#jackfruit#biryanirecipe #rice#This recipe is great for both vegetarians and meat eaters, because the taste of the jackfruit is similar to that of meat! However, this recipe does require a fair amount of pre preparation. Serves: 4 INGREDIENTS ½ lb fresh kathal (green jackfruit) cut into small 1 inch squares (can used canned if fresh is not available) 1 ½ cup basmati rice, soaked for ½ an hour and drained Salt to taste 3 black cardamom 4 green cardamom 2 inch cinnamon stick 3 to 4 cloves 2 star anises Oil to fry 4 medium onions, sliced 3 medium tomatoes, finely chopped 1 ½ cup whisk yogurt 4 tbsp ghee (clarified butter) 1 tsp turmeric 1 tsp red chilli powder 1 tsp coriander powder 1 tbsp grated fresh ginger 1 tbsp minced garlic 1 tsp jeera (cumin) 1 tsp cumin powder For garnish 2 tbsp fresh coriander leaves 2 tsp garam masala ½ cup mint leaves ¼ cup milk with saffron METHOD Biryani Mix Y Now, add the remaining onions and saute for about 2 -3 minutes. Add ginger & garlic and stir for about 1 minute. Add tomatoes and stir for about 2 minutes on medium heat. Add fried kathal. Add salt to taste, red chili powder, turmeric powder, cumin powder, coriander powder, and yogurt and mix for about 2 minutes and keep aside. RICE Take 6 cups of water to a big pot and put at medium heat, and wait till the water starts boiling. Add 2 green cardamoms, 1 black cardamom, 1 inch cinnamon stick, cloves, salt, and rice. Add a little oil so that the rice does not stick. When the rice is halfway boiled, drain the water and put it under cold running water. Take the milk and add saffron, then stir and keep aside. BIRYANI Take an ovenproof baking dish and apply ghee to the bottom and the sides. Add half the biryani mix prepared in step 1. Add a layer of half the rice. Add garam masala, saffron milk, and mint leaves on top. Add a layer of the remaining biryani mix. Add another layer of the remaining rice. Add fried onion to the top. Put aluminum foil on top and wrap it well. Put it in the oven for about 20 minutes. Ready, serve hot with raita. Enjoy!

#paanlovers #paanladu #sweet#Paan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests. Ingredients Serves 8 ½ cup condensed milk 4 paan leaves 1-1/2 cup coconut powder ⅓ cup Gulkand Nuts (optional) Rose Petals Ghee Food color - Green Method Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste) Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside. Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside. Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat. Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough. Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside. Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired. Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate. Repeat to make the rest of the laddus and keep in the fridge for about ½ hour. To serve, sprinkle coconut and rose Petals on top! Note: You can cut laddu into 2 or 4 parts and serve. It will be tastier if you make it on the previous day and serve the next day. See similar recipes on my cookbook on Amazon

#mangokulfii❤️ #dessert#Mango Kulfi using Nuts is a luscious, no-churn Indian frozen dessert that beautifully captures the essence of summer. This creamy, dense twist on traditional kulfi—often hailed as India’s answer to ice cream—is infused with the vibrant, juicy sweetness of ripe mangoes. I created a healthier version by incorporating high-protein ingredients like cashews, pistachios, cottage cheese, and paneer, while sweetening it naturally with monk fruit sweetener. The result? It tastes even better than classic kulfi—rich, indulgent, and satisfying—while delivering a generous boost of protein and avoiding any sugar spike. Ingredients 1 cup cashews (kaju) ½ cup pistachios (pista) 1 cup cottage cheese 1/ 2 cup paneer 1.5 cup mango chunks/ puree 2 tsp Monk fruit sweetener 1 tsp cardamom powder Few strands of saffron 1.5 cup milk Method In a large bowl, combine the cashews, pistachios and saffron. Pour milk on top and keep in the fridge for overnight or 6-8 hours. Add everything in a blender and blend until you get smooth and creamy paste. Pour the mixture into kulfi moulds or ice cube trays or a small container and tap to remove any air bubble. Freeze for 8 hours or until firm. Enjoy frozen or let it sit for a few minutes and serve as a soft creamy dessert Note: Optionally, add almonds. Adjust sweetness depending on your taste and mango ripening. For a richer texture, add little cream before blending.

#ramladdudelhi #chaatlovers😋❤️ #desifoodie #All south asians love to eat chaat (spicy street food) anIngredients: Serves: 4 or more I cup yellow moong dal ½ cup yellow chana dal ½ cup white urad dal 2-3 green chili 1 inch ginger 2 tsp red chili powder 2 tsp whole dry coriander seeds (optional) 1 tsp fennel seeds (optional) Pinch of hing (asafoetida) 1 large mooli (Daikon/ Radish) grated Lemon juice (1 lemon) Oil for frying Salt to taste For chutney 1 cup coriander leaves ⅓ cup mint 2 green chili ½ tsp black pepper ½. inch ginger - chopped 1 tsp cumin seeds 1 inch of mooli (optional) 1 lemon juice 1 tsp sugar Method for chutney: Add all ingredients in the blender with ⅓ cup of water and make a paste. Add water, if required. Keep aside. Method for pakoras: Wash all dals (lentils) under running water and soak for about 7 to 8 hours. Add lentils, hing,whole coriander(optional), red chili powder, green chili, ginger to the blender (Use processor, if you have one) and make a paste. Heat oil in a frying pan (medium heat) Meanwhile mix the dal batter using your hands for about 5 minutes to make it fluffy (Air in the mix makes pakoras crisp & soft and consumes less oil). Add fennel seeds and salt. Now take a chunk of the mix (Use hands or a spoon) and drop it in hot oil and make pakoras. Fry on medium heat till golden brown. Do not overcrowd by putting too many pakoras together. Stir often. Transfer on paper towels to soak excess oil. Repeat till you consume dal batter. Take a bowl, add grated radish(mooli), salt and lemon juice. If you like, you can add chopped radish/ mooli leaves also. Keep aside For serving, take a plate, add radish/ mooli mix, put 4-6 hot pakoras on top. Serve with green chutney on the side. Enjoy this month watering recipe. Note : You can also add green chili pakora. For this, take any variety of chill, cut vertically in the center, dip in the dal batter and fry. Serve with dal pakoras (4-6 dal pakoras/ 1-2 green chilli

#peach #naan#fancy#tastytasty #super delicious food.

#cranberry #greenchile #In India, there is something like cranberries called #corondas. A common dish made from these is coronda mirch. Here is the same thing made from cranberries, called cranberry chilly. It’s a really good side dish, and cranberries are good to fight things like infections#recipeon👇🏾 Ingredients ½ cup wash cranberry ⅓ cup green chilli-finely chopped Salt to taste 1 tsp coriander powder ½ tsp turmeric powder 2 tsp oil or 1 tsp as you like Method Put the pan on the stove at low heat and add oil in it. Then, add the cranberries and green chillies. Mix and wait a second. Now, add coriander powder, salt, and turmeric powder. Mix and close the lid for ½ minute. Mix and turn off the gas, but keep the lid on for 2-3 minutes Serve with chapati and naan. Note: If you like spicier food, then add more green chilly. If you like sweet and spicy, add 2 tsp sugar when you turn the gas. Ready!

#Bllueberryfrozon#yugart We always need something cold in the summertime, and yogurt is a great choice. Here, I made it in a slightly different way. It’s very tasty and wonderful to serve to others. It’s also easy to make#recipeon👇🏾 Ingredients Serves : 4 ¼ cup fresh blueberries 1 orange - grated and juiced 3 tbsp maple syrup 500 grams plain yogurt Method Put the blueberries, orange juice, and rinds into a food processor or blender and make a puree. Strain through a nylon strainer into a bowl. Mix in an ice-cream maker (if you have one) otherwise hand blend for about 2-4 minutes. Freeze 5 to 6 hours. If you don’t have an ice-cream maker, transfer the mixture to a freezer proof container, and freeze for about 2 hours. Remove from the freezer, put into a bowl, and beat until smooth. Return to the freezer and freeze until firm. Enjoy!

#mix vegetables #pickle#indianfood #This is a seasonal pickle and is generally prepared in summer. I used #carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It’s very tasty and can be served with any Indian food. Doesn’t matter when you want to eat or serve. Ingredients: 3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture ½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture 4 green chilis, wash and cut bite size - dried to get rid of surface moisture 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 2 tbsp red chilli powder 2 tsp turmeric powder 2 tsp methi seeds crushed 2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week) 4 tbsp mustard/ sarson ka oil (or more if required) Method: Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container. Keep the container in sunlight for 5 day or more. Achaar is ready! Enjoy!

#aloobreadpakora😍 #aloobreadrecipe #appitizer #indianfoodlovers #recipeon👇🏾Bread pakora is the most popular snack in India. It’s a very tasty and mouth watering recipe. Ingredients 6 slices of bread (wheat or white) 2 medium sized potatoes (boiled and mashed) 1 cup chickpea flour (besan) 2 tsp red chilli powder 1 tsp coriander powder Salt to taste 1 tsp chaat masala to taste 1 tsp amchoor powder to taste 2 cups oil 2 green chilli - finely chopped . (Optional) Method First make a batter. Add in a bowl , chickpeas, salt, and chili powder. Add water slowly and make a thick batter. (Like pancakes batter) And keep aside for about 10 minutes. If you like, add green chili also. Take a large sized dish. Add potato, salt,1tsp red chilli powder, chaat masala, amchoor powder, coriander powder, and green chilly. Mix everything and keep aside. Cut each piece of bread diagonally in half to form 2 triangles. Take one slice and put a layer of potatoes on the slice and cover with another slice. Make all in the same manner and keep aside. Start at slow heat and put the pan on the burner. Pour the oil in the pan and and when the oil starts smoking, take one pakora and cover it in the chickpea batter. Fry the pakoras until golden brown on both sides. Ready to eat !! Eat your hot pakoras with green chutney or tomato sauce. Another way to eat these would be with spicy potato curry! It sounds odd, but tastes delicious!