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Chicken Flower Dumpling #snacks A creative and tasty dish made with shredded chicken cooked with spices and shaped like flowers, then steamed or fried into dumplings. 😋 A unique twist on traditional dumplings!

#Snack
Khaman Shimla Mirch (Khaman in Shimla Mirch) !!
Food becomes interesting with a twist !! Where would we be without imagination and experimentation !!Khaman Shimla Mirch is an innovative simple easy dish yet amazingly delicious. Deseeded capsicums are loaded with khaman dhokla batter and steamed till the fluffy dhokla rises to fill the crunchy vegetable. An aromatic tempering of mustard seeds with other ingredients adds perfect finishing touch to this unique dish, and makes it absolutely irresistible!

Mutton Curry 


#curries
Mutton Curry, is a classic Bengali delicacy consists of tender goat meat cooked with potatoes and mild spices. It makes for the ideal Sunday lunch for a Bengali, along with some plain steamed rice.

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
Instant Patra
Instead applying the batter on patra leaf I hve chopped the leaves n mixed in batter steamed n gave tadka. 
Perfect tea time snack

#Snack
DhokaLoom 
 Pillowy golden circles of goodness, light as air and full of flavour,Soft, fluffy round dhokla gently steamed to perfection with a melt-in-mouth texture.

#Snack 
Kothmir Vadi - prepared with besan, veggies and Coriander leaves. Can be enjoyed steamed or shallow fried.  

#CookWithPrestige 
Urad dal stuffed  Modaks steamed on a stand in a 5L prestige pressure cooker

#CookWithPrestige
#modaks
Steamed in 5L prestige cooker

#CookWithPrestige
Recipe Name :Chicken Curry
\"I made Chicken Curry in a prestige pressure cooker.\"
Chicken curry is a popular heart warming dish having chicken pieces simmered in a spiced sauces, originating from India, alongwith ingredients like onions,garlic tomatoes, yogurt, mustard oil and a blend of spices such as turmeric, cumin, bay leaves and coriander. It can be served with steamed rice or indian breads like naan or lachha paratha

#CookWithPrestige
Pappads  steamed in 10L prestige pressure cooker

#CookwithPrestige
Patoli & Modaks Wrapped in Turmeric Leaves & Steamed in Prestige Pressure Cooker 

#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.

#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 🥕💛

#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.

This tricolour meal - Paneer bhurji 🧡 Steamed rice white🤍 Palak sabzi 💚 is my little way of celebrating Republic day through flavours.
Happy to be part of the My Kitchen Diaries community 💫
#Tiranga

#tiranga  Tricolor steamed wadas  with  spinach puree for green and  orange carrot  for orange  color., is  healthy snack  for  celebration of republic day.

#tiranga 
 Tricolor   Naya Savera kofta is carrot stuffed -steamed paneer kofta in spinach gravy . Non fried healthy recipe for flavour of freedom .

#tiranga Tricolor steamed  idlies with spinach puree for green and orange carrot for orange color., is healthy snack for celebration of republic day.

#tiranga Tricolor steamed  wadas served as snacks with spinach puree for green and orange carrot for orange color.,  are  healthy snacks  for celebration of republic day.

#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 Tricolor steamed  mini idlies served as  snacks with spinach puree for green  colour and orange carrot for orange color., is healthy snack for celebration of republic day.

#tiranga Tricolor steamed  snacks with spinach puree for green and orange carrot for orange color., are healthy snacks  for celebration of republic day.

#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.

#BPIC
Broccoli steamed vada (or vadi) is a healthy, guilt-free Indian snack or appetizer made from finely chopped or grated broccoli, mixed with gram flour (besan),semolina  or lentils, spices like cumin and green chillies, and steamed rather than fried. It results in a soft, nutritious, and aromatic snack packed with protein and fiber.

#BPIC
Broccoli Dhokla is a healthy, nutritious, and modern twist on the traditional Gujarati steamed, fermented snack. It incorporates broccoli purée or paste into a batter of gram flour or semolina, resulting in a vibrant green, savory, soft, and spongy cake that is low in fat, high in fiber, and packed with vitamins.

#BPIC
Beetroot kanji.- is probiotic-rich, crimson-colored drink made from beetroot, mustard, and spices complements the light, spongy steamed dumplings, creating a refreshing, gut-friendly, and vibrant probiotic drink.This healthy twist on a traditional Indian snack features steamed, low-oil semolina (suji) vadas soaked in a tangy, fermented beetroot kanji.

#BPIC
Besan ki Katli s a traditional, savory North Indian dish featuring gram flour (besan) cakes that are steamed or pan-cooked, cut into diamond shapes (katli). It is a vegetarian delicacy, boasting a rich texture and pungent flavor.

#BPIC
Beetroot sago (sabudana) momos are a vibrant, healthy, and gluten-free twist on traditional dumplings, featuring a striking pink outer shell made from soaked sago blended with beetroot juice. These steamed dumplings are typically filled with a savory mixture of finely chopped vegetables, paneer, and spices, often served during fasting days as they are made without wheat flour.

#BPIC


Beetroot Rose mould steamed idli 

#BPIC
Button pakora is snack recipe prepared with corn and gramflour ,steamed in mini idli stand and fried.

#BPIC
Broccoli steamed Hearts in Coconut sauce is delicious and healthy snack. 

#BPIC
Besan ke steamed flowers in coconut sauce is excellent eye-catching 👌 recipe. 

#BPIC
Beetroot Millet Idli is a nutritious, visually striking, and healthy twist on the traditional South Indian steamed rice cake. 

#BPIC
Bhapa Doi 

Bhapa Doi is a popular and traditional Bengali dessert that translates to \"steamed curd/yogurt\". It is a creamy, Made with only two main ingredients: thick yogurt /hung curd and  condensed milk.
You can use dry fruits or saffron for more taste.

#Holi26
DhoklaChaat


 Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.

Cooking Time: 40 min. 
Serving: 3-4
Ingredients:
 Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
 1/2 cup urad dal
 1/2 cup thick poha wash and soaked
 1 tsp fenugreek seeds
 Salt to taste 1 tbsp ginger paste 
1 tbsp green chilly
 **Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
 **Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs. 
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl. 
**For green colour: 2 tbsp spinach puree- blanched and puree spinach 
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot 
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil  for chaat:
Sweet Dahi Green chutney as required
 Date tamarind chutney as required
 Red garlic chutney as required
 Pomegranate seeds and fine sev 
Fresh cilantro 
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
 2. Divide batter into 3 equal parts 
3. First part add blanched spinach paste, mix well
 4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high. 
5. Let it cool apply oil, demold and cut into cubes.
 6. Second part add blanched beet puree mix well 
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
 8. Cool, apply oil demold and cut into cubes.
 9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
 10. Cool, apply oil demold and cut into cubes.
 11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
 12. Sprinkle pomegranate seeds, sev and fresh cilantro. 

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.   

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.   

  #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 . 

#IOP 


BHAPA PITHE PULI 
Layers of steamed rice cakes with coconut and jaggery stuffing 

#ES1


Steamed Matar Muthiya 

Steamed Peas Muthiya is a delicious Gujarati snack. Muthiya is made with gram flour, fenugreek, and some spices. We\'ve made Muthiya with peas. We steam them until they\'re cooked through. Then, they\'re tempered with sesame seeds, mustard seeds, and curry leaves.

Presenting Assam\'s most authentic Ketli Pitha/ bhapot diya Pitha / steamed riceflour cake on the auspicious occasion on Bihu festival.
#IOP
#Ketli Pitha

#mk26
Mango steamed cake
Mango steamed cake is made with Kesar mango pulp,milk,sugar,baking powder and baking soda.

#mk26 
Kharwas 
Kharwasor or Kharvas  is a traditional Maharashtrian sweet dish made from steamed, fermented colostrum milk. It is a soft, gelatinous custard-like dessert, often flavored with cardamom , nutmeg and saffron. 

#LPC26
Healthy meets Tasty .Whole Jwar Bites With Peanut Chilli Thecha Dip .Saute veggies mashed jwar pure healthy magic .Steamed to perfection and lightly saute for a crispy touch ..Riche in fiber ,gluten free ,energy booster ,rich in iron and protein .

#LPC26
Nothing beats a wholesome desi meal 
Palak chana masala, 
Soft rumali roti, 
Piping-hot steamed rice,
Chilled dahi &
Salad 
Cozy, nutritious & totally satisfying 
Would you try this combo? 

#LPC26


#Steamed Dahi bhalle

#LPC26
Ragi idli
Healthy, nutrient steamed  breakfast idli, prepared from ragi flour, suji and curd . It carries the same texture and taste as the traditional idli but with all the goodness from ragi flour . Ragi is a very good source of protein and minerals, Also,they help in controlling diabetes . Ragi is a highly nutritious and a great healthy grain , Rich in calcium, High in fibre , Good source of iron, Helpfull for weight management