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As I’m Muslim I don’t know what Sadhya is. So, I really wanted to try it and had this Amazing Sadhya at One of a restaurant in Hyderabad Onam special Sadhya.  Which has Rice, papad, rasam, curd, Thoran, payasam, pickle, salt, dal, beetroot and carrots Talimpu and much more.  It was an amazing experience and one day I’ll try authentic Sadhya in Kerala in future for sure. #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
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#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.

#snack
Recipe (12) Appam 
A crunchy south Indian snack recipe made with semolina curd vegetable spices and little bit of oil which fried in Appam pan.Enjoy with raita.

#Snack 
Palak Paneer Uttpam
Super soft, healthy and nutritious it\'s made up with fresh palak, paneer,  semolina and curd

#Snack
Homemade mixture just goes well with curd rice/sambar sadam or with kadak chai/filter kapi.

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  Khandvi 
 Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.

#cookwithprestige
I have made Paneer Steak with sauted veg and beetroot curd using Prestige tawa .

“Healthy Hyderabadi Pulao with Kala Chana.  Clean ingredients, comforting flavours and that perfect protein boost. Pair it with simple curd–chia raita for a balanced, light and satisfying meal. Made in prestige omega select plus non stick biryani pot #CookWithPrestige 

#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.

#PrepSnap
Weightloss curd Sandwich

#Tiranga
🧡🤍💚
Tri colour Sabudana Thalipeet served with Coconut Chutney & Curd to celebrate the biggest occasion for every Indian and promise to protect it. 🇮🇳🇮🇳 For Thalipeet: 🧡 - Used Kashmiri chili powder 💚 - Used Palak Puree 🤍 - Original method For Chutney: 🧡 - Used Bedgi Mirchi 💚 - Used Coriander leaves 🤍 - Sweetened Curd 

#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 
Tricoloured Puri, pumkin bhaji and dhania  curd chatni

#tiranga 
Curd rice

#tiranga TRICOLOUR DESSERT
ORANGE: Jelly made from orange juice n agar agar WHITE: cream cheese, hung curd n little vanilla ice-cream GREEN: Pista compound bar, pumpkin seeds n pista For Garnish: Lotus biscof n compound chocolate crushed, strawberry compote, orange caviar, chocolate leaf n pumpkinseeds pista.

#tiranga 
Balls made of fresh green chickpeas 
Stuffed with paneer
Served with carrot, red bell pepper sauce n curd dip n salad

#Tiranga 
TRICOLOUR PULAO 


Prepared with Tomato Rice , Curd Rice And Chutney Rice 

#Tiranga
Cucumber_Rollup


Ingredients:-
3-4 tbcp hungcurd or you can take Mynoisese
1 medium cucumber
1/2 medium bell pepper, green
1/2 cup strips or slices carrot
1/4tsp of chat masala powder
1-2pinch of red chilli powder
1 tomato thinely sliced into roun shape
1/2onion thinly long chopped
1-2 pinch of black salt
1tbsp of roasted peanuts(crushed)
5-6 coriander leaves string
Method
Soften hungcrd to room temperature,add cumin powder,red chilli powder,black salt,crushed peanuts and mix with a spoon to soften.
Wash and dry your cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
Cut bell pepper into matchstick pieces,or thinely slice.
Spread a thin layer of hungcurd or myoneses down each cucumber slice. On one end, place a handful of carrots and bell pepper, along with fresh herbs if desired (optional).
For plating
Keep tomato slice than keep hungcurd on the tomato slice than keep cucumber roll on the top with carrot,coriander string,capsicum,onion.
Roll up and serve! 

#tiranga
Rice variety
carrot rice
Curd rice
Pudina rice
Pudina rice

#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.

Kashmiri Aloo Dum Recipe! 🥔🌿 _Velvety, aromatic, and totally comforting_ Ingredients: - *Main:* - 500g *baby potatoes*, boiled & peeled - 1/2 cup *curd*, whisked - 1/4 cup *cashew paste* - *Spices:* - 1 tsp *Kashmiri red chili powder* (deep color, mild heat) - 1/2 tsp *turmeric* - 1 tsp *cumin seeds* - 1 tsp *fennel powder* - 1/2 tsp *garam masala* - Salt to taste - *For curry:* - 2 tbsp *oil* - 1 *bay leaf* - 2 *green cardamom* - 2 *cloves* - *Garnish:* - Fresh coriander - 1 tbsp *cream* (optional)
Method: 1. *Tempura-style fry:* Potatoes golden in oil. Set aside. 2. *Masala base:* Cumin, bay leaf, cardamom, cloves. Sauté. 3. *Spice in:* Add chili powder, turmeric, fennel. Cook *1 min*. 4. *Creamy touch:* Add curd (keep stirring), cashew paste. Simmer *5–7 mins*. 5. *Potatoes in:* Toss potatoes, coat well. Add water if needed. Cook *10 mins*. 6. *Finish:* Garam masala, garnish with coriander & cream 😋.

#BPIC
BEETROOT BONANZA PARATHA
A vibrant beetroot paratha filled with creamy paneer, sweet corn, crunchy carrots, and serve with fresh curd — wholesome, colorful, and nourishing in every bite.

#BPIC
Bread ka kite-shaped dhokla is a quick, 15-minute, no-steam fusion snack made by sandwiching spiced hung curd between bread slices, then cutting them into triangles or diamond shapes to resemble kites. These savory bites are topped with classic mustard-curry leaf tempering, offering a soft, tangy, and, kid-friendly alternative to traditional fermented dhokla. 

Biryani paneer masala
#BPIC


Take a vessel boil water add spices mentioned n add soaked rice.strain to 80% cooked and set aside. 
Step 2.
Take a bowl mash the cottage cheese properly till a smooth dough consistency. Add corn flour salt and pepper , cardamom powder n mix well now make small balls for making pearls (moti) for the biryani. Now in a pan heat oil n fry these balls carefully on medium flame.
Step 3.
Now for making biryani masala dry roast whole spices on sim flame in a pan and let it cool down.now In a jar grind all cool down spices n Biryani masala is ready.along with, mix the pinch of zarda color in 3-4spoons of water ,it will be used in layering.
Step4....
In a frying pan,add cooking oil,cashew nuts,fry until golden & set aside.now add cumin bayleaf,black pepper,and onion paste n roast till brown. Now add red chili powder, turmeric, coriander powder, biryani masala n saute it. Now add whisked curd n keep on stirring until it releases oil.now add little water to half of the gravy.its ready.
Step5.....
For layering take a pot or handi spread layer of boiled rice some gravy over it ,fried onions, sprinkle saffron dipped in milk over it.now spread mint leaves, cashews n some coriander leaves. Put some moti balls over it.now give a smokey aroma to it by burning a piece of coal n put it in a small bowl in centre of biryani and pour some ghee over it .now cover the pot tightly for some time n after that serve it.
Step6....
Take hung hung curd add a pinch of green cardamom powder n saffron milk drops to give a royal flavor. N serve with biryani.
Salad onion will surely give a compliance. 

#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.

#BPIC
BUN DOSA
 
Mix dosa batter (made with sooji,rice flour n curd)with lots of veggies ....pour n cook the mixture in a tadka pan to get bun shape ..in 5 mints it gets ready to serve with your choice of chatni

#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
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 . 

#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.

Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.   

 #HOLI26 
Floret Sarson Ka Saag Corn Canapes 
For the corn cups/florets (base):1 cup maize flour (makki ka atta/corn flour) + ¼ cup wheat flour (optional for binding) Salt to taste Warm water to knead firm dough Oil for brushing/frying (or bake) Knead into firm dough → roll thin → cut & shape into small fluted/flower cups (use tart moulds or pinch edges) → prick & bake at 180°C for 12-15 mins or shallow-fry until crisp & golden. Cool completely.For the filling:Green chutney (blend coriander leaves, mint, green chilli, ginger, garlic, lemon juice, salt, little water into smooth paste) Optional: Add a touch of boiled mashed potato or hung curd for creaminess Assembly:Place a bed of chopped veggies on serving plate: tomato, onion, cucumber, capsicum, etc. (season lightly with chaat masala/salt/lemon). Arrange the crisp corn cups on top. Fill each cup generously with green chutney. Top with grated fresh coconut (or paneer/coconut flakes), a sprinkle of fine sev or boondi, and perhaps a tiny bit of pomegranate or more chutney. Garnish plate with marigold flowers or edible flowers for that festive look. Serve immediately so the cups stay crisp. Super quick to assemble if using ready canapés/cups, but homemade makki cups give that unique yellow color and flavor!Enjoy your Holi party starter!   

#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.

#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. 🥞🌱

#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. 🌿

The Great Kashmiri Flavour Vote🥘🌶️

 Kashmiri cuisine is a masterclass in using spices like fennel, ginger, and saffron to create magic. If you could only have one of these iconic dishes at your next feast, which one would it be?

 a) Rogan Josh: The legendary, slow-cooked lamb in a vibrant red gravy.

 b) Yakhni Pulao: Fragrant rice and meat cooked in a delicate, velvety yogurt-based broth.

 c) Dum Olav (Dum Aloo): Baby potatoes simmered in a spicy, curd-based gravy with fennel and ginger.

 d) Haak Saag: The ultimate comfort food—Kashmiri collard greens cooked simply with mustard oil and chilies.

     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

#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.

#ES1
Mix veg and paneer stuffed paratha 
A wholesome paratha filled with a flavorful stuffing of mixed vegetables and soft paneer, perfectly spiced and cooked until golden and crisp. Best enjoyed with curd, pickle, or a dollop of butter.

#ES1
Namak ajwain parathe with haldi pickle and curd 
It\'s a good meal for snacks 

#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. 

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.

#IOP
RECIPE NAME :KALAKAND
Kalakand is a popular Indian milk-based sweet fudge known for its soft, moist, and grainy texture, flavored with cardamom and garnished with nuts like pistachios. It\'s made by reducing milk, curdling it slightly with an acid like lemon juice or citric acid to create a grainy texture (chhena), and then cooking it with sugar until it thickens to a fudge-like consistency. It\'s a festive dessert।

#cnv
Navratri special cake
1cup rajgira flour/singhara/tapioca flour/buckwheat flour 
1/2tsp baking powder 
1/4tsp baking soda 
1/2tbsp arrowroot powder/potato starch
1/2cup powder sugar
1/3 cup curd
1tsp cardamom powder 
60 gm butter
1/4 cup chopped dryfruits of ur choice 
Milk 100-125 ml
1/2 tsp eno
Milk powder 2tbsp
Method.    1.  In a bowl add sieved flour ,milk powder,cardamom powder, baking soda and baking powder mix all these well
2.in another bowl add butter,sugar,and curd mix these well with whisker
3.now mix both dry and wet ingredients 
4.now add milk 100 ml first mix it .it  should be semi thick batter .if batter thickness then add milk a little.mix well and add half of the dryfruits
5.now add 1/2 tsp eno and pour 1tsp milk over to activate it and mixa little 
6.pour the batter in a 6 inch lined tin and bake it for 30-35 minutes at 180degree celcius 
Tips you can take any flour of your choice 
Alse use 50 50 ratio or any three 33 ratio or any four 25 ratio
Butter,curd,milk should be at room temperature 
I have used 6 inch bundt tin.i have put half of the dryfruits  in the bottom of tin.you can use any tin.
After adding eno immediately put the batter in tin
Otg should be preheated both road on
Cake is baked at lower rot only
Once the cake rises it sinks a little don\'t panic
As it\'s 100 percent gluten free flour.

#IOP
FALAHARI THALI 
Having sabudana khichdi, Singhade ki pakodi, potato chips, walnut halwa, curd and fruits 

#mk26


Green coconut kernel and curdle milk kheer with date palm jaggery ( daab chaanar payesh)

#cnv26
Soft and tasty Singhade ke atte ki poori 
Ingredients -
1 cup Waterchestnut flour /Singhade ka atta
4-5 Arvi( boiled,peeled and smashed)
1/2 tsp Sendha namak 
1/4 tsp Black pepper powder 
Oil for frying 
Method- 
1.Mix Waterchestnut flour,arbi,salt and black pepper powder.
2.Add water little by little to make a soft dough.
3.Heat oil in a karahi.Devide the dough into 9 portions.Take a portion ,make balls and roll it out like a poori.
4.Fry it in hot oil,flip it over and fry.Remove it from the oil.Make all pooris like this.
5.Enjoy these pooris with curd or aloo curry.

#mk26
CURD , ORANGE AND GRAPES POPSILES 

#mk26 
Recipe Name : Rasamalai
 Rasmalai is a popular East Indian delicacy made with milk, a curdling agent, sugar, nuts, saffron and cardamoms.

#mk26


Curd rice 

#cnv26
Navratri special Singhade ke atte ki Kadhi
During Navratri fasting we want something falhari for fast.This recipe is very easy to make and tasty also.Try it with sama ke rice.
Ingredients -
11/2 cup Singhade ka atta/ Waterchestnut flour 
3/4 cup sour curd
1 Green chilli ( finely chopped)
1 tsp Sendha namak 
1/2 tsp Black pepper powder 
For the Pakode-
3-4 Boiled potato ( grated)
1/2 tsp Sendha namak 
1/4 tsp Black pepper powder 
5-6 Curry leaves (finely chopped)
For the batter for pakode-
1/2 cup Singhade ka atta 
1 Green chilli ( finely chopped)
1 tsp Sendha namak 
Oil for frying 
Method- 
1.Mix curd,1/2 cup Singhade ka atta, salt and 1/4 tsp Black pepper powder and 21/2 cup water.Whisk.Keep it aside.
2.Mix all the ingredients of pakode.Make lemon size balls.
3.For the batter- Mix all the ingredients of the batter,add water to make a thick batter.
4.Heat oil in a karahi,dip a potato pakoda into batter and fry until golden brown on medium heat.Fry all the pakode in batches.Keep it aside.
5.Heat 2 tbsp oil in a pan, add green chilli and black pepper powder.Add 1/2 cup water and then mix singhade flour and curd batter.Keep on stirring till it starts boiling.Cook it for 7-8 min.on low heat.
6.Add pakode ,give it a boil and switch off the gas stove.Your delicious satvik kadhi is ready to serve.Enjoy it with Samak ke rice!

+1

#cnv26
Falhari Sabudana Pops with natural healthy colours 
Ingredients -
1 cup Sabudana
15 Spinach leaves( blanched and ground with 1 cup water)
1 small Beetroot ( boiled and made puree with 1 cup water)
1 tsp Sendha namak
1/2 tsp Black pepper powder 
1 Green chilli ( finely chopped)
3 tbsp Kuttu flour
2 tbsp roasted peanut( coarse powder)
Oil for frying 
Method- 
1.Soak half the quantity of sabudana in spinach water and rest of the sabudana in beetroot water for 3 hours.Strain sepretely.
2.Mix boiled potato, kuttu flour,salt,black pepper powder, green chilli and peanut powder.Mix green colours sabudana into it.
3.Make lemon size balls with the potato mixture and cover it with red colour sabudana.Keep it in the fridge for 10 min.
4.Heat oil in karahi, fry these pops on medium heat until golden brown in batches.
5.Your delicious and healthy falhari pops are ready to eat.Enjoy it with curd and black pepper powder dip.

+1

#mk26
My favorite dish and enjoyed by family. Need of the hour. 
Curd.

#mk26
Curd rice 

#mk26
Beetroot And Apple Curd Smoothie with Icecream 

#mk26
Poori creamy matar paneer n curds

#mkrecipe
Curd rice

Which of these popular summer Superfoods contains the highest water content (approx. 95-96%) to keep you naturally hydrated?

A) Watermelon: The classic pink hydrator.
B) Cucumber: The crunchy salad king.
C) Curd (Dahi): The probiotic powerhouse.
D) Bottle Gourd (Lauki): The lightweight summer veggie.

💡 Hint: One of these is technically a fruit in the gourd family and is almost entirely made of structured water!

Kalakand Recipe 
 Ingredients 
1 litre full-fat milk 
1–2 tsp vinegar or lemon juice 
2 tsp ghee


 Freshly made paneer (from the milk)
 ½ cup  Mithai Mate (adjust sweetness as you like)
 Cardamom powder (optional) 
Chopped dry fruits (optional) 
Method 
1. Make Fresh Paneer Boil 
1 litre milk in a heavy pan. Once it boils, lower the flame and add vinegar slowly. Milk will curdle — turn off the gas. Strain it using a muslin cloth. Wash the paneer under cold water to remove the sour taste. Lightly squeeze out extra water (don’t make it too dry — little moisture keeps kalakand soft). 


2. Cook the Kalakand
 Heat 2 tsp ghee in a pan. 
Add the freshly made crumbled paneer   
Add  Mithai Mate and mix well. 
Cook on low flame, stirring continuously. When the mixture thickens and becomes grainy, add a pinch of cardamom powder (optional). 
Cook until it leaves the sides of the pan but is still soft and moist. 


3. Set the Kalakand Grease a plate or tray with a little ghee. Spread the cooked kalakand mixture evenly. Garnish with chopped pistachios/almonds. Let it cool completely. Cut into squares and serve.

#LPC26


Dahi apae.sumer friendly with curd.very less oil used for apae

#LPC26
CURD RICE 
Curd Rice is a savory comforting South Indian dish made with basmati rice, curd (yogurt), tempered spices, and fresh fruits and vegetables. It\'s ready in 15 minutes and typically served as a cooling dish during the summer, at weddings, or as an offering to god at temples. Serve it with papad or achaar!

Healthy summer recipe  #Lpc26
#lightplatechallenge

Mix Veg Biryani with Beetroot Raita is a wholesome and balanced meal packed with nutrients. * Rich in **fiber from vegetables, which helps digestion * Provides **complex carbohydrates from rice * Contains **vitamins & minerals like vitamin A, C, iron, and potassium * Beetroot raita is high in **antioxidantsand supports blood health * Curd in raita adds **calcium & probiotics for strong bones and gut health Overall, it’s a gut-friendly meal

#LPC26
Khichdi and onion stuffed paratha with curd and garlic chatni 

#LPC26

HIGH PROTEIN PORSO MILLET TIKKI WITH TADKA RAITA Fuel your body right with this High Protein Tikki with Tadka Raita!  Packed with the goodness of Millet and fresh veggies,alongside cooling curd, it’s a meal that’s both nutritious and delicious. Perfect for breakfast, snacks, tiffin or a light dinner. High in Fiber: This dish is rich in dietary fiber, which aids digestion, helps control blood sugar, and promotes a feeling of fullness. And can help with weight management. Rich in Protein: They offer a good source of plant-based protein, which is essential for muscle repair and growth.

#LPC26
CURD RICE 
Curd rice or yogurt rice is a dish originating from India. The word \"curd\" in Indian English refers to unsweetened plain yogurt. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana and Andhra Pradesh; and also in West Indian states of Rajasthan, Gujarat and Maharashtra.

#LPC26
3 in one rice
Carrot , curd , coriander & pudina

 #LPC26 
 HIGH PROTEIN PORSO MILLET TIKKI WITH TADKA RAITA Fuel your body right with this High Protein Tikki with Tadka Raita! Packed with the goodness of Millet and fresh veggies,alongside cooling curd, it’s a meal that’s both nutritious and delicious. Perfect for breakfast, snacks, tiffin or a light dinner. High in Fiber: This dish is rich in dietary fiber, which aids digestion, helps control blood sugar, and promotes a feeling of fullness. And can help with weight management. Rich in Protein: They offer a good source of plant-based protein, which is essential for muscle repair and growth.

#LPC26
Sweet potato 🍠 beetroot🫜 Chaat on the bed of veggies ,served with three chutneys N curd garnished with sev and pomegranate..Enjoy this guilt free chaat in this summer .A healthy obtion 

#LPC26
Veg piulao with curds

#LPC26 
Veg pulao with curds & chips

#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 

#LPC26


Odisha‑style Curd Rice with Sizzling Curry‑Leaf Tadka


Best combination health,taste and  peace

#LPC26
Barnyard Millet Curd
Bottom layer Boiled millet, middle layer Chopped cucumber n onion, Top layer with beaten curd with salt last topped with tadka.
Perfect for summers 

#LPC26
Raw papaya raita 
This recipe is low in fat, Good for everyone, taste is pungent and fantastic, easy and quick to prepare , papaya has wonderful anti- aging benefits and antioxidant power, Curd is packed with calcium ,it boosts skin , health, soothing for the stomach and good for digestion, indians often use curd in the meal , raita is one very popular way to consume and add the curd in diet ! 

#LPC26
Dahi Kabab
A summer-friendly, healthy and soft kabab made with curd, light on the stomach and perfect for a refreshing, tasty snack.

#LPC26
Curd Beetroot Sandwich
healthy and colorful sandwich made with curd and beetroot, perfect for summer as it is light, refreshing, and nutritious.

#LPC26
Summer Healthy Thali
A wholesome summer meal with steamed lauki kofta in light curd gravy, salad, soya roti, and parmal sabji—perfectly balanced and easy to digest. It keeps the body cool, provides good nutrition, and is ideal for staying light and energetic in hot weather.

#LPC26
Snack 

Protein _ packed soya chunks - panner cutlets with Curd Beetroot Dip .Mix boiled soya granules, crumbled panner , chopped onion, green chilie, coriander, salt and spices, Shape in to cutlets and shallow fry until golden brown,
For the dip ,mix curd with boiled and grated beetroot,a pinch of salt and roasted cumin powder.
This is a high protein , healthy snack, light meal .
Calcium & probiotics from curd
Fiber & antioxidants  from beetroot !

#LPC26
Hung Curd Veggie Salad
summer special healthy salad made with hung curd and fresh veggies, light, cooling, and perfect for staying refreshed in hot weather.

#LPC26
Lunch 

Beetroot raita is a vibrant, healthy Indian yogurt dip made by mixing grated , sauteed or steamed beetroot with thick  yogurt ( curd ) and spices . It is typically tempered with mustard seeds, curry leaves and green chilies, offering a sweet - tangy flavour . Serve it chilled  with biryani, pulao or roti for a refreshing side!


Good for digestion,Rich in fiber , Helps support hemoglobin, Good for gut health and cooling effect 

#LPC26 
SOYA CHUNKS SALAD
Boiled soya chunks n veggies with capsico sauce (Roasted bell pepper,  garlic, paneer, curd, red chilli, salt, honey)

Curd Rice 🌾🍚 
Perfect Summer Cooler Meal!!
#LPC26

#LPC26
Hung curd veg sandwich


A healthy, summer-friendly hung curd vegetable sandwich, lightly toasted on tawa for a crisp, refreshing, and nutritious bite.

#LPC26
Coconut paneer bites 
A refreshing curd and coconut dip with grill paneer,a protein-rich and summer-friendly treat that’s light yet full of flavor. This wholesome dish is easy to digest and perfect for a cool, nutritious bite in hot weather.

Beetroot Namkeen Ajwain Paratha With Homemade Dahi 
#LPC26

Delicious and nutritious beetroot paratha made using from, whole wheat flour, boiled beetroot paste, moan, ajwain + kalonji + origeno + chilli flakes and salt. These paratha recipe is extremely simple, easy to make and nutritious too . Perfect combination goes to fresh homemade curd.

#LPC26
Beetroot curd rice is a vibrant, pink-hued South Indian comfort dish featuring creamy yogurt mixed with soft rice and grated beetroot, delivering an earthy sweetness. Tempered with ghee, mustard seeds, curry leaves, and green chilies, this refreshing, nutritious dish is often served chilled, bringing a perfect balance of probiotic health and mild spice.

#LPC26
Spaghetti curd pasta (or Dahi Pasta) is a fusion dish that combines Italian spaghetti with yogurt (curd), often featuring a South-Indian tadka (tempering) or a garlicky Middle Eastern twist. It is described as a creamy, comforting, and light meal.

#LPC26
A curd pasta salad is a refreshing, creamy, and healthy cold dish featuring boiled pasta tossed with thick hung curd (or Greek yogurt), fresh crunchy vegetables, and herbs. 

#LPC26
A curd salad in cucumber rolls with moong sprouts and  a sabja (chia seed) topping is a refreshing, nutrient-dense appetizer or salad . It features a creamy filling tucked inside crunchy cucumber wraps, providing a cooling effect and a unique texture contrast.

#LPC26
Breakfast 
Suji ,veg appe- Rava Paniyaram Recipe | Instant Sooji Appe | An extremely simple and easy instant breakfast recipe prepared with semolina, curd, and vegetables. It is basically an instant version of a traditional recipe that is prepared using traditional leftover dosa or idli batter. It carries the crunchiness of sooji, yet due to the yogurt, it has softness inside and thus presents an enjoyable experience when served with spicy chutney. 

#LPC26
KARELE KI TIIKKI 

Karele ki tikki is a crispy Indian cutlet made from bitter gourd. The bitterness of karela is balanced out by boiling it with salt, squeezing, then mixing with boiled potatoes, besan spices like cumin, chili powder, garam masala, and coriander. Shaped into flat tikkis and shallow-fried or air-fried till golden. Tastes earthy, slightly bitter, spicy, and super good with green chutney, tamarind chutney, curd and topped with pomegranate pearls. 

#LPC26
CURD RICE 
Curd rice is a South Indian comfort dish that’s cooling, simple, and super soothing. It’s cooked rice mixed with plain curd/yogurt and a little milk to keep it creamy. Usually tempered with mustard seeds, curry leaves, dried red chili, urad dal, and hing in ghee or oil. Garnished with pomegranate &  coriander. Tastes mildly tangy, creamy, and comforting. Served cold or room temp, often at the end of a meal to cool the stomach. Great for hot days or when you want something light.

#LPC26
MAKHANA CHAAT
Makhana chaat  is a crunchy, healthy snack made with roasted fox nuts/lotus seeds. Makhana are dry-roasted in ghee till crisp, then tossed with green chutney, imli chutney, sev, pomegranate & curd for extra flavor. Tastes tangy, spicy, and super crunchy with that light makhana bite. It’s a lighter, gluten-free twist on regular chaat. 

#LPC26
Breakfast, Lunch, dinner 
Soft fluffy wholesome rava idli made with semolina (sooji), vegetables, curd (yogurt) and vegetables are perfect for healthy breakfast or lunch. They turn out delicious, filling and can be enjoyed with sambar or chutney. Instant rava veg  idli served with coconut chutney.

Name - Kanchagollaa 


Kanchagolla is a traditional Bengali sweet made from fresh chhena (curdled milk). Unlike many other sweets, it is uncooked or lightly cooked, which gives it a soft, melt-in-the-mouth texture and a fresh milky flavor.
Originating from West Bengal, especially famous in places like Nabadwip, Kanchagolla is known for its minimal ingredients—just chhena, sugar, and sometimes a hint of cardamom.

Fried rice and Chicken roast


Chicken roast is a a flavourfull lndian cuisine, blended with mild masala , hung curd, green chilli and kashmiri red chilli paste. A tough of coriander leaves make this dish more tasty.


Fried rice prepared with mixed vegetables and homemade mild spices which goes with chicken roast very well.

#SS26

A Taste of Childhood Summers.When I was a child, summer vacation meant long, lazy afternoons and the comfort of home. I was a fussy eater back then and would never eat fruits as they were. Knowing this, my mother found her own clever ways to make sure I still got all the goodness of seasonal fruits. She would make smoothies, shakes, and fruit chaats with whatever was fresh and in season. My absolute favorite was her pineapple smoothie. She blended juicy pineapple chunks with sour curd, a spoonful of sugar, and crushed almonds for that nutty crunch. It was sweet, tangy, creamy, and cool.The perfect antidote to the summer heat. Even today, I make the same pineapple smoothie for my family every summer. It tastes good, and they love it. But somehow, the taste of my mother’s hand was truly magical. No recipe can ever recreate that exact flavor, the flavor of love, care, and childhood summers. Some tastes aren’t just on the tongue  they live in our memories. 

#SS26 
Recipe name Bela Pana
  Odia New Year is Pana Sankranti, celebrated in mid April. It marks the Odia calendar start and summer. People pray, decorate, and share festive food. Bela Pana is the special drink of the day. A cooling sharbat of bael pulp, milk or curd, jaggery, banana and coconut, offered as prasad and shared to beat the heat 

#SS26
** Malai Vala Panjabi Lassi.**


** Malai lassi is Rich in Probiotics from Curd Which Promote Good Gut Bacteria, Reduce Acidity, and Help With Digestion. The Malai Makes it soothing For the Stomach lining.
Good for Bones & skin,The Calcium and Protein in Milk Support Bone Health, While the Fats and Vitamins in Malai help keep Skin Nourished and Glowing..😋😋

#SS26 
** Panjabi Mang Lassi **
🥭🥭 **Mangoes Are Rich in Vitamin A, C, and Antioxidants that Strengthen Immunity, While the Curd in lassi Contains Probiotics that Improve gut Health and Aid Digestion. The Carbs from mango + Protein and Healthy Fats from Curd/Malai Give Instant Energy. Plus, it’s Super Hydrating and Cools-Down the Body, Making it Perfect for Beating the summer Heat.** 🥭🥭

Chaas

#SS26
Perfect Summer Special Cooler Drink Which Made Using From Fresh Homemade Curd,  Chilled Water,  Black Salt,  Roasted Cumin Powder, And Pinch Of Hing.  Easy To Make And Taste Amazing And Lots Of Benefits...

#SS26
KESARIYA DRYFRUITS LASSI
This Kesariya dryfruits lassi is a refreshing Indian yogurt drink made by blending thick chilled curd with saffron ( Kesar ) , sugar , and a blend of dryfruits like cashews almonds and pistachios , it takes roughly 5 minutes to prepare and served cold topped with creamy and nuts .

#SS26
BEETROOT APPLE AND CURD SMOOTHIE 
Beetroot apple and curd smoothie is a highly nutritious,creamy and refreshing drink that combines the earthy benefits of beetroot , the natural sweetness of apples and the probiotics of curd .

Curd rice

#SS
SattuCurdDrink_summer ki healthy drink

#LP26
Mungdalparatha


Lunch 
Ingidrents-
1 mung dal
2sabut dhaniya
3.soanf
4.salt.
5.haldi powder
6.lal mirch powder
7 .gehu ka aata
8.oil
9.hing


Method-stuffing banana
1.Dal ko dhokar steam kar le 80% tak.
2.sukha dhaniya or soanf ko halka sekh kar mixer mai dardara grind kar le
3.kadai mai oil garam hone per grind Kara hua masala dalkar dal dale.or acche tarah bhun le.baki sab masale bhi dal kar stuffing ready kar le.
4 gehu ki aate ka dou bana le or 10 minute rest de.
5 roti banakar stuffing bare or banakar tave par dono side se accha sekh le.
6 chatni ,sauce,curd kisi ke sath bhi serve kare.

#KDCV26
#21-4-26
Ragi uttpam--
Indigents _
1.Ragi millet ko 22 hours pani mai sokh kareke rakha.
2 pani ko jhar kar usko mixer mai dardara grind kar le.
3.uss better mai thodi suji or thoda curd or salt dalkar 10 min rest ke liye chod de..
4stuffinh ke liye dodh ko fadd kar paneer banakar uss mai chopped capsicum or tamatoes or red chilli flax dale
5.aik nonstick tave per chote chote  pan cake bana le upper stuffing faila de or dono taraf se accha sekh le.
6.chatni or sauce se serve lare

##22-4-26
CurdRice

#KDCV26
#kadiChawal
#Post-7
23-4-26
Indigrents-
1 basmati rice
2.besan
3.Curd
4.Salt Turmaricpow,hing,sukhi lal mirch dana methi
5.hari mirch ginger ka paste,kari patta
6 desi ghee.
Method kadi ki_
1.curd mai 1tabel spoon besan acchi tarah mix kare pani dale.
2.salt,turmaric powder,Kari patta,or harimirch ginger ka paste dalkar gas ki flame per rakhkar continue chalate hue banaye.
3.acchi tarah kadi ubal jane ke baad tadka pan mai ghee mai rai dana meethi hing or sukhi lal mirch se vaghar de.
4 garma garam chawal ke sath serve kare.
Chawal_ 1sab banate hai koi khule bartan mai.
2.mai rice cookerai banati hu 1boel chawal 1/2 hour bhigo kar 2bowl pani dalkar chutki salt dalkar 4-5 drops oil ki dalkar 2 wisel leti hu .rice aik dum khile khile.
.