Hashtag: #Prep
817 posts found for your hashtag #Prep
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Tiffin prep doesn’t have to be stressful. With a food processor, cooking becomes faster, easier, and so much more fun! Would you use it for your everyday meals?
-
CABBAGE THORAN Thoran also known as Upperi is a dry and stir fried vegetable dish combined with coconut. This dish is from Kerala and commonly served as a side dish with rice and curry. Thoran is a part of the traditional Keralite Onam Sadhya. Various vegetables are used in Thoran preparation, some popular thoran are Cabbage thoran, Beans thoran, etc. #kitchendiaries #onam2025
-
PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya. #KitchenDiaries #Onam2025
-
VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025
-
PULI INJI ( KERALA STYLE CHUTNEY) Puli Inji, also known as Inji Puli, is a traditional Kerala-style sweet, sour, and spicy chutney made mainly with ginger (inji) and tamarind (puli). It is an indispensable part of the grand Onam Sadhya feast. This chutney beautifully balances flavors — the tanginess of tamarind, the heat of green chilies and ginger, the sweetness of jaggery, and the earthy aroma of roasted spices. It acts as a digestive and enhances the overall taste of the feast when served with rice and other curries. Apart from Onam, it is also prepared for special occasions and festivals across Kerala. Rich in antioxidants and aiding digestion, Puli Inji is both a flavor enhancer and a health-friendly accompaniment. #KitchenDiaries #Onam2025
-
ADA PRADHAMAN (FLATTENED RICE/POHA PUDDING/KHEER) Ada Pradhaman is a traditional Keralan dessert made by rice ada (poha) , coconut milk and jaggery. Ada pradhaman is specially prepared in every Keralan household during Onam festival. It is one of the main elements of Sadya. Ada pradhaman is one type of payasam and known as a king of payasam. Traditionally coconut milk and jaggery is used but we can replace them with milk and sugar. I prepared with dairy milk and suagr. #KitchenDiaries #Onam2025
-
-
-
-
-
-
#diwalisnack
CHAKRI Crunchy, crispy, and full of festive vibes! 🌸✨ Homemade Chakri — the perfect Diwali snack that’s impossible to stop at just one! 💛 Chakri, also known as Murukku in South India, is a popular traditional Indian snack loved for its crunchy and crispy texture. Made primarily from rice flour and gram flour, this spiral-shaped savory delight is seasoned with spices like sesame seeds, carom seeds, and cumin, then deep-fried to golden perfection. It’s a festival-special snack, especially prepared during Diwali, Janmashtami, and other festive occasions. Chakri is particularly popular in Gujarat and Maharashtra, while its South Indian counterpart, Murukku, is a staple in Tamil Nadu, Karnataka, and Andhra Pradesh. Despite regional variations in ingredients and names, this crispy spiral snack remains a favorite across India for its delightful taste and long shelf life. Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 persons Ingredients 500 g rice flour 1 cup fresh malai 2 cups curd (preferably sour) 5 tbsp green chilli paste 1 tbsp white sesame seeds Salt to taste Oil for frying Method: Add all the ingredients to the rice flour and mix well. Knead a medium-soft dough, adding water as needed. Divide the dough into equal cylindrical rolls. Prepare the chakri extruder with the chakri plate and fill it with one dough roll. Heat oil on a low flame. Shape the chakris on baking paper or a plate. Carefully place the prepared chakris into the hot oil and deep-fry on low flame until golden and crispy on both sides. Repeat with the remaining dough. Once cooled, store in an airtight container. -
-
-
-
-
-
-
-
-
-
-
-
Aloo pudina idli chaat/ Potato mint idli chaat
.
#snack
Aloo pudina idli (Potato mint idli) is a healthy and tasty variation to the traditional idli. It is unique and differently flavoured.
Idli chaat is a spicy, tangy and delicious fusion dish of North and South Indian cuisine. It is a unique and lip smacking dish made from leftover idlies. But, today I prepared this recipe with unique idlies which are made with potato, mint, suji and curd. Idli chaat is served as an evening snack or can be consumed as an appetizer.
-
Vegetable Masala Maggie
#snack
The simple and easy vegetable masala Maggie is a quick and delicious way to prepare a popular Indian noodles dish Maggi with delight full vegetarian twist.
-
#Snack
This sweet corn pav, prepared through the steaming process,
is very tasty and healthy.
-
#Snack
healthy And Mouthwatering Cup Cake\\\'s
This cake is prepared without baking soda and baking powder😊
-
Chocowafer cupcake
#snack
A perfectly baked chocolate sponge infused with premium cocoa, holding a soft, melt-in-the-mouth center of rich choco goodness. Finished with crisp choco wafers for a delightful texture contrast — every bite offers balance: smooth, airy, crunchy, unforgettable. Prepared hygienically with kid-friendly ingredients, this snack delivers energy, satisfaction, and a gourmet treat experience. Designed to shine in lunchboxes and celebrations alike — Choco Wafer Cupcakes: Where quality meets irresistible chocolate crunch.
-
#Snack
BREAD TACOS
Bread Tacos is prepared with Brown Bread as outer layer with a mouth watering Potato,Chicpeas filling inside.It is one of my favourite savoury tea-time snacks.
-
-
#Snack
Kand paneer roll
Zero oil recipe healthy and tasty prepare airfayer
-
#Snack
Pumpkin Pakoda
A healthy and nutritious pakoda prepared in dipping pumpkin slices in gram flour. The pumpkin pakora is a totally awesome snack, ideal to have with hot tea or coffee in the evening.
-
#snack
PROTEIN RICH VEG SEEKH KEBABS If you think vegetarian kebabs can’t be high in protein, these Protein-Rich Veg Seekh Kebabs will change your mind instantly! Made with a hearty combination of boiled rajma and chickpeas, these kebabs are naturally protein-packed and incredibly satisfying. Mashed potatoes help bind everything together while sautéed onions, ginger–garlic, and roasted gram flour add that signature kebab aroma and depth of flavour. Shaped onto wooden skewers and grilled until beautifully golden, these veg seekh kebabs are a perfect balance of taste, texture, and nourishment. Whether you enjoy them as a snack, starter, or even a light healthy meal, they pair amazingly well with mint chutney, onion rings, and a squeeze of lemon. Easy to prepare, wholesome, and delicious — these kebabs are proof that plant-based recipes can be just as flavourful and protein-rich as any classic kebab! -
#Snack
Onion pakoda
Onion Pakodas are a very tasty snack which can be prepared anytime and tastes delicious.
-
#Snack
Ras pavu
This recipe famous to Jamnagar
This recipe prepared by bread and some spices chutney and boil potato apply to bread and sav to eat
-
#Snack
Wheat flour masala Chakri with apple salsa
One Cup wheat flour small cloth apply to weight flour and boil to flour and some spices and add solt and then you make a Chakri and prepared to air fire
-
Begun Basanti
#curries
Begun Basanti is a very famous eggplant recipe. It\'s a prepared by mustard paste.
Method - In a bowl mix mustard powder, salt, turmeric powder and red chilli powder in 1/2 cup lukewarm water and make a paste. Let it rest for 30 mins. This rest period is critical and cannot be skipped, otherwise the mustard powder will taste bitter.In another bowl mix the yogurt thoroughly with sugar and all purpose flour, making sure that there are no lumps in the mixture.Coat the Brinjal slices with 1/2 teaspoon salt, a pinch of sugar and 1/2 teaspoon turmeric powder.Fry them to golden in white oil. Remove and keep aside.In a separate pan, heat the mustard oil, temper with slit green chillies and nigella seeds. After 30 secs add the mustard paste, cook for 2 minutes and add 1/2 cup water.Let it come to a gentle boil.Add salt and the fried brinjal pieces. Let it cook for 5 minutes.
Now lower the heat to minimum, add the curd from the bowl and delicately mix well. Switch off the heat. Let it standby for 10 minutes before serving.
Serve it with steamed rice and enjoy.
-
#Snack
Delicious_appe_kachodis
*I love it because it\'s delicious and less oil is required in it which makes it healthy . \"healthy bhee,tasty bhee\"
Ingredients- all purpose flour 11/2 cup
oil as required
,moong daal paste 11/2 cup
,green chilli 2-3,
coriander leaves a tbsp
,salt to taste,
red chilli powder 1 tsp
, turmeric powder 1/2 tsp,
coriander powder 1 tsp,
amchoor powder 1 tsp
,Chaat masala 1 tsp,
garam masala 1 tsp,
baking soda 1/2 tsp,
coriander seeds 1 TSP.
Recipe-
1 soak green moong daal.grind it coarsely.
2 heat oil in a pan.add coriander seeds,cumin seeds,daal paste .
3 cover it let it cook.add all spices and salt.keep it aside.
4 prepare a dough of all purpose flour adding little oil and salt and make dough like normal kachodi.
5 now make small balls of dough.spread it with your hand fill stuffing and seal it properly with hand.
6 grease appe pan .put kachodis.cook for 3 minutes turn another side and cook again for 3 minutes.
7 turn it and repeat the process till nice brown color appears.when it\'s cooked at the end keep it on high flame add little oil and check weather it\'s cooked nicely.
8 healthy kachodi ready to be served.
-
#Snack
Sago Appe
A quick sago Appe prepared alongwith boiled potato, spices, sago and herbs
-
#Snack
Kothmir Vadi - prepared with besan, veggies and Coriander leaves. Can be enjoyed steamed or shallow fried.
-
-
-
-
-
#CookWithPrestige
This isa one pot dish...chanadal kootu prepared in pressure cooker that goes well with sambar and rice.
-
#CookWithPrestige
Scrambled Masala Tofu
Scrambled Masala Tofu is prepared in Prestige Kadhai
-
#CookWithPrestige
Flaxseeds dryfruit ladoo
Prepared in Prestige kadhai
-
#CookWithPrestige
Kadahi paneer with jeera rice prepared it in prestige karahi
-
#CookWithPrestige
Healthy wheat flour ladoo prepared it in Prestige karahi
-
-
-
#CookWithPrestige
#Mix_Veg_Curry
Mix veg curry is prepared in Pestige Kadhai.
-
#CookWithPrestige
#Healthy_Nutritious_Dal_Soup
Healthy and Nutritious Dal Soup prepared in Prestige Pan.
-
#CookWithPrestige
#Tasty_Stuffed_Cauliflower_Paratha
Tasty Stuffed Cauliflower Paratha is prepared in Prestige Tawa.
-
-
-
Recipe: murg makhmali
#cookwithprestiz
I prepared this dish in prestige pan
-
#CookWithPrestige
Aloo Paratha prepared on Prestige Non stick Tawa
-
#CookWithPrestieg
Leftover rice masala paratha
Prepare Prestige non stick tawa
-
#CookwithPrestige
Chicken biryani prepared in prestige pressure cooker
-
#cookwithprestigeUsed prestigesandwich maker with waffleplate Ragi waffles Prepared with ragi flour ,is healthy snack,prepared in prestige waffleplate.
-
#CookWithPrestige
Recipe: Mutton Curry
To prepare this mutton curry i have used prestige pressure cooker
-
#CookWithPrestige
Recipe: Hariyali Kebab
To prepare the kebabs I have used prestige grill pan
-
#CookWithPrestige
Recipe: Palak Paratha
I have prepared this paratha by using prestige non stick tawa
-
#CookWithPrestige
Chilli Paneer
Chilli Paneer Prepared in Prestige Gas Stove in Prestige Non stick Karahi.
-
#CookWithPrestige
Lobiya Curry
Lobiya curry prepared in Prestige Anodised Pressure Cooker
-
#CookWithPrestige
Recipe: Pumpkin Dhoka Curry
Prestige non stick kadai has been used to prepare this curry
-
#CookWithPrestige Arhar dal tadka Arhar dal tadka prepared in Prestige Anodised Pressure Cooker on Prestige gas stove.
-
#CookWithPrestige
Punjabi Pakora Kadhi
Punjabi Pakora Kadhi prepared in Prestige stainless Steel karahi on Prestige gas stove.
-
#CookWithPrestige
Boondi Kadhi
Boondi Kadhi prepared in Prestige karahi on Prestige gas stove.
-
#CookWithPrestige
Makhani dal
Makhani dal prepared in Prestige Anodised Pressure Cooker on Prestige gas stove.
-
#cookwithprestige
Used prestige pressurecooker
Moringa millet is healthy recipe prepared in prestige pressurecooker.
-
#cookwithprestige
Used prestige pressurecooker and prestige gas stove
Pea _broccoli soup is prepared on prestige gas stove in prestige pressurecooker is healthy soup.
-
#cookwithprestige
Used prestige pressurecooker
Gajar ki khattimeethi chutney is winter special chutney prepared in prestige pressurecooker.
-
#cookwithprestige
Used prestige frypan and prestige gas stove.
Methi Matar malai is healthy tasty recipe prepared in prestige nonstick frypan over prestige gasstove.
-
#cookwithprestige
Used prestige pressurecooker and prestige nonstick frypan for preparing orange sago idli pudding .
-
#cookwithpeestige
Used prestige sandwich toaster with waffle plate
Ragi waffles Prepared in prestigesandwich toaster with waffleplate.
-
#cookwith prestige
Used prestige pressurecooker for rolls and prestige frypan for tadka for preparing spinach rolls.
-
#cookwithprestige
Shami kebab prepared using prestige pressurecooker for boiling and prestige induction based frying pan for Shallow frying on prestige gasstove.
-
#cookwithprestige
Used prestige pressurecooker
Sweet Pongal is prepared with rice,dal and jaggerypowder in prestige pressurecooker.
-
#cookwithprestige
Recipe: sabudana balls payesh
I prepared the dish in prestige pan
-
#CookWithPrestige
Fish Curry
This fish curry has been prepared on a prestige kadai
-
#CookWithPrestige
Methi Paratha
I have prepared this paratha on prestige non stick tawa.
-
#CookWithPrestige
Pan fried Pomfret
I have prepared this on prestige non stick tawa
-
#CookWithPrestige
Bharta
This has been prepared by using the prestige pressure cooker.
-
#CookWithPrestige
Steam chicken momo
I prepared these momos using prestige pressure cooker without the pressure regulator.
-
#CookWithPrestige
Egg Curry
This curry has been prepared by using a prestige non stick pan.
-
#CookWithPrestige
Almond Broccoli Soup
Nourishing and full of nutrient soup for cold cozy days prepared using Prestige Stainless Steel Cooker just only in 15-20 mins. warm soup gets ready. Perfect for light dinner meals served with spinach cheese quesadillas.
-
#CookWithPrestige
Steam rose sondesh
Prestige pressure cooker has been used to prepare the Rose Sondesh.
-
#cookwithprestige
Used prestige sandwich maker with waffleplate to prepare gramflour waffles.
-
#Cook with prestige
Chicken soup
I have prepared this chicken soup in a prestige pressure cooker.
-
#cookwithprestige
Here I have prepared CHAYOTE PARATHA using Prestige non stick tawa.
-
Bread Ravioli
#CookWithPrestige
A unique recipe, which I have prepared using a prestige frying pan.
-
Rasmalai With Rose Flavour
#CookWithPrestige
This popular Indian dessert has been prepared in a prestige kadai .
-
Bengali Style Ghoogni
#CookWithPrestige
Ghoogni is easy to cook in a pressure cooker so I have prepared this with the help of prestige pressure cooker and it was yum.
-
#Cookwithprestige
Suji upma and sambar prepared in prestige kadhai
-
#CookwithPrestige
Sabudana Vada prepared in prestige kadhai
-
#CookwithPrestige
Chocolate cake prepared in Prestige pressure cooker
-
Chocolate spongy cake
#CookWithPrestige
Moist,spongy chocolate cake with whole wheat flour, prepared batter using prestige mixer and grinder.
-
#CookWithPrestige
#Sugar_Free_Seeds_Nuts_Delight
Sugar Free Seeds Nuts Delight prepared in Prestige Kadhai.
-
#CookWithPrestige
#Matar_Pulao
Matar Pulao prepared in Prestige Rice Cooker.
-
#CookWithPrestige
Chicken Meyo Roll
Prestige Tawa has been used to prepare the roll.
-
#CookWithPrestige
Chicken Biryani
The cook and serve prestige pot has been used to prepare the Chicken Biryani
-
#CookWithPrestige
Kolkata style Chicken biryani
I used a prestige pressure cooker to prepare this Biryani
-
-
-
CoMe Thepla
#CookWithPrestige
Delicious thepla prepared with corn and methi made using prestige pan.
-
#CookWithPrestige
Today I have prepared salty rice in Prestige pressure cooker, it is very tasty and yummy.
-
#CookWithPrestige
Sugar Free Dry Fruits Ladoo - Ladoo is prepared by putting all the dry fruits in a Prestige mixer grinding jar and grinding them.
-
Veg paneer patiala
#CookWithPrestige
A unique dish where papad rolls stuffed with vegetables, paneer served in onion tomato gravy, prepared in prestige pan.
-
#cookwithprestige
I have prepared BESAN CHILLA WAFFLE using Prestige WAFFLE MAKER.. It\'s so handy and easy to use .
-
#CookWithPrestige
Veg Kolhapuri Sabzi: This is a mix of vegetables made with very tasty and spicy spices which we have prepared in Prestige Kadhai.
-
#CookWithPrestige
Vegetable khichdi prepared in 2L pressure cooker
-
#CookWithPrestige
Masala papad tax prepared for evening snack and small hunger pangs, healthy and tasty by baking it on a prestigious pan.
-
#CookWithPrestige
HARIYALA PULAO WITH RAITA
Prepared in Prestige Kadai
-
#cookwithprestige
Ash gourd halwa using Prestige cooker... So easy and we can prepare fast.
-
-
#CookWithPrestige
MANGODI MATAR TAHRI
Prepared in Prestige Pressure Cooker
-
#CookWithPrestige
KESARIYA NARIYAL KI BARFI
Prepared in Prestige Kadai
-
#CookWithPrestige
VEGETABLES PIZZA
Prepared in Prestige Non-Stick Pan
-
#cookwithprestige
SWEET PONGAL Prepared using Prestige cooker and kadai..
-
-
-
-
#CookWithPrestige
Sago pappads ...prepared the base in 10L pressure cooker...can cook half kg sago in one go
-
#cookwithprestige
Prepared these healthy besan atta chapati using PRESTIGE NON STICK TAWA..
-
#cookwithprestige
Palak paneer pulao prepared using Prestige cooker.
-
#CookWithPrestige
Onion Pakora
Prepared with gram flour, spices and onion in Prestige Kadhai.
-
#CookWithPrestige
Chana dal Paratha
Prepared with wheat flour and chana dal on Prestige Tawa. Chana dal is boiled in Prestige pressure cooker.
-
#CookWithPrestige
Black Chana Curry
Black Chana Curry is Prepared in Prestige pressure cooker.
-
#CookWithPrestige
Aloo Wadiyan Curry
Aloo wadi curry is Prepared in Prestige pressure cooker.
-
#CookWithPrestige
Hidden Veggie Suji Appe:–
Prepared using Prestige Appam Maker, this healthy suji appe is a smart blend of curd and finely hidden vegetables kids usually avoid. Crispy outside and soft inside, it’s a nutritious and tasty way to serve vegetables without complaints.
-
#CookWithPrestige
Healthy Steamed Momos in Prestige Steamer :– I have prepared these delicious momos using a Prestige steamer utensil.
Steamed to perfection, they are light, healthy, and full of flavor.
-
#CookWithPrestige
Aloo paratha prepared in prestige nonstick tawa
-
#CookWithPrestige
Pancake with cheese and sprinkle chocolate
Prepared in prestige nonstick tawa.
-
#CookWithPrestige
Stuffed Green peas Gujiya prepared in prestige kadhai .
-
-
-
#CookWithPrestige
Siddu
I have Prepared this Himachali delicacy in Prestige karahi.
-
#CookWithPrestige
Potato Sandwitch
Potato Sandwitch Prepared by using Prestige Sandwich Maker.
-
#CookWithPrestige
Soyabean Pulav
Soyabean Pulav Prepared in Prestige pressure Cooker
-
#CookWithPrestige
Lauki Kofta
Lauki kofta Prepared in Prestige karahi
-
#CookWithPrestige
Sambhar with Idli
Sambhar is Prepared in Prestige pressure cooker.
-
#CookWithPrestige
Bread Roll
Bread Roll Prepared in Prestige karahi.
-
-
#CookWithPrestige
Rava Halwa
Rava Halwa is Prepared in Prestige karahi.
-
#CookWithPrestige
Red Sauce Pasta
Red Sauce Pasta is Prepared in Prestige karahi.
-
#CookWithPrestige
Thukpa
Thukpa is a Tibetan Noodles Soup Prepared in Prestige karahi on prestige Induction.
-
#CookWithPrestige
Fried Rice with Manchurian
Fried rice is Prepared in Prestige pressure cooker and Manchurian is prepared in Prestige karahi on prestige gas stove.
-
#CookWithPrestige
Jeera Rice with Pakora Kadhi
Jeera rice is Prepared in Prestige pressure cooker and Pakora Kadhi is prepared in Prestige karahi on prestige gas stove.
-
#CookWithPrestige
Besan Cheela
Besan Cheela Prepared on Prestige Tawa on Prestige Gas Stove.
-
-
-
-
-
-
Recipe name-Gajar ki (carrot) chutney#carrot Ingredients- 2cup grated carrots, 1cup sugar, ½ tea spoon citric acid ½ tsp salt, ½ tsp red chili powder Water melon seeds tempering prepared with – 2 tsp mustard oil , 1tsp black mustard seeds ,¼ tsp of asafetida and few curry leaves . Method-pressure-cook the grated carrots till one whistle on low heat. Heat a pan, add citric acid and sugar. Cook till the sugar dissolves. Add ,grated carrots and cook till the sugar coats on the carrots. Add red chili powder and mix well. Temper with prepared tadka. Top with Water melon seeds . Gajar ki (carrot) chutney is ready to serve. Serve with chips or any snack.
-
-
-
-
#carrot
🥕THE GREAT CARROT CHALLENGE 🥕
Carrot Rasmalai
For Suji Balls
3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji
For Milk
750 ml or 4 Cups FULL CREAM Milk
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder
Method
Prepare the Carrot–Suji Balls
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes.
2. Prepare the Milk (Ras)
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic.
3. Assemble the Carrot Rasmalai
Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour.
Serving Suggestion
Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛
-
-
-
-
Prep Time Face-Off Photo Contest 🤳🏼
Take a stunning photo of your Kitchen Prep & Stand a Chance to Win!
Think you’re a master of the kitchen? It’s time to show off your skills!
Join the Prep Time Face-Off Photo Contest and win big. 🎉
We want to see how you PREP when you cook, whether it\'s perfectly chopped veggies on a plate or all the cooking ingredients laid out for cooking on your kitchen counter, or spices in your spice box or masalas ground and kept ready to go in, we want to see pictures your \"Prep to Finish\" journey.
🗓️ Contest Dates: 5th JAN – 12th JAN
▶️ Hashtag: #PrepSnap
🏆Prizes- Win Attractive Prestige Goodies! 🎁
🔥 READY, SET, PREP! 🔥
-
-
Stuffed masala chillies
#PrepSnap
Green chillies stuffed with spicy filling. These chillies can be served with hot dal rice or with phulkas.
-
-
-
-
-
-
#PrepSnap
Cabbage curry --- ingredients --- chopped cabbage , Ginger , potatoes , mustard oil, bayleaf , green chilli , dry chilli, salt , turmeric powder, red chilli powder, cumin powder, green peas
-
#PrepSnap
Pea rice -- ingredients - boiled basmati rice, chopped onion, chopped garlic , vinegar , bayleaf, green pea , tomato sauce, soya sauce, salt , green chilli, black pepper powder, ricebran oil
-
#prepsnap
Pasta in
Veggies, olives, boiled pasta, butter, cream, cheese, seasoning and more
-
#PrepSnap
“Energy-Boosting Otas ,Banana, Apple & Chia Seed Breakfast Smoothie”
1 ripe banana.
1 apple (chopped).
1 tablespoon chia seeds .
1 cup milk or almond milk.
Honey or dates.
1Cup Oats.
2 Dates.
-
#PrepSnap
Christmas special plum cake
Black Raisins
Golden Raisins
Munakka
Walnuts
Cashew Nuts
Almonds
Pistachios
Tutti Frutti
Orange Juice
Milk
Melted Butte
All Purpose Flour
Powdered Sugar
Baking Powder
Baking Soda
Cocoa Powder
Salt
Vanilla Essence
Cinnamon Powder
Nutmeg Powder
Clove Powder
-
#PrepSnap
Stuffed Aloo Puri
boiled potatoes stuffing can be served with any sabzi .delicious and flavorful stuffed crispy and spicy puri are used for various meals including breakfast and dinner.
-
#PrepSnap
Aamla Launji
red dry chilli, Cumin seeds, Cardamom, coriander seeds, Black pepper, Fenugreek seeds, cloves, Aamla, jaggery.
-
-
-
-
-
-
Ragi roti with aloo sabji
#prepsnap
During the cold weather, ragi flatbread and a vegetable dish made with potatoes (including the peels) and peas were prepared in the sunny courtyard of the house.
-
-
-
-
#PrepSnap
Making presses of masala pav
Sindhi special saiyal double (सैयल ढबल )
-
-
-
-
-
Smoke tamatar bharta#prepsnap
Yes... preparing the filling with roasted red tomatoes.
-
-
-
-
Aloo kabli
#prepsnapThis is a famous street food from Kolkata, and I\'m all set to make it. It uses potatoes, chickpeas or black chickpeas, and a variety of spices that enhance its flavor.
-
-
-
-
-
#prepsnap
Preparing everything in advance before cooking any dish in the kitchen makes the work easier.
Kala khatta sharbat
-
-
-
#PrepSnap
Red chilli coconut chutney is one of the main dishes of South India 😋. spicy red chilli coconut chutney enhances the flavor of snacks 🌶️. It\'s a perfect accompaniment for idlis, dosas, and other South Indian delights 🍴.
-
#PrepSnap
Mix pickle of turmeric, carrot, radish and all spices
-
#PrepSnap
Aalu Chop is a flavorsome snack perfect to serve with tea or coffee 15;! makes mouths water 😍, and the aroma of spices is enough to whet your appetite.
-
#prepsnap
Pre preparation of a vanilla pound cake
Flour,butter,milk,sugar,salt ,baking powder and eggs
-
-
-
Instant Pav bhaji!
#prepsnap
It\'s very tasty and delicious and healthy too. It\'s made with carrot and beetroot and other vegetables easily available at home.
-
-
-
-
#prepsnap
Achaari Paneer
Paneer,
mustard oil,tomato ,ginger and garlic for base of gravy
Turmeric, ready aachari masala (it has salt in it ),kasuri methi ,cinnamon,bay leaf for spices
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Moong Dal Khichdi With Cauliflower and potato
#PrepSnap
-
-
-
#PrepSnap
Dhaniya Baingan -- ingredients -- coriander leaves, brinjal, salt , turmeric powder, cumin powder, mustard oil , green chilli, black cumin seeds , garlic chopped
-
#PrepSnap
Dry fruits laddu
Black Raisins Golden Raisins Roasted Makhana Grated Coconut Cardamom Powder Gond Soth Rogan Almond Jaggery Roasted Gram Flour Water Chestnut Powder Roasted Peanut Ghee .
-
#PrepSnap
Veggies manchurian
soya sauce tomato sauce chilli sauce vinegar tomato ketchup corn flour sweet corn corn flour chopped mix veggies.
-
#PrepSnap
Leftover chapati churma
Sindhi special kutti (कुट्टी)
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Hibiscus flower chutney
Hibiscus flower chutney is not only beautiful to look at, but it is also rich in Vitamin C and antioxidants. It has a slightly tangy and spicy taste, and if you have all the ingredients prepared beforehand, this chutney can be made in just 2 minutes.
#prepsnap
-
-
-
-
-
-
-
-
-
-
#PrepSnap
Rajgira Chikki
Rajgira Chikki is a tasty winter sweet. It is a special recipe for festivals.
-
#prepsnap
MUSHROOM AND ZUCCHINI PASTA
Pasta,zucchini,mushroom,oil,garlic ,white or pink onion (as they are not too strong ) tomato puree
oregano,olives,salt and pepper
Tahini sauce (great for cold weather as it’s made with sesame seeds)
-
#PrepSnap
Fruit Custard is a delicious, healthy, and nutritious dessert. It\'s a party recipe!
-
-
-
-
-
-
-
-
-
#PrepSnap
Thenga Chimanthi
This is a southern type of spice called thenga chimanthi. This spice is grind and make bolls and is used in various recipes as per the requirement. It can also be eaten as a chutney
-
-
-
#PrepSnap
Metkut
्Metkut is a type of Maharashtrian famous chutney. Metkut is a delicious, tasty and nutritious premix.Metkut is added to raita, chutneys, and chivda to enhance their flavor. Metkut is specially served in ghee rice to bring a pleasant taste to the mouth of those recovering from illness. Metkut can be prepare and stored for a year.
-
-
Stuffed green chilli
Large green chilies are stuffed with a boiled potato mixture and then stored in the refrigerator, making them easy to use in curries, stews, salan or fritters.
#Prepsnap
-
#PrepSnap
Harira is a nutritious dish which can be enjoyed in winters.It can also be given to new mothers post delivery. In this recipe amalgamation of spices with dry fruits give unique flavour. This recipe includes dry fruits and jaggery which provides energy, turmeric powder – helps to reduce the cramps, Cumin seeds and dried ginger powder – reduces the body pain.
-
#PrepSnap
#Chivda_dry_fruits_namkin
Chivda namkin evening mein chai ke sath bahut hi testi and crispy lagti Hai. Aaj Maine aap sabke liye chivda dry fruit namkin ki preparation ki Hai.
-
-
-
-
#PrepSnap
#Mini_Rasgulla
Aaj maine aap sabke liye mini rasgulla ki preparation ki Hai. Jo ki bahut hi testi m delicious yummy yummy 😋🤤 banaa hai.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
#PrepSnap
TilGul Chikki /Ladoo/vadi
In Maharashtra, ladoos or tilgul vadi /chikki\'s are made for Sankranti.
-
-
#PrepSnap
Brown Gold Chikoo Cake – A naturally sweet, moist cake made from ripe chikoo, with rich caramel notes and a soft golden crumb in every bite.
-
-
-
-
-
-
-
#PrepSnap
Tamil Nadu Famous Parrupu Urundai Kulambu preparation
-
-
-
-
-
-
-
-
-
-
-
-
#prepsnap
SOAKED FOR MAKING COLOURFUL SABUDANA KHICHDI (Infused natural colours)
-
#prepsnap
Summer Fruits (to be cut and served with salt & chili powder)
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
#prepsnap
Winter special healthy and delicious green onion, garlic stuffed green Dum -alu
-
#prepsnap
Very tasty and delicious all time fevorite vej.maggi masala chese
-
-
-
#prepsnap
Jamnagar special very tasty and delicious dry kachodi
-
#prepsnap
Superb tasty and delicious paneer -onion lachha paratha
-
-
#prepsnap
Very tasty and delicious stuffed red and green chilli and dats Gujarati favourite pakoda
-
-
#PrepSnap
Gond Ladoo / Dink Ladoo
Healthy and Delicious
Gond laddu is a nutritious laddu made from a variety of dry fruits, gum, and jaggery.
-
#PrepSnap
potato pumpkin fry -- ingredients -- black cumin seeds, salt , turmeric powder, potato chopped, pumpkin chopped, sunflower oil
-
#PrepSnap
Mixed veg -- indian bean , pumpkin, potato , spring onion , brinjal cut in big pieces, onion , sunflower oil
-
#Prepsnap
Preparing Bhalla Chaat using a \"prep and snap\" method is a smart way to go. If you have some ingredients ready beforehand, you can serve fresh chaat to guests or at home in minutes. For example, you can make the bhallas in advance and store them in the refrigerator, and prepare the papdi and sweet chutney beforehand; these can be used for up to 15 days. Prepare a small \"chaat masala mix\" so you don\'t have to open different containers repeatedly. This mix can include salt, chili powder, cumin powder, and chaat masala.
Bhalla chaat
-
-
-
-
-
Zingy parcel
#prepsnap
Ingredients::-
200gm- all purpose flour 1 tbsp-dry yeast, 1tsp- suger ,2tbsp- warm milk ,1/2 cup- paneer cubes ,1 tbsp- mayonnaise ,1/2 tsp- lemon juice ,Salt as required ,Chilli flakes as required ,5-6-whole red chilly ,5-6- garlic cloves, 1 tsp- shahi jeera, 1 tbsp- green coriander leaves ,1 tsp- mix herbs ,1 inch- ginger grated ,1/2 cup- corn meal(makki ka aata), 1/2 tsp- turmaric powder ,1/2 tsp- garam masala ,1/2 tsp- dry fenugreek leaves, 1tbsp- Harissa sauce, Peri peri masala as required ,Butter as required ,1 tbsp- oil .
-
#PrepSnap
Dosa, idli batter
Process of making dosa and idli batter
-
#PrepSnap
Moong Sprouts with mix salad chaat
Healthy & tempting chaat
-
-
Coconut Laddoo made with Rose Syrup
#prepsnap
Ingredients
Dessicated coconut
Rose Syrup
Milk
Sugar
Cardamom powder
-
#prepsnap
Recipe Name:- Gud ( Jaggery)Pithe ( A Bengali dish prepared specially at the time of Makar Sankranti)
Ingredients needed for this recipe:- Rice flour,Rava,Greated Coconut,Maida, Jaggery,White oil,milk,water,saunf
-
-
-
-
-
#PrepSnap
Winter Gold Roast Bowl A light, crispy air-fried medley of seasonal winter vegetables with natural caramelized flavors.
-
Russian Veg kebab#PrepSnap
Ingredients:
Chopped (onion,cabbage,cauliflower, coriander,green chili)
Ginger garlic paste
Semolina
Soya keema
Brown bread
Corn flour
Salt
Chili powder, chili flakes, jeera powder, turmeric powder, ajwain, garam masala, coriander powder.
-
#PrepSnap
Ukadike Modak
Ukadike Modak is a delicious dish from Maharashtra. It is made from coconut, jaggery, and rice flour.
-
-
-
-
-
#PrepSnap
Mix Veg Soup
Nutritious, fiber, protein, vitamin-rich mixed vegetable soup
-
#PrepSnap
Recipe name: chocolate Coco smoothi.
Here I have used full fat milk along with dates soaked in milk to make Chocolate Coco Smoothie. Coco powder, sugar as required and chocolate syrup and chocolate chips are prepared and choco stick is kept for garnishing.
-
-
-
-
-
#PrepSnap
Green chana curry
Sindhi special fotan g bhaji ( फोटन जी भाजी)
गुजराती ़़़़़़ पोप्टा नु शाक
-
-
-
-
#PrepSnap
Surti Veg Khawsa Recipe.
Discover the flavors of Burma with our delicious Burmese Khow Suey Soup recipe, a popular street food from Surat. Also known as Veg Khavsa, this hearty and comforting soup is a must-try for anyone looking to explore new cuisines. Our Khow Suey recipe is easy to make and packed with nutritious ingredients, making it a great option for a quick and healthy meal. In this video, we\'ll show you how to make this mouth-watering Burmese Khow Suey Soup from scratch, using a combination of juicy vegetables, tender noodles, and a rich and creamy broth. Whether you\'re a foodie, a health enthusiast, or just looking for a new recipe to try, our Burmese Khow Suey Soup is sure to become a favorite.
-
-
#PrepSnap
Learn how to make delicious Til Gud Ladoo in just 10 minutes, perfect for Makarsankranti celebrations. This soft and mouth-watering Til Gud Laddu recipe is a must-try for the festive season. With its unique blend of sesame seeds and jaggery, this traditional Indian sweet dish is easy to prepare and can be ready in no time. Follow our simple and quick recipe to make Til Gud Ladoo at home and enjoy the festivities with your loved ones. Get ready to indulge in the rich flavors of Til Gud Ladoo, a classic Makarsankranti special recipe that\'s sure to impress.
-
#PrepSnap
Makhana,til,gud,ghee
Ghee me makhana koroast kiya ,gud ko melt kiya pani me gud ko dal kr check Kiya to tud jaye tab usmebhuna makhana, white til, black til,saunf ko add kiya or bna liya winter special til gud makhana
-
#PrepSnap
**Hummus** is a popular Middle Eastern dip. It is made mainly from boiled chickpeas blended with tahini (sesame paste), garlic, lemon juice, olive oil, and salt. Hummus is smooth, creamy, and healthy. It is commonly eaten with pita bread, vegetables, or used as a spread.
-
#PrepSnap
Crispy Chatpata Triangles
Very Delicious snack made with menda, oil, Rava, Ajma, salt, kalonji( can use wheat flour).
-
-
-
-
-
-
-
#prepsnap
Delicious and healthy Dates Ladoos made with natural sweetness of khajoor, mixed nuts and aromatic cardamom. No refined sugar, full of energy and perfect for winters, kids lunch-box or festive gifting!
-
-
-
-
-
-
-
-
-
-
-
Healthy Pasta Prep | Quinoa & Brown Rice Veg Pasta
#PrepSnap
Healthy prep cooking made simple . This veg pasta is prepared using quinoa & brown rice pasta, fresh bell peppers, onion, garlic, herbs, and minimal oil. A perfect example of clean eating prep – nutritious, colorful, and balanced for everyday meals.
-
-
#PrepSnap
Recipe name*Black-eyed Peas with Spinach*
It is a popular Odia dish made with muga (black-eyed peas) and saga (leafy greens like spinach). 
-
#PrepSnap
Green Pea Pilaf or Matar Pulao 🥦🍚🥦
Rice, green peas and those aromatic spices.
-
-
-
#PrepSnap
Puranpoli
Puranpoli is a famous dish of Maharashtra. Whenever there is a big festival in Maharashtra, Puranpoli is given first priority. Chana dal, jaggery, cardamom, and nutmeg are used to make puran
-
-
-
-
-
#Prepsnap
Recipe Name:- Nolen Gurer Sandesh
Ingredients:- Home made Paneer, Dates Jaggery,Sugar
-
-
#PrepSnap
Recipe name:Mixed Vegetable Sambar (a South Indian lentil-based vegetable stew) with assorted veggies like cauliflower, eggplant, tomato, pumpkin, and spices.
-
-
#PrepSnap
High Protein, Low Calorie, Paneer Cucumber Bowl
Ingredients:
Paneer, turmeric powder,Kashmiri Red Chilli Powder,chaat masala, black pepper powder, garlic paste, lemon juice, salt as needed, 1 tsp mustard oil, 1 tsp olive oil, sesame seeds, chilli flakes.
For Cucumber Yogurt Salad :
Cucumber cut into ribbons, carrot peeled and cut into ribbons, onion sliced, 2 garlic cloves grated, Low fat yogurt, chaat masala, roasted cumin powder, as needed salt,honey.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
#PrepSnep
Creamy matar makhana sabji
Aaj Maine creamy matar makhana sabji ki preparation ki hai.
Delicious yummy yummy
-
#PrepSnep
Hing Ka Achar
Aaj main aam ka hing Ka Achar banane ki preparation kar rahi jo ki sabhi ko pasand hota Hai.
Super delicious 😋 🤤
-
#PrepSnap
Coriander Vadi (Kothimbir Vadi)
A famous spicy dish from Maharashtra that is made with a mixture of coriander, gram flour, and some spices and steamed.
-
-
-
-
-
#PrepSnap
Hello, here I am cooking Bhindi Sabji today....Some chopped bhindi, onion, garlic, green chillies and spices.
#KitchenDiaries
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
#PrepSnap
Bharava Sabji Masala
Stuffing masala for eggplant and Snake gourd
-
-
-
-
-
-
-
-
#PrepSnap
Hing Ka Achar
Aaj Maine kacche aam se Hing Ka Achar banane ki preparation ki Hai.
Delicious 😋 🤤 Tasty 🤤 😋
-
#PrepSnap
Kasuri methi ke theple
Aaj Maine kasuri methi ke theple banane ki preparation ki hai.
-
#PrepSnap
Mendu Vada
Aaj Maine leftover rice se makeover karke main Mendu Vada banane ki preparation ki Hai. 🙏🥰
-
-
-
-
-
-
-
-
-
#PrepSnap
Satvik Suvarna Aloo
(A pure, gently spiced potato sabzi prepared without onion and garlic, celebrating simplicity and nourishment.)
-
-
#PrepSnap
A wholesome duo of Shweta Mooli Amrit Paratha and Rangrez RootVeg Paratha, bringing together fresh radish and vibrant carrot-beetroot fillings in soft, nourishing whole-wheat parathas—light, colorful, and naturally satisfying.
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
#PrepSnap
Potato Balls is a Korean dish which is very tasty to eat.
-
-
-
-
-
-
-
-
-
-
#PrepSnap
Sago VadaPreparation of Sago vada( Sabudana Vada) for fasting
-
-
-
-
-
-
-
-
-
-
#PrepSnap
Creamy matar makhana sabji
Aaj main preparation kar rahi hun creamy matar makhana sabji winter special.
Delicious 😋 🤤 Tasty 🤤 😋
-
#PrepSnap
Vegetarian Rajma kabab
Aaj Maine preparation ki Hai vegetarian rajma kabab.
Healthy and tasty 🤤 😋
-
#PrepSnap
Dahi paneer bread sandwich
Healthy and delicious 🤤 🤤
Dahi paneer bread sandwich khane mein lajawab and tasty lagta hai.
-
#PrepSnap
Papdi dahi bhalla chaat
Aaj Maine papdi dahi bhalla chaat ki preparation ki Hai Jo khane mein delicious 😋 🤤 aur testi lagta hai.
-
-
-
-
-
-
#PrepSnap
Brinjal Bharata (Baingan Bharata)
Preproduction for Baingan Bharata
-
#PrepSnap
Raw Mango Panha
Preproduction for Raw mango panha (aam panha)
-
-
#PrepSnap
Here i am planning to prepare odisha delicacy called kakara pitha
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
#PrepSnap
Sago (Sabudana) Thalipith
Preparation for Sabudana Thalipith
-
-
-
-
-
-
-
-
-
#SLC
Til Mawa LADDU -
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery. cook until it for 2 minutes. Add Grinded sesame seeds powder, cardamom powder and chopped dry fruits . mix it well.
Step 3: Later transfer it on a plate .
Step 4: Rub desi ghee in your palm and take a postion of mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio. Your Til Mawa Laddu is ready to serve . So enjoy .
-
-
-
-
#Tiranga
DISH NAME:-
( Saffron-Infused Malai Tiranga Barfi)
INGREDIENTS: -
The Base: 2 cups Freshly grated coconut (white part only).
The Richness: 1 cup Soft Khoya (Mawa) or Milk Powder mixed with ¼ cup heavy cream.
The Sweetener: 1.25 cups Fine Granulated Sugar. The Aromatics: 1 tsp Cardamom powder, 1 pinch of Saffron (soaked in 1 tbsp warm milk).
The Texture: 2 tbsp Ghee (Clarified Butter), 2 tbsp chopped Pistachios & Almonds for garnish.
The Colors: Organic edible Food Colors (Saffron Orange and Leaf Green).
PREPARATION: -
Mix it up: Put the coconut, sugar, milk, and milk powder in a pan.
Cook it: Stir it on low heat. Keep stirring so it doesn’t burn! After about 10 minutes, it will become thick and sticky like a dough.
Add Flavor: Mix in the ghee and cardamom powder. Turn off the stove.
Make 3 Parts: Divide the mixture into 3 separate bowls.
Bowl 1: Mix in a drop of Green color.
Bowl 2: Leave it White.
Bowl 3: Mix in a drop of Orange color.
Stack Them: Grease a plate with a little butter/ghee.
Spread the Green layer first. Put the White layer on top of that. Put the Orange layer on the very top.
Set and Cut: Let it sit for 2 hours until it’s hard. Cut it into squares with a knife.
And it\'s ready to serve, enjoy this delicious dish .
Happy republic day 🇮🇳🇮🇳🇮🇳
-
#Tiranga
Traditional Chandrapuli is a delicious Bengali sweet dish made with fresh coconut, using chenna (cottage cheese) or mawa (reduced milk solids), and is typically prepared for special occasions or festivals. I have made three different flavors of Chandrapuli.
Traditional Tricolour Chandrapuli
-
#Tiranga 🧡🤍💚
BINA PAANI KI ROTI – LOST RECIPE FROM RAJASTHAN Bina paani ki roti exemplifies the culinary mastery that goes into making Indian food. The soil of Rajasthan is so blessed with richness that it’s not only used to produce salt but also in cooking some of the local delicacies. One such dish is ‘Bin Pani Ki Roti’, a preparation in which the dough is kneaded with ghee instead of water. Due to the dry atmosphere, the dough for roti is kneaded with ghee instead of water before being cooked on sand. You won\'t often come across this particular variety of roti (Indian bread) in modern-day Rajasthan, people don\'t have time to heat up the sand and cook it.
-
#tiranga Tricolor curd steamed doi shells with caviar and tricolour tuile , prepared with organic vegetables color., is healthy -delicious dessert for celebration of republic day.
-
-
#Tiranga
TRICOLOUR DESSERT
Prepared with pista Rabdi , Plain Rabdi And Orange Jelly
-
#Tiranga
TRICOLOUR PULAO
Prepared with Tomato Rice , Curd Rice And Chutney Rice
-
-
-
#Tiranga
TRICOLOUR PHIRNI
Prepared with Barnyard Millet , carrot paste and green peas paste
-
#Tiranga
TRICOLOUR CHAACH SHOTS
Prepared with Tomato and fresh mint
-
#Tiranga
TRICOLOUR KALAKAND
Prepared with homemade chenna , carrot paste and green peas paste
-
#Tiranga
TRICOLOUR ALOO TIKKI
Prepared with potato , paneer , carrot and green peas
-
TRI COLOUR PARFAIT#tiranga
Parfait is a frozen dessert originated in France. The word \'Parfait\' means perfect in French. Basically this frozen dessert is either of two types of dessert. French parfait is prepared from boiling cream, eggs, sugar syrup to create a custard like puree, while American parfait is prepared in layers with granola, nuts, yogurt, liquers, fruits and whipped cream. Basically parfait is a layered dessert which consists of frozen or thick stuff along with soft, pureed, custard like stuff. Here is my kinda version of parfait prepared using Indian traditional sweets. I used Gajar halwa, green peas halwa and cream custard for this layered dessert. Info source: internet
-
#Tiranga
TRICOLOUR IDLI WITH COCONUT CHUTNEY
Prepared with carrot and spinach
-
Tricolour Momos 😍
#Tiranga
orange layer prepare With Orange Carrot Juice.
Green Layer prepare with Spinach Puree
-
#Tiranga Vegetables Colour Idli Prepared idli batter with two different colours. Green colour extracted from palak, dhania, green chilli and Curry leaves sauted in vegetable oil , added to normal idli batter to give a salty and green chilli kick. Then orange colour is extracted from grated orange carrots and orange juice with orange zests cooked in vegetable oil to simmer , added in normal idli batter to give a sweet and tangy flavour. And to the white colour idli batter curd and salt along with a pinch of hing is added . In a small ghee greased bowl, all the three batters were poured one after the other to get the tricolour ildi and steamed in a steamer for 15 mins . Served with three different chutneys...
Green chutney - dhania pudina greenchilli nimbu and coconut chutney .
Reddish orange chutney - roasted tomato, redchilli, garlic and roasted walnut with salt chutney
White chutney- regular coconut, greenchilli,salt, ginger and roasted Bengal gram chutney.
-
🧅 Say Goodbye to Kitchen Tears!
Stop crying over your meal prep and start chopping like a pro! 🔪✨
Whether you use the freezer hack or an ice-water bath, your eyes will thank you.
What’s your go-to kitchen hack to save time? 👇 Tell us in the comments!
-
-
-
-
-
Dishname _puff Samosa
INGREDIENTS:- 4-5-potatoes(boiled,peeled and mashed)
1 cup-all purpose flour
Oil as required
Salt to taste
Hing a pinch
1/2 tsp-cumin seed
1/2 tsp-turmaric powder
1/2 tsp-corriender powder
1 tsp-chaat masala powder
1/2 tsp-red chilli powder
1 tsp-chopped ginger-green chilli
1tbsp- corriender leaves chopped
Water as required
Method::--
1-in a bowl add all purpose flour,1/2 tsp salt and 2 tsp oil and mix.make a dough by adding sufficient amount of samosa.cover and keep aside.
. 2-Heat 2 tsp oil in a pan.add hing and cumin seeds and crackled. Add ginger and green chilli and saute. Now add turmeric powder ,red chilli powder,corriender powder and garam masala powder and mix everything. Add mashed potatoes ,salt and chaat masala and cook till 1 minute. Add chopped coriander leaves. Mix and remove from heat. Keep it in plate for cool down.
3-make a small sized balls from prepared all purpose flour. Make a small sized poori. If you make 2 puff samosa than you prepared 4 round shape poori.
4-now cut like this in 2 poori. First keep cut wali poori then keep plain poori upon cut wali poori. Fill this with 1 tsp of potatoes mixture and seeled with the help of water. Prepared all samosa like this.
5-Heat sufficient oil in a kadhai for frying. Fry all the puff samosa first high then medium heat. Fry till golden brown in colour. Remove from heat.
6-serve hot with tomato sauce or chutney.
-
dish_name-paneer chilly potatoes cups
Ingredients::-
2-big sized potatoes (boiled and peeled )
100 gm-paneer (cut into cubes)
1-onion chopped
1-tomato chopped
1-capsicum chopped
Salt to taste
1tbsp-soy sauce
1 tbsp-red chilly sauce
1 tbsp-corn starch
2 tsp-black pepper powder
1 tsp-ginger and green chilly chopped
1 tbsp-garlic chopped
Water as required
Oil as required
Method;-
1-scoop out boiled potatoes in the middle with the help of spoon. Give the shape of katori.
2-heat sufficient oil in a pan and fry all scooped potatoes .fry till they turn golden brown from both the sides very carefully.
3-remove from heat and sprinkle some salt and black pepper powder and keep aside. Heat 1 tbsp oil in an another pan.add chopped ginger,garlic and green chilly and saute
. 4-add chopped onion and cook till softened. Add tomatoes and capsicum and cook for 1 minute. Add salt,black pepper,red chilly sauce and soy sauce and mix everything well. Add paneer cubes and Add 1 tbsp water and cook.
5-in a bowl mix cornstarch with 1/2 cup of water and add this in veggies pan.cook till thickens. Remove from heat.
6-fill this mixture in prepared potatoes cups. Garnish with chopped green onion and serve hot with tea or coffee.
-
-
-
Korean Chilli Garlic Potato Bites
#Aloo
This is a popular Korean Street Food and a flavourful garlic seasoned potato recipe where potato dough is shaped like cute fun button mushroom .The indented mushroom shape not only helps the potato to cook through , but also allows the sauce to pool in the crevices so that each bite will be juicy and saucy.Seasoned sweet, sour, spicy and tangy , these can top the list as an appetizer at parties and sure to attract the attention of kids and adults alike.
Ingredients:
3 medium sized potatoes
1/2 cup cornflour
1/4 tsp baking powder
1 tbsp garlic minced
2 onions chopped finely
As required salt or to taste
1 tbsp Hot and Sweet Tomato Sauce
1 tbsp soy sauce
1 tsp Red Chilli Sauce
1 tsp vinegar
1 tbsp Kashmiri Red Chilli Powder
3 tbsp oil
1 tbsp honey or powdered sugar
2 green chillies minced
1 tbsp coriander chopped
2 cups water for boiling the potatoes
Method:
Peel and cut potatoes into cubes.Boil them in sufficient water with 1 tsp salt till cooked yet firm.Strain them and immediately pass through a sieve with a fork or masher to get a lump free mash.Add cornflour, baking powder and a drizzling of water to get a smooth, crack free dough while potatoes are still warm.
Step 2 :
Divide the dough into small balls.Smear oil and roll between your palms into smooth, crack free balls. Dip the mouth of a Coca-Cola bottle in oil. Shake off excess oil and press the balls with it to give the shape of a button mushroom.
Step 3 :
Boil water in a wide pan with 1 tsp salt.Add the prepared potato bites in it and boil for 2-3 minutes till they float on top.Remove immediately to a bowl filled with chilled water with ice to stop further cooking. Once cooled, strain out the potato bites to a plate.
Step 4 :
Transfer them to a bowl and add Kashmiri Red Chilli Powder, Soy Sauce, Red Chilli Sauce, Hot and Sweet Tomato Sauce, honey or powdered sugar and vinegar.Toss all and set aside.Heat oil in a pan. Sprinkle minced garlic and saute till golden brown. Add finely chopped green chillies, onion and saute till translucent. Add the sauce smeared potato bites to the frying onions and toss gently for 2 minutes. Sprinkle chopped coriander and mix well.
Step 5 :
Serve Korean Chilli Garlic Potato Bites as a spicy and tangy , sweet and sour appetizer or as a tea time snack and relish.
Serves 3
Cook time : 20 minutes
-
-
A huge shoutout to our amazing homechefs for winning the Prep-Time Face Off Contest on My Kitchen Diaries! 🎉
1st 🏆Richa Pathak
2nd 🏆Sushma Mishra
3rd 🏆Harsha Suraj Dulera
Congratulations everyone!! 🌻👏🏼
Stay tuned for more fun contests, tasty challenges, and of course — more Prestige surprises! 💖 -
-
#Aloo
Crunchy & Delicious Potato Lollipops
Ingredients:
4 medium boiled potatoes
2 tablespoons cornflour
2 tablespoons bread crumbs (plus extra for coating)
1 small onion (finely chopped)
1–2 green chilies (finely chopped)
1 teaspoon ginger paste
½ teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon black pepper powder
Salt to taste
2 tablespoons chopped coriander leaves
Oil for deep frying
Ice cream sticks or toothpicks
Instructions:
Prepare the mixture:
Peel and mash the boiled potatoes in a bowl. Add chopped onion, green chilies, ginger paste, coriander leaves, red chili powder, black pepper, garam masala, salt, cornflour, and bread crumbs. Mix everything well to form a soft dough.
Shape the lollipops:
Take small portions of the mixture and shape them into round balls. Insert a toothpick or ice cream stick in the center to give a lollipop shape.
Coat for crispiness:
Roll each ball in dry bread crumbs so they get a nice crispy coating.
Fry the lollipops:
Heat oil in a pan on medium flame. Deep fry the potato lollipops until they turn golden brown and crispy. Remove and place them on a tissue paper to absorb excess oil.
Serve:
Serve hot with tomato ketchup, green chutney, or mayonnaise.
Tip:
For a healthier option, you can also air-fry or shallow fry the lollipops.
-
-
-
Royal Potato Chia Seeds Halwa
#Aloo
Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.
🧾 Ingredients
For Potato Chia Halwa
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
¼ cup khoya (mawa), grated
3–4 tbsp sugar (adjust to taste)
3–4 tbsp ghee
1 tsp cardamom powder
2 tsp chia seeds
For Garnishing
Caramelized banana slices (2–3 pieces)
Roasted cashew nuts
Pumpkin seeds
Cocoa tuile
Sugar honeycomb
👩🍳 Method
Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color.
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich.
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.
🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish.
🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.
-
-
-
-
-
-
Did you forget to soak the beans again?
Stop letting forgotten prep ruin your meal plan. Use the Flash-Soak Hack!!
Are you Team Chole or Team Rajma? Comment Below 🥘
-
-
Stop settling for dull Ginger-Garlic paste! 🧄💥
Ever notice how store-bought or plain ground paste loses its zing after a day? The secret to that restaurant-style punch is all in the Aroma-Lock!
So, are you a Grind it fresh every time Cook or a Batch-prep on Sundays Hero? Tell us your prep style in the comments! 👇
-
#BPIC
Besan halwa
Besan halwa is a very traditional and popular sweet dish of Rajasthan that can be prepared on any special occasion or festival, which is delicious and healthy to eat.
-
Protein-Packed Meals Under 15 Minutes: Moong Dal Khichdi with Palak
Some days call for simple, comforting meals that are quick to prepare and still nutritionally balanced. This Moong Dal Khichdi with Palak is a fast, high-protein option that comes together in under 15 minutes.
Why you’ll love this recipe
Made with moong dal and rice for a wholesome, comforting base
Boosted with soya chunks for an extra protein punch
Cooked with minimal oil in a Prestige Ceraglide pan for effortless, non-stick cooking
This is comfort food that fits into a busy routine—warm, filling and protein-packed without complicated prep.
Want More High-Protein Meal Ideas?
Join our LIVE Protein-Packed Meals Workshop and learn how to plan quick, practical, high-protein meals for everyday life.
📅 28 Feb | ⏰ 3 PM
👉 Register here for the workshop and secure your spot here : https://forms.gle/DecrXSxKpSzPKa1R6 -
#BPIC
Besan Churma Ladoo is a traditional, rich Indian sweet made by combining roasted coarse gram flour (besan) and wheat flour with ghee and boora . Often prepared for Ganesh Chaturthi, this rustic, aromatic delight is flavored with cardamom, studded with nuts, and rolled in poppy seeds, offering a melt-in-the-mouth texture perfect for offering to Lord Ganesha.
-
Besan ka dhokla
#BPIC
Take a mixing bowl,put besan ,Add dahi ,add lime juice, Add water gradually (or as required),Mix it well , Then add ginger , greenchillies , turmeric powder , Add salt and mix it well Batter should be thick (as dosa consistency),Then add fruit salt (Eno) and mix it well,Pour batter in a greased plate microwave proof. Place it n microwave n Cover the lid n cook like idli fr 3 - 4 min n check with the help of knife if knife comes out clean dhokla is cooked.Now to prepare tadka, heat up the pan,Add oil,Add rai as oil heats up, Add some curry leaves now add water n sugar boil it n let it cool down after some time pour this water on dhokla and Cut it into pieces Serve with green chutney or ketchup So here\'s your Yummilicious Besan ka Dhokla ready!!!
-
#BPIC
Bread khaman Dhokla is amazing breakfast prepared with easily available ingredients at home.
-
#BPIC
Button pakora is snack recipe prepared with corn and gramflour ,steamed in mini idli stand and fried.
-
#BPIC
Biscuit pedas are prepared with melted chocolate and Biscuit is delicious treat for Deewali.
-
#BPIC Mango barfi is a popular Indian fudge made with mango pulp, milk solids (khoya or milk powder), sugar, and ghee. It is a soft, creamy, and fragrant sweet commonly prepared during the summer, utilizing fresh or canned Alphonso or Kesar mangoes.
-
#BPIC
Besan burfi is traditional Indian recipe, prepared for festivals.
-
#BPIC
Burfi Aam ki,my favorite sweet in mango season
Prepared with mangoes, sugar and nuts.
-
#BPIC bread ki sweet gunjia is prepared with
\"No-Fire\" Concept ,Instead of the traditional flour dough that requires frying, the outer shell is prepared from flattened slices of crustless white bread and stuffedwith coconutmixture. These materials are pliable and set firmly without ever touching a stove.
-
-
-
-
-
#HOLI26
Delhi is all about chaat . Holi is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it.
Delhi Special Chaat Platter
Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi
Ingredients::::
½ cup Oats flour
¼ cup rava / suji
¼ cup curd
¼ tsp turmeric
¾ tsp salt
1 cup water
oil, for roasting
1 cup paneer, grated
1 carrot, chopped
½ capsicum, chopped
1 tomato, chopped
3 tbsp sweet corn
2 tbsp coriander, chopped
½ tsp salt
Oats Vegetable Chilla
Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula.
Mix Vegetable paneer Pakora
In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.
-
#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.
Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup
Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.
-
#Holi26
This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.
-
#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
-
#Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)
Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
-
#Holi26
This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.
Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves
Method
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .
-
#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing
Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste
Ajwain - 1/2 tsp
Oil - 3-4 tbsp
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required
For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder
Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.
-
-
-
#HOLI26
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
-
-
-
#wd26
My mother inspired me to see the kitchen as more than just a place to cook. For her, it was a space filled with love, creativity, and care. Watching her prepare meals with patience and dedication taught me that food is not only about taste but also about emotions and togetherness.
Because of her inspiration, I learned to enjoy experimenting with flavors, creating new dishes, and sharing happiness through food. The kitchen became a place where memories are made, traditions are carried forward, and love is served on every plate.
Thank you, Mom, for inspiring me to look at the kitchen beyond cooking — as a beautiful way to express love. ❤️
-
Happy Women’s Day to the woman who made our house a home — my mother. Her cooking was never just about filling plates; it was about filling hearts. Every meal she prepared carried her patience, her strength, and her endless love. The recipes she taught me are more than instructions — they are pieces of her legacy. Through her hands, I learned that the kitchen is not just a place to cook, but a place where love quietly grows.
#wd26
-
#wd26
\"I believe my greatest inspiration in cooking is myself. From the very beginning, I started exploring the kitchen with curiosity and courage. I didn’t wait for someone else to inspire me; instead, I challenged myself to learn, create, and improve every single day. Whenever I try a new recipe or experiment with flavors, I discover something new about my own creativity. Even when a dish doesn’t turn out perfect, it becomes a lesson that pushes me to do better next time. That journey of learning and growing keeps inspiring me. For me, cooking is not just about preparing food—it is about expressing passion, imagination, and love through every dish I create. Every time I step into the kitchen, I remind myself that I can create something unique and beautiful. And that belief is what inspires me the most.\"
-
#holi26
Chandrakala
- 2 cups all-purpose flour (maida) - 1/4 cup ghee or oil - 1/2 cup water (approx.) - 1 cup khoya (mava), crumbled - 1/2 cup sugar, powdered - 1/4 tsp cardamom powder - Oil for frying - Sugar syrup (1 cup sugar + 1/2 cup water) - Chopped nuts (almonds, pistachios) for garnish
1. Prepare dough with flour, ghee. 2. Make filling with khoya, sugar. 3. Shape into *semi-circular* pieces, seal edges. 4. Fry, then soak in sugar syrup. 5. Garnish with *almond* flakes (like in the image).
-
-
#WD26
My mother is the most special person in my life and the backbone of our family. She is a symbol of unconditional love, patience, and strength, working tirelessly from morning till night to ensure our comfort without expecting anything in return. She is my first teacher, guide, and best friend, always encouraging me to be honest and hardworking. My mother wakes up early, manages household chores, prepares delicious meals, and takes care of everyone\'s needs. She acts as a constant source of inspiration, teaching me to face challenges with a positive attitude and to learn from my mistakes. Whenever I feel low or worried, her gentle words and comforting hugs provide me with immense strength and confidence. Beyond caring for the family, she is also understanding and patient, guiding me to make the right choices in life. Her sacrifices and dedication to our well-being make me deeply admire her. She holds our home together with kindness and love, creating a safe and happy environment. In conclusion, my mother is a blessing from God, and I am truly grateful to have her. She is my role model, and I aspire to be like her—kind, strong, and caring. I love my mother very much and always pray for her good health and happiness.❤❤
-
#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
-
#wd26
My biggest inspiration and through these women whom I have develop passion, dedication and creativity toward cooking are my grandma and my mom.
When I was younger, I used to watch my grandma cook. She would carefully prepare the ingredients and teach me how to mix, taste, and season the food. While watching her cook made me curious and excited to learn. She encouraged me to help her, and little by little I started cooking simple dishes on my own.
From my mom, I have learned consistent in taste, balance in flavours, textures, keep experimenting with traditional recipes which elevated my journey today from home maker to home chef as well as food creator.
Sharing pic of my two inspiring pillars of my life .
-
-
#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)
Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.
Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves. When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste. Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g
-
-
-
#Holi26 Nutri-Oats Power Pancakes (Healthy, No Atta & No Egg)
Ingredients
1 cup oats (ground into oat flour)
2 tbsp curd (yogurt)
2 tbsp chopped nuts (almonds, cashews, or walnuts)
1–2 dates (optional, for natural sweetness)
½ tsp baking powder
A pinch of salt
Little water to adjust the batter
1 tsp ghee or oil for cooking
Method
Prepare oat flour
Grind the oats in a blender until it becomes a fine flour.
Make the batter
In a bowl, mix oat flour, curd, baking powder, salt, and chopped nuts. Add a little water and mix to form a smooth batter.
Add sweetness (optional)
Add finely chopped or crushed dates if you want a naturally sweet taste.
Cook the pancakes
Heat a non-stick pan and lightly grease it with ghee or oil. Pour a small ladle of batter and spread slightly.
Flip and cook
Cook on medium flame until golden brown, then flip and cook the other side.
Serve
Serve warm with fresh fruits, honey, or nut butter.
✨ These Nutri-Oats Power Pancakes are fiber-rich, wholesome, and perfect for a healthy breakfast. 🥞🌱
-
#wd26
The woman who inspires me the most is my mother-in-law.
Before marriage, I didn’t know much about cooking. It was Mummy ji who patiently taught me everything with so much love and care. She was an amazing cook — whether it was veg or non-veg, every dish she made was full of flavour and warmth.
Slowly, under her guidance, I learnt how to cook for my family. Today, if I can confidently prepare delicious meals, the credit truly goes to her.
She is no longer with us, but every time I step into the kitchen, I remember her teachings and feel her presence. Her recipes, her love, and her lessons will always stay with me.
Thank you, Mummy ji, for inspiring me and teaching me that food made with love is the most special.
-
#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿
-
#HOLI26 This 💫healthy roasted chana chaat 💫 is a quick, crunchy, and flavorful snack that needs very minimal cooking. In a bowl, combine roasted chana, finely chopped onions, tomatoes, green chilies, and small diced boiled potatoes. Add salt, red chili powder, turmeric powder, and chaat masala according to taste and mix everything well. Now prepare a simple garlic tadka. Heat a little oil in a small pan and add finely chopped garlic. Let the garlic turn slightly golden and aromatic. Pour this hot garlic tadka over the chaat mixture and mix gently so the flavors blend beautifully. Finally, add freshly chopped coriander leaves and squeeze fresh lemon juice on top for a refreshing tangy taste. Garnish with lemon slices and serve immediately for a delicious, protein-rich, and healthy snack🌻
-
Thandai Parfait 🩷💚🧡
Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.
Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)
Ingredients:
For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp
For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece
For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops
Instructions:
For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.
For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.
Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.
#Holi26
-
Basket Chat Puri
This is a popular Indian street food snack where crispy, cup-shaped puris are filled with a variety of tangy, spicy, and sweet ingredients. It is a holi savoury chaat.
Serves: 4
Preparation time : 20 min
Ingredients:
Base & Fillings -
10 pieces - Basket Puris (crispy flour cups)
2 pieces - Potatoes (boiled and cubed)
1 piece - Onion (finely chopped)
Spices & Seasoning-
1 tsp - Red chili powder
1 tsp - Chaat masala
1/2 tsp - Roasted cumin powder
Salt to taste
Chutneys & Toppings-
1/2 cup - Date & Tamarind chutney (sweet & tangy)
1/2 cup - Garlic chutney (spicy)
1/2 cup - Green chutney (mint/coriander)
1/2 cup - Fresh yogurt (plain/sweetened)
1/2 cup - Sev (thin crunchy gram flour noodles)
1/2 cup - Pomegranate seeds
Coriander leaves (freshly chopped)
Boondi (small crunchy gram flour balls)
Instructions:
1. First boil the potatoes and mash them. Add salt and chilli to it. Mix well. Prepare the remaining ingredients. 2. Arrange the basket puri in a plate, put potatoes and onions in it. Then add green chutney, gali chutney, garlic chutney and curd.
3. Now add chaat masala, cumin powder and sev on it then garnish the basket chaat puri with boondi, pomegranate seeds and coriander.
4. The basket chaat puri is ready. Serve immediately.
#HOLI26
-
-
-
#Holi2026 For Outer Cover:
2 cups maida (all-purpose flour)
4 tbsp ghee (moyan)
Pinch of salt
Water (as needed)
For Filling:
1 cup mava/khoya (grated)
½ cup powdered sugar
¼ cup chopped almonds
¼ cup chopped cashews
2 tbsp raisins
2 tbsp chironji (optional)
½ tsp cardamom powder
1 tbsp desiccated coconut (optional)
For Frying:
Ghee or oil
👩🍳 Method
1️⃣ Prepare Dough
Mix maida, salt & ghee.
Rub well until crumbly.
Add water gradually and knead into a stiff dough.
Cover and rest for 20–30 minutes.
2️⃣ Prepare Filling
Lightly roast mava on low flame until slightly aromatic (do not brown).
Let it cool completely.
Add powdered sugar, dry fruits, coconut & cardamom.
Mix well.
3️⃣ Shape Gujia
Roll small puris.
Place 1–2 tbsp filling in center.
Fold into half-moon shape.
Seal edges with water and press using fork or gujia mould.
4️⃣ Fry
Heat ghee on medium-low.
Fry gujias on low flame until golden and crispy.
Cool completely before storing.
-
#Holi26
Millet Malpua with Ragi Rabdi
Ingredients..
For Rabdi. 500 grams milk,
1/2 cup ragi,
3 dates,
Almonds, pistachios, cardamom, saffron
1 teaspoon sugar,
For Malpua..1 cup sorghum flour
5 dates,
1 banana,
1 teaspoon fennel,
1 cup milk,
1 teaspoon curd
1 teaspoon milk powder,
Ghee for baking Malpua.
Method...Rabidi.
Soak ragi for 3 hours and add milk to it, boil ragi and let it brew, then add dates, and dry fruits, saffron, cardamom, then add 1 teaspoon sugar, boil it and it is ready.
Malpua ..First crush banana, dates and milk and add it to jowar flour and add enough milk and 1 teaspoon curd to prepare the kheer.
Then put the malpua in a non-stick pan with ghee and remove it and serve with rabdi on top.
For serving, take the juice of 1 orange and add 2 teaspoons sugar to it and make a syrup and serve on top.
-
#Holi26
Gulkand and Mawa_stuffed Gujiya
Happy Holi 💐💐💐💐
Gulkand -mava stuffed guzia is an interesting way of making guzia made with mava, gulkand and lots of dry fruits stuffing. The deep fried guzia is more attractive and tasty. Ingredients::-
1 cup-all purpose flour
1/4 cup-ghee
200 gm- mava
1/2 cup-powdered sugar
1tsp- cardamom powder
2tbsp-cashew chopped
2tbsp- raisin chopped
2tbsp- pistachios chopped.
2tbsp- almonds chopped
1 tbsp- gulkand
Oil or ghee for frying
Silver berq as required
Water as required
Method;;--
👉in a bowl add mava, powdered sugar,gulkand, chopped nuts, and cardamom powder and mix. Cover and keep aside.
👉in another bowl add all purpose flour, and 1/4 cup ghee and knead a soft dough adding with sufficient water. Cover and keep rest for 10 minutes
👉for preparing guzia make medium sized ball from all purpose flour dough. With the help of rolling pin roll the slightly thick round shape puris.
👉now place 1 tbsp of prepared gulkand ,dry fruits mava stuffing. Shape the guzia with your hands or with mould. Make all guzia like this.
👉heat oil or ghee in a kadhai and fry guzia on medium hot oil till golden brown in color. Drain over the kitchen towel to remove excess oil or ghee.
👉garnish with silver berq and enjoy with your family and friends on Holi festival.
-
Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
-
**Romanian Sarmale** **Ingredients:** Whole cabbage, chopped onion, mutton mince paste, halved cherry tomatoes, tomato paste, chopped dill, chopped parsley leaves, salt, black pepper, chili flakes, a little chopped thyme, white oil. **Method:** 1. Take a large pot with plenty of water, add salt, dill, and thyme, and bring it to a boil. Slightly blanch the whole cabbage in the water, separate the leaves, and immerse them in cold water. 2. Heat white oil in a pan and sauté chopped garlic, onion, tomatoes, mutton mince paste, salt, black pepper, chili flakes, and dill thoroughly. Set aside. 3. In the same pan, heat white oil and sauté chopped garlic, onion, boiled cabbage (chopped), salt, black pepper, chili flakes, dill, parsley, and chopped tomatoes until lightly fried. Remove from heat. 4. Cut the blanched cabbage leaves in half, place a portion of both types of prepared fillings, roll them up, and steam lightly. Your Romanian Sarmale is ready to serve!
-
-
-
-
-
#wd26
The woman who inspires me the most both in and beyond the kitchen is my dearest grandmother- my mother\'s mother.
She has been a pillar of strength throughout her life. Despite facing many hardships she has never lost her grace , kindness or humanity. No matter what life brought her way she always chose compassion.
Whenever I visit her she welcomes me with warmth and heartfelt blessings that makes me feel truly loved. Her cooking has always been filled with love and she unknowingly planted the seed of my passion for cooking.
Today one of the greatest joys of my life is being able to cook for her and pamper her with the dishes I prepare...just as she lovingly did it for me for so many years.
For me she is not just an inspiration in the kitchen but a beautiful example of strength, grace and unconditional love.
-
-
Sabudana mathri is my mother’s specialty. She used to prepare during her Sawan month fasting days. I tried it the way she taught me and now it’s my daughter’s favourite snack. #ES1
-
#IOP
AWADHI BIRYANI
It is a vegetarian version , different from Hyderabadi Biryani . It is full of flavours , aromatic and less spicy . Prepared with homemade Awadhi Biryani Masala
-
#IOP
Recipe name- Chanar Payesh
Payesh is a traditional Bengali rice pudding, I use chena instead of rice to make this payesh which i prepare every year during Poila Boisakh(Bengali New Year)
-
Paneer is such an ingredient which is loved by all age groups. I find to make paneer dishes very easy and interesting to prepare.
This is paneer sabji is frequently made by my mother in law
-
#IOP
PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya.
-
#IOP
PALAK PANEER BIRYANI Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. \"Birasta\" aka fried onion gives lovely flavour to any biryani. Word \"Biryani\" is derived from the Farsi/Persian language word \" brishtah\" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals. Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best. As India is known for it\'s rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India. Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal.
-
#IOP
MAVINKAYI CHUTNEY ( Raw mango coconut chutney)
Ugadi special preparation that is a must.
-
#IOP
💛🧡MAVINAHANNU PAYASA in Kannada (MANGO KHEER)🧡💛
This is an authentic traditional preparation from my native Karwar and Ankola too, learnt from my mother and got it done from her itself, pure love🧡. Maybe few must be making this delicacy at their home too. This is a must at every household when there is a wedding or Thread ceremony held during the season of Mangoes. Generally, it\'s done with a variety of Mango by name \'Ishad\' which is available at my native, but now enjoying this delicacy made using Alphonso. Ishad mango is much more pulpy compared to the other variety of mangoes.💛🧡
-
Which of these is a famous sweet stuffed flatbread prepared in Maharashtra for Gudi Padwa?
A.Holige
B. Pooran Poli
C. Roat
D. Luchi
Comment Down & Tell Us! -
#IOP
Jackfruit payasam
Jackfruit jam prepared during the season is used to make Jackfruit payasam
-
Momos are my favourite. I like to prepare often at home. When I prepare this at home all my brothers and sisters come together to help me out.
#ES1
-
-
-
-
#IOP
Papchi is a traditional sweet dish from Chhattisgarh that is often prepared during festivals and special occasions. While it may resemble Shakkarpara in appearance, its taste and texture are slightly distinct and possess an earthy aroma, as it is made using wheat flour and jaggery.
Papchi ( Traditional sweet of chhatisgarh)
-
#IOP
Kashmiri Tehar—also known as \'Tehri\'—is a traditional yellow rice dish primarily prepared in Kashmir on joyous occasions and religious festivals.
A distinctive feature: The hallmark of Kashmiri Tahari is its vibrant yellow color (attributed to turmeric) and its salty taste. It is often viewed as a symbol of simplicity and devotion, standing in contrast to the elaborate dishes of the \'Wazwan\'.
Kashmiri Tehar
-
#IOPPanakam is a special, cooling beverage hailing from South Indian cuisine. It is popularly prepared during the Hindu festival of Ram Navami, which falls in the month of Chaitra and marks the onset of the summer season. Consuming this drink is an excellent choice for beating the scorching summer heat. It is a naturally crafted beverage containing absolutely no chemical flavors, preservatives, or additives. It is also known as Panaka or Panagam.
Panakam
-
#IOP
Sindhi Tahari is a sweet recipe made for festivals and special occasions. It is a unique sweet rice dish made with dried fruits, fennel seeds, ghee. It can also be prepared with sugar or jaggery. Sindhi Tahari is often served with Sindhi Sai Bheji.
Sindhi Tahri with Sindhi Sai Bhaji
-
#IOP
Chhena Poda
This is an authentic dish from Odisha; its name translates to \"baked cheese.\" It is a favorite delicacy of Lord Jagannath. Traditionally, it is prepared using just three ingredients. While it is typically cooked wrapped inside leaves, you can also prepare it at home using a kadhai, a pressure cooker, or an oven. This dish is also an essential part of the celebrations during Pana Sankranti the Odia New Year.
-
Milagu (Pepper)Pongal with Tiffin Sambar
Milagu Pongal
Prep time-10 minutes
Cook time - 30 minutes
Number of servings -4 persons
Ingredients
Raw Rice-1 cup
Moong dal-1/2 cup
Peppercorn-2 tbsp
Water-5 cups
Salt-2 tsp
For Tempering
Ghee-2 tbsp
Cumin seeds-1 tsp
Pound pepper
Chopped ginger
Cashew nuts
Asafoetida powder-1/4 tsp
Curry leaves
Method:
1.Rinse and soak the rice and moong dal for about 30 mins.
2.Add water in a pressure cooker and add the rice and moong dal. Pressure cook it for 5to 6 whistles.
3.Make a coarse powder from pepper.
4.Take a frying pan and add ghee.After the ghee is heated add jeera,coarsely ground pepper powder,cashews,ginger,and curry leaves.
5.After 5-6 whistles open the cooker and add the frying pan content into the cooker.Stir well and add ghee if necessary.serve hot with sambar.
Tiffin sambar
Toor dal -1 cup
Onion-2 nos
Tomato-3 nos
Turmeric powder 1-1 tsp
Salt-1 tsp
Asafoetida-1/4 tsp
Water
Ghee
Jaggery-2tsp
Chopped coriander leaves
Tamirand water-1/2 cup
Sambar onion- 300 gram
Red chilli-2 nos
Mustard
Fenugreek
Method:
1.Take 2 tbsp of toor dal and add dried red chillies soak for 30 mins.
2.Chop tomato and onion.
3.Grind the soaked dal and chillies along with half of the chopped tomato and onion into a smooth paste using a little water.
4.Heat oil in a pan add mustard seeds,fenugreek seeds dried red chillies curry leaves and a pinch of asafoetida. Then add the remaining tomato and onion sauté well and add the ground paste.
5.Pour enough water and add turmeric powder,tamirand water and salt. Let it boil well.
6.Finally add 1 tsp roasted cumin powder, piece of jaggery and garnish with fresh coriander leaves.
-
Potato Soya chunks sabji with puri
Prep time:5 mins
Cooking time:30 mins
Servings:4
Ingredients:
Soya Chunks:1/2 cup
Potatoes:3
Onions:2
Tomatoes:2
Turmeric powder:1/2 tsp
Coriander powder:1 tsp
Red chilli powder:1/4 tsp
Curd:1/4 cup
Salt to taste
For seasoning:
Oil:1 tbsp
Curry leaves few
Cumin seeds:1 tsp
Green chillies:2
Method:
1.Finley chop the onions and tomatoes and keep it aside.
2.Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 tsp of salt.
3.Boil the chunks for about 10 minutes.
4.Was and peel the skin of potatoes and chop into bigger pieces.
5.Half cook the potatoes and keep it ready.
4.Take a pan ,add oil and add cumin seeds when the oil is hot.when the cumins seeds starts to sputter,add chopped green chillies and curry leaves and sauté for 1 minute,salt to cook the onions evenly and add chopped tomatoes and mix well.
5.Add turmeric powder and salt and sauté it to cook the tomatoes completely.
6.Now add the half cooked potatoes and boiled soya and mix well.
7.Add Curd and mix well.Adjust the salt if needed.Keep the flame in low and allow the potatoes to cook completely.
8.Add coriander powder,red chilli powder and mix well and allow the curry in flame for another 5 minutes.
9.Remove the aloo soya chunks curry once cooked completely from flame and garnish with chopped tomatoes and serve with puri.
-
Make your daily cooking easier and smarter with these 5 simple kitchen tips that are perfect for everyday use. These small hacks can save your time, reduce effort, and improve your cooking experience.
1. Keep Veggies Fresh: Wrap green vegetables like coriander or spinach in tissue before storing them in the fridge. This helps absorb moisture and keeps them fresh for a longer time.
2. Store Ready Paste: Prepare ginger-garlic paste in advance and store it with a little oil and salt. It saves time and makes cooking quicker during busy days.
3. Keep Rotis Soft: Store hot rotis in a container lined with a clean cloth. This keeps them soft, warm, and fresh for a longer duration.
4. Cut Onion Easily: Keep onions in the fridge for 10 minutes before cutting. This reduces the chances of tears and makes chopping more comfortable.
5. Use Leftover Rice: Don’t waste leftover rice. Turn it into a quick and tasty dish like vegetable fried rice or rice tikki for a delicious meal.
Try these tips and make your kitchen routine more efficient and stress-free. -
#IOP
Pineapple Gojju or Pineapple Menaskai is a popular side dish variety from Karnataka Cuisine. There are many recipes that I have learnt from my mother cannot count, but this one is my favourite ❤️ This delicious sweet, sour and spicy recipe is made using Pineapple, the preparation is known as menaskai or kayirasa. This recipe is a real treat to all those who love the combination of Sweet, Sour & Spice!!!
-
#ES1
Papad Katori Chaat
The perfect snacks for any day time. It is prepared with papad and stuff it with the most amazing filling.
-
-
Semiya Payasam Or Seviyan Kheer
#IOP
Semiya Payasam is a South Indian sweet dish made with roasted vermicelli (semiya), milk, sugar, and flavored with cardamom. It is often garnished with cashews and raisins fried in ghee. Creamy, sweet, and fragrant, it’s commonly prepared during festivals and special occasions. Here, I have shared both stovetop and Instant Pot methods for making this lovely dessert.
-
#cnv26
Vrat special:Sabudana Khichdi
The recipe goes as the following the Sabudana: Wash the sabudana 2-3 times until the water runs clear to remove excess starch, which prevents sticking. Soak with just enough water (about 1 cm above the pearls) for 4-5 hours or overnight. Prepare Mixture: In a bowl, mix the soaked sabudana, coarsely ground roasted peanuts, salt, and sugar. Tempering: Heat ghee or oil in a pan. Add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds. Cook Potatoes: Add the boiled, cubed potatoes and sauté for 1-2 minutes until they turn slightly golden. Cook Khichdi: Add the sabudana-peanut mixture to the pan. Mix well on medium flame. Simmer: Cook for 3-5 minutes, stirring occasionally, until the sabudana pearls turn translucent (transparent). Do not overcook, as it will make it sticky. Finish: Turn off the heat. Stir in the lemon juice and garnish with fresh coriander leave.
-
#IOP
Anarsa, a traditional Indian sweet. IMade from a dough of fermented rice flour and jaggery. Deep-fried in ghee or oil until golden brown. The top surface is covered with poppy seeds (khaskhas). Traditionally prepared for festivals like Diwali and Ganesh Chaturthi.
-
#IOP
To make delicious Atap rice payas, cook 50-100 grams of washed Atap rice (Gobind Bhog rice is better), bay leaves and cardamom in 1 liter of condensed milk on a low heat. When the rice is cooked, add sugar or jaggery (1/2 cup or to taste), cashew nuts and a little ghee and when it thickens, remove from the heat. It can be served cold or hot. Ingredients: Atap rice (Govindabhog): 50-100 grams [14]. Full cream milk: 1 liter . Sugar or jaggery: to taste (1/2 cup or as needed) . Ghee: 1-2 tablespoons. Bay leaves: 2-3 . Cardamom: 3-4 (crushed). Cashews and raisins: as desired . Preparation method: Rice preparation: Wash the rice well and soak it for 30 minutes. Then drain the water and add 1 teaspoon of ghee to it . Boiling milk: Boil milk in a heavy-bottomed pot and add bay leaves and cardamom. Boiled rice: Boil rice with milk and ghee on medium heat. Stir until the rice is cooked so that it does not stick to the bottom. Add sweetness: Once the rice is cooked and the milk has thickened, add sugar or date molasses and cashews and raisins. Finishing: When the paste becomes thick and creamy, remove it from the heat.
-
Sindhi Tahiri, or sweet rice, is a traditional dish offered to Lord Jhulelal by the Sindhi community. This dish holds great significance during festivals, weddings, and other auspicious occasions, and is presented as an offering to Lord Jhulelal. In Sindhi, this sweet rice is called Tahiri and is made with jaggery and sugar. The Sindhi New Year begins with the festival of Cheti Chand, and on this special day, Tahiri is prepared in every Sindhi household and distributed as prasad at Lord Jhulelal\'s temples.
#IOP
-
Batao, Batao!!
Which Punjabi dish is a rich, creamy lentil preparation slow-cooked with butter and cream?
A. Chole Bhature
B. Rajma Chawal
C. Dal Makhani
D. Kadhi Pakora
Drop your answers in the comments below 👇🏼 -
Puran poli
#IOP
In the month of Chaitra, the festival of Gudi Padwa is celebrated in Maharashtra. On this day, the Maharashtrian (Marathi) people begin their New Year. They prepare Puran Poli (a sweet flatbread made with jaggery) and welcome the New Year with joy and happiness
-
-
-
-
-
-
-
-
-
#mk26
Kheer is a delicious traditional dish that we Indians love very much. It is known by different names in different states. Kheer is prepared in many ways. I have prepared the famous Black Rice Kheer of North East India. This rice is also known as purple rice, forbidden rice and Emperor\'s rice. This rice is full of nutrients. I have made it even more nutritious and delicious by adding jaggery and dates.
Black rice kheer
-
