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#beets#salad#Daikon#This salad is very colorful and tasty. Beetroots have wonderful health benefits, and although they may not sound good, they taste delicious in this salad! 1/4 cup pine nuts 4 oz Daikon - peeled (mooli) 4 oz beet roots 4 oz carrot - peeled ⅓ cup orange juice or ½ cup fresh orange juice 1 tbsp coriander leaves Method Take a non-stick pan, and put on the gas with pine nuts. Roast on medium high heat for 2 minutes or until golden brown. Put the pine nuts on another plate and keep aside. Take a sharp knife and cut the mooli, beetroot, and carrots into long strips. Take a pan and add oil. Add each vegetable separately and stir fry for about 2-3 minutes. Take a big bowl and mix the vegetables, salt, and pepper. Now, add orange juice, followed by the coriander leaves and pine nuts. Enjoy!

#bhatura##Bhaturas are like #naan, but they’re a little different because while naan is baked in an oven, bhaturas are #deep fried. However, both are absolutely delicious! Ingredients Make 7 to 8 2 cups all purpose flour ½ cup for dusting 1/2 cup sour yogurt (dahi) or more if required Salt to taste or 1 tsp oil for frying ½ tsp baking soda ( optional) Method Mix flour, salt, and yogurt to make a dough. If required, add water; the dough should be a little hard. Spread a little oil on the dough. Put the dough in a box and put the lid on. Keep in a warm place such as the oven to ferment for about 7-8 hours. If the weather is cold, then it needs 10 hours. I’d recommend doing this either overnight so you can have the bhaturas for lunch, or throughout the day so you can have them for dinner. Now, put a fry pan on the stove and add oil. Take the dough and split into equal parts. Spread oil on the dough, and roll it out to have a 5-6 inch diameter, like a medium sized tortilla. When the oil is heated, roast the bhaturas on both sides, until golden brown. Cook all in the same manner. Serve with chole!

#masalachanarecipe #Punjabi chole masala or chana masala is one of the most popular curry dishes from Northern India made by cooking chickpeas with onions, tomatoes and lots of spices. In Northern India, no wedding or party is complete until you have chole masala on the menu. It is the heart of one of the popular dishes from Northern India called ‘Chola - Bhatura. This dish is liked by children, adults and elderly as well. It is full of protein & fiber and is quite healthy and easy to make. I hope you like it. Ingredients Serves 4 2 cups kabuli chana (Chickpeas/ Garbanzo) 1 medium onion - finely chopped 2 medium tomatoes - finely chopped 2 green chillies - finely chopped 2 tsp ginger- grated 2 tsp garlic - crushed 1 tsp imli pulp 1 tsp cumin seed ½ tsp hing 2 tbsp channa masala 2 tsp red chilli powder 2 tbsp oil 2 or 3 cloves , rosht and crushed 1 tsp cinnamon powder 1 tsp anardana powder 2 tsp coriander leaves finely-chopped 1 lemon Salt to taste Method Rinse choley and soak for about 6 to 8 hours. Add soaked choley to a pressure cooker with 5 cups of water, salt, clove and hing. Put the pressure cooker on medium heat and let it cook till 6-8 whistles (About 30 minutes in an instant pot). Keep the cooker lid closed until it cools down. Check the tenderness of the choley and if not tender, cook for a few more minutes till tender. Remember if choley is not tender and if you add gravy, it will never get tender. Take a potato crusher (or serving spoon) and crush the boiled choley a bit (Do not overcrush). Seasoning Take a frying pan, add oil and put on medium heat. When oil is hot, add cumin seed and let it crackle Add chopped onions and a little bit of salt and cook till onions are golden in color. Add chopped tomatoes, green chilli, ginger, garlic, red chilly powder and imli pulp. Stir for about 2 to 3 minute and mix everything into a thick gravy. Add chana masala and anardana powder to Add chana masala and anardana powder to the gravy and mix. Add the gravy to the choley and cook with the lid closed on medium heat for about 10 to 15 minutes. Check for consistency and it should not be too watery. Take a pan and heat 1 tsp ghee (clarified butter)

#gobhimanchurian #gobhirecipe #Here is an Indo-Chinese version of preparing (Cauliflower) called Gobhi manchurian. It is a very delicious recipe and surprisingly not very difficult to make. When you serve and eat, it is worth all the effort. Ingredients: Serves: 4 or more 1 medium cauliflower - cut into small florets (~1 sq inch) 5 tbsp all purpose flour 5 tbsp cornstarch 2 tsp salt (Adjust to taste) plus additional for flour mix Oil for frying For the sauce: 3 tbsp oil 3 tbsp garlic - finely chopped 2 green chilies - finely chopped (adjust to taste) 1 medium onion - finely chopped 4 tbsp soya sauce 1 tbsp red (hot) chili sauce (Adjust to taste) 1 tbsp tomatoes ketchup Salt - to taste 2 tsp cornstarch I cup water Spring onion - for sauce as well as for garnish METHOD For gobhi Take a pot and add 4 cups of water with 2 tsp salt, wait until water starts boiling. Add gobhi, and boil for about 3 or 4 minute on medium heat. Strain gobhi and let it sit for 3 to 5 minutes. Take a bowl, and add corn flour, all purpose flour, salt to taste and make a thick paste (with consistency similar to tomato ketchup) . Heat the oil in a frying pan on medium heat. Dip gobhi florets into flour mix and coat it fully. Fry one or two florets into hot oil and check to make sure that flour mixture is notseparated from florets. If it does, add 1 tsp all purpose flour, 1 tsp cornstarch and salt (If required, add additional flour) into the flour mix to make it thicker. Fry all of the florets (till golden in color) and keep aside. Optionally, to make gobhi florets crispier, fry it once till semi fried. Let it cool and fry it again on high flame till golden in color. For the sauceTake a wok and add oil, wait until hot then put garlic, onion, green chillies and add a little bit of salt. After about a minute, add soya sauce, red chilli paste and ketchup, stir in the pan. Now add spring onions Add 1 cup water. Take a small bowl, mix 2 tsp cornstarch mix in 3 tsp of water and add to the wok Stir till it becomes thick (tomato ketchup like consistency.If required, add more cornstarch or water as necessary. Put off the flame , take big wide bow and add fried gobhi .

#Perfect for festivals, special occasions, or simply satisfying your sweet cravings. #StuffedParwal #IndianSweets #MithaiLove #TraditionalDesserts KhoyaSweets FestiveTreats HomemadeMithai SweetTooth IndianDessert Foodie

#I love this dish; it’s often served at #weddings and other #special occasions. It’s similar to rasgulla, which I’ve posted before, but here thick milk is also used. They’re quite easy to make, and paying attention to detail - like remembering to knead but not over-knead - will make them even better. Try this #mouthwatering recipe#full recipes on my website Serves: 4 to 5 Ingredients: 4 cups whole milk, if possible use cows milk (A2 milk) 3 tbsp lemon juice 1 ½ to 2 cups sugar (as per taste) ½ tsp rose essence ½ tsp cardamom powder For garnish: pistachio and saffron For thickened milk 3 cups whole milk 1 tsp cardamom powder Few drops rose essence Method: Boil the milk on medium heat, then let it cool a bit (3-4 minutes). While the milk is cooling, mix equal parts of lemon juice and water and keep aside. Add 2 tbsp of the lemon juice mix to milk and stir. Start on low heat and add 2 more tbsp lemon juice, then stir. If the milk does not separate, add the remaining lemon mix. Keep going until the milk separates/you see chenna (curd). Take a muslin cloth and strain the water from the separated milk and wash under running water so that the tartness from the lemon juice is gone. Squeeze the water out, then make a knot on muslin cloth (with the curdled milk inside) and hang for about 20 minutes to drain out the excess water. Remove from the cloth and spread on a cutting board. Knead with your wrist for about 8 to 10 minutes or until it becomes smooth. Make round balls (About ¾ inch diameter), making sure there are no cracks. Keep aside. Add 4 cups of water and sugar to a pressure cooker (or fry pan). Heat on medium till it starts boiling. Lower the heat and gently add the balls to the boiling sugar syrup. Add rose essence and cardamom powder. Close the lid and let it simmer for about 10-12 minutes. Stir often. Check in between and the balls should become almost double in size. Close the heat and keep aside.

#airfrypakora#Few foods carry the kind of soul-warming nostalgia that pakoras do. Across India, these crispy#spiced fritters have graced #street food carts, family kitchens, and roadside dhabas for generations. Pakoras are synonymous with the monsoon season — the kind of snack you reach for when rain is hammering the windows and a cup of chai is already brewing on the stove. This air fryer version is a #game-changer. You get the same deeply spiced, shattering crunch on the outside and a soft, steamy interior — without the liters of oil, the splatter, or the lingering smell - ready in under 30 minutes! No frying. Eat guilt free and enjoy any time. Simple and tasty. Ingredients 2 cups palak (spinach) - washed, dried and finely chopped 1 small onion - finely chipped 2 green chilies - finely chopped (adjust as per taste) 1 cup besan (gram flour) 1 tbsp rice flour/ corn flour ( optional, for extra crisp) 1 tsp ajwain (carom seeds) 1 tsp red chili powder (adjust as per taste) ½ tsp turmeric powder 1 tsp garam masala Salt to taste Oil for brushing or spray Method In a bowl, add besan, palak, onion, rice flour, green chilies and spices Mix well and let it rest for a few minutes since spinach and onions will release water. Add extra water (little at a time) to make a thick batter( pakora - style). Mix very well. Keep aside for 15 minutes. Preheat air fryer @ 190 C or 375 F Lightly grease the air fryer or put on parchment paper. Mix pakora mix, shape pakora with a spoon or hand and put in an air fryer. Keep space in between and do not over crowd. Bake for 5-7 minutes, then apply oil on top with a brush or spray. Bake for 5-7 minutes or until golden brown. Flip pakoras, apply oil on reverse side and bake for another 5-7 minutes Serve with green chutney, imli chutney and masala chai Note: Skip onion if you want something only palak pakoras, Add grated lauki/ ghiya/ dudhi (opo squash) or zucchini for extra softness You can try different pakoras, just replace spinach and onion with cauliflower or eggplant or potatoes etc. Batter needs to be thick else it will spread thin inside air fryer

#Shahi Rusk Malai Ice Cream 🍨#icecream cream Everyone is sharing rusk ice cream recipes these days, so I thought I’d share my own version! This ice cream is rich, creamy, packed with nuts, and tastes just like homemade malai kulfi#recipeon👇🏾 Serves: 2 Ingredients ● 1 cup whole milk ● 4 rusks ● 2 tbsp cashews ● 2 tbsp almonds ● 2 tbsp pistachios ● 1 tsp cardamom powder ● 2 tbsp sugar (or to taste) ● A few saffron strands ● Extra pistachios for garnish Method 1. Bring the milk to a boil. 2. Add the rusks, cashews, almonds, pistachios, cardamom powder, sugar, and saffron. Mix well. 3. Transfer the mixture to a blender and blend for about 2 minutes, or until completely smooth. 4. Pour into a freezer-safe tray or container. 5. Garnish with chopped pistachios. 6. Freeze overnight, or for 7–8 hours, until firm. Serve and enjoy this rich, creamy, kulfi-style treat! 😋

#stuffed tomatoes #It is a very amazing and elegant dish#appitizer #tomatorecipe Ingredients 1 pound firm tomatoes try Roma tomatoes 1 cup paneer - grated 1/4 cup khoya - grated Salt to taste 2 tsp garam masala 1/2 cup mozzarella cheese - grated 2 tsp black pepper Method First heat the oven to 450 F degrees. Another way to bake is to take a pan with oil and put it on low heat, but the oven is preferred. Remove the tomato pulp with a sharp knife or a melon baller, which is easier. Do not break the tomatoes. Stuffing Mix the paneer, khoya, salt, and garam masala, and black pepper in a bowl. Mix well. Take a tomato and stuff it with the mixture you just made. Cover the top with the mozzarella cheese. Stuff all the tomatoes in the same way. Bake the tomato for 5 to 8 minutes until they are golden in color, tender and the cheese is melted. Garnish with coriander leaves. Serve hot or room temperature either alone as a snack or with chapati.