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Hashtag: #Rice
532 posts found for your hashtag #Rice
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#kitchenDiaries #Onam2025 Rasam rice kothabari aplamm pickle patu Onam festival food
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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
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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
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Onam Sadhya #KitchenDiaries #Onam2025 My Onam Sadhya is full of feast with flavours, textures and aromas. Mains: Tamarind Rice, Sambhar, Beetroot Uttapam and Vadai Sides/Condiments: Sweet Dahi, mango Pickle, Papadam, spinach fritters, plantains and fresh grated coconut. Sweet Rice Payasam.
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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
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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
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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
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Maharashtrian thali karne chi bhakar, hari mirch ka thecha, Kale masale ki sabji, hare baingan ka bharta, papad, mung ke baje, pyaj ke mutkure, rice , dahi ka salad, nimbu aur Pani beautiful maharashtriyan thali #kitchendiaries#Onam2025
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Onam sadhya special Water rice,saga,Badi,aloo chokha, mixture, cucumber, salad Badi Tomato paga #Kitchendiaries #Onam2025
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Rice, Ambila, banana chips, kankada chips,aloo chips, Badi, papad #Kitchenduaries #onam2025
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Tired of unwanted guests in your atta & rice? Try this natural trick! Just toss a few whole cloves into your atta, and some dried neem leaves into your rice. Their natural scent keeps bugs away! Tried this? Got other tips? Share below!
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Motichoor Ladoo Payesh Tart
#DiwaliSnack
Ingredients
Motichoor Ladoo
1 cup Besan
1/2 cup water
1.4 cup oil
1.25 cup water
1.50 cup sugar
1 drop orange colour
Payesh
1/2 cup Gobindobhog rice
2 cups milk
1/2 cup condensed milk
1/4 cup sugar
1 Tbsp nuts
1 bay leaf
Method
Motichoor Ladoo - In a wok add Besan and water and make a mix.
In a pan heat oil and take piping bag and add Besan mix, on the oil add drops and in low flame fry, set aside
Take a pan add sugar and water and dissolve the sugar on fire
Add orange colour and syrup is ready
Take the Motichoor and add to sugar syrup and mix
Set aside
For Payesh
In a bowl add rice and soak for 10 mins
In a pan add milk and bring it to boil, add rice and cook till half done
Add condensed milk and sugar and stir to dissolve sugar
Add nuts and when thick, set aside
Plating
On a plate add a ring, add Motichoor ladoo, add payesh on top
Serve the tart
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#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. -
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When you cook your rice every day, do you prefer using a regular cooking pot, pressure cooker or electric rice cooker?🍚
Tell us your choice and why? 🙋♀️ -
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#childrenDayTreats :- Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich tomato-onion gravy infused with aromatic Indian spices. The dish is mildly spicy, creamy, and beautifully balanced in flavor. Whether for everyday meals or festive occasions, Matar Paneer pairs perfectly with roti, naan, paratha, or rice, making it a beloved comfort food in Indian households.
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Gujarati Handvo
#Snack
Handvo is a popular and delicious dish of Gujarat. It is also good for those who eat less oil. Kids will love the taste of handwool. Soft, tangy, and so‑fluffy—perfect with chutney and onion garnish😋
Gujarati handvo is a savory baked snack made with mixed lentils & rice.
gujarati recipes are very much liked by everyone because its taste is very good and so handvo is a wonderful taste recipe of gujarat.
But once you get the taste of its taste, then you will want to eat it again and again. .
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Street Style Bhel#Snack
Street-style bhel is a popular Indian snack bursting with tangy, spicy, and crunchy flavors. Made with puffed rice, sev, onions, tomatoes, chutneys, and a squeeze of lemon, it’s a perfect blend of sweet, sour, and spicy tastes. Quick to make and full of texture, this iconic street food captures the true essence of Indian chaat culture. Also it\'s a perfect partner of your favourite tea.
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#Snacks
Grate some carrots, beets, or zucchini and mix them into the idli batter. This adds fiber, vitamins, and minerals. Replace white rice with whole wheat or brown rice to increase fiber and nutrient content.Add protein-rMix in some cooked lentils, chickpeas, or grated paneer to boost protein content Add grated veggies like carrots, beets, or zucchini to the batter.Mix in some grated paneer and chopped coriander to the batter.
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Masala Uttapam
#Snack
A thick, savory South Indian pancake made from fermented rice and lentil batter meal.These soft, savory pancakes are topped with grated paneer, vegetable like carrots, onions, shimla mirch and tomatoes, along with freshly chopped chilies ,coriander and spices. It has a soft, spongy texture and is often served with coconut chutney, ketchup and sambar. making it both nutritious.
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Kesariya sweet rice
#Snack
A traditional Indian dessert made from with basmati rice, nuts, dry fruits, and
flavored with saffron (kesar), sugar, and various dry fruits.
It is a vibrant, aromatic, rich and very tasty dish .
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#snack
Kanda Poha, It\'s a popular Maharashtrian snack made from flattened rice, onion seasoned with mustard seeds, turmeric, green chilli and peanuts. Served with wedge of lemon.
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#snack
Recipe _ (13) Rice pokora
Soft and super tasty recipe.Made with leftover rice, mess potato corn flour, amchur powder,pinch of salt and sugar, spices and fried to perfection , perfect for tea time.
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#Snack
Chakli....a crispy snacks for your teatime and snack box made with rice and moong dal
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#Snack
Homemade mixture just goes well with curd rice/sambar sadam or with kadak chai/filter kapi.
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#Snack
Banarasi Chura
A traditional and authentic uttar pradesh snack made with beaten rice and green peas.
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#Snack
Murmure cutlet To make the cutlet, I have added boiled potatoes, puffed rice, bread crumbs and some spices and I have also used Maggi masala in it and than shallow fry.Enjoy a cup of tea
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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.
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Chilli Mashroom
#curries
This chilli mushroom gravy recipe is spicy and tastes delicious with Chinese noodles, fried rice etc.
Method - Combine all the ingredients for the sauce in a small bowl. Set aside. Heat 2 tsp oil at medium heat. Add mushroom pieces, 1 pinch salt, 1/4 tsp coarsely ground black pepper and saute for about 5 – 7 minutes until water that oozes out from the mushroom evaporates completely and it is done.In the same pan, add 1 tbsp oil and saute onion until transparent. Add minced ginger and garlic. Saute for 1 minute. Add bell pepper and spring onion. Saute for a minute. Add the sauce mixture and mix well. Next add mushroom and veg / chicken stock or water. Bring to a boil and simmer. Add corn starch in water, little by little and mix well. Check for salt. Cook until the gravy becomes thick, about 2 – 4 minutes. Switch off. Garnish with spring onion. Serve with fried rice / noodles.
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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.
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#Snack
That\'s kodubale...a favorite snack from Karnataka made with rice powder
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How do you make Pulav at home? 🍚
A) In a Pressure Cooker
B) In a Kadhai / Cooking Pot
C) In an Electric Rice Cooker
A, B or C, Tell us in Comments -
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#CookWithPrestige
Palpayasam (kheer)
An easy to make sweet delicacy that is made on any festival using ingredients available @home like milk Sugar and rice.
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#CookWithPrestige
#Akaravadisal...a rich type of kheer made using milk jaggery and rice.I made it in my 2L Prestige pressure cooker
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#CookWithPrestige
This isa one pot dish...chanadal kootu prepared in pressure cooker that goes well with sambar and rice.
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#CookWithPrestige
Kadahi paneer with jeera rice prepared it in prestige karahi
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Chauli Chi Usal (Barbati or Lobia Masala Curry ) !!
#CookWithPrestige
Black Eyed Beans also known as Lobia or Barbati is the most commonly legume found in Indian kitchens. In Maharashtra, it is known as Chauli or Chavali. This wholesome legume is packed with protein, essential vitamins and fiber making it an ideal healthy meal option.Black Eyed Beans curry commonly known as Chauli chi Usal in Maharashtra is delicious, nutritious and vegan dish often paired with Roti or Paratha and Rice.Whatever may be the variation, it is one of the most loved legumes all across India. The Black Eyed beans when combined with earthy aromatic spices give a distinct flavour to this dish. I have added Sunrise Chana Masala Powder and it enhanced and gave distinct flavour to the curry.This one pot easy to make curry is rich in nutrients and makes a perfect option for a healthy lunch or dinner.In India, the method of making curry varies from state to state. I have used Prestige Stainless Steel Pressure Cooker with spillage control lid to make this one pot easy delicious curry.
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#CookWithPrestige
Gluten free Healthy momos with red cabbage and rice flour
Made on Prestige gas stove and used Prestige 5 liter cooker as steamer keeping an inner vessel lined with muslin cloth and covering it.
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#CookWithPrestige
Chutney Powders - Methi/Fenugreek chutney powder, Peanut chutney Powder, curry leaf chutney powder
At the beginning of meals, A spoon full of this powder is eaten with steaming hot rice and few drops of ghee. Tastes heavenly.
Made with Prestige Iris 750W Mixer Grinder and Prestige Svachh gas stove
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#cookwithprestige
#Ragiricewithmethidal
Ragi rice and methi dal used by prestige cooker
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#CookWithPrestieg
Leftover rice masala paratha
Prepare Prestige non stick tawa
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#cookwithprestige
#Redriceputtu
Red rice Puttu used to make prestige Puttu maker
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#cookwithprestige
Used prestige pressurecooker
Sweet Pongal is prepared with rice,dal and jaggerypowder in prestige pressurecooker.
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#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
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#cookwithprestige
I have made Brocolli Rice Bowl using Prestige saucepan .
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#CookWithPrestige
Jowar idli
Gluten free, protein rich healthy variation to traditional rice idli,ground batter using prestige mixer and grinder.
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#CookWithPrestige
#Matar_Pulao
Matar Pulao prepared in Prestige Rice Cooker.
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#CookWithPrestige
Radish and rice flour kachori made with prestige pan
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Farali thalpith
#CookWithPrestige
Soft and crispy wholesome dish for fasting days made using sabudana and varai/sama rice cooked on prestige tava.
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#CookWithPrestige
Today I have prepared salty rice in Prestige pressure cooker, it is very tasty and yummy.
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#cookwithprestige
Dal dumpling with kadhi and white rice made using Prestige cooker and mixer.
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#cookwithprestige
“Soulful Rajma Rice Platter” Protein-rich rajma curry with fluffy chawal, raita & greens
I used Prestige Pressure Cooker
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#CookWithPrestige
Kheer is healthy and tasty with milk rice and lots of dry fruits. Kheer which I have cooked in stainless platina top/pot.
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#CookWithPrestige
Creamy spicy broccoli with mixed herb rice prestige cooker and kadhai
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#CookWithPrestige
Rice pappads with green chilies inch 10l and 5 l pressure cookers
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#CookWithPrestige
Fried Rice with Manchurian
Fried rice is Prepared in Prestige pressure cooker and Manchurian is prepared in Prestige karahi on prestige gas stove.
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#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.
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Recipe name- Gajar Phirni#carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. . -
Recipe name- Gajar Phirni #carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. .
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Stuffed masala chillies
#PrepSnap
Green chillies stuffed with spicy filling. These chillies can be served with hot dal rice or with phulkas.
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#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
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#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.
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#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
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#PrepSnap
Ukadike Modak
Ukadike Modak is a delicious dish from Maharashtra. It is made from coconut, jaggery, and rice flour.
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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.
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#PrepSnap
Green Pea Pilaf or Matar Pulao 🥦🍚🥦
Rice, green peas and those aromatic spices.
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#PrepSnap
Mendu Vada
Aaj Maine leftover rice se makeover karke main Mendu Vada banane ki preparation ki Hai. 🙏🥰
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#SLC
Rice KHEER
Ingredients Milk- 2kg Rice- 1/4 cup Sugar- 1/2 cup or as per taste Raisins- handful Recipe Boil milk in a heavy bottom pan. Add soaked rice and cook till rice is cooked & milk reduces to 1/4th & turns creamy in consistency. Add sugar. Serve chilled, garnish with almonds & raisins.
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#SLC
Recipe _ Steam beetroot pithe
Time 30 miniutes
Serve _ 2 person
Ingredients _ 1 Beetroot juice 1+1/2 cup
1 cup Rice flour
1/2 cup Refined flour
1 cup coconut ( grated)
1/2 cup Jaggery
1/2 tsp Salt
Method _ 1) Boil 1 + 1/2 cup beetroot juice for a while by adding a little salt. Use this with rice flour and refined flour to make a nice dough.
2 ) Add grated coconut jaggery to make the filling
3) Make small dumplings using the felling and steam them for 10 miniutes
4 ) Serve with liquid jaggery and enjoy the Mokar Sankranti
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#SLC
Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.
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#SLC
Sweet (Sakkara) Pongal
To mske Sakkara Pongal
Raw Rice -1 cup
Water-2 1/2 lt
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins
Ghee-1/2 cup
Cardamom powder-1 tsp
Method
Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.
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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
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#tiranga
Tri colour idlies ,with marvel effect are made with riceflour and semolina.spinach puree and carrot puree used for green and orange colour ,no edible food colour is used .These idlies are tasty and attractive idlies.
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#tiranga
Tri colour idlies ,with marvel effect are made with riceflour and semolina.spinach puree and carrot puree used for green and orange colour ,no edible food colour is used .These are tasty and attractive idlies.
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#Tiranga
SHAMSI BIRYANI (LOST RECIPE - OLD DELHI STYLE BIRYANI) Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions. The beautifully spiced and fragrant layers of biryani rice centred with juicy, tender meat and spices is pure bliss! ❤️ Have served this Biryani with Raita made from Carrots, Cucumber, red chilli powder and coriander leaves to depict our Tri colour 🧡🤍💙🤍💚
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#Tiranga
Delicious tricolour platter with dahi paneer , bhindi and plain rice
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#Tricolour
Tricolour rice for Republic Day Celebration, pumpkin rice for saffron,white rice for white colour, broccoli rice for green colour.
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#tiranga
Tricolour Sizzler
Paneer Makhani gravy
Rice
Hara Bhara Kebab n matar saute
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#Tiranga
Tiranga Jasvand Modak
I have made Jasvand Modak with rice flour, green and orange food colouring, with coconut and jaggery filling.
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#Tiranga
Tiranga Rice ice dosa
Crispy delicious and natural colour
Happy Republic Day 🇮🇳 🇮🇳
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#Tiranga
TRICOLOUR PULAO
Prepared with Tomato Rice , Curd Rice And Chutney Rice
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#Tiranga
Happy Republic Day to all🇮🇳🧡🤍💚
#tricolour No sugar : Skimmed Milk: Honey Rice Kheer with the goodness of Carrots, Safron, Beetel leaves and Pistachios 🧡🤍🧡🤍💚 Tricolor and Triflavoured Kheer❤️
✅Quick Recipe
👍Take Rice in desired quantity and soak it for 1 hour.Now strain the water, and beat the rice in Mortar.Now Add little ghee in Preassure Cooker and Put the broken rice with a pinch of cardomom Powder and water.Cook upto 3 whistles.
👍 Meanwhile take Half litre of Milk, Heat it and keep stirring by adding a spoon of DryFruits and Makhana Powder for melt in mouth texture.NowAdd upon the cooked Rice to it and stir till it thickens.Turn off the flame and let it come to room temperature.Add honey in desired sweet Preference 👍
Now for the tricolor👍
✅For orange colour 🧡 Boil the Carrots with the flavour of cardomom.Ghee roast it and give the tinge of safron with safron strands.Mix it with a bowl of kheer.
✅For white colour🤍 Keep the originality of white Kheer the way it is👍
✅For green color 💚 Boil some beetel leaves and add soaked Pistachios for the blend.Now Mix it with white kheer in a seperate Bowl.
Good to go..Take a serving bowl of Your choice, Place white kheer half the brim, Add carrot Saffron Kheer at top and Beetle leaves Pistachios kheer at bottom.Put some Blueberry in centre❤️
Happy Republic Day 🇮🇳🧡🤍💚
Jai Hind🇮🇳
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#tiranga
Rice variety
carrot rice
Curd rice
Pudina rice
Pudina rice
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#Tiranga
Tricolor meal
Having Rajma,Rice, Coriander chatni,Roti,Raita and sald a comfortable and healthy meal tricolour in a plate.
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#Tiranga
Tricolor meal in a plate full of nutrients vitamins and minerals, a complete meal.
Having Dal fry,jeera rice, bhindi,Roti and salad.
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#Tiranga
Tricolor meal in a plate
Rajma,Jeera rice,Roti, cucumber
Healthy meal
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Presenting my Tiranga Tehri Delight
A celebration of flavours and freedom on one plate — saffron-spiced rice on top, a peaceful white layer in the middle, and fresh green herbed rice at the base
Bringing the spirit of the Tiranga to my kitchen with creativity, colour, and love. Because patriotism tastes even better when served delicious!
#Tiranga #MyKitchenDiaries #TricolourDish #PatrioticPlating #IndianFlavours #FoodArt
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#Tiranga
Tricolour Rice bowl (layered with palak rice , Jeera rice and tomato rice )
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#Tiranga
Thali with the following tricolour dishes:
Salad - grated carrots, radish n spring onion
Pumpkin sabzi , paneer tikka, Vegetable stew, Boondi Raita, Rice kheer garnished with pumpkin seeds, tricolour halwa suji,carrot n dudhi/ bottlegourd, Tricolor rice flour roti. Alongside salt n chutney powder n ghee
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We’re kicking off our Protein-Packed Corporate Meals series with a quick and practical recipe designed for busy workdays and late office nights. In this episode, Aasritha (@thelifeof_aash) shares a simple Chilli Chicken Rice Bowl that delivers 32g of protein under 500 calories — perfect for anyone trying to eat smarter without spending hours in the kitchen. If you’re looking to build a routine around high-protein, easy weekday meals, this series is for you. We’re also hosting a LIVE workshop where you can learn how to plan quick, practical, protein-rich meals for everyday office life.
📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6
Ingredients
120g chicken (pre-marinated)
1 onion (cubed)
1 bell pepper / mixed capsicum
2–3 garlic cloves
1–2 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tsp soy sauce
1 tsp corn flour
Salt to taste
Marinade
1 tsp red chilli powder
½ tsp turmeric
½ tsp jeera powder
Salt + little lemon/water
Method (Under 15 Minutes)
Air fry the chicken at 400°F for 11–12 minutes in the Prestige Multi-Chef All-in-One Air Fryer.
While the chicken cooks, chop the vegetables.
Sauté onion and capsicum on high flame.
Add sauces and toss in the cooked chicken.
Add a corn flour slurry to create the chilli chicken glaze.
Serve with rice, roti, or enjoy as is.
Register now to join the live workshop and learn more high-protein meal ideas. -
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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 ki Kadboli is a traditional, crispy, and savory Maharashtrian fried snack, often made during Diwali. It is shaped like a twisted ring, created from a blend of chickpea flour (besan), rice flour, and urad dal flour, seasoned with chili powder, ajwain, and cumin, then deep-fried until golden.
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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.
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#BPIC
Biryani annanas is sweet fruity rice recipe with pineapple 🍍.
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Flavors of Bengal 🌸 Begun sorshe : Begun Shorshe is a classic! Tender brinjal cooked in a creamy coconut-chilli-mustard sauce, perfect with rice.😋 #BPIC
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#BPIC
Beetroot Millet Idli is a nutritious, visually striking, and healthy twist on the traditional South Indian steamed rice cake.
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#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
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#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.
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#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 .
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#Holi26
The Rice Paper Golgappa is a modern, viral, and healthier twist on the traditional Indian street food, Pani Puri and twist on the traditional Holi treat. It utilizes Vietnamese rice paper sheets to create a crispy, gluten-free shell that puffs up instantly when fried or air-fried.
Rice Paper Golgappa
Ingredients:
• 4-5 large rice paper sheets,
• water for soaking,
• oil for spray for air fryer
• 2 boiled potatoes (mashed),
• 1/2 cup boiled chickpeas/black gram,
• 1/2 tsp red chilli powder,
• 1/2 tsp chaat masala,
• salt to taste.
Pani
• 1 cup water,
• 1 sachet jaljeera powder OR mint-coriander paste,
• boondi (optional).
Method:
1. Take two large rice paper sheets and stack them together (stacking ensures a better, thicker crunch).
2. Dip the stacked sheets into a bowl of water for a few seconds until they become soft and pliable.
3. Place the softened sheets on a flat surface and use a small circular cookie cutter or a sharp-edged bowl to cut out small circles.
1. Lightly oil the circles and air-fry at 160-170°C for 5 minutes until crisp.
4. Make a small hole in the center of the crispy rice paper puri, fill with potato-chickpea mixture, dip into spicy Pani, and enjoy immediately.
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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. -
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#IOP
BHAPA PITHE PULI
Layers of steamed rice cakes with coconut and jaggery stuffing
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#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)
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#IOP
Vegetable Biryani
A dish made with rice and vegetables and lots of aromatic spices -
#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.
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Chhena/ cottage cheese Rice ball in date palm jaggery kheer
#IOP
(Poila Boisakh)
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Rice Kheer with date palm jaggery
#IOP
Presenting Rice Kheer with date palm jaggery on the auspicious occasion of Poila Boisakh.
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#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
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#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
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#IOP
Payasam is a traditional South Indian recipe. It\'s a sweet dish made with rice, milk, and sugar. I made payasam with brown rice. It was delicious.
Payasam
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#IOP Recipe name -Til pitha Essential to Assamese cuisine and hospitality during Bihu celebration.It is made by dry sticky rice flour filled with black sesame and jaggery.
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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.
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Minapa Vadiyalu
Minapa Vadiyalu is a traditional south indian snack from Andhra Pradesh. It is a popular deep fried snack made using a batter of rice flour,chana dal ,black urad dal and cumin seeds.The batter is made into small balls,flattened ,and then deep fried until they turn golden brown and crispy.
Ingredients:
The key ingredients of Minapa Vadiyalu are:
Urad dal or black gram lentils
Salt
Cumin seeds
Green chili or red chilli powder
Asafoetida or hing
Water
Oil
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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. -
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#IOP
Badami Noor Phirni
Silky blended rice phirni delicately garnished with almond slices for a rich and comforting traditional treat.
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#ES1
Paneer Thecha
A very famous chutney of Maharashtra, which is known as Thecha. Paneer Thecha is also made with very few ingredients. Thecha is eaten with Bhakri, Dal-Rice. Thecha is made by roasting peanuts, green chillies, garlic, coriander and grinding them coarsely. Then it is wrapped over paneer and shallow fried. Paneer Thecha is eaten as a snack. Paneer Thecha has been invented by Bollywood actress Malaika Arora. You too enjoy the spicy paneer thecha.
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#IOP
RECIPE NAME: ROSE FLAVOURE PAYES
Rose-flavoured payesh (or payasam/kheer) is a aromatic Indian dessert that elevates traditional rice or vermicelli pudding with rose water, rose syrup, or edible rose petals.
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Veg Dum Biryani
#IOP
Veg Dum Biryani is a fragrant, slow-cooked casserole of basmati rice, mixed vegetables, yogurt, and aromatic spices. Key steps involve marinating vegetables, parboiling rice to 70% cooked, layering them, and sealing the pot (dum) to cook on low heat. It is commonly garnished with fried onions (birista), saffron milk, mint, and ghee for rich flavor.
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#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.
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#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.
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#IOP
BENGALI VEGETARIAN THALI
The best dishes for Poila Baishak
Including various types of sabji , rice , koraishutir kochuri , nolen gud rasgulla , mishti doi , Bel panna and paan
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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
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#lOP
# Recipe -Payesh
This is a traditional recipe in Bengali New Year - or Poila Baishak. This sweet is made with gobindovog rice, milk, sugar, cardamom powder,cashew nut and raisen and served chilled.
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#IOP
NAWABI KHEER ❣️ EID SPECIAL
Nawabi Kheer is a decadent dessert where soaked Basmati Rice, mawa, custard powder, nuts, and a hint of cardamom are addded to full cream milk. It\'s a Luxurious and super creamy dessert 🥰
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#IOP
Dal makhani jeera rice and Roti
A perfect treat for any festive occasion.
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#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!
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#mk26
Kheer
Rice Kheer is a traditional North Indian dessert made by slow-cooking basmati rice in milk, sweetened with sugar, and infused with cardamom, saffron, and nuts, resulting in a creamy, aromatic, and indulgent pudding often enjoyed during festivals and celebrations.
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#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
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#IPC26Millet Idli is not only healthy but also a great and lighter alternative to the traditional rice idli.
Millet idli ( with Ragi , sama rice and bajra)
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#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!
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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
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#LPC26
The cuisine of different regions—both domestic and international—varies significantly, as do the methods used to prepare them. While some prefer Indian food, others are passionate about international dishes. I have created a unique dish by combining Chinese noodles with Indian-style spinach fried rice.
Indo - chinese fussion platter
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#LPC26
Tetor Dal
Tetor Dal — A lentil dish with a mild bitter flavor, prepared using Moong Dal, Lau (bottle gourd), and Korola (bitter gourd).
It tastes exquisite when served with hot rice.
It aids digestion.
Its mild bitter taste stimulates the appetite.
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#LPC26
Dry fruits loaded Rice kheer
Dry fruits loaded rice kheer is a rich and nutritious dessert that provides instant energy due to natural sugars and carbohydrates. It is packed with essential nutrients like vitamins, minerals, and healthy fats from dry fruits such as almonds, cashews, and raisins. This kheer helps in boosting immunity, improving digestion, and strengthening bones because of the goodness of milk and nuts. It is also a great option for festive occasions as it combines taste with health benefits.
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#LPC26
Fragrant Whole-Spice Veg Pulao :– Fluffy, perfectly cooked rice infused with the rich aroma of whole spices, balanced with the subtle sweetness of raisins and dry fruits—every bite is a delightful blend of flavors. Delicious yet healthy, this pulao is perfect for both special occasions and everyday meals
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#LPC26
𝙋𝙚𝙧𝙞 𝙋𝙚𝙧𝙞 𝙋𝙖𝙣𝙚𝙚𝙧 𝙬𝙞𝙩𝙝 𝙃𝙚𝙧𝙗 𝙍𝙞𝙘𝙚
Flavor overload in every bite!
Spicy, buttery Peri Peri Paneer paired with fragrant Herb Rice and a side of colorful sautéed veggies — a wholesome plate that’s as nutritious as it is delicious.
Soft paneer coated in bold peri-peri flavors, light aromatic herb rice, and perfectly sautéed veggies together create a comforting yet vibrant meal.
Healthy, colorful, and super easy to make — because cooking should always feel joyful and stress-free!
Who’s ready to dig into this cozy goodness?
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#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?
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#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.
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#LPC26
Jowar_idli
These idli are made with jowar flour and semolina .
The earthy taste of most millets is something we have been loving at home,we keep experimenting with different millets breakfast/ main course/ snacks.
A great alternative to rice idli, this jowar idli are soft and fluffy and can be enjoyed with chutney
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#LPC26
Sweet Corn Fritters crispy, crunchy and utterly delicious.Made with fresh sweet corn, rice flour and eggs and a hint of spices these fritters are a healthier twist on a classic snack. High in fiber, vitamins, and antioxidants, sweet corn supports digestive health and immune function.Healthy tasty and gluten free snacks.
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#LPC26
Enjoy a healthy and delicious meal with this Soya Veggie Rice! Packed with protein-rich soya chunks, colorful veggies, and aromatic spices, this dish is perfect for a balanced lunch or dinner. Easy to make, satisfying, and full of flavor! A perfect fusion of taste and Nutrition.
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#LPC26
Palak paneer pulao
Lunch/ dinner
This palak paneer pulao is a simple, aromatic flavour packed meal or a great side that is perfect to serve for any occasion, The flavour, colour and the nutrition makes this the best of all !
Spinach brings iron, vitamins, and fiber while paneer adds protein and calcium, and rice adds comfort and balance. It\'s an easy way to pack in nutrients without making a separate sabzi or curry.
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#LPC26
Odisha‑style Curd Rice with Sizzling Curry‑Leaf Tadka
Best combination health,taste and peace
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Oil free coriander chicken recipe
Oil free coriander chicken rice recipe
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#LPC26
Recipe- Madhapitha It is a traditional steamed snack from Chhattisgarh, known for being light, healthy, and easy to digest. It is made from a fermented batter of rice and urad dal, which naturally adds probiotics that support gut health. Since it is steamed and only lightly tempered, it is low in fat while still being energy-rich. The combination of rice (carbohydrates) and urad dal (protein and iron) makes it a balanced meal that keeps your stomach full for a long time. In terms of nutrition (approx. per serving), Madhapitha provides around 150–200 calories, depending on portion size and oil used. It contains carbohydrates for energy, plant-based protein from urad dal, and small amounts of healthy fats from sesame seeds. It is also a good source of important minerals like iron (supports blood health), calcium (for bones), magnesium (for muscle and nerve function), and potassium (helps maintain fluid balance). Additionally, it offers some B vitamins from fermentation, which help improve digestion and energy metabolism. Overall, Madhapitha is a wholesome, filling, and nutritious snack—perfect for those who want something satisfying without heavy or fried foods.
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#LPC26
Dahi Chura
Dahi Chura is a quick, nutritious, and traditional breakfast staple from Bihar, Uttar Pradesh, and Jharkhand, made by mixing flattened rice (chura/poha) with yogurt (dahi) and jaggery or sugar. This no-cook dish is sometimes I served with some chopped dry fruits and bananas. Superb healthy high-energy, probiotic-rich meal.
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#LPC26
Steamed Wellness Idli Platter
Soft, steamed rice idlis paired with fresh coconut chutney — a light, gut-friendly meal that supports healthy and balanced living.
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#LPC26
Ragi Dosa
Ragi Dosa is a nutritious, delicious and healthy South Indian breakfast made from ragi flour, often combined with rice flour and semolina for a Crispy texture,it is a rich source of calcium and fiber, perfect for quick breakfast or weight management !
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#LPC26
Curry Rice
Curry rice Curry leaves for weight loss: Curry leaves are consumed in different ways by people in all parts of the country.They can help in weight loss and are rich in Vitamin A, B, C and B2. Curry leaves can help in dealing with digestive issues Curry leaves aid in weight loss and help to maintain cholesterol levels Curry leaves can be used for treating an upset stomach So today i made yummyy Curry Rice CURRY LEAVES R
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#LPC26
Smoky Rice Paper Dumpling Indulgence
Delicate rice paper dumplings, lightly crisped and served over a luscious creamy gravy — a fusion treat bursting with smoky, melt-in-mouth flavors.
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#LPC26
Peri - peri masala pulao -This flavorful Peri Peri Masala Rice is made by sautéing onions, garlic, mixed bell peppers, and corn in butter/oil, seasoned with 1–2 tablespoons of Peri Peri masala, tomato paste, and a splash of lemon juice. Combine these with cooked basmati rice for a spicy, tangy, and quick one-pot meal
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#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.
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#LPC26
Beetroot Corn Rice is a vibrant, nutritious, and aromatic one-pot Indian meal, blending earthy beetroot with sweet corn and fragrant basmati rice. This healthy comfort food is packed with antioxidants, iron, and fibre, offering a visually stunning magenta color that is perfect for quick lunches or healthy week meals.
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#LPC26
This vibrant and nutritious drumstick powder sanva Rice dish uses natural ingredients to create a striking green color. barnyard millet is a common choice for healthy millet in India, and this recipe elevates it with the addition of moringa powder ,butterflypea flower water and beetroot , a unique natural coloring technique with nutrition .
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#LPC26
Stuffed Vegetable Green Dal Idli is a highly nutritious, protein-rich, and fiber-packed variation of the traditional South Indian steamed cake. It is made from soaked and ground whole green gram (moong dal) instead of rice, making it an excellent low-carb and gluten-free option for breakfast or snacks, often favored by health-conscious eaters or diabetics.
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#LPC26
Mango sticky rice is a popular Southeast Asian dessert, especially in Thai cuisine, featuring glutinous rice cooked with sweetened coconut milk and served with ripe, sliced mango. It offers a creamy, slightly salty, and sweet flavor profile with a chewy, soft texture. The dish is frequently served warm with chilled mango, often garnished with sesame seeds or roasted mung beans.
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#LPC26
VEGETABLE STEW KERALA STYLE
Kerala style vegetable stew is a nutritious vegan friendly dish featuring mixed vegetables simmered in aromatic coconut milk , It is easy to digest , rich in fiber and vitamins , this Creamy curry offers a healthy , light meal options paired with appam and rice .
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#LPC26
MASHROOM KOFTA
Mushroom kofta is an Indian curry dish where soft, spiced mushroom balls are dunked in a rich gravy. The koftas are made by mixing finely chopped or grated mushrooms with besan, ginger and spices. They’re shaped into balls and deep-fried or air-fried till golden. The gravy is usually onion-tomato based with cashew or cream for richness, flavored with garam masala, kasuri methi, and chili. Tastes creamy, mildly & spicy.
Best with naan or jeera rice.
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#LPC26
OYSTER MUSHROOM SABJI
Oyster mushroom sabji is a quick Indian stir-fry made with soft oyster mushrooms. The mushrooms are sliced and cooked with onion, tomato, garlic, ginger, and basic spices like turmeric, chili powder, coriander powder, and garam masala. Tastes savoury, mildly spicy, with a melt-in-mouth texture. Goes perfect with roti or jeera rice.
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#LPC26
MATAR MUSHROOM SABJI
Matar mushroom is a popular North Indian sabji made with green peas and mushrooms. The dish has sliced mushrooms and matar cooked in an onion-tomato gravy with ginger-garlic, turmeric, chili powder, coriander powder, and garam masala. Finished with kasuri methi or cream for extra flavor. Tastes savory, mildly spicy, with sweet peas balancing the earthy mushrooms. Goes great with roti, paratha, or steamed rice.
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#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.
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#LPC26
KACHCHE KELE KE STUFFED KOFTE IN CREAMY GRAVY
Kache kele ke kofte stuffed with dry fruits is a rich, festive North Indian curry made with raw banana. Boiled raw bananas are mashed with besan, ginger, and spices, then shaped into balls stuffed with chopped cashews, raisins, and almonds. The koftas are shallow or deep fried till golden. They’re served in a creamy tomato-cashew gravy flavored with cardamom, garam masala, and cream. The gravy is mildly sweet, aromatic, and thick. Tastes royal — soft koftas with a surprise sweet-nutty center, in a buttery rich sauce. Usually made for special meals with naan or jeera rice.
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#LPC26
Breakfast
Jowar Chilla | protein - packed,Healthy & Tasty Jowar chilla . This is an easy and simple flatbread recipe prepared with jowar or sorghum flour and mixed vegetables. It can be an ideal alternative to chickpea flour or rice flour as suitable for the digestive system.it is quick and easy to prepare in under 15 minutes ,it is very healthy.These chillas are a perfect breakfast recipe, but they are not limited to it, and can be served with spicy green chutney & tomato ketchup!
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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.
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RECIPE NAME: Chaler payesh/Rice kheer is a traditional Bengali rice pudding, commonly known as kheer in other parts of India. It is a slow-cooked, creamy dish made by simmering aromatic rice, milk, and sugar or jaggery, often enhanced with cardamom, bay leaves, cashews, and raisins. This popular sweet is typically served at celebrations and religious ceremonies.
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Recipe Name - Kheer bhora Patishapta
Patishapta is a traditional Bengali sweet pancake (pitha) popular in winter but can be made all around the year, consisting of thin crepes filled with a sweet mixture of coconut, jaggery (nolen gur), and khoya or kheer. The crepes are made from rice flour, semolina, and milk, cooked on a pan, stuffed, and rolled, often prepared during Poush Sankranti.
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#SS26
This is a traditional Jagannath Dham drink. Those who have visited this Dham must be knowing this drink. The history of this drink is very old. There are many stories behind it. It is made from the rice of Mahaprasad prepared in the temple and is also distributed as Prasad. Apart from being tasty, it is also beneficial. It protects from heat stroke in summer, reduces heat in the body and hydrates it. It strengthens the digestive system, thereby providing relief from serious diseases like diarrhea occurring in summer. Due to the presence of many minerals and vitamins, this is a traditional super drink which is naturally cooled in a pot and is drunk in an earthen vessel.
Tonka torani (traditional drink)
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#SS26
Madiya Pej is a traditional, highly nutritious fermented drink from Bastar (Chhattisgarh) and Odisha, often called the \"cold drink of Bastar\" due to its cooling properties. Made from finger millet (ragi) flour and fermented rice water, it is a probiotic-rich, hearty, and sour soup typically served in clay pots to stay cool.
Madiya pej
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#LP26
Handwa-
1Rice-1bowl
2.chanadal1/2 bowl
3..Tuvar dal1/2 bowl
4.salt,Turmaricpow,redchillipow,hing,rai,Til
5.Looki,carrot,palak,kasuri meeti greenchilliginger paste n garlic.
Method_
1 dal chawal ko acchi tarah dhokar 3-4 hours bhigo de
2,mixer mai grind kar le.
3.5-6 hours ke liye fermantation ki liye rakh de.
4 ferment hone ke baad ussai looki kaddu kas kar ke dale,palak chop karke Dale carrot grate karke Dale
5 tadka pan mai hing rai Til or Hari mirch adrak ka paste,turmaric powder or red chilli powder ka wagar kare.
6 non stic pan ko oil se gress kareke handwa bana le.
Garma garam chatni or sausce ki sath serve kare.
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#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.
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#LP26
#24-4-26
Tri Colour Rice
Ingrident _
1 .basmati rice
2.Palak
3.orange carrot
4.cloves (for decoration)
5.oil
6.Salt
7 .lemon
Method
1 2 bowl basmati rice le.or acchi tarah wash karke 1/2 hour pani mai soke kar le.
2.1/2 an hour baad cooker mai 2 bowl ka double means 4 bowl water mai rice dalkar kuch drops oil dalkar 2 wessel aane tak pressure cook kar le
3.palak ki puri bana le.
4.carrot ko grate karele.
5 rice ka cooker khol kar rice ke 3 portion kar le.
6.aik portion ko granted carrot ke sath aik kadai mai full flame per sotte kare jisse carrot ki crunchi ness bani rahe or thoda salt dalkar mix karke alag rakh de
7 dusare portion ko palak Puri ke sath mix kareke thoda salt dalkar paka le.
8 abb acchi tarah set kare beech mai white portion ko clove se decorate kare.
9 upper side 🍊 colour ki rice set kare,niche ke side green 🍏 rice set kare.
Lijeye pesh hai tasty n wow looked Tri Colour Rice
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#LP26
#25_4_26
Palak bhurji curd fry roti n fulka roti
Ingrident
1Palak
2.Home made paneer
3.green chilli ginger,tamatoes
4Salt,dhaniya pow,lal mirch powder.
5.ghee/oil
6.sugar(thodi si)
Method
1 palak ko acchi tarah dhokar wash kareke blanch kar le.sugar dalkar.
2.boiled .palak ki puri bana le.
3.tamatar mai green chilli or ginger dalkar bhi puri banale.
4 .tamato puri ko aik kadai Vai vagar kare,crushed paneer dale or palak ki puri dalkar acchi tarah mix kare.
Aapki palak bhurji ready hai upper se ghar ki malai dal de.rice look or taste aata hai.
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#LP26
#DATE_ 26/4/2026
#Mexican Rice
Ingredients -
2 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
½ red bell pepper, diced
1 small jalapeno pepper, seeded and finely diced
1 cup long grain white rice
1 cup boiled rajma
½ teaspoon cumin, salt, to taste
4 tsp tomato sauce
1 cup vegetable broth
Opional: finely chopped coriander for garnish
Instructions-
Wash rice.
Thoroughly wash and drain the rice with a fine mesh sieve.
Cook veggies.
Heat the oil in a large saucepan over medium-high heat.
Add the onions, garlic, bell pepper, and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
Add the rice ,rajma and saute until it\'s lightly toasted and golden brown, about 2 minutes.
Simmer.
Add in the cumin, salt, tomato sauce and veggies broth, then stir everything together. Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.
Fluff and garnish. Remove the rice from the heat and use a fork to fluff it up. Garnish with chopped coriander serve immediately.
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#LP26
#DATE_ 27/4/2026
#Vegetable Pulao
ForFor The Vegetable Pulao
1 cup long grain rice (basmati chawal)
1 cup chopped mixed vegetables ( french beans , carrot and green peas)
1 tbsp oil
1/2 cup thinly sliced onions
1 bay leaf (tejpatta)
25 mm cinnamon (dalchini) stick
2 clove (laung / lavang)
1/2 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1 tsp garam Masala
Method
1. To make vegetable pulao in pressure cooker, soak the rice in enough water in a deep bowl for 30 minutes, drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cardamom, star anise and onions and sauté on a medium flame for 8 minutes.
3. Add the rice an sauté on a medium flame for 2 minutes.
4. Add the green peas, carrot, Beans, Cauliflower and sauté on a medium flame for 1 minute.
5. Add salt and 1½ cups of hot water, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Serve the vegetable pulao hot with Cucumber Raita.
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#LP26 Soya Keema Kofta Biryani
Ingredients list:
1 Sliced Onion
For Rice: Biryani Rice - 1&1/2 cup (soaked for 20 minutes) Whole Spices (Bay Leaves, Cloves, Green & Black Cardamom, Black Pepper corns, Cinnamon sticks) Oil 1 tsp Salt 1 tsp
For Kofta: Soya Chunks - 1&1/2 cup Boiled Potatoes 3 Chopped Green Garlic 1/2 cup Handful of Chopped Coriander Leaves 1 tsp Chaat Masala 1/2 tspRed chilli powder 1/2 tsp Coriander powder 1/2 tsp Jeera Powder 1 tsp Cumin Seeds A pinch of Hing Salt to taste 1 tsp Kasoori Methi Oil for frying 2 tbsp Oil 2 tbsp Desi Ghee Whole Spices (Bay Leaves,Star Anise, Mace) 1/2 tsp Jeera 1/4 tsp Hing/Asafoetida Green Chilli 1-2 1 chopped onion (Big) Ginger Garlic Paste 2 tsp 1 cup Diced Bell Peppers (Red, Yellow, Green) 2 Tomatoes sliced Curd 1/2 cup Biryani Masala 2 tsp 1/2 tsp of Kashmiri Mirch Salt to taste Few Mint Leaves Handful of Coriander leaves 1 tsp of Kasoori Methi Handful of Almonds Handful of Raisins Lemon Slices 1 tbsp Kewra Water Saffron Milk 1/2cup Green Food Colour Orange Food Colour
Steps: 1. Put sliced Onions in Airfryer basket and spray some oil and airfry for 8-10 minutes at 160°C and prepare crispy brown onions.
2. Boil Soya Chunks for 3-4 minutes or until soften. Then squeeze well and grind them. In a bowl, mix soya keema, boiled potatoes, green garlic, coriander leaves, chaat masala, red chilli powder, coriander powder, Jeera Powder, Jeera, hing, salt and kasoori Methi. Shape the kofta and put them in Airfryer. Grease some oil and airfry them at 200°C for 10-12 minutes or until brown and crisp.
3. Heat water with bay leaves, cloves, crushed green and black cardamom, black peppercorns, cinnamon stick, tsp of oil and salt. Then add soaked Biryani Rice and cook rice until 70%
4. In a handi, heat oil and ghee. Add bay leaves, mace, star anise, cumin, hing. Let them crackle. Then add green chilli and chopped Onions. Cook until onion brown then add Ginger Garlic Paste. After that add diced bell peppers along with tomatoes. Saute for 2 minutes then add fresh curd. Add biryani Masala, kashmiri Mirch and salt. Mix well. Then add fresh mint leaves, coriander leaves, Kasoori Methi and brown onions. Add 80% kofta in gravy and mix well.
5. Layer the 70% cooked rice. Then top it with almonds, raisins, brown onions, mint leaves, coriander leaves, rest of the kofta, lemon slice. Also drizzle kewra water, saffron Milk and food colors. Seal it with foil paper and cover with lid for dum. Place the handi on tawa and cook for 10-12 minutes on slow heat.
6. Tasty soya keema kofta biryani is ready to enjoy.
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#LP26
#27-4-26
#Falhari Sama chawal n Curd
Ingridents-
1 1 bowl sama rice acchi tarah dho kar bhigo de
2 mirchi ginger,aloo,groundnut, black pepper ko dardara kar le
3.Aik pan mai ya cooker mai ghee dale geera dale fhir cuts hua sab masala dal de samA dale thoda sote kare.
3.cut kareke aloo dale,mesurment se 2 bowl pani ur salt dalkar 2-3 wessel le le.
4 dhaniya patti se garnish kare or curd ke sath serve kare
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#LP26
#DATE_28/4/2026
#Kadhipakoda
For kadhi:_
▢½ cup besan / gram flour
▢1 tsp turmeric
▢½ tsp chilli powder
▢2 cup curd
▢4 cup water
▢2 tbsp oil
▢1 tsp mustard
▢½ tsp cumin
▢¼ tsp methi
▢1 tsp coriander seeds, crushed
▢pinch hing
▢1 inch ginger, grated
▢2 chilli, finely chopped
▢few curry leaves
▢1 tbsp salt
▢2 tbsp coriander, finely chopped
▢2 tbsp kasuri methi, crushed
For pakora:_
▢2 cup besan / gram flour
▢½ tsp turmeric
▢½ tsp chilli powder
▢½ tsp cumin powder
▢½ tsp coriander powder
▢2 tbsp kasuri methi, crushed
▢pinch hing
▢½ tsp salt
▢water, for batter
▢¼ tsp baking soda
▢oil, for frying
For tempering:_
▢1 tbsp ghee
▢½ tsp cumin
▢2 dried red chilli, broken
▢pinch hing
▢pinch chilli powder
Method __
Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.
Whisk and mix well making sure there are no lumps.
Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.
In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.
Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.
Pour in the besan curd mixture and mix well.
Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.
when the mixture comes to a boil, add 1 tbsp salt and mix well.
Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone.
The mixture will turn glossy, adjust the consistency as required. Keep aside.
To prepare the pakoda, in a bowl take 2 cup besan.
Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.
Mix well, ensuring all the spices are well combined.
Now add water slowly, and prepare a smooth lump free batter.
Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.
Wet your hands with water, and pinch off a ball-sized piece of dough.
Drop in hot oil, keeping the flame on medium.
Stir occasionally, until the pakoda turns golden brown and crisp.
Drain off to remove excess oil.
Drop the pakoda into the kadi.
To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.
Pour the tempering over the kadhi.
Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
Finally, enjoy Kadhi Pakora Recipe with jeera rice.
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#Sama Rice With Curd
Ingridenta
1Sama Rice. _ 1 bowl
2.Curd. . . .. . _ 1 bowl
3.green chilli kari patta_ Taste wise
4.Cumin seeds. _ One tea sp
5 Patatoes. _ 1 piece
.6.Farhali Salt _ . 1 Tea sp
7.Mungfali dane. _15-20dane
8.Ghee. . . _1 Tabel sp
Metod_ 1.Sama rice ko acchi tarah wash kareke 10 min .soak kar de.
2.Patoes ko chop kar le.green chilli or kari patta ko wash kar le.
3.Cooker ya kadai mai ghee rakhe garam hone,cumins seeds dal green chilli kari
Patta salt or mungfali dalkar sotte kare.
4 jis bowl se samma liya tha uska double yane 2 bowl water dal de water garam ho jane per sama dale or 2 wissel le lejiye.
5 Sama. Rice ready hai Curd ki sath serve kare.
Note_ Ye aik Millet Recipe Healthy Tasty Breakfast Recipe hai
#KDCV26
#30-4-26
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#KDCV26
#30_4_26
#Curd rice
Ingridents
1.Rice.
2 .Curd
3.Green chilli ,kari patta
4.Salt cumin seeds,Rai.
5 ghee
Method 1_Rice ko wash kareke naram cook kar le .
2.thanda hone de fhir uss mai curd mix kare
3
Abb ghee mai cumiln seeds or rai green chilli kari patta ka vagar kareke Rice per dal de.
4 ye thande rice per tadka de kar he banaye garam karne per curd fatt jata hai
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#Aam ka ladoo
Ingridents_
1 Stuffing ki liye--
1.ghee. 1 tabel spoon
2.coconut pow. 1 Bowl
3.jagerry pow. 1/2 bowl
4.elaychi. 12-15 dane
5.Aamras. 2-tabel spoon
Cover ke liye__
Ingridents_
1.ghee. 1 spoon
2.Aamras. . 1 bowl
3.Rice flour. . 2-tabel spoon
Method_
1.aik kadai mai ghee dalkar khopra dalkar
Jaggery pow. dalkar aam ras dalkar continue chala kar spoon per na chipke
Aisa stuffing bana le
2_ Cover ke liye_ 1 kadai mai ghee dalkar aik bowl aam ras dalkar, 2 tabel spoon rice Flour dalkar continue chalakar dough jisa bana le.
3.ab aik peda jisa banakar chapta kareke stuffing bharke ladoo makker mai shape bana le.
#AAM26
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#BP26
Bread chole in breakfast
Chole Receipe
Spicy, flavorful and full of taste — perfect with bhature, rice or roti 😋💛 🥣 Ingredients:• 1 cup kabuli chole (overnight soaked)• Onion finely chopped• Tomato puree• Ginger-garlic paste• Green chilli• Salt as per taste• Turmeric powder• Red chilli powder• Coriander powder• Chole masala• Cumin seeds• Oil• Fresh coriander for garnish 👩🍳 Method: Pressure cook soaked chole until soft. Heat oil in a pan and add cumin seeds. Add onion and sauté until golden brown. Add ginger-garlic paste and green chilli. Add tomato puree and all spices, then cook until oil separates. Add boiled chole with little water and simmer for few minutes. Garnish with fresh coriander and serve hot ✨ 🌿 Nutritional Value:• Rich in protein and fiber 💪• Helps keep stomach full for longer 😊• Good source of iron and energy 🌱• Healthy homemade meal option ✨ 💛 Authentic taste with homemade love!
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#PD26
spicy, tangy Maharashtrian-style thecha made with raw mango (keri), tomato, garlic, and green chilies. Ingredients 1 raw Raw Mango (peeled and chopped) 2 medium Tomato 6–8 green chilies 6–7 garlic 2 tbsp peanuts (optional) 1 tbsp oil Salt to taste 1/2 tsp cumin seeds Fresh coriander leaves Method Roast the ingredients Heat oil in a pan. Add cumin, green chilies, garlic, and peanuts. Sauté for 2–3 minutes. Add tomatoes and cook until soft. Add chopped raw mango and cook for another 2 minutes. Cool and grind Let everything cool slightly. Grind coarsely using a mixer or mortar-pestle. Keep the texture slightly chunky. Season Add salt and chopped coriander. Mix well. Serving Ideas Enjoy with: Bhakri Thepla Vada Pav Dal-rice or parathas Tips For smoky flavor, roast tomatoes and chilies directly on flame. Add extra raw mango if you like it more tangy. Best served fresh.
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#PD26
Homemade Keri Chana Dal Pickle Recipe
Ingredients
2 cups raw mango (keri) pieces
½ cup soaked chana dal
100 g fennel seeds
50 g fenugreek seeds
50 g mustard seeds
1 tbsp cumin seeds
1 tbsp nigella seeds (kalonji)
2 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp dry mango powder
1 tbsp asafoetida (hing)
Salt as per taste
2–3 tbsp mustard oil
Method
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
Your delicious homemade Keri Chana Dal Achar is ready to enjoy!
Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal
Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special
The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 
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#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients
2 cups raw mango (keri) pieces
½ cup soaked chana dal
100 g fennel seeds
50 g fenugreek seeds
50 g mustard seeds
1 tbsp cumin seeds
1 tbsp nigella seeds (kalonji)
2 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp dry mango powder
1 tbsp asafoetida (hing)
Salt as per taste
2–3 tbsp mustard oil
Method
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
Your delicious homemade Keri Chana Dal Achar is ready to enjoy!
Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal
Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special
The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 
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I always used confident Prestige Product
I went to the Prestige Show room with my old food processor for exchange and buy new Food Processor. Food processor price is 12000Rs.Old food processors exchange value 1500 Rs.Store discount 1500. I paid 9000Rs.I saved 3000Rs. So I am very happy for buying lovely very good product and good quality.
Also l exchange my old roti maker and by new Blender. New Blender price is195O Old roti makers exchange value of 250 Rs. and store discount 200 Rs So I paid 1500 Rs. and save 450 Rs
#anything for anything
#kitchendiarise
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I always used good quality Prestige Products
I am went to Prestige Store for exchange the old Food Processor and buying new brand.
New Food processor price is 12000 Rs.Old Food Processors exchange value 1500 and store discount is 1500. I paid for 9000Rs and save 3000Rs
I exchanged old roti maker with New Blender.New blender price is 1950 Rs
Old Roti maker value 250Rs. and store discount is 200rs.I paid1500Rs and 450Rs. I am very happy for buying good quality lovely very useful products
#anythingforanything
#mykitchendiaries
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Indigridience
Rice
Udad ki dal
Imli
Vegetables...
Loki
Tomotor
Aalo
Onion
Recipy.....sabse phle idli bnane k liye rice ko barik pees lo mixer m uske bad uska better tyyar krlo or use 10/15 min k liye dhk kr rkhdo fir ek cooker m thoda sa pani garm krlo or better ko idli stand m bhr lo fir us stand ko cooker m rkh do dhyan rhe ki pani itna ho jitna stand k niche ka hissa pani m ho bs itna upr better tk pani nhi jana chahiye....
Ab Sambhar bnane k liye udad ki dal or loki allo ye sb cooker m boil krlo uske bad ek kdai m thoda sa ghee or rai dalo jb rai pk jaye to usme thodi si mixer ki huyi pyaz dalkr fry krlo or fir usme sari vegetables jo boil ki thi unhe usme daldo upr s mirch namak masala haldi thoda sa sambhar masala ye sb dalkr ache s pkalo or jb sambhr pkjaye to thoda sa imli ka pani taste anusar daldo jitna khtta apko psnd ho itna apka idli or sambhr tyyar h
