It is gluten-free and can be vegan if you use almond or coconut oil in place of ghee.If you are new to Indian cuisine, read on to know more About Kaju Katli Kaju katli is a delicious traditional North Indian sweet made with cashew nuts, sugar and cardamom powder. Here “Kaju” is a Hindi word that translates to “cashews” and katli to “Thin slices”. Kaju katli is rich, exquisite, and amazingly decadent with a smooth melt-in-the-mouth texture....
During Ganesh Chaturthi apart from the traditional coconut jaggery stuffed ones, many different kinds of modaks are made. If you love to try some thing new give these a try and I am sure they will be a hit. You can find the traditional Modak Recipe here. I had made malai ladoo, a couple of times before using condensed milk and paneer. These turn out great they way too and can be made quickly under 15 mins....
Health Benefits of Oats While oats are well known as a good source of protein, vitamins, and minerals, they are most famous for their fiber. They have a variety of insoluble fibers like lignin and cellulose, as well as soluble fibers such as beta-glucan. Soluble fibers like beta-glucan can lower cholesterol levels, slow digestion, and increase fullness–making oatmeal a perfect base for a healthy, satiating breakfast. Sweet Oatmeal with Egg Many people are probably familiar with the sweet version of oatmeal, which this recipe highlights....
I have used only carrots, french beans, sweet corn and green peas to make this but you can also use potato, sweet potato, stir fried cauliflower, mushrooms, broccoli etc. I have made this slightly spicy by adding red chili flakes and pepper which can be skipped. Often I run out of ideas for the evening snack to feed the hungry kids. Soups are something that instantly comes to my mind....
What is Makar Sankranti? Makara Sankranti is a Hindu festival dedicated to SUN god, more commonly known as surya bhagawan or surya devata. Makara Sankranti marks the transition/entry of sun into the Makara rashi, meaning the end of winters & beginning of the harvest or spring season. So this festival is celebrated as the harvest festival by Hindus in most Indian states. It is also known as just Sankranti, Sankramana & pongal....
The boiling method is good when you have plenty of apples to use up. The juice made this way also keeps longer for about 10 to 15 days in the refrigerator. Fresh fruit juices are better for optimal health benefits as they are free from additives. Here are some benefits of fresh apple juice: Builds overall immunity helping the body to fight against frequent cold, coughs and infections.Beautiful, flawless and blemish free skin keeping wrinkles, acne and pigmentation at bay....
About Badam Burfi Badam Burfi is a traditional Indian fudge made with almonds, sugar, ghee and cardamom powder. There are a few different ways to make almond barfi. Traditionally it was made by soaking, peeling, blending and then adding it to reduced milk. Cooked further to get a thick consistency that would set to burfi upon cooling. This almond burfi is vegan as there is no milk or ghee used in the recipe....
About Cilantro Chutney Cilantro chutney also known as coriander chutney in Indian Cuisine, is a basic condiment made by grinding fresh cilantro (coriander leaves) with spices like cumin, green chilies and garlic or ginger. It is slightly spicy, hot, and herby with citrusy notes, making it a great side for snacks and Indian meals. A coriander chutney is made in numerous ways across India. You will find almost every Indian home, restaurant and a street vendor having their own unique recipe to make a coriander chutney....
Gongura belongs to a family of Roselle and is known as Ambaadi in Marathi, Pulichakeerai in Tamil and Pundi Palle in Kannada. The leaves of this plant are a rich source of iron, folic-acid and many vitamins. So these are often used to cook many dishes like chutney, curry, sambar, pickle and dal dishes. This Gongura Pachadi, Gongura Chicken, gongura pickle, gongura pulihora, gongura mamsam & gongura royyalu are some popular dishes made with these leaves....
Ever since ice cream was introduced to the general public at a French café in Paris in 1660, it has been a beloved treat for people of all ages. Although it was originally a delight only for the elite, its popularity spread quickly in the United States after the industrialization of dairy farming and the creation of new storage, pasteurization, and insulation technologies by the mid-1800s. It has become both vice and virtue, making us think of decadent desserts and innocent childhood pleasures....
Since coconut is widely grown in the coastal states of south India, it is one of the basic ingredients used in South Indian Cuisine. Coconut is always available in most homes, hence a coconut chutney along with idli or dosa makes its appearance most often. This chatni can also be served with masala vada, bonda and uthappam. There are a few different ways of making coconut chutney. Sharing the one which is made with just raw ingredients, no roasting but yet tasty....
Making idli using rava is a breeze, we don’t need to grind the rice to make the batter. The texture of the idly made using rava also turn out very soft and nice. About Idli Idli is a soft & fluffy steamed cake made of fermented rice & lentil batter. These are one of the healthiest protein packed Breakfasts from South Indian cuisine. Idli are easily digestible as the rice & lentils known as DAL are soaked, ground, fermented & then prepared by steaming the batter....
We use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, pongal, khichdi, masala oats, sambar oats, pulihora. Most of these easy oats recipes are a good alternate to an elaborate meal. There are a few different ways I make oats uttapam, sharing all of them. You can use any kind of oats. If using rolled oats, powder them and use. If using quick cook oats with rice flour, they can be used without powdering too....
This traditional dish is made by soaking urad dal for a few hours and then ground to a fluffy batter. Later portions of this is shaped and fried. These fried dumplings are further soaked in water and then buttermilk to soften them. Later these are added to tempered spiced yogurt. A well soaked perugu vada has a soft melt-in-the-mouth texture & is eaten along with the spiced yogurt. In this post I have also shared making perugu punugulu....
About Punugulu Punugulu originated in the coastal regions of Andhra Pradesh and pretty much made in every Telugu speaking home. The traditional way is to soak and grind the lentils & rice to make a thick batter. This is fermented and spiced with green chilies, cumin seeds and ginger to impart a bunch of flavors. To add flavor and texture fresh cut onions are also added. Portions of the thick fluffy batter is then dropped gently to the hot oil....
Red capsicum chutney tastes very good for most Indian dishes as a side. It is also quick and easy to make. I make capsicum chutney very often, so I try with different variations, some of which I have shared here on the blog are Green capsicum chutneyCapsicum chutney using peanuts You can also check this collection of capsicum recipes on the blog. For more Chutney recipes, checkOnion tomato chutneyCoconut chutneyPudina chutney Related Recipes...
This dessert has a massive fan following in the Indian states of Gujarat and Maharashtra. It is an important item in traditional Gujarati and Maharashtrian thalis, especially when served at wedding and festivals. Many aren’t aware it’s quite popular in the Southern Indian state of Karnataka where it goes by its Sanskrit name – shikarni or shikharini. What’s the history behind this dish? No one really knows, some culinary genius probably decided to combine a probiotic, cooling agent and a dessert into one dish....
Sweet potato curry is a staple in my home and is made often for our meal. Hot steamed rice served with this curry, a drizzle of Ghee alongside some papads and Yogurt is an absolute comfort food. It is flavorsome, slightly spicy, sweet and delicious. This Sweet potato curry is made much the same way as we make potato curry. My kids love change, so I keep tweaking the recipe often....
Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. These are commonly & often prepared in most Gujarati households not only for breakfast, but also for their meal, snack & even to enjoy during their travel. They can also be carried to work or school in the lunch box with pickle & some sabji. Pro Tips If you are keen to use millets then you can use bajra (pearl millet) & jowar flour (sorghum)....
More aside brinjal pakodas! We have a new bajji contender in town. A bowl of hot bajii, pakora or bhajiya can make a frustrating day instantly feel better. While everyone is familiar with and loves munching on Onion pakoda by the dozen, the aloo version remains a distant third in popularity charts after Chili bajji. While aloo pakora are traditionally paired with monsoon and a hot cuppa of Masala Chai, you can make these anytime you need something crunchy for snacking....
