Now a day’s you get various varieties of biscuit in the supermarket. All with different flavour, shape and sizes and of course with all various nutritional values. Why not give homemade healthy biscuit a chance and make something chemical free by using regular staples at home to make an equally tasty, nutritional and quick biscuit. Today’s recipe is just that, homemade Atta Biscuit. Make a soft dough using atta and little bit of maida, shape the biscuit using a biscuit maker and bake in an oven or a cooker until crispy and crunchy. Serve it with hot cup of tea and enjoy!
After a long week of festivity and over indulgence of sweets and mouthwatering dishes, it’s time to mellow down and eat something healthy which is packed with nutrients. Today’s recipe is just that, we are making Veg Soya Kheema or Queema, the key ingredients used is obviously Soya. If you want to give it an authentic kheema feel then you have got to use Soya granules. Soak the soya until soft and then cook them in a thick tomato and onion gravy, enhance the flavor by using homemade masala, add to the richness by adding paneer and then use little bit of more butter or ghee…totally optional. Slow cooked Veg Soya Kheema is ready to be served. Do try this recipe and enjoy!
Who does not like anything cooked in a tandoor, but mind you tandoor cooking is an art to master over time. So we just decided to give it our own version of tandoor cooking. Today’s recipe is just, that making tandoor cooking easy. Tandoori Gobi is just one of the few dishes that are apt for all veggie food lovers. Pieces of gobi florets marinated in a thick yogurt and mildly spiced marinade. Smoked for 30 minutes with the help of hot burning charcoal and ghee, until the smoky flavor and aroma is captured in the Gobi and then delicately skewered and cooked over direct heat until lightly charred and cooked. Tandoori Gobi is a popular Indian appetizer and every piece is full of flavor, delicious and mouthwatering.
No auspicious or happy occasion is complete in India without a heavy dose of sweets. So today’s recipe is all about making the perfect round crispy jalebis. This recipe is made true Indian Halwai style no yeast and no additives. Smooth batter made with flour, urad dal powder, ghee and eno. Piped directly into hot oil to make lovely spirals, fried till golden crisp, then dunked in shiny kesar flavored sugar syrup, served either hot or cold. The art of making these rounds of crispy jalebis needs little practice but easily achievable. This instant jalebi recipe is a savior when you have unexpected guest and if your kids have a strong craving for it. The best part is the mixture can be stored in the freezer and is readily available to make in a jiffy.
Indian curries are worldwide famous. Almost every country in the world has Indian restaurants cropping up by the day. But somewhere in the entire hustle bustle the authentic taste of all signature dishes is lost. So if you are looking to get the authentic dhaba style paneer recipe, then let’s get back to the basic and begin from here, today’s recipe is of Paneer Masala. Soft marinated paneer, tossed and slightly warmed, slow cooked with aromatic blend of spices in rich tomato based gravy. Try making this dhaba style paneer dish and bring back the Magic.
India is so diverse and so is the Indian Cuisine, where ever you choose to go every region has its own unique food and even unique preparation technique. Today we bring you something flaky, something crispy and something super tasty it’s none other than authentic Lachha Paratha it’s also widely known as Warqi Parotta. This Indian flaky bread is multi layered, made with flour and pan fried with loads of ghee. This particular recipe comes with a twist of pudina or mint flavour. Lets begin!!!
Litti chokha is a traditional delicacy mainly eaten in Bihar. It is a dough ball made up of whole wheat flour and stuffed with roasted sattu or commonly known as chickpea flour, mixed with herbs and spices and then roasted over coal. Served with garlic chutney and chokha which is a potato filling, made with fresh herbs and spices. This dish is often confused with a commonly know dish called Baati, but it is a completely different dish in terms of taste, texture and preparation. Litti chokha is a complete meal as you can serve this at lunch and dinner. Very easy to make and mouthwatering to eat. Do try making it.
Momos are a street specialty in North and the North East of India. Yes and it has a good fan following around the world as well. But friends, no dish is complete in India if it does not have the masaledar and chatpata Indian tandoori touch. So if you’ve always loved momos and are looking for something unique then this is the recipe for you. Soft vegetable momos, fried and then tossed in tandoori marinade, skewered and then grilled, the best part of the recipe is you can also smoke the momos and simply cook it in a pan. This is a fresh take on India’s one of most popular street foods Momo’s.
Idli is a perfect south Indian dish which is widely popular in different states of India. So today we will make variation of their classical dish but in Hyderabadi style, let’s make the ever so famous Hyderabad’s unique and crispy Spot Idli. Made with long hours of soaking and fermented Idli & Dal batter, mixing it with homemade Karam Podi fragrant powder and cooking it in a masaledar mixture of onion, tomatoes and green chilies. Yummy !!!!
Looking forward for an upcoming party, but you’re running out of ideas. Then you’ve come to the right place. Tandoori Aloo is a simple recipe and can be served as a starter. It can be a part of your Tandoori Platter as well. It’s prepared with boiled potatoes, which are marinated with fresh green mint and coriander paste, pan fried and smoked. And it can be made quickly with minimal ingredients, available at your home. This is a definite winner.