Showing posts with label Veg. Show all posts
Showing posts with label Veg. Show all posts

Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

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Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.

Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped

How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.


  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

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Friday, November 15, 2019

Spicy Black Bean Tacos Recipe With Ingredients | How to make spicy black bean tacos recipe

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Mexico City is known as one of the foremost cities on the world in which to eat on the street. The city has one of the most extensive street food cultures.

A taco simply is a folded tortilla with some kind of filling. Mexican street taco fillings vary from one region to another. Most tacos are made with corn tortillas, except in the very north of the country where wheat flour tortillas dominate. The tortillas used in Mexican tacos are soft, although the entire taco can be fried.

SpicyBlack Bean Tacos

Black bean tacos

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa .



  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 1200g cans black beans, drained and rinsed
  • 3 tbsp cider vinegar
  • 1 ½ tbsp honey
  • 1 ½ tbsp smoked paprika
  • 1 ½ tbsp ground cumin

For the guacamole:
  • 1 small garlic clove
  • 2 tbsp roughly chopped coriander
  • 1 green chilli, sliced
  • 2 avocados, halved and stoned
  • juice 1 lime

For the salsa:
  • 110g pack pomegranate seeds
  • 1 green chilli, finely diced
  • 1 small white onion finely diced
  • small handful fresh coriander, chopped
To serve:
  • 8-12 corn or flour tortillas
  • chipotle or other hot sauce
  • soured cream or coconut yogurt

How to make Spicy Black Tacos Recipe:

  1. In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
  2. The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.
  3. Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
  4. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition: per serving:

kcal 640                           fat24g                                saturates5g                                   carbs74g
sugars12g                        fibre18g                             protein21g                                    salt2.7g

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Monday, November 11, 2019

Dal Palak Recipe | Spinach Dal Recipe | Palakura Pappu Recipe With Ingredients

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Dal Palak is a delicious lentil based Indian dish that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make Dal Palak Recipe at our home.

Palak dal is a important recipe in our house because of the combination of proteins in dal and vitamins and minerals in palak.

For a balanced diet to our body with proteins and minerals. according to medicinaltoday, spinach helps to lower blood pressure, improve asthma problems and makes bones stronger. more the greener these spinach leaves, the taste would be amazing.


PREP TIME: 10 Mins
COOK TIME: 20 Mins
SERVINGS: 2-3 Servings


  • 1 bunch spinach leaves, finely chopped
  • 1 cup of toor dal
  • 2-3 curry leaves
  • 1 chilli, chopped
  • ½ tsp turmeric
  • ¾ tsp chilli powder
  • 1 tsp oil
  • salt as per taste
  • 4 cups of water
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp jeera seeds
  • 2 red chillies, dried
  • few curry leaves
  • 4-5 chopped garlic pods, chopped
  • pinch of hing


  1. For making dal Clean and wash the spinach or palak leaves and finely chop them.
  2. Take a pressure cooker & add 1 cup of toor dal and 3 cups of water.
  3. Add 1 bowl of finely chopped palak leaves to pressure cooker.
  4. Now add curry leaves, green chilli and 1 tsp of oil and mix well.
  5. Make sure all the palak leaves are properly dipped in the water.
  6. If required, add a cup of water.
  7. Close the lid of pressure cooker and cook it for 5 whistles.
  8. Once the pressure from cooker releases, open the lid and smash the dal well. simmer it in low flame.
  9. Now add turmeric, chilli powder and salt. mix it properly and keep it aside.
  10. Teake a frying pan take some oil and add all the seasoning ingredients mentioned in the recipe card.
  11. Once the garlic turns golden brown, mix the seasoning ingredients to palak dal. give a good stir to palak dal.
  12. Palak Dal is ready. serve with hot steamed rice or with rotis.

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Sunday, November 10, 2019

Clear Soup Recipe | Veg Clear Soup Recipe | Clear Vegetable Soup Recipe With Ingredients

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Vegetable Clear Soup Recipe is a comforting soup that you can make when you feel like having something light. This is a simple and hearty soup that has the goodness of all the vegetables and is perfect for a cold winter night.

It is loaded with nutrition and is an absolute comfort in a bowl.

This soup is very easy and quick to make and children will love it as well. Serve it for your parties or even for a weeknight dinner making your meals wholesome, light and fresh.


Cuisine: Continental
Course: Appetizer
Prep Time: 10 Mins
Cook Time: 45 Mins
Total Time: 55 Mins
Servings: 4 Servings


  • 2 Spring Onion Bulbs , finely chopped
  • 1 Carrot (Gajjar) , finely chopped
  • 4 cloves Garlic , chopped
  • 1 Carrot (Gajjar) , finely chopped
  • 1 cup Green beans (French Beans) , finely chopped
  • 1 cup Button mushrooms , thinly sliced
  • 2 stalk Spring Onion Greens , cut into 1 inch sticks
  • Salt , to taste
  • 1 teaspoon Whole Black Pepper Corns , coarsely crushed
  • 4 cups Water
  • 1/2 Lemon , juice extracted

How to make Vegetable Clear Soup Recipe:

  1. To begin making the Vegetable Clear Soup Recipe, add a teaspoon of oil in a deep saucepan. Once the oil is slightly hot, add in the spring onion bulbs and saute for a minute.
  2. Next, add the chopped garlic and cook till the onions turn soft and transparent.
  3. Once the onions are soft, add all chopped carrots and beans. Sprinkle salt and saute for three to four minutes until the vegetables are lightly cooked.
  4. Now, add the mushrooms and stir for a minute.
  5. After a minute, add 1 teaspoon crushed pepper and add 4 cups of water and the spring onion greens and boil briskly for three to four minutes. Cook till the vegetables are done.
  6. Check seasoning of the Vegetable Clear Soup Recipe, adjust according to taste, squeeze juice of half lemon and serve hot.
  7. Serve the Vegetable Clear Soup Recipe along with Herb Mushroom Bruschetta and Vegetable Au Gratin with Cauliflower Carrots and Beans for your weeknight dinner.
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Saturday, November 9, 2019

Bengali Khichuri Recipe | Khichdi Recipe With Ingredients-(One Pot Lentil-Rice Dish)

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Khichdi is a dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra and mung dal kichri. Bengali Khichuri Recipe (One Pot Lentil-Rice Dish) is super duper easy, healthy recipe using lentil, rice, spice, ghee, and veggies.The recipe comes from the Eastern part of India and is also served as prasad in Durga Puja/Saraswati Puja/Kali Puja (Festivals) in Bengal.Khichuri is usually made with white rice along with lentils, vegetables(potato, cauliflower, carrots, etc) and spices however I’m using brown rice for this recipe.
It’s also one of the preferred meals in India when you wants to keep your tummy light or when your tummy is upset.Hindu, who avoid eating grains during fasting, eat Sabudana Khichdi made from sago.
Bengali Khichuri Recipe (One Pot Lentil-Rice Dish) is super duper easy, healthy recipe using lentil, rice, spice, ghee and veggies.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3


  • 1 Cup Basmati Brown Rice – You may use any rice of your choice 
  • ½ Cup Split Yellow Lentil (Moong Dhuli)
  • ½ Cup Red Lentil (Masoor Dhuli)
  • ¼ Cup Spinach – You may use frozen or fresh spinach as per availability
  • ½ Large Boiled Potato – Chopped into bite size pieces
  • ½ Large Onion – Thinly chopped
  • 1 Green Chili – Thinly Chopped
  • 2 Tbsp of Olive Oil – You may use any flavorless oil
  • 1 Tbsp of Clarified Butter(Ghee) - Optional
  • 3 Cups Water
  • 2 Cups of Water (For soaking rice+lentils)
Whole Spices:
  • 1 Large Bay Leaf(Tej Patta)
  • 1 Black Cardamom(Badi Elaichi)
  • 2 Cloves(Laung)
  • 1 Stick of Cinnamon(Dalchini)
  • 5 Black Pepper Corns(Kali Mirch)
Powdered Spices:
  • 2 Pinch of Asafetida(Hing)
  • 1 Tsp Garam Masala
  • ½ Tsp Turmeric
  • 1 Tsp Red Chili Powder
  • 2 Tsp Salt (As per your taste)


  1. For making Khichuri,take a large pot, soak rice & lentils in 2 cups of water for 1 hr. (Drain the grains and keep aside)
  2. Heat 2 tbsp of oil, butter(ghee) in a pressure cooker for 1/2 min on high flame.
  3. Reduce heat to medium, add onions and saute for a while.
  4. Add all the whole spices, saute for 2-3 minutes till onions are pink in color.
  5. Now add spinach, potato, green chili and saute for another 2 minutes.
  6. Add pre-soaked rice & lentils and saute for 2-3 minutes till everything is mixed completely.
  7. Add powdered spices and saute for another minute.
  8. Add 3 cups of water and close the pressure lid and turn the heat to high.
  9. Now turn off the heat after 3 whistles and let the pressure cooker cool.
  10. Serve Khichuri with plain yogurt, pickle and papadum.

Nutrition Information:  Amount Per Serving:

Calories: 349                      Total Fat: 26g                       Saturated Fat: 5g         Trans Fat: 0g Unsaturated Fat: 17g          Cholesterol: 34mg                Sodium: 243mg          Carbohydrates: 71g Fiber: 10g                           Sugar: 4g                               Protein: 24g
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Momos is the popular street food in India which is originally a Tibetan recipe.There are many varieties of momos you will find at the stalls. The verities meaning, it has different kind of stuffing like meat (chicken, lamb), vegetables, paneer, tofu etc. Today I am sharing the Veg momos recipe.

Veg Momos


Ingredients Of Vegetable Momos

For Dough:
  • 2 cups maida
  • 1/2 tsp salt
  • 1/2 tsp baking powder
For Filling:
  • 1 cup carrots, grated
  • 1 cup cabbage, grated
  • 1 tbsp oil
  • 1/2 cup onion, finely chopped
  • 1 tsp garlic, chopped
  • 1 tsp soya sauce
  • salt
  • 1/4 tsp vinegar
  • 1/4 tsp black pepper

How to Make Vegetable Momos

1.Mix the maida, salt and baking powder and knead to a stiff dough with water.
2.Heat oil and add the onion and garlic.
3.Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
4.Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.
5.Roll the dough thin (translucent) and cut into 4"-5" rounds.
6.Take a round, wet edges and place some filling in the center.
7.Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
8.Steam for about 10 minutes and serve with soya sauce and chilli sauce.

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Thursday, November 7, 2019

Undhiyu | Gujarati Undhiyu recipe with ingredients

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Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.


Servings:  8
Prep Time : 30 min
Cook Time:  45 min
Total Time:1hr 15min
Cuisine: Gujrati

Ingredients for the Muthadi/ Muthiya

  • Methi leaves / Fenugreek Leaves (chopped) 1 cup
  • Whole Wheat Flour/ Roti ka atta ¼ cup
  • Gram Flour / Besan 4 tbsp
  • Coarse whole wheat flour / Dardarra Atta 2 1/2 tbsp
  • Ginger Chilli Paste ½ tsp
  • Turmeric/ Haldi ¼ tsp
  • Soda Bicarb ⅛ tsp
  • Sugar 1 tsp
  • Kashmiri Red chilli powder ½ tsp
  • Coriander- Cumin/ Dhania- Jeera powder ¼ tsp
  • Salt ¾ tsp or as per your taste
  • Oil 2 tsp/ oil for frying

Ingredients for Undhiyu

  • Small potatoes / Alu 7
  • Small bringles / baingan 7
  • Ripe Bananas/ Kela 2
  • Purple Yam / Kand 1 small 200 grams
  • Surti Val Papadi 1 cup
  • Val Dana ½ cup
  • Tuvar/ Tur Dana ½ cup
  • Green Chickpeas / Harbara dana ½ cup
  • Fresh coconut (grated) 1 cup
  • Fresh Dhania / Cilantro 2 cups
  • Green garlic / Hara lasun ½ cup
  • Carom seeds / Ajwain 1 tsp
  • Asafoetida / Hing ¼ tsp
  • Soda bicarb ¼ tsp
  • Ginger chilli paste/ Adrak Mirch paste 1 tbsp
  • Turmeric/ Haldi ¼ tsp
  • Sugar 2 tbsp
  • Kashmiri Red Chilli Powder 1 ½ tbsp
  • Coriander- cumin/ Dhania- jeera powder 4 tbsp
  • Oil ½ cup
  • Salt 1 tbsp or as per your taste.

Prepping for the Muthadi/ Muthiya

Wash and chop the Methi / Fenugreek leaves.

Method for the Muthadi/ Muthiya

  1. To make the muthadi take a large bowl and add the chopped up methi which is fenugreek leaves, followed by the gram flour which is besan, then the whole wheat flour which is roti ka atta, and then the Coarse whole wheat flour / Dardarra Atta, Turmeric/ Haldi,Kashmiri red chilli powder and the Coriander- cumin/ Dhania- jeera powder, sugar, Ginger Chilli Paste, salt and the soda bicarb and last but not least some oil and then use your hands and give it a nice mix.
  2. And then add very little water about 2-3 tbsp and make it into a dough.
  3. Once the dough is ready take a little bit of oil in your hand and make small round balls the size of a small lime.
  4. once all the dough balls are ready it’s time to deep fry them, so add half of this lot in one go and fry them till they are golden in color from all sides then remove them on a paper napkin. these muthadis tastes very good by themselves as well and
       if you are making this a day before making the undhya then keep them in airtight container once they have cooled down.

Prepping for the Undhiyu

  • Wash and chop the Fresh Dhania / Cilantro
  • Grate the coconut
  • chop the vegetables and peals the papdis to remove dana

Method for the Undhiyu

  1. first prepare the masala or stuffing for the undhyo so i an a large mixing bowl add all of the fresh dania / cilantro followed by all of the grated coconut then the green garlic / hara lasun and then the salt, sugar, Coriander- cumin/ Dhania- jeera powder, then the kashmiri red chilli powder, Ginger chilli paste, turmeric, soda bicarb and 2 tbsp of oil and now using your hand mix it all in. And then keep it aside.
  2. in a large pan or wok add ½ cup of oil and (You can use the same oil you had used to fry the muthadis), and once the oil is hot,
  3. add the Asafoetida / Hing, followed by the tuvar dana, then the val dana and the harbara dana, then the surti val papdi, then the Carom seeds / Ajwain then ⅛ tsp of Soda bicarb and mix it well
  4. And then add 2-3 tbsp of the prepared masala stuffing and mix well again and add about 1 ½ cup of water mix again and then cover with a lid and cook for 5 minutes on medium flame.
  5. After 5 minutes remove the lid and slit the bringles in four parts but it should still be intact from the bottom, and add the prepared masala stuffing in there and place all of the bringles in the pan, make sure they are all in horizontal position.
  6. Then add the cut up the purple yam( big cubes) and spread them in the pan.
  7. And time to add the potatoes So slit the small potatoes into half and in the pocket fill the prepared masala stuffing and place all of the potatoes in a horizontal position in the pan.
  8. After that add about 2 tbsp of the prepared masala stuffing all over the veggies, and about 1 ½ cup of water and then cover the pan with a lid and add some water on the lid.
  9. cook it for about 20-25 minutes or until the potatoes and bringles are fully cooked. Also make sure that the flame is on low.
  10. 25 minutes remove the lid, and check by using the toothpick that the potatoes and bringles are cooked.
  11. Now to the already cut and slit bananas fill the prepared masala stuffing mix and add it in horizontal position in the pan
  12. Followed by all of the mutandis and any leftover masala stuffing and using a spatula press all the veggies down very gently. And then cover with a lid with water and cook for 10 minutes on low flame.
  13. After 10 minutes remove and serve while hot.
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Wednesday, November 6, 2019

Veg Fried Rice Recipe

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Veg fried rice recipe made with cooked rice, finely chopped veggies and seasoning ingredients. it is a staple food to many south-east asian countries, but in india it is served as street food from indo chinese cuisine. it tastes great when served with manchurian gravy recipes or dal recipes.Veg fried rice recipe is one such adapted version from the asian cuisine transformed to a popular street food recipes. it has many variations and this recipe post is dedicated to the simple and easy veg fried recipe.

Veg Fried Rice








  • 1 cup basmati rice
  • 1 tsp  oil
  • ½ tsp salt
  • water for soaking & boiling


  • 2 tbsp oil
  • 2 clove garlic, finely chopped
  • ½ onion, finely chopped
  • 4 tbsp spring onion, chopped
  • ¼ carrot, finely chopped
  • 2 tbsp cabbage, finely chopped
  • 2 tbsp peas / matar
  • 5 beans, chopped
  • ¼ capsicum, finely chopped
  • ¾ tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp pepper, crushed
  • ¼ tsp salt


  1. firstly, in a large kadai heat 2 tbsp oil and stir-fry 2 clove garlic.
  2. also, saute ½ onion and 2 tbsp spring onion until they sweat.
  3. furthermore add vegetables of your choice like ¼ carrot, 2 tbsp cabbage, 2 tbsp peas, 5 beans, ¼ capsicum and ½ tsp salt.
  4. stir fry on high flame without overcooking vegetables.
  5. now add 2 tbsp soy sauce and 1 tbsp vinegar. stir-fry until the sauce is combined well.
  6. keeping the flame on high, add cooked rice.
  7. also, add 1 tsp pepper and ¼ tsp salt. adjust the salt as soy sauce has salt.
  8. stir-fry by mixing well making sure rice grains won't break.
  9. further, add 2 tbsp spring onions and mix well.
  10. finally, enjoy veg fried rice.


  • firstly, make sure to cool the rice completely or use leftover rice to prepare fried rice.
  • also, add vegetables of your choice like broccoli, snow pea or corn.
  • additionally, stir-fry the vegetables without overcooking.
  • finally, veg fried rice recipe tastes great when prepared with a variety of vegetables.
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Homemade Baked Beans Recipe

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The homemade baked beans recipe is a simple and quick dish that you can make at home and store it for a week in the refrigerator. Making the baked beans fresh at home with local ingredients makes us healthy and also it feels so good to know that I am not consuming the preservatives from the store bought beans. A popular way to serve the baked beans is along with a toast for breakfast.

Cuisine: Fusion
Prep time: 60 Min
Cooks Time: 60 Min
Total Time: 120 Min
Servings: 4 Servings


  • 250 grams Dry beans , (such as cannellini or soya beans), soaked overnight
  • 1 teaspoon Olive Oil
  • 1 Onion , finely chopped
  • 1 clove Garlic , grated
  • 500 grams Tomatoes , pureed
  • 1 tablespoon Honey , or more to taste
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Dried oregano
  • 1/4 teaspoon Red chilli powder , or cayenne pepper
  • Salt and Pepper , (coarsely pounded pepper) to taste

How to make Homemade Baked Beans Recipe:

  1. To begin making the homemade baked beans recipe, we first have to soak the beans overnight for about 8 hours in water.
  2. We also have to make the cooked tomato puree. Click here to see the recipe of how to make tomato puree at home.
  3. Once the beans are soaked well, our next step is to cook them. I like using the pressure cooker method to cook the beans. Place the beans in the pressure, place the weight on, cover the pan and cook it along with 2-1/2 cups of water. After you heat 4 to 5 whistles, turn the heat to low and cook for another 15 minutes.
  4. Turn off the heat and allow the pressure cooker to release its pressure naturally. This would take another 10 minutes. The beans continue to cook under the pressure even when it is turned off.
  5. Once the pressure is released, open the cooker and drain out the excess liquids. You store this liquid and use it in the vegetable stock or risotto.
  6. Once the beans are cooked, our next step is to spice it up to make the baked beans.
  7. Heat oil in a sauce pan on medium heat; add in the onions and garlic and give it a light sauté until the onions are tender. Add the tomatoes, honey and the spices and give it a stir.
  8. Add in the cooked drained beans into the tomato gravy. Stir fry the beans until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 30 minutes until you noticed the beans are well coated with the spices and tomatoes. Check the salt and seasoning levels and adjust to suit your taste.
  9. You can optionally garnish the Baked Beans with coriander leaves and serve it along with toast, or Potato Cakes Recipe.
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Vegetarian Tacos Recipe With Ingredients

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These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan.
Truly amazing vegetarian tacos featuring easy-to-make refried beans, quick-pickled onions, and creamy avocado sauce! Your whole family will love these meatless tacos.


Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8 tacos


Essential components

  • Quick-pickled onions
  • Creamy avocado dip
  • Easy refried beans
  • 8 corn tortillas
  • Recommended garnishes
Salsa verde
  • Shredded green cabbage (for extra crunch)
  • Crumbled Cotija or feta cheese
  • Chopped fresh cilantro
  • Lime wedges


  1. Prepare the onions, avocado dip, and beans as directed, in that order.
  2. Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  3. To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
  4. Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.


MAKE IT GLUTEN FREE: Be sure to buy 100% corn/certified gluten-free tortillas.

MAKE IT VEGAN: Skip the cheese.

MAKE IT QUICK: You could, theoretically, substitute store-bought refried beans and guacamole for the avocado sauce. Or make the pickled onions and avocado dip in advance, so the tacos come together more quickly.
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Tuesday, November 5, 2019

Aloo Gobi – Potatoes & Cauliflower Recipe Method

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Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe.
One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish.

Few tips can help prevent this:
1. Half cook the cauliflower and potatoes before adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.
2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on low flame only.
3. Add salt towards the end when the dish is almost done.
I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learnt my lessons. If you follow the above tips, the texture should be perfect.

Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Calories: 304 kcal  


  • 2 potatoes, medium, sliced or cubed
  • 1 cauliflower, medium, cut into small florets
  • 1 onion, medium, chopped
  • 2 tomatoes, medium, chopped
  • 1/2 teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dry mango powder, amchur
  • 1/4 teaspoon red chili powder or to taste
  • 1/4 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3-4 teaspoons oil
  • 2 tablespoons chopped cilantro
  • salt, to taste


  1. Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
  2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
  10. Add chopped coriander leaves and give a good mix.
  11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  12. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
  13. Garnish with some more coriander leaves and serve hot with any Indian bread.

Recipe Notes:

  1. Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor.
  2. You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. But deep frying = more calories so it's not the way I make aloo-gobhi at home regularly.
  3. Adjust spice levels to taste.
  4. You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.
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Monday, November 4, 2019

Aloo Methi Sabji | How to Make Aloo Methi Sabji at Home

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This a very simple aloo methi recipe. It is an every day cooking. Easy and quick to prepare.

Simple food that just bursts into flavors when combined with the right pairing, that is the whole essence of eating well. Not a lot of oil or masalas, just highlighting the main two ingredients. This Aloo Methi recipe that brings together the earthiness of the potatoes along with the fragrance and slight bitterness of the methi leaves is a wonderful example of that.


Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2


  • 3 tbsp avocado / grape seed oil
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 2 dried red chillies
  • 1/2 red onion , finely chopped
  • 2 Thai green chillies , finely chopped
  • 2 yellow potatoes , peeled and cubed
  • 1 bunch methi leaves , about 1 1/2 cups when chopped
  • 1 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp Kashmiri chilli powder
  • salt , to taste and some to sprinkle on the methi leaves

How To Make Aloo Methi Sabji:

  1. Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
  2. Heat the oil in a heavy bottomed pan. Add the cumin seeds, asafetida and dried red chillies. Once the cumin and chillie start to turn color, add the onion and green chillies. Sauté till the onions start to become soft.
  3. Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.
  4. Now squeeze the methi leaves to take out any water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chili powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes. Remove from heat and serve hot with rotis and dal or rice and dal.
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Samosa Recipe with Ingredients

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Samosa is certainly the most popular snack of India, which can be prepared very easily at home with some very simple ingredients at home. This traditional snack recipe needs no introduction and tastes best when served with mint chutney


PREP TIME: 25 mins

Ingredients of Samosa:

  • 4 cup all purpose flour
  • 1 teaspoon garam masala powder
  • 2 teaspoon carom seeds
  • salt as required
  • 2 cup peas
  • 2 inch ginger
  • 2 teaspoon cumin seeds
  • black pepper as required
  • 1 cup chopped coriander leaves
  • 2 cup refined oil
  • 2 teaspoon coriander powder
  • 4 cup all purpose flour
  • 4 tablespoon ghee
  • 4 boiled potato
  • 2 green chilli
  • 5 cloves garlic
  • 2 teaspoon red chilli powder
  • 2 teaspoon dry mango powder
  • 1 teaspoon turmeric

How to make Samosa:

Step 1- Prepare the masala for potato filling
To begin with, in order to prepare the stuffing for samosa, place a pan on medium flame and pour oil. Once heated, put cumin seeds and once the seeds start changing colour, immediately add garlic, ginger and green chili paste and salt according to your taste.

Step 2- Add spices and boiled potatoes and cook for a while
Then, combine dry mango powder, coriander powder, coriander leaves, garam masala along with turmeric and red chili powder. Keep stirring the mixture the whole while. Next, add boiled potato and stir yet again. With the help of the back of a spoon, mash the entire mixture altogether.

Step 3- Prepare the dough for the Samosa
Now to prepare the dough, take a large bowl and combine all-purpose flour along with cumin seeds, salt and black pepper according to your taste. Then, add ghee and start kneading. Make sure the dough turns out to be somewhat firm in its texture. Cover the dough with a muslin cloth and keep aside for about half an hour.

Step 4- Roll the dough in small puris and cut into half

Once done, roll out few small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut it in half. Now dipping your hands in water, fold the edges of the semi-circle in order to give it a cone shape.

Step 5- Fill the semi-circle with potato filling and deep fry
Take the filling and stuff the prepared mixture in it. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas until they turn golden brown and crispy enough. Serve with any dip of your choice. Enjoy it as a tea-time snack.
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Black Chickpeas Sundal Recipe

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Sundal is a South Indian delicacy with an amazing flavour of grated coconut, asafoetida, curry leaves and mustard seeds. This Black Chickpeas Sundal recipe is made with black chickpeas and is ideal to serve as a side dish along with dosa or idli. Sundal is a perfect snack option and tastes best when paired with a piping hot cup of filter coffee or tea. Apart from being delicious, this snack recipe is high on health quotient also as it is rich in protein. It is an easy-to-make recipe which can be made in just few minutes, saving on a lot of your time and effort. If you're running out of ideas as to what to pack in your kids' lunch box, then this can be a healthy addition. You can easily pack this chickpea recipe in a tiffin box while travelling as it is non-messy. Coconut adds a nice flavour and crunch to this snack recipe. If you're a spice junkie, then add more green chillis for that extra kick. Try this scrumptious tea-time recipe and relish its flavours.


Ingredients of Black Chickpeas Sundal:

  • 1 cup chickpeas
  • 1 red chilli
  • 2 teaspoon urad dal
  • 2 teaspoon refined oil
  • 1 pinch asafoetida
  • 1 green chilli
  • 2 pinch salt
  • 2 teaspoon chana dal
  • 2 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 5 leaves curry leaves
For Garnishing
  • 1 tablespoon grated coconut

How to make Black Chickpeas Sundal:

Step 1
To make this delicious snack recipe, soak the black chickpeas in water overnight. Once done, wash them, add enough water and pressure cook the black chickpeas for 3-4 whistles. Now heat a pan over moderate flame. Add red chilli, chana dal, urad dal and coriander seeds in the pan and dry fry the ingredients till they turn golden brown. Remove from flame and allow to cool.

Step 2
Now transfer these ingredients in a blender and grind them into a fine powder and keep aside. Heat the pan and add oil in it. Heat it over moderate flame. Add asafoetida, mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the cooked black chickpeas, ground masala powder, green chilli and salt. Mix well.

Step 3
Transfer the scrumptious snack in a serving bowl and garnish with grated coconut and mix well. You can serve this flavourful recipe with a piping hot cup of filter coffee or ginger tea. It is an easy-to-make recipe which can be made in just few minutes, saving on a lot of your time and effort.

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Kerala Style Pazham Pori Recipe (Banana Fritters Recipe)

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Kerala Style Pazham Pori Recipe (Banana Fritters Recipe)

Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) is a favorite relish from Kerala. The fritter is made from a ripened plantain called ‘Nendram Pazham’ which is a local fruit found in most of the region in Kerala. The banana is dipped in a sweetened flour batter and fried till it is crispy.

SERVINGS: 4 Servings


  • 2 Nendra Pazham Banana (Ripe)
  • Ingredients for Batter
  • 1 cup All Purpose Flour (Maida)
  • 1/4 cup Rice flour
  • 1/8 teaspoon Baking soda
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Turmeric powder (Haldi)
  • 2 Cardamom Powder (Elaichi) , powdered
  • 3 tablespoons Sugar
  • Cooking oil , for deep frying

How to make Kerala Style Pazham Pori Recipe (Banana Fritters Recipe):

  1. We begin making the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) by making the batter first and keeping it ready.
  2. Then cut the banana into thin long stripes, heat the oil in a kadai for deep frying and keep it ready.
  3. Once the oil is hot, dip the banana stripes in the mixed batter completely and carefully add it into the oil.
  4. Fry till it is crisp on either side and take out the fritter and place it on a paper napkin to drain the oil.
  5. Serve the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) can be served as a Tea Time Snack.
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Chowmein| Vegetable Chowmein Recipe With Ingredients

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A Chinese stir-fried noodle dish which is now a popular street food dish across the globe, specifically in Asia. Being a popular dish across countries, Chow mein is made in different ways with many different variations in different places, this one here is the quickest and easiest chowmein recipe, made under 30 minutes. Serve as a brunch or breakfast that kids would just love. You can also serve this as an evening snack or a side for an oriental dinner.


Prep Time: 10 mins

Cook Time: 25 mins

Total Cook Time: 35 mins

Recipe Servings: 4

Ingredients Of Vegetable Chowmein: 

  • 200 Gram Fresh noodles 
  • 5 Cups Water 
  • 1 tsp Salt 
  • 2 Tbsp Oil 
  • 1 tsp Ginger garlic paste 
  • 1 tsp Chilli powder 
  • 1/4 Cup Onion, sliced 
  • 1/2 tsp Soy sauce 
  • 1 tsp Salt 
  • 1/4 Cup Celery, chopped 
  • 1 tsp Vinegar 
  • 1 tsp Chilli sauce 
  • 1 Cup Green and red capsicum 
  • 1 Cup Mushroom 
  • 1 Cup Carrot, shredded 
  • 1 Green chillies, chopped 
  • 1 Tbsp Tomato sauce 
  • 1 Tbsp Spring onion
  • 1 tsp Garlic, chopped
  • 1/2 tsp Black pepper powder

How to Make Vegetable Chowmein:

1.Take water in a pan, add salt followed by olive oil and bring to boil.
2.Add noodles and cook 'bite like' -- just blanch if fresh and cook longer if dry.
3.Drain immediately and cool under running water till noodles are thoroughly cooled.
4.Work 1 tablespoon of the oil into the noodles and leave in the colander till required.
5.Keep aside a small bowl of green chilli dipped in vinegar for garnishing.
6.Now, heat some oil in a heavy bottom pan and stir- fry garlic, ginger garlic paste and onions over high heat till onions are golden brown.
7.Add celery and mushrooms followed by red and green capsicum along with carrot. Stir well.
8.Now add salt, black pepper powder, tomato sauce, chilli sauce, soy sauce and vinegar to veggie mixture. Mix well.
9.Add the noodles to this and stir well till it is thoroughly mixed.
10.Garnish with red capsicum and pour the prepared green-chilli vinegar mix on top.
11.Serve hot.

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No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ingredients

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No Onion No Garlic Lauki Paneer Kofta Curry Recipe is a flavoured tomato based curry. The koftas are made by combining Lauki/bottle gourd and paneer with Indian spice and just pan fried to give a healthy touch to the dish. The koftas are then soaked onto the curry. Bottle gourd and paneer is an innovative way of using the ingredient to make koftas which gives it a unique taste to the whole dish. The dish becomes healthy as well as tasty when it is eaten.
Serve your mouth-watering No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ajwain Puri, Palak Raita and Kachumber Salad for your weekday meal. No Onion No Garlic Lauki Paneer Kofta Curry, a delicious Kofta Curry made from Lauki and Paneer which you can also make for your house parties. Serve it with Puri, Raita and Salad for your everyday meals.
Lauki Paneer Kofta Curry

PREP TIME: 25 mins
COOK TIME: 45 mins
TOTAL TIME: 70 mins
SERVING: 4-5 Servings


For Kofta

  • 500 grams Bottle gourd (lauki) , peeled and grated
  • 200 grams Paneer (Homemade Cottage Cheese) , crumbled
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Garam masala powder
  • 1/4 cup Rajgira Flour (Amaranth Flour) , for binding
  • Salt , or rock salt to taste
For Kofta Curry
  • 2 cups Tomatoes , cubed
  • 2 Green Chillies , finely chopped
  • 1 Bay leaf (tej patta) , torn
  • 1 Cinnamon Stick (Dalchini)
  • 2 Cardamom (Elaichi) Pods/Seeds , pounded into powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt , or rock salt to taste
  • 2 sprig Coriander (Dhania) Leaves , finely chopped
  • Cooking oil , for cooking 

How to make No Onion No Garlic Lauki Paneer Kofta Curry Recipe:

  1. We begin making No Onion No Garlic Lauki Paneer Kofta Curry Recipe, heat a heavy bottomed pan or kadhai with oil. Add tomatoes, green chillies, cumin seeds, little bit of turmeric powder and salt. Cook till the tomatoes are soft and mushy.
  2. Once the tomatoes are cooked set aside to cool.Then blend the mixture into a smooth paste using a blender or a mixer grinder.
  3. For making the Koftas, Keep all the ingredients ready, drain out the water from the lauki and mix it with other ingredients including paneer, turmeric powder, garam masala powder, rajgira flour, salt in a bowl and make small sized kofta balls.
  4. In order to use less oil for the kofta you can fry the koftas in a Paniyaram Pan with a teaspoon of oil for each kofta and cook it for about 2 minutes.Once done keep it aside until the gravy is made.
  5. Heat a separate Kadai with little bit of oil and add the spices - cinnamon,cardamom pods and bay leaf. Then add the tomato paste with the rest of the spice powders into the curry and cook it for about 5 minutes.
  6. Once done add the yogurt, give it a stir and let it boil for 5 more minutes. Add the koftas after you transfer the gravy into a serving dish so that the koftas do not turn soggy.
  7. Serve your mouth-watering No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ajwain Puri, Palak Raita and Kachumber Salad for your weekday meal.
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Anarsa Recipe With Ingredients

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Traditional Anarsa Recipe With Curd (Apoopa)

Traditional Anarsa Recipe With Curd is an authentic Maharashtrian sweet dish. It is a pastry-like snack and is made from soaked powdered Rice, Jaggery or Sugar , Poppy seed and Ghee. It is one of

the most common sweets made for Diwali Faral. Anarsa also known as Apoopa are made specially during the Adhik Maas and are donated with Ghee Deepa as Dana in brass plates and is called Apoopa Dana.

Prep Time: 30 mins
Cook Time: 32 mins
Total Time: 62 mins
Serving: 2-3


  • 1 cup Rice , Soaked for 3 days, changing water everyday
  • 3/4 cup Caster Sugar
  • Ghee , to cook
  • 1/2 tablespoon Curd (Dahi / Yogurt)
  • 4 tablespoons Poppy seeds

How to make Traditional Anarsa Recipe With Curd (Apoopa):

1-To begin making Traditional Anarsa Recipe With Curd (Apoopa), wash and soak the rice in water for 3 days. Change the water every day. On the 4th day, drain the rice and spread it on a colander.

2-After 2-3 hrs, grind this rice to a fine powder in a mixer. (If grinding in a flour mill can allow the rice to dry completely, but if grinding at home in a food processor or grinder do not allow the rice to dry out completely, otherwise it may take long time for grinding).

3-Sieve the rice powder through a fine mesh ( the one used for sieving all purpose flour)

4-Now weigh this rice powder. The castor sugar to be added has to be half the quantity of rice flour. Reserve some 50 grams of this rice powder and add the castor sugar in the remaining rice powder and mix well.

5-Add 1/2 tablespoon curd and 1 tablespoon ghee to it and knead the mixture. Be careful while adding curd as addition of more curd will make the sugar in the mixture to melt and the mixture will become sticky. Keep the dough covered for 1 day or so.

6-Next day take a plate or plastic sheet and sprinkle poppy seeds on it.

7-Now apply ghee to your palm to avoid dough sticking, pinch out a small portion from the dough and make small lemon size ball from it and press it lightly on the poppy seeds. Flatten the dough into a roundel.

8-In case if the dough ball holds its size but becomes too hard after frying, it means we have to add little caster sugar to the dough.

9-Heat enough ghee in a deep frying pan. Keep the medium flame throughout frying process.

10-Fry the Anarsa in the ghee with the Poppy seeds side up. Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa. Fry till the Anarsa is golden brown. The poppy seeds side of the Anarsa will have a sort of mesh on it once it is fried. Be careful with the ghee temperature here. Heat it on a medium flame or else the Anarsa will break.

11-Remove the Anarsa and drain the ghee. To drain the ghee keep the Anarsa in a vertical position. Similarly shallow fry rest of the Anarsa , keep on adding ghee after frying 2-3 Anarsa in the frying pan. Cool down all the Anarsa till they become crisp. Store it in an airtight container.

12-Serve Traditional Anarsa Recipe With Curd as a diwali treat along with Kesar Shrikhand Recipe and Beetroot & Spinach Nimki Recipe (Namak Para).

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Dhokla Recipe, Khaman Dhokla Recipe with Ingredients

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Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a snack. This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. People confuse Khaman Dhokla with the white-coloured one; however, it’s very easy to differentiate between the two just by the colour itself. Khaman Dhokla is generally yellow in colour while the other dhokla is white in colour. Their main ingredient is also different, as the Khaman Dhokla is prepared using gram flour or besan and the dhokla is prepared using rice flour and split chickpeas. While Khaman Dhokla is sweet and sour in taste, the other dhoka is a generally sour in taste. Undoubtedly, there are a number of differences between the two types of dhoklas, but they are part of a culture that loves feeding people. Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer and dhokla tops the popularity list. It’s one of the best breakfast options to have as its light and fills your stomach easily. Here is an easy way to make Khaman Dhokla, which is soft and spongy and tastes super-delicious.


Ingredients of Khaman Dhokla:

  • 1 cup gram flour (besan)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon refined oil
  • 1 teaspoon mustard seeds
  • 11/2 cup water
  • 1 3/4 teaspoon lemon juice
  • 3/4 teaspoon baking soda
  • 15 curry leaves
  • 1 teaspoon coconut powder

For Garnishing:

  • 4 sliced green chilli
  • 1 handful coriander leaves

How to make Khaman Dhokla:

Step 1

To prepare this delicious Khaman Dhokla recipe, take a glass bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix well all these ingredients. Allow the batter to ferment for 1-2 hours. In the meantime, pour boiled water in a steamer and grease the utensil with oil.

Step 2

Pour the dhokla batter in the utensil and cook on low flame for 15-20 minutes. Check with knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.

Step 3

For the tempering, heat another pan with oil in it over moderate flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. If you are someone who likes it spicy you can add some finely chopped green chilies to the top coating. You can also make Dhokla sandwich by layer Dhokla and adding your favourite sauce to it.

Step 4
Turn off the heat and pour the tempering on the dhokla. Transfer the dish to a serving bowl and serve it with green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.

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Indian Style Macaroni Pasta Recipe With Ingredients

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We’ve grown up, or I must say, I am growing up 😛 having this macaroni in the lunch box.. And its a hit, literally, not only me but my friends like it a lot as well.. So, let’s get cooking.Today, let’s make some Indian Style Macaroni..



  • Macaroni - 1½ Cups
  • Onions - 2 (Med Size - Chopped)
  • Tomatoes - 4 (Med Size - Chopped)
  • Mix Veggies - ½ Cup (Carrots, Cauliflower, Beans - Chopped)
  • Ginger - 1 tsp (Chopped)
  • Garlic - ½ Tsp or less (Optional, Chopped)
  • Green Chili - ½ Tsp (Chopped)
  • Cumin Seeds - 1 Tsp
  • Salt - To Taste
  • Hudson Canola Oil - 3 Tbsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - 1 Tsp
  • Garam Masala - ¼ Tsp (Garam Masala)
  • Black Pepper - ½ Tsp (Optional)
  • Red Chili Paste - 1 Tsp (Optional)
  • Ketchup - 3-4 Tbsp (Or more)
  • Coriander - 2 tbsp (Chopped)


  1. Start by boiling a couple of cups of water, add salt to taste and a tbsp of Hudson Canola Oil. Add the macaroni and boil till cooked well but has a bite, in other words Al Dente. Strain the pasta and rinse under cold water.
  2. Heat up a wok or a pan, and add in 2 tbsps of Hudson Canola Oil, once its hot add the cumin seeds. Next goes in the ginger, chili and garlic. Saute for a moment.
  3. Add the onions and cook till the onions are translucent, then add in the tomatoes. Stir and add in the salt to taste. Cook till the tomatoes are mushy.
  4. Add the veggies, and cook for another two-three minutes. Add the ketchup and red chili paste, stir and cook for a minute.
  5. Season it with chat masala, red chili powder and a little bit of garam masala, cook the spices for 2 minutes.. Add the macaroni and mix well.. Top it off with coriander and a touch of black pepper and enjoy
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