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Description: Mangalorean Style Ambe Upkari Recipe is a spicy, tangy - sweet curry made with ripe mangoes, along with some jaggery, and the addition of simple South Indian spices, and finished off with a classic tadka that instantly lifts up the dish.  Ingredients: 'Mango (Ripe)', 'Jaggery', 'Green Chillies', 'Ghee', 'Dry Red Chillies', 'White Urad Dal (Split)', 'Mustard seeds (Rai/ Kadugu)', 'Asafoetida (hing)' Instructions: 'To begin making Mangalorean Style Ambe Upkari Recipe, wash mangoes well. Peel the skin with your hands. Some mango pulp will be adhering to the skin; that is ok; it will not go waste.', 'Place the peeled mango in a saucepan and the peels in a bowl.', 'Add water, about 1/4 cup to the bowl with the mango peels, just enough that they are dipped in water.', 'Keep squeezing the peels well in the bowl with your hands to remove the pulp still sticking to it as much as possible.', 'Transfer this water to the saucepan containing the peeled ripe mangoes. Keep repeating (adding more water) until the water is almost clear.', 'Add slit green chillies to the mangoes in the saucepan. Heat on medium heat and bring to a boil.', 'Once it comes to a boil, reduce the heat and simmer for about 10 to 15 minutes until the mangoes are cooked well and become soft; about 15 to 20 minutes.', 'Add jaggery to taste along with some salt; adjust to suit your taste; mix well.', 'Simmer for about 5 minutes or more until you get a good consistency.', 'We love our mango curry a bit diluted; but if you want a thicker gravy, you can add a slurry of rice flour in water (about 2 to 3 teaspoons of rice flour in ¼ cup of water) to the boiling curry and boil until thick.', 'Now, it is time to season or temper the curry.', 'In a small saucepan, heat ghee. Once the ghee is hot, add mustard seeds and when they start to splutter and crackle, add the dry red chillies and hing.', 'Immediately add to the curry and give it a good stir.', 'Sweet, tangy and exotic Konkani style mango curry is ready.', 'Mangalorean Style Ambe Upkari Recipe is usually served as a side dish with a South Indian Meal of Steamed rice,\xa0Mangalorean Style Sajjige Rotti, steamed rice,\xa0Sprouted Moong Dal Curry\xa0and\xa0Mangalorean Style Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe).'

Mangalorean Style Ambe Upkari Recipe - Ripe Mango Curry

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Description: Eggless Pumpkin Cheesecake Recipe is a delicious Cheesecake, with just a few ingredients, this cheesecake recipe is easy to bake. Pumpkin Cheesecake is delicately spiced with ginger and cinnamon, the dark chocolate in the cake makes it a decadent dessert. Ingredients: 'Kaddu (Parangikai/ Pumpkin)', 'Britannia Cream Cheese', 'Brown Sugar (Demerara Sugar)', 'Dark chocolate', 'Dry ginger powder', 'Cinnamon Powder (Dalchini)', 'Butter (Unsalted)', 'Salt', 'Oreo biscuits', 'Butter (Unsalted)', 'Caster Sugar' Instructions: 'To begin preparing the Eggless Pumpkin Cheesecake Recipe, line a 6-inch cheesecake pan with parchment paper (cut to size) on the bottom of the pan.', 'Grease the sides of the pan with butter.', 'Remove the cream part of the oreo biscuits and grind biscuits to a fine powder.', 'Add the melted butter and mix well.', 'Transfer the ground mixture to the cheesecake pan spread them uniformly and gently press the top layer using a flat ladle or the back of a spoon.', 'Preheat the oven at 180 degrees C for 10 minutes and then bake the biscuit layer for 7 minutes. Remove and set it aside.', 'Add the pumpkin and one-half of the cream cheese (180 gms) to the mixer. Now add the brown sugar and grind it to a smooth paste.', 'Transfer it to a large mixing bowl and add the cinnamon and dry ginger powder. Remove 1/4 cup of this mixture and set it aside.', 'To the remaining mixture, add the other half of the cream cheese and using a metal whisk/hand mixer, mix without any lumps and pour the mixture over the biscuit layer in the cheesecake pan.', 'Break the dark chocolate into smaller pieces and put them in a glass mixing bowl. Microwave the chocolates for one minute on high and then stir with a spoon to get silky melted dark chocolate.', 'To this add the 1/4 cup pumpkin cheese puree mixture and mix well. Add blobs of this chocolate mixture using a spoon inside the pumpkin cheese mixture leaving a gap of at least 1" between each blob.', 'Using a chopstick or a sharp knife make swirls on the chocolate blobs for a swirl effect.', 'Cover the cheesecake using an aluminum foil and bake the cake in a preheated oven at 180 degrees C for 50 minutes. Once baked, remove the foil completely and allow it to cool.', 'Once cooled completely, transfer the cheesecake to a refrigerator and allow it to chill for at least 6-8 hours before you serve.', 'Just before serving, you can frost or garnish the cheesecake either with icing sugar, chocolates or fresh fruits.', 'Serve the\xa0Eggless Pumpkin Cheesecake Recipe\xa0along with\xa0Fresh Fruit Bowl\xa0and some\xa0Mango Iced Tea Recipe\xa0by the side to enjoy your weekend.'

Eggless Pumpkin Cheesecake Recipe

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Description: Spicy and Creamy Achari Mushroom Open Toast is a quick and easy snack to put together for breakfast or tea. For those who love spicy flavours along with mushrooms, this is a guaranteed hit. It makes a great after-school snack if served as a closed toasted sandwich. Ingredients: 'Nutralite Garlic & Oregano Spread', 'Whole Wheat Brown Bread', 'Button mushrooms', 'Onion', 'Spring Onion Greens', 'Garlic', 'Ginger', 'Achari Mayo' Instructions: 'To begin making the Spicy and Creamy Achari Mushroom Open Toast Recipe, keep the ingredients prepped and ready.', 'Warm a teaspoon of Nutralite Garlic and Oregano Spread in a pan and add the\xa0finely chopped onions, ginger and garlic and sauté for a minute till they are lightly browned.', 'Stir in the mushrooms and spring onions and saute until the mushrooms get lightly cooked and ensure it has not released too much water.', 'Once the mushrooms are done, stir in the Nutralite Achari mayo and turn off the heat. Give the Achari Mushroom mixture a try and adjust the salt if required, as the Nutralite Achari mayo in itself is packed with a lot of salt and flavours.', 'Toast your favourite sliced bread in a toaster or oven and spread the slices out on a platter. Spread the Nutralite Garlic and Oregano Spread over the bread slices.', 'Spoon the Achari Mushroom Mixture over the toasts and serve immediately.', 'Serve Spicy and Creamy Achari Mushroom Open Toast along with\xa0Chickoo Banana Date Smoothie\xa0for a filling breakfast.'

Spicy and Creamy Achari Mushroom Open Toast Recipe

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Description: Sweet and Spicy Tomato Chutney is a delicious tomato sauce flavored with ginger and green chillies. This sweet and sour chutney tomato chutney recipe is made with slightly sour tomatoes that brings a natural sourness. The addition of green chillies and ginger makes it delectable. Ingredients: 'Tomatoes', 'Mustard seeds (Rai/ Kadugu)', 'Cumin seeds (Jeera)', 'Curry leaves', 'Asafoetida (hing)', 'Green Chillies', 'Ginger', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Sugar', 'Oil', 'Salt' Instructions: 'To make the Sweet and Spicy Tomato Chutney recipe, heat oil in a skillet on medium heat; add the mustard seeds, cumin seeds, asafoetida and curry leaves and allow them to crackle.', 'Stir in the\xa0chopped tomatoes,\xa0green chillies, grated ginger,\xa0turmeric powder,\xa0red chilli powder,\xa0sugar\xa0and simmer with the pan covered for about 10 to 15 minutes until the tomatoes are tender, soft and released juices.', 'Turn off heat and serve the he Sweet and Spicy Tomato Chutney at room temperature.', 'Serve the\xa0Sweet and Spicy Tomato Chutney along with\xa0Moong Dal Chillas\xa0for breakfast.'

Sweet and Spicy Tomato Chutney Recipe

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Description: What comes in mind when we hear Tacos, Mexican Cuisine right? Here, we have used these Tacos to make a fusion recipe. Fill these tacos with Indian chaat masala , fresh vegetables, chutneys and you will love it. Ingredients: 'Hard taco shells', 'Potatoes (Aloo)', 'Onions', 'Tomatoes', 'Sweet corn', 'Green Grapes', 'Anardana Powder (Pomegranate Seed Powder)', 'Coriander (Dhania) Leaves', 'Green Chilli', 'Chaat Masala Powder', 'Red Chilli powder', 'Sev', 'Boondi', 'Cheetos', 'Curd (Dahi / Yogurt)', 'Sweet Chutney (Date & Tamarind)', 'Green Chutney (Coriander & Mint)', 'Lahsun Ki Chutney (Red Garlic Chutney)' Instructions: 'To begin making the Taco Chaat recipe, in a large mixing bowl take the chopped potatoes, onion, tomatoes, pomegranate seeds, chopped green grapes, chopped cilantro, green chilies and sweetcorn.', 'Toss them and dress with some chaat masala and red chilli powder.', 'Add all three chutneys according to your taste in the mixture and mix them well.', 'Add sev, spicy boondi and crushed Cheetos in mixture and toss them again.', 'Adjust spices and chutneys according to your taste.', 'To assemble, scoop the mixture filling into each taco shell, then add about 1 tablespoon curd on top.', 'Follow up with little drops of green chutney, garlic chutney and tamarind chutney according to your taste.', 'Sprinkle some chopped cilantro and crushed Cheetos, sev and boondi. Sprinkle some chaat masala and red chilli powder. Serve them immediately.', 'Serve Taco Chaat along with\xa0Sev Puri\xa0and\xa0Paneer Stuffed Millet Patties\xa0for your house parties or serve it to your sudden guests.'

Taco Chaat Recipe

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Description: Aloo Bonda is a classic deep fried snack made by batter frying small balls of a spicy potato mixture. This no garlic, no onion version is simple and makes for an appetising tea time snack. Ingredients: 'Potatoes (Aloo)', 'Mustard seeds (Rai/ Kadugu)', 'Cumin seeds (Jeera)', 'Curry leaves', 'Turmeric powder (Haldi)', 'Green Chillies', 'Oil', 'Ginger', 'Asafoetida (hing)', 'Coriander (Dhania) Leaves', 'Lemon juice', 'Gram flour (besan)', 'Rice flour', 'Ajwain (Carom seeds)', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Oil', 'Asafoetida (hing)', 'Salt', 'Water', 'Oil' Instructions: 'To begin making the Aloo Bonda recipe, firstly we will make the potato filling.', 'Heat 1 tablespoon oil in a heavy bottomed pan. Add the mustard seeds and once they splutter add the cumin seeds.', 'Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds.', 'Add the potato mash, salt and mix. Take it off the heat. Add the lime juice and coriander leaves and mix. Keep aside to cool.', 'Heat a deep fry pan for deep frying the bondas.', 'In a mixing bowl add the ingredients under ‘for the batter’ except water.', 'Gradually, add water and make a thick batter. Make small balls out of the potato mixture.', 'Dip each ball in the batter and deep fry on low to medium heat till golden brown.', 'Take out with a slotted spoon and keep on absorbent paper.\xa0Serve Aloo Bonda with\xa0Dhaniya Pudina Chutney,\xa0Date Tamarind Chutney\xa0or any other chutney of your choice.'

Aloo Bonda Recipe (Deep Fried Snack With Potato Filling)

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Description: Goan Style Mushroom Vindaloo Recipe is a variation of the classic Goan Pork Vindaloo recipe. This traditional dish was introduced by the Portuguese in Goa. In this recipe, the mushroom is cooked in a vinegar based curry infused with Indian spices. Ingredients: 'Button mushrooms', 'Onion', 'Garlic', 'Ginger', 'Turmeric powder (Haldi)', 'Oil', 'Salt', 'Dry Red Chillies', 'Coriander (Dhania) Seeds', 'Cumin seeds (Jeera)', 'Whole Black Peppercorns', 'Cardamom (Elaichi) Pods/Seeds', 'Cloves (Laung)' Instructions: 'To begin making the Goan Style Mushroom Vindaloo, first prep all the ingredients, and get all the spices together.', 'The next step is to roast the masala for the vindaloo.', 'Heat a small skillet over medium heat; add all the ingredients to be ground into a paste and roast them for a few minutes until you get a roasted aroma and the red chilies are lightly crisp.', 'Turn off the heat, allow it to cool a bit and grind into a fine powder.', 'Pound the ginger and garlic in a pestle and motor and keep aside.', 'Heat oil in a pan; add the ginger garlic paste and saute for a few seconds. Add the chopped onions and saute until the onions are tender.', 'Add the turmeric powder, the ground spice powder, the mushrooms. Add the salt, cover the pan and simmer for 10 minutes until the mushrooms are cooked.', 'Once done, open the pan, and allow the vindaloo masala to thicken, but evaporating any excess liquid. Turn off the heat and serve warm.', 'Serve the Goan Style Mushroom Vindaloo along with steamed rice or even lachha paratha for lunch.'

Goan Style Mushroom Vindaloo Recipe

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Description: Maharashtrian Dinkache Ladoo Recipe is the Whole Wheat Flour Truffles With Edible Gum & Dry Fruits. Dinkache ladoo are made using whole wheat flour, skinned and split black gram (Urad dal) flour , edible gum , dry fruits (dry dates , grated dry coconut , nuts), sugar and ghee. All the ingredients used in the recipe provide warmth and energy to our body which is much required during winters.  Ingredients: 'Whole Wheat Flour', 'White Urad Dal (Split)', 'Dessicated Coconut', 'Dry dates powder (kharik pud)', 'Sugar', 'Ghee', 'Mixed nuts', 'Gond (natural gum)', 'Cardamom Powder (Elaichi)', 'Nutmeg powder', 'Dry ginger powder' Instructions: 'To begin making Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits), heat a heavy bottom pan and dry roast the split and skinned black gram on a low to medium flame for 7-10 minutes.', 'Keep stirring the dal to ensure it is been roasted evenly and it does not catch the bottom of the pan. You will get a nice aroma while you roast the dal. Remove the roasted dal in a plate. On cooling, grind to a fine powder using a grinder.', 'Grate the dry coconut using grater and keep aside. Take edible gum in a grinder jar and make a fine powder. Similarly powder the sugar and keep aside.', 'Dry roast the dry fruits on low to medium flame for about 3- 5 minutes. On cooling coarsely grind them or chop them.', 'Heat the same heavy bottom large wok , add 1/2 cup ghee and to it add the powdered urad dal .Fry on low flame until pink in color. This may take around 5 minutes.', 'Now add the whole wheat flour to the roasted urad dal in batches and keep stirring continuously. Roast the wheat flour for about 4-5 minutes without adding more ghee.', 'To the roasted urad dal and wheat flour, add the powdered edible gum. Roast for 2-3 minutes.', 'Now add the powdered dried dates. Roast for 1-2 minutes.(In many Indian groceries, you can get powdered dry dates easily . In case you do not find, it can be made at home. De seed the dried dates ( chuara/ Kharik ) . Now cut into small pieces using a sharp knife or scissors. Put the chopped pieces of dried dates into a grinder jar or food processor to get a coarse powder )', 'Now add grated dried coconut followed by the chopped nuts to the mixture and keep stirring the entire mixture using a large ladle.', 'Now put off the heat and add the powdered sugar followed by the dry ginger powder and the sweet masala. Blend everything very well. If not making the ladoos as offering to God, you can taste the ladoo mixture at this stage.', 'Now our ladoo mixture is ready. Add the remaining melted 1/2 cup ghee to it as needed.\xa0 Mix well and check by taking handful of mixture in your palms, if you are able to bind ladoos, do not add more ghee. If you are not able to form\xa0 a ball shape then you can add all the remaining ghee. Roll between the palm to give a round shape.', 'Make all the ladoos similarly while still warm. As once the mixture cools down, then the ghee solidifies making it difficult to bind the ladoos. This happens especially in the area where the temperature is low.', 'On cooling keep the ladoos in air tight containers and store at room temperature.', 'Serve\xa0Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits) with\xa0Badam Kheer Recipe (Spiced Almond Milk)\xa0or\xa0Turmeric Milk Recipe (Haldi Doodh)\xa0for a winter breakfast.'

Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits)

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Description: Blueberry Muffin Cake Recipe has a beautiful blueberry cake with crumble on its top while baking. The frozen blueberries are used in the recipe but you can use the fresh blueberries when they are in season. The crumbly cake on top of the blueberry cake is delectable and topped with a glazing of milk and icing sugar that makes you drool for this cake. You can even make this recipe to impress guests or during birthdays of family members. Serve Blueberry Muffin Cake Recipe along with Maple Roasted Cinnamon Spiced Latte Recipe over snacks or as a dessert after a one pot meal like Mexican Cottage Cheese Chicken Enchilada Recipe. Ingredients: 'All Purpose Flour (Maida)', 'Sugar', 'Butter (Unsalted)', 'Milk', 'Whole Egg', 'Baking powder', 'Salt', 'Blueberries', 'All Purpose Flour (Maida)', 'Cinnamon Powder (Dalchini)', 'Sugar', 'Butter (Salted)', 'Icing Sugar', 'Vanilla Extract', 'Milk' Instructions: 'To begin making\xa0Blueberry Muffin Cake Recipe, prepare the batter for crumble and the blueberry cake separately.', 'Preheat the oven at 180 C. Prepare the cake pan by greasing it with some butter and dusting it with flour.', 'Take a big mixing bowl, and mix all the cake ingredients for the blueberry cake together except the blueberries. Beat lightly with an electric beater or handheld beater until everything is combined well.', 'Once the ingredients mix well, add the blueberries into the cake mix and fold them in the batter carefully. Add a little bit of water if you feel that the batter is too dry.', 'In another bowl, mix all ingredients for the topping/crumble and keep mixing with a fork hand whisk until the mixture is blended well.', 'Spread the cake batter into the prepared cake pan and top evenly with the crumb topping.', 'Bake for 40 minutes or until the toothpick comes out clean. Let the cake cool on a wire rack for 10 to 15 minutes before serving to subdue the residual heat.', 'Mix all the ingredients for sugar glaze together in a mixing bowl till no lumps and then drizzle it over the cake top once the cake is cooled. Eat it fresh and enjoy the heavenly taste.', 'Serve Blueberry Muffin Cake Recipe along with\xa0Maple Roasted Cinnamon Spiced Latte Recipe\xa0over snacks or as a dessert after a one pot meal like\xa0Mexican Cottage Cheese Chicken Enchilada Recipe.'

Blueberry Muffin Cake Recipe

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Description: Chenai Kizhangu Masiyal is a yam dish, where it is pressure cooked and mashed and made into a masiyal along with peanuts. Hing, mustard seeds, simple spices and curry leaves add great flavour and depth to this dish. This starchy yet fibrous vegetable when flavoured with such earthy simple spices, tastes absolutely delicious.  Ingredients: 'Elephant yam (Suran/Senai/Ratalu)', 'Tamarind Water', 'Turmeric powder (Haldi)', 'Salt', 'Raw Peanuts (Moongphali)', 'Sesame (Gingelly) Oil', 'Mustard seeds (Rai/ Kadugu)', 'White Urad Dal (Split)', 'SSP Asafoetida (Hing)', 'Curry leaves', 'Green Chillies', 'Salt', 'Turmeric powder (Haldi)', 'Red Chilli powder' Instructions: 'To begin making the Chenai Kizhangu Masiyal, wash and clean the yam, peel the skin and cut them into 1 inch cubes.', 'Transfer these yam cubes into the pressure cooker along with tamarind water, turmeric powder and salt to taste.', 'Close the lid and pressure cook for about 4 whistles. Turn off the heat and allow the pressure to release naturally.', 'Once the pressure has released naturally open the cooker and mash the yam using a masher, leave a few yam chunks to add to the texture of the Chenai Masiyal.', 'Next cook the raw peanuts. Add the raw peanuts into a pressure cooker along with 1/2 cup of water and salt to taste.Close the lid and pressure cook for 3 to 4 whistles. Allow the pressure to release naturally and keep aside.', 'Now we will continue to make the\xa0Chenai Kizhangu Masiyal', 'Heat a pan on medium heat, add oil. Once the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to turn golden brown.', 'Once done add the hing, curry leaves, green chillies and saute for a few seconds. Now add the cooked and mashed yam, turmeric powder, red chillie powder, salt to taste and cooked peanuts. Saute for a few minutes until well combined.', 'Turn off the heat and transfer the\xa0Chenai Kizhangu Masiyal into a serving bowl and serve hot.', 'Serve the Chenai Kizhangu Masiyal along with\xa0Steamed Rice,\xa0Chettinad Style Poondu Rasam Recipe\xa0and\xa0Sprouted Green Gram Kosambari Recipe- With Pomegranates\xa0 for a complete meal.'

Chenai Kizhangu Masiyal-South Indian Style Yam Masiyal

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Description: Spicy Coconut Peanut Stuffed Baby Brinjal takes inspiration from the eastern ghats of India and makes for a delicious side dish. The eggplants are stuffed with a spicy, tangy coconut peanut filling making this dish really flavourful and delicious. This dish tastes like a gravy dish but it is dry, making it tiffin friendly. The recipe uses very less oil, making it a healthy choice for weight watchers and diabetic patients. Ingredients: 'Small Brinjal (Baingan / Eggplant)', 'Mustard oil', 'Mustard seeds (Rai/ Kadugu)', 'Garlic', 'Salt', 'Raw Peanuts (Moongphali)', 'Homemade tomato puree', 'Dry coconut (kopra)', 'Cumin seeds (Jeera)', 'Coriander Powder (Dhania)', 'Garam masala powder', 'Salt', 'Red Chilli powder', 'Sesame seeds (Til seeds)', 'Coriander (Dhania) Leaves' Instructions: 'To begin making the Spicy Coconut Peanut Stuffed Baby Brinjal recipe, make 2 way slit in the eggplants (2 vertical slit perpendicular to each other. Do not make the slit through till the end) and keep aside.', 'Let us prepare the stuffing for the eggplants now. For this, dry roast peanuts and dried coconut to a light golden brown. Let it cool down.', 'Now, using a food processor/chopper, grind these along with cumin seeds, coriander powder, garam masala, salt and red chili powder into a homogeneous mix. Add in the tomato paste and chopped coriander. Combine.', 'Stuff the eggplants with the stuffing well and keep them in the fridge for 10 minutes so that the stuffing gets a little solid and does not ooze out when stir fried.', 'Now, take a non stick pan and in it add in the mustard/vegetable oil.', 'Heat it up and add in the mustard seeds. Let the seeds splutter.', 'Now add in the sliced garlic and roast till lightly golden.', 'Now, add in the stuffed eggplants and toss around the tempering. Add in the required amount of salt.', 'Let it cook on medium high for the next 15 to 20 minutes till the eggplants start to cook and get tender.', 'Now, place a lid on the pan and cook on simmer for another 5 to 7 minutes. After 5 to 7 minutes, they are done and ready to serve.', 'Spicy Coconut Peanut Stuffed Baby Brinjal tastes best when served along with flatbreads likeWhole Wheat Palak Naan Recipe,\xa0rotis, parathas or steamed rice.', ''

Spicy Coconut Peanut Stuffed Baby Brinjal Recipe

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Description: Asian Shrimp Rice Burger Recipe is a burger with Asian notes and elements. The burger bun here is replaced with jasmine sticky rice that is cooked and then shaped to resemble a bun.  Ingredients: 'Thai Jasmine Rice', 'Water', 'Oil', 'Shrimps', 'Shrimps', 'Salt', 'Black pepper powder', 'Soy sauce', 'Whole Wheat Bread crumbs', 'Whole Egg', 'Classic Mayonnaise (With Egg)', 'Black pepper powder', 'Sriracha sauce', 'Salt', 'Soy sauce', 'Sesame (Gingelly) Oil', 'Black sesame seeds', 'Onion Rings', 'Iceberg lettuce' Instructions: 'To begin making the Asian Shrimp Rice Burger Recipe, we will first make the jasmine rice.', 'In a pressure cooker combine the jasmine rice, along with the water and oil and close the lid.', 'Pressure cook for two whistles and turn off the flame.', 'Once the pressure has released naturally, open the pressure cooker and spoon the rice into small bowls(katoris)\xa0 that are lightly greased with oil, this will help de-mould them like the shape of burger buns.', 'Fill each of the small bowls with only about two tablespoons and press them lightly and allow them to set for about 15 minutes.', 'Demould and set aside. You should be left with semi circle shaped rice buns.', 'In a mixing bowl, combine the freshly made shrimp paste with the chopped shrimps,\xa0salt,\xa0\xa0black pepper powder,\xa0soy sauce,\xa0bread crumbs and bring the shrimp patty mixture together with the egg.', 'Mix until well combined.\xa0Preheat a skillet brushed with oil on medium high heat.', 'Shape the shrimp patties into a\xa0small cake, like that of cutlets to the size of the rice buns we made earlier.', 'Now place the shrimp patties on the skillet and cook on both sides for about 2-3 minutes each as prawns cook very quickly.\xa0Once they turn golden brown on each side, remove from the skillet and set aside.', 'In a mixing bowl, combine the mayonnaise, along with the\xa0black pepper powder,\xa0sriracha sauce,\xa0salt, soy sauce and\xa0sesame oil.', 'Whisk well until combined and set aside.', 'Place one semi circular rice bun on the working counter, slather some Asian flavoured mayonnaise, then place the lettuce leaves, the shrimp patties, onions rings and finally close the burger with another rice bun and sprinkle some black sesame seeds.', 'Repeat the same to assemble the other\xa0Asian Shrimp Rice Burgers.', 'Serve\xa0Asian Shrimp Rice Burger Recipe along with\xa0Spicy Sichuan (Szechuan) Vegetarian Noodles Recipe\xa0and\xa0Chinese Style Stir Fried Water Chestnut with Vegetables Recipe\xa0for a complete meal.'

Asian Shrimp Rice Burger Recipe

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Description: Tindora Nu Shaak or Khatti Meethi Tindora Recipe is a very simple and quick dish that is very native to India. Each region of India calls is by names like Dondaikkai, Kovakkai, Tinda, Tendly or Tindora. Ingredients: '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)' Instructions: '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\xa0Khatti Meethi Tindora Sabzi Recipe\xa0along with\xa0Gujarati Kadhi,\xa0Methi Thepla\xa0and\xa0Steamed Rice\xa0for a weekday dinner.'

Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak

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Description: If you love Kadhi Chawal, then you will absolutely love this one dish meal bowl which is a classic and traditional kathiyawadi dish called Bhaat Na Rasawala Muthia Dhokla made from rice dumplings simmered in a delicious kadhi. Ingredients: 'Cooked rice', 'Gram flour (besan)', 'Red Chilli powder', 'Turmeric powder (Haldi)', 'Salt', 'Gram flour (besan)', 'Curd (Dahi / Yogurt)', 'Water', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Salt', 'Green Chilli', 'Ginger', 'Bay leaf (tej patta)', 'Cinnamon Stick (Dalchini)', 'Ghee', 'Cumin seeds (Jeera)', 'Cinnamon Stick (Dalchini)', 'Curry leaves' Instructions: 'To make Bhaat Na Rasawala Muthia Dhokla, prep all the ingredients and keep them ready.', 'Into a large mixing bowl, combine all the muthia dhokla ingredients and mash the rice well until it forms a dough like consistency.', 'Grease your palms, shape into small ovals (muthias) and keep aside.', 'For kadhi, into a sauce pan combine the dahi, besan, turmeric powder, salt and red chilli powder and mix well to combine until there are no lumps.', 'Add the 3 cups of water and bring to a brisk boil.', 'Keep whisking the Kadhi as it continues to boil, as this makes it smooth and creamy, thus giving it a perfect texture.', 'Once the kadhi has come together into a smooth and creamy mixture while it is boiling, turn the heat to low, add the ginger garlic, green chillies, cinnamon stick and simmer kadhi while we add the muthias.', 'Add the muthia into the kadhi. Simmer for at least 5 minutes and you will notice the muthia‘s rising to the top and floating.', 'Once it begins to float to the top, simmer the Bhaat Na Rasawala Muthia Dhokla for another 2 minutes.', 'The final step is to prepare the tadka. Heat ghee in a saucepan on medium heat; add the cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon and give it a stir.', 'Gradually, add the seasoning mixture to the above Rasiya Dhokla/Bhaat Na Rasawala Muthia Dhokla and allow the mixture to come to a brisk boil and turn off the heat.', 'Serve the\xa0Bhaat Na Rasawala Muthia Dhokla as a one dish meal for any weeknight dinner when you are looking for a comforting meal.'

Bhaat Na Rasawala Muthia Dhokla Recipe | Gujarati Rasiya Dhokla

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Description: The Hyderabadi Double Ka Meetha is a traditional Hyderabadi dessert prepared with bread, which derives its name from ‘Double Roti’, a term used for bread during the British era. This Indian version of bread pudding showcases the deliciousness of bread when it absorbs the richness of milk and cream and is flavoured with dry fruits and spices. Serve Hyderabadi Double Ka Meetha Recipe (Traditional Indian Bread Pudding) as a dessert after a meal of Hyderabadi Vegetable Biryani Recipe and Tomato Onion Cucumber Raita Recipe. Ingredients: 'Whole Wheat Brown Bread', 'Milk', 'Fresh cream', 'Water', 'Sugar', 'Rose water', 'Whole Almonds (Badam)', 'Sultana Raisins', 'Ghee' Instructions: 'To begin making the Hyderabadi Double Ka Meetha Recipe we will start by boiling sugar with the water to make the sugar syrup.', 'Stir continuously, till tiny little bubbles are seen on the surface of the liquid. This indicates that the syrup is ready. Once done, keep it aside, allowing it to cool down.', 'In the next step, boil milk with the cream in a deep bottom pan on medium heat. We need to condense the milk until it becomes half its quantity and the milk is thick and creamy.', 'Make sure you keep stirring the milk occasionally else it will stick to the bottom of the pan and can get burnt. Once the milk is condensed, turn off the heat.', 'Take the bread and cut each slice diagonally into two.', 'Heat oil in a skillet and shallow fry the bread slices, turning them occasionally until they turn golden brown on both sides. Once done, turn off the flame and allow them to cool.', 'To prepare the Hyderabadi Double Ka Meetha Recipe, preheat the oven to 180 C. Take a rectangular baking tray and grease it evenly with ghee or oil.', 'Arrange the bread slices in the baking tray in such a way, so that the entire tray is filled. Pour in the milk/cream mixture, rose water and sugar syrup over the bread slices evenly.', 'Keep this aside for about five minutes, so that the bread slices can soak in all the liquids.', 'Sprinkle the almonds and raisins on top of the bread and cover the pan with aluminium foil.', 'Bake the Double Ka Meetha in the preheated oven for about 25 to 30 minutes, or until the liquids are almost dried up and thicked. Allow the bread pudding to rest once done, without removing the seal.', 'Your tasty and delectable Double Ka Meetha is ready to eaten as a wonderful dessert option\xa0after a meal of\xa0Hyderabadi Vegetable Biryani Recipe\xa0and\xa0Tomato Onion Cucumber Raita Recipe.'

Hyderabadi Double Ka Meetha Recipe (Traditional Indian Bread Pudding)

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Description: Upside Down Choco Orange Cake Recipe is a delicious upside down orange cake filled with lots of chocolate chips - with a melt-in-the-mouth light texture. Wheat flour makes it very healthy. Ingredients: 'Vivatta Maida', 'Whole Wheat Flour', 'Baking powder', 'Baking soda', 'Orange Zest (Rind)', 'Butter (Unsalted)', 'Sugar', 'Fresh orange juice', 'Whole Eggs', 'Chocolate chips', 'Butter (Unsalted)', 'Brown Sugar (Demerara Sugar)', 'Oranges' Instructions: 'To begin making Upside Down Choco Orange Cake Recipe, proceed with preparing the topping first. Melt the butter in a pan on medium heat, taking care to ensure that it does not burn. Add demerara sugar.', 'Let the mixture boil. Remove from heat after about 1 minute when it is caramelised.', 'Pour the mixture into round springform baking pan. Roll the pan to ensure that the mixture coats the bottom of the pan completely. Set it aside.', 'Sift all the dry ingredients: maida, wheat flour, baking powder and baking soda thrice. This ensures all ingredients are well mixed and aerated, resulting in a lighter cake. Add the orange zest and mix lightly.', 'Put butter and sugar together in a big bowl. With the help of a hand mixer, beat the sugar and white butter till light and fluffy.', 'Add 1 egg at a time to this bowl. Beat to incorporate the eggs into sugar butter mixture completely.', 'Now add the orange juice and beat till mixed. Keep aside.', 'Cut the oranges into thin slices.', 'Arrange the slices over the hardened bottom of the baking pan. Start from the centre and work outwards. Place the slices in circle – one overlapping the other till the whole pan bottom is covered with the slices. Topping is now ready.', 'Add dry and wet cake ingredients together and beat for a few seconds.', 'Coat the chocolate chips with maida and fold them in the cake dough. Coating them in flour helps the chocolate chips in keeping them from sinking to the bottom. Pour it over the orange slices in the baking pan.', 'Bake the cake in a pre-heated oven at 170 deg Celsius for 35-40 minutes. Insert a cake pin or a skewer in the middle of the cake and if the cake is baked well, the skewer will come out clean.', 'Remove the cake pan from oven once done.', "Invert the cake over the cake dish when hot (Since it is difficult to remove the cake once it cools down. But if you use a springform cake pan, it's easier)", 'Serve Upside Down Choco Orange Cake Recipe with Maple Roasted Cinnamon Spiced Latte Recipe for teatime.'

Upside Down Choco Orange Cake Recipe

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Description: बेक्ड मसाला नमक पारा रेसिपी एक सरल रेसिपी है जिसमे बहुत कम सामग्री का प्रयोग किया जाता है जैसे की मैदा, गेहूं का आटा और रोज के मसाले। इसमें जीरा, अजवाइन और काली मिर्च का भी प्रयोग किया जाता है जो इसके स्वाद को और भी बढ़ाता है.  Ingredients: 'मैदा (ऑल पर्पस आटा)', 'गेहूं का आटा', 'अजवाइन', 'पूरी काली मिर्च', 'हींग', 'हल्दी पाउडर', 'नमक', 'तेल', 'पानी' Instructions: 'बेक्ड मसाला नमक पारा रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले. एक मिक्सिंग बाउल में गेहूं का आटा, मैदा, अजवाइन, जीरा, हींग, काली मिर्च, हल्दी पाउडर, नमक डाले और मिला ले.', 'अब इसमें 1 बड़ा चम्मच तेल डाले और अच्छी तरह से मिला ले. थोड़ा थोड़ा पानी डाले और अच्छी तरह से गुंद ले.', 'अब इसे गीले कपडे से ढक ले और 20 मिनट के लिए अलग से रख दे.', 'ओवन को 180 डिग्री पर पहले से गरम\xa0कर ले. अब आटे पर से कपडा हटाए और दो हिस्सों में बाट ले.', 'अब सरफेस पर मैदा या गेहूं का आटा छिड़के और 1 हिस्से की रोटी बना ले.', 'चाकू की मदद से डायमंड शेप के नमक पारे बना ले. अब एक बेकिंग ट्रे पर पार्चमेंट पेपर लगाए और इसपर नमक पारे बिछा ले. ध्यान रखें यह एक दूसरे से चिपके नहीं।', 'इस पर थोड़ा थोड़ा तेल लगाए और ओवन में डाल दे. 20 से 25 मिनट के लिए पकाए जब तक यह नमक पारे सुनहरे न हो जाए.', 'पकने के बाद ठंडा होने दे और फिर परोसे।\xa0बेक्ड मसाला नमक पारा\xa0को शाम के नाश्ते के लिए\xa0मसाला चाय\xa0के साथ परोसे।'

बेक्ड मसाला नमक पारा रेसिपी - Baked Masala Namak Para Recipe

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Description: Phool Makhana is a Healthy Roasted Lotus Seeds Snack that is super simple to make. When roasted Makhanas become crunchy. Roasting the makhanas take a little time. about 10 minutes, as you need to roast them on low heat.  Ingredients: 'Phool Makhana (Lotus Seeds)', 'Salt and Pepper', 'Turmeric powder (Haldi)', 'Ghee' Instructions: 'To begin making the\xa0 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\xa0Phool Makhana Recipe - Healthy Roasted Lotus Seeds Snack\xa0as an evening snack along with a cup of hot\xa0Masala Chai Recipe - Indian Spiced Tea.'

Phool Makhana Recipe - Healthy Roasted Lotus Seeds Snack

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Description: कलौंजी वाली आलू गोभी की सब्ज़ी बंगाल में कई घरो में बनायी जाती है. इस सब्ज़ी का स्वाद पंजाबी आलू गोभी की सब्ज़ी से बिलकुल अलग होता है. Ingredients: 'फूल गोबी', 'आलू', 'सरसो का तेल', 'कलौंजी के बीज', 'राइ', 'हरी मिर्च', 'शक्कर', 'नमक', 'टमाटर', 'हरा धनिया' Instructions: 'कलौंजी वाली आलू गोभी की सब्ज़ी बनाने के लिए, एक कढ़ाई में तेल गरम कर ले. उसमे कलौंजी डाले और 20 से 25 सेकण्ड्स तक पक्काए।\xa0उसके बाद उसमे राइ और हरी मिर्च डाले।', '10 से 15 सेकण्ड्स के बाद उसमे फूल गोबी, आलू, नमक और शक्कर डाले। अच्छी तरह से मिला ले.', 'जब आलू और गोभी हल्के\xa0भूरे रंग के हो जाए, उसमे थोड़ा सा पानी डाले। कढ़ाई को धक् ले और सब्ज़ी को अच्छी\xa0तरह से पकने दे.', '15 मिनट के बाद देख ले की सब्ज़ी नरम हो गई है या नहीं।\xa0जब सारा पानी सुख जाये, उस एक चमच्च सरसो का तेल डाले और मिला ले. गरमा गरम परोसे।', 'कलौंजी वाली आलू गोभी की सब्ज़ी एक सरल और सव्दिष रेसिपी है जिसे चपाती और चोलर दाल के साथ परोस सकते है'

कलौंजी वाली आलू गोभी की सब्ज़ी रेसिपी - Cauliflower & Potato Stir Fry with Nigella Seeds (Recipe In Hindi)

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Description: मक्के और प्याज का रायता बनाने में बहुत आसान है और आपके खाने में स्वादिष्ट भी. इस रायते को आप अपने खाने के साथ या बिरयानी/पुलाव के साथ भी परोस सकते है.  Ingredients: 'मक्का', 'दही', 'पानी', 'तेल', 'जीरा', 'हरी मिर्च', 'प्याज', 'लाल मिर्च पाउडर\xa0', 'नमक' Instructions: 'मक्के और प्याज का रायता बनाने के लिए सबसे पहले दही को अच्छी तरह से फेट ले। दही में थोड़ा पानी डाले और मिला ले.', 'अब इस मिक्सचर में स्वाद अनुसार नमक डाले और मिला ले. अलग से रख ले.', 'एक छोटी कढ़ाई में तेल गरम करें। इसमें जीरा, हरी मिर्च और प्याज डाले। प्याज के नरम होने तक पकाए।', 'नरम होने के बाद उसमे उबले हुए मक्के, लाल मिर्च पाउडर और नमक डाले। इस मिक्सचर को दही में डाले और अच्छी\xa0तरह से मिला ले.', 'हरे धनिये से गार्निश करें और परोसे।\xa0मक्के और प्याज का रायता को ढाबा स्टाइल\xa0दाल फ्राई,\xa0नवरतन कोरमा\xa0और फुल्के के साथ परोसे।'

मक्के और प्याज का रायता रेसिपी - Corn And Onion Raita (Recipe In Hindi)

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Description: This is the first time I am using brown rice in my recipe. The texture of brown rice is amazing. Once cooked it didn’t resemble rice at all, it looks more like moong. Brown rice is not a boon for just for diabetic people, but for all rice eaters. Rich in fibre, this amazing rice makes a superfood if you can toss in some nutritious vegetables and greens. That is exactly what I did with brown rice. I made it for my kids lunch box, tossed in some button mushrooms and fresh fenugreek leaves. Ingredients: 'Brown Rice', 'Button mushrooms', 'Methi Leaves (Fenugreek Leaves)', 'Onions', 'Tomatoes', 'Green Chillies', 'Garlic', 'Red Chilli powder', 'Coriander Powder (Dhania)', 'Turmeric powder (Haldi)', 'Salt', 'Oil' Instructions: 'To begin making the Mushroom Methi Brown Rice, rinse brown rice twice. Soak in water for about 30 minutes.', 'Drain the rice from water and add 2-1/2 cup clean water to soaked rice in a pressure cooker. Pressure cook for 2 whistles.', 'In a heavy bottomed pan, heat oil. Add garlic and onions and green chilies, sauté until onions turn translucent.', 'Once the onions have turned translucent add the\xa0 finely chopped tomatoes and cook till tomatoes turn mushy.', 'After the tomatoes have turned mushy add the red chilli powder, turmeric powder, coriander powder and salt. Mix well to combine.', 'Now add button mushroom and cook for about 2 to 3 minutes. Mushrooms will release moisture, cook it in it’s own moisture.', 'After the moisture from the mushrooms has evaporated add finely chopped fresh fenugreek leaves and cook for another 3 minutes.', 'When mushrooms and fenugreek leaves are fully cooked, add cooked brown rice and gently mix it. Check for salt and adjust accordingly.', 'Transfer the Mushroom Methi Brown Rice into a serving plate and serve hot.', 'Serve Mushroom Methi Brown Rice along with\xa0Tomato Onion Cucumber Raita,\xa0Beetroot Raita\xa0or any other Raita of your choice.'

Mushroom Methi Brown Rice Recipe

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Description: Besan Katli Ki Sabzi is a recipe that hails from Uttar Pradesh, and is often prepared during monsoon season. Couple of decades ago, during monsoon, fresh vegetables were seldomly available hence "Besan Ke Paneer" was the go to option for home cooks. Nowadays since monsoons doesn't affect the availability of other veggies and seeing how busy people have gotten with their lives, this recipe is scarcely prepared. Ingredients: 'Gram flour (besan)', 'Green Chilli', 'Garlic', 'Turmeric powder (Haldi)', 'Salt', 'Water', 'Ghee', 'Onion', 'Ginger Garlic Paste', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Coriander Powder (Dhania)', 'Coriander (Dhania) Leaves', 'Garam masala powder', 'Homemade tomato puree', 'Cumin seeds (Jeera)' Instructions: 'To begin making the Besan Katli Ki Sabzi recipe, add gram flour, ginger, green chillies, salt and turmeric powder in a bowl and mix everything till it forms a dough.', 'Cut it into cubes and then boil it in a saucepan with the required water. Keep them aside.', 'Heat ghee in a wok. Add cumin seeds and onions. Saute till the onions turns translucent.', 'Add ginger garlic paste and let it cook for another 2 minutes.', 'Add the tomato puree and all the masalas including salt, turmeric powder, coriander powder, red chilli powder and garam masala powder.', 'Cook for another 3 to 5 minutes and then add the required water. Cook for another 5 minutes.', 'Now add the steamed gram flour dumplings and cook it for 5 minutes. Once done, switch off the stove and garnish with coriander leaves.'

Besan Katli Ki Sabzi Recipe

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Description: Maharashtrian Karanji also known as Gujiya or Ghugra is a traditional sweet, commonly prepared by Maharashtrians during the festival of Diwali. The Karanji is a must have crunchy delicacy that is filled with oodles of delicious soft goodness of coconut, jaggery, semolina and spices.  Learn how to make Karanji the way it is prepared in most households of Maharashtra, by following the recipe below. Karanji or Gujiyas are typical dishes that are served during Holi.  Holi, the festival of colours in India is also a festival of great food. Holi food traditions involves people going to their neighbours and friends houses and enjoy this spring festival with a lot of snacks being passed around. The most popular savoury snacks during Holi snacks are Gujiyas, Kachoris, Samosas, Dahi Vada etc. Among the sweet snacks are sweet Gujiyas, Kulfis, Thandais and Malpuas. Ingredients: 'Jaggery', 'Whole Wheat Flour', 'Dessicated Coconut', 'Sooji (Semolina/ Rava)', 'Sesame seeds (Til seeds)', 'Poppy seeds', 'Oil', 'Cardamom Powder (Elaichi)', 'Nutmeg powder', 'Sooji (Semolina/ Rava)', 'All Purpose Flour (Maida)', 'Salt', 'Sugar', 'Ghee', 'Milk', 'Oil' Instructions: 'To begin making the Maharashtrian Karanji Recipe (Gujiya), we will first make the make the filling.', 'Begin by dry-roasting the coconut, sesame seeds and poppy seeds in a pan separately, until they turn golden brown.', 'Make sure that they are roasted and kept separately, and never together once done. After they cool down, grind them separately in a mixer (poppy seeds, sesame seeds and coconut- in that order) till you get a coarse texture.', 'Next, roast the semolina on medium heat in a shallow bottom pan with 1 tablespoon ghee or oil till it turns golden brown. Set this aside as well once done.', 'Roast the whole wheat flour with the remaining ghee/oil in the same pan, until golden brown and keep aside.', 'Now, put all the filling ingredients including the flour, semolina, coarse powders, jaggery, cardamom and nutmeg in a food processor, and blend them well for 2-3 minutes till they form a fine powder.\xa0The delicious coconut filling for the Karanji is now ready and can be set aside to be used later.', 'The next step is to prepare the crust for the Karanji.', 'Heat 3 tablespoons of ghee or in a small pan. Once ghee is melted or when the oil is hot, turn off the heat and keep aside.', 'Add in\xa0the all-purpose flour, rava, sugar and salt into a large deep bowl. Make a depression in the centre of the flours and pour the hot ghee into it mixing it into the flour thoroughly with your fingers. Knead the flour and other ingredients slowly by pouring the water and milk mixture a little at a time.', 'Once the dough is pliable yet firm, cover it with a damp cloth and set it aside to rest for at least an hour or two.', 'Once the dough is well rested, divide it into 4 equal sized balls. Roll each of these balls into a flat circular shape, apply a thin layer of oil evenly and mould them into tight elongated rolls.', 'Once done, cut each of these 4 elongated rolls into 10 one inch pieces each, having about 40 pieces in total once all the rolling is done. Cover all these pieces with a damp cloth to keep the dough softened until they are ready to be made into the Karanji.', 'Take one of the small dough pieces and with the help of a rolling pin, shape it into a small circular poori, 3-4 inch in diameter. Divide the poori into half, pour in 1-2 tablespoon of the filling on one side, and carefully fold the other half, closing the poori-shaped dough completely.', 'In order to shape these pooris, press them on the cutting board, and carefully remove the extra dough using a karanji cutter. Once done, keep it aside to be fried.', 'Repeat the same procedure for the remaining dough balls and cover the prepared karanjis with cloth when done.', 'Finally, deep-fry all the prepared karanjis in hot oil, turning them continuously till they turn golden brown.', 'Your lip-smacking, hot and crunchy Maharastrian Karanjis are now ready to be served for the festival of Dilwai.', 'Serve\xa0Maharashtrian Karanji Recipe (Gujiya) - A Delicious Diwali Sweet along with\xa0Masala Chai Recipe\xa0and\xa0Omapodi Diwali Mixture Recipe\xa0during evenings when there are guests and family at home or as a delicious snack during Holi'

Maharashtrian Karanji Recipe (Gujiya) - A Delicious Diwali Sweet

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Description: Maharashtrian Kairichi Amti Recipe (Gravied Green Mango) is a wonderful curry made with tangy raw mango that stewed in some spicy coconut curry. Ingredients: 'Fresh coconut', 'Dry Red Chillies', 'Cumin seeds (Jeera)', 'Coriander (Dhania) Seeds', 'Methi Seeds (Fenugreek Seeds)', 'Ginger', 'Garlic', 'Oil', 'Mustard seeds (Rai/ Kadugu)', 'Curry leaves', 'Turmeric powder (Haldi)', 'Mango (Raw)', 'Jaggery', 'Salt' Instructions: 'To begin Maharashtrian Kairichi Amti Recipe, we will first prep all the ingredients and keep ready.', 'To grind the fresh coconut masala; in a mixer jar, combine the grated coconut along with the dry red chillies, cumin seeds, coriander seeds, garlic, ginger, and methi seeds. Grind this mixture into a fine paste adding 1/2 cup of warm water. Set aside.', 'To make the Maharashtrian Kairichi Amti Recipe, heat a pan with oil on medium heat. Add the mustard seeds and allow it to crackle.', 'Stir in the curry leaves, the raw mango and a pinch of salt. Add ¼ cup of water and cover the pan. Cook the mangoes in the water until soft. This will take about 4 to 5 minutes.', 'Once the mangoes are cooked, stir in the coconut masala and simmer for another 5 minutes until the amti has come together and is well cooked.\xa0 Check the salt and adjust to taste accordingly.', 'Turn off the heat and serve hot.', 'Serve the Maharashtrian Kairichi Amti Recipe along with steamed rice,\xa0gajarachi koshimbir\xa0and\xa0Dal Palak Recipe\xa0to enjoy your everyday meal.'

Maharastrian Kairichi Amti Recipe - Raw Mango Curry Recipe

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Description: The Roasted Potato Wrap/Roll Recipe is a wholesome and yet simple wrap that you can make in just a matter of 20 minutes. All you need is potatoes and a few basic ingredients and a good quality cheese spread. Simply roast the potatoes and add the fresh salad ingredients into it and roll into a wrap. Ingredients: 'Tortillas', 'Extra Virgin Olive Oil', 'Potatoes (Aloo)', 'Garlic', 'Dried oregano', 'Green Bell Pepper (Capsicum)', 'Onion', 'Britannia Cheese Spread - Asli Pepper', 'Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)', 'Salt' Instructions: 'To begin the Roasted Potato Wrap/Roll Recipe With Spiced Cheese Spread, first get all the ingredients prepped and ready. It also helps when you have ready rotis and tortillas so you can make these rolls in just 15 minutes', 'To begin, we will first roast the potatoes in a wok.', 'Heat oil in a wok, add the garlic and allow it to sizzle for a few seconds. Add the bell peppers and saute them until softened just a bit. Once softened add the par boiled potatoes, sprinkle salt and saute on medium high heat until the potatoes are roasted well and cooked through.', 'Once the potatoes are roasted, stir in the oregano and chili sauce and turn off the heat.', 'The next step is to toast the tortillas with a little oil on the pan. Toasting the tortillas gives it a good crunch and taste to the roll, making it extra delicious.', 'Now that the tortilla is toasted it’s time to assemble our Cream Cheese Roasted Potato rolls.', 'Place a roti on a clean dry surface. Spread a tablespoon of Asli Pepper cheese spreadz over the roti. I love the way the cheese spreads beautifully with ease. It makes cooking so much fun.', 'And the best part of the cheese spreadz is that it makes a great high protein replacement for butter. It adds to the creaminess and what more the taste too.', 'Once you have spread the cheese, add the roasted potatoes, capsicum, onions and roll it up tightly.', 'Repeat with the remaining ingredients to make 3 more rolls.\xa0Wrap a parchment paper around each roll and serve immediately.', 'Serve the\xa0Roasted Potato Wrap/Roll as a tea time snack with\xa0Adrak Chai, and\xa0after school snack, or a kids lunch box or even a quick weeknight dinner.'

Roasted Potato Wrap/Roll Recipe With Spiced Cheese Spread

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Description: The Ragi Whole Wheat Bread/Cake is an eggless recipe and absolutely simple to put together. Cakes can't get healthier than this recipe, with the addition of ragi flour, whole wheat flour, yogurt and bananas flavored with vanilla extract. Ingredients: 'Whole Wheat Flour', 'Ragi Flour (Finger Millet/ Nagli)', 'Baking powder', 'Caster Sugar', 'Oil', 'Ripe Bananas', 'Vanilla Extract', 'Curd (Dahi / Yogurt)' Instructions: 'To make Eggless Ragi Banana Bread Recipe, Prepare a loaf pan by greasing it with oil and dusting with flour.\xa0Preheat the oven to 180 degree C.', 'Add in the flours, sugar and baking powder into the stand mixer and give a whisk to combine them together. Once combined, add in the remaining ingredients and beat until all the ingredients have come together and are well combined.', 'Pour the bread/ cake batter into the prepared loaf pan. Bake in the oven for about 35 to 45 minutes until when a tooth pick is inserted comes out clean, but could have a few sticky crumbs.', 'Once baked, remove from the oven and allow it to cool completely for about 2 hours before you can cut and serve.', 'Serve\xa0Eggless Ragi Banana Bread Recipe\xa0for a school snack box and the kids will just love it or serve it with\xa0Adrak Chai Recipe\xa0to make your evening special.'

Eggless Ragi Banana Bread Recipe-Finger Millet & Whole Wheat Banana Cake

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Description: टिन्डोरा सम्भारो रेसिपी एक आसान अचार है जिसे बनाने में बहुत कम समय लगता है. इसमें बहुत कम सामग्री का भी प्रयोग होता है. आप इस अचार को दाल, पराठा, चावल या किसी के साथ भी परोस सकते है.   Ingredients: 'टिंडोरा', 'लाल मिर्च पाउडर', 'मेथी के दाने', 'राइ', 'हींग', 'तेल', 'निम्बू', 'हल्दी पाउडर', 'नमक', 'गाजर', 'शिमला मिर्च (हरी)' Instructions: 'टिन्डोरा सम्भारो रेसिपी बनाने के लिए सबसे पहले एक बाउल में गाजर, शिमला मिर्च, टिंडोरा, लाल मिर्च पाउडर, मेथी के दाने, राइ, हींग, तेल, निम्बू का रस, हल्दी पाउडर, नमक डाले और अच्छी तरह से मिला ले.', 'इस अचार को फ्रिज में स्टोर करें और जब चाइये इसका प्रयोग करें।', 'टिन्डोरा सम्भारो रेसिपी\xa0को\xa0पंचमेल दाल,\xa0भिंडी मसाला\xa0और फुल्के के साथ दिन के खाने के लिए परोसे.'

टिन्डोरा सम्भारो रेसिपी - Tindora Sambharo Recipe

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Description: चेटिनाड तक्काली सादम रेसिपी एक फ्लेवर से भरपूर चावल की डिश है जिसे तमिल नाडु के चेट्टिनाड क्षेत्र में बनाई जाती है. यह फ्लेवर से भरपूर डिश जिसे आप रोज के खाने के लिए बना सकते है. आप यह अपने बच्चो के बॉक्स में भी पैक कर सकते है. Ingredients: 'टमाटर', 'प्याज', 'चावल', 'लाल मिर्च पाउडर', 'हरी मिर्च', 'पुदीना', 'हरा धनिया', 'दालचीनी', 'लॉन्ग', 'कढ़ी पत्ता', 'घी', 'नमक', 'अदरक', 'लहसुन', 'सौंफ' Instructions: 'चेटिनाड तक्काली सादम रेसिपी को बनाने के लिए सबसे पहले चावल को अच्छी तरह से पका ले और अलग से रख दे.', 'अब एक हमनदस्ते में अदरक, लहसुन, सौंफ डाले और पीस ले. अलग से रख ले।', 'एक कढ़ाई में घी गरम करें। इसमें दालचीनी, लॉन्ग डाले और 10 सेकण्ड्स तक पका ले.', '10 सेकण्ड्स के बाद इसमें अदरक, लहसुन, सौंफ डाले और 3 मिनट के लिए पका ले. कढ़ी पत्ता, प्याज डाले और प्याज के नरम होने तक पका ले.', 'प्याज के नरम होने के बाद टमाटर डाले और टमाटर के आधा पकने तक पका ले. अब इसमें हरी मिर्च, लाल मिर्च पाउडर, पुदीना, हरा धनिया डाले और मिला ले.', 'नमक डाले और टमाटर के अच्छी तरह से पकने तक पका ले. इसमें कम से कम 10 मिनट लगेंगे।', '10 मिनट के बाद इसमें पके हुए चावल डाले और अच्छी तरह से मिला ले. 5 मिनट के लिए पकाए और गैस बंद कर ले. परोसे।', 'चेटिनाड तक्काली सादम रेसिपी\xa0को\xa0बूंदी रायता\xa0और पापड़ के साथ दिन के लिए परोसे।'

चेटिनाड तक्काली सादम रेसिपी - Chettinad Takkali Sadam Recipe

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Description: Baamia is nothing but our bhindi/okra in Afghan. 'Qorma Baamia' - Baby Okra cooked in rich tomato-onion puree! Had this gravy a few weeks back at Afghani Restaurant and it was finger-licking good. I love experimenting on this versatile vegetable - Okra (bhindi) every now n then! But so far, I never imagined myself cooking bhindi in gravy directly. I tried replicating the same in-house and BINGO! It was as good as the restaurant version of it. Serve Qorma Baamia Recipe with hot Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread) or Homemade Butter Naan Recipe (Soft Yogurt Bread). Ingredients: 'Bhindi (Lady Finger/Okra)', 'Ginger', 'Garlic', 'Onion', 'Homemade tomato puree', 'Kasuri Methi (Dried Fenugreek Leaves)', 'Anardana Powder (Pomegranate Seed Powder)', 'Red Chilli powder', 'Cumin powder (Jeera)', 'Turmeric powder (Haldi)', 'Garam masala powder', 'Hot water', 'Oil', 'Salt' Instructions: "To begin making Qorma Baamia Recipe, wash and pat dry baby okra with a kitchen towel.\xa0Trim them from top (remove the cap of okra) and end points. If the okra's are too big, you can half them or leave them as whole.", 'Heat oil in a heavy bottomed pan; add in the onion garlic ginger paste and saute for about 5 minutes on low heat unti the raw smell goes way and the color chnages.', 'Stir in the tomato puree, turmeric powder, salt\xa0to the above mixture and give it a brisk boil for about 2 minutes. Add in the cut ladys finger/okra, stir to combine all the ingredients.', "Cover the pan, turn the heat to low and simmer for about 10 minutes until the okra's are soft and tender.", 'Add in the remaining spices, the tomato ketchup and stir well. Simmer for another few minutes.', 'Serve\xa0Qorma Baamia Recipe garnished with coriander leaves with hot\xa0Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread)\xa0or\xa0Homemade Butter Naan Recipe (Soft Yogurt Bread)'

Qorma Baamia Recipe

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Description: South Indian Style Green Moong Sprouts Raw Mango Salad Recipe is a salad dressed in a South Indian tadka with the juice of lemon. It is easy to make and can be served as a side dish or you can even have it on its own for a light dinner or as a snack.  Ingredients: 'Green Moong Sprouts', 'Mango (Raw)', 'Carrot (Gajjar)', 'Cucumber', 'Coriander (Dhania) Leaves', 'Green Chilli', 'Fresh coconut', 'Lemon juice', 'Salt', 'Coconut Oil', 'Mustard seeds (Rai/ Kadugu)', 'Asafoetida (hing)' Instructions: 'To begin making the South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe,\xa0we need to keep the sprouts ready.', 'For this we can either use store bought green moong sprouts, or follow the link\xa0\xa0How to make Sprouts at Home.', 'In a mixing bowl, combine chopped mangoes, grated carrots, green moong sprouts, green chilies and finely chopped coriander leaves.\xa0Add salt to taste, lemon juice and\xa0 grated coconut (optional). Stir well to combine.', 'The next step is to prepare the tempering. In a small saucepan, heat oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds and allow the mustard seeds to sputter. Once done add in the asafoetida and immediately remove from heat.', 'Add this tempering to the mixed\xa0Green Moong Sprouts\xa0 with Raw Mango and toss well. Serve crunchy, spicy, healthy mango, sprouts and corn salad at room temperature or as I love it, slightly chilled.', 'Serve this delicious South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe\xa0with\xa0Mysore Rasam Recipe,\xa0Steamed Rice\xa0\xa0and\xa0Curd Rice Recipe With Mint Flavour\xa0for a simple healthy meal.'

South Indian Style Green Moong Sprouts, Raw Mango Salad Recipe

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Description: Barley Whole Wheat Coffee Marble Cake Recipe is a variant of marble Cake with interesting swirls. Whether using lurid colours for a psychedelic finish, or just chocolate/ coffee or vanilla, the marble cake is a super tea-time treat. It is an interesting marble cake made with coffee and vanilla combo. This cake is healthier due to use of healthy grain flour such as barley and whole wheat. Ingredients: 'Whole Wheat Flour', 'Barley flour', 'Butter (Unsalted)', 'Caster Sugar', 'Whole Eggs', 'Baking powder', 'Salt', 'Instant Coffee Powder', 'Lukewarm Water' Instructions: 'To prepare Barley Wholewheat Coffee Marble Cake Recipe, preheat oven to 180 degree Celsius.', 'In a large mixing bowl, beat together the sieved sugar and butter until the mixture turns pale, creamy and fluffy. [I used an electric beater for the whole process]', 'Add the eggs one by one and continue to beat on low speed. Once all the eggs have been added, beat for a few seconds on medium speed till all the ingredients have been mixed well.', 'Sift together the flours, baking powder and salt.', 'Now add the sifted flour mixture little by little and gently fold it in using a rubber spatula to form a creamy batter. [please note: do not use your electric beater for this process]', 'Grease and line a cake tin.Now divide the prepared cake batter into 2 equal parts and add into 2 bowls.', 'Mix the instant coffee powder in 2.5 tablespoons water to form a thick creamy coffee paste.', 'Add the coffee paste into one portion of cake batter and gently fold it in till well incorporated. [do a taste test once fully mixed and add more coffee-warm water paste if you like a stronger flavor]', 'Add the rest of the warm water to the plain cake batter and mix well.', 'Now you have both your cake mixes ready.Into the prepared cake tin, first add a dollop of plain cake batter. Follow it up by a dollop of coffee flavored cake batter. Continue this process till you have used up your entire cake batter.', 'Tap the bottom of your cake tin on your work surface, to ensure there are no air bubbles.Take a skewer/ toothpick and swirl it around the mixture in the tin a few times to create a marbled effect.', 'Bake the cake at 180 degree Celsius for 40 to 45 minutes or until a skewer inserted into the center comes out clean. [oven times may vary, so be careful not to burn your cake]', 'Turn out onto a cooling rack and leave to cool.', 'Slice and serve Barley Whole wheat Coffee Marble Cake Recipe with a glass of milk or just as it is. Enjoy!'

Barley Whole Wheat Coffee Marble Cake Recipe

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Description: Chemmeen Muringakka Curry Recipe is a curry that is cooked with fresh whole prawns in a ground coconut masala. The curry is so comforting to be had for a nice Sunday brunch along with steamed rice. The masala is made using fresh coconut, coriander seeds, dry red chillies, onions and turmeric which is well roasted in the pan till it releases nice flavour and it is then ground to a smooth paste and then finally stewed along with prawns and drumsticks. Ingredients: 'Onion', 'Garlic', 'Coriander (Dhania) Seeds', 'Cumin seeds (Jeera)', 'Fresh coconut', 'Dry Red Chillies', 'Turmeric powder (Haldi)', 'Prawns', 'Drumstick', 'Green Chilli', 'Onion', 'Red Chilli powder', 'Mustard seeds (Rai/ Kadugu)', 'Curry leaves', 'Coconut Oil', 'Salt' Instructions: 'To begin making the\xa0Chemmeen Muringakka Curry Recipe/\xa0Prawn & Drumstick Curry, we will first pressure cook the drumstick in a pressure cooker, with 2 tablespoons of water and\xa0 a pinch of salt for just 2 whistles. After 2 whistles turn off the heat and release the pressure immediately.', 'Releasing the pressure immediately, will retain the fresh green color of the drumstick.', 'Heat a pan along with a teaspoon of oil over medium heat; add the cumin seeds, coriander seeds, dry red chillies and saute for 2 minutes till you get a roasted aroma and the seeds get crackling.', 'Add in chopped garlic and onions into the pan. Saute until the onions turn translucent and soft.', 'Stir in the grated coconut and turmeric powder and saute until the coconut changes the colour slightly. This will take about 2 to 3 minutes.', 'Once it has sautéed well, turn off the heat and allow the masala to cool.', 'Once the above ingredients are cooled, add it into a grinder along with a little water to make a smooth paste. Keep this aside.', 'Heat a kadai with coconut oil, add mustard seeds and allow it to crackle for few seconds. Add in curry leaves and allow it to crackle for few seconds.', 'Add in sliced onions and sauté till they turn translucent, add in chopped green chillies and sauté for another 2 minutes.', 'Add the ground coconut onion paste and mix. Stir in 1 cup of water and bring the mixture to a brisk boil.', 'At this stage, drop in the washed and cleaned prawns, cooked drumstick, sprinkle red chilli powder and salt to taste. Simmer the Chemmeen Muringakka Curry for at least 10 minutes until the prawns are well done.', 'Check the salt and spices and adjust to taste accordingly. Turn off the heat and transfer the\xa0Chemmeen Muringakka Curry to a serving bowl and serve hot.', 'Serve the\xa0Chemmeen Muringakka Curry/\xa0Prawn & Drumstick Curry\xa0along with steamed or ghee rice, or with some\xa0flaky Kerala parotta\xa0and\xa0Meen Varuthathu\xa0to make your Sunday lunch special.'

Chemmeen Muringakka Curry Recipe -Prawn Drumstick Curry

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Description: I wanted to try these delicious tater tots at home, so I could cross off one from my to-do list. The recipe of Tater Tots is so simple that I was thinking to myself, ‘why did I take so long to try this recipe?’. What else is the bonus? Homemade tater tots are such much better that the frozen once you would pick up from a supermarket. You are much aware of what goes in the recipe and can control on what you want to add. Customizing to your preferred taste is another huge advantage of making these cute little tots at home. Add garlic powder, onion powder, red chili flakes, and salt with some fresh herbs gives you the most delicious tarter tots with full of flavors. You can also freeze these Tater Tots and use it for later too! Give this recipe a try, I promise you will not be disappointed! Ingredients: 'Potatoes (Aloo)', 'Garlic powder', 'Onion powder', 'Dried oregano', 'Coriander (Dhania) Leaves', 'Red Chilli flakes', 'All Purpose Flour (Maida)', 'Rice flour', 'Salt', 'Oil' Instructions: 'To begin making the Homemade Tater Tots Recipe, scrub potatoes thoroughly and wash them until clean. Peel the skin of the potatoes and we will not parboil the potatoes in hot water. In a large saucepan, add the potatoes and boil it brisk for about 5 to 7 minutes. After 5 to 7 minutes the potatoes would have boiled through slightly, but firm.', 'Once boiled, water the potatoes until cold water and pat dry. This process will cool the potatoes a little.', 'Once slightly cooled, grate the potatoes into a large mixing bowl.\xa0Add the garlic powder, onion powder, dried oregano, red chili flakes, fresh coriander leaves, salt to taste, all purpose flour, rice flour and mix well to form a dough like consistency.', 'The next step is to shape the potatoes and deep fry the tater tots. Grease your fingers and palm with oil and shape the potatoes into bite size ovals (cylinders).', 'Heat oil in a pan for deep frying over medium heat. Carefully drop each one of the shaped Tater Tots in oil and fry them on medium heat until golden brown on all sides.', 'Once done, remove the Tater Tots from the oil and place it on kitchen paper towels to absorb the excess oil.', 'Serve the Tater Tots with tomato ketchup or a Sichuan Style Bird Eye Chili Sauce as a tea time snack or as an appetizer for parties.'

Homemade Tater Tots Recipe

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Description: Chicken Ranch Wraps is a  quick and easy wrap recipe which you can even pack for your lunch box or can make it with your evening tea. Combine ranch dressing, chicken, veggies, lettuce, and tortilla wraps to make this delicious wrap. This appetizing wrap will leave your children asking for more.  Ingredients: 'Tortillas', 'Chicken breasts', 'Dried oregano', 'Onion', 'Red Chilli flakes', 'Cherry tomatoes', 'Cucumber', 'Black pepper powder', 'Cheese', 'Lettuce leaves', 'Ranch Sauce', 'Salt' Instructions: 'To begin making the Chicken Ranch Wraps recipe, firstly marinate the chicken breast with olive oil, Italian\xa0seasoning, red chilli flakes, salt, mix well and keep it for 15 minutes.', 'Heat a grill pan on medium flame, place the chicken breast and cook for a 6-8 minutes on each side. Make sure the chicken is well cooked from all sides.\xa0 Let it rest for 10 minutes, then cut into small strips.', 'Heat a tawa on medium flame, cook the tortillas for a minute on each side. stack them and set aside.', 'Now lay the tortilla sheet on a working surface, first arrange lettuce leaves.Then add chicken pieces, cherry tomato, onion, cucumber & add ranch sauce on the top.', 'In the end, sprinkle black pepper powder & top it with shredded cheese. Fold the sheet and make into a wrap.', 'Put it on a hot grill pan and cook for few minutes and serve it hot.', 'Serve Chicken Ranch Wraps along with\xa0Maple Roasted Cinnamon Spiced Latte Recipe\xa0and a lovely dessert-\xa0Vegan Guilt Free Chocolate Espresso Mousse Recipe'

Chicken Ranch Wraps Recipe

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Description: The Annanas Ka Muzzafar Recipe (Pineapple layered Rice Recipe) is a sweet dish made traditionally in “Dum” which is one of the oldest method of cooking, The saffron flavored spiced rice is layered with sweetened pineapple chunks that are reduced in sugar syrup. The layer is then topped up with toasted paneer and nuts in order to give an extra crunch to the layered dessert. Ingredients: 'Basmati rice', 'Pineapple', 'Saffron strands', 'Paneer (Homemade Cottage Cheese)', 'Cardamom (Elaichi) Pods/Seeds', 'Sugar', 'Sultana Raisins', 'Cashew nuts', 'Pistachios', 'Whole Almonds (Badam)', 'Salt', 'Ghee' Instructions: 'To begin making the Annanas Ka Muzzafar Recipe (Pineapple layered Rice Recipe)start\xa0 by heating the pressure cooker, add a tablespoon of ghee, toast the cinnamon and cloves. Then add in the rice, fry for few seconds.', 'Pour 2 cups of water, 50 ml water mixed with saffron and cook for 2 whistle. Once done release the pressure naturally. After the rice is cooked, remove all the spices from the rice and keep it aside.', 'Heat a saucepan, add sugar, 1/4 cup water and a cinnamon pod, and keep mashing till it becomes thick and mushy.', 'Heat another saucepan with ghee, add paneer, cashew nuts and raisins and fry them till it is golden brown.', 'In a flat ceramic bowl, add the pineapple and spread it over, then add the saffron rice, layer it till the brim and sprinkle the golden brown paneer and toasted nuts on top.', 'Serve the Annanas Ka Muzzafar Recipe (Pineapple layered Rice Recipe) as a dessert with a awadhi meal of\xa0Awadhi Style Taheri\xa0,Awadhi Style Khatti Arbi Ka Salan\xa0and\xa0Makhana Ka Raita.'

Annanas Ka Muzzafar Recipe

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Description: वेन पोंगल दक्षिण भारत का नाश्ता है जो अक्सर घरो में बनाया जाता है. पोंगल दक्षिण भारत का त्यौहार है और 4 दिन तक के लिए मनाया जाता है. तमिल में पोंगल का मतलब बर्तन से कुछ उबालकर निकलना होता है. क्ले पॉट में से दूध के बहार निकलने को अच्छा माना जाता है.  Ingredients: 'पिली मूंग दाल\xa0', 'चावल', 'नमक', 'घी', 'जीरा', 'पुरे काली मिर्च मकई', 'अदरक', 'काजू', 'कढ़ी पत्ता' Instructions: 'वेन पोंगल बनाने के लिए सबसे पहले प्रेशर कुकर में घी डाले। इसमें मूंग दाल डाले और 1 मिनट तक पकने दे.', '1 मिनट बाद इसमें चावल और 5 कप पानी डाले। कुकर को बंद करें और 1 सिटी आने तक पकाए। 1 सिटी आने के बाद, आंच धीमा करें और 3 से 4 मिनट तक पकने दे. 3 मिनट बाद, गैस बंद करें और प्रेशर निकलने दे.', 'अब एक छोटी कढ़ाई ले. उसमे 1 चमच्च घी डाले। थोड़ा गरम होने के बाद उसमे काजू डाले और उनके सुनहरा होने तक पकाए. उसके बाद जीरा, काली मिर्च, अदरक और कढ़ी पत्ता डाले। 10 सेकण्ड्स बाद गैस बंद करें और इस तड़के को कुकर में डाले।', 'इसमें 2 से 3 तबलेसपूण घी डाले और सबको अच्छी तरह से मिला ले. गरमा गरम परोसे।', 'वेन पोंगल को वड़ा सांबर और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे।'

वेन पोंगल रेसिपी - South Indian Rice and Lentil Pudding (Recipe In Hindi)

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Description: Garlic Chicken Cheese Balls is a simple chicken starter. Minced chicken is shaped into a ball and stuffed with mozzarella cheese, and then deep fried.  Ingredients: 'Chicken', 'Onion powder', 'Garlic', 'Garlic', 'Salt', 'Black pepper powder', 'Dried oregano', 'Mozzarella cheese', 'All Purpose Flour (Maida)', 'Whole Eggs', 'Oil', 'Whole Wheat Bread crumbs' Instructions: 'To begin making the Garlic Chicken Cheese Balls Recipe, prep all the ingredients mentioned.', 'In a wide bowl, add minced chicken, onion powder, minced garlic, finely chopped ginger pieces, pepper powder, oregano, salt to taste and mix well.', 'In a frying pan, heat oil for deep frying.', 'Make lemon sized balls of the chicken mix. Place a small cube of mozzarella cheese in the center and roll well into a neat balls.', 'Coat the chicken balls with all-purpose flour first, then dip it in beaten eggs and finally coat bread crumbs. Repeat this step to make all the chicken and cheese balls.', 'Once the\xa0oil is hot, reduce heat to medium. Drop the rolled balls 2 to 3 at a time into the oil and deep fry until golden brown. Remove from oil and drain them on an oil absorbent paper to absorb excess oil.', 'Serve Garlic Chicken Cheese Balls Recipe immediately with any dipping sauce of your choice, like Roasted Tomato Sauce\xa0or\xa0Peanut Chilli Dipping Sauce.'

Garlic Chicken Cheese Balls Recipe

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Description: Drink your breakfast and keep your energy levels up throughout the day. If you miss creamy and thick smoothies, you can have this creamy, delicious and guilt-free Mango Tofu smoothie to keep your calories in check. Ingredients: 'Ripe Bananas', 'Mango (Ripe)', 'Tofu', 'Turmeric powder (Haldi)', 'Fresh orange juice', 'Coconut milk', 'Black sesame seeds', 'Kiwi', 'Basil leaves' Instructions: '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.'

Mango Tofu Smoothie Recipe

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Description: Watermelon Basil Green Green Tea Recipe is a wonderful drink that can be served for parties or a summer drink. The flavours from the fresh watermelon when infused with Sei White Tea creates a lovely refreshing drink. Basil leaves gives in the complete finish to the mocktail adding a refreshing touch to the flavors. Ingredients: 'Tea Monk Sei White Tea', 'Watermelon juice', 'Lemon juice', 'Basil leaves' Instructions: 'To begin making the Watermelon Basil Green Tea, in a large saucepan, bring water to a boil and turn off the heat. Add the Sei White Tea leaves into a teapot and pour the boiling water and stir. Let the tea brew for 2 minutes.', 'Strain the tea into a pitcher and discard the tea leaves. Allow the tea to cool.', 'Stir in the watermelon juice, lemon juice and basil leaves.', 'Stir well to combine all the ingredient. \xa0Check the taste and adjust the sweetness accordingly. Refrigerate the Watermelon Basil Green Tea for 3 to 4 hours and serve.', 'Serve the Watermelon Basil Green Tea \xa0as a drink for your parties along with a\xa0Roasted Vegetable Tart\xa0\xa0or\xa0Paneer Cheese Puffs Recipe\xa0as a starter.'

Watermelon Basil Green Tea Recipe

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Description: The Corn & Soy Quesadillas is a quick and easy dish. The whole wheat tortillas are stuffed with a flavoursome sweet corn and soy bean filling cooked along with onions and garlic that lend a crunch to the dish, giving it a lovely bite.  Ingredients: 'Tortillas', 'Sweet corn', 'Soybeans (Whole Soya dal)', 'Homemade tomato puree', 'Green Chillies', 'Garlic', 'Onion', 'Cumin powder (Jeera)', 'Tabasco Original - Hot Sauce', 'Coriander (Dhania) Leaves', 'Salt', 'Cheddar cheese' Instructions: 'To begin making the\xa0Corn & Soy Quesadillas with Spicy Mexican Salsa, first soak the soybeans for at least 6 hours or overnight. Cook the beans until soft. Drain excess water, mash using a potato masher and keep aside.', 'Heat oil in a heavy bottomed pan, add chopped garlic and saute for a few seconds. Add the onions and saute until the onions turn slightly caramelized. Add the mashed soybeans, corn, the tomato puree, cumin powder, tabasco sauce, green chilies and salt to taste.', 'Stir well to combine and cook for 3 to 4 minutes until all the flavors come through.', 'The next step is to make the quesadillas.', 'Place 4 whole tortillas on a clean dry surface and spread the soy and corn mixture on one half of the tortillas. Sprinkle cheese over it and fold it over to make a semi - circle and press it lightly to seal the edges. Spread a little butter on the top of the quesadillas.', 'Heat a skillet on medium heat. \xa0Place the quesadillas on the skillet and grill them until browned and crisp on both sides.', 'Once done, cut the Corn and Soy Quesadillas into wedges and serve.', 'Serve the Quesadillas along with\xa0homemade sour cream\xa0and a\xa0Spicy Mexican Salsa\xa0for a special date with your Valentine or even a quick weeknight dinner.'

Corn & Soy Quesadillas with Spicy Mexican Salsa

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Description: महाराष्ट्रियन कढ़ी रेसिपी एक क्रीमी दही की करी है जिसमे दही को बेसन के साथ पकाया जाता है. यह कढ़ी गर्मियों के दिनों में लिए पर्याप्त है क्यूंकि यह गर्मी से राहत देती है. अलग अलग राज्य में कढ़ी बनाई जाती है, लेकिन महाराष्ट्रियन कढ़ी हलकी सी मीठी होती है.  Ingredients: 'हंग दही', 'बेसन', 'शक्कर', 'राइ', 'जीरा', 'अदरक', 'हरी मिर्च', 'कढ़ी पत्ता', 'हरा धनिया', 'हींग' Instructions: 'महाराष्ट्रियन कढ़ी रेसिपी बनाने के लिए सबसे पहले एक बाउल में दही, बेसन डाले और अच्छी तरह से मिला ले. अब इसमें 1\xa0कप पानी डाले और बिना गाठो के मिलाते रहे.', 'अब एक सॉसपैन में तेल गरम करें। इसमें राइ, जीरा डाले और जीरा को तड़कने दे.', 'अब इसमें हींग, हरी मिर्च, अदरक, कढ़ी पत्ता डाले और 20\xa0सेकण्ड्स के लिए पका ले. 20\xa0सेकण्ड्स के बाद, दही और बेसन का मिश्रण डाले और धीमी आंच पर उबलने दे.', 'गाढ़ा होने के बाद इसमें नमक, शक्कर डाले और मिलाते रहे. 2 मिनट बाद गैस बंद करें और हरे धनिये से गर्निश करें। परोसे।', 'महाराष्ट्रियन कढ़ी रेसिपी\xa0को चावल,\xa0प्याज वाली भिंडी की सब्ज़ी\xa0और\xa0फुल्का\xa0के साथ दिन के खाने के लिए परोसे।'

महाराष्ट्रियन कढ़ी रेसिपी - Maharashtrian Kadhi Recipe

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Description: Thai Style Kai Jeow Moo Sab Recipe is a famous street food that is famous in Thailand. Most of the western omelet are prepared with less oil but when compared to this, the omelet is deep fried with lots of oil. The omelet is quite simple but comforting and it has a light golden brown color which is light fluffy in texture. In Thailand, most of the street food vendors use the kadai itself to make the omelette. Ingredients: 'Whole Eggs', 'Chicken', 'Soy sauce', 'Spring Onion (Bulb & Greens)', 'Salt', 'Oil' Instructions: 'To begin making the Thai Style Kai Jeow Moo Sab, we will first break the eggs in a bowl, add the minced egg, soy sauce, spring onions and season it with salt.', 'Beat the eggs for about 10 minutes till it fluffs up. Heat a flat kadai with 4 tablespoon oil and leave the oil to heat and once it starts to smoke up add the egg slowly.', 'Cook the egg on one side for about 3 minutes and flip it over and cook on the other side as well for another 3 minutes.', 'Serve the Kai Jeow Moo Sab Recipe alongside with quickly tossed\xa0Thai Basil Vegetarian Fried Rice\xa0before a cup of hot\xa0Vegetable Clear Soup With LemonGrass.'

Thai Style Kai Jeow Moo Sab Recipe - Omelette with minced Chicken

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Description: महाराष्ट्रियन आलू भूजने एक सरल और स्वादिष्ठ डिश है जो की महाराष्ट्र के बहुत घरो में बनाई जाती है. यह एक वेजीटेरियन डिश है जो उस दिन बनायीं जाती है जब फिश और मीट को नहीं खाया जाता।  Ingredients: 'आलू', 'प्याज', 'हरी मिर्च', 'अदरक लहसुन का पेस्ट\xa0', 'हल्दी पाउडर', 'लाल मिर्च पाउडर\xa0', 'सांबर पाउडर', 'नमक', 'तेल' Instructions: 'महाराष्ट्रियन आलू भूजने को बनाने के लिए, एक बड़े कटोरे में आलू के अलावा सारी सामग्री मिला ले.', 'इन सारे मसलो को अपने हाथो\xa0से अच्छी\xa0तरह मिला ले. आपकी सब्ज़ी के लिए पेस्ट तैयार है.', 'एक सॉसपैन को गरम कर\xa0ले और उसमे ये मसाला डाले। इस मसाले को तेज आंच पर 2\xa0से 3\xa0मिनट के लिए पकाये।', '2 से 3 मिनट के बाद इसमें कटे हुए आलू मिलाये और तब तक पकाये जब तक आलू अच्छी तरह से पक ना जाए.\xa0पकने के बाद गैस से हटाये और गरमा गरम परोसे।', 'महाराष्ट्रियन आलू भूजने को दाल तड़का, चावल और रोटी\xa0के साथ दिन या रात के खाने के लिए परोसे.'

महाराष्ट्रियन आलू भूजने रेसिपी - Potato Stir Fry (Recipe In Hindi)

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Description: This recipe of Pasta in Pudina Chutney is an Indian Pasta Recipe that is prepared with freshly ground Pudina chutney. Most times pasta is prepared in a white sauce or a tomato sauce but in this recipe, mint leaves are ground along with tamarind paste, chillies, coriander leaves for that tangy and spicy taste that we are all so familiar with and love so much.  Ingredients: 'Shell Pasta', 'Mint Leaves (Pudina)', 'Coriander (Dhania) Leaves', 'Green Chillies', 'Garlic', 'Extra Virgin Olive Oil', 'Lemon juice', 'Salt', 'Black pepper powder', 'Parsley leaves', 'Spring Onion (Bulb & Greens)' Instructions: "To begin making Pasta In Pudina Chutney, let's start by cooking pasta.", 'In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.', 'Add the shell pasta to the boiling water and cook in the boiling water until it is al dente (just cooked). This process should take a good 12-15 minutes.', 'Once the shell pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil', 'In a mixer, add mint leaves, coriander leaves, chilies, lemon juice, salt and grind into a smooth paste.', 'In a non-stick pan, add olive oil, minced garlic and saute’ them for 2- 3 minutes until the garlic has browned.', 'Now add the freshly ground Pudina Chutney and saute for 5-6 minutes until the raw smell goes off.', 'Add the cooked pasta to the pudina chutney and mix until all the pasta is coated well with the chutney.', 'Add salt and pepper according to your taste.\xa0If you think the pasta is too dry, add 2 teaspoons of water to give it a creamy texture. You can also cream to give the\xa0Pasta In Pudina Chutney a creamy texture.', 'Garnish the Pasta in Pudina Chutney along spring onions or parsley and serve.', 'Serve the Pasta In Pudina Chutney with a slice of\xa0Garlic Bread\xa0and a\xa0Summer Lettuce Salad Recipe\xa0for a quick weeknight dinner.'

Pasta In Pudina Chutney Sauce - A Indian Fusion Recipe

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Description: Tikka recipes are delicious and mouthwatering appetizer recipes that always win the heart of the crowd when served for a party. Cheesy Chicken Tikkas is definitely of the indulgent side of the recipes since both cheese and fresh cream is used in it. Hence you can prepare this as one of the appetizers for your house parties. Ingredients: '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' Instructions: 'To begin making the\xa0Cheesy 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.\xa0You 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\xa0Pudina Dahi Chutney\xa0and another appetizer like\xa0Smoked Tandoori Paneer Tikka Recipe\xa0for your party appetisers.'

Cheesy Chicken Tikka Recipe

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Description: Sundakkai (Turkey berries) & Methi Leaves has immense health benefits & flavour. Both of them are widely used for those who are suffering from diabetes and kidney related problems. To get the perfect juice and flavour of turkey berry, you must slit them into two else the taste differs. Ingredients: 'Sundakkai (Turkey Berries)', 'Methi Leaves (Fenugreek Leaves)', 'Arhar dal (Split Toor Dal)', 'Tomato', 'Tamarind', 'Turmeric powder (Haldi)', 'Sambar Powder', 'Coriander Powder (Dhania)', 'Mustard seeds (Rai/ Kadugu)', 'Cumin seeds (Jeera)', 'Dry Red Chilli', 'Asafoetida (hing)', 'Oil', 'Salt', 'Curry leaves', 'Coriander (Dhania) Leaves', 'Water' Instructions: 'To begin making the Sundakkai & Methi Leaves Sambar recipe, slit the sundakkai after removing the stem. Do not cut them into two.', 'Meanwhile, wash the methi’s. Soak the tamarind in water and dilute it.', 'Heat oil in a heavy bottomed pan. Add asafoetida and let it cook for about 10 seconds. Add mustard seeds, cumin seeds, dry red chilli and let it cook for about 10 seconds.', 'Next, add the sundakkais and let it fry for at least 3 to 4 minutes. Add curry leaves and mix well.', 'Next, add the methi leaves and cook till it becomes soft. Once done, add tomatoes, turmeric powder, sambar powder, coriander powder, salt and mix well. Let it fry for a minute.', 'Add tamarind juice and remaining water and let it get boiled.', 'Allow it to boil for around 8 to 10 minutes. After 8 to 10 minutes, add cooked dal and stir well. Cook until the sambar thickens and garnish it with coriander leaves.', 'Serve Sundakkai & Methi Leaves Sambar along with Steamed Rice,\xa0Cauliflower Thoran\xa0and\xa0Elai Vadam\xa0for a delicious weekday meal.'

Sundakkai And Methi Leaves Sambar Recipe

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Description: The Mooli Paratha Recipe is a flatbread made from whole wheat flour and grated radish, flavored with cumin, coriander and green chillies. In this recipe of Mooli Paratha Recipe I have added the radish into the dough that makes the cooking process of the paratha easier and you get a delicious tasting thin soft bread. Ingredients: 'Whole Wheat Flour', 'Mooli/ Mullangi (Radish)', 'Green Chillies', 'Cumin powder (Jeera)', 'Turmeric powder (Haldi)', 'Coriander (Dhania) Leaves', 'Salt', 'Oil' Instructions: 'To begin making the Mooli Paratha (Thepla) Recipe, we will first cook the mooli. Heat a teaspoon of oil in a stir fry pan; add in the grated mooli, sprinkle some salt and saute on medium heat until the mooli is soft. Turn off the heat and allow the mooli to cool completely.', 'Once the mooli is cooled, in a large bowl combine, the mooli,\xa0whole wheat flour,\xa0green chillies,\xa0cumin powder, turmeric powder,\xa0coriander leaves and\xa0salt to taste.', 'The mooli will already have a lot of moisture in it, so when you knead the ingredients into a mooli paratha dough, add the water a little at a time.', 'Knead to make a smooth and soft mooli paratha dough. Add a teaspoon of oil once you have kneaded the mooli paratha dough, so that the dough feels non sticky to touch. If you kneaded the paratha dough well for at least 3 to 4 minutes, then you can start making the Mooli Paratha right away.', 'Preheat the iron skillet on medium heat. Divide the mooli paratha dough into 15 portions.', 'Roll the portions into balls; flatten them with the palm of your hand. Toss the mooli paratha dough on flour and roll them out into thin circles to approximately 6 inches in diameter.', 'As you roll them out, you can keep tossing the mooli paratha dough in dry flour to prevent sticking when rolling them out.', 'Continue the same process of rolling the mooli paratha dough out with the remaining balls. It is ideal when you can roll out the all portions of mooli paratha dough before you can start cooking them.', 'With skillet on high heat, place the rolled out paratha mooli paratha dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.', 'Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.', 'Continue the similar process with the remaining rolled out portions and stack the cooked paratha/thepla’s one above the other.', 'Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture, keeping their texture super soft.', 'Note that the Mooli Paratha (theplas) are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.', "Serve the delicious Mooli Paratha(Thepla's) along with Aloo Ki Sabzi or just rolled up with pickle."

Mooli Paratha Recipe - Indian Flat Bread with Radish

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Description: Chinese Oats with Sweet & Spicy Chili Potato has a burst of variant flavors from the sweet chili sauce, garlic, ginger and roasted potatoes. The addition of Saffola Chinese Oats, not only adds to the flavor, but also gives the chili potato the added nutrition and consistency. The addition of oats also eliminates the need to add flour, as you get a great body for the Chili Potato. Ingredients: 'Potatoes (Aloo)', 'Spring Onion (Bulb & Greens)', 'Garlic', 'Ginger', 'Green Chillies', 'Oil', 'Instant Oats (Oatmeal)', 'Soy sauce', 'Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)', 'Salt' Instructions: 'To begin making the Chinese Oats with Sweet & Spicy Chili Potato, heat 1/2 teaspoon of oil in a kadai on medium high heat and add the diced potatoes.', 'Sprinkle some salt, a little water stir-fry the potatoes until cooked.\xa0Cover the pan, so the steam that gets created will help cook the potatoes faster. This will take about 5 minutes.', 'Once done, transfer the potatoes to another bowl and keep aside.', 'In the same kadai, heat 1/ 2 teaspoon of oil on medium heat. Add the ginger,garlic, green chilies and the spring onions. Stir-fry for a few seconds till the aromas come through.', 'Add the Saffola Chinese Oats, 1/2 cup of water, the chili sauce and the soy sauce. Stir well to combine.', 'The chili sauce will begin to thicken, at this stage add the roasted potatoes and saute well for another 4 minutes.', 'Once you noticed the potatoes have a thick chili oats coating around them, turn off the heat. Check the salt and spices and adjust to suit your taste.', 'Serve the Chinese Oats with Sweet & Spicy Chili Potato along with\xa0Creamy Cheese Mushroom Bruschetta Recipe\xa0as\xa0a great appetizer\xa0for a weekend dinner.. When serving for parties, place toothpicks and serve.'

Chinese Oats with Sweet & Spicy Chili Potato Recipe

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Description: The Baked Homemade Croutons Recipe With Herbs are super simply to make. Simply cut the bread slices or even a baguette into diced, toss them in olive oil, salt and herbs and place it into the oven for baking on low heat until it gets crisp and delicious.  Ingredients: 'Whole Wheat Brown Bread', 'Extra Virgin Olive Oil', 'Garlic powder', 'Mixed Herbs (Dried)', 'Salt' Instructions: 'To begin making the Baked Homemade Croutons Recipe With Herbs, preheat the oven to 160 C.', 'In a large bowl, combine the bread, garlic powder, herbs and salt.', 'Drizzle olive oil over bread while stirring all the herbs and salt. The olive oil helps the bread get coated with all of the salt and herbs. Hence ensure you toss it gently and well until all the olive oil is absorbed.', "Spread the herbed bread cubes into an even layer on a baking sheet. Ensure you place them evenly spread apart on the baking sheet, and it's not crowded.", 'Place the herbed bread croutons into the preheated oven and bake for about 15 minutes until the bread has evenly crisped on all sides. Toss it in between the baking process so all the sides get crisp well.', 'Once done, remove the\xa0Baked Homemade Croutons from the oven and allow it to rest at room temperature and cool down.', 'This cooling process helps the croutons get more crisp. Once done, store the\xa0Baked Homemade Croutons With Herbs in air tight containers and use as required.'

Baked Homemade Croutons Recipe With Herbs

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Description: Attukal Mochai Kuzhambu Recipe-Mutton Leg-Field Beans Gravy is a non vegetarian delicacy that is made with a combination of slow cooked leg meat & field beans in a gravy. This is a special dish prepared after the day of Sankranti or harvest festival since field beans are in season. Ingredients: 'Mutton legs', 'Avarekai (Broad Beans)', 'Small Brinjal (Baingan / Eggplant)', 'Tomatoes', 'Onions', 'Fresh coconut', 'Roasted Gram Dal (Pottukadalai)', 'Red Chilli powder', 'Coriander Powder (Dhania)', 'Turmeric powder (Haldi)', 'Fennel seeds (Saunf)', 'Poppy seeds', 'Cinnamon Stick (Dalchini)', 'Cloves (Laung)', 'Bay leaf (tej patta)', 'Tamarind Paste', 'Salt', 'Coriander (Dhania) Leaves', 'Gingelly oil', 'Mustard seeds (Rai/ Kadugu)', 'Cumin seeds (Jeera)', 'Curry leaves', 'Asafoetida (hing)' Instructions: 'To prepare Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy, prep with all the ingredients required. Heat oil in a heavy bottomed kadai. Add jeera, saunf, cinnamon, cloves, bay leaf.', 'Once they are aromatic, add 2 chopped onions and saute till translucent.', 'Add poppy seeds, gram, tomatoes and saute till tomatoes are cooked.', 'Add grated coconut, switch off heat and allow to cool. Once cooled, grind this into a smooth gravy, with salt & a little water if required.', 'In another kadai, heat a little gingelly oil, add chopped onion (1), chopped brinjals, field beans/avarekalu, and saute well. Add water till the veggies are immersed and cover the kadai with its lid.', 'Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender.', 'Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil.', 'Add the ground masala paste and enough water to make it a thin gravy. Adjust salt and spices accordingly.', 'Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes.', 'In a tadka pan, heat a teaspoon oil and temper with mustard, curry leaves, 1 chopped onion, and hing.', 'Garnish with finely chopped coriander leaves and serve Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy with steamed rice/ Jeera rice or lachha paratha.'

Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy

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Description: This no-bake oreo tart is a huge hit amongst kids & adults equally. This a no-bake tart so you can easily prepare it before hand if in case you are having guests coming over. You can easily store in the fridge for 2 to 3 days and enjoy it after dinner. We have used cherries as the topping but you can use any other topping of your choice like strawberry or banana. We have also used chopped nuts and loved it to the core as it gave a kind of crunchy lift to the pie. But if in case you are not a fan of nuts, you can use choco chips. Ingredients: 'Oreo biscuits', 'Butter (Salted)', 'Dark chocolate', 'Heavy whipping cream', 'Fresh Cherries', 'Oreo biscuits', 'Mixed nuts' Instructions: 'To begin making the No Bake Oreo Tart recipe, add oreo cookies into a food processor, until the texture of the cookie are in the form of crumbs. Transfer the crumbled cookies into a bowl and add in the melter butter and mix well until the crumbs are evenly moistened.', 'In a tart pan, add the cookie mixture and press with the back of the spoon and your fingers where necessary, to form the crust for the tart.', 'Freeze until you prepare the filling, just for few minutes.', 'Place a small saucepan over low-medium flame, add the cream and let the cream come to a little boil.', 'Remove the saucepan from heat and add the chopped chocolate into the warm cream. Stir until the chocolate\xa0 dissolves into the cream and forms a smooth mixture.', 'Pour chocolate and cream filling over cookie crust, and top with cherries or fresh strawberries.', 'Refrigerate for at least 3 to 4 hours or overnight before serving. Sprinkle the cherries and oreo cookies on the top and serve.', 'Serve\xa0No Bake Oreo Tart during your weekend after your satisfying dinner of\xa0Pav Bhaji\xa0and\xa0Chole Aloo Tikki Chaat.'

No Bake Oreo Chocolate Tart Recipe

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Description: Avocado Quinoa Breakfast Muffins are the best breakfast muffins as they serve a perfect amount of protein for the whole day. These muffins are light, airy and fluffy in texture and taste delicious fresh out of the oven. Quinoa flour is a great addition of protein to these muffins. In this recipe, avocado acts as a substitute for butter, it creams and soften the muffins. Quinoa and Avocado make for a deliciously healthy combination given their individual nutritional properties like good fat, high protein, et al. Ingredients: 'Quinoa flour', 'All Purpose Flour (Maida)', 'Almond Meal (Badam Powder)', 'Almond Milk (Badam Milk)', 'Whole Egg', 'Vanilla Extract', 'Honey', 'Avocado', 'Brown Sugar (Demerara Sugar)', 'Baking soda', 'Salt', 'Cinnamon Powder (Dalchini)', 'Chia Seeds' Instructions: "To begin making Avocado Quinoa Breakfast Muffins, pre heat your oven to 350'F (180 C). Grease your muffin pan with some butter or nonstick spray and set aside (use paper liners if you prefer).", 'Next, in a food processor add the egg, vanilla extract, almond milk, mashed avocado, honey and blend until smooth and creamy.', 'In a wide mixing bowl, sift together the quinoa flour, all-purpose flour, almond meal, baking soda, salt, cinnamon, chia seeds. Add sugar and stir to combine.', 'Create a well in the middle of the dry ingredients and pour the liquid avocado mixture, fold in the ingredients to make the batter for the muffin using a spatula until all combined well.', 'Pour the batter equally onto the prepared muffin pan. Bake for 25 minutes or until toothpick inserted in the middle of the muffin comes out clean. Once done, remove from the oven and cool down completely on a wire rack.', 'Serve Avocado Quinoa Breakfast Muffins warm with\xa0Carrot Pineapple Orange Juice\xa0and\xa0Grilled Mushroom Sandwich With Herbs\xa0for a hearty breakfast, or you can also store them and serve later as an evening snack along with\xa0masala chai.'

Avocado Quinoa Breakfast Muffins Recipe

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Description: Kulith Shengole is a rustic Maharashtrian dish made using Horse gram flour. The recipe is simple and easy to make. Use freshly milled horse gram flour for best results. You could also make this for lunch when you have unexpected guests at home if you have horse gram flour handy, since the recipe gets done under 15 minutes. Ingredients: 'Horse Gram Flour', 'Garlic', 'Green Chillies', 'Oil', 'Mustard seeds (Rai/ Kadugu)', 'Cumin seeds (Jeera)', 'Salt', 'Lukewarm Water' Instructions: 'To begin making Kulith Shengole, get prep with all the ingredients and mix together the flour, half of the garlic, half of the chillies, a tablespoon oil, and salt in a Mixing bowl.', 'Add warm water to make a stiff, pliable dough. Knead the dough well.', 'Make log shaped dumplings from the dough. Cover and keep them.', 'In a Pan/Kadai, heat the remaining oil.', 'Add the mustard seeds. Once they splutter, add the cumin seeds.', 'Add the rest of the garlic and green chillies. Add about 1-1/2 cups water and bring it to a rolling boil.', 'Drop the dumplings one by one in the boiling water.', 'Cook covered till the dumplings are cooked through (about 7-8 minutes).', 'Serve Kulith Shengole alone, or with\xa0Roti,\xa0Bhakri, or\xa0Hot Steamed Rice\xa0for lunch.'

Maharashtrian Kulith Shengole Recipe - Spicy Horse Gram Flour Dumplings

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Description: Phalguni Dal Recipe is a must try recipe when green peas are in season during winters. Phalguni Dal Recipe is a rich and creamy Bengali style dal prepared with the combination of masoor dal and green peas. This is a vegan, gluten free and protein rich accompaniment to your meals. Ingredients: 'Masoor Dal (Whole)', 'Green peas (Matar)', 'Onion', 'Tomato', 'Ginger', 'Garlic', 'Green Chillies', 'Turmeric powder (Haldi)', 'Salt', 'Mustard seeds (Rai/ Kadugu)', 'Methi Seeds (Fenugreek Seeds)', 'Cumin seeds (Jeera)', 'Fennel seeds (Saunf)', 'Kalonji (Onion Nigella Seeds)', 'Garam masala powder', 'Mustard oil', 'Asafoetida (hing)' Instructions: 'To begin making Phalguni Dal Recipe, place a Pressure Cooker pan on medium heat. Add the washed and drained masoor dal. Add the chopped tomatoes and chopped onions. Grate ginger and garlic to the dal mixture. Add 1-1/2 cup water to it.', 'Place the lid on the pressure cooker pan with its weight placed on it and allow it to cook until you hear three whistles.', 'Turn off the heat. Wait til the pressure is released completely. Now open the lid and mash the dal with a ladle and keep it aside.', 'We will now proceed to prepare the seasoning.', 'To prepare the seasoning, Place a Kadai (Wok)/ Stir Fry Pan on medium heat. Add 2 teaspoon mustard oil to it. Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and kalonji seeds one after the other and allow the seeds to crackle.', 'Once done add the green chilies and saute for 1-2 minutes. Add asafoetida and turmeric powder followed by fresh green peas. Cook the green peas covered on medium heat for 2 minutes.', 'After two minutes add the mashed masoor dal, garam masala and salt to taste. Mix well. Add some water depending on how thick or thin you want your dal to be. Let it simmer on low heat for 3-4 minutes and then turn off the heat.', 'Garnish\xa0Phalguni Dal Recipe with freshly chopped coriander leaves and serve.', 'Serve\xa0Phalguni Dal Recipe\xa0for your lunch or dinner with\xa0steamed rice\xa0or\xa0laccha paratha\xa0and\xa0Carrot Cucumber Tomato Salad with Lemon and Coriander.'

Phalguni Dal Recipe - Bengali Style Red Lentils With Fresh Green Peas

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Description: सोया कीमा मसाला एक स्वादिष्ट शाकाहारी सब्ज़ी है जो जल्दी और आसानी से तैयार की जा सकती है। इस सब्ज़ी में सोया को पानी में भिगो कर ग्रेवी में पकाया जाता है. इस गर्मी के दिनों में पकाए और इसका आनंद ले. आप यह सब्ज़ी अपने मेहमानो के लिए भी बना सकते है क्यूंकि यह आसान के साथ साथ स्वादिष्ट भी है.  Ingredients: 'सोया चंक्स', 'प्याज', 'टमाटर', 'हरी मिर्च', 'हरे मटर', 'आलू', 'जीरा', 'तेल', 'अदरक लहसुन का पेस्ट', 'धनिया पाउडर', 'लाल मिर्च पाउडर', 'हल्दी पाउडर', 'जीरा पाउडर', 'गरम मसाला पाउडर', 'नमक' Instructions: 'सोया कीमा मसाला बनाने के लिए सबसे पहले 2 कप पानी को उबाल लो. इसमें 1 चमच्च नमक और सोया डाले। 12 से 15 मिनट तक भिगोने दे. पानी निकाले और अलग से रख दे. अगर हरे मटर का प्रयोग कर रहे है तो उन्हें भी गरम पानी में डालकर निकाल ले.', 'अब आलू को धो कर साफ़ कर ले. आलू को छिले और उनको प्रेशर कुकर में पका ले.', 'अब एक कढ़ाई में तेल गरम कर ले. इसमें जीरा डाले और 15 सेकण्ड्स तक पकाए। इसमें प्याज और हरी मिर्च डाले। प्याज के नरम होने तक पकाए।', 'प्याज के नरम होने के बाद इसमें अदरक लहुसन का पेस्ट डाले और 2 मिनट तक पकाए। 2 मिनट के बाद इसमें टमाटर डाले और उनके नरम होने तक पकने दे.', 'नरम होने के बाद इसमें जीरा पाउडर, हल्दी पाउडर, लाल मिर्च पाउडर और नमक डाले। मिला ले और 15 सेकण्ड्स तक पकने दे.', 'इसमें सोया, आलू, हरे मटर डाले, मिलाए और 10 मिनट तक पकने दे. गैस बंद करें और हरे धनिये से गार्निश\xa0करें।', 'सोया कीमा\xa0मसाला को\xa0लहसुनि दाल,\xa0पालक रायता\xa0और तवा पराठा के साथ दिन के खाने के लिए परोसे।'

सोया कीमा मसाला रेसिपी - Soya Keema Masala (Recipe In Hindi)

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Description: Chicken Sandwich With Sweet Corn Recipe is a cold sandwich - made from chicken & corn for an evening snack or a quick meal. Its a healthy, quick & perfect sandwich for a satisfying meal. You can replace the chicken with cold cuts like turkey or tuna. You can also eat it after grilling it. Tastes delicious either way though. Serve Chicken Sandwich With Sweet Corn Recipe with Oven Baked Sweet Potato Fries for lunch. Ingredients: 'Chicken breasts', 'Sweet corn', 'Classic Mayonnaise (With Egg)', 'Salt', 'Tomato Ketchup', 'Whole Black Peppercorns', 'Hot Dog Bread', 'Iceberg lettuce', 'Tomato', 'Onion' Instructions: 'To begin making Chicken Sandwich With Sweet Corn Recipe, thaw the sweet corn if using frozen corn, or boil them till soft. Also pressure cook chicken for about 3 whistles or till tender and get prep with other ingredients as well.', 'Shred cooked chicken breast into small pieces.', 'In a large mixing bowl, smear garlic mayonnaise, ketchup, black pepper and salt as per taste in the shredded chicken & sweet corn and mix till well combined.', 'Halve the hot dog bread roll.', 'Arrange the lettuce leaves, onion rings and tomatoes inside the roll add this mixture over the lettuce, onions & tomato and close the sandwich.', 'Enjoy Chicken Sandwich With Sweet Corn Recipe as it is, or grilled further to taste. Serve with Oven Baked Sweet Potato Fries for lunch.'

Chicken Sandwich With Sweet Corn Recipe

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Description: Buttered Carrots are brilliant finger food that you can offer to your babies from 9 months onwards. As your baby approaches the age of 9 months, he/she are keen to grab and put anything that they can find into their mouth especially since they would've just started teething. These bite sized carrot fingers make for a perfect dish to start off your babies in to world of self feeding as they are easy to hold and provide the bite that babies need during their teething process.  Ingredients: 'Carrot (Gajjar)', 'Butter (Unsalted)', 'Cumin powder (Jeera)', 'Black pepper powder', 'Salt' Instructions: 'To begin making\xa0Buttered Carrot Fingers, dice the washed and peeled carrots into an inch wide and 4 inch long sticks.', 'Add these diced carrots to a pressure cooker along with a pinch of salt and with 2 tablespoons water.', 'Cover the pressure cooker and cook for one whistle. After the first whistle, turn off the heat and remove the pressure immediately by running the pressure cooker under cold water. This will prevent the carrots from getting overcooked.', 'Place a pan on low-medium flame, and add one teaspoon of unsalted butter.\xa0Once the butter has melted, add the steamed carrots to the pan.', 'Saute for a couple of minutes until the butter has coated to the carrots. Turn off the flame.', 'Sprinkle a small pinch of cumin powder or pepper powder on top of the carrots and optionally pinch of salt.', 'Serve these Buttered Carrot Fingers to your toddlers from 10 months onwards as finger foods/snack or even when travelling as they make for a perfect snack.'

Buttered Carrot Fingers Recipe (Finger Food For Babies Over 9 Months)

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Description: डोली की रोटी को गेहूं से बनाया जाता है. यह एक पुरानी रेसिपी है जो बहुत समय से चली आ रहीं है. आप इसे सुबह के नाश्ते के लिए भी परोस सकते है. इसमें चना दाल का मिश्रण भरा जाता है जो इसके स्वाद को और भी बढ़ाता है.  Ingredients: 'बड़ी इलाइची', 'सौंफ', 'चना दाल', 'खुस खुस', 'शक्कर', 'पानी', 'गेहूं का आटा', 'शक्कर', 'गेहूं का आटा', 'नमक', 'पानी', 'तेल', 'चना दाल', 'नमक', 'लाल मिर्च पाउडर', 'धनिया पाउडर', 'गरम मसाला पाउडर', 'हल्दी पाउडर', 'अदरक', 'प्याज', 'पानी', 'Water' Instructions: 'डोली की रोटी बनाने के लिए सबसे पहले एक सॉसपैन में पानी डाले और उबलने दे. अब इसमें इलाईची, सौंफ, चना दाल, खुस खुस और शक्कर डाले।', 'सॉसपैन को ढके और 2 मिनट तक उबलने दे. कढ़ाई को ढके रहने दे, सॉसपैन को एक गुनगुने कपडे से ढके और अपने किचन के एक कार्नर में रख दे. 24 घंटे तक इसे ऐसी ही रहने दे.', '24 घने बाद इस पानी को छान ले और इसमें 3 बड़े चमच्च\xa0गेहूं का आटा अच्छी तरह से\xa0मिलाए। इसे फिर से गरम कपडे से ढके और साइड में रख दे. 3 घंटे तक इसे अलग से रहने दे.', '3 घंटे बाद इसमें से आधा मिश्रण ले और इसमें गेहूं का आटा, शक्कर, नमक और गुनगुना पानी मिलाए और नरम आटा गूंद ले. इसे ढक ले और 3 घंटे के लिए लाग से रख दे.', 'अब इसके अंदर भरने के लिए मिश्रण बनाएँगे। एक प्रेशर कुकर में चना दाल, नमक, हल्दी पाउडर, अदरक और पानी डाले। 2 सिटी आने तक पकाए। पकने के बाद पानी निकाल ले.', 'अब इस दाल को थोड़ा ठंडा होने दे और इसमें प्याज डाले. मिला ले.', 'एक कढ़ाई में तेल गरम करें। अब परइ की तरह थोड़ा सा गूंदा हुआ आटा ले. इसकी पूरी बना ले और बिच में मसाला रखे. पूरी को चारो तरफ से बंद कर ले. अपने हाथो से इसे फ्लैट कर ले. धीरे धीरे इसे फिर से पूरी जैसा बना ले.', 'इस पूरी को गरम तेल में डाले और सुनहरा होने तक पका ले. गरमा गरम परोसे।', 'डोली की रोटी को\xa0जयपुरी आलू प्याज की सब्ज़ी\xa0और\xa0बूंदी रायते\xa0के साथ परोसे.'

डोली की रोटी - Doli Ki Roti (Recipe In Hindi)

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Description: Indian Chicken Keema Sliders are easy to make and makes for a great party appetiser. The Keema can be made a day in advance, depending on how fresh the buns are. Ingredients: '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' Instructions: '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\xa0Indian Chicken Keema Sliders\xa0along with other starter such as\xa0Paneer Tikka\xa0and a chilled glass of your favourite Mocktail for house parties.'

Indian Chicken Keema Sliders Recipe

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Description: Carrots are a great starter meal for babies, they are easy to digest, great source of Vitamin A and C that are essential to a baby's overall development. When they are babies, the best way to feed them is by making a puree. Babies love looking at the colour and enjoy the sweet taste of carrot.  Ingredients: 'Carrot (Gajjar)', 'Salt', 'Butter (Salted)', 'Mustard seeds (Rai/ Kadugu)', 'Curry leaves', 'Asafoetida (hing)' Instructions: 'To begin making\xa0Carrot Poriyal/Sabzi for Toddlers, wash and peel the skin off the carrot.', 'Cut them into small pieces and set aside.', 'In a pressure cooker add 2 tablespoons water and add the chopped carrots into it with a pinch of salt.', 'Cook the carrots 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 crackle', 'After 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 carrots and give it all a good mix.', 'Cook on low heat for a couple of minutes and turn off the heat.', 'Serve the Carrot 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.'

Carrot Poriyal/Sabzi for Babies and Toddlers 10 Months and Above

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Description: Andhra dishes are not just known for its spice levels. It is also known for the delicious, authentic and humble sweet dishes. Most of the south Indian sweet recipes are made of jaggery and chalimidi is one such sweet dish which is specially made during festivals like Ugadi, and other auspicious days. Ingredients: 'Jaggery', 'Rice', 'Cardamom Powder (Elaichi)', 'Ghee', 'Cashew nuts', 'Sultana Raisins', 'Fresh coconut' Instructions: 'To begin making the Chalimidi recipe, rinse raw rice and soak in enough water for 5 hours. Drain soaked rice in cotton cloth and let it dry for 1 hour.', 'Grind rice into fine powder. Pass the flour through the sieve, collect fine rice flour.', 'Heat 1 tablespoon ghee in a heavy bottomed pan, roast cashews, raisins and coconut separately until golden brown. Remove from flame, keep it aside.', 'Melt powdered jaggery with little water. Boil the jaggery syrup until thickens up and when tested by pouring in a small bowl of water it forms a ball.', 'Add all the ghee into the panakam (jaggery syrup) and whisk well.', 'Remove the syrup from heat, add rice flour little at a time and mix vigorously. Do not add too much rice flour and make it thick. This dish will thicken up as it cools. So keep the consistency loose.', 'Add all the roasted cashews, raisins, and coconut into the dish and mix well. Transfer into a serving bowl and serve.', 'Serve Chalimidi as a dessert after your South Indian meal of\xa0Tomato Onion Sambar,\xa0Cabbage Thoran,\xa0Jeera Rasam,\xa0Potato Roast\xa0with\xa0Steamed Rice\xa0and\xa0Elai Vadam.'

Chalimidi Recipe

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Description: Orange Mocktail is a refreshing mocktail made with the combination of fresh orange juice and mint. Beverages quench your thirst in colourful spring or in hot summer or warm you up in cold winter. Right from classic mocktails to fresh juices to hot brews, there is a drink for every mood and season. Ingredients: 'Fresh orange juice', 'Lemon juice', 'Sprite', 'Sugar', 'Mint Leaves (Pudina)', 'Ice cubes', 'Salt' Instructions: 'To begin making Orange Mocktail, firstly mix the orange juice with lime/lemon juice in a mixing bowl.', 'Take two glasses and put some ice cubes in it. Pour the juice mixture in the glass till it is half full. Pour some sprite or 7up in the same glass and a pinch of salt.', 'Crush some mint leaves from hand and add in the juice. Add some more ice cubes if needed.', 'Serve Orange Mocktail along with\xa0Cheese Stuffed Aloo Bonda\xa0and\xa0Sabudana Vada\xa0for your house parties.'

Orange Mocktail Recipe

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Description: 'Varagu Arisi' or Kodo Millet is a nutritional grain with high amounts of fiber and antioxidants. It is fast becoming a substitute for wheat as it is also gluten free. The Varagu Arisi Pongal is wholesome with the right balance of lentils and grains and the healthy tempering of cumin seeds, ginger and peppercorns also adds to the taste and flavour to the dish. It is a meal by itself and is most ideal 'fasting food' during Navratras. Adding a teaspoon of ghee in the tempering gives the pongal it's authentic touch, but you can skip using ghee if you are vegan. Ingredients: 'Kodo millet', 'Green Moong Dal (Split)', 'Water', 'Turmeric powder (Haldi)', 'Salt', 'Ghee', 'Sesame (Gingelly) Oil', 'Cumin seeds (Jeera)', 'Whole Black Peppercorns', 'Ginger', 'Curry leaves', 'Asafoetida (hing)' Instructions: 'To begin making the Varagu Arisi Pongal recipe, wash and soak moong dal and Varagu arisi for 30 minutes.', 'Drain the water from the dal and varagu arisi and add them to a pressure cooker, add fresh water, turmeric powder, salt and pressure cook up to 3 to 4 whistles.\xa0Switch off the heat and allow the pressure to release.', 'Now we will temper the\xa0Varagu Arisi Pongal', "Heat a tadka pan\xa0with ghee and sesame oil and temper with ingredients given under ' for tempering' which is the cumin seeds, whole back peppercorn, ginger, curry leaves and asafoetida.", 'Add it to the cooked dal and varagu arisi mixture. Stir well to combine and serve hot.', 'Serve Varagu Arisi Pongal with\xa0Mysore Chutney\xa0and\xa0Andhra Style Paruppu Podi\xa0for a simple and healthy meal.'

Varagu Arisi Pongal Recipe -Kodo Millet Pongal

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Description: Besan Ka Sheera is an effective natural home remedy for cold and cough. Besan or chickpea flour is slow roasted until aromatic and then simmered with milk, turmeric and freshly cracked black peppercorns. Turmeric and Black pepper have a natural anti-inflammatory and antibacterial properties aiding in giving relief from cold. It is a popular home remedy used in Northern part of India. The drink also induces good sleep when ill. The Besan Ka Sheera is served hot and best had before the bedtime. Ingredients: 'Milk', 'Whole Black Peppercorns', 'Turmeric powder (Haldi)', 'Jaggery', 'Ghee', 'Pistachios', 'Saffron strands' Instructions: 'To begin making\xa0Besan Ka Sheera (Natural Cold Remedy), heat ghee in a sauce pan, add the besan and slow roast it until it turns golden and aromatic.', 'Slowly add in the milk and whisk well to avoid the lumps.', 'Add the turmeric, cracked pepper, jaggery (or sugar if using) and mix well.', 'Add the saffron and whisking the mix for 5 minutes until it turns a little thick.', 'Switch off the heat, mix in the nuts.', 'Serve the hot\xa0Besan Ka Sheera (Natural Cold Remedy) at bedtime to get immediate relief from cold and cough.'

Besan Ka Sheera Recipe (Natural Cold Remedy)

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Description: The Ragi & Whole Wheat Thepla Recipe is a wholesome diabetic friendly recipe that is made with a combination of ragi flour and added spices to make it flavorful and tasty.  Ingredients: 'Whole Wheat Flour', 'Ragi Flour (Finger Millet/ Nagli)', 'Flax seed powder (flax meal)', 'Curd (Dahi / Yogurt)', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Asafoetida (hing)', 'Methi Leaves (Fenugreek Leaves)', 'Oil', 'Salt' Instructions: 'To begin making the diabetic friendly\xa0Ragi & Whole Wheat Thepla Recipe, in a large bowl combine all the dry ingredients, including the fenugreek leaves.', 'Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required.', 'Finally add the two tablespoons of oil to coat the ragi thepla dough and knead until it is firm and smooth. Cover and set aside for 15 minutes. Preheat the iron skillet on medium heat.', 'Divide the ragi thepla dough into 10 portions.', 'Roll the thepla portions into balls; flatten them with the palm of your hand. Toss them on flour and roll them out into thin circles to approximately 6 inches in diameter.', 'As you roll them out, you can keep tossing the thepla dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls.', 'It is ideal when you can roll out the all portions of dough before you can start cooking them.', 'With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.', 'At this point flip the ragi thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.', 'Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove the thepla from heat and place on a flat plate.', 'Continue the similar process with the remaining rolled out portions and stack the cooked Ragi & Whole Wheat Thepla one above the other. Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture.', 'Serve the\xa0Ragi Whole Wheat Thepla Recipe for healthy breakfast or a diabetic friendly breakfast along with a\xa0Green Chutney\xa0and\xa0Masala Chai Recipe - Indian Spiced Tea.', 'Note\xa0that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.'

Multigrain Methi Thepla Recipe With Ragi & Whole Wheat

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Description: Nellore Brinjal Fry Recipe a rich and delicious brinjal curry made with roasted spices, onions and lots of other interesting ingredients that are ground into a smooth paste and mixed along with roasted brinjal. This dish is wonderful side dish that can go along with your tawa parathas or even a hot bowl of steamed rice. The curry has the right amount of spice levels that balances out the flavor and keeps you asking for more. Ingredients: 'Sesame (Gingelly) Oil', 'Mustard seeds (Rai/ Kadugu)', 'Curry leaves', 'Small Brinjal (Baingan / Eggplant)', 'Turmeric powder (Haldi)', 'Salt', 'Turmeric powder (Haldi)', 'Salt', 'Chana dal (Bengal Gram Dal)', 'Coriander (Dhania) Seeds', 'Dry Red Chillies', 'Sesame (Gingelly) Oil', 'Onion', 'Fresh coconut', 'Sesame (Gingelly) Oil', 'Salt', 'Water' Instructions: 'To begin making the Nellor Brinjal Fry Recipe, prepare all the ingredients and keep them ready.', 'Soak the cut brinjal in salt water to prevent it from turning dark.', 'First step is to roast the brinjal. Heat oil in a pan over medium heat; add the mustard seeds and curry leaves and allow the mustard seeds to crackle.', 'Drain the water from the brinjal and add the brinjal, turmeric powder and salt. Stir to combine and cover the pan and cook the brinjal until the brinjal is roasted and cooked. Keep this aside.', 'To make the Nellor Masala, in a pan add the\xa0chana dal, coriander seeds and red chillies. Roast them well until the dal has turned golden brown. Keep aside.', 'In the same pan; add oil, the sliced onions and saute until the onions soften and turn slightly brown.', 'Once the onions have browned, add the grated coconut and stir fry for another 3 to 4 minutes until you can smell the aromas of the coconut coming through. Once done turn off the heat.', 'Add the roasted dal mixture and onion mixture to a small jar of the mixture grinder along with 1/4 cup of water and blend to make a smooth paste.', 'Add this masala to the roasted brinjal along with 1/2 cup of water and mix well to combine the Nellor Brinjal fry.', 'Cover the pan and simmer for 5 minutes and turn off the heat.', 'Check the salt and chillies and adjust to taste accordingly. Once done, transfer the Nellor Brinjal Fry to a serving bowl and serve hot.', 'Serve the\xa0Nellor Brinjal Fry Recipe\xa0along with some\xa0Steamed Rice,\xa0Palak Tovve or Palak Dal\xa0or just with plain\xa0Tawa Parathas.'

Nellor Kathirikai - Nellor Brinjal Fry Recipe

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Description: Lauki Thepla or Doodhi Thepla is a healthy and delicious flat bread which can be packed in kids' tiffin boxes or had for breakfast or dinner. These can also be made and carried while travelling. I have added gram flour in this recipe, you may not add it and add only wheat flour. Remember not to add water as bottle gourd contains lots of water itself. Ingredients: 'Whole Wheat Flour', 'Gram flour (besan)', 'Bottle gourd (lauki)', 'Green Chilli', 'Coriander (Dhania) Leaves', 'Ginger', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Garam masala powder', 'Hung Curd (Greek Yogurt)', 'Ghee', 'Salt' Instructions: 'To begin making the Lauki Thepla Recipe, in a mixing bowl, add wheat flour, gram flour, turmeric powder, red chili powder, chopped green chili, ginger paste, garam masala, salt to taste and grated lauki.', 'Mix everything with your fingers. Keep on mixing till a firm dough is formed.', 'Add curd only if needed. Normally bottlegourd releases water. But if the dough becomes too dry, add curd little at a time and make firm dough.', 'Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky.', 'Make balls of equal size. Dust the rolling board with flour. Flatten the dough balls and roll it into thin theplas. Do not make them thick.', 'Heat a tawa, spread 1 teaspoon ghee. Fry the thepla by applying ghee on both sides. When the theplas turn brownish they are done.', 'To keep theplas soft, apply more ghee/oil to the theplas.\xa0Serve\xa0Lauki Thepla\xa0along with\xa0Aam Ka Achaar\xa0and\xa0Filter Coffee\xa0for your weekday breakfast.'

Lauki Thepla Recipe

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Description: Baked Vegetable Seekh Kebab Recipe combines the goodness of vegetables like carrots, cabbage, and green peas to make it more palatable by adding potatoes, and spiced rightly. Since these Seekh Kebabs are baked in an oven, it is a healthy option than the deep fried ones. Ingredients: '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' Instructions: '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\xa0fragrant. 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\xa0can be served as a starter along with\xa0Green Chutney,\xa0Pickled Onions\xa0and lemon. This serves as a great party starter or as the appetiser for a full-fledged weekend meal.'

Baked Vegetable Seekh Kebab Recipe

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Description: Carrot Porial Recipe is a simple, quick stir fry that is packed with the nutrition and taste. This vegetable is a very traditional way of how South Indian's prepare the carrot vegetable to be served as a side dish. A dry vegetable among the South Indian Brahmin community is called a curry. It is steamed carrots seasoned with some mustard, asafoetida and curry leaves. Ingredients: 'Carrots (Gajjar)', 'Mustard seeds (Rai/ Kadugu)', 'White Urad Dal (Split)', 'Dry Red Chilli', 'Curry leaves', 'Asafoetida (hing)', 'Turmeric powder (Haldi)', 'Fresh coconut', 'Oil', 'Salt' Instructions: 'To begin making the Carrot Porial Recipe, we will first steam the carrots, until soft and tender. You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker.', 'Place the cut carrot into the pressure cooker, sprinkle some salt and add 2 tablespoons of water.', 'Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles.', 'After 2 whistles turn off the heat. Place the pressure cooker under running water to release the pressure immediately. By releasing the pressure immediately, we prevent the carrots from getting over cooked.', 'Once the pressure is released, open the cooker and keep the carrots aside.', 'Our next step is to season the carrots.\xa0Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli. Stir fry until the urad dal is lightly roasted and browned.', 'Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt. Sauté for few\xa0minutes and turn off the heat. Check the salt and adjust to suit your taste. Transfer the carrots to a serving bowl.', 'Serve\xa0Carrot Porial\xa0along with\xa0Tomato Rasam,\xa0Keerai Sambar,\xa0Steamed Rice\xa0and\xa0Elai Vadam\xa0for a weekday meal.'

Carrot Porial Recipe - South Indian Style Carrot Stir Fry

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Description: Agathi Keerai Recipe is a delicious preparation of a South Indian dish, where the greens tend to be lightly bitter. The Agathi Keerai is rich in Vitamin, A, Iron and Calcium and helps building strong bones. The Agathi leaves can be consumed in the form of juice or a cooked vegetables to get the maximum benefit. Ingredients: 'Agathi\xa0keerai', 'Yellow Moong Dal (Split)', 'Cumin seeds (Jeera)', 'Mustard seeds (Rai/ Kadugu)', 'Asafoetida (hing)', 'Jaggery', 'Dry Red Chillies', 'Fresh coconut', 'Oil', 'Salt' Instructions: 'To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal.', 'I am assuming the Moong Dal has been soaking for a couple of hours. When we soak it, it will take less time to get cooked along with the greens. Once soaked, drain the excess water from the dal.', 'Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker. Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker. Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles. Turn off the heat after the couple of whistles and allow the pressure to release naturally.', 'Once the pressure has released naturally, our next step is to season the Agathi Keerai.', 'Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida. Allow them to crackle.', 'Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste. Stir gently to combine the ingredients for a couple of minutes. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer to a serving bowl and serve.', 'Agathi Keerai can be served with\xa0Mixed Vegetable Sambar\xa0and Steamed Rice for a weekday lunch.'

Agathi Keerai Recipe

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Description: Raw Mango Carrot Cucumber Salad Recipe With Peanuts is a simple refreshing salad packed with nutrients. Seasoned with simple spices like black pepper, cumin and chaat masala, this salad can be put together in a jiffy.  Ingredients: '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)' Instructions: '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\xa0raw mango,\xa0carrots, cucumber,\xa0tomatoes,\xa0roasted 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\xa0Raw Mango Carrot Cucumber Salad Recipe With Peanuts to a serving bowl and serve chilled.', 'Serve\xa0Raw Mango Carrot Cucumber Salad Recipe With Peanuts along with\xa0Nawabi Paneer Curry Recipe,\xa0Cheese Garlic Naan Recipe\xa0and\xa0Papad Raita Recipe\xa0to make a delicious north Indian dinner or lunch.'

Raw Mango Carrot Cucumber Salad Recipe With Peanuts

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Description: Moong Dal Potli Recipe or Deep Fried Green Gram dal pouch is a starter Recipe. It taste really good, and also looks very unique because of their shapes. These vegetarian potlis have a flaky crispy outer covering and is stuffed with a masaledar yellow moong dal filling. In this recipe i am using moong dal stuffings, but you can creatively stuff them with mix vegetables, dry fruits or noodles. Although i am sharing deep fried version of this recipe, but if you want a healthier alternative, then you can also bake them.  Ingredients: '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)' Instructions: 'To begin making the\xa0 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,\xa0arrange each potli 2 cm apart from each other on a baking tray and bake in preheated oven at 180 degrees Celsius\xa0 for 18-20 minutes or till crisp and done.', 'Serve these\xa0Moong Dal Potli Recipe\xa0as starters or during tea time along with\xa0khajoor imli chutney\xa0or\xa0dhaniya pudina chutney\xa0and\xa0Masala Chai.'

Moong Dal Potli Recipe - With Baked Option

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Description: तुलसी और पान के पत्तो का रसम एक स्वादिष्ट दक्षिण भारतीय डिश है जिसमे तुलसी, पान के पत्ते, काली मिर्च, अजवाइन और जीरा का प्रयोग किया गया है. यह रसम सर्दिओ के दिनों के लिए अच्छा है और आप इसे सूप की तरह भी पि सकते है. इसमें लहसुन का प्रयोग किया गया है जो इसके स्वाद को और भी बढ़ाता है.  Ingredients: 'Tulsi (holy basil)', 'Betel leaves (paan)', 'Garlic', 'Ajwain (Carom seeds)', 'Black pepper powder', 'Cumin seeds (Jeera)', 'Tamarind', 'Tomato', 'Curry leaves', 'Ginger', 'Asafoetida (hing)', 'Salt', 'Turmeric powder (Haldi)', 'Water', 'Rasam Powder', 'Coriander (Dhania) Leaves', 'Ghee', 'Mustard seeds (Rai/ Kadugu)', 'Dry Red Chilli' Instructions: 'तुलसी और पान के पत्तो का रसम रेसिपी बनाने के लिए सबसे पहले पान के पत्तो को साफ़ करले और 2 भाग में तोड़ ले. बिच का स्टेम निकाल ले.', 'तुलसी के पत्ते भी स्टेम से निकाल ले और अच्छी तरह से धो ले', 'एक मिक्सर ग्राइंडर में पान के पत्ते, तुलसी, लहसुन, काली मिर्च, जीरा, इमली, अजवाइन और थोड़ा पानी डाले। अच्छी\xa0तरह से पीस ले.', 'एक कढ़ाई में यह पेस्ट, अदरक, टमाटर, कढ़ी पत्ता, नमक, हल्दी पाउडर और हींग डाले। 2 मिनट तक पका ले और पानी डाले।', '15 मिनट तक अच्छी तरह से उबाल ले. उबाला आने के बाद, इसमें रसम पाउडर डाले और 4 से 5 मिनट के लिए पका ले.', 'अब तड़के के लिए कढ़ाई में घी गरम करें। इसमें राइ और सुखी लाल मिर्च डाले। 10 सेकण्ड्स तक पकने के बाद यह रसम में डाले और मिला ले. हरे धनिए से गार्निश करें और परोसे।', 'तुलसी और पान के पत्तो\xa0का रसम को चावल और\xa0चाउ चाउ थोरन\xa0के साथ दिन के खाने के लिए परोसे।'

तुलसी और पान के पत्तो का रसम रेसिपी - Tulsi And Betel Leaves Rasam Recipe

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Description: This is a typical and very popular Assamese dessert that tastes different but enthralling. It is easy to make and is perfect to serve during special occasions or festivals.  Ingredients: 'Milk', 'Sugar', 'Whole Almonds (Badam)', 'Mixed nuts', 'Orange pulp' Instructions: 'To begin making the Assamese Komolar Kheer recipe, put the milk in a heavy sauce pan.', 'Bring the milk to boil and reduce heat to minimum. Keep stirring with a wooden spoon from time to time.', 'Soak the almond for a couple of hours and peel. Chop or slice the almonds and the cashew nuts.', 'When the milk starts to thicken add the dry fruits to the kheer.', 'Add sugar and keep stirring.\xa0When the kheer is of desired consistency switch off the gas.', 'Keep stirring for a while. Cool the kheer and cover.', 'Just before serving add the chilled orange pulp. Enjoy as a dessert after a meal.', 'Serve Assamese Komolar Kheer as a dessert after your light meal of\xa0Pav Bhaji\xa0or\xa0Dal Pakwan.'

Assamese Komolar Kheer Recipe (Orange Kheer)

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Description: राबोडी शिमला मिर्च की सब्ज़ी में मक्के के पापड़ को टमाटर की ग्रेवी में पकाया जाता है. इसमें शिमला मिर्च डाला जाता है जिससे इस सब्ज़ी का स्वाद और भी बढ़ जाता है. राबोडी राजस्थान में अधिकतर घरो में बनाई जाती है.  Ingredients: 'राबोडी', 'टमाटर प्यूरी', 'शिमला मिर्च (हरी)', 'प्याज', 'लहसुन', 'हल्दी पाउडर', 'लाल मिर्च पाउडर', 'धनिया पाउडर', 'गरम मसाला पाउडर', 'नमक', 'तेल' Instructions: 'राबोडी शिमला मिर्च की सब्ज़ी बनाने के लिए, सबसे पहले सारी\xa0सामग्री तैयार कर ले.', 'अब एक कढ़ाई में तेल गरम करें। इसमें लहसुन, प्याज डाले और प्याज के नरम होने तक पकाए।', 'प्याज के नरम होने के बाद इसमें शिमला मिर्च डाले और थोड़ा नरम होने तक पकाए। नरम होने के बाद इसमें टमाटर प्यूरी, २ कप पानी और राबोडी डाले।', 'नमक डाले और राबोडी के पक जाने तक पकाए। अपने हिसाब से और पानी डाले अगर आपको अधिक ग्रेवी चाइये। राबोडी के पक जाने के बाद मसाला को अपने स्वाद\xa0अनुसार बदले और गरमा गरम परोसे।', 'राबोडी शिमला मिर्च की सब्ज़ी को पंचमेल दाल और फुल्के के साथ दिन के खाने के लिए परोसे।'

राबोडी शिमला मिर्च की सब्ज़ी रेसिपी - Rajasthani Curry with Corn Papad (Recipe In Hindi)

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Description: Dal Peethi is an authentic complete meal from Jharkhand Bihar region. It is basically flowery shaped wheat dumpling simmered in a lentil based soup. Though its very simple to make but tastes awesome when served hot.  Ingredients: 'Yellow Moong Dal (Split)', 'Masoor Dal (Whole)', 'Chana dal (Bengal Gram Dal)', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Garlic', 'Onion', 'Garam masala powder', 'Ghee', 'Cumin seeds (Jeera)', 'Asafoetida (hing)', 'Dry Red Chilli', 'Salt', 'Whole Wheat Flour', 'Water', 'Salt' Instructions: 'To begin making the Jharkhand Dal Peethi recipe, knead the wheat flour with enough water to make a soft dough, keep aside to rest for some time.', 'In a pressure cooker, take all the dals together, wash and add the turmeric powder, garam masala powder, red chilli powder, salt and cook with 4-5 cups of water up to 4 whistles.', 'While the dal is cooking we can make the dumplings. Roll out small discs from the dough and bring the ends together to the middle leaving the center hollow just like a flower shape.', 'Once the pressure releases, add the peethi into the cooked dal and cook on low heat. If dal has thickened, add water to adjust consistency. Cook on low flame till the dumplings get cooked.', 'To temper, heat oil in a small pan. Add cumin seeds, hing, red chilli powder, garlic pieces and chopped onions.', 'Saute til onions turns golden, now pour this tempering to the dal peethi. Dal peethi is ready to enjoy.', 'Serve\xa0Dal Peethi along with\xa0Boondi Raita,\xa0Phulka\xa0and\xa0Kachumber Salad\xa0for a weekday meal.'

Jharkhand Dal Peethi Recipe

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Description: Kakdi Chi Koshimbir Recipe is a refreshing cucumber salad which has an unique flavour with the tadka added to it. It has a crunchy texture due to the addition of grated coconut and roasted crushed peanuts. It is made in almost all the Maharashtrian households during Summer. Ingredients: 'Cucumber', 'Coriander (Dhania) Leaves', 'Green Chilli', 'Fresh coconut', 'Roasted Peanuts (Moongphali)', 'Sugar', 'Lemon juice', 'Salt', 'Ghee', 'Mustard seeds (Rai/ Kadugu)', 'Dry Red Chilli', 'Curry leaves' Instructions: 'To begin making Kakdi Chi Koshimbir Recipe, in a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.', 'Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.', 'Season with salt, sugar, lemon juice and mix all the ingredients evenly.', 'Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.', 'Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.', 'Serve the\xa0Kakdi Chi Koshimbir Recipe\xa0along with\xa0Maharastrian Kairichi Amti Recipe\xa0and\xa0Steamed Rice\xa0for a simple Maharashtrian meal.'

Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad

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Description: Aar Macher Jhol is a Bengali Fish curry prepared with Aar/Rohu/Katla fish. The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes best with Steamed white rice. Ingredients: 'Aar Maach (fish)', 'Tomato', 'Bay leaf (tej patta)', 'Ginger Garlic Paste', 'Green Chillies', 'Cumin seeds (Jeera)', 'Coriander Powder (Dhania)', 'Red Chilli powder', 'Turmeric powder (Haldi)', 'Mustard oil', 'Salt', 'Water', 'Coriander (Dhania) Leaves' Instructions: 'To begin making the Aar Macher Jhol Recipe, wash and clean fish pieces twice with water. Ensure they are properly cleaned.', 'Add salt and turmeric powder to the cleaned fish pieces. Marinate it and set aside.', 'Leave the fish marination for about 2 hours.', 'In a heavy bottomed pan, add the required oil and heat over medium heat. Fry the fish pieces and fry until they turn lightly brown. The fish pieces should be half cooked.', 'In the medium sized wok/kadhai, add the remaining oil and heat over medium heat.', 'Once the oil is hot, add cumin seeds and bay leaf. Let it crackle.', 'Add chopped tomatoes and cook until they become mushy.\xa0To the mushy tomatoes, add red chilli powder, coriander powder and ginger garlic paste.', 'Cook until the raw smell goes off and the spice powders are absorbed by the tomatoes.\xa0Add water as per your required consistency and bring it to boil.', 'Once the water starts boiling, add the fried fish pieces and cook them over low flame.', 'Slit the green chillies and add them to the curry.\xa0Once the fishes are cooked completely and the curry reaches required consistency, season it with salt and switch off the flame', 'Ensure the curry is cooked over medium flame once the fish pieces are added. If fish is overcooked, it might dissolve in the curry.', 'Garnish with coriander leaves and serve warmly.\xa0Prepare Aar Macher Jhol and serve it\xa0along with\xa0Steamed Rice\xa0and\xa0Begun Bhaja\xa0for your everyday meals.'

Aar Macher Jhol Recipe - Bengali Fish Curry

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Description: Paneer Gassi Recipe is a delicious coconut and red chilli based curry from the coastal region of Mangalore. Traditionally the curry is made with chicken. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalore's cultural heritage. Mangalore cuisine is mostly influenced by Tulu speaking Bunts, the Kannada speaking Brahmins, Konkani speaking Catholics and Goud Saraswat Brahmins to name a few. Ingredients: 'Onion', 'Garlic', 'Byadagi Dried Chillies', 'Coriander (Dhania) Seeds', 'Cumin seeds (Jeera)', 'Methi Seeds (Fenugreek Seeds)', 'Whole Black Peppercorns', 'Tamarind', 'Fresh coconut', 'Ghee', 'Paneer (Homemade Cottage Cheese)', 'Onion', 'Salt', 'Turmeric powder (Haldi)', 'Coconut milk', 'Coconut milk', 'Ghee', 'Cinnamon Stick (Dalchini)', 'Cloves (Laung)', 'Cardamom (Elaichi) Pods/Seeds', 'Curry leaves' Instructions: 'To begin making the\xa0Paneer Gassi Recipe, soak the ball of tamarind in hot water for 10 minutes.', 'In a heavy bottomed pan add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant. Be careful to roast on a low flame so as not to burn the spices. Once roasted remove from pan and set aside to cool.', 'In the same pan, add sliced onions, garlic and roast until onions start to turn brown. Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown. Remove from pan and set it aside.', 'Squeeze out the water from the tamarind and throw away the seeds. Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water.', 'Now add remaining ghee/ coconut oil to the pan. Add cinnamon, cardamoms, cloves and saute until fragrant. Add sliced onions and sauté for a minute. Add curry leaves, mix well.Add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan.', 'Afte a minute, add the ground masala paste along with turmeric and cook until oil/ghee separates from the sides of the pan.', 'Add the paneer pieces and give it a good mix so that the paneer is coated uniformly with the masala. Continue stirring for 5 minutes. Now add thin coconut milk and salt to taste, bring it to boil.', 'Reduce flame to medium, cover and cook until well done. Once the chicken is cooked well, add thick coconut milk, reduce to simmer. Cook for a minute or two and turn off the flame. Do not let the curry come to boil as the milk might curdle.', 'Serve the\xa0Paneer Gassi Recipe along with\xa0neer dosa,\xa0Tomato Onion Chutney\xa0to create a delicious breakfast meal.'

Paneer Gassi Recipe

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Description: This Quick puff pastry recipe came after a lot of research and trials on what how to make it simple and yet flaky crispy and delicious with easy ingredients like flour, salt and butter.  Here is a quick and simple recipe of how you can make a homemade puff pastry and create delicious dishes of it.  Ingredients: 'All Purpose Flour (Maida)', 'Salt', 'Butter (Unsalted)', 'Chilled water' Instructions: 'To begin making the Quick Puff Pastry Recipe Sheet for making puffs, measure all the ingredients and keep them ready.', 'Add flour and salt to a large mixing bowl and give a quick stir to combine it. Add the large cubes of butter into the flour mixture.', 'Ensure each piece of butter is coated fully into flour. When it is coated in flour it will be less likely to melt and also less likely to melt out of the dough later when we roll to make the sheets.', 'This process of covering the butter with flour is called lamination of the butter with flour. If it is not laminated well, the butter will melt out of the dough and you will end up with a puff that is not flaky.', 'Next, squish up the cubes of butter coated with flour by pressing between your fingers.\xa0 Like shown in the image below.', '', 'Once all the pieces are squished, just toss them in flour once again. You need to ensure all the butter pieces are well coated with flour.', 'Make a well in the center and add little ice water at a time. Starting with 1/3 cup and then adding more if required a tablespoon at a time. Because every single brand of flour absorbs moisture differently, we need to ensure we add that water little at a time.', 'To mix the water in, toss the flour into the water and it helps the water get incorporated to form the dough without kneading. Do not knead the dough, as it can activate too much gluten.', 'When it gets to a stage where the puff pastry dough forms large clumps, you can knead a little to understand how much more moisture is needed to bring the dough together without breaking those butter shingles.\xa0Add a few tablespoons of water if needed again to bring the dry flour together to form the dough.', 'It is important to get the dough to the right hydration level. If it becomes too wet, then the dough will become sticky and might not be the best thing for puff pastry.', 'Gently press and bring the flour together to form a dough without kneading. It is important to work as quickly as possible. If you take too long and knead too long the heat from your hands will melt the butter and make it sticky.', 'We need to ensure that the butter is still in big pieces in the dough after bringing it together.', 'The dough will look rough and not smooth and you will be able to see the big chunks of butter and will not look totally smooth.', 'Divide the dough in two halves and shape each piece into an almost square disk.', 'Wrap each disc of dough in a plastic/ cling film wrap and refrigerate for at least one hour. Based on the warmth and the humidity of the region, a minimum one hour will allow the dough to rest before we begin the folds to make the puff pastry sheet.', 'After one hour, remove the dough from the refrigerator.', 'Dust the working surface with very little flour.', 'Open one of the discs while the other is still in refrigeration.', 'First Round', 'Roll out the dough into a rough rectangle shape to about 1/2 inch thickness. The dough will be tough, so use a little muscle to roll it out.', 'If you feel the dough is sticky with butter, sprinkle a little bit of flour in the area where the butter feels sticky.\xa0 Ensure you dust off any excess flour.', 'Once you have rolled it into a 1/2 inch thick rectangle, fold the dough into half and then fold the half into a quarter again. This is the first fold.', 'We will proceed to make the 2nd fold in the same round.', 'Dust a little flour if required and roll into a 1/2 inch rectangle again and then do the folds (first into half and then again fold the half into a quarter).', 'Wrap this dough the same cling wrap and refrigerate for at least 30 minutes to an hour until the dough is firm.', 'Second Round', 'After an hour, repeat the process mentioned in the first round again.', 'Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready. You need to ensure you refrigerate the puff pastry dough for at least 6 to 8 hours before you are ready to use it to make puffs, tarts and more.', 'These puff pastry sheets can be stored in the freezer for up to 3 to 4 months. When you are ready to use them, thaw for 15 to 20 minutes at room temperature and begin using it for the recipes.'

Homemade Quick Puff Pastry Sheet Recipe | Perfect For Puffs, Tarts & Pies.

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Description: The Murungai Keerai Thogayal is must try lip smacking spicy drumstick leaves chutney that is made tangy and spicy to be served along with a hot crispy dosa or along with steamed rice and ghee. Ingredients: 'Drumstick Leaves (Moringa/Murungai Keerai)', 'Sesame (Gingelly) Oil', 'Asafoetida (hing)', 'White Urad Dal (Split)', 'Dry Red Chillies', 'Pearl onions (Sambar Onions)', 'Salt', 'Tamarind' Instructions: 'To begin making the\xa0Murungai Keerai Thogayal, first prep all the ingredients and keep them handy by the side.', 'Heat oil in a pan, add the dal and toast until it turns golden brown. Once the dal is roasted, add the red chillies, and asafoetida and roast for a few seconds.', 'Stir in the baby onions and saute until it is cooked through. Add the\xa0Drumstick Leaves (Moringa/Murungai Keerai) and saute until softened.', 'Stir in the salt and tamarind and turn off the heat. Allow the mixture to cook.', 'Once cooled, add the cooked\xa0Murungai Keerai Thogayal ingredients into a blender and make a coarse chutney like mixture called thogayal. \xa0Blend without adding any water, so it stays for a longer time.', 'Once done, transfer to a jar use as required.', 'Serve the\xa0Murungai Keerai Thogayal along with\xa0hot steamed rice,\xa0cabbage poriyal\xa0and\xa0Thakkali Rasam Recipe\xa0for a perfect south indian lunch. You can also serve this thogayal along with idlis or dosas.'

Murungai Keerai Thogayal Recipe - Moringa/Drumstick Leaves Chutney

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Description: Uttarakhand Mooli Thechua Recipe is a Radish Salad. Thechua is a signature dish of Uttarakhand. This simple side dish recipe is healthy, no cook recipe and can go well with your weeknight dinner as a desi salad. Made with just a few ingredients, this Mooli Thechua Recipe is very easy to prepare as well. Ingredients: 'Mooli/ Mullangi (Radish)', 'Coriander (Dhania) Leaves', 'Green Chillies', 'Salt' Instructions: 'To begin making Uttarakhand Mooli Thechua Recipe (Radish Salad), with the help of a blender or in an ammikallu, grind add fresh coriander, green chillies and salt until they become like a paste.', 'Also grate the radish and keep ready.', 'In a mixing bowl, add the grated radish and mix the ground paste of coriander, green chillies and salt. Check for salt and adjust if required.', 'Serve\xa0Uttarakhand Mooli Thechua Recipe (Radish Salad) alongside a complete meal of\xa0Phulka,\xa0Moong Dal Dubka Recipe, steamed rice and\xa0Kalonji Gobi Aloo Recipe.'

Uttarakhand Mooli Thechua Recipe (Radish Salad)

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Description: The Chocolate Banana Muffins is a delectable muffin/cupcake made from Archana's Kitchen Eggless Rich Chocolate Cake Mix which is made from whole grains like ragi, jowar & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Chocolate muffin. Ingredients: 'title="A Rich Chocolate Cake Mix that is ultra chocolaty made from natural cocoa, moist and delicious.">Archana\'s Kitchen Rich Chocolate Cake Mix', 'Oil', 'Curd (Dahi / Yogurt)', 'Chocolate chips', 'Ripe Bananas' Instructions: "To begin making the Chocolate\xa0Banana Muffins with the Archana's Kitchen\xa0Eggless Rich Chocolate Cake Mix, first measure 80 ml of oil or melted butter and 240 ml of curd. You can use homemade curd or store bought curd.", 'Grease and dust a round a mini cupcake pan or a muffin pan', "Add the full packet of\xa0Archana's Kitchen\xa0Rich Chocolate Cake Mix\xa0into a large mixing bowl along with oil, curd, mashed bananas and chocolate chips. Beat well for 2 minutes until smooth and fluffy.", 'If you find that the batter is too thick and does not drop down, add a tablespoon of curd/ yogurt at a time and mix to make a smooth batter.', 'The batter should be such that, it will drop like a super thick batter from the spoon when you lift it up. Fold in the mashed banana and chocolate chips until combined.', 'Spoon the Chocolate\xa0Banana Muffin Mix\xa0batter into the greased cupcake pan or muffin pan.', 'Preheat Heat oven to 160 C.', 'Place the Chocolate\xa0Banana Muffins\xa0into the preheated oven and bake for 12 to 15 minutes or until a knife inserted inside comes out clean.', 'Cool the cake for 10 minutes and unmold the cake from the pan and serve.', 'So go ahead bake a cake with this Chocolate\xa0Banana Muffins and serve it as a dessert or a snack along with a cup of milk, coffee or chai.'

Chocolate Banana Muffins Made From Archana's Kitchen Eggless Rich Chocolate Cake Mix

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Description: Szechuan Hakka Noodle Momo Recipe is a lip smacking momo which is filled with a spicy noodle filling that is tossed in Szechuan sauce. Ingredients: 'Carrot (Gajjar)', 'Green Bell Pepper (Capsicum)', 'Onion', "Archana's Kitchen Millet Noodles", 'Spring Onion (Bulb & Greens)', 'Schezwan sauce', 'Black pepper powder', 'Salt', 'All Purpose Flour (Maida)', 'Water' Instructions: 'To begin making the Szechwan\xa0Hakka Noodle Momo Recipe, first let’s make the dough first.', 'In a mixing bowl, take maida add water slowly and knead to make a firm and smooth dough. The dough should not be sticky.\xa0Keep the momo dough covered for 2 hours before making corn stuffing.', 'Heat a sauce pan with oil, add chopped ginger and garlic. Saute till for a few seconds and add chopped onions.', 'Saute until the onions are translucent. Add in chopped carrot and bell peppers and keep stir frying until the vegetables are cooked.', 'Add salt, pepper and Szechwan paste and mix well. Once the spices are mixed you can add cooked noodles and give it a stir fry. Check for seasoning and if you require more you are free to add. Switch off the heat and allow the Szechwan\xa0momo filling to cool down.', 'Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and place it over a medium heat.', 'Later divide the dough into equal portions, to the size of a lemon.', 'Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.', 'In every flatten dough leaf, add 1 tablespoon of the filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.', 'Do the same with all the rest of the dough and momo filling. Keep the completed Szechwan noodle momos under a moist cloth to prevent drying.', 'Grease the steamer with oil or place butter paper before placing Szechwan noodle momo from prevent sticking.', 'If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water starts boiling place the momo filled bamboo steamer on it. Steam for 10 - 15 minutes.', 'Serve the Szechwan Hakka Noodle Momo\xa0along with\xa0Basil And Mushroom Toast With Thai Red Chilli Recipe\xa0and\xa0Thai Green Papaya Salad Recipe\xa0to complete your meal for your. Sunday lunch.'

Szechwan Hakka Noodle Momo Recipe

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Description: लहसुन और काली मिर्च मशरुम रेसिपी एक सरल और जल्द बनने वाली रेसिपी है जिसे आप 15 मिनट में बना सकते है. आप इसे साइड डिश की तरह परोस सकते है या फिर स्नैक के लिए भी परोस सकते है. यह उन दिनों के लिए पर्याप्त है जब आपको कुछ आसान और स्वादिष्ट खाना हो. Ingredients: 'बटन मशरुम', 'छोटे प्याज़', 'लहसुन', 'काली मिर्च पाउडर', 'नमक', 'तेल', 'हरा धनिया' Instructions: 'लहसुन और काली मिर्च मशरुम रेसिपी बनाने के लिए, सबसे पहले मशरुम को अच्छी तरह से धो ले. टॉवल से पॉच ले और अच्छी तरह सूखा ले.', 'अब एक हमनदस्ते में लहसुन, काली मिर्च डाले और पीस ले. अलग से रख दे.', 'अब एक कढ़ाई में तेल गरम करें। अब इसमें लहसुन, प्याज डाले और प्याज के नरम होने के लिए पका ले. अब इसमें काली मिर्च, नमक डाले और मिला ले.', 'मशरुम डाले और 3\xa0से 5 मिनट के लिए पका ले. ध्यान रखें मशरुम में क्रंच रहना चाइये, उसे ज्यादा न पकाए।', 'गैस बंद करें, हरे धनिये से गार्निश करें और परोसे.\xa0लहसुन और काली मिर्च मशरुम रेसिपी\xa0को\xa0पंजाबी दाल तड़का\xa0और\xa0तवा पराठा\xa0के साथ दिन के खाने के लिए परोसे।'

लहसुन और काली मिर्च मशरुम रेसिपी - Garlic And Pepper Mushroom Stir Fry Recipe

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Description: The Baked Whole Wheat Salsa Tart Recipe is a very wholesome and yet delicious recipe of a tart that is made with a combination of a spicy mexican salsa, baked in a whole wheat flour tart crust and topped with cheese.   Ingredients: 'Whole Wheat Flour', 'Butter (Salted)', 'Salt', 'Chilled water', 'Spring Onion (Bulb & Greens)', 'Red Bell pepper (Capsicum)', 'Tomatoes', 'Onion', 'Green Chillies', 'Cumin powder (Jeera)', 'Tabasco Original - Hot Sauce', 'Extra Virgin Olive Oil', 'Mozzarella cheese', 'Salt' Instructions: 'To begin making Baked Whole Wheat Salsa Tart Recipe, we will first have to get the pie dough ready and refrigerate it for a couple of hours.', 'First get all the ingredients ready for the pie dough and get your butter cut into small pea size pieces.', 'In a large mixing bowl, combine the flour, salt, and sugar. Add the butter into the flour mixture.', 'Work the butter into the flour with your fingers until the mixture resembles a coarse meal. When you hold the flour together, it should hold tight and when you let it loose, it will fall apart.', 'Sprinkle ice water onto the flour and butter mixture. Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.', 'Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well.', 'You can transfer the pie dough onto a work surface and knead the dough until all the flour has come together to form a smooth dough.', 'Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours. This refrigeration process helps to give the pie crust a flaky texture.', 'Once refrigerated, we are now ready to roll the dough to form a crust.', 'Preheat the oven at 180 C.', 'Place the dough on a generously floured surface and roll the pie dough into a 9 inch round.', 'Transfer the pie dough into the pie crust pan\xa0and press it down to fit the dough into pie pan from the sides as well. If there is an excess dough, remove it.', 'Fork the crust all around so that it does not puff up when baking. We will now pre-bake the tart crust.', 'Place the tart pan in the oven and bake for about 8 to 10 minutes until you notice the crust is turning golden. Once you notice the crust is turning golden, remove from the oven and keep aside.', 'In a large mixing bowl, combine all the ingredients except the cheese. Check the salt and spice and adjust to suit your taste.', 'Pour this Salsa mixture into the prepared tart crust, spread the mozzarella cheese on the top and place it in the oven to make. Bake for about 5 minutes until the cheese melts.', 'Once the cheese melts, the\xa0Baked Whole Wheat Salsa Tart is ready. Remove from the oven and wait for a few minutes before cutting it to serve.', 'Serve the\xa0Baked Whole Wheat Salsa Tart along with a glass of wine as an appetizer for your parties.'

Baked Whole Wheat Salsa Tart Recipe

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Description: सेकता नी सिंग एक पारसी रेसिपी हैं जिसमे मोरिंगा को नारियल पानी कि करी में पकाया जाता हैं। नारियल से इस करी में हल्का मीठापन आजाता हैं। हरी मिर्च, धनिया और अदरक, नारियल की करी के साथ अच्छे से जाते हैं और इसमें स्वाद डालते हैं।     Ingredients: 'मोरिंगा या सहजन की फली', 'नारीयल पानी', 'हरी मिर्च', 'हरा धनिया', 'अदरक', 'लवंग', 'नारियल', 'हल्दि', 'नमक', 'घी' Instructions: 'सेकता नी सिंग बनाने के लिए, सबसे पहले मोरिंगा को धो ले और उसके छिलके को निकाल दे। मोरिंगा को 1 इंच के छोटे टुकड़ो में काटले।', 'एक गरम पैन में, पीसने की सारी सामग्री को पकाले, और ठंडा होने पर स्मूथ पेस्ट में पीसले।', 'एक कड़ाई में घी गरम करे, और इसमें मोरिंगा को नरम होने तक पकाले। इसमें अब मसालो के पेस्ट और नारियल का पानी मिलाकर 20 मिनट पकने दे।', 'सेकता नी सिंग को खिचड़ी के साथ परोसे।'

सेकता नी सिंग रेसिपी - Parsi Style Sweet & Spicy Drumsticks Cooked In Coconut Water/Toddy (Recipe In Hindi)

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Description: You must try these delicious Banana Pancakes made using Archana's Kitchen Millet Vanilla Pancake Mix, a delightful fusion of wholesome ingredients that makes breakfast a breeze! Crafted with a blend of Oat flour, Jowar Flour, Foxtail Millet Flour, Whole Wheat Flour, and sweetened with the goodness of Jaggery Powder, this pancake mix not only satisfies your taste buds but also packs a punch of nutrition. Ingredients: "Archana's Kitchen Vanilla Pancake Mix", 'Milk', 'Oil', 'Honey', 'Ripe Bananas' Instructions: "To begin make a millet chocolate pancake using Archana's Kitchen Vanilla Pancake Mix, first prep all the ingredients and keep them ready.", "Into a blender jar, add the mashed bananas, Archana's Kitchen Vanilla pancake mix, the oil/ butter and milk. Combine well to make a smooth batter with no lumps.", 'To make in a tawa, heat a non stick tawa/ skillet over medium heat. Grease it with a little oil. Pour a ladleful of batter on the pan.', 'The batter will spread on its own and form a circular shape - approximately 3 inches.', 'Cook on medium heat until the top looks steamed and begins to get air pockets.', 'At this stage, flip over and cook for less than a minute or until done and has a light golden brown colour on both sides.', 'To make in a paniyaram pan, heat a paniyaram pan over medium heat. Drizzle some oil into the cavities.', 'Spoon a small ladleful of batter into the cavities. Keep the heat on low and cover the pan. Once you notice the top getting cooked, open the lip and flip the pancakes to cook on the other side.', 'It will get done in less than a minute, once cooked on both sides, remove the chocolate pancake from pan and serve!', 'Enjoy a stack of these fluffy Banana vanilla pancakes topped with sliced bananas, along with melted chocolate or a drizzle of honey for a sweet and satisfying breakfast.'

Healthy Banana Pancake Made Using Zero Maida Archana's Kitchen Vanilla Pancake Mix

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Description: Aval Mixture is a Chivda made using flattened rice, khara sev, boondi, groundnuts and curry leaves. This mixture is spiced with asafoetida, turmeric and chilli powder. It is simple to make, the only time consuming process is frying the Poha.  Aval mixture is usually made during Diwali or Gokulashtami but is a also a great tea time snack. Ingredients: 'Poha (Flattened rice)', 'Red khara sev', 'Boondi', 'Roasted Peanuts (Moongphali)', 'Chana dal (Bengal Gram Dal)', 'Curry leaves', 'Turmeric powder (Haldi)', 'Asafoetida (hing)', 'Red Chilli powder', 'Salt', 'Oil' Instructions: 'To begin making the Aval mixture recipe, first heat oil in a small wok/kadhai.', 'Place the Poha in a medium sized sieve with a handle and dip it in the hot oil.', 'Once the Poha sizzles take them out of the oil, drain it and place on an absorbent paper. Do this in batches, 1/2 cup at a time.', 'Fry the groundnuts, roasted chana dal, curry leaves separately in the same oil and drain on absorbent paper.', 'Take the oil off the heat. Keep 1 tablespoon oil in the wok and take out the rest.', 'Add the hing, turmeric powder and red chilli powder to the hot oil in the wok. Pour this over the Poha.', 'In a large mixing bowl add the poha, groundnuts, roasted chana dal, curry leaves, sev, boondi and toss it together to mix.\xa0Add salt if required.', 'Cool and store it in an airtight container.\xa0Serve Aval Mixture with\xa0Kesari Gujiya\xa0and\xa0Masala Chai\xa0to your guests during festivals and special occasions.'

Aval Mixture Recipe - Poha Chivda

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Description: थोरन एक आसान सब्ज़ी है जिसे केरला के हर घर में बनाया जाता है. इसमें नारियल का प्रयोग किया जाता है जो इसका स्वाद और भी बढ़ाता है. आप थोरन में किसी भी सब्ज़ी का प्रयोग कर सकते है लेकिन यहाँ हमने आज मशरुम का प्रयोग किया है. आप इस सब्ज़ी को अपने लंच बॉक्स में भी पैक कर सकते है.  Ingredients: 'बटन मशरुम', 'हल्दी पाउडर', 'तेल', 'नमक', 'नारियल', 'छोटे प्याज़', 'हरी मिर्च', 'कढ़ी पत्ता\xa0', 'जीरा', 'राइ', 'जीरा', 'कढ़ी पत्ता', 'सुखी लाल मिर्च' Instructions: 'मशरुम थोरन रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले.', 'एक मिक्सर ग्राइंडर में नारियल, छोटे प्याज, हरी मिर्च, कढ़ी पत्ता, जीरा, थोड़ा पानी डाले\xa0 और अच्छी तरह से पीस ले.', 'अब एक कढ़ाई में तेल गरम करें। इसमें राइ डाले और तड़कने दे. अब इसमें जीरा, कढ़ी पत्ता, सुखी लाल मिर्च डाले और 10\xa0सेकण्ड्स के लिए पका ले.', 'अब इसमें मशरुम, हल्दी पाउडर डाले और मिला ले. 10 से 15\xa0मिनट के लिए पका ले.', 'अब इसमें नारियल का पेस्ट डाले, मिलाए और ढक\xa0कर 10\xa0मिनट के लिए पका ले. नमक डाले, मिलाए और परोसे।', 'मशरुम थोरन रेसिपी\xa0को\xa0चाउ चाउ सांबर रेसिपी, चावल और पापड़ के साथ दिन के खाने के लिए परोसे।'

मशरुम थोरन रेसिपी - Mushroom Thoran Recipe

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Description: Baba Ganoush is a Levantine dish made with roasted beetroot and eggplant mixed with Tahini paste and flavored with various seasoning. This recipe is a healthy twist to the classic with the addition of beetroot, an iron rich vegetable making it a healthier and colourful version of Baba Ganoush.  Ingredients: 'Brinjal (Baingan / Eggplant)', 'Beetroot', 'Tahini', 'Salt', 'Extra Virgin Olive Oil', 'Garlic', 'Lemon juice', 'Paprika powder', 'Coriander (Dhania) Leaves' Instructions: 'To begin making Beet Baba Ganoush Recipe, roast the eggplant over an open flame.', "Using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy for about 10 minutes.\xa0When you prick with a knife it will go in without resistance and will feel cooked. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.", 'You can also roast the eggplant in an oven.\xa0For this method, preheat the oven to 200C. Prick the eggplant all over with a fork, this keeps the eggplant from exploding in the oven. Place on a baking tray and roast until softened and the skin is crusty for about 20 to 30 minutes. Remove from the oven and allow to cool.', 'Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off. Discard the skin. Move the eggplant onto your chopping board,\xa0slice off the stem and discard. Using your knife, chop the eggplant roughly.', 'Meanwhile, wash and peel the beetroot and cut it into small wedges', 'Heat a teaspoon of olive oil in a heavy bottomed pan. Add the chopped beetroot and roast them until they turn soft. Sprinkle a little salt and cover the pan. The juices from the beetroot will help the beetroot cook, so there is no need to sprinkle water in the pan.\xa0Let the beetroot cool to room temperature.', 'Add the cooked beetroot and chopped eggplant into a blender. Add the lemon juice, Tahini Paste, garlic cloves,\xa0paprika powder, olive oil and blend until smooth.', 'Transfer to a bowl, drizzle on top with more olive oil and garnish with coriander leaves.', 'Serve Baba Ganoush as part of a mezze platter with\xa0Classic Hummus,\xa0Tzatziki,\xa0Fattoush\xa0and\xa0Tabbouleh\xa0along with\xa0Pita Bread'

Beet Baba Ganoush Dip Recipe

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Description: Mangalore Fish Curry is one of my favourite ways to eat fish. It is fantastic paired with neer dosa, sanas or steamed rice.Mangalore is in the state of Karnataka and has a vast coastline. Mangalore fish curry uses coconut and tamarind along with chillies to make this delicious fish curry. The spices are well balanced with the coconut milk to make this delightful Konkan curry. Ingredients: 'King fish', 'Onion', 'Green Chillies', 'Coconut milk', 'Oil', 'Coriander Powder (Dhania)', 'Red Chilli powder', 'Tamarind', 'Turmeric powder (Haldi)', 'Curry leaves', 'Salt' Instructions: 'To begin making the Mangalore Fish Curry Recipe, marinate the cleaned fish with salt and turmeric and keep it aside.', 'Soak tamarind in 1/2 cup warm water and keep aside.', "In a heavy bottomed pan, heat oil and sauté the onions and chillies till the onions are golden brown. Keep stirring so that the onions don't burn.", 'Once done add red chilli powder, coriander powder and turmeric powder and sauté for 1 minute.', 'Extract juice of the soaked tamarind and add\xa0to the onion mixture. Add 3/4 cup of water and boil for 4 -5 minutes.\xa0Now add the marinated fish and cook till done.', 'Reduce the heat and add coconut milk,\xa0curry leaves and simmer for a minute. After a minute turn off the heat.', 'Transfer the Mangalore Fish Curry into a serving bowl and serve hot.', 'Serve Mangalore Fish Curry\xa0Recipe along with\xa0Neer Dosa\xa0or\xa0Steamed Rice or\xa0Appams\xa0for a perfect Mangalorean Meal.'

Mangalore Fish Curry Recipe

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Description: Crunchy Ragi & Oats Breakfast Bowl is a wholesome and tasty Breakfast option which you can also have as your tea time snack. There is no added sugar in it, therefore you can have it if you are trying to cut down on sugar. Ingredients: 'Ragi Flour (Finger Millet/ Nagli)', 'Instant Oats (Oatmeal)', 'Water', 'Milk', 'Honey', 'Multigrain Digestive Ragi Biscuits', 'Whole Almonds (Badam)', 'Pistachios' Instructions: 'To begin making the Crunchy Ragi & Oats Breakfast Bowl Recipe, firstly take a saucepan and switch on the heat.', 'Into the pan, add 1 tablespoon Ragi Flour, 2 tablespoons Instant Oats, 1/8 cup Water, 1/2 cup Milk, Honey to taste and mix it well.', 'Cook the mixture till it becomes thick - this will take about a couple of minutes.', 'Once done, switch off the heat and allow the Ragi oats porridge to cool.', 'Once the\xa0Ragi & Oats Porridge cool down, we will now assemble the porridge to make a breakfast jar.', 'Into a small jar, add the broken NutriChoice Diabetic Friendly Essentials Ragi Cookies to the bottom of the har.', 'Spoon the Ragi & Oats Porridge over the cookies.', 'Add sliced bananas and sprinkle some chopped almonds and pistachios on top. It is ready to be served.', 'Serve\xa0Crunchy Ragi & Oats Breakfast Bowl\xa0for your breakfast on its own or along with a Fried Eggs and Toast for a wholesome breakfast.'

Crunchy Ragi And Oats Breakfast Bowl Recipe

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Description: The Sweet Potato & Green Bean Salad Recipe is a wholesome salad that you can make in a jiffy for busy weeknight dinner. All you need is some boiled potatoes, steamed green beans, tomatoes and a quick dressing of lemon, chili and salt with a dash of honey. Ingredients: 'Sweet Potatoes', 'Cherry tomatoes', 'Green beans (French Beans)', 'Red onion', 'Green Chilli', 'Extra Virgin Olive Oil', 'Lemon juice', 'Salt and Pepper' Instructions: 'To begin making the\xa0Sweet Potato & Green Bean Salad Recipe, first get all the ingredients ready.', 'Boil the sweet potatoes ahead of time, peel and refrigerate.', 'Steam the green beans using a steamer for just about 4 minutes and turn off and allow it to cool.', 'Finally combine all the ingredients in a large mixing bowl, check the salt and spices and adjust to suit your taste.\xa0Refrigerate the\xa0Sweet Potato & Green Bean Salad or serve immediately.', 'Serve\xa0Sweet Potato & Green Bean Salad Recipe along with a soup like\xa0Sweet Corn Vegetable Soup Recipe\xa0or\xa0French Onion Soup Recipe\xa0for lunch.'

Sweet Potato & Green Bean Salad Recipe

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Description: Veg Noodle Pakora is one fusion snack recipe that is made with either fresh or leftover maggi noodles. The noodles when mixed with various vegetables and flavoured with tastemaker and Indian spices makes for an amazing crunchy munchy snack that is loved by kids the most and also makes a perfect snack option in your brunch parties. Ingredients: "Archana's Kitchen Millet Noodles", 'Carrot (Gajjar)', 'Green Bell Pepper (Capsicum)', 'Cabbage (Patta Gobi/ Muttaikose)', 'Green Chilli', 'Onion', 'Gram flour (besan)', 'Salt', 'Oil' Instructions: '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\xa0, 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-\xa0carrots, 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.\xa0Collect them on a kitchen towel to absorb excess oil.', 'Serve the Veg Noodle Pakora hot\xa0with\xa0green chutney, any of your favourite dip or a simple tomato sauce. It can also be served with masala chai\xa0as a delicious tea time snack.'

Veg Noodle Pakora Recipe

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Description: I wanted to share one of my mother’s favourite curry which makes her remember her own state. This is one of the yummiest curry from the state and is best served along with rice. Ingredients: 'Mutton', 'Turmeric powder (Haldi)', 'Red Chilli powder', 'Salt', 'Dry coconut (kopra)', 'Onion', 'Water', 'Onion', 'Red Chilli powder', 'Ginger Garlic Paste', 'Coriander Powder (Dhania)', 'Garam masala powder', 'Tomato', 'Oil', 'Kasuri Methi (Dried Fenugreek Leaves)', 'Salt', 'Water', 'Coriander (Dhania) Leaves' Instructions: 'To begin making the Andhra Style Mutton Curry recipe, marinate the mutton with ingredients listed under ‘For marinating’ and keep aside for 15 minutes.', 'Later pressure cook the marinated mixture for 6 whistles.', 'Meanwhile grind all the ingredients given under ‘For grinding’ and keep it aside.', 'Add oil in a heavy bottomed pan, add onions to it and cook till the onion turns brown.', 'Add ginger garlic paste and let it cook till the raw smell goes off.', 'Next, add the ground mixture to it and let it fry till the mixture starts to turn golden brown. Now, add mutton with its juices and let it cook for at least for 5 minutes.', 'After 5 minutes, add tomatoes, red chilli powder, garam masala powder, coriander powder, salt and let it simmer for another 5 minutes.', 'Next add the required water and cover it for 10 minutes. Add kasuri methi, coriander leaves and give the curry a stir. Your Andhra Style Mutton Curry is ready to be served.', 'Serve Andhra Style Mutton Curry along with Steamed Rice or\xa0Whole Wheat Lachha Paratha\xa0for a weekday dinner.'

Andhra Style Mutton Curry Recipe

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Description: Rich Creamy Egg Cashew Curry Recipe is a Kerala-Coastal cuisine recipe which deliciously combines rich creamy cashew based curry and boiled eggs. Kerala is known for its wide availability of nuts especially cashews. People here have been using cashews in their dishes. This recipe is a sumptuous egg curry. This Rich Creamy Egg Cashew Curry is rich, creamy and yummy side dish to hot Phulkas. Ingredients: 'Whole Eggs', 'Cashew nuts', 'Onion', 'Tomato', 'Potato (Aloo)', 'Ginger', 'Garlic', 'Coriander Powder (Dhania)', 'Red Chilli powder', 'Turmeric powder (Haldi)', 'Garam masala powder', 'Fennel seeds (Saunf)', 'Coriander (Dhania) Leaves', 'Curry leaves', 'Oil', 'Salt' Instructions: 'To prepare Rich Creamy Egg Cashew Curry Recipe, soak cashews in hot water for 15-20 minutes.', 'Hard boil the eggs, peel and keep aside.', 'Grind the cashews to a smooth paste in a mixer adding a little water.', 'In a blender, take chopped onions, tomatoes, ginger, garlic, chilly, turmeric, coriander, garam masala, and fennel seeds.', 'Blend it to a smooth paste.', 'In a kadai, add oil. Once the\xa0oil is hot, splutter mustard seeds.', 'Add the curry leaves. Let them splutter for a few seconds.', 'Add the onion-tomato paste and roast till the raw smell leaves.', 'Add 1 cup water and chopped potatoes and bring it to a boil.', 'Add salt, close the lid of the kadai, and let the potatoes cook.', 'Once the potatoes are cooked soft, add the cashew paste and mix well. Make sure that it comes to boil but does not boil much, since there is risk of cashew paste causing the gravy char.', 'Take it off heat and add the slit egg pieces.', 'Garnish Rich Creamy Egg Cashew Curry with chopped coriander leaves. Serve hot with rotis/phulkas.'

Kerala Style Rich Creamy Egg Cashew Curry Recipe

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Description: The Classic Cheesecake Recipe With Lemon Curd Recipe is a delicious cake that is made from cream cheese and has a gingerbread crust. This cheesecake was cooked in a Electric Pressure Cooker and you will be surprised how simple and brilliant the taste of the cheesecake turned out to be. Ingredients: 'Whole Eggs', 'Egg yolks', 'Caster Sugar', 'Butter (Unsalted)', 'Lemon zest', 'Lemon', 'Ginger Cookies', 'Butter (Salted)', 'Britannia Cream Cheese', 'Sugar', 'All Purpose Flour (Maida)', 'Salt', 'Hung Curd (Greek Yogurt)', 'Vanilla Extract', 'Whole Eggs' Instructions: 'To begin making the Cheesecake With Lemon Curd Recipe, it is important to get all ingredients ready. We will begin my making the lemon curd and refrigerating it.', '*To Make Lemon Curd', 'Whisk the whole eggs, the egg yolk and sugar in a saucepan over low heat until smooth. Once the eggs have combine well, whisk the butter, lemon juice and a pinch of zest into the lemon curd mixture.', "Keep whisking on low heat until the lemon curd is thickened. Ensure that you don't overcook it as the eggs can scramble.", 'Once the lemon curd has thickened, turn off the heat and immediately run it through a strainer and allow it to cool. Refrigerate the lemon curd until you are ready to use it over the cheesecake.', '*To Make Cheesecake in Electric Pressure Cooker', 'We will first begin to make the crust for the cheesecake. Place the ginger cookies into the food processor along with butter. Pulse until coarse crumbs form and the butter is well combined into the cookie.', 'When you hold the crust mixture together, it should lump and when you leave it, it should break apart.', 'Pour the cheesecake crust mixture into an 7 inch springform pan with removable bottom. Pat the crust mixture well into the base until firm. Place it in the freezer until your cheesecake batter is ready.', 'To make the cheesecake batter, in a large mixing bowl, beat the cream cheese and sugar until smooth. Add the salt, flour, eggs,\xa0vanilla\xa0extract, yogurt and blend it in until smooth. Take care not to overbeat the batter, else the cheese will curdle up.', 'Once fluffy and you see soft peaks forming on the cheesecake batter, pour the batter into the crust resting on the springform pan.', 'The next step is to cook the cheesecake in an\xa0Electric Pressure Cooker. Pour a couple of cups of water to the base of the cooker. Place a trivet at the bottom.', 'Wrap cheesecake pan in aluminum foil from the outside so water does not seep into the pan.', 'Place the pan into the cooker over the trivet. Lock the electric pressure cooker, set the whistle nozzle to the pressure mode.', 'Set the timer for 30 minutes and wait for the cheesecake to be done.', 'After 30 minutes, allow the pressure to release naturally and you will notice the cheesecake is done. When you insert a tester like a knife, it will come out clean.', 'Allow the cheesecake to cool completely and refrigerate for at least 5 to 6 hours. Once you are ready to serve, cut them into wedges, pour a generous helping of the leomin curd we prepared earlier and serve.', 'Serve this\xa0Classic Cheesecake With Lemon Curd and your friends and family as dessert after a meal of\xa0Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash\xa0or\xa0Ultimate Potato Gratin Dauphinois.'

Classic Cheesecake Recipe With Lemon Curd Made Using Preethi Electric Pressure Cooker

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Description: Grilled Vegetable Empanada is a grilled vegetable stuffed bread or pastry baked or fried that you can serve as a main course or as an appetizer for parties. These empanadas also make a great entrée when served with some soup or salad. Barbecue sauce gives the intense flavors when combined with vegetables and stuffed in homemade empanada dough.  Ingredients: 'All Purpose Flour (Maida)', 'Whole Wheat Flour', 'Sugar', 'Salt', 'Extra Virgin Olive Oil', 'Green Bell Pepper (Capsicum)', 'Red Bell pepper (Capsicum)', 'Yellow Bell Pepper (Capsicum)', 'Brinjal (Baingan / Eggplant)', 'Onion', 'Green zucchini', 'Pickled Jalapenos', 'Button mushrooms', 'Corn Cob', 'Extra Virgin Olive Oil', 'Salt and Pepper', 'Red Chilli powder', 'Cumin powder (Jeera)', 'Coriander Powder (Dhania)', 'Barbeque sauce', 'Goat Cheese', 'Whole Egg', 'Coriander (Dhania) Leaves' Instructions: 'To start making Grilled Vegetable Empanadas, take a medium bowl, combine the all purpose flour, whole wheat flour, sugar and salt in a large mixing bowl. Make a well in the center and add olive oil, mix well to combine. Add about 1/4 cup of water little by little and knead to form a smooth and firm dough. Cover this with a damp cloth and let it rest for one hour while you prepare the filling.', 'In a small mixing bowl add olive oil, chili powder, cumin and coriander powder, mix well. Toss the chopped peppers, onion, eggplant, zucchini, jalapeno, mushroom, corn with the olive oil and spice mix. Season with salt and pepper to taste.', 'Heat a grill pan\xa0over medium heat. Grill the vegetables until they are tender and slightly charred. Turn them frequently to make sure they get cooked even from all sides. Remove the vegetables from the grill, transfer to a bowl and allow them cool down. Once cooled slice the corn kernels from the cob and add it to the remaining vegetables', 'In a medium sauce pan, bring the barbecue sauce to a simmer over medium heat. Add all the grilled vegetables and stir to combine. Turn off the heat and add the cilantro.', "Pre-heat the oven to 180 degree' C. Line a baking sheet and line up with a parchment paper.", 'Dust the kitchen counter with little flour. Roll out the empanada dough to about 1/4 inch thickness. Use a 4 inch round cookie cutter, cut circles out of the dough. Collect the scraps and press them together. Roll out again and cut until you get about 7 circles.', 'Spoon filling in the center of each circle and sprinkle goat cheese over the filling. Do not over fill the empanandas. Brush half of the circle with egg wash or little milk. Fold the dough over the filling into a half moon shape and press with a fork to seal. Brush the outer covering of the empanadas with the egg wash.', 'Place the prepared empanadas in the greased baking sheet. Bake the empanadas for about 25 to 30 minutes or until golden brown. Once crisp and golden brown, remove from the oven.', 'Serve\xa0Grilled Vegetable Empanada along with\xa0Light And Healthy Spinach Soup\xa0and\xa0Mixed Beans Salad\xa0for a wholesome weeknight dinner.'

Grilled Vegetable Empanadas Recipe

When given the name of a dish, provide a detailed recipe including: the dish name, a brief introduction, ingredients list, preparation time, cooking time, step-by-step instructions, and suggestions for similar dishes. Ensure each section is clear and informative.

Description:  Spicy Pressure Cooker Mutton Curry Recipe is a quick mutton recipe that requires marinating the mutton and cooking it in a pressure cooker in an onion tomato gravy.  Ingredients: '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' Instructions: '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\xa0 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.\xa0 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\xa0along with\xa0Whole Wheat Lachha Paratha\xa0and\xa0Tomato Onion Cucumber Raita\xa0for a weekend dinner.'

Spicy Pressure Cooker Mutton Curry Recipe

When given the name of a dish, provide a detailed recipe including: the dish name, a brief introduction, ingredients list, preparation time, cooking time, step-by-step instructions, and suggestions for similar dishes. Ensure each section is clear and informative.