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Gudi Padva Special Batasha ( Gathi chi maal )

Gudi Padwa, Padva or Chaitra Shukla Pratipada is one of the most celebrated festivals especially in the Indian state of Maharashtra. It celebrates the beginning of the traditional Hindu year. The Gudi is observed at the entrance of Maharashtrain households. So what is it? A Gudi is a stick covered in a bright cloth adorned with brocade or zari that has been topped with Batasha (Gadthi chi maal), neem leaves, twig of mango leaves and a garland of red flowers. This is covered by a silver or copper pot in an inverted position. Normally in India we can buy batasha from any grocery store. When I checked for Batashe in the Indian stores….They were available packed in plastic packets. However on checking carefully, I noticed that more than half of Batashe were crumbled in the container!! I dropped the idea of buying them. Instead decided to make them at home. Battasha: Preparation Time: 5 mins Cooking Time: 10 mins Ingredients: Sugar: 1 cup Water:1/4

Kumbh Mirch Makhani

Kumbh Mirch Makhani Recipe is a creamy gravy or sauce which could be eaten with naan, roti or rice. We usually make a lot of makhani recipes with paneer, chicken etc. So this time made the same gravy with Mushrooms and Bell Peppers. Makhani is referred to gravy, which is cooked in ghee and with tomatoes,Makhani gets a little bit of tangy taste from tomatoes and there are whole spices and Garam masala in it. This recipe is easy to make and good option for vegetarians and people who aren't fond of Paneer. Kumbh Mirch Makhani Ingredients Mushroom,sliced - 250 gms Yellow Bell Pepper : 1 nos Green Bell Pepper: 1 nos Cashew nuts - 8 to 10 nos Onion -sliced- 1.5 cup Ginger - Garlic Paste : 1 tbs White Pepper powder: 1/8 tsp Dry Red Chilly: 2 nos Bay Leaf: 2 nos Cinnamon Stick: 1 no Cardamon: 3 nos Kashmiri chili powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Garam masala - 3/4 tsp Tomato -chopped- 1/2 cup Kasuri methi / dry fenug

Ravan Bhaat & Fruit Curd Rice

Yesterday We had South Indian Dinner. Its my Aai's Recipe, Very spicy and tangy yum yum yum... I don't know why it is known as Ravan Bhaat ha ha ha........ funny name but very tempting. Ravan Bhaat and Fruit Curd Rice Ingredients: Ravan Bhaat Boiled Basmati Rice: 5 Cups Urad Dal: 1 Cup Coconut Slices: 1/2 Cup Sesame Seeds: 1/2 tbs Peanuts: 1 Cup Fenugreek Seeds (Methi dana) : 2 tsp Mustard Seeds (Raai): 2 tsp Coriander Seeds (Khada dhana): 2 tsp Roasted Chana Dal : 0.5 Cup Dry Red Chilly : 8 Nos Curry Leaves: 20 nos Asafoetida: 2 tsp Tamarind Pulp : 3 tbs Sesame Oil: 2 tbs Jaggery : as per taste Salt: as per taste Fruit Curd Rice: Boiled Basmati Rice: 3 cups Thick Curd: 2 Cup Apple :1 no Pomegranate : 1 Cup Carrot: 1 no Sweet Corn : 0.5 Cup Curry leaves : 10 nos Finely chopped Green Chilly: 1 tsp Mustard Seeds: 1tsp Urad Dal: 2 tsp Peanuts: 1 tbs Asafoetida: 1tsp Mint leaves: 1 tsp Chopped Coriander leaves : 2

Beetroot and Corn Cigar (Kebab) with Fusion Dip

The earthy taste of the beetroots and sweet crunch of Corn makes the Cigar (Kebab) very special. There are a number of health benefits, too. It is known to reduce low blood pressure and cholesterol among others. This Kebab, complemented well with the Fusion Dip which is combination of both Indian and Italian spices, are a sure shot way to convert any beetroot-hater. The colour of beetroot is so inviting and kids would love this. It is indeed a favorite snack for the whole family.This can be served as an appetizer or a tea time snack. Beetroot and Corn Cigars with Fusion Dip Serves: 15 to 20 (4 inch) Preparation Time: 15 mins Cooking Time: 20 mins Ingredients: Beetroot: 3 nos Potato: 2 nos Corn Kernels: 1 Cup Garlic: 6 cloves Ginger: 1 inch Green Chilly : 4 nos Cumin Powder: 1 tsp Fennel Powder: 1/2 tsp Green Cardamon Powder: 1/2 tsp Garam Masala : 1 tsp Red chilly Powder: as per taste Dry Mango Powder: 1/2 tsp Salt: as per taste Chickpea flour : 1 t

Summer Special: Kesar Pista Rabdi Kulfi

Kulfi is undoubtedly my most favorite Indian desert, Kulfi was traditionally prepared by evaporating sweetened and flavored milk via slow cooking, until its volume was reduced by a quatar, thus thickening it, The result you get is lacha rabdi texture and believe me it tastes heavenly all by itself . With some flavor added to it, you can serve it cold or hot as rabdi . Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are malai, rabdi , rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice-cream. So basically kulfi is nothing but thickened and frozen rabdi. No other de

Amritsari Aaloo Pudhina Kulcha and Chole

Rain Rain Rain Cham Chama Cham.................... Awesome weather in Jakarta. In such beautiful weather what can give happiness... Hot Ginger Tea and Some thing Spicy Tangy Hot Dish. Kulcha i wanted to try for a very long time. This is the first time i have attempted Kulcha at home. They turned out super soft and kids had a wonderful treat with home made Kulchas. You can stuff potato or Paneer or onions to make it stuffed kulcha. Kulcha is a typical Punjabi recipe. Amritsar , a city in Punjab is famous for its Amritsari Kulchas . Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy Chole I highly recommend you to try this pillow soft kulchas at home. I have tried with half Maida and half of whole wheat flour and accompanied with Chole. Amritsari Aaloo Pudhina Kulcha and Chole Preparation time: 15 mins + 2 hrs rest time Cooking tim

Mushroom Spaghetti with Garlic Tomato Sauce

For me pasta is spaghetti. Of course I like the others as well, but spaghetti is special for me. E ating pasta without a sauce is like having a burger without ketchup and mayo. It still tastes well, but you closely miss a feast! Using canned pasta sauce has become so popular recently. Besides being practical, they are also cheap and time saving, but they never taste like homema de sauce. For my tomato mushroom spaghetti sauce, I used some onion, garlic and dried basil to make the taste of tomato and mushroom richer. You know, garlic is an incredible ingredient for any recipe, especially for the sauce recipes. I had added corn kernels in to it because i like little sweet bite in pasta. It was no different for this one, the moment I added it to the pan, our kitchen was filled with that irresistible smell. Eating spaghetti is enjoyable, it is extremely yummy, the cost is almost nothing, and the best of all, the kids like it. Mushroom Spaghetti with Garlic Tomato Sauce Se

Healthy Whole Wheat Beetroot Burger

Whole Wheat Beetroot Burger Gone are the days of bland, boring veggie burgers! My beetroot patties are earthy from the beetroot and sweet from the carrot and green peas making them a wholesome and tasty. These home-made Beetroot Burger Patties are high in protein, fibre, iron. Try these Vegetarian Beetroot Burgers on top of your favourite salad or bun! Packed with plant-based goodies and flavors you’ll love! Serves: 6 Preparation Time: 15 -20 mins Cooking Time:30 to 40 mins Ingredients: Beetroot Patty Beetroot:2 Cup Potato(Medium): 3 Carrots Diced: 1 Cup Green Peas: 1/2 Cup Grated Garlic: 2-3 cloves Grated Ginger:1/2 inch Chopped Green Chilli:1-2 Roasted Gram Flour:3 tbsp Garam Masala:1/2 tsp Chaat Masala:1 tsp Red Chilli Powder: 1/2 tsp Butter:1 tbsp Salt: As per taste Batter: Bread Crumbs: 1/2 cup Refined Flour/Maida: 2 tbsp Poha crushed :1/2 cup Salt:As per taste Black Pepper:1/2 tsp Water:1/4 to 1/2 cup Burger Toppings: Whole w

Avocado Mint Dip

Avocado Mint Dip Try this Creamy Avocado Mint Dressing on salads, sandwiches, pizza, flatbread, grain bowls or just dip your veggies in it! It's so versatile and unique! Aside from being smooth, this avocado dip is also fresh and zesty. I added a handful of mint leaves to the blender to give that touch of freshness . https://www.youtube.com/watch?v=kDiMLHSGivw Serves: 20 times Preparation Time: 10 mins Cooking time: 5 mins Ingredients: Avocado: 1 Cup Mint: 1/2 Cup Ginger: 1 tsp Chilli:2-3 Sour Cream: 2 tbsp Lemon Juice:1/2 tbsp Sugar: 1 tsp Salt:as per taste Ice Cubes: 4-5 Procedure: Add all ingredients to a high speed blender. 2. Blend until smooth. 3. Use on salads, sandwiches, burgers,flatbread, grain bowls, and more! 4. EAT UP. Tips: You can Substitute Sour Cream with Thick Yogurt Avocado must be Ripped Refrigerate after,serve chilled

Dhaba Style Paneer Bhindi Masala

Dhaba is the name given to roadside restaurants in India. They are situated on highways and generally serve local cuisine India and Pakistan. Really everyone enjoys Punjabi food, especially the heavily spiced on a wooden plank or, the cots were replaced by tables. The food is typically inexpensive and has a 'homemade' feel to it. Really miss Dhaba Food, we used to go Mamaji ka dhabba, CKD, Reliance wala Dhaba and so many. Today I made lunch Dhaba style. Dhaba Style Paneer Bhindi Masala: Ingredients: Okra (Bhindi): 500 gms Onion : 2 nos Capsicum: 1 nos Tomato : 1 nos Paneer : 100 gms Garlic and Ginger paste: 1 tbs Green Chilies: 4 nos Cumin (Jeera) : 1 tsp Mustard seeds (Raai) : 1 tsp Asafoetida (Hing): 1 tsp Coriander powder : 1 tbs Garam Masala: 1 tsp Turmeric powder : 1 tsp Red Chilly Powder : as per taste Dry Mango Powder : 1 tsp Dry Red Chilly : 2 nos Cooking Oil : 2 tbs Coriander Chopped : 1 tbs Salt: as per taste Suga

Categories

Chutny and Dips5
Dessert15
Healthy Food2
Indian Maincourse19
International Cuisines10
Introduction1
Kids Love14
Meaty Blow7
NonVeg3
Snacks and Starters14

Veg32
Vegetarian2

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