercorns  1 Bay leaves (tej patta)  1 Cinnamon Stick (Dalchini)  1 Black cardamom (Badi Elaichi)  2 Cardamom (Elaichi) Pods/Seeds  1 Star anise  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Fennel seeds (Saunf)  1 teaspoon Poppy seeds  2 teaspoon Dessicated Coconut  1 teaspoon Red Chilli powder",15,30,"To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first. Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder.Grind it in Mixer grinder along with chilli powder into a fine powder. (If using dry red chilli, dry roast it along with other spices.)Take oil in Cast Iron Handi, add cumin seeds and then add onion into it. When onion is translucent and looks cooked, add ginger garlic paste.Cook it for 2 to 3 minutes, add tomatoes to it. When the tomatoes become tender, add red chilli powder, and saoji masala with salt.Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it.Cook for 5 minutes and then add rice with 4 cups of water.Let the rice cook on a high flame. When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook.Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal.."
Vegetarian Kabuli Pulao Recipe - Rice Layered With Chickpea Curry,Indian,Main Course,High Protein Vegetarian,"basmati rice, kabuli chana (white chickpeas), onions, mint leaves (pudina), bay leaf (tej patta), cinnamon stick (dalchini), cloves (laung), cardamom (elaichi) pods/seeds, black cardamom (badi elaichi), ghee, salt, onions, tomatoes, ginger garlic paste, paprika powder, coriander powder (dhania), cinnamon powder (dalchini), cumin powder (jeera), garam masala powder, ghee, salt","2 cups Basmati rice , soaked in water for 10-15 minutes  2 cups Kabuli Chana (White Chickpeas) , boiled  2 Onions , thinly sliced  5 sprig Mint Leaves (Pudina)  1 Bay leaf (tej patta)  2 inch Cinnamon Stick (Dalchini)  4 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds , lightly crushed  1 Black cardamom (Badi Elaichi) , lightly crushed  1 tablespoon Ghee Salt , to taste Ingredients to make Kabuli Chana Masala 2 Onions , finely chopped  2 Tomatoes , pureed  2 tablespoons Ginger Garlic Paste  1 teaspoon Paprika powder  2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cinnamon Powder (Dalchini)  2 teaspoons Cumin powder (Jeera)  2 teaspoons Garam masala powder  1 tablespoon Ghee Salt , to taste",30,30,"To begin making the Vegetarian Kabuli Pulao Recipe (Rice Layered with Chickpea Curry), wash and soak the kabuli chana overnight. In the morning, pressure cook with enough water for 3 whistles or till cooked al dente or mildly soft but not mushy, and keep aside.Wash and soak the basmati rice in water before proceeding further.Heat a tablespoon of ghee, add the sliced onions and saute until it turns brown and crispy. Keep aside. We will use it while layering the rice.Now, we proceed to making the kabuli chana masala.Heat ghee in a pan, and add the finely chopped onions on a medium low heat and saute until they turn translucent.Add the ginger garlic paste, saute until the raw smell goes away.Add the tomato puree and cook until the mixture comes together from the sides of pan.Add the paprika, cinnamon, roasted cumin, garam masala and red chilli powder, and mix well.Now add the boiled kabuli chana, about a cup of water, season with required salt and let it simmer for about 10 minutes.Keep cooking further till you have a thick consistency of the garvy. Once the curry thickens, switch off the heat and keep it aside.Now to make the aromatic rice, heat ghee in another wide pan, add the cinnamon stick, cloves, green and black cardamoms and let it flavour the ghee.Drain the water from the soaked rice, add it to the pan.Season with salt, add 1.5 cups of water and let it cook with the lid on till 3/4th in medium heat. This will take around 15-20 minutes.Once the rice is cooked to al dente, drain all the water with the help of a colander.Now, to layer the Vegetarian Kabuli Pulao, place half the portion of the prepared kabuli masala in the same wide pan.Add half of the cooked rice above it, add half of the fried onions and mint.Layer again with the kabuli masala, rice, fried onions, and mint leaves.Close it with the lid and let it cook in dum with a lid on for 10 minutes.Serve the Vegetarian Kabuli Pulao Recipe (Rice Layered with Chickpea Curry), along with Cauliflower & Cucumber Raita Recipe and Paneer Stuffed Millet Patties Recipe and Dhaniya Pudina Chutney Recipe for a weekend meal."
Fish Sukka Recipe - Fish With Spicy Masala Filling,Indian,Appetizer,High Protein Non Vegetarian,"fish, ginger garlic paste, turmeric powder (haldi), red chilli powder, oil, coriander (dhania) leaves, lemon juice, green chillies, salt, coriander (dhania) seeds, cloves (laung), whole black peppercorns, black cardamom (badi elaichi), cinnamon stick (dalchini), poppy seeds, dessicated coconut, red chilli powder, onion","2 Fish , pompano (preferred)  1 tablespoon Ginger Garlic Paste  1 teaspoon Turmeric powder (Haldi)  1 Tablespoon Red Chilli powder  1 Tablespoon Oil Coriander (Dhania) Leaves , small bunch, chopped  2 teaspoon Lemon juice  4 Green Chillies , Slit vertically Salt , to taste Whole spices 1 tablespoon Coriander (Dhania) Seeds  3 Cloves (Laung)  5 Whole Black Peppercorns  1 Black cardamom (Badi Elaichi)  2 Inch Cinnamon Stick (Dalchini)  2 Tablespoons Poppy seeds Ingredients for the paste: 1/2 Cup Dessicated Coconut  1 Tablespoon Red Chilli powder  1 Onion , finely chopped",15,20,"To begin making the Fish Sukka Recipe (Fish With Spicy Masala Filling), cut the fish into thin slices.Keep only the flesh of the fish and discard bones and organs. Wash well and apply some salt. (I haven't used the heads, but you can use them if you wish)Marinate fish with red chilli powder, turmeric powder, ginger garlic paste and lime juice, in a big bowl. Mix and keep aside for 10 minutes.Till the fish gets marinated, let us prepare the sukka gravy. In a shallow fry pan, dry roast all the spices mentioned including coriander seeds, cloves, whole black peppercorns, black cardamom, cinnamon stick except poppy seeds. Roast them on medium heat until fragrant.Make some room in the center of the pan by pushing the roasted spices aside.Add poppy seeds in the center and roast till they change color slightly. Switch off and let cool.Add the roasted spices along with desiccated coconut in a mixer grinder.Add a tablespoon of red chilli powder and using very little water ( I used 1/4th cup) grind it to a smooth paste. Keep aside.Heat a tablespoon oil in a kadai and add slit green chilies and chopped onion.Fry on medium high heat till onion changes its colour to light brown. Pour in the prepared coconut paste and saute it for 5-6 minutes or till the sukka gravy is dried.Add some salt and half of the chopped coriander leaves. Mix well and stir in the marinated fish .If the gravy is too dry, add one or two tablespoons of water. Add a teaspoon of lime juice.Cover and let it cook on medium heat for about 10 minutes. Check in between. Do not mix fish too much, because unlike chicken, fish tend to break easily, releasing fish bones inside the dish.Gently stir in between or you can just shake the kadai in order for fish to get mixed up well with the gravy.Check if the fish is done with a toothpick.Sprinkle the remaining chopped coriander leaves and remove from  heat.Fish Sukka Recipe is served as an appetizer with Lahsuni Dal Tadka (Moong Dal with Pumpkin) and steamed rice or Phulka, or Yakhni Pulao With Chicken Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a complete meal."
Buttered Potato Cubes Recipe - Finger Food For Babies Above 9 Months,Indian,Snack,Vegetarian,"potato (aloo), butter (unsalted), salt, cumin powder (jeera), black pepper powder","1 Potato (Aloo) , washed  1 teaspoon Butter (Unsalted) Salt , a pinch Cumin powder (Jeera) , a pinch (optional) Black pepper powder , a pinch",15,5,"To begin making the Buttered Potato Cubes Recipe, take the washed potato and pressure cook it with a cup of water for 3-4 whistles and turn off the heat.  Allow the pressure to release naturally. Take out the cooked potato, allow it to cool and then remove the skin.Dice them into bite size cubes and keep aside.In a pan, add a teaspoon of butter and allow it to melt. Once the butter has melted, make sure the flame is on low and add the diced potatoes to the pan. Sprinkle a pinch of salt and saute the potato cubes for a few minutes until the butter has coated on well.Turn off the flame and transfer the finger food for babies to a baby bowl. Sprinkle some cumin powder and black pepper powder for the babys' butter potato fingers (optional)Serve these Buttered Potato Cubes as finger food to your baby from 10 months onwards as finger foods/snack or even when travelling as they make for a perfect snack."
Chaat Masala Recipe,Indian,Lunch,Vegetarian,"cumin seeds, coriander seeds, whole black pepper, black salt or rock salt, dried mango powder, asafoetida, salt","4 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp whole black pepper 2 tsp black salt or rock salt 3 tbsp dried mango powder 1/2 tsp asafoetida Salt, to taste",10,0,"To make Chaat Masala recipe, first roast cumin seeds, coriander seeds, black pepper in a pan on low flame. This will take 8 to 10 minutes. Turn off the gas and let it cool. In a mixer jar put this mixture along with black salt, dry mango powder, asafoetida, salt and grind it well to make a powder. Your Chaat Masala powder is ready. You can use this masala to make chaas, salad, dahi vada or any other recipe spicy."
Lemon Pepper Fish Recipe ,Indian,Appetizer,High Protein Non Vegetarian,"basa fish, curry leaves, mustard seeds (rai/ kadugu), garlic, fennel seeds (saunf), whole black peppercorns, turmeric powder (haldi), lemon juice, salt, oil","500 grams Basa fish , cut into pieces  1 sprig Curry leaves  1 teaspoon Mustard seeds (Rai/ Kadugu)  4 cloves Garlic , chopped  1 teaspoon Fennel seeds (Saunf)  2 teaspoon Whole Black Peppercorns , crushed  1 teaspoon Turmeric powder (Haldi)  1 Lemon juice Salt , to taste Oil",5,25,"To begin making the Lemon Pepper Fish Recipe, we will heat a kadai with oil. Add mustard seeds and allow it crackle for few seconds.Add curry leaves and allow it to crackle for few seconds. Add fennel seeds and saute for few seconds.After few seconds, add chopped garlic, green chilies and saute for few minutes till it softens.Add basa fish, sprinkle turmeric powder, crushed pepper, salt and saute till they all combine.Cook until the fish is done and serve hot. Now add lemon juice on it and mix everything properly.Serve the Lemon Pepper Fish Recipe along with Peppery Mushroom Biryani, Palak Raita and salad by the side to make it a complete meal."
Chaat Masala Recipe,Indian,Lunch,Vegetarian,"cumin seeds (jeera), coriander (dhania) seeds, whole black peppercorns, black salt (kala namak), amchur (dry mango powder), asafoetida (hing), salt","4 tablespoons Cumin seeds (Jeera)  1 tablespoon Coriander (Dhania) Seeds  1 tablespoon Whole Black Peppercorns  2 teaspoons Black Salt (Kala Namak)  3 tablespoons Amchur (Dry Mango Powder)  1/2 teaspoon Asafoetida (hing) Salt , to taste",10,0,"To begin making the Chaat Masala Recipe, heat a pan on low flame and dry roast the cumin seeds, coriander seeds and black peppercorns. Roast for on medium-low heat until fragrant. This will take about 8-10 minutes. Turn off the flame and allow it to come to room temperature. Transfer to a mixer jar, add the black salt, dry mango powder, asafoetida and salt to taste. Grind to a fine powder. Use Chaat Masala is various chaat and buttermilk recipes."
Amrood Raita Recipe – Guava Raita Recipe,Indian,Side Dish,Vegetarian,"guava, curd, salt, mustard seeds, urad dal, curry leaves, dried red chillies, asafoetida, oil","1 guava 2 cups curd Salt, to taste For tempering 1 teaspoon mustard seeds 1 teaspoon urad dal 1 sprig curry leaves 1 dried red chilli Asafoetida, a pinch Oil, as required",15,0,"To make Guava Raita Recipe, first cut the guava into small pieces. Now put curd in a bowl and add guava pieces to it and mix. Add salt according to taste and mix it. For the tempering, heat oil in a tempering pan. Add mustard seeds, urad dal and let it crackle. After crackling add curry leaves, dried red chillies and cook for 10 seconds. Pour this tempering in the raita and mix it. Serve. Serve Guava Raita Recipe with Khandeshi Daal, Sev Tomato Sabzi and Phulkas for lunch."
Sweet Potato Flatbread Recipe - Sweet Potato Chapati,Indian,Indian Breakfast,Vegetarian,"sweet potato, ajwain (carom seeds), whole wheat flour, red chilli powder, cumin seeds (jeera), salt","1 cup Sweet Potato , boiled and mashed  1 tablespoon Ajwain (Carom seeds)  1 cup Whole Wheat Flour  1 tablespoon Red Chilli powder  1 tablespoon Cumin seeds (Jeera) Salt , to taste",25,15,"To begin making the Sweet Potato Flatbread recipe, boil sweet potatoes in a pressure cooker till firm and smash them using your hands or ladle. Use 1 cup of mashed sweet potato for each cup of wheat flour.Take a big bowl, add wheat flour, sweet potato, salt, red chilli powder, ajwain, jeera seeds and mix everything together.Now add water little by little and make a soft dough. Cover it with a cotton cloth and let it rest for 10 mins.Now using chapati roller, make a round shape roti or chapati. Heat pan and flip the roti on both sides. Drizzle little oil to get mild golden colour. When it is cooked, switch off the stove and serve hot.Serve Sweet Potato Flatbread along with Boondi Raita and Aam Ka Achaar for your breakfast or for a light dinner."
Pineapple Lassi Recipe,Indian,Lunch,Vegetarian,"pineapple, sugar, curd (dahi / yogurt), fresh cream, saffron strands, salt, ice cubes","1/2 cup Pineapple , cut into small dices  1/4 cup Sugar  2 cups Curd (Dahi / Yogurt)  1/4 cup Fresh cream  3 Saffron strands Salt , a pinch to taste Ice cubes , as desired",20,0,"To begin making the Pineapple Lassi Recipe, heat the pan, add grated Pineapple and sugar, mix well and sauté it for 2 -3 minutes until slightly tender. Keep aside and allow it to cool down completely.Add yogurt, milk, heavy cream, ice cubes, saffron and salt into the blender and blend it until smooth.Add cooked pineapple into the yogurt mixture and stir well to combine. The lassi will have a delicate texture of the cooked pineapple. Pour into the glasses and serve chilled.Sprinkle black pepper on top of Pineapple Lassi and serve.Serve Pineapple Lassi along with Jaipuri Aloo Pyaz Ki Sabzi, Ajwain Puri and Pyaaz Pudina Kachumber Salad for a weekend lunch."
Saffron Elaichi Lassi Recipe,Indian,Snack,Vegetarian,"curd (dahi / yogurt), saffron strands, honey, cardamom (elaichi) pods/seeds, whole almonds (badam), pistachios","2 cups Curd (Dahi / Yogurt) , chilled  1 pinch Saffron strands  3 tablespoon Honey , to taste  6 Cardamom (Elaichi) Pods/Seeds , ground to make a coarse powder  1 tablespoon Whole Almonds (Badam) , slivered for garnish  1 tablespoon Pistachios , slivered for garnish",10,10,"To begin making Kesar Elaichi Lassi Recipe (Cardamom & Saffron Yogurt Drink) blend all the ingredients including curd, saffron strands, honey, cardamom pods except the nuts in a blender or mixer.Check the sweetness and adjust the honey to suit your taste. You can also add some water or more yogurt to adjust the thickness of the lassi. Most often lassis are made thick, but it is a personal preference. Pour the Kesar Elaichi Lassi in the serving glasses, garnish with the pistachio and almond slivers.Serve Kesar Elaichi Lassi chilled with a lunch of Chana Masala and Bhatura or as a post-dinner sweet treat as it would taste delicious both ways."
Falsa/Phalsa Ka Sharbat Recipe - Indian Berry Juice,Indian,Snack,Vegetarian,"falsa, sugar, cumin powder (jeera), black salt (kala namak), mint leaves (pudina), lemon wedges","250 grams Falsa , or falsa/phalsa  2 tablespoons Sugar , or as per taste  1 teaspoon Cumin powder (Jeera) , roasted  2 teaspoon Black Salt (Kala Namak)  1 tablespoon Mint Leaves (Pudina) , chopped and for garnishing Lemon wedges , as required for garnishing",10,35,"To begin making the Falsa/Phalsa Ka Sharbat (Indian Berry Juice Recipe), wash the falsa and then mash with the help of spatula so that the pulp leaves the seeds.Mix falsa, black salt, roasted cumin powder, a little water, and sugar and put the mixture into the mixer grinder to grind to smooth paste.Now take out the mixture, filter it a large bowl and pour the juice into the serving glass with adequate water added as per your preference.Add ice cubes and mint leaves, garnish Falsa/Phalsa ka sharbat (Indian Berry Juice Recipe) with a lemon slice and mint leaves before serving.You can serve this Falsa/Phalsa Ka Sharbat (Indian Berry Juice Recipe) on any warm day as a welcome drink to guests along with snacks like Carrots and Coriander Fritters."
Pan Gulkand Sharbat Recipe,Indian,Snack,Vegetarian,"beetel leaves, gulkand, honey, milk, mixed nuts, ice cubes","10 Beetel leaves  4 tablespoons Gulkand  2 tablespoons Honey  4 cups Milk , cold  1/4 cup Mixed nuts , (almond and pistachios), roughly pounded  1/2 cup Ice cubes",10,0,"To begin making Paan Gulkand Sharbat Recipe, get all the ingredients ready.Start by making a fine paste of the betel leaves with little water using a mixer grinder and take it out in a big bowl, once churned completely.Now, add the cold milk, gulkand, honey, almonds and pistachios, ice cubes and whisk slowly till the gulkand and honey dissolves well into the drink.Serve this refreshing Paan Gulkand Sharbat Recipe for your guests in summers along with Kesar Pista Mango Ice Cream Recipe and Poha Chivda."
Onion Raita Recipe,Indian,Side Dish,Vegetarian,"curd, water, onion, green chillies, coriander leaves, mint, salt, cumin powder","1/2 cup curd 1/4 cup water 1 onion, thinly sliced ​​1 green chilli, finely chopped 2 sprigs coriander leaves, finely chopped 2 sprigs mint leaves, finely chopped Salt, to taste 1/2 tsp cumin powder",10,0,"To make Onion Raita Recipe, first chop the onions thinly and straight. Also chop green chillies, mint and coriander finely. Now take a mixing bowl and add curd, salt, cumin powder and mix well. Now add water, onion, green chillies, mint, coriander as per requirement and mix well. Serve. Serve Onion Raita Recipe with Ambur Star Chicken Biryani or Chettinad Mint Potato Biryani and Mirchi Ka Salan."
Chicken Malai Kebab Recipe,Indian,Appetizer,High Protein Non Vegetarian,"chicken breasts, onion, ginger garlic paste, hung curd (greek yogurt), fresh cream, red chilli powder, cumin powder (jeera), salt, oil","250 grams Chicken breasts , cut tinto 2 inch cubes  2 tablespoons Onion , paste  1/2 tablespoon Ginger Garlic Paste  30 ml Hung Curd (Greek Yogurt)  60 ml Fresh cream  1 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera) Salt , to taste Oil , as required for shallow frying",20,30,"To begin making Chicken Malai Kebab Recipe, using a fork prick the chicken pieces slightly and transfer to a bowl. Into the bowl with the chicken, add the onion paste, ginger garlic paste, chilli powder, curd, fresh cream, cumin powder, add salt to taste and mix well. Allow this to marinate overnight. Heat a grilling pan on medium heat, add a few teaspoons of oil and place the chicken pieces on a low-medium flame. Flip after a few minutes. Ensuring the chicken is cooked through well. Serve Chicken Malai Kebab Recipe with Dhaniya Pudina Chutney Recipe and Pickled Onions as a party appetizer."
Badam Sharbat Recipe - Almond Milk With Nuts & Spices,Indian,Snack,High Protein Vegetarian,"whole almonds (badam), melon seeds, jaggery, cardamom powder (elaichi), kewra essence, saffron strands","50 grams Whole Almonds (Badam)  3 tablespoons Melon seeds  100 grams Jaggery , powdered or sugar  1 teaspoon Cardamom Powder (Elaichi) Kewra essence , Few drops Saffron strands , Few",10,30,"To begin making the Badam Sharbat recipe, soak the almonds in enough water overnight.Soak melon seeds in water for 2-3 hours. Peel off the skin of almonds and blend with melon seeds in a mixer adding 1/4 cup water until you get a smooth mixture.Heat jaggery in 1 cup water in a saucepan. Once jaggery is completely dissolved, add almond milk and cardamom powder.Cook till the mixture is reduced to half. It may take around 15 minutes. Remove from the heat and allow to cool.For Sharbat, use 1 or 2 tablespoons of prepared badam syrup and mix with cold milk. Add few drops of Kewra essence and saffron strands. Mix everything well and serve chilled with ice cubes.Serve Badam Sharbat along with Whole Wheat Flour Chakli and Leftover Roti Cutlet to your guests."
Baby Potatoes Pulao Recipe - Aloo Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, baby potatoes, onion, tomatoes, ginger garlic paste, curd (dahi / yogurt), red chilli powder, coriander powder (dhania), garam masala powder, mint leaves (pudina), coriander (dhania) leaves, green chillies, star anise, bay leaf (tej patta), cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), lemon juice, ghee, salt","1-1/2 cups Basmati rice  500 grams Baby Potatoes , peeled  1 Onion , thinly sliced  2 Tomatoes , finely chopped  2 tablespoons Ginger Garlic Paste  1/2 cup Curd (Dahi / Yogurt)  1 teaspoon Red Chilli powder  2 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder  1/4 cup Mint Leaves (Pudina) , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  2 Green Chillies , slit  1 Star anise  1 Bay leaf (tej patta)  4 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 Cinnamon Stick (Dalchini)  1 tablespoon Lemon juice  2 tablespoons Ghee Salt , to taste",15,30,"To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking.Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration.Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour. Drain them on a kitchen towel and keep aside.In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee.Add the thinly sliced onions and saute until they turn brown. Add the ginger garlic paste and saute for 2 minutes.Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy.Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan.Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out.Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked.Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently.Serve the Baby Potatoes Pulao Recipe along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home."
Grilled Rajma Masala Sandwich Recipe,Indian,Indian Breakfast,High Protein Vegetarian,"whole wheat brown bread, onion, potatoes (aloo), rajma (large kidney beans), ginger, garlic, turmeric powder (haldi), red chilli powder, garam masala powder, chaat masala powder, salt, oil","6 Whole Wheat Brown Bread  1 Onion , thinly sliced  2 Potatoes (Aloo) , boiled  1/2 cup Rajma (Large Kidney Beans) , cooked  1 inch Ginger , grated  1 clove Garlic , chopped  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Garam masala powder  1 teaspoon Chaat Masala Powder Salt , to taste Oil , for cooking",10,30,"To begin making the Grilled Rajma Masala Sandwich Recipe, soak 1/2 cup of rajma overnight and cook the rajma until soft. Drain the excess water and keep aside.Boil the potatoes, peel the skin and cut the potatoes until small cubes. Keep this aside.In a skillet, heat a teaspoon oil oil, add the ginger, garlic and saute for a few seconds. Add the cooked rajma, cut potatoes and all the masalas.Stir to combine all the ingredients and saute on medium high heat until you get a good rajma masala filling for the sandwich. There should be very little moisture. Check the salt and spices and adjust to suit your taste.Once done turn off the heat and allow the rajma masala to cool. Once cooled, add the thinly sliced onions and optionally green chilies chopped into the masala. This will give a good crunch to the sandwich.To prepare grilled sandwich, place the bread slices on the platform. Spread a spoonful of rajma masala mixture over one slice. Cover with another bread slice and press it down.Spread some softened butter on the top slice and place it in a sandwich maker or grill pan with the butter side facing down. Spread butter on the other side and grill the rajma sandwich until golden brown and crisp.Serve the Grilled Rajma Masala Sandwich as a wholesome breakfast or even serve it for summer weeknight dinner along with a Summer Lettuce Salad Recipe or a Coconut Kewra Drink Recipe."
Masala Mixed Sprouts Sandwich Recipe,Indian,Lunch,High Protein Vegetarian,"whole wheat brown bread, green moong sprouts, masoor dal (whole), rajma (large kidney beans), kala chana (brown chickpeas), onion, onion, tomato, garlic, red chilli powder, chaat masala powder, turmeric powder (haldi), coriander (dhania) leaves, oil, salt","8 Whole Wheat Brown Bread , sides cut  1/4 cup Green Moong Sprouts  1/4 cup Masoor Dal (Whole) , sprouted  1/4 cup Rajma (Large Kidney Beans) , sprouted  1/4 cup Kala Chana (Brown Chickpeas) , sprouted  1 Onion , finely chopped  1 Onion , finely sliced  1 Tomato , finely chopped  4 cloves Garlic , finely chopped  1 teaspoon Red Chilli powder  1 teaspoon Chaat Masala Powder  1/2 teaspoon Turmeric powder (Haldi)  2 tablespoon Coriander (Dhania) Leaves , chopped  2 tablespoon Oil Salt , to taste",10,30,"To begin making the Masala Mixed Sprouts Sandwich, add the sprouts and 1 cup water to a pressure cooker and pressure cook for 1 whistle.Switch off and let the pressure get released.Heat a kadai and add oil. When oil gets heated, add onion and saute.When onion turns pinkish, add tomato and fry till tomato turns soft and mushy.Add garlic and fry till the raw smell of garlic goes away. This will take 2 to 3 minutes.Meanwhile, open the pressure cooker and add the boiled sprouts and mix. Add red chilli powder, chaat masala powder, turmeric powder, salt and give it a good mix. Let it simmer for 10 minutes.Adjust salt and switch off the heat. Garnish with chopped coriander leaves.Now the filling is ready. So let us assemble the sandwich.Take a slice of bread and spread 2 tablespoon of the sprout mixture.Top this with one or two onion slices and close it with another slice of bread.Either eat the sandwich as it is or grill it if you prefer.Assemble the other sandwiches in the same way and serve the masala mixed sprout sandwich hot.You can serve Masala Mixed Sprouts Sandwich with some healthy juice like Watermelon Carrot Radish Juice and Baked Mathri Recipe (Non Fried Tea Time Snack) to munch on for your evening snack or breakfast."
Chiroti Recipe - Delicious Crispy Layered Sweet Puri,Indian,Dessert,Vegetarian,"all purpose flour (maida), ghee, water, sugar, water, cardamom powder (elaichi), ghee, rice flour, all purpose flour (maida), whole almonds (badam), pistachios, cashew nuts","For the dough 1 cup All Purpose Flour (Maida)  2 tablespoons Ghee Water , for kneading dough For the sugar syrup 3/4 cup Sugar  1/3 cup Water  1/2 teaspoon Cardamom Powder (Elaichi) To be mixed together 2 tablespoons Ghee  1 tablespoon Rice flour  1/2 tablespoon All Purpose Flour (Maida) For the garnishWhole Almonds (Badam) , chopped (as required) Pistachios , chopped (as required) Cashew nuts , chopped (as required)",15,30,"To begin making the Chiroti recipe, we will first begin with the dough. In a wide bowl, mix maida, ghee and knead into a stiff dough adding water gradually. You can also use the a food processor like I have, do knead the dough and bring it together.The dough should be firm and smooth, similar to that of a puri. Cover and set aside for 15-20 minutes.To prepare sugar syrup, add sugar and water in a pan and allow to boil. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.You should have a one string consistency sugar syrup. Add cardamom powder and turn off heat. Set aside.In a small bowl, mix ghee, rice flour and maida. Stir and keep aside.Now, we will make the puris. Divide the dough in 6 equal parts and make balls out of it. Roll out each ball into a big round (big sized roti).Now take 1 roti and apply ghee-flour mixture and spread evenly on it. Place another roti on it and apply ghee-flour mixture over it. Now, place the third roti and apply the ghee-flour mixture.Then roll them up into a log. With the help of a knife, cut small pieces of the roll. These would now look like mini swiss rolls or pinwheels.Repeat the same process for the remaining 3 rotis. Lightly press these pinwheels and flatten them to form a disc. These are now flattened chiroti dough, which we now need to deepfry.Heat oil in a heavy bottomed pan for frying the chiroti. Fry the prepared chiroti until it turns light golden and crisp.Immediately soak these chiroti in the prepared warm sugar syrup. When you dip the chiroti puris, syrup should neither be too hot nor at room temperature. It should be warm. Soak the chiroti in the syrup for about a minute or until it gets well coated.  Take the Chiroti out and place it on a platter. Sprinkle chopped nuts over the chiroti and allow it to cool. Once cooled, store the Chiroti in an air-tight container and serve as desired.Serve Chiroti as a sweet along with your festive meal or you can serve it your guests on Diwali along with other snacks like Instant Poha Chivda and Masala Chai Recipe - Indian Spiced Tea."
Calcutta Style Chicken Biryani Recipe,Indian,Lunch,Non Vegeterian,"boneless chicken, basmati rice, potatoes (aloo), curd (dahi / yogurt), red chilli powder, turmeric powder (haldi), onions, ginger, garlic, green chillies, black cardamom (badi elaichi), bay leaves (tej patta), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), cloves (laung), whole black peppercorns, kewra water, salt, ghee","500 grams Boneless chicken , cut into pieces of uniform size  3 cups Basmati rice  4 Potatoes (Aloo)  1 cup Curd (Dahi / Yogurt)  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  2 Onions , finely chopped  1 inch Ginger  8 Garlic , pods  5 Green Chillies  3 Black cardamom (Badi Elaichi)  1 Bay leaves (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  2 inch Cinnamon Stick (Dalchini)  5 Cloves (Laung)  8-10 Whole Black Peppercorns  1 tablespoon Kewra Water Salt , to taste  4 tablespoons Ghee",60,40,"To start preparing this delicious Calcutta Style Chicken Biryani Recipe, marinate the chicken pieces with curd, red chilli powder, turmeric and salt for 45 minutes to 1 hour. Partially cook the rice along with black cardamom and bay leaves. The rice needs to be boiled till 50% done.Drain away the water and set aside the rice for later use.Dry roast the rest of the whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant. Let it cool and then grind it into a fine powder in a mixer grinder.Heat 2 tablespoons of ghee in a deep & heavy bottomed pan. Add chopped onions and sauté till soft and lightly browned.Mash the ginger, garlic, and green chillies together using a mortar & pestle.Add the ginger-garlic-chilli paste to the onions once they are lightly browned. Sauté for 2-3 minutes.Add red chilli powder, turmeric powder and sauté further for a minute.Add the marinated chicken to the above, and mix well till the chicken is well-covered with spices. Cover and cook for 10-12 minutes on low flame. Add a little water if required.While the chicken is cooking, chop the potatoes into four pieces and fry them till crisp and cooked.Now take a heavy bottomed non-stick Biryani pot or earthen pot and grease it with ghee. Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes.Repeat this three times ending with a layer of rice. Heat the rest of the ghee and pour it on the top layer.Seal the mouth of the pot with wheat flour dough to tighten the lid if using earthen pot and place a heavy weight like mortar on top of it. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.Serve Calcutta Style Chicken Biryani Recipe hot with Burani raita or Tomato Onion & Cucumber raita and non-veg gravy like Laal Maas or Creamy Butter Chicken."
Aromatic Vegetable Pulao Recipe,Indian,Lunch,Vegetarian,"rice, oil, onion, tomato, ginger garlic paste, red chilli powder, carrots (gajjar), green peas (matar), green bell pepper (capsicum), potato (aloo), cardamom (elaichi) pods/seeds, cloves (laung), garam masala powder, star anise, cinnamon stick (dalchini), coriander (dhania) leaves, mint leaves (pudina), salt","2 cups Rice  4 tablespoons Oil  1 Onion , chopped  1 Tomato , chopped  1 tablespoon Ginger Garlic Paste  1/4 teaspoon Red Chilli powder  1/4 cup Carrots (Gajjar) , chopped  1/4 cup Green peas (Matar) , steamed  1/4 cup Green Bell Pepper (Capsicum) , chopped  1/4 cup Potato (Aloo) , cut into small cubes  2 Cardamom (Elaichi) Pods/Seeds  2 Cloves (Laung)  1 teaspoon Garam masala powder  1 Star anise  1 inch Cinnamon Stick (Dalchini) Coriander (Dhania) Leaves , a small bunch finely chopped Mint Leaves (Pudina) , a few sprigs finely chopped Salt , to taste",20,30,"To begin making the Aromatic Vegetable Pulao recipe, wash and soak rice for at least 30 minutes. Drain the water and keep it aside.Heat oil in a sauce pan and add onions, whole spices and cook until the onion turns golden brown.Meanwhile add 4 cups of water in a different saucepan and bring it to rolling boil.Add ginger garlic paste and tomatoes with the onions and whole spices. Let it cook until the tomatoes are soft and mushy.Once the tomatoes are soft, add all the remaining spices and veggies and cook for a minute. After a minute, add the hot water to the veggies.Add the soaked rice into the pan and cover it with a lid. Let it cook till the rice is 3/4 cooked and the turn the flame to low heat.Cook it for few more minutes till the rice is almost done and it is ready to be served.Serve Aromatic Vegetable Pulao along with Burani Raita, Raw Mango Raita or any other raita of your choice."
Mustard Egg Curry Recipe,Indian,Dinner,Eggetarian,"whole eggs, mustard seeds (rai/ kadugu), panch phoran masala, green chillies, fresh coconut, turmeric powder (haldi), coconut milk, oil, salt, sugar, onion","4 Whole Eggs , boiled, cut into 2 or 4 pieces  1-1/2 tablespoon Mustard seeds (Rai/ Kadugu) , + 1 teaspoon extra  1 teaspoon Panch Phoran Masala  4 Green Chillies  1/4 cup Fresh coconut , grated  1 teaspoon Turmeric powder (Haldi)  200 grams Coconut milk Oil , as required Salt , to taste Sugar , a pinch  1 Onion",10,30,"To begin making the Mustard Egg Curry recipe, grind together 1-1/2 tablespoon mustard seeds, green chillies, grated coconut, turmeric together using little coconut milk just to help in grinding. Once done, keep it aside.Heat oil in a pan. Add 1 teaspoon mustard seeds. As it crackles, add curry leaves and onions to it. Saute it till the onions soften. Once the onions are soft and translucent, add the ground masala to this and add 1/4 cup water and let it come to a boil.Add the remaining coconut milk, salt and a sugar and bring to a boil. To this add cut pieces of egg and boil it till it reaches a creamy gravy consistency.Serve Mustard Egg Curry along with Tawa Paratha or Steamed Rice and Tomato Onion Cucumber Raita for a weekday meal."
Rose Flavoured Golden Almond Milk Recipe - Badam Doodh,Indian,Indian Breakfast,High Protein Vegetarian,"milk, sugar, cardamom (elaichi) pods/seeds, whole almonds (badam), turmeric powder (haldi), rose water","3 cups Milk  3 tablespoons Sugar , (adjust)  2 Cardamom (Elaichi) Pods/Seeds , pounded  20 Whole Almonds (Badam) , & 4 more to garnish  1 pinch Turmeric powder (Haldi)  1 teaspoon Rose water",10,15,"To begin making the Rose Flavoured Golden Almond Milk Recipe, soak almonds in hot water for 10 minutes. Peel the skin and add it to a blender.Add a teaspoon of milk and blend into smooth or coarse paste as per your preference.Boil milk in a saucepan, once it comes to boil, add crushed cardamom and sugar.Stir well and keep boiling on low flame until it reduces a little. Stir at all times.Add the almond paste to the boiling milk. Mix and boil for 2-3 minutes stirring, often. Take care not to get burnt.Now add turmeric powder to the milk. Mix and remove from flame.Let it cool, pour rose water to the milk and give it a mix.Pour into serving glass and garnish with chopped almonds and serve.Serve Rose Flavoured Golden Almond Milk Recipe along with Fresh Fruits and Spicy Potato Chutney Sandwich for a healthy morning breakfast."
Egg Curry Masala Recipe With Sunny Side Up Eggs,Indian,Dinner,Eggetarian,"whole eggs, oil, onion, homemade tomato puree, red chilli powder, turmeric powder (haldi), coriander powder (dhania), coconut milk, coriander (dhania) leaves, salt","4 Whole Eggs  1 tablespoon Oil  1 Onion , finely chopped  2 cup Homemade tomato puree  1 teaspoon Red Chilli powder , adjustable  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  1/4 cup Coconut milk , thick consistency Coriander (Dhania) Leaves , a small bunch finely chopped (for garnish) Salt , to taste",20,15,"To begin making the Sunny Side Up Egg Curry Masala Recipe, preheat a pan with oil over medium heat.Once the oil is hot, add the onions and cook till onion turns soft and translucent. This will take about 2 minutes. Next, add red chilli powder, turmeric powder, coriander powder, salt and saute until the spice powders are well combined. It will take 2 to 3 minutes.Add in the tomatoes and give it a good mix. Cover the pan with a lid and let the gravy cook for about 5 minutes.After 5 minutes, add in the coconut milk and mix well. Keep the heat low and let the Egg Curry masala come to a boil. Add water to adjust to the consistency of your choice and  let it cook for another 5 minutes. After 5 minutes, break the egg directly into the gravy at 4 different spots one after another. Sprinkle some salt on the yolk.Cover the pan with a lid and let the eggs cook for about 8 to 10 minutes. If you like the yolk half cooked, reduce the cooking time to 6 minutes and serve the Sunny Side Up Egg Curry Masala Recipe immediately.If you like a runny yolk, cover and cook for just 4 minutes or until the egg whites are cooked and you can see the yolk through a thin film formed on top.Once the egg is cooked according to your preference, garnish the Sunny Side Up Egg Curry Masala Recipe with coriander leaves and serve hot.Serve Sunny Side Up Egg Curry Masala Recipe along with Whole Wheat Lachha Paratha, Burani Raita and Kachumber Salad for a weeknight dinner."
Badshahi Chicken Recipe,Indian,Side Dish,Non Vegeterian,"chicken, onions, onions, ginger, garlic, curd (dahi / yogurt), cashew nuts, turmeric powder (haldi), cumin powder (jeera), red chilli powder, kashmiri red chilli powder, green chillies, salt, sugar, oil, ghee, milk, rose water, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), nutmeg, cardamom (elaichi) pods/seeds, mace (javitri), black cardamom (badi elaichi)","350 grams Chicken , curry cut pieces  1 Onions , sliced  2 Onions , paste  3/4 tablespoon Ginger , paste  3/4 tablespoon Garlic , paste  150 grams Curd (Dahi / Yogurt)  20 grams Cashew nuts , paste  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  1/2 tablespoon Kashmiri Red Chilli Powder  2 Green Chillies , slit Salt , to taste  1 tablespoons Sugar Oil , to cook  1 tablespoon Ghee  1/4 cup Milk  1/2 teaspoon Rose water , (optional)  2 Cloves (Laung)  1 Cardamom (Elaichi) Pods/Seeds  1/2 inch Cinnamon Stick (Dalchini) To make the fresh masala 1/2 Nutmeg  3 Cardamom (Elaichi) Pods/Seeds  1/2 Mace (Javitri)  1 Black cardamom (Badi Elaichi)",10,45,"To begin making Badshahi Chicken Recipe, wash the chicken pieces, and transfer to a bowl marinate with salt for half an hour.In a mixer jar, combine the cashew nuts and grind it with some water until smooth."
Achari Chicken Tikka Wrap Recipe,Indian,Snack,High Protein Non Vegetarian,"whole wheat tawa paratha, lettuce leaves, tomato, onion, achari mayo, boneless chicken, ginger garlic paste, lemon juice, turmeric powder (haldi), gram flour (besan), ajwain (carom seeds), red chilli powder, garam masala powder, cumin powder (jeera), coriander powder (dhania), curd (dahi / yogurt), salt","4 Whole Wheat Tawa Paratha  4 Lettuce leaves , or spinach leaves  1 Tomato , pulp removed and chopped  1 Onion , sliced  4 tablespoons Achari Mayo Chicken Tikka 300 grams Boneless chicken  1 teaspoon Ginger Garlic Paste  1 tablespoon Lemon juice  1 teaspoon Turmeric powder (Haldi)  1 tablespoon Gram flour (besan)  1 teaspoon Ajwain (Carom seeds)  1 tablespoon Red Chilli powder  1 tablespoon Garam masala powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander Powder (Dhania)  4 tablespoons Curd (Dahi / Yogurt) Salt , to taste",120,45,"To begin making the Chicken Tikka Wrap Recipe marinate the chicken with lemon juice, ginger garlic paste, turmeric powder and salt in a mixing bowl. Marinate this for about an hour.Heat a sauce pan with oil on medium flame, add ajwain seeds and allow them to sizzle for few seconds. Reduce the flame and add the gram flour and mix well switch off the heat.Into the marinated chicken, add curd and the spice powders, add the heated gram flour mixture and mix well.Rest this marinated chicken mixture in the fridge for one more hour.Heat a grill pan, grease it with oil, once it heated, take the chicken pieces out and skewer them into a wooden skewers.Place the skewers gently and cook on all the sides until the chicken pieces are charred and cooked well. Keep them aside.Make the Tawa paratha using the link in the recipe or you can also use tortillas.Place the tawa paratha on a flat surface, spread lettuce leaves, sliced onions, tomatoes and the chicken pieces to one corner. Drizzle the Nutralite Achari Mayo and start rolling them tightly and wrap it using a foil and serve. Serve the Chicken Tikka Wrap Recipe as a snack along with glass of Mulled Apple Juice Recipe or a Chickoo Banana Date Smoothie Recipe by the side."
Quick And Simple Egg Curry Recipe,Indian,Side Dish,Eggetarian,"whole eggs, tomatoes, turmeric powder (haldi), garam masala powder, coriander powder (dhania), red chilli powder, sugar, salt, coriander (dhania) leaves, oil, onion, ginger, garlic, green chillies","4 Whole Eggs , hard boiled  6 Tomatoes , cooked and pureed  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Sugar Salt , to taste Coriander (Dhania) Leaves , few leaves, finely chopped Oil , for cooking Ingredients to be ground to a paste 1 Onion , roughly chopped  1 inch Ginger , roughly chopped  3 cloves Garlic  2 Green Chillies",25,30,"To begin making the Quick & Easy Egg Curry Recipe, Firstly we will boil the eggs. Add the eggs in a saucepan with some water. Add sufficient water that the eggs are covered with it. Let it come to boil for 15 minutes or untill you see a crack on the outer shell.Once done, let it cool down. Remove the outer shell of the egg and keep it aside. Heat 2 tablespoons of oil in a wok; add in the onion garlic and ginger paste. Sauté for a few minutes until the raw smell goes away and the onion changes color.Once the onion is well roasted, add in the turmeric powder, sugar, garam masala powder, coriander power and red chilli powder. Stir those powders into the onion masala until well combined. This will take about 3 to 4 minutes.After 3 to 4 minutes, add in the tomato puree, salt and the eggs. Simmer the Egg Curry covered for 10 to 15 minutes until you see the eggs are coated well with the curry.Check the salt and spice levels and the consistency of the curry. Adjust them to taste and add water if you want the consistency of the curry to be thinner. Once done, stir in the chopped coriander leaves and serve.Quick And Simple Egg Curry Recipe makes a delicious dinner or a Sunday brunch when served along with Steamed Rice, Carrot Salad and a Boondi Raita."
Mung Pani Recipe - Whole Green Mung Soup,Indian,Appetizer,Vegetarian,"green moong dal (whole), lemon juice, asafoetida (hing), black pepper powder, ghee, cumin seeds (jeera), salt","1/2 cup Green Moong Dal (Whole) , soaked for 4 hours  1/2 teaspoon Lemon juice  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Black pepper powder  1 teaspoon Ghee  1/4 teaspoon Cumin seeds (Jeera) Salt , to taste",10,30,"To begin making the Mung Pani Recipe, soak the beans for about 3 to 4 hours. Next we will cook the mung lentils in one and a half cups of water until soft and mushy. To cook it in the pressure cooker place the beans along with the water, cover the cooker, place the weight on and cook until you heat two to three whistles.After two to three whistles, turn the heat to low and simmer to cook for another 10 minutes. After 10 minutes turn off the heat and allow the pressure to release naturally.Once the pressure is released, open the cooker and you will have a mushy well cooked mung beans.Our next step is to puree in a blender. If you have a blender that can take in heat like the one I use - KitchenAid Blender, then go ahead and blend in to a smooth puree, along with 2 cups of water. If not, allow the cooked dal to cool down and then puree it until smooth.Our next step is to season the Mung Pani. To do this, heat ghee in a saucepan; add the cumin seeds and allow them to crackle for a few seconds.Stir in the pureed mung pani, asafoetida, black pepper and salt; allow the soup to boil for a couple of minutes. Turn off the heat, check the salt and spice levels and adjust to suit your taste.Serve the Mung Pani Soup as an immunity builder at least 2 times a week or as a soup for winters."
Creamy Mocha Lassi Recipe,Indian,Snack,Vegetarian,"hung curd (greek yogurt), milk, instant coffee powder, honey, cocoa powder, ice cubes","1 cup Hung Curd (Greek Yogurt)  1/4 cup Milk , or water  1/2 teaspoon Instant Coffee Powder  2 tablespoons Honey  2 teaspoons Cocoa Powder Ice cubes , a few",15,0,"To begin making this Creamy Mocha Lassi Recipe, get prep with all the ingredients mentioned.Blend all ingredients - yogurt, milk, coffee powder, honey and cocoa powder in a blender jar until smooth, creamy and frothy.  Do a taste test and add more honey or sugar to adjust to your sweetness.Adjust the consistency of the lassi according to your preference by adding more water or milk. Also adjust honey/sugar to taste.Serve immediately or keep in refrigerator until serving time.Serve Creamy Mocha Lassi Recipe with snacks like Makki Paneer Pakora Recipe or Mangalorean Style Biscuit Roti Recipe."
Manga Ogre Recipe,Indian,Lunch,Vegetarian,"rice, salt, raw mango, coconut, mustard seeds, green chillies, turmeric powder, green coriander leaves, jaggery, oil, curry leaves, cumin seeds, mustard seeds, gram dal, asafoetida","1-1/2 cups rice, cooked Salt, to taste Light chutney 1 raw mango, peeled and grated 1/4 cup coconut, grated 2 tsp mustard seeds 3 green chillies, chopped 1/2 tsp turmeric powder Coriander leaves, finely chopped 1/4 tsp jaggery, grated For tempering: 1 tbsp oil 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 2-3 tsp chana dal 1/2 tsp asafoetida",20,60,"To make Maang Ogre, first take raw mango, coconut, mustard seeds, green chillies, turmeric powder, jaggery, salt, coriander leaves in a blender and make a paste. Add this mango mixture to the rice and mix it well. Now heat oil in a pan. Add mustard seeds and let it crackle. Now add cumin seeds, chana dal and cook till chana dal turns golden brown. Now add asafoetida, curry leaves and turn off the gas. Add this tempering to the rice mixture and mix it well. Serve. Serve Maang Ogre Recipe with Boondi Raita, Tadka Raita and any other Raita."
Raw Banana Chivda Recipe - Raw Banana Chivda Recipe,Indian,Snack,Vegetarian,"raw banana, peanuts, curry leaves, green chillies, raisins, cashews, almonds, red chilli powder, caster sugar, chaat masala powder, salt, oil","2 raw bananas 1/3 cup peanuts 10 curry leaves 2 green chillies, finely chopped 1 tablespoon raisins 7 cashews 7 almonds 1/4 teaspoon red chilli powder 1 teaspoon caster sugar 1 teaspoon chaat masala powder Salt, to taste Oil, as needed, for frying",10,35,"To make Raw Banana Chivda, first heat oil in a pan. Wash the bananas and peel them. Now grate the bananas directly in the pan. Fry them little by little. Fry till they turn golden and crispy and take them out on a kitchen paper so that they absorb excess oil. Keep them aside. In the same pan add peanuts, cashews, almonds and cook till they turn golden. Keep them aside. In the same pan fry green chillies and curry leaves too. Fry till they turn crispy. Keep them aside. Now add raisins in hot oil and fry them. Now put all the ingredients in a bowl and mix them well. Now add salt, red chilli powder, chaat masala powder, sugar and mix them. Let it cool and serve. Serve Raw Banana Chivda with masala tea or filter coffee for evening snack."
Raw Mango Carrot Cucumber Salad Recipe With Peanuts,Indian,Appetizer,Vegan,"mango (raw), carrot (gajjar), cucumber, tomatoes, roasted peanuts (moongphali), coriander (dhania) leaves, mint leaves (pudina), salt, black pepper powder, chaat masala powder, cumin powder (jeera)","1/2 cup Mango (Raw) , finely chopped  1/2 cup Carrot (Gajjar) , finely chopped  1/2 cup Cucumber , finely chopped  1/3 cup Tomatoes , deseeded and finely chopped  1/3 cup Roasted Peanuts (Moongphali)  2 tablespoons Coriander (Dhania) Leaves , finely chopped  2 tablespoons Mint Leaves (Pudina) , finely chopped Salt , to taste  1/2 teaspoon Black pepper powder  1/2 teaspoon Chaat Masala Powder  1/2 teaspoon Cumin powder (Jeera)",15,0,"To begin making the Raw Mango Carrot Cucumber Salad Recipe With Peanuts, prep all the ingredients and keep them ready.In a mixing bowl, combine the raw mango, carrots, cucumber, tomatoes, roasted peanuts, coriander leaves, mint leaves and give it a good mix. Into this bowl, add the salt, pepper, chaat masala, cumin powder and toss the salad. Give it a taste and adjust the seasonings accordingly.Once done, transfer the Raw Mango Carrot Cucumber Salad Recipe With Peanuts to a serving bowl and serve chilled.Serve Raw Mango Carrot Cucumber Salad Recipe With Peanuts along with Nawabi Paneer Curry Recipe, Cheese Garlic Naan Recipe and Papad Raita Recipe to make a delicious north Indian dinner or lunch."
Mixed Beans Vegetable Pulao Recipe,Indian,Dinner,Vegetarian,"rice, rajma (large kidney beans), double beans, potato (aloo), carrot (gajjar), green beans (french beans), cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), turmeric powder (haldi), onion, green chillies, ginger garlic paste, garam masala powder, lemon juice, coriander (dhania) leaves, salt, oil","1 cup Rice , washed and soaked for 10 min  1/4 cup Rajma (Large Kidney Beans) , washed and soaked overnight  1/8 cup Double Beans , washed and soaked overnight  1/4 cup Potato (Aloo) , peeled and chopped Carrot (Gajjar) , peeled and chopped Green beans (French Beans) , chopped  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 Cinnamon Stick (Dalchini)  1/8 tablespoon Turmeric powder (Haldi)  1 Onion , sliced finely  2 Green Chillies , slit  1/2 tablespoon Ginger Garlic Paste  1/4 tablespoon Garam masala powder  1 tablespoon Lemon juice  2 sprig Coriander (Dhania) Leaves Salt , as required Oil , as required",15,30,"To begin making the Mixed Beans Vegetable Pulao recipe, pressure cook the rajma in a cooker and double beans with enough water until soft. (Take care not to turn them mushy). Wait till pressure settles. Drain excess water and set it aside.In a heavy bottom cooking vessel, add oil and to it add cloves, cardamom and cinnamon stick.When the spices start to leave their aroma, add sliced onions. Fry till translucent. Now add ginger-garlic paste. Fry for another minute and add boiled rajma and double beans. Saute for a minute or two.After a minute or two, add chopped potato, carrot, green beans, green chilies, garam masala and turmeric powder. Saute for two minutes.Add 4 cups of water to this along with salt. Let it come to boil. Now add rice (by draining the water, in which rice was getting soaked). Gently stir and cook covered on low flame till rice is completely cooked.Sprinkle lemon juice and garnish with coriander leaves before serving.Serve Mixed Beans Vegetable Pulao with Lauki Raita, Beetroot Raita or any other raita of your choice and a roasted papad."
Egg Pulao Recipe,Indian,Lunch,Eggetarian,"whole eggs, ghee, red chilli powder, whole black peppercorns, green chillies, garlic, ginger, basmati rice, onions, tomato, curd (dahi / yogurt), green chillies, mint leaves (pudina), coriander (dhania) leaves, lemon juice, water, cumin seeds (jeera), cardamom (elaichi) pods/seeds, bay leaves (tej patta), cinnamon stick (dalchini), star anise, turmeric powder (haldi), whole black peppercorns, ghee, salt","For frying eggs 12 Whole Eggs , hard-boiled  1 tablespoon Ghee  1 teaspoon Red Chilli powder  1/4 teaspoon Whole Black Peppercorns , freshly crushed For paste 4 Green Chillies  12 cloves Garlic  2 inch Ginger For pulao 3 cups Basmati rice , soaked for 45 mins  1 cup Onions , finely sliced  1 cup Tomato , finely sliced  3/4 cup Curd (Dahi / Yogurt) , whisked well  3 Green Chillies , slit  1/4 cup Mint Leaves (Pudina) , chopped  1/4 cup Coriander (Dhania) Leaves , chopped  1 Lemon juice Water , as required  1-1/2 teaspoon Cumin seeds (Jeera)  6 Cardamom (Elaichi) Pods/Seeds  2 Bay leaves (tej patta)  2 inch Cinnamon Stick (Dalchini)  1 Star anise  1/2 teaspoon Turmeric powder (Haldi)  8 Whole Black Peppercorns  3 tablespoon Ghee , or oil Salt , to taste",50,20,"To begin making the Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.Add red chilli powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds till the cumin seeds crackle.Meanwhile, add green chilli, garlic and ginger in a grinder and make a paste.Once the cumin seeds crackle, add the ground coarse paste of green chili, garlic, ginger and saute for a minute.Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.Add sliced tomatoes, slit green chilies and cook until the tomatoes are mushy. Add turmeric and mix everything properly.After 2 minutes, add in the whisked yogurt and stir until the yogurt is well combined with the spices.Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.Cover and simmer until done. (Approximately for 15 to 20 mins)Gently fluff up the rice using a fork. Cover, let it rest for few minutes and Egg Pulao is ready to be served. Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal."
Khajur Imli Chutney Recipe – Khajur Imli Chutney Recipe,Indian,Side Dish,Vegetarian,"dates, tamarind paste, jaggery, red chili powder, cumin powder, ginger powder, black salt or rock salt, salt","1-1/2 cups dates, chopped 1/2 cup tamarind paste 1/2 cup jaggery 2 teaspoons red chili powder 2 teaspoons cumin powder 1 teaspoon ginger powder 1 teaspoon black salt or rock salt Salt, to taste",10,20,"To make Dates Tamarind Chutney Recipe, first take 1-1/2 cups of water in a saucepan and let it boil. After boiling, add dates and cook till they become soft. Now add tamarind, jaggery, red chili powder, cumin powder, ginger powder, black salt, salt and cook for next 5 minutes. Turn off the gas and let this mixture cool down. After cooling down, put it in a mixer grinder and make a paste. Sieve this mixture well. Your chutney is ready. Store this chutney in an air tight container in the refrigerator and use it as you wish. Serve Dates Tamarind Chutney Recipe with Samosas or Kachori and Masala Chai for evening snack."
Paneer Frankie Recipe - Delicious Kid Friendly Snack,Indian,Snack,High Protein Vegetarian,"whole wheat tawa paratha, lettuce leaves, paneer (homemade cottage cheese), red bell pepper (capsicum), onion, del monte tandoori mayo","4 Whole Wheat Tawa Paratha , made into round large sizes for rolls For the Stuffing 4 Lettuce leaves  200 grams Paneer (Homemade Cottage Cheese) , cut into strips  1 Red Bell pepper (Capsicum) , thinly sliced  1 Onion , thinly sliced  4 tablespoons Del Monte Tandoori Mayo",10,30,"To begin making the Healthy Paneer Frankie (Rolls) Recipe prep all the ingredients and keep them ready.Make the whole wheat paratha according to the Tawa Paratha Recipe; cook the parathas in ghee or oil and keep aside.Heat oil in a saucepan over medium heat; add the red capsicum and onion and roast them well till it soft and tender. Once the capsicum and onion are tender, add the cut paneer pieces, the Del Monte Tandoori Mayo and toss until well coated. Avoid over cooking the paneer at this stage as it can make the paneer rubbery.Spread the aluminium foil on the flat surface and place the tawa paratha over it. Next, place the lettuce evenly over the paratha, add spoon two tablespoons of the paneer filling over one side of the frankie. Roll the paneer frankie tightly till the other end.Fold the ends of the paneer frankie to pack it tightly in the aluminum foil on all sides. This is a great way to carry a frankie to picnics or a party. All you have to do later is to warm it in the oven at 200 C for 5 minutes and then cut it in the center and serve.Serve the Paneer Frankie (Rolls) Recipe along with a glass of Indian Spiced Buttermilk as an after school snack or even for a saturday afternoon kids party with their friends."
Spiced Rajma Pulao Recipe,Indian,Dinner,Vegetarian,"rice, kidney beans, garlic, cloves, bay leaves, cinnamon, cardamom, black pepper powder, ghee, salt","1 cup rice 1/4 cup rajma 2 cloves garlic, finely chopped 2 cloves 1 bay leaf 1 inch cinnamon 2 cardamoms 1 teaspoon black pepper powder 1 tablespoon ghee Salt, according to taste",20,45,"To make Spicy Rajma Pulao Recipe, first soak the rajma beans for 8 hours. After soaking put them in a pressure cooker with water and salt, close the cooker and cook for 1/2 hour. Turn off the gas and open it after the pressure is released. Drain the water and keep the rajma beans separately. Wash the rice and keep it aside. In a mortar and pestle put cardamom, cinnamon, cloves and make a powder. Keep it aside. Heat ghee in a saucepan. Add garlic, ground spices and cook for some time. After 2 to 3 minutes add rice, cooked rajma beans, black pepper powder, salt and 1-1/2 cups of water. Let it boil and after boiling reduce the flame. Cover the pan and cook till the rice is cooked. Turn off the gas and keep it covered for 10 minutes. Serve. Serve Spicy Rajma Pulao Recipe with Tomato Onion Cucumber Raita and Papad for dinner."
Corn Matar Kachori Recipe,Indian,Snack,Vegetarian,"all purpose flour (maida), ghee, ajwain (carom seeds), salt, oil, green peas (matar), sweet corn, green chillies, ginger, fennel seeds (saunf), garam masala powder, chaat masala powder, coriander (dhania) leaves, salt","Ingredients for the Kachori Dough 2 cups All Purpose Flour (Maida)  1/4 cup Ghee , melted  1/4 teaspoon Ajwain (Carom seeds) Salt , to taste Oil , for deep frying Ingredients for the Matar Kachori Filling 2 cups Green peas (Matar)  1 cup Sweet corn  2 Green Chillies , finely chopped  1 inch Ginger , grated  2 teaspoons Fennel seeds (Saunf)  1 teaspoon Garam masala powder  1/2 teaspoon Chaat Masala Powder Coriander (Dhania) Leaves , small bunch, finely chopped Salt , to taste",20,40,"To begin making the Corn Matar Kachori Recipe, we will first make the dough for the outer crust of the Matar Kachori.In a large mixing bowl, combine all the ingredients for the Kachori dough to form a crumble like texture. Gradually add water into the flour mixture and knead to make a soft and smooth dough.Once all the flour has come together, keep kneading for 3 to 4 minutes so the dough becomes smooth and soft. Cover the dough and keep it aside for 10 minutes till we prepare the filling for the kachori.The next step is to make the filling for the Corn and Matar Kachori.Into a food processor, add all the filling ingredients and pulse to make a coarse mixture. Once the kachori filling is ready, transfer to a bowl, check the salt and spices and adjust to suit your taste.The next step is the roll out the dough and make the Matar Kachoris. You can either shape them as flat breads or keep it as a ball, its a personal choice.And to cook the Kachori's you can either use an Air Fryer, Bake in an Oven or Deep Fry them. I have tried all the methods and my favorite has been with the Air Fryer. The best part about using the Air Fryer is, I was able to pre-make these Kachoris in the Air Fryer and reheat it in the Air Fryer to make it crisp again.Divide the dough into 12 to 15 equal portions and roll out each dough into 2 inch diameter circles.Place a spoonful of the filling in the center of the rolled out dough. Bring all the sides of the dough together to seal the filling. Twist the dough to seal the Corn Matar Kachori well. When you bring the dough you might find some excess dough collected on the top, remove this dough.Proceed to make the remaining Matar Kachoris the similar way.You can either choose to keep the Kachori like a ball or roll the Kachori gently to make a 3 inch diameter circle. Take care when you roll, as the filling might spill out.If you are using the Air Fryer or the Oven, then preheat them at 180 C for about 15 minutes. Place the Kachoris in the Air Fryer Basket or the Baking sheet (for the oven) and bake until the Kachoris are golden brown and crisp on all sides.If you plan to deep fry them, then preheat the oil for deep frying. Once the oil is heated, fry the Kachoris on low to medium heat until you get a deep golden brown color and it is crisp. Once golden, drain on absorbent paper and proceed to make the remaining Kachoris the similar way.Serve these mouth watering Corn and Matar Kachoris as a tea time or evening snack along with Green Chutney and Date Chutney. You can also serve them as starter for dinner parties."
Egg Pakora Recipe - Egg Pakora Recipe,Indian,Snack,Eggetarian,"eggs, gram flour, rice flour, turmeric powder, red chili powder, salt, water, oil","4-5 eggs 1/2 cup gram flour 3 tbsp rice flour, optional 1/2 tsp turmeric powder 1-2 tsp red chilli powder Salt, as needed Water, as needed Oil, as needed, for frying",20,25,"To make Egg Pakora Recipe, first boil water in a saucepan. After water boils, add eggs and a pinch of salt. Cook for 15 minutes and turn off the gas. Keep the eggs under cold water and peel them after they cool down. Cut the eggs in half and keep aside. In a bowl, add gram flour, turmeric powder, red chili powder, salt and mix them. Add some water, mix and make a batter. Now heat oil in a pan. After the oil is heated, take eggs, dip them in the batter and put them in the hot oil. Cook till they become golden and crispy from both the sides. Serve hot. Serve Egg Pakora with chutney of your choice and hot filter coffee."
Chana Pulao Recipe - Spicy Chickpea Pulao,Indian,Lunch,Vegetarian,"kabuli chana (white chickpeas), basmati rice, onion, tomato, red bell pepper (capsicum), curd (dahi / yogurt), ghee, kashmiri red chilli powder, garam masala powder, turmeric powder (haldi), kasuri methi (dried fenugreek leaves), saffron strands, dry fruits, anardana powder (pomegranate seed powder), water, mint leaves (pudina), coriander (dhania) leaves, salt, cardamom (elaichi) pods/seeds, mace (javitri), bay leaf (tej patta), cloves (laung), cinnamon stick (dalchini), ajwain (carom seeds), black cardamom (badi elaichi), ginger, garlic, green chilli","3/4 cup Kabuli Chana (White Chickpeas)  1 cup Basmati rice  3 Onion , sliced thinly  1 Tomato , chopped  1/2 Red Bell pepper (Capsicum) , chopped  2 tablespoons Curd (Dahi / Yogurt) , or oil  2 tablespoons Ghee  1 teaspoon Kashmiri Red Chilli Powder  1/4 teaspoon Garam masala powder  pinch Turmeric powder (Haldi)  2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)  pinch Saffron strands Dry Fruits , assorted  4 tablespoons Anardana Powder (Pomegranate Seed Powder)  1-3/4 cups Water , for pressure cooking rice  Few Mint Leaves (Pudina) , for garnish  Few Coriander (Dhania) Leaves , for garnish Salt , as required  2 Cardamom (Elaichi) Pods/Seeds  2 Mace (Javitri) , a thin strand  1 Bay leaf (tej patta)  2-3 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  1/2 teaspoon Ajwain (Carom seeds)  1 Black cardamom (Badi Elaichi) For paste 1/2 inch Ginger  6 cloves Garlic  1 Green Chilli",480,45,"To begin making the Chana Pulao Recipe, rinse and soak the chickpeas/chole overnight or for 8 to 9 hours in enough water.Drain them well and then add to the pressure cooker with the water.Add about 1/2 teaspoon of salt and pressure cook fit till the cooker releases 8-9 whistles or till the chickpeas are tender and cooked well.Drain the cooked chickpeas/chole and keep them aside. Rinse the rice very well in water till the water runs clear of starch.Then soak the rice in enough water for 30 mins. Strain and keep it aside.Make a smooth paste of the ingredients, mentioned under “For paste"" including ginger, garlic and green chilliin a grinder with a very little water. Once done, keep this also aside.Heat oil in a wide pan and add sliced onions. Fry them till they change their colour to golden brown.Soak saffron in a little lukewarm milk and keep it aside.The next step is to prepare the biryani. In a pressure cooker heat oil and add all the whole spices which include caraway seeds, cardamoms, mace, cinnamon, cloves and bay leaf.Saute the whole garam masala or whole spices for some seconds till fragrant, and then add sliced onions from 1 onion.Saute the onions until it turns golden brown. Add the ginger-garlic-chilli paste and saute till the raw aroma of the ginger-garlic goes away. Add the chopped tomatoes, red bell pepper and saute for two minutes.Next, add the turmeric powder, red chilli powder and garam masala powder. Add the kasuri methi and saute the tomatoes for a minute or so and then add the drained cooked chickpeas. Mix well and saute the entire mixture for about 7-10 minutes and let the chickpeas soak in the masala.Add the basmati rice, curd, half of the fresh herbs, saffron threads soaked in milk and again mix everything well.Once it is done, add 1.75 cups of water. Season with salt and pressure cook for 1 whistle. Don't open the cooker.Once the pressure settles down on its own, then open the lid of the cooker and gently mix the rice.Garnish with coriander leaves and mint leaves, dry fruits and pomegranate arils.Leave it covered for 15 mins, before opening the foil and fluffing the rice prior to serving.Serve Chana Pulao along with Burani Raita, Pomegranate Raita or any raita of your choice and a roasted papad for your everyday meals."
Moong Sprouts Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, cumin seeds (jeera), onion, tomato, green moong sprouts, ginger, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), bay leaves (tej patta), whole black peppercorns, green chillies, coriander (dhania) leaves, oil, salt","1 cup Basmati rice  1/2 teaspoon Cumin seeds (Jeera)  1/2 cup Onion , sliced  1 Tomato , diced  3/4 cup Green Moong Sprouts  1/2 inch Ginger , grated  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 Bay leaves (tej patta)  8 Whole Black Peppercorns  -3 Green Chillies , sliced  2 tablespoons Coriander (Dhania) Leaves , chopped Oil , as needed Salt , to taste",15,35,"To begin making the Moong Sprouts Pulao recipe, soak rice in water for atleast 10 minutes or you can start this as your first step of preparation which will give you enough time to soak.Heat oil in a thick bottomed pan, add cinnamon, cardamom, cloves, peppercorns, cumin and bay leaf let them crackle and take care as they can burn easily.Add green chillies and stir followed by onions and grated ginger and a pinch of salt to enable them to cook faster.Toss in the tomatoes and mint leaves and cook until the tomatoes are soft but not mushy. Now tip in the sprouts and little salt and stir it around.Drain the rice from water and add it into the pan.Mix everything gently and add 2 cups of water, season with salt and bring this to a boil.Cover the lid, simmer and cook for 10 to 15 minutes or until all the water has evaporated.Let this rest for 10 minutes before you serve. Gently fork out the grains so they remain separate. Garnish with coriander and serve hot.Serve Moong Sprouts Pulao along with Avocado Raita, Onion Tomato Cucumber Raita for a wholesome and a fulfilling weekday meal. You can even pack it in your kids lunch box."
Sprouted Moong And Methi Pulao Recipe,Indian,Lunch,Vegetarian,"rice, green moong sprouts, methi leaves (fenugreek leaves), onion, garlic, ginger, bay leaves (tej patta), star anise, whole black peppercorns, oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), green chillies, turmeric powder (haldi), asafoetida (hing), salt","1 cup Rice , washed and soaked in water for 30 minutes  3/4 cup Green Moong Sprouts  1 Methi Leaves (Fenugreek Leaves) , small bunch, chopped  1 Onion , chopped  3 Garlic , finely chopped  1/2 teaspoon Ginger , grated  1 to 2 Bay leaves (tej patta)  1 Star anise  4 to 5 Whole Black Peppercorns  1 tablespoon Oil  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Cumin seeds (Jeera)  3 to 4 Green Chillies , chopped  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Asafoetida (hing) Salt , to taste",10,20,"To begin making the Sprouted Moong And Methi Pulao, firstly heat oil in a kadhai/wok.Add the mustard seeds and once they splutter, add the cumin seeds. Add asafoetida, turmeric powder, garlic, onion, green chillies, ginger, bay leaf, star anise and peppercorns.Stir and sauté for a few seconds. Next, add moong sprouts and methi and sauté for a minute.Drain and add the rice and stir everything well. Add water (about 2-1/2 to 3 cups, this amount may change depending on the quality of rice)Add salt, cover and cook till the rice softens and the water has evaporated. Turn off the heat and keep covered for 5 to 10 minutes.Serve Sprouted Moong And Methi Pulao along with Tadka Raita, Mooli Raita or any other raita of your choice for a weekday lunch or dinner."
Baingan Tomato Sabzi - Brinjal / Eggplant Masala Recipe,Indian,Side Dish,Vegetarian,"brinjal (baingan / eggplant), tomato, onion, garlic, turmeric powder (haldi), garam masala powder, coriander powder (dhania), red chilli powder, salt, ghee, oil, coriander (dhania) leaves","1 Brinjal (Baingan / Eggplant) , cut into 1 inch thick wedges  5 Tomato , finely chopped  1 Onion , finely chopped  4 cloves Garlic , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Red Chilli powder , to taste Salt , to taste  1 tablespoon Ghee , for cooking  1 teaspoon Oil Coriander (Dhania) Leaves , small bunch, chopped",20,30,"To begin making the Baingan Tamatar Sabzi/ Baingan Masala Recipe, we will first cook the baingan (eggplant) separately. Add in the cut baingan wedges into the oil, sprinkle some salt and stir to combine the salt in.Cover the pan and cook the baingan on low to medium heat until it is partially cooked. When the pan is covered, it develops steam that will help the baingan to cook without any water. Once the baingan is partially cooked, uncover the pan and roast the baingan until it is fully cooked.We open it at a stage when it is partially cooked, as we dont want the baingan to get mushy, you want it to remain firm, yet cooked. So it is important to cook it without the lid in the second half. Once you feel the baingan is cooked well, turn off the heat.Transfer the baingan to a bowl and keep aside and we will make the masala for the baingan tamatar sabzi.Into the same pan we cooked the baingan, heat a teaspoon of ghee or oil; add in the onion and garlic and saute until the onions soften.Add in the chopped tomatoes and saute until the tomatoes become mushy and soft.Once the tomatoes soften, add the remaining masala ingredients like turmeric powder, coriander powder, garam masala powder, salt and red chilli powder to taste. Stir all the baingan masala ingredients with the tomato and give it a brisk stir on high heat.Add in the roasted eggplants and cover the pan, turn the heat to low and allow the baingan to simmer in the tomato masala for about 5 minutes. Check the salt and adjust to suit your taste.After 5 minutes, turn off the heat and stir in the freshly chopped coriander leaves and transfer the Baingan Tamatar Sabzi/ Baingan Masala Recipe to a serving bowl. Serve the Baingan Tamatar Sabzi/ Baingan Masala along with Phulka's and Carrot Salad for a quick weeknight dinner."
Raw Mango Murabba Recipe - Cinnamon Spiced Mango Jam ,Indian,Side Dish,Vegetarian,"mango (ripe), sugar, saffron strands, cinnamon powder (dalchini)","2 Mango (Ripe) , peeled and cut  1 cup Sugar  1 teaspoon Saffron strands  1/4 teaspoon Cinnamon Powder (Dalchini)",20,15,"To begin making Raw Mango Murabba Recipe, peel the mangoes and cut the in cubes and set aside.In a saucepan, add the sugar & 1/2 cup water and make a thin syrup.Once the syrup starts boiling, add the mango cubes, add the saffron strands & cinnamon powder, simmer on low flame, until the mango pieces are cooked.This will take 5 minutes more.Remove the Raw Mango Murabba from the flame & let the murabba cool.Once cooled, store the Raw Mango Murabba Recipe in a glass jar or steel jar.The Raw Mango Murabba Recipe can be stored for more than 6 months in the fridge & can be enjoyed with hot Spicy Yogurt Chapati Recipe or Whole Wheat Bread Recipe With Oatmeal And Flaxseeds."
"Kachumber Salad Recipe With Cucumber, Onion & Tomatoes",Indian,Side Dish,Diabetic Friendly,"cucumber, onion, green chilli, tomatoes, carrot (gajjar), fresh pomegranate fruit kernels, salt, black pepper powder, cumin powder (jeera), lemon juice, coriander (dhania) leaves, mint leaves (pudina)","3 Cucumber , peeled and chopped  1 Onion , finely chopped  1 Green Chilli , finely chopped  2 Tomatoes , chopped  1 Carrot (Gajjar) , peeled and chopped  1/4 cup Fresh Pomegranate Fruit Kernels Salt , to taste Black pepper powder , black pepper powder (as required)  1 teaspoon Cumin powder (Jeera) , (roast)  1-1/2 teaspoon Lemon juice Coriander (Dhania) Leaves , few sprigs, finely chopped Mint Leaves (Pudina) , few, finely chopped",10,5,"To begin with the Kachumber salad, wash and chop all the vegetables into small pieces and keep it ready. In a mixing bowl, combine the chopped vegetables-cucumbers, onion, green chilli, tomatoes, carrots and pomegranate seeds and mix well. Our next step is to combine all the ingredients for the dressing. Add lime juice, pepper powder, roasted cumin powder, salt into the chopped vegetables and mix it well.Now add the finely chopped coriander and mint leaves and give the salad a gentle stir and serve it immediately.Serve this Kachumber salad along with Amritsari Fish Gravy Recipe and Butter Garlic Naan Recipe for a simple weeknight dinner."
Sweet And Sour Lemon Pickle Recipe,Indian,Side Dish,Vegetarian,"lemons, sugar, salt, red chilli powder","1/2 kg Lemons , (thin skinned variety) cut into wedges  1 cup Sugar Salt , to taste  7 tablespoons Red Chilli powder , (adjust)",30,15,"To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth. There should be no moisture at all. Cut the lemons into quarters and remove the seeds from the lemons. Into clean dry sterile bottles, add sugar and salt, shake well to mix. Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well.Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days. If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days. Lemons will soften in the juices inside the bottle.After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices. Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely.Add chili powder, mix well. Continue to cook for a minute. Turn off flame. Let it cool completely.Transfer into clean dry sterile bottles. If stored well, this pickle will stay good for even a year. Always use clean dry spoons to remove the pickles and keep the pickles closed well.Serve Sweet And Sour Lemon Pickle with Whole Wheat Lachha Paratha during your breakfast, or serve this pickle along with Curd Rice Recipe With Mint Flavour for a comforting South Indian meal."
Coffee Recipe With Instant Coffee Powder,Indian,Lunch,Vegetarian,"milk, fresh cream, sugar, instant coffee powder","2 cups Milk  2 tablespoons Fresh cream , (optional)  2 teaspoons Sugar , (or to taste)  1-1/2 teaspoons Instant Coffee Powder , (adjust the strength to desired taste)",2,2,"To begin making Coffee Recipe With Instant Coffee Powder, get all the ingredients ready. Use of cream is optional. But adds a definite creamy taste and texture to the coffee if used.Pour milk into two microwave safe serving cups, and add sugar.Microwave on full powder for a minute.Take the cups out, stir well and microwave again for a blast of 30 seconds if you find the coffee is still colder.Once it is hot, remove the cups from the microwave and add the instant coffee powder and give a nice stir till it dissolves.Once done, top it up with cream and give a stir to combine.Serve Coffee Recipe With Instant Coffee Powder along with healthy coffee time snacks like Methi Khakra Recipe (Gujarati Savory Crispy Flat Bread), Indian Spicy Masala Cookie Recipe (Khara Biscuit), Phool Makhana (Healthy Roasted Lotus Seeds Snack) or more."
Simple Lemon Tea Recipe,Indian,Lunch,Vegetarian,"water, lemon, lemon wedges, lemon zest, brown sugar (demerara sugar)","2 cups Water  1 Lemon , squeezed  2 Lemon wedges , or slices, to garnish  1/4 teaspoon Lemon zest  2 teaspoons Brown Sugar (Demerara Sugar)",2,5,"To begin making Simple Lemon Tea Recipe, keep all the ingredients handy.In a carafe or saucepan, heat water on high heat with added lemon zest.Once the water comes to rolling boil, squeeze in lemon juice, demerara sugar and switch off heat. Keep the container covered for a minute.Stir to dissolve any demerara sugar that is still left at the bottom. Strain the tea, pour to tea cups and adorn it with a lemon slice/wedge to serve. Serve Simple Lemon Tea Recipe with light snacks like Jwarichya Lahyancha Chivda Recipe or Crispy Oven Roasted Curried Chickpeas Recipe."
Banana Date Smoothie Recipe,Indian,Snack,Vegetarian,"ripe bananas, dates, milk, sugar, ice cubes","2 Ripe Bananas , peeled  6 Dates  2 cups Milk , chilled Sugar , or honey to taste  3 Ice cubes",20,0,"To begin making the Banana Date Smoothie, first slice banana.In the jar of the blender add sliced banana, half of milk, pitted dates and honey.Blend first with half amount of milk, then add the remaining amount of milk and blend once again to get the smooth consistency liquid.Pour smoothie into the serving glasses. Serve immediately.Serve Banana Date Smoothie Recipe with Beet and Sprout Vegetable Sandwich Recipe or Avocado Paratha Recipe and pickle for breakfast."
Recipe for making Fenugreek Namak Pare,Indian,Snack,Vegetarian,"whole wheat flour, all purpose flour (maida), methi leaves (fenugreek leaves), green chillies, turmeric powder (haldi), cumin seeds (jeera), butter (unsalted), water, salt","1 cup Whole Wheat Flour  1 cup All Purpose Flour (Maida) Methi Leaves (Fenugreek Leaves) , small bunch  2-2 Green Chillies , crushed  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin seeds (Jeera)  3/4 cup Butter (Unsalted) , melted Water , as required Salt , to taste",20,20,"To begin with Methi Namak Pare, firstly wash the Methi leaves a couple of times under running tap water and pat dry with a kitchen towel. Chop it into small pieces and keep it aside.Mix wheat flour, plain flour, green chillies, methi leave, turmeric powder, cumin seeds, salt, water and knead into a hard dough in a mixing bowl.Melt unsalted butter or hot oil and add it to the dough above. Knead a couple of times with hand and obtain the dough. Divide them into equal balls.Pinching each ball one at a time, flatten & roll it out to 1/4 "" thickness using a rolling pin. Using a knife cut it into diagonal lines (diamond shape) or the desired shape you like.To check if the oil is at the correct temperature, first, pinch a tiny portion of dough, add it to oil if it raises to top immediately then oil is at the correct temperature, otherwise heat the oil for few more seconds.Deep fry them on a low flame until it turns brown in a deep fry pan.Drain them on a paper towel to soak the extra oil. Once cooled store them in an airtight container.Serve Methi Namak Pare with hot Masala Chai or a cup of coffee."
Tangy Lemon Pickle Recipe With Kalonji & Rock Salt,Indian,Side Dish,Vegetarian,"lemons, kalonji (onion nigella seeds), turmeric powder (haldi), black pepper powder, mustard oil, rock salt, mustard seeds (rai/ kadugu), asafoetida (hing), red chilli powder",16 Lemons  1 teaspoon Kalonji (Onion Nigella Seeds)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Black pepper powder  2 tablespoons Mustard oil  2 tablespoons Rock Salt  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  3 pinch Asafoetida (hing)  1 teaspoon Red Chilli powder,20,15,"To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it.Now turn the heat to low and add washed whole lemons in it.Let them simmer for 10 to 15 minutes.After 15 minutes, turn off the heat and drain out the water from lemons. Let them cool completely.Now cut them into quarters (or however you desire) and deseed them. Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl.Now heat mustard oil in tadka pan. When oil is that hot that you can see smoke coming from it, add mustard seeds in it.Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks. Mix it very well and leave for an hour or so, till the spices seep into the lemons.Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam."
Ragi Malpua With Rabri Recipe (Indian Pancakes With Creamy Pudding),Indian,Dessert,Vegetarian,"rabri, ragi flour (finger millet/ nagli), whole wheat flour, fennel seeds (saunf), cardamom powder (elaichi), baking powder, fresh cream, salt, ghee, sugar, water, saffron strands","Rabri , one recipe Ingredients for the Ragi Malpua Batter: 1/2 cup Ragi Flour (Finger Millet/ Nagli)  1/2 cup Whole Wheat Flour  1 teaspoon Fennel seeds (Saunf) , pounded  1 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Baking powder  1/2 cup Fresh cream  1/2 teaspoon Salt Ghee , for pan frying Ingredients for the sugar syrup 1/2 cup Sugar  1/2 cup Water Saffron strands , a few",15,40,"To begin making the Ragi Malpua Rabri, combine all the ingredients for the Malpua batter - Ragi flour, whole wheat flour, fennel seeds, cardamom powder, baking powder, salt and fresh cream in a large mixing bowl.Add water or milk to make a thick Malpua (pancake) batter. Keep covered for about 10 minutes.The next step is the make the sugar syrup for the Malpua. In a saucepan, add the sugar, water and saffron on medium heat. Keep stirring continuously until the sugar dissolves.Once the sugar dissolves, turn the heat to low and simmer the sugar syrup until you get a one string consistency.This just means that when you touch the sugar syrup it will feel sticky. Once the syrup is done keep aside.The next step is to make the Malpuas. Traditionally the Malpuas are deep fried, but in this recipe, to preserve the nutrition, I am making them pan fried, similar to how we make the pancakes or Uttapam.Preheat a skillet on medium heat; grease it with ghee. Pour a ladle full of batter on the preheated skillet. Drizzle a teaspoon of ghee around the edges of the Malpua and allow it to cook.When you notice that that the raw batter on the top is getting cooked, flip the Malpua over to cook on the other side. Once done remove from the pan and proceed to make the remaining Mapuas.When cooked, dip the cooked Ragi Malpuas in the sugar syrup of a couple of seconds and take it out.Place the sugar-coated Ragi Malpuas on a dessert platter, spoon some Rabri on the top, sprinkle some chopped nuts.Serve the Ragi Malpuas Along With Rabri (Basundi) as a dessert when you have a party or even for festivals and special occasions along with Gulab Jamun and jalebis."
Classic Grilled Tomato Cucumber Chutney Sandwich Recipe,Indian,Snack,Vegetarian,"whole wheat brown bread, tomatoes, cucumber, salt, black pepper powder, chaat masala powder, butter (salted), green chutney (coriander & mint), tomato ketchup","8 Whole Wheat Brown Bread  2 Tomatoes , sliced thin into rounds  1 Cucumber , peeled and sliced into thin rounds Salt , to sprinkle Black pepper powder , to sprinkle Chaat Masala Powder , to sprinkle  2 tablespoons Butter (Salted)  4 tablespoons Green Chutney (Coriander & Mint)  4 tablespoons Tomato Ketchup",10,5,"To begin making the Classic Tomato Cucumber Chutney Sandwich with Chutney Recipe, arrange two slices of bread next to each other.Spread tomato ketchup on one slice and the Dhaniya Pudina Chutney on the other slice. Arrange the sliced tomato & cucumber slices on one of slice. Sprinkle some chaat masala powder, pepper powder and salt. Close the sandwich with the other slice.Heat a grill sandwich maker, lightly spread butter on the outside and cook until  it turns golden brown, around 3-4 minutes or when the light turns off on the sandwich maker.If you don't have a sandwich maker, you can grill the sandwich on the tawa no medium heat until each one of the sides turn golden brown and crisp. Once the Tomato Cucumber Chutney Sandwich is grilled well, place it on a platter and cut into triangles and serve.Serve the Classic Grilled Tomato Cucumber Chutney Sandwich for a quick weeknight dinner and serve it along with Indian Style Beetroot Soup Recipe and Bean Sprout & Corn Salad Recipe for a weeknight dinner, simple serve the sandwich along with a glass of Chikoo Banana Date Smoothie as an after school snack for kids."
Quick and Easy Bread Upma Recipe,Indian,South Indian Breakfast,Vegetarian,"whole wheat brown bread, tomatoes, onions, green chillies, sambar powder, turmeric powder (haldi), mustard seeds (rai/ kadugu), curry leaves, salt, butter (salted), coriander (dhania) leaves","16 Whole Wheat Brown Bread  3 Tomatoes , chopped small  2 Onions , thinly sliced  2 Green Chillies , finely chopped  1 teaspoon Sambar Powder  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Mustard seeds (Rai/ Kadugu)  3 sprig Curry leaves Salt , to taste Butter (Salted) , for cooking  2 sprig Coriander (Dhania) Leaves , finely chopped",15,30,"To begin making the bread upma recipe, we will first toast the bread. You can toast it in your toaster or on a skillet.Once the bread is toasted, apply the softened butter over the toasted bread. Next cut the bread into small dices and keep aside.In a large wok or a kadai, heat 1 tablespoon of oil on medium heat and add in the mustard seeds. Allow the mustard seeds to crackle and add in the onions and green chillies. Saute the onions on medium heat, until soft and tender.Once the onions are soft, add in the tomatoes, curry leaves, turmeric powder and sambar powder. Stir and cook the tomatoes until they turn lightly soft as well.Finally add in the salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.We stir fry just to make sure the bread pieces have got all the spices and salted well. Check salt levels. Remember the butter you used could have some salt as well.Stir in the chopped coriander leaves into the bread upma to get the delicious fresh flavour.Serve the Bread Upma Recipe for a healthy breakfast along with Papaya Banana Smoothie Recipe"
Egg Rolls With Moringa Leaves Recipe-Eggs with Drumstick Leaves,Indian,Side Dish,Eggetarian,"whole eggs, all purpose flour (maida), salt, black pepper powder, green chillies, cheddar cheese, drumstick leaves (moringa/murungai keerai), butter (salted)","4 Whole Eggs  1 tablespoon All Purpose Flour (Maida) Salt , to taste Black pepper powder , to taste  2 Green Chillies , finely chopped  1/4 cup Cheddar cheese  1 cup Drumstick Leaves (Moringa/Murungai Keerai) , finely chopped Butter (Salted) , or oil for cooking",10,30,"To begin making the Egg Rolls With Moringa Leaves Recipe, preheat the oven to 180 C.Line a rectangular baking pan 13 x 9 inch pan and grease it with butter. Heat a teaspoon of oil in a small wok/kadai. Add the drumstick leaves, sprinkle salt and cook until the leaves wilt down and all the excess moisture evaporates. Once it's done, turn off the heat and allow the moringa leaves to cool. Whisk the eggs, along with the flour, salt, pepper and green chilies and pour it into the prepared pan. Spread the cooked drumstick leaves over the egg, by sprinkling it around. Sprinkle the cheddar cheese on the top.Cover the pan with aluminum foil and bake the eggs until it is set - about 15 minutes.Once the egg has set, remove from the oven and allow it to cool. Loosen egg mixture from sides of pan and carefully roll up jelly-roll fashion and serve the Egg Rolls With Moringa Leaves along with a glass of Banana and Mango Smoothie and toast for breakfast."
Drumstick Leaves Fried Rice Recipe,Indian,Lunch,Vegan,"rice, carrots (gajjar), green bell pepper (capsicum), drumstick leaves (moringa/murungai keerai), green chilli sauce, soy sauce, tomato ketchup, salt, oil","2 cups Rice , cooked  1/4 cup Carrots (Gajjar) , chopped  1/2 cup Green Bell Pepper (Capsicum) , chopped  1 cup Drumstick Leaves (Moringa/Murungai Keerai)  2 tablespoons Green Chilli Sauce  2 tablespoons Soy sauce  1 tablespoon Tomato Ketchup Salt , as required  2 tablespoons Oil",25,10,"To begin making the Drumstick Leaves Fried Rice, firstly heat enough oil in a wok, add the chopped carrots,and sprinkle some salt and saute till they turn soft. Add in drumstick leaves and cook for few minutes. Add the chopped capsicum, soya sauce, ketchup, green chilly sauce till the veggies are cooked. Immediately add in the cooked rice, salt and toss everything gently. Until everything comes together. Serve Drumstick Leaves Fried Rice on its own or with Chilli Baby Corn (Manchurian) Recipe to complete your meal."
Corn And Drumstick Leaves Salad Recipe,Indian,Side Dish,Vegetarian,"del monte whole corn kernels, drumstick leaves (moringa/murungai keerai), cumin seeds (jeera), mustard seeds (rai/ kadugu), red chilli powder, turmeric powder (haldi), jaggery, water, oil, salt","100 grams Del Monte Whole Corn Kernels  2 cups Drumstick Leaves (Moringa/Murungai Keerai)  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Red Chilli powder  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Jaggery , powdered  1/4 cup Water  2 teaspoons Oil Salt , to taste",10,10,"To begin making Corn and Drumsticks Leaves Salad Recipe, first wash the corn kernels and clean the drumstick leaves.In a heavy bottomed pan, add some oil and heat it on medium flame. Once the oil is hot, add cumin seeds and mustard seeds and turn to a low flame.Once the mustard seeds splutter add the corn kernels and saute for 2 minutes.Now add in the turmeric powder, chilli powder, salt  and give it a stir until the masalas are combined with the corn. Next add in the drumstick leaves and saute until everything is well combined. Adjust the salt, jaggery powder and cook on a low flame. Once the drumstick leaves have shrunk and corn kernels are soft, turn off the flame. Serve Corn and Drumstick Leaves Salad along with a Rasam, Cabbage Poriyal and Rice for a healthy weekday lunch"
Karela Thepla Recipe - Bitter Gourd Indian Flat Bread,Indian,Lunch,Diabetic Friendly,"whole wheat flour, gram flour (besan), karela (bitter gourd/ pavakkai), ajwain (carom seeds), ginger, green chillies, salt, red chilli powder, cumin powder (jeera), turmeric powder (haldi), ghee, lukewarm water, butter (salted)","1 cup Whole Wheat Flour  1/2 cup Gram flour (besan)  2 to 3 tablespoons Karela (Bitter Gourd/ Pavakkai) , grated  1 teaspoon Ajwain (Carom seeds)  1 inch Ginger , grated  2 Green Chillies , ground to paste Salt , to taste  1/2 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera)  1 teaspoon Turmeric powder (Haldi)  1-1/2 teaspoons Ghee , or oil  1/2 cup Lukewarm Water  2 tablespoons Butter (Salted) , melted",25,25,"To begin making the Karela Thepla Recipe, in a large mixing bowl, add wheat flour and besan along with grated karela, ajwain, turmeric, red chili powder, cumin powder, green chili paste, ginger paste, ghee/oil and mix well with a spoon or fork.Now slowly add warm water and knead the flour mix to make a soft dough.Heat a flat bottomed tawa and meanwhile prepare the theplas. Pinch a lemon sized ball from the dough and roll out to make a thin roti on the dusted floor.Once the tawa is hot, place the thepla on the tawa and dry roast it from both sides.Now brush some melted butter on both sides of the thepla one by one and roast till golden in colour.Transfer the thepla on a serving plate and serve hot. Serve Karela Thepla along with Tomato Onion Cucumber Raita and Aam Ka Achaar for a light lunch or breakfast."
Healthy Bharwa Karela Recipe - Stuffed Bitter Gourd,Indian,Side Dish,Diabetic Friendly,"karela (bitter gourd/ pavakkai), oil, kashmiri red chilli powder, garam masala powder, amchur (dry mango powder), salt, onion, tomato, mango (raw), green chilli, garlic, ginger, fresh turmeric root, raw peanuts (moongphali), coriander (dhania) seeds, dry red chillies, tamarind, fresh coconut","8 Karela (Bitter Gourd/ Pavakkai) Oil , coconut oil or mustard oil as required (maximum 3 tablespoons)  1 teaspoon Kashmiri Red Chilli Powder  1 teaspoon Garam masala powder  1/2 teaspoon Amchur (Dry Mango Powder) Salt , to taste Ingredients to be Ground Raw for Ground Masala 1 Onion , (red or white)  1 Tomato  1/4 cup Mango (Raw) , chopped  1 Green Chilli  4 cloves Garlic  1 inch Ginger , peeled  1/2 inch Fresh turmeric root , or 1 teaspoon turmeric powder Ingredients for Dry Masala (to be lightly dry roasted and ground) 10 Raw Peanuts (Moongphali)  2 teaspoons Coriander (Dhania) Seeds  2 Dry Red Chillies Tamarind , marble sized  1/2 cup Fresh coconut , grated",30,50,"To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact. Gently scoop out the seeds and the pith and set it aside.Rub the bitter gourds with salt, inside out.Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour. Squeeze excess water and wash and drain them. Pat the bitter gourds with a kitchen towel.In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder including onion, tomato, raw mango, green chilli, garlic, ginger and fresh turmeric root.Heat a pan and gently roast the ingredients given under the 'dry masala' except coconut including raw peanuts, coriander seeds, dry red chillies and tamarind.Once it is done, grind them coarsely with coconut. Keep it aside.Heat a pan/ kadai over a low flame with a little oil. When the oil heats up add the ground tomato onion masala and the pith of karela.Mix dry (roasted) masala, kashmiri red chili powder, amchur powder and garam masala. Add salt as required. Adjust spices.Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off.Spoon the masala into each processed bitter gourd/Karela.Heat a wide pan with 1-2 tablespoons of oil.Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned. You can keep the lid closed often to have them cooked evenly.Delicious Healthy Bharwa Karela (Indian Masala Stuffed Bitter Gourd) is now all set to be served. Serve Bharwa Karela along with Palak Dal, Phulka and Boondi Raita for an everyday meal."
Karathe Nonche Recipe - Bitter Gourd Pickle,Indian,Side Dish,Vegetarian,"coriander (dhania) seeds, mustard seeds (rai/ kadugu), methi seeds (fenugreek seeds), asafoetida (hing), karela (bitter gourd/ pavakkai), jaggery, tamarind, salt, coconut oil, mustard seeds (rai/ kadugu) , curry leaves","5 tablespoons Coriander (Dhania) Seeds  3 tablespoon Mustard seeds (Rai/ Kadugu)  1 tablespoon Methi Seeds (Fenugreek Seeds)  1/2 tablespoon Asafoetida (hing)  4 Karela (Bitter Gourd/ Pavakkai)  1/2 cup Jaggery  18 grams Tamarind Salt , to taste For Seasoning: 2 tablespoons Coconut Oil  2 teaspoons Mustard seeds (Rai/ Kadugu)  2 sprig Curry leaves",15,30,"To begin making Karathe Nonche Recipe, wash bitter gourds and cut into two lengthwise. Remove seeds in the center and discard them. Cut the deseeded bitter gourd into cubes. Keep aside.In a saucepan, roast coriander seeds, mustard seeds and methi seeds on medium low heat until the mustard seeds start to splutter and the whole mixture turns light brown; about 2 to 3 minutes.Just before removing from heat, stir in asafoetida powder, give it a good mix and keep aside to cool.The heat of the mixture is enough to roast the asafoetida powder.Once the mixture is cool, blend it along with a small lemon sized piece of tamarind to a powder.In a large deep saucepan, add plenty of water to the chopped bittergourds to up to 1 inch above the vegetable.Bring to a boil on high heat and once it comes to a boil, lower heat, cover and cook on medium low heat until it is cooked and soft and almost done.Once it is cooked, add the spice powder, jaggery and salt, mix well and bring to a boil again. Once it comes to a boil, lower heat and simmer on medium low until the pickle becomes thick; about 15 to 20 minutes.Do a taste test and adjust the jaggery and salt to get a balanced sweet and salty flavor with a slight tang of the tamarind.Store leftovers in the refrigerator for up to a month. Enjoy Karathe Nonche Recipe | Bitter Gourd Pickle with Steamed Rice and Lauki Chana Dal Recipe or along with any Indian flatbread like Sweet Potato Thepla/Paratha Recipe and a bowl of Homemade Yogurt (Curd)."
Baked Bitter Gourd Bhajji Recipe - Karela Fritters,Indian,Snack,Diabetic Friendly,"karela (bitter gourd/ pavakkai), gram flour (besan), rice flour, curry leaves, red chilli powder, asafoetida (hing), turmeric powder (haldi), oil, salt, water","3 Karela (Bitter Gourd/ Pavakkai) , roughly scraped, sliced and seeds removed  1/2 cup Gram flour (besan)  2 tablespoon Rice flour  10-12 Curry leaves , torn  1 teaspoon Red Chilli powder , (adjust)  1/2 teaspoon Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi)  1 tablespoon Oil , heated Salt , to taste Water , as required to make a thick batter",25,20,"To begin making Baked Bitter Gourd Bhajji Recipe (Karela Fritters), slice the bitter gourd and take out seeds if they are big. If they are tender and edible, let them be.Add some salt to the bitter gourd slices and keep aside for 15-20 minutes. Discard the water and rinse the slices with water.Pre-heat the oven to 200 deg C. Line a baking sheet with parchment paper.In a mixing bowl, stir together all the other ingredients. Use water as required to make a thick batter.Dip the slices in batter and coat all over. Place on the baking sheet and bake for about 18-20 minutes or till they turn golden brown (timing may change depending on the oven efficiency).Serve Baked Bitter Gourd Bhajji Recipe (Karela Fritters) along with dip like Roasted Tomato Sauce Recipe and Irani Chai Recipe during evenings."
Bitter Gourd Chips Recipe ,Indian,Snack,Vegetarian,"karela (bitter gourd/ pavakkai), rice flour, gram flour (besan), corn flour, coriander powder (dhania), cumin powder (jeera), fennel seeds (saunf), mango (raw), red chilli powder, turmeric powder (haldi), salt, oil","1 Karela (Bitter Gourd/ Pavakkai)  1 Rice flour  1 tablespoon Gram flour (besan)  3/4 tablespoon Corn flour  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Fennel seeds (Saunf) , slightly crushed  1/4 teaspoon Mango (Raw)  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , to deep fry",10,10,"To begin making the Bitter Gourd Chips recipe, wash bitter gourd and pat dry. Discard ends and cut into thin slices (the slices should neither be too thin nor thick ). No need to de seed them.Later to the bitter gourd slices, add all the flours and spice powders one by one.Mix everything well. If required sprinkle just a few drops of water, so that all slices are coated well with masala mixture or you can also add 1-2 teaspoon of hot oil. (don't add more water it will make them soggy).Meanwhile heat oil in a deep pan/kadai for deep frying. Once its hot, add masala quoted bitter gourd slices to the oil, slice by slice, in batches. Fry on medium low flame on both sides till the bitter gourds are crispy. Remove them from oil and drain excess oil on a paper towel.Repeat the process with the remaining bitter gourd pieces. Crispy bitter gourd fries are ready to munch.Serve Bitter Gourd Chips as your tea time snack along with Hot Masala Tea and Baked Namak Masala Para."
Raw Mango Cucumber Salad Recipe - Raw Mango Cucumber Salad Recipe,Indian,Side Dish,Vegetarian,"raw mango, cucumber, peanuts, coriander leaves, mint, tamarind chutney, paprika powder, salt","1 raw mango, chopped 1 cucumber, chopped 1/4 cup peanuts, roasted 1/4 cup coriander leaves, chopped 1/4 cup mint leaves, chopped For dressing 1 tablespoon tamarind chutney 1/2 teaspoon paprika powder Salt, to taste",20,0,"To make Raw Mango and Cucumber Salad Recipe, first get all the ingredients ready. In a mixing bowl, add raw mango, cucumber, peanuts, coriander leaves and mint. Mix it and keep it aside. In a small bowl, add tamarind chutney, paprika powder, salt and mix well. Add this tamarind mixture to the raw mango mixture and serve. Serve Raw Mango and Cucumber Salad with Palak Daal, Pyaaz Wali Bhindi and Phulkas for lunch."
Bitter Gourd Dahi Puri Recipe - A Chatpata Chaat Made From Bitter Gourd,Indian,Snack,Vegetarian,"karela (bitter gourd/ pavakkai), coriander powder (dhania), red chilli powder, asafoetida (hing), gram flour (besan), black salt (kala namak), oil, hung curd (greek yogurt), chaat masala powder, sweet chutney (date & tamarind), sev, aloo bhujia, dates, coriander (dhania) leaves","4 Karela (Bitter Gourd/ Pavakkai) , sliced into rounds  2 teaspoons Coriander Powder (Dhania)  1 teaspoon Red Chilli powder , (adjust)  1 pinch Asafoetida (hing)  1/4 cup Gram flour (besan)  1 teaspoon Black Salt (Kala Namak) , (adjust to taste) Oil , as needed To assemble Karela Dahi Puri 1/4 cup Hung Curd (Greek Yogurt)  1 teaspoon Chaat Masala Powder  1 tablespoon Sweet Chutney (Date & Tamarind)  1/2 cup Sev  1/4 cup Aloo Bhujia , (optional) Dates , few, chopped Coriander (Dhania) Leaves , small bunch, finely chopped",15,10,"To begin making Karela Dahi Puri Recipe, heat about 2 cups of water in a saucepan and add all the sliced bitter gourd in it and boil for about 2 minutes or until semi cooked.Strain the karela slices out of water and keep aside.In a mixing bowl, add the gram flour, red chili powder, black salt, coriander powder and asafoetida.Toss the bitter gourd slices into this mixture. Sprinkle some water if needed and mix till it is coated well.Heat oil in a pan for shallow frying and fry the spiced bitter gourd in batches until done and crisp. Whisk the yogurt along with chaat masala powder and keep aside.Arrange the pan fried karela slices in a plate. Drizzle the spiced chatpata yogurt, tamarind chutney on each slice.  Spread bhujia & sev, dates and garnish with chopped coriander and serve. Serve Karela Dahi Puri along with a hot cup of Masala Tea or Filter Coffee for evening snacks."
Karela Bajji Recipe - Pavakkai Bajji Recipe | Bittergourd,Indian,Appetizer,Vegetarian,"karela (bitter gourd/ pavakkai), gram flour (besan), garlic, ajwain (carom seeds), turmeric powder (haldi), red chilli powder, asafoetida (hing), salt","1 Karela (Bitter Gourd/ Pavakkai) , cut into roundels For the Bajji  Batter  1/2 cup Gram flour (besan)  3 cloves Garlic , finely chopped  1 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 pinch Asafoetida (hing) Salt , to taste",10,10,"To begin making the Karela Bajji Recipe, wash the karela thoroughly, lightly peel off the skin and cut them into roundels of medium thickness. *For the Karela Bajji BatterIn a mixing bowl, combine all the ingredients of bajji batter which includes gram flour, turmeric powder, ajwain, garlic, red chilli powder, asafoetida, and salt.Mix in just enough water to form a thick batter to thickly coat back of a spoon. Keep the bajji batter aside.Heat oil in a heavy bottoemd pan/kadai for deep frying the karela bajji on medium heat. Coat each of the sliced karela roundels in the gram flour bajji batter and gradually let it into the oil and deep fry the Karela Bajji until golden brown in color.Drain the Karela Bajji on an absorbent paper placed in a plate to absorb the excess oil  and serve hot.Serve Karela Bajji Recipe as an evening snack along with Green Chutney and a hot cup of Masala Chai."
Broken Wheat Upma Or Dalia Khichdi Recipe for Babies & Toddlers,Indian,Indian Breakfast,Vegetarian,"broken wheat (dalia/ godumai rava), water, salt, carrots (gajjar), ghee, mustard seeds (rai/ kadugu), turmeric powder (haldi), curry leaves","1/4 cup Broken Wheat (Dalia/ Godumai Rava)  1/2 cup Water Salt , as per your taste  1 Carrots (Gajjar) , finely chopped  1 teaspoon Ghee  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Turmeric powder (Haldi) Curry leaves , a few",10,10,"To begin making Dalia Khichdi or Broken Wheat Upma for babies and toddlers, we have to first steam the finely chopped carrots. In a pressure cooker, add the chopped carrots along with  tablespoon of water. Pressure cook for 2 whistles and release the pressure immediately by running the cooker under water. Open the lid, take out the steamed carrots and keep aside. In the same pressure cooker, add dalia /broken wheat along with 1/2 cup water. Pressure cook on high for 3-4 whistles and lower the heat and leave it on low for 2 minutes. Turn off the flame and allow the pressure to release naturally. In a pan, add a teaspoon of ghee. Once the ghee is warm add mustard seeds. Once the mustard seeds sputter, add torn curry leaves to the pan along with 1/4 teaspoon of turmeric powder. Stir for a minute, and add in the steamed carrots. Mix well. Finally add the cooked dalia /broken wheat along with the required amount of salt and mix thoroughtly. Turn off the heat and your Dalia Khichdi or Broken Wheat Upma for babies and toddlers is ready to be fedServe this Dalia Khichdi to your babies and toddlers who are over the age of 10 months along with a cup of curd and chopped bananas on the side for breakfast or lunch."
Spicy Quinoa Upma Recipe,Indian,Indian Breakfast,High Protein Vegetarian,"quinoa, cumin seeds (jeera), turmeric powder (haldi), onion, tomato, green chillies, green peas (matar), curry leaves, ginger, coriander (dhania) leaves, extra virgin olive oil, salt, salt","1 cup Quinoa , organic  1/2 teaspoon Cumin seeds (Jeera)  1/8 teaspoon Turmeric powder (Haldi)  1 Onion , finely chopped  1 Tomato , finely chopped  2 Green Chillies , slit lengthwise  1/2 cup Green peas (Matar) , steamed  1 sprig Curry leaves  1/2 teaspoon Ginger , finely grated or chopped  4 sprig Coriander (Dhania) Leaves , finely chopped  1 tablespoon Extra Virgin Olive Oil Salt , as per your taste Salt , as per your taste",10,40,"To begin with Spicy Quinoa and Oats Upma Recipe, dry roast the quinoa in a large pan for about 3 to 5 minutes on medium heat. Once they get a roasted aroma, set them aside.In the same heavy bottomed pan, add a tablespoon of olive oil on medium-low heat,  once the oil is hot, add ginger, cumin seeds, curry leaves and green chilies. When the cumin seeds begin to sizzle, add onions and saute it until the onions turn translucent and become soft.Add the turmeric powder, tomatoes and peas to the onions and saute it for a couple of minutes. Sprinkle salt according to your taste and pour in 2 cups of water to the tomato onion mixture and bring the water to a brisk boil. Once the water is boiling, add the roasted quinoa and allow them cook for about 4-6 minutes on medium heat. Stir gently on low heat to get rid of any lumps. Cover the Quinoa upma with a lid and allow it cook for another 10 minutes until all the water is absorbed and the quinoa is cooked.After 10 minutes, turn off the heat and garnish the Spicy Quinoa Upma with chopped coriander leaves. You can optionally sprinkle some lemon juice and serve warm.Serve the Quinoa Upma along with Coconut Chutney, a glass of Green Apple Spinach Juice for a wholesome breakfast."
Kiwi Guava Spritzer Recipe,Indian,Appetizer,Vegetarian,"guava, kiwi, ginger, lemon juice, sugar, aerated water (soda water), mint leaves (pudina)","4 Guava , (pink variety) cut into cubes  2 Kiwi  1 tablespoon Ginger , grated  2 tablespoons Lemon juice  1/4 cup Sugar  3 cups Aerated water (Soda Water) Mint Leaves (Pudina) , for garnish",15,0,"To begin making Kiwi Guava Spritzer Recipe, wash and cut the guavas into cubes, likewise de-skin the kiwi cut into cubes and keep them aside.Place the guavas into a blender along with ginger and make a smooth puree out of it. Pass it through a seive to discard the seeds and the residue.Introduce the guava pulp back into the blender, add the kiwi cubes, lemon juice, sugar, 1/2 cup water and make a smooth mix.Just before serving divide the mix in equal part into 6 tall glasses to half, and fill the rest half with the aerated water. Garnish with mint leaves. It is ready to be served.Serve the refreshing Kiwi Guava Spritzer Recipe, to your guests at home for a welcome drink, may be along with Crispy & Spicy Paneer Starter Recipe."
"Guilt-free Amaranth, Dates and Almond Ladoo Recipe",Indian,Snack,High Protein Vegetarian,"amaranth seeds (rajgira), dates, cardamom powder (elaichi), whole almonds (badam), whole almonds (badam), coconut oil","1/2 cup Amaranth Seeds (Rajgira)  1/2 cup Dates , deseeded and finely chopped  1 pinch Cardamom Powder (Elaichi)  8 Whole Almonds (Badam) , coarsely chopped  10 Whole Almonds (Badam) , powdered  1 teaspoon Coconut Oil",10,45,"To begin making the Guilt-free Amaranth, Dates and Almond Ladoo, add 1/2 cup amaranth to 1-1/2 cups of water in a saucepan and place it on a medium heat. Bring the mixture to a boil and allow it simmer for 7-10 minutes.When the amaranth has absorbed a little bit of water and looks slightly cooked, add the finely chopped dates to it and continue to cook, covered, for another 5 minutes. At this stage, you can add more water if required.When the amaranth is fully cooked it should be soft to touch. At this stage, add cardamom powder and oil and cook it further on a medium heat until everything comes together and most of the water has dried up.Add the chopped and powdered almonds; mix well and turn off the heat. Set the saucepan aside and allow the mixture cool down completely.Now, to make the energy balls, grease your palms with a little bit of oil, pinch off small bits of the sweet amaranth mixture, roll it between your palms to make little balls.It’ll be very soft and sticky so take care while handling it. Decorate them with small pieces of almonds and lay them out in a platter or store in an airtight box.You can serve the Amaranth, Dates and Almond Ladoo right away or let them chill in the refrigerator for a couple of hours for all the flavors to develop well."
Atukula Ladoo Recipe - Sweetened Poha Energy Balls,Indian,Snack,Vegetarian,"poha (flattened rice), jaggery, dessicated coconut, cashew nuts, ghee","1 cup Poha (Flattened rice)  1/2 cup Jaggery , broken  1 tablespoon Dessicated Coconut , roasted  3 tablespoons Cashew nuts , roasted and powdered Ghee , melted, as needed",20,15,"To prepare Atukula Ladoo, in a kadai or heavy bottomed pan, roast flattened rice in one table spoon of ghee (optionally) till poha becomes crisp. It changes color and starts releasing aroma.Switch off heat and let it cool. Then, in a grinder, grind roasted flattened rice into powdered form.Add jaggery, coconut powder, cashew nut powder and grind again to make a smooth and consistent mix.Transfer the above mix into a bowl. Add remaining ghee, cardamom powder and mix everything well.Now, make ladoos of required size gently using your palms to give it a firm shape. Usually, the laddus should bind well together with these proportions. But, if it is not happening, you can sprinkle few drops of milk which will help in binding.Keep the laddus on a serving tray/plate and decorate with silver foil (optionally). Serve Atukula Ladoo along with your festive meal of Tomato Onion Sambar, Jeera Milagu Rasam, Raw Banana Thoran, Cabbage Pachadi, Steamed Rice and Elai Vadam."
Narkel Naru Ladoo Recipe With Grated Coconut,Indian,Dessert,Vegetarian,"dessicated coconut, milk, condensed milk, sugar, ghee, cardamom powder (elaichi), sultana raisins","200 grams Dessicated Coconut  2 cups Milk  1 cup Condensed Milk Sugar , (optional, as per taste)  2 teaspoons Ghee  2 pinch Cardamom Powder (Elaichi)  10 Sultana Raisins , and more to garnish",30,60,"To begin making the Narkel Naru Ladoo Recipe With Grated Coconut, firstly heat the milk in a saucepan.Add the dessicated coconut powder in the warm milk and soak for an hour.Next, heat the ghee in a heavy bottomed pan/kadhai and saute the soaked coconut powder for 2-3 minutes or until fragrant. Then add milkmaid to it and cook for 20-25 minutes till the mixture tends to form a lump. If using sugar, add it at this stage. Add cardamom powder, mix thoroughly and switch off flame.Once cooled enough to handle, grease your hands and make it into small balls (ladoo), add a few raisins while making balls and later garnish each ball with a visible raisin once done.Serve these easy to prepare Narkel Naru - Ladoo Recipe With Grated Coconut after your everyday meals as a dessert or as a snack with Masala Chai."
Pumpkin Coconut Ladoo Recipe,Indian,Dessert,Vegetarian,"kaddu (parangikai/ pumpkin), dessicated coconut, cane sugar, nutmeg powder, cardamom powder (elaichi), ghee","1-1/2 cups Kaddu (Parangikai/ Pumpkin) , grated  1 cup Dessicated Coconut  4 tablespoons Cane sugar  1/8 teaspoon Nutmeg powder  1/8 teaspoon Cardamom Powder (Elaichi)  1 tablespoon Ghee",5,10,"To begin making Pumpkin Coconut Ladoo Recipe, grate the pumpkin and keep all the ingredients ready.In a non-stick kadai, dry roast the desiccated coconut on medium heat until it becomes aromatic and keep aside.Add the yellow pumpkin to the same pan and cook until it becomes mushy, with stirring as required. Mash the pumpkin with the back of the ladle once it is mushy.Save about 2 tablespoons of the roasted dessicated coconut for the coating later, and add the rest into the pan, mix well with wooden spoon.Add the cane sugar and mix well till evenly mixed.Add the ghee, nutmeg and cardamom powder and mix until the mixture comes together without sticking the pan. Then switch off the heat and wait for the mixture to cool.Take the remaining desiccated coconut powder in a bowl.Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture, coat it with the desiccated coconut and store it in an airtight container.Serve the Pumpkin Coconut Ladoo Recipe as a snack, or as an after workout snack, along with a glass of Turmeric Milk Recipe."
Badam Pottukadalai Ladoo Recipe - Almond Chana Dal Ladoo,Indian,Dessert,Vegetarian,"roasted gram dal (pottukadalai), jaggery, cardamom powder (elaichi), almond meal (badam powder), ghee","1 cup Roasted Gram Dal (Pottukadalai)  1/4 cup Jaggery , powdered  1 teaspoon Cardamom Powder (Elaichi) , crushed  1/4 cup Almond Meal (Badam Powder)  1/4 cup Ghee",20,20,"To begin making the Badam Pottukadalai Ladoo Recipe, we will first dry roast the already roasted channa dal until it releases the roasted aroma and slightly changes its color.Allow the roasted channa dal to cool down and powder it using a mixer grinder.Next in a large bowl, combine all of the ladoo ingredients including roasted chana dal powder, jaggery, cardamom powder, almond meal along with ghee.Knead using your hands until it holds into a ball of mass. Keep kneading until you can make lemon size balls of the Badam Pottukadalai Ladoo. The heat in your hands will help all the ingredients to bind itself together. So resist adding more ghee. Add only if neededRoll them into lemon size balls and the Badam Pottukadalai Ladoo are ready. Store the ladoos an air tight container in the refrigerator.Serve Badam Pottukadalai Ladoo as a tea time snack along with a hot cup of Filter Coffee. You can also pack them in your snack box."
Coconut Ladoo Stuffed With Pistachios Recipe,Indian,Snack,Vegetarian,"condensed milk, dessicated coconut, rose water, pistachios, ghee","1 cup Condensed Milk  1 cup Dessicated Coconut , plus a few more tablespoons for rolling  1 tablespoon Rose water , optional  2 tablespoons Pistachios , ground Ghee , to grease palms when rolling ladoos",10,30,"To begin making the Coconut Ladoo Stuffed With Pistachios, firstly grind the pistachios into a fine powder, place it in a bowl and set it aside for later use.Next, in a non stick pan, pour the condensed milk and desiccated coconut. Turn the heat down to low and cook it, stirring continuously.In about 5 minutes (or less, sometimes) the mixture will begin to turn thick almost like a dough. If you are adding in the rose syrup, now is the time.Once the mixture reaches dough like consistency, you can stop cooking it. Add rose syrup and mix uniformly.Take the mixture off the heat and let it rest for until cools down a bit and is easier to handle with your bare palms.Grease your palm well with ghee or butter. Pinch a lemon sized coconut ladoo dough mixture and press it well between your palms and then roll it into a rough round ladoo.Flatten the ladoo dough slightly and make an depression in the center with your thumb. Add a teaspoon of ground pistachios to the centre.Roll once again, encasing the ground pistachio inside the coconut laddoo, into perfect rounds.Finally, roll the ladoo in desiccated coconut and set it aside. Repeat until you have used up all the coconut ladoo dough.Serve them immediately or store the laddoos in an airtight box in the fridge for about 2-3 days.Serve Coconut Ladoo Stuffed With Pistachios along with Sabudana Khatti Meethi Namkeen when you have guests over during the festive season, or as an evening snack along with Masala Chai."
Red Poha And Flax Seeds Ladoo Recipe,Indian,Dessert,Vegetarian,"red poha (flattened red rice), flax seeds, brown sugar (demerara sugar), cardamom (elaichi) pods/seeds, ghee, cashew nuts, sultana raisins","1 cup Red Poha (Flattened Red Rice)  3/4 cup Flax seeds  1 cup Brown Sugar (Demerara Sugar)  3 Cardamom (Elaichi) Pods/Seeds  1 cup Ghee , + 1 teaspoon  5 Cashew nuts  10 Sultana Raisins",10,20,"To begin making the Red Poha And Flax Seeds Ladoo Recipe, heat a teaspoon ghee in a heavy bottomed pan. Add cashews and raisins and roast them until they puff up. Melt the remaining ghee and keep aside.In an another heavy bottomed pan, add the poha and dry roast it for a minute. Keep it aside.In the same pan, dry roast flax seeds on medium flame until nice aroma comes. Transfer both the poha and flax seeds to a blender.Blend everything in a Mixer into a fine or coarse powder as you prefer. I made into fine powder. Transfer this in a bowl.In the poha and seeds mixture, add brown sugar, cardamom and give it a mix until everything is combined. Add the fried cashews and raisins and give it a mix.Mix everything together and pour ghee little by little to make small ladoos with hands. Red poha flax seeds ladoo recipe can be stored in airtight container and stays good for a week.Serve Red Poha And Flax Seeds Ladoo along with a hot cup of Filter Coffee for your evening snack."
Radish Soup Recipe,Indian,Side Dish,Vegetarian,"radish, water, garam masala powder, salt, black pepper powder, radish, green coriander","8 radishes, purple 2 cups water 1/4 tsp garam masala powder 1/2 tsp salt 1/2 tsp black pepper powder Radishes, sliced, for garnish Coriander leaves, as needed, for garnish",10,30,"To make Radish Soup Recipe, first wash and peel the radish. Cut it into round pieces and keep it aside. In a saucepan, add radish, garam masala powder, water and cook till the radish becomes soft. Turn off the gas and keep it aside to cool. After cooling, put it in a blender and grind it. Sieve it after grinding. After sieve it, add water and black pepper powder as per requirement and mix it. Pour this mixture in a saucepan and boil for 5 minutes. Pour it in a bowl and garnish with radish and coriander leaves. Serve Radish Soup before your dinner. Serve Amritsari Daal, Aloo Bhindi Sabzi and Phulka for dinner."
Besan Oats Ladoo Recipe,Indian,Dessert,Vegetarian,"gram flour (besan), instant oats (oatmeal), sugar, cardamom powder (elaichi), ghee, pistachios","1 cup Gram flour (besan)  1/2 cup Instant Oats (Oatmeal)  3/4 cup Sugar , powdered  1/4 tablespoon Cardamom Powder (Elaichi)  1/4 cup Ghee  1-2 tablespoon Pistachios , coarsely powdered",10,30,"To begin making the Besan Oats Ladoo Recipe, first dry roast the oats in a kadai on a medium heat. This should take about 2-3 minutes, tossing the oats gently. Transfer the roasted oats into a plate and set aside to cool.Once cool enough, put the oats in a grinder and make a fine powder.In the same kadai, on a medium heat, dry roast the besan too. Take care to continuously stir the besan, to avoid burning it.You will know when the besan is roasted fully when the raw smell goes away, and the besan begins to smell toasted. This usually takes about 10-12 minutes and the colour will change a little bit. Do make sure you roast the besan on low to medium heat to avoid it getting burnt.Take the besan off the heat, add the roasted powdered oats, powdered sugar and cardamom to it and mix gently using a wooden spoon. Set this mixture aside.Melt the ghee in a bowl. You can either do this in short bursts in the microwave, or over a medium heat in a small pan.Add the melted ghee, one spoon at a time, into the mixture of roasted besan, roasted oats powder, powdered sugar and cardamom and fold till it comes together. The mixture will get clumpy and resemble wet sand.By now the ladoo mixture would be cool enough to handle. Grease your palms with ghee and using your fingers bring the besan ladoo powder and ghee together. Gently shape the mixture into ladoos of the size you desire.Sprinkle the Besan Oats Ladoo with coarsely powdered pistachio or any nut of your choice and arrange on a festive platter.Serve The Besan Oats Ladoo on any of the upcoming festivals or store in an air-tight box for later use. They make excellent additions to your child’s snack box too!Serve Besan Oats Ladoo as a dessert after your everyday meal of Palak Dal, Bharwa Baingan and Phulka."
Sesame Ladoo Recipe - Sesame Ladoo Recipe,Indian,Dessert,Vegetarian,"sesame seeds (til seeds), jaggery, ghee, cardamom powder (elaichi), water","2 cups Sesame seeds (Til seeds)  120 grams Jaggery , broken into pieces  1 tablespoon Ghee  1/2 teaspoon Cardamom Powder (Elaichi) Water , as required",10,30,"To begin with Til Ke Ladoo Recipe, we have to keep all the ingredients readyTake a skillet and dry roast till on medium heat for 2 minutes and it should turn lightly brown. As it turns brown remove in a bowl and keep aside to cool.Now for the next step,in a heavy bottom cooking pot, pour in water and jaggery and melt jaggery completely by stirring well.After the jaggery melts in with water and alow it cool until the jaggery thickens up to add til in it.You can test it by dropping thickened syrup drop in cold water in a bowl. If you could make a small ball out of it, or it hardens up, without getting diluted with water, the jaggery has reached the correct consistency.At this point, add ghee, cardamom and roasted til seeds in jaggery syrup and switch of the flame.Remove it on a plate greased with ghee and let it cool down for 2 minutes. Don't allow to cool completely otherwise you won’t be able to shape up LadoosIf you do not wish to make ladoos, then you can also make barfi by spreading it nicely on that plate and then cutting in square shapes .Grease your palms with ghee and take a little of the til mixture (enough to make 1/2 the golf ball size) on you palm and shape up the ladoos.Repeat for all and let them cool down completely and then store in air tight container.Serve Til Ke Ladoo along with other snacks like Baked Masala Namak Para and Aloo Dal Pakoras for your Festival snacks."
Green Tea Coconut Ladoo Recipe - Coconut Energy Balls,Indian,Dessert,Vegetarian,"fresh coconut, ghee, cardamom (elaichi) pods/seeds, condensed milk, tetley long leaf green tea, dessicated coconut","2 cups Fresh coconut , grated  1 teaspoon Ghee  4 Cardamom (Elaichi) Pods/Seeds , powdered in a mortar-pestle  1/2 cup Condensed Milk  2 tablespoons Tetley Long Leaf Green Tea , powdered  1/4 cup Dessicated Coconut , for outer cover",10,45,"To begin making the Green Tea Coconut Ladoo Recipe, first get all the ingredients ready and keep them by the side.Heat the ghee in the wide pan, add the coconut and roast for about 5 minutes until you get a roasted aroma, taking care not to brown the coconut while roasting it.Once the coconut is well roasted, add the Tetley Green Tea Powder, cardamom powder and the condensed milk. Cook the coconut in the condensed milk on low to medium heat until the mixture begins to thicken and starts to leave the sides of the pan. This process takes about 5 to 10 minutes.If at any point you notice that the mixture does not leave the sides of the pan you can add some oats flour to thicken the mixture. Oats makes a great binding agent and does not alter the taste of the ladoo.When you see the green tea coconut ladoo mixture coming away from the sides of the pan, turn off the heat.  Transfer the Green Tea Coconut Ladoo mixture to a flat plate and allow it to cool.Once cool enough to handle, roll the ladoo mixture and shape them into round balls. Rolls these Green Tea Coconut Ladoos over the dessicated coconut to give a snowy finish and serve. You can store the ladoos in the refrigerator for a week. Serve the Green Tea Coconut Ladoos for the festive season like Diwali and your friends are family are sure to love it. Serve Green Tea Coconut Ladoo Recipe along with your evening Masala Chai or Filter Coffee."
Cashew Badam Ladoo Recipe,Indian,Dessert,Vegetarian,"cashew nuts, whole almonds (badam), sugar, water, cardamom powder (elaichi), ghee","1 cup Cashew nuts  1 cup Whole Almonds (Badam)  1 1//4 cups Sugar  1/2 cup Water  1 teaspoon Cardamom Powder (Elaichi) Ghee , for greasing",15,30,"To begin making the Kaju Badam Ladoo we will first soak the almonds in hot water for 15 minutes. Once soaked, peel the skin from the almonds and keep aside. Drain the water and wipe the almonds dry.Soak cashews for 15 to 20 minutes as well. After soaking, drain and wipe dry. Grind soaked almonds (badam) and cashews (kaju) together into smooth paste. Keep this kaju badam paste aside.The next step is to make a sugar syrup for the ladoos. Bring sugar and water to boil and wait until the sugar syrup reaches 1 string consistency. It is very important to get the sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden.Once you have a one string consistency of the sugar syrup, add the cashew almond paste and the cardamon powder. Mix the paste until well combined. Keep flame to medium low and keep stirring the kaju badam mixture continuously.Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning. Keep stirring till the mixture becomes thick. It will take you approximately 30 to 40 minutes until the mixture has thickened and comes away from the sides of the pan and starts looking like a very soft dough.To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready. If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and transfer the dough into the pan and level it even. Since I wanted to shape them into balls I waited until the dough cooled a bit and then while it was still warm I rolled them into bite size balls.Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or refrigerate it for longer storage.Serve Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita."
Flax Seed Ladoo Recipe,Indian,Dessert,Vegetarian,"roasted gram dal (pottukadalai), jaggery, cardamom powder (elaichi), flax seed powder (flax meal), almond meal (badam powder), ghee, ghee","1 cup Roasted Gram Dal (Pottukadalai)  1/4 cup Jaggery , crushed  1 teaspoon Cardamom Powder (Elaichi)  1/4 cup Flax seed powder (flax meal) , (freshly ground)  1/4 cup Almond Meal (Badam Powder)  1/4 cup Ghee  5 tablespoons Ghee",20,20,"To begin making the Flax Seed Ladoo Recipe, we will first dry roast the already roasted chana dal until it releases the roasted aroma and slightly changes its color.Allow the roasted gram dal to cool down and powder it. Keep all the remaining ingredients powdered and ready to be combined to make into a ladoo.Next in a large bowl, combine all of the ladoo ingredients including roasted chana dal powder, jaggery, cardamom powder, flax seeds powder, almond meal and ghee.Knead using your hands until it holds into a ball of mass. Keep kneading until you can make lemon size balls of the flax seed ladoos. The heat in your hands will help all the ingredients to bind itself together. So resist adding more ghee and add only if neededRoll them into lemon size balls and the flax seed ladoos are ready. Store the ladoos an air tight container in the refrigerator.Serve the Flax Seed Ladoo as a Dessert for any festive occasion. You can also serve it as a snack in the vening with your hot cup of Masala Chai or Filter Coffee."
Pineapple Ladoo Recipe,Indian,Dessert,Vegetarian,"pineapple, dessicated coconut, milk powder, caster sugar, ghee, cardamom powder (elaichi), mixed nuts","1-1/2 cups Pineapple  1 cup Dessicated Coconut  1 cup Milk Powder  3/4 cup Caster Sugar  1 teaspoon Ghee  1/4 teaspoon Cardamom Powder (Elaichi)  2 teaspoons Mixed nuts , chopped, to garnish",15,15,"To begin making Pineapple Ladoo Recipe, in a food processor, grind the pineapple chunks into a paste.Heat ghee in a non stick pan on low heat, add pineapple puree and fry for a minute or till a bit cooked. Make sure you do not burn the puree.Add desiccated coconut and sugar, mix well. Cook this mixture for about 2 minutes on low heat.Add milk powder and cardamom powder and stir well.When the mixture starts getting thick, transfer into a bowl and cool. Once the mixture is cooled till warm and handleable, make small balls of the mixture into ladoo shape with greased hands.Garnish with chopped nuts and serve.Serve Pineapple Ladoo Recipe as a dessert after your festive meal of Jodhpuri Aloo, Boondi Raita and Ajwain Puri with your family."
"Oats, Dates And Dry Fruits Ladoo Recipe",Indian,Snack,Vegetarian,"dates, instant oats (oatmeal), cashew nuts, whole almonds (badam), dessicated coconut, caster sugar, cardamom powder (elaichi), ghee","1/2 cup Dates , deseeded and chopped  1/4 cup Instant Oats (Oatmeal)  1/4 cup Cashew nuts  1/4 cup Whole Almonds (Badam)  1/4 cup Dessicated Coconut Caster Sugar , to taste (optional)  1/2 teaspoon Cardamom Powder (Elaichi) Ghee",20,25,"To begin making Oats, Dates And Dry Fruits Ladoo Recipe, remove seeds from dates and chop them.Dry roast oats, cashewnuts and almonds, shredded coconut separately in a heavy bottomed pan.Coarsely grind dates, oats, cashewnuts and almonds separately.Heat a pan or kadai and add 1 tablespoon ghee.Now add grounded oats, cashewnuts, almonds, shredded coconut, green cardamom powder. Mix well and cook for 2-3 minutes on slow flame. Stir continuously.When the mixture starts to come together switch off the flame.Transfer the mixture into the large mouth bowl and add powdered sugar and some ghee (if required for binding).Mix well and allow this mixture to cool down. Shape the mixture into small balls like ladoo.Serve Oats, Dates And Dry Fruits Ladoo Recipe as a dessert after your festive meal of Dal Makhani, Paneer Butter Masala, Palak Raita, Jeera Rice and Phulka."
Panjiri Ladoo Recipe,Indian,Dessert,Vegetarian,"dry ginger powder, cumin seeds (jeera), ajwain (carom seeds), coriander (dhania) seeds, whole black peppercorns, fennel seeds (saunf), ghee, caster sugar",75 grams Dry ginger powder  15 grams Cumin seeds (Jeera)  15 grams Ajwain (Carom seeds)  15 grams Coriander (Dhania) Seeds  15 grams Whole Black Peppercorns  15 grams Fennel seeds (Saunf)  125 grams Ghee  500 grams Caster Sugar,15,0,"To begin making Panjiri Ladoo Recipe, prep with all the ingredients. In a mixer grinder, take all the ingredients including dry ginger powder, cumin sesds, ajwain, coriander seeds, whole black peppercorns, fennel seeds except sugar and ghee, and grind into fine powder.Take the mixture out into a mixing bowl, and add sugar and mix, making ladoos from the mixture.When doing this recipe specifically for janmashtami prashad, you can arrange these Panjiri Ladoo Recipe along with holy basil leaves for Naivedyam.Serve these Panjiri Ladoo Recipe along with Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal) and Aloo Dum for a festive meal."
Wheat Ladoo With Jaggery Recipe,Indian,Dessert,Vegetarian,"whole wheat flour, jaggery, water, ghee, cardamom powder (elaichi)",1-1/2 cup Whole Wheat Flour  200 grams Jaggery  120 Ml Water  1 tablespoon Ghee  1 teaspoon Cardamom Powder (Elaichi),15,15,"To begin making the Wheat Ladoo With Jaggery recipe, dry roast whole wheat flour in a heavy bottomed pan on low flame until it is nice and fragrant. Keep an eye while roasting so that it doesnt burn.Once the color changes slightly, remove and keep aside for cooling. Take jaggery and water in a cooking pan kept on heat and allow jaggery to dissolve .Let it come to complete boil. Once it starts to boil, keep the heat on medium high and continue to boil for 5 more minutes and let it thicken a bit.Don't make the syrup too thick otherwise laddu gets very hard. Add cardamom powder, mix well and remove from heat.Allow the syrup to cool down so that you can comfortably mix it with the flour. Pour the syrup in roasted flour and mix using hand.No need to knead it, just make sure the syrup is mixed well. Add ghee and knead a little. Take about 2 tablespoons each of this dough and shape up the laddus. Store in airtight container and enjoy. Serve Wheat Ladoo With Jaggery along with some snacks like Crispy Sweet Potato and Poha Chivda to your guests on festivals."
Amrood Raita Recipe - Guava Raita,Indian,Side Dish,Vegetarian,"guava, curd (dahi / yogurt), salt, mustard seeds (rai/ kadugu), white urad dal (split), curry leaves, dry red chilli, asafoetida (hing), oil","1 Guava  2 cups Curd (Dahi / Yogurt) Salt , a pinch For tempering 1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon White Urad Dal (Split)  1 sprig Curry leaves  1 Dry Red Chilli  1 pinch Asafoetida (hing) Oil",15,0,"To begin making the Guava Raita Recipe, chop the ripe guava into small pieces and add it into a bowl filled with curd.Sprinkle little salt and mix well. Heat a tempering pan with oil, add mustard seeds and urad dal and allow it sizzle.Add curry leaves and dry red chillies and leave it to crackle. Sprinkle hing and pour it on top of the raita and serve.Serve the Guava Raita Recipe along with Cabbage Paneer Parathas Recipe ,Gobi Biryani (Spiced Cauliflower Rice) to complete your meal."
Creamy Beetroot and Potato Puree Recipe - Baby Food,Indian,Lunch,Vegetarian,"beetroot, potato (aloo), salt, turmeric powder (haldi), cumin powder (jeera), asafoetida (hing)","1 Beetroot  1 Potato (Aloo) Salt , salt  1/4 teaspoon Turmeric powder (Haldi) , (8 months and above)  1/4 teaspoon Cumin powder (Jeera) , (8 months and above)  1 pinch Asafoetida (hing) , (8 months and above)",10,30,"To begin making the Creamy Beetroot and Potato Baby Puree Recipe, we will first wash the vegetables well in water. Peel the skin and cut the vegetables into dices.Place the beetroot and potatoes into the pressure cooker, add 3 to 4 tablespoons of water and pressure cook the vegetables until you hear a couple of whistles. After a couple of whistles, turn the heat to low and simmer for couple of minutes and turn off the heat.Allow the pressure to release naturally in the cooker.Once done, open the cooker and place the beet and potatoes in a mixer grinder and puree into a paste that is desired.If your baby is very small, as young as 6 months, and is able to handle textures, then make a slightly coarse puree.Adjust the consistency of the creamy beet and potato puree by adding water. Add a pinch of salt and the puree will be ready to be served to your baby.If your baby is 8 months and older, then you can add turmeric powder and cumin powder into the vegetable. It adds to taste and your baby will enjoy it too.Additionally, a great way to serve it is along with a bowl of plain yogurt for your baby older than 8 months. Children love vegetables and plain yogurt and helps in easy digestion for the baby."
Lauki Burfi With Paneer Recipe - Bottle Gourd Fudge With Cottage Cheese,Indian,Dessert,Vegetarian,"bottle gourd (lauki), ghee, ghee, sugar, cardamom powder (elaichi), slivered almonds (badam), chenna (homemade cottage cheese)","1 kg Bottle gourd (lauki)  1 tablespoon Ghee , for cooking  1 teaspoon Ghee , or butter for greasing  3/4 cup Sugar  1 teaspoon Cardamom Powder (Elaichi)  1/2 tablespoon Slivered Almonds (Badam)  250 gram Chenna (Homemade Cottage Cheese)",10,40,"To begin making Lauki Burfi With Paneer Recipe, place a pan on medium heat. Add ghee to it. Once the ghee is warm, add grated lauki to it. Saute the lauki for 2-3 minutes till it becomes soft and starts releasing water.At this stage add in the sugar. Mix well. Saute the lauki and sugar mixture on medium heat till all the water from the lauki and sugar mixture is evaporated.At this stage, add the homemade chenna(paneer). Add it to the lauki mixture and mix everything properly.Saute all the ingredients on low flame till all the ingredients are well combined for about 3-4 minutes. Add cardamom powder and mix well.Turn off the heat and keep the pan aside.Meanwhile, grease a tray with some ghee and keep aside.Transfer the lauki mixture to the greased tray. Spread it evenly. Garnish it with some slivered almonds. Let it cool for 10-15 minutes. With a sharp knife, cut the cooled mixture into squares.Serve the healthy recipe of Lauki Burfi With Paneer Recipe as a nutritious sweet. You can pack it up for your kids snack box or serve it after your everyday meals."
Vegetarian Kabuli Pulao Recipe,Indian,Main Course,High Protein Vegetarian,"rice, chickpeas or chickpeas, onion, mint, bay leaves, cinnamon, cloves, cardamom, black cardamom, ghee, salt, onion, tomato, ginger garlic paste, paprika powder, coriander powder, cinnamon powder, cumin powder, garam masala powder, ghee, salt","2 cups rice, soaked in water for 10 to 15 minutes 2 cups chickpeas or chickpeas, boiled 2 onions, thinly sliced ​​5 sprigs mint 1 bay leaf 2 inch cinnamon 4 cloves 2 cardamoms, crushed 1 big cardamom, crushed 1 tbsp ghee Salt, to taste To make Kabuli Chana Masala 2 onions, finely chopped 2 tomatoes, pureed 2 tbsp ginger-garlic paste 1 tsp paprika powder 2 tsp coriander powder 1/2 tsp cinnamon powder 2 tsp cumin powder 2 tsp garam masala powder 1 tbsp ghee Salt, to taste",30,30,"To make Vegetarian Kabuli Pulao recipe, first wash and soak chickpeas overnight. In the morning, put them in a pressure cooker with water as per requirement and boil till 3 whistles. Let the pressure release automatically and keep it aside. Wash and soak rice in water as per requirement. Heat 1 tablespoon ghee in a pan. Add onions and cook till they turn brown. Turn off the gas and take out the onions in a bowl and keep it aside. Heat some more ghee in the same pan. Add finely chopped onions and cook till they turn soft. After they turn soft, add ginger garlic paste and cook for 2 minutes. After 2 minutes, add tomato puree and cook for 3 to 4 minutes. Now add paprika powder, cinnamon powder, cumin powder, garam masala powder, red chili powder and mix well. After 2 minutes, add chickpeas, 1 cup water, salt and cook for 10 to 12 minutes. Turn off the gas and keep it aside. Now take another pan. Heat ghee in it. After the ghee is heated add cinnamon, cloves, cardamom, big cardamom and let it cook for 10 seconds. Add rice, salt, 1-1/2 cups water, cover and cook on medium flame for 15 to 20 minutes. After the rice is cooked drain all the water and keep it aside. Now put Kabuli Chana masala in a pan. Add half the rice and fried onions and mint to it. Again add Kabuli masala, rice, fried onions, mint, cover and cook for 10 minutes. Serve Vegetarian Kabuli Pulao Recipe with Tadka Raita or Tomato Onion Cucumber Raita and Papad for lunch."
Recipe for Lauki Kheer,Indian,Dessert,Vegetarian,"bottle gourd (lauki), milk, sugar, cardamom powder (elaichi), whole almonds (badam), cashew nuts, pistachios, ghee","1-1/2 cups Bottle gourd (lauki) , grated  500 ml Milk  1/2 cup Sugar  3/4 teaspoon Cardamom Powder (Elaichi) Whole Almonds (Badam) , chopped, as required Cashew nuts , chopped, as required Pistachios , chopped, as required  1 teaspoon Ghee",10,25,"To begin making the Lauki Ki Kheer recipe, we will firstly add milk in a saucepan and keep it for boil.Heat ghee in a heavy bottomed pan, add grated lauki and sauté it for 10 minutes or until the lauki turns soft and tender.Once the lauki becomes soft and tender, add boiled milk. Once the milk comes to a boil, turn the heat to low and simmer it.While boiling, keep stirring occasionally so that the milk does not burn. Once the milk thickens, add sugar, cardamom powder, almonds, cashews and pistachios as per your choice.Once the sugar melts, turn off the heat and transfer to the serving bowl. Garnish with dry fruits and serve the Lauki Ki Kheer chilled as a dessert.Serve Lauki Ki Kheer after your delicious meal of Jodhpuri Aloo, Ajwain Puri, Palak Chana Dal and Kachumber Salad."
Bottle Gourd & Mint Vegetable Juice Recipe - Lauki Juice,Indian,Indian Breakfast,Vegetarian,"bottle gourd (lauki), ginger, mint leaves (pudina), salt, lemon juice, honey","1 Bottle gourd (lauki) , peeled and diced  1 inch Ginger , chopped Mint Leaves (Pudina) , small bunch Salt , or kala namak to taste Lemon juice , from 2 lemons Honey , or jaggery (optional)",10,5,"To begin making the Bottle Gourd & Mint Vegetable Juice Recipe (Lauki Juice), place the bottle gourd, ginger and mint leaves into a Juicer. Run the juicer until all the juice comes out.You can add a little more water to the juicer and get more of the nutrition from the existing pulp. Pour the Bottle Gourd Juice (Lauki Juice) into a Jug, add the salt to taste, juice from the lemon and serve it for breakfast or the first thing in the morning before breakfast."
Lauki Bharta Recipe - Spiced & Mashed Bottled Gourd Recipe,Indian,Dinner,Diabetic Friendly,"bottle gourd (lauki), onion, tomatoes, ginger garlic paste, cumin seeds (jeera), red chilli powder, turmeric powder (haldi), garam masala powder, salt, oil, sugar, coriander (dhania) leaves","1 Bottle gourd (lauki) , grated  1 Onion , big sized  2 Tomatoes  1 tablespoon Ginger Garlic Paste  1 tablespoon Cumin seeds (Jeera)  1 tablespoon Red Chilli powder  1/2 tablespoon Turmeric powder (Haldi)  1 tablespoon Garam masala powder Salt , to taste Oil , as required   pinch Sugar Coriander (Dhania) Leaves , for garnishing",15,30,"To begin with the Lauki Bharta Recipe, first peel the lauki/bottle gourd and grate the bottle gourd. Keep this aside, as we proceed to make the masala for the bharta.In a wok heat a tablespoon of oil, add jeera and let it crackle. Now add ginger garlic paste and let it brown.Add chopped onions and saute' till they start turning brown later add tomato and cook till the tomatoes are soft and the oil starts separating.To this mixture, add red chilly powder, salt and saute for a few seconds.Add grated bottle gourd to this, give this a good mix. Cover the pan and allow the lauki to cook in low to medium heat. The lauki will give out its own liquid as it comes in contact with salt. If required, add just a little more water to cook the bottle gourd. Cook till the lauki is cooked and is well combined with the spices. At this stage, add garam masala powder, cook further till until combined and the lauki bharta consistency should remain thick. Chesck the salt and spices and adjust to suit your taste.Once done, turn off the heat and stir in chopped coriander leave and sugar. Give it a mix and transfer the Lauki Bharta to a serving bowl.Serve the Lauki Bharta along with Phulkas, Jeera Pulao & a Mint & Pomegranate Raita for a perfect weeknight dinner or even pack into the lunch box for work."
"Ginger, Lemon And Honey Kadha Recipe",Indian,Lunch,Vegetarian,"ginger, honey, lemon juice, water","8 inch Ginger , grated (you will need 5 tablespoons of ginger juice from it)  10 tablespoons Honey  5 tablespoons Lemon juice Water , as required",10,0,"To begin making Ginger, Lemon & Honey Kadha Recipe, clean the ginger and remove skin, grate the ginger root using a grater and squeeze the juice in a small bowl.We need to get about 5 tablespoons of this juice, you can grind in an ammikallu and then extract juice as well.Add honey and lemon juice to the ginger juice in a tumbler and quickly stir well till the honey is dissolved well.Store this kadha recipe refrigerated in an airtight jar for about 2 weeks and use as needed.Take 1 tablespoon of this Ginger, Lemon & Honey Kadha Recipe with a glass of warm water 2 times a day for better health and for a cure to cold and cough.Serve Ginger, Lemon & Honey Kadha Recipe on an empty stomach with a glass of warm water to reap the most benefits."
Spring Onion Potato Sabzi Recipe - Spring Onion Potato Sabzi Recipe,Indian,Lunch,Vegetarian,"potato, spring onion leaves, garlic, dried red chilli, royal cumin, spring onion, turmeric powder, red chilli powder, salt, oil","2 potatoes 1 cup spring onion leaves, finely chopped 4 cloves garlic 2 dried red chillies 1 teaspoon caraway seeds 1/4 cup spring onions 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder Salt, to taste 2 tablespoons oil",10,25,"To make Spring Onion and Potato Sabzi Recipe, first peel and chop the potatoes. Heat some oil in a pan and add potatoes and salt. Cook till the potatoes become slightly soft. Remove and keep aside. Heat some more oil in the same pan. Add shahi jeera and let it crackle. Now add garlic and cook for 1 minute. Now add spring onion and dried red chillies. After the onions become soft, add red chilli powder, turmeric powder, salt and mix it. Now add spring onion leaves, mix it and cook for 4 to 5 minutes. After 5 minutes add potatoes, mix it, reduce the flame and cook for 6 to 8 minutes. Turn off the gas and serve. Serve Spring Onion and Potato Sabzi Recipe with Palak Daal, Aam Ras and Phulkas for lunch."
Masala Lemonade Recipe,Indian,Snack,Vegetarian,"lemons, sugar, water, ginger, cumin powder (jeera), black pepper powder, black salt (kala namak), mint leaves (pudina), cooking soda","3 Lemons , juiced  1 cup Sugar  4 cups Water  1/2 inch Ginger , crushed  1 teaspoon Cumin powder (Jeera)  1/4 teaspoon Black pepper powder  1 teaspoon Black Salt (Kala Namak) Mint Leaves (Pudina) , a handful  1 pinch Cooking soda , (optional)",10,0,"To begin making the Masala Lemonade Recipe, take a bowl and squeeze the lemon juice.To this add sugar, crushed ginger, crush fresh mint leaves and 1 glass of water.Mix everything well until the sugar is dissolved.Now filter the juice, to this add pepper powder, jeera powder, black salt and mix everything well.Now add ice cubes and serve it cool in a glass. You can add soda if you like your lemonade to be fizzy.Serve this coolant Masala Lemonade Recipe during tea time along with evening snacks such as Sukha Bhel and Onion Bajji."
Almond And Khus Khus Milk Recipe,Indian,Snack,Vegetarian,"whole almonds (badam), poppy seeds, milk, sugar, pistachios, cardamom powder (elaichi), glazed cherries, saffron strands","1 cup Whole Almonds (Badam) , soaked overnight & peeled  1/2 cup Poppy seeds , soaked overnight  1/2 liter Milk  1/4 cup Sugar , or jaggery  5 Pistachios , slivered Cardamom Powder (Elaichi) , to taste  1 Glazed Cherries , chopped Saffron strands , a few, soaked in a teaspoon of milk for 15 minutes",10,20,"To begin making Badam And Khus Khus Milk Recipe, soak almonds and khus khus seeds separately for 6 hours or overnight.Peel the almonds. In a grinder, wet grind almonds with a spoon or two of water to a thick smooth paste.Also grind drained soaked khus khus or poppy seeds to a thick paste.In a saucepan, bring milk to boil, along with the almond and khus khus paste, stirring constantly to avoid burning.Add sugar and stir till dissolved. Add cardamom powder once the milk thickens a bit and stir well till the flavour is uniform in the kheer like milk preparation. Switch off.Let it cool.Serve Badam And Khus Khus Milk Recipe topped with pistachios, glazed cherries and soaked saffron strands either at room temperature or chilled after meals.Serve Badam And Khus Khus Milk on festivals with snacks like Poha Chivda, Makki Paneer Pakora and Sukha Bhel."
Pepper Tea Recipe - Kali Mirch Chai,Indian,Lunch,Vegetarian,"water, whole black peppercorns, honey, lemon juice, ginger","2-1/2 cups Water  1 teaspoon Whole Black Peppercorns , pounded  1 teaspoon Honey  1 teaspoon Lemon juice  1 inch Ginger , grated (optional)",2,5,"To begin making Pepper Tea Recipe, prep all the ingredients required. In a saucepan, add crushed pepper and ginger (if using) to water and boil for about 5 minutes on medium heat.When the water is reduced to about 2 cups, strain water and add to the serving cups.Add honey and lemon juice as per taste in each serving cup and enjoy Pepper Tea Recipe.You can serve Pepper Tea Recipe with Baked Masala Namak Para Recipe and Guilt-free Amaranth, Dates and Almond Ladoo Recipe (Energy Balls)."
Black Cherry Glazed Thandai Burfi Recipe,Indian,Dessert,Vegetarian,"thandai masala, bottle gourd (lauki), khoya (mawa), sugar, ghee, cashew nuts, whole almonds (badam), cardamom powder (elaichi), green food colour, cherry preserve /jam","1-1/2 tablespoons Thandai Masala  500 gram Bottle gourd (lauki) , grated  120 gram Khoya (Mawa)  100 gram Sugar  1-1/2 tablespoon Ghee  1 tablespoon Cashew nuts , chopped  1 tablespoon Whole Almonds (Badam)  1/2 teaspoon Cardamom Powder (Elaichi) Green food colour , a pinch (optional)  1/2 cup Cherry Preserve /Jam , for glazing",10,45,"To begin making Black Cherry Glazed Thandai Burfi Recipe, firstly heat a pan with clarified butter and add the grated bottle guard.Cook the bottle gourd for about 6-7 minutes or until it becomes soft. Add in the required sugar and cook it until the mixture becomes dry.Once it is done, add mawa, thandai masala, chopped cashews, chopped almonds, cardamom powder and a pinch of green colour. Make sure that you mix everything well. (You can avoid the green colour)Meanwhile, grease an aluminium tray with ghee. Pour this mixture in the tray and spread it evenly.Let it cool down for 3-4 hours. After 3-4 hours, cut the pieces of your desired shape. Spread cherry glazed spread on the burfi and garnish them with some chopped almonds.Serve Black Cherry Glazed Thandai Burfi to your friends and family as a dessert after your delicious meal of Jodhpuri Aloo, Boondi Raita, Palak Puri and Satvik Carrot Sprout Salad."
Stuffed Half Moon Shaped Kaju Burfi Recipe,Indian,Dessert,Vegetarian,"cashew nuts, oats flour, saffron strands, rose essence, water, sugar, water, dessicated coconut, paneer (homemade cottage cheese), milk powder, cashew nuts, oats flour, sugar, white chocolate","For kaju katli 110 grams Cashew nuts , powdered  15 grams Oats Flour  1 Saffron strands , few  1/4 teaspoon Rose Essence  50 ml Water  75 grams Sugar For stuffing: 1/4 cup Water  30 grams Dessicated Coconut  80 grams Paneer (Homemade Cottage Cheese) , crushed  3 tablespoons Milk Powder  1 tablespoons Cashew nuts , powdered  1-1/2 tablespoons Oats Flour  1 tablespoons Sugar  25 grams White Chocolate , melted",15,50,"To begin making the Stuffed Half Moon Shaped Kaju Burfi Recipe, we will first make the stuffing for the kaju burfi.Heat 50 ml of water in a sauce pan, add coconut and paneer and cook for 2-3 minutes.Add milk powder, cashew and oats powder, mix well. Now add sugar and chocolate and mix well. Keep stirring until the stuffing comes together in the form of a dough. Once it comes away from the sides of the pan, keep aside to cool.To begin making the kaju katli/ burfi, heat a pan, add water and sugar and let it boil till you get a two thread consistency.Once you get a two thread consistency of the sugar,  turn off the flame and add soaked saffron now the powdered oats and cashew nuts. Stir well vigorously in the sugar mixture till you get the dough like consistency.Grease your hands and the rolling pin to help in easier rolling. Place the dough on a sheet of wax/ butter paper and roll out the kaju burfi/ katli to the desired thickness.Cut the rolled out kaju burfi into circles with the cookie cutter or into your desired shape.While it's still warm, gently shape each circle in to half moon. Spoon in some of the filling and shape it well. Once done the Stuffed Half Moon Shaped Kaju Burfi in air tight box and refrigerate for a week.Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Phulka."
Milk Powder Chena Burfi Recipe,Indian,Dessert,Vegetarian,"milk, white vinegar, sugar, milk powder, condensed milk, cardamom (elaichi) pods/seeds, ghee, pistachios, saffron strands, yellow food colour","1-1/2 liter Milk  2 tablespoons White vinegar , or lime juice  1/2 cup Sugar  1/2 cup Milk Powder  1 cup Condensed Milk  4 Cardamom (Elaichi) Pods/Seeds , crushed  3 tablespoons Ghee  1 tablespoon Pistachios , chopped  1/8 teaspoon Saffron strands , optional  1 or 2 Yellow food colour , optional",15,30,"To begin making the Milk Powder Chena Burfi recipe, we need to prepare chena first. Boil the milk on high heat in a thick bottomed pan.As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.In about 2-3 minutes complete whey will be separated from chena, pour the curdled milk into pan or bowl lined with a thin cotton napkin.Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.Rinse the collected bundle of chena in water, by this you will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the chenna bundle for 6 to 7 minutes.Chena is ready now.Now mash the chena coarsely and add sugar, condensed milk, cardamom powder and ghee. Mix well.Now heat the mixture in a thick bottom pan.When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan.Switch off the flame and spread onto a greased plate. And garnish with pistachios and saffron.Cool and cut into squares or your desire shapes. Now your delicious Milk powder chena burfi is ready to serve.Serve Milk Powder Chena Burfi during festivals or you can serve it as a dessert after your meals or during your house parties. You can also serve it as a dessert after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita."
Moong Dal Halwa Burfi Recipe,Indian,Dessert,Vegetarian,"yellow moong dal (split), sugar, milk, water, cardamom (elaichi) pods/seeds, saffron strands, cashew nuts, whole almonds (badam), sultanas, ghee","1 cup Yellow Moong Dal (Split)  1-1/2 cup Sugar  2 cups Milk  1 cup Water  4 Cardamom (Elaichi) Pods/Seeds , powdered whole  10 Saffron strands  15 Cashew nuts , chopped  10 Whole Almonds (Badam) , chopped  1 tablespoons Sultanas Ghee , as needed",50,20,"To begin making the Moong Dal Halwa Burfi, add ghee in a pan and roast all the dry fruits and set aside.Grease a thaali/plate for the halwa and keep it aside.Roast the Moong dal in a dry pan until uniformly roasted, you will see the color change and experience a nice toasty smell from the moong.Soak the moong dal in 1 cup of water for 45 minutes to an hour.Once soaked, grind the moong dal along with the soaked water to make an almost smooth batter. It should feel a little coarse, but yet lightly smooth (like fine semolina/sooji). Once ground, pour the batter into a heavy bottomed pan, whisk in the milk, sugar and cardamom.Turn the heat to medium and keep stirring the moong dal halwa until it thickens and begins to leave the sides of the pan. Add the saffron strands once you notice the thickening of the halwa.Its important to keep stirring the halwa, so it does not form lumps and in addition, does not stick to the sides of the pan. Once the halwa comes away from the sides of the pan, pour the halwa into the thaali to set. Top it with the fried dry fruits and let it cool. Once cool slice into desired shape and serve your Moong Dal Halwa Burfi as a super delicious and healthy dessert.Serve the Moong Dal Halwa Burfi as a dessert after a tasty meal of South Indian Style Vegetable Kurma Recipe, Steamed Rice and Beetroot Pachadi."
Khurchan Mawa Burfi Recipe,Indian,Dessert,Vegetarian,"khurchan (leftover from homemade ghee), gram flour (besan), khoya (mawa), sugar, condensed milk, cardamom powder (elaichi), ghee, cashew nuts, sultana raisins, edible silver foil/leaf (chandi ka vark)","1 cup Khurchan (leftover from homemade ghee) , or ghee  1 cup Gram flour (besan)  1 cup Khoya (Mawa) , grated   1/2 cup Sugar  1/2 cup Condensed Milk  1 teaspoon Cardamom Powder (Elaichi)  2 tablespoons Ghee  2 tablespoons Cashew nuts  2 tablespoons Sultana Raisins  1 Edible Silver Foil/Leaf (Chandi Ka Vark) , to garnish, optional",15,20,"To prepare Khurchan Mawa Burfi Recipe Made With Ghee Residual, heat ghee in a kadai and fry chopped cashews and raisins and drain on a plate to keep aside.In the same kadai, add besan and roast till aroma fills in the kitchen and the flour turns brownish in color.Collect the roasted flour in a bowl and sift with a sieve. Add ghee khurchan in the flour, mix with a spoon or fork and keep aside.Heat mawa in pan/wok till it loosens, add condensed milk and sugar and stir well. Now add cardamom powder and flour mix slowly and keep stirring vigorously to avoid forming lumps.Keep stirring continuously till everything combines, comes together and starts forming a lump. Turn off the gas and spread the mix thick on a greased pan and sprinkle some chopped nuts all over. You could use the edible silver foil to decorate, as well.Let the mix set nicely, this might take 1-2 hours or more and then cut into desired shapes.Store in a clean dry box and consume Khurchan Mawa Burfi Recipe within 2-3 days. Khurchan Mawa Burfi Recipe made with Ghee Residual is a melt in mouth barfi that can be served during tea time with Masala Chai and Healthy Nankhatai."
Besan Burfi Recipe,Indian,Dessert,Vegetarian,"gram flour (besan), khoya (mawa), caster sugar, ghee, cardamom powder (elaichi), mixed nuts","2 cups Gram flour (besan)  150 grams Khoya (Mawa)  2 cups Caster Sugar  125 grams Ghee , (or half ghee and half oil)  1 teaspoon Cardamom Powder (Elaichi) Mixed nuts , chopped, to garnish",10,40,"We begin making Besan Barfi Recipe, in a deep non stick pan or kadai add mawa/ khoya and roast on medium heat until you observe a slight change in colour and turns aromatic. Scoop it into a bowl and set it aside.Now to the same pan, add the ghee and oil. You can add only ghee as well. Allow it to heat up slightly.Add the gram flour and roast on medium heat stirring continuously.After four to five minutes, you can observe that the gram flour turning frothy and bubbly.Continue stirring and roasting for 6 to 8 minutes or until the froth settles, most of the bubbles disappear. And also until its aroma is felt and turns golden in colour. Now sprinkle a few drops of water (1to 1-1/2 teaspoons) precisely after which tiny white bubbles will be formed. This makes the flour slightly grainy that helps in its texture.Continue roasting on medium heat until all the droplets disappear say for about 4 to 5 minutes.Later turn off the heat and the place the pan over cold water bath (pan or a larger plate filled with water upto an inch or two depending on the size of your kadai/pan) to cool the mixture until Luke warm.Once the mixture is cooled add the roasted mawa/khoya.Work with the wooden spatula or spoon and ensure to mix it thoroughly without any lumps.Now add the powdered sugar and cardamom powder. Blend them well with mawa and besan mix. This might take a little effort, if you're unable to mix it with spoon or spatula, use your hands.Grease and line a square pan with parchment with hanging ends. As it helps to remove the set dessert mixture in one go and eases the process of cutting into shapes.Press the dessert mix on to the lined pan levelling its top with back of a spoon or bowl or glass for that matter any flat object to a smooth and even surface.Set the pan in a dry place for about 20 minutes and not more. Later holding the hanging edges of the parchment remove it from the pan on to a flat surface.Trim it's uneven edges if any, and cut into desired shapes using a knife or pizza cutter.Remove them on to a serving plate, garnish with chopped nuts and serve.Serve Besan Barfi Recipe with Aval Mixture Recipe (Poha Chivda) and Ginger Cardamom Chai to your guests during evening."
Apple Burfi Recipe,Indian,Dessert,Vegetarian,"apples, fresh coconut, condensed milk, milk, ghee, sultana raisins, cashew nuts, canned cherries, cardamom powder (elaichi)","2 Apples , grated  1 Fresh coconut , grated  200 grams Condensed Milk  1/2 cup Milk  1 tablespoon Ghee  1 tablespoon Sultana Raisins  1 tablespoon Cashew nuts , chopped Canned Cherries , a few to garnish  1 teaspoon Cardamom Powder (Elaichi)",15,15,"To begin making Apple Burfi Recipe, scrape coconut and churn it into a fine paste without adding any water in a mixer grinder. Keep aside. Peel and chop apples.In a mixing bowl, mix chopped apples, coconut paste ,condensed milk, chopped nuts, raisins and milk. Mix well.Heat ghee in a pan. Add this apple mixture and stir well.When the moisture dries up, colour changes to brown and leaves the sides of the pan,add cardamom powder.Give it a nice mix. Cook for few seconds and switch off the flame.Grease a dish with ghee and pour the mixture on it. Let it cool.Keep it in the refrigerator for 30 minutes. Garnish with chopped nuts, raisins and cherries. Run a knife around the edges, cut it in the shape of barfi and serve.Serve Apple Burfi Recipe along with Gujarati Fafda Recipe and Omapodi Diwali Mixture Recipe for snacking during special occasions and festivals."
Walnut Burfi Recipe - Walnut Burfi,Indian,Dessert,Vegetarian,"walnuts, sugar, ghee, cardamom (elaichi) pods/seeds","1 cup Walnuts  1 cup Sugar  1/2 cup Ghee  3 Cardamom (Elaichi) Pods/Seeds , pounded",5,20,"To begin making Walnut Burfi Recipe without milk, clean walnuts and grind them into a smooth paste in a mixer grinder by adding some water along with cardamom and sugar.Heat the kadai and pour some ghee. Reserve a half of the ghee to add later.Then add the walnut paste and keep stirring until it gets thickened.Add some ghee in between to achieve the proper consistency. The end result will be brown and thick dough, you can take off the burfi dough, when the dough comes together well and does not stick to the sides of the pan.Transfer it to a plate and allow it to cool to room temperature. Cut it to desired shapes once it cools down.Serve Walnut Burfi Recipe with other burfis like Sing Paak Recipe (Spiced Peanut Burfi), and Jwarichya Lahyancha Chivda Recipe to your guests on festivals."
Sooji Manpasand Burfi Recipe - Semolina Coconut Fudge,Indian,Dessert,Vegetarian,"sooji (semolina/ rava), fresh coconut, milk, sugar, ghee, cardamom powder (elaichi), saffron strands, slivered almonds (badam)","1 cup Sooji (Semolina/ Rava)  1 cup Fresh coconut , grated  1 cup Milk  2 cups Sugar  3/4 cup Ghee  1/2 teaspoon Cardamom Powder (Elaichi)  1 pinch Saffron strands Slivered Almonds (Badam) , (optional), to garnish",10,35,"To begin making Sooji Manpasand Burfi Recipe, in a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron. Keep aside for 2 hours.Grease a pan or tray with ghee and keep aside.After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.Keep cooking, stirring and scraping the sides continuously.You will notice that after 15 to 20 minutes, the mixture will start to thicken. At this point, stir in crushed cardamom powder.Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan.Spread evenly with a greased spatula and stud with slivered almonds (optional).Leave aside to cool. When warm, cut into desired shapes with a sharp knife.Store in an airtight container and serve when needed. Serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge with Omapodi Diwali Mixture Recipe and Masala Chai Recipe for snacks."
Coconut Jaggery Burfi Recipe ,Indian,Dessert,Vegetarian,"fresh coconut, jaggery, cardamom powder (elaichi), ghee","1 cup Fresh coconut , grated  1/2 cup Jaggery , crumbled  1 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Ghee",5,20,"To begin making the Coconut Jaggery Burfi recipe, add ghee, grease a plate and keep aside. Take coconut and jaggery in a pan and cook on medium flame stirring with ladle.Add cardamom powder and mix. Keep stirring continously into the mixture starts coming together leaving sides of the pan.Remove from flame and add the coconut mixture to a greased plate. Spread and level the surface.Allow to cool a bit. Cut into squares when it is warm. It becomes slightly firm when cooled. Decorate with nuts if needed and serve.Serve Coconut Jaggery Burfi for dessert after your festive meal of Jaipuri Aloo Pyaaz ki Sabzi, Boondi Raita and Phulka."
Mango Shikanji Recipe - Chatpata Mango Spritzer,Indian,Appetizer,Vegetarian,"bisleri fonzo, chaat masala powder, black salt (kala namak), cumin powder (jeera), black pepper powder, lemon juice","500 ml Bisleri Fonzo , The Bubbly Mango Drink  1/2 teaspoon Chaat Masala Powder  1/2 teaspoon Black Salt (Kala Namak)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Black pepper powder  2 tablespoons Lemon juice",10,0,"To begin making the Mango Shikanji Recipe, get all the ingredients handy first.In a large jug combine, the add the Bisleri Fonzo, black salt, cumin powder, chaat masala powder, black pepper powder lemon juice and some ice cubes. Mix the Shikanji well and serve chilled immediately.Serve Mango Shikanji Recipe along with Cheesy Pav Bhaji Recipe and Chole Aloo Tikki Chaat Recipe for a weekend chaat party."
Pista Burfi Recipe - Indian Spiced Pistachio Fudge,Indian,Dessert,Vegetarian,"pistachios, fresh coconut, sugar, cardamom powder (elaichi)","2 cups Pistachios  1/4 cup Fresh coconut , grated  1 cup Sugar  1 teaspoon Cardamom Powder (Elaichi)",35,35,"To begin making the Pista Burfi Recipe, soak the pistachios in warm water for about half an hour. Once soaked, drain the water and blend the pistachios along with the coconut in the blender until you can a almost smooth burfi mixture. Keep the mixture aside.The next step is to make the syrup for the burfi. In a medium size sauce pan; stir in the sugar and 1/4 cup water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.Once the sugar syrup has reached the right consistency, add the ground pista and coconut mixture, the cardamom powder to the sugar syrup.With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.In 10 to 15 minutes, the pista burfi mixture will thicken and will come away from the sides of the pan. This happens with the coconut and pista releasing its oil.At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.Transfer the mixture on a greased square pan and spread it evenly on the top and press it down so its sets well. Allow the pista burfi to cool completely.Once cooled, cut the Pista Burfi into squares and serve.You can make the Pista Burfi as a dessert when you have guests at home or make for festivals like Holi, Diwali and Raksha Bandhan.You can also serve it after your delicious meal of Dal Makhani, Aloo Bhindi Sabzi, Palak Raita, Phulka and Jeera Rice."
Instant Tindora And Carrot Pickle Recipe,Indian,Side Dish,Vegetarian,"carrot (gajjar), tindora (dondakaya/ kovakkai), turmeric powder (haldi), sesame (gingelly) oil, salt, garlic, green chillies, curry leaves, asafoetida (hing), mustard seeds (rai/ kadugu), methi seeds (fenugreek seeds), coriander (dhania) seeds, dry red chillies","1 Carrot (Gajjar)  15 Tindora (Dondakaya/ Kovakkai) , (firm)  1/8 teaspoon Turmeric powder (Haldi)  1/4 cup Sesame (Gingelly) Oil , (gingelly oil)  1 teaspoon Salt For tempering 2 cloves Garlic , finely minced  2 Green Chillies , slit lengthwise  4 Curry leaves  1/4 teaspoon Asafoetida (hing) To roast and grind 1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Methi Seeds (Fenugreek Seeds)  1 teaspoon Coriander (Dhania) Seeds  15 Dry Red Chillies , (adjust)",10,30,"To prepare Instant Tindora & Carrot Pickle Recipe, wash and trim the edges of the tindora/ tindli/ ivy gourd. Slit them lengthwise, each into half first and each half into 3 slices.Wash and peel the carrot, and chop them into 1 inch pieces and spread the veggies on a dry kitchen towel for at least 15 minutes.Meanwhile, dry roast the ingredients given under 'roast and grind' which includes mustard seeds, methi seeds, coriander seeds and dry red chillies separately. Take care not to burn them, keep the flame simmer and roast the ingredients.Let the roasted ingredients cool well. Then, in a mixer-grinder, grind to a fine powder.Now to make the pickle, heat a kadai/pan, add gingelly oil (sesame oil) to the pan.Add minced garlic to the hot oil, followed by slit green chilies and curry leaves. Saute for a minute.Add hing to this and saute again for a minute.Add tindora (ivy gourd) and carrot, along with turmeric powder and saute for a minute. Keep the flame in medium, and let the veggies sizzle for about 10-12 minutes. Keep stirring every couple of minutes, so that the veggies do not stick to the bottom or burn. Do not overcook the veggies.Add the ground masala powder and salt to the veggies. Mix well.Let this simmer for another 5 minutes for the masala to mingle well with veggies. Take it off the stove, let it sit for 2-3 hours for the flavors to settle well.Serve Instant Tindora & Carrot Pickle Recipe along with Keerai Sambar, Steamed Rice, Chow Chow Thoran and Elai Vadam for your everyday meal."
Masala Chai Recipe,Indian,Side Dish,Vegetarian,"water, tea leaves, ginger, cardamom powder, black pepper powder, cinnamon powder, milk, sugar","2 cups water 1 tbsp tea leaves, tea of ​​your choice 1 tsp ginger, grated 1 tsp cardamom powder 1/2 tsp black pepper powder 1/2 tsp cinnamon powder 1/4 cup milk Sugar, according to taste",5,10,"To make Masala Chai Recipe, first heat the milk and keep it aside. In a saucepan, add 2 cups of water, ginger, cardamom powder, black pepper powder, cinnamon powder and let it boil. Let it boil for 2 to 3 minutes. Now add tea leaves and let it boil. Boil for 1 minute. Turn off the gas, cover the saucepan and keep it aside for 1 minute. Now add milk and mix it. Strain it and serve by adding sugar as per your taste. Serve Masala Chai with Onion Pakora during rainy days or with Poha for breakfast."
Adrak Chai Recipe - Ginger Tea Recipe,Indian,Side Dish,Vegetarian,"water, milk, tea leaves, ginger, sugar","2 cups water 1/4 cup milk, hot 2 tablespoons tea leaves 1 inch ginger, grated Sugar, according to taste",0,15,"To make Ginger Tea, first heat the milk and keep it aside. Now add 2 cups of water, ginger in a saucepan and let it boil. After 2 to 3 minutes add tea leaves and let it boil. Boil for 1 to 2 minutes. After 2 minutes, turn off the gas, cover the saucepan and keep it aside for 1 minute. After 1 minute add milk and mix it. Strain it and pour it into a cup, add sugar according to taste and serve. Serve Ginger Tea with Onion Pakora or any Pakora of your choice for evening snack during rainy days."
Mutton Dak Bungalow Curry Recipe,Indian,Dinner,Non Vegeterian,"mutton, curd (dahi / yogurt), ginger garlic paste, red chilli powder, kashmiri red chilli powder, turmeric powder (haldi), mustard oil, whole eggs, potatoes (aloo), mustard oil, ghee, radhuni, methi leaves (fenugreek leaves), bay leaf (tej patta), onion, tomato, ginger, garlic, salt, cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, black cardamom (badi elaichi), mace (javitri), nutmeg powder, cumin seeds (jeera), coriander (dhania) seeds, green chillies, dry red chilli, whole black peppercorns","500 grams Mutton , bones  3 tablespoons Curd (Dahi / Yogurt)  2 tablespoons Ginger Garlic Paste  1 teaspoon Red Chilli powder  1 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Turmeric powder (Haldi)  2 tablespoons Mustard oil For the curry 4 Whole Eggs , hard boiled  4 Potatoes (Aloo) , small, peeled  3 tablespoons Mustard oil  1 tablespoon Ghee  1/2 teaspoon Radhuni , special bengali spice (optional)  1/3 teaspoon Methi Leaves (Fenugreek Leaves)  1 Bay leaf (tej patta)  1 Onion , sliced Tomato , sliced  1 teaspoon Ginger , paste  1-1/12 teaspoon Garlic , paste Salt , to taste For special spice powder 1 inch Cinnamon Stick (Dalchini)  3 Cardamom (Elaichi) Pods/Seeds  1 Black cardamom (Badi Elaichi)  1 Mace (Javitri) , blade  1/4 teaspoon Nutmeg powder  1 teaspoon Cumin seeds (Jeera)  1 tablespoon Coriander (Dhania) Seeds  2 Green Chillies , as per taste Dry Red Chilli , as per taste  4 Whole Black Peppercorns",480,60,"To begin making the Mutton Dak Bungalow Curry recipe, we will first marinate the mutton.Take the goat meat under the water at room temperature, and clean very well. Now put the meat in a large pasta strainer for 30 minutes to drain all the excess water.Now put the clean meat in a large bowl, add sour curd, ginger garlic paste, red chili powder, kashmiri red chili powder, turmeric powder & mustard oil and marinate all together very well.Rub the pieces of meat with the marination. Cover the pan and leave the marinated meat for overnight or 6-8 hours.Remove the marinated meat 2 hours before cooking.In the meantime make the ""special spice powder"" by dry grinding all the ingredients under the heading of ""Special Spice Powder"", in a spice grinder. Pour the ""Special Spice Powder"" in an airtight container and keep aside.The next step is to prepare the gravy. Take the boiled egg and prick the skin of the egg to prevent from bursting while frying. Now marinate the boiled eggs and potatoes with some salt and turmeric powder and keep aside for 10 minutes.Heat oil and ghee in a large non-stick pan, fry the marinated eggs and potatoes till they are golden brown, take them out of the pan and keep aside.Now in the same pan add Bay leaf, Radhuni & Methi and fry for a few seconds, but be careful, do not let the Methi burn. Add sliced onion and some salt and cover the pan for 2 minutes.Open the lid after 2 minutes and fry the onion till golden brown. Add ginger garlic paste to the pan and fry again for 1 minutes. Add sliced tomatoes and fry till the tomatoes are pulpy.Now add the marinated meat and the ""special spice powder"" to the pan and cover it for 5 minutes. After 5 minutes open the lid, and start frying on medium heat for 30 minutes.If the masala starts burning at the bottom, sprinkle some water and again fry. Add the fried potatoes to the pan and 2 cups of water.Here you can cook the meat in Pressure Cooker or in the same pan. If you are using a pressure cooker, then add all the meat along with the spices into the cooker, close the lid and cook for 10 minutes or upto 4 whistles.Let release all the pressures of the cooker by itself, and open the cooker and add the fried eggs now. Boil the curry for 5 minutes and turn off the heat and serve with plain rice and cucumber salad.ORIf you are cooking the meat in the pan, then cover the pan, lower the heat and let the gravy boil for 20-30 minutes or till the meat is soft and tender. When the meat is well cooked, open the lid and serve hot.Serve Mutton Dak Bungalow along with Phulka and Jeera Rice for a weekday meal."
Shredded Mutton With Caramelized Onions Recipe,Indian,Dinner,Non Vegeterian,"mutton, onions, green chillies, ginger garlic paste, salt, water, turmeric powder (haldi), coconut oil","1/2 kg Mutton , Boneless  250 grams Onions , chopped  7 Green Chillies , paste, adjustable  2 tablespoons Ginger Garlic Paste , adjustable Salt , as needed Water , as needed  1/4 teaspoon Turmeric powder (Haldi)  2 tablespoons Coconut Oil",20,40,"To begin making the Shredded Mutton With Caramelized Onions recipe, in a pressure cooker add in the mutton pieces along with Water, salt and turmeric powder and cook for 8-10 whistles or till it is done. Wait till the pressure gets released all by itself.Allow the mutton to cool down and then collect the mutton pieces in a blender and give it a quick pulse, it should resemble thin threads. Heat coconut oil in a pan and add in the onions.Cook till the onions are completely caramelized it may take time but this what brings the real taste of the dish. Add in the green chilli paste, ginger garlic paste and salt. Add in the pulsed mutton threads now and mix well for another 15 mins in a very low flame and switch off the flame.Serve Shredded Mutton With Caramelized Onions with Burani Raita and Whole Wheat Lachha Paratha for a weekday meal."
Vermicelli & Oats Kheer Recipe,Indian,Dessert,Vegetarian,"instant oats (oatmeal), semiya (vermicelli), milk, sultana raisins, cashew nuts, sugar, cardamom powder (elaichi), ghee","1 cup Instant Oats (Oatmeal)  1 cup Semiya (Vermicelli)  500 ml Milk  5 Sultana Raisins  5 Cashew nuts  1/2 cup Sugar Cardamom Powder (Elaichi) , a pinch  1 tablespoon Ghee",10,30,"To begin making Vermicelli & Oats Kheer Recipe, firstly soak the raisins in water.In a wok or a heavy bottomed pan, dry roast the oats and transfer them to a small bowl.In the same pan, add ghee and then add cashew nuts and roast them until golden brown.  Once they turn brown then take them out and keep aside.In a sauce pan, boil the milk until it comes to a boil.  Add vermicelli and keep on stirring it well for about 5-6 minutes and turn the heat to low and allow the vermicelli to get cooked in the milk. Once the vermicelli gets cooked, add oats, soaked raisins, sugar and elaichi powder. Stir it all well together. The kheer will thicken because of the oats that we added. If the kheer is a little too thick, then add some water and lighten it. Check the sugar and flavors and adjust to your taste. Finally top it with roasted cashewnuts and serve.Serve Vermicelli & Oats Kheer along with Lahsuni Dal, Bhindi Masala and Tawa Paratha for an everyday meal."
Sukha Mutton Vindaloo Recipe,Indian,Dinner,Non Vegeterian,"lamb, turmeric powder (haldi), whole black peppercorns, cloves (laung), cumin seeds (jeera), ginger, garlic, dry red chillies, lemon juice, cinnamon stick (dalchini), sugarcane vinegar, oil, onions, salt, brown sugar (demerara sugar)","750 grams Lamb , boneless, cut into small pieces  1/2 teaspoon Turmeric powder (Haldi)  10 Whole Black Peppercorns  4 Cloves (Laung)  1 teaspoon Cumin seeds (Jeera)  1/4 inch Ginger , finely chopped  10 cloves Garlic , finely chopped  10 Dry Red Chillies  2 teaspoons Lemon juice  1 inch Cinnamon Stick (Dalchini)  1/2 cup Sugarcane vinegar  4 tablespoon Oil  2 Onions , paste Salt , to taste  1 tablespoon Brown Sugar (Demerara Sugar)",20,30,"To begin making the Sukha Mutton Vindaloo recipe, soak the black pepper, cloves, red chili, cumin seeds, ginger garlic in Sugarcane vinegar for at least half an hour.Grind these soaked spices into a fine paste. Apply the paste, turmeric powder, lemon juice and salt to the mutton pieces.Marinate for at least 6 hours or over night.Cook the marinated mutton in a pressure cooker for 4-5 whistles and release the pressure naturally. Heat oil in a heavy bottomed pan, add the cinnamon stick and add the onion paste.Fry till the onions translucent brown in color then add the cooked mutton pieces, brown sugar and cook for few minutes till it is dry and attains a beautiful golden brown colour. Serve Sukha Mutton Vindaloo as a side dish along with Goan Raw Banana Sabzi Recipe, Goan Chana Ros Recipe (White Peas Curry) and Steamed Rice  for a Goan Style weekend meal."
Chatpata Kala Chana Pakora Roll/ Frankie Recipe,Indian,Lunch,Vegetarian,"tawa paratha, green chutney (coriander & mint), sweet chutney (date & tamarind), pickled onions, chaat masala powder, kala chana (brown chickpeas), onion, green chillies, garlic, ginger, coriander (dhania) leaves, mint leaves (pudina), salt, chaat masala powder, amchur (dry mango powder), cumin powder (jeera), lemon juice","4 Tawa Paratha  1/4 cup Green Chutney (Coriander & Mint) ,    1/4 cup Sweet Chutney (Date & Tamarind)  1/2 cup Pickled onions Chaat Masala Powder To make the Kala Chana Pakoras 1/2 cup Kala Chana (Brown Chickpeas)  1 Onion , finely chopped   2 Green Chillies , finely chopped   3 cloves Garlic , finely chopped   1 inch Ginger , finely chopped   2 sprig Coriander (Dhania) Leaves , finely chopped   2 sprig Mint Leaves (Pudina) , finely chopped  Salt , to taste   1 teaspoon Chaat Masala Powder  1/2 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Lemon juice",20,20,"To begin making the Chatpata Kala Chana Pakora Roll Recipe, we will first make the Kala Chana Pakoras."
Lauki Kheer Recipe - Bottle Gourd Pudding,Indian,Dessert,Vegetarian,"milk, bottle gourd (lauki), ghee, sugar, saffron strands, cardamom powder (elaichi), pistachios, whole almonds (badam), chironji","2 liter Milk  250 grams Bottle gourd (lauki) , peeled, de-seeded, washed and grated  2 tablespoons Ghee  1/2 cup Sugar , (add more if required)  5 Saffron strands  3/4 tablespoon Cardamom Powder (Elaichi)  5 Pistachios , chopped finely  5 Whole Almonds (Badam) , sliced  1 teaspoon Chironji",20,40,"To begin making the Lauki Kheer Recipe (Healthy Bottle Gourd Pudding), firstly boil milk in a heavy bottomed pan on medium heat. Bring the milk to a boil. Once the milk comes to a boil, turn the heat to low and simmer till it is reduced to 1/2 its quantity.Once it is almost close to condensed state, add in the saffron, cardamom, almonds and sugar. Stir well and simmer until reduced in quantity. While boiling, keep stirring it occasionally so that the milk does not get burnt and scrape the sides as well. Once done, set the milk aside. Heat ghee in another heavy bottomed pan; add in the grated lauki, and saute on medium heat until the lauki turns soft and tender.Stir in the cooked lauki to the condensed milk and simmer for another 10 minutes, until the flavors come out from the lauki kheer and the khee is thickened. Turn off the heat and transfer to a serving bowl. The Lauki Kheer will thicken as it is kept aside to cool. Garnish the Laukhi Kheer with chopped pistachios and serve chilled. You can serve the Lauki Kheer hot or cold as a dessert when you have a guests at home or during festivals and special occasions, or after an everyday meal of Hyderabadi Vegetable Biryani and Boondi Raita."
Mango Sago Kheer Recipe - Sabudana Kheer With Mangoes,Indian,Dessert,Vegetarian,"nylon sabakki, water, milk, sugar, cardamom powder (elaichi), mango (ripe), whole almonds (badam)","1/2 cup Nylon sabakki , soaked in water for 20 minutes  1/2 cup Water  1-1/2 cup Milk  1/3 cup Sugar  1/4 Cardamom Powder (Elaichi)  2 Mango (Ripe) Whole Almonds (Badam) , silvered (optional)",20,20,"To begin making the Mango Sago Kheer Recipe, wash and soak the nylon sabudana in water for 20 minutes. In a pressure cooker, combine the drained sabudana along with half a cup of water and half a cup of milk, close the lid and pressure cook for 3 whistles. Turn off the flame and allow the pressure to release naturally. Once the pressure has released, open the cooker, add in the sugar, the remaining milk and mix the sabudana kheer well, the sugar will melt due to the residual heat.You will observe that the sabudana is well cooked and the kheer is very thick. Mix well and place it in the fridge to cool for a couple of hours.  If it becomes a little too thick, you can add in cream or milk and stir well to combine.While the sabudana kheer is chilling, peel the mangoes and squish them with your palms into a mixing bowl. This will give us a chunky fresh mango puree. To assemble the Mango Sabudana Kheer, add the chilled sabudana kheer in a shot glass or dessert glass and gradually mix in the chunky mango puree and garnish with almond slivers. Serve Mango Sago Kheer Recipe as a dessert after your delicious meal of Maakhmi Dal, Bharli Bhendi, Jeera Rice, Palak Raita and Tawa Paratha."
Doodhi Sabudana Kheer Recipe,Indian,Dessert,Vegetarian,"milk, bottle gourd (lauki), sabudana (tapioca pearls), sugar, pistachios, khoya (mawa), rice, ghee, cardamom (elaichi) pods/seeds, slivered almonds (badam)","1-1/2 liter Milk  250 grams Bottle gourd (lauki) , grated  1/4 cup Sabudana (Tapioca Pearls) , soaked for 2 hours  1/2 cup Sugar  1 tablespoon Pistachios , ground  1-1/2 tablespoon Khoya (Mawa)  3/4 cup Rice , soaked for 1 hour  1 tablespoon Ghee  10 Cardamom (Elaichi) Pods/Seeds Slivered Almonds (Badam) , to garnish",30,30,"To begin making Doodhi Sabudana Kheer Recipe, wash rice and soak it in water for at least an hour. Meanwhile grate lauki/dudhi.In a large saucepan, bring milk to boil.Meanwhile, in a mixer grinder, grind soaked rice with a little water if needed, to a fine paste.Add this rice paste to the boiling milk and let it cook on simmered heat.In a kadai while the rice is cooking in milk, add ghee and the grated doodhi, saute till the doodhi evaporated all its water and is cooked and translucent, and switch off heat.Check rice cooking in milk, once the rice paste is almost half cooked, add the sauteed lauki//doodhi and mix.Keep stirring and boil it on medium flame till the milk thickens very well. It might take about an hour till this stage.Boil till the milk thickens, now add sugar, cardamom powder, khoya and ground pistachios to the mixture and continue cooking for 10 more minutes almost, on how heat.You can serve Doodhi Sabudana Kheer Recipe as a dessert along with Paneer Kolhapuri, Palak Raita and Tawa Paratha."
Andey Ki Kheer Recipe - Egg White Kheer,Indian,Dessert,Eggetarian,"whole eggs, milk, sugar, dry fruits, cardamom powder (elaichi), kewra water","3 Whole Eggs  2 liter Milk , unskimmed  2 cups Sugar Dry Fruits , a handful of dry fruits- (almonds, pista, cashews, raisins)  1/2 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Kewra Water",10,90,"To begin making Andey Ki Kheer (Egg White Kheer) Recipe, take a sauce pan and add milk and cardamom powder to it. Boil it to reduce it to half its initial amount. It takes 30 minutes at medium flame.Meanwhile, separate the egg yolk from the eggs and keep aside.Once the milk reduces to half, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts. Do not add Raisins at this point since it may sour the milk causing it to curdle.Add sugar and keep stirring till the sugar get completely dissolved. This may cause a thinning effect on milk. Hence, keep stirring and let the mixture boil again until reduced to a creamy consistency.Once we add sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency.Take the egg whites in a separate bowl beat it till frothy.With the help of a spoon gradually add beaten egg white into the boiling milk in low flame, stirring.Beat the remaining egg white again to make froth. Again with a spoon take the frothing egg white and add in the milk, stirring. Repeat the process till all the egg white is spooned into the saucepan. The egg white froth appears like little dumplings in milk. Keep stirring.Keep the flame low and let the dumplings cook well. Allow the milk to cook till it becomes golden in color and gets a creamy texture.Now add Kewda water into it. This gives a royal aroma to kheer and eliminates the smell of eggs.Now add in raisins and put off the flame.Allow Andey Ki Kheer (Egg White Kheer) Recipe to cool down to room temperature.Refrigerate it for a couple of hours to adore the chilled Andey Ki Kheer or enjoy it warm. Serve Andey Ki Kheer as a dessert after your delicious meal of Palak Dal, Sev Tamatar Ki Sabzi and Tawa Paratha."
Paal Payasam Recipe - Rice Kheer/Pudding,Indian,Dessert,Vegetarian,"ghee, rice, milk, sugar","1/4 teaspoon Ghee  3 tablespoons Rice  2 liter Milk , (I used low fat, but full cream milk gives a rich texture and taste)  1/2 cup Sugar , or to taste",10,40,"To begin making the Paal Payasam Recipe, we will firstly wash the rice and dry it with a cloth.Heat ghee in a heavy bottomed saucepan on low heat, add in the rice and roast on medium heat until you get a lightly roasted aroma, taking care not to brown the rice. Once roasted, add in the milk. Allow the milk to come to boil. Once it comes to a boil, turn the heat to low.Simmer the milk and rice mixture on low heat stirring occasionally until the milk condenses to half its quantity, making sure the rice is cooked at this stage, else simmer for a little longer.Add in the sugar at this stage and stir well until the sugar dissolves. You can add the saffron and nuts at this point and serve hot or cold. Serve the Paal Payasam Recipe (Rice Kheer/Pudding) as a comforting dessert after Chettinad Vegetable Biryani Recipe and Tomato Onion Cucumber Raita for your Sunday Meal."
Chocolate Peda Recipe,Indian,Dessert,Vegetarian,"milk powder, cocoa powder, condensed milk, milk, cardamom powder (elaichi), pistachios, butter (salted), ghee","2 cups Milk Powder  1/4 cup Cocoa Powder , dark  400 grams Condensed Milk  1/4 cup Milk  1 tablespoon Cardamom Powder (Elaichi)  1/4 Pistachios , chopped, for garnishing  2 tablespoons Butter (Salted)  2 tablespoons Ghee , (to rub it in hands before shaping peda)",10,25,"To begin making the Chocolate Peda, melt the butter in a non-stick pan on low heat. When it is melted, switch off the heat and add milk powder & dark cocoa powder.Using a spatula mix the ingredients well and then add the condensed milk. Now turn on the heat and keep it in a low flame.Start stirring the mixture and slowly add milk and cardamom powder. Continue stirring for about 10-12 minutes.The chocolate mixture will start to leave the sides of the pan. At this stage, turn off the flame and transfer the mixture on to a plate greased with ghee.Rub your hands with a tablespoon of ghee and then start shaping the pedas.The pedas will initially be sticky and after around 3-4 hours they start to hold the shape well.Using your thumb make an impression at the centre of the pedas and fill it with chopped pistachios.Serve Chocolate Peda as a sweet dish during special occasions and festivals."
Milk Peda Recipe,Indian,Dessert,Vegetarian,"milk powder, condensed milk, ghee, cardamom powder (elaichi), saffron strands, milk",1 cup Milk Powder  1 cup Condensed Milk  2 to 3 tablespoons Ghee  1/2 teaspoon Cardamom Powder (Elaichi)  7 to 8 Saffron strands  2 tablespoons Milk,30,15,"To begin making the Milk Peda recipe, soak saffron in milk for 10 to 15 minutes or refrigerate overnight for better colour results.Heat ghee in a kadai and add condensed milk to it and allow it to cook on low flame till it comes a boil.Now add powder milk and keep stirring vigorously to avoid forming lumps. Break if any for smooth finish.Keep stirring continuously till the mix starts to thicken.Now add saffron infused milk and cardamom powder and stir nicely.The mix will start to loosen, so keep stirring till it thickens back again.Gradually the mix will start gathering and folding up leaving from the sides of the pan.Carefully pinch a lime size ball and roll between your greased palm. Be careful as the mix may be too hot to handle.If the mix forms a dough and rolls into a smooth ball, that means it is ready. But if you find the mix sticky then stir and cook on low heat for another 2 to 3 minutes.Once the mix is ready, turn off the gas and remove the pan from the stove. Set aside to cool.When the mix is warm, grease your hands with ghee and pinch a lime sized ball, roll and flatten to shape into a disk.Make impressions on it with a flower stencil or just keep it simple by making a dimple with your index finger in the centre.Garnish/ decorate with chopped pistachios (optional) or saffron strands.Serve Milk Peda to your friends and family during festivals and special occasions."
Filter Coffee Choco Peda Recipe - Microwave Method ,Indian,Dessert,Vegetarian,"instant coffee powder, water, water, cocoa powder, milk powder, condensed milk, ghee, whole almonds (badam)","5 tablespoons Instant Coffee Powder  75 ml Water , for filter coffee   30 ml Water  1 tablespoon Cocoa Powder  1 cup Milk Powder  1/2 cup Condensed Milk  5 tablespoons Ghee  12 Whole Almonds (Badam) , roasted",30,10,"To begin the preparation of Filter Coffee Choco Peda, first prepare the coffee decoction by adding 5 tablespoons of coffee powder in a coffee filter. Press the powder and add hot water. Let it brew. It would take around 15 minutes roughly.Take a microwave safe bowl, add 4 tablespoon ghee, milk powder and condensed milk. Mix well.Microwave for 1 minute. Remove and mix well.To this add cocoa powder, 1 tablespoon filter coffee decoction and 30 ml of water. Microwave for 1 minute. When you remove it out , it would have doubled up in volume. Stir and mix well. Check the taste. Add more coffee decoction if you want it to be stronger.  Reheat again for 2 more times. Take out at 1 minute intervals and stir well.At the end of 4th minute, take out and add 1 tablespoon of ghee and mix well.Microwave for 1 more minute and take out. This time the peda mix will not come out. Instead it would still be soft. Mix well and allow it to cool to a temperature which you can handle to make pedas. Roughly 6 to 10 minutes based on how you can handle. Apply ghee in your palms and roll like a peda. You may stuff the pedas with mixed nuts or almonds.The Filter Coffee Choco Pedas are now ready!You can serve these Filter Coffee Choco Peda during festivals or simply during family dinners."
Aam Peda Recipe - Delicious Mango Peda Recipe,Indian,Dessert,Vegetarian,"mango pulp (puree), milk powder, condensed milk, ghee, cardamom powder (elaichi), corn flour, slivered almonds (badam)","1-1/2 Cups Mango Pulp (Puree)  1 Cup Milk Powder  3/4 Cup Condensed Milk  2 tablespoons Ghee , (more for greasing palms and plate)  1 teaspoon Cardamom Powder (Elaichi)  1 tablespoon Corn flour Slivered Almonds (Badam) , to garnish",10,20,"To begin making Aam Peda Recipe - Mango Peda Recipe, get all the ingredients ready and handy. Prepare cornstarch paste by mixing in a tablespoon of cornstarch in a tablespoon of cold water.Grease a plate with some ghee and keep aside.In a big bowl, mix together, condensed milk and milk powder until smooth paste .Add 2 tablespoons melted ghee. Mix again and keep aside.Take mango puree in a non stick saucepan kept on medium heat. Add the prepared corn starch paste, the condensed milk mixture in the mango puree and mix well. Let it cook on medium high heat until the mango peda mixture thickens.Keep scraping the bottom and the sides of the pan.After about 10 minutes, add cardamom powder and continue cooking till the mango peda mixture starts leaving the pan and forms into a dough. Once done turn off the heat.Remove the Mango Peda on a greased plate and let the mixture cool down for about 5 minutes or till you can handle the hot peda mixture.After about 5 minutes, grease your palms with ghee and take a tablespoon of the aam peda mixture on your palm and shape up into a ball.Press it a little to give it a disc shape and place on a plate. I have used my icing tip coupler to slightly press on these pedhas in order to make a design, but you can skip this step if you like them plain. Repeat for all the amm peda and then you can just press 1 or 2 slit almonds on top of each aam peda.Serve the Aam Peda Recipe - Mango Peda Recipe as a bite of dessert along with an Indian thali of Vegetable Bajji Recipe, Mirchi Ka Salan, Matar Paneer Kulcha, Sweet & Spicy Coriander Tadka Raita, and Baby Potatoes Pulao Recipe."
Saffron Paneer Peda Recipe,Indian,Dessert,Vegetarian,"paneer (homemade cottage cheese), sugar, cardamom powder (elaichi), saffron strands, water, ghee, rose water","2 cups Paneer (Homemade Cottage Cheese) , crumbled  4 tablespoons Sugar  1/2 teaspoon Cardamom Powder (Elaichi) Saffron strands , a generous pinch  2 tablespoons Water  1/2 teaspoon Ghee  2 teaspoons Rose water",5,15,"To begin making the Saffron Paneer Peda recipe, keep the paneer ready. You can either use store bought paneer or make it at home. Follow this Homemade Paneer Recipe to make fresh paneer in your kitchen. Place the  the paneer ina  mixing bowl and crumble it well using your fingers. Transfer this crumbled paneer to the mixer grinder.To the mixer-grinder, add saffron, cardamom powder, sugar and water to it. Grind everything together into a smooth paste.Heat ghee in a heavy bottomed pan on medium-low heat, transfer the paneer mixture from the mixer jar and cook it on low flame.Now add rose water and keep stirring continuously until  everything comes together, leaving the sides of the pan. Turn off the flame, and allow it to cool. Transfer into a bowl. Grease your hands with some ghee and knead the paneer mixture into smooth dough without cracks.Roll the dough flat using rolling pin and cut into desired shape for making pedas. The delicious paneer peda is ready. Transfer to a platter. Serve Saffron Paneer Peda as a dessert after your meal or serve it with some snacks like Poha Chivda to guests when they visit your home during festivals."
Mango Rice Recipe,Indian,Lunch,Vegetarian,"coconut, raw mango, dried red chilli, sesame (white), peanuts, jaggery, turmeric powder, curry leaves, dried red chilli, mustard seeds, salt, urad dal, chana dal, rice, water, oil, asafoetida","Ingredients for the paste 1/2 cup coconut, grated 1-1/2 cups raw mango, peeled and chopped 2 dried red chillies 1 teaspoon sesame seeds (white) 1/4 cup peanuts 2 tablespoons jaggery Other ingredients 1/4 teaspoon turmeric powder 1 sprig curry leaves 1 dried red chilli 1 teaspoon mustard seeds Salt, to taste 1/2 teaspoon urad dal 1/2 teaspoon chana dal 1-1/2 cups rice Water, as needed Oil, as needed Asafoetida, a pinch",15,40,"To make Mango Rice Recipe, first soak the rice in water for 30 minutes. Now put the rice in a pressure cooker and cook till 2 to 3 whistles. After cooking, spread the rice in a plate to cool down. Peel the mango and chop it. Now in a blender, put mango, dried red chilli, green chilli, sesame seeds, half peanuts, 1/2 cup coconut, jaggery and make a coarse paste. Now heat oil in a pan. Add peanuts and cook till they turn brown. Now add mustard seeds, urad dal and chana dal. Now add curry leaves, dried red chilli and cook for 1 minute. Now add asafoetida, turmeric powder and cook for 10 seconds. Now add mango coconut paste, salt and let it cook for 3 to 4 minutes. Now add rice and mix well. Serve Mango Rice with Tomato Onion Cucumber Raita and Papad for dinner."
Nariyal Ki Kheer Recipe - Coconut Pudding,Indian,Dessert,Vegetarian,"fresh coconut, milk, sugar, cardamom powder (elaichi), whole almonds (badam), cashew nuts, pistachios, saffron strands","1 Fresh coconut , grated  1 liter Milk  3/4 cup Sugar , adjustable  1/2 teaspoon Cardamom Powder (Elaichi)  1 tablespoon Whole Almonds (Badam) , chopped  1 tablespoon Cashew nuts , chopped  1 tablespoon Pistachios , chopped Saffron strands , a pinch, (optional)",20,50,"To begin making Nariyal Ki Kheer Recipe, crush and soak the saffron strands in 1 teaspoon warm milk.In a thick bottom pan, bring the rest of the milk to boil on a medium heat. You need to stir in continuously to avoid any sticking to the base. Keep stirring till the milk is reduced to just half of the original amount.Now add grated coconut to milk and stir it firmly until it again starts boiling.Cook on low medium heat for about 15-20 minutes or till the coconut is cooked well.Now add sugar, cardamom powder, saffron, almonds, cashews and pistachios. Stir it well and cook it for 5-7 minutes further, or till the nuts are cooked.Garnish it with some remaing dry fruits and serve warm or chilled.Serve Nariyal Ki Kheer Recipe as a dessert with Puri Recipe, Peshawari Chole Recipe, and Satvik Carrot Sprout Salad."
Masala Roasted Aloo Recipe,Indian,Lunch,Vegetarian,"baby potatoes, oil, cumin seeds (jeera), asafoetida (hing), amchur (dry mango powder), salt, lemon, coriander (dhania) seeds, dry red chillies, whole black peppercorns, fennel seeds (saunf), cumin seeds (jeera)","500 grams Baby Potatoes  4 tablespoons Oil  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1 teaspoon Amchur (Dry Mango Powder) Salt , to taste  1 Lemon , Juice Ingredients for the spice mix 1 tablespoon Coriander (Dhania) Seeds  4 Dry Red Chillies  1 teaspoon Whole Black Peppercorns  1 teaspoon Fennel seeds (Saunf)  1/2 teaspoon Cumin seeds (Jeera)",10,40,"To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat. Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant.Turn off the heat and allow it to cool a bit. Once cooled grind the spice mix into a fine powder. Transfer to a bowl and keep aside. The next step is the roast the potatoes. Heat oil in stir fry pan over medium heat. Add cumin seeds and asafoetida.Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt.Stir to combine well and roast the potatoes until they turn crisp from outside. Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving. Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal."
Makki Paneer Pakora Recipe - Makki Paneer Pakora Recipe,Indian,Snack,Vegetarian,"sweet corn, paneer, onion, green coriander, curry leaves, gram flour, salt, oil, fennel, green chilli, ginger","1-1/4 cup sweet corn, mash 100 grams paneer, grated 1/4 cup onion, finely chopped 2 teaspoons coriander leaves, finely chopped 10 curry leaves, finely chopped 1/4 cup gram flour salt, to taste Oil, make a paste for deep frying 1 teaspoon fennel seeds 2 green chillies 1/2 inch ginger",15,10,"To make Makki Paneer Pakora, first put fennel, green chillies, ginger in a mixer grinder and grind it. Keep it aside. Put sweet corn in the mixer grinder and make a paste. Keep it aside. Put corn paste, ground masala, paneer, onion, coriander leaves, curry leaves, salt in a bowl and mix well. If your mixture is dry then add some water and mix it. Now heat oil in a pan. After the oil is heated, make pakoras from the mixture and put them in the pan. Cook the pakoras till they turn golden and take them out on a kitchen towel. Make pakoras from the remaining mixture as well. Serve. Serve Makki Paneer Pakora with green chutney and sweet tamarind chutney."
Kachumber Salad Recipe - Kachumber Salad Recipe,Indian,Side Dish,Diabetic Friendly,"cucumber, onion, green chilli, tomato, carrot, salt, pomegranate, black pepper powder, cumin powder, lemon juice, green coriander, mint","3 Cucumbers, peeled and chopped 1 Onion, finely chopped 1 Green Chillie, finely chopped 2 Tomatoes, chopped 1 Carrot, peeled and chopped Salt, to taste 1/4 Cup Pomegranate Black Pepper Powder, to taste 1 Tsp Cumin Powder, roasted 1-1/2 Tsp Lemon Juice Coriander Leaves, a little, finely chopped Mint Leaves, a little, finely chopped",10,5,"To make Kachumber Salad, take cucumber, onion, green chilli, tomato, carrot and pomegranate in a mixing bowl. Mix everything well. After mixing, add lemon juice, black pepper powder, cumin powder, salt and mix everything well. Now add coriander leaves, mint leaves and mix well. Serve. Serve Kachumber Salad with Panchmel Daal, Aloo Bhindi Sabzi and Phulkas for lunch."
Pudina Pyaz Kachumber Salad Recipe - Mint Onion Kachumber Salad Recipe,Indian,Side Dish,Vegetarian,"onion, green coriander, mint, lemon juice, cumin powder, black salt or rock salt","2 onions, peeled and cut into round rings 1 tablespoon coriander leaves, finely chopped 2 tablespoons mint leaves, finely chopped 2 teaspoons lemon juice 1 teaspoon cumin powder Black salt or rock salt, to taste",10,0,"To make Mint Onion Kachumber Salad, first peel the onions and chop them into thin round pieces. Now in a mixing bowl, add coriander leaves, mint, black salt, cumin powder, lemon juice and mix well. After mixing well, pour it into a bowl and serve. Serve Mint Onion Kachumber Salad with Chicken Biryani and Boondi Raita for dinner."
Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao,Indian,Indian Breakfast,Vegetarian,"semiya (vermicelli), onions, green bell pepper (capsicum), carrot (gajjar), kabuli chana (white chickpeas), oil, ghee, cumin seeds (jeera), red chilli powder, turmeric powder (haldi), coriander powder (dhania), cumin powder (jeera), amchur (dry mango powder), chana masala powder, salt, coriander (dhania) leaves","1-1/2 cups Semiya (Vermicelli) , roasted  2 Onions , peeled and chopped  1 Green Bell Pepper (Capsicum) , chopped  1 Carrot (Gajjar) , peeled and chopped  1/2 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours & boiled until soft  1 tablespoon Oil , as required  2 teaspoons Ghee  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Chana Masala Powder Salt , to taste Coriander (Dhania) Leaves , as required, chopped for garnishing",20,15,"To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan. Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked.Once the semiya is cooked, drain the semiya well and wash it under running water. Let it drain completely.Fluff it gently with a fork and keep it aside.Heat oil and ghee in a heavy bottomed pan. Add cumin seeds and when it starts spluttering, add the onions. Sauté till it turns soft and translucent.Add the chopped carrot and sauté for few seconds. Now add the capsicum and continue to sauté for few seconds. Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste.Mix well and let it cook for about 2 minutes. After 2 minutes, add in the cooked chickpeas and mix everything well.Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two. Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly. Garnish with chopped coriander leaves and serve hot.Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad."
Homemade Coconut Milk Recipe,Indian,Lunch,Vegetarian,fresh coconut,"2 cups Fresh coconut , cut into pieces or grated",10,0,"To begin making the Homemade Coconut Milk Recipe, first grate the coconut using a shredder and keep aside.If you have a juicer attachment in your mixer grinder, then it is really convenient to extract the coconut milk. Fix the extraction blade and the juice attachment. Add the grated coconut and 1 cup of warm water and blend to extract the coconut milk. This will be the first extraction. You can add more water and then extract more coconut milk after the first extraction.If you don't have the extraction blade, then place the grated coconut in a blender jar and add 1 cup warm water and blend till the coconut is ground well.Once the coconut is ground well, place the coconut in a muslin cloth sieve and then press to extract the coconut milk.If you don't have muslin cloth sieve, then you will have to extract the coconut milk by pressing it between your fingers, until the coconut becomes dry.Add water and get two and maximum three extractions of coconut milk.Use the homemade coconut milk as required in curries and stews."
Healthy Kala Chana Pakora Recipe - Black Chickpea Pakora ,Indian,Snack,Vegetarian,"kala chana (brown chickpeas), onion, green chillies, garlic, ginger, coriander (dhania) leaves, salt, chaat masala powder, mint leaves (pudina), amchur (dry mango powder), cumin powder (jeera), lemon juice","1/2 cup Kala Chana (Brown Chickpeas)  1 Onion , finely chopped   2 Green Chillies , finely chopped   4 cloves Garlic , finely chopped   1 inch Ginger , finely chopped   2 sprig Coriander (Dhania) Leaves , finely chopped  Salt , salt to taste   1 teaspoon Chaat Masala Powder ,    2 sprig Mint Leaves (Pudina) , finely chopped   teaspoon Amchur (Dry Mango Powder)  teaspoon Cumin powder (Jeera)  1/2 teaspoon Lemon juice",500,15,"To begin making the Healthy Kala Chana Pakora Recipe, wash and soak the kala chana overnight in a bowl of water. Next morning, transfer the kala chana and the water into the pressure cooker and pressure cook on medium flame for 30 minutes. Turn off the flame and allow the pressure to release naturally. Once the pressure has released, drain the water and transfer the kala chana into a mixing bowl. Mash the cooked kala chana with your fingers, to this bowl add the chopped onion, ginger, garlic, green chilli, coriander leaves, mint leaves, lemon juice  and the dry masalas- salt,  chaat masala, amchur, cumin powder and finally add besan.Mix well and bring the Kala Chana Pakora mixture together. Heat a kuzhi paniyaram pan on medium heat, add very little oil in each of the cavities, drop a tablespoon of the Kala Chana Pakora mixture in each of those cavities and cook for 3-4 minutes.Flip on the other side and cook till until the Kala Chana Pakora turns brown in colour.Remove the Kala Chana Pakora from the paniyaram pan and place it on a plate with absorbent paper to drain the excess oil. Serve Healthy Kala Chana Pakora Recipe along with Mumbai Style Tawa Pulao Recipe with Moong Sprouts and Carrot Tadka Raita Recipe- Crunchy Grated Carrot In Yogurt for a complete meal. You could also serve it at tea time along with Green chutney and Masala Chai Recipe - Indian Spiced Tea."
Carrot Rice Recipe - Spiced Carrot Pulao,Indian,Dinner,Vegetarian,"cooked rice, shallots, ginger, carrots (gajjar), mustard seeds (rai/ kadugu), curry leaves, sambar powder, cardamom powder (elaichi), coriander (dhania) leaves, oil, ghee, salt","2 cups Cooked rice  10 Shallots , finely chopped  1 inch Ginger , grated  4 Carrots (Gajjar) , grated  1 teaspoon Mustard seeds (Rai/ Kadugu)  5 Curry leaves , finely chopped  1 teaspoon Sambar Powder  1 teaspoon Cardamom Powder (Elaichi)  1 Coriander (Dhania) Leaves , small bunch, finely chopped Oil , for cooking  1 tablespoon Ghee , or sesame oil Salt , to taste",20,30,"To begin making the Carrot Rice Recipe (Spiced Carrot Pulao), heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds; allow it to crackle.Then add onions and ginger; sauté until the onions are tender and golden.Add the grated carrots, sprinkle some salt and sauté the carrots until they are soft and cooked. Stir in the curry leaves, sambar powder, cardamom powder, salt and mix well. Let it cook for about 2 minutes.Gradually stir the cooked rice into the carrot mixture and fold the rice gently so all ingredients get well combined.Finally, add in the coriander leaves, a tablespoon of ghee or sesame oil and stir it into the rice. Check the salt and spice levels and adjust to suit your taste.The Carrot Rice tastes delicious when served along with Boondi Raita and a roasted Papad. This rice also makes a perfect lunch box for kids, as they find it easy to eat and tasty too."
Spinach Pakoras Recipe - Palak Bhajiya,Indian,Snack,Vegetarian,"spinach leaves (palak), gram flour (besan), rice flour, baking soda, asafoetida (hing), turmeric powder (haldi), red chilli powder, cumin powder (jeera), salt, ajwain (carom seeds)","3/4 cup Spinach Leaves (Palak) , tightly packed, chopped  5-6 tablespoons Gram flour (besan)  1 tablespoon Rice flour  1 pinch Baking soda  1 pinch Asafoetida (hing)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera) Salt , to taste  1/4 teaspoon Ajwain (Carom seeds)",10,25,"To begin making Palak Bhajia, firstly let us make the pakora batter. In a mixing bowl, combine spinach, besan, rice flour, baking soda, asafoetida, turmeric powder, red chilli powder, cumin powder, saltand ajwain. Add enough water and mix everything to form a batter. The batter should not be very thick or watery.Heat oil for frying in a deep fry pan. Drop bits of spinach batter and cook till it turns crispy and golden brown.Remove from the heat and similarly deep fry the remaining bhajias too.Serve Palak Bhajia with Dhaniya Pudina Chutney or Tomato Onion Chutney."
Pan Fried Onion Pakora Recipe - A Perfect Diwali & Evening Snack,Indian,Snack,Vegetarian,"gram flour (besan), rice flour, onions, coriander (dhania) leaves, green chillies, ginger, turmeric powder (haldi), red chilli powder, ajwain (carom seeds), asafoetida (hing), salt, oil, chaat masala powder","1 cup Gram flour (besan)  1/4 cup Rice flour  3 Onions , thinly sliced  2 sprig Coriander (Dhania) Leaves , finely chopped  2 Green Chillies , finely chopped  1 inch Ginger , grated  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Ajwain (Carom seeds)  1/4 teaspoon Asafoetida (hing) Salt , to taste Oil , for cooking Chaat Masala Powder , for sprinkling",10,30,"To begin making the Pan Fried Onion Pakora Recipe, first get all the ingredients together for making the pakora.In a large mixing bowl, add all the ingredients- besan, rice flour, onions, coriander leaves, green chilies, ginger, turmeric powder, red chili powder, ajwain, asafoetida, salt , except the oil and the chaat masala into a large mixing bowl and combine them well.Add very little water to make a thick batter. Check the salt and spice and adjust to suit your taste.We will be using a Kuzhi Paniyaram Pan to make the pan fried onion pakoras, you can also optionally cook these in an air fryer or even on a skillet with little oil.Preheat the Kuzhi Paniyaram Pan on medium heat. Add a few drops of oil into each of the cavities. Spoon a portion of the onion pakora mixture into the cavities and allow the pakoras to cook on medium heat until browned and crisp on both sides. Flip the pakoras around as you are cooking so it cooks evenly on all sides.Once done, place the Pan Fried Onion Pakoras on a platter and serve it along with a Tetley Lemon & Honey Green Tea and a favorite chutney like Sweet & Spicy Raw Mango Chutney, a Coriander Chutney, or a Moroccan Harissa Sauce for a unique twist."
Crispy Palak Pakora Recipe - Monsoon Snack,Indian,Snack,Vegetarian,"spinach leaves (palak), gram flour (besan), red chilli powder, ajwain (carom seeds), turmeric powder (haldi), salt, chaat masala powder, oil","25 Spinach Leaves (Palak)  150 grams Gram flour (besan)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Ajwain (Carom seeds)  1/4 teaspoon Turmeric powder (Haldi) Salt , to taste Chaat Masala Powder , for sprinkling Oil , for deep frying",15,25,"To begin making the Crispy Palak Pakora Recipe, first get all the ingredients ready.In a large mixing bowl, add the gram flour, turmeric powder, salt, red chili powder. Stir to combine well. Add little water at a time to make a thick pakora batter.Preheat oil in a kadai (wok) for deep frying. Once the oil has heated up sufficiently enough, dip each spinach leaf in batter to coat it evenly. Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp.Once the Palak Pakoras are golden brown and crisp, remove them from the oil and drain on absorbent paper.Proceed the same way with the remaining spinach leaves.Sprinkle chat masala on Palak Pakoras and serve them hot with Date Tamarind Chutney, Green Chutney or even plain old KetchupNote:  If you don't have baby spinach, you can use regular spinach, chop it fine and mix it into the batter to make the pakoras."
Methi Pakoras Recipe,Indian,Snack,Vegetarian,"gram flour (besan), rice flour, salt, methi leaves (fenugreek leaves), red chilli powder, asafoetida (hing), turmeric powder (haldi), ajwain (carom seeds), coriander (dhania) seeds, oil","1 cup Gram flour (besan)  1/4 cup Rice flour Salt , to taste  1/2 cup Methi Leaves (Fenugreek Leaves)  1 teaspoon Red Chilli powder  1/4 teaspoon Asafoetida (hing)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Ajwain (Carom seeds)  1/2 tablespoon Coriander (Dhania) Seeds , crushed Oil , for deep frying",20,30,"To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt. Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon. Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well. Methi leaves would leave out water in 2-3 mins. Add water very slowly and make a thick batter. Once it is done, adjust the spice and salt according to your taste.Pour the rest of the oil in a pan on medium flame. Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil. Be sure not to overcrowd the frying pan (or kadai).Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain the pakoras on the kitchen towel.Fry the rest of the pakoras similarly.Serve the Methi Pakoras with hot Masala Chai or Papaya Banana smoothie."
Egg Pakora Recipe - Egg Fritters,Indian,Snack,Eggetarian,"whole eggs, gram flour (besan), rice flour, turmeric powder (haldi), red chilli powder, salt, water, oil","4-5 Whole Eggs  1/2 cup Gram flour (besan)  3 tablespoons Rice flour , optional  1/2 teaspoon Turmeric powder (Haldi)  1-2 teaspoons Red Chilli powder Salt , as required Water , as needed Oil , as required, for deep frying",20,25,"To begin making the Egg Pakora recipe, in a small pot, add water and bring it to boil. Once the water starts boiling, add a pinch of salt and eggs.Cook them for about 15 minutes and remove from the flame. Run the eggs under cold water immediately and remove their outer shell.Slice the eggs into halves and set aside.In a bowl, combine flour, turmeric powder, red chilly powder, and salt together.Add water little by little and mix them well to prepare a batter. It should be slightly thinner than Idli batter but not runny like dosa batter.Meanwhile, heat oil in a kadai over medium flame. Once the oil is hot, add a small ball of flour to check the state of oil. If the ball rises steadily, then the oil is hot enough for frying pakoras. If it raises slowly, then the oil should be heated for some more time.Once the oil consistency is perfect, take a slice of egg, dip it in the flour and slowly drop them into the oil.Cook until they turn golden on both the sides by flipping them occasionally.Set them aside in a dish towel and repeat the same procedure for the remaining egg slices.Prepare this spicy Egg Pakoras and serve with Tomato Garlic Chutney or any other chutney of your choice."
Chicken Pakora Recipe - Chicken Fritters ,Indian,Snack,High Protein Non Vegetarian,"chicken, gram flour (besan), onion, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, coriander (dhania) leaves, salt, oil, water, chaat masala powder, pickled onions","250 grams Chicken , minced  5 tablespoons Gram flour (besan)  1 Onion , sliced  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 sprig Coriander (Dhania) Leaves , chopped Salt , to taste Oil Water , as required Chaat Masala Powder , as required, for garnishing Pickled onions , as required, for garnishing",10,25,"To begin making the Chicken Pakora recipe, combine all the ingredients together in a bowl including chicken, gram flour, onion, cumin seeds, turmeric powder, red chilli powder, coriander leaves and salt.Add water little at a time, to make a thick pakora batter. Check the salt, spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity.Spoon the Chicken Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides. You can optionally add just a little more oil to give it additional taste. This will take 3 to 4 minutes.Proceed the same way with the remaining Chicken pakora batter.The process of cooking pakoda in a pan preserves nutrition and the addition of Lotus seeds giving an added taste and nutrition for this classic teatime snack.Arrange the Chicken pakora on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties. Serve the Chicken Pakora Recipe along with Dhaniya Pudina Chutney or Garlic Chutney  for evening snacks and enjoy it with Masala Chai."
Puffed Lotus Seed Pakoras Recipe - Makhana Pakora,Indian,Snack,Vegetarian,"phool makhana (lotus seeds), gram flour (besan), onion, green chilli, cumin seeds (jeera), red chilli powder, turmeric powder (haldi), salt, coriander (dhania) leaves, curry leaves","100 grams Phool Makhana (Lotus Seeds) , roasted in ghee  1/2 cup Gram flour (besan)  1 Onion , sliced  1 Green Chilli , chopped  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi) Salt , to taste  1 sprig Coriander (Dhania) Leaves , chopped  1 sprig Curry leaves , chopped",10,30,"To begin making the Puffed Lotus Seed Pakoras Recipe, we will first make the pakora batter.In a mixing bowl, combine all the ingredients together -lotus seeds, besan flour,  onion, green chilli, cumin seeds, red chilli powder,  turmeric powder, salt, coriander leaves,curry leaves.  Add water little at a time, to make a thick pakora batter. Check the salt and spices and adjust to suit your taste.Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity. Spoon the Lotus Seed Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides. You can optionally add just a little more oil to give it additional taste which also makes the pakora a lot more crispy. Proceed the same way with the remaining Lotus Seed pakora Batter.The process of cooking pakora in a pan preserves nutrition and the addition of Lotus seeds giving an added taste and nutrition for this classic teatime snack.Arrange the Lotus Seed pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.Serve the Puffed Lotus Seed Pakoras Recipe along with hot chai with a dipping sauce for your evening tea."
Puri Recipe - Learn to Make Soft Puffed Puris At Home,Indian,Main Course,Vegetarian,"whole wheat flour, oil, kalonji (onion nigella seeds), salt","2 cups Whole Wheat Flour  2 teaspoons Oil , to knead and more to deep fry  1 teaspoon Kalonji (Onion Nigella Seeds) , optional Salt , to taste",20,15,"To begin making the Puri recipe, in a large bowl combine the flour, nigella seeds and salt together and then add 2 teaspoons of the oil. Add a little water at a time to the flour mixture and knead well to make a firm and smooth dough.Add the remaining one teaspoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes. Punch down the dough, knead for a minute and divide the dough into 20 equal portions.Heat oil in a deep frying pan with heat on medium high. With a rolling pin, roll out each ball into a 5-7 inch circles tossing in a little oil while rolling to prevent it sticking to the base. Continue the same process of rolling with the remaining dough. Keep the rolled dough aside.When the oil is hot and ready about 190C, gently slip one rolled out dough into the oil. Fry the bread with a slotted spatula, continuously yet gently pouring oil onto the frying beard and allowing it to puff.Once the puri puffs, turn over and fry for just a few seconds. Using the slotted spatula drain the oil by the side of the pan and remove from heat. Place the fried puri’s on paper towels to absorb excess oil. Continue the frying with the remaining rolled portions and serve hot.Serve the Puri's along with Chana Masala and Aamras for a delicious sunday lunch"
Cheese Broccoli Fritter Recipe - Pan Fried Broccoli Pakora,Indian,Snack,Vegetarian,"broccoli, corn flour, all purpose flour (maida), salt, baking powder, red chilli powder, parmesan cheese, garlic, oil","500 grams Broccoli , cut into small florets  1/2 cup Corn flour  1/4 cup All Purpose Flour (Maida) Salt , to taste  1 teaspoon Baking powder  1/2 teaspoon Red Chilli powder , or smoked paprika  2 tablespoons Parmesan cheese , grated  1 clove Garlic , grated Oil , as needed, to cook",0,40,"To begin making the Broccoli Fritters  first get all the ingredients ready and keep aside.To make the batter to coat the fritters (pakora), in a mixing bowl, combine the corn flour, all purpose flour, baking powder, salt, chilli powder, garlic and the grated cheese. Add a little water at a time to make a smooth and thick batter. The batter will be such that when you dip the back side of the spoon into the patter, it will coat well. This is when we know the batter is of right consistency. Adjust the seasoning in the batter. Preheat a kuzhi paniyaram pan on medium heat.To pan fry the fritters-dip the florets in the batter and place a batter coated floret, one in each cavity. Drizzle some oil on each broccoli. Cover the pan and allow it to s cook, drizzle or spray a little more oil to make the florets a little more crispy.Proceed the same way with the remaining florets. Serve the delicious healthy Broccoli Cheese Fritters (Pakora's) along with a Greek Yogurt Dip as a snack or an appetizer for your parties."
Capsicum Bajji Recipe - Kuda Milagai Bajji/ Bell Pepper Bajji,Indian,Snack,Vegetarian,"green bell pepper (capsicum), gram flour (besan), turmeric powder (haldi), red chilli powder, asafoetida (hing), salt","1 Green Bell Pepper (Capsicum)  1/2 cup Gram flour (besan)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1 pinch Asafoetida (hing) , 1 pinch Asafoetida (hing) Salt , to taste",10,10,"To begin making the Casicum Bajji Recipe, remove the top stem carefully and cut the capsicum into two equal halves vertically, and deseed it. Now cut long, thick strips of capsicum for the Casicum Bajji Recipe"
Chana Dal Aloo Cutlet Recipe - Gram Dal Potato Cutlet Recipe,Indian,Snack,High Protein Vegetarian,"chana dal (bengal gram dal), potatoes (aloo), green chilli, coriander (dhania) leaves, mint leaves (pudina), gram flour (besan), chaat masala powder, red chilli powder, ginger, asafoetida (hing), cumin seeds (jeera), fresh coconut, cardamom powder (elaichi), oil","1 cup Chana dal (Bengal Gram Dal) , soaked for 3 hours  2 Potatoes (Aloo) , boiled and mashed  2 Green Chilli , finely chopped Coriander (Dhania) Leaves , a small bunch, chopped Mint Leaves (Pudina) , a small bunch, chopped  1 tablespoon Gram flour (besan)  1 teaspoon Chaat Masala Powder  1/2 teaspoon Red Chilli powder  1 inch Ginger , finely chopped  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Cumin seeds (Jeera)  2 tablespoons Fresh coconut , grated  1 teaspoon Cardamom Powder (Elaichi) Oil , for making cutlets",120,40,"To begin making the Chana Dal Aloo Cutlet recipe, first wash the chana dal and soak in water for 1 hour or more.Heat a pressure cooker and add the chana dal and water, cook for 2 to 3 whistles.Once done, strain the water from the chana dal and make a dry fine paste using a mixer grinder.Heat a teaspoon of oil and temper with cumin seeds, asafoetida and saute it for about 10 seconds. Add ginger, coconut, red chilli powder, cardamom powder. Saute for a few seconds.Add the chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves and chaat masala. Now stir fry the dal mixture for about 2 to 3 minutes on medium to low flame until it thickens.Once it thickens, turn off the heat.Next, make flat thick medium balls and refrigerate the Chana Dal Aloo Cutlet for about 15 minutes.Heat a frying pan with oil and fry the Chana Dal Aloo Cutlet from both side for 5 minutes each or till they turn golden brown in colour. Make sure you fry on low to medium heat to get a perfect crispness.Once done, take the Chana Dal Aloo Cutlet out on a kitchen towel to absorb the excess oil. Serve hot.Serve Chana Dal aloo Cutlet along with Dhaniya Pudina Chutney and a cup of Masala Chai or Filter Coffee for evening snacks."
One Pot Methi Mushroom Brown Rice Pulao Recipe,Indian,Lunch,Vegetarian,"brown rice, button mushrooms, methi leaves (fenugreek leaves), onion, ginger garlic paste, green chillies, cumin seeds (jeera), bay leaf (tej patta), cinnamon stick (dalchini), cloves (laung), salt, oil","1 cup Brown Rice  250 grams Button mushrooms  1 cup Methi Leaves (Fenugreek Leaves)  1 Onion  1 teaspoon Ginger Garlic Paste  2 Green Chillies  1 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  1/2 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung) Salt , to taste  2 teaspoons Oil",5,20,"To begin making the One Pot Methi Mushroom Brown Rice Pulao recipe, wash and soak rice in water for 30 minutes.Wash the mushrooms and fenugreek leaves properly and chop them.Heat the required oil in a pressure cooker. Once hot, add cinnamon, cloves, bay leaf and cumin seeds.Once it crackles, add slit green chilli and ginger garlic paste to it. Saute for about a minute.Add chopped onion and saute until soft and translucent.Once the onions are soft, add fenugreek leaves and mushrooms. Let it cook for 2-3 minutes or until the mushrooms become soft.Drain and add soaked rice to it and saute for a minute. Add 2-1/2 cups of water along with required salt. Stir well and bring it to boil.Once it starts boiling, close the cooker with lid and pressure cook the  Methi Mushroom Brown Rice Pulao for 2 whistles.Switch off and allow the pressure to release naturally. Open the lid and gently fluff the  Methi Mushroom Brown Rice Pulao with fork. Transfer the pulao to a serving bowl and serve hot.Serve Methi Mushroom Brown Rice Pulao along with Tomato Onion Cucumber Raita and Papad for a weekday dinner or pack the same in a Lunch Box."
Sindhi Pulao Recipe,Indian,Lunch,Vegetarian,"basmati rice, onions, tomato, green chillies, cumin seeds (jeera), bay leaves (tej patta), cinnamon stick (dalchini), oil, salt","2 cups Basmati rice , cleaned and washed  3 Onions , thinly sliced  1 Tomato , finely chopped  2 Green Chillies , roughly chopped  1/4 teaspoon Cumin seeds (Jeera)  2 Bay leaves (tej patta)  1 inch Cinnamon Stick (Dalchini)  2 tablespoons Oil , or ghee Salt , to taste",20,40,"To begin making the Sindhi Pulao Recipe, take the cleaned and washed rice in a large bowl, cover it completely with water and soak it for at least 10-15 minutes. Drain the water and keep aside.Next, heat oil or ghee in a pressure cooker, add the onions, a pinch of salt and fry the onions till they become golden brown in colour. Make sure you saute the onions on low heat, else they will brown too quickly and wont get caramelized.Once the onions are caramelized, add the green chilies, cumin seeds, bay leaves, cinnamon and tomato to the onions and sauté them for another 2 minutes until the tomatoes have become soft.Stir in the rice to the spices and salt to taste in the cooker and add 3-1/2 cups of water. Cover the lid of the pressure cooker, place the weight on and cook the rice until you hear one whistle. After the first whistle, turn the heat to low and simmer for 3 minutes and turn off the heat.Allow the pressure cooker to rest, so the pressure released naturally on its own. This takes about 10 minutes. Once the pressure has released open the cooker and fluff the rice with a fork. The delicious and fragrant Sindhi Pilaf with Caramelised Onions, is ready to be served.Serve Sindhi Pulao Recipe along with Sai Bhaji and Lauki Raita for a weekday meal. You can also pack this meal in your Lunch Box."
Quick Pulao With Onions And Tomatoes Recipe,Indian,Lunch,Vegetarian,"rice, onion, tomato, cumin seeds (jeera), curry leaves, green chillies, salt, ghee, turmeric powder (haldi), red chilli powder, lemon, coriander (dhania) leaves","2 cups Rice , cooked  1 Onion , chopped  1 Tomato , chopped  1 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves  2 Green Chillies , finely chopped Salt , as required Ghee , as required  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 Lemon , juice  Few sprig Coriander (Dhania) Leaves , finely chopped",15,30,"To begin making the Quick Pulao With Onions And Tomatoes, firstly prepare all the ingredients.Heat ghee in a heavy bottomed pan and add cumin seeds. Once it splutters, add the green chillies and curry leaves.After a minute, add the onions and cook till they become soft and translucent. Add the tomatoes and cook for a about a minute or two.Add the leftover rice, turmeric powder, red chilli powder, salt and cook for about 3 to 5 minutes.Once done, switch off the stove, put lemon juice on the quick pulao, mix and garnish with chopped coriander leaves.Pair Quick Pulao With Onions And Tomatoes along with Burani Raita or any Raita of your choice and a roasted Papad. It can be packed for picnics or lunch boxes."
Matta Rice Peas Pulao Recipe ,Indian,Lunch,Vegetarian,"red matta rice, green peas (matar), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), bay leaf (tej patta), cumin seeds (jeera), salt, sugar, ghee","2 cups Red matta rice , soaked in water for 30 minutes  1 cup Green peas (Matar)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 Bay leaf (tej patta)  2 teaspoons Cumin seeds (Jeera) Salt , to taste  1 teaspoon Sugar Ghee , for cooking",30,15,"To begin making the Matta Rice Peas Pulao Recipe, pressure cook the matta rice with 4 cups of water in pressure cooker for about 6 whistle till they are just cooked.Heat a kadai with ghee, add the whole spice like cardamom pods, cinnamon sticks, bay leaf and cumin seeds and allow them to splutter.Add green peas, and fry them for 10 seconds. Add the cooked rice and stir well, sprinkle salt and sugar according to your taste. Mix everything well and let it cook for 2 more minutes.Once done, switch off the heat and it is ready to be served. Serve the Matta Rice Peas Pulao Recipe along with Spinach Paneer Kofta Curry or Palak Paneer and Lauki Raita to enjoy your weekday lunch."
Instant Baked Aloo Tikki Recipe,Indian,Snack,Vegetarian,"potato, spring onion, capsicum (green), wheat flour, rice flour, salt, red chili powder, oil","4 potatoes, grated 2 spring onions, finely chopped 1 capsicum (green), finely chopped 3 tbsp wheat flour, or maida 2 tbsp rice flour Salt, to taste 1 tsp red chilli powder Oil, for brushing",5,10,"To make Instant Baked Potato Tikki Recipe, first peel and grate the potatoes. Chop all the other vegetables as well. Put potatoes, spring onion, capsicum, salt in a mixing bowl and squeeze out the water by pressing it between your hands. Now add wheat flour and rice flour to it and mix well. Now add red chili powder to it and mix it. Take 2 tablespoons of mixture and make tikkis with the help of your hands. Now place them on a baking tray lined with parchment paper. Preheat the oven to 220 degree celsius. Apply a little oil on the tikkis and bake for 10 to 20 minutes. Serve Instant Baked Potato Tikki in the evening with masala tea or filter coffee."
Spicy Lemon Chicken Kebab Recipe ,Indian,Appetizer,Non Vegeterian,"chicken breasts, red bell pepper (capsicum), onion, lemon juice, dried thyme leaves, red chilli flakes, black pepper powder, extra virgin olive oil, salt","1 Chicken breasts , cut into cubes  1 Red Bell pepper (Capsicum) , cut into squares  1 Onion , cut into chunks For the marinating 1 Lemon juice  1 teaspoon Dried Thyme Leaves  1 teaspoon Red Chilli flakes  1 teaspoon Black pepper powder  2 tablespoon Extra Virgin Olive Oil Salt , to taste",60,30,"To begin making the Spicy Lemon Chicken Kebab Recipe, thoroughly wash and clean the chicken, and cut them into cubes.To marinate the chicken, in a mixing bowl, combine the chicken pieces along with the bell peppers and onions and lemon juice, dried thyme, red chilli flakes, pepper powder, olive oil, salt and mix well.   Rest it for at least for about 1 hour.  Once it is well coated and marinated, start skewering by first placing the red bell pepper, a chicken cube followed by a onion chunk, repeating the sequence one more time. Ensure the skewer is not over crowded and packed. Heat a grill pan, drizzle some oil and place the skewers and cook for at least 25 minutes. Keep brushing the extra marinade over the chicken and keep turning the skewers so that it is evenly cooked.Serve the Spicy Lemon Chicken Kebab Recipe, along with tzatziki dip, sliced onions and green chutney to make it more interesting."
Raw Banana Chivda Recipe,Indian,Snack,Vegetarian,"raw banana, raw peanuts (moongphali), curry leaves, green chillies, sultana raisins, cashew nuts, whole almonds (badam), red chilli powder, caster sugar, chaat masala powder, salt, oil","2 Raw Banana  1/3 cup Raw Peanuts (Moongphali)  10 Curry leaves  2 Green Chillies , finely chopped  1 tablespoon Sultana Raisins  7 Cashew nuts  7 Whole Almonds (Badam)  1/4 teaspoon Red Chilli powder  1 teaspoon Caster Sugar  1 teaspoon Chaat Masala Powder Salt , to taste Oil , for frying",10,35,"To begin making Raw Banana Chivda Recipe, heat oil in a kadai on medium flame. Wash and peel the bananas and directly grate the bananas into hot oil. Fry in batches. Peel only that much portion of banana that can be fried in one batch, to avoid the change in colour. Let them fry on low to medium heat and keep turning until they turn golden brown and crisp. Drain on an absorbent paper and set aside.In the same frying pan, fry peanuts, cashews and almonds till they turn light golden brown. Keep aside on kitchen towel.In the same manner, fry green chillies and curry leaves. Fry till they turn crisp and all the moisture evaporates from them. Drain on kitchen towel.In the end, fry raisins. Be careful while frying raisins, as they burn quickly. Fry only for a few seconds. Combine fried grated banana, peanuts, cashews, almonds, raisins, green chillies and curry leaves in a wide bowl.Add salt, red chilli powder, chaat masala and powdered sugar to it. Mix well.Once it cools down completely, store the chivda in an airtight container.Serve Raw Banana Chivda Recipe with Masala Chai Recipe - Indian Spiced Tea or coffee during evening."
Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack,Indian,Snack,Vegetarian,"corn flakes, poha (flattened rice), boondi, curry leaves, whole almonds (badam), cashew nuts, sultana raisins, raw peanuts (moongphali), salt, caster sugar, kashmiri red chilli powder, asafoetida (hing), oil","2 cup Corn flakes  1 cup Poha (Flattened rice)  1 cup Boondi  20 Curry leaves  1/2 cup Whole Almonds (Badam)  1/2 cup Cashew nuts  1/2 cup Sultana Raisins  1/2 cup Raw Peanuts (Moongphali)  1 teaspoon Salt  1 teaspoon Caster Sugar  1/2 teaspoon Kashmiri Red Chilli Powder  1/4 teaspoon Asafoetida (hing) Oil , for deep frying",15,30,"To begin making the Diwali Cornflakes Mixture Recipe, first get all the ingredients prepared and ready.Our first step is to deep fry the Makai (corn) Flakes. Preheat the oil for deep frying in a wide deep frying pan over medium heat.Add a handful of Makai (corn) flakes at a time and deep fry them until golden, crisp and puffed up. It takes just a few seconds to deep fry these flakes. They are similar to papads.Once you have deep fried the Makai (corn) flakes, drain them on kitchen paper towels and keep aside.In the same oil, place the poha in a steel colander and deep fry the poha by dipping the colander in the oil. Once you notice the poha has puffed up, immediately remove the poha from the oil. Place them on kitchen paper towels to drain the excess oi.Finally we will roast the nuts in the oil. Place the nuts and peanuts in the same colander and deep fry them until golden brown and crisp. Once done drain and keep aside.Finally deep fry the curry leaves and raisins in hot oil placed in the colander. Once crisp and raisins have puffed up, remove from oil and place on the paper towel to drain.Place all the fried ingredients in a wide mixing bowl or a flat baking sheet. Sprinkle the salt, red chili powder, sugar and asafoetida powder and stir to combine well with your hands. Do this when all the ingredients are hot, so the spices and salts get well combined into them.Check the spice and salt levels and adjust to suit your taste.Once done, cool and store the Corn Flakes Mixture in an airtight container for up to 2 weeks.Serve the Corn Flakes Mixture as a perfect evening snack or for festivals like Diwali along with a cup of Masala Chai."
Ratalu Ki Chutney Recipe - Yam Chutney Recipe,Indian,Side Dish,Vegetarian,"elephant yam (suran/senai/ratalu), oil, coriander (dhania) seeds, cumin seeds (jeera), dry red chilli, tamarind paste, salt, water, oil, mustard seeds (rai/ kadugu), asafoetida (hing), curry leaves, chana dal (bengal gram dal)","150 grams Elephant yam (Suran/Senai/Ratalu) , peeled and diced  1 tablespoon Oil  1/2 tablespoon Coriander (Dhania) Seeds  1/2 tablespoon Cumin seeds (Jeera)  3 Dry Red Chilli  1/2 tablespoon Tamarind Paste Salt , to taste Water , as required For tempering: 1 tablespoon Oil  1/2 tablespoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Asafoetida (hing)  5 Curry leaves  1/2 tablespoon Chana dal (Bengal Gram Dal)",15,25,"To begin making the Ratalu Ki Chutney Recipe, firstly add yam in the pressure cooker with 1/4 cup  water and cook till the cooker releases 2 to 3 whistles. Once cooked, open the cooker and keep aside.In a heavy bottomed pan, dry roast coriander seeds, cumin seeds, dry red chilli for about a minute and keep it aside.Heat oil in the same pan and add yam. Saute the yam till it changes its colour and keep it aside.Add fried yam along with dry roasted coriander seeds, cumin seeds and dry red chilli in a mixer grinder.Add salt to taste and tamarind pulp in the jar and grind it to a smooth paste. Take out the Ratalu Ki Chutney in a small bowl.The next step is to prepare the tempering for Ratalu Ki Chutney. Heat oil in a tadka pan and add mustard seeds and asafoetida.Allow the seeds to crackle.After 30 seconds, add the chana dal and curry leaves. Let it roast for another 15 seconds, switch off the heat and pour it over the Ratalu Ki Chutney.Serve Ratalu Ki Chutney along with your everyday meal of Keerai Sambar, Steamed Rice and Beetroot Thoran. You can also serve this Chutney with Dosa/Idli for your breakfast."
Moong Dal Khichdi Recipe,Indian,Dinner,Vegetarian,"rice, green moong dal (whole), yellow moong dal (split), potatoes (aloo), carrots (gajjar), green beans (french beans), turmeric powder (haldi), whole black peppercorns, cinnamon stick (dalchini), bay leaf (tej patta), oil, ghee, cumin seeds (jeera), asafoetida (hing)","1/2 cup Rice  1/4 cup Green Moong Dal (Whole)  1/4 cup Yellow Moong Dal (Split)  1/4 cup Potatoes (Aloo) , diced  1/4 cup Carrots (Gajjar) , diced  1/4 cup Green beans (French Beans) , chopped  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Whole Black Peppercorns , pounded  1 inch Cinnamon Stick (Dalchini)  1 Bay leaf (tej patta)  1 teaspoon Oil For tadka 1 tablespoon Ghee  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)",25,45,"To begin making the Moong Dal Khichdi Recipe, first prepare all the ingredient and keep them ready.Wash the rice, yellow moong dal, green moong dal and keep aside. Heat oil in the pressure cooker on medium high heat; stir the cinnamon, bay leaves, washed rice and daals, turmeric, salt, crushed peppercorns and the diced vegetables.Stir in five cups of water and close the pressure cooker. Allow it to cook until the cooker releases 2 whistles. Turn the heat to low after 2 whistles and keep simmered for 5 minutes. Once 5 minutes of simmering has passed, turn the heat off. Wait for the pressure to release completely. Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients.Heat ghee in a tadka pan, add the cumin seeds and allow it to crackle. Stir in the asafoetida and turn off the heat. Pour this over the khichdi, stir and serve.Serve the Moong Dal Khichdi Recipe with Batata Nu Shaak, Gujarati Kadhi or Punjabi Kadhi topped with spoonful of ghee."
Pumpkin Raita Recipe,Indian,Side Dish,Vegetarian,"kaddu (parangikai/ pumpkin), curd (dahi / yogurt), red chilli powder, cumin powder (jeera), coriander (dhania) leaves, salt, salt","200 grams Kaddu (Parangikai/ Pumpkin) , peeled and grated  400 ml Curd (Dahi / Yogurt)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera)  1 Coriander (Dhania) Leaves , small bunch, chopped Salt , to taste Salt , to taste",15,15,"To begin making the Pumpkin Raita Recipe, we will cook the grated pumpkin in a pan.Heat a teaspoon of oil in a pan on medium flame,  add the grated pumpkin, sprinkle some salt to taste and stir fry until the pumpkin wilts down. Cover the pan and cook for 3 to 4 minutes and your pumpkin will be cooked.Pumpkin also releases water when cooked, so there is not need to add water to cook the pumpkin. Once the pumpkin is cooked, transfer to a serving bowl and allow it to cool.In the meanwhile, whisk the yogurt in another bowl along with some salt, red chili powder, roasted cumin powder and coriander. Finally stir in the cooked pumpkin into the yogurt mixture.Adjust the salt and spice levels and adjust to suit your taste.Serve Pumpkin Raita along with Ajwaini Tamatar Bhindi and Phulka for a weekday lunch or dinner. Finish the meal with Gulab Jamun Trifle Recipe as dessert."
Boiled Egg With Salt And Pepper Recipe - Finger Food For Babies Above 9 Months,Indian,Snack,High Protein Non Vegetarian,"whole egg, water, salt and pepper","1 Whole Egg  2 cups Water Salt and Pepper , a pinch",2,10,"To begin making Boiled Egg with Salt and Pepper for the baby or toddler, make sure to pick the freshest of eggs for preparing this finger food. On a saucepan, add 2 cups of water and bring it to a brisk boil. Place the egg into the boiling water and leave it there for 10 minutes. Turn off the flame. Drain the hot water and place the egg in cold water.  Crack the skin of the boiled egg open. Cut the boiled egg into bite size pieces and sprinkle some salt and pepper on top of the slices egg pieces and serve it to your baby/ toddler.Serve these boiled egg pieces to your baby/ toddler who is above 9 months as a healthy evening snack or as a meal."
Onion Bajji Recipe -Vengaya Bajji / South Indian Onion Pakora,Indian,Snack,Vegetarian,"onions, gram flour (besan), turmeric powder (haldi), red chilli powder, ajwain (carom seeds), asafoetida (hing), salt","2 Onions , Cut into roundels For the Bajji Batter  1 cup Gram flour (besan)  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 teaspoon Ajwain (Carom seeds)  1 pinch Asafoetida (hing) Salt , to taste",5,10,"To begin making the Onion Bajji Recipe, we need to make the besan pakora batter first. In a mixing bowl combine all the ingredients of bajji batter which includes gram flour, turmeric powder, red chilli powder, ajwain, asafoetida, and salt.Mix in just enough water to form a thick batter to thickly coat back of a spoon. Keep the batter aside.Heat oil in a kadai for deep frying the onion bajji on medium heat. Coat each of the sliced onion roundels in the gram flour bajji batter and gradually let it into the oil and deep fry until golden brown in color.Drain the Onion Bajji on an absorbent paper placed in a plate to absorb the excess oil  and serve hot.Serve Onion Bajji Recipe along with Green Chutney and a steaming hot cup of Adrak Chai. This onion bajji is also simple to make and makes a great indian party starter."
Oats Chivda Recipe- Oats Poha Mixture- No Onion No Garlic ,Indian,Snack,Vegetarian,"instant oats (oatmeal), poha (flattened rice), extra virgin olive oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), raw peanuts (moongphali), dry red chilli, green chilli, red chilli powder, turmeric powder (haldi), salt, sugar, green moong sprouts, flax seeds","3/4 cup Instant Oats (Oatmeal)  1 cup Poha (Flattened rice)  1.5 teaspoon Extra Virgin Olive Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 pinch Cumin seeds (Jeera)  1/4 cup Raw Peanuts (Moongphali)  1 Dry Red Chilli , broken  1/2 Green Chilli , slit  1 pinch Red Chilli powder  1 pinch Turmeric powder (Haldi) Salt , as required  1 teaspoon Sugar  1/4 cup Green Moong Sprouts  1 tablespoon Flax seeds",34,45,"To prepare Oats Chivda Recipe, heat a skillet, on medium heat and dry roast 3/4 cup of oats till it turns golden brown. This will take about 3-5 minutes. Turn off the flame, transfer to a bowland  keep it aside to cool. In the same pan, roast a cup of poha  for 5 minutes. Transfer it into the same bowl as the oats and keep aside. Heat olive oil in a Deep frying pan, add mustard and cumin seeds and let the mustard seeds crackle Then add a handful of peanuts and half broken red chillies to it.When the peanuts are fried to golden, then add slit green chillies and cook until the peanuts are roasted well.Switch off the gas. Now add a pinch of red chilli powder, a pinch of turmeric powder and salt along with sugar and mix well.Then add the poha and oats to the pan.Mix everything together and then add sprouts. Mix well.When the oats chivda cools down completely, then sprinkle flax seeds and serve immediately or store in an airtight container.Serve Oats Chivda Recipe during tea time along with Masala Chai."
Almond Burfi Recipe - Almond Burfi,Indian,Dessert,Vegetarian,"whole almonds (badam), milk, sugar, ghee",1-1/2 cups Whole Almonds (Badam)  1-1/2 cups Milk  1 cup Sugar  2 tablespoons Ghee,10,60,"To begin making the Badam Burfi Recipe, soak the almonds overnight and peel the skin or put almonds in boiling water for 10 minutes. Peel the almonds after it cools down.Grind the almonds with milk to a fine paste in a mixer grinder. Mix the almond paste and sugar and transfer it to a kadhai. Keep the gas on high heat and keep stirring.Add few spoons of ghee and keep stirring until the mixture starts to leave the side of the pan. (this might take around 30 minutes)In the meanwhile, grease a plate with ghee and keep it aside. Pour the mixture in until the greased plate, spread evenly and wait for it to cool down completely.Once it cools down, cut the burfi into pieces and store in an airtight container.Serve Badam Burfi Recipe as a sweet dish after a meal of Gujarati Dal, Aloo Simla Mirch Ki Sabzi and Phulkas with friends and family for a weekday dinner."
Walnut Burfi Recipe - Walnut Burfi,Indian,Snack,Vegetarian,"walnuts, condensed milk, cardamom powder (elaichi)","1 cup Walnuts , (akhrot)  1-1/2 cup Condensed Milk  1/2 teaspoon Cardamom Powder (Elaichi)",10,25,"To begin making Akhrot Burfi Recipe, in a pan add walnuts and slightly toast over a medium flame until the walnut skin starts getting off. Peel and discard the akhrot/walnuts skin and grind the walnuts to a coarse powder using a blender. Grease the plate with ghee or butter and keep it aside. Place a pan on medium heat. Add condensed milk and powdered akhrot/walnuts to it. Cook the mixture over medium heat until the condensed milk and walnuts mixture becomes thick.Keep stirring in between to avoid the condensed milk getting burned and sticking to the bottom of a pan.At this stage, add cardamom powder and mix well. Turn off the heat and transfer the walnut mixture to a greased plate.Spread the mixture evenly and garnish it with chopped pistachios. Allow it to cool for 8-10 minutes.Cut the Akhrot Burfi into squares and garnish it with chopped pistachios, almonds (optional) etc. Serve immediately or store the Akhrot Burfi in the refrigerator and they stay for up to a week.Serve this delicious Akhrot Burfi (Walnut Burfi) recipe as a dessert after your simple Indian meal of Palak Dal, Sev Tamatar Ki Sabzi, Satvik Carrot Sprout Salad and Phulka for your weekday dinner. You can also pack them as gift and give them on Diwali or other special occasions."
Kanda Keri Nu Kachumber Recipe- Instant Mango Pickle,Indian,Appetizer,Vegetarian,"mango (raw), onions, jaggery, red chilli powder, cumin powder (jeera), salt","1-1/2 cups Mango (Raw) , peeled and grated  1 cup Onions , grated  1/3 cup Jaggery , grated  2 teaspoons Red Chilli powder  1 teaspoon Cumin powder (Jeera) Salt , to taste",20,0,"To prepare this simple Kanda Keri Nu Kachumber recipe, keep all the ingredients handy and prepare them as per requirement.Bring all the ingredients together in a large bowl.Using hands, massage the Keri Nu Kachumber so that the jaggery mixes well.Once well mixed, transfer the Keri Nu Kachumber in a glass serving bowl.This Kanda Keri Nu Kachumber Recipe-Gujarati raw mango relish stays well up to a week in the refrigerator."
Kesar Mango Lassi Recipe - Saffron Mango Lassi Recipe,Indian,Snack,Vegetarian,"mango pulp (puree), curd (dahi / yogurt), sugar, saffron strands, whole almonds (badam), milk, ice cubes","3/4 cup Mango Pulp (Puree)  1 cup Curd (Dahi / Yogurt) , (low fat)  1 tablespoon Sugar , or honey  2 pinch Saffron strands  3 tablespoons Whole Almonds (Badam) , roughly chopped  3 tablespoons Milk , luke warm+more cold milk as needed Ice cubes , a few",15,10,"To begin making Kesar Mango Lassi Recipe, soak one pinch kesar in 2 tablespoons warm milk and keep it aside for few minutes.Get prep with other ingredients as well. Take out the pulp from the mangoes and keep aside.In a blender, add mango pulp, curd/yogurt, cold milk and blend till combined.Once it is done, add chopped almonds (2 tablespoons), honey or sugar, some ice cubes and blend to make the Kesar Mango Lassi Recipe.Kesar Mango Lassi Recipe is ready to serve, garnish it with the rest of chopped almonds and saffron and serve with Bhel Puri Recipe or Asian Watermelon Salad Recipe during evening."
Vegan Date & Fig Payasam Recipe,Indian,Dessert,Vegan,"soy milk, dried figs, dates, cardamom powder (elaichi), pistachios, chironji","2 liter Soy milk  10 Dried Figs  15 Dates , seedless  1 teaspoon Cardamom Powder (Elaichi) , green  10 Pistachios  1 teaspoon Chironji",10,20,"To begin making the Vegan Date & Fig Payasam, chop the figs and dates roughly. In a sauce, add 500 ml of soy milk and soak chopped dates and figs into the sauce pan and bring it to a boil, once it comes to a roller boil, turn off the flame and allow the dates and figs to soak in it. Transfer the dates and figs, along with some milk into a mixer-jar and grind into a coarse mixture. In another saucepan, add the remaining soymilk and bring it to a boil, once it comes to a rolling boil, reduce the flame and allow the milk to reduce to half its current quantity.  Add the fig-date coarse mixture along with cardamom powder to the reduced milk and stir. Increase the heat, and after the first boil, switch off the flame.Garnish with chironji and chopped Pistachio.Serve the Vegan Date & Fig Payasam/Kheer, hot or cold as a festival dessert. Serve the Vegan Date & Fig Payasam, as dessert after a simple meal of Chole Biryani Recipe - Spicy Chana Biryani Recipe and Onion Raita Recipe - Pyaz Ka Raita Recipe."
Wheat Grass Shikanji - Wheat Grass Lemonade Recipe,Indian,Snack,Vegetarian,"wheat grass powder, black pepper powder, black salt (kala namak), cumin powder (jeera), lemon","50 grams Wheat Grass Powder  1/2 teaspoon Black pepper powder Black Salt (Kala Namak) , to taste  1 teaspoon Cumin powder (Jeera)  1 Lemon , juiced",10,20,"To make the Wheat Grass Shikanji, soak the cut wheat grass in water for a few minutes to remove the dirt.Wash it well again, drain the water and then cut it into small pieces.Add boiled water to it and grind in a blender along with ginger to make a fresh green juice and strain. Drink the Wheat Grass Shikanji early morning in an empty stomach to get the best results.Serve Wheat Grass Shikanji in evening with some snacks like Kala Chana Chaat or Baked Mathri. You can also drink this empty stomach every morning."
Raab Recipe - Immunity Building Home Remedy Made From Millet Flour,Indian,Side Dish,Vegetarian,"bajra flour ( pearl millet), whole wheat flour, dry ginger powder, jaggery, ghee, ajwain (carom seeds), whole black peppercorns","2 tablespoons Bajra Flour ( Pearl Millet)  1 tablespoons Whole Wheat Flour  1/4 teaspoon Dry ginger powder , or freshly ground ginger  1/4 cup Jaggery , crumbled  2 teaspoons Ghee  1/2 teaspoon Ajwain (Carom seeds) , or cumin seeds  1 teaspoon Whole Black Peppercorns , pounded",5,15,"To begin making the Raab Recipe; combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat. Stir to make sure there are no lumps.Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly. Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes.Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds.Pour the ghee into the hot Raab Mixture. Check the taste and add more jaggery or ginger to suit your taste. You can adjust the consistency by adding water if required.Serve Raab as a side dish along with Rajasthani Gatte Ki Sabzi, Phulka and Mirchi Lahsun Ka Chunda for a weekday meal."
Badam Milk Recipe - Almond Milk,Indian,Side Dish,Vegetarian,"almond milk (badam milk), milk, sugar, cardamom (elaichi) pods/seeds, saffron strands","1 cup Almond Milk (Badam Milk) , soaked  1 liter Milk  1 cup Sugar  2 Cardamom (Elaichi) Pods/Seeds , crushed  1 teaspoon Saffron strands",5,30,"To begin making the Badam Milk recipe, remove the skin of the soaked almonds and slice the almonds or grind them into a paste.In a large pan, add the milk and bring to a boil.When it comes to boil, add almonds, cardamom, sugar and saffron and cook till the milk is slightly thickened.Serve warm or serve chilled, it tastes fantastic in both ways. Serve Badam Milk during breakfast or in the evenings along with Aloo Poha to your kids and family members."
Jal Jeera Recipe - Indian Spiced Lemonade,Indian,Snack,Vegetarian,"cumin seeds (jeera), black salt (kala namak), mint leaves (pudina), lemon juice, salt","2 teaspoons Cumin seeds (Jeera) , roasted and powdered  1 teaspoon Black Salt (Kala Namak)  2 tablespoons Mint Leaves (Pudina) , freshly chopped Lemon juice , adjust according to taste Salt , to taste",10,0,"To begin making the Jal Jeera Recipe, first get all the ingredients together. If you dont have roasted cumin powder, then take some cumin and dry roast it in pan.Once the aromas come out, turn off the heat. Allow it to cool and then powder it fine to get roasted cumin powder, in a pestle and mortar, preferably.In a bowl, filled with 4 cups of water stir in all the ingredients including cumin seeds powder, black salt, mint leaves, lemon juice and salt until well blended. Refrigerate for a couple of hours before serving.When you are ready to serve adjust the salt and cumin levels. You could also add a dash of black pepper powder or crushed green chillies to add a zing to the Jal Jeera.Serve Jal Jeera Recipe as a welcome drink to guests in summer or for a chaat party, along with chaats like Indian Misal Bunny Chow Recipe, Karnataka Style Churumuri (Spicy Puffed Rice Recipe) or Delhi Style Matar Chaat (Matra) Recipe."
Diabetic Friendly Moong Sprout Cutlet Recipe,Indian,Snack,Diabetic Friendly,"green moong sprouts, spring onion greens, instant oats (oatmeal), ginger, green chilli, coriander powder (dhania), garam masala powder, oil, salt","2 cups Green Moong Sprouts , parboiled  1/2 cup Spring Onion Greens , finely chopped  1 cup Instant Oats (Oatmeal)  1 inch Ginger , roughly chopped  1 Green Chilli , roughly chopped  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder Oil , to shallow fry the tikkis Salt , as per your taste",10,20,"To begin making Diabetic Friendly Moong Sprout Cutlets, cook the sprouted green moong dal in a pressure cooker using 1/4 cup of water and a pinch of salt. Cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.Save a hand full of the par boiled sprouted moong, and add the rest of the par boiled sprouts along with green chillies and ginger to a mixer and make a smooth mixture.To this ground moong sprout mixture, add chopped spring onions, oats, coriander powder, garam masala, season with salt and mix well until all the ingredients come together. Make small tikkis with the Moong Sprout mixture and keep them ready to pan fry them.Heat a flat skillet on medium flame, brush a little oil on its surface, once its hot add a batch of moong sprout tikkis and let it cook on its bottom for a few minutes.Once the moong sprout tikkis are golden brown on the bottom, flip over and cook the other side as well. To cook one tikki, it will take up to 10 minutes for it to nicely brown on both sides. Serve the Diabetic Friendly Moong Sprout Cutlet Recipe along with a Dip or Tomato Sauce and a cup of Masala Chai as an evening snack. You can also make a chaat of this cutlet, by adding some onions, chutneys & sev and finally some chaat masala. It will make a great party appetizer."
Wheat Paratha Recipe With Pizza Topping,Indian,Main Course,Vegetarian,"whole wheat flour, oil, salt, water, mozzarella cheese, homemade pizza and pasta sauce, green bell pepper (capsicum), red bell pepper (capsicum), yellow bell pepper (capsicum), onions, sweet corn, dried oregano, red chilli flakes","For paratha 2 cup Whole Wheat Flour  1 teaspoon Oil , and more for smearing on paratha  1 teaspoon Salt Water , as needed For topping 1 cup Mozzarella cheese , grated  1/2 cup Homemade Pizza And Pasta Sauce  1/4 cup Green Bell Pepper (Capsicum) , chopped into small pieces  1/4 cup Red Bell pepper (Capsicum) , chopped into small pieces  1/4 cup Yellow Bell Pepper (Capsicum) , chopped into small pieces  1/4 cup Onions , sliced thin  1/4 cup Sweet corn Dried oregano , as required Red Chilli flakes , as required",20,30,"To begin making the Pizza Topping Wheat Paratha recipe, firstly add wheat flour, salt, oil in a mixing bowl.Next add water little by little and start kneading the dough. Knead till you get soft, smooth dough. Cover and let it rest for 15 minutes.After 15 minutes, take a portion of dough and roll it to big chapati. Spread 1 to 2 tablespoons of pizza sauce on the top of the chapati.Sprinkle some grated mozzarella cheese on the pizza sauce and then spread the chopped vegetables inluding bell peppers, onions and swwet corn on the top. Sprinkle oregano seasoning and red chilli flakes as per your taste.Now, roll another portion of the dough to the same size as the first one. Place this chapati over the first one having the toppings, covering the toppings.Using the edge of the fork, seal the edges of both the chapati, sealing the pizza topping inside.Place the stuffed paratha on a hot Tawa. Cook it on a low flame using a little oil on both the sides. Cook until the chapatis turn crisp and brown from both the sides.Once ready, take it on a plate and serve hot.Serve Pizza Topping Wheat Paratha along with Indian Style Macaroni Pasta for a weekend dinner or make it for your evening snacks along with a cup of Masala Chai."
"Carrot, Radish & Peanut Salad with Lemon Recipe ",Indian,Side Dish,Vegetarian,"carrot (gajjar), mooli/ mullangi (radish), green chilli, roasted peanuts (moongphali), cumin powder (jeera), dry ginger powder, lemon juice, coriander (dhania) leaves","2 Carrot (Gajjar) , grated  2 Mooli/ Mullangi (Radish) , grated  1 Green Chilli , chopped  3 tablespoon Roasted Peanuts (Moongphali) , pound  1 tablespoon Cumin powder (Jeera)  1 teaspoon Dry ginger powder  1 Lemon juice  1 sprig Coriander (Dhania) Leaves , chopped",30,0,"To begin making the Carrot, Radish & Peanut Salad with Lemon Recipe, we will keep the vegetables grated and ready in a bowl.In a mixing bowl, combine carrots, radish, green chilli, toasted peanuts, cumin powder, ginger powder, lemon juice andcoriander leaves. Toss the salad well and serve. Serve the Carrot, Radish & Peanut Salad with Lemon Recipe along with Thepla, Dal Palak and Dahi Bhindi Recipe by the side."
Raw Mango And Spring Onion Chutney Recipe,Indian,Side Dish,Vegetarian,"spring onion greens, mango (raw), dry red chilli, cumin seeds (jeera), oil, sugar, salt","1 cup Spring Onion Greens , roughly chopped  1 Mango (Raw) , roughly chopped  2 Dry Red Chilli  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Oil  1/2 teaspoon Sugar Salt , as needed",20,20,"To begin making the Raw Mango and Spring Onion Chutney, firstly cut and wash spring onion leaves in a mixer grinder jar.Add raw mango pieces, whole red chilies, cumin and sugar. Now add a little water and grind them all together to make a thick chutney. Add oil and blend again for few seconds . Adjust salt according to your taste. Use Raw Mango And Spring Onion Chutney Recipe as a spread for your sandwiches or you could also serve it along with Chicken Tikka and Pickled Onions Recipe along with some chilled beer."
Sweet & Spicy Totapuri Mango Chutney Recipe,Indian,Side Dish,Vegetarian,"mango (raw), jaggery, kashmiri red chilli powder, cumin seeds (jeera), salt","250 grams Mango (Raw) , totapuri  400 grams Jaggery , grated  2 tablespoons Kashmiri Red Chilli Powder  2 tablespoons Cumin seeds (Jeera) Salt , to taste",20,20,"To  begin making the Sweet & Spicy Totapuri Mango Chutney Recipe, wash and wipe Totapuri Mango.Peel the mango and roughly chop into small pieces.In a mixer-jar combine the mango, jeera, salt, Kashmiri red chilli powder and half the amount of jaggery and grind to a fine paste Add remaining amount of Jaggery and blend until a consistency of Chutney is attained.Store the Sweet & Spicy Totapuri Mango Chutney Recipe in a sterilized bottle, in a dry place.Serve this Sweet & Spicy Totapuri Mango Chutney Recipe along with Puri Recipe and Aamras Recipe for a light summer meal."
Matki Kala Chana Salad Recipe,Indian,Appetizer,Vegetarian,"moth sprouts (matki), kala chana (brown chickpeas), extra virgin olive oil, cumin seeds (jeera), turmeric powder (haldi), kashmiri red chilli powder, salt, chaat masala powder, onion, tomato, lemon juice, green chillies, coriander (dhania) leaves","2 cup Moth Sprouts (Matki)  1 cup Kala Chana (Brown Chickpeas)  1 tablespoon Extra Virgin Olive Oil  1/2 tablespoon Cumin seeds (Jeera)  1/4 tablespoon Turmeric powder (Haldi)  1/2 tablespoon Kashmiri Red Chilli Powder Salt , to taste  1/4 tablespoon Chaat Masala Powder  1/4 cup Onion , chopped  1/2 cup Tomato , chopped  1 Lemon juice  2 Green Chillies , finely chopped  2 sprig Coriander (Dhania) Leaves , finely chopped",5,10,"To begin making the Matki Kala Chana Salad Recipe, firstly keep the sprouts ready, you can either use store bought sprouts or learn How to make Sprouts at HomeHeat oil in a heavy bottomed pan on medium flame, add cumin seeds and once they begin to sizzle, add matki and chana sprouts.Next add all dry spices including turmeric powder, chilli powder, chaat masala and salt according to your taste. Mix it well and cover it with a lid and let it cook for 3-4 minutes on low flame.Switch off the stove and transfer the sprouts into a mixing bowl.Into the bowl add  the chopped onion, tomato, green chillies and lemon juice. Mix everything well.Garnish it with freshly chopped coriander and serve. ServeMatki Kala Chana Salad Recipe for a light dinner with Roasted Tomato and Pumpkin Soup or you can also pack it for your snack box with a sandwich like Grilled Mushroom Sandwich Recipe With Herbs."
Spicy Cabbage Rice Recipe,Indian,Lunch,Vegetarian,"rice, cumin seeds, ghee, onion, cabbage, green chillies, red chilli powder, turmeric powder, sambar powder, coriander leaves, salt","2 cups rice, cooked 1 teaspoon cumin seeds Ghee or oil, as needed 1 onion, thinly sliced ​​1 cup cabbage, thinly sliced ​​2 green chillies, finely chopped 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon sambar powder Coriander leaves, a few, finely chopped Salt, to taste",20,45,"To make Spicy Cauliflower Rice Recipe, first heat oil in a pan. Add cumin seeds, green chilies and cook for 15 seconds. After 15 seconds, add onions and cook till onions become soft. After onions become soft, add cabbage, salt and turmeric powder. Cook till cabbage becomes soft. After it is cooked, add rice, red chili powder, sambar powder and mix everything well. Cover the pan and cook for 3 minutes. Open the pan, mix it and garnish with coriander leaves. Serve Spicy Cauliflower Rice with Spinach Raita and Satvik Carrot Sprout Salad."
Baked Chana Dal Vada Recipe - Baked Chana Dal Vada Recipe,Indian,Snack,Vegetarian,"bengal gram dal, fennel seeds, cumin seeds, green chillies, curry leaves, onion, coriander leaves, ginger, garlic, salt, oil, baking soda","1 cup chana dal, soaked for 3 to 4 hours 1/2 tbsp fennel seeds 1/2 tbsp cumin seeds 2 green chillies 8 curry leaves 1/2 onion, finely chopped 1/4 cup coriander leaves 1 inch ginger, finely chopped 3 cloves garlic Salt, to taste 2 tbsp oil 1/4 tbsp baking soda",195,20,"To make Baked Chana Dal Vada Recipe, first soak the dal for 3 to 4 hours. Wash, drain and keep aside. Preheat oven to 200 degree celsius. Take a blender and add chana dal, fennel seeds, cumin seeds, green chillies, curry leaves, coriander leaves, ginger, garlic, salt and grind it. You can add little water. Transfer the mixture to a bowl, add onions and baking powder. Mix well. Apply a little oil on your hands. Make small tikkis from this mixture. Place them on a baking tray covered with parchment paper. Bake for 18 to 20 minutes till the vada turns golden brown. Serve hot. Serve Baked Chana Dal Vada with Coriander Mint Chutney, Tamarind Chutney and a cup of Masala Chai for evening snack."
7 Cups Burfi Recipe,Indian,Dessert,Vegetarian,"gram flour (besan), milk, fresh coconut, ghee, sugar, water, cardamom powder (elaichi)","1 cup Gram flour (besan) , Cardamom powder – 1/4th tsp  1 cup Milk  1 cup Fresh coconut , grated  1 cup Ghee , melted  3 cups Sugar  1/4 cup Water  1/4 teaspoon Cardamom Powder (Elaichi)",10,15,"To begin making 7 Cups Burfi, we have to sieve the besan and keep it aside. Grease a plate with ghee and keep it ready for pouring the prepared burfi. Place a pan on low heat, add the sieved besan and roast the flour for a few minutes.Turn off the heat, empty the roasted besan to a plate. Place the same pan on low heat, add sugar and 1/4th cup water. Stir well until the sugar melts. Now add the rest of the ingredients - besan, milk, grated coconut, ghee to the pan. Mix well, using a whisk to ensure that there are no lumps. Keep stirring the mixture while cooking.As the mixture starts getting thicker, add the cardamom powder.The batter will now froth up well, will become thick and will start leaving the pan. At this stage, turn off the heat and pour it into the greased plate and spread it. Gently tap the plate to level it. Pat the cake gently with the back of ladle to make it even and smooth.Let it cool for few minutes and cut it into a desired shape.Let it cool completely. Now take out the cut pieces and store in an airtight container.7 Cups Burfi is ready to be savoured. Serve 7 Cups Burfi as a dessert after a simple meal of Steamed Rice, Thakkali Rasam and Carrot Poriyal."
Oats Banana And Apple Porridge Recipe For Babies And Toddlers,Indian,Lunch,Vegetarian,"apple, ripe bananas, instant oats (oatmeal)",1 Apple  1 Ripe Bananas  1 tablespoon Instant Oats (Oatmeal),5,15,"To begin making Oats Banana And Apple Porridge Recipe, we have to first peel, core and cut the apples. Add the cut apple pieces into a pressure cooker with a tablespoon of water and pressure cook for 1 whistle. Release the pressure immediately, open the lid and keep aside. Take the apples out and mash them with a back of a forkYou can alternatively cook the apple pieces on the stove. Add the apple pieces into a pot of water (enough water to cover all the pieces). Boil the water until the apple pieces are soft. Peel the skin of a banana, place it on a plate and mash it with the back of a fork. In a pan, add a cup of water and the moment you see small bubbles in the water, add the instant oats (oatmeal) and stir until you get a liquidy porridge like texture. Turn off the heatAdd the mashed apples and bananas to the oats porridge - mix well until you get a uniform consistency. Your baby's Banana Apple Oats porridge is ready to be served. Serve Banana Apples Oats Porridge to your babies or toddler who are over the age of 8 months of age for a lunch or snack."
Green Moong Sprout Salad Recipe With Vegetables- No Onion No Garlic,Indian,Side Dish,High Protein Vegetarian,"green moong sprouts, carrots (gajjar), green bell pepper (capsicum), tomato, lemon juice, salt, coriander (dhania) leaves","1/2 cup Green Moong Sprouts  2 Carrots (Gajjar) , finely chopped  1 Green Bell Pepper (Capsicum) , finely chopped  1 Tomato , finely chopped  1 teaspoon Lemon juice Salt , to taste Coriander (Dhania) Leaves , a small bunch finely chopped",20,0,"To begin making the Green Moong Sprout Salad Recipe With Vegetables, chop and keep the vegetables ready.In a mixing bowl, combine all the ingredients- green moong sprouts, carrots, capsicum, tomato, lemon juice, salt and coriander leaves. Toss and serve. Serve this  Green Moong Sprout Salad Recipe With Vegetables  along with Watermelon And Cucumber Gazpacho Recipe and Boiled Egg Mayo Sandwich Recipe for a light summer meal."
Cucumber Pineapple Raw Mango Salad Recipe,Indian,Side Dish,Vegetarian,"cucumber, pineapple, mango (raw), green chutney (coriander & mint), mint leaves (pudina)","1 cup Cucumber , diced  1/2 cup Pineapple , diced  1/2 cup Mango (Raw) , diced  1/4 cup Green Chutney (Coriander & Mint)  2 sprig Mint Leaves (Pudina) , roughly torn",15,0,"To begin making the Cucumber Pineapple Raw mango salad Recipe, wash and cut the fruits and vegetables.In a mixing bowl, add the diced cucumber, pineapple and raw mango and mix in the Dhaniya Pudina Chutney and mint leaves.Mix Cucumber Pineapple Raw mango salad until well combined.Keep it aside for some time so that the fruits and vegetables absorbs the flavour. Serve the salad chilled. Serve the Cucumber Pineapple Raw Mango Salad Recipe along with Thakkali Sadam Recipe (Spicy Tomato Rice) and Papad Raita Recipe for a complete meal."
Cucumber Tomato Corn Peanut Salad With Lemon Recipe ,Indian,Side Dish,Vegetarian,"cucumber, tomato, onion, sweet corn, green chilli, roasted peanuts (moongphali), lemon juice, salt, coriander (dhania) leaves","1 Cucumber , chopped  1 Tomato , chopped  1 Onion , chopped  1/2 cup Sweet corn , boiled  1 Green Chilli , chopped  2 tablespoons Roasted Peanuts (Moongphali)  1 Lemon juice Salt , to taste  2 sprig Coriander (Dhania) Leaves , chopped",30,0,"To begin making the Cucumber Tomato Corn Peanut Salad With Lemon Recipe, we will first chop all the vegetables and keep it ready.Heat a sauce pan on medium heat, add th corn kernels along with 1/2 a cup of water boil for 6-8 minutes. Turn off the flame, drain the water and set the corn aside. In a mixing bowl combine, cucumber, tomato, onion, corn, green chili, peanuts.Squeeze in the lemon juice, sprinkle salt and add coriander leaves and give it a mix.Toss it nicely and check for salt and adjust accordingly. Sprinkle with toasted and crushed peanuts and serve.Serve the Cucumber Tomato Corn Peanut Salad With Lemon Recipe along with tawa paratha, Dal Palak Recipe and some steamed rice by the side."
Rajma and Corn Salad Recipe,Indian,Side Dish,High Protein Vegetarian,"kashmiri rajma, sweet corn, mint leaves (pudina), pickled jalapenos, salt, black pepper powder, lemon juice, sugar, vinegar, cumin powder (jeera), red chilli powder, garlic, extra virgin olive oil","1/2 cup Kashmiri Rajma , or regular rajma  1/2 cup Sweet corn , kernels  1/4 cup Mint Leaves (Pudina) , roughly torn  2 tablespoons Pickled Jalapenos , roughly chopped Salt , to taste  1/2 teaspoon Black pepper powder  1 tablespoon Lemon juice  1 teaspoon Sugar  1 teaspoon Vinegar  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder  2 cloves Garlic , crushed  1 tablespoon Extra Virgin Olive Oil",15,10,"To begin making the Rajma and Corn Salad Recipe, wash and soak the rajma overnight.Pressure cook the rajma with water for about 8-10 whistles. Allow the pressure to release naturally.In a pan, boil water on medium flame, add the corn and cook until the kernels swell up. Drain out the water and set aside.In a mixing bowl, combine the boiled rajma and corn, chopped mint leaves and jalapenos.For the dressing, in a small bowl,add  salt, pepper, lemon juice, sugar, vinegar, jeera powder, red chili powder, crushed garlic & olive oil.Just before serving, toss in the dressing into the salad.Serve Rajma and Corn Salad Recipe as a side dish along with Panchmel Dal and Phulka for a weeknight dinner."
Horsegram Dal Recipe - Kulith/Kollu Dal,Indian,Lunch,High Protein Vegetarian,"horse gram dal (kollu/ kulith), water, turmeric powder (haldi), salt, ghee, mustard seeds (rai/ kadugu), cumin seeds (jeera), asafoetida (hing), ginger garlic paste, onion, tomato, red chilli powder, coriander powder (dhania), coriander (dhania) leaves","1/2 cup Horse Gram Dal (Kollu/ Kulith)  3 cups Water  1 tablespoon Turmeric powder (Haldi) Salt , to taste  1 tablespoon Ghee  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1 tablespoon Ginger Garlic Paste  1 Onion , chopped  1 Tomato , chopped  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania) Coriander (Dhania) Leaves , chopped for garnish",480,30,"To begin making the Horsegram Dal, first step is to soak horse gram in 1 cup of water overnight.Next morning, in a pressure cooker, add the soaked horse gram dal and 3 cups of water. Add salt to taste and turmeric powder. Close the cooker with a lid and pressure cook for 6-7 whistles. Let the pressure release naturally. Next, heat ghee in a heavy bottomed pan on medium flame. Once the ghee has melted, add mustard seeds, cumin seeds and let them crackle.Add asafoetida and let it cook for few seconds. Next add ginger garlic paste, saute it and let it cook on medium flame until raw aroma of ginger garlic goes away. This will take about a minute or two.Add in the chopped onion, saute until the onions are translucent. Add tomatoes, red chilli powder, salt and coriander powder. Cover the pan and let it cook for 2 to 3 minutes. After 2 to 3 minutes, add the mashed horse gram into the pan. Cover and let it simmer for about 3 to 4 minutes.Turn off the flame and garnish with freshly chopped coriander leaves.Serve Horsegram Dal along with Phulkas, Aloo Baingan Ki Sabzi and Boondi Raita for a complete and wholesome meal."
Chickpea Salad Recipe With Raw Mango ,Indian,Appetizer,High Protein Vegetarian,"kabuli chana (white chickpeas), onion, tomato, mango (raw), green chilli, red chilli powder, chaat masala powder, oil, salt, lemon juice, coriander (dhania) leaves, mint leaves (pudina)","1 cup Kabuli Chana (White Chickpeas) , soaked overnight  1 Onion , chopped  1 Tomato , chopped  1/2 cup Mango (Raw) , chopped  1 Green Chilli , chopped  1/2 tablespoons Red Chilli powder  1/2 tablespoon Chaat Masala Powder , optional  1 tablespoon Oil Salt , as required  2 tablespoons Lemon juice  2 tablespoons Coriander (Dhania) Leaves , minced  1 tablespoon Mint Leaves (Pudina) , minced",10,25,"To begin with Chickpea Salad with Raw Mango, wash and soak the chickpeas overnight. In a pressure cooker, add the chana and water and pressure cook for 6 whistles on high flame, reduce the flame and continue to cook for 15 more minutes. Turn off the flame. Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside. In a mixing bowl, combine the chana, onions, chopped green chilli, tomatoes, salt, red chilli powder and give the mixture a good stir.To this add raw mango pieces, chaat masala, lemon juice and toss the salad mix. Garnish with chopped coriander and mint leaves. Serve Chickpea Salad With Raw Mango as a tea time snack with Masala Chai or Watermelon Carrot Radish Juice Recipe and Baked Mathri."
"Cucumber, Red Radish, Tomatoes & Onion Salad Recipe",Indian,Appetizer,Diabetic Friendly,"tomatoes, cucumber, red radish, onion, green chillies, salt and pepper, lemon juice, coriander (dhania) leaves","2 Tomatoes , diced  1 Cucumber , peeled and diced  1 Red Radish , diced  1 Onion , thinly sliced  2 Green Chillies , finely chopped Salt and Pepper , to taste Lemon juice , from one lemon  1 sprig Coriander (Dhania) Leaves , finely chopped",15,15,"To begin making the Cucumber, Red Radish, Tomatoes & Onion Salad Recipe, first get all the ingredients chopped.In a large mixing bowl, add all the vegetables- cucumber, radish, tomatoes, onions, and add salt, pepper, green chilies, lemon juice and coriander. Toss the salad well and serve it fresh. Serve the Cucumber, Red Radish, Tomatoes & Onion Salad along with Golden Glow Smoothie Recipe for a simple evening snack during the summer season."
Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe,Indian,Appetizer,Vegetarian,"carrots (gajjar), cucumber, tomatoes, coriander (dhania) leaves, lemon juice, salt","2 cups Carrots (Gajjar) , grated  1 Cucumber , peeled and chopped  1 cup Tomatoes , chopped  1/2 cup Coriander (Dhania) Leaves , chopped  1 teaspoon Lemon juice , freshly squeezed Salt , to taste",15,0,"To make the Carrot Tomato Cucumber Salad, all you have to do is to get all the ingredients ready.Once you have the vegetables grated and chopped, combine the ingredients- carrots, cucumber, tomatoes, coriander leaves,  lemon juice and salt to taste. Toss well and serve immediately or tastes best when chilled.Serve Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe with Asian Style Chicken Noodle Soup or Peanut & Ginger Pasta Recipe (With Vegetables & Lime) for dinner."
Chicken In Curry Leaves Gravy Recipe,Indian,Side Dish,Non Vegeterian,"boneless chicken, curry leaves, coriander (dhania) leaves, mint leaves (pudina), green chillies, white pepper powder, salt, lemon, oil, ginger garlic paste, onion, cherry tomatoes","300 grams Boneless chicken , chopped  3/4 cup Curry leaves  1/2 cup Coriander (Dhania) Leaves  1/2 cup Mint Leaves (Pudina)  2 Green Chillies White pepper powder , (optional) Salt , to taste  1 Lemon Oil , to cook  2 tablespoons Ginger Garlic Paste  1 Onion , finely chopped, few more onion rings to garmish Cherry tomatoes , to garnish",10,20,"To begin making Chicken In Curry Leaves Gravy Recipe, in a mixer grinder, grind curry leaves, coriander leaves, mint leaves and green chillies to a fine paste by adding a little water.Heat oil in a kadai on a medium heat. Once the oil is hot, add onions and sauté on a low heat till the onions turn soft.Add ginger garlic paste and sauté till the raw smell goes. This will take about a minute or two.Add the ground paste of mint, green chillies and curry leaves, mix well. Add salt and about 1 cup of water and bring to a boil.When it comes to a boil, add the chicken pieces and mix well. Continue cooking for 5 more minutes, then reduce heat and close with a lid.Cook for about 15 minutes or till the chicken is tender while stirring occasionally.You will get a thick gravy. Add lemon juice at this stage and stir till combined.Check for seasoning and adjust salt and add white pepper powder to suit your palate. Let it cook for about a minute.Switch off gas and transfer to a serving bowl.Serve Chicken In Curry Leaves Gravy along with Steamed Rice and Burani Raita. You can also serve this with Phulka and Kachumber Salad for a weekday meal."
Mango Curry Recipe,Indian,Lunch,Vegetarian,"mango, cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, oil, dried red chillies, asafoetida, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, tamarind paste","3 mangoes 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp fenugreek seeds 1 tsp fennel seeds 1 tbsp oil 3 dried red chillies Asafoetida, a pinch 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala powder Salt, to taste 1 tbsp tamarind paste",20,35,"To make Aam ki Sabzi, first peel the mango. Remove the peel of the mango by hand so that its texture remains rough. Now heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and cook for 10 seconds. After 10 seconds add dried red chillies and mix it. After 10 seconds add rest of the masala. Add mangoes for 2 minutes and cook for next 2 minutes. After 2 minutes add 2 cups of water and let it cook for 20 minutes on low flame. After 20 minutes turn off the gas and add tamarind paste. Mix it and serve hot. Serve Aam ki Sabzi with Gujarati Kadhi, Roti and Rice for lunch."
Raw Mango Raita Recipe – Raw Mango Raita,Indian,Side Dish,Vegetarian,"mango, curd, salt, red chili powder, cumin powder, mustard seeds, curry leaves, asafoetida, oil","1 mango, raw 1-1/2 cups curd Salt, to taste 1/2 teaspoon red chilli powder 1/2 teaspoon cumin powder 1/2 teaspoon mustard seeds 2 sprigs curry leaves Asafoetida, pinch 1 teaspoon oil",15,15,"To make Raw Mango Raita, first wash and peel the mango. Grate the raw mango and keep it aside. Beat the curd. Now add raw mango, salt, red chili powder and cumin powder and mix it. Keep the Raita aside. Now add tempering to the Raita. Now heat oil in a small pan. Add asafoetida and after 1 minute add mustard seeds and let it crackle. Now add curry leaves and let it cook for 10 seconds. Pour this tempering in the Raita and serve. Serve Raw Mango Raita with Panchmel Daal, Arbi Celery Sabzi and Phulkas for lunch."
Dahi Sabudana Recipe (Savory Tapioca Pearls Seasoned with Yogurt),Indian,North Indian Breakfast,Vegetarian,"sabudana (tapioca pearls), groundnut powder, curd (dahi / yogurt), ghee, cumin seeds (jeera), green chillies, sugar, salt","1 cup Sabudana (Tapioca Pearls)  2-3 tablespoons Groundnut powder , roasted  1 cup Curd (Dahi / Yogurt) , fresh, whisked with 2 cups water (or use buttermilk)  1 tablespoon Ghee  2 teaspoon Cumin seeds (Jeera)  2-3 Green Chillies , chopped  1 teaspoon Sugar Salt , to taste",135,20,"To begin making Dahi Sabudana, first dry roast the sabudana in a heavy bottom pan for 8-10 minutes or till it just starts to pop (You can see that each grain will increase in size).Cool and add it with the curd-water mixture in a mixing bowl.Cover and keep aside for about 2 hours until the sabudana grains soften.After 2 to 2 ½ hours, check the consistency of the sabudana (tapioca pearls) and add more yogurt/curd/water if required.Add groundnut powder, sugar, salt and mix.In a small wok/pan, heat ghee; add the cumin seeds and green chillies and allow them to crackle.Turn off the heat and pour this tadka over the Dahi Sabudana.Serve Dahi Sabudana for breakfast option on regular day or on fasting days. You can also serve Dahi Sabudana on its own or along with a sweet lime pickle."
Sama Khichdi Recipe - Barnyard Millet Khichdi -Navratri Fasting - Vrat Recipe,Indian,Lunch,Vegetarian,"barnyard millet, green chilli, potato (aloo), carrot (gajjar), tomato, bay leaves (tej patta), cinnamon stick (dalchini), lemon juice, coriander (dhania) leaves, whole black peppercorns, salt, oil","1 cup Barnyard Millet  1 Green Chilli , finely chopped  1 Potato (Aloo) , boiled and cubed  1 Carrot (Gajjar) , finely chopped  1 Tomato , finely chopped  1 Bay leaves (tej patta) , torn  1 inch Cinnamon Stick (Dalchini)  1 teaspoon Lemon juice  2 sprig Coriander (Dhania) Leaves , finely chopped  2 teaspoon Whole Black Peppercorns , crushed Salt , to taste (rock salt)  1 teaspoon Oil",15,30,"We begin making Sama Khichdi Recipe (Vrat Recipe) by dry roasting the barnyard millets in a pan till it turns slight brown. Turn off the flame and allow it to cool. Then in a pressure cooker add 1 teaspoon cooking oil,Once the oil is hot, add green chillies, bay leaves, cinnamon and crushed pepper corns and give it a good stirNext add the chopped potatoes, carrots, tomatoes and saute until for a few minutes until they are slightly soft.Add 2 cups of water for 1 cup of sama rice to get a creamy consistency. Let the water boil and then add the millet and cover it for 5 minutes and let it cook for 2 whistles.Turn of the heat and allow the pressure to release naturally.Transfer to a serving dish and garnish with coriander leaves and squeeze in the lemon and give it a mix.Serve your creamy Sama Khichdi with Cucumber Green Chilli Raita with Makhana Moongphali Ki Kadhi to enjoy your meal."
Suran Moongphali Curry Recipe - Suran Moongphali Curry,Indian,Lunch,Vegetarian,"yam, peanuts, green chillies, cumin seeds, black salt or rock salt, turmeric powder, sugar","250 gms yam, chopped and boiled 100 gms peanuts, roasted 2 green chillies 2 tsp cumin seeds Black salt or rock salt, to taste 1 tsp turmeric powder 1 tsp sugar, optional",15,30,"To make Suran Peanut Curry, first heat oil in a pan. Add cumin seeds and cook for 10 seconds. Add green chillies, yam and mix it. After 2 minutes add crushed peanuts, black salt, sugar and turmeric powder. Mix everything well. Add 1 cup water, add salt, cover the pan and cook for 5 to 10 minutes. Once the yam is cooked, turn off the gas and serve it hot. Serve Suran Peanut Curry with Boondi Raita and Phulkas for lunch."
Matta Rice Peas Pulao Recipe - Matta Rice Peas Pulao,Indian,Lunch,Vegetarian,"kerala matta rice, green peas, cardamom, cinnamon, bay leaves, cumin seeds, salt, sugar, ghee","2 cups Kerala Matta Rice, soaked in water for 30 minutes 1 cup green peas 2 cardamoms 1 inch cinnamon 1 bay leaf 2 teaspoons cumin seeds Salt, to taste 1 teaspoon sugar, optional Ghee, as needed",30,15,"To make Matta Rice Matar Pulao, first put Matta Rice in a pressure cooker along with 4 cups of water. Cook till 6 whistles and let the pressure release. Open the cooker, take out the rice and keep it aside to cool for 15 minutes. Now heat ghee in a pan. Add cardamom, cinnamon, bay leaf, cumin seeds and let it cook for 20 seconds. Now add peas and cook for 30 seconds. After 30 seconds add rice, salt and sugar. Mix everything well and cook for another 1 to 2 minutes. Serve Matta Rice Matar Pulao with Mixed Vegetable Kurma and Boondi Raita for dinner."
Corn And Bell Peppers Chaat Recipe - Crunchy Corn And Bell Peppers Chaat,Indian,Snack,Vegetarian,"sweet corn, maida (all purpose flour), corn flour, rice flour, black pepper powder, salt, oil, capsicum (green), onion, green chillies, tamarind chutney, green chutney, chaat masala powder, red chilli powder, black salt or rock salt, lemon juice, coriander leaves","2 cups sweet corn (maize) 1 tbsp maida (all purpose flour) 1 tbsp corn flour 1 tbsp rice flour 1 tsp black pepper powder Salt, to taste Oil, for frying For making chaat 1/2 cup capsicum (green) 1 onion, finely chopped 2 green chillies 1 tbsp tamarind chutney 1 tbsp green chutney Chaat masala powder, a pinch 1/2 tsp red chilli powder Black salt or rock salt, a pinch Lemon juice, to taste Coriander leaves, a little, chopped",15,15,"To make Kurkure Maize Capsicum Chaat, first chop the capsicum. Heat some oil in a pan and add capsicum to it. Cook for 1 minute and keep aside. In a bowl, add sweet corn, refined flour, rice flour, black pepper powder, salt and mix well. Add some water and mix everything well. Heat more oil in the previous pan. Add sweet corn and cook till it becomes golden and crispy. Remove on a kitchen towel to drain out excess oil. In a bowl, add capsicum, onion, dates, tamarind chutney, green chutney, red chili powder, chaat masala powder, black salt, lemon juice and salt. Mix everything well. Add fried corn, mix and serve. Serve Kurkure Maize Capsicum Chaat as an evening snack with masala tea."
Chicken Bharta Recipe - Dhaba Style Chicken Masala,Indian,Dinner,High Protein Non Vegetarian,"chicken breasts, onion, ginger garlic paste, tomatoes, green chillies, oil, cardamom (elaichi) pods/seeds, cloves (laung), bay leaf (tej patta), cinnamon stick (dalchini), black cardamom (badi elaichi), cumin powder (jeera), coriander powder (dhania), kashmiri red chilli powder, turmeric powder (haldi), garam masala powder, salt, sugar, cashew nuts, curd (dahi / yogurt), fresh cream, butter (salted), kasuri methi (dried fenugreek leaves), kewra essence, coriander (dhania) leaves, whole egg","300 grams Chicken breasts , boneless  1 Onion , finely chopped  1 tablespoon Ginger Garlic Paste  2 Tomatoes  2 Green Chillies , finely chopped  4 tablespoon Oil  6 Cardamom (Elaichi) Pods/Seeds  6 Cloves (Laung)  1 Bay leaf (tej patta)  1 inch Cinnamon Stick (Dalchini)  1 Black cardamom (Badi Elaichi)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Garam masala powder Salt , to taste Sugar , to taste  4 tablespoon Cashew nuts  1/4 cup Curd (Dahi / Yogurt)  1/4 cup Fresh cream  1 tablespoon Butter (Salted)  1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) Kewra essence , few drops Coriander (Dhania) Leaves , for garnishing (chopped)  2 Whole Egg , boiled, peeled and halved",20,30,"To begin making the Chicken Bharta recipe, wash and clean the chicken breast. Cut into large chunks. Boil the chicken in water with salt for 15 to 20 minutes.Take out the chicken pieces and let them cool down. As the chicken pieces cool down, shred the chicken into thin long strips and keep them aside.Boil the tomatoes with required water in a saucepan for about 5 minutes and once it cools down, take out the skin and grind to a fine paste and keep aside.Soak the cashew nuts in warm water for 10 minutes and grind to a fine paste in a mixer grinder.In a bowl, mix the cumin powder, coriander powder, red chilli powder, turmeric powder along with 3 tablespoon water and keep aside.Heat oil in a heavy bottomed pan, add the crushed cloves, black and green cardamoms, cinnamon stick and along with the bay leaf and give it a good stir. Saute it for about 30 seconds.Now add the chopped onions and saute over medium heat until it turns golden brown. Add ginger garlic paste and saute for 2 to 3 minutes.Now add the tomato puree, green chillies and add a pinch of salt, mix well. Cover the pan and cook on low medium heat till the tomatoes are done and oil starts to separate. Now add the wet masala, mix well and cook for about 1 to 2 minutes.Take off from the heat and slowly add the whisked yogurt while stirring continuously.Return back to slow heat and now add the shredded chicken pieces along with 1/4 cup water and cook covered over medium heat for 5 to 10 minutes. Now add the cashew paste and cook for 2 to 3 minutes.Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and chop the white parts and add to the curry.Cover and cook for 10 minutes on low heat. Stir in between and check the seasoning and adjust accordingly. Add kewra essence for that restaurant like flavor.Reduce the flame and add the fresh cream, sugar and kasuri methi. Mix well and switch off the heat. Add melted butter and garam masala powder and immediately cover the pan. Garnish with chopped coriander leaves and serve with Naan or Paratha.Serve Chicken Bharta along with Garlic Naan, Boondi Raita and Jeera Rice for a weekend meal along with your family."
Kaju Pakoda Recipe - Kaju Pakoda Recipe,Indian,Snack,Vegetarian,"cashews, gram flour, rice flour, red chili powder, ginger garlic paste, mint, fennel, oil, salt","1 cup cashew nuts 1/2 cup gram flour 1/2 cup rice flour 1-1/2 teaspoons red chili powder 1/2 tablespoon ginger garlic paste 1/2 cup mint, finely chopped 1 teaspoon fennel seeds, crushed Oil, for frying, as needed Salt, according to taste",10,20,"To make Kaju Pakora, first heat oil in a pan. In a bowl add gram flour, rice flour, red chili powder and mix it. Now add ginger garlic paste, salt, fennel seeds and mix well. Add mint leaves, cashews and 1 tablespoon hot oil and mix it. Sprinkle water little by little and knead it. Cut it into small pieces and put it in hot oil. Cook till it turns golden and crispy and take it out on a kitchen towel. Serve hot. Serve Kaju Pakora with Coriander Mint Chutney and Masala Chai for evening snack."
Sprouted Moong And Onion Pakora Recipe - Sprouted Moong And Onion Pakora,Indian,Snack,Vegetarian,"gram flour, rice flour, sprouted moong, onion, green coriander, green chilli, ginger, coriander powder, lemon juice, garam masala, salt, red chilli powder, oil","1/2 cup gram flour 2 tbsp rice flour 1/4 cup moong sprouts 1 onion, thinly sliced ​​2 tbsp coriander leaves, finely chopped 2 green chillies, finely chopped 1/4 tsp ginger, grated 1/2 tsp coriander powder 1/2 tsp lemon juice 1/2 tsp garam masala Salt, to taste Red chilli powder, to taste Oil, for frying, as needed",15,15,"To make Sprouted Moong and Onion Pakodas, first prepare all the ingredients. Take a bowl and add gram flour, rice flour, sprouted moong, onion, coriander leaves, green chilies, ginger, coriander powder, lemon juice, garam masala, salt, red chili powder. Add some water and mix well. Make sure that the batter does not form lumps. Heat oil in a pan. When the oil is hot, make pakodas from the batter and cook them till they turn golden brown. After cooking, take them out on a kitchen towel to drain out excess oil. Serve hot. Serve Sprouted Moong and Onion Pakodas with Masala Tea and Coriander Mint Chutney for evening snack."
Meetha Daliya With Milk & Fruits Recipe - Broken Wheat Porridge,Indian,Indian Breakfast,Vegetarian,"broken wheat (dalia/ godumai rava), water, milk, fennel seeds (saunf), sugar, fresh fruits, mixed nuts","1/2 cup Broken Wheat (Dalia/ Godumai Rava) , (I used the smaller grains)  2 cups Water  350 ml Milk  1 teaspoon Fennel seeds (Saunf) Sugar , to taste or drizzle with honey Fresh fruits , as required Mixed nuts , as required",5,10,"To begin making the Meetha Dalia - Broken Wheat Porridge recipe, we have to first dry the broken wheat.Add the broken wheat to a pan placed on low heat and roast till it becomes golden brown. To the same pan, add water and fennel seeds to it and cook till it softens. Next add milk and let the contents come to a boil. Simmer on medium-low flame till milk and broken wheat are well assimilated and start to thicken just a little bit.Switch off the heat. Stir in the sugar. Allow the contents to cool or serve warm with fruits of your choice. If you intend to have the porridge with fruits, ensure that it is not hot, else, the fruits will release water and turn mushy. (And it might taste bad)Serve Meetha Daliya on its own or along with a hot cup of Espresso Coffee for a weekday breakfast."
Badam Halwa Recipe - Delicious Almond Halwa With Khoya,Indian,Dessert,Vegetarian,"whole almonds (badam), ghee, milk, sugar, khoya (mawa), mixed nuts","150 grams Whole Almonds (Badam)  1/2 cup Ghee  2 cups Milk  1/4 cup Sugar  100 grams Khoya (Mawa) Mixed nuts , for garnishing",20,60,"To begin making the Badam Halwa Recipe, we will first powder the badam.Into a mixer grinder, powder the padam along with the skin, you can also optionally soak the badam, peel the skin and powder it without the skin as well.Next to make the Badam Halwa recipe, heat ghee in a heavy bottomed pan over medium heat.Add the powdered badam and stir continuously until they turn brown and get a roasted aroma. Take care not to turn the heat too high, they need to get roasted on low to medium heat.In another saucepan, heat the milk and sugar and allow the sugar to dissolve completely.Add the powdered and roasted badam mixture to the milk mixture. Keep stirring the Badam Halwa continuously and you will notice the halwa thickens and looks coarse.Once the Badam halwa has thickened, add the crumbled khoya and keep stirring until you see the ghee leaves the sides of the ban and the badam halwa.The Badam halwa will also come away smoothly form the sides of the pan.This process of mixing and getting this consistency for the Badam Halwa takes a good 15 to 20 minutes. The badam halwa should look shiny and have a good texture and taste.Once done, turn off the heat and transfer the Badam Halwa to a serving bowl. Garnish with nuts and serve warm.Serve the Badam Halwa Recipe as a indian dessert for parties when you have an elaborate Indian meal or make them for festivals like Holi, Raksha Bandhan and Diwali."
Brinjal Prawns Masala Curry Recipe - Baingan Prawn Masala,Indian,Lunch,Non Vegeterian,"prawns, brinjal (baingan / eggplant), homemade tomato puree, onion, garlic, ginger, coriander (dhania) leaves, green chillies, turmeric powder (haldi), red chilli powder, sambar powder, tamarind, salt, oil","12 Prawns , unpeeled  1 Brinjal (Baingan / Eggplant) , cut into cubes  1/2 cup Homemade tomato puree  1 Onion , roughly chopped  4 cloves Garlic , finely chopped  2 inch Ginger , finely chopped  1/4 cup Coriander (Dhania) Leaves  2 Green Chillies , optional  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1 tablespoon Sambar Powder  20 grams Tamarind , soaked in water Salt , to taste Oil",20,20,"To begin making the Brinjal Prawns Masala Curry Recipe , first prepare the tamarind extract for the curry. Soak a lemon sized tamarind in 1/4 cup of hot water and keep aside for 15-20 minutes.Later, squeeze this soaked tamarind pulp and get the extract into a separate bowl. You can add a little extra water and extract more tamarind extract.Now grind the onion, ginger, garlic, chillies, and coriander leaves together in a mixer grinder for the Brinjal Prawns Masala Curry Recipe. Do not add water while grinding. Keep the paste aside.Heat oil in a heavy bottom pan and add the ground paste in it. Saute for 2-3 minutes on medium flame.After 2 to 3 minutes, add turmeric powder, red chili powder and sambar powder. Mix it well and let it cook for about a minute. This will help the raw smell go away from the onions.After a minute, add the brinjal  and pinch of salt. Cover and cook on low flame until the brinjal is well roasted.Once the eggplants are cooked, add prawns, tomato puree, tamarind water and salt to taste.Cover the pan with the lid and let it cook for 3-4 minutes as prawns don’t take much time to cook.Once the prawns are cooked, check the salt and spices and adjust to suit your taste. Once done, turn off the heat and transfer the Brinjal Prawns Masala Curry Recipe to a serving bowl.Serve Brinjal Prawns Masala Curry Recipe along with Steamed Rice for a weekday lunch. You can also serve Kachumber Salad and Beetroot Raita to complete the meal."
Beetroot Poriyal Sabzi Recipe For Babies And Toddlers Over 10 months,Indian,Lunch,Vegetarian,"beetroot, salt, butter (salted), mustard seeds (rai/ kadugu), curry leaves, asafoetida (hing)","1 Beetroot , diced small Salt , a pinch  1/2 teaspoon Butter (Salted)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 sprig Curry leaves , finely chopped Asafoetida (hing) , a pinch",5,10,"To begin making Beetroot Poriyal or Sabzi for Toddlers, wash and peel the skin off the beetroot. Cut them into small pieces and set aside. In the beetroot in pressure cooker, add 2 tablespoons water along with a pinch of salt. Cook the beetroots for one whistle and release the pressure of the cooker immediately. Set aside. In a pan add 1/2 a teaspoon of butter and allow it to melt over medium heat.Once the butter has melted, add 1/2 a teaspoon of mustard seeds and let it crackleAfter the mustard seeds have crackled, lower the heat and add a pinch of asafoetida. Add finely chopped curry leaves into the pan. Next add in the cooked beetroots and give it all a good mix. Cook on low heat for a couple of minutes and turn off the heat. Beetroot Poriyal or Sabzi for Toddlers is ready to be served.Serve the Beetroot Poriyal as a baby/ toddler food along with a meal of curd rice and dal chawal as a complete meal for your baby toddler who is above 10 months and older."
Jackfruit Seed Modak Recipe,Indian,Dessert,Vegetarian,"jackfruit seeds (kathal), palm sugar, cardamom powder (elaichi), rice flour, water, sesame (gingelly) oil, salt, ghee, thonnai (dried leaves)","For the stuffing 1 cup Jackfruit Seeds (Kathal)  1/3 cup Palm sugar , powdered  1/2 teaspoon Cardamom Powder (Elaichi) For the outer layer 1 cup Rice flour Water , as needed  1 teaspoon Sesame (Gingelly) Oil  pinch Salt OthersGhee , as required, for rubbing the hands Thonnai (dried leaves) , as needed, to cover the pan",10,60,"To begin making the Jackfruit Seed Modak recipe, we will first prepare the jackfruit seed stuffing.Take a pressure cooker and add the jackfruit seeds with enough water. Pressure cook for 4 whistles.Allow the pressure release naturally, drain the water and remove the outer thick white skin. The brown skin is fine. Allow it to cool completely.In a mixer grinder, add the cooked jackfruit seeds, powdered palm sugar and cardamom powder. Blend well. Do not add water. Transfer into a bowl and divide them into 14 equal balls. You need to rub your palm with ghee before shaping them so that they will not stick on to your hands.The next step is to make the outer layer of the Jackfruit Seed Modak.Take one cup of rice flour, add salt and half a teaspoon of sesame oil. Boil 2 cups of water, you may not need all of it. Pour the water little by little on the rice flour and make it as a pliable dough. Add sesame oil to this and cover with a wet cloth. Open it only when needed.Rub your hands with ghee. Take a small portion of rice flour and shape it into a round ball.Later start making as a cup by starting to press from outer side. Place the stuffing and cover it.In a pressure cooker and place the dried thonnai leaves, now place the modaks over the leaves and steam for 15 minutes and your Jackfruit seed modak is ready. Serve Jackfruit Seed Modak on festivals or as a dessert after your festive meal of Matki Chi Rassa Bhaji Recipe and Rice Flour Bhakri Recipe and Maharashtrian Bharleli Vaangi Recipe. `"
Broken Wheat Porridge For Babies And Toddler,Indian,Lunch,Vegetarian,"broken wheat (dalia/ godumai rava), ripe bananas, apple","1/2 cup Broken Wheat (Dalia/ Godumai Rava)  1 Ripe Bananas , yelakki variety  1 Apple",15,10,"To begin making Broken Wheat Porridge with Apples and Oranges, we have to first pressure cook the broken wheat/ DaliaIn a pressure cooker add 1/2 cup broken wheat or dalia in a pressure cooker along with 1/2 cup water. Pressure cook for 3 whistles and turn off the heat. Release the pressure naturally. Meanwhile, we can get the apple and banana ready.Peel the banana and mash it fine on a plate with the back of a fork, keep aside. Peel, core and chop the apple into small pieces. Add these apple pieces into a pot container enough water to cover all the apple pieces. Boil the apples in the water until soft. This will take a good ten minutes, so make sure there is enough water in the pot.Once the apples are soft, turn off the heat, remove the apples pieces from the pan and mash them with the back of a fork. You can alternatively, pressure cook the chopped apples for 1 whistle and release the pressure naturally. In a medium sized bowl, add the cooked broken wheat, mashed bananas, apples and mix well until all ingredients are combined. Your Broken Wheat Porridge with Bananas and Apples is ready to be served. Serve Broken Wheat Porridge to your babies and toddler who are over 10 months of age for sumptuous lunch or dinner."
Salted Caramel Popcorn Recipe - Salted Caramel Popcorn,Indian,Snack,Vegetarian,"oil, sweet corn, butter, corn syrup, sugar, vanilla extract, salt, baking soda","1 tablespoon oil 1/3 cup sweet corn kernels, dried (for making popcorn) 5 tablespoons butter 1/4 cup corn syrup 1 cup sugar 1 tablespoon vanilla extract 1/2 tablespoon salt 1/4 tablespoon baking soda",10,20,"To make Salted Caramel Popcorn, first heat oil in a cooker. After the oil is heated, add corn. Cover the cooker. Remember do not close it, just cover it. Keep shaking the cooker in between. After the popcorn is ready, keep it aside. Now put butter in a pan. After the butter melts, add corn syrup and sugar to it. Let it boil and cook till the color changes. Turn off the gas and add vanilla extract, baking soda and salt to it. Mix well. Now take a big bowl. Put the popcorn and sugar mixture in it and mix it well. Spread it well on a plate and let it cool. Serve after it cools down. Serve Salted Caramel Popcorn with Espresso Coffee as evening snack."
Banana And Ragi Porridge Recipe For Babies And Toddlers,Indian,Lunch,Vegetarian,"ragi flour (finger millet/ nagli), ripe bananas","1 tablespoon Ragi Flour (Finger Millet/ Nagli)  1 Ripe Bananas , Small Banana preferably yelakki",2,10,"To begin making the Banana And Ragi Porridge, we need to first make sure we have home made ragi powder.You can learn How to Make Ragi Powder at home in this link. In a pan, add 1/4 cup water and bring it to a boil. Reduce the heat and add the ragi powder. Keep stirring while you add the ragi powder. Ragi usually quickly thickens up so make sure to keep stirring until the porridge is a bit slightly thick. Turn off the heat at this stage and allow it to cool a bit. Meanwhile, on a plate, mash a banana using the back of a fork. Make sure there are no lumpsAdd this banana mash to the ragi porridge and mix well. Your Banana and Ragi porridge is ready to be served. Serve this delicious porridge of Ragi and Mashed Banana to your babies/toddlers who are over the age of 6 months."
Ragi Oatmeal Kanji Recipe - Healthy Diabetic Porridge Recipe,Indian,Indian Breakfast,Diabetic Friendly,"ragi flour (finger millet/ nagli), instant oats (oatmeal), water, milk, honey","2 tablespoons Ragi Flour (Finger Millet/ Nagli)  2 tablespoons Instant Oats (Oatmeal)  1 cup Water  1 cup Milk  1/4 teaspoon Honey , to taste",10,20,"To begin making the Ragi Oatmeal Porridge Recipe, in a saucepan over medium heat add the ragi flour and oatmeal. Stir in the water and dissolve the ragi powder until there are no lumps.Once the ragi kanji begins to thicken, stir in the milk and keep stirring until the ragi oatmeal porridge thickens and gets cooked. Keep stirring  so that lumps don't form while cooking. Once the mixture thickens add honey and turn off the heat. You can optionally add salt, or even slice bananas into the porridge and serve warm.Transfer contents to a serving bowl and let it sit covered for 5 minutes. Serve Ragi Oatmeal Porridge Recipe with Ginger Cardamom Chai  for a wholesome indian diabetic breakfast or even for a high protein breakfast before the kids head out to school."
Ragi Badam Soup Recipe - Finger Millet Almond Soup With Vegetables,Indian,Dinner,Diabetic Friendly,"ragi flour (finger millet/ nagli), onion, ginger, carrots (gajjar), green beans (french beans), whole almonds (badam), salt, whole black peppercorns, cumin powder (jeera), ghee","2 tablespoons Ragi Flour (Finger Millet/ Nagli)  1 Onion , finely chopped  1 inch Ginger , finely chopped Carrots (Gajjar) , finely chopped  1/4 cup Green beans (French Beans) , finely chopped  1/2 cup Whole Almonds (Badam) , soaked Salt , to taste  1/2 Whole Black Peppercorns , coarsely pounded  1 teaspoon Cumin powder (Jeera)  1 tablespoon Ghee",15,10,"To begin making the Ragi Badam Soup Recipe, soak almonds in hot water for 15 to 20 minutes.Remove the skin from the almonds and blend to make a smooth paste of the badam.Dissolve the ragi and almond paste in 2-1/2 cups of water. Keep this aside.Add the carrot and beans into the pressure cooker, add 1 tablespoon of water and pinch of salt. Pressure cook for one whistle and turn off the heat. Release the pressure immediately, to retain the fresh colors of the green beans and carrots.Chop all the vegetables and set it aside.Heat little oil in a Saucepan, add the onions and ginger and saute until the onions turn translucent.Once the onions are done, add 2-1/2 cups of ragi badan soup water and bring this to a boil.Keep stirring continuously and ensure the ragi thickens and makes a smooth soup like consistency. You might have to add more water to adjust the consistency of the soup. Once the ragi badam soup mixture is cooked well, stir in the vegetables, ghee, the black pepper, cumin powder and salt to taste. Give it a brisk boil, check the taste and adjust accordingly.Serve Ragi Almond Soup Recipe With Vegetables as a healthy Indian diabetic dinner. It makes a wholesome one dish meal."
Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha ,Indian,Side Dish,Diabetic Friendly,"ragi flour (finger millet/ nagli), whole wheat flour, cumin seeds (jeera), salt, oil","1 cup Ragi Flour (Finger Millet/ Nagli)  1 cup Whole Wheat Flour  1 teaspoon Cumin seeds (Jeera) Salt , to taste Oil",20,20,"To begin making the Healthy Ragi Tawa Paratha Recipe, in a large bowl combine the ragi flour, whole wheat flour salt and knead adding little water at a time to make firm and smooth dough.Add one tablespoon of oil to coat the ragi tawa paratha dough and knead again. Cover and set the paratha dough aside for 15 minutes.Divide the dough into 8 portions. Preheat the iron skillet over medium heat.Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put 1/4 teaspoon oil and spread it on the rolled dough.We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape.Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining ragi tawa paratha portions.With skillet on medium high heat, place one rolled out ragi tawa paratha on the skillet. After a few seconds you will notice an air pockets popping out.At this point flip the Ragi Tawa Paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the tawa paratha.Flip to the other side and press and turn the Ragi Tawa Paratha in a similar way. You will notice brown spots around the paratha and it will be slightly crisp. Remove from heat and place on a platter or serve hot.Continue the similar process with the remaining rolled portions and stack the cooked Ragi Tawa Paratha one above the other and serve hot.Serve the Healthy Ragi Tawa Paratha Recipe along with simple Bihari Karela and Aloo Ki Sabzi , Kadhi to go along with it keep it light and healthy for a weeknight dinner or even a Indian diabetic lunch or dinner."
Moong Dal Khichdi Recipe For Babies And Toddlers Over 10 Months,Indian,Lunch,Vegetarian,"rice, yellow moong dal (split), carrot (gajjar), green beans (french beans), ghee, cumin seeds (jeera), asafoetida (hing), salt","1/4 cup Rice  1/4 cup Yellow Moong Dal (Split)  1 Carrot (Gajjar) , finely chopped  3 Green beans (French Beans) , finely chopped  1 teaspoon Ghee  1/4 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing) Salt , a pinch",10,20,"To begin making the Moong Dal Khichdi For Babies And Toddlers, add yellow moong dal and rice along with 1 cup water in a pressure cooker.Pressure cook the dal and rice for 3 whistles, reduce the flame to low and leave it for 2 minutes. After 2 minutes, turn off the flame and let the pressure release naturally. Meanwhile, in another pressure cooker, add the chopped carrots, beans, add 2 tablespoons water and pressure cook for 2 whistles. Turn off the heat and run the pressure cooker under cold water to release the pressure. This will ensure that the vegetables are cooked without losing its colour and nutrition. Next, place a kadai on low heat and add ghee. Once the ghee melts, add jeera and allow it to crackle. Once the jeera has crackled, add asafoetida and mix well into the ghee. Add cooked carrots, beans, cooked dal and rice khichdi along with a pinch of salt.Stir to combine the Moong Dal Khichdi For Babies And Toddlers until it becomes almost smooth. Turn off heat. Moong Dal Khichdi for your baby is ready. Serve this Moong Dal Khichdi to your babies/toddlers who are over 10 months for a wholesome lunch meal."
Til Chikki Recipe - Healthy Sesame Bars,Indian,Snack,Vegetarian,"sesame seeds (til seeds), jaggery, ghee","1/2 cup Sesame seeds (Til seeds)  1/3 cup Jaggery  1 teaspoon Ghee , + 1/2 teaspoon more for greasing",10,30,"To begin making the Til Chikki recipe, we will first grease an 8 x 8 square pan with ghee that has a minimum of two inch rim and keep aside.Place a pan on medium heat and roast the (til) sesame seeds till they are light golden in color. Turn off the heat and allow the sesame seeds to cool.Heat ghee in a sauce pan on medium heat; stir in the crushed jaggery to the ghee and allow the jaggery to melt. Turn the heat to low and continue stirring until it the jaggery caramelizes. When you drop a small amount into cold water it should form a hard ball.Turn off the heat and immediately stir in the roasted (til) sesame until well combined with the melted jaggery.While the mixture is hot quickly spread the mixture on to the greased pan and smoothen the surface with a flat spatula. Allow the mixture to cool completely allowing it to set.When completely cool, cut the Til Chikki/ bars into desired shapes and serve as a healthy sweet for the festivalsYou can serve Til Chikki Recipe to kids along with Khakra Chaat Recipe and Turmeric Milk Recipe (Haldi Doodh)"
Banana Apple Pistachio Porridge Recipe - Banana Apple Porridge (Recipe In Hindi),Indian,World Breakfast,Vegetarian,"banana, apple, pistachio, poha, milk, sugar, cardamom powder, cinnamon powder","1/4 cup banana, chopped 1/4 cup apple, unpeeled and cut into small pieces 1 teaspoon pistachios 2/3 cup poha 1-1/2 cups milk 2 tablespoons sugar Cardamom powder, a pinch Cinnamon powder, to taste",5,10,"To make Banana Apple Pistachio Porridge, wash Poha by putting it in a sieve. Keep it aside to dry the water for some time. Mix milk, sugar and pistachios in a non-stick pan and cook on low flame for 5 minutes. Then add apples and bananas and cook for 2 minutes. Add Poha and cook for 2 to 3 minutes. Turn off the gas and serve after mixing cardamom powder and cinnamon powder. Garnish with apple pieces. Serve Banana Apple Pistachio Porridge with fruits and filter coffee for breakfast."
Banana Apple Mash Recipe,Indian,Main Course,Vegetarian,"ripe bananas, apple, cardamom powder (elaichi), cinnamon powder (dalchini), milk, honey, cardamom powder (elaichi), cinnamon powder (dalchini)","1 Ripe Bananas , finely chopped  1/2 Apple , finely chopped without peel  1 pinch Cardamom Powder (Elaichi)  1/2 pinch Cinnamon Powder (Dalchini)  1-1/2 cup Milk Honey , to taste  1 pinch Cardamom Powder (Elaichi)  1/2 pinch Cinnamon Powder (Dalchini)",5,10,"To begin making Banana Apple Mash Recipe, clean and wash apple, peel off its skin. Chop it finely.In a saucepan, put the apple pieces inside add a bit of water and bring it to boil. Once the apple is cooked, take it off heat, take out apples into a bowl.Add banana, and mash very well with the back of the spoon until mushy.Mix the mashed banana and cooked apple well together and mash it until they are well combined. Serve this Banana and Apple Mash to your baby/toddler from 6 months onwards."
Raw Banana Dosa Recipe,Indian,South Indian Breakfast,Vegetarian,"idli dosa batter, raw banana, fresh coconut, turmeric powder (haldi), salt","2 cups Idli Dosa Batter  1 Raw Banana , boiled and cut into small pieces  1/2 cup Fresh coconut  1/4 teaspoon Turmeric powder (Haldi) Salt , to taste",10,30,"To begin making the Raw Banana Dosa Recipe, make the dosa batter ready by following the recipe link.Pressure cook the raw banana with water and turmeric powder for about 4 whistles until it becomes soft, remove the skin and chop them into small pieces.Grind the raw banana along with coconut by adding little water to a smooth paste.Add the paste to the dosa batter and mix well.Check the salt levels and adjust to suit your taste.Heat a skillet on high heat; Pour a ladleful of batter in the center and hold the ladle and spread the batter to form an uttapam.Drizzle about a teaspoon of oil around the edges and towards the insides.Cook the dosa on both sides, until you noticed it has browned a little and has slightly crispy edges.To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.Serve the Raw Banana Dosa Recipe along with south Indian Chutney or a Tomato onion chutney recipe to enjoy your breakfast."
Pan Fried Avocado Kofta Recipe – Pan Fried Avocado Kofta (Recipe In Hindi),Indian,Snack,Vegetarian,"avocado, carrot, semolina, rice flour, onion, coriander leaves, green chillies, ginger, garlic, tamarind water, oil, garam masala powder, coriander powder, cumin powder, red chilli powder, black pepper powder, turmeric powder, salt","1 avocado, ripe 1 carrot, grated Semolina, or breadcrumbs 1 tbsp rice flour, as needed 1 onion, finely chopped 3 tbsp coriander leaves, chopped 2 green chillies, chopped 1 tsp ginger, grated 1 tsp garlic, grated 1 tsp tamarind water, or lemon juice 2 tbsp oil For seasoning 2 tsp garam masala powder 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp red chilli powder 1/2 tsp black pepper powder 1/2 tsp turmeric powder Salt, to taste",10,8,"To make Pan Fried Avocado Kofta, first peel the avocado and mash it with a fork. Heat oil in a pan. Add grated carrot to it and cook on high flame for 1 minute. Turn off the gas and take it out in a bowl. Add carrot, onion, garlic ginger paste, green chilies and green coriander to the avocado. After that add garam masala powder, coriander powder, turmeric powder, salt, red chili powder, black pepper powder, cumin powder, tamarind water, lemon juice and mix. If your mixture is wet then add rice flour to it and mix well. Make round balls like koftas with the help of your hands and keep them in a separate plate. Put semolina or breadcrumbs in a plate, add koftas to it and mix. See that semolina is applied all around the kofta. Now heat oil in a pan. Place these koftas in it and pan fry them from the right side. It will take at least 5 minutes. Cook till it turns crisp and golden on all sides and serve hot. Serve Pan Fried Avocado Kofta with Coriander Mint Chutney and Masala Chai for an evening snack."
Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack,Indian,Snack,High Protein Vegetarian,"beetroots, kabuli chana (white chickpeas), roasted peanuts (moongphali), cumin powder (jeera), coriander powder (dhania), red chilli powder, garam masala powder, turmeric powder (haldi), amchur (dry mango powder), asafoetida (hing), gram flour (besan), corn flour, sooji (semolina/ rava), salt, oil","2 Beetroots , peeled and cut into small cubes  1 cup Kabuli Chana (White Chickpeas) , soaked  1/4 cup Roasted Peanuts (Moongphali)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Amchur (Dry Mango Powder) Asafoetida (hing) , a pinch  3 tablespoons Gram flour (besan)  1 tablespoon Corn flour  4 tablespoons Sooji (Semolina/ Rava) Salt , as per your taste Oil , for shallow frying",800,30,"To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight. The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles. After 7 whistles, turn the heat to low and continue to cook for 10 more minutes.Release the pressure from the cooker naturally.  It will approximately take 20 to 30 minutes to cook the chickpeas. To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.Drain any excess water from the cooked beets and chickpeas.To a mixer or a food processor, add the cooked beetroot and cooked chickpeas along with coriander powder, cumin powder, red chilli powder, garam masala powder, dry mango powder (amchur powder), asafoetida and salt as per your taste. Grind this mixture to a smooth paste without adding any water. The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki. Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan). Mix all ingredients well. Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture.Mix everything together and check for salt. Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkisIn a separate flat bowl, mix corn flour and water to form a thin paste. Keep the rava/semolina in another plate.Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava. Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs.Heat a griddle on medium flame, add oil. Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides.Repeat for remaining cutlets. You can also deep fry but shallow frying is a healthier option. Shallow frying takes roughly 10 minutes. Serve this Beetroot Chickpea Kebab/Tikki along with Dhaniya Pudina Chutney or Fresh Basil Pesto  as a healthy & light evening snack or as an appetizer/starter at brunch"
Healthy Tomato Carrot Onion Soup Recipe ,Indian,Dinner,Vegetarian,"oil, tomatoes, onion, carrot (gajjar), garlic, salt, whole black peppercorns, sugar","1 tablespoon Oil  7 Tomatoes , chopped  1 Onion , chopped  1 Carrot (Gajjar) , thinly sliced  7 cloves Garlic , chopped Salt , to taste  1 teaspoon Whole Black Peppercorns , crushed  1/2 tablespoon Sugar , optional",10,20,"To begin making the Healthy No Cream Tomato Carrot Onion Soup recipe, firstly heat oil in a heavy bottomed pan. Once the oil is hot, add chopped garlic and saute it for about 20 seconds.After 20 seconds, add chopped onions and cook them till they become soft and translucent. Once the onions are cooked, add the thinly sliced carrots. Add the required salt, mix it well and cover the pan for about 3 minutes. We have to cook carrots only half.Once the carrots are partially cooked, add chopped tomatoes and season it with crushed black pepper. Mix it well and let it cook for about a minute.After a minute, add some water and cover it with the lid again. Cook till the tomatoes are fully cooked and mushy. Switch off the gas and let the mixture come to room temperature.Once it comes to room temperature, strain the mixture and keep the water aside. Grind the mixture to form a puree. Now, add the water in the puree and add it to the wok again. Switch on the gas and let it cook for about a minute.Add some more salt, little bit sugar if you feel tomato is too sour. Let it cook for about 3 to 4 minutes.After 3 to 4 minutes, switch off the gas and serve. (If you want it more thin you can strain ready soup again, discard the waste and cook strained part for one more minute)Serve Healthy No Cream Tomato Carrot Onion Soup along with Garlic Bread and Bean Sprout & Corn Salad for your healthy weeknight dinner."
Creamy Mango Kulfi Recipe With Cream Cheese,Indian,Dessert,Vegetarian,"mango pulp (puree), mango (ripe), britannia cream cheese, heavy whipping cream","1 cup Mango Pulp (Puree)  1 cup Mango (Ripe) , fresh peeled and diced  400 grams Britannia Cream Cheese  250 ml Heavy whipping cream",20,120,"Cream Cheese Mango Kulfi is an easy recipe to make. Get all the ingredients ready first. Beat the cream cheese with a mixer at high speed until smooth.Combine whipped cream and whip until light and fluffy.Add the mango puree and continue to whip. When the mixture forms stiff peaks, turn it off.Add in the diced mangoes and whip for few seconds.Spoon the Cream Cheese Mango Kulfi into a kulfi moulds, cover and freeze for 10 to 12 hours until firm.Serve the Cream Cheese Mango Kulfi as an indian dessert for a holi party or during the summers when you are looking to make a quick dessert."
Orange Kulfi Recipe In Orange Shells,Indian,Dessert,Vegetarian,"milk, sugar, orange pulp, orange marmalade jam","3 liters Milk , 2% fat milk  1/2 cup Sugar  2 cups Orange pulp  2 tablespoons Orange marmalade jam",25,45,"To begin making the Orange Kulfi Recipe, we will first prepare the shell of the orange.Using the knife , cut the orange into half and scoop out the pulp of the orange or peel the pulp out of the orange skin/ shell. Enure the shell does not break. Keep the shell aside.Peel the think skin of the pulp, remove any seeds and cut the pulp into tiny pieces and keep this aside.The next step is to condense the milk to make the Kulfi. For this heat milk in a heavy bottomed saucepan and bring the milk to a boil.Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity. It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously.This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. Burning of milk is also toxic so you want to be extra careful.Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely. Once it does, allow the kulfi milk mixture to cool completely.Once the Kulfi cools, stir in the orange marmalade and the orange pulp mixture into the condensed kulfi mixture. Pour the Orange kulfi mixture in the orange shells you kept aside or you can also set in another bowl and later serve the orange kulfi in the orange shells. I prefer the later method, as it is easier to scoop the orange kulfi like an ice cream and put it in the shells and serve it to your friends and family.Note: Freeze the orange for at least fifteen hours or more to set well. Serve the Orange Kulfi Recipe as an cold indian dessert for parties or during the festival of Holi or simply make for the summers and enjoy it with your family."
Soya Keema Masala Recipe - Soya Keema Masala (Recipe In Hindi),Indian,Dinner,High Protein Vegetarian,"soya chunks, onion, tomato, green chilli, green peas, potato, cumin seeds, oil, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, cumin powder, garam masala powder, salt","1/2 cup soya chunks 1 onion, finely chopped 1 tomato, finely chopped 2 green chillies, finely chopped 1/4 cup green peas 3 potatoes 1 teaspoon cumin seeds 1 tablespoon oil 1-1/2 teaspoons ginger garlic paste 1 tablespoon coriander powder 1 tablespoon red chili powder, or to taste 1/4 teaspoon turmeric powder 1 teaspoon cumin powder 1/2 teaspoon garam masala powder Salt, to taste",20,25,"To make Soya Keema Masala, first boil 2 cups of water. Add 1 tsp salt and soya in it. Let it soak for 12 to 15 minutes. Drain the water and keep it aside. If you are using green peas then put them in hot water and take them out. Now wash and clean the potatoes. Peel the potatoes and cook them in a pressure cooker. Now heat oil in a pan. Add cumin seeds in it and cook for 15 seconds. Add onion and green chillies in it. Cook till the onion becomes soft. After the onion becomes soft, add ginger garlic paste in it and cook for 2 minutes. After 2 minutes add tomatoes in it and let them cook till they become soft. After they become soft, add cumin powder, turmeric powder, red chilli powder and salt in it. Mix and let it cook for 15 seconds. Add soya, potatoes, green peas in it, mix and let it cook for 10 minutes. Turn off the gas and garnish with green coriander. Serve Soya Keema Masala along with Lasuni Dal, Palak Raita and Tawa Paratha for dinner."
Sabudana Khichdi Recipe With Vegetables (No Onion No Garlic Fasting/Vrat Recipes),Indian,North Indian Breakfast,Vegetarian,"sabudana (tapioca pearls), carrot (gajjar), green beans (french beans), green peas (matar), green chilli, cloves (laung), cardamom (elaichi) pods/seeds, bay leaves (tej patta), whole almonds (badam), cashew nuts, salt, ghee","1 cup Sabudana (Tapioca Pearls)  1 Carrot (Gajjar) , finely chopped  1/4 cup Green beans (French Beans) , finely chopped  1/4 cup Green peas (Matar)  1 Green Chilli , finely chopped  2 Cloves (Laung) , pounded  2 Cardamom (Elaichi) Pods/Seeds , pounded  1 Bay leaves (tej patta) , torn  2 tablespoons Whole Almonds (Badam) , boiled, peeled and sliced  4-5 Cashew nuts , toasted Salt , to taste (rock salt) Ghee , required for cooking",15,30,We begin making the Sabudana Pulao recipe by soaking the sabudana in water for about 4 to 6 hours. Then drain the sabudana and keep it aside.In the mean time keep all the vegetables prepared and ready. Heat a heavy bottomed kadai with little bit of oil and add the cardamom and clove and fry till the aroma is released.Add all the vegetables and saute for about 10 minutes till it is quite done.Once the vegetable is done add the spice powders and saute.Now add the soaked sabudana and give it a stir. Half cover the kadai with the lid and cook it for 10 more minutes till the sabudana cooks and separates.Serve your scrumptious Sabudana Pulao with Cucumber Green Chilli Raita Recipe during the fast for the Navratri festival.
Bajra & Dal Cheela Recipe (Spicy Pearl Millet  & Lentil Crepe Recipe),Indian,North Indian Breakfast,High Protein Vegetarian,"green moong dal (whole), chana dal (bengal gram dal), black urad dal (whole), bajra (seeds), green chillies, ginger, coriander (dhania) leaves, asafoetida (hing), salt, oil","1/2 cup Green Moong Dal (Whole)  1/2 cup Chana dal (Bengal Gram Dal)  1/2 cup Black Urad Dal (Whole)  1/2 cup Bajra (seeds)  2 Green Chillies , finely chopped  1 inch Ginger , grated Coriander (Dhania) Leaves , few, finely chopped  1/4 teaspoon Asafoetida (hing) Salt , salt to taste Oil , for cooking",400,45,"To begin making the Bajra & Dal Cheela Recipe, soak whole green gram, channa dal, bajra and whole urad dal together in enough water for 5 to 6 hours.Once soaked well, drain the excess water. Grind all the dals and bajra together along with ginger, coriander leaves and chilies in a mixer grinder to smooth batter adding little water at a time. The consistency of the batter should not be very think or very thick, but of smooth pouring consistency.  Add salt, asafoetida and transfer the bajra & dal cheela batter to a mixing bowl.To make the Bajra & Dal Cheela, preheat a skillet on medium heat and grease the skillet. Pour a ladleful of batter on the skillet and spread it in circular motion inside out to make a thin cheela/ crepe. Drizzle a teaspoon of ghee or oil around the sides and inside and cook till it turns golden brown on both the sides. Once done, remove from the pan and serve. Proceed the same way with the remaining cheela batter.Serve the Bajra & Dal Cheela along with Peanut Chutney, a glass of Masala Chaas (buttermilk) or ginger tea for a wholesome breakfast or dinner."
Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Gravy),Indian,Side Dish,Vegetarian,"raw banana, mooli/ mullangi (radish), green chillies, ginger, gram flour (besan), ajwain (carom seeds), red chilli powder, oil, salt, onions, tomatoes, ginger garlic paste, green chilli, curd (dahi / yogurt), cashew nuts, kashmiri red chilli powder, coriander powder (dhania), garam masala powder, cumin seeds (jeera), bay leaf (tej patta), cardamom (elaichi) pods/seeds, oil, coriander (dhania) leaves, salt","Ingredients to make the kofta's 2 Raw Banana , steamed  3 Mooli/ Mullangi (Radish) , grated  2 Green Chillies , finely chopped  2 teaspoons Ginger , grated  1/3 cup Gram flour (besan) , dry roasted  1/4 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Red Chilli powder Oil , to cook koftas Salt , to taste Ingredients for making the gravy 2 Onions , ground to a paste  2 Tomatoes , pureed  2 tablespoons Ginger Garlic Paste  1 Green Chilli , slit  4 tablespoons Curd (Dahi / Yogurt)  7 Cashew nuts , ground to a paste  2 teaspoons Kashmiri Red Chilli Powder  2 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder  1 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  1 tablespoon Oil  2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish Salt , to taste",20,30,"To begin making Mooli Aur Kaccha Kela Kofta Recipe, steam the raw banana's in a steamer or pressure cook for one whistle, peel the cover, mash and keep aside.Next grate the radishes, sprinkle some salt over and leave it to release all its water, squeeze and keep aside.Also, prep the onion paste, tomato puree and cashew paste one by one using a mixer grinder and keep aside until you begin to cook the gravy.Now, to make the kofta mix together the mashed raw banana, grated radish, roasted besan, green chilli, grated ginger, red chilli powder, caraway seeds, season with salt in a big bowl. Make small kofta's and keep it ready to fry using a paniyaram pan.Now, heat the paniyaram pan, brush it with little oil, place the kofta's in each cavity and let it roast on the bottom.Once the bottom is cooked, flip over and cook the other side, apply a little oil if required and keep aside.Like wise, prepare the rest of the kofta'sTo make the gravy, heat oil in a pan, add the bay leaf, cardamom and let it release its flavour into the oil.Add the onion paste and saute until it turns golden brown.Add the ginger and garlic paste and cook until the raw smell goes away.Add the tomato puree, slit green chilli, kashmiri red chilli, coriander, garam masala and cook until the oil seperates out.Now, whisk together the yoghurt and cashew paste using little water to a smooth consistency and add it to the pan.Add 2 cups of water or to your desired consistency, season with salt and let th gravy simmer for 10 minutes.Once the gravy comes together, gently drop the prepared kofta's in and simmer for another 5 minutes.Turn off the heat and garnish with coriander leaves.Serve the Mooli Aur Kaccha Kela Kofta Recipe (Grated Radish And Raw Banana Dumplings In Tomato Gravy) along with Whole Wheat Soya Keema Kulchas, and Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice) with Tomato Onion Cucumber Raita Recipe for an elaborate weekend lunch for your guests or family at home."
Sesame Peanut Potato Recipe - Sesame Peanut Potato (Recipe In Hindi),Indian,Lunch,Vegetarian,"oil, curry leaves, sesame seeds (white), green chillies, peanuts, potatoes, dry mango powder, cumin powder, black pepper powder, coriander leaves, salt","Oil, as per use 10 curry leaves 2 tbsp sesame seeds (white) 2 green chillies, finely chopped 2 tbsp peanuts, roasted and crushed 3 potatoes, boiled and chopped 1/2 tbsp dry mango powder 1 tbsp cumin powder 1/2 tbsp black pepper powder 6 sprigs coriander leaves, finely chopped Salt, according to taste",10,30,"To make Sesame and Peanut Potatoes, first heat oil in a pan. Add curry leaves, sesame seeds, green chillies and cook for 1 minute. After 1 minute add potatoes and cook for 5 to 6 minutes. Now add peanuts, sesame seeds, cumin powder, black pepper powder, dried mango powder, salt, mix and cook for 1 minute. After 1 minute garnish with coriander leaves and serve. Serve Sesame and Peanut Potatoes with Panchmel Daal and Phulkas for lunch."
Prawn Masala Rice Recipe,Indian,Lunch,High Protein Non Vegetarian,"basmati rice, bay leaves (tej patta), onions, garlic, ginger, soy sauce, carrot (gajjar), green chilli sauce, red yellow or green bell pepper (capsicum), roasted tomato pasta sauce, prawns, butter (salted), oil, cloves (laung), whole black peppercorns, cinnamon powder (dalchini), black pepper powder, coriander (dhania) leaves, salt, red chilli powder, turmeric powder (haldi), salt","1 cup Basmati rice  2 Bay leaves (tej patta)  2 Onions  5 cloves Garlic  1/2 inch Ginger  1 teaspoon Soy sauce  1/2 Carrot (Gajjar)  1 teaspoon Green Chilli Sauce  1/2 Red Yellow or Green Bell Pepper (Capsicum)  1 teaspoon Roasted tomato pasta sauce  8 Prawns , marinated  1 tablespoon Butter (Salted)  2 tablespoon Oil , to fry  2 Cloves (Laung)  4 Whole Black Peppercorns  1/2 teaspoon Cinnamon Powder (Dalchini)  1/2 teaspoon Black pepper powder  1 tablespoon Coriander (Dhania) Leaves , for garnishing, chopped Salt , to taste For Marinating the Prawns 1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste",0,40,"To begin making the Prawn Masala Rice Recipe, firstly marinate the prawns by applying chilly powder, turmeric powder and salt and keep them aside for 30 minutes.Scrape the outer skin of the carrot and cut it into fine long slices. Chop the capsicum into thin long slices.Par boil the basmati rice in a saucepan by adding bay leaves, peppercorns, cloves and a pinch of salt.Also add 1 teaspoon oil to the boiling rice so that they don't become sticky.After the rice gets par-boiled, spread it on a colander/big strainer so the water drains out and let it dry for 30 minutes.Spread the cinnamon and pepper powder on it.In a kadai/wok add oil and fry onions and let them turn pinkish. Then add the paste made out of garlic and ginger. Let it get fried for sometime.Add the veggies and fry for sometime. Cut the prawns into 2-3 pieces and add it to the kadai and fry for about 8 minutes.After 8 Mins, add the sauces and fry for one more minute.Add salt and mix well.Once this is done add the cooked basmati rice and mix well ensuring that the rice grains does not break. Add butter and mix properly.Switch off the gas and garnish with chopped coriander leaves.Serve Prawn Masala Rice Recipe with green salad and raita of your choice for a delicious weekday lunch or dinner."
Senai Pachadi Recipe - Elephant Yam Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"elephant yam, green chillies, ginger, coriander leaves, salt, curd, oil, asafoetida, mustard seeds, black urad dal (split)","250 gms elephant yam 1/2 green chilli 1 inch ginger 3 tbsps coriander leaves, chopped Salt, to taste 1 cup curd for tempering 1 tsp oil Asafoetida, a pinch 1-1/2 tsp mustard seeds 1-1/2 tsp black urad dal (split)",15,25,"To make Senai Pachadi, first peel the yam and chop it into small pieces. Now put yam, water as per requirement in a pressure cooker and cook till 3 whistles. Let the pressure release automatically and take out the yam separately. Keep the remaining water aside. Now put coriander leaves, green chillies, ginger and yam in a mixer grinder and grind it. Now heat oil in a tempering pan. Add the ingredients given for tempering in it and cook for 30 seconds. Take the yam mixture, curd and remaining water in a bowl and mix it. Add tempering to it and mix one more time. Serve. Serve Senai Pachadi with Mixed Vegetable Sambar, Beetroot Thoran and Rice for lunch."
Tomato Garlic Chutney Recipe,Indian,Side Dish,Vegetarian,"tomatoes, garlic, green chillies, red chilli powder, salt, mustard seeds (rai/ kadugu), oil","300 grams Tomatoes , finely chopped   6 cloves Garlic  2 Green Chillies  1 teaspoon Red Chilli powder , to taste Salt , to taste  1 teaspoon Mustard seeds (Rai/ Kadugu) Oil",20,10,"To begin making the Tomato Garlic Chutney Recipe,  get all the prep work done like chopping tomatoes and peeling garlic. Bring all the ingredients in one place.Heat a tablespoon of oil in a heavy bottomed pan. Add the mustard seeds and allow it to crackle. Add the garlic and roast for a few minutes until you notice the roasted aroma coming through.Once the garlic is well roasted, add the tomatoes and saute the tomatoes on low to medium heat until the tomatoes become very soft, mushy and also most of the water is evaporated. You will have thick tomato chutney like mixture,Once you have the above consistency of the tomatoes, add the red chili powder and salt.  Check the taste to ensure it suits your palate.Once done, using a hand blender - pulse the garlic tomato chutney to make a semi smooth chutney.Transfer to a serving bowl and serve the Tomato Garlic Chutney as a spread over breads, along with parathas, Litti Choka and more."
Vermicelli Biryani Recipe,Indian,South Indian Breakfast,Vegetarian,"semiya (vermicelli), carrot (gajjar), green beans (french beans), green bell pepper (capsicum), onion, green peas (matar), garam masala powder, coriander powder (dhania), biryani masala, turmeric powder (haldi), cumin seeds (jeera), oil, onion, fennel seeds (saunf), green chilli, coriander (dhania) leaves, garlic, ginger","250 grams Semiya (Vermicelli) , MTR Roasted  1 Carrot (Gajjar) , finely chopped Green beans (French Beans) , finely chopped  1 Green Bell Pepper (Capsicum) , diced  1 Onion , finely sliced  1 cup Green peas (Matar)  1/2 teaspoon Garam masala powder  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Biryani Masala  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin seeds (Jeera) Oil , as needed To grind into a paste: 1 Onion , chopped  1 teaspoon Fennel seeds (Saunf)  2-3 Green Chilli Coriander (Dhania) Leaves , handful  2 cloves Garlic  1/2 inch Ginger",15,15,"To begin the preparation of Vermicelli Biryani, first heat half a teaspoon of oil in a pan and add the ingredients to grind one after the other and slowly saute them on low flame until they slightly wilt and the raw smell goes. Cool and grind to a smooth paste. Keep Aside. In a pan, heat oil, add jeera, once it starts spluttering, add onions, saute till they're translucent. Add the carrot, capsicum, beans and peas, slowly saute them till they're slightly tender. Now add turmeric, garam masala, dhaniya powder, biryani masala and mix till they're well incorporated. Add the ground paste, salt and fry for 2-3 minutes. Add 1 cup of water, and let it come to a boil. Now add the roasted vermicelli and mix them all together. Cook it covered for about 5-7 minutes until the vermicelli has cooked al dente. Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot."
Kara Sevai Recipe (Lemon Vermicelli),Indian,Lunch,Vegetarian,"semiya (vermicelli), fresh coconut, asafoetida (hing), salt, sugar, turmeric powder (haldi), coconut oil, lemon juice, coriander (dhania) leaves, fresh coconut, green chillies, mustard seeds (rai/ kadugu), oil, mustard seeds (rai/ kadugu), chana dal (bengal gram dal), white urad dal (split), raw peanuts (moongphali), curry leaves","2 cups Semiya (Vermicelli) , cooked  2 tablespoons Fresh coconut , grated  1/2 teaspoon Asafoetida (hing) Salt , as required  1/2 teaspoon Sugar  1/2 teaspoon Turmeric powder (Haldi)  2 teaspoons Coconut Oil  2 teaspoons Lemon juice  2 tablespoons Coriander (Dhania) Leaves , finely chopped For making paste 1/2 cup Fresh coconut  3 Green Chillies  1/2 teaspoon Mustard seeds (Rai/ Kadugu) To temper 2 teaspoons Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 tablespoon Chana dal (Bengal Gram Dal)  1 tablespoon White Urad Dal (Split)  2 tablespoons Raw Peanuts (Moongphali)  sprig Curry leaves , A sprig of curry leaves",15,15,"To begin making the Kara Sevai, firstly make a coarse paste of coconut, green chillies & mustard in a grinder. Do not add water while grinding.Heat oil in a wok/ kadai & temper it with the ingredients that are listed under ‘to temper’ table.When the dal & peanuts turns golden brown, add in the turmeric powder & asafoetida. Saute this for a second & add in the ground paste.Roughly saute them & add in the sevai, salt & sugar. Mix them well. Let them cook them in low flame for 2 mins.When done, add in coconut oil, coconut, lemon juice & coriander leaves. Mix everything properly and serve hot.Pack Kara Sevai along with Burani Raita or Tomato Onion Cucumber raita for your Lunch box."
Rajma Aloo Cutlet Recipe (Tikki/Patty),Indian,Snack,High Protein Vegetarian,"rajma (large kidney beans), potatoes (aloo), green chillies, coriander (dhania) leaves, red chilli powder, coriander powder (dhania), cumin powder (jeera), garam masala powder, amchur (dry mango powder), gram flour (besan), salt, oil","1 cup Rajma (Large Kidney Beans) , washed and soaked overnight (6-8 hrs.)  2 Potatoes (Aloo) , boiled and peeled  2 Green Chillies , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  1/2 tablespoon Red Chilli powder  1/2 tablespoon Coriander Powder (Dhania)  1/4 tablespoon Cumin powder (Jeera)  1/2 tablespoon Garam masala powder  1/2 tablespoon Amchur (Dry Mango Powder)  1 tablespoon Gram flour (besan) , roasted Salt , to taste Oil , as needed",20,40,"To begin making the Rajma Aloo Cutlet Recipe (Tikki/Patty),  we will first cook the rajma in the pressure cooker with enough water until very soft. Once cooked, allow the rajma to cook completely and drain out the excess water. You can use this water in a soup or cooking rice. Mash the rajma along with boiled mashed potatoes, red chili powder, coriander powder, cumin powder, garam masala, chopped green chili, salt, amchur powder, minced coriander leaves and besan. You can use a food processor to make the process of mixing all of them together easier.Check the salt and spices and adjust to suit your taste. Grease your palms with oil and take small portions of the rajma patty mixture, flatten them to shape it into a circular disc. Proceed the same way with the remaining portions of the cutlet mixture.The next step is to cook the Rajma Aloo Cutlet. Preheat a skillet on medium heat. Place a few Rajma Aloo Cutlets at a time, drizzle a little at a time and cook the cutlets evenly on both sides until crisp. Serve the Rajma Aloo Cutlet as a tea time snack along with tomato ketchup or a chutney of your choice."
Palak Paneer Paratha Recipe – Palak Paneer Paratha (Recipe In Hindi),Indian,Indian Breakfast,High Protein Vegetarian,"wheat flour, water, salt, oil, paneer, spinach, kasuri methi, red chili powder, turmeric powder, dried mango powder, garam masala powder, salt, nutmeg, butter, ghee","For the dough 2 cups wheat flour Water, as per requirement Salt, a pinch 1 teaspoon oil For the filling 1 cup paneer, crumbled 2 cups spinach, finely chopped 2 tablespoons kasuri methi, crushed 2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1 teaspoon dried mango powder 1 teaspoon garam masala powder Salt, to taste 1/2 teaspoon nutmeg 1 tablespoon butter, optional Ghee, or oil, as per requirement",30,50,"To make Palak Paneer Paratha, first take the flour ingredients in a bowl. Add water little by little and knead it well. Keep it aside for 20 minutes. Now put the filling ingredients in a bowl and mix them. Now divide the kneaded dough into small parts. Make small rotis and keep them aside. Now put 1 tablespoon or masala as per your choice in the middle of each roti and roll it from all sides. Now flatten it a little with your hands and then apply some dry flour and roll it like a roti. Heat a pan and put the paratha on it. Apply oil or ghee all around and fry it. Serve. Serve Palak Paneer Paratha with Tadka Raita and Coriander Mint Chutney for breakfast."
मटर अजवाइन की पूरी रेसिपी - Matar Ajwain Ki Puri (Recipe In Hindi),Indian,Indian Breakfast,Vegetarian,"wheat flour, green peas, green chillies, coriander leaves, celery, cumin seeds, turmeric powder, salt, water, oil","2 cups wheat flour 1 cup green peas 5 to 6 green chillies 1/4 cup coriander leaves, chopped 1 teaspoon celery 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder Salt, to taste Water, as needed Oil, as needed",25,35,"To make matar ajwain ki puri, first take green peas and green chillies in a mixer grinder and grind them. Keep aside. In a bowl add wheat flour, turmeric powder, salt, coriander, ajwain, cumin seeds and mix well. Now add green peas and chilli paste to it. Add water little by little and knead well. Cover and keep aside for 10 minutes. Now make small balls and roll them like puri. Apply some dry flour. Now heat oil in a pan for frying puri. Add puri one by one and cook well till it turns golden brown. Take out and keep on tissue paper to absorb excess oil. Serve. Serve matar ajwain ki puri with Jaipuri aloo pyaz ki sabzi and boondi raita for Sunday breakfast. You can also serve it with mango pickle."
Bhindi Masala Curry Recipe – Bhindi Masala Curry (Recipe In Hindi),Indian,Lunch,Vegetarian,"bhindi, sambar powder, turmeric powder, kashmiri red chili powder, red chili powder, salt, mustard seeds, cumin seeds, garlic, onion, tomato, sugar, oil, sesame seeds (white)","250 grams ladyfinger 4 tbsp sambar powder 1 tsp turmeric powder 2 tsp Kashmiri red chilli powder 1 tsp red chilli powder Salt, to taste 1/2 tsp mustard seeds 1/4 tsp cumin seeds 1 tsp garlic, chopped 1 onion, thinly sliced ​​1 tomato, chopped into large pieces 1 tsp sugar Oil, as needed Sesame seeds (white), for garnish, as needed",15,40,"To make Bhindi Masala Curry, first wash the ladyfinger and dry it well. Cut the corners of the ladyfinger and make a slit in the middle. Now take sambar powder, red chili powder, Kashmiri red chilli, turmeric powder and oil in a bowl and mix well. Fill the ladyfingers with this masala. Now put them in a steamer and steam them till they become soft. Heat oil in a pan. Add mustard seeds, cumin seeds and after 10 seconds add garlic. After 20 seconds add onion, sugar and salt. Cook till the onion becomes soft. Now add ladyfingers and cook for 5 minutes on a medium flame. After 5 minutes add tomatoes and cook till the tomatoes become soft. Add salt, mix and serve. Serve Bhindi Masala Curry with Dal Tadka, Palak Raita and Phulkas for lunch."
Pyaz Wali Bhindi Recipe – Pyaz Wali Bhindi (Recipe In Hindi),Indian,Lunch,Vegetarian,"bhindi, ginger, onion, cumin seeds, turmeric powder, red chili powder, salt, oil","500 grams ladyfinger 1 inch ginger, peeled and grated 2 onions, thinly sliced ​​1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder Salt, to taste 3 tablespoons oil",10,30,"To make Pyaaz Wali Bhindi, first wash the ladyfinger thoroughly. Cut the stem of the ladyfinger and cut it into 1 inch pieces. Keep it aside. Now heat oil in a pan. Add cumin seeds and cook for 10 seconds. Now add onion, ginger and cook till the onion turns brown. Now add ladyfinger, salt, turmeric powder, red chilli powder and mix it. Cover the pan and cook till the ladyfinger turns soft. Serve hot. Serve Pyaaz Wali Bhindi with Kadhi Pakora, Kachumber Salad and Phulkas."
Egg Butter Masala Recipe - Egg Butter Masala (Recipe In Hindi),Indian,Lunch,Eggetarian,"eggs, tomatoes, onions, garlic, ginger, butter, bay leaves, red chili powder, garam masala powder, kasuri methi, cashews, ginger garlic paste, salt","4 eggs 2 tomatoes, finely chopped 2 onions, chopped into bars 6 cloves garlic 1/4 inch ginger 6 tbsp butter 1 bay leaf 1 tsp red chilli powder 1 tbsp garam masala powder 1 tsp kasuri methi 20 cashews 1 tbsp ginger garlic paste Salt, to taste",15,45,"To make Egg Butter Masala, soak cashews in hot water for 30 minutes. Take out the cashews and keep them aside. Now boil the eggs in a saucepan with water. After boiling, remove their peel and keep them aside. Now heat butter in a pan. After the butter melts, add onions to it and cook till they become soft. After they become soft, add tomatoes and cook till they become soft. After the tomatoes become soft, add ginger, garlic paste to it and let it cook for next 2 minutes. After 2 minutes, add cashews and mix them. Turn off the gas. After it cools down, put this mixture in a mixer grinder along with 1 cup water and grind it. Strain this mixture. Only tomato seeds will remain on the sieve, which you can throw away. Now heat butter in a pan. Add bay leaf, ginger-garlic paste to it and cook for 1 minute. After 1 minute add grinded tomato onion mixture and mix it. Add 1 tablespoon butter and let the gravy cook for 10 minutes. After 10 minutes add red chili powder, garam masala powder, kasuri methi and mix it. After mixing add boiled eggs and cook for next 5 minutes. Garnish with coriander leaves and pour some fresh cream on it. Egg Butter Masala is ready to serve. Serve Egg Butter Masala with Laccha Paratha and Boondi Raita for lunch."
Egg Lifafa Paratha Recipe,Indian,North Indian Breakfast,Eggetarian,"whole eggs, sugar, oil, onion, tomato, green chilli, red chilli powder, chaat masala powder, cumin powder (jeera), coriander (dhania) leaves, salt, mozzarella cheese","2 Whole Eggs  1/2 tablespoon Sugar  4 tablespoon Oil  1 Onion , chopped  1/2 Tomato , chopped  1 Green Chilli , finely chopped  1/2 Red Chilli powder  1/2 tablespoon Chaat Masala Powder  1/2 tablespoon Cumin powder (Jeera)  2 tablespoon Coriander (Dhania) Leaves , chopped Salt , to taste  4 tablespoon Mozzarella cheese , grated",30,10,"To begin making the Egg Lifafa Paratha recipe, In a bowl add flour, salt, sugar, 1 egg and a little oil. Mix it well, add water and start kneading till it turns to a smooth dough. Keep the dough aside for 20 minute.Take another mixing bowl, add 2 eggs and beat them properly. Add chopped onion, green chilli, chopped tomato, chilli powder, cumin powder, chaat masala, chopped coriander leaves and salt to taste.Now apply some ghee or oil and knead the dough again to make clean dough. Divide dough in equal 6-7 ball.Take one ball, dust some dry flour on it and start rolling it with rolling pin. Apply some ghee/oil on top of rolled dough. Fold from both reverse side. Apply some ghee and fold both reverse side. It'll be square in shape.Dust in some dry flour and roll out dough again and make a square shape.Put it on griddle on low flame. Put egg mixture in between, add some mozzarella and fold the paratha from both sides and do the same for other side and sealed them completely. Fry paratha from both sides with ghee or oil. Serve hot.Serve Egg Lifafa Paratha along with Dhaniya Pudina Chutney, Tomato Chutney or any other chutney of your choice."
Broccoli Egg Bhurji Recipe – Broccoli Egg Bhurji (Recipe In Hindi),Indian,World Breakfast,Eggetarian,"eggs, broccoli, onion, tomato, garlic, turmeric powder, red chili powder, coriander leaves, salt, oil","3 eggs 1 cup broccoli, chopped 2 onions, finely chopped 2 tomatoes, finely chopped 6 cloves garlic, finely chopped 1 teaspoon turmeric powder 2 teaspoon red chili powder 2 tablespoons coriander leaves, finely chopped Salt, to taste 2 tablespoons oil",10,20,"To make Broccoli Egg Bhurji, first heat oil in a pan. Now add onions and cook till they become soft. Now add garlic and cook for 1 minute. After 1 minute add tomatoes and cook till they become soft. Now add broccoli and cook for 10 minutes. After 10 minutes add turmeric powder, red chili powder, salt and mix everything. Now add eggs one by one and mix. Let the eggs cook well. Keep stirring in between so that it becomes like bhurji. Add salt, mix and garnish with coriander leaves. Serve. Serve Broccoli Egg Bhurji with toast or Tawa Paratha and a cup of masala tea for breakfast."
Pan Fried Avocado Kofta Recipe,Indian,Snack,Vegetarian,"avocado, carrot (gajjar), sooji (semolina/ rava), rice flour, onion, coriander (dhania) leaves, green chillies, ginger, garlic, tamarind water, oil, garam masala powder, coriander powder (dhania), cumin powder (jeera), red chilli powder, black pepper powder, turmeric powder (haldi), salt","1 Avocado , ripe  1 Carrot (Gajjar) , grated Sooji (Semolina/ Rava) , or breadcrumbs for dusting  1 tablespoon Rice flour , If required  1 Onion , finely chopped  3 tablespoons Coriander (Dhania) Leaves , chopped  2 Green Chillies , chopped  1 teaspoon Ginger , grated  1 teaspoon Garlic , grated  1 teaspoon Tamarind Water , or lime juice  2 Tablespoons Oil , for shallow frying Spices:  2 teaspoons Garam masala powder  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Cumin powder (Jeera)  1 teaspoon Red Chilli powder  1/2 teaspoon Black pepper powder  1/2 teaspoon Turmeric powder (Haldi) Salt , to taste",10,8,"To begin making the Pan Fried Avocado Kofta recipe, peel the avocado and mesh it well with fork.Heat a skillet and add a teaspoon of oil. Fry grated carrots on medium high heat for about a minute and remove from the heat.Take a bowl and add in the cooked carrot, chopped onions, grated ginger garlic, green chilies and coriander leaves. Add in all the spices, sprinkle some salt, add in tamarind water and lemon juice. Mix everything well.If the mixture is too soggy and cannot make Koftas, add a tablespoon of rice flour and mix so that the moisture gets absorbed. Take slightly bigger then ping pong size ball of the mixture on your palm and start shaping them into oval. Keep them aside on a plate.Take some semolina or breadcrumbs in a plate and dust all the Koftas well, coating with semolina on all the sides.Heat a skillet and add oil. Place all the prepared kebabs on top keeping some space in between each. Let them fry on medium heat for about 5 minutes.Turn them over and fry on the other sides. Once they look all browned and crisp, Remove on a plate and serve these crisp kofta hot as an appetizer.Serve Pan Fried Avocado Kofta along with Dhaniya Pudina Chutney and Masala Chai for your evening break."
Soya Kheema Masala Recipe - Soya Kheema Masala (Recipe In Hindi),Indian,Dinner,High Protein Vegetarian,"soya chunks, tomatoes, onions, green chillies, potatoes, green peas, cumin seeds, oil, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala powder, cumin seeds, salt","1/2 cup soya chunks 1 tomato, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped 3 potatoes 1/4 cup green peas 1 teaspoon cumin seeds 1 tablespoon oil 1-1/2 teaspoon ginger garlic paste 1 tablespoon coriander powder 1 tablespoon red chilli powder 1/4 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1 teaspoon cumin seeds Salt, to taste",20,25,"To make Soya Keema Masala, first of all boil 2 cups of water in a saucepan. Add 1 teaspoon salt and soya chunks to it. Let it remain in hot water for 12 to 15 minutes. Drain the water from soya and keep it aside. Soak green peas in hot water. Drain after 3 minutes and keep it aside. Wash, clean and peel the potatoes. Put them in a pressure cooker and cook till 2 whistles come. Now heat oil in a pan. Add cumin seeds and cook for 15 seconds. After 15 seconds add onion and green chili and cook till the onion becomes soft. After the onion becomes soft, add ginger garlic paste and let it cook for 2 minutes. After 2 minutes add tomatoes and cook till they become soft. After the tomatoes become soft, add cumin powder, turmeric powder, red chili powder, coriander powder and salt to it. Let it cook for 15 seconds. After 15 seconds add soya, potatoes and green peas. Mix and let it cook for 10 minutes. After 10 minutes turn off the gas and garnish with green coriander. Serve Soya Keema Masala with Boondi Raita and Tawa Paratha for dinner."
Teekha Murgh Recipe,Indian,Dinner,High Protein Non Vegetarian,"chicken, curd (dahi / yogurt), kalonji (onion nigella seeds), fennel seeds (saunf), onion, tomato, ginger, garlic, green chillies, black pepper powder, cumin powder (jeera), red chilli powder, kashmiri red chilli powder, turmeric powder (haldi), curry leaves","500 grams Chicken , cut into pieces Curd (Dahi / Yogurt) , as required for marination  1/2 teaspoon Kalonji (Onion Nigella Seeds)  1/2 teaspoon Fennel seeds (Saunf)  1 Onion , chopped  1 Tomato  1 teaspoon Ginger , paste  1 tablespoon Garlic , paste  3 Green Chillies  1 teaspoon Black pepper powder  1/2 teaspoon Cumin powder (Jeera)  1 teaspoon Red Chilli powder  1 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Turmeric powder (Haldi) Curry leaves , Dry roasted (few)",15,30,"To begin making the Teekha Murgh Recipe recipe, marinate the chicken with curd, salt and turmeric powder for at least 1 hour. Keep it aside. Add mustard oil in a heavy bottomed pan, add Nigella seeds and fennel seeds. After 10 seconds add onions. Once it turns translucent add ginger and garlic paste. Saute for few minutes.Meanwhile grind tomato and chilli into a paste. After about 2 minutes, add the paste followed by cumin powder, salt and black pepper powder. Mix and add the chicken.Mix everything well, cover and simmer till the chicken is cooked. Keep checking and stirring in between. Add water as per your desired consistency. Chicken will take approximately 20-25 minutes to cook.Crush the curry leaves with hand and spread it over the chicken gravy in the end, give it a mix.Cover and keep it for 10-15 minutes for the flavors to blend well before serving.Serve Teekha Murgh along with Garlic Naan and Boondi Raita for a weekend meal. You can also serve Pakki Mutton Biryani on the side to complete the meal."
Sweet Potato & Beetroot Kebab Recipe,Indian,Appetizer,Vegetarian,"sweet potatoes, beetroot, onion, green chillies, garlic, turmeric powder (haldi), cumin powder (jeera), coriander (dhania) leaves, corn flour, salt, oil","1 cup Sweet Potatoes , (about 2) cooked and mashed  1 cup Beetroot , (about 2) grated  1 Onion , finely chopped  2 Green Chillies , finely chopped  1 clove Garlic , finely chopped  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin powder (Jeera)  2 tablespoons Coriander (Dhania) Leaves , chopped  1/4 cup Corn flour , or gram flour (besan) Salt , to taste Oil , as needed",20,20,"To begin making the Sweet Potato and Beet Balls Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the chopped onions and garlic. Saute until the onions are translucent and turned soft. At this stage, add in the grated beetroot, turmeric powder, salt and cumin powder.Cover the pan and simmer on low heat until the beetroot has turned soft.Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour, mashed sweet potatoes, coriander leaves and green chilies. Check the salt levels and combine all the ingredients well.Make small lemon sized balls and keep aside. You can cook them in two ways."
Karupatti Coffee Recipe,Indian,Snack,Vegetarian,"palm jaggery, water, dry ginger powder, coriander (dhania) seeds, cumin seeds (jeera), whole black peppercorns, fennel seeds (saunf)",1 tablespoon Palm jaggery  1 cup Water For Spice Powder 1/4 Cup Dry ginger powder  1 tablespoon Coriander (Dhania) Seeds  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Whole Black Peppercorns  1 teaspoon Fennel seeds (Saunf),10,5,"To begin making the Karupatti Coffee recipe, take all the ingredients mentioned for spice powder in a blender. Grind it to fine powder.  This can be stored in airtight container and used whenever required.Take a cup of water in a saucepan and add in a teaspoon of spice powder along with palm jaggery. Mix and let the mixture come to boil.Lower the heat and simmer for about 2 to 3 minutes. Strain the coffee in a mug and serve.Serve Karupatti Coffee to your friends and family to cure your cold or just to have it on a cold night."
Stuffed Bitter Gourd Recipe – Bharwa Karela (Recipe In Hindi),Indian,Side Dish,Diabetic Friendly,"bitter gourd, oil, kashmiri red chilli powder, garam masala powder, dried mango powder, salt, onion, tomato, raw mango, green chilli, garlic, ginger, turmeric (fresh), peanuts, coriander seeds, dried red chilli, tamarind, coconut","8 bitter gourd Oil, as needed 1 tsp Kashmiri red chilli powder 1 tsp garam masala powder 1/2 tsp dried mango powder Salt, to taste For grinding masala 1 onion 1 tomato 1/4 cup raw mango, chopped 1 green chilli 4 cloves garlic 1 inch ginger, peeled 1/2 inch turmeric (fresh), or 1 tsp turmeric powder For dry masala 10 peanuts 2 tsp coriander seeds 2 dried red chillies Tamarind, as needed 1/2 cup coconut, grated",30,50,"To make stuffed bitter gourd, first remove the skin of the bitter gourd. Now make a slit in the middle. Take out the seeds and keep them aside. Apply salt all around the bitter gourd. Add salt to 1/2 teaspoon bitter gourd seeds and keep them aside for 1/2 hour. Squeeze out the water from the bitter gourd and dry them with a kitchen tissue. Now put the masala given for grinding in a mixer grinder and make a paste. Now heat a pan and put all the dry spices in it except coconut. Roast it and then grind it in a mixer grinder along with coconut. Now heat some oil in a pan. After the oil gets heated, add the ground masala and bitter gourd seeds in it. After 1 minute add dry ground masala, Kashmiri red chilli powder, salt and garam masala powder in it. Let it cook for 8 to 10 minutes. Turn off the gas. Fill one spoon of masala in the bitter gourd. Fill all the bitter gourds in this manner and keep them aside. Heat some oil in a pan. Add bitter gourd to it and cook till it turns brown from all the sides. Cover the pan and cook till the bitter gourd is cooked well. Serve stuffed bitter gourd with panchmel dal and phulkas for lunch."
Nuvvula Pachadi Recipe – Nuvvula Pachadi (Recipe In Hindi),Indian,Side Dish,Vegetarian,"sesame seeds (white), red chilli powder, tamarind water, curd, lemon juice, salt, mustard seeds, asafoetida","1 cup sesame seeds (white) 1 tsp red chili powder 1 tsp tamarind water 1-2 tsp curd 1/2 tsp lemon juice Salt, to taste 1/2 tsp mustard asafoetida for tempering",5,10,"To make Nuvvula Pachadi, first heat a pan. Add sesame seeds and cook till it turns light brown. Let it cool and put it in a blender. Add red chili powder, tamarind water and salt to it. Grind it. Take it out in a bowl. Add curd and lemon juice to it. Now heat oil in a small pan. Add asafoetida and mustard seeds to it. Let it cook for 10 seconds and then add it to the pachadi. Serve Nuvvula Pachadi with Tomato Onion Sambar, Chow Chow Thoran and Rice for lunch."
Khatti Meethi Tinda Sabzi Recipe - Khatti Meethi Tinda Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"tinda, mustard seeds, cumin seeds, coriander powder, cumin powder, red chili powder, turmeric powder, asafoetida, dried mango powder, jaggery, curry leaves, oil, coriander leaves, peanuts, salt","500 grams Tinda, cut into round and straight pieces 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon red chili powder 1 teaspoon turmeric powder Asafoetida, a pinch 1-1/2 teaspoons dried mango powder, add as per your taste 1 tablespoon jaggery 5 curry leaves, broken 2 tablespoons oil 4 sprigs coriander leaves, chopped Peanuts, roasted, crushed Salt, according to taste",10,30,"To make Meethi Khatta Tinda ki Sabzi, first cut the Tinda. Now in a pressure cooker put Tinda, salt, 2 tbsp water. Close the cooker and cook till 2 whistles. Keep the cooker under water and remove its pressure. Keep it aside. Now heat oil in a pan. After the oil is heated, add mustard seeds and cumin seeds to it. Let it cook for 10 seconds. Now add curry leaves, cooked vegetables, salt and rest of the ingredients. Do not add roasted peanuts and coriander. Mix everything well. Cook till the Tinda is cooked. After cooking add peanuts and green coriander. Mix and serve. Serve Meethi Khatta Tinda ki Sabzi with Gujarati Daal and Lauki Thepla for lunch."
Egg Stuffed Paratha Recipe,Indian,North Indian Breakfast,Vegetarian,"whole wheat flour, whole eggs, onion, green chillies, coriander (dhania) leaves, black pepper powder, oil, salt","2 cups Whole Wheat Flour  4 Whole Eggs  1 Onion , finely chopped  2 Green Chillies , finely chopped  1/4 cup Coriander (Dhania) Leaves , finely chopped  1/2 teaspoon Black pepper powder  2 tablespoons Oil , or ghee for making parathas, as required Salt , to taste",10,20,"To begin making Egg Stuffed Paratha Recipe, make a soft dough of the whole wheat flour, salt adding little water at a time as you make for roti's and let it rest for a while.Break the eggs into a bowl and whisk well, add the chopped onion, green chilies, coriander leaves, season with pepper and salt. Whisk well and keep aside.Take a large lemon sized ball of the dough, dust it with a little flour, roll it into a big circular disc.Apply a little oil or ghee and fold it into a semi-circle, further folding it into a triangle. Dust it with a flour and roll the mini triangles to a bigger triangles.Likeweise, get the rest of the paratha triangles ready.Heat a skillet, once its hot place the prepared triangle over it and cook until its bottom gets cooked. Flip over and cook the other side to half.Now, lift one of the pockets of the triangle gently and pour a laddle full of the prepared egg mixture into it. Apply a little oil or ghee over the paratha, gently flip over and let it cook on low heat until the eggs gets cooked inside.Now, apply a little oil or ghee on the top, flip over and let the other side also cook well and turn golden brown. Remove it in a plate. Likewise, prepare the rest of the parathas.Enjoy the Serve Egg Stuffed Paratha Recipe, along with Tadka Raita or Dhaniya Pudina chutney for a healthy breakfast."
Aloo Methi Masala Recipe – Aloo Methi Masala (Recipe In Hindi),Indian,Lunch,Vegetarian,"potato, fenugreek, onion, tomato, onion, coconut, byadgi red chilli, whole black pepper, poppy seeds, turmeric powder, cloves, cinnamon, oil, coriander leaves, salt, sugar, water, red chilli powder, turmeric powder, garam masala powder, coriander powder","2 potatoes, boiled, peeled and diced 1 cup fenugreek leaves, chopped 1 onion, chopped 1 tomato, chopped Ingredients to make the paste 1 onion, chopped straight across 4 tbsp coconut, grated 4 byadagi red chillies 6 whole black pepper 1 tsp poppy seeds 1 tsp turmeric powder 4 cloves 1 inch cinnamon Oil, as needed 4 sprigs coriander leaves, chopped Salt, to taste 1 tsp sugar 1 cup water 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tbsp garam masala powder, or goda masala 1 tsp coriander powder",15,35,"To make Aloo Methi Masala, first heat oil in a pan. Now add onion and cook till it becomes soft. After onion becomes soft, add coconut, byadagi red chilli, whole black pepper, poppy seeds, turmeric powder, cloves, cinnamon. After 30 seconds add coconut and cook till it becomes brown. After it becomes brown, turn off the gas and make a paste. Keep it aside. Now heat oil in a pan. Add onion and cook till it becomes soft. Now add tomatoes and cook till tomatoes become soft. Now add potatoes and fenugreek. Cook for 1 minute. Add water and let it cook. After 5 minutes add salt, turmeric powder, red chilli powder, garam masala powder and coriander powder. Cook till the vegetables become soft, now add ground masala and mix it. Cook for 2 more minutes and garnish with green coriander. Serve Aloo Methi Masala with Boondi Raita and Puri for weekend snack."
Palak Raita Recipe (Spinach Yogurt Salad),Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), spinach leaves (palak), red chilli powder, cumin powder (jeera), sugar, whole black peppercorns, salt, oil, mustard seeds (rai/ kadugu), white urad dal (split), curry leaves","2 cups Curd (Dahi / Yogurt)  2 cups Spinach Leaves (Palak) , finely chopped  1/4 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera) , roasted  1/2 teaspoon Sugar , optional  1/2 teaspoon Whole Black Peppercorns , coarsely pounded Salt , to taste Ingredients for Seasoning (Alternative Flavor) 1/2 teaspoon Oil  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon White Urad Dal (Split)  1 sprig Curry leaves",135,15,"To begin making the Spinach Raita (Pachadi), heat oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle. Add chopped spinach and sauté on high heat until tender and most of the water is evaporated. Set aside and allow the spinach to cool completely. Whisk together the yogurt, cumin powder, red chilli powder, black pepper and salt. Fold in the cooled spinach mixture into the whisked yogurt. Transfer to a serving dish and refrigerate for 2 hours before serving.The final step is the make the seasoning, you can use either one of the ingredients in the seasonings mentioned.Heat oil in a tadka pan; add the seasoning ingredients and allow it to roast and crackle. Once it roasts and crackles, turn off the heat.Pour the seasoning onto the Palak Raita serve it with Parathas or as a side dish along with your main course meal."
Kitkat Cake With Sponge Recipe (Eggless),Indian,Dessert,Vegetarian,"whole wheat flour, milk, oil, caster sugar, vanilla extract, cocoa powder, baking soda, baking powder, fresh cream, dark chocolate, kitkat bars, m&m’s chocolate candies",1-1/2 cup Whole Wheat Flour  1 cup Milk  4 tablespoons Oil  1 cup Caster Sugar  1 teaspoon Vanilla Extract  3 tablespoons Cocoa Powder  1/2 teaspoon Baking soda  1/2 teaspoon Baking powder To make chocolate ganache 200 ml Fresh cream  200 gram Dark chocolate Other Ingredients:Kitkat Bars M&M’s chocolate candies,25,25,"To bgein making the Kitkat Cake With Healthy Sponge recipe, in a medium sized bowl, first add milk, oil and sugar together and mix it well. Add vanilla extract and mix it.Now in another bowl, sieve whole wheat flour, baking soda, baking powder and cocoa powder together. Add flour mix to milk-sugar mixture and mix it well using whisk.Preheat the microwave on 180 degrees and bake the cake for 20-25 minutes. So, your chocolate sponge is ready, now do preparation of chocolate ganache.To make chocolate ganache, boil fresh cream on medium heat and mix the dark chocolate into it and mix it well. Refrigerate it for 1 hour.Now apply the chocolate ganache on cake and again refrigerate it for 25 minutes. For assembly, place KitKat bars on the surrounding of the cake and sprinkle M&M’s candies on the top. Refrigerate for one hour to set.Make this delicious KitKat Cake for birthday parties and special ocassions"
Kabuli Chana & Moongphali Salad Recipe,Indian,Side Dish,Vegetarian,"kabuli chana (white chickpeas), boiled peanuts, onion, tomato, green bell pepper (capsicum), green chilli, coriander (dhania) leaves, amchur (dry mango powder), red chilli powder, dry ginger powder, salt, lemon juice","1 cup Kabuli Chana (White Chickpeas) , soaked overnight  1 cup Boiled Peanuts  1 Onion , chopped  1 Tomato , chopped  1 Green Bell Pepper (Capsicum) , chopped  1 Green Chilli , chopped  3 sprig Coriander (Dhania) Leaves  1 teaspoon Amchur (Dry Mango Powder)  2 teaspoon Red Chilli powder  1/2 teaspoon Dry ginger powder Salt , to taste  1 Lemon juice",30,60,"To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles. Until just done. (Kabuli chana has to soak over night or at least for 6 hours)Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately. Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle.Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl.Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well. Drizzle fresh lemon juice and mix well and serve fresh.Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chai or you can as well serve it along with Punjabi Kadhi Pakora and phulka."
Apple Tea Latte Recipe,Indian,Snack,Vegetarian,"chamomile tea, apple, cinnamon powder (dalchini), almond milk (badam milk), honey","2 cups Chamomile tea , brewed  1 Apple , chopped  1/2 teaspoon Cinnamon Powder (Dalchini)  1 cup Almond Milk (Badam Milk)  1 tablespoon Honey",2,10,"To begin making the Apple Tea Latte recipe, bring the cinnamon, milk and honey to a simmer in a small sauce pan over medium heat.Meanwhile in a blender, combine the brewed tea and the apple. Blend until smooth.Pour the tea and apple mixture into 2 mugs and top with the milk mixture from the sauce pan. Sprinkle some cinnamon powder on top and serve.Serve Apple Tea Latte along with Choco Swirl Cookies Recipe or Orange Zested Shortbread Cookies for your tea time break."
Spring Onion and Peanut Raita Recipe ,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), milk, spring onion greens, roasted peanuts (moongphali), cumin powder (jeera), salt","1 cup Curd (Dahi / Yogurt)  1/4 cup Milk  1/2 cup Spring Onion Greens , finely chopped  2 tablespoon Roasted Peanuts (Moongphali) , toasted and pound  1 teaspoon Cumin powder (Jeera) Salt , to taste",15,0,"To begin making the Spring Onion and Peanut Raita, start whisking the curd to a smooth mixture.Add toasted peanuts, spring onions and sprinkle with cumin powder and serve fresh.Serve the Spring Onion and Peanut Raita along with Thepla, Aloo Palak Sabzi Recipe and Gujarati Dal Recipe to make it a complete meal."
Black Forest Cupcake Recipe,Indian,Dessert,Vegetarian,"vivatta maida, sugar, cocoa powder, butter (salted), milk, whole eggs, baking powder, baking soda, pitted cherries, vanilla extract, britannia cream cheese, sour cream, icing sugar, fresh cherries, britannia cream cheese, chocolate bar","1 cup Vivatta Maida  3/4 cup Sugar , granulated  1/4 cup Cocoa Powder  1/2 cup Butter (Salted) , melted or vegetable oil  1/2 cup Milk , at room temperature  2 Whole Eggs , if you want to avoid egg, use 3/4 cup beaten thick yogurt  1-1/2 teaspoon Baking powder  1/4 teaspoon Baking soda  1-1/2 cup Pitted Cherries , chopped (fresh or frozen) plus 12 fresh cherries with stems for garnish  1 teaspoon Vanilla Extract Ingredients for frosting 1/2 cup Britannia Cream Cheese , (at room temperature)  1/2 cup Sour cream  1 cup Icing Sugar For garnishing 12 Fresh Cherries , with stem Britannia Cream Cheese , for frosting  1 Chocolate Bar , chopped",15,30,"To begin making the Black Forest Cupcake recipe, preheat oven to 350 degree F or 180 degree C.   Line 12 muffin cups with paper liners. In a bowl, add all purpose flour, baking powder, baking soda and cocoa powder. Mix everything properly.Take another big bowl, add sugar, vegetable oil, vanilla essence. eggs or beaten yogurt, milk, mix them very well until become a creamy texture.Pour the batter into the flour mixture slowly, mix them very well until the dry and wet ingredients are well combined.Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).Bake the cupcakes for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.Next, we will make the frosting for the same. Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes, sprinkle chopped chocolate and decorate with a cherry on top.Serve Black Forest Cupcake along with Heart Shaped Sandwiches and Espresso Coffee to your guests when they visit you at home."
Lemon 7 Up Cake Recipe,Indian,Dessert,Vegetarian,"butter (salted), sugar, whole egg, all purpose flour (maida), lemon zest, seven up, lemon glaze, sugar, lemon juice","3/4 lb Butter (Salted) , softened  3 cups Sugar  5 Whole Egg  3 cups All Purpose Flour (Maida)  2 tablespoons Lemon zest  3/4 cup Seven up Lemon glaze  2/3 cup Sugar , powdered  1 tablespoon Lemon juice",105,90,"To begin making the Lemon 7 Up Cake recipe, cream butter and sugar together for 20 minutes.Add eggs, 1 at a time, beating after each addition. Add flour and lemon extract. Fold in 7-Up. Pour into well-greased 12-cup Bundt pan.Bake at 325 degrees for 1 to 1-1/4 hours.The next step is to make the lemon glaze. Mix powdered sugar and lemon juice together. Keep it aside. When cake is cooled, dribble with Lemon Glaze.Serve Lemon 7 Up Cake for some special ocassions or for birthday parties."
Snow Drop Cookies Recipe,Indian,Snack,Vegetarian,"butter (salted), sesame seeds (til seeds), vivatta maida, baking powder, dates, sugar, salt","150 grams Butter (Salted)  2 tablespoons Sesame seeds (Til seeds)  170 grams Vivatta Maida  1 teaspoon Baking powder  1/2 cup Dates , paste or any filling of your choice  3/4 cup Sugar , powdered sugar for coating the cookies  Salt , a pinch",10,30,"To begin making the Snow Drop Cookies recipe, firstly pre heat the oven at 275 degree celcius for 15 minutes.Beat the butter untill it is smooth and a little pale in colour. Next add the sesame seeds and mix it well.Sift the flour, baking powder and a pinch of salt together in batches untill it forms a soft dough. You may need more or less flour according to the type of flour you use. It should not stick to your hands and should not crack when formed into a ball.If you want to add filling then take a small ball size of the dough and flatten them a bit with your fingers on your palm then take a small pea sized fiiling of your desire and place it in the center then bring the ends together and form a ball. (its the same process as making a kachori)In a baking sheet place small balls of cookies but do not flatten them with your hands Bake it at 200 degree celcius for about 30 minutes, keep a close eye to the cookies while its baking as we do not need to brown the cookies from top, which makes them melt in your mouth.Take out the cookies once baked and nicely browned from bottom and let them cool down a little in the sheet itself. Do not try to touch them at this point as they are likey to break.Once the cookies are cooled down but slightly warm sprinkle powdered sugar on top of them with the help of a sieve. Do not dip them directly in the sugar as they are very soft and likely to break.The sugar will slightly melt after sometime then do a second round of sprinkling sugar, be generous in coating them with sugar as we do not have any sugar in the cookies itself. Store them in an air tight container or serve it immediately.Serve Snow Drop Cookies along with Espresso Coffee for your tea time break. You can also pack these cookies for your kids snacks box."
Veggie Pearl Millet Tart Recipe,Indian,Snack,Vegetarian,"whole wheat flour, bajra flour ( pearl millet), baking powder, sugar, butter (salted), oil, chilled water, salt, paneer (homemade cottage cheese), spinach, red yellow and green bell peppers (capsicum), britannia cream cheese, dried oregano, black pepper powder, mozzarella cheese, red chilli flakes","To make the tart 1/2 cup Whole Wheat Flour  1/2 cup Bajra Flour ( Pearl Millet)  1 teaspoon Baking powder  1 tablespoon Sugar  75 grams Butter (Salted) , cold  1 tablespoon Oil  2 tablespoons Chilled water Salt , a pinch For filling 2 tablespoons Paneer (Homemade Cottage Cheese) , crumbled  1/4 cup Spinach , finely chopped  1/4 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped  1/4 cup Britannia Cream Cheese Dried oregano , as required  1/4 teaspoon Black pepper powder  4 tablespoons Mozzarella cheese Red Chilli flakes , as required",25,40,"To begin making the Veggie Pearl Millet Tart recipe, preheat the oven at 150 degree C.  Grease tart molds with oil and keep aside.In a mixing bowl, sift bajra flour, wheat flour, sugar and salt all together.  Add the cubes of cold butter and rub with fingertips until the mixture resembles bread crumbs.In a small bowl, whisk 1 tablespoon oil, 2 tablespoons cold water and 1 teaspoon baking powder till well incorporated. Add this wet mixture to dry mixture and combine well to form a dough.It must be a firm dough. Chill the dough by wrapping in a cling film for at least 30 minutes.After 30 minutes, make small balls from the dough and roll it out to about 1/4th inch width and put it in the tart mold. Press with fingers gently to ensure that the dough evenly covers the mold.Prick the base of the dough with a fork and bake at 150 degree C for 10 minutes. Meanwhile, heat oil in a pan. Add finely chopped red, yellow, green bell peppers and cook for about 2-3 minutes.Next add crumbled paneer, chopped spinach and give a quick stir. Add black pepper powder, oregano, chili flakes and salt. Mix well and cook for about 1 minute.Allow the veggie mixture to cool down completely. Finally fold in cream cheese, mozzarella cheese with cooled veggie mixture. Filling is ready.By the time, the tart base must be golden and crisp. Take out from oven and fill each tart base with veggie filling.Grate some mozzarella cheese on top of each tart, sprinkle some chili flakes if desire.Bake again for 8-10 minutes. Serve these veggie pearl millet hot.Serve Veggie Pearl Millet Tart along with Orange Lemon Tea Cake and Adrak Chai for your next tea party."
Chewy Pumpkin Seed Chikki Recipe,Indian,Snack,Vegetarian,"pumpkin seeds, jaggery, cardamom powder (elaichi), fresh coconut","100 grams Pumpkin seeds  1/2 cup Jaggery , powdered  2 Cardamom Powder (Elaichi)  1/2 cup Fresh coconut , grated",10,15,"To begin making this Pumpkin Seed Chikki recipe, firstly grate the coconut.Heat a heavy bottomed kadhai and melt the jaggery and cardamom powder. Add the grated coconut and stir continuously till the whole mixture turns sticky for about 10 minutes.Add the pumpkin seed to mix it well. Brush the two steel moulds with oil.Divide the mixture to fill the the moulds and keep refrigerated for 30 minutes.Serve it cold or slightly warm it before eating. Keep Chewy Pumpkin Seed Chikki in a box to eat whenever you are hungry or you can also serve it with a cup of Filter Coffee for your tea time break."
Carrot Pistachio Coconut Cake Recipe,Indian,Dessert,Vegetarian,"carrots (gajjar), whole eggs, oil, sugar, vanilla extract, vivatta maida, baking soda, baking powder, salt, pistachios, cinnamon powder (dalchini), fresh coconut","250 grams Carrots (Gajjar) , finely grated  4 Whole Eggs  240 ml Oil , or any flavorless oil  290 grams Sugar , granulated  2 teaspoons Vanilla Extract  250 grams Vivatta Maida  1 teaspoon Baking soda  1-1/2 teaspoons Baking powder  1/2 teaspoon Salt  40 grams Pistachios , roughly chopped  1-1/2 teaspoons Cinnamon Powder (Dalchini)  40 grams Fresh coconut , toasted and shredded",20,30,"To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes.Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour.Now peel and finely grate the carrots and keep them aside. Chop pistachios coarsely. Do not make them super fine.Slightly toast the shredded coconut over medium flame for about 2-3 minutes. Do not brown them. We just need to bring out crunchiness of coconut.With the help of hand mixer, beat all the 4 eggs until they are frothy.Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes).Now add oil in the above mixture and then beat in the vanilla extract. Mix it properly. Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl.Add the flour mixture in the egg-sugar mixture and beat just until incorporated. Finally, fold in the grated carrots, chopped pistachios and toasted coconut gently in the above batter.If using 9 inch round pans, divide batter in the two pans equally and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.If using bundt pan, the time to bake will increase to about 30-35 minutes. Remove from oven and let cool on a wire rackAfter about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely.Serve Carrot Pistachio Coconut Cake along with Espresso Coffee and Cucumber Sandwich with Yogurt and Dill Spread Recipe for your tea break."
Bajra Matar Ki Khichdi Recipe – Bajra Matar Ki Khichdi (Recipe In Hindi),Indian,Lunch,Gluten Free,"bajra flour, yellow moong dal, oil, mustard seeds, cumin seeds, asafoetida, onion, tomato, potato, carrot, green peas, red chilli powder, ginger garlic paste, coriander powder, garam masala powder, turmeric powder, salt, coriander leaves, lemon juice","1 cup millet flour 1/2 cup yellow moong dal 1 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp asafoetida 1 onion, finely chopped 1 tomato, finely chopped 1 potato, chopped 1 carrot, chopped 1/4 cup green peas 1 tsp red chilli powder 1 tsp ginger garlic paste 1 tsp coriander powder 1/2 tsp garam masala powder 1 tsp turmeric powder 1/2 tsp salt 2 tbsp coriander leaves, finely chopped 1 tbsp lemon juice",260,30,"To make Bajra Matar Khichdi, first soak the millet for 4 hours. Soak moong dal in water for 1 hour. Now take a pressure cooker. Add millet, moong dal, green chillies and turmeric powder in it. Add 4 cups of water and cook till 4 whistles. Let the pressure release automatically and keep it aside. Now heat oil in a pan. Add cumin seeds, mustard seeds, asafoetida and let it cook for 15 seconds. Let the cumin seeds cook till they turn light brown. Add onion and cook till the onion becomes soft. After the onion becomes soft, add tomatoes and cook till the tomatoes become soft. After the tomatoes become soft, add all the vegetables and mix. Now add red chilli powder, coriander powder, garam masala powder, salt and cook till the vegetables become soft. Now add cooked millet and let it cook for 5 minutes. After 5 minutes turn off the gas and garnish with green coriander. Add lemon juice and mix well. Serve Bajra Peas Khichdi along with Rajasthani Khichdi and Masala Khichia for dinner."
Besan Aur Pyaz Ka Cheela Recipe – Besan Aur Pyaz Ka Cheela (Recipe In Hindi),Indian,North Indian Breakfast,High Protein Vegetarian,"gram flour, onion, fennel, green coriander, salt, olive oil, green chillies, onions, green chutney (coriander & mint)","1 cup gram flour 1 onion, finely chopped 1 teaspoon fennel seeds, ground Coriander leaves, little, finely chopped Salt, to taste Olive oil, as per need 2 green chillies, finely chopped For Serving Onions, thinly slices Green Chutney (Coriander & Mint), for serving",20,30,"To make Gram Flour and Onion Cheela, take all the ingredients in a bowl except oil. Add water slowly and mix well. Mix everything well so that it does not form lumps. Do not make it too thick or too thin. Now heat a pan. Pour one spoon of gram flour batter in it and make chilla by rotating it in a circular motion. Pour some oil on all the four sides and cook till both the sides turn golden. Make chillas with the remaining batter and serve them hot. Serve Gram Flour and Onion Cheela with Coriander Mint Chutney and Masala Tea for breakfast."
Ulundhu Kali Recipe (Urad Dal Sweet),Indian,Snack,Vegetarian,"white urad dal (split), methi seeds (fenugreek seeds), cardamom (elaichi) pods/seeds, dry ginger powder, palm jaggery, water, salt, gingelly oil","1 cup White Urad Dal (Split)  1 teaspoon Methi Seeds (Fenugreek Seeds)  3 Cardamom (Elaichi) Pods/Seeds , pounded  1/2 teaspoon Dry ginger powder  1 cup Palm jaggery  2-1/2 cups Water Salt , a pinch  4 tablespoons Gingelly oil",5,20,"To begin making Ulundhu Kali Recipe (Urad Dal Sweet), add urad dal, fenugreek seeds and Cardamom to a mixer and grind into smooth powder. Keep aside.Now for preparing jaggery syrup, add jaggery and water to a pan and boil. Stir until jaggery dissolves and strain to remove impurities.Pour the filtered jaggery syrup back to the pan. Add salt and dry ginger powder to it. Stir well and bring it to boil.Add the Urad dal flour little by little and keep stirring without forming lumps.Once the flour and jaggery is combined well, add 2 tsp of gingelly oil at regular intervals and keep mixing with ladle.The mixture has to become thick combining together without sticking to sides of the pan. Once done, switch off the flame and allow it to cool.Grease the hands with oil and take small portion of dough and roll into medium sized balls and wait till they cool down to serve.Serve Ulundhu Kali Recipe (Urad Dal Sweet) during tea time with Irani Chai Recipe and Namak Para Recipe (Deep Fried Biscuits)."
Cheesy Potato Peas Potli Recipe,Indian,Snack,Vegetarian,"vivatta maida, oil, salt, water, ajwain (carom seeds), baking soda, potatoes (aloo), green peas (matar), onion, cheese, green chilli, ginger, kasuri methi (dried fenugreek leaves), cumin seeds (jeera), amchur (dry mango powder), turmeric powder (haldi), red chilli powder, garam masala powder, coriander powder (dhania), coriander (dhania) leaves, salt, oil","For the potli 1 cup Vivatta Maida  1 tablespoon Oil , or ghee Salt , to taste Water , as needed  1/2 teaspoon Ajwain (Carom seeds)  1/2 teaspoon Baking soda For the Filling 2 Potatoes (Aloo) , boiled, peeled, and mashed potatoes  1/2 cup Green peas (Matar) , 2. ½ cup coarsely crushed peas  1 Onion , finely chopped  1 cup Cheese , grated  1 Green Chilli , finely chopped  1/2 inch Ginger , grated  1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , lightly roasted and crushed between fingers  1/4 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1/2 teaspoon Coriander Powder (Dhania) Coriander (Dhania) Leaves , a few, chopped Salt , to taste Oil , to brush",20,40,"To begin making Cheesy Potato Peas Potli Recipe, first start with preparing the dough. Mix the all purpose flour, ajwain, salt, baking soda and oil in a mixing bowl. Now add water as required to form a firm dough. Knead a dough that is not too soft or hard. Cover it with a moist kitchen cloth and keep it aside."
Homemade Methi Ajwain Jeera Powder (Herbal Home Remedy for Digestion),Indian,Lunch,Vegetarian,"methi seeds (fenugreek seeds), ajwain (carom seeds), dry ginger powder, cumin seeds (jeera), asafoetida (hing), black salt (kala namak)","3 tablespoons Methi Seeds (Fenugreek Seeds)  3 tablespoons Ajwain (Carom seeds)  3 tablespoons Dry ginger powder  3 teaspoons Cumin seeds (Jeera)  2 teaspoons Asafoetida (hing) Black Salt (Kala Namak) , to taste",10,20,"To begin making the Methi Ajwain Kala Jeera Powder, we will first dry roast the methi, ajwain and kala jeera separately until each one releases a roasted aroma. Make sure you roast them separately, as each one as a separate roasting time, taking about a minute or less.The final step is to combine all the roasted ingredients and blend to make a fine powder. Once into a fine powder, add the remaining ingredients into the blender so they get mixed well.The Methi Ajwain Kala Jeera Powder is now ready to be used in multiple ways. Store the herbal powder in a glass bottle and freeze to store for 5 to 6 months.There are multiple ways you can serve this Methi Ajwain Kala Jeera Powder.  1. Add a teaspoon of powder to a cup of yogurt, add another cup of water, salt to taste and whisk to make a buttermilk and serve. You can also just serve it along with plain yogurt.2. Add a teaspoon of the powder to a cup of warm water and serve it either early in the morning or as a digestive before or after a heavy meal.3. My favorite way to serve this Methi Ajwain Kala Jeera Powder is to stir it along with a bowl of curd rice and serve chilled."
Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle,Indian,Appetizer,Vegetarian,"amla (nellikai/ gooseberry), kashmiri red chilli powder, salt, mustard seeds (rai/ kadugu), jaggery, turmeric powder (haldi), methi seeds (fenugreek seeds), asafoetida (hing), peanut oil","1/2 kg Amla (Nellikai/ Gooseberry)  1/4 Cup Kashmiri Red Chilli Powder  1/4 cup Salt  1/4 cup Mustard seeds (Rai/ Kadugu) , (kuria-halved)  1/4 cup Jaggery , grated  2 tablespoons Turmeric powder (Haldi)  1 tablespoon Methi Seeds (Fenugreek Seeds) , (kuria-halved)  1 teaspoon Asafoetida (hing)  1-1/2 Cup Peanut oil",20,25,"To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle. Wash the Amla, pat dry and prick all over with fork. Keep them in a colander.Heat up 4-5 cup water in a big saucepan. Keep the colander of Amla over it and cover it. Let the Amla cook on the steam for about 20 minutes. Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant. Cool and grind to powder.Let the amla cool down after steaming. Once it is cooled, remove seed and make small wedges of the cooked amla using a knife. Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases.In a big mixing bowl, first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder.Mix it nicely with a spatula. Now add in the grated Jaggery and mix again.Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming. Put off the heat and let the oil cool down a bit. Now add this Oil to the pickle masala and mix very well. Keep the pickle covered overnight. Next day oil will float up . Stir it again and fill in clean and dry glass jars. The oil layer should always cover the pickle in the jar. This pickle stays good at room temperature for about 2-3 months. But color may darken slightly, hence you can refrigerate. Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)."
Gluten Free Samosa Recipe,Indian,Snack,Vegetarian,"potatoes (aloo), cumin seeds (jeera), onion, green peas (matar), butter (salted), rice paper rolls, garam masala powder, salt","2 Potatoes (Aloo)  1 teaspoon Cumin seeds (Jeera)  1 Onion  1/2 cup Green peas (Matar) , boiled  2 tablespoon Butter (Salted)  4 Rice paper rolls  1 tablespoon Garam masala powder Salt , to taste",15,40,"To begin making the Gluten Free Samosa recipe, peel, dice and boil the potatoes. Mash the potatoes and keep it aside in a bowl.Heat up butter in a pan and splutter the cumin seeds and then fry the diced onions. Cook till the onions are soft and translucent. Add the cooked onion and spices, salt to the potatoes. Mix until well blended.Add the boiled peas into the potato and keep it aside. Preheat your oven to 425 F.Fill a large bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes  until it becomes soft.Place the softened rice paper onto the counter and place 1- 2 tablespoon of potato mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Follow the same steps for all the samosa. Place onto a well-oiled pan, brush the samosa with oil as well.Bake them for 20 to 25 minutes turning a few times throughout. Serve hot.Serve Gluten Free Samosa along with Dhaniya Pudina Chutney and Masala Chai or your tea break."
Safed Achari Baingan Recipe - White Pickled Eggplant Recipe (Recipe In Hindi),Indian,Dinner,Vegetarian,"brinjal, onion, cumin seeds, mustard seeds, ginger, garlic, turmeric powder, coriander powder, red chili powder, dried mango powder, tomato, salt, coriander leaves, red chili powder, mustard seeds, cumin seeds, fennel seeds, nigella seeds, celery seeds, fenugreek seeds, dried red chilies, oil","500 grams brinjal 1 onion, finely chopped 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 inch ginger, grated 2 cloves garlic, grated 1/2 tsp turmeric powder 1 tbsp coriander powder 1 tsp red chilli powder 1/2 tsp dried mango powder 1 tomato, chopped Salt, to taste 1 coriander leaf, finely chopped For pickle masala 1 tsp red chilli powder 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp nigella seeds 1/4 tsp fenugreek seeds 4-5 dried red chillies Oil, as required",20,40,"To make white pickled brinjal, first we will make pickle masala. To make pickle masala, first of all, put mustard seeds, cumin seeds, fennel seeds, nigella seeds, celery seeds, fenugreek seeds and dried red chillies in a pan. Fry well for 1 minute and cook till light brown. Turn off the gas and let it cool down a bit. Now put it in a mixer grinder and grind it well. Keep it aside. Wash and clean the brinjal. Make a slit in the middle of the brinjal. Now heat oil in a pan. Add mustard seeds and cumin seeds and let it cook for 15 seconds. Now add onions and cook till they become soft. After the onions become soft, add ginger garlic paste and let it cook for 1 minute. After 1 minute, add turmeric powder, coriander powder, red chilli powder and pickle masala. Mix it and add chopped tomatoes. Cook till the tomatoes become soft. After cooking, add brinjal to it. Mix everything well. Add some dry mango powder and mix well. Add some water so that the masala does not stick to the bottom. Add salt, cover the pan and cook on low flame. Cook till the brinjals turn soft, turn off the gas and garnish with coriander leaves. Serve White Achari Baingan with Garlic Daal and Phulkas for dinner."
Baked Cauliflower Samosa Recipe,Indian,Snack,Vegetarian,"whole wheat flour, oil, baking soda, salt, water, cauliflower (gobi), potato (aloo), raw peanuts (moongphali), ginger, cumin seeds (jeera), fennel seeds (saunf), asafoetida (hing), dry red chilli, green chillies, turmeric powder (haldi), sugar, oil, kasuri methi (dried fenugreek leaves), salt, oil","Making dough 2 cup Whole Wheat Flour  1/4 cup Oil  1/2 teaspoon Baking soda  1/2 teaspoon Salt Water , as needed For stuffing 1 cup Cauliflower (gobi) , small florets, blanched  1 cup Potato (Aloo) , diced and peeled  2 tablespoons Raw Peanuts (Moongphali)  1 tablespoon Ginger , grated  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Fennel seeds (Saunf)  1 pinch Asafoetida (hing)  1 Dry Red Chilli  5 Green Chillies  1 teaspoon Turmeric powder (Haldi)  1 tablespoon Sugar  1 tablespoon Oil  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) Salt , to taste For bakingOil , to spray",45,40,"To begin making Baked Cauliflower Samosa Recipe, prepare all the ingredients and start with making the dough.In a bowl, add 2 cup atta (wheat flour), oil, salt and baking soda. Keep mixing with hand  until the dough becomes crumbly enough to take a shape.Add water and make a medium tight dough, almost like chapathi dough. Cover it and rest it for 20 minutes."
Maharashtrian Masala Bhath Recipe – Maharashtrian Masala Bhath (Recipe In Hindi),Indian,Dinner,Vegetarian,"rice, carrots, green beans, cabbage, capsicum (green), green peas, potatoes, onions, curd, bay leaves, goda masala, mustard seeds, oil, asafoetida, salt, coconut, cashew nuts, ghee","1 cup rice 1 carrot, peeled and chopped 1/2 cup green beans, chopped 1/2 cup cabbage, chopped into small pieces 1 capsicum (green), chopped into small pieces 1/2 cup green peas 1 potato, peeled and chopped 1 onion, thinly sliced ​​2 tbsp curd 1 bay leaf 3 tsp Goda masala 1 tsp mustard oil, as needed 1 asafoetida Salt, to taste, for garnish 1 tbsp coconut, grated 10 cashew nuts 1 tsp ghee",35,30,"To make Maharashtrian Masala Bhaat, first soak the rice in water for 30 minutes. Now heat oil in a pan. Add mustard seeds and bay leaves. After 15 seconds add onions and cook till they turn soft and brown. Now add all the vegetables and cook for 2 minutes. After 2 minutes add curd and mix it. Cook for 2 to 3 minutes. Now heat 2-1/2 cups of water in a saucepan. After 2 minutes add rice, red chili powder, Goda masala, asafoetida and mix it. Now add heated water and mix it. Cook till the rice is cooked. Now heat ghee in a small pan. Add cashews and cook till they turn light brown. Turn off the gas and add it to the rice. Garnish with coconut and serve. Serve Maharashtrian Masala Bhaat with Tomato Essence and Boondi Raita for lunch."
Saunf Wale Aloo Baingan Recipe (Recipe in Hindi),Indian,Lunch,Vegetarian,"brinjal, potato, onion, cumin seeds, ginger garlic paste, red chili powder, turmeric powder, oil, coriander leaves, salt, coriander seeds, fennel seeds","1 cup brinjal, diced 1/2 cup potatoes, boiled and diced 1 onion, thinly sliced ​​1 tsp cumin seeds 1 tsp ginger-garlic paste 1 tsp red chilli powder 1 tsp turmeric powder 2 tsp oil Coriander leaves, few (finely chopped) Salt, to taste 1 tbsp coriander seeds 1 tbsp fennel seeds",10,20,"To make Fennel Wale Aloo Baingan, first heat oil in a pan. Add cumin seeds and let it cook for 10 seconds. Now add onions and cook till onions become soft. After it becomes soft, add ginger garlic paste and cook for 2 minutes. After 2 minutes add brinjal and cook it. After it is half cooked, add potatoes. Let it cook for 2 to 3 minutes. Now add red chili powder, turmeric powder and some salt. Mix it and cook till the vegetables are cooked. Now take a small pan. Add coriander seeds and fennel in it. Cook for 30 seconds and then grind it in a mixer grinder. Add this masala to the vegetable and mix it. After 1 minute, turn off the gas and garnish with coriander leaves. Serve Fennel Wale Aloo Baingan with Lahsuni Daal and Phulkas for lunch."
Instant Baked Aloo Tikki Recipe,Indian,Snack,Vegetarian,"potatoes (aloo), spring onion (bulb & greens), green bell pepper (capsicum), whole wheat flour, rice flour, salt, red chilli powder, oil","4 Potatoes (Aloo) , grated  2 Spring Onion (Bulb & Greens) , finely chopped  1 Green Bell Pepper (Capsicum) , finely chopped  3 tablespoons Whole Wheat Flour , or maida  2 tablespoons Rice flour Salt , to taste  1 teaspoon Red Chilli powder Oil , to brush",5,10,"To begin making Instant Baked Aloo Tikki Recipe, peel and grate potatoes. Chop all other required veggies.In a mixing bowl, add all the veggies, salt and squeeze so that the water oozes out. Now, add wheat and rice flour to bind the mixture. Add red chilli powder and mix well.Take 2 tablespoons of the mixture, make tikkis with your palms and put them on a baking tray lined with parchment sheet.Preheat the oven to 220 degrees Celsius. Lightly brush oil on the tikkis and bake for 10-20 minutes or till done and crisp..Serve Instant Baked Aloo Tikki Recipe along with Dhaniya Pudina Chutney and tomato ketchup with a cup of hot Ginger Lemon Black Tea Recipe."
Savoury Baked Arbi Chips Recipe,Indian,Snack,Vegetarian,"colocasia root (arbi), extra virgin olive oil, salt, black pepper powder, amchur (dry mango powder)","6 Colocasia root (Arbi) , thinly sliced  1 tablespoon Extra Virgin Olive Oil , to toss Salt , to taste Black pepper powder , to taste Amchur (Dry Mango Powder) , to taste (optional)",5,20,"To begin making Savoury Baked Arbi Chips Recipe, pre heat oven at 400 F / 200 deg CMeanwhile wash, peel and thinly slice taro roots/arbi using a mandolin slicer. In a small bowl, mix olive oil, amchur (if using), salt and pepper. Rub this mixture into taro slices and toss well so that the spices and oil is coated on the arbi slices.Line a baking tray with a greased parchment paper. Spread chips evenly on the parchment paper. Take care that they do not overlap. Bake for 10-12 minutes. Take them out, toss and again place the baking tray in oven and bake at 160 deg centigrade for 4-5 minutes or ill crisp. Closely monitor the oven after a few minutes since each oven has different temperatures. Bake accordingly. Keep monitoring the recipe closely and bake accordingly.Crispy crunchy arbi chips ready to munch.Serve Savoury Baked Arbi Chips Recipe along with a dip like Tomato and Sunflower Seed Dip Recipe on a cloudy evening to family and kids."
Besan Burji Recipe – Besan Burji (Recipe In Hindi),Indian,North Indian Breakfast,Vegan,"gram flour, flax seeds powder, curd, cumin seeds, onion, capsicum (green), button mushroom, green chilly, turmeric powder, red chilli powder, cumin powder, salt, coriander leaves","For the batter 1 cup gram flour 1 tbsp flax seeds powder 2 tbsp curd 1 tsp cumin seeds 1 onion , finely chopped 1 capsicum (green) , finely chopped 1 cup button mushrooms , thinly sliced ​​2 green chillies , finely chopped 1/4 tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin seeds powder Salt , to taste 2 sprigs coriander leaves , finely chopped 2 sprig Coriander (Dhania) Leaves , finely chopped",15,30,"To make Besan Bhurji, first keep the mixture ready. In a bowl add gram flour, flax seeds powder and curd. Mix it well. Now heat oil in a pan. Add cumin seeds and onion and cook till the onion becomes soft. Now add capsicum, mushroom and green chillies. After 2 minutes add turmeric powder, red chilli powder, cumin powder, salt and let it cook for 2 minutes. Now slowly add gram flour solution to it. Reduce the flame and let it cook for 5 minutes. Mix everything well. Cook till you get the texture of Bhurji. Now add coriander leaves and mix it. Serve Besan Bhurji with bread toast and filter coffee for breakfast or with Tawa Paratha and Boondi Raita for lunch."
Broccoli & Pepper Rice Recipe – Broccoli & Pepper Rice (Recipe In Hindi),Indian,Lunch,Vegetarian,"rice, broccoli, capsicum (green), capsicum (red), onion, green chilli, garlic, lemon juice, coriander leaves, black pepper powder, salt, oil","1 rice 1/2 cup broccoli, finely chopped 1 capsicum (green), finely chopped 1 capsicum (red), finely chopped 1 onion, finely chopped 2 green chillies, finely chopped 3 cloves garlic, finely chopped 2 tbsp lemon juice Coriander leaves, finely chopped (a little) 2 tsp black pepper powder Salt, to taste 1 tbsp oil",20,40,"To make Broccoli and Pepper Rice, first cook the rice. In a saucepan, add rice along with 2 cups of water, salt, oil, lemon juice. Cook till the rice is cooked. After cooking, cover and keep aside to cool. Now heat oil in a pan. Add onion, green chilies, capsicum and cook till the capsicum becomes soft. After the capsicum is cooked, add broccoli and mix it well. Cook till the broccoli becomes soft. Now add cooked rice, black pepper powder, salt and coriander leaves. Mix, cook for 2 more minutes and serve hot. Serve Broccoli and Pepper Rice with Cucumber and Chilli Raita for dinner."
Palak Baingan Ki Sabzi (Recipe In Hindi),Indian,Dinner,Vegetarian,"brinjal, spinach, ginger, garlic, cumin seeds, curry leaves, coriander powder, red chili powder, asafoetida, salt","10 brinjals, small, cut into wedges 300 grams spinach, chopped 1 inch ginger, grated 3 cloves garlic, finely chopped 1 teaspoon cumin seeds 1 sprig curry leaves, finely chopped 1 teaspoon coriander powder 1/2 teaspoon red chilli powder 1/4 teaspoon asafoetida Salt, to taste",10,30,"To make Palak Baingan ki Sabzi, first heat oil in a pan. Add spinach, some salt and cook till the spinach becomes soft. After it is cooked, turn off the gas and keep it aside. Now add some more oil in the same pan. Add cumin seeds and curry leaves to it. Let it cook for 15 seconds. After that add ginger, garlic, brinjal, salt. Mix it, cover the pan and cook till the brinjal becomes soft. Keep stirring it at times. After the brinjal becomes soft, add asafoetida, coriander powder, red chilli powder and let it cook for 2 minutes. Now add cooked spinach and mix it. Let it cook for 30 seconds and serve. Serve Palak Baingan ki Sabzi with Gujarati Kadhi and Methi Thepla for lunch."
Potato and Radish Leaves Vegetable Recipe - Aloo Aur Mooli Ke Patto Ki Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"radish leaves, potatoes, garlic, dried red chillies, mustard oil, salt, cumin powder, red chilli powder, turmeric powder","300 gms radish leaves 2 potatoes, boiled, peeled and chopped 4 cloves garlic, finely chopped 2 dried red chillies, broken in the middle 2 tbsp mustard oil Salt, to taste 1 tsp cumin powder 1 tsp red chilli powder 1 tsp turmeric powder",10,30,"To make Potato and Radish Leaves Sabzi, first wash and chop the radish leaves. Now heat oil in a pan. Add radish leaves, salt and cook till the leaves become soft. Keep it aside. Now heat oil in the same pan. Add cumin seeds, dry red chillies and cook for 10 seconds. After 10 seconds add garlic and let it cook for 30 seconds. After that add potatoes. After 1 minute add salt, red chilli powder, turmeric powder, cumin powder. Mix it and cook till the potatoes are cooked. Now add radish leaves and mix it. Let it cook for 30 seconds and serve hot. Serve Potato and Radish Leaves Sabzi with Rajasthani Daal and Phulkas for lunch."
Aloo Parwal Sabzi Recipe - Aloo Parwal Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"parwal, potatoes, peanuts, turmeric powder, red chili powder, coriander powder, green coriander, mustard, salt, oil","15 pointed gourd, cut into wedges 3 potatoes, cut into wedges 1/4 cup peanuts, roasted and lightly ground 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 4 sprigs coriander leaves, chopped (for garnish) 1 teaspoon mustard seeds Salt, to taste Oil, as needed",10,40,"To make Aloo Parwal ki Sabzi, first heat oil in a pan. Add mustard seeds and let it cook for 10 seconds. Now add parwal and salt and cook till parwal is half cooked. Now add potatoes and cook till both the vegetables are cooked. After cooking, add turmeric powder, red chili powder and coriander powder. Add salt according to taste and let it cook for 2 to 3 minutes. After that, turn off the gas and serve hot. Serve Aloo Parwal Ki Sabzi with Garlic Daal and Phulkas for lunch."
Lauki Aloo Sabzi Recipe - Lauki Aloo Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"potato, bottle gourd, tomato, onion, ginger, green chilli, turmeric powder, coriander powder, black pepper powder, salt, kalonji seeds, oil","3 potatoes, peeled and chopped 1 gourd, peeled and chopped 2 tomatoes, finely chopped 1 onion, finely chopped 1 inch ginger, grated 2 green chillies, chopped 1 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon black pepper powder Salt, to taste 1 teaspoon nigella seeds Oil, as needed",15,40,"To make Lauki Aloo Sabzi, first heat oil in a pressure cooker. Add nigella seeds and let it cook for 10 seconds. After 10 seconds add onion, ginger and cook till onion becomes soft. Now add all the remaining ingredients and 1-1/2 cups of water. Mix and close the cooker. Cook till 2 whistles and then reduce the flame. After reducing the flame, let it cook for 3 to 4 minutes. After cooking, release the pressure and open the cooker. Mix and serve hot. Serve Lauki Aloo Sabzi with Palak Raita and Phulkas for lunch."
Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy),Indian,Dinner,Vegan,"brinjal (baingan / eggplant), tomatoes, garlic, ginger, green chillies, coriander powder (dhania), red chilli powder, garam masala powder, cardamom powder (elaichi), fennel powder, coconut cream, kasuri methi (dried fenugreek leaves), coriander (dhania) leaves, onion, bay leaf (tej patta), oil, salt","400 grams Brinjal (Baingan / Eggplant) , long purple ones, cut into cubes  4 Tomatoes , blanched  5 cloves Garlic , finely chopped  1 inch Ginger , grated  2 Green Chillies , finely chopped  2 teaspoon Coriander Powder (Dhania)  1 teaspoon Red Chilli powder  2 teaspoon Garam masala powder  1/2 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Fennel Powder  3 tablespoons Coconut cream  2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) , crushed  2 sprig Coriander (Dhania) Leaves , for garnish  1 Onion , sliced for garnish  1 Bay leaf (tej patta)  2 tablespoons Oil Salt , to taste",10,30,"To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation.Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside.Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden. Keep them aside.In the same pan, add the bay leaf, chopped garlic and saute till golden.Add the grated ginger, green chillies and tomato puree and saute for a minute.Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides.Add the cardamom, fennel powder and salt and simmer for a few more minutes.Add a cup of water if it gets too thick and simmer for 10 minutes.Now, add in the sauteed eggplants and simmer until they are cooked through.Switch off the flame, add the kasuri methi, coconut cream and mix well.Garnish with sliced onions, coriander leaves and serve hot.Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner."
Spicy Lime Pickle Recipe (Naranga Achaar),Indian,Appetizer,Vegetarian,"lemons, water, salt, garlic, ginger, curry leaves, mustard seeds (rai/ kadugu), methi seeds (fenugreek seeds), red chilli powder, turmeric powder (haldi), asafoetida (hing), sesame (gingelly) oil, vinegar, salt, jaggery","700 grams Lemons , approx 700 grams Water , to cover the Limes by 1 inch Salt , to taste  Ingredients for the Pickle Masala 15 cloves Garlic , finely chopped  50 grams Ginger , finely chopped  4 sprig Curry leaves  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Methi Seeds (Fenugreek Seeds)  1 tablespoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Asafoetida (hing)  1/2 cup Sesame (Gingelly) Oil  1/2 cup Vinegar Salt , to taste  1 tablespoon Jaggery",20,60,"To begin making the Spicy Lime Pickle Recipe, in a large sauce pan; bring to boil the whole limes with water and salt. Reduce to medium flame and and simmer for 20 minutes until the lemons are soft. Drain the liquids and allow the lemons to cool. Once cooled cut into small bits (what we did was – cut each Lime into 8 quarters, further each quarter into 3-4 pieces)In a small bowl, combine the chilli and turmeric powder in a small amount of water to make a paste and keep aside. By mixing masala powder in water, it prevents the powders from burning as soon as they hit the hot pan.Heat the oil in a heavy bottomed pan on low heat; add in the mustard seeds and allow it to crackle. Then add in the fenugreek seeds and curry leaves and stir for about a minute.Stir in the chopped ginger and garlic and sauté for about 10 minutes on medium flame. Add in the powder paste and stir for 4 minutes. Next add in the chopped lemonds and stir well, check for salt and adjust to taste. Finally add in the jaggery and turn off the heat. Stir all the ingredients until well combined. Allow the mixture to cool. In a separate pan, add in the vinegar and bring it to a boil. Once cooled stir it into the Spicy Lime Pickle mixture. Transfer to a glass jar and store. You can serve Spicy Lime Pickle Recipe (Naranga Achaar) with Cabbage Paneer Parathas Recipe and curd. You can also serve it with steamed rice, Vendakkai Vengayam Sambar Recipe (Okra in Tangy Lentil Curry) and Elai Vadam Recipe (A Traditional South Indian Rice Papad)"
Methi Matar Pulao Recipe – Fenugreek Peas Pulao (Recipe In Hindi),Indian,Lunch,Vegetarian,"rice, green peas, fenugreek, cumin, ginger, green chillies, coconut milk, turmeric powder, cloves, cardamom, cinnamon, bay leaves, ghee, salt","1 cup rice 1 cup green peas, cooked 200 grams fenugreek, washed and chopped 1 teaspoon cumin seeds 1 teaspoon ginger, grated 2 green chillies, chopped 1 cup coconut milk 1/2 teaspoon turmeric powder 2 cloves 2 cardamoms 1 inch cinnamon 1 bay leaf, broken 2 tablespoons ghee or sesame oil Salt, to taste",20,45,"To make Methi Matar Pulao, first heat oil in a pan. Add cumin seeds, ginger and let it cook for 15 seconds. Now add fenugreek, turmeric powder and cook till fenugreek becomes soft. After fenugreek is cooked, add all the dry spices, salt, green chillies and rice. Mix and add 1 cup water and 1 cup milk. Mix and let it boil. After boiling, reduce the heat, cover the pan and cook till the rice is cooked. Turn off the heat and let it remain covered for 5 minutes. After 5 minutes add cooked peas and 1 tablespoon ghee. Mix well and serve hot. Serve Methi Matar Pulao with Boondi Raita and Papad for dinner."
Healthy Jamun Cooler Recipe (Black Plum Juice),Indian,Snack,Vegetarian,"jamun (black plum), chilled water, honey, black pepper powder, salt, lemon, mint leaves (pudina)","1 cup Jamun (black plum) , washed and deseeded  2 cups Chilled water  1 tablespoon Honey , (add or reduce as per taste)  1 pinch Black pepper powder  1 pinch Salt  1 Lemon , juice squeezed out Mint Leaves (Pudina) , for garnish",10,15,"To begin with the Healthy Jamun Cooler Recipe (Black Plum Juice) first, into a blender, add the deseeded jamun, honey, and cold water, pepper, and salt. Blend till a smooth texture is formedAdjust lemon juice, pepper, and salt at this stage. Add more if necessary.Pour into serving glasses; garnish with mint leaves and serve immediately.Serve the Healthy Jamun Cooler with some Phool Makhana and Palak Pakora during your tea time snack."
Khira Gaintha Recipe - Rice Dumplings In Sweetened Milk,Indian,Dessert,Vegetarian,"rice flour, water, sugar, cashew nuts, salt, cardamom powder (elaichi), milk, mixed nuts","1 cup Rice flour  2 cups Water  1/2 cup Sugar  1/4 cup Cashew nuts , powdered  1 pinch Salt  1 tablespoon Cardamom Powder (Elaichi)  1 liter Milk Mixed nuts , chopped, to garnish",30,30,"To begin making Khira Gaintha Recipe - Rice Dumplings In Sweetened Milk, soak the rice in water for about 5 to 6 hours. Then wash and drain the water from rice and dry them under a fan and keep it aside. Grind the rice to a fine mixture. You can use the rice powder also for this recipe.Boil water in a deep pan. Add a tsp of oil and salt to this. Now gradually add the rice flour to the water and keep stirring. Make sure there aren’t any lumps. Lower the flame, cover the pan with a lid and cook it for five minutes.Transfer this mixture to a plate. Let it cool.Once cooled, knead it with your fingers so that it becomes a soft dough.Make small balls out of it. Boil some water and drop these rice balls in boiling water for 4 to 5 minutes. Take out and keep aside. You can also steam these balls.Boil the milk on low flame until milk thickens. Add sugar, Cardamom powder and the cashew nut powder . It will thicken your milk .Now one by one drop the rice balls into the boiling milk and continue stirring. Cook for 1 more minute and turn off the heat.Garnish with chopped pistachios and almonds. Serve chilled.Serve Khira Gaintha Recipe - Rice Dumplings In Sweetened Milk as a dessert after Lobia Kebabs Recipe, One Pot Spicy Vegetable Pulao Recipe with Coconut Milk, Kela Anar Raita Recipe, Butter Naan Recipe."
Gajar Halwa Barfi Recipe (Carrot Fudge),Indian,Dessert,Vegetarian,"carrot (gajjar), milk, khoya (mawa), sugar, fresh cream, saffron strands, ghee, dry fruits","300 grams Carrot (Gajjar) , peeled and grated  1 cup Milk  200 grams Khoya (Mawa)  1 cup Sugar  2 tablespoons Fresh cream Saffron strands , a few  3 tablespoons Ghee Dry Fruits , for garnsihing",20,20,"To begin making the Gajar Halwa Barfi recipe, in a medium sized non-stick pan, add grated carrot and cook for 5 minutes.Add milk, saffron milk and mix it well. Put the lid on top and cook for about 3 to 4 minutes. Now once milk gets evaporated, add sugar, cream and stir it continually for 5 minutes.Once it gets dry, add half khoya/mava (100 grams) and again mix it well and cook for 3-4 minutes.Your Halwa layer is ready, take it out into greased tart plate or any other plate with ghee. And gently press it using your palm once it gets warm.Place the tart plate into refrigerator for 10-15 minutes, meanwhile start preparation of khoya layer. Into another medium sized non-stick pan, add ghee, once melted, add khoya and mix it well.Once it gets sticky, add remaining​ sugar into it and mix it well. Switch off the gas and spread this khoya layer on the carrot halwa layer you prepared earlier and again press it gently using your palm.Garnish it with dry fruits of your choice and cut it in desired shapes and serve it to your loved ones on this Diwali!Serve this Gajar Halwa Barfi as a dessert after your festive meal of Dum Aloo, Puri and Boondi raita."
Microwave Ashoka Halwa Recipe | Moong Dal Halwa,Indian,Dessert,Vegetarian,"yellow moong dal (split), water, ghee, cashew nuts, whole wheat flour, sugar, food color, cardamom powder (elaichi)","1/3 cup Yellow Moong Dal (Split)  1 cup Water  55 ml Ghee Cashew nuts , a few  1 teaspoon Whole Wheat Flour  1/3 cup Sugar Food Color , few drops (I used natural food coloring)  1 teaspoon Cardamom Powder (Elaichi)",10,15,"To begin making the Microwave Ashoka Halwa Recipe | Moong Dal Halwa, pressure cook the moong dal first. Take a bowl and add moong dal and water. You may soak this for 1 hour (Optional).Pressure cook moong dal for 3 whistles (or till soft) and once the pressure is released, drain all excess water, take and mash it very nicely. Set aside.Take a small microwave safe bowl (Only glass or ceramic material). Add ghee (use about 2 teaspoons here) & cashew nuts. Mix well and microwave for 1 minute 40 seconds, or till the nuts are fried. Transfer the fried cashew nuts into another bowl and retain the ghee.The ghee will be still hot and mix the wheat flour in that. Set aside.Take a big microwave safe bowl (Only glass or ceramic material). Optionally coat with a spoon of ghee.Add dal and sugar to the bowl and mix well.Microwave on high for 4 minutes, stirring in between at 2 minutes. At the end of 4th minute, sugar would dissolve completely. (Microwaves vary in their heating capacity. Keep an eye on how your microwave performs. Dissolved sugar is the key of completing this step.At this stage, add 1 teaspoon of ghee and microwave for 2 minutes. Repeat this process of adding 1 teaspoon of ghee every 2 minutes until the ghee starts to separate and the mixture comes together. This could take a total of 4 minutes for the quantity mentioned above.Add food coloring, cardamom powder, fried cashew nuts, wheat flour and 3 teaspoons of ghee. Combine and mix them well and add 3 more teaspoon ghee. You may add ghee additionally also at this stage.Microwave on high for 1 minute and take off the microwave. You can serve after few minutes.Serve Microwave Ashoka Halwa Recipe | Moong Dal Halwa as a dessert along with Baked Bhakarwadi Recipe and South Indian Filter Coffee Recipe. It can also be served along with South Indian thali meals."
Mozzarella Stuffed Potato Balls Recipe,Indian,Appetizer,Vegetarian,"potatoes (aloo), corn flour, black pepper powder, salt, mozzarella cheese, whole wheat bread crumbs, all purpose flour (maida), corn flour, oil","3 Potatoes (Aloo) , boiled and peeled  1 tablespoon Corn flour  1/2 teaspoon Black pepper powder Salt , to taste  1 cup Mozzarella cheese , cut into small cubes  1/2 cup Whole Wheat Bread crumbs  1 tablespoon All Purpose Flour (Maida)  1 teaspoon Corn flour Oil , for deep frying",10,30,"To begin making Mozzarella Stuffed Potato Balls Recipe, mash the boiled potatoes in a mixing bowl, add pepper powder, corn flour and salt. Mix all the ingredients well.Cut the mozzarella cheese in medium sized cubes and keep aside.Mix all purpose flour, corn flour with some water to make a paste. Please ensure that the paste should not be too watery. Keep the flour paste aside.Take a medium sized ball of potato mixture and roll it into a round shape or make a round shape with your hands.Gently press the centre and keep cheese cube in it. Close the cheese completely with the potato mixture and roll again as ball. Dip the ball in the flour paste and roll it in some bread crumbs. Similarly, make all the other balls. Refrigerate them for 10-15 minutes.Place a kadai on medium heat. Add oil for deep frying. Deep fry the potato balls until they turn golden brown. Drain the excess of oil with paper towel. Alternatively, you can fry them in air fryer.Serve the Mozzarella Stuffed Potato Balls on a serving plate with your favorite dip or simple tomato sauce. You can make them as a tea time snack, party snack or even pack it for kids snack box."
Traditional Rasmalai Recipe,Indian,Dessert,Vegetarian,"chenna (homemade cottage cheese), sooji (semolina/ rava), water, sugar, rose water, rabdi, saffron strands, slivered almonds (badam), cashew nuts","1-1/2 cups Chenna (Homemade Cottage Cheese)  1 teaspoon Sooji (Semolina/ Rava)  3 cups Water  2 cups Sugar  1/2 teaspoon Rose water  5 cups Rabdi  1/2 teaspoon Saffron strands  1-1/2 tablespoons Slivered Almonds (Badam)  5 Cashew nuts , sliced",20,40,"To begin making Traditional Rasmalai Recipe, get all the ingredients ready. Make sure that the chena or paneer should is not too much moist or be too dry.Take all the chenna on a plate and add sooji to it and knead for about 5 minutes. Reason to add semolina is to help it act as a binding agent. Knead it well with your palms for 5 to 6 minutes to get smooth texture. This kneading process is very important and it decides the texture of rasmalai.Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Prepare all the rasmalai patties in this way. Keep in mind that the rasmalai patties will expand in size while cooking.Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat. Mix and continue stirring the sugar syrup until it will be dissolved.When the sugar syrup will start to boiling. ..drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan. The size of the rasmalais will be doubled on cooking in sugar syrup.Cover the vessel with lid and cook 25 minutes on medium flame .Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool. After cooling down you can press the rasmalai patties in your palms. be gentle and don’t apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them.Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai. Keep refrigerated for 3-4 hours.After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve.Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home."
Moong Sprouts And Sweet Potato Cutlet Recipe,Indian,Snack,Vegetarian,"green moong sprouts, sweet potato, instant oats (oatmeal), ginger garlic paste, turmeric powder (haldi), red chilli powder, garam masala powder, cumin powder (jeera), amchur (dry mango powder), salt, oil","1/2 cup Green Moong Sprouts  1 cup Sweet Potato , boiled  mashed  4 tablespoons Instant Oats (Oatmeal)  1 teaspoons Ginger Garlic Paste  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1/2 teaspoon Cumin powder (Jeera)  1/4 teaspoon Amchur (Dry Mango Powder) Salt , to taste Oil , for deep/shallow frying",15,15,"To begin making the Moong Sprouts And Sweet Potato Cutlet Recipe, first blend together the moong sprouts in a mixer to make a coarse paste. Do not use too much water, or it will get runny.Put the ground moong sprouts in a mixing bowl. Add to it all the other ingredients and mix well.Set it aside for 15 minutes.Meanwhile place a kadai on the heat, add enough oil to it, depending on whether you are shallow or deep frying it.Shape the cutlet mixture into small tikki like cutlets and shallow/deep fry until golden on both sides.Serve hot along with Green Chutney and tomato ketchup for a delicious tea time snack."
Baked Beans & Potatoes Chaat Recipe,Indian,Snack,Vegetarian,"whole wheat brown bread, baked beans, potatoes (aloo), cumin powder (jeera), onions, green chillies, chaat masala powder, coriander (dhania) leaves, sev, salt, butter (salted)","Whole Wheat Brown Bread , 8 slices Baked beans , as needed  4 Potatoes (Aloo) , boiled  1 teaspoon Cumin powder (Jeera)  2 Onions , finely chopped  2 Green Chillies , finely chopped Chaat Masala Powder , for seasoning Coriander (Dhania) Leaves , small bunch, finely chopped Sev , for topping Salt , to taste Butter (Salted) , for toasting the bread",30,25,"To begin making the Baked Beans & Mashed Potatoes on Toast Recipe, we first have all the ingredients ready.First, have the homemade baked beans ready. Click here to see the recipe of how to make homemade baked beansNext, boil the potatoes, peel and diced them. In a bowl, add the boiled potatoes, sprinkle salt, cumin powder, chaat masala powder, a tablespoon of butter and some chopped coriander leaves. Using a fork, mash the potatoes well and check the seasoning and adjust to suit your taste. Keep the mashed potato mixture aside.Butter the bread slices and cut them into half. Spoon the potato mixture over the bread slices and spread it evenly on the top. Preheat the oven to 200 C. Arrange the buttered bread with potatoes on the baking tray and bake in the oven for about 10 minutes until you notice the sides of the bread becoming brown and crisp.In a bowl, toss the onions, some chaat masala and chopped coriander leaves. Keep this aside.Now when you are ready to serve, warm the beans and spoon the baked beans on each of the mashed potatoes. Sprinkle them with the onion mixture and finally top it with crisp sev.Serve the Baked Beans & Potatoes Chaat immediately as a teatime snack or as an appetizer for your parties."
Potato and Chickpea Salad Recipe,Indian,Appetizer,Vegetarian,"kabuli chana (white chickpeas), tomato, onions, green chilli, potato (aloo), coriander (dhania) leaves, chaat masala powder, salt, lemon juice","1 cup Kabuli Chana (White Chickpeas) , soaked overnight & cooked al dente  1 Tomato , finely chopped  2 Onions , finely chopped  1 Green Chilli , finely chopped  1 Potato (Aloo) , boiled, peeled and cubed Coriander (Dhania) Leaves , small bunch, finely chopped Ingredients for dressing 2 teaspoon Chaat Masala Powder Salt , to taste  1 tablespoon Lemon juice",30,0,"To begin making Potato and Chickpea Salad Recipe, get prep with all the ingredients first.Take a serving dish and add the cooked potatoes and chickpeas into it.Toss in the remaining ingredients and stir well until combined. Adjust the seasoning according to suit your taste and serve chilled.Serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch."
Vegan Soya Aloo Curry Recipe,Indian,Dinner,High Protein Vegetarian,"soy chunks (nuggets), potatoes (aloo), onion, ginger, garlic, green chillies, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), coriander powder (dhania), kashmiri red chilli powder, red chilli powder, garam masala powder, salt, oil, kasuri methi (dried fenugreek leaves), coriander (dhania) leaves","1 cup Soy Chunks (Nuggets) , cooked in water  4 Potatoes (Aloo) , cubed  1 Onion , chopped finely  1 teaspoon Ginger , grated  1 tablespoon Garlic , chopped  2 Green Chillies , chopped  1 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi)  1 tablespoon Coriander Powder (Dhania)  1 teaspoon Kashmiri Red Chilli Powder  1/2 teaspoon Red Chilli powder  1 teaspoon Garam masala powder Salt , as required Oil , as required  1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , crushed Coriander (Dhania) Leaves , few, chopped",25,30,"To begin with Vegan Soya Aloo Curry, firstly boil enough water in a pan, add the tomatoes, let it sit, remove the skin and chop them finely.Heat oil in a Kadhai, add the asafoetida powder, cumin seeds, fry it.Add the grated ginger, chopped garlic, chopped onions, cook until the onions turns translucent. Once it is done, add the potatoes, all the spice powders and salt.Cook everything for few minutes and then add the chopped tomatoes, slit opened green chillies and cook it for another 2-3 minutes.Finally add the soya chunks, cook for few minutes, add water as per need.Serve Vegan Soya Aloo Curry with Whole Wheat Lachha Paratha or Achari Masala Puri."
Broccoli And Aloo Lifafa Paratha Recipe,Indian,Dinner,Vegetarian,"whole wheat flour, oil, water, salt, broccoli, potatoes (aloo), cumin seeds (jeera), coriander (dhania) leaves, garam masala powder, black pepper powder, lemon, salt, corn flour, water, ghee","For dough 2 cups Whole Wheat Flour  1 teaspoon Oil Water , to knead  1/4 teaspoon Salt For stuffing 2 cups Broccoli , florets, steamed and mashed  2 Potatoes (Aloo) , boiled and mashed  1 teaspoon Cumin seeds (Jeera) Coriander (Dhania) Leaves , small bunch, chopped  1 teaspoon Garam masala powder  1/2 teaspoon Black pepper powder  1 Lemon , juiced Salt , to taste For cornflour paste to seal paratha: 1 tablespoon Corn flour  1 tablespoon Water Ghee , or oil to smear on paratha",20,30,"To begin with Broccoli And Aloo Lifafa Paratha Recipe, we will first make the dough ready. Take a Mixing Bowl. Mix 1 cup Vivatta Whole Wheat flour with water, oil and salt. Add a little water at a time and keep on mixing it with your fingers till the dough reaches a soft consistency. Once the dough becomes smooth and soft, cover and keep the dough aside for 30 minutes. Meanwhile proceed to make the broccoli and potato stuffing. To make the broccoli and potato  stuffing, in a Mixing Bowl and add the boiled and mashed potato, steamed and mashed broccoli, cumin seeds, garam masala, black pepper powder and freshly chopped coriander leaves.Add salt to it. Add lemon juice and mix all the ingredients well. Keep it aside.The broccoli and potato mixture is now ready. In a small bowl, mix the cornflour and water to make a smooth paste.Once the dove is well rested, make 6 small balls of equal size from the dough. Sprinkle some dry flour on the rolling board and flatten the ball into a round shape using a rolling pin similar to making a roti.Heat a Cast Iron Tawa and semi cook the flattened roti from both the sides.Once fine bubbles start appearing on the roti, remove it from the tawa and spread good amount of broccoli and potato stuffing right at the center and spread it around leaving a little space from the sides to close the paratha into an envelope shape.Once the broccoli and potato mixture is evenly spread, apply the  corn flour paste at the edges where the stuffing is not present.Apply corn flour paste on the edges of the roti. Fold the 2 opposite corners of the roti over the stuffing. Now fold the remaining 2 edges sealing the filling well. This will look like a folded envelope.Place the stuffed broccoli paratha over hot tawa, drizzle oil or ghee and cook on both sides until they turn brown on both sides. Using the same process, make the remaining parathas.Serve the Broccoli And Aloo Lifafa Paratha for you breakfast, packed lunchbox or weeknight dinner with Raw Mango Raita and Dhaniya Pudina Chutney."
No Onion No Garlic Aloo Makhana Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"baby potatoes, makhana, cumin seeds, fennel seeds, green chillies, red chilli powder, turmeric powder, coriander powder, salt, oil","1 cup baby potatoes 1 cup makhana 1 teaspoon cumin seeds 1 teaspoon fennel seeds 2 green chillies, finely chopped 1-1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon coriander powder Salt, to taste 2 tablespoons oil",10,35,"To make Aloo Makhana ki Sabzi, first boil small potatoes. After they are cooked, peel them and keep them aside. Now heat oil in a pan. Add makhana to it and fry them on low flame. After frying, take them out and keep them in a bowl. Pour the remaining oil in the same pan. Add cumin seeds to it and let it cook for 10 seconds. After 10 seconds, add fennel seeds and green chillies. Cook for 20 seconds. After 20 seconds, add all the spices and mix well. After 30 seconds, add boiled potatoes to it. When the potatoes are well mixed with the spices, add fried makhana to it. Mix and let it cook for 3 to 4 minutes. Turn off the gas after 4 minutes and garnish with green coriander. Serve Aloo Makhana Sabzi along with Dal Tadka, Boondi Raita and Phulkas for dinner."
Aloo Chaat Recipe With Baked Beans - Roz Ka Khana With Figaro Olive Oil,Indian,Snack,Vegetarian,"whole wheat brown bread, baked beans, potatoes (aloo), cumin powder (jeera), onions, green chillies, chaat masala powder, coriander (dhania) leaves, sev, green chutney (coriander & mint), sweet chutney (date & tamarind), anardana powder (pomegranate seed powder), salt, extra virgin olive oil","Whole Wheat Brown Bread , 8 slices Baked beans , as needed  4 Potatoes (Aloo) , boiled and mashed  1 teaspoon Cumin powder (Jeera)  2 Onions , finely chopped  2 Green Chillies , finely chopped Chaat Masala Powder , for seasoning Coriander (Dhania) Leaves , small bunch, finely chopped Sev , for topping Green Chutney (Coriander & Mint) Sweet Chutney (Date & Tamarind) Anardana Powder (Pomegranate Seed Powder) , for serving Salt , to taste Extra Virgin Olive Oil , for toasting the bread",30,25,"To begin making the Aloo Chaat with Baked Beans recipe, we first have all the ingredients ready.First, have the homemade baked beans ready. Click here to see the recipe of how to make homemade baked beansIn a bowl, add the boiled potatoes, sprinkle salt, cumin powder, chaat masala powder, a tablespoon of extra virgin olive oil and some chopped coriander leaves. Using a fork, mash the potatoes well and check the seasoning and adjust to suit your taste. Keep the mashed potato mixture aside.Apply extra virgin olive oil on the bread slices and cut them into half. Spoon the potato mixture over the bread slices and spread it evenly on the top.Preheat the skillet on medium heat and place bread with potatoes on the baking tray and cook it on both sides like a patty. Once you it getting crisp and golden, you can keep it aside.In a bowl, toss the onions, some chaat masala and chopped coriander leaves. Keep this aside.Now when you are ready to serve, warm the beans and spoon the baked beans on each of the mashed potatoes. Sprinkle them with the onion mixture and finally top it with crisp sev.Serve the Aloo Chaat with Baked Beans recipe immediately as a teatime snack or as an appetizer for your parties."
Aloo Matar Masala Khichdi Recipe,Indian,Main Course,Vegetarian,"rice, green peas (matar), potatoes (aloo), onion, ginger garlic paste, green chillies, black cardamom (badi elaichi), bay leaf (tej patta), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), cloves (laung), cumin seeds (jeera), coriander powder (dhania), cumin powder (jeera), black pepper powder, red chilli powder, ghee, coriander (dhania) leaves, salt","1 cup Rice  1/2 cup Green peas (Matar)  3 Potatoes (Aloo) , cut into big cubes  1 Onion , thinly sliced  1 tablespoon Ginger Garlic Paste  2 Green Chillies , finely chopped  1 Black cardamom (Badi Elaichi)  1 Bay leaf (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Black pepper powder  1/2 teaspoon Red Chilli powder  1 tablespoon Ghee  1 tablespoon Coriander (Dhania) Leaves , finely chopped for garnish Salt , to taste",5,20,"To begin making Aloo Matar Masala Khichdi Recipe, wash the rice and keep it soaked in water till you add it into the recipe.Wash, de-skin, cut the potatoes into big cubes and keep it immersed in a bowl of water until further cooking.Heat ghee in a pressure pan, add the whole spices - bay leaf, black and green cardamoms, cinnamon, cloves and let it release its flavours into the ghee.Add the cumin seeds and let it splutter.Add the sliced onions, green chilies and saute until the onions turns translucent.Drain the potatoes from water and add it to the pressure pan along with peas and saute for a minute.Add the coriander powder, cumin pepper and red chilli powder and mix well.Add the drained and soaked rice, about 5 cups of water, season with salt and bring it to a rolling boil.Close it with the pressure pan lid and cook for 4 to 5 whistles, or till done.Switch off the heat, let the pressure release on its own before opening the lid.Garnish with coriander leaves use a fork to carefully mix the khichdi.Serve the Aloo Matar Masala Khichdi Recipe along with Cauliflower & Cucumber Raita Recipe and Papad for a simple yet delightful weeknight dinner."
Jeera Hing Aloo Recipe - Jeera Hing Aloo (Recipe In Hindi),Indian,Lunch,Vegetarian,"small potatoes, cumin seeds, asafoetida, salt, red chili powder, turmeric powder, coriander powder, ginger, dry mango powder, oil, green coriander","500 grams baby potatoes 1-1/2 tbsp cumin seeds 1/2 tsp asafoetida Salt 1 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 1 tsp ginger, finely chopped 1/2 tsp dry mango powder Oil, as needed Coriander leaves, as needed, finely chopped",10,30,"To make Jeera Hing Aloo, first wash the potatoes and peel them. Now add water in a saucepan and cook them. Boil it well and let the potatoes crisp up a bit. Heat oil in a wok. Add cumin seeds and asafoetida in it. After 10 seconds, add grated ginger and mix it. Now add all the spices and potatoes. Mix it well and cook till the potatoes are cooked. Add dried mango powder and coriander leaves and mix it. Serve it hot. Serve Jeera Hing Aloo with Garlic Daal and Phulkas for lunch."
Dhania Wale Aloo Recipe - Coriander Potato Recipe (Recipe In Hindi),Indian,Lunch,Vegetarian,"baby potatoes, cumin powder, black pepper powder, garam masala powder, lemon juice, sesame seeds (white), ghee, salt, coriander leaves, ginger, green chillies","500 grams baby potatoes 1/2 teaspoon cumin powder 1/2 teaspoon black pepper powder 1/2 teaspoon garam masala powder 2 teaspoon lemon juice 2 teaspoon sesame seeds (white), roasted 1 tablespoon ghee, or butter Salt, or rock salt For coriander chutney 1 cup coriander leaves, chopped 1 inch ginger 1 green chilli",10,30,"To make Dhaniya Wale Aloo, first wash the potatoes and boil them. Now put the potatoes in the cooker and cook till 2 whistles. Peel the potatoes and keep them aside. Now add sesame seeds in a curry and roast them. Keep them aside. Grind the ingredients given for Dhaniya Chutney in a blender by adding some water. Keep them aside. Now heat ghee in a pan. Add cumin powder, garam masala and salt/rock salt in it. Add potatoes in it and let it cook for 10 minutes. After 10 minutes add coriander chutney and mix it. Cover the pan and let it cook for 5 to 8 minutes. Turn off the gas and garnish with sesame seeds. Serve Dhaniya Wale Aloo with Boondi Raita and Phulkas for lunch."
Sesame Potato Recipe – Til Ke Aloo (Recipe In Hindi),Indian,Lunch,Vegetarian,"baby potatoes, sesame seeds (white), coriander leaves, green chillies, lemon juice, cumin seeds, garlic, oil, turmeric powder, salt","2 cups baby potatoes 3 tbsp sesame seeds (white) 1/2 cup coriander leaves 2 green chillies 1 tbsp lemon juice 1 tbsp cumin seeds 5 cloves garlic 2 tbsp oil 1/2 tsp turmeric powder Salt, according to taste",15,20,"To make Sesame Potatoes, first peel the boiled potatoes and cut them into two pieces. Roast the sesame seeds on a pan on medium flame. In a mixer jar, add enough water to make a paste of the roasted sesame seeds and make a paste. Take it out in a bowl. Put coriander leaves, chilli, garlic and turmeric powder in a mixer jar and make a paste with some water. Put oil in a pan. Add cumin seeds. When the cumin seeds start to crackle, add coriander paste. Cook while stirring for 1 minute. Add potato pieces and salt and mix till a layer of chutney spreads on the potatoes. Now add thick sesame paste and some water and cook the potatoes for 3 to 4 minutes. Turn off the gas and garnish it with coriander and sesame seeds. Serve Sesame Potatoes with Dal Palak, Tomato Onion Cucumber Raita and Phulkas for lunch."
Kalonji Gobi Aloo Recipe (Cauliflower & Potato Stir Fry with Nigella Seeds),Indian,Lunch,Vegetarian,"cauliflower (gobi), potatoes (aloo), mustard oil, kalonji (onion nigella seeds), mustard seeds (rai/ kadugu), green chillies, sugar, salt, coriander (dhania) leaves, tomato","1 Cauliflower (gobi) , cut into medium sized florets  2 Potatoes (Aloo) , peeled & cut into cubes  2 tablespoons Mustard oil , (or any other cooking oil)  1 teaspoon Kalonji (Onion Nigella Seeds)  1/2 teaspoon Mustard seeds (Rai/ Kadugu) , (optional)  3 Green Chillies , cut into very thin long slices  1/2 teaspoon Sugar Salt , to taste Ingredients to garnish 4 sprig Coriander (Dhania) Leaves , roughly chopped  1 Tomato , thinly sliced",10,35,"To make the Kalonji Gobi Aloo, heat the oil in a heavy-bottomed pan and add the nigella seeds. On medium heat, saute the seeds until it releases a roasted aroma. When it starts to sizzle, add the mustard seeds and green chilli.Once the mustard seeds start to crackle, add the cauliflower florets and diced potatoes along with salt, sugar. Stir to combine, increase the heat to medium-high.You will see the cauliflower & the potatoes getting slightly brown at the corners. Add little water, juts enough to cook the vegetables, cover the pan and cook the vegetables over low heat.After 15 minutes, open the lid of the pan and check if the vegetables are cooked to tenderness. The cauliflowers should not be mushy & falling apart. It tastes best if it is tender but firm enough for your teeth to bite into it.If there is any water left, then turn the heat to high and keep tossing the vegetable till it becomes dry. It should not take long to dry. Turn off the heat, drizzle the rest of the mustard oil on the top while its hot & stir to combine. Serve Kalonji Gobi Aloo with hot Phulkas and Cholar Dal."
Sabudana Kheer Recipe – Sabudana Kheer (Recipe In Hindi),Indian,Dessert,Vegetarian,"sabudana, milk, sugar, cardamom powder, ghee, almonds, raisins","1 cup tapioca 1 liter milk 1 cup sugar 1 teaspoon cardamom powder 1 teaspoon ghee 1/4 cup almonds, with silver coating 1/4 cup raisins",0,45,"To make Sabudana Kheer, first soak the Sabudana in water for an hour. Now put milk in a sauce pan. Add sugar to it and cook till the sugar melts. After the milk boils, reduce the heat and let it cook till the milk reduces to half. In another saucepan put 2-1/2 cups of water. When the water starts boiling, add Sabudana to it and cook till it is cooked. After cooking, drain the water and keep the Sabudana in a separate bowl. Now put this Sabudana and cardamom powder in the milk and let it cook on low flame for 10 minutes. After 10 minutes turn off the gas and serve hot. Heat ghee in a Tadka pan. Add almonds to it and cook for 20 seconds. After 20 seconds add raisins and cook for 10 seconds. Turn off the gas and pour this in the Kheer. Serve Sabudana Kheer for festivals or as a sweet dish after your everyday meal."
Aloo Chana In Mint Coriander Gravy Recipe,Indian,Lunch,Vegetarian,"kabuli chana (white chickpeas), potatoes (aloo), onion, chana dal (bengal gram dal), green bell pepper (capsicum), ginger, garlic, turmeric powder (haldi), lemon juice, salt, fresh coconut, green chillies, cashew nuts, coriander (dhania) leaves, mint leaves (pudina), cumin seeds (jeera), cinnamon stick (dalchini), cloves (laung), cardamom (elaichi) pods/seeds, bay leaves (tej patta), oil","1 cup Kabuli Chana (White Chickpeas) , soaked overnight and cooked until soft  2 Potatoes (Aloo) , boiled and cubed  1 Onion , finely chopped  1/2 cup Chana dal (Bengal Gram Dal) , boiled still soft  1 Green Bell Pepper (Capsicum) , diced  1 teaspoon Ginger , grated  1 teaspoon Garlic , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  2 tablespoons Lemon juice Salt , to taste Ingredients for gravy 1/2 cup Fresh coconut , grated  3 Green Chillies , (reserve 1/2 chili for garnish)  1/4 cup Cashew nuts  1/4 cup Coriander (Dhania) Leaves  1/4 cup Mint Leaves (Pudina) Ingredients For Seasoning 1 teaspoon Cumin seeds (Jeera)  1 inch Cinnamon Stick (Dalchini)  2 Cloves (Laung)  2 Cardamom (Elaichi) Pods/Seeds  2 Bay leaves (tej patta)  2 teaspoons Oil",430,40,"To prepare Aloo Channa in Mint Coriander Gravy, take 1/2 cup of cooked channa and grind it coarsely in a mixer and keep it aside. Mix remaining half cup chana with chana dal and reserve.Grind all the ingredients for gravy into a smooth paste and keep aside.Heat oil in a heavy bottomed pan. Add all the seasoning ingredients and saute for about a minute.Add chopped onions and saute them on low heat until they turn soft. Stir in the ginger, garlic, capsicum and cook until tender, make sure that you don't overcook it. (Reserve a few slices of onions for garnish)Add in the cooked chana, dal and potatoes and saute it for about 4 to 5 minutes. Pour the ground channa, the ground gravy paste, salt, turmeric powder and stir them slowly on medium flame, untill all ingredients are well combined.Add about 1/2 cup of water (use the water left over from cooking the chickpeas too) and simmer for about 10 minutes.Finally add the lemon juice and remove from heat and serve warm withFinally add the lemon juice and remove from heat. Garnish with chopped chillies, onions and serve warm with Aromatic Vegetable Pulao Recipe or phulkas."
Tomato Methi Rice (Recipe In Hindi),Indian,Dinner,Vegetarian,"rice, onion, ginger, garlic, tomato, fenugreek, red chili powder, coriander powder, garam masala powder, cinnamon, cloves, cardamom, ghee, salt","4 cups rice, cooked 1 onion, thinly sliced ​​1 inch ginger, grated 4 cloves garlic, grated 3 tomatoes, finely chopped 2 cups fenugreek, chopped 1 teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon garam masala powder 1 cinnamon stick 2 cloves 1 cardamom 2 tablespoons ghee Salt, according to taste",10,20,"To make Tomato Methi Pulao, first pressure cook rice with water and little salt till 2 whistles. Now heat ghee in a pan. Add cinnamon, cloves, cardamom and let it cook for 15 seconds. After 15 seconds add onions and let it cook till it becomes soft. Now add ginger and garlic and let it cook for 1 minute. Add tomatoes and cook till tomatoes become soft. After tomatoes become soft add red chili powder, coriander powder, garam masala powder and salt. Mix it and let it cook for 3 to 4 minutes. After 4 minutes add fenugreek and mix it. Cook till fenugreek is cooked. After fenugreek is cooked add cooked rice and mix it well. Let it cook for 2 more minutes, turn off the gas and serve hot. Serve Tomato Methi Pulao with Boondi Raita and Kachumber Salad for lunch or dinner."
Tofu Pulao Recipe – Tofu Pulao (Recipe In Hindi),Indian,Dinner,Vegetarian,"rice, ghee, cumin seeds, bay leaves, cinnamon, cloves, green chillies, ginger garlic paste, onion, tomato, capsicum (green), red chilli powder, turmeric powder, coriander powder, garam masala powder, tofu, salt, coriander leaves","1 cup rice 2 tbsp ghee 1 tsp cumin seeds 1 bay leaf 1 cinnamon stick 3 cloves 2 green chillies , chopped 1 tbsp ginger garlic paste 2 onions , chopped 2 tomatoes , chopped 1/2 capsicum (green) , red or yellow, chopped 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala powder 1 cup tofu , chopped Salt, to taste Coriander leaves , for garnish",20,45,"To make Tofu Pulao, first wash the rice and soak it for 1/2 hour. Drain the water and keep it aside. Heat ghee in a saucepan. Once heated, add cumin seeds and let it crackle. Add onion, green chili, ginger-garlic paste and cook till the onion turns brown. After that add tomatoes and capsicum and mix it. Add red chili powder, turmeric powder, coriander powder, garam masala powder and cook for 5 to 7 minutes. After 7 minutes add tofu with salt and cook till the tofu turns light brown. Add rice and 2 cups of water and mix it. Cover the pan and cook till the rice is cooked. Turn off the gas after cooking. Open after 5 minutes and garnish with coriander leaves. Serve Tofu Pulao with Spinach Raita, Kachumber Salad and Papad for lunch or dinner."
Mixed Vegetable Paratha Recipe,Indian,Dinner,Vegetarian,"whole wheat flour, water, oil, salt, potato (aloo), carrot (gajjar), onion, cauliflower (gobi), green peas (matar), green chillies, coriander (dhania) leaves, coriander powder (dhania), red chilli powder, garam masala powder, salt, ghee","For the dough 3 cup Whole Wheat Flour , (more for dusting)  2 cup Water , to knead (adjust)  2 teaspoons Oil Salt , to taste For stuffing and roasting 1/2 cup Potato (Aloo) , boiled and mashed  1 Carrot (Gajjar) , finely grated  1/2 cup Onion , finely chopped  1/2 cup Cauliflower (gobi) , finely grated  1/2 cup Green peas (Matar) , boiled and mashed  2 Green Chillies , finely chopped Coriander (Dhania) Leaves , few sprigs, finely chopped  1 tablespoon Coriander Powder (Dhania)  1/2 tablespoon Red Chilli powder  1/4 tablespoon Garam masala powder Salt , to taste Ghee , for roasting",25,25,"To begin making the Mixed Vegetable Paratha recipe, in a bowl, mix together wheat flour, salt and oil.Add water, little at a time and prepare a soft dough just as we make dough for chapatis.Grease your hands with oil and knead it well. Cover it and let it rest for some time.The next step is to prepare the stuffing. Mix all the vegetables including mashed potatoes, chopped onions, mashed peas, grated carrot, grated cauliflower, finely chopped green chillies and fresh coriander properly.Now add all dry spiced in mixture including salt, red chilli powder, garam masala, coriander powder and mix everything well.Now make even size ball out of paratha dough and roll out the ball in a small circle dusting wheat flour.Add some stuffing in the centre and gather all the corners and seal it well and press it lightly.Dust some wheat flour and roll out the sealed dough into a circle as we do for chapati dough. Don’t apply too much pressure.Heat a tawa, put the rolled out paratha on it. Let it cook little bit on one side.Flip it over to the other side and spread some ghee over the paratha which is half cooked.Flip it again,when the second side is half cooked, spread some more ghee.Flip it gain, do it couple of times to get paratha browned and cooked well. Now topped it with butter and serve hot.Serve Mixed Vegetable Paratha with Tadka Raita, Boondi Raita and Mango Pickle for a perfect breakfast."
Stuffed Corn and Capsicum Paratha Recipe with Herbs,Indian,Indian Breakfast,Vegetarian,"phulka, oil, onion, baby corn, red yellow and green bell peppers (capsicum), garlic, mixed herbs (dried), red chilli flakes, salt","4 Phulka , (Made of Vivatta whole wheat flour chakki atta)  1 teaspoon Oil  1 Onion , sliced  1/2 cup Baby corn , thinly sliced  2 cups Red Yellow and Green Bell Peppers (Capsicum) , thinly sliced  1 teaspoon Garlic , finely chopped  1 tablespoon Mixed Herbs (Dried)  1 tablespoon Red Chilli flakes Salt , to taste",20,30,"To begin making the Stuffed Corn and Capsicum Paratha Recipe with Herbs, heat oil in a heavy bottomed pan or a wok, add the onions and garlic and sauté on a high flame for a minute.Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender. Once soft and tender, add the chilli flakes, mixed herbs, salt and mix everything well. Sauté on a high flame for another 30 seconds.Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.Place a portion of the mixture in the centre of the roti, fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides.Repeat with the remaining rotis and stir-fry to make 3 more envelopes.Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice."
Beetroot Paratha Recipe Flavored With Peanuts,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, salt, oil, beetroots, roasted peanuts (moongphali), cumin powder (jeera), green chillies, onion, coriander (dhania) leaves, salt","Ingredients for dough  2 cups Whole Wheat Flour  1/2 teaspoon Salt  1 teaspoon Oil Ingredients for beetroot paneer paratha stuffing 2 Beetroots , finely grated  1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded  1 teaspoon Cumin powder (Jeera) , (roasted)  2 Green Chillies , finely chopped  1 Onion , finely chopped  1 Coriander (Dhania) Leaves , small bunch, finely chopped Salt , to taste",20,30,"To begin making the Beetroot Paratha Recipe, we will first we need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour.Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the filling ready.While the dough is resting, lets prepare the filling for the parathas.Heat oil in a heavy bottomed pan; add in the grated beetroot with a dash of salt and saute on medium heat until it becomes soft. You can cover the pan and cook the beetroot to speed up the process. Once the beetroot is soft, turn off the heat and allow it to cool.Next add in 1 large chopped onion, the sauteed beetroot, lots of chopped coriander, the more you add the more flavor you get. Then add in the finely chopped green chillies, a large teaspoon of cumin powder, the roasted peanuts and finally some salt. Combine all the ingredients well.Divide the filling into 14 to 16 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.Take a dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle.Now place the a portion of the filling onto the circle and spread it evenly around.Next, take the other rolled portion of the dough and place it over the filling.Press and fold the edges so that the filling does not come out while cooking the beetroot paratha. Once sealed press down the paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining dough and filling portions.Now we will get into the final steps of cooking a beetroot paratha, preheat a skillet on medium heat and place the filled dough.Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around.Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the beetroot paratha evenly from inside out.Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.Once the paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way.Serve the Stuffed Beetroot Paratha along with a Raita and some pickles of your choice. You can pack them for your kids lunch box or take them as a travel snack. It is filling and nutritious. Do give feedback in the comments below."
Palak Pulao Recipe – Spinach Pulao (Recipe In Hindi),Indian,Lunch,Vegetarian,"rice, spinach, cumin seeds, ginger, tomato puree, turmeric powder, sambar powder, garam masala powder, ghee, salt","2 cups rice 200 grams spinach, washed and chopped 1 teaspoon cumin seeds 1 teaspoon ginger, grated 1 tomato puree 1/2 teaspoon turmeric powder 1 teaspoon sambar powder 1 teaspoon garam masala powder 2 tablespoons ghee, or sesame oil Salt, to taste",10,40,"To make Palak Pulao, first heat oil in a pan. Add cumin seeds, ginger and cook for 10 seconds. After 10 seconds add tomatoes, turmeric powder and cook till tomatoes become soft. After tomatoes become soft add spinach and salt. Cover the pan and let it cook till it becomes soft. After spinach becomes soft, increase the flame and let the water released from the spinach disappear. Now add cooked rice, sambar powder, salt and mix it. Reduce the flame, cover the pan and let it cook for 2 minutes. After 2 minutes open the pan, mix it and turn off the gas. Serve hot. Serve Palak Pulao with Boondi Raita, Kachumber Salad and Papad for lunch or dinner."
Cheese and Spring Onion Stuffed Parathas,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, oil, salt, cheese, spring onion (bulb & greens), green chilli, coriander (dhania) leaves, salt, cumin powder (jeera)","Ingredients for the dough 1 cup Whole Wheat Flour , (more for dusting)  1 tablespoon Oil , (more for smearing) Salt , to taste Ingredients for the stuffing of cheese onion paratha 1/2 cup Cheese , grated (I used Amul cheese)  4 Stalks Spring Onion (Bulb & Greens) , chopped  1 Green Chilli , finely chopped Coriander (Dhania) Leaves , small bunch, chopped  1/4 teaspoon Salt , (adjus)  1 teaspoon Cumin powder (Jeera)",20,25,"To begin making the Cheese and Spring Onion Paratha Recipe, we will first make the dough. Combine all the ingredients for the dough and knead with a little water to make a soft and smooth dough. Cover and allow the dough to rest for 10 minutes."
Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes),Indian,North Indian Breakfast,High Protein Vegetarian,"yellow moong dal (split), curd (dahi / yogurt), spinach leaves (palak), onion, coriander (dhania) leaves, green chillies, ginger, cumin seeds (jeera), turmeric powder (haldi), red chilli powder, lemon juice, salt, oil","250 grams Yellow Moong Dal (Split)  1/2 cup Curd (Dahi / Yogurt) , whisked  50 grams Spinach Leaves (Palak) , finely chopped  1 Onion , finely chopped Coriander (Dhania) Leaves , a bunch, finely chopped  2 Green Chillies , finely chopped  1 inch Ginger , grated  3/4 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  3/4 teaspoon Red Chilli powder  2 teaspoons Lemon juice Salt , to taste Oil , as needed",20,30,"To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours. Once ground, drain the water to a separate bowl.Grind the soaked moong dal adding little water at a time to make a smooth and thick batter. The batter should be of pouring consistency.Pour the cheela batter into a large mixing bowl. Add the remaining ingredients except the oil and stir well to combine. Check the salt and adjust to suit your taste.Heat a skillet on medium heat and grease it with oil. Pour a ladleful full of batter and spread it into a thin crepe. Drizzle some oil around the center and the edges of the Palak Cheela.Let it cook well until the base gets light golden brown color and the top of cheela gets dried. Flip and cook on the other side. Once done, remove from the pan and proceed to make the Palak Cheelas the similar way.Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner."
Besan Aur Pyaz Ka Cheela Recipe - Roz Ka Khana With Figaro Olive Oil,Indian,North Indian Breakfast,High Protein Vegetarian,"gram flour (besan), onions, green chillies, fennel seeds (saunf), coriander (dhania) leaves, salt, extra virgin olive oil, onions, green chutney (coriander & mint)","1 cup Gram flour (besan)  1 Onions , finely chopped  2 Green Chillies , finely chopped  1 teaspoon Fennel seeds (Saunf) , pounded Coriander (Dhania) Leaves , few, finely chopped Salt , to taste Extra Virgin Olive Oil , for cooking For ServingOnions , thinly slices Green Chutney (Coriander & Mint) , for serving",20,30,"To begin making the Besan Pyaz Ka Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl.Gradually add water to make a thick batter.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon.The next step is to cook the  Besan Pyaz Cheela in a panPreheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle some olive oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds.Once done, transfer to a plate and proceed to make the chillas with the remaining batter.Serve the Besan Pyaz Ka Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner."
Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding),Indian,Dessert,Vegetarian,"broken wheat (dalia/ godumai rava), ghee, rice, jaggery, fresh coconut, nutmeg, saffron strands, chironji, milk, slivered almonds (badam)","1 cup Broken Wheat (Dalia/ Godumai Rava)  3 tablespoon Ghee  2 tablespoon Rice , soaked in water for 30 minutes  3/4 - 1 cup Jaggery , grated  3 tablespoon Fresh coconut , grated  1/4 teaspoon Nutmeg  pinch Saffron strands  2 tablespoon Chironji , or any other nuts of choice  2 cups Milk Slivered Almonds (Badam) , or pista or cashews, for garnish",15,30,"To begin making Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding), first heat ghee in a saucepan.Add the chironji and any other nuts.Sauté for a minute and take out the nuts onto a plate.In the same pan add daliya. Stir and roast till you get the distinct aroma.Take it off the heat.Cool slightly and pressure cook the daliya and rice with 2 1/2-3 cups of water till it becomes soft, about 3 whistles and 10 minutes on sim.In the saucepan add daliya, coconut and jaggery and heat this mixture till the jaggery dissolves. Add a little water if required.Add the saffron and nutmeg to the milk.Add milk and nuts to the kheer and cook for a few minutes.Serve Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding) hot or cold garnished with slivered nuts."
Brown Rice Flakes Pudding / Desi Poha Kheer Recipe,Indian,Dessert,Vegetarian,"brown rice flakes, water, milk, condensed milk, cardamom powder (elaichi)",1/2 cup Brown rice flakes  1 cup Water  2 cups Milk  3/4 cup Condensed Milk  1/2 teaspoon Cardamom Powder (Elaichi),20,40,"To prepare Brown Rice Flakes Pudding/Desi Poha Kheer Recipe, rinse the poha well and soak in a cup of water for about 15 minutes.Drain all excess water.Transfer poha into a Pressure cooker.Add the milk and cardamom powder.Close the lid and pressure cook at low heat for 15-20 minutes until 1 whistle, or till cooked well.Switch off the flame and allow the pressure to release by itself.Mix in the condensed milk and serve Brown Rice Flakes Pudding/Desi Poha Kheer Recipe after a party dessert."
Black Currant Dates Kheer Recipe,Indian,Dessert,Vegetarian,"dates, black currant (dried), poppy seeds, jaggery, ghee, dry fruits, coconut milk, rice flour","1/2 cup Dates , seedless, chopped finely  1/2 cup Black currant (dried)  1/4 cup Poppy seeds  3/4 cup Jaggery , powdered  2 teaspoons Ghee  1/2 cup Dry Fruits  300 ml Coconut milk  2 teaspoons Rice flour",20,35,"To start with making Black Currant Dates Kheer Recipe, roast the dry fruits, poppy seeds, dates and black currant with ghee in a small pan on medium heat, till a wonderful aroma emanates. With heat on low, add in the jaggery and coconut milk to the dry contents and mix everything together. Mix the rice flour in a little water separately and add it to the above mixture, and stir to combine well.  Bring all the ingredients to a boil, simmering them until slightly thickened for 5 to 10 minutes. The Black Currant Dates Kheer is now ready to be served hot or can even be refrigerates and had chilled. Serve Black Currant Dates Kheer Recipe after a one pot meal of Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice)"
Baked Palak Ki Mathri Recipe (Baked Spinach Spicy Tea-Time Crackers),Indian,Snack,Vegetarian,"whole wheat flour, sooji (semolina/ rava), ghee, ajwain (carom seeds), salt, spinach leaves (palak)","2 cups Whole Wheat Flour  1 cup Sooji (Semolina/ Rava)  4 tablespoons Ghee  1 teaspoon Ajwain (Carom seeds) Salt , to taste  100 grams Spinach Leaves (Palak) , chopped",20,40,"To begin making the Baked Palak Ki Mathri Recipe, first clean the spinach thoroughly. Then, finely chop the leaves up and keep them aside for later use.Sieve the whole wheat flour, semolina and salt 2 to 3 times into w mixing bowl. Add the carom seeds, chopped spinach, ghee (or oil) and salt and combine well with your fingertips till the mixture resembles wet sand or coarse bread crumbs.Next, slowly add cold water little at a time, and knead the mixture together to get a stiff yet pliable dough. Roll it around in the mixing bowl and keep place it in a covered dish, in the refrigerator for 30 minutes.Meanwhile, preheat the oven to 180 degrees C.When you are ready to bake the mathri, take the dough out from the refrigerator and keep aside for 5 minutes.Divide the dough into two parts. Roll each part into a circle of thickness of your choice. Dust the flour if you find it hard to roll.Then, using a cookie cutter, portion out small circular mathris. Prick them all over with a fork and arrange them on the baking tray lined with baking paper.Brush the surface of the mathri with melted ghee and bake at 180 degrees C for 10 to 12 minutes, until they are cooked through.Remove the tray from the oven, allow the mathris to cool completely on a wire rack. Once cooled the palak mathris are ready to be served.Serve the Baked Palak Ki Mathri along with Masala Chai and some other treats like Sabudana Vada, Nariyal Ki Kachori and Green Spinach & Oats Cutlet for a delicious spread."
Mithi Mathri Recipe (Crispy Fried Sweet Fritters),Indian,Snack,Vegetarian,"all purpose flour (maida), chiroti rava, salt, ghee, lukewarm water, water, sugar, cardamom powder (elaichi)",For the mathri dough 1 cup All Purpose Flour (Maida)  2 tablespoons Chiroti Rava  1/4 teaspoon Salt  1/4 cup Ghee  1/4 cup Lukewarm Water For the sugar syrup 1 cup Water  1/2 cup Sugar  1 teaspoon Cardamom Powder (Elaichi),30,45,"Mithi Mathri Recipe, first lets prepare the dough. Mix the maida, sooji and salt together in a mixing bowl.Next, add the ghee to the mixture and rub between your fingers until the dough turns crumbly and resembles breadcrumbs.Add the warm water to it a little by little, while bringing it together into a dough. Press together till it forms a ball. Knead the dough for 3-4 minutes till it no longer sticks, and easily forms a ball. Set it aside to rest for 5 minutes. Then, knead it again till soft for about 5 minutes.Cover the dough with a muslin cloth and let it rest for 30 minutes.After 30 minutes, divide the dough in 16 equal parts. Make balls and keep aside for 5 minutesNext, roll out the mathris by rolling each ball into a disc, about 1/4 inch thick and 2-3 inches in diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.Warm some oil in a kadhai and deep fry the mathris for 2-3 minutes on each side until they turn golden brown. Remove from the oil using a slotted spoon and keep aside to cool.Meanwhile, prepare the sugar syrup by boiling together water, sugar and cardamom powder in a heavy-bottomed saucepan.Once the mixture comes to a boil, reduce the heat and continue to cook till the syrup reaches two-string consistency. This should take about 8-10 minutes on low heat.Switch off the heat and dip the pre-fried mathri in to the sugar syrup. Keep the mathri sub-merged in sugar syrup for about 30 seconds so that it is completely coated.Place the sugar-coated mathri on a tray till completely dry. Then the Mithi Mathri store in an airtight container when completely dry and cool. You can make this ahead and serve it at a festive gathering too."
Pumpkin Coconut Ladoo Recipe – Pumpkin Coconut Ladoo (Recipe In Hindi),Indian,Dessert,Vegetarian,"pumpkin, coconut powder, cane sugar, nutmeg, cardamom powder, ghee","1-1/2 cups pumpkin, grated 1 cup coconut powder 4 tbsp cane sugar 1/8 tsp nutmeg, powdered 1/8 tsp cardamom powder 1 tbsp ghee",5,10,"To make Pumpkin and Coconut Laddu, first grate the pumpkin and get all the ingredients ready. Now roast the coconut in a pan. Fry it till it becomes light brown and keep it aside. Put the pumpkin in the pan and keep cooking till it becomes soft. Mash the pumpkin with the help of a spoon. Take out some coconut powder and add the remaining powder to the pumpkin. Add sugar to it and mix everything well. Now add ghee, nutmeg powder and cardamom powder to it. Cook till it blends well and turn off the gas. Let the mixture cool down. Make small balls from this mixture and coat all sides with the remaining coconut. This laddu is ready to be served. Serve Pumpkin and Coconut Laddu as a dessert after the meal."
Sooji Halwa Breakfast Bowl Recipe,Indian,Indian Breakfast,Vegetarian,"sooji (semolina/ rava), ghee, cardamom powder (elaichi), cane sugar, cashew nuts, whole almonds (badam), mixed fruits","1/2 cup Sooji (Semolina/ Rava)  1/4 cup Ghee  1/2 teaspoon Cardamom Powder (Elaichi)  1/2 cup Cane sugar  1 tablespoon Cashew nuts Whole Almonds (Badam) , a few Mixed fruits , (I used figs, chopped bananas, pomegranate & Kiwi)",10,10,"To begin making Sooji Halwa Breakfast Bowl Recipe, get all the ingredients ready.Heat ghee in a saucepan or kadai. Once hot, add semolina (sooji) and roast it on low heat till you get a nutty aroma from the pan.Now add cardamom powder, cashews and almonds. Give it a mix.At this stage, add water and cane sugar together and mix well (I used about 1-1/4 cup of water for 1/2 cup semolina. Add more water if required to maintain a nice halwa (or thick porridge) consistency.Switch off once you see that the halwa is nicely cooked and the rava/semolina has reached its optimal cooked size.Serve with a lot of fruits. I have served the bowl with coconut slices, banana, fresh figs, pomegranate and kiwi.Garnish with slivered almonds and some cashews and you are good to go.You can as well serve this Sooji Halwa Breakfast Bowl Recipe for kids who prefer sweet breakfast to savoury, may be along with a Turmeric Milk Recipe (Haldi Doodh) and Boiled Eggs Recipe."
Thulli Recipe (Broken Wheat Halwa),Indian,Dessert,Vegetarian,"broken wheat (dalia/ godumai rava), water, fennel seeds (saunf), cardamom powder (elaichi), sugar, ghee, cashew nuts, milk, saffron strands","1 cup Broken Wheat (Dalia/ Godumai Rava)  3 cups Water  1 tablespoon Fennel seeds (Saunf)  1/2 tablespoon Cardamom Powder (Elaichi)  1-1/2 cup Sugar  4 tablespoons Ghee  10 Cashew nuts  1 tablespoon Milk , lukewarm Saffron strands , few",10,30,"To begin making the Thulli recipe, mix lukewarm milk and saffron in a small bowl and keep it aside.In a heavy bottom cooking vessel, add 1 tablespoon of ghee and fry cashews on low flame until they turn light brown. Turn off the flame and set aside.Now in the same pan, add remaining ghee and fry broken wheat until lightly coloured on low flame. Set it aside.Now in the same pan add water, fennel seeds, milk+saffron mixture and cardamom powder. Give the mixture a stir and allow it to boil.Now lower the flame and start adding the broken wheat by continuously stirring to avoid lumps. Cook till broken wheat is completely cooked.Now add sugar to the mixture and give it a nice stir. Cook until the sugar dissolves. Garnish with fried cashews and serve hot or at room temperature.Serve Thulli as a dessert after your everyday meal of Dal Tadka, Makai Wali Bhindi and Phulka."
Beetroot Halwa Recipe (With Vegan Option),Indian,Dessert,Vegetarian,"beetroot, ghee, cardamom (elaichi) pods/seeds, almond milk (badam milk), pistachios, dates","2 cups Beetroot , grated  2-3 teaspoons Ghee , or extra virgin coconut oil  3 Cardamom (Elaichi) Pods/Seeds , freshly ground   1-1/2 Almond Milk (Badam Milk) , or coconut milk (freshly extracted)  8 Pistachios , blanched and sliced  1/2 cup Dates , (adjust), soaked in warm water for 20 min",30,30,"To prepare Beetroot Halwa Recipe (With Vegan Option), soak dates in hot water for 20 minutes, drain excess water into a bowl and grind this into a smooth paste by using the same soaking liquid if you need to add.In a thick bottomed pan, heat the Ghee/coconut oil, and saute grated beets for 3-5 minutes or until fragrant.Now add almond milk/milk/coconut milk and cook covered until all the liquid evaporates, stirring in between on low heat, if unattended it can easily catch the bottom. This should take between 8-12 minutes.Now add the date paste and cardamom powder, mix well until combined and cook on low heat till it all comes together and excess moisture is absorbed, 5-8 minutes approximately.Top Beetroot Halwa Recipe (With Vegan Option) with pistachios and enjoy either warm or chilled."
Vegan Carrot Halwa Ice Cream Recipe,Indian,Dessert,Vegan,"carrot (gajjar), coconut milk, water, cardamom powder (elaichi), cashew nuts, pistachios, sugar, vanilla extract, salt","2-1/2 cup Carrot (Gajjar) , finely grated  2-1/2 cup Coconut milk  1 cup Water  1 teaspoon Cardamom Powder (Elaichi)  10 Cashew nuts , finely chopped  7 Pistachios , finely chopped  1/2 cup Sugar  3 teaspoons Vanilla Extract  1 pinch Salt",25,300,"To prepare Vegan Carrot Halwa Ice Cream Recipe, prep up with chopping and grating the ingredients and extracting the coconut milk required.Mix shredded carrot, coconut milk, water in a thick bottom pan. On a low to medium flame, bring the whole mixture to a boil and then simmer.The mixture will start to reduce a bit. Then add sugar, cardamom powder and chopped pistachios, cashews. Stir well and continue to simmer.Stir in a couple of times to ensure even cooking. The liquid will reduce and thicken.Switch off the flame when completely cooked and keep the vegan carrot halwa aside to cool.Transfer mixture into a freezer-safe container, layer the surface of the mixture with parchment paper. Press gently and seal the container with lid. Freeze for at least 4 hours or overnight until it is firm.While serving Vegan Carrot Halwa Ice Cream Recipe as a dessert, take it out of the refrigerator, scoop out to a bowl and serve with more chopped nuts or raisins or slippery tender coconut slices!"
WeetBix Halwa Recipe,Indian,Dessert,Vegetarian,"weet bix, palm sugar, mixed nuts, cardamom powder (elaichi), ghee, water, saffron strands","4 Weet bix , biscuits  1/2 cup Palm sugar  1/3 cup Mixed nuts , (almonds, cashew, pista)  1/4 teaspoon Cardamom Powder (Elaichi)  4 teaspoons Ghee Water , as required  pinch Saffron strands",10,10,"To begin making the WeetBix Halwa recipe, if you are using almonds, soak for 2 hours else this step can be ignored.Remove the skin from almonds. Blend the nuts with saffron and less than 1/2 a cup of water. Blend to a nice paste.Take a microwave safe bowl and brush it with ghee. Crush the weetbix separately with hands.Add a teaspoon of ghee and mix well. Microwave for 30 seconds. Take out and mix well.Microwave for another 30 seconds. By this time you would get a nice aroma. If you are not getting then take out, mix well and keep 30 seconds again. Do not keep beyond 1-1/2 minutes.Add the nuts-saffron mix, remaining water, palm sugar and cardamom with this weet bix. Mix well. The water gets absorbed fast but do not worry.Add 1 teaspoon ghee on top. Microwave for a total of 4 minutes. Take out every 2 minutes and mix well. Adjust the sugar taste, (if you want to do so) during these intervals.After 4 minutes take out and add a teaspoon of ghee. The halwa would become thick by itself in 5 minutes time for the heat it has.Serve either hot, warm or cold. The consistency would remain the same.Serve WeetBix Halwa as a dessert after your Festive Diwali Meal or just after a light dinner of Paneer Pav Bhaji on a weekday."
Pumpkin Halwa (Kaddu Ka Halwa) Recipe,Indian,Dessert,Vegetarian,"kaddu (parangikai/ pumpkin), sugar, milk, khoya (mawa), ghee, whole almonds (badam), sultana raisins, cashew nuts, cardamom (elaichi) pods/seeds","3 cups Kaddu (Parangikai/ Pumpkin) , red one, peeled and grated  1-1/4 cup Sugar  1/2 cup Milk  2 tablespoon Khoya (Mawa)  5 tablespoon Ghee  10 Whole Almonds (Badam) , chopped  20 Sultana Raisins  10 Cashew nuts , chopped  5 Cardamom (Elaichi) Pods/Seeds",10,45,"To begin with Pumpkin Halwa, heat 2 tablespoons ghee in a kadhai.When ghee gets heated, add the raisins. After the raisins puff, remove them from the kadhai and keep them on a separate plate.In the same kadhai, add the other chopped dry fruits and roast them. Keep them in the same plate where the raisins are kept.Now add 3 more tablespoons ghee to the same kadhai. Add the grated pumpkin and fry it on low flame till the raw smell goes away.Now add milk and let the pumpkin get cooked for some time. Add khoya and mix everything well.Keep stirring in between to avoid it sticking to the bottom of the kadhai. After some time, the halwa will start thickening. Add sugar and mix well.Keep stirring continuously when the halwa starts to thicken, add the dry fruits.Crush the cardamom pods with a mortar and pestle, discard the peels.Sprinkle the cardamom powder on the halwa and mix well. When the halwa starts leaving the sides of the kadhai, it is done and ready to be served.Serve Pumpkin Halwa as a dessert to your friends and family during Holi lunch or dinner."
Habshi Halwa Recipe,Indian,Dessert,Vegetarian,"milk, lemon salt, white vinegar, all purpose flour (maida), ghee, sugar, cardamom powder (elaichi), saffron strands, cocoa powder, slivered almonds (badam)","1 liter Milk , with full cream  1/4 teaspoon Lemon Salt , mixed in 2 teaspoon water  1 tablespoon White vinegar  3 tablespoons All Purpose Flour (Maida)  4 tablespoon Ghee  1/2 cup Sugar  1/2 teaspoon Cardamom Powder (Elaichi)  5 Saffron strands  1 tablespoon Cocoa Powder , unsweetened  1/2 cup Slivered Almonds (Badam)",10,60,"To begin making Habshi Halwa, first bring the milk to a boil in a heavy bottomed pan or kadhai.Once boiled turn off the heat and add lemon salt mixed with water. Cover the milk and allow it to sit for 5 minutes. This is the time the milk will take to curdle.When you open the lid, you should find the milk curdled. Now, put the pan back on the heat and cook the curdled mixture on medium-high heat for about 30-40 minutes until half of the whey (or the water that has separated) has evaporated.Next add the sugar and stir well until it has dissolved completely. Add white vinegar and cook for 8 to 10 minutes.Then, add the cocoa powder and maida along with ghee. This will make the mixture glossy. Continue to stir and once the halwa starts to leave the sides of the pan, sprinkle the Elaichi powder and saffron strands over it. Mix well till combined.Lastly add the slivered almonds and mix well.To set the Habshi Halwa, grease a large plate with a rim, with ghee. Transfer the cooked halwa to it and press it evenly into a slab, with your fingers. Allow it to cool down completely and turn firm. Slice it.Serve Habshi Halwa as a dessert along with Paal Payasam during a festive lunch."
Red Kidney Beans Chocolate Barfi Recipe,Indian,Dessert,Vegetarian,"rajma (large kidney beans), sugar, ghee, beetroot, milk powder, cardamom powder (elaichi), cocoa powder, vanilla extract","1 cup Rajma (Large Kidney Beans)  1 cup Sugar  1 cup Ghee  1 cup Beetroot , boiled and juiced  200 grams Milk Powder , (milk solids)  1/4 teaspoon Cardamom Powder (Elaichi)  1 teaspoon Cocoa Powder  1/4 teaspoon Vanilla Extract ,",6,45,"To begin making the Red Kidney Beans Chocolate Barfi recipe, soak red kidney beans for 5 to 6 hours.Transfer red kidney beans to a mixer and make a smooth paste out of it. Use 1 to 2 tablespoon water if need.Heat clarified butter (ghee) in nonstick pan. Add red kidney beans paste into it. Mix it constantly and cook on low medium flame.Color of red kidney beans will change on roasting and ghee will starts separating from it. It will take 25 minutes for roasting red kidney beans.Now roast milk powder in a nonstick pan and keep the flame low. Now mix this milk powder in red kidney beans mixture.Next is to make the sugar syrup. Take sugar and 1 cup beetroot juice in pan and place it on flame. Cook for 4 minutes and sugar syrup is now ready.Now add sugar syrup into red kidney beans halwa mixture. Cook halwa in low flame and stir constantly until it thickens in consistency. Switch off gas.Now add cardamom powder, vanilla extract and cocoa powder. Mix it well and transfer this mixture into greased plate. Press them gently.Within 2 hour fudge/barfi will get set and then garnish with silver leaves and cut in square pieces.Red kidney beans fudge/ barfi is ready. Store it in airtight container in refrigerator for 8 to 10 days.Serve Red Kidney Beans Barfi along with other sweets like Maharashtrian Style Semolina and Yogurt Cake and Karnataka Style Hurigadale Tambittu for festivals."
Strawberry And Sooji Halwa Recipe,Indian,Dessert,Vegetarian,"sooji (semolina/ rava), strawberry compote, ghee, cardamom powder (elaichi), sugar, hot water, mixed nuts","1/4 cup Sooji (Semolina/ Rava)  4 tablespoons Strawberry Compote  1-1/2 tablespoons Ghee  1/4 teaspoon Cardamom Powder (Elaichi)  1/4 cup Sugar  1 cup Hot water  1 tablespoon Mixed nuts , sliced, for garnishing (I used almonds & cashewnuts)",5,15,"We begin making Strawberry And Sooji Halwa Recipe with heating ghee in a kadai.Once the ghee melts, add semolina and roast till it starts giving a nice aroma and the color changes to light golden brown. You can use less ghee to roast semolina, too.Now add the hot boiling water (or milk if using) slowly and keep stirring the halwa.Add sugar and cardamom powder and mix well.Once the sugar mixes completely, cover the kadai and let the halwa simmer for 2 more minutes.Now add strawberry puree and cook for another 2 minutes or till done.Transfer the halwa into a serving bowl and garnish with the sliced almonds and cashewnuts.Halwa is ready to serve. Serve Strawberry And Sooji Halwa Recipe as a party dessert along with Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices."
Saffron Milk Masala Recipe,Indian,Snack,Vegetarian,"whole almonds (badam), pistachios, chironji, cardamom (elaichi) pods/seeds, sugar, nutmeg powder, saffron strands","Ingredients for making the Masala 3 tablespoon Whole Almonds (Badam)  3 tablespoon Pistachios  2 teaspoon Chironji  4 Cardamom (Elaichi) Pods/Seeds  2 teaspoon Sugar , to grind the cardamom Nutmeg powder , a pinch Saffron strands , few strands",10,0,"To begin making the Saffron Milk Masala recipe, grind the pistachio, chironji & almonds separately into coarsely ground powder.Grind the cardamom along with the sugar separately. Now mix all the ingredients (dry fruit powders) & add saffron strands. Your masala is ready.Mix it with milk and enjoy it with or without sugar. You can mix this Saffron Milk Masala with your milk and serve it to the guests along with snacks like Baked Banana Chips and Cheese Crackers."
Besan Arbi Roast Recipe – Besan Arbi Roast (Recipe In Hindi),Indian,World Breakfast,Gluten Free,"arbi, gram flour, red chili powder, coriander powder, turmeric powder, dry mango powder, cumin powder, salt, asafoetida, oil, oil, cumin seeds, celery, green chili, lemon juice, green coriander","250 grams arbi 2 tbsp gram flour 1 tsp red chilli powder 1 tsp coriander powder 1/4 tsp turmeric powder 1/2 tsp dried mango powder 3/4 tsp cumin powder Salt, to taste 1/4 tsp asafoetida 3 tbsp oil for tempering 1 tsp oil 1/4 tsp cumin seeds 1/2 tsp celery 1 green chilli, finely chopped 2 tsp lemon juice 1 sprig coriander leaves, chopped",20,30,"To make Besan Arbi Roast, first wash the arbi thoroughly. Add water and salt to the pressure cooker and cook till 1 whistle. Let the pressure release automatically. Peel the arbi and cut them in half. Now add gram flour, red chili powder, salt, turmeric powder, dried mango powder, coriander powder in a plate and mix well. Add arbi to this powder and mix well. Now heat oil in a pan. Add arbi slowly and cook till it turns brown. Once the arbi is cooked, take it out on a kitchen towel so that it absorbs the oil. Now heat oil in a tadka pan. Add cumin seeds, ajwain, green chilies and cook for 15 seconds. Add arbi and mix well. Add lemon juice and garnish with coriander leaves. Serve Besan Arbi Roast with Garlic Daal, Boondi Raita and Phulkas for lunch."
Soya Chunks Pepper Curry Recipe,Indian,Lunch,High Protein Vegetarian,"soy chunks (nuggets), green bell pepper (capsicum), water, oil, garlic, cumin seeds (jeera), curry leaves, pearl onions (sambar onions), tomato, green chillies, sambar powder, red chilli powder, coriander powder (dhania), salt","2 cups Soy Chunks (Nuggets)  1 Green Bell Pepper (Capsicum) , cubed  3 cups Water  1 tablespoon Oil  6 cloves Garlic  1/2 teaspoon Cumin seeds (Jeera)  7 Curry leaves  12 Pearl onions (Sambar Onions) , peeled and halved  2 Tomato , chopped  3 Green Chillies , slit into halves  1 teaspoon Sambar Powder  1 teaspoon Red Chilli powder  1-1/2 teaspoon Coriander Powder (Dhania) Salt , as needed",10,20,"To begin making the Soya Chunks Pepper Curry recipe, bring water to boil in a small saucepan.Remove the water from the flame and add soya chunks. Keep it aside for about 10 minutes.Drain the water from the soya chunks and squeeze out the water from the soya chunks.In a Kadai, add oil and heat it over medium flame. Once the oil is hot, add garlic cloves and curry leaves. Fry it for a minute.Now, add green chilies and fry for a minute. Slide the chopped onions and cook until they become translucent.Add chopped tomatoes and cook until they become mushy. Add the spices and cook them for few minutes.Add soya chunks and capsicum pieces to the mixture and combine them well.Add water and cook them until they are cooked completely. Simmer the curry and cook until the required consistency.Season it with required salt and switch off the flame. Serve hot.Serve Soya Chunks Pepper Curry along with Tomato Onion Cucumber Raita and Tawa Parathas for a weekday lunch or dinner."
Ajwain Puri Recipe – Ajwain Puri (Recipe In Hindi),Indian,Indian Breakfast,Vegetarian,"wheat flour, ajwain, turmeric powder, salt, oil",250 gms wheat flour 1 tsp carom seeds 1 tsp turmeric powder salt to taste oil,25,30,"To make Ajwain Puri, first mix all the ingredients in a bowl. Add water as per requirement and mix it. Add 2 tbsp oil and knead it. Make small balls of it and make small rotis with the help of a rolling pin. Now heat oil in a pan. After it is heated put the Puri in it and cook it till it becomes golden brown from both the sides. Serve Ajwain Puri with Aloo ki Sabzi and Boondi Raita for lunch."
Khichdi Roti Recipe – Khichdi Roti (Recipe In Hindi),Indian,Indian Breakfast,Vegetarian,"khichdi, rice flour, oil, onion, salt","1 cup Khichdi, already prepared 1/4 cup rice flour, as needed Oil, as needed 1/4 cup onion, finely chopped Salt, as per taste",0,15,"To make Khichdi Roti, first cut a baking paper of the size of your pan and apply oil on it. Now put Khichdi, rice flour, salt and onion in a bowl. Mix it well. Now heat a pan on low flame. Take a small piece of dough and place it on the baking paper. Spread it like a roti with your hand. After the roti is made, place this paper on the hot pan. Keep it for 15 to 20 seconds and then remove the paper. Pour oil all around and cook till it is cooked from both the sides. Serve hot after cooking. Serve Khichdi Roti with Gujarati Daal and Sev Tomato Sabzi."
Lauki Moongphali Soup Recipe - Bottle Gourd Peanut Soup Recipe (Recipe In Hindi),Indian,Side Dish,Vegetarian,"bottle gourd, green chillies, ginger, peanuts, salt, rajgira flour, olive oil, mint, black pepper powder, cream","200 gms bottle gourd 1 green chilli 1 ginger, small piece 2 tbsps peanuts, peeled and roasted Salt, to taste 1 tbsp rajgira flour 1 tsp olive oil 4 mint leaves Black pepper powder, to taste Cream, for garnish",30,15,"To make Bottle Gourd Peanut Soup, first of all cook in pressure cooker by adding bottle gourd pieces, green chillies, ginger, peanuts, a pinch of salt, water as per requirement. Cook till 2 whistles or till the bottle gourd becomes soft. Take 1 tsp olive oil in a tadka pan. Roast Rajgira flour on low flame. (Be careful not to fry too much). Mix the flour in the cooked bottle gourd soup. Mix with the help of a blender. Break mint leaves by hand and add them. Add black pepper powder. Cook for 2 to 3 minutes. Garnish with cream and mint leaves and serve hot. Serve Bottle Gourd Peanut Soup before your meal. You can also serve this soup with bean sprouts and corn salad for a healthy meal."
Sitaphal Rabdi Recipe,Indian,Dessert,Vegetarian,"milk, custard apple (sitaphal), whole almonds (badam), pistachios, cardamom powder (elaichi)","1-1/2 liter Milk , full fat  3 Custard apple (Sitaphal) , de-seeded and pulp collected  1/4 cup Whole Almonds (Badam) , slivered  1/4 cup Pistachios , slivered  1 teaspoon Cardamom Powder (Elaichi)",10,90,"To begin making Sitaphal Rabdi Recipe, de-seed the custard apples and collect the pulp in a bowl and keep aside.Pour the milk in a heavy bottom pan and bring it to a rolling boil.Add the cardamom powder and simmer the milk.Lower the heat and let it simmer till a thick layer of cream forms on its surface.Collect the cream on the sides of the pan and simmer the milk further.Keep collecting the thick layer of milk till the milk is reduced to a considerable amount.Once you collect all the thick layer of the cream, switch off the heat and transfer the collected cream to a big bowl and let it cool completely.Add in the custard apple pulp, slivered almonds, pistachios and mix gently.Refrigerate for 2 to 3 hours before serving.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu along with other Diwali dessert like Paneer Gulab Jamun Recipe (Delicious Diwali Sweet) and a snack like Pan Fried Onion Pakora Recipe (A Perfect Diwali & Evening Snack)."
Lauki Kheer (Recipe In Hindi),Indian,Dessert,Vegetarian,"gourd, milk, sugar, cardamom powder, dry fruits, ghee","1-1/2 cup bottle gourd, grated 2 cups milk 1/2 cup sugar 3/4 teaspoon cardamom powder Dry fruits, few (cashews, raisins, almonds) 1 teaspoon ghee",10,25,"To make Lauki kheer, first heat the milk. Heat ghee in a pan. Add grated gourd and cook till it becomes soft. After it becomes soft, add milk, mix it and reduce the flame. Keep stirring it at times. After the milk thickens, add sugar, cardamom powder and dry fruits. After the sugar melts, turn off the gas and garnish it with dry fruits. Serve Lauki kheer as a dessert after the meal. You can make this kheer during festivals as well."
Baingan Masala Recipe – Baingan Masala (Recipe In Hindi),Indian,Side Dish,Vegetarian,"brinjal, tomato puree, garlic, turmeric powder, garam masala powder, coriander powder, salt, red chili powder, oil, coriander leaves","1 brinjal, cut into 1-inch wedges 3/4 cup tomato puree 2 cloves garlic, crushed 1 teaspoon turmeric powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt, to taste Red chilli powder, to taste Oil, as needed Coriander leaves, a few, chopped",20,30,"To make Baingan Masala, first, cook the brinjal separately. Cut the brinjal into wedges. Now heat some oil in a pan. Add salt and mix well. Cover the pan and cook till the brinjal is half cooked. After the brinjal is half cooked, open the pan and continue cooking till it is fully cooked. Turn off the gas and keep the brinjal aside. Heat some more oil in the same pan. Add garlic and let it cook for 10 seconds. Add tomato puree along with turmeric powder, coriander powder, garam masala powder, salt and red chili powder. Mix well and let it cook for 5 to 7 minutes. After this, add brinjal, cover the pan and let it cook for next 5 minutes. After 5 minutes, turn off the gas and garnish with green coriander. Serve Baingan Masala with Garlic Daal, Burani Raita and Phulkas for lunch."
Methi Turai Ki Sabzi Recipe (Recipe In Hindi),Indian,Dinner,Vegetarian,"ridge gourd, fenugreek, onion, cumin seeds, dried red chillies, garlic, green chillies, coriander powder, turmeric powder, lemon juice, garam masala powder, oil","500 grams ridge gourd , cut into 1 inch cubes 2 cups fenugreek leaves , chopped 1 onion , thinly sliced ​​1 teaspoon cumin seeds 2 dried red chillies , halved 4 cloves garlic , minced 2 green chillies , minced 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon lemon juice 1/2 teaspoon garam masala powder 2 tablespoons oil",10,20,"To make Methi Ridge Gourd ki Sabzi, first heat oil in a pan. Add cumin seeds and dried red chillies. Let it cook for 15 seconds. After 15 seconds add chopped onions and cook till they become soft. After they become soft, add garlic, green chillies, turmeric powder, coriander powder and mix it. Let it cook for 1 to 2 minutes. After 2 minutes add Ridge gourd, cover the pan and cook for 3 to 4 minutes. After cooking, open the pan and add fenugreek, garam masala, lemon juice, salt and mix it. Cook for another 3 to 4 minutes and turn off the gas. Serve hot. Serve Methi Ridge Gourd ki Sabzi with Garlic Daal and Phulkas for dinner."
Paneer Gulab Jamun Recipe (Delicious Diwali Sweet),Indian,Dessert,Vegetarian,"baking powder, all purpose flour (maida), milk, oil, sultana raisins, sugar, water, cardamom powder (elaichi), whole almonds (badam)","1/4 teaspoon Baking powder  3 teaspoon All Purpose Flour (Maida)  2 teaspoon Milk Oil , to deep fry  9 Sultana Raisins , for the filling Ingredients For Sugar Syrup 1 cup Sugar  1/2 cup Water  1 teaspoon Cardamom Powder (Elaichi) Ingredients For Garnishing 8 Whole Almonds (Badam) , blanched and roughly chopped",20,20,"To prepare the Paneer Gulab Jamun Recipe (Delicious Diwali Sweet), take the homemade paneer in a large bowl. Add in the flour, baking powder and milk, and knead all the ingredients well to make the soft dough.Once the dough is done, cover it with a cling film and allow it to rest in the refrigerator for about 10 - 15 minutes.For the sugar syrup, boil the sugar, water and cardamom pods in a heavy bottomed sauce pan, and stir continuously till it becomes sticky of one string consistency. Once done, take it off the heat and keep aside.Next, shape the paneer dough into round lemon sized balls. While doing this, place a raisin inside each one of them. Preheat the oil for deep frying; add a few paneer balls at a time and deep fry these jamun balls in hot oil for a few minutes on medium heat turning them over so that they are lightly browned on both sides. Once all the jamuns are done, remove the excess oil and set them aside.Finally, add these fried jamuns to the warm sugar syrup. Allow them to rest for about 2 hours in the syrup to absorb all the sugary sweetness, before serving them warm, garnished with chopped almonds.These Paneer Gulab Jamun Recipe (Delicious Diwali Sweet) can be served along with festive meals like Puran Poli Recipe With Toor Dal And Chana Dal, Kakdi Chi Koshimbir Recipe (Maharashtrian Style Cucumber Salad), Makki Ki Puri Recipe (Maize Flour Fried Indian Bread) and Aloo Dum (Slow Cooked Potatoes in a Spicy Tomato Gravy)."
Avocado Raita Recipe – Avocado Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"avocado, green chillies, curd, peanuts, green coriander, cumin powder, chaat masala powder, salt, red chilli powder","1 avocado, peeled and pureed 1 green chilli 1-1/2 cups curd 1 tablespoon peanuts, roasted and crushed Green coriander, a little, finely chopped 1 teaspoon cumin powder, roasted 1/2 teaspoon chaat masala powder Salt, to taste Red chilli powder, to taste",15,20,"To make Avocado Raita, first peel the avocado. Take out the avocado from it and make a puree in the blender. To this puree add 3 tbsp curd, salt, coriander leaves, chaat masala, cumin powder and green chillies. Grind one more time. Now take another bowl and add remaining curd to it. Mix it well. Lastly add roasted peanuts to it and sprinkle red chilli powder on top. Serve. Serve Avocado Raita with Lauki Badi Sabzi, Kachumber Salad and Phulkas for lunch."
Fruit Custard Recipe – Fruit Custard (Recipe In Hindi),Indian,Dessert,Vegetarian,"milk, custard powder, sugar, apple, banana, cherries, fresh cherries","For custard 2 cups milk 3 tbsp custard powder 5 tbsp sugar, powdered 1 apple, cut into small pieces 3 bananas, cut into small pieces 1/2 cup cherries 10 Fresh Cherries",10,20,"To make Fruit Custard, first mix custard powder well with 2 tablespoons of milk. Pour the remaining milk in a saucepan and let it boil. Keep the gas on low flame and let the milk heat up slowly. After the milk is heated, slowly add the custard powder mixture to it. Keep stirring till the milk thickens. Cook it for 5 minutes and turn off the gas. Take out the custard in a bowl and keep it in the fridge. Chop all the fruits. After the custard cools down, add chopped fruits to it, mix and serve. Serve Fruit Custard as a dessert after your everyday meal. You can also serve it as a side dish in your parties."
Doodh Dudhi (Recipe In Hindi) - Doodh Dudhi (Recipe In Hindi),Indian,Lunch,Diabetic Friendly,"bottle gourd, cumin, turmeric powder, red chili powder, garam masala powder, milk, sugar, oil, salt, green coriander","1 bottle gourd 1 tbsp cumin seeds 1 tsp turmeric powder 1 tbsp red chilli powder 1 tsp garam masala powder 1/2 litre milk, low fat 1/2 tsp sugar 2 tbsp oil Salt, to taste 3 sprigs coriander leaves, finely chopped",10,30,"To make Doodh Dudhi, first wash the Doodhi and cut it in round shapes. Now heat oil in a pan. Add cumin seeds in it. After 15 seconds add salt, red chili powder and turmeric powder. Let it cook for 2 to 3 minutes. After 3 minutes add Doodhi and mix it well. Cover the pan and let it cook for 4 to 5 minutes. After 4 to 5 minutes, when Doodhi becomes soft, pour half the milk in the pan and let it cook for 3 minutes. Cook till the milk becomes thick. Now add the remaining milk and let it cook for 2 minutes. Turn off the gas and garnish with coriander leaves. Serve Doodh Dudhi with Tomato Onion Cucumber Raita and Phulkas for everyday meal."
Lauki Bharta Recipe – Lauki Bharta (Recipe In Hindi),Indian,Dinner,Diabetic Friendly,"bottle gourd, onion, tomato, ginger garlic paste, cumin, red chili powder, turmeric powder, garam masala powder, salt, oil, sugar, green coriander","1 gourd, grated 1 onion, large 2 tomatoes 1 tablespoon ginger garlic paste 1 tablespoon cumin seeds 1 tablespoon red chilli powder 1/2 tablespoon turmeric powder 1 tablespoon garam masala powder salt, to taste oil, sugar as needed, a pinch of coriander leaves, for garnish",15,30,"To make Lauki Bharta, first peel and grate the bottle gourd. Keep it aside. Now heat oil in a pan. Add cumin seeds and let it cook for 15 seconds. Now add ginger garlic paste and let it cook for 1 minute. Add onion and cook till it becomes soft. After it becomes soft, add tomatoes and cook till it becomes soft. After tomatoes become soft, add red chili powder, salt and cook for 30 seconds. Add grated bottle gourd and mix it. Cover the pan and let the bottle gourd cook on medium flame. Add salt and some water. Let the bottle gourd cook. Add garam masala and let it cook for 3 to 4 minutes. Check the salt and cook. After cooking, turn off the gas and add coriander leaves and sugar. Mix and serve. Serve Lauki Bharta with Garlic Daal, Spinach Raita and Phulkas."
Apple Pie Ice Cream Recipe,Indian,Dessert,Vegetarian,"apples, cinnamon powder (dalchini), butter (salted), salt, heavy whipping cream, condensed milk",2 Apples  2 teaspoon Cinnamon Powder (Dalchini)  2 Tablespoon Butter (Salted)  1/4 teaspoon Salt  1 Cup Heavy whipping cream  1/2 Cup Condensed Milk,30,120,"To begin making the Apple Pie Ice Cream recipe, peel the apples & chop them into really small cubes.In a large, heavy saucepan, melt butter on medium heat until foam subsides, then raise heat to high and stir in apples and 1/4 teaspoon salt. Next add the cinnamon powder into the pan and cook till the apples get caramelized. Turn off the heat and leave it for cooling.Take whipping cream in a big bowl and keep it whisking till you are able to see the peaks. Now add the condensed milk into the whipped cream and whisk it again for like 5 to 7 minutes.Add rest of the cinnamon powder to bowl and whisk everything together till everything is mixed properly. At this point you can taste it and decide if you want to add powdered sugar if want it more sweet. Whisk again if added sugar.Now take a loaf pan and transfer the mixture into and cover it tightly using a cling wrap.You can have to after 5-6 hours but for best results, leave it overnight in the freezer.In the end, add the apple cubes and fold it gently.Now take a loaf pan and transfer the mixture into and cover it tightly using a cling wrap.You can have to after 5-6 hours but for best results, leave it overnight in the freezer.Serve Apple Pie Ice Cream to your kids after their weekend meal of Pav Bhaji. You can also serve this ice cream to your guests."
Guava Jam Recipe,Indian,Side Dish,Vegetarian,"guava, sugar, lemon juice, salt","5 Guava  2 cups Sugar , quantity varies based on sweetness of guava )   3 tablespoon Lemon juice Salt , to taste",15,30,"To begin making the Guava Jam recipe, wash and wipe Guava. Cut into small pieces.Take them in a thick pan, add 4 cups water and boil till guava is fully soft and mushy. Mash the cooked guava nicely and sieve to remove the seeds from it. Add lemon juice, sugar, salt to the extracted pulp and mix well. Keep the pan on the flame. Let the flame me be on medium. Bring mixture to full boil stirring frequently in between. As it thickens, stir consistently and reduce the flame. Make sure not to overcook. Jam will thicken as it cools.When the jam has reached a thick sauce consistency, turn off the flame. Cool for about 10 minutes and pour into clean sterilized glass bottles. Guava jam is ready. After some time it will nicely thicken. Refrigerate/store in a cool dry place"
Crispy Corn And Bell Peppers Chaat Recipe,Indian,Snack,Vegetarian,"sweet corn, all purpose flour (maida), corn flour, rice flour, black pepper powder, salt, oil, green bell pepper (capsicum), onion, green chillies, sweet chutney (date & tamarind), green chutney (coriander & mint), chaat masala powder, red chilli powder, black salt (kala namak), lemon juice, coriander (dhania) leaves","2 cups Sweet corn  1 tablespoon All Purpose Flour (Maida)  1 tablespoon Corn flour  1 tablespoon Rice flour  1 teaspoon Black pepper powder Salt , to taste Oil , to deep fry To make chaat:  1/2 cup Green Bell Pepper (Capsicum) , stir fried  1 Onion , finely chopped  2 Green Chillies  1 tablespoon Sweet Chutney (Date & Tamarind) , (adjust to taste)  1 tablespoon Green Chutney (Coriander & Mint) , (adjust to taste)  1 pinch Chaat Masala Powder  1/2 teaspoon Red Chilli powder  1 pinch Black Salt (Kala Namak) Lemon juice , to taste Coriander (Dhania) Leaves , a small bunch, finely chopped",15,15,"To begin making Crispy Corn and Bell Peppers Chaat Recipe, get all the ingredients ready. Stir fry the chopped capsicum only for a couple of minutes in a stir fry pan. We need the capsicum to be crunchy for this recipe. Take out and keep aside.Put together the corn kernels, maida, corn flour, rice flour, pepper powder and salt in a big mixing bowl. Give a good mix with a bit of water such that the corn is coated with the flour and spices.Heat enough oil in a kadai to deep fry the corn.Once the oil is hot, Take corn and scatter into the hot oil. Stay away from oil as it scratters and splashes.Once the corn is crisp and golden, transfer it onto a kitchen tissue to absorb excess oil.Meanwhile in a mixing bowl, take sauted capsicum, onion, dates and tamarind chutney, green chutney, red chilli powder, chaat masala powder, kala namak, lemon juice and salt. Toss well, add fried corn, toss again and served immediately.Finally add crispy corn , toss and relish immediately.Serve Crispy Corn and Bell Peppers Chaat Recipe along with Sev Puri Recipe (Papdi Chaat) for chat party with friends."
Salted Caramel Popcorn Recipe,Indian,Snack,Vegetarian,"oil, dry corn kernals, butter (unsalted), corn syrup, sugar, vanilla extract, salt, baking soda",1 tablespoon Oil  1/3 cup Dry Corn Kernals  5 tablespoons Butter (Unsalted)  1/4 cup Corn syrup  1 cup Sugar  1 tablespoon Vanilla Extract  1/2 tablespoon Salt  1/4 tablespoon Baking soda,10,20,"To begin making Salted Caramel Popcorn Recipe, heat oil in a large pot, add corn kernels and cover. Shake in between till all kernels popped properly. Keep aside.Melt butter in a large pan,add corn syrup and sugar on medium flame. Bring the mixture to a boil, keep boiling until it turns to amber colour.Remove the mixture from heat, stir in vanilla, baking soda and salt.Take a large bowl and add popcorn, pour sugar mixture over popcorn and coat all popcorn properly.Spread coated popcorn on a baking sheet, let it cool completely. Salted Caramel popcorn is ready.Serve Salted Caramel Popcorn Recipe along with Cold Coffee Smoothie Recipe on a movie night."
Bharwa Karela Masala Recipe – Bharwa Karela Masala (Recipe In Hindi),Indian,Lunch,Vegetarian,"bitter gourd, salt, peanuts, coconut, garlic, cumin seeds, jaggery, turmeric powder, red chili powder, coriander powder, cumin powder, tamarind paste, salt, oil","2 bitter gourd 1/2 tsp salt, according to taste Other ingredients 1/2 cup peanuts 1/2 cup coconut, grated and roasted 6 cloves garlic 2 tsp cumin seeds 2 tsp jaggery 1 tsp turmeric powder 2 tsp red chili powder 1 tsp coriander powder 1/2 tsp cumin powder 1 tbsp tamarind paste 1 tsp salt, according to taste 3 tsp oil",20,50,"To make Bharwa Karela Masala, wash the bitter gourd and make a slit in the middle with a knife and remove the seeds inside. Cut them into 2-inch long pieces, add salt and keep aside for 10 minutes. You will see that the vegetable would have released some water. Squeeze out the excess water and wash them thoroughly as this will reduce the bitterness to a level. In a sauce pan, add water and bring it to a boil. Add the bitter gourds to the boiled water and cook till they become soft. Avoid overcooking as they need to retain their shape. Remove the bitter gourds and let them cool down enough to handle. Roast the peanuts in a pan till they turn brown. Now heat oil in a pan. Add cumin seeds and after 15 seconds add garlic. Cook till garlic turns brown. Now in a mixer add half roasted peanuts, coconut, garlic, cumin seeds, jaggery, red chili powder, coriander powder, cumin powder and salt. Grind this mixture. Do not use water. Add one teaspoon oil to this mixture and mix it. Stuff half the mixture inside the bitter gourds and keep the other half for the gravy. Now put the remaining oil in a pan. Add the stuffed bitter gourds and cook till they turn brown. Put some oil in another pan. After the oil is hot, add the remaining masala and let it cook for 2 minutes. After 2 minutes add 1 cup water and cook till the gravy thickens. After the gravy thickens, add tamarind paste, mix it and cover the pan. Add salt and let it cook for another 2 to 3 minutes. After 2 minutes turn off the gas and serve. Serve Bharwa Karela Masala with Gujarati Kadhi, Phulkas and Rice for dinner."
Ajwain Tomato Bhindi Recipe - Ajwaini Tamatar Bhindi (Recipe In Hindi),Indian,Lunch,No Onion No Garlic (Sattvic),"ladyfinger, celery, asafoetida, red chili powder, tomato puree, sugar, cashews, salt","500 grams ladyfinger 2 teaspoons celery 1/4 teaspoon asafoetida 1 teaspoon red chili powder 1 cup tomato puree 1 teaspoon sugar 2 tablespoons cashews, soaked and made into a paste Salt, according to taste",15,25,"To make Celery Tomato Bhindi, first cut the ladyfinger in half. Now heat oil in a pan. Add ladyfingers and let it cook for 3 to 4 minutes. Cover the pan and cook till the ladyfingers are cooked. After the ladyfingers are cooked, take them out from the gas and keep them aside. Heat some more oil in the same pan. Add celery and asafoetida to it. After 30 seconds, add tomato puree and red chili powder. Let it cook for 3 to 5 minutes. After that add sugar, salt and let it cook for another 2 minutes. After 2 minutes, add cashew paste and mix it. Let this mixture cook for another 5 minutes and serve hot. Serve Celery Tomato Bhindi with Spinach Raita, Garlic Daal and Phulkas for lunch."
Radish vegetable recipe – Mooli Ki Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"radish, radish leaves, oil, mustard seeds, curry leaves, dried red chillies, tamarind paste, red chilli powder, salt, coconut","3 radishes 1 cup radish leaves, chopped 1 tbsp oil 1 tsp mustard seeds 6 curry leaves 2 dried red chillies 1 tbsp tamarind paste 2 tsp red chilli powder Salt, to taste 2 tbsp coconut, grated",10,20,"To make Mooli ki Sabzi, first heat oil in a pan. Add mustard seeds and let it cook for 10 seconds. After 10 seconds add curry leaves and dried red chillies. After 30 seconds add chopped radish leaves. Mix it and cook for 1 minute. After 1 minute add chopped radish and cook on high flame. After 2 minutes add salt, red chilli powder, tamarind paste and mix it. Lower the flame and cook till the radish is cooked. After cooking, garnish it with coconut and serve hot. Serve Mooli ki Sabzi with Lahsuni Daal and Phulkas for lunch."
Mirchi Pakodi Recipe – Mirchi Pakodi (Recipe In Hindi),Indian,Snack,Vegetarian,"green chillies, tamarind paste, jaggery, celery, fennel powder, gram flour, red chilli powder, salt, gram flour, baking soda, turmeric powder, celery, water, onion, peanuts, green coriander, lemon juice, chaat masala powder","For stuffing 6 green chillies, large 2 tbsp tamarind paste 2 tbsp jaggery 1/4 tsp celery 1/4 tsp fennel powder 3 tbsp gram flour, roasted 1/4 tsp red chilli powder Salt, to taste For batter 1-1/2 cups gram flour 1/2 tsp baking soda Turmeric powder, a pinch Celery, a pinch Water, as needed Other ingredients Onion, (finely chopped) as needed Peanuts, masala peanuts as needed Coriander leaves, (finely chopped) as needed Lemon juice, as needed Chaat masala powder, as needed",10,30,"Mix tamarind paste and jaggery. Make a slit in the middle of green chillies and cut them in such a way that you can fill the stuffing and remove the seeds. Mix tamarind, jaggery paste and all the stuffing ingredients in a bowl and fill the green chillies. In another bowl, prepare the batter by mixing all the ingredients of the gram flour batter. Heat oil in a pan, dip the stuffed green chillies in the gram flour batter and fry them on medium flame till they turn brown and crispy. Fry all the chillies and take them out in a plate. When they cool down a bit, cut them into pieces and again pan fry them in some oil. Take them out in a serving plate, sprinkle onion, spicy peanuts, coriander leaves, lemon juice and chaat masala on them and serve immediately. Serve Mirchi Pakora with masala tea during evening tea time."
Tomato Pumpkin Seeds Dip Recipe - Tomato Pumpkin Seeds Dip,Indian,Side Dish,Vegetarian,"pumpkin seeds, tomatoes, garlic, red chilli flakes, extra virgin olive oil, coriander leaves, salt","1 cup pumpkin seeds, (kaddu ke beej) 1/2 cup tomatoes 2 cloves garlic 1 teaspoon red chilli flakes 2 tablespoons extra virgin olive oil 1/4 cup green coriander Salt, to taste",10,5,"To make Tomato Pumpkin Seeds Dip, first roast the pumpkin seeds in a pan on a medium flame till aroma comes out. Take it out in a bowl. In the same pan take 1 tbsp olive oil, add tomatoes, chilli flakes and salt and cook till tomatoes become soft and let it cool a bit. Prepare a smooth paste by mixing tomatoes, seeds, garlic and coriander in a mixer. Take out this dip in a serving bowl, add olive oil and serve with your favourite snacks. Serve Tomato Pumpkin Seeds Dip with crackers at tea time."
Chia Seeds Shikanji Recipe - Sabja Shikanji (Recipe In Hindi),Indian,Snack,Vegetarian,"sabja seeds, cold water, ice, lemon, sugar, black salt or rock salt, cumin powder, black pepper powder, mint","4 teaspoon sabja seeds, 3 cups cold water, 1 cup ice, 3 lemons, squeeze out the juice, 4 tablespoons sugar, powdered black salt or rock salt, cumin powder to taste, a pinch of black pepper powder, a pinch of mint, for garnish",30,0,"To make Sabja Shikanji, first soak Sabja seeds in 2 cups of water for 30 minutes. Add 3 cups of water, sugar, lemon juice, black salt, cumin powder, black pepper powder in a jug and mix till the sugar dissolves. Add ice cubes, Sabja seeds and mint leaves and mix. Pour it into a glass and serve immediately. Serve Sabja Shikanji during summers. You can also add honey according to taste instead of sugar."
Dahi Bhindi Recipe – Dahi Bhindi (Recipe In Hindi),Indian,Lunch,Vegetarian,"bhindi (okhra), onion, ginger, curd, gram flour, garam masala powder, turmeric powder, red chili powder, salt, onion, oil, ghee, cumin seeds, dry kashmiri chili, coriander leaves","200 grams bhindi (okhra), cut into 1-inch pieces 1 onion, finely chopped 1 inch ginger, grated 1 cup curd, plain 2 tbsp gram flour 1 teaspoon garam masala powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder Salt, to taste 1 cup onions, well sautéed Onion or caramelised oil, for cooking Tempering ingredients 2 tbsp ghee 1 teaspoon cumin seeds 2 dried Kashmiri chillies Coriander leaves, finely chopped",15,15,"To make Dahi Wali Bhindi recipe, first of all we will roast the Bhindi. For that heat 2 tablespoons of oil in a pan and put chopped onion and Bhindi in it. Add a little salt and cover it and let it cook on low flame. When you cover and cook Bhindi, it releases some water and that water helps it to cook. When Bhindi becomes soft after cooking, remove the lid and cook on low flame for some time. Bhindi should be cooked to such an extent that it is not sticky and becomes light brown in colour. After this, add some more oil in it and sprinkle gram flour and mix it well slowly. By doing this, the stickiness of Bhindi will go away. Now keep the cooked Bhindi aside and make the Dahi Gravy. To make curd gravy, first of all take curd in a bowl, add gram flour, grated ginger, garam masala powder, turmeric, red chilli powder and whisk it well. Now add 1/2 cup water and stir. Now pour the curd mixture in a pan and cook on low flame and bring it to a boil. Keep stirring the curd gently so that the curd does not split and cooks well. Let it cook till the curd becomes creamy. When it is cooked well, add roasted ladyfinger and let it cook for some time. Taste the salt and other spices and adjust it as per your taste. Now turn off the gas and put it in a pan. Now let's prepare the tempering. Heat 1 tablespoon ghee in a tempering pan. Now add cumin seeds and dry red chilli. Now pour this tempering and caramelised onions over the Dahi Bhindi. Mix it lightly and garnish it with chopped coriander leaves. Dahi Bhindi can be served hot with Phulkas and Kachumber Salad."
Tangy Raw Beetroot & Tomato Chutney Recipe,Indian,Side Dish,Vegetarian,"beetroot, coriander (dhania) leaves, tomato, green chillies, lemon juice, water, salt","1/2 cup Beetroot , roughly chopped  1/2 cup Coriander (Dhania) Leaves , roughly Chopped  1/4 cup Tomato , roughly chopped  2 Green Chillies , chopped  1 tablespoon Lemon juice , (Or to taste) Water , as required Salt , to taste",10,5,"To begin making Tangy Raw Beetroot & Tomato Chutney Recipe, get all the ingredients prepped and handy.In a food processor, add coarsely chopped raw beetroots, coriander, tomatoes, chillies, and pulse till they form a coarse mix.Add lemon juice, salt to taste, and blend again for about 20 seconds or till the desired consistency, with the help of a little water. Take out into the serving bowl. Adjust lemon and salt to taste.Serve Tangy Raw Beetroot & Tomato Chutney Recipe with Carrot Onion Uttapam Recipe, Paruppu Podi Recipe and South Indian Filter Coffee Recipe for breakfast on a weekday."
Broccoli Paneer And Peanut Masala Recipe - Broccoli Paneer And Peanut Masala (Recipe In Hindi),Indian,Dinner,High Protein Vegetarian,"broccoli, paneer, peanuts, green chillies, onions, tomatoes, cumin seeds, whole black pepper, kashmiri red chillie powder, garam masala powder, biryani masala, turmeric powder, butter, kasuri methi, salt","2 cups broccoli, chopped 1 cup paneer, chopped 1 cup peanuts 4 green chillies 4 onions, chopped 4 tomatoes, chopped 2 tsp cumin seeds 1 tsp whole black pepper 1 tsp Kashmiri red chilli powder 1/2 tsp garam masala powder 1/2 tsp biryani masala 1/4 tsp turmeric powder 2 tsp butter 1 tsp kasuri methi Salt, to taste",15,45,"To make Broccoli Paneer and Peanut Masala, first heat oil in a pan. Add black pepper and cumin seeds. After 10 seconds, add onion and green chilies. Cook till onion turns slightly brown. After onion turns brown, add peanuts and cook for 2 minutes. After 2 minutes, add tomatoes and mix it. Cook till tomatoes become soft, turn off the gas and let it cool. After it cools down, put it in the mixer grinder and make a paste. Now heat oil in a pan. Add cumin seeds, red chili powder and turmeric powder. After 10 seconds, add broccoli and cook for 6 to 8 minutes. After 8 minutes, add paneer, garam masala and biryani masala. Mix it well. After 10 minutes, add onion tomato paste and mix it. Add salt, butter and cook for 5 to 8 minutes. After 8 minutes, add kasuri methi and mix it. Let it cook for 3 minutes and then turn off the gas. Serve Broccoli Paneer and Peanut Masala hot. Serve Broccoli Paneer and Peanut Masala hot with Dal Tadka, Bhindi Raita and Roti."
Brinjal and Capsicum Sabji Recipe - Brinjal Capsicum Sabji (Recipe In Hindi),Indian,Lunch,Vegetarian,"brinjal, capsicum (green), garlic, asafoetida, green chillies, tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder, salt, coriander leaves, oil","2 brinjals, chopped lengthwise 1 capsicum (green), chopped 5 cloves of garlic, finely chopped 1/2 tbsp asafoetida 2 green chillies, chopped 1 tomato, chopped 1 tbsp turmeric powder 1 tbsp red chilli powder 1/2 tbsp coriander powder 1/2 tbsp garam masala powder Salt, to taste Coriander leaves, chopped Oil, as needed",10,15,"To make Brinjal and Capsicum Sabzi, first heat oil in a pan. Now add garlic and asafoetida and cook for 10 seconds. After 10 seconds add brinjal and capsicum. Cook for 2 and then add all the spices. Cook for 2 to 4 minutes and then add tomatoes. Cook till the vegetables become soft. After becoming soft, add salt according to taste, cook for 1 more minute and garnish with coriander leaves. Serve Brinjal and Capsicum Sabzi with Panchmel Daal, Boondi Raita and Tawa Paratha for lunch."
Kadai Mushroom Recipe – Kadai Mushroom (Recipe In Hindi),Indian,Lunch,Vegetarian,"button mushrooms, onion, tomato, capsicum (green), green chillies, ginger, garlic, coriander leaves, cumin seeds, fenugreek seeds, turmeric powder, red chilli powder, coriander powder, bay leaves, cloves, whole black pepper, cinnamon, oil, salt, water","400 grams button mushrooms 1 onion, finely chopped 3 tomatoes, chopped 1 capsicum (green), finely chopped 3 green chillies, chopped 1/2 inch ginger 3 cloves garlic Coriander leaves, chopped, for garnish 1 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 2 bay leaves 4 cloves 4 whole black pepper 1 cinnamon stick, small 2 tablespoons oil Salt, to taste Water, for making the puree",15,35,"To make Kadhai Mushroom, first wash the mushrooms 4 to 5 times. After washing, chop them. Now take a jar and add tomatoes, garlic, ginger and some water in it. Grind it and make a thick paste. Now heat oil in a pan. Add cumin seeds, bay leaves, fenugreek seeds, cloves, black pepper, cinnamon and green chillies. Cook on medium flame for 15 seconds. After 15 seconds add onion and cook till it becomes soft. After it becomes soft, add capsicum and cook for 2 minutes. After 2 minutes add tomato puree and mix it. Cook till it boils and then add turmeric powder, red chilli powder, coriander powder and salt. Cook for 2 minutes and then add chopped mushrooms. Mix well and cook till mushrooms become soft. After cooking, turn off the gas and garnish with green coriander. Serve Kadhai Mushroom along with Dal Tadka, Burani Raita and Tawa Paratha for dinner."
No Onion No Garlic Raw Tomato Sabzi Recipe,Indian,Dinner,Vegetarian,"tomatoes, green chillies, cumin seeds (jeera), curry leaves, turmeric powder (haldi), red chilli powder, coriander powder (dhania), salt, jaggery, oil, garam masala powder","15 Tomatoes , raw  5 Green Chillies , adjust  1 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves  1/4 teaspoon Turmeric powder (Haldi)  2 teaspoon Red Chilli powder  1-1/2 teaspoon Coriander Powder (Dhania) Salt , or Sendha namak as per paste  1/2 teaspoon Jaggery , powdered  2 tablespoon Oil Garam masala powder , A generous pinch (optional)",10,20,"To begin making the No Onion No Garlic Raw Tomato Sabzi recipe, chop the raw tomatoes lengthwise into slices.Heat oil in a kadhai/wok. Once the oil is hot, add cumin seeds and allow it to crackle.Add finely chopped green chillies and curry leaves and give it a mix. Add turmeric powder, and stir.Throw in the raw tomato slices. Add red chilli powder, coriander powder and sendha namak. You can as well add regular table salt to the recipe too. Mix well.Continue to cook. Do not over cook the tomatoes. Cook only till the raw tomatoes are cooked al dente, such that they retain their crunchiness.Now add the jaggery powder and garam masala powder. Mix everything well.Remove from flame immediately. Garnish with some fresh coriander leaves and serve hot.Serve No Onion No Garlic Raw Tomato Sabzi along with Dal Banjara and Phulkas for a weekday meal."
Masala Roti Recipe – Masala Roti (Recipe in Hindi),Indian,Lunch,Vegetarian,"wheat flour, corn flour, oatmeal, millet flour, ragi flour, red chili powder, coriander powder, turmeric powder, flax seed powder, ajwain, kasuri methi, water, ghee, salt","1 cup wheat flour 1 cup corn flour 1/2 cup oatmeal 1/4 cup bajra flour 1/4 cup ragi flour 1/2 tsp red chili powder 1/2 tsp coriander powder 1/4 tsp turmeric powder 1 tsp flax seed powder 1 tsp ajwain, crushed between palm 2 tsp kasuri methi Water, navaya, for kneading dough Ghee, or oil, for cooking Salt, to taste",10,30,"To make Masala Roti, first take all the ingredients (except ghee or oil) in a large bowl and knead well by adding water gradually. Sprinkle 1 teaspoon oil over the dough and knead again for a few minutes. Divide the dough into 10 parts. Preheat the pan. Roll each part and dust it with dry flour. The thickness of the roti depends on how thin you roll the roti. After rolling, place the masala roti on the pan and let it cook for a few minutes on a medium flame. When the air starts filling in the roti, turn the roti upside down. Apply ghee or oil over the roti and cook on both sides till the roti becomes brown and crisp on both sides. Remove the cooked roti from the pan and cook the remaining dough in the same manner. Serve Masala Roti with Jeera Potato for breakfast, or serve it with Palak Raita and Salad for dinner."
Banana Pomegranate Raita Recipe – Kela Anar Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"yogurt, banana, pomegranate, red chili powder, sugar, cumin powder, dijon mustard, salt","1 cup yogurt 1 cup banana, peeled, chopped 1/4 cup pomegranate 1/4 teaspoon red chili powder 1 teaspoon sugar 1/2 teaspoon cumin powder, roasted 1 teaspoon Dijon mustard Salt, to taste",135,15,"To make Banana Pomegranate Raita, first take a bowl and add curd, salt, red chili powder, sugar, Dijon mustard and cumin powder. Mix everything well. After mixing, add pomegranate and banana to it. Put the bowl in the fridge for 2 hours and mix it. Serve. Serve Banana Pomegranate Raita with Lauki Badi Sabzi and Phulkas for lunch."
Healthy Oats And Nuts Energy Bar Recipe,Indian,Snack,Vegetarian,"instant oats (oatmeal), pecans, pretzels, dates, dry coconut (kopra), whole almonds (badam), slivered almonds (badam), salt, coconut oil","1-1/2 cup Instant Oats (Oatmeal)  1 cup Pecans  1/2 cup Pretzels  12 Dates  1/2 cup Dry coconut (kopra) , flakes, or coarse grated  1/2 cup Whole Almonds (Badam)  5 Slivered Almonds (Badam) Salt , a pinch or to taste  1/4 cup Coconut Oil",10,50,"To begin making Healthy Oats And Nuts Energy Bar Recipe, take a pan and roast coconut flakes till light brown.Add 1-1/4 cup oats, pecan nuts, pretzels, dates, toasted coconut flakes, almonds, salt and coconut oil in a food processor. Blend till a soft dough forms.Take it out in a bowl and add chopped almonds and remaining 1/4 cup oats. mix it well with a wooden spatula.Take a 9x9 inch pan lined with parchment paper.Spread the dough on parchment paper and press it properly.Freeze it for about 40 minutes or till solidified.After 40 minutes, take the pan out and cut into bars. You can store it away for upto 2 weeks in an airtight container.Serve Healthy Oats And Nuts Energy Bar Recipe along with a glass of Turmeric Milk Recipe (Haldi Doodh) or Ragi Kanji (Salt Version) Recipe."
Baked Chana Dal Vada Recipe,Indian,Snack,Vegetarian,"chana dal (bengal gram dal), fennel seeds (saunf), cumin seeds (jeera), green chillies, curry leaves, onion, coriander (dhania) leaves, ginger, garlic, salt, oil, baking soda","1 cup Chana dal (Bengal Gram Dal) , soaked in water for 3-4 hours  1/2 tablespoon Fennel seeds (Saunf)  1/2 tablespoon Cumin seeds (Jeera)  2 Green Chillies  8 Curry leaves  1/2 Onion , finely chopped  1/4 cup Coriander (Dhania) Leaves  1 inch Ginger , coarsely chopped  3 cloves Garlic Salt , to taste  2 tablespoons Oil  1/4 tablespoon Baking soda",195,20,"To begin making Baked Chana Dal Vada Recipe, wash and soak dal for 3-4 hours. Rinse, drain and set aside.Preheat oven at 200 degree celsius.Take a blender or food processor, add chana dal, fennel seeds, cumin seeds, green chillies, curry leaves, fresh coriander, ginger and garlic cloves ,salt to taste; grind it to coarse mixture. Add some water only if required.Now transfer mixture in a mmixing bowl, add chopped onion and baking powder.Apply some oil on palms and start shaping the mixture into 2-3 inch size flat discs and place it on a baking tray lined with parchment paper.Bake for 18-20 mins or till the vadas turn to golden brown in colour.Take them out and let them cool down a bit. Serve Baked Chana Dal Vada Recipe warm with Mint chutney and Khajur Imli Chutney."
Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry),Indian,Lunch,High Protein Vegetarian,"brussel sprouts, onion, red bell pepper (capsicum), homemade tomato puree, oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), cumin powder (jeera), coriander powder (dhania), red chilli powder, turmeric powder (haldi), garam masala powder, bay leaf (tej patta), ginger, garlic, salt, coriander (dhania) leaves","500 grams Brussel sprouts , quartered  1 Onion , finely chopped  1 Red Bell pepper (Capsicum) , finely chopped  1 cup Homemade tomato puree  2 teaspoons Oil  1/4 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Cumin powder (Jeera)  1/2 teaspoon Coriander Powder (Dhania)  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Garam masala powder  1 Bay leaf (tej patta)  1 inch Ginger , grated  3 cloves Garlic , grated Salt , to taste  5 sprig Coriander (Dhania) Leaves , finely chopped",10,30,"To begin making the Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry), first get all the ingredients ready and keep them by the side. When you have things prepped and ready, cooking can become fun and easy.Heat a teaspoon of oil in a large wok over medium heat. Add the quartered brussel sprouts, sprinkle some salt and stir fry the brussel sprouts until it gets cooked through. This will take about 5 minutes. Once done, turn off the heat and transfer the brussel sprouts to another bowl.In the same wok, add a teaspoon of oil over medium heat. Add the mustard and cumin seeds and allow them to crackle. Add the ginger, garlic, onions, bell pepper and saute until the onions and bell peppers are translucent and cooked through. Add the tomato puree, along with the bay leaf and the remaining powders for the masala and saute them for a couple of minutes until the tomato puree comes to a bubble.At this stage add the stir-fried brussel sprouts and toss them in the masala for a couple of minutes until it gets coated well in the masala. Check the salt and spice levels and adjust to suit your taste.Once done, turn off the heat, stir in the chopped coriander leaves and serve.Serve the Indian Spiced Brussel Sprouts Sabzi along with Phulka, Sindhi Kadhi and steamed rice for lunch or a weeknight dinner."
Beetroot Carrot Raita Recipe - Beetroot Carrot Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"carrot, beetroot, curd, cumin powder, red chilli powder, chaat masala powder, mint, salt","1/2 cup carrots, grated 1 beetroot, boiled 2 cups curd 1 tbsp cumin powder 1 tbsp red chili powder 1/2 tbsp chaat masala powder Mint, for garnish Salt, according to taste",15,10,"To make Beetroot and Carrot Raita, first peel the beetroot and cut it into small pieces. Now take a bowl and beat curd in it. Add cumin powder, red chili powder, Chat Masala and salt in it. Now add grated carrot and beetroot in it. Mix everything well and garnish with mint leaves. Serve Beetroot and Carrot Raita with Dal Fry, Aloo Ki Sabzi and Phulkas for lunch."
Tomato Onion Gravy Sabzi Recipe - Tomato Onion Gravy Sabzi (Recipe In Hindi),Indian,Lunch,Vegetarian,"tomatoes, onions, cumin seeds, mustard seeds, curry leaves, asafoetida, green chillies, garlic, water, red chilli powder, turmeric powder, coriander powder, oil, salt, coriander leaves","1 tomato, chopped 2 onions, thinly sliced ​​1/2 tsp cumin seeds 1/2 tsp mustard seeds 4 curry leaves 1/4 tsp asafoetida 2 green chillies, finely chopped 3 cloves garlic, finely chopped Water, as needed 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder Oil, as needed Salt, as needed Coriander leaves, a few, finely chopped",15,15,"To make Tomato Onion Sabzi, first heat oil in a pan. Add cumin seeds, mustard seeds, curry leaves and asafoetida. After 15 seconds add green chillies, garlic and onions. Cook till onions turn soft. Once soft, add tomatoes and cook for 2 to 3 minutes. After 3 minutes add red chili powder, turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes. Add water, mix it and cook for 8 to 10 minutes. Once cooked well, turn off the gas and garnish with coriander leaves. Serve Tomato Onion Sabzi with Phulkas and Palak Raita for lunch."
Soya Chunks Sabzi Recipe - Soya Chunks Sabzi (Recipe In Hindi),Indian,Lunch,High Protein Vegetarian,"soya chunks, water, onion, garlic, ginger, tomato, red chili powder, garam masala powder, chaat masala powder, salt, lemon juice, green coriander","1 cup soya chunks 4 cups water, lukewarm 1 onion, chopped 1 tbsp garlic, chopped 1 tbsp ginger, thinly sliced ​​1 tomato, finely chopped 1 tbsp red chilli powder 1/2 tbsp garam masala powder 1/2 tbsp chaat masala powder Salt, to taste 1 tsp lemon juice, to taste 3 tbsp coriander leaves, chopped",10,20,"To make Soya Chunks Sabzi, first put the soya chunks in hot water for 15 minutes. Meanwhile chop all the vegetables. Heat oil in a wok and add chopped onions. Cook till onions become soft. Now add garlic, ginger and cook for 10 to 15 seconds. After 10 to 15 seconds add green chillies and tomatoes. After tomatoes become soft add red chilli powder, garam masala powder and chaat masala powder. Let it cook for 1 minute. Drain the water from the soya chunks. Press them and squeeze out all the water in the chunks. Put these soya chunks in the wok and mix well. Add salt and lemon juice, mix and turn off the gas. Garnish with coriander leaves. Serve Soya Chunks Sabzi with Garlic Daal and Phulkas for lunch."
Rajma Cutlet (Kidney Beans Patties) Recipe,Indian,Snack,Vegetarian,"rajma (large kidney beans), potato (aloo), red chilli powder, garam masala powder, salt, fennel powder, all purpose flour (maida), whole wheat bread crumbs, oil","1 cup Rajma (Large Kidney Beans) , soaked and pressure cooked  2 Potato (Aloo) , cooked and smashed  1 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder Salt , as required  1/2 teaspoon Fennel Powder  3 tablespoons All Purpose Flour (Maida)  1/2 cup Whole Wheat Bread crumbs Oil , as required",40,20,"To begin with Rajma Cutlet, firstly take the potatoes and kidney beans in a mixing bowl. Add red chilli powder, fennel seed powder, garam masala powder and salt in the mixture and mix everything well.Once it is done, make medium sized patties out of this mixture.In a different bowl, mix all-purpose flour with enough water to make a paste.Dip the patties in the flour paste and roll them gently in the bread crumbs.Once finished, arrange them in the fridge for an hour.After an hour, heat oil in a deep fry pan to fry the cutlets. Drop the cutlets and cook on both sides until they turn golden brown.Serve Rajma Cutlets with Dhaniya Pudina Chutney and Masala Chai during your tea time break."
Masala Karela Recipe – Masala Karela (Recipe In Hindi),Indian,Side Dish,Diabetic Friendly,"bitter gourd, salt, onion, gram flour, turmeric powder, red chili powder, cumin, coriander powder, dry mango powder, oil","6 bitter gourd Salt, to taste 1 onion, thinly sliced ​​3 tbsp gram flour 2 tsp turmeric powder 1 tbsp red chilli powder 2 tsp cumin seeds 1 tbsp coriander powder 1 tbsp dried mango powder Oil, as needed",15,30,"To make masala karela, wash and peel the bitter gourd. Now cut the bitter gourd into round pieces. Remove the seeds from it. Add salt to the bitter gourd, mix it and marinate it for 2 hours. Wash it after 2 hours. Spread it well in a plate. Now we will make the masala for it. Heat oil in a pan. Add cumin seeds to it and let it cook for 10 seconds. After 10 seconds, add onion and cook till it turns golden. After it turns golden, add salt, turmeric powder, red chili powder and coriander powder. Let it cook for 1 minute. After 1 minute, add gram flour and let it cook for 10 to 12 minutes. After 10 minutes, add bitter gourd and let it cook for next 10 minutes. After 10 minutes, add dried mango powder, mix it and turn off the gas. Serve hot. Serve Masala Karela along with Garlic Daal and Phulkas for dinner."
Cauliflower Rice and Lentil Curry Recipe,Indian,Lunch,Vegetarian,"cauliflower (gobi), tofu, oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), cinnamon stick (dalchini), turmeric powder (haldi), curry leaves, coriander (dhania) leaves, masoor dal (whole), coconut milk, curry powder, onion, tomatoes, ginger garlic paste, garam masala powder, red chilli powder, turmeric powder (haldi), salt, oil, coriander (dhania) leaves","Ingredients for Cauliflower Rice 1 Cauliflower (gobi) , cleaned  50 grams Tofu , crumbled/grated  1 teaspoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 inch Cinnamon Stick (Dalchini)  1/4 teaspoon Turmeric powder (Haldi)  1 sprig Curry leaves  1 tablespoon Coriander (Dhania) Leaves , chopped Ingredients for Lentil Curry 1/2 cup Masoor Dal (Whole) , cooked to hold the grain  1-1/2 cups Coconut milk  1-1/2 tablespoons Curry powder  1 Onion , finely chopped  300 grams Tomatoes , pureed  2 teaspoons Ginger Garlic Paste  1/2 teaspoon Garam masala powder  1 teaspoon Red Chilli powder  1/2 Turmeric powder (Haldi) Salt , to taste  2 tablespoons Oil  2 tablespoons Coriander (Dhania) Leaves , chopped",10,40,"To begin preparing Cauliflower Rice and Lentil Curry recipe, prep up with all the ingredients and keep them ready.Grate cauliflower using a large grater to resemble grains of rice, in terms of size, alternately you can use the pulse motion in your food processor to mince the cauliflower to resemble rice.Heat oil in a wide pan, add mustard seeds and let them splutter add the cumin and cinnamon and allow the cumin to crackle, add curry leaves and turmeric , tip in the grated cauliflower and cook for a minute on a medium to high flame, add the tofu and mixed gently to combine.Continue cooking for 2-3 minutes until the cauliflower is cooked, retaining a bite texture (not cooked very soft/mushy)Season with salt and dish it out onto a bowl.In another pan heat oil add the onions and ginger-garlic paste and cook until the onions start to change color and now add the tomato puree and cook this mixture for 5-7 minutes.Now add turmeric, chili powder, homemade garam masala, curry powder and salt, cook for 5 more minutes until the tomatoes start looking slightly reduced.Now add the cooked lentils into this mixture and let it simmer for 4-5 mins until it absorbs all the flavors of the curry.Pour in the coconut milk and gently stir it around and cook on gentle heat for a couple of minutes, adjust the salt and garnish with coriander.Serve Cauliflower Rice and Lentil Curry with a nice Raita like Burani Raita or Lauki Raita or a fresh salad like Carrot Ribbon Salad With Asian Sesame Dressing."
Mint And Pomegranate Raita Recipe – Mint And Pomegranate Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"hung curd, pomegranate seeds, mint, coriander leaves, garlic, green chillies, salt, sugar, cumin powder, chaat masala powder","2 cups hung curd 1 cup pomegranate seeds 1/4 cup mint 1/4 cup coriander leaves 4 cloves garlic 2 green chillies Salt, according to taste 1 tablespoon sugar 1 teaspoon cumin powder 1 teaspoon chaat masala powder",20,30,"To make Mint and Pomegranate Raita, first grind mint, coriander leaves, garlic and green chillies with some water. Keep this paste aside. Now take a bowl, beat curd in it with some water. Add salt, cumin powder, chaat masala powder and sugar and mix it. Add mint paste in this curd and mix it well. Before serving, add pomegranate to it and serve. Serve Mint and Pomegranate Raita with Sev Tomato Sabzi, Garlic Daal and Phulkas."
Shrimp Spinach Cheese Swirl Recipe,Indian,Appetizer,Non Vegeterian,"puff pastry sheet, whole egg, spinach, shrimps, spring onion (bulb & greens), cayenne pepper, coriander powder (dhania), garlic powder, tomato ketchup, sriracha sauce, oil, cheddar cheese, salt","Ingredients for swirls 1 Puff Pastry Sheet  1 Whole Egg , for eggwash Ingredients for stuffing 1 Cup Spinach , chopped  1/2 Cup Shrimps , cut into small pieces  4 Spring Onion (Bulb & Greens) , chopped finely  1 Tablespoon Cayenne Pepper  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Garlic powder  1 Tablespoon Tomato Ketchup  1 teaspoon Sriracha sauce , optional  1 Tablespoon Oil  1 Cup Cheddar cheese , shredded Salt , to taste",60,15,"To begin making the Shrimp Spinach Cheese Swirl recipe, remove pastry sheet out from freezer at least 40 minutes before preparing the recipe.Heat oil on medium high heat and add chopped shrimps. Cook for 5-7 minutes.Once the shrimps turn pink, add cayenne pepper, coriander powder, garlic powder and mix. Add tomato ketchup, sriracha sauce and mix.Add chopped green onions, spinach and mix everything properly. Sprinkle some salt and mix.Switch off the stove and let the mixture cool down completely. Brush puff pastry sheet with egg wash.Once the mixture is cooled, add cheese and mix. Beat an egg to prepare egg wash.Unfold the pastry sheet and brush it with egg wash on one side. Pour the prepared mixture over it and roll it.Seal the side using little water. Now cut into small swirls with sharp knife about 1 inch in thickness.Place them on the greased silver foil kept on a baking tray. Brush each swirl with egg wash and bake at 400 degree Fahrenheit preheated oven for 10-15 minutes or until crisp. Remove out and enjoy these quick and yummy swirls.Serve Shrimp Spinach Cheese Swirl along with Tomato chutney or any other chutney of your choice."
Homemade Tamarind Paste Recipe,Indian,Lunch,Vegetarian,"tamarind, water","500 grams Tamarind Water , as required",90,17,"To begin making the Homemade Tamarind Paste Recipe, heat about 2-3 cups of water in a saucepan. Make sure that water should be hot enough and not just warm.Add Tamarind in 1-1/2 cup hot water and keep rest of the water aside(we'll be needing that later)keep it aside for an hour or till tamarind turns soft.Squeeze off the tamarind well.Pass the squeezed tamarind through a strainer to a heavy bottomed pan.Discard the seeds and rest of the discard which is left over in strainer.Add the pulp back to the first pot in which we added tamarind and water.Now do the same process,add water to the tamarind pulp.Keep it aside for 10 minutes, squeeze it again and pass it through strainer.Now you'll find thick paste. (If not then you can repeat same process one more time).Boil the paste on a medium heat for 4-5 minutes but make sure that it does not get burnt, keep stirring it in between.turn off the flame and cool the tamarind paste down and store it in a glass jar and refrigerate.Homemade Tamarind Paste Recipe can stay good for a month in a glass jar. Make sure that the jar is airtight and use a clean and dry spoon every time you use the paste. You can use the tamarind paste as and when required."
Pumpkin Raita Recipe – Pumpkin Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"pumpkin, curd, red chili powder, cumin powder, green chilies, coriander leaves, salt","200 grams pumpkin, peeled and grated 1-1/2 cups curd 1/2 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 green chilli, finely chopped 1 coriander leaf, a little chopped Salt, according to taste",15,15,"To make Pumpkin Raita, first cook the pumpkin. Heat oil in a pan. Add grated pumpkin, some salt and let it cook for 3 to 4 minutes. After the pumpkin is cooked, turn off the gas and take it out in a bowl. Now add curd, salt, red chili powder, cumin powder, green chilies and coriander in a bowl. Mix it and add cooked pumpkin to it. Mix well and serve. Serve Pumpkin Raita with Sev Tomato Sabzi and Phulkas for lunch."
Stuffed Mussels Recipe,Indian,Appetizer,Non Vegeterian,"mussels, onion, green chilli, garlic, tomato ketchup, red chilli powder, turmeric powder (haldi), dried thyme leaves, parmesan cheese, oil, salt","30 Mussels , big ones  1 Onion , finely chopped  1 Green Chilli , finely chopped  4 cloves Garlic , minced or grated  1/2 Tablespoon Tomato Ketchup  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Dried Thyme Leaves , optional Parmesan cheese , for garnishing (optional)  1 Tablespoon Oil , for sauting Salt , if required",20,10,"To begin making the Stuffed Mussels recipe, open the mussels and remove the meat out. Wash and keep around 15-20 shells to stuff later.In a medium wok, kept on medium heat, add oil and saute garlic and onions till onions become translucent. Add green chilies, thyme, red chili powder and fry for few more seconds.Add mussel meat, cover and cook on medium heat for 7-8 minutes. Sprinkle turmeric powder and mix.Add ketchup, mix and remove from heat. Take a teaspoon of mixture and scoop into each of the mussel shells. Place all the stuffed shells on a baking pan.Sprinkle some Parmesan cheese on each of the stuffed shells and broil for about 4 minutes at 350 degree Fahrenheit. Remove out and serve immediately."
Bhindi Raita Recipe – Bhindi Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"bhindi, oil, hung, mustard, cumin, red chili powder, peanut powder, chaat masala powder, asafoetida, sugar, salt","250 grams ladyfinger, cleaned, knotted from the bottom side and then cut into small round pieces 2 tbsp oil 3/4 cup hung mustard, beaten 1/2 tsp mustard seeds 1/2 tsp cumin seeds 2 tsp red chilli powder 1/2 tbsp peanut powder, roasted 1/2 tsp chaat masala powder 1/4 tsp asafoetida 1 tsp sugar Salt, according to taste",15,15,"To make Bhindi Raita, first take ladyfinger in a bowl. Add some oil, salt and red chili powder in it. Mix everything well. Microwave this mixture for 5 to 6 minutes till it hardens. Keep stirring it at times and take care that the ladyfingers do not burn. Let it cool down. You can also fry ladyfingers by adding some oil in a pan. Now add curd, salt, peanuts powder, cumin seeds, red chili powder and asafoetida in a bowl. Mix well. Now heat oil in a tempering pan. Add mustard seeds, cumin seeds, red chili powder and asafoetida in it. Add ladyfingers in it and after 10 seconds pour this tempering in the curd. Mix and serve. Serve Bhindi Raita with Garlic Daal, Sev Tomato Sabzi and Phulkas for lunch."
Barnyard Millet And Mushroom Cutlet Recipe ,Indian,Appetizer,Vegetarian,"barnyard millet, button mushrooms, onion, ginger, cloves (laung), green chilli, potato (aloo), red chilli powder, turmeric powder (haldi), coriander powder (dhania), garam masala powder, salt, oil, whole wheat bread crumbs","1 cup Barnyard Millet , soaked in water for 30 minutes  1 cup Button mushrooms , chopped  1 Onion , chopped  1 inch Ginger , chopped  4 Cloves (Laung) , chopped  1 Green Chilli , chopped  1 Potato (Aloo) , boiled and skin peeled and mashed  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder Salt , to taste Oil , for frying Whole Wheat Bread crumbs , for coating",10,30,"To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli. Saute until the onions soften.Add the mushroom and saute until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.Saute for 3 minutes till the raw smell goes away. Add mashed and boiled potato and as well as the barnyard that has been soaked in water.Keep sautéing until the millet is cooked, this will take about 10 minutes.  Make sure the mixture combines together so that you can start shaping them into cutlets.Switch off the heat, spread the mixture over a tray to cool down. Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm.Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita ."
Beetroot Raita Recipe – Beetroot Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"beetroot, green chillies, hung curd, salt, cumin powder, oil, sesame seeds (white), oil, mustard seeds, black urad dal (split), curry leaves","1 beetroot, peeled and finely chopped 2 green chillies, finely chopped 2 cups hung curd Salt, to taste 1/2 teaspoon cumin powder For tempering 1 1/2 teaspoon oil 1 teaspoon sesame seeds (white) For tempering 2 1/2 teaspoon oil 1/4 teaspoon mustard seeds 1/2 teaspoon black urad dal (split) 1 sprig curry leaves",20,30,"To make Beetroot Raita, keep all the ingredients ready. Chop the beetroot finely and keep it aside. Heat oil in a pan. Add beetroot, some salt and let it cook on a medium flame. After the beetroot is cooked, turn off the gas and keep it aside. Now make the raita. Take a large bowl. Add curd, salt, cumin powder and green chillies in it. Mix well and add cooked beetroot to it. Mix everything. Now prepare the tempering for the raita. Heat oil in a tempering pan and add the ingredients given for tempering. Cook for 10 seconds and add it to the raita. You can use any of the two temperings. Serve Beetroot Raita with Garlic Dal, Lauki Badi Sabzi and Phulkas for lunch."
Vermicelli Biryani Recipe - Vermicelli Biryani (Recipe In Hindi),Indian,South Indian Breakfast,Vegetarian,"vermicelli, carrot, green beans, capsicum (green), onion, green peas, garam masala powder, coriander powder, biryani masala, turmeric powder, cumin seeds, oil, onion, fennel, green chillies, coriander leaves, garlic, ginger","250 grams vermicelli, cooked 1 carrot, finely chopped Green beans, finely chopped 1 capsicum (green), chopped 1 onion, finely chopped 1 cup green peas 1/2 tsp garam masala powder 1/2 tsp coriander powder 1/2 tsp biryani masala 1 tsp turmeric powder 1 tsp cumin seeds Oil, as needed for the paste 1 onion, chopped 1 tsp fennel seeds 2 green chillies Coriander leaves, a few 2 cloves garlic 1/2 inch ginger",15,15,"To make Seviyan Biryani, first heat oil in a pan. Add the ingredients given for making the paste and fry it for 2 minutes. Let it cool after frying. After cooling, put it in the mixer and grind it. Now heat oil in a pan. Add cumin seeds and onion. Cook till the onion becomes soft. After the onion becomes soft, add carrots, capsicum, beans and peas. Cook for 2 minutes and add turmeric powder, garam masala powder, coriander powder, biryani masala and mix everything well. Now add the ground masala and let it cook for 2 to 3 minutes. Now add 1 cup of water and let it cook. After it boils, add the fried vermicelli and mix it. Let it cook for 5 to 7 minutes and serve hot. Serve Seviyan Biryani with filter coffee and fruits for lunch."
Masala Palak Bhurji Recipe – Masala Palak Bhurji (Recipe In Hindi),Indian,North Indian Breakfast,Eggetarian,"eggs, spinach, onion, tomato, capsicum (green), garlic, ginger, green chilies, red chili powder, celery, cumin powder, turmeric powder, salt, black pepper powder","4 eggs 1 cup spinach 2 onions, finely chopped 1 tomato, chopped 1 capsicum (green), chopped 4 cloves garlic, chopped 1 inch ginger, chopped 2 green chillies, chopped 1 tbsp red chilli powder 1 tsp celery 1 tbsp cumin powder 1 tsp turmeric powder Salt, to taste Black pepper powder, to taste",10,25,"To make Masala Palak Bhurji, first heat oil in a wok. Add celery, onion and bell pepper in it. Cook till onion becomes soft. Add tomatoes, all the spices, salt and black pepper and mix it. Now add chopped spinach and cook till spinach becomes soft. After it becomes soft, break an egg and add it. Mix the egg well in the spices. Keep stirring. Stir till the egg is cooked well. After cooking, turn off the gas and serve. Serve Masala Palak Bhurji with toast and masala tea for breakfast."
Vegan Instant Coffee Recipe,Indian,Lunch,Vegan,"soy milk, sugar, instant coffee powder","2 cups Soy milk , or Almond milk  2 teaspoons Sugar , (adjust to taste)  2 teaspoons Instant Coffee Powder",5,5,"To begin making Vegan Instant Coffee Recipe, get all the ingredients ready first. Click here to see how to make almond milk at home.In a saucepan, on a medium flame, heat soy milk or almond milk with sugar till the milk is hot and the sugar dissolves.Switch off heat and add instant coffee powder to the sweetened soy milk/Homemade Almond Milk.Stir well to combine till all the coffee powder dissolves and makes an emulsion.Pour out to a large vessel/cup once or twice to mix well and froth. Pour the vegan coffee to coffee mugs and serve. You can optionally sprinkle a bit of instant coffee powder while serving.Serve Vegan Coffee Recipe with Shrewsbury Cookies Recipe (Butter Cookies) or Cardamom Spiced Peanut Butter Cookie Recipe during snack time. You can also have this vegan coffee along with your traditional breakfast of Parathas."
Gavar Pumpkin Sabji Recipe - Gavar Pumpkin Sabji (Recipe In Hindi),Indian,Lunch,Vegetarian,"cluster beans, pumpkin, onion, garlic, dried red chillies, fenugreek seeds, asafoetida, fennel seeds, coriander powder, cumin seeds, mustard seeds, dried mango powder, peanuts, turmeric powder, oil, salt, coriander leaves","1 cup cluster beans, wash and chop 1 cup pumpkin, peel and chop 1 onion, chop 5 garlic cloves, grate 4 dry red chillies, chop 1 teaspoon fenugreek seeds 1/2 teaspoon asafoetida 1 teaspoon fennel seeds, roasted and crushed 1 teaspoon coriander powder 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1/2 teaspoon dried mango powder 2 teaspoons peanuts, roasted and powdered 1/2 teaspoon turmeric powder Oil, as per use Salt, according to taste Coriander leaves, finely chopped (for garnish)",10,20,"To make Gawar Pumpkin Sabzi, first heat a pan. Add fennel seeds and fry for 10 seconds. After it cools down, grind it in a mortar and pestle. Now heat oil in a pressure cooker. Add mustard seeds, cumin seeds and let it cook for 10 seconds. After 10 seconds, add mahi seeds, dried red chilli, asafoetida and turmeric powder. After 15 seconds, add grated garlic and onion. Let it cook for 1 minute. After 1 minute, add Gawar pods and pumpkin. Add fennel, coriander powder, dried mango powder and mix. Add salt and 1/2 cup water. Mix and close the cooker. Cook till 1 whistle and then let it cook for 5 minutes on low flame. After pods and pumpkin are cooked, add peanut powder, mix and let it cook for next 2 minutes. Once cooked, garnish with coriander leaves and serve hot. Serve Gawar Pumpkin Sabzi with Lasuni Daal, Kachumber Salad and Phulkas for dinner."
Vegan Coconut Yogurt Recipe - Vegan Coconut Raita Recipe (Recipe In Hindi),Indian,Side Dish,Vegan,"coconut milk, agar agar, coconut sugar, vegan yogurt starter",1 liter coconut milk 2 tablespoons agar agar 2 tablespoons coconut sugar 1/4 cup vegan yogurt starter,15,10,"To make Coconut Raita, first take a saucepan and add coconut milk, coconut sugar and some agar agar. Cook till it boils. Cool it till 100 f. Add dairy free starter and whisk it. Now pour this mixture into a glass jar. Cover the glass with a cloth and seal it with a rubber band. Keep it in a warm place for 12 to 24 hours. Taste it after 7 to 8 hours and if it is not set well, keep it out for a few more hours. Then mix it and keep it in the refrigerator for 4 hours. Serve after 4 hours. Serve Coconut Raita with Navratan Korma, Phulka and Kachumber Salad for lunch."
Papad Raita Recipe – Papad Raita (Recipe In Hindi),Indian,Side Dish,Vegetarian,"curd, papad, cumin powder, paprika powder, coriander leaves, black salt or rock salt","2 cups curd, beaten 2 papad masala, roasted 1/2 teaspoon cumin powder 1/2 teaspoon paprika powder 2 sprigs coriander leaves, finely chopped Black salt or rock salt, to taste",10,10,"To make Papad Raita, first roast the papad on gas or in a microwave. Keep it aside. Now take a large bowl. Add curd in it and beat it. Add cumin powder, paprika powder and salt in it. Mix well and keep it in the fridge for 2 hours. Before serving, crush the papad and add it to the raita. Garnish with coriander leaves. Serve Papad Raita with Panchmel Daal, Bharma Bhindi and Phulkas for lunch."
Warm Red Lentil Salad With Goat Cheese Recipe,Indian,Side Dish,Vegetarian,"masoor dal (whole), onion, tomatoes, spinach, goat cheese, bay leaf (tej patta), extra virgin olive oil, vinegar, kasundi mustard sauce, garlic, black pepper powder, salt","1 cup Masoor Dal (Whole) , dried  1/2 cup Onion , chopped   1/4 cup Tomatoes , chopped   1/4 cup Spinach , chopped   1/4 cup Goat Cheese , crumbled  1 Bay leaf (tej patta) For the dressing 1/4 cup Extra Virgin Olive Oil  1 teaspoon Vinegar  1 teaspoon Kasundi mustard sauce  2 cloves Garlic , roughly chopped  2 teaspoon Black pepper powder , freshly crushed Salt , to taste",5,20,"To begin making the Warm Red Lentil Salad With Goat Cheese  recipe, firstly take a bowl and add the lentils. Wash it twice or thrice and then strain the water.Take a pressure cooker and add the washed lentils. Add the required water and a bay leaf. Close the cooker and pressure cook it till the lentils become tender yet firm enough to retain shape. While the lentil is getting cooked, chop the vegetables and keep them aside.The next step is to prepare the dressing. Take a bowl and add olive oil, vinegar, mustard paste, garlic, required salt and pepper powder.  Mix everything properly using a spoon.Once the lentils are cooked, strain the water and keep them aside to cool down a bit. One the lentils cool down, combine everything in a bowl including lentils, vegetables and dressing except the goat cheese. Toss everything well.Just before serving, add the crumbled goat cheese. Enjoy warm red lentil salad with goat cheese.Serve Warm Red Lentil Salad With Goat Cheese on its own for a healthy dinner or along with your light meal of Smoked Vegetarian Spanish Rice."
Capsicum Masala Gravy Recipe (Recipe In Hindi),Indian,Lunch,Vegetarian,"capsicum (green), onion, tomato, cashew nuts, sesame seeds (white), peanuts, kasuri methi, red chilli powder, coriander powder, garam masala powder, oil, ginger, green chillies, big cardamom, bay leaf, turmeric powder, cumin seeds, cloves, salt","1 cup capsicum (green), chopped 1 onion, chopped 2 tomatoes, chopped 10 cashews 1 teaspoon sesame seeds (white) 1 tablespoon peanuts 1 teaspoon kasuri methi 1 teaspoon red chili powder 1 teaspoon coriander powder 1/2 teaspoon garam masala powder Oil, as needed 1 teaspoon ginger, grated 2 green chillies, chopped 1 big cardamom 2 bay leaves 1 teaspoon turmeric powder 1/2 teaspoon cumin seeds 2 cloves Salt, to taste",15,20,"To make Capsicum Masala, first roast cashew nuts, peanuts and sesame seeds. Keep them aside after roasting. Now heat oil in a pan. Add cloves, big cardamom, onion and cook till onion turns brown. After browning, add ginger, tomatoes and cook till tomatoes become soft. After they become soft, add salt, turmeric powder, coriander powder, kasuri methi and ground masala. Mix well and cook for 3 to 5 minutes. Turn off the gas and let it cool. Now take a mixer and put this masala in it. Add roasted cashew nuts, peanuts and sesame seeds in it. Add some water and grind it. Now heat oil in a pan. Add cumin seeds and bay leaves and cook for 10 seconds. After 10 seconds, add capsicum, green chillies and mix. After 2 minutes, add ground masala and some water. Cook till capsicum is cooked. After cooking, turn off the gas and serve hot. Serve Capsicum Masala with Panchmel Dal, Curd and Phulkas for lunch."
Dry Fruit & Nut Modak Recipe,Indian,Dessert,Vegetarian,"dates, dried figs, whole almonds (badam), pistachios, cashew nuts, cardamom powder (elaichi), poppy seeds, ghee","3/4 cup Dates , (deseeded), chopped  6 Dried Figs , finely chopped  1/4 cup Whole Almonds (Badam)  1/4 cup Pistachios  2 teaspoon Cashew nuts  1 pinch Cardamom Powder (Elaichi)  1 teaspoon Poppy seeds , slightly roasted  4 tablespoons Ghee",30,10,"To begin making Dry Fruit & Nut Modak Recipe, in a kadai, dry roast the almonds, pistachios & cashew nuts on a low heat. Once they are a bit roasted and the brown spots begin to appear, switch off, transfer them to a plate and allow them to cool.In a mixer grinder or a food processor, make them into a fine powder once they are cooled.Roughly chop the dates and add them along with the finely chopped figs into the same pan with a little ghee.On a low heat, fry them continuously for about 8-10 minutes until dates and fig turn thick and crisp. Switch off heat & let the dates-fig mixture cool down.Grind the mixture into a smooth paste when it cools.Transfer the contents to the kadai once again and add the dry fruits and nuts powder, pan roasted poppy seeds & cardamom powder to the date & ghee mixture.Fry for 3-4 minutes until all the dry fruits come together as a lump. This is a ghee rich recipe and you may add more ghee to help it make a lump. Switch off and start making the modaks. You will have to work on making the modaks when the dry fruit mixture is warm, since the dry fruits and nuts tends to fall in crumbles once completely cooled.Add enough of the dry fruits mixture into the modak mould, press for a few seconds and release the mould with care, & prepare the modaks. The above quantity of ingredients will make 8 modaks of the size about 2 inches.Dry Fruit & Nut Modak Recipe is a festive sweet recipe and also can be served for an after school snack for kids, along with a Chaat Style Mashed Potato Toasted Sandwich Recipe and Chocolate & Orange Smoothie with Pea Protein Recipe."
Spicy Matar Masala Recipe – Spicy Matar Masala (Recipe In Hindi),Indian,Dinner,Vegetarian,"green peas, oil, cumin seeds, mustard seeds, curry leaves, green chillies, bay leaves, cloves, cardamom, ginger garlic paste, onion, onion masala, tomato puree, red chilli powder, turmeric powder, coriander powder, salt","1 cup green peas, boiled Oil, as per need 1/2 tsp cumin seeds 1 tsp mustard seeds 3 curry leaves 2 green chillies, finely chopped 1 bay leaf, break 2 long cardamoms 1 tbsp ginger garlic paste 1 onion, finely chopped 1/2 cup onion, made into a paste 3/4 cup tomato puree 1 tsp red chilli powder 1 tsp turmeric powder 1-1/2 tsp coriander powder Salt, as per need",30,30,"To make Spicy Matar Masala, first heat oil in a wok. Add cumin seeds and mustard seeds. After 10 seconds add curry leaves, cloves and big cardamom. After 1 minute add chopped onion and ginger-garlic paste. Cook for 1 minute. Cook till it becomes soft. After this add onion and cook for 3 to 5 minutes. After 5 minutes add tomato puree, all the spices and salt. Cook for 5 to 8 minutes and then add green peas. Cook for next 2 minutes and then add salt according to taste. Mix and serve hot."
Croquettes Recipe With Bhetki Fish,Indian,Appetizer,Non Vegeterian,"bhetki fish, onion, onion, garlic, garlic, green chillies, bay leaves (tej patta), cinnamon stick (dalchini), cardamom (elaichi) pods/seeds, tomato ketchup, sugar, oil, salt, potatoes (aloo), black pepper powder, salt, whole egg, all purpose flour (maida), whole wheat bread crumbs, oil","For the stuffing 5 Bhetki fish , (Or sea bass steaks)  1 Onion , quartered  2 Onion , finely chopped  2 cloves Garlic , crushed  2 cloves Garlic , finely chopped  3 Green Chillies , finely chopped  2 Bay leaves (tej patta)  1 inch Cinnamon Stick (Dalchini)  2 Cardamom (Elaichi) Pods/Seeds  1 tablespoon Tomato Ketchup  1/4 teaspoon Sugar , (optional)  1 tablespoon Oil Salt , to taste For the potato cases 3 Potatoes (Aloo) , boiled and mashed  1 teaspoon Black pepper powder Salt , to taste For assembling and frying the croquettes 1 Whole Egg , whipped  1 tablespoon All Purpose Flour (Maida)  1 cup Whole Wheat Bread crumbs , (or more) for coating Oil , for frying",15,45,"To begin making Croquettes Recipe With Bhetki Fish, for the fish stuffing, in a mixing bowl, add the fish steaks, quartered onions, crushed garlic cloves, bay leaves, crushed green cardamom, cinnamon, a generous sprinkle of salt and about a cup of water to a pressure cooker.(You can also pressure cook the potatoes separately during this process and allow to cook and then mash the potatoes after deskinning them)Cook over a high heat, one whistle I would reckon on.Allow the pressure to be released by itself. Once it cools down on its own, carefully debone the fish steaks, and mash the fish with a wooden masher or ladle. Keep aside till needed.Heat about 1 tablespoon oil in a pan, once hot, add the chopped onions and garlic, fry on medium high heat till close to caramelised.Add the chopped green chillies, saute for a minute or two.Add the mashed fish, tomato ketchup, salt and sugar.Cook on a low heat, stirring occasionally, for 5-7 minutes or until combined well enough. Switch off and allow to cool till luke warm so that it is easy to handle with bare hands.Form 10 oval roundels and keep aside."
Spinach And Paneer Samosa Recipe With Figaro Pure Olive Oil,Indian,Snack,Vegetarian,"whole wheat flour, sooji (semolina/ rava), extra virgin olive oil, ajwain (carom seeds), salt, water, spinach, paneer (homemade cottage cheese), green chillies, garam masala powder, chaat masala powder, salt, extra virgin olive oil","Ingredients For the dough 1 cup Whole Wheat Flour  2 tablespoons Sooji (Semolina/ Rava)  2 tablespoons Extra Virgin Olive Oil  1/4 teaspoon Ajwain (Carom seeds) Salt , to taste Water , to knead Ingredients for the Stuffing 1 cup Spinach , washed and finely chopped  1 cup Paneer (Homemade Cottage Cheese) , crumbled  2 Green Chillies , finely chopped  1/2 teaspoon Garam masala powder  1 teaspoon Chaat Masala Powder Salt , to taste Extra Virgin Olive Oil , for deep frying",20,40,"Prepare the dough by mixing together the flour, salt, oil and ajwain/ carom seeds to form a mixture of coarse crumbs.Add in water to the dough a little at a time to make a soft and firm dough.Once the dough comes together knead it continuously for 2-3 minutes and cover it with a moist muslin cloth.Allow the dough to rest for about 15-20 minutes."
Indian Soup Recipe,Indian,Lunch,Vegetarian,"small brinjal (baingan / eggplant), oil, cumin seeds (jeera), whole black peppercorns, mustard seeds (rai/ kadugu), sesame seeds (til seeds), ginger garlic paste, tomatoes, tamarind, red chilli powder, coriander powder (dhania), turmeric powder (haldi), cumin powder (jeera), salt, coriander (dhania) leaves, oil","250 grams Small Brinjal (Baingan / Eggplant) , (crown removed and cut into 4 pieces each)  4 tablespoon Oil  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Whole Black Peppercorns  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Sesame seeds (Til seeds)  1/2 tablespoon Ginger Garlic Paste  2 Tomatoes , deseeded and pureed  1 Tamarind , small lemon sized ball  1 teaspoon Red Chilli powder  1 teaspoon Coriander Powder (Dhania)  1/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Salt  3 tablespoon Coriander (Dhania) Leaves , chopped Oil , for frying",5,20,"To begin making the Khatte Baingan recipe, wash and pat dry the cut Brinjals with a towel.Heat oil in a pan and deep fry the brinjals till they turn soft and slightly change colour.Once done, transfer the fried brinjals to a plate and keep ready.Wash and extract the pulp of tamarind and keep this tamarind water ready as well.Now heat oil in a pan, add cumin seeds and mustard seeds and saute for a minute.Next add black peppercorns and sesame seeds and saute for a few seconds.Then add ginger garlic paste and sauté till the raw smell goes.Add tomato puree, red chilli powder, cumin powder, coriander powder, turmeric powder and salt and mix well.Cook till oil starts separating. Then add coriander leaves and tamarind water.Bring the gravy to a boil and cook for a couple of minutes.Finally add the fried Brinjals, mix well and cook for a minute.Then reduce heat, close a lid and cook for about 5 minutes till the brinjals are cooked and have absorbed the masalas.When the brinjals have cooked and the gravy has become thick, switch off the gas. Transfer the Khatte Baingan to a serving bowl and serve hot.Serve Khatte Baingan along with Panchmel Dal, Kachumber Salad and Phulkas for a weekday meal."
Chenna Recipe (Homemade Cottage Cheese | A High Protein Snack),Indian,Snack,Vegetarian,"milk, lemon","1.5 liter Milk  1 Lemon , juiced",2,20,"To make Chenna Recipe (Homemade Cottage Cheese | A High Protein Snack), pour the milk into a heavy bottomed pan and turn the heat to high and wait for the milk to come to a boil.When the milk begins to boil add in the freshly squeezed lemon juice. You will notice that the milk begins to curdle separating the milk into cheese and whey. This cottage cheese is also called the chenna. Turn off the heat and allow the cheese to rest in the whey for about a minute.Now that that chenna is rested for a couple of minutes , we will separate the whey and the chenna using a thin sieve strainer.Once most of the water is drained, transfer the chenna/ cottage cheese into a bowl. You can season it with salt or sugar and serve it for breakfast. At home, I season the Chenna / Cottage Cheese with a little sugar or honey. You can even top some granola, almonds and raisins to make a wholesome breakfast.My boys at home love the Chenna just with plain sugar and some bananas.I hope you get to make this delicious homemade Chenna / Cottage Cheese at home. Its a fantastic natural wholesome protein supplement for growing children.If you like this Chenna Recipe (Homemade Cottage Cheese | A High Protein Snack), please do take some time to comment below. I would love to hear from you!"
Homemade Pomegranate Juice with Ginger Recipe,Indian,Lunch,Vegetarian,"fresh pomegranate fruit kernels, ginger, salt, chaat masala powder","3 cups Fresh Pomegranate Fruit Kernels  1 inch Ginger , peeled and grated Salt , to taste Chaat Masala Powder , to taste",25,0,"To make Homemade Pomegranate Juice with Ginger Recipe, start with remove pomegranate pearls from the shell. Transfer all the pomegranate pearls in a bowl. Add pomegranate pearls with grated ginger and the little water in the juicer. Blend all the ingredients using a juicer or a blender until smooth. Make sure the seeds grind along with it as well. The seeds have a lot of curative properties.Strain the juice into a large bowl. Season with salt or chaat masala to taste. Serve Homemade Pomegranate Juice with Ginger Recipe immediately for breakfast along with Rosemary Mushroom Oatmeal With Fried Eggs or Broccoli Pesto Open Toast Recipe."
Chocolaty Fulzadi Recipe (Diwali Chocolate Sparklers),Indian,Dessert,Vegetarian,"milk powder, cocoa powder, chocolate bar, sugar, ghee, cashew nuts","1 cup Milk Powder  3 tablespoons Cocoa Powder  3 tablespoons Chocolate Bar , (grated)  1/4 cup Sugar  2 teaspoon Ghee  1/4 cup Cashew nuts , finely chopped",20,20,"Begin making this Chocolaty Fulzadi Recipe (Diwali Chocolate Sparklers) by mixing together milk powder, cocoa powder, chocolate powder and nuts in a large bowl and keep it aside.Next, take the sugar in another bowl and add in 2 tablespoons of water to it, heating it on medium till the sugar dissolves completely and the syrup becomes stringy. Once done, remove the vessel from the heat and add ghee to the syrup, blending it well.Now pour the sugar syrup into the bowl of dry powders and nuts and mix everything together.Once mixed well, make small lemon sized balls out of the blended mixture, and roll them into a cylinder, sprinkler or fulzadi shaped stick. You can optionally place small silver balls all over these rolls.Finally, take about 10 toothpicks or barbeque sticks pierce each of the cylinder or fulzadi with it.Your Chocolate Fulzadi’s or Chocolate Sprinklers are now ready for a bite!Serve Chocolaty Fulzadi Recipe (Diwali Chocolate Sparklers) with Mullu Murukku (Chakkali Recipe | South Indian Snack) or Omapodi Diwali Mixture Recipe during evening or serve them as dessert."
Sabzi Millet Pulav Recipe,Indian,Lunch,Vegetarian,"kodo millet, dill leaves, potato (aloo), green peas (matar), cashew nuts, cumin seeds (jeera), tomato, salt, oil, fresh coconut, coriander (dhania) seeds, cumin seeds (jeera), green chillies, cinnamon stick (dalchini)","1 cup Kodo millet  1-1/2 cups Dill leaves , finely chopped  1 Potato (Aloo) , diced  1/3 cup Green peas (Matar)  12 Cashew nuts , broken  1/2 teaspoon Cumin seeds (Jeera)  1 Tomato , chopped Salt , to taste  2 teaspoons Oil For grinding 1/3 Fresh coconut , grated  1-1/2 teaspoons Coriander (Dhania) Seeds  1/2 teaspoon Cumin seeds (Jeera)  3 Green Chillies , adjustable  1 inch Cinnamon Stick (Dalchini)",15,15,"To begin making the Sabsige Millet Pulav recipe, in a mixer jar, add all ingredients for grinding and grind to a paste with as little water as possible.In a pan heat some oil, splutter cumin seeds and fry the cashews, then add the tomatoes, cook for 30 seconds to a minute now add potatoes and peas. Add the finely chopped dill leaves and saute until the greens wilt and turn fragrant for approximately 2-3 minutes.Now add the paste and cook until the raw smell disappears. Add washed millets and mix until well combined. Toss around for a minute.Add 1-3/4 cup of water, salt to taste.Bring this to a boil and turn the heat to simmer and cook with the lid cracked open slightly for 12-15 minutes on low heat or until all the liquid has evaporated.Turn off the heat and gently transfer to a serving bowl immediately or the residual heat can make the millets mushy. Serve Sabsige Millet Pulav along with Boondi Raita, Palak Raita or any other raita of your choice."
Sweet Potato Sabzi Recipe - Sweet Potato Sabzi (Recipe In Hindi),Indian,Dinner,Vegetarian,"sweet potato, oil, dried red chilli, mustard seeds, cumin seeds, green chilli, asafoetida, salt, turmeric powder, coriander powder, cumin powder, green coriander","3 sweet potatoes, wash, peel and cut into round pieces 3 tbsp oil 1 dry red chilli, break in the middle 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 green chilli, finely chopped 1/4 tsp asafoetida Salt, to taste 1/4 tsp turmeric powder 1/2 tsp coriander powder 1/2 tsp cumin seeds powder 4 sprigs coriander leaves, chopped",15,25,"To make Sweet Potato Sabzi, first heat oil in a wok. Add dried red chillies and mustard seeds. After 10 seconds add cumin seeds, green chillies and asafoetida. After 10 seconds add chopped sweet potato and mix it. Let it cook for 5 minutes and then add salt and turmeric powder. Let it cook for 5 to 8 minutes, then add coriander powder and cumin powder. Mix and let it cook for 1 minute. Turn off the gas and garnish with coriander leaves. Serve Sweet Potato Sabzi with Panchmel Daal and Phulkas for lunch."
Gulab Jamun Bread Pudding Recipe,Indian,Dessert,Vegetarian,"gulab jamun, milk, whole eggs, cardamom powder (elaichi), whole wheat brown bread, whole almonds (badam), sugar, saffron strands","500 grams Gulab jamun , homemade or market ones  3 cups Milk  6 Whole Eggs  1 teaspoon Cardamom Powder (Elaichi)  2 Whole Wheat Brown Bread  2 tablespoon Whole Almonds (Badam) , powdered  2 tablespoon Sugar , adjustable  Saffron strands , few",10,30,"To begin making the Gulab Jamun Bread Pudding recipe, preheat the oven to 180 C for 10 minutes.Grease a baking dish with baking spray or butter. Line the tray with gulab jamuns just break it with your hands .Mix eggs, milk, sugar, bread, almonds, cardamom powder  and blend everything.Put it on top of the gulab jamun and bake it for 15 to 20 minutes until you see a golden crust on it.Serve Gulab Jamun Bread Pudding as a dessert after your simple meal of Paneer Pav Bhaji."
Indian Masala Curry Powder With Red Chillies Recipe,Indian,Lunch,Vegetarian,"dry red chillies, coriander (dhania) seeds, cumin seeds (jeera), mustard seeds (rai/ kadugu), garlic, turmeric powder (haldi), methi seeds (fenugreek seeds), salt",18 Dry Red Chillies  1/4 cup Coriander (Dhania) Seeds  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Mustard seeds (Rai/ Kadugu)  10 cloves Garlic  1 teaspoon Turmeric powder (Haldi)  1 pinch Methi Seeds (Fenugreek Seeds)  1 teaspoon Salt,5,10,"To begin making Indian Masala Curry Powder With Red Chillies Recipe, remove the stem of dry red chillies. Now take a wide pan and dry roast red chillies for about 3 minutes on low flame or till the red chillies crisp up. Take it off on a wide plate to cool.Then add coriander, cumin and mustard seeds. Add garlic pods (Do not remove skin of garlic pods- We get nice flavour with skin).Roast for about 5 minutes until a nice aroma arises of the roast spices. Maintain low heat and mix continuously so that the ingredients do not burn.Take out all the spices on the wide plate and roast fenugreek seeds for a couple of minutes till roasted and switch off. Allow all the spices to cool.Add cooled ingredients to blender with pinch of turmeric and salt.In a mixer grinder, blend to fine powder and store in an airtight container after a few minutes of spreading the masala on a plate. Use as needed to flavour your food.Toss idlis in Indian Masala Curry Powder With Red Chillies Recipe and ghee to prepare podi idlis. This also soothes sore throat when had alone with rice topped with hot and freshly made ghee."
Sprouted Moong And Onion Fritters Recipe,Indian,Snack,Vegetarian,"gram flour (besan), rice flour, green moong sprouts, onion, coriander (dhania) leaves, green chillies, ginger, coriander powder (dhania), garam masala powder, lemon juice, salt, red chilli powder, oil","1/2 cup Gram flour (besan)  2 tablespoon Rice flour  1/4 cup Green Moong Sprouts  1 Onion , thinly sliced  2 tablespoon Coriander (Dhania) Leaves , finely chopped  2 Green Chillies , finely chopped  1/4 teaspoon Ginger , grated  1/2 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder  1/2 teaspoon Lemon juice Salt , to taste Red Chilli powder , to taste Oil , to deep fry",15,15,"To begin making Sprouted Moong And Onion Fritters Recipe, prep all the ingredients.Take a large mixing bowl, add all the ingredients except oil and mix well with water to make a thick batter. Make sure you add water little by little to prevent lumps.Heat oil in a kadai. Once the oil is hot, drop spoonfuls of batter into oil and deep fry them until golden brown and crisp.Drain the fritters on a kitchen towel once done.Serve Sprouted Moong And Onion Fritters Recipe along with Dhaniya Pudina Chutney Recipe (Green Chutney) and tomato ketchup over Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea) during evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula."
Pineapple Mawa Delight Recipe,Indian,Dessert,Vegetarian,"pineapple, sugar, cardamom powder (elaichi), saffron strands, whole almonds (badam), sultana raisins, fresh cream, khoya (mawa), ghee, sponge cake slice","1 Pineapple , cleaned & grated  1 cup Sugar  1 teaspoon Cardamom Powder (Elaichi) Saffron strands , a few  2 tablespoons Whole Almonds (Badam) , sliced Sultana Raisins , a few  1/2 cup Fresh cream  1/2 cup Khoya (Mawa) , grated   2 tablespoons Ghee  6 Sponge cake slice , or mawa cake",30,45,"To begin making Pineapple Mawa Delight Recipe, grate the pineapple.Heat grated  pineapple with a little water and cook on medium heat till the water evaporates and pineapple is cooked.Once the pineapple is cooked, add sugar to the pineapple, then add saffron and cook till all the water evaporates.In a separate pan, add ghee, cardamom powder mix for a second. On a low heat, add nuts and raisins immediately and cook till lightly golden and take it off heat.Mix the fried nuts and raisins with pineapple and sugar mixture.Now add cream, Khoya to it and cook for about 5 minutes or till everything gets incorporated well.Switch off heat and break the sponge cake or mawa cake with your hands into small crumbles, then mix well with pineapple delight. You can serve Pineapple Mawa Delight Recipe with Khichdi Kadhi and Batata Nu Shaak ( The Classic Comfort Food of India) or Thengai Sadam Recipe (A Quick and Healthy Coconut Rice)."
Spinach Eggplant Stir Fry,Indian,Dinner,Vegetarian,"small brinjal (baingan / eggplant), spinach leaves (palak), ginger, garlic, cumin seeds (jeera), curry leaves, coriander powder (dhania), red chilli powder, asafoetida (hing), salt","10 Small Brinjal (Baingan / Eggplant) , cut into wedges  300 grams Spinach Leaves (Palak) , roughly chopped  1 inch Ginger , grated  3 cloves Garlic , finely chopped  1 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves , finely chopped  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Red Chilli powder , adjust to taste  1/4 teaspoon Asafoetida (hing) Salt , to taste",10,30,"To begin making the Palak Baingan Ki Sabzi Recipe, heat a teaspoon of oil in a pan; add in the chopped spinach and a pinch of salt and cook the spinach until softened.It takes a couple of minutes on medium heat to cook the spinach.Once cooked, turn off the heat and keep the spinach aside. Heat a tablespoon of oil in the same pan as above or in another pan; add in the cumin seeds and curry leaves.Allow the cumin seeds to crackle. Next add in the ginger, garlic and the brinjal wedges, sprinkle some salt and stir to combine.Cover the pan with brinjal and cook stirring occasionally until the brinjal is roasted and cooked (it will be soft when you prick through). Sprinkle some water, while cooking, this will help minimize the oil you use in the recipe.Once the brinjal is cooked, stir in the asafoetida powder, coriander powder and red chilli powder. Once combined, stir in the cooked spinach and any more salt if required. Check the salt and seasonings and adjust to taste accordingly.Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal."
Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi),Indian,Snack,Vegetarian,"poha (flattened rice), potato (aloo), whole wheat bread crumbs, green chillies, kasuri methi (dried fenugreek leaves), red chilli powder, lemon juice, coriander (dhania) leaves, salt, rice flour, oil","1-1/2 cups Poha (Flattened rice)  1 Potato (Aloo) , grated  3 tablespoon Whole Wheat Bread crumbs  3 Green Chillies , finely chopped  1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)  1/2 teaspoon Red Chilli powder  2 teaspoons Lemon juice  1 tablespoon Coriander (Dhania) Leaves , chopped Salt , to taste  1 tablespoon Rice flour Oil , to deep fry",20,30,"To begin making Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi), soak poha for 5 minutes in water and then drain the water.Add the bread crumbs and all the other ingredients and mix to form a firm dough. Add water, if required.Take a small ball of mixture and press a little bit. By using star shaped cookie cutter, give it shape of a star. Do same with the rest of dough until all the dough is used up.Heat oil in a deep frying pan When the oil is hot enough, carefully put the poha batata stars one after the other and deep fry all the stars in batches till golden brown and crisp. Make sure you do not overcrowd oil to avoid uneven cooking.Once fried, take them out on a kitchen towel to drain all the excess oil.Serve Poha Stars Recipe (Poha Potato Fritters Flavoured With Kasuri Methi) with tomato ketchup, Date and Tamarind Chutney Recipe | Khajur Imli Chutney and a smoothie like Cocoa Banana Almond Date Smoothie in the evening."
Curd Rice Recipe With Mint Flavour,Indian,Lunch,Vegetarian,"rice, curd (dahi / yogurt), mint leaves (pudina), oil, milk, ginger, carrot (gajjar), coriander (dhania) leaves, salt, mustard seeds (rai/ kadugu), green chilli, asafoetida (hing), curry leaves","1/2 cup Rice  1 cup Curd (Dahi / Yogurt)  20 Mint Leaves (Pudina)  1 teaspoon Oil  1/4 cup Milk  1 inch Ginger , finely chopped  1 Carrot (Gajjar) , grated Coriander (Dhania) Leaves , finely chopped Salt , to taste For Tempering 1 teaspoon Mustard seeds (Rai/ Kadugu)  1 Green Chilli , finely chopped  1 pinch Asafoetida (hing)  8 Curry leaves",10,20,"To prepare Curd Rice Recipe With Mint Flavor, first we need to wash and soak rice for 15 minutes.Once the rice is soaked, take a deep pan or rice cooker, add 1 and 1/4 cups of water, soaked rice, mint leaves and pinch of salt in it.Cook rice till it is completely cooked soft. Now whisk the curd without adding water since this recipe needs a thick yogurt.Mash the rice lightly and when rice is cooled completely, add whisked yogurt and milk to it.For Tempering, heat oil in a tadka pan. Once the oil is hot, add mustard and let it splutter.Then add fresh mint leaves, carrot, coriander leaves, curry leaves and salt mix for a few seconds and switch off heat.Now pour the seasoning to the curd and rice mixture and mix well, then keep the mixed curd rice with tadka into the refrigerator for about 30 minutes or till cold.After this, Garnish them with Pomegranate seeds and  few more mint leaves. Serve Curd Rice Recipe With Mint Flavor along with Carrots And Coriander Fritters Recipe or Mangalorean Style Biscuit Roti Recipe for lunch or pack them into lunch box."
Baked Vegetable Salad Recipe,Indian,Side Dish,Vegetarian,"red bell pepper (capsicum), carrot (gajjar), onion, potatoes (aloo), green zucchini, baby corn, garlic, extra virgin olive oil, salt, black pepper powder, cherry tomatoes, parsley leaves, english mustard sauce, honey, vinegar, water, dried oregano, water, dried oregano","1/2 cup Red Bell pepper (Capsicum) , chopped  1 Carrot (Gajjar) , chopped  1 Onion , chopped  1/2 cup Potatoes (Aloo) , chopped or 6 to 7 baby potatoes cut in half  1/2 cup Green zucchini  6 Baby corn , cut into half  4 cloves Garlic , crushed well  1 tablespoon Extra Virgin Olive Oil Salt , to taste Black pepper powder , to taste Cherry tomatoes , as required Parsley leaves , chopped as required For dressing 2 tablespoons English Mustard Sauce  1 teaspoon Honey  1 teaspoon Vinegar  1/2 tablespoon Water  1 teaspoon Dried oregano  1/2 tablespoon Water  1 teaspoon Dried oregano",10,20,"To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees. Make sure you prep up all the ingredients before you start the oven.In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper. Mix it well. Make sure that all vegetables are coated well with oil and seasoning.Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it.Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well.Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano). Add this dressing to the baked vegetables and mix them well.Add parsley and toss everything together. Baked vegetable salad is ready to serve.Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner."
Savoury Carrot And Coriander Pancakes Recipe,Indian,Snack,Vegetarian,"oats flour, carrots (gajjar), paneer (homemade cottage cheese), coriander (dhania) leaves, buttermilk, green chilli, ginger, baking powder, butter (salted), salt","1 cup Oats Flour  1/2 cup Carrots (Gajjar) , grated  1/2 cup Paneer (Homemade Cottage Cheese) , grated  1/2 cup Coriander (Dhania) Leaves , finely chopped  1 cup Buttermilk  1 Green Chilli , finely chopped  1 teaspoon Ginger , grated Baking powder , A pinch Butter (Salted) , to make pancakes Salt , to taste",10,20,"To begin making Savoury Carrot and Coriander Pancakes Recipe, take a big bowl and add all the ingredients except buttermilk and mix it evenly.To this add add the buttermilk slowly to make a thick batter. The consistency of the batter should be a little thicker than the regular pancake batter.Heat a griddle an on medium heat. Pour a ladle full of the pancake batter on it and gently spread it to form a medium sized circle and apply a little butter on the sides.Cook on medium heat for two minutes. Flip and cook for 2 minutes till done.Serve the Savoury Carrot and Coriander Pancakes with Tomato Garlic Chutney or spiced hung curd dip to make an interesting breakfast item on a lazy weekend."
Grilled Cherry Tomato Pickle Recipe,Indian,Side Dish,Vegetarian,"cherry tomatoes, mint leaves (pudina), vinegar, sugar, oil, mustard seeds (rai/ kadugu), fennel seeds (saunf), ajwain (carom seeds), black pepper powder, salt","1/2 cup Cherry tomatoes , halved  2 tablespoon Mint Leaves (Pudina) , finely chopped  1-1/2 tablespoon Vinegar  1 teaspoon Sugar  3 tablespoon Oil  1-1/2 teaspoon Mustard seeds (Rai/ Kadugu)  3/4 teaspoon Fennel seeds (Saunf)  1/4 teaspoon Ajwain (Carom seeds)  3/4 teaspoon Black pepper powder Salt , to taste",10,30,"To begin making Grilled Cherry Tomato Pickle Recipe, take a bowl, add halved cherry tomatoes, some salt, one tablespoon oil, black pepper powder. Toss them to coat evenly.Heat a grill pan and when the pan is hot enough, grill the tossed halved tomatoes on a preheated grilling pan for 20-25 minutes.Heat a kadai and dry roast mustard seeds, fennel seeds, carom seeds together till fragrant. Let it cool down and put it into the blender and coarsely grind the spices, and keep aside.Heat oil in a pan. Now add grilled tomatoes, salt (if required), grounded spices, chopped mint leaves, sugar and vinegar. Mix well and switch off the gas.Once it is cooled down, store the cherry tomato pickle into the air tight container.You can serve Grilled Cherry Tomato Pickle Recipe along with steamed rice, Coriander Chicken Roast Recipe, and Lahsuni Palak Dal Recipe (Spinach & Lentil Curry with Garlic)."
Poha Breakfast Bowl Recipe With Sprouts & Crunchy Peanuts,Indian,Indian Breakfast,High Protein Vegetarian,"poha (flattened rice), salt, sugar, lemon juice, oil, mustard seeds (rai/ kadugu), green chillies, curry leaves, potato (aloo), onion, turmeric powder (haldi), coriander (dhania) leaves, raw peanuts (moongphali), oil, salt, chaat masala powder, black pepper powder, cumin powder (jeera), red chilli powder, green moong sprouts, onion, tomato, lemon juice, coriander (dhania) leaves, salt, black pepper powder, carrot (gajjar), fresh coconut, salt, sugar, lemon juice, green chilli","For Poha: 1 cup Poha (Flattened rice) Salt , to taste  1 teaspoon Sugar  1-1/2 teaspoon Lemon juice  1 teaspoon Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  2 Green Chillies , slit Curry leaves , a few  1/2 cup Potato (Aloo) , finely diced  1/2 cup Onion , finely chopped  1 teaspoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , to garnish For Spicy Peanuts: 1/2 cup Raw Peanuts (Moongphali)  1/2 teaspoon Oil Salt , to taste  1/2 teaspoon Chaat Masala Powder  1/4 teaspoon Black pepper powder  1/4 teaspoon Cumin powder (Jeera)  1/2 teaspoon Red Chilli powder For Sprout Salad: 1 cup Green Moong Sprouts  1/4 cup Onion , finely chopped  1/4 cup Tomato , finely chopped  1 teaspoon Lemon juice  1 teaspoon Coriander (Dhania) Leaves , chopped Salt , to taste Black pepper powder , to taste  1 Carrot (Gajjar) , sliced to strips For Coconut Chutney: 1 cup Fresh coconut , diced Salt , to taste  1/2 teaspoon Sugar  1 teaspoon Lemon juice  1 Green Chilli",10,20,"To begin making Poha Breakfast Bowl Recipe With Sprouts & Crunchy Peanuts, wash the poha two to three times and drain water.Now mix salt, lemon juice and sugar with a fork and keep aside.In a deep pan, add oil and once the oil is hot, add mustard seeds, curry leaves.Once it crackles, add onion and saute for a minute on low heat.Now add the diced potatoes, salt (only as per the potatoes because salt in the poha has already been added) and turmeric powder.Cover and cook until the potatoes are cooked.Now add poha and mix through. Cover and let it cook for another minute or so. If you find that the poha has become very dry and is still thick, sprinkle some water, cover and cook for a minute.Keep aside.For spicy peanuts, heat oil in a small kadai and add peanuts. Let them roast on low heat until slightly browned.Add salt, red chili powder, chaat masala, black pepper powder, cumin powder. Mix well and switch off the flame.For sprouts salad, in a mixing bowl, mix sprouts, tomatoes, onion, lemon juice, salt, coriander, black pepper and mix well.Use a peeler/mandolin to get vertical carrot strips. Roll each strip and mix with sprouts salad.For coconut chutney, grind together coconut, green chilies, salt, lemon juice, sugar with very little water until  a smooth paste is formed.To assemble, take a bowl and place hot poha, spicy peanuts, sprouts salad, carrot roll ups some fresh coriander, with a heapful of coconut chutney.Serve Poha Breakfast Bowl Recipe With Sprouts & Crunchy Peanuts with Mango Tofu Smoothie Recipe in the morning."
Mango Tofu Smoothie Recipe,Indian,World Breakfast,High Protein Vegetarian,"ripe bananas, mango (ripe), tofu, turmeric powder (haldi), fresh orange juice, coconut milk, black sesame seeds, kiwi, basil leaves","1 Ripe Bananas , spotty and frozen  1-1/2 cups Mango (Ripe) , frozen  100 grams Tofu , soft  1/2 teaspoon Turmeric powder (Haldi)  1/2 cup Fresh orange juice  1/2 cup Coconut milk For toppings 1/2 teaspoon Black sesame seeds Kiwi , Few pieces or any other fruit Basil leaves , for garnish",5,5,"To begin making the Mango Tofu smoothie, place all the ingredients in a blender and blend the ingredients until smooth.Serve in a tall glass or a jar and top it with black sesame, basil and kiwi.Try this Mango Tofu smoothie for breakfast or a post-workout protein rich meal, whichever way its a winner."
Potato Latkes Recipe,Indian,Snack,Vegetarian,"potatoes (aloo), onion, garlic, whole egg, whole black peppercorns, salt, extra virgin olive oil","4 Potatoes (Aloo)  1 Onion , finely chopped  3 clove Garlic , grated  1 Whole Egg  1 teaspoon Whole Black Peppercorns , freshly ground Salt , to taste Extra Virgin Olive Oil , for shallow frying",10,30,"To begin making the Potato Latkes, peel, wash and grate the potatoes in thin long strands either using a food processor or the thickest side of your grated. If you are using a grater move your hands in long swift motions to get longer strands.Add the finely chopped onion to the grated potatoes and let them stand in a strainer to drain the water for 15 minutes. You can also squeeze out the water by pressing the potatoes in a muslin cloth.Let the water stand still for 10 minutes and then drain the liquid on top and add the starch collected at the bottom back to the potatoes.Whisk together 1 egg, salt and pepper. Add the egg mixture and grated garlic to the potatoes.In a cast iron pan, add 2 tablespoons of olive oil and spoon the potato mixture in 4-5 rounds. Using the back of a flat spatula press down a little and let it roast each side for 3-4 minutes till nicely and evenly browned.Potato Latkes are traditionally served with sour cream and unsweetened apple sauce but are also perfect with tomato ketchup. Serve them with a slice of toast and some Fresh Orange Juice."
Dates (Thekua) Recipe,Indian,Snack,Vegetarian,"whole wheat flour, sooji (semolina/ rava), dessicated coconut, cashew nuts, baking soda, sugar, cardamom powder (elaichi), milk, ghee, oil","1 cup Whole Wheat Flour  1/2 cup Sooji (Semolina/ Rava)  1/2 cup Dessicated Coconut  3 tablespoon Cashew nuts , powdered  1/2 teaspoon Baking soda  1 cup Sugar  1/2 tablespoon Cardamom Powder (Elaichi)  3/4 cup Milk  3 tablespoon Ghee , melted Oil , for deep frying",15,40,"To begin making the Khajoor (Thekua) , in wide bowl mix whole wheat flour with semolina, baking soda, sugar, cardamom powder and fried cashew nuts. Mix well. Add ghee slowly and using your fingers mix gently until you get coarse crumbs.At this stage slowly add in milk and knead the dough gently with your fingers till you get thick firm khajoor dough. Cover the dough and allow it to rest for 15 minutes.Heat oil in a frying pan for deep frying. In the meanwhile using your fingers knead the dough once again until you get smooth dough easy enough to roll.Apply ghee/oil to the rolling surface and rolling pin. Roll the dough to 1 inch thick circle.Using a knife cut the Khajoor dough into diamond shapes. Alternatively you can use cookie cutter to cut into desired shapes or can make pattern using fork.Deep fry the cut diamonds in the preheated oil, by dropping by one by one into hot oil.Fry till golden brown on both the sides on low heat for 2-3 minutes and then on medium till done. Once done, remove the Khajoor Cookies using a slotted spoon to remove excess oil. Cool and store in an air tight container.The Khajoor (Thekua) can stay fresh for 2-3 days when stored in a clean and dry airtight container.Serve Khajoor as a delicious snack along with masala chai on a breezy evening."
Ginger Walnut Chutney,Indian,Side Dish,Vegetarian,"ginger, walnuts, coriander (dhania) seeds, methi seeds (fenugreek seeds), cumin seeds (jeera), whole black peppercorns, tamarind, jaggery, curry leaves, asafoetida (hing), salt","200 grams Ginger , finely chopped  50 grams Walnuts , roasted (make sure it is not old and bitter )  2 tablespoons Coriander (Dhania) Seeds , roasted  2 tablespoons Methi Seeds (Fenugreek Seeds) , roasted  2 tablespoons Cumin seeds (Jeera) , roasted  2 tablespoons Whole Black Peppercorns , roasted  2 inch Tamarind  1/4 cup Jaggery  10 Curry leaves  1 teaspoon Asafoetida (hing) Salt , to taste",10,20,"To begin making the Ginger Walnut Chutney Recipe, as mentioned in the ingredients; dry roast the ones that are mentioned above and allow them to cool.Once cooled, grind all the ingredients together in a blender to make the Ginger Walnut Chutney. Check for salt levels and adjust to suit your taste.Serve the Ginger Walnut Chutney with Idli's, Dosas, Dhokla's or just mix it with hot steamed rice."
Homemade Multigrain Baby Cereal Recipe (Baby Porridge),Indian,Lunch,Vegetarian,"brown rice, instant oats (oatmeal), ragi seeds, barley (seeds)",100 grams Brown Rice  100 grams Instant Oats (Oatmeal)  50 grams Ragi Seeds  50 grams Barley (seeds),10,30,"To begin making the Homemade Multigrain Baby Cereal Recipe (Baby Porridge) first get all the ingredients ready. You can use the wide grinder jar of your mixer grinder and blend the above grains into a fine to coarse powder.If this is going to be for babies between 4 to 6 months, then grind it into a fine powder and if above, then make the baby cereal powder coarser. Adjust the consistency of the powder To make the baby cereal, start with 2 tablespoons at a time when giving to a baby, as the cereals increase in quantity after its cooked.Place 2 tablespoons of the homemade baby cereal powder in a saucepan, use 1/2 cup of water and cook the cereal until it becomes a thick porridge. Ensure to keep stirring continuously as you are making the porridge to avoid lumps. Once the baby cereal is cooked, allow it to cool down a bit and then stir in some breast milk to adjust the consistency and give the cereal a good tasteServe the Homemade Multigrain Baby Cereal to the babies of all age group and even toddlers. Make some extra for yourself and get your breakfast to be wholesome as well, along with some fruits.Note: The recipe makes 300 grams of cereal. Store the cereal in an air tight container in the refrigerator, so it stays fresh for a longer time."
Carrots And Coriander Fritters Recipe,Indian,Snack,Vegetarian,"carrots (gajjar), coriander (dhania) leaves, gram flour (besan), green chilli, salt, oil","4 Carrots (Gajjar) , grated  1/2 cup Coriander (Dhania) Leaves , finely chopped  3 tablespoons Gram flour (besan)  1 Green Chilli , finely chopped Salt , to taste Oil , for brushing",10,20,"To begin making Carrots and Coriander Fritters Recipe, grate the carrots and keep them aside in a bowl.To this add the chopped coriander leaves, green chilli, chickpea flour, season with salt and mix well.The carrots will eventually release water which will help in binding all the mixture together.The batter will be little thicker than the usual pancake batter.Now, heat the skillet on medium flame, brush it with oil.Pour a ladle full of the batter and carefully spread it out to form small disc. Pour oil over the sides and let it cook for 2 minutes.Once the bottom is cooked, flip over and cook the other side for another 2 minutes.Remove it on a plate and proceed with making the next fritter with the remaining batter.Serve the Carrots and Coriander Fritters Recipe along with Milk for kids evening snacks or include it into their lunch boxes. You can also serve it with Dhaniya Pudina Chutney for your tea time snack."
Tawa Idli Recipe,Indian,Snack,Vegetarian,"idli, onion, butter (salted), salt, garam masala powder, garam masala powder, pav bhaji masala, lemon, coriander (dhania) leaves","4 to 6 Idli  1 Onion , chopped  1 Tablespoon Butter (Salted) Salt , to taste  1 teaspoon Garam masala powder  1 teaspoon Garam masala powder  1 teaspoon Pav bhaji masala  1 Lemon Coriander (Dhania) Leaves , fistful, finely chopped",10,15,"To begin the preparation of Tawa Idli recipe, first cut idlis into cubes.Heat butter in a wok, once the butter is heated, add onions and saute them till they turn translucent.Once the onions are sauteed, add salt, red chilli powder, garam masala and pav bhaji masala and stir.Add about 1/2 a cup of water and allow it to boil for a while.Add chopped idlis and mix well, till the spices coat with the idlis. Cook this for half a minute.Lastly, sprinkle lemon juice and garnish with coriander leaves, giving the tawa idlis a quick stir.Serve Tawa Idli along with Tomato Onion Chutney in your kids snack box, or as an evening snack."
Grain Free Chocolate Porridge Recipe,Indian,Indian Breakfast,High Protein Vegetarian,"cauliflower (gobi), coconut milk, coconut milk, date syrup, cocoa powder, vanilla extract, salt, cinnamon powder (dalchini), strawberries, pistachios, dried figs, walnuts","1-1/2 cups Cauliflower (gobi) , cut into florets, cleaned  1 cup Coconut milk  1 tablespoon Coconut milk , for garnishing  1 tablespoon Date syrup  3 teaspoons Cocoa Powder  1 teaspoon Vanilla Extract Salt , as required  1/4 teaspoon Cinnamon Powder (Dalchini)  3 Strawberries , sliced  1 tablespoon Pistachios , sliced  1 Dried Figs , chopped  1 tablespoon Walnuts , chopped",10,15,"To begin making the Grain Free Chocolate Porridge recipe, add 1 cup of coconut milk and cauliflower florets to simmer in a saucepan. Cook them for 10 minutes or until they become tender.Using an immersion blender, blitz the cauliflower to a grainy consistency. Alternatively, you can even cool it completely and use the regular blender.Empty the contents into a mixing bowl and add in the cocoa powder, date syrup, salt, cinnamon and mix everything until it is combined well.Once done, serve it in a bowl and top it with fruit and nuts and the reserved coconut milk on top.Serve Grain Free Chocolate Porridge in the morning to start your day in a healthy and delicious way."
Chutney Chilli Cheese Toast Recipe,Indian,Snack,Vegetarian,"whole wheat brown bread, tomato, green bell pepper (capsicum), butter (salted), red chilli flakes, mozzarella cheese, mint leaves (pudina), coriander (dhania) leaves, ginger garlic paste, green chillies, fresh coconut, cumin powder (jeera), salt, lemon juice","4 Whole Wheat Brown Bread , whole wheat  1 Tomato , finely chopped  1/4 cup Green Bell Pepper (Capsicum) , chopped Butter (Salted) , as required to spread  1/4 cup Red Chilli flakes Mozzarella cheese , or cheddar cheese, grated For Chutney 1 cup Mint Leaves (Pudina)  1 cup Coriander (Dhania) Leaves , chopped  1/2 teaspoon Ginger Garlic Paste  2 Green Chillies , chopped  1/4 cup Fresh coconut , chopped  1/2 teaspoon Cumin powder (Jeera) Salt , to taste  1/2 Lemon juice",10,20,"To begin making Chutney Chili Cheese Toast, firstly grind all the ingredients mentioned under ‘Chutney’ in a mixer grinder to form a smooth paste without adding water. Transfer it to a bowl.Preheat oven at 180 degree C for 10 minutes. Take a baking tray and cover with a foil sheet. Keep it aside.To prepare toast, take a bread slice and cut into 2 or 4 halves.Take a half bread slice and spread butter on one side. Take a teaspoon of chutney and spread it over the butter nicely.Top the bread slice with some chopped tomato and green capsicum.Sprinkle some cheddar cheese and chili flakes on it. Arrange bread slices on baking tray and bake it in an oven for about 5-8 minutes.Serve Chutney Chili Cheese Toast along with a cup of hot Masala Chai and Linzer Cookies as a tea time snack."
Carrot Puree Recipe - First Food For Babies,Indian,Lunch,Vegetarian,"carrot (gajjar), water","1 Carrot (Gajjar) , peeled and diced Water , for steaming",5,20,"To begin making carrot puree recipe, first wash and peel the carrots. Cut them into slices.Add the carrot slices to a pressure cooker. Add 2-3 tablespoon water to it. Pressure cook the carrots for 2 whistles. Put the pressure cooker under running tap water and let it cool. Alternatively, you can steam the carrot pieces in a baby food steamer and blender. You can also cook the carrots in a pan covered till they become soft. However cooking in a pressure cooker/ steamer just saves on time and is healthier as quick cooking preserves most nutrition. Once the carrot pieces are cooked well, put them in a baby food blender and make smooth puree. Add more water to achieve smooth and thin consistency. Serve the carrot puree to the baby, by adjusting the consistency by adding a little water to the puree if required."
Homemade Rice Cereal Recipe (Babies-4 months onward),Indian,Dinner,Vegetarian,"basmati rice, water","1 cup Basmati rice Water , as required for cooking",10,60,"To begin making the Homemade Rice Cereal, first wash the rice. Drain off the rice completely in a colander. Spread the rice on a clean white cloth. Leave it to air dry or fan dry for 30 to 50 minutes.Once the rice becomes completely dry, begin roasting the rice. To roast the rice, place a pan on medium heat. Dry roast the rice on low flame for 5-7 minutes. Gradually the rice will begin to pop and splutter. Turn off the heat and let the rice cool.Once the rice is cooled, put it in a clean mixer jar and grind it to a smooth powder. Your Rice Cereal is ready. Store it in an airtight container and use as required.To prepare the Rice Cereal, place a saucepan on medium heat. Mix one tablespoon of rice cereal with 1/2 cup water in a bowl. pour the mixture in the saucepan. Stir continuously and let it simmer on medium heat for 2-3 minutes.Transfer the Rice Cereal in a serving bowl and feed it warm to your baby. Mix it with some milk or formula for added taste. Adjust the consistency of the cereal by adding little or more water or milk."
Banana Puree (Baby Food- 4 months onward),Indian,Dinner,Vegetarian,"ripe bananas, water","1 Ripe Bananas Water , formula milk or breastmilk as needed",10,10,"To begin making banana puree for babies, peel 1 ripe banana and place it in a bowl. If the banana is ripe, there is no need to use any processor or masher to mash the banana. You can simply mash it with a fork. Add water, breast milk or formula milk to get the right consistency and texture. Alternatively, put the banana in a baby food blender. Blend it till the puree becomes smooth.Transfer the baby  banana puree to a serving bowl. Add water, breast milk or formula to get the right consistency and serve your baby."
Homemade Ginger Garlic Paste,Indian,Lunch,Vegetarian,"ginger, garlic, vinegar",100 grams Ginger  150 grams Garlic  1 tablespoon Vinegar,10,0,"To begin making the ginger garlic paste recipe, first peel the skin of garlic and ginger.Take a blender and grind ginger first. Now add garlic and grind together to fine paste. Then add the vinegar and give a final blend to mix everything. Transfer the ginger garlic paste to store in a glass jar and refrigerate it to last for a few weeks. Use as desired in gravies, sauces etc.Notes: The amount of Garlic should be more than ginger. Grind to fine paste and can also add lemon juice or vinegar if needed along with oil, though adding them would add little sourness or acidity into it.Always store in a well cleaned, dry box or glass jar and refrigerate.Always use a clean spoon for taking the paste. It will last fresh for more than 3 weeks."
Buckwheat Dosa Recipe,Indian,South Indian Breakfast,Vegetarian,"buckwheat flour (kuttu ka atta), black urad dal (split), rice flour, salt, oil, mustard seeds (rai/ kadugu), asafoetida (hing), green chillies, coriander (dhania) leaves, water","2 cups Buckwheat Flour (Kuttu Ka Atta)  2 tablespoons Black Urad Dal (Split) , powdered  1 tablespoon Rice flour Salt , as required Oil , as required  1 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon Asafoetida (hing)  4 Green Chillies , finely chopped  2 tablespoons Coriander (Dhania) Leaves Water , as required",10,20,"To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder.Meanwhile, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, keep it aside.In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together.Add mustard seeds to the dry ingredients. Add water little by little to the dry ingredients and mix them well. Add water until batter like consistency is reached.Heat a crepe pan and season it with oil. Pour a ladle of the batter on the pan in a circular manner.Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour.Once it is done, take it on a serving plate and it is ready to be served.Try this gluten free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe."
Instant Lemon Pickle Recipe,Indian,Side Dish,Vegetarian,"lemons, sugar, salt, red chilli powder","10 Lemons  1-1/2 cups Sugar  1/2 cup Salt , (adjust)  1/2 cup Red Chilli powder",10,30,"To prepare Instant Lemon Pickle Recipe, Select good quality ripe yellow lemons with thin skin and no spots on them for this pickle. Wash them in clean water and pat dry with kitchen towel.Cut each lemon into 8 pieces. Remove the seeds using a knife. Make sure no seeds are left inside the lemon pieces as it may lend a bitter taste to the pickle. Add 3-4 cups of water in a pressure cooker. Keep all the lemon pieces in a vessel and place the vessel in the cooker. Cover the vessel with a plate so that water from steam doesn’t fall in it.Pressure cook the lemons for 1 whistle and then lower the flame and allow to cook for another 10-12 minutes. Open the cooker once the pressure has released. You will see the lemon pieces are cooked well and the juice has accumulated.Strain the lemon pieces and collect the juice in a pan. Do not add any water to it. Add sugar to the lemon juice and cook on low flame.Keep stirring. The sugar will melt and you will get the syrup. Cook the syrup until all the sugar has dissolved and you see bubbles in the syrup. The syrup attains a 2 string consistency by this stage. As the juice is very less and we do not add any extra water, this stage attains very fast say in about 5-7 minutes.Add salt and red chili powder to the syrup and stir well. At the end add the cooked lemon pieces and put off the flame. Mix the pieces well with the sauce. Keep stirring the pickle for 1-2 minutes.The Instant Lemon Pickle Recipe is ready. Let it cool down completely. Transfer to clean dry and sterilized bottle and refrigerate. Use Instant Lemon Pickle Recipe as per need."
Nellikai Oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe),Indian,Side Dish,Vegetarian,"amla (nellikai/ gooseberry), methi seeds (fenugreek seeds), mustard seeds (rai/ kadugu), mustard oil, red chilli powder, asafoetida (hing), salt","100 grams Amla (Nellikai/ Gooseberry) , deseeded and finely chopped  1 teaspoon Methi Seeds (Fenugreek Seeds) , roasted and powdered  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Mustard oil  1 teaspoon Red Chilli powder  1/2 teaspoon Asafoetida (hing) Salt , to taste",15,0,"We begin making the Nellikai oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe) by de-seeding the gooseberries and keeping it aside.Heat oil in a small skillet, splutter seeds, hing and red chili powder and add this to the gooseberries along with the rest of the ingredients and mix well.Serve the Nellikai oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe) along with Sambar and some steamed rice."
Green Chilli Pickle Recipe (Gujarati Raiwala Marcha),Indian,Side Dish,Vegetarian,"green chillies, yellow mustard seeds, salt, turmeric powder (haldi), asafoetida (hing), oil, lemon","20 Green Chillies , (bhavnagari variety  1/2 cup Yellow mustard seeds , coarsely crushed  2 tablespoons Salt , (adjust)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Asafoetida (hing)  4 teaspoon Oil  1/4 cup Lemon , cubed",10,0,"To prepare Green Chilli Pickle Recipe (Gujarati Raiwala Marcha), in a mixing bowl, combine the split mustard seeds, salt, turmeric powder, hing, 1 teaspoon of oil and mix well.Rub the bhavnagari chillies in a little of the prepared mixture and place them on a big plate.Sprinkle the remaining mixture evenly over them along with the remaining 3 teaspoons of oil and lemon cubes and toss gently.Fill them in a glass jar and keep it aside for atleast 1 hour.Serve or store Green Chilli Pickle Recipe (Gujarati Raiwala Marcha) in an airtight container in the refrigerator.Serve with steamed rice, kadhi or parathas."
Quinoa Phirnee Recipe (Quinoa Milk Pudding),Indian,Dessert,Vegetarian,"quinoa, sugar, cardamom powder (elaichi), milk, condensed milk, ghee, saffron strands, mixed nuts","1 cup Quinoa  3/4 cup Sugar  1 teaspoon Cardamom Powder (Elaichi)  2 cup Milk , vegans can substitute this ingredient with almond milk  1/2 tablespoon Condensed Milk , or khoya (mawa) vegans can eliminate this ingredient  1/2 tablespoon Ghee  1/4 teaspoon Saffron strands Mixed nuts , chopped, for garnishing",10,25,"To begin making Quinoa Phirnee Recipe, place a saucepan on medium heat. Add ghee to it. Once the ghee becomes warm, add quinoa to it. Roast the quinoa till it becomes light brown. At this stage, add 1 cup hot water and bring it to boil. Once the water is reduced to half, add 2 cup hot milk to it. Add the saffron strands to it. Let the quinoa and milk mixture come to boil. Reduce the flame to low and let it simmer for 7-8 minutes. By this time, the quinoa will be perfectly cooked.When the quinoa is cooked through, add sugar and cardamom powder. Stir well and cook until all the sugar dissolves. You can adjust the consistency of the Quinoa Phirnee by adding more hot water if required.Add the condensed milk. Let the mixture simmer for 5 minutes. Turn off the heat.Serve the Quinoa Phirnee Recipe in individual bowls garnished with chopped assorted nuts.You can serve Quinoa Phirnee Recipe warm or chilled."
Royal Bread Gulab Jamun Recipe,Indian,Dessert,Vegetarian,"whole wheat brown bread, milk, khoya (mawa), sugar, whole almonds (badam), ghee","24 Whole Wheat Brown Bread  1 cup Milk  150 grams Khoya (Mawa)  1 cup Sugar  1/4 cup Whole Almonds (Badam) , finely chopped Ghee , for deep frying",10,30,"To begin making the Royal Bread Gulab Jamun Recipe, first combine the khoya and chopped dry fruits in a bowl and keep aside.Cut out the sides of the milk bread.Now dip each bread slice in milk and squeeze out the milk.Knead the bread slices to make a soft dough. Knead the dough well and make small balls with the bread dough.Flatten the dough in the palm of your hands and place a small portion of the khoya and nuts mixture in the center. Seal and cover the jamun and make small round balls.Proceed the same way with the remaining dough portions.In a saucepan, heat the sugar with 2 cups water and make a syrup of one string consistency. Keep this aside.Heat oil or ghee for deep frying over medium heat. Once the oil is heated, deep fry the bread jamun balls in the ghee until it turns golden brown. Drain the excess oil and dip the Bread Jamuns in the sugar syrup.Allow the jamuns to soak well into the syrup and fluff up. Once its absorbed the syrup and fluffed up the Bread Jamuns are ready to be served.Serve the Bread Gulab Jamun for a party at home or even for special occasions and festivals like Diwali, Holi and Raksha Bandhan."
Aval Puttu Recipe,Indian,Dessert,Vegetarian,"poha (flattened rice), jaggery, cardamom powder (elaichi), fresh coconut, ghee, cashew nuts","2 cups Poha (Flattened rice)  2 cup Jaggery , powdered  1/4 teaspoon Cardamom Powder (Elaichi)  3-4 teaspoons Fresh coconut , grated  2 teaspoons Ghee Cashew nuts , as required, chopped",10,25,"To begin making the Aval Puttu, grind the aval in a mixer grinder to make a coarse powder.Sprinkle 1/4 cup of water and mix gently with hands. Make sure that you don’t mash the aval. Keep it aside for 10 minutes.Again sprinkle some water after 10 minutes and mix it properly.Take jaggery in a deep micro-safe container, add water just immersing jaggery powder and microwave it for about 2 minutes.Filter jaggery water to remove impurities. Now microwave it for 6 to 8 minutes more to achieve the desired consistency.Now heat ghee and fry cashews till they turn golden brown. Add grated coconut, fried cashews, aval and mix everything properly.Microwave it for 2 minutes more and it is ready to be served.Serve Aval Puttu as a sweet dish during the festival of Krishna Jayanti."
Motichoor Modak Recipe,Indian,Dessert,Vegetarian,"gram flour (besan), salt, orange color, ghee, baking soda, water, oil, sugar, water, saffron strands, cardamom powder (elaichi), salt, rose water, melon seeds, whole almonds (badam), ghee","For making boondis: 1/2 cup Gram flour (besan) Salt , as per your taste  pinch Orange color  1 tablespoon Ghee  pinch Baking soda Water , as required Oil , as required, for frying boondis For making sugar syrup 1/2 cup Sugar  1/4 cup Water For toppings 10 to 12 Saffron strands  1/2 teaspoon Cardamom Powder (Elaichi)  pinch Salt , optional  1/2 teaspoon Rose water  1 teaspoon Melon seeds  1 teaspoon Whole Almonds (Badam) , crushed  1 tablespoon Ghee",15,45,"To begin making the Motichoor Modak recipe, sieve the besan. To this add in salt, orange food colour and ghee.Mix them well. Next, add in water, little by little & make them into smooth batter. The consistency should be like thick dosa batter.Heat oil in a wok/kadai and just before making the boondis, add in the baking soda & give a quick mix.When the oil is hot, using a perforated laddle making the boondis as shown in the picture. When they are 3/4th done, remove them & drain them in a kitchen towel. Repeat the same procedure until done.When boondis are done, allow them to cool down completely & grind them into coarse powder.Heat sugar & water in a kadai/wok on medium flame. When it reaches the one string consistency, add in orange food colour & switch off the flame.To the coarsely powdered boondis, add in the crushed almonds, melon seeds, salt, rose water, cardamom powder, saffron & ghee. Mix them roughly.Then add in the sugar syrup little by little and you will end up in using in all the syrup. Mix them well. Cover this and leave it aside for 15 to 20 minutes so that the boondi absorbs all the flavours.After 20 minutes, mix them again with your hands. Take a modak mould, grease them with ghee lightly, fill in the boondis. Make them into modak shape. Keep in the fridge for sometime & then serve.Serve Motichoor Modak as a religious offering during the Ganesh Chaturthi Festival or as a sweet dish after your meal of Achari Masala Puri and Aloo Dum."
Sweet Boondi / Meethi Boondi Recipe,Indian,Dessert,Vegetarian,"gram flour (besan), baking soda, yellow food colour, orange color, water, oil, sugar, water","1 cup Gram flour (besan)  1 pinch Baking soda  1 pinch Yellow food colour , optional  1 pinch Orange color , optional  1/2 cup Water Oil , to deep fry  3/4 cup Sugar  1/2 cup Water",80,30,"To prepare Sweet Boondi/Meethi Boondi Recipe, take gram flour/besan in a sifter and sieve it.In a Mixing bowl, mix gram flour, baking soda with water. The batter should be little thick, a bit thinner than normal bajji batter.Take a big ladle full of batter for orange color in a separate small bowl. Add orange food color to the batter in the small bowl, yellow food color to the batter in the main bowl and mix both well separately. This is an optional step, only if you are adding food colors.2 Slotted ladles are needed. One for making boondi and another for draining boondi from oil.Now heat oil for deep frying. Oil should be moderately hot. To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil.Repeat the process with rest of the batter.Then make sugar syrup from 3/4 cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil. Add in cardamom powder, mix well to make syrup.Add the fried yellow and orange boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.Let this set for 1-2 hours until the sugar syrup is completely absorbed by Sweet Boondi / Meethi Boondi Recipe and the sugar in the syrup is crystallized.Store Sweet Boondi/Meethi Boondi Recipe in an air-tight container and serve as needed, as asweet munch after meals."
Spicy Mixed Vegetables Rice Cutlet Recipe,Indian,Snack,Vegetarian,"cooked rice, potato (aloo), onion, green chilli, carrot (gajjar), coriander (dhania) leaves, turmeric powder (haldi), red chilli powder, cumin powder (jeera), coriander powder (dhania), garam masala powder, whole wheat bread crumbs, salt, all purpose flour (maida), water, oil","1 cup Cooked rice  1/2 cup Potato (Aloo) , cooked & mashed  1 Onion , finely chopped  1 Green Chilli , chopped  1 Carrot (Gajjar) , grated  2 tablespoons Coriander (Dhania) Leaves , chopped  1 pinch Turmeric powder (Haldi)  1/4 tablespoon Red Chilli powder  1/2 tablespoon Cumin powder (Jeera)  1/2 tablespoon Coriander Powder (Dhania)  1/4 tablespoon Garam masala powder  1/2 cup Whole Wheat Bread crumbs Salt , to taste  1 tablespoon All Purpose Flour (Maida) Water , as needed Oil , as needed to shallow fry",20,15,"To prepare Spicy Mixed Vegetables Rice Cutlet Recipe, take a mixing bowl and add cooked rice,mashed boiled potato,chopped onion,chopped green chilli,grated carrot,chopped coriander leaves, mix everything well.Now add all the spices,start with turmeric powder,red chilli powder, cumin powder, coriander powder, garam masala and salt.Mix everything well and make sure that cooked rice also get mashed properly.Shape the mixture in medium size patties.Take another bowl and add all purpose flour and water, mix them to get pouring consistency batter.Put some plain flour on one side and bread crumbs on other side on your work surface.Roll Patties in plain flour first, then dip them in all purpose flour batter and then in bread crumbs.Repeat the same process, first plain flour, then dip in all purpose flour and then in bread crumbs.Now heat 3-4 tablespoon oil in a frying pan or skillet, place the cutlets on pan or skillet .Let it cook until the base is lightly browned and crispy, flip them and fry the other side .Flip again and fry them till they are crisp and golden.Once its nicely crisp and golden, remove the cutlets from pan and place it on paper towel.Spicy Mixed Vegetables Rice Cutlet Recipe are ready to be served with Green chutney and date-tamarind chutney."
Shalgam Carrot and Cabbage Pickle Recipe,Indian,Side Dish,Vegetarian,"turnips, cauliflower (gobi), carrots (gajjar), mustard seeds (rai/ kadugu), red chilli powder, salt, turmeric powder (haldi), mustard oil","250 grams Turnips , chopped  250 grams Cauliflower (gobi) , cut to small florets  250 grams Carrots (Gajjar)  2 teaspoon Mustard seeds (Rai/ Kadugu) , coarsely ground  2 teaspoon Red Chilli powder , (adjust)  2 teaspoon Salt  1/2 teaspoon Turmeric powder (Haldi)  1/2 liter Mustard oil",40,10,"To begin making the Shalgam Gajar aur Gobhi Ka Achar Recipe, we will first wash the vegetables well.Wash the trunips and carrot and peel them. Cut into thin slices.Wash the cauliflower and cut into small florets.Bring 2 liters of water to a boil in a large pot.Add the vegetables once the water comes to a rolling boil.Cook the vegetables for 3 - 4 minutes and then drain the water.Spread the vegetables on a cotton cloth and let them dry completely for 3-4 hours. There should be absolutely no moisture in the vegetables.Mix mustard seeds, chili powder, turmeric powder, salt and vegetables in a bowl and keep aside.Heat mustard oil in a pan till it starts to fume. Turn off the heat and let the oil cool slightly.Pour the oil over the vegetables and give it a good stir. Transfer the pickle into a clean steralized jar along with the oil. Cover the jar with a muslin cloth tied with a string around and keep the jar in the sun for 2-3 days. The process of keeping it in the sun helps in getting rid of the excess moisture and also helps the pickle to marinate.The Shalgam Gajar aur Gobhi Ka Achar Recipe once marinated can be served along with your favorite parathas, mathri's or chawal. You can store the pickle for about 3 months in a cool and dry place or refrigerate for a longer time like 4 to 5 months."
Quick Indian Style Ginger Pickle Recipe,Indian,Side Dish,Vegetarian,"ginger, salt, lemons, green chillies","100 gram Ginger , peeled & julienned  1 teaspoon Salt  2 Lemons , juiced  4 Green Chillies , slit",15,0,"To prepare the Ginger Pickle, first peel and wash the ginger. Pat dry it with the kitchen towel.Cut ginger into thin juliennes or strips. Place the juliennes in a glass mixing bowl, add the salt and give it a good stir. Set this aside for 5 minutes or till ginger releases water and turn soft.While the ginger is in the bowl slice the chillies diagonally into thin, long slices. Add the chillies and lemon juice to the ginger and give it a good stir. Let the pickle rest for few minutes at room temperature and the ginger changes color to light pink.Transfer instant ginger pickle to a clean and dry glass jar, seal the jar with a lid and store the pickle in the refrigerator.Serve the Quick Indian Style Ginger Pickle with paratha for breakfast or along with the any other main course dish."
Instant Carrot Pickle Recipe,Indian,Side Dish,Vegetarian,"carrot (gajjar), mustard oil, asafoetida (hing), kalonji (onion nigella seeds), fennel seeds (saunf), methi seeds (fenugreek seeds), mustard seeds (rai/ kadugu), red chilli powder, salt","1 cup Carrot (Gajjar) , cut into slices  2 tablespoons Mustard oil  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Kalonji (Onion Nigella Seeds) , or kalonji  1/2 teaspoon Fennel seeds (Saunf) , coarsely powdered  2 teaspoon Methi Seeds (Fenugreek Seeds) , split  2 teaspoon Mustard seeds (Rai/ Kadugu) , split/coarsely pounded  1 teaspoon Red Chilli powder Salt , to taste",20,10,"To begin making the Instant Carrot Pickle recipe, combine all the ingredients except the oil in a bowl and mix everything well. Once it is done, keep it aside.Heat the mustard oil in a small pan and when it is hot add it to the carrot mixture and mix well. Serve immediately or keep refrigerated till use.Serve Instant Carrot Pickle with Phulka, Whole wheat Lachha Paratha or Puri."
Mustard Green Chilli Pickle Recipe,Indian,Side Dish,Vegetarian,"green chillies, mustard seeds (rai/ kadugu), asafoetida (hing), oil, salt, jaggery, lemon juice, turmeric powder (haldi)","250 gram Green Chillies , washed & pat dried  4 tablespoon Mustard seeds (Rai/ Kadugu) , (or kuriya-split)  1 pinch Asafoetida (hing)  5 tablespoons Oil Salt , to taste  1/4 teaspoon Jaggery  1/2 tablespoon Lemon juice  1 teaspoon Turmeric powder (Haldi)",10,0,"To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces.Take the green chillies in a mixing bowl, add a pinch of salt and mix well.Keep those chillies in a bowl for at least half an hour. Drain the chilli-salt water and keep green chillies in a bowl. (This way green chillies will reduce their spicyness)Take another mixing bowl. Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes.After 4 to 5 minutes, add the green chilies and toss them. Mix everything well.Adjust salt and lemon juice according to your taste. Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long.Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness."
Cheese Salad Wrap Recipe,Indian,Snack,Vegetarian,"tortillas, cucumber, carrots (gajjar), cabbage (patta gobi/ muttaikose), red yellow and green bell peppers (capsicum), onions, iceberg lettuce, cheese, roasted tomato pasta sauce, hung curd (greek yogurt), garlic, black pepper powder, cumin powder (jeera), chaat masala powder, salt","4 Tortillas , or phulka  1 Cucumber , finely shredded  2 Carrots (Gajjar) , finely shredded  1/2 cup Cabbage (Patta Gobi/ Muttaikose) , shredded  1 Red Yellow and Green Bell Peppers (Capsicum) , thinly sliced  2 Onions , thinly sliced Iceberg lettuce , as required  3 tablespoon Cheese , grated or crumbled   4 tablespoons Roasted tomato pasta sauce , or chilli sauce Salad dressing  3 tablespoons Hung Curd (Greek Yogurt) , or cream cheese/veg mayonnaise  1 teaspoon Garlic , minced  1 teaspoon Black pepper powder  1 teaspoon Cumin powder (Jeera)  1/2 teaspoon Chaat Masala Powder Salt , to taste",10,10,"To begin making the Cheese Salad Wrap recipe, prepare the dressing.To the hung curd add minced garlic, cumin powder, chat masala, crushed pepper and salt to taste. Mix it nicely.In a big mixing vessel take shredded cucumbers, shredded carrots, shredded cabbage, sliced capsicum and sliced onions.To the shredded veggies add the dressing. Mix well and taste test. Filling for cheesy salad wrap is ready .On a griddle slightly warm the tortillas / roti without applying oil .The next step is to make the wraps. Place a tortilla on a clean dry surface and spread tomato sauce or chilly sauce on the it .Place few lettuce on the centre of the flatbreadNow add 1 to 2 tablespoon of the cheesy salad mixture in the central part.Finish it off with some grated cheese. And roll it up tightly.Repeat with the remaining ingredients to make 3 more wraps. Serve the veggies Cheesy salad wrap immediately.Serve Cheese Salad Wrap along with Creamed Spinach as a tea time snack with Hot Masala Chai."
Instant Mixed Vegetable Pickle Recipe,Indian,Appetizer,Vegetarian,"mango (raw), carrot (gajjar), green beans (french beans), ginger, garlic, ginger, whole black peppercorns, poppy seeds, cashew nuts, coriander (dhania) leaves, mint leaves (pudina), lemons, green chillies, turmeric powder (haldi), asafoetida (hing), salt","3 Mango (Raw) , diced into 1/2 centimetre cubes  100 grams Carrot (Gajjar) , diced into 1/2 centimetre cubes  100 grams Green beans (French Beans) , chopped similarly  3 inch Ginger , finely chopped For the marinating paste 20 cloves Garlic  3 inch Ginger  1 tablespoon Whole Black Peppercorns  2 tablespoons Poppy seeds  50 grams Cashew nuts Coriander (Dhania) Leaves , small bunch Mint Leaves (Pudina) , small bunch  3 Lemons , juiced  20 Green Chillies  1 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Asafoetida (hing) Salt , to taste",20,20,"To begin making the Instant Mixed Vegetable Pickle recipe, clean and dry all the vegetables on a kitchen towel.Chop them finely and tip them into a mixing bowl and add the juice of one lemon and a teaspoon of salt and mixed through the vegetables.In a small mixing jar, add the ingredients for the marinating paste and grind to a smooth paste in a grinder without adding any water.Mix this paste through the vegetables and let it sit for at least 2 hours before serving.It stays fresh for a week to a fortnight and needs to be kept in the fridge at all times.Serve Instant Mixed Vegetable Pickle with curd rice for a comforting week day meal."
Instant Chilli Pickle Recipe,Indian,Appetizer,Vegetarian,"green chillies, turmeric powder (haldi), salt, oil, pickle masala",250 grams Green Chillies  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Salt  1-1/2 tablespoon Oil  1 tablespoon Pickle masala,10,15,"To make instant chilli pickle, wash and chop the green chillies.Heat oil in a thick bottomed Pan.Now add chillies, turmeric powder, and salt. Mix well.Cover and cook for approximate 2 to 3 minutes on low heat or till tender.Now open the lid and add pickle masala.Stir fry for a minute on low heat. Switch off.Instant chilli pickle recipe is ready to be served as an accompaniment with cooked rice, Roti, Poori or Aloo Paratha."
Mahali Kizhangu Thayir Urugaai Recipe (Mhali Root Curd Pickle),Indian,Appetizer,Vegetarian,"sarsaparilla (mahali root), red chilli powder, turmeric powder (haldi), salt, curd (dahi / yogurt), lemon, mustard seeds (rai/ kadugu)","1 kg Sarsaparilla (Mahali root)  1 teaspoon Red Chilli powder  1-1/2 teaspoons Turmeric powder (Haldi) Salt , to taste  1 liter Curd (Dahi / Yogurt)  1 Lemon , juiced  2 teaspoons Mustard seeds (Rai/ Kadugu) , ground to powder",30,15,"To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it. Wash it nicely.Remove any black parts by chopping. We need to ideally identify while picking up but at times we can make out only while cutting.Peel the skin. Cut the Mahali from the middle and remove the thick stem like part which is found in the middle. It is very hard and cannot be consumed.Chop the mahali into small cubes. In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt.Mix everything well and leave it for 2 days in an airtight container.After 2 days, the pickle is ready to be consumed. Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner."
Meat Ka Achaar Recipe (Goat Pickle),Indian,Side Dish,Non Vegeterian,"mutton, garlic, turmeric powder (haldi), red chilli powder, kalonji (onion nigella seeds), fennel seeds (saunf), cumin seeds (jeera), black cardamom (badi elaichi), cloves (laung), bay leaf (tej patta), cinnamon stick (dalchini), salt, lemon juice, mustard oil","1 kg Mutton , boneless, cut in small bite size pieces  50 grams Garlic , sliced  1/2 teaspoon Turmeric powder (Haldi)  6 teaspoons Red Chilli powder  2 teaspoons Kalonji (Onion Nigella Seeds)  2 tablespoons Fennel seeds (Saunf)  1 tablespoon Cumin seeds (Jeera)  2 Black cardamom (Badi Elaichi)  8 Cloves (Laung)  2 Bay leaf (tej patta) , dried  1 inch Cinnamon Stick (Dalchini) Salt , as required  3 tablespoons Lemon juice Mustard oil , as required",15,50,"To begin making the Meat Ka Achaar recipe, in a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt.Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom. The meat will take about 40 minutes to cook though it depends on the size of the pieces.If the liquids dry up and you find the meat is sticking too much to the bottom of the pan, add water a tablespoon at a time and make sure all the water has completely dried up once the meat is cooked.In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf.Then add the cooked meat and keep the flame low-medium so as not to excessively fry the meat which in turn would make it hard.After a couple of minutes add the garlic and continue cooking for a minute or two. * If using mustard oil, heat it to smoking point first, cool slightly then use as usual.Take it off the heat and add the fennel, cumin and nigella seeds. Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice. Taste for salt and adjust accordingly.Store in a sterilized jar if you plan to keep it for long. I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week.Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas."
Instant Red Chilli Pickle Recipe,Indian,Side Dish,Vegetarian,"fresh red chillies, mustard seeds (rai/ kadugu), fennel seeds (saunf), turmeric powder (haldi), salt, oil, lemon juice","100 grams Fresh Red chillies  3 tablespoons Mustard seeds (Rai/ Kadugu)  1 tablespoon Fennel seeds (Saunf)  1/4 teaspoon Turmeric powder (Haldi)  1 tablespoon Salt , (adjust as per taste)  5 tablespoon Oil  1 teaspoon Lemon juice",15,5,"To prepare Instant Red Chilli Pickle Recipe, wash the fresh red chillies and wipe them with kitchen towel.De-seed them and Cut them lengthwise. In separate bowl, mix the mustard seeds, fennel seeds, salt, turmeric powder, lemon juice and about half the oil.Add the red chillies into this mixture and stir well.Take a pickle jar, and fill it with this red chilli pickle. Pour remaining oil into jar and let it rest for 2-3 hours.After 3 hours, Instant Red Chilli Pickle Recipe is ready to be served with Parathas or Seasoned Curd Rice."
Instant Garlic Pickle Recipe,Indian,Side Dish,Vegetarian,"garlic, sesame (gingelly) oil, red chilli powder, methi powder (fenugreek powder), turmeric powder (haldi), salt, curry leaves","2 Garlic , (whole garlic pods)  5 tablespoons Sesame (Gingelly) Oil  1 teaspoon Red Chilli powder  1/4 teaspoon Methi Powder (Fenugreek Powder)  1/4 teaspoon Turmeric powder (Haldi) Salt , to taste  20 Curry leaves",20,10,"To begin the preparation of Instant Garlic Pickle, first peel the skin of garlic and cut into slices/ coarsely pound them.Heat sesame oil in a deep pan, add mustard seeds & allow spluttering.Add garlic pieces, chilli powder, turmeric powder and fry till golden brown.Add fenugreek powder, salt, curry leaves and mix well.Once cooled, serve the Garlic Pickle fresh with curd rice or keep it keep it in a dry, airtight container."
Shakkarkandi ke Laddu | Sweet Potato Laddu Recipe,Indian,Dessert,Vegetarian,"sweet potatoes, sugar, fresh coconut, cardamom powder (elaichi), whole almonds (badam), cashew nuts, sultana raisins, ghee","2 cups Sweet Potatoes , boiled and mashed  3/4 cup Sugar , adjust as per taste  3 tablespoons Fresh coconut , (grated) for filling + 1 tablespoon (for garnishing)  1/2 teaspoon Cardamom Powder (Elaichi)  1 tablespoon Whole Almonds (Badam) , crushed coarsely  1 tablespoon Cashew nuts , crushed coarsely  10 Sultana Raisins  1/4 cup Ghee",10,60,"To start making Shakkarkandi ke Laddu, heat ghee in a non-sticky pan. Add mashed sweet potatoes and sauté for 12-15 mins.Add grated coconut, green cardamom powder, almonds & cashews, raisins and sugar. Mix well over medium heat.Keep stirring until the mixture comes together as a single mass. Takes about 3-5 minutes.When the mixture is still warm, shape them into small balls.Put grated coconut in a plate and roll the balls over it.Place them in the fridge for 10-15 mins and serve the yummy Shakkarkandi ke Laddu/ Sweet Potato Laddu recipe for teatime."
Paneer Stuffed Bread Fritters Recipe,Indian,Snack,Vegetarian,"whole wheat brown bread, milk, sooji (semolina/ rava), paneer (homemade cottage cheese), potato (aloo), green chillies, cumin seeds (jeera), amchur (dry mango powder), garam masala powder, oil, salt, onion, coriander (dhania) leaves, oil","12 Whole Wheat Brown Bread  1/2 liter Milk  4 tablespoons Sooji (Semolina/ Rava) For Paneer Bhurji 200 grams Paneer (Homemade Cottage Cheese)  1 Potato (Aloo) , boiled, peeled & mashed  2 Green Chillies  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Amchur (Dry Mango Powder)  1 teaspoon Garam masala powder  1 tablespoon Oil Salt , to taste  1 Onion , finely chopped  2 tablespoons Coriander (Dhania) Leaves , finely chopped Oil , for deep frying",20,40,"To begin making the Paneer Stuffed Bread Fritters, first lets first make the paneer bhurji.In a pan, on medium heat, warm a tablespoon of oil. Add jeera and let it sizzle. Next, add chopped green chillies and then crumbled paneer to this.Toss together and mix, then sprinkle the amchur powder, garam masala powder, salt and give it a good mix once again.Cook it for another 2 minutes. Switch of the heat and let the mixture cool.Add the prepared bhurji into a mixing bowl, add chopped onions, mashed potato and coriander leaves to this and knead the mixture well.Make lemon size balls out of this mixture. This should make around 12 to 14 balls.In a deep pan or kadai warm the oil to deep fry the fritters.In a deep plate add half the milk. Chop the sides of the sliced bread and lay the bread slices one at a time, in the milk.Let the bread soak in the milk for a few seconds, then place it between your palms and gently squeeze flat till the milk is drained.Keep the slice as flat as possible so as not to break it.Now place the paneer mixture in the centre of the milk soaked slice, and bring the corners together to cover it with the soaked bread slice.Roll the fritter between your palms to make it a smooth ball. Sprinkle some semolina over it or roll it in a plate of semolina to encrust it.When the oil is warm, slowly slide the fritters into the kadai, taking care not to add too many and overcrowd the pan.Gently fry on a medium heat till the fritters are golden.Remove from the oil with a slotted spoon and serve hot with Pudina Chutney as an appetiser or with Ginger Cardamom Chai to perk up your tea time."
"Multi-Grain Crackers With Sesame Seeds, Chives And Chili Flakes Recipe",Indian,Snack,Vegetarian,"whole wheat flour, jowar flour (sorghum), bajra flour ( pearl millet), ragi flour (finger millet/ nagli), salt and pepper, chives, sesame seeds (til seeds), red chilli flakes, coconut oil, water","3/4 cup Whole Wheat Flour  1/4 cup Jowar Flour (Sorghum)  1/4 cup Bajra Flour ( Pearl Millet)  1/4 cup Ragi Flour (Finger Millet/ Nagli) Salt and Pepper , to taste  1/4 cup Chives , finely chopped  1/2 cup Sesame seeds (Til seeds) , lightly toasted  1/2 teaspoon Red Chilli flakes  6 tablespoon Coconut Oil , or olive oil Water , as required",15,30,"To begin making Multi-Grain Crackers With Sesame Seeds Recipe, add all the flours into a large mixing bowl. Add the toasted sesame seeds, chopped chives, chili flakes and salt. Mix well.Add the oil and mix all the ingredients till well combined. Add salt and pepper to taste.Add little water at a time and knead this mixture into a soft and firm dough. Cover the dough and leave to rest for around 15 to 25 minutes at room temperature.Meanwhile, pre-heat oven at 180 Degree Celsius.Roll out the dough into a large circle and cut out desired shapes with a cookie cutter. You can also use a pizza cutter to cut these into diamond shapes.Bake for 12 to 15 minutes or until the edges turn a light brown. Take care not to burn them. You can create your own flavor combination by adding other spices into these crackers like kasuri methi, ajwain etc..Serve Multi-Grain Crackers With Sesame Seeds Recipe in a serving plate. Gift your valentine these healthy crackers, make it for your tea parties or pack it for your snack box."
Baked Mini Bread Cups Recipe,Indian,Snack,Vegetarian,"whole wheat brown bread, sweet corn, potato (aloo), red bell pepper (capsicum), green bell pepper (capsicum), onion, garlic, red chilli powder, tomato ketchup, salt, butter (salted), cheddar cheese","6 Whole Wheat Brown Bread , slices  1/4 cup Sweet corn , steamed  1 Potato (Aloo) , boiled and diced small  1/2 Red Bell pepper (Capsicum) , finely chopped  1/2 Green Bell Pepper (Capsicum) , finely chopped  1 Onion , finely chopped  2 cloves Garlic , grated  1/2 teaspoon Red Chilli powder  2 tablespoons Tomato Ketchup Salt , to taste Butter (Salted) , for baking Cheddar cheese , or cheese slices",10,25,"To begin making the Baked Mini Bread Cups Recipe, preheat the Oven to 180 C and grease the Muffin Pan with butter.Heat a teaspoon of oil in a pan; add the onion and bell pepper and saute until lightly softened and golden. Once the bell peppers have a roasted aroma, add the ginger, garlic, corn and chopped potatoes. Stir fry on high heat for a couple of minutes, so the vegetables get roasted. Finally add the chili powder, tomato ketchup and stir well. Check the salt and chili and adjust to suit your taste and allow the filling to cool.The next step is to make the bread cups, fill and bake them in the oven. Trim the edges of the bread, flatten with the rolling pin a bit and press them into the greased muffin pans. You can optionally spray oil over the bread slices or leave them as it it. Spoon the potato filling mixture into each one of the bread cups.  Tear the cheese slices and place them on top of the filling. You can also optionally spread grated mozzarella cheese.Place the mini bread cups in the the preheated oven and bake for about 10 minutes until the sides of the bread becomes crisp and the cheese has melted.Once done, remove from the Oven, allow it to rest for a few minutes and serve.Serve the Baked Mini Bread Cups either for breakfast, an after school snack or even as an appetizer for parties."
Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe,Indian,Dessert,Vegetarian,"rice paper rolls, fresh figs, strawberries, kiwi, mint leaves (pudina), chia seeds, coconut milk, vanilla extract, maple syrup, whole almonds (badam), mango (ripe), tahini, fresh red chilli, lemon juice, salt, coconut milk, sriracha sauce, spring onion (bulb & greens), black sesame seeds, red chilli powder","Rice paper rolls , as needed  2 Fresh Figs , sliced  2 Strawberries , sliced  1 Kiwi , sliced Mint Leaves (Pudina) , mint leaves as needed Instruction for Chia Pudding 1/4 cup Chia Seeds  1 cup Coconut milk , or almond milk  1/2 teaspoon Vanilla Extract  2 tablespoons Maple syrup , or honey  3 tablespoons Whole Almonds (Badam) , flaked Ingredients for Mango Tahini Sauce 1 cup Mango (Ripe) , diced  1 teaspoon Tahini  1 Fresh Red Chilli  1 tablespoon Lemon juice  1 pinch Salt  2-3 tablespoons Coconut milk  1/4 teaspoon Sriracha sauce , optional  1 Spring Onion (Bulb & Greens) , finely sliced  1/2 teaspoon Black sesame seeds , or white sesame seeds Red Chilli powder , a pinch",10,120,"Prepare Fruit-Chia Rice paper rolls in a Mango-Tahini Dipping sauce by mixing all the ingredients for the chia pudding together and gently give it a stir every 15 minutes for the first 2 times and let it sit at least 2 hours or overnight in the fridge. Stirring it in the beginning in 2 intervals prevents any lumps in the pudding.Blend the mango, tahini paste, red chilli, lime juice, salt, coconut milk for mango-tahini sauce into a smooth paste and add the scallions and sprinkle it with sesame and chilli powder. Add sriracha if using and mix. Put it away in the refrigerator until needed.Slice the fruits and set aside.Dip 1 Rice paper in warm water for 30 seconds and place it on a damp towel. Arrange the sliced strawberries and spoon 1 tablespoon of the pudding on top of the strawberries and roll the rice paper roll just like any other wrap.Repeat with the remaining fruit. mint can also be included in the wrap inside.Serve with mint and dipping sauce."
Leftover Roti Cutlet Recipe,Indian,Snack,Vegetarian,"phulka, potato (aloo), green chillies, carrot (gajjar), sweet corn, onion, red chilli powder, salt, amchur (dry mango powder), black pepper powder, red chilli flakes, lemon juice, whole wheat bread crumbs, corn flour","4 Phulka  2 cup Potato (Aloo) , mashed  2-3 Green Chillies , finely chopped  1 cup Carrot (Gajjar) , grated  1/2 cup Sweet corn , mashed  1 cup Onion , finely chopped  1 teaspoon Red Chilli powder Salt , to taste  1/2 tablespoon Amchur (Dry Mango Powder)  1/2 tablespoon Black pepper powder  1/2 tablespoon Red Chilli flakes  1 tablespoon Lemon juice  1 cup Whole Wheat Bread crumbs  1 tablespoon Corn flour",20,20,"To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder.Heat oil in a pan and add onions, green chillies and saute till translucent. Once it is done, add carrot and cook it for about a minute.After a minute, add the mashed peas, corn and potatoes. Cook for about 20-30 seconds.After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder. Mix everything well.Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly.Once it is done, make small patties out of it and keep it aside.Take corn flour in a bowl and add some water. Dip the patties in the corn flour mixture and then roll them in bread crumbs.The next step is to fry these cutlets. Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot.Flip them over a couple of times till they become brown and crispy from both the sides.Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai."
North East Khapse Recipe (Deep Fried Biscuits From Arunachal),Indian,Snack,Vegetarian,"all purpose flour (maida), oil, sugar, milk","2 cups All Purpose Flour (Maida)  1/4 cup Oil , & more to deep fry  3 tablespoon Sugar  1/2 cup Milk",20,30,"To begin making North East Khapse Recipe (Deep Fried Biscuits From Arunachal), dissolve the sugar in 1/2 cup of warm water. Combine flour, oil, sugar water and milk in a mixing bowl.Mix everything together to make a smooth ball of dough. Roll out the dough to about a 1/4 inch thickness.Cut the dough in strips and slice a slot in the middle of each piece. Pull one corner of the piece of dough through the slot in the middle, creating a twist.Fry them in a deep fry pan  on medium-high heat till the Khapse turns golden brown, moving them around fairly often and very gently.Serve North East Khapse Recipe (Deep Fried Biscuits From Arunachal) with hot Masala Chai and Grilled Spicy Potato Sandwich for a perfect tea party with your family."
Karachi Biscuits Recipe,Indian,Snack,Vegetarian,"all purpose flour (maida), butter (salted), custard powder, caster sugar, cashew nuts, tutti frutti, baking powder, milk","1-1/2 cups All Purpose Flour (Maida)  1/2 cup Butter (Salted) , at room temperature  1/2 cup Custard powder , (vanilla flavoured)  1 cup Caster Sugar  1/4 cup Cashew nuts , chopped  3/4 cup Tutti frutti  1 teaspoon Baking powder  5 tablespoons Milk",15,20,"To prepare Karachi Biscuits Recipe, in a large mixing bowl, sieve in All-purpose flour and Custard powder and Mix well.Add in roughly chopped cashew nuts and Tutti frutti. Mix.In another mixing bowl add butter and powdered sugar. Cream the butter and sugar well by whisking and then add in milk. Whisk everything together.Once the milk, butter and sugar are well combined, add prepared mixture of flour, custard nuts and tutti frutti, in batches. Make sure there are no lumps.Add a little mil if you feel that the dough is too dry.Roll the prepared dough to form rectangular logs or any desired shapes and cover it using a cling wrap and freeze it for about 15 mins or until it become firm.Meanwhile, preheat oven at 180 Deg C.Once firmed, remove cling wrap from the dough and cut into even sized biscuits.Arrange cookies to be baked on a baking sheet with 1 inch gap in between and bake in preheated oven for about 15 minutes or until the cookies start darkening in colour.Once the completely cooled store Karachi Biscuits recipe in airtight containers and enjoy with Ginger Cardamom Chai."
Pumpkin Wade (Sweet Pumpkin Pooris) Recipe,Indian,Snack,Vegetarian,"whole wheat flour, kaddu (parangikai/ pumpkin), cumin seeds (jeera), jaggery, sesame seeds (til seeds), cooking soda, oil, salt, oil","For the dough 3 cups Whole Wheat Flour  2 cups Kaddu (Parangikai/ Pumpkin) , peeled and finely chopped  4 teaspoon Cumin seeds (Jeera)  1/2 cup Jaggery , grated  2 teaspoon Sesame seeds (Til seeds)  1 pinch Cooking soda  2 tablespoon Oil Salt , to taste Oil , for deep frying",20,40,"To begin with Pumpkin Wade, pressure cook the pumpkin by adding sufficient water for 3 whistles. Switch off the gas and let it cool down.After the pressure gets released, open the pressure cooker, drain and retain the water.Now in a mixing bowl add the whole wheat flour, boiled pumpkin and other ingredients and mix well. Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin.Knead well to make a soft dough. Ensure that the pumpkin gets nicely mashed while making a dough.Keep the dough covered with a lid or soft muslin cloth for about 20 minutes.After 20 Minutes, apply some oil to your hands and make small balls from the dough.Spread some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter. Do not flatten the dough like regular pooris, as the wade will be crispy.Flatten them a bit thicker than that we do for regular pooris. One by one flatten all the balls into small thick pooris and keep them ready on a separate plate.In a kadai or wok, add oil. Let the oil get heated. Now add one flattened wade/poori into the hot oil carefully.Using a frying spoon or slotted spoon gently press the poori, put some hot oil on top and move in a circular way.You will notice that the poori gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the poori in oil for more than 3 minutes else it will become brittle.Drain it on kitchen towel. Continue the deep frying process for all the other flattened pooris.Serve Pumpkin Wade with Sabudana Kheer or you can have it with Masala Chai during your tea time break."
Murmura Jaggery Laddu/ Pori Urundai Recipe,Indian,Snack,Vegetarian,"puffed rice, jaggery, roasted gram dal (pottukadalai), dessicated coconut, roasted peanuts (moongphali), cardamom powder (elaichi), water","3 cups Puffed rice  1/2 cup Jaggery  1/4 cup Roasted Gram Dal (Pottukadalai) , roasted  1/4 cup Dessicated Coconut  1/4 cup Roasted Peanuts (Moongphali)  1/4 teaspoon Cardamom Powder (Elaichi)  3 tablespoon Water",0,45,"We begin making the Murmura Jaggery Laddu Recipe By dry roasting the puffed rice and roasted channa separately and keep it ready.Next you can also dry roast the desiccated coconut in the same pan till it is golden brown and keep it ready. Add all the roasted ingredients along with cardamom powder in one bowl and keep it aside.Once that is done, add the powdered jaggery with a tablespoon of water and melt the jaggery slowly. Keep stirring till it thickens. Keep a water in a bowl. Add a drop of jaggery into the bowl to check if it has reached the soft boil stage. That is it forms a small droplets.When jaggery has reached that stage you carefully add the mixture and carefully mix without smashing the puffed rice.Switch off the heat and apply ghee on your palm and start making laddus depending on your required shape and size.Serve the Murmura Jaggery Laddu / Pori Urundai Recipe  (Puffed Rice Balls with Jaggery Recipe) Recipe for any festival occasion as a Crunchy Snack or you can also have it as a Tea Time Snack."
Easy Vegan Date Roll Recipe,Indian,Dessert,Vegetarian,"dates, mixed nuts, almond butter","250 grams Dates , seedless  200 grams Mixed nuts , chopped or ground, (I used peanuts, walnuts, cashews, almonds) Almond butter , or any vegan butter, as needed",30,0,"To prepare Easy Vegan Date Roll Recipe, clean the dates and ensure that they're deseeded. Then add dates into grinder and grind till smooth paste, in a mixer grinder. Add almond butter or ghee for proper mixing.Roast the mixed nuts well and grind them too.Place them into grinder and grind it. Now add vegan butter and make crumby texture like dates mixture.Now take plastic surface, and take date mixture into it, roll out to flat to a half inch thick sheet. ensure that both the dates and mixed nut are rolled out evenly, and to same dimensions, such that they can be rolled together.Cover the surface of dates with nuts mixture. Gently press the mixture onto dates.Now roll out flat surface and make roll out of it. Handle with care by pressing every roll.Then let the roll rest for 10 minutes into the freezer.Then, cut the roll by slicing it by half-inch thick pieces.Your Easy Vegan Date Roll Recipe are ready to be served as dessert or as a healthy after school snack."
Honeycomb Toffee | Cinder Toffee Recipe,Indian,Dessert,Vegetarian,"cane sugar, corn syrup, water, baking soda","1 cup Cane sugar  4 tablespoon Corn syrup , or golden syrup  3 tablespoons Water  1-1/2 teaspoon Baking soda",10,10,"To prepare Honeycomb Toffee | Cinder Toffee Recipe, it is very important to get all the ingredients at an arm’s reach, since it is a quick recipe. Also, grease the parchment paper thoroughly and line a baking sheet.Take a Large Saucepan and pour in sugar, corn syrup/golden syrup, and water and mix well till combined.Now, on a high flame, let the sugar melt. Do not try to sauté or mix. You can only swirl the pan a couple of times, though.Dip in a Candy thermometer set it to 300 degrees Fahrenheit. (Mine reached this stage after 4 minutes 50 seconds).Witness magic of soda now. Take the pan off the flame and add baking soda and whisk vigorously with a wooden ladle for about 30 turns. The mixture will bubble up high like lava at this stage (thrice the initial volume). The color changes to amber.Pour the bubbling mixture on a lined baking pan with greased parchment paper and let it set for 2 hours in open air at room temperature.Break the honeycomb candy brittle, with a kitchen hammer or a heavy spoon.Store in an airtight jar away from moisture and enjoy homemade honeycomb toffee whenever you want, dipped in warm chocolate ganache. Serve it along with Fresh Ginger Lemonade to pair with Spinach Corn Sandwich Recipe during snack time."
Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe,Indian,Dessert,Vegetarian,"oil, white urad dal (split), black rice, idli rice, sooji (semolina/ rava), salt, dry fruits, mixed nuts, ghee, cardamom powder (elaichi), water","Oil , for deep fry For the batter 1 cup White Urad Dal (Split)  2 cup Black Rice  1 cup Idli Rice  1/2 cup Sooji (Semolina/ Rava) Salt , to taste For the stuffing 1 cup Dry Fruits , (raisins, dried cranberry, dates)  3/4 cup Mixed nuts , (almond, walnut, pumpkin seeds) Ghee , Ghee as required  1/2 teaspoon Cardamom Powder (Elaichi) Water , as required",10,410,"To begin making the Dry Fruits Suzhiyam (Boorelu) With Black Rice recipe, we will first start preparing the batter.Soak urad dal, black rice, idli rice for a minimum of 4 to 5 hours or overnight.Grind the urad dal in a mixer until it becomes like a butter consistency.Add idli rice, black rice, salt and water to the urad dal mixture. Make sure it is ground like an idli consistency.Leave it for 4 to 6 hours for fermentation. This step is optional for this dish. If you ferment you may use the remaining batter for making dosa.Once the grinding is complete, add rava and make the batter thick enough to dip the dry fruit balls.The next step is to make the stuffing. Dry roast the nuts until the raw smell leaves and grind it in a mixer.Add ghee, dry fruits and give it a good mix. After 3 minutes, add elachi and cook until they form a sticky consistency. Sprinkle water if needed. Water is surely needed if you are using raisins.Lastly add the powdered nuts and mix it well. Switch off the gas.Grease ghee in your palms and make the mix as round balls. This needs to be done when the mix is hot else we cannot bind them together.Meanwhile, heat oil in a deep fry pan. Dip the balls made out of nuts in the batter and fry until it is cooked well.Take out and put them in a tissue paper to absorb the excess oil. Suzhiyam or Boorelu is ready to be served.Serve Dry Fruits Suzhiyam (Boorelu) With Black Rice during festivals along with other traditional sweets such as Rava Kesari Bhath and Paruppu Payasam."
Hare Chana Ka Kebab Recipe,Indian,Snack,Vegetarian,"hara chana, ginger garlic paste, cumin powder (jeera), turmeric powder (haldi), garam masala powder, green chillies, mango (raw), spinach, mint leaves (pudina), coriander (dhania) leaves, gram flour (besan), salt","1 cup Hara Chana , soaked overnight in water  1/2 tablespoon Ginger Garlic Paste  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Garam masala powder  2 Green Chillies , chopped  2 tablespoon Mango (Raw) , grated  3 tablespoons Spinach , chopped  1/4 cup Mint Leaves (Pudina)  1/4 cup Coriander (Dhania) Leaves  2 tablespoons Gram flour (besan) Salt , to taste",40,20,"To begin with Hare Chane Ka Kebab, pressure cook green channa with enough water till the cooker releases 4-5 whistles.Remove from the heat and drain the water completely. Reserve the water for later use. You can use the water to prepare any curry.Combine all the ingredients except besan and blend together with cooked channa to coarse paste. Add a little water if needed.Transfer the paste to a bowl. Add 1 or 2 tablespoons besan and knead to smooth dough.Close it and keep aside for an hour. You can either deep fry, shallow fry or bake these kebab.Make small patties of the dough and shallow fry them in a wide pan with little oil. Cook till it turns golden brown on both the sides.Serve Hare Chane Ka Kebab with Dhaniya Pudina Chutney or Lahsun Ki Chutney for your tea time break."
Stuffed Dahi Vada Recipe,Indian,Snack,Vegetarian,"avarekai (broad beans), white urad dal (whole), onion, ginger, green chillies, salt, cashew nuts, sultana raisins, curd (dahi / yogurt), water, red chilli powder, cumin powder (jeera), green chillies, carrot (gajjar), coriander (dhania) leaves, salt","1/4 cup Avarekai (Broad Beans) , soaked overnight  1/2 cup White Urad Dal (Whole) , soaked overnight  1 Onion , finely chopped  1 tablespoon Ginger , grated  2 Green Chillies , finely chopped Salt , as required For stuffing 1/4 cup Cashew nuts  1/4 cup Sultana Raisins For soaking 2 cup Curd (Dahi / Yogurt)  1 cup Water  1 teaspoon Red Chilli powder  1/2 teaspoon Cumin powder (Jeera) , or chaat masala  2 Green Chillies , finely chopped  1/2 cup Carrot (Gajjar) , grated  1/2 cup Coriander (Dhania) Leaves , finely chopped Salt , as required",30,30,"To begin making the Stuffed Dahi Vada, firstly soak mochai beans and whole urad dal overnight in water. Combine both of them and grind in a mixer to a smooth paste adding enough water.Transfer dal paste to a mixing bowl and add chopped onions, green chilies, ginger and salt. Mix well everything and keep it aside for about 10 mins.You can even add chopped curry leaves and coriander leaves.For deep frying, heat oil in a heavy bottomed Kadai or pan. Wet your hands with water and take a tablespoon of batter and make a small disc and put the stuffings in between.Close it with a tablespoon of batter. Deep fry them till turns golden brown. For low-fat version, try cooking stuffed Vada in a Paniyaram pan.Whisk curd till smooth and add water. Combine well and add chili powder, masala powder, chopped chilies and salt.Once Vada comes to room temperature, soak them in curd (let it soak for at least for 1-2 hours). Garnish with carrot and coriander leaves.Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch."
Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe,Indian,Snack,Vegetarian,"methi leaves (fenugreek leaves), whole wheat flour, salt, turmeric powder (haldi), red chilli powder, asafoetida (hing), cumin powder (jeera), ajwain (carom seeds), sesame seeds (til seeds), oil, lemon juice, sugar, oil, fennel seeds (saunf), mustard seeds (rai/ kadugu), cumin seeds (jeera), oil","For the muthiya dough 2 cups Methi Leaves (Fenugreek Leaves) , washed and roughly chopped  1-1/2 cups Whole Wheat Flour Salt , to taste  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Asafoetida (hing)  1 teaspoon Cumin powder (Jeera)  1 teaspoon Ajwain (Carom seeds)  1 teaspoon Sesame seeds (Til seeds)  2 teaspoon Oil  1/2 teaspoon Lemon juice  1/2 teaspoon Sugar For steamed muthiyas 2 tablespoon Oil  2 teaspoon Fennel seeds (Saunf)  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Cumin seeds (Jeera) For fried MuthiyasOil , for deep frying",20,30,"To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl.Add some water and mix till everything just comes together. Do not knead the dough too much.Pinch small lime sized balls from the dough. Using the palm of your hands shape them into small elongated dumplings."
Baked & Crisp Whole Wheat Methi Puri Recipe (Healthy Snack),Indian,Snack,Non Vegeterian,"whole wheat flour, kasuri methi (dried fenugreek leaves), red chilli powder, cumin powder (jeera), turmeric powder (haldi), kalonji (onion nigella seeds), ghee, salt","2 cups Whole Wheat Flour  2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)  1/2 teaspoon Red Chilli powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Kalonji (Onion Nigella Seeds)  1/4 cup Ghee Salt , to taste",20,30,"To begin making the Whole Wheat Methi Puri Recipe, combine all the ingredients in a large mixing bowl. Add the ghee as well into the flour mixture and you will notice it will form a crumb like texture.Check the salt levels and adjust to suit your taste. You can optionally add chilli powder or crushed black pepper to add to the spice.Gradually add little water at a time and knead to make a firm yet smooth dough. It should be more firm than the roti dough. Preheat the oven to 180 C. Dust the baking sheets with flour and keep aside.Next, roll the  Methi Puri (Mathri) Dough into a large circle, using a circular cookie cutter, cut the puris into circles. At home we like our puris to be on the thinner side. So based on your personal preference, adjust the thickness of the puris.Arrange the cut methi puris on the dusted baking tray and place it in the preheated oven to bake until golden brown and crisp (about 10 to 12 minutes)Once done, allow the Baked Methi Puris (Mathris) to cool down before storing it in airtight containers.Serve the Baked Methi Puris (Mathris) as a tea time snack or pack into the school snack boxes for kids topped with cheese."
"Potato Patties Stuffed With Bell Pepper, Coconut & Dry Fruits Recipe",Indian,Appetizer,Vegetarian,"potatoes (aloo), roasted peanuts (moongphali), sesame seeds (til seeds), fresh coconut, sultana raisins, cloves (laung), cinnamon powder (dalchini), salt, green bell pepper (capsicum), green chilli, lemon juice, sugar, ginger","For outer layer: 400 grams Potatoes (Aloo) , boiled and mashed For stuffing: 1/2 cup Roasted Peanuts (Moongphali)  2 tablespoons Sesame seeds (Til seeds)  1/2 cup Fresh coconut , ground  10 Sultana Raisins  1/2 tablespoon Cloves (Laung) , powdered  1/2 tablespoon Cinnamon Powder (Dalchini)  pinch Salt  1/2 Green Bell Pepper (Capsicum)  2 Green Chilli  1 tablespoon Lemon juice  1 tablespoon Sugar  1 tablespoon Ginger , made into paste",15,40,"To begin the preparation of Potato Patties Stuffed With Bell Pepper, Coconut & Dry Fruits, take a mixer jar and add green bell pepper, spicy chili, ginger paste, lemon and sugar and make fine paste. In the same jar now add peanuts and sesame seeds and grind them coarsely.Take mixture into bowl and add other ingredients (freshly grated coconut, raisins, clove powder, cinnamon powder, salt) and make small balls out of it. Mostly 10-12 medium size balls can be made from this mixture.In another bowl take boiled and mashed potatoes and add salt in it. Mix them well. If required add 2-3 tablespoons arrowroot flour(used while fasting) to give binding to potatoes. If you are not preparing for fasting then you can also add corn flour or rice flour into it.Now take 1 ball form mixture, flatten it, put the stuffing ball into it, gently seal the edges. Stuffing must be covered with mashed potato mixture.Prepare all the patties in the same way.Now coat the patties with arrow root flour. Dust off the excess of flour from patties.In the frying pan, heat the oil for frying. Once the oil is hot, deep fry all the patties.Your Potato Patties Stuffed With Bell Pepper, Coconut & Dry Fruits are now ready to be served with masala chai."
Sabudana Tikki Recipe ( Spiced Tapioca Pearls Patties Recipe),Indian,Snack,Vegetarian,"sabudana (tapioca pearls), potato (aloo), green chilli, roasted peanuts (moongphali), sultana raisins, whole almonds (badam), cumin powder (jeera), amchur (dry mango powder), rock salt, peanut oil","1/2 cup Sabudana (Tapioca Pearls)  1 Potato (Aloo) , boiled and mashed  1 Green Chilli , chopped  2 tablespoons Roasted Peanuts (Moongphali) , coursely pounded  2 tablespoons Sultana Raisins  2 teaspoon Whole Almonds (Badam) , boiled and skin peeled  1/2 teaspoon Cumin powder (Jeera)  1/4 teaspoon Amchur (Dry Mango Powder) Rock Salt , to taste Peanut oil , for pan frying",370,30,We begin making the the Sabudana Tikki (Spiced Tapioca Pearls Patties) by soaking the sabudana with water upto 1-inch above for 4 to 6 hours.Then drain them well.Boil the potato in water in a vessel till its well cooked. Mash the potato and add the soaked sabudana and the other remaining ingredients and mix it till it binds together.Divide the mixture into medium sized patties and keep it aside.Heat oil in a flat non stick pan and place the tikkis and cook it on both the side till it is crisp and golden brown on both the sides.Serve your yummy Sabudana Tikki (Spiced Tapioca Pearls Patties) with No Onion No Garlic Dhaniya Pudina Chutney.
Lemon Coconut Chia Energy Balls Recipe,Indian,Snack,Vegetarian,"dates, whole almonds (badam), fresh coconut, chia seeds, lemon juice, lemon zest","1 cup Dates , pitted  1/2 cup Whole Almonds (Badam)  1/2 cup Fresh coconut , unsweetened and shredded  + ½ cup shredded coconut (for dusting the balls)  1/4 cup Chia Seeds  1/2 Lemon juice  1/2 teaspoon Lemon zest",10,10,"To begin making the Lemon Coconut Chia Energy Balls recipe, add dates in the food processor and process them to break into small pieces.Add almonds, chia seeds, lemon juice and process them until they are combined togetherAdd lemon zest and process them until they come together as a dough. Scoop using a spoon and roll them into balls.Dust the rolled balls with the shredded coconut. Place in an airtight container and store in refrigerator for about a month.Serve Lemon Coconut Chia Energy Balls as a tea time snack or pack it in your kids snack box."
Thenga Vada Recipe (Spicy Coconut Fritters),Indian,Snack,Vegetarian,"rice flour, all purpose flour (maida), fresh coconut, green chillies, salt, oil","3 cups Rice flour  1/2 cup All Purpose Flour (Maida)  3/4 cup Fresh coconut , scraped  6 Green Chillies , oarsely ground (you can also use red chilly powder) Salt , to taste Oil , for deep frying",20,40,"To begin making the Thenga Vada Recipe, first mix the rice flour, maida, coarsely ground chillies, scraped coconut and salt in a mixing bowl and set it aside.Preheat the heat oil in a Kadai, for deep frying.When the oil is hot enough, add about 1 tablespoon of hot oil to the flour mixture and combine. The mixture should resemble breadcrumbs.Add a little water to the thengai vadai flour mixture and mix well till everything comes together to form a firm ball of cough (similar to the dough formed for chapatis).When you are ready to fry the vadai, take a small lemon sized ball of the dough and flatten it on your hand to make thin discs or vadas. You can optionally grease your fingers with oil so they don't stick to your fingers.Make a hole in the middle of the vadai disc with your finger so it resembles a donut.Drop the thengai vadas gently into the hot oil, one by one, taking care not to crowd the kadai.Fry the vadas till golden brown and crisp. Then lift them out of the oil with a slotted spoon and drain on kitchen paper towels. Cool slightly and serve.Serve the Thengai Vadas along with a tea time snack. You can also store them in an airtight container for up to 1 week."
Indian Style Tapenade Recipe,Indian,Snack,High Protein Vegetarian,"french bread, green moong dal (whole), salt, black olives, green olives, onions, garlic, green chilli, extra virgin olive oil, lemon zest, parsley leaves, dry red chillies, lemon juice, extra virgin olive oil, dry red chilli","1 loaf French bread  1 cups Green Moong Dal (Whole) , boiled Salt , Salt to taste  1/4 cup Black olives , chopped  1/4 cup Green olives , chopped  2 tablespoons Onions , finely chopped  1 tablespoon Garlic , finely chopped  1 teaspoon Green Chilli , finely chopped  3-4 tablespoons Extra Virgin Olive Oil  1/2 teaspoon Lemon zest  2 tablespoon Parsley leaves , chopped  1/4 teaspoon Dry Red Chillies , crushed  1/2 teaspoon Lemon juice Extra Virgin Olive Oil , as required for garnishing  1/2 Dry Red Chilli , crushed for garnishing",10,30,"To begin with Indian Style Tapenade, heat the wide pan with 1-1/2 tablespoon of extra virgin olive oil.Add chopped onions, chopped garlic, chopped black & green olives. Mix everything well and saute for a minute.Add boiled moong along with salt and mash them lightly. Add lemon zest and mix.Turn off the stove and transfer the mixture into a bowl. Add chopped cilantro or chopped parsley into the mixture.Add crushed dry red chilies, lemon juice and remaining 1-1/2 tablespoons extra virgin olive oil. Mix everything well.Cut diagonal slices of French bread. Toast them very lightly and arrange bread slices on a serving platter.Spread the moong tapenade mixture over each slice. Drizzle extra virgin olive oil and sprinkle some crushed red chilies over them.Serve Indian Style Tapenade with hot Masala Chai for your tea time break or you can also serve it for breakfast."
Puffed Rice Bar Recipe,Indian,Snack,High Protein Vegetarian,"puffed rice, mixed nuts, dry coconut (kopra), cardamom (elaichi) pods/seeds, jaggery, butter (salted)","2 cups Puffed rice  1/4 cup Mixed nuts , dry roasted and chopped  3 tablespoon Dry coconut (kopra) , grated  1/2 teaspoon Cardamom (Elaichi) Pods/Seeds , powdered  3/4 cup Jaggery Butter (Salted) , melted to grease the tin/tray",10,25,"To prepare Puffed Rice Bar Recipe, begin with all the ingredients organised handily. Heat a pan and add jaggery into it. Stir continuously until it gets smooth and shiny.Now add puffed rice, mixed nuts, shredded coconut, and green cardamom powder one by one. Mix well.Turn off the heat and transfer the mixture into a greased tray/ cake tin. Use wet hands to press puffed rice bar down to even out the surface.Cut these sweet Puffed Rice Bar into desired shapes to enjoy the crunch at tea time or pack it to your kids’ school box to make a snack-pack."
Soya Beans Paniyaram Recipe (Pan Fried Soy Fritters),Indian,Snack,Vegetarian,"soybeans (whole soya dal), white urad dal (split), potato (aloo), green chillies, coriander (dhania) leaves, mustard seeds (rai/ kadugu), cumin seeds (jeera), curry leaves, salt","1/2 cup Soybeans (Whole Soya dal)  1/2 cup White Urad Dal (Split) , soaked  1 Potato (Aloo) , boiled  2 Green Chillies , finely chopped Coriander (Dhania) Leaves , small bunch, finely chopped  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves , chopped Salt , to taste",30,60,"To begin making the Soy Beans Paniyaram Recipe, we will first soak the soy beans and urad for atleast 2 hours, separately. Once soaked, cook the soy beans using the pressure cooker method, until soft,adding just enough water. Once cooked, drain the excess water and use it for soups or a vegetable stock.Now we will blend the boiled potato, cooked soy beans and the soaked urad dal, adding very little water to make a thick and smooth batter. Stir in the salt, green chillies, coriander leaves and combined well. Check the salt level.We will add the seasoning to the batter; for this heat a teaspoon of oil in a small pan; add in the mustard seeds, cumin seeds and curry leaves. Allow them to crackle. Once they crackle add it to the soya bean paniyaram batter. The batter will be of thick pouring consistency.Preheat the Kuzhipaniyaram pan; drop spoonfulls of batter into each cavity of the paniyaram pan.Drizzle some oil on all the batter, cover the pan and allow it to steam. Once you notice the tops have steamed with no raw batter, flip the paniyarams to cook on the other side. You can optionally drizzle more oil and cook them until you notice all the sides are golden brown. Make sure you cook on medium heat, so the paniyarams get cooked inside as well.The Soya Beans Paniyaram is now ready to be served hot with sauce or green chutney."
Stuffed Potato Cutlet Recipe With Mint Mayo,Indian,Appetizer,Vegetarian,"potatoes (aloo), del monte mint mayo, cheese, red chilli powder, dried oregano, coriander (dhania) leaves, coriander powder (dhania), amchur (dry mango powder), corn flour, whole wheat bread crumbs, oil","4 Potatoes (Aloo)  1/4 cup Del Monte Mint Mayo  1/4 cup Cheese , grated  1 teaspoon Red Chilli powder  1 teaspoon Dried oregano  3 sprigs Coriander (Dhania) Leaves , finely chopped  1 teaspoon Coriander Powder (Dhania)  1 teaspoon Amchur (Dry Mango Powder)  1 tablespoon Corn flour Whole Wheat Bread crumbs , for coating Oil , for deep frying",5,40,"To begin making the Stuffed Potato Cutlet Recipe With Mint Mayo, boil potatoes, peel the skin and grate into a bowl.Add red chili powder, cumin powder, amchur powder, coriander leaves, oregano, and salt to taste. Mix well.Mix cornstarch with 1 teaspoon water, whisk well to ensure no lumps are present. Keep aside.Take a portion of the potatoes, roll into balls. Make a small hole in the middle. Spoon in Del Monte Mint Mayo and then top it with grated cheese. Take another small portion of the potato mix and cover the mayonnaise stuffed potato balls. Seal well and make sure mayonnaise does not ooze out. Flatten slightly into disc.Whisk  the cornstarch once again, dip the cutlets in the corn starch, coat with breadcrumbs well, keep aside. Repeat this for the remaining mix.Heat oil for deep frying. Once oil turns hot drop is carefully few potato cutlets at a time. Fry on medium heat until cutlets turn crunchy and golden brown on all sides. Remove from the oil and place on kitchen paper.Serve the Stuffed Potato Cutlet Recipe and serve it along with chutney as an appetizer for parties."
Khatta Meetha Petha Recipe (Yellow Pumpkin Sabzi),Indian,Lunch,Vegetarian,"kaddu (parangikai/ pumpkin), green chillies, fennel seeds (saunf), whole black peppercorns, oil, sugar, salt, amchur (dry mango powder), coriander (dhania) leaves","1 Kaddu (Parangikai/ Pumpkin)  4 Green Chillies  1 teaspoon Fennel seeds (Saunf)  1/2 teaspoon Whole Black Peppercorns  1 tablespoon Oil  1 teaspoon Sugar Salt  1 Amchur (Dry Mango Powder) Coriander (Dhania) Leaves , finely chopped",10,30,"To begin making the Yellow Pumpkin Sabzi, first peel, deseed and cut the pumpkin into cubes of approximately 3/4 inch each. Chop the green chillies as well and keep aside.In a kadai or skillet on medium heat. Dry roast the fennel seeds and peppercorns over medium heat till fragrant. Transfer them to a bowl and set aside to cool.In the same skillet, heat oil over medium heat and add the pumpkin cubes to it, stir in the salt and cook pumpkin for few minutes until it begins to become soft.Reduce the heat to low, add sugar, salt, green chillies and stir to combine. Cover the skillet with a lid and cook till the pumpkin softens and cooked all the way through.In the meanwhile, pound the fennel and pepper to a coarse powder using a mortar-pestle or in the dry spice grinding jar of the mixer to a coarse powder.Open the lid of the skillet, add the fennel-pepper powder along with dry mango powder and stir to combine. Adjust the salt and spices to taste. Cook for another minute or so and turn off the heat.Stir in the chopped coriander leaves and serve. Serve Khatta Meetha Petha with Phulka and Raita for a wholesome and light lunch or even pack it into your lunch box along with a glass of buttermilk."
Healthy Snack Bowl Recipe,Indian,Snack,Vegetarian,"coconut oil, corn kernels, salt, peanut butter, soy milk, cocoa powder, maple syrup, apple, sultana raisins, walnuts","1 tablespoon Coconut Oil , cold pressed  1/4 cup Corn Kernels Salt , as required  2 tablespoons Peanut Butter , smooth one  1/4 cup Soy milk , coconut milk or almond milk  2 to 3 teaspoons Cocoa Powder  1 to 2 tablespoons Maple syrup , or honey  1/2 Apple , chopped into cubes  2 tablespoons Sultana Raisins  8 Walnuts",10,15,"To begin making the Healthy Snack Bowl recipe, In a sauce pan add 1 tablespoon coconut oil and turn the heat on medium after a 30 to 40 seconds drop 2 to 3 corn kernels and wait for the pop.Once they pop scoop them out and add all the kernels and stir quickly and cover the lid allowing a gap for the steam to escape of they will be burnt. Give the sauce pan a shake every few seconds to allow even heat. Let all the pop corn pop, once the popping slows down and stops turn of the heat and remove the lid, sprinkle a tiny amount of salt and give it all a shake.In a saucepan combine peanut butter, cocoa powder, milk and maple syrup and stir it on low heat until its saucy and smooth. Turn it off once it starts to bubble.Now place the popcorn in a bowl, add the sultanas, walnuts and apples, drizzle the sauce over and serve.You can even add pretzels, other nuts and dried fruit that you like into the bowl.Make sure not to add too much salt in this recipe since peanut butter will have some saltiness to it.Serve Healthy Snack Bowl during a movie night or pack it in your snack box along with other healthy snacks."
Shallow Fried Oysters Recipe,Indian,Appetizer,Non Vegeterian,"oysters, sooji (semolina/ rava), rice flour, oil, garam masala powder, red chilli powder, turmeric powder (haldi), salt","20 Oysters , well-rinsed and drained in colander  1/2 cup Sooji (Semolina/ Rava)  2 tablespoons Rice flour  3 tablespoons Oil , for shallow fry  1 teaspoon Garam masala powder  1 teaspoon Red Chilli powder  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Salt",15,20,"To begin Shallow Fried Oysters Recipe, first, get all the oysters cleaned and keep them for draining out the excess water in a colander. This step is important since the spices won’t get coated properly on to the oysters if they are watery. You can also pat them dry with a paper towel to dry them.Mix homemade garam masala, chili powder and haldi in a plate along with rava/ semolina and rice flour.Heat a skillet/ pan, add a tablespoon of oil.Coat each oyster well with the prepared masala mix and place on the skillet.Cover it with a plate and cook on medium high heat for about 2-3 minutes.Check in between. If it looks dry, add a little oil and continue frying.After 3 minutes, flip sides and cook uncovered for 2-3 more minutes.Once these Pan-fried Oysters look fully cooked (dark browned on both the sides), switch off the stove.Serve Shallow Fried Oysters Recipe hot with rice or mutton biriyani and fish curry."
Sweet and Spicy Strawberry Chutney Recipe,Indian,Side Dish,Vegetarian,"strawberries, jaggery, lemon juice, ginger, turmeric powder (haldi), cumin seeds (jeera), oil, salt, red chilli powder, kasuri methi (dried fenugreek leaves)","230 grams Strawberries , cored and quartered  3 tablespoons Jaggery , crushed Lemon juice , from one lemon  1 inch Ginger , grated  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Cumin seeds (Jeera)  1/4 teaspoon Oil Salt , to taste Red Chilli powder , to taste Kasuri Methi (Dried Fenugreek Leaves) , for garnish",15,15,"To begin the preparation of Sweet And Spicy Strawberry Chutney Recipe, in a sauce pan; add in the strawberries, the jaggery and the juice from one lemon. Allow the strawberries to cook in the lemon juice and the jaggery to melt into its liquids. Keep stirring continuously until it softens.Once the strawberry is half way through the cooking process, add in the turmeric powder, ginger, salt and red chilli powder. Stir well to combine and cook until the sauce of the chutney becomes thick. Turn off the heat and transfer the Strawberry Chutney to a serving bowl.In a small pan heat 1/4 teaspoon of oil; add in the cumin seeds and allow it to crackle. Once it crackles, turn off the heat and pour this over the strawberry chutney; stir the chutney and garnish with kasuri methi.Serve the Strawberry Chutney as an accompaniment for chaats, as a dip with crackers, as a spread over breads or even along with parathas."
Veg Tunday Kabab Recipe,Indian,Appetizer,Vegetarian,"paneer (homemade cottage cheese), curd (dahi / yogurt), onion, garlic, ginger, green chilli, bay leaf (tej patta), kalonji (onion nigella seeds), cumin seeds (jeera), coriander (dhania) seeds, turmeric powder (haldi), black pepper powder, cloves (laung), cardamom (elaichi) pods/seeds, cinnamon stick (dalchini), yellow mustard seeds, sesame seeds (til seeds), methi seeds (fenugreek seeds), fennel seeds (saunf), amchur (dry mango powder), red chilli powder, star anise, anardana powder (pomegranate seed powder), black salt (kala namak), saffron strands, oil, salt","150 grams Paneer (Homemade Cottage Cheese)  100 grams Curd (Dahi / Yogurt)  1 Onion  5 cloves Garlic  1 inch Ginger  3 Green Chilli  1 Bay leaf (tej patta)  1 teaspoon Kalonji (Onion Nigella Seeds)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Coriander (Dhania) Seeds  3/4 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Black pepper powder  1/2 teaspoon Cloves (Laung)  1 Cardamom (Elaichi) Pods/Seeds  1 inch Cinnamon Stick (Dalchini)  1 teaspoon Yellow mustard seeds , and black mustard  1/2 teaspoon Sesame seeds (Til seeds)  3/4 teaspoon Methi Seeds (Fenugreek Seeds)  1/4 teaspoon Fennel seeds (Saunf)  3/4 teaspoon Amchur (Dry Mango Powder)  1/2 teaspoon Red Chilli powder  2 Star anise  1/4 teaspoon Anardana Powder (Pomegranate Seed Powder)  1/4 teaspoon Black Salt (Kala Namak)  1/8 teaspoon Saffron strands Oil , as needed Salt , to taste",100,20,"Start to prepare Veg tunday kababs recipe by taking out all the dry spices in a pan and temper them well.Grind them to make a fine powder and keep it asideBoil the Paneer/Cottage Cheese to make sure its softChop the paneer, capsicum,onion into chunks for sticking on to the skewersPuree the half onion,ginger,garlic,green chilli into a paste and keep asideNow lets prepare the marinade-add in curd, tempered spice powder,pureed ginger-garlic-onion-chilli pasteUsing both hands mix together the marinate to the chopped veggies and paneer and keep in the refrigerator for a good one to one an half hours for marination.The longer the better.Take a flat pan,pour in one table-spoon oil and spread uniformly bringing to low-medium heatTake your skewers and line them with capsicum followed by onion followed by paneer and so on. You can other vegetables like zucchini, tomato also to it.Place the skewers on the hot flat plan and reduce the flame to lowCook each side rotating the skewers and brushing in the marinate on the cooked side as soon as it cooksServe Veg tunday kababs recipe hot as a starter or a dry curry with bread of your choice."
Stove Top Green Peas Seekh Kebab Recipe,Indian,Appetizer,Vegetarian,"green peas (matar), potatoes (aloo), gram flour (besan), onion, ginger garlic paste, green chilli paste, garam masala powder, cumin powder (jeera), mint leaves (pudina), coriander (dhania) leaves, lemon juice, salt, oil","2 cups Green peas (Matar)  2 Potatoes (Aloo)  4 tablespoons Gram flour (besan)  1 Onion , finely chopped  1 tablespoon Ginger Garlic Paste  1 tablespoon Green Chilli Paste  1 teaspoon Garam masala powder  1 teaspoon Cumin powder (Jeera)  1 teaspoon Mint Leaves (Pudina) , finely chopped  1 tablespoon Coriander (Dhania) Leaves , finely chopped  1 teaspoon Lemon juice Salt , to taste Oil , to shallow fry",30,20,"To prepare Stove Top Green Peas Seekh Kebab Recipe, pressure cook peas and whole potatoes together. Keep aside to cool.Strain the peas and peel the potatoes.In a large bowl, take boiled peas and potatoes and mash them well with hands or a fork.Add gram flour for binding along with onions, ginger garlic paste, mint, coriander, dry spices and salt. Add few drops of lemon juice too.Mix them well and bind to make a dough. Cling wrap it bowl and refrigerate for 30 mins before use.Take bamboo skewers and grease them with oil. Pinch a small ball of dough and coat it all around the skewer, such that the skewer passes from middle. Leave space from both sides to hold.Similarly, prepare the rest of the seekhs too.Heat a nonstick broad base pan. Place the seekhs on the pan and brush oil on top and sides of the seeks.Keep turning the skewers so that the Green Peas Seekh Kebab get fried from all sides. Shallow fry till golden.Transfer the kebabs into kitchen towel or tissue paper so that the excess oil gets absorbed.Arrange them on a serving platter and serve with a spicy minty dip , lemon wedges and onions.If you want, you can easily slide off the kebabs from the seek and then cut into pieces and serve Stove Top Green Peas Seekh Kebab Recipe along with party appetizer."
Sweet Potato & Peas Cutlet Recipe,Indian,Snack,Vegetarian,"sweet potato, green peas (matar), ginger garlic paste, green chillies, coriander (dhania) leaves, chaat masala powder, red chilli powder, salt, amchur (dry mango powder), cumin powder (jeera), lemon juice, garam masala powder, corn flour, water, whole wheat bread crumbs, oil","3 Sweet Potato , boiled or roasted and mashed  1/2 cup Green peas (Matar) , boiled and mashed  1 tablespoon Ginger Garlic Paste  2 Green Chillies , finely chopped Coriander (Dhania) Leaves , few, chopped  1 tablespoon Chaat Masala Powder  1 tablespoon Red Chilli powder Salt , to taste  1/2 tablespoon Amchur (Dry Mango Powder)  1 tablespoon Cumin powder (Jeera)  1 tablespoon Lemon juice  1/4 tablespoon Garam masala powder  2 tablespoon Corn flour  1/4 cup Water  1 cup Whole Wheat Bread crumbs Oil , to shallow fry",30,25,"To prepare Sweet Potato & Peas Cutlet Recipe, take a bowl and mix mashed peas and cooked sweet potato.Add ginger garlic paste, green chillies, and fresh coriander, mix well.Add all the dry ingredients, chaat masala, salt, chilli powder, roasted cumin powder, dry mango powder, garam masala.Add lime juice and mix everything well.Also, mix corn flour and water in a small bowl.Shape the mixture into medium size patties.Dip the patty in corn flour mixture and roll into the breadcrumbs, making sure that the bread crumbs cover the cutlet well. Repeat for a batch of 3-4 patties at a time.Heat oil in a pan and shallow fry them on both sides on low heat until golden brown.Serve Sweet Potato & Peas Cutlet Recipe hot with dhaniya pudina chutney and dates and tamarind chutney or roasted tomato sauce."
Sweet and Spicy Tomato Chutney Recipe With Garlic,Indian,Side Dish,Vegetarian,"tomatoes, garlic, whole black peppercorns, cinnamon stick (dalchini), green chillies, cashew nuts, jaggery, red chilli powder, lemon juice, salt","6 Tomatoes , finely chopped  4 cloves Garlic , finely chopped  1 tablespoon Whole Black Peppercorns  1 inch Cinnamon Stick (Dalchini)  2 Green Chillies , finely chopped  1/4 cup Cashew nuts , roughly chopped  1/4 cup Jaggery  1 teaspoon Red Chilli powder Lemon juice , from one lemon Salt , to taste",15,15,"To begin making the Sweet and Spicy Tomato Chutney Recipe With Garlic, first prep the ingredients according to instructions.In a heavy bottom pan add all the ingredients except sugar, lemon and red chilli powder.Cook it at the medium flame by stirring it continuously until the tomatoes have softened.When the tomatoes soften, add sugar and red chilli powder and continue cooking at medium flame until the tomato chutney thickens. When it thickens turn off the heat, add the lemon and stir. Check the salt, sweetness and spice and adjust to suit your taste.The Sweet and Spicy Tomato Chutney With Garlic is now ready to be served."
Carrot Chutney Recipe,Indian,Side Dish,Vegetarian,"carrots (gajjar), dry red chillies, mustard seeds (rai/ kadugu), jaggery, salt, oil, mustard seeds (rai/ kadugu), curry leaves","3 Carrots (Gajjar)  8 Dry Red Chillies  1 tablespoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Jaggery Salt , to taste For tempering 1 tablespoon Oil  1 teaspoon Mustard seeds (Rai/ Kadugu)  5-6 Curry leaves",75,15,"To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more.Chop the carrots very finely (do not grate them). Make a fine paste of the red chilly and mustard in a mixer grinder. Add 3/4th of the carrots and give it one quick blend. Do not make it into a paste.In a pan, heat the oil for tempering in a pan. Add mustard seeds and let it crackle.Add curry leaves and let it crisp up. Once it is done, add the ground carrot and chopped carrot in the pan.Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates.Once it is cooled down, store it in an air-tight jar.Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa."
Chili Coriander and Capsicum Rusk Chutney Recipe,Indian,Side Dish,Diabetic Friendly,"coriander (dhania) leaves, green bell pepper (capsicum), rusk, garlic, green chillies, raw peanuts (moongphali), sugar, lemon juice, salt","2 cups Coriander (Dhania) Leaves  1 Green Bell Pepper (Capsicum)  1 Rusk , (or bread crumbs)  4 cloves Garlic  2 Green Chillies  2 tablespoon Raw Peanuts (Moongphali)  1 tablespoon Sugar  2 teaspoons Lemon juice Salt , to taste",10,20,"To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it. Dry pat it and keep it asideDry roast the peanuts in a skillet till they turn crisp and golden. Crush them roughly between your palms and remove the peel.(if the peanuts had skin)Add all the ingredients of the Chili Coriander and Capsicum Rusk Chutney into a mixer grinder and grind it into smooth paste. Check the salt and spice and adjust to suit your taste. Once done, transfer the chutney into a serving bowl and serve.This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated.Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack."
Cauliflower And Methi Paratha Recipe,Indian,Indian Breakfast,Vegetarian,"whole wheat flour, oil, water, salt, cauliflower (gobi), onion, methi leaves (fenugreek leaves), turmeric powder (haldi), red chilli powder, garlic, green chilli, cumin seeds (jeera), oil, salt, ghee","For the dough 1 cup Whole Wheat Flour  2 teaspoon Oil  1/2 cup Water  1/4 teaspoon Salt For the stuffing 2 cups Cauliflower (gobi) , grated/finely chopped  1/2 Onion , finely chopped  1 cup Methi Leaves (Fenugreek Leaves) , finely chopped  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Red Chilli powder  5 Garlic  1 Green Chilli , finely chopped  1 teaspoon Cumin seeds (Jeera)  1 tablespoon Oil Salt , to taste Ghee , for smearing",20,40,"To begin with Cauliflower And Methi Paratha Recipe, firstly heat oil in a kadhai. When the oil gets heated, add cumin seeds.Once the cumin seeds starts crackling, add finely chopped onion and fry till onion turns pinkish and soft.Add finely chopped garlic and green chilies and stir till the raw smell of garlic goes away.Once it is done, add grated cauliflower and let it cook for another 10 minutes.Now add the finely chopped methi leaves and stir till the methi leaves are cooked.Add turmeric and red chili powder and stir.Finally, add salt according to your taste, mix and switch off the gas. Let the stuffing cool down.While the stuffing cools down, make the dough for the parathas. Add salt and oil to wheat flour and mix.Mould it into a soft yet firm dough by adding water little at a time. Cover the dough with muslin cloth for 30 minutes.Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.Place 2 tablespoon of the stuffing on it and close from all sides. Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapati.If you see any air bubbles while rolling, simply pat it gently with your fingertips.Then apply 1 teaspoon ghee on the frying pan and place the paratha on it.After 2-3 minutes, apply 1 teaspoon ghee on the upper side and turn. Let it cook for 2-3 minutes more.Serve Cauliflower And Methi Paratha Recipe with Dhaniya Pudina Chutney and Pumpkin Raita."
Cauliflower Moong Dal Recipe,Indian,Side Dish,High Protein Vegetarian,"yellow moong dal (split), cauliflower (gobi), turmeric powder (haldi), green chillies, cumin powder (jeera), onion, salt, tomatoes, oil, ginger, coriander (dhania) leaves, garam masala powder","1 cup Yellow Moong Dal (Split)  1 Cauliflower (gobi)  1 teaspoon Turmeric powder (Haldi)  3 Green Chillies  1 tablespoon Cumin powder (Jeera)  1 Onion , chopped Salt , to taste  2 Tomatoes  1 tablespoon Oil , (adjust)  1 teaspoon Ginger , minced  2 tablespoon Coriander (Dhania) Leaves  1 teaspoon Garam masala powder",10,60,"To prepare Cauliflower Moong Dal Recipe, dry roast the moong dal for few minutes to get a nice aroma.Soak the dal in water for about 15-20 minutesNow wash the dal and put in a saucepan. Add around 4 cups of water, salt, turmeric powder, cumin powder and the whole green chili to the dal.Let the dal to cook for around 15-20 minutes or until the dal become just soft.Now heat oil or ghee in another pan/kadai.Add the chopped onion in the oil and fry them until soft.Add the ginger, tomato and stir them to mix. (If it is needed, add a little water so that your masala do not burn). Stir in the masala until everything gets cooked well.Add the cauliflower florets in the pan and stir carefully to coat all the floret with the masala.Then carefully pour the cooked dal in the pan, give a stir and cover the pan; and let it cook for around another 15-20 minutes or until the cauliflower become soft.Sprinkle garam masala on the top, switch off the heat and serve Cauliflower Moong Dal Recipe along with phulkas or Gehun Bhajra Thepla Recipe for lunch or dinner."
Zucchini Thogayal (Tangy and Spicy Zucchini Chutney),Indian,Side Dish,Vegetarian,"green zucchini, white urad dal (split), methi seeds (fenugreek seeds), dry red chillies, curry leaves, tamarind, mustard seeds (rai/ kadugu), dry red chillies, curry leaves, oil, salt","2 Green zucchini , cut into small cubes  2 teaspoons White Urad Dal (Split)  5 Methi Seeds (Fenugreek Seeds)  3 Dry Red Chillies  10 Curry leaves  20 grams Tamarind Ingredients for Seasoning 1/4 teaspoon Mustard seeds (Rai/ Kadugu)  2 Dry Red Chillies  5 Curry leaves  1 teaspoon Oil , for tempering Salt , to taste",10,20,"To begin making the Zucchini Thogayal recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut zucchini along with a little salt and saute until soft and tender. Turn off heat and allow it to cool.In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.Now grind the roasted ingredients, the cooked zucchini,the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Zucchini Thogayal recipe and adjust to suit your taste.Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add it to the zucchini thogayal.Serve the Zucchini Thogayal along with Mixed Vegetable Sambar, hot bowl of rice and ghee."
Recipe for Khichdi and Roti,Indian,Indian Breakfast,Vegetarian,"khichdi/pongal, rice flour, oil, onion, salt","1 cup Khichdi/Pongal  1/4 cup Rice flour , or as needed Oil , as needed  1/4 cup Onion , finely diced (optional) Salt , to taste",0,15,"To begin making the Khichdi Roti recipe, cut out a large baking paper to the size of your tava and smear it with some oil.In a mixing bowl add khichdi (use room temperature or cold, hot kichdi will get messy), enough rice flour, very little salt to adjust the seasoning and chopped onions.Mix them all together, you should get a well combined mixture and not very moist, if you still find it very moist add in an extra tablespoon of rice flour at a time.Meanwhile, heat the tava on low flame.Place a golf ball sized mixture on the baking sheet and smear some oil on your palm and pat it on the baking sheet to resemble a round roti.You can pat it as thin or as thick as you like. Now transfer the sheet onto the hot tava and let it sit for 15-20 seconds and then peel off the baking paper gently.Drizzle some oil around it and cook until golden brown and flip onto the other side.Adding the rice flour totally depends on the consistency of your khichdi, needs a bit of eye balling in the measurement of rice flour.Serve Khichdi Roti with Burani Raita and Aam Ka Achaar for a perfect meal."
Date Obattu Recipe (Date Puran Poli),Indian,Dessert,Vegetarian,"dates, whole almonds (badam), cardamom (elaichi) pods/seeds, dessicated coconut, jaggery, sooji (semolina/ rava), all purpose flour (maida), salt, oil, ghee","250 grams Dates , (seedless)  20 to 25 Whole Almonds (Badam)  2 Cardamom (Elaichi) Pods/Seeds  1-1/2 cups Dessicated Coconut , grated  1/4 cup Jaggery , optional  250 grams Sooji (Semolina/ Rava) , (fine variety)  2 tablespoons All Purpose Flour (Maida) Salt , a pinch Oil , as needed Ghee , as needed",0,90,"To begin making the Date Obattu recipe, first we need to prepare the ingredients required for this recipe.Soak dates in 1/2 a cup of hot water for 1-2 hours.Grind the almonds to a powder.Grind the dry coconut into a thick paste with very little water.Now grind the soaked dates mixture without any additional water to a smooth paste.Combine date paste, almond powder, coconut paste and jaggery (if using) in a pan and cook for 2-3 minutes.Let this mixture cool slightly and shape them into 4 equal sized balls and set aside.In mixing bowl add semolina, maida, salt and enough water to make a soft and knead well for 6 to 8 mins and let it rest with a moist cloth covered over it for 1 to 1 and half hours.Now knead again briefly and pour enough oil to cover it completely. (If you spread a tiny piece of this mixture with your fingers on a clean surface and lift it up it should not break and you must almost be able to see through it)On a sheet of grease-proof paper, smear some oil, pinch a gooseberry sized dough and flatten it with your fingers and place the date ball on it, now cover the ball by stretching the ends of the dough using your fingers and seal it securely.Place this dough secured date ball on the greaseproof paper and pat it with your fingers to as thin as possible or thick according to your preference.Now transfer this on to a hot tava and peel the paper after 30 seconds. Cook on both sides uncovered by drizzling some oil or ghee.Serve Date Obattu with South Indian Kosambari Recipe with Raw Mango, Cucumber, Carrot and Beetroot and Paruppu Rasam for a wholesome meal."
Cabbage and Methi Paratha Recipe,Indian,North Indian Breakfast,Vegetarian,"whole wheat flour, instant oats (oatmeal), cabbage (patta gobi/ muttaikose), methi leaves (fenugreek leaves), onion, red chilli powder, ajwain (carom seeds), curd (dahi / yogurt), salt, oil","1 cup Whole Wheat Flour  3 cups Instant Oats (Oatmeal) , (oat bran)  1 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped  150 grams Methi Leaves (Fenugreek Leaves) , finely chopped  1 Onion , finely chopped  1 teaspoon Red Chilli powder  1/2 teaspoon Ajwain (Carom seeds)  1/3 cup Curd (Dahi / Yogurt) Salt , to taste  2 teaspoons Oil",20,25,"To prepare Cabbage and Methi Paratha, first finely chop the cabbage, methi and onion. Heat oil in a stir-fry pan over medium heat and saute the onions till they turn soft. Add the cabbage and cook covered till soft. Turn off the heat and let the vegetables cool down.To bind the dough for the paratha, combine together whole wheat flour, oat bran, cabbage, methi leaves, curd and spices and bind the dough using a little water if needed. Knead the dough well for few minutes. Let the dough rest for about 30 minutes, this helps the dough to soften.Divide the dough in small size equal parts. Roll out each portion into a round parantha to a prefered thickness. Do make sure you keep dusting it in flour, so the the paratha does not stick to the surface while rolling.Preheat the tawa (griddle) on medium heat. Place the rolled out dough on the heated tawa and cook on medium heat both sides till it is slightly browned. When you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides.Once the paratha is done, place it on a platter and proceed to cook the remaining parathas. Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle."
Mooli Makki Roti Recipe,Indian,Indian Breakfast,Vegetarian,"mooli/ mullangi (radish), corn flour, green moong sprouts, spring onion (bulb & greens), coriander (dhania) leaves, green chilli, ginger, salt, oil, green chutney (coriander & mint), avocado, spinach leaves (palak), red bell pepper (capsicum), purple cabbage, mooli/ mullangi (radish)","500 grams Mooli/ Mullangi (Radish) , grated  2 cups Corn flour Green Moong Sprouts , a handful  2 Spring Onion (Bulb & Greens) , sliced  1/4 cup Coriander (Dhania) Leaves , chopped  2 to 3 teaspoons Green Chilli , paste  1 inch Ginger , grated Salt , to taste Oil , as needed Green Chutney (Coriander & Mint) , as needed For the salad filling as neededAvocado , slices as required Spinach Leaves (Palak) , or salad leaves as required Red Bell pepper (Capsicum) , few slices Purple cabbage , as required, shredded  1/2 Mooli/ Mullangi (Radish) , thinly sliced",25,30,"To begin making the Mooli Makki Roti recipe, In a large bowl add grated radish, sprouts, spring onions, ginger, chilli paste, coriander and salt. Mix well with a spatula.To this add makki atta little by little and mix without adding any water. The moisture in the mooli should be enough to combine the dough.This mixture will look crumbly but will come together when rested. Rest the mixture for 15 to 20 minutes.Cut out a greaseproof paper according to the size of your pan. Smear some oil over this and place a fistful of dough made into a ball on the centre of the paper and pat it into a round roti by wetting/greasing your fingers as thin or as thick as you like.Heat a roti tava and pour some oil and spread it with a paper towel. Now transfer the roti onto the tava and let it cook for a minute until you peel the paper.Now peel the paper, drizzle some oil and cook until crispy by flipping both sides.Transfer it onto a plate, smear dhaniya pudina chutney and top it with salad and enjoy a wholesome breakfast with a cup of tea.Enjoy this flavourful Mooli Makki Roti with a cup of Masala Chai for a healthy wholesome breakfast."
Makki Ki Puri Recipe (Maize Flour Fried Indian Bread),Indian,Indian Breakfast,Vegetarian,"makki ka atta (yellow corn meal flour), whole wheat flour, oil, ajwain (carom seeds), salt","1 cup Makki Ka Atta (Yellow Corn Meal Flour)  1 cup Whole Wheat Flour Oil , as required  1/2 teaspoon Ajwain (Carom seeds) Salt , as required",20,30,"To begin making the Makki Ki Puri recipe, take maize flour and add wheat flour, the required salt, 1/2 teaspoon carom seeds, 2 teaspoons oil and water in small portions in a mixing bowl.Knead stiff and tight dough and let it rest for 15 to 20 minutes. Divide the dough and roll each ball into poori.Heat some oil in a deep fry pan and slide the rolled poori into it. Frying until golden brown in color from both sides.Drain out the fried puri on paper kitchen towels and serve hot. You will relish eating the Makki Ki Puri with side accompaniment of pickle, Aloo Dum and Tomato Onion Cucumber raita."
Yogurt Lamb Curry Recipe,Indian,Lunch,Non Vegeterian,"lamb, onions, garlic, dry ginger powder, cardamom (elaichi) pods/seeds, black cardamom (badi elaichi), cinnamon stick (dalchini), cloves (laung), cumin seeds (jeera), garam masala powder, curd (dahi / yogurt), kashmiri dry red chillies, ghee, salt, water, mint leaves (pudina)","500 grams Lamb  2 Onions , ground to paste  2 teaspoon Garlic , ground to paste  1-1/2 teaspoon Dry ginger powder  4 Cardamom (Elaichi) Pods/Seeds  4 Black cardamom (Badi Elaichi)  2 inch Cinnamon Stick (Dalchini)  4 Cloves (Laung)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Garam masala powder  1 cup Curd (Dahi / Yogurt)  5 Kashmiri dry red chillies  4 tablespoon Ghee Salt , to taste Water , as required  1 tablespoon Mint Leaves (Pudina) , dry",10,60,"To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.Finally sprinkle garam masala, dried mint leaves, mix and serve hot. Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal."
Ripe Guava Chutney Recipe (Amrood Ki Chutney),Indian,Side Dish,Vegetarian,"guava, green chillies, roasted peanuts (moongphali), parsley leaves, garlic, lemon juice, jaggery, salt, oil, white urad dal (split), curry leaves","2 Guava  2 Green Chillies  1/3 cup Roasted Peanuts (Moongphali)  1 tablespoon Parsley leaves , finely chopped   2 cloves Garlic  1 tablespoon Lemon juice  1 teaspoon Jaggery Salt , to taste  1 tablespoon Oil  1 tablespoon White Urad Dal (Split)  3-4 Curry leaves",20,25,"To begin making the Ripe Guava Chutney, first peel the ripe guavas and cut them into large pieces. Take all pieces into microwave safe pan and add 1/3 cup of water and a pinch of salt into it.Cook for 10 minutes into microwave and let them cool at room temperature.Mash the guava pieces and remove the seeds form them by draining the mixture carefully.In a mixer jar, add mashed guava, chillies, peanuts, finely chopped parsley, garlic, lemon juice, jaggery, salt and make a smooth paste of it.For tempering, take one pan, heat the oil into it and add black gram split, curry leaves. Let them simmer. Add this tempering into the smooth paste.The Ripe Guava Chutney is ready to served with ajwain besan ka paratha."
Apple Onion Chutney Recipe,Indian,Side Dish,Vegetarian,"apples, onions, dates, ginger, all spice powder, jaggery, red wine vinaigrette, oil, salt, fresh thyme leaves","2 Apples , peeled, cored and chopped  3 Onions , peeled and sliced  5 Dates , deseeded and chopped  2 teaspoons Ginger , grated  1 teaspoon All spice powder  5 tablespoons Jaggery , grated or brown sugar  1/3 cup Red Wine Vinaigrette  2 tablespoons Oil , or butter Salt , as required Fresh Thyme leaves , few fresh (optional)",10,25,"To begin making Apple Onion Chutney, first heat oil or butter in a pan.Add the onions and sauté till they become soft and golden brown. Stir constantly to avoid them from burning.Add ginger, apples, salt, jaggery, vinegar, allspice powder and thyme leaves.Stir and cook till the apples soften. Adjust the amount of jaggery or vinegar to taste.Serve the Apple Onion Chutney as preferred with crackers, sandwiches et al.Store it in airtight jars in refrigerator for increased shelf life."
Manga Ogre Recipe (Mango Rice),Indian,Lunch,Vegetarian,"cooked rice, salt, mango (raw), fresh coconut, mustard seeds (rai/ kadugu), green chillies, turmeric powder (haldi), coriander (dhania) leaves, jaggery, oil, curry leaves, cumin seeds (jeera), mustard seeds (rai/ kadugu), chana dal (bengal gram dal), asafoetida (hing)","1-1/2 cups Cooked rice Salt , to taste For the Chutney Recipe 1 Mango (Raw) , peeled and grated  1/4 cup Fresh coconut , grated  2 teaspoon Mustard seeds (Rai/ Kadugu)  3-4 Green Chillies , chopped  1/2 teaspoon Turmeric powder (Haldi) Coriander (Dhania) Leaves , a small bunch finely chopped  1/4 teaspoon Jaggery , grated For the Tempering: 1 tablespoon Oil  1 sprig Curry leaves  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Mustard seeds (Rai/ Kadugu)  2-3 teaspoon Chana dal (Bengal Gram Dal)  1/2 teaspoon Asafoetida (hing)",20,60,"To begin making the Manga Ogre first,Grind together in a blender- mango, coconut, mustard seeds, green chillies, turmeric powder, jaggery (if using), little salt and coriander leaves to a fine paste. (Don’t add water to the paste. The rice is already cooked in salted water so add salt just enough for this chutney)Add this chutney to the cooled rice and mix.In a small Kadai/wok heat oil.Add the mustard seeds, once they splutter, add the cumin seeds, the chana dal and sauté for a few seconds.Add the hing and curry leaves and take it off the heat.Pour this tempering over the rice. Mix well.Your Manga Ogre Recipe is ready to be served, serve with some mint and pomegranate raita for a flavourful meal."
Raw Banana Raita Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), raw banana, cumin powder (jeera), ginger, mustard seeds (rai/ kadugu), white urad dal (whole), dry red chilli, curry leaves, salt","250 grams Curd (Dahi / Yogurt)  1 Raw Banana  1 teaspoon Cumin powder (Jeera) , roasted  1/2 teaspoon Ginger , grated  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/4 teaspoon White Urad Dal (Whole)  1 Dry Red Chilli  1 sprig Curry leaves Salt , to taste",10,5,"To begin making Raw Banana Raita Recipe, pressure cook the plantain or raw banana for 2 whistles using a pressure cooker.Once it is cooked, peel the skin, grate it using a fine grater and keep aside.Add the yogurt to a big bowl and whisk it into a creamy consistency.To this add the grated plantain or the raw banana, grated ginger, cumin powder, salt and mix well.Now heat oil in a small tadka pan, add mustard seeds, urad dal and let it crackle.Add the red chilli and curry leaves and let it splutter.Pour this tadka over the raita and sprinkle a pinch of cumin powder on top.Serve the Raw Banana Raita along with Vegetable Biryani and Salad for the weekend lunch."
Steamed Cauliflower Curry Recipe (Healthy Stir Fry),Indian,Lunch,Vegan,"cauliflower (gobi), cumin seeds (jeera), curry leaves, salt, black pepper powder, oil","1 Cauliflower (gobi) , cut into florets  1 teaspoon Cumin seeds (Jeera)  1 sprig Curry leaves Salt , to taste Black pepper powder , to taste Oil , for cooking",10,20,"To begin making the Steamed Cauliflower Curry Recipe, we will first steam the cauliflower. You can use a steamer or a pressure cooker to steam it.If you use a pressure cooker, place the florets in the pressure cooker, sprinkle some salt, add a tablespoon of water and cover the cooker. Place the weight on and pressure cooker for just one whistle. As soon as you hear one whistle, turn off the heat and release the pressure immediately by placing the cooker under running cold water. This will release the pressure immediately and stop the cooking process immediately. Open the cooker and you will notice the cauliflower is lightly steamed and is also firm. This is exactly the texture we want for the cauliflower curry. Our next step is to season the cauliflower curry to give it taste. Here is where you can experiment with your spices, but I am keeping it simple. Heat a teaspoon of oil in a wok or a kadai; add the cumin seeds, curry leaves and allow it to crackle. Stir in the black pepper powder and finally the steamed cauliflower and stir fry it until the cauliflower gets well coated with the pepper and cumin. After about a minute turn off the heat.Transfer the Steamed Cauliflower Curry to a serving bowl and serve it for a quick weeknight dinner or pack it into your lunch boxes.Serve Steamed Cauliflower Curry along with Boondi Raita and Phulka for a weekday lunch or dinner."
Spinach And Millet Pulav Recipe,Indian,Dinner,High Protein Vegetarian,"foxtail millet, ginger, tomatoes, green chillies, bay leaves (tej patta), cardamom (elaichi) pods/seeds, turmeric powder (haldi), cumin powder (jeera), spinach leaves (palak), salt, oil, ghee","1 cup Foxtail Millet , or broken wheat (dalia)  1 inch Ginger  2 Tomatoes , finely chopped  2 Green Chillies , slit  2 Bay leaves (tej patta)  2 Cardamom (Elaichi) Pods/Seeds  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Cumin powder (Jeera)  250 grams Spinach Leaves (Palak) , chopped Salt , to taste  1 tablespoon Oil  2 tablespoons Ghee , (optional)",10,30,"To begin making the Spinach and Millet Pulao Recipe, get all the ingredients ready and keep it by the side. In this recipe, I will show you how to cook using a pressure cooker. If you dont use a pressure cooker, then I suggest the same cooking procedure, using a heavy bottomed sauce pan with a lid. You will cover the pan after the procedures below and cook until the millets or broken wheat is edible.Into a pressure cooker, heat a tablespoon of oil. Add the ginger, green chillies, bay leaves, cardamom pods and stir-fry for a few seconds. After which, add in the turmeric powder, cumin powder, tomatoes, salt and the millet. Add 2 cups of water (sometimes if the millet or broken wheat is old- then it might need more water). Stir all the ingredients and cover the pressure cooker (or the saucepan). Place the weight on and pressure cook until you hear 2 whistles.After a couple of whistles, turn the heat to low and simmer for another 3 minutes. After a couple of minutes, turn off the heat. Allow the pressure from the cooker to release naturally.  If using a saucepan, make sure you cover the pan and cook until the millets are done to suit your taste.Once the pressure is released, open the cooker, stir all the ingredients. Check the salt and spice levels and adjust to suit your taste.If, by chance the millets did not cook with the amount of water you added, then sprinkle some more water as required, cover the pressure cooker and allow it to steam on low heat. Don't place the weight on at this stage. You will have to just cover and cook.Next we will stir fry the spinach in wok and then add it to the cooked millet. In a wok, add a teaspoon of oil, add the chopped spinach, salt and stir fry on medium heat until the spinach is cooked and almost all the water is evaporated. Stir in the spinach to the cooked millets. Once the Spinach and Millet Pulav is done, stir in the ghee. You can skip adding ghee on top if you are not very keen on that. Ghee adds an additional flavor to the Pulao making it delicious. Serve the Spinach and Millet Pulav along with a Raita of your choice."
Cauliflower Matar Bhurji Recipe,Indian,Dinner,Vegetarian,"cauliflower (gobi), green peas (matar), onion, tomato, green chillies, ginger garlic paste, turmeric powder (haldi), red chilli powder, garam masala powder, oil, salt, coriander (dhania) leaves","1 Cauliflower (gobi)  1 cup Green peas (Matar)  1 Onion , chopped finely  1 Tomato , chopped finely  3 Green Chillies  1 teaspoon Ginger Garlic Paste  1/4 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder  1/2 teaspoon Garam masala powder  1-1/2 tablespoon Oil Salt , as required Coriander (Dhania) Leaves , for garnish",10,35,"To begin with the Cauliflower Matar Bhurji Recipe first, bring water to boil in a pot. Add cauliflower florets in boiling water and keep aside for 10 minutesDrain the water from the florets and grate them into fine pieces. Else process them in a food processor to get finely grated piecesHeat half tablespoon oil in a kadai over medium heatAdd grated cauliflower and fry them for about 5 minutes, until water is absorbed from the florets. Set them asideIn a Kadai, add oil and finely chopped onions.Cook them until they become transparent; Add ginger garlic paste and mix them well with the onionsAdd tomato pieces and cook until they become mushyAdd peas, turmeric powder, red chili powder and required amount of saltCook them for about 5 minutes until spice powders are mixed well with peasAdd cauliflower with peas mixture and combine them wellClose the lid and cook for about until the grated florets are cookedDon’t overcook cauliflower as they become soggy.Sprinkle garam masala powder over the bhurji and toss them well.Switch off the flame and allow them to cool downServe Cauliflower Bhurji with Matar along with Boondi Raita and Phulkas for a weekday lunch."
Tandoori Chickpea & Cauliflower Curry Recipe (Vegan Curry),Indian,Dinner,Vegan,"cauliflower (gobi), kabuli chana (white chickpeas), homemade tomato puree, garlic, fennel seeds (saunf), turmeric powder (haldi), kashmiri red chilli powder, garam masala powder, chaat masala powder, salt, mint leaves (pudina), coal, oil","1 Cauliflower (gobi) , cut into florets  1 cup Kabuli Chana (White Chickpeas) , boiled  2 cups Homemade tomato puree  2 cloves Garlic  2 teaspoons Fennel seeds (Saunf) , roasted  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Kashmiri Red Chilli Powder  1 teaspoon Garam masala powder  1/2 teaspoon Chaat Masala Powder Salt , to taste  3 sprig Mint Leaves (Pudina) , finely chopped  1 or 2 Coal , pieces of coal for smoking Oil , for cooking",15,45,"To begin making the Tandoori Chickpea & Cauliflower Curry in Tomato Curry Recipe, we will first have to get all the ingredients ready. Have 1/2 cup of raw chickpea soaked for 8 hours and cooked until soft.You should have one cup of cooked chickpeas.  Keep this aside.Puree the tomatoes according to the instructions (link) and keep aside.Pound the fennel seeds in a pestle and mortar until it becomes a coarse powder and keep aside.The next step is to cook the cauliflower to make the tandoori curry.In a large wok or a kadai, heat a teaspoon of oil. Add the cauliflower florets, sprinkle some salt and stir fry the cauliflower until it is cooked through. It should be firm, and yet cooked.This will take anywhere between 5 to 10 minutes. Once the cauliflower is cooked, add the turmeric powder, red chili powder, garam masala powder, fennel seed powder and give it a stir. Add the tomato puree, chickpea and stir well to combine the curry.Check the salt and spice levels and adjust to suit your taste. Turn the heat to medium high and give the curry a brisk simmer for about 5 minutes. While it is simmering we will prepare the coal for smoking.To begin, first take a piece of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and grey in about 5 minutes. This indicates that the coal is ready to be used for smoking. Place this in a a small steel or a glass bowlMake a small well in the centre of the kadai where the cauliflower is simmering and place the cup into it. Pour a spoon of ghee on the coal.It will begin to smoke. Immediately cover the pan and reduce the heat to low and allow it to rest for about a minute until all the smoke as died down. Open the lid and remove the coal cup. The Cauliflower and Chickpea Curry will have a smoked tandoori effect into the dish.Once done, turn off the heat and transfer the Tandoori Cauliflower Chickpea Curry into a serving dish and sprinkle some mint leaves.Serve the Tandoori Chickpea & Cauliflower Curry in Tomato Curry along with hot steamed rice and a salad for a wholesome weeknight dinner."
Kachcha Kela Masala Sabzi Recipe (Raw Banana with Tomatoes & Spices),Indian,Lunch,Vegetarian,"raw banana, tomatoes, ginger, bay leaves (tej patta), turmeric powder (haldi), asafoetida (hing), coriander powder (dhania), garam masala powder, red chilli powder, salt","2 Raw Banana  2 Tomatoes , finely chopped  1 inch Ginger , grated  2 Bay leaves (tej patta)  1 teaspoon Turmeric powder (Haldi)  1/4 teaspoon Asafoetida (hing)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder Red Chilli powder , as required to taste Salt , as required to taste",10,40,"To begin making the Kachcha Kela Masala Sabzi Recipe, we will first cook the raw bananas in the pressure cooker. Cut the raw bananas in half and place it in the cooker. Add 1/4 cup of water, cover the cooker and place the weight on. Pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Once the pressure has released, open the cooker and peel the skin of the bananas. Cut them into dices and keep aside.The next step is to make the masala and cook the kachcha kela sabzi. Heat a teaspoon of oil in a heavy bottomed pan or a wok. Add the grated ginger, tomatoes, turmeric, asafoetida, bay leaves, garam masala, coriander powder and red chili powder.Stir all the ingredients well and add the cooked raw banana and salt and stir to combine. Turn the heat to low, cover the pan and cook the Kela Masala Sabzi until you see the masala is well coated with the sabzi. This will take about 5 minutes.Once done, check the salt and spices and adjust to suit your taste. Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box."
How to make Sprouts at Home,Indian,Side Dish,Diabetic Friendly,"green moong dal (whole), water","1/2 cup Green Moong Dal (Whole) , or any other sprout/legume/seed Water",10,1440,"To begin making the sprouts, soak the grains or legumes, completely immersed in water for at least 12 to 15 hours. You will know it's soaked enough, when you take a bite and it feels good to eat.At this stage, drain the water. Place the soaked grains/legumes in a wet muslin cloth and sprinkle some water over the grains. Place the muslin cloth with the soaked grains in a bowl and cover it lightly with a lid so there is air circulation.When you notice the muslin cloth is dry, sprinkle some water on the cloth, so there is continuous moisture in the cloth. The moisture and air will help the grains/legumes sprout. The process of sprouting will take at least 12 hours based on the size of the grain or legume.Once you notice the grains/legumes have sprouted, transfer them to a storage container and store them in the refrigerator for about a week and use them as desired."
How To Make Homemade Rose Syrup Recipe,Indian,Lunch,Vegetarian,"rose petals, water, cloves (laung), sugar","1/2 cup Rose Petals , dried red rose petals  2 cups Water  1 Cloves (Laung)  1-1/2 cups Sugar",15,20,"To begin making the homemade rose syrup recipe, we will first clean and dry the fresh rose petals. Skip the following process if you are using store bought dried rose petals.If they are fresh petals then clean rose petals in running water. Dry the rose petals completely and place them on kitchen paper towels. We will dry the rose petals in room temperature on the paper towels. The process of drying will take a couple of days. After a couple of days, you will notice the rose petals have become crisp and dry. When you touch them they will break apart.Once the petals are dry, we are ready to make the rose syrup. If you bought the store bought petals you can use it at this stage.Boil the water in a saucepan. Place the petals in a glass bowl and pour the boiled water on top of the petals, stir for a few seconds. Allow the rose petals to rest in the water until the water cools down. Once the petals cool down, refrigerate the petals and water filled bowl for 12 to 15 hours.Next day, strain the water into a saucepan (your rose water will be dark red). Place the saucepan on medium heat. Add the sugar and clove to the rose water. Keep stirring to dissolve the sugar. As it heats up you will the water frothing on the top. Gradually the foam will go away as the water begins to boil. Once the water begins to boil, turn the heat to low and simmer for 10 minutes and turn off the heat.Allow the Rose Syrup to cool completely. The syrup will thicken as it cools down.The Rose Syrup is now ready to be used in Ice creams, Milkshakes or Juices or even the classic Rose Milk. You can store the Rose Syrup in a glass bottle and refrigerate it for atleast 2 months."
Doodh Dudhi Recipe- Bottle Gourd In Milk Curry,Indian,Lunch,Diabetic Friendly,"bottle gourd (lauki), cumin seeds (jeera), turmeric powder (haldi), red chilli powder, garam masala powder, milk, sugar, oil, salt, coriander (dhania) leaves","1 Bottle gourd (lauki)  1 tablespoon Cumin seeds (Jeera)  1 teaspoon Turmeric powder (Haldi)  1 tablespoon Red Chilli powder  1 teaspoon Garam masala powder  1/2 liter Milk , low fat  1/2 teaspoon Sugar  2 tablespoon Oil Salt , to taste  3 sprig Coriander (Dhania) Leaves , finely chopped",10,30,"To begin with Doodh Doodhi, peel and slice the doodhi into cubes or semi circles or round, as per your choice.Now heat oil in a Kadhai and add the cumin seeds. As soon as it crackles, add salt, red chilly powder and turmeric powder to the oil.Cook it for about 2-3 minutes and then add the doodhi and mix it properly. Make sure that the doodhi is covered with the masala. Now cover the kadhai and let it cook for about 4-5 minutes.After 4-5 minutes, when the doodhi becomes soft and tender, add half of the milk to the kadhai and cook it for more 2-3 minutes. Once the milk evaporates, add the remaining milk and cook till the doodhi is cooked properly and the gravy is thickened and creamy.Take out the dish in a serving bowl and garnish it with chopped coriander.Serve Doodh Dudhi Recipe along with Phulkas or Whole Wheat Lachha Parathas for a weekday meal."
Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry),Indian,Dinner,Vegetarian,"black eyed beans (lobia), onions, tomatoes, green chilli, ginger, garlic, cumin seeds (jeera), cinnamon stick (dalchini), bay leaves (tej patta), cloves (laung), red chilli powder, turmeric powder (haldi), cumin powder (jeera), coriander powder (dhania), garam masala powder, kasuri methi (dried fenugreek leaves), ginger, ghee, salt","1 cup Black Eyed Beans (Lobia)  2 Onions , finely chopped  2 Tomatoes  1 Green Chilli , slit  1/2 tablespoon Ginger , made into paste  1/2 tablespoon Garlic , made into paste  1 teaspoon Cumin seeds (Jeera)  1 inch Cinnamon Stick (Dalchini)  1 Bay leaves (tej patta)  3 Cloves (Laung)  1 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  2 teaspoons Cumin powder (Jeera)  2 teaspoons Coriander Powder (Dhania)  1 teaspoon Garam masala powder  1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)  1 inch Ginger , cut into juliennes for garnish  1 tablespoon Ghee Salt , to taste",10,30,"To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside.Make a puree of tomatoes using a hand blender and keep aside.Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.Add the cumin seeds and let it crackle.Add the ginger garlic paste and cook until the raw smell goes away.Add the finely chopped onions and saute until it turns light brown.Now, add the slit green chilli, tomato pureè and simmer for 3 minutes.Add the red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee leaves the sides.Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes.Gently smash a few lobia for the gravy to thicken further.Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well.Switch off the flame, and garnish with the ginger juliennes.Serve the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner."
Tomato Methi Rice Recipe,Indian,Dinner,Vegetarian,"rice, onion, ginger, garlic, tomatoes, methi leaves (fenugreek leaves), red chilli powder, coriander powder (dhania), garam masala powder, cinnamon stick (dalchini), cloves (laung), cardamom (elaichi) pods/seeds, ghee, salt","4 cups Rice , cooked  1 Onion , thinly sliced  1 inch Ginger  4 cloves Garlic  3 Tomatoes , finely chopped  2 cups Methi Leaves (Fenugreek Leaves) , roughly chopped  1 teaspoon Red Chilli powder  2 teaspoon Coriander Powder (Dhania)  1 teaspoon Garam masala powder  1 Cinnamon Stick (Dalchini)  2 Cloves (Laung)  1 Cardamom (Elaichi) Pods/Seeds  2 tablespoons Ghee Salt , to taste",10,20,"To begin making the Tomato Methi Rice Recipe, cook the rice to a fluffy consistency using an open pan or pressure cooker method and keep aside.Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves and cardamom and let it release its aroma into the ghee.Add the sliced onion and saute until it turns translucent.Roughly pound the ginger and garlic cloves using a mortar and pestle and add it to the pan. Cook until the raw smell goes away.Add the tomatoes and saute until the tomatoes are soft and well cookedAdd the red chilli, coriander and garam masala powder, and saute until the ghee separates out on the sides.Add the chopped methi or fenugreek leaves, season with salt and mix well.Cook the mixture until the fenugreek leaves are well cooked, and occasionally saute in between.Once the tomato methi mixture is ready, add the cooked rice into the pan and mix it well using a fork.Let it simmer for 2 minutes and switch off the flame. Serve hot.Serve the Tomato Methi Rice Recipe along with Tomato Onion Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner."
Safed Achari Baingan Recipe - White Aubergine in pickled spices,Indian,Dinner,Vegetarian,"brinjal (baingan / eggplant), onion, cumin seeds (jeera), mustard seeds (rai/ kadugu), ginger, garlic, turmeric powder (haldi), coriander powder (dhania), red chilli powder, amchur (dry mango powder), tomato, salt, coriander (dhania) leaves, red chilli powder, mustard seeds (rai/ kadugu), cumin seeds (jeera), fennel seeds (saunf), kalonji (onion nigella seeds), ajwain (carom seeds), methi seeds (fenugreek seeds), dry red chillies, oil","500 grams Brinjal (Baingan / Eggplant)  1 Onion , finely chopped  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 inch Ginger , grated  2 cloves Garlic , grated  1/2 teaspoon Turmeric powder (Haldi)  1 tablespoon Coriander Powder (Dhania)  1 teaspoon Red Chilli powder  1/2 teaspoon Amchur (Dry Mango Powder)  1 Tomato , chopped Salt , to taste  1 Coriander (Dhania) Leaves , finely chopped Ingredients for the Achari Masala 1 teaspoon Red Chilli powder  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Cumin seeds (Jeera)  1 teaspoon Fennel seeds (Saunf)  1 teaspoon Kalonji (Onion Nigella Seeds)  1 teaspoon Ajwain (Carom seeds)  1/4 teaspoon Methi Seeds (Fenugreek Seeds)  4-5 Dry Red Chillies Oil , for cooking",20,40,"To begin making the Achari Baingan Recipe, we will first make the achari masala.To prepare marinade for Achari masala, in a pan add mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds and dry red chilies. Dry roast the spices and chilies over medium heat till fragrant and slightly browned. Turn off the heat. Transfer spices to the jar of mixer and grind into a coarse powder. Keep the achari powder aside.Wash and clean baingan and keep aside.Heat oil in a wok and add mustard and cumin seeds in it and wait till they crackle.Add chopped onions and saute till raw smell goes off. Now add ginger garlic paste and fry well till golden.Now add turmeric powder, coriander powder, red chili powder and the achari masala along with chopped tomatoesSaute until the tomatoes soften. Meanwhile slit the baingan from the middle into two but keep the joint intact. This is done so that the masala gets inside the aubergine nicely while cooking.Add the baingan in the fried masala and mix well such that everything incorporates well.Add little amchur if required and stir well. Add little water just to make sure the masala doesn't stick to the bottom of the heavy bottomed pan.Add salt as per your taste and slow cook the baingan in low flame with lid closed.Once the baingan softens, turn off the heat and garnish with freshly chopped coriander and stir.Serve the Safed Achari Baingan Recipe along with hot Phulkas smeared with ghee or along with hot steamed rice as a one dish dinner or a quick weeknight dinner."
Ginger Garlic Tofu Curry Recipe,Indian,Dinner,High Protein Vegetarian,"tofu, ginger, garlic, carrot (gajjar), spring onion (bulb & greens), spring onion greens, green chillies, coconut milk, vegetable stock, turmeric powder (haldi), black pepper powder, garam masala powder, sweet and spicy red chilli sauce (tomato chilli sauce), salt, soy sauce, corn flour","150 grams Tofu , cubed  1 inch Ginger  3 Garlic , crushed  1 Carrot (Gajjar) , chopped  1/4 cup Spring Onion (Bulb & Greens) , whites, chopped  1/4 cup Spring Onion Greens , chopped  2 Green Chillies , chopped  1/4 cup Coconut milk  1/2 cup Vegetable stock  1/2 teaspoon Turmeric powder (Haldi) Black pepper powder , according to your taste  1 teaspoon Garam masala powder  1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) Salt , to taste  1 teaspoon Soy sauce  1 teaspoon Corn flour , dissolved in 2 tablespoon water",15,30,"To begin making Ginger Garlic Tofu curry, heat 1 tablespoon oil in a pan. Add crushed ginger and garlic and cook it till it turns golden brown.Once it is done, add chopped spring onion whites, greens and chilies into the pan. Stir it well.Add chopped carrot and mix it properly. Add turmeric powder, tomato chili sauce and pepper powder. make sure everything is mixed properly.Add soya sauce, vegetable stock and coconut milk and stir everything nicely. Cover the pan and cook it for about 10 minutes. Add tofu cubes and salt according to your taste. Let it cook for about 10 minutes more.Add corn flour dissolved water and cook for another 2 minutes. Switch off the heat and transfer it to a serving bowl."
Soya Pilaf/Pulav Recipe,Indian,Dinner,Vegetarian,"basmati rice, soy chunks (nuggets), onions, green chillies, ginger garlic paste, tomato, potatoes (aloo), ghee, cardamom (elaichi) pods/seeds, bay leaves (tej patta), whole black peppercorns, cloves (laung), cinnamon stick (dalchini), star anise, salt, ajwain (carom seeds), lemon, mint leaves (pudina), coriander (dhania) leaves, coriander powder (dhania), red chilli powder, kewra water, caramelized onions, cashew nuts, sultana raisins","500 grams Basmati rice  2 cups Soy Chunks (Nuggets)  2 Onions , finely chopped  2 Green Chillies , chopped  2 tablespoon Ginger Garlic Paste  1 Tomato , chopped  4 Potatoes (Aloo) , cut into big chunks  2 tablespoons Ghee  3 Cardamom (Elaichi) Pods/Seeds  2 Bay leaves (tej patta)  1 teaspoon Whole Black Peppercorns  3 Cloves (Laung)  1 inch Cinnamon Stick (Dalchini)  2 Star anise Salt , to taste  1 teaspoon Ajwain (Carom seeds)  1 Lemon Mint Leaves (Pudina) , a few sprigs chopped Coriander (Dhania) Leaves , a small bunch chopped  2 tablespoons Coriander Powder (Dhania)  1 tablespoon Red Chilli powder  1 tablespoon Kewra Water  1/2 cup Caramelized onions  2 tablespoons Cashew nuts , fried  2 tablespoons Sultana Raisins , fried",20,50,"To begin making the Soya Pilaf recipe, wash, drain and soak rice in fresh water for minimum 30 minutes before cooking.In a saucepan, boil water and add soya chunks in it and boil. Drain and keep aside to cool. Once cool, squeeze them to take off excess water and keep them separate in a plate/bowl.Heat oil/ghee in a wok, add the potatoes, fry them and keep it aside. In the same pan, add bay leaf, all the dry whole garam masala, shahi jeera in the reaming ghee/oil and allow it to splutter.Add finely chopped onions and fry till light and translucent. Add green chillies, ginger paste, garlic paste and fry for about a minute on low medium heat.Add chopped tomato along with coriander powder, red chilli powder and fry well till the ghee starts leaving from the sides.Add soya chunks and salt, mix all together, fry again for 1-2 minutes.After 1-2 minutes, add a little water just to wet the masala and cook it with the lid closed on low flame.Meanwhile in another large thick bottomed vessel, add lots of water with little salt, few drops of oil and lemon juice and allow it to boil.Once the water is hot and starts boiling, add soaked rice and cook till the rice is 90% done.Turn off the gas and strain the rice very carefully and spread it in a big flat tray so that the grains doesn't stick to each other. Allow it to cool a bit. Do not stir them as the grains may break.The next step is to assemble and layer the Soya Pilaf. Take a vessel in which you want to assemble the pilaf. Spread rice at the bottom of the vessel and then layer it with the some soya gravy.Spread some rice again and then pour the remaining soya gravy on it with fried potatoes.Again, spread some rice and garnish it with fresh mint leaf, freshly chopped coriander, lemon juice, fried onions, some kewda water and fried dry fruits.Close the lid and allow the pilaf to cook for another 10 mins on low flame. For this take an iron tawa and place the pilaf vessel on it.Once the pilaf is done, hold the vessel from both sides and shake it vigorously, this will mix the soya gravy and the rice evenly inside without breaking the grains.Serve Soya Pilaf with Burani Raita, Beetroot Raita or any other Raita of your choice."
Mixed Sprouts Sabzi Recipe,Indian,Lunch,High Protein Vegetarian,"mixed sprouts, water, oil, cumin seeds (jeera), asafoetida (hing), onion, ginger garlic paste, tomato, green chillies, turmeric powder (haldi), salt, red chilli powder, cumin powder (jeera), garam masala powder, coriander powder (dhania), coriander (dhania) leaves","2 Mixed Sprouts , bowls  3 cups Water , for cooking  2 tablespoon Oil  1 tablespoon Cumin seeds (Jeera)  pinch Asafoetida (hing)  1 Onion , chopped  1 tablespoon Ginger Garlic Paste  1 Tomato , chopped  1 or 2 Green Chillies , chopped  1/2 tablespoon Turmeric powder (Haldi) Salt , to taste  1/2 tablespoon Red Chilli powder  1/2 tablespoon Cumin powder (Jeera)  1/2 tablespoon Garam masala powder  1/2 tablespoon Coriander Powder (Dhania) Coriander (Dhania) Leaves , chopped",30,30,"To prepare Mixed Sprouts Curry Recipe, get ready with healthy homemade sprouts to start with. Now in a pressure cooker, pressure cook the mixed sprouts for 3-4 whistles or till lightly mushy.Once pressure cooker cools down by itself, take out sprouts and stock in a bowl and keep it aside."
Crunchy Ginger Capsicum Rice Recipe,Indian,Lunch,Vegetarian,"basmati rice, yellow bell pepper (capsicum), red bell pepper (capsicum), green bell pepper (capsicum), green chillies, ginger, butter (salted), sesame seeds (til seeds), salt","2 cups Basmati rice , cooked  1 Yellow Bell Pepper (Capsicum)  1 Red Bell pepper (Capsicum)  1 Green Bell Pepper (Capsicum)  2 Green Chillies , finely chopped  2 inch Ginger , grated  2 teaspoon Butter (Salted)  2 teaspoon Sesame seeds (Til seeds) , mixed black and white, dry roasted Salt , to taste",20,20,"To begin making Crunchy Ginger Capsicum Rice Recipe, let's get the basmati rice ready. Wash the basmati rice in running tap water until clear and soak for 30 minutes.Now, take a big pan, fill it with 3.5 cups of water and bring it to a rolling boil. Add the soaked and drained rice, salt to taste, close it with a lid and cook for 20 minutes on a low flame. The rice should be cooked to al dente (firm to bite). Switch off the flame, let it rest for 10 minutes.Fluff up the rice with a fork such it does not become lumpy after cooling and keep aside.Now heat a kadai with some butter and a teaspoon of oil. Oil will avoid the butter getting burnt or turning brown.Add the finely chopped bell peppers and green chillies. Sauté for 2 minutes.Add the grated ginger and give it a good stir.Now add 2 cups of cooked basmati rice, season with salt and gently toss it to bring everything together.Garnish with toasted black and white sesame seeds and switch off the flame.Serve the Crunchy Ginger Capsicum Rice for kids lunch box or with chicken/vegetable Manchurian to make an interesting weeknight dinner."
Tofu Masala Rice Recipe (Tofu Pulao),Indian,Dinner,Vegetarian,"rice, ghee, cumin seeds (jeera), bay leaf (tej patta), cinnamon stick (dalchini), cloves (laung), green chillies, ginger garlic paste, onions, tomatoes, red yellow or green bell pepper (capsicum), red chilli powder, turmeric powder (haldi), coriander powder (dhania), garam masala powder, tofu, salt, coriander (dhania) leaves","1 cup Rice  2 tablespoons Ghee  1 teaspoon Cumin seeds (Jeera)  1 Bay leaf (tej patta)  1 Cinnamon Stick (Dalchini)  3 Cloves (Laung)  2 Green Chillies , finely chopped  1 tablespoon Ginger Garlic Paste  2 Onions , chopped  2 Tomatoes , chopped  1/2 Red Yellow or Green Bell Pepper (Capsicum) , chopped  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1 teaspoon Coriander Powder (Dhania)  1/2 teaspoon Garam masala powder  1 cup Tofu , cut into cubed Salt , to taste Coriander (Dhania) Leaves , to garnish",20,45,"To begin with Tofu masala rice, wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.Heat ghee in a sauce pan on medium heat. Once hot, add the cumin seeds and let it splutter. Add chopped onions, green chilli and ginger garlic paste and saute till onion turns golden brown.Now add the tomatoes and capsicum in the pan along with chilli powder, turmeric powder, coriander powder and garam masala. and let it cook for 5-7 minutes.Now add the diced tofu along with salt and saute till the tofu turns little brown in colour.Add 2 cups of water and check for salt. (add more salt if necessary).Cover the pan and once the mixture comes to a boil, turn the heat to low and simmer until all the water is absorbed. Turn off the heat and allow the rice to rest for about 5 minutes before opening.Garnish with chopped coriander and serve the Tofu Masala Rice hot with Tomato Onion Cucumber Raita Recipe or any other vegetable raita of your choice."
Watermelon Seeds Rice Recipe,Indian,Lunch,Vegetarian,"basmati rice, watermelon seeds, dry red chillies, mustard seeds (rai/ kadugu), white urad dal (split), curry leaves, raw peanuts (moongphali), asafoetida (hing), salt, oil","1 cups Basmati rice , cooked  1/2 cup Watermelon seeds  6 Dry Red Chillies  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon White Urad Dal (Split)  1 sprig Curry leaves  1 tablespoon Raw Peanuts (Moongphali) , roasted  1/4 teaspoon Asafoetida (hing) Salt , to taste  1 tablespoon Oil",20,30,"To begin making Watermelon Seeds Rice Recipe, dry roast the watermelon seeds and dry red chilies until the seeds start spluttering and popping. Turn of the heat and let them cool.Once cooled, transfer the dry roasted seeds and chilies to the mixie jar. Add salt and grind it to a coarse powder.Place a kadai on medium heat. Add 1 tablespoon oil to it. Add mustard seeds and allow them to crackle. Once the mustard seeds crackle, add the urad dal, curry leaves and hing.At this stage, add the peanuts and fry until they turn slightly brown.Add the rice and mix well. Add the coarsely ground watermelon seeds powder. Mix all the ingredients well.Serve Watermelon Seeds Rice warm or at room temperature with papad as a one dish meal.You can try this recipe with pumpkin seeds or melon seeds as well."
Tomato Onion Gravy Sabzi Recipe,Indian,Lunch,Vegetarian,"tomato, onions, cumin seeds (jeera), mustard seeds (rai/ kadugu), curry leaves, asafoetida (hing), green chillies, garlic, water, red chilli powder, turmeric powder (haldi), coriander powder (dhania), oil, salt, coriander (dhania) leaves","1 Tomato , chopped  2 Onions , thinly sliced  1/2 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  4 Curry leaves  1/4 teaspoon Asafoetida (hing)  2 Green Chillies , finely chopped (adjustable)  3 cloves Garlic , finely chopped Water , as required  1/2 teaspoon Red Chilli powder  1/2 teaspoon Turmeric powder (Haldi)  1/2 teaspoon Coriander Powder (Dhania) Oil , as required Salt , as required Coriander (Dhania) Leaves , Few sprigs, finely chopped",15,15,"To begin making the Tomato Onion Gravy Sabzi recipe, firstly heat oil in a heavy bottomed pan.Add cumin seeds, mustard seeds, curry leaves and hing. Let the mustard seeds splutter.Once it is done, add green chillies, garlic cloves and onions. Cook it till the onions becomes soft and translucent.Once it is done, add tomatoes and let it cook for about 2 to 3 minutes.Once done, add red chilli powder, turmeric powder, coriander powder and salt.Let it cook for about 4 to 5 minutes. Next, add the required water and let it cook for about 8 to 10 minutes.When it is properly cooked, garnish it with chopped coriander leaves and serve hot.Serve Tomato Onion Gravy Sabzi along with Gujarati Dal and Phulkas for a weekday lunch or dinner."
Capsicum Bath Recipe,Indian,Lunch,Vegetarian,"rice, green bell pepper (capsicum), green peas (matar), onion, green chilli, vangi bath powder, salt, tamarind, lemon juice, dry coconut (kopra), oil, mustard seeds (rai/ kadugu), chana dal (bengal gram dal), white urad dal (split), cashew nuts, curry leaves, dry red chilli, turmeric powder (haldi)","1 cup Rice , cooked  2-3 Green Bell Pepper (Capsicum) , chopped into medium size pieces  Fistful Green peas (Matar)  1 Onion , chopped  1 Green Chilli , slit  2-3 tablespoons Vangi Bath Powder Salt , as required Tamarind , soaked in water Lemon juice , few drops  2-3 tablespoons Dry coconut (kopra) , grated For tempering 2-3 tablespoons Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Chana dal (Bengal Gram Dal)  1 teaspoon White Urad Dal (Split)  Few Cashew nuts  Few Curry leaves  1 Dry Red Chilli , broken  1/4 teaspoon Turmeric powder (Haldi)",15,10,"To begin making the Capsicum Bath recipe, firstly wash rice and cook it with water and salt in a saucepan. The cooked rice grains should be separate and not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further and also helps to cool down quickly. (It has to be cooled properly before using)Heat oil in a kadhai and add mustard seeds, lentils and cashew nuts. Once they splutter add curry leaves, red chili and green chili .Add onion, green peas, turmeric and salt. Saute it till the raw smell of onion goes away.Once it is done, add chopped capsicum and cook it for 3-4 minutes.Once the capsicum is cooked half, add vangibath powder, tamarind juice and mix everything well. Cover and cook for 3-4 minutes, so that capsicum takes in the flavour.Finally, add the grated coconut and give a gentle mix. Switch off after the extra moisture has evaporated. Now add rice to the pan and mix everything properly.Drizzle some lemon juice, salt and mix it well again.Serve Capsicum Bath with Lauki Raita, Beetroot Raita, Burani Raita or any other Raita of your choice."
Curry Fried Quinoa Rice Recipe,Indian,Lunch,Vegetarian,"quinoa, brown rice, carrots (gajjar), green peas (matar), red bell pepper (capsicum), curry leaves, onions, extra virgin olive oil, garlic, whole eggs, curry powder, soy sauce, brown sugar (demerara sugar), salt, black pepper powder","2 cups Quinoa , cooked beforehand, cold or day old  1 cup Brown Rice , cooked beforehand, cold or day old  1/2 cup Carrots (Gajjar) , finely diced  1/2 cup Green peas (Matar)  1/2 cup Red Bell pepper (Capsicum) , diced  1 sprig Curry leaves  1 cup Onions , chopped  1 tablespoon Extra Virgin Olive Oil  1/2 teaspoon Garlic , finely diced or crushed  2 Whole Eggs , whisked in a bowl  1 tablespoon Curry powder  1 teaspoon Soy sauce  1/8 teaspoon Brown Sugar (Demerara Sugar) Salt , to taste Black pepper powder , to taste",20,20,"To begin making Curry Fried Quinoa Rice Recipe, mix the cooked quinoa and brown rice in a bowl. Break down the lumps with your hands and mix it well. If required, grease your hands with a little vegetable oil. Set it aside.Heat a little oil in a pan and swirl it around the pan to coat. Add the whisked egg and scramble vigorously to break it up into small bits. When the eggs, are cooked, transfer them to a plate.In the same wok, add the remaining oil. Once it is warm, add garlic and curry leaves and saute it for 30 seconds. Add the onions and peppers in the wok and saute it for another 30 seconds.After 30 seconds, add the remaining vegetables which are peas and carrots. Saute the vegetables on high heat for about a minute or two until they vegetables are half cooked.Add the curry powder, soy sauce, salt, sugar and pepper. Stir and cook for about 30 seconds. Add the quinoa rice mixture and stir fry until well combined. Lastly, Add the scrambled egg and combine. Turn off the heat and transfer it to a serving plate.Serve the Curry Fried Quinoa Rice with Pumpkin raita or Lauki raita."
Sago Khichdi Recipe (Savory Tapioca Pearls Stir Fry),Indian,Dinner,Vegetarian,"sabudana (tapioca pearls), raw peanuts (moongphali), anardana powder (pomegranate seed powder), coriander (dhania) leaves, oil, salt, potato (aloo), tomato, lemon juice, green chilli","1 cup Sabudana (Tapioca Pearls)  1/4 cup Raw Peanuts (Moongphali)  1/2 Anardana Powder (Pomegranate Seed Powder)  1 teaspoon Coriander (Dhania) Leaves , chopped Oil , as needed Salt , as required (kala namak, if making it for fasting)  1 Potato (Aloo) , boiled, peeled and chopped  1 Tomato , finely chopped  1 teaspoon Lemon juice  1 Green Chilli , finely chopped",20,20,"To begin making the Sago Khichdi recipe, soak Sago (sabudana) in water for 4-5 hours. As it gets soft and is puffed up it is ready for use.Drain all the water and let sago dry other wise it will stick and become lumpy.Heat oil in a wok and add peanuts. Roast them till they change their colour to brown.To this add potatoes, tomatoes, green chillies and sauté for about 5-8 minutes till the potatoes become soft.After 5-8 minutes, add sabudana, salt and chopped coriander. Mix everything well.Switch off the flame and add lemon juice, pomegranate kernels and toss up carefully.Serve Sago Khichdi on its own or with any raita of your choice."
Moong Ki Khichdi Recipe,Indian,Lunch,Vegetarian,"green moong dal (whole), basmati rice, chana dal (bengal gram dal), yellow moong dal (split), mixed vegetables, ghee, cloves (laung), cumin seeds (jeera), mustard seeds (rai/ kadugu), turmeric powder (haldi), red chilli powder, salt, coriander (dhania) leaves","1/2 cup Green Moong Dal (Whole)  1/4 cup Basmati rice  2 tablespoons Chana dal (Bengal Gram Dal)  2 tablespoons Yellow Moong Dal (Split)  1 cup Mixed vegetables , carrot, potatoes and green peas, chopped  1 tablespoon Ghee  2 Cloves (Laung)  1 teaspoon Cumin seeds (Jeera)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon Turmeric powder (Haldi)  1 teaspoon Red Chilli powder Salt , to taste  1 tablespoon Coriander (Dhania) Leaves , finely chopped",20,30,"To begin preparing the Moong Ki Khichdi With Palak Ki Kadhi, soak the whole moong, basmati Rice, chana dal and moong daal together in a mixing bowl with water for an hour.Heat a cooker with ghee and add cloves, cumin seeds and mustard seeds.Let them splutter and add all the vegetables and all the spices with salt and mix them well.Add soaked and drained Moong khichdi mixture in it and let them cook until the cooker releases 3 whistles.After 3 whistle, turn off the gas and let the cooker to be cool.Serve Moong Ki Khichdi with Gujarati Kadhi for a light and healthy meal."
Mango Rice Recipe,Indian,Lunch,Vegetarian,"fresh coconut, mango (ripe), dry red chilli, mustard seeds (rai/ kadugu), white urad dal (split), raw peanuts (moongphali), asafoetida (hing), turmeric powder (haldi), curry leaves, jaggery, salt, rice, water, oil, asafoetida (hing)","Ingredients For The Paste 1/2 cup Fresh coconut , grated  1-1 1/2 cups Mango (Ripe) , raw unripe, peeled and chopped   2 Dry Red Chilli  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 teaspoon White Urad Dal (Split)  1/4 cup Raw Peanuts (Moongphali)  pinch Asafoetida (hing) , pinch of asafoetida  1/4 teaspoon Turmeric powder (Haldi)  1 sprig Curry leaves  2 tablespoons Jaggery Salt , as required Other Ingredients 1-1 1/2 cups Rice Water , as required Oil , as required  pinch Asafoetida (hing)",15,40,"To begin with the Mango Rice recipe, first soak the rice for 20 minute and have all other ingredients ready. After the soaking cook the rice in a pressure cooker  and then spread it in a plate and leave it aside.For the next step, peel the mango skin and chop them. Now in a blender add the chopped mangoes, red chillies, 1 chopped green chilli, 1 teaspoon sesame seeds,  peanuts, 1/2 cup grated coconut and  powdered jaggery should be added to the mangoes.Grind them to semi fine paste and don’t make it a fine paste.In a pan add oil and  peanuts and sauté them on a low flame until the colour of the peanuts change. Then add mustard seeds and channa dal as well as urad dal.Add 12 – 15 curry leaves and 1 or 2 dry red chillies and sauté them. Now add a pinch of asafoetida and 1/4 teaspoon of turmeric powder.Now add the raw mango and coconut paste in the pan and sauté it for 3 to 4 minutes and later add salt.Now the paste is ready to get mixed with rice. Add the rice which was cooked earlier and mix them well.Mango rice is ready to be served. The best way to serve mango rice is with spicy potato roast. You can also serve them with raita and pickle.."
Quick Cauliflower Fried Rice Recipe,Indian,Lunch,Vegetarian,"cauliflower (gobi), onion, garlic, red yellow or green bell pepper (capsicum), sweet corn, green peas (matar), ginger, garlic, spring onion greens, soy sauce, green chilli sauce, black pepper powder, oil, salt","1 Cauliflower (gobi)  1 Onion , finely chopped  8 cloves Garlic , finely sliced  1 Red Yellow or Green Bell Pepper (Capsicum) , julienned  1/4 cup Sweet corn , steamed or boiled  1/4 cup Green peas (Matar) , boiled  1/2 tablespoon Ginger , grated  1/2 tablespoon Garlic , minced  4 tablespoon Spring Onion Greens , chopped  1 teaspoon Soy sauce  2 tablespoon Green Chilli Sauce  1 teaspoon Black pepper powder  3 tablespoon Oil  3 tablespoon Salt , to taste",15,15,"To begin making the Quick Cauliflower Fried Rice recipe, chop the cauliflower into florets and add it to water to which 2 tablespoon salt is added. After 30 minutes, drain, wash and keep aside.Pulse this in food processor for 1 minute till it looks like grains. You can even grate this using a grater.Heat a kadai/wok, and add 3 tablespoon oil. Add sliced garlic and saute till the raw smell of garlic goes away.Now add onion and fry till onion turns pinkish. Add julienned capsicum and let it cook for 5 minutes.Add the boiled green peas and boiled sweet corn and mix well.Add the chopped spring onion greens and mix.Add ginger garlic paste and soya sauce and green chili sauce and mix well.Finally add the shredded cauliflower and mix well. Cook for 5 to 7 minutes.Add black pepper powder, salt to taste, mix well and it is ready to be served. You can make this Quick Cauliflower Fried Rice for parties and surprise your guests too. You can pack this in your lunch box, as it makes a delicious meal."
Quinoa Vangi Bath Recipe,Indian,Lunch,Vegetarian,"quinoa, brinjal (baingan / eggplant), dry red chilli, mustard seeds (rai/ kadugu), chana dal (bengal gram dal), white urad dal (split), cashew nuts, kabuli chana (white chickpeas), curry leaves, asafoetida (hing), turmeric powder (haldi), vangi bath powder, lemon juice, salt, oil","1 cup Quinoa  6 to 8 Brinjal (Baingan / Eggplant)  2 to 3 Dry Red Chilli  1 teaspoon Mustard seeds (Rai/ Kadugu)  1 tablespoon Chana dal (Bengal Gram Dal)  2 teaspoons White Urad Dal (Split)  12 to 15 Cashew nuts , broken  1/4 cup Kabuli Chana (White Chickpeas) , cooked  10 Curry leaves  1/4 teaspoon Asafoetida (hing)  1/2 teaspoon Turmeric powder (Haldi)  2 tablespoons Vangi Bath Powder  1 Lemon juice Salt , to taste Oil , as needed",20,35,"To begin making the Quinoa Vangi Bath, firstly wash the quinoa with water and bring 1 cup of quinoa and 2 cups of water to a boil.Cover and simmer until its cooked and all the water has evaporated approximately 15 to 20 minutes. Let it cool down.In a heavy bottomed pan, heat some oil and add mustard seeds and let it crackle.Add urad dal, channa dal, cashews and stir it around in low heat until it slightly changes colour, now add hing, red chillies and curry leaves.Now add brinjal and chickpeas and 1 tablespoon of Vangi bath powder, little salt and juice of half a lemon and mix until combine, sprinkle some water and cook until it has absorbed all the juices and flavour.Its important that the brinjal and chickpeas absorb the flavour or it will all taste very bland.Now tip in the quinoa add the remaining vangi bath powder, salt to taste and lemon juice and mix it all together and cook covered on low heat until heat its distributed evenly about 3-4 minutes. Serve hot.If you don't have access to Vangi bath powder. Simply add 2 tablespoons of Sambhar powder with 1/2 a teaspoon of freshly roasted and powdered cloves and cardamom.Adding a small bunch of chopped methi leaves enhances the flavour of this dish.Serve Quinoa Vangi Bath with plain yogurt, tomato onion cucumber raita or any other raita of your choice."
Curd Rice Style Overnight Oats Recipe,Indian,World Breakfast,Vegetarian,"instant oats (oatmeal), hung curd (greek yogurt), milk, coriander (dhania) leaves, cashew nuts, asafoetida (hing), mustard seeds (rai/ kadugu), white urad dal (split), chana dal (bengal gram dal), cumin seeds (jeera), whole black peppercorns, ginger, onion, curry leaves, green chilli, fresh red chilli, oil, salt","1 cup Instant Oats (Oatmeal) , quick or rolled  3/4+1/4 Hung Curd (Greek Yogurt)  1/4 cup Milk  2 tablespoons Coriander (Dhania) Leaves , finely chopped  6 to 8 Cashew nuts , chopped  pinch Asafoetida (hing)  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon White Urad Dal (Split)  1 teaspoon Chana dal (Bengal Gram Dal)  1/4 teaspoon Cumin seeds (Jeera)  8 Whole Black Peppercorns  1/2 teaspoon Ginger , grated  2 tablespoons Onion , finely chopped (optional)  6 to 8 Curry leaves  1 Green Chilli , slit  1 Fresh Red Chilli Oil , as needed Salt , to taste",0,15,"To begin making the Curd Rice Style Overnight Oats, in a mixing bowl add oats, milk and 3/4 cup of yogurt and mix until combined and refrigerate it at least for 4 hours or overnight.After soaking add remaining 1/4 cup yogurt, salt to taste, grated ginger, chopped onions and chopped coriander and mix well.Now in a tadka pan, heat some oil add mustard seeds and let it crackle, add hing, jeera, peppercorns, urad dal, channa dal and cashew nuts and cook on low heat stirring it in between to colour it evenly.Now add curry leaves, green chilli and red chilli. Once done spoon the tadka onto the curd oats.You can also add pomegranate seeds, raisins and even fresh grapes to enhance the taste of this overnight curd rice style oats.Serve Curd Rice Style Overnight Oats on its own with Elai Vadam and Cauliflower Thoran for a healthy and light dinner."
Carrot And Capsicum Rice Recipe,Indian,Lunch,Vegetarian,"cooked rice, cumin seeds (jeera), curry leaves, green chilli, carrot (gajjar), green bell pepper (capsicum), onion, red chilli powder, black pepper powder, ghee, coriander (dhania) leaves, salt","2 cups Cooked rice  1 teaspoon Cumin seeds (Jeera)  3 to 4 Curry leaves  1 Green Chilli , thinly sliced  1 Carrot (Gajjar) , grated  1 Green Bell Pepper (Capsicum) , chopped finely  1 Onion , finely sliced  1/2 teaspoon Red Chilli powder  1/2 teaspoon Black pepper powder Ghee , as required Coriander (Dhania) Leaves , Few chopped sprigs to garnish Salt , as required",20,45,"To prepare Carrot And Capsicum Rice Recipe, firstly heat ghee in a Kadai and add cumin seeds, green chillies, and onions.When the onions become a little brown, add the curry leaves and capsicum. Let it cook till the capsicum becomes soft.After this, add the grated carrot and cooked rice and mix everything well.Next, add the required salt, red chilli powder and black pepper powder.Cover it with the lid for 2 minutes. Open after 2 minutes, mix it again and garnish with fresh coriander leaves.Serve Carrot And Capsicum Rice Recipe with raita of your choice."
Kela Anar Raita Recipe  (Banana Pomegranate Yogurt Dip Flavoured With Mustard),Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), ripe bananas, anardana powder (pomegranate seed powder), red chilli powder, sugar, cumin powder (jeera), dijon mustard, salt","1 cup Curd (Dahi / Yogurt)  1 cup Ripe Bananas , ripe, diced  1/4 cup Anardana Powder (Pomegranate Seed Powder)  1/4 teaspoon Red Chilli powder  1 teaspoon Sugar  1/2 teaspoon Cumin powder (Jeera) , roasted  1 teaspoon Dijon Mustard Salt , to taste",135,15,"To begin the preparation of Kela Anar Raita, in a high walled bowl, whisk the yogurt, salt, red chilli powder, sugar, dijon mustard and cumin powder until smooth and creamy.Stir in the diced bananas and pomegranate.Transfer the Kela Anar Raita to a serving dish and refrigerate for two hours before serving. Serve Kela Anar Raita along with Himachali Chana Madra and Steamed Rice for a weekday meal."
Strawberry Raita Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), strawberries, onion, green chilli, sugar, cumin powder (jeera), black pepper powder, salt, coriander (dhania) leaves, strawberries","300 ml Curd (Dahi / Yogurt)  150 grams Strawberries  1 Onion , finely chopped  1 Green Chilli , finely chopped  2 tablespoons Sugar  2 teaspoon Cumin powder (Jeera)  1 teaspoon Black pepper powder Salt , as per taste Coriander (Dhania) Leaves , a small bunch, finely chopped To garnishStrawberries , few slices",15,15,"To begin making the Strawberry Raita, we will first rinse the strawberries in water. Remove the green stem on top and finely chop the strawberries. Set aside in a bowl until required.In a large bowl; add the yogurt, sugar, salt, cumin powder, black pepper powder and whisk well until soft and fluffy and there are no lumps. Once the yogurt is whisked well, stir in the chopped onion, green chillies, coriander, and strawberries. Once strawberries are added, you will notice the color of the yogurt will start changing giving it a delicious pink color. Check the salt and spice levels and adjust to suit your taste.Garnish the Raita with strawberry slices just before serving.Serve Strawberry Raita along with Paneer Tikka Masala and Pudina Tawa Paratha for a weekday lunch or dinner."
Papad Raita Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), papad, cumin powder (jeera), paprika powder, coriander (dhania) leaves, rock salt","500 ml Curd (Dahi / Yogurt) , well beaten  2 to 3 Papad , masala preferably, roasted  1/2 teaspoon Cumin powder (Jeera)  1/2 teaspoon Paprika powder  2 sprig Coriander (Dhania) Leaves , finely chopped Rock Salt , to taste",10,10,"To begin making the Papad Raita, roast the masala papad using a stove top or microwave and keep aside.Now, take a big bowl, pour the curd and whisk it to a smooth and creamy consistency.Add the roasted cumin, paprika powder and rock salt to taste, mix it even and refrigerate for 2 hours.Just before serving add the roughly crushed roasted papads and finely chopped coriander leaves and mix well. Serve the Papad Raita Recipe along with Chana Pulao or any other Pulao for a simple weeknight dinner."
Carrot Orange Walnut Raita (Fruity Nutty Yogurt) Recipe,Indian,Side Dish,Vegetarian,"curd (dahi / yogurt), carrot (gajjar), orange, walnuts, cashew nuts, salt, cumin powder (jeera), raita masala","200 grams Curd (Dahi / Yogurt)  1 Carrot (Gajjar) , grated  1 Orange , peeled and sliced  5 Walnuts , chopped  5 to 6 Cashew nuts , chopped Salt , or sugar as per preference  1/4 Cumin powder (Jeera) , (optional)  1 pinch Raita masala , (optional)",15,10,"To begin making the Carrot Orange Walnut Raita, wisk the curd to a smooth texture in a mixing bowl.To this add the peeled and grated carrot. Once it is done, add the oranges segments and chopped walnuts and cashew nuts.Mix well and add the seasonings. If you prefer salted add 1/4 teaspoon salt, 1/4 teaspoon cumin powder, pinch of raita masala.If you prefer sweet, then add 1 teaspoon sugar and mix well. It is ready to be served.Carrot Orange Walnut Raita can be served with lunch or dinner. It also makes a great party food, if served along with your delicious meal."
Vegan Coconut Yogurt Recipe,Indian,Side Dish,Vegan,"coconut milk, agar agar, coconut sugar, vegan yogurt starter","1 liter Coconut milk  2 tablespoons Agar agar , or 3 tablespoons arrowroot powder (optional)  2 tablespoon Coconut Sugar , (palm sugar)  1/4 cup Vegan yogurt starter",15,10,"To begin making the Vegan Coconut Yogurt recipe, In a saucepan add coconut milk, coconut sugar and sprinkle agar-agar and bring this to a gentle boil.Now let this cool down until it is warm around 100 F. Stir in the dairy-free yogurt starter with a whisk into the coconut milk mixture and pour them into sterilized glass jar.Cover the jar with a breathable cloth and secure it with a string or a rubber band and leave it in a warm place for 12 to 24 hours depending on the outside temperature.Taste after 7 to 8 hours and continue to let it ferment longer if it has not fermented or gone sour enough for a couple of more hours.Stir this with a spoon to ensure it thickens in the refrigerator evenly. Refrigerate for 4 hours and enjoy!!If using arrowroot in place of agar-agar, whisk in the arrowroot powder into half a cup of the coconut milk from the saucepan and return it with the remaining milk into the saucepan and follow the rest of the steps as mentioned above.Serve Vegan Coconut Yogurt along with Quinoa Vangi Bath for a perfect weekday lunch or dinner."
Senai Pachadi Recipe (Elephant Yam Raita),Indian,Side Dish,Vegetarian,"elephant yam (suran/senai/ratalu), green chilli, ginger, coriander (dhania) leaves, salt, curd (dahi / yogurt), oil, asafoetida (hing), mustard seeds (rai/ kadugu), black urad dal (split )","250 grams Elephant yam (Suran/Senai/Ratalu) , (karuani kilangu) 1/2 Green Chilli 1 inch Ginger 3 tablespoons Coriander (Dhania) Leaves , chopped Salt , to taste 1 cup Curd (Dahi / Yogurt) For tempering 1 teaspoon Oil 1 pinch Asafoetida (hing) 1-1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1-1/2 teaspoon Black Urad Dal (Split)",15,25,"To begin making the Senai Pachadi recipe, peel the skin of yam and chop them into squares.Add water to cover the yam and steam them in pressure cooker till the cooker releases 3 whistles.Add coriander leaves, chilli, ginger and yam into a mixer.Strain the water before adding yam but do not throw the water. Grind the mix.Heat oil in a tadka pan and add the items given in ‘For Tempering’ in the order given.Mix the ground mixture, yogurt and remaining water and give it a stir.Once it is done, mix everything with the raita, pour the tempering and serve.Serve Senai Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Hot Steamed Rice."
Okra Salad (Bhindi Raita) Recipe,Indian,Side Dish,Vegetarian,"bhindi (lady finger/okra), hung curd (greek yogurt), oil, mustard seeds (rai/ kadugu), cumin seeds (jeera), red chilli powder, groundnut powder, chaat masala powder, asafoetida (hing), sugar, salt","250 grams Bhindi (Lady Finger/Okra) , cleaned, ends removed and sliced  3/4 cup Hung Curd (Greek Yogurt) , whisked  2 tablespoons Oil  1/2 teaspoon Mustard seeds (Rai/ Kadugu)  1/2 teaspoon Cumin seeds (Jeera)  2 teaspoon Red Chilli powder  1/2 tablespoon Groundnut powder , roasted  1/2 teaspoon Chaat Masala Powder  1/4 teaspoon Asafoetida (hing)  1 teaspoon Sugar Salt , to taste",15,15,"To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices. Add some salt and half of the chilli powder.Microwave (in batches) for 5 to 6 minutes on high till crisp. Stir at 1 minute interval so that they cook evenly.Alternatively you can pan fry of air fry the slices till crisp. Cool it down.In a mixing bowl add the curd. Add little salt, sugar, groundnut powder, chaat masala and mix.In a small wok/pan, heat oil. Add the mustard seeds, cumin seeds, red chilli powder and hing.Add the crisp okras in the curd and pour the tempering on the curd. The raita is ready to be served.Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal."
Atta Biscuit Recipe (Whole Wheat Flour Cookies Spiced with Cardamom),Indian,Snack,Vegetarian,"whole wheat flour, wheat bran, caster sugar, cardamom (elaichi) pods/seeds, butter (unsalted), salt, milk, cashew nuts","1-1/2 cups Whole Wheat Flour  1/4 cup Wheat Bran  1/2 cup Caster Sugar  10 Cardamom (Elaichi) Pods/Seeds , peeled and powdered  100 grams Butter (Unsalted) , chilled and cubed  1 pinch Salt  1/4 cup Milk  8 Cashew nuts , halved lengthwise",20,40,"To make Atta Biscuit Recipe (Whole Wheat Flour Cookies Spiced with Cardamom), we will first preheat the oven to 170 C and line two baking sheets with parchment paper or grease with little butter.Sift together flour, bran, sugar and cardamom pods powder in a large mixing bowl. Now add the cubed and chilled butter into the dry ingredients, mix using your fingers or a pastry cutter, until the cookie dough forms a crumbly sandy mixture.Next add one tablespoon of milk at a time to make a soft and firm cookie dough. When you notice the flour has come together and is well combined, then you can stop kneading the dough.To shape the cookies, divide the dough into equal size small portions and roll into balls.Flatten each ball into a disc about 1/4"" thick. Arrange the biscuits on the lined baking sheets at some distance apart. Press half a cashew into the centre of each biscuit. Bake biscuits for approx. 20-22 minutes each or until done and golden around the edges. Rotate each sheet halfway through for even baking.Once baked, transfer biscuits to a wire rack to cool down before storing.Serve Atta Biscuit (Whole Wheat Flour Cookies Spiced with Cardamom) with a cup of masala chai for the evening snacks or store in an airtight box at room temperature."