. Channa Daal with Zucchini is a great combination and a very simple dish. Channa Daal is a heavy daal and cooking it with zucchini makes it a lot lighter and easier on the stomach. Needless to say that it is also a very colorful daal, the green of the zucchini, the red of the tomatoes (that s why we kept big pieces) andthe yellow of the daal very appealing to the eye. For a detailed recipe, click here!
Channa Daal with Zucchini is a great combination and a very simple dish. Channa Daal is a heavy daal and cooking it with zucchini makes it a lot lighter and easier on the stomach. Needless to say that it is also a very colorful daal, the green of the zucchini, the red of the tomatoes (that s why we kept big pieces) andthe yellow of the daal very appealing to the eye. Prep time:5 min Cook time:20 min Serves: 4 Ingredients: Channa Daal - 1 cup Zucchini - 2 small (approx. 1/2 lb), cut Water - 3 cups Salt - to taste Turmeric Powder - 1/4 tsp Oil - 1 tbsp Cumin Seeds - 1/2 tsp Asafoetida - pinch Garlic - 2 cloves, finely chopped Ginger - 1 tsp, grated Green Chili - to taste Onion - 1/2 med, finely chopped Tomato - 1 med, chopped Cilantro - for garnish Method: 1. Wash and soak the Channa Daal for an hour. 2. Drain out the water and put the Daal in a pressure cooker. 3. Add in the Zucchini, Water, Salt and Turmeric Powder. 4. Mix well, Close pressure cooker and give it 1 wistle and then allow the pressure to release by itself. 5. For the seasoning, in a skillet, heat Oil on medium heat. 6. Once the Oil is hot, add in Cumin Seeds and allow them to sizzle. 7. Add in the Asafoetida and then the Onions. 8. Cook for a minute and add in Ginger, Garlic and Green Chilies. 9. Cook till the Onions turn translucent. 10. Add in the Tomatoes. Cook for 1-2 minutes. 11. Open the pressure cooker and check on the Daal. 12. Turn on the stove and allow it to come to a boil. 13. Add in the seasoning to te Daal. 14. Allow it to boil for 5 minutes. 15. Garnish with Cilantro and it s ready to serve.
There is a misconception that ‘kebabs’ are hard to make. These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch. Also, with Ramadan going on, what a perfect time to make these wonderful kebabs. . For a detailed recipe, please click here!
Here is a simple and delicious recipe for Khatti Daal submitted by one of our viewers, Gizzel Dsouza from India. The term Khatti means tangy or sour and this recipe uses tamarind to get the tart flavor. Masoor daal is another one of the few daals (beans) which does not require soaking so it goes from the stove to the table in little time. Try this recipe today! For the detailed recipe, click here.
Here is a simple and delicious recipe for Khatti Daal submitted by one of our viewers, Gizzel Dsouza from India. The term Khatti means tangy or sour and this recipe uses tamarind to get the tart flavor. Masoor daal is another one of the few daals (beans) which does not require soaking so it goes from the stove to the table in little time. Try this recipe today! Prep Time - 5 minutes Cook Time - 25 minutes Serves - 4 Ingredients: Masoor Daal (Orange Lentil) - 1 cup, washed Water - 3 cups Garlic - 1 tsp, minced Ginger - 1 tsp, minced Turmeric Powder - 1/4 tsp Red Chili Powder - to taste Cilantro - 5 sprigs, chopped Curry Leaves - 1 sprig Tamarind Paste - 1 tsp or to taste Salt - to taste For the seasoning: Oil - 1 Tbsp Mustard Seeds - 1 tsp Cumin Seeds - 1/2 tsp Whole Dried Red Chilies - 2 to 3 Curry Leaves - 1 sprig Method: 1. In a pressure cooker, add Masoor Daal, Water, Turmeric Powder, Red Chili Powder, Ginger, Garlic, Cilantro and 1 sprig Curry Leaves. 2. Close cooker lid and pressure cook until 1 whistle sounds. Switch off stove. 3. Wait until the pressure has gone before opening the lid. 4. Add in Tamarind Paste and Salt - bring to a boil and cook for 5 minutes. 5. In a small skillet, heat Oil. 6. Add Mustard Seeds and allow them to pop. 7. Add Cumin Seeds and allow them to sizzle. 8. Add broken Dry Red Chilies and Curry Leaves. 9. Mix the seasoning with the daal. 10. Mix well, cover and let the daal sit for few minutes. 11. Serve hot with rice or chapatti.
Crispy Seasoned Arbi is a wonderful dish and can be served as a snack or as a side dish with a meal. Spice it up or keep it mild, you ll still have a winner. Stuff it in a bun and have it as a burger with a bit of chutney and ketchup on it mmm endless possibilities. For detailed recipe, click here.
Crispy Seasoned Arbi is a wonderful dish and can be served as a snack or as a side dish with a meal. Spice it up or keep it mild, you ll still have a winner. Stuff it in a bun and have it as a burger with a bit of chutney and ketchup on it mmm endless possibilities. Ingredients: Arbi (Taro Root) Salt Chaat Masala Red Chili Powder Amchur (Dry Mango Powder) Oil Water Method: 1. Wash the Arbi and place in a Pressure Cooker. 2. Pour Water, enough to cover the Arbi. 3. Close the Cooker and allow it to build pressure and whistle 3 times and take it off the flame. 4. Once the pressure has gone, it is safe to open. 5. Take out the Arbi and peel them. 6. While they are still warm, place the Arbi between your plams and press. 7. Flatten the Arbi evenly. 8. On a skillet, heat Oil. 9. Place the Arbi in hot Oil and cook it is a golden color. 10. Flip the Arbi and repeat the process on the other side. 11. Once done, take it out and place it on a paper towel. 12. Sprinkle Salt, Chaat Masala, Amchur Red Chili Powder to taste on both sides. 13. Serve hot! Tips: 1. Buy similar size Arbi so they cook at the same time. 2. Shallow frying the Arbi will make them crispier. 3. Flattening the Arbi while it is still warm is a good idea, once they are cold they will break easily. 4. Flatten ahead of time and cover with plastic wrap and store in the fridge, fry when needed.
Lauki (bottle gourd, dhoodhi/dudhi, ghiya) is a type of squash with light green skin and white flesh. Interestingly, as the name suggests, it is one of the first cultivated plants in the world that was grown not for food but as a container. This particular recipe, in which the Dudhi is cooked with Channa Daal, is native to the state of Gujarat, India. It is not only a medley of wonderful flavors, but it also provides vegetables and protein in one shot. For the detailed recipe, click here.
Lauki (bottle gourd, dhoodhi/dudhi, ghiya) is a type of squash with light green skin and white flesh. Interestingly, as the name suggests, it is one of the first cultivated plants in the world that was grown not for food but as a container. This particular recipe, in which the dhudhi is cooked with Channa Daal, is native to the state of Gujarat, India. It is not only a medley of wonderful flavors, but it also provides vegetables and protein in one shot. Prep Time: 1 hour (includes soaking time) Cooking Time: 25 minutes Serves: 4 Ingredients: Bottle Gourd (Lauki/Dhoodhi/Dudhi) - 1 medium, peeled cubed Channa Daal (Split Garbanzo Beans) - 1 cup, washed and soaked for 1 hour Oil - 1 Tbsp Mustard Seeds - 1/2 tsp Asofoetida (hing) - pinch Turmeric Powder - 1/4 tsp Green Chilies - to taste Ginger - 1 tsp, minced Garlic - 3 cloves, roughly chopped Water - 1/2 cup Garam Masala - 1 tsp Coriander Powder - 1 tsp Cumin Powder - 1/2 tsp Red Chili Powder - to taste Salt - to taste Jaggery (Gud) - 1 Tbsp or to taste Tamarind Paste - 1/2 tsp or to taste Method: 1. Heat Oil in a pressure cooker. 2. Add Mustard Seeds and allow them to pop. 3. Add Asofoetida, Turmeric Powder, Ginger, Green Chilies, Garlic and stir. 4. Add Water and soaked, drained Channa Daal. 5. Add Lauki. Mix. 6. Add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala, Salt, Jaggery and Tamarind Paste. Mix well and close cooker lid. 7. Cook until pressure cooker whistles one time and switch off stove. 8. Wait until pressure goes down completely to open the lid. 9. If you prefer more gravy, add a little more water and bring to a boil. Also, adjust salt and other spices at this time. 10. Serve hot with chapati or roti.
Trifle is a delicious dessert usually made by layering sponge cake, custard, fruit, cream, and sometimes jelly. Try this super easy recipe for Trifle Pudding Cake that you can make in under 15 minutes! Next time you re having dinner guests and just can t find the time to make an elaborate dessert, this one can save the day! Oh by the way, did we say it s so easy that even kids can make it? Take a look! Fort the detailed recipe, click here.
Trifle is a delicious dessert usually made by layering sponge cake, custard, fruit, cream, and sometimes jelly. Try this super easy recipe for Trifle Pudding Cake that you can make in under 15 minutes! Next time you re having dinner guests and just can t find the time to make an elaborate dessert, this one can save the day! Oh by the way, did we say it s so easy that even kids can make it? Take a look! Prep time: 15 min Chill time: 3 hours Serves: 16 Ingredients: Pound Cake - 16 oz loaf Fruit Cocktail - 30 oz can Whipped Topping - 16 oz tub Vanilla Instant Pudding - 5 oz pkt Cold Milk - 3.5 cups Maraschino Cherries - for garnishing (optional) Method: 1. Slice the Pound Cake and layer the bottom of the serving dish (9 in x 13 in). 2. Take a fork and poke holes in the Pound Cake. Set aside. 3. Empty the Instant Pudding mix in a bowl. 4. Add in the cold Milk and whisk. 5. The Milk has to be mixed in fast as the pudding mix sets very quickly. 6. Mix well and pour the Pudding over the cake before the pudding starts to set. Keep aside. 7. Open the can of Fruit Cocktail and drain all the juice from it. 8. Pour the fruit into a bowl and mix in the Whipped Topping. 9. Mix well until all the fruits are well coated. 10. Put a think layer of the fruit/cream topping over the Cake and Pudding. 11. Allow it to chill for 2-3 hours. 12. Serve with a Maraschino Cherry on the top! Tips: 1. Substitute Fruit Cocktail can for fresh fruits. 2. Substitute Whipped Topping with Heavy Cream, whipped stiff. 3. For super moist cake, dab some fruit juice on the cake before pouring the pudding. 4. To incorporate jelly into the recipe, use any flavor Jello, mix it with needed water and pour over cake before the pudding (In this case, wait until pudding sets and then layer it).
Chaas is a yogurt (curd) based dish/drink! Yes, it can be had as a curry or as a drink! It is a refreshing dish/drink, great for the summer and is an ideal accompaniment with Masala Khichadi the spice of the Masala Kichadi and the soothing taste of the Chaas, things don t get any better than that! For a detailed recipe, click here.
Chaas is a yogurt (curd) based dish/drink! Yes, it can be had as a curry or as a drink! It is a refreshing dish/drink, great for the summer and is an ideal accompaniment with Masala Khichadi the spice of the Masala Kichadi and the soothing taste of the Chaas, things don t get any better than that! Prep time: 5 min Cook time - 5 min Serves - 4 Ingredients: Yogurt/Curd - 1 cup, well-beaten Water - 1 cup Roasted Cumin Powder - 1/4 tsp Salt - to taste Oil - 2 tsp Cumin Seeds - 1/2 tsp Cloves - 4 Cinnamon Stick - 1 pc. Dry Red Chili - 1 or to taste Curry Leaves - few Garlic - 2 cloves, finely chopped Green Chillies - to taste, finely chopped Cilantro/Coriander Leaves - for garnish Method: 1. While whisking the well-beaten Yogurt, add in the Water to desired consistency. 2. Add in the Roasted Cumin Powder and Salt and mix well. Keep aside. 3. In a small skillet, heat Oil on medium heat. 4. Add in the Cumin Seeds and allow them to sizzle for a few seconds. 5. Add in the Cloves (smash the blubs), Cinnamon Stick and Dry Red Chilli. 6. Also add in the powder from the Cloves, Curry Leaves, Garlic Green Chillies and cook for 30 secs. 7. Turn off the flame and then add in the chopped Cilantro Leaves and mix well. 8. Add the seasoning to the Yogurt/Water mixture. 9. Mix well and serve with Masala Khichadi or just have it as a drink! Tips: 1. To make the yogurt less sour, add in milk while making Chaas, Raita or Yogurt Rice. 2. Remove the bulbs from the Cloves before putting them in oil as they tend to pop. 3. Mixing in the Cilantro to the seasoning, helps retain it s color. 4. Buttermilk can also be substituted for the yogurt and water.
Khichadi is an all-time favorite comfort food in our family. Anytime we come home from a long trip away or after an exhausting day, khichadi and kadhi or chaas (spicy buttermilk) is a satisfying and welcome meal. Previously, we ve shown you how to make Mung Daal Khichadi - a mild and nutritious meal for babies or great comfort food when you re feeling under the weather. Here s a recipe for Masala Khichadi with a real kick! It s a great one-pot meal and you still get your veggies and protein in one shot. For the detailed recipe, click here.
Khichadi is an all-time favorite comfort food in our family. Anytime we come home from a long trip away or after an exhausting day, khichadi and kadhi or chaas (spicy buttermilk) is a satisfying and welcome meal. Previously, we ve shown you how to make Mung Daal Khichadi - a mild and nutritious meal for babies or great comfort food when you re feeling under the weather. Here s a recipe for Masala Khichadi with a real kick! It s a great one-pot meal and you still get your veggies and protein in one shot. Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Ingredients: Rice - 1 cup Toor Daal - 1/2 cup Water - 3 cups Oil - 4 tsp Clarified Butter (ghee) - 2 tsp Cumin Seeds - 1/2 tsp Cinnamon Stick - 1 inch piece Asofoetida - pinch Raw Peanuts - 2 Tbsp Turmeric Powder - 1/4 tsp Black Pepper - 1/2 tsp Ground Cloves - 1/4 tsp Onion - 1 medium, finely chopped Garlic - 4 cloves, sliced Green Chilies - to taste, slit Ginger - 1 tsp, minced Potato - 1 medium, diced Frozen Green Peas - 1/2 cup Salt - to taste Red Chili Powder - to taste Method: 1. Combine Rice and Toor Daal and wash until water runs clear. 2. Add 3 cups water and soak for 15-20 minutes (if time permits). 3. Heat Oil and Clarified Butter in a pressure cooker. 4. Add Cumin Seeds and allow them to sizzle. 5. Add Cinnamon Stick and Raw Peanuts. Cook until Peanuts turn light brown. 6. Add Asofoetida, Turmeric Powder, Ground Cloves and Black Pepper. Mix quickly. 7. Immediately add in Onions and stir well. 8. Add Garlic, Green Chilies and Ginger. Mix and cook for about 1 minute. 9. Add Potatoes, Peas, Salt, Red Chili Powder and mix well. 10. Add Rice and Daal with Water. 11. Check the salt, chili, etc and adjust as necessary. 12. Close the pressure cooker, cook until 1 whistle sounds and immediately switch off the stove. 13. Wait until the pressure from the cooker is gone before opening the lid. 14. Serve hot with Kadhi or Chaas.
Muttar Paneer - easliy one of the most loved Indian vegetarian curries! This recipe has a refreshing mint and cilantro flavor that is just out of this world and a great variation to the traditional tomato based dish. For a detailed recipe, click here.
Muttar Paneer - easliy one of the most loved Indian vegetarian curries! This recipe has a refreshing mint and cilantro flavor that is just out of this world and a great variation to the traditional tomato based dish. Ingredients: Oil - 2 tbsp Bay Leaf - 1 Cinnamon Stick - 1 pc. Cloves - 2 Green Cardamom - 2 Onions - 1 large, chopped Garlic - 2 large cloves Ginger - 1 pc. Green Chili - to taste Mint - handful Cilantro - 1/2 cup, packed Paneer - 1/2 pkt (7-8 oz), cubed Salt - to taste Black Cumin - 1/4 tsp Turmeric Powder - 1/4 tsp Red Chili Powder - to taste Garam Masala - 1 tsp Frozen Green Peas - 16 oz pkt Yogurt - 1/2 cup Heavy Cream - 3 tbsp Water - as needed Method: 1. Heat a medium size pan on medium heat. 2. Add in the Oil and allow it to heat up. 3. Cook and stir the Paneer in the Oil till it is golden in color. 4. Take out the Paneer on a paper towel and keep aside. 5. In the remaining Oil add in the chopped Onions and stir for a minute. 6. Add in the Ginger, Garlic and Green Chilis. 7. Cook till the Onions are cooked and have a nice brown color. 8. Take it off the flame and allow the Onions to cool down. 9. Meanwhile, soak the fried Paneer in room temperature water. 10. In a blender, grind the Onions, Cilantro and Mint - in that order. 11. Heat the balance of the Oil (add a tsp more if need be). 12. Once hot, add in Shahi Jeera (Black Cumin) and allow them to splutter. 13. Add in the Cinnamon Stck, Bay Leaf, Green Cardamoms and Cloves, cook for 30 secs. 14. Add in the Turmeric Powder and then the Ground Mixture. 15. Cook for a minute or so and add in the Green Peas. 16. Mix well and add in water (enough to cook the Peas). 17. Add in the Red Chili Powder and Salt. Mix well. 18. Cover and cook until the Peas are tender (approx 5-7 minutes). 19. Gently squeeze the water out of the Paneer and put it in with the Peas.Mix well. 20. Lower heat and add in the well-beaten Yogurt/Curd and Heavy Cream.Mix well. 21. Add in Garam Masala and Water (if required). 22. Cover and cook for 5 minutes. 23. Serve hot with Chapatis or Rice. Serves 4.
Panna is a refreshing Raw Mango Drink that is just perfect to beat the summer heat. It has a wonderful balance of flavors - sweet, sour and savory. Try this recipe for an amazing alternative to boring sodas. Ingredients: Raw Green Mango - 1 large Water - 4 cups Green Chili - 1 or to taste Mint Leaves - handful Jaggery - 1 Tbsp or to taste Chaat Masala - 1/2 tsp Roasted Cumin Powder - 1/2 tsp Salt - to taste Method: 1. Peel Mango and cut into big pieces. Reserve few peels for flavoring. 2. Add Mango, few peels and Water to pressure cooker and cook for 2 whistles and switch off stove. 3. Once pressure is gone, open lid, remove peels and stir in Jaggery to dissolve. 4. Allow mangos and water to cool until luke warm. 5. Roughly chop Mint Leaves and Green Chili and grind to a paste in a small grinder. 6. Once the mangos have cooled, grind them in a blender to a smooth paste. 7. Add in Mint/Chili Paste, Chaat Masala, Roasted Cumin Powder and Salt. Blend once again to mix all the ingredients well. 8. Chill Panna in the refrigerator before serving. 9. Serves 4-5
Panna is a refreshing Raw Mango Drink that is just perfect to beat the summer heat. It has a wonderful balance of flavors - sweet, sour and savory. Try this recipe for an amazing alternative to boring sodas. For the detailed recipe, click here.
This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas. It is unbelievably easy and so very delicious. We are grateful to Vani for sharing it with all of us. Ingredients: Mango Pulp - 30 oz can Sweetened Condensed Milk - 14 oz can Whipped Topping - 8 oz container Fresh Mango - cubed, optional Method: 1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping. 2. Fold them in very well but very gently. 3. Pour into a dish with a tight fitting lid. 4. Cover and place in the freezer for 2 hours. 5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer. 6. Allow it to freeze for another 3 hours or so. 7. Serve and enjoy! Tips: 1. Fresh Mango plup can be substituted for the can. 2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. 3. Great make-ahead dessert.
This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas. It is unbelievably easy and so very delicious. We are grateful to Vani for sharing it with all of us. For a detailed recipe, click here!
Now give us a good reason why the grown-ups should be left out when the kids eat that yummy Mac n Cheese! Here is a recipe for Desi Mac (macaroni and cheese) and as the name suggests, it is full of flavor and other goodies that you will proud to eat as well as feed it to your family! For a detailed recipe, click here.
Now give us a good reason why the grown-ups should be left out when the kids eat that yummy Mac n Cheese! Here is a recipe for Desi Mac (macaroni and cheese) and as the name suggests, it is full of flavor and other goodies that you will be proud to eat as well as serve your family! Ingredients: Elbow Macaroni - 2 cups Oil - 1 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - few Garlic - 1 tbsp, finely chopped Mushrooms - 8 oz, sliced thick Onion - 1 med., chopped Red Green Bell Pepper - 1/2 each, chopped Salt - to taste Black Pepper - to taste Red Chili Flakes - to taste Soy Sauce - 3 tbsp White Vinegar - 1 tbsp Tomato Ketchup - 3 tbsp Spinach - 1 cup, chopped Cilantro - 10 sprigs, finely chopped Shredded Cheese - 1.5 cups Bread Crumbs - as needed Butter - for topping Cooking spray Method: 1. Pre-heat the oven to 350 degrees Farhenhite. 2. Cook the Macaroni as per pakage instructions for al-dante with a little salt. Drain and keep aside. 3. Heat a medium size pan on medium heat. 4. Add in the Oil. Allow it to heat up. 5. Add in the Mustard Seeds and allow them to pop. 6. Add in the Curry Leaves and the chopped Garlic. Cook for 30 seconds. 7. Add in the Garlic and a little salt (to speedup the cooking process) and turn up the heat/flame for this step. 8. The Mushrooms will let water go and then the water needs to evaporate. 9. Once that is done, add in the Onions and the bellpeppers. 10. Sprinkle some Black Pepper and red Chili Flakes and saute fr 3 minutes. 11. Add in the sauces - White Vinegar, Soy Sauce and Ketchup, saute for 1-2 minutes. 12. Add in Cilantro/Coriander Leaves and Spinach and give it a quick toss. 13. Lightly grease the casserole dish that is to be used for baking with Cooking Spray and keep aside. 14. Add the Macaroni to the vegetables and give it a good mix. 15. Turn the stove off and add in the Shredded Cheese. 16. Mix well and mix very fast and pour the macaroni into the casserole. 17. Level the mixture and sprinkle some Bread Crumbs on top with a few blobs of Butter. 18. Bake for 8 minutes at 350 degrees F and then broil for 2 minutes to give it a golden color on top. 19. Serve hot with some garlic bread and/or some soup. Serves 8. Tip: 1. If Elbow Macaroni is not available, use any pasta. 2. Add in chopped Green Chilies for an additional kick. 3. Drizzle a little oil on the Macaroni after boiling and draining it. It will prevent it from sticking and clumping together.
Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious “Instant Dhokla” with tea and impress them! For the detailed recipe, click here.
Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious Instant Dhokla with tea and impress them! Ingredients: Sooji (Semolina) - 2 cups Oil - 2 Tbsp Carom Seeds (Ajwain) - 1/4 tsp Ginger - 1 tsp (grated) Green Chili - to taste (finely chopped) Salt - 1 tsp or to taste Water - 1 cup Yogurt - 1 cup, well beaten Turmeric Powder - 1/4 tsp ENO Fruit Salt - 2 tsp Spray Cooking Oil For the Seasoning: Oil - 2 Tbsp Mustard Seeds - 1 tsp Sesame Seeds - 2 tsp Green Chilies - to taste, de-seeded and slit Cilantro - 10 sprigs, finely chopped Method: 1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps. 2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well. 3. Add Yogurt mixture into Sooji and mix. 4. Add in Water and mix until a smooth batter forms and there are no lumps. 5. Allow batter to rest for 15-20 minutes. 6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil. 7. Prepare Dhokla stand plates by lightly spraying cooking oil. 8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up. 9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker. 10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes. 11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes. 12. For the seasoning, heat Oil in a small non-stick skillet on medium heat. 13. Add Mustard Seeds and allow them to pop. 14. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don t pop at you). 15. Add slit Green Chilies and let them cook for 30 - 40 seconds. 16. Switch off stove. 17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top. 18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.
There aren t too many people who don t like (love) paneer - an Indian homemade cheese. You won t be able to resist this colorful and simply delicious way to enjoy paneer. The combination of cumin, fennel, onion and mustard seeds puts a whole new twist on this protein packed dish! Try this recipe today! For the detailed recipe, click here.
There aren t too many people who don t like (love) paneer - an Indian homemade cheese. You won t be able to resist this colorful and simply delicious way to enjoy paneer. The combination of cumin, fennel, onion and mustard seeds puts a whole new twist on this protein packed dish! Try this recipe today! Ingredients: Paneer - Approx 14 oz, cut into strips Tomatoes - 4-5 medium (1 lb), chopped finely Green Bell Pepper - 1 large, cut into stips Oil - 2 Tbsp Mustard Seeds - 1/2 tsp Cumin Seeds - 1/2 tsp Onion Seeds (Kalonji) - 1 tsp Fennel Seeds (Saunf) - 1 tsp Turmeric Powder - 1/2 tsp Ginger - 1 Tbsp, minced Garlic - 1 Tbsp, minced Green Chilies - to taste, finely chopped Salt - to taste Red Chili Powder - to taste Dry Mango Powder (Amchur) - to taste, optional Cilantro - finely chopped for garnishing Method: 1. Heat Oil in a medium non-stick pan on medium heat. 2. Add Mustard Seeds and allow them to pop. 3. Add Cumin Seeds, Fennel Seeds, Onion Seeds and allow them to sizzle. 4. Add Turmeric Powder, Ginger, Garlic, Green Chilies and cook for 20-30 seconds. 5. Add Tomatoes and a little salt and cook covered (stirring frequently) until the Oil starts to separate from the mixture and tomatoes have cooked down completely. 6. Add Red Chili Powder and mix well. 7. Add Paneer and carefully mix until all the pieces are well coated. Additional Salt can be added at this time. 8. Add Bell Pepper, mix well, cover and cook for 3-4 minutes until bell pepper is cooked but not mushy. 9. Garnish with chopped cilantro and serve with chapati or roti. 10. Serves 4-5
Looking for a hearty and healthy weekend breakfast idea? Running out of things to feed the kids after school, filling enough to keep them happy until dinner? Look no further. This wonderful Indian recipe for Masala Egg Paratha is perfect. With it s fun presentation, everyone will be asking for more. For the detailed recipe, click here.
Looking for a hearty and healthy weekend breakfast idea? Running out of things to feed the kids after school, filling enough to keep them happy until dinner? Look no further. This wonderful Indian recipe for Masala Egg Paratha is perfect. With it s fun presentation, everyone will be asking for more. Ingredients: Basic Chapati/Paratha Dough - click here for the recipe Eggs - 1 for every 2 Paratha Tomatoes - Finely chopped (as needed, to taste) Onions - Finely chopped (as needed, to taste) Cilantro - Finely chopped (as needed, to taste) Green Chilies - Finely chopped (as needed, to taste) Salt - to taste Any or all of the following (to taste): Red Chili Powder Chaat Masala Coriander Powder Cumin Powder For the Cheese version, add any kind of shredded cheese (preferably one that melts). For kids, you can add only cheese to the beaten eggs. Method: 1. Beat Eggs and mix all of the above ingredients (except dough) together with the beaten eggs. Keep aside. 2. Roll out a golf ball size portion of dough into a 4-5 inch disc. Dip into dry flour to prevent it from sticking to the surface. 3. Coat a thin layer of oil on the disc and sprinkle dry flour onto it. 4. Fold the disc into a semi-circle, coat another thin layer of oil and sprinkle dry flour on it. 5. Fold the semi-circle into a triangle, dip it into dry flour and roll it out into a larger triangle. 6. Place triangle onto a hot tava and flip it once bubbles appear. 7. Wait another 20-30 seconds until it starts to puff up. With a butter knife, gently open up the top layer of the triangle to form a pocket. 8. Pour in approx. 1/2 egg worth of mixture into the pocket and close it. 9. Allow it to cook on low flame for 20-30 seconds and gently flip it without letting all of the egg mixture spill out. A little will ooze out but that s ok. 10. Cook once again, pressing slightly until all of the raw egg is cooked inside. 11. Serve immediately or keep in an insulated container until ready to serve. 12. Tastes great with Ketchup or chutney.
We recently showed you how to make Punjabi Masala (in bulk). Here is a super fast Indian recipe for Aloo Matar (Potaotes with Green Peas) you can make using your pre-made masala. Let your imagination run wild substitute any vegetable and create yet another delicious variation. Ingredients: Potatoes - 4 medium, 1/2 inch cubed Frozen Green Peas - 16 oz packet Oil - 2 tsp Turmeric Powder - 1/4 tsp Punjabi Masala - 1/2 cup (1/2 sandwich bag) Chaat Masala - 1 tsp Salt - to taste Red Chili Powder - to taste Water - 1 1/2 cups Cilantro - finely chopped for garnishing Method: 1. Heat Oil in a pressure cooker. 2. Add Turmeric Powder and Punjabi Masala. Mix well. 3. Add Potatoes and stir to coat masala. 4. Add Salt, Red Chili Powder, Chaat Masala and Water. Mix well. 5. Close pressure cooker and cook until 1 whistle sounds. Turn off stove and allow the pressure from the cooker to come down. 6. Open pressure cooker and add Green Peas. Adjust salt and other spices as necessary. 7. Cook until Green Peas are no longer raw. 8. Garnish with cilantro and serve with chapati or rice. 9. Serves 6 Tips: 1. Less water can be added if you don t require a lot of gravy. 2. The same preparation can be done without a pressure cooker. Cooking time may be longer.
RSS 
