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Hashtag: #Rice
402 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: Chaler payes/Rice kheer
Payesh (or Payes) 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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#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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