Rājma or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico
My today’s recipe Paneer Lababdar in Restaurant Style is an aromatic, sweet and slightly spicy sabzi that swoons its eaters with enchanting flavours and its smooth paste-like gravy. Its an authentic Punjabi accompaniment that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices.
Todays Gajar Ka Halwa Recipe is an authentic, it is a popular sweet made in north India during winters. As gajar is easily available in winter season this recipe which i have learn from dadi, nani kitchen of my house. Its time-consuming, but the way they make it, i think no one has so much patience today. But i think with love, and little patience, we should make it for our children
I love to cook it with love for all in the family. During winters, we make gajar ka halwa often. Moost indian households make this Gajar halwa during winter as carrots are in full season. .this traditional gajar halwa recipe is made of full-fat milk, ghee fresh cream and sugar to make the halwa. Use red carrots to make this halwa. These carrots are available only in winters, and the real taste of this halwa shines through when you use red carrots to make it. To make gajar halwa, it is must buy tender, and juicy carrots, so that, they are easy to grate. Some arm work is needed to make this halwa as you have to first grate the carrots and then slow cook them and keep on stirring them on regular intervals.
This dessert is very popular across India and many functions and weddings often end with this halwa served after meals. My mom makes the best every carrot halwa and Today, I am sharing her simple and easy recipe to make this. Here is how to make So lets make this one which is definitely a hit for every home.
Today, I will be sharing one of the most popular North Indian curry that is loved not only in India, but across the globe. Pindi Chole is one of the most popular North Indian vegetarian curry.
In which Chole means Chickpea Curry and Pindi came from the place (Rawalpindi) It is made with boiled Kabuli chana, aromatic spices and fresh and fragrant homemade chole Masala.
This famous chole masala is boiled with tea leaves which adds a distinctive color and flavor to it. Perfect when paired with soft Amritsar Kulchas. Pindi Chole and I simply loved it.
One of my favorite that I absolutely love and miss a lot. Even today whenever I visit a delhi restaurant in Pindi Chole is one item that I order by default. Simply cannot resist these delicacies. But you know what, the Pindi Chole here in restaurant is not even close to what we get back in delhi. They play around with the flavours and make it palatable according to the taste of people here.So, I started preparing my own Pindi chole to at home to fulfil my cravings. With my fair share of trial and error, I finally succeeded in preparing a proper restaurant style pindi chole. Yippee!! Common let’s see how I made this delicious Delhi Pindi chole. Pindi chole is often served with Kulcha, which is a dough similar to Naan, rolled out to a thin round and deep-fried.
The most unique thing, you will first observe about this dish is the blackish-redish color of the curry. Do you want to know how to get that colour? The chickpeas/kabuli chana is boiled along with a black tea. Just add black tea in a muslin cloth, tie it into a potli of the whole masala and add it to the chickpeas/ kabuli chana. Another important thing in this recipe is the Pindi chole masala powder. You will find many readymades chana masala powder in stores that you can use in this recipe.
But I like to make my own aromatic homemade chole masala. Simple masalas, you will find everything in your pantry. Just mix everything up, and you are good to go. So let’s not waste any more time.Let’s see the step by step method of making this chana masala recipe.
This dish originated from the Punjab region of India and is popular all over Northern India. During the season of mustard growing , the fields of Punjab and North India are covered with the yellow mustard flowers which is called ‘sarson ke phool’, . These leaves of mustard are used and made into a delicious sag/saag. It is served by many ‘dhabas’, the roadside truckers’ restaurants. This Punjabi dish tastes really tasty with Makki ki Roti
In many punjabi houses you will find makki ki roti and sarson ka saag being served as a breakfast . This makes a heavy breakfast as well as a good lunch. I cook maida paratha which goes well with sarson ka saag. It is a special treat for the people are arriving at your place and you are worried what to serve them, at that time this recipe will be very good idea to prepare.
Talking about sarson ka saag, the lip-smacking side dish is a reservoir of nutrients, because it is prepared by the combination of mustard greens, spinach two varieties of green leafy veggies that are rich in VitaminA.
The recipe i present here is the traditional way we make saag at home there is no shortcut method in making sarson ka saag. just sort the greens,wash and chopp them and then cook.blending them and again cooking them is a time intensive method.
And in today’s world of curry in a hurry, if you really want to savor the taste of an authentic sarson ka saag, then you do have to invest some time in preparing Its very easy recipe it does not take more time. usually, i clean the greens one day before and keep them in the fridge in an airtight containers. so half of the work is over. the next day then, it is easy to prepare the saag.
The sarson ka saag garnished with homemade butter and served with makki ki roti (flat breads from maize flour) is not only easy but also warms up the palate as well as the body. this is usually a winter meal . so that extra topping of butter is alright. also the saag is served with an accompaniment of sliced or chopped onions and some green chilies. The flavor and taste in the saag, comes predominantly from mustard greens. After all the cooking and simmering what you get in the end is a creamy, green saag bursting with mellowness & flavors from all the greens. a bowl full of antioxidants and health.winter is the time when the mustard and bathua are available in india. hence during this season, sarson ka saag is made in many househols of punjab and north india. from where this traditional recipe comes from.So now lets see how to prepare this recipe….
A simple authentic recipe of Rara mutton which is being made since 3 generation at Bubby Chicken and Fish at Queens road, Amritsar.On my travel to Amritsar I was excited to visit this place and taste the cuisine here. I had heard a lot about the special dishes and was super excited to taste some. There specialty is not only Rara mutton but they also serve Keema Parantha with double butter which is Mouth watering and also Fish. Rather I should say go here I try anything , they are amazing.Jasmeet Singhji , son of Bubby Singhji, helped me through the recipe and cooked it specially . He is a generous person and one should definitely meet him.In an interview with his father, I came to knew that this is 3rd generation making this recipe and they have the same taste since ages. I think I had an amazing experience and one should definitely go there.
Besan Ki Lappi is a sweet dish preparation with besan or gram flour cooked with ghee, sugar and garnished with crushed almonds. A healthy and delicious lappi recipe which is sure to become every childs favorite Besan Ki Lappi is an age-old effective nuskha from Punjabi households for curing cold and cough. Made with besan, ghee, milk, this lappi is a semi-thick beverage that is known to have effective medicinal properties Change of season would bring in the common cold, flu, cough and mom would make this deliciously therapeutic besan lappi for us. We had it during harsh winter nights too. Simple yet traditional home remedy since many generations. Lip smacking too.When you want to prepare something very tasty and delicious for special occasion then Besan Ki Lappi is a good option for you. The flavour of Besan Ki Lappi is palatable and you will enjoy each and every bite of this. Try this Besan Ki Lappi and impress your family and friends.
Indian restaurant Chicken Jalfrezi. Big, big flavors. It’s near the top of the list of favorite curries It’s a bit different too. Kind of Chinese thing going on with large chunks of stir-fried onion, and green pepper. Has a bit of a smoky taste. Well, Jalfrezi is the Indian version of stir-fry.
The key to the perfect chicken Jalfrezi recipe are four amazing ingredients — boneless chicken, green chilies, and bell peppers (capsicum),as I mentioned, authentic Jalfrezi recipe is very spicy, and the spice factor comes from green chilies and red chili paste. The word ‘JAL’ means spicy, and needless to say, this recipe is all about chicken coated in a spicy sauce. Unlike chicken tikka Masala and butter chicken that feature chicken cooked in a delicious gravy, Jalfrezi needs a very thick sauce which makes it so lip-smacking good.
This chicken Jalfrezi has been a family favorite for so many years now, and it’s certainly one of my most favorite ways to cook chicken. Indian restaurant chicken Jalfrezi. Try it. You may never go for takeaway again…
Kori gassi is a traditional Mangalorean Bunt’s dish with a coconut based red curry. Here Kori means chicken and Gassi means curry. Coconut plays an
important part in Mangalorean cuisine and the main ingredient in the Kori Gassi is the coconut. The sweetness of the coconut milk balances the spicy flavours from the red chillies, peppercorns. Mangalore is a hot coastal region. People in Mangalore love their spices and the coconut.Its a coconut and red chilli based curry that is so delicious. Most of their curries has a blend of wonderful spices and of course coconut in it. In Tulu language,The gorgeous red color is from the dried red chilies we use in the curry. These red chilies called as Byadagi Menasinakai gives beautiful red color but is not spicy at all. Kori gassi is traditionally served with Kori Rotti – a traditional and unique rotti (crispy flatbread) made from rice flour. Kori rotti is available in any stores that sell Mangalore Special foods.Serve Kori Gassi Recipe as a Sunday meal along with Kori Rotti or Mangalorean Neer Dosa Recipe.
India is such a Hodge-podge of so many regional cuisines and equally easy and complicated dishes across all these cuisines. Every region has at least one chicken curry to boast of. Easy Chicken Curry- Punjabi style is a delicious chicken curry fragrant with a special blend of spices, flavored with dried methi that is so easy to make and go so well with rice or rotis It is an one chicken curry recipe which you can make for your everyday dinners or when you have sudden guests at home. chicken curry Punjabi style with extremely addictive flavors and a hot favorite in our home simple to make without elaborate preparation or a long list of ingredients.The flavors are perfectly balanced and the chicken succulent and moist.This treasured chicken curry recipe is what my mother cooks on many a Sunday. She will serve this either as a side for steamed rice or a flavored rice or parathas. The delicious blend of spices along with fried chicken pieces in tomato gravy makes up for incredibly pleasing recipe.