Showing 12 of 9492 Recipes
मूली पराठे बनाने में होते परेशान तो इसे जरूर देखे ना फटेंगे ना चिपकेंगे बनेंगे कुरकुरे,Mooli Paratha
A step‑by‑step guide to making soft, crispy, and flavorful Mooli Paratha – a North Indian radish stuffed flatbread. The recipe includes a special spice mix, tips for keeping the dough tender, and techniques to avoid tearing while rolling.
Spicy Stuffed Eggplant Curry (Baingan Bharwan)
A richly spiced, stuffed eggplant cooked in a thick, tangy tomato‑onion gravy. The dry masala is made from fennel, roasted peanuts, spices and a touch of sugar to balance the flavors. This Indian‑style main course is perfect for family meals or festive gatherings.
Secret Restaurant-Style Matar Paneer
A rich, creamy Matar Paneer inspired by dhaba and hotel kitchens, featuring secret ingredients like cashew paste, milk powder, coconut powder and a special blend of whole spices for authentic restaurant flavor at home.
Perfect Fluffy Poha (Khila‑Khila Poha)
A step‑by‑step guide to making soft, fluffy, and perfectly seasoned poha (flattened rice) that stays light and never turns mushy. The method includes a quick soak, aromatic tempering, and a brief steam finish for restaurant‑quality results.
Uttappa with Kashmiri Red Chili Dry Chutney
A restaurant‑style South Indian uttappa (thick pancake) topped with a smoky Kashmiri red‑chili dry chutney and a variety of fresh vegetables, cheese, and paneer. The batter is made with semolina and poha for a light, fluffy texture, and the dish can be served for breakfast, brunch, or a snack.
Chilli Paneer
A vibrant Indo‑Chinese style Chilli Paneer that’s crisp on the outside, juicy inside, and tossed in a sweet‑spicy sauce. The recipe includes homemade garlic, red‑chili and ginger pastes for authentic flavor, shallow‑fried paneer coated with corn, wheat and rice flours, and a quick sauce with soy sauce, ketchup, vinegar and aromatic five‑spice powder.
Ghevar – Traditional Rajasthani Sweet
A step‑by‑step guide to making authentic Rajasthani Ghevar at home, complete with a thin sugar syrup and a rich rabri topping. This crispy, flower‑shaped dessert is perfect for festivals or special occasions.
Authentic Besan Ladoo (Gram Flour Sweet Balls) – Halwai’s Secret Recipe
A step‑by‑step guide to making restaurant‑style besan (gram flour) ladoos at home. This recipe follows the halwai’s secret technique of high‑heat roasting, adding semolina for a non‑sticky texture, and finishing with powdered sugar, almonds, cardamom and saffron for authentic flavor and a long‑lasting shelf life.
Stuffed Bitter Gourd (Karela) with Spicy Masala
A low‑oil Indian style stuffed bitter gourd (karela) that’s packed with a fragrant homemade masala, steamed until tender and bursting with flavor. Perfect as a main or side dish for health‑conscious cooks.
Soft and Creamy Dahi Vada (Yogurt Fried Lentil Dumplings)
A step‑by‑step guide to making ultra‑soft Dahi Vada at home. Soak urad dal, grind to a thick batter, fry golden dumplings, soak them in warm water, and serve in sweet spiced yogurt with chutneys and crunchy toppings.
Chatpati Masala Aloo (Spicy Yogurt‑Marinated Potatoes)
Crispy round potatoes tossed in a tangy yogurt‑spice coating, finished with a fragrant coriander‑cardamom paste and a final flash‑fry in mustard oil. The result is a crunchy, tangy, and aromatic snack that’s a staple at Indian weddings and street‑food stalls.
Savory Sweet Vermicelli (Sevai) with Mixed Vegetables
A quick‑cook Indian snack that balances sweet, tangy, and spicy flavors. Lightly roasted vermicelli is tossed with boiled peas, carrots, bell pepper, French beans, peanuts, fresh coriander, lemon juice and a blend of aromatic spices. The dish is finished with a dash of ghee for richness and can be served warm or at room temperature.