Wow! This season is full of celebrations! Festival of colours, Holi, is next; Valentine’s Day and so many anniversaries are on 🙂 So this recipe is dedicated to the celebrations. Cheers, with a piece of cake! This cake is a hit. Well, this isn’t just a cake, it’s a healthy cake, made of fresh fruit juices of kiwi and oranges. The one I made today was made from the juices of kiwi and pomegranate. You can bake it any day and any time.
The main ingredients of this cake are pomegranate, kiwi, gur (jaggery) and wheat flour. No milk, no condensed milk and no sugar; you can even take a low-fat butter. My concentration on this cake was just to make it a healthy one so that I can include it in my breakfast or snacks list. I baked this cake in the microwave but you can try it in cooker too. Earlier, I had made chocolate cake in pressure cooker. I’ll soon share its recipe. Coming back to this eggless pomegranate cake, I made it in a rose-shaped mould. Continue reading Eggless Pomegranate Cake Recipe
SOYBEAN Kabab or Soya Kabab is a much popular dish among vegetarians. Soya, which is highly rich in protein, is a famous among Indians, Pakistanis and Afghanistanis.
Soybean Kababs are served as starter, side dish or as snacks. It is believed that soybean protein is equal to the protein found in meat.
I’d made Soybean Kababs in my daughter’s birthday party and earned many praises. I’m much cautious of kids’ health, thus, this nutrient Soybean Kababs became the part of the menu in my daughter’s birthday party. Kids, too, liked it very much and were asking for more kababs!
Soybean Shami Kabab, as it is called, is made by shallow frying. It is totally a vegetarian dish and very easy to make. Those who don’t want to eat non-veg kababs can replace it with soya kababs.
Read More Kabab Recipes Here
To give variations to the burgers you make at home, you can use soybean kabab in place of aloo tikki or chicken tikka. It tastes extremely amazing. Continue reading Soybean Kabab Recipe
CHICKEN 65 is spicy and extremely yummylicious and mouth-watering dish of South India. The Chicken 65 has its origin from Chennai, Tamil Nadu. Usually, it is served as starters, snacks but some like it in main course.
I’d never been to South India but I am very much fascinated towards the South Indian dishes like dosa, idli and Chicken 65, of course.
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Chicken 65 and its Name
There are many stories behind the name of this South Indian dish, Chicken 65. One reports that in a Chennai military canteen, this Chicken dish was on number 6 on the menu card. When the soldiers would want to order it, they would simply ask for the number 65 and, thus, the name Chicken 65 came into being. The other story reveals, to make this dish, it would take almost 65 days to prepare; another one says since Chicken 65 was a combination of 65 spices, hence the name. While another story reveals that Chicken 65 was introducd by Buhari Hotel in Chennai.
Whatsoever is its origin, I like the dish very much and I bet once you cook it for your dear ones (like I did) your Chicken 65 will be more in demand!
Chicken 65 can me made in various ways. Usually Chicken 65 is made with the boneless chicken but here since I was making it at home I’d taken the chicken with bones. It’s up to you whether you want to make it boneless or along with bones.
This dish is full of protein, and gives an amazing taste. It is very soft, juicy and crispy in texture. So, make it on your own. I promise you won’t go to the restaurant for Chicken 65 next time because you already know how to make the yummylicious Chicken 65.
I didn’t add eggs in Chicken 65, as I don’t like the taste and smell of it. Instead I have used yoghurt. Try this eggless form of Chicken 65. Continue reading Chicken 65 Recipe
CHAAT is a street food. It is served as side dish or snacks. It is more popular among North Indians. Chaat is made with boiled potatoes (Aloo). The potatoes are shallow fried and served by mixing other spices, onions and various mouth-watering chutneys.
Chaat too has many variations and flavours that include Aloo chaat, Aloo-chana chaat, Aloo-green peas chaat, papdi chaat, samosa chaat, pani puris, basket chaat and many other.
“Chaatna” is the hindi word of chaat which means to taste.
Today, I am going to make Aloo and green peas (matar) chaat. However, making chaat with Aloo is very healthy as it contains dietary fibers and good source of vitamin B-6 and vitamin C. Whereas, Green peas which is also known as Hari matar or garden peas or Chhimi are also very healthy. The green peas are rich in minerals, vitamins and anti-oxidants. Fresh green peas are available in winters only. For the rest of the year you can get the frozen one.
Chaat is favourite of young and old. Even Kids cannot stop themselves to take their hands off from the yummy dish. It’s a mouth-watering dish.
Here is the recipe card of Aloo Matar Chat. Continue reading Aloo Matar Chaat Recipe
This one is my favourite!
Aloo Amchur ki Sabzi is very easy to cook and requires less spices and efforts. You can cook Aloo Amchur ki Sabzi in less than 30 minutes. So if you are in hurry or if you want to make a chatpati sabzi for lunch or dinner, Aloo Amchur ki Sabzi is should be on your mind. Aloo Amchur ki Sabzi just requires a couple of spices like garam masala, chat masala, amchur and zeera; that’s it.
Even if you have just started learning how to cook, this recipe is cool enough to start with. Continue reading Sukhi Aloo Amchur ki Sabzi
Lauki, a common vegetable in India, is found in every season. The various Lauki recipes have their significance from ancient times. Lauki is found world-wide. It is also known by several names like Calabash, Bottle-gourd, Ghia and Dudhi. It comes in different shapes and sizes like: oval, elongated and pear-shaped. Lauki is used to make dishes like halwa, curries, soups, etc.
Lauki has many benefits. It has high fibre which relieves a person from constipation and indigestion. Its juice is used in the treatment of acidity and, also, is helpful in maintaing the blood pressure, healthy heart, weight and sugar in the body. Lauki has 96% of water which helps in weight loss. Lauki acts as stomach-coolant. It is full of Vitamin C. Lauki should be included in your weekly diet chart because of its healthy nature.
Some people, even kids, don’t like Lauki. You take the name and notice their reaction! Try out Lauki Ka Kofta and I promise you will only get praise. Make this nutritious and yummy dish for your family. I am sure they will love it.
Here is your Recipe card of Lauki Ka Kofta Continue reading Step by Step Guide: Lauki Ka Kofta Recipe
Chutney does not have any specific meaning, but is a spicy condiment used to garnish various Indian dishes. It is a side dish, specially used in North Indian food. Chutney is a mix of sweet, spicy and sour flavour. It is made by adding sugar and different spices. To give flavours we can make it with mango, mint, green coriander, coconut, peanuts or ginger and garlic and of course last but not the least Tamarind (imli). Some chutneys are in gelatinous consistency and some are in liquid form.
South Indian chutneys are mostly prepared in gelatinous consistency. Their special and famous chutneys are made of peanuts and coconut. South Indians prefer to eat peanut or coconut chutneys with Dosa and Idlis.
Americans and Europeans use vinegar and also other flavours in chutneys.
Homemade chutneys are much more healthier than the preserved chutneys that are available in super markets. North Indians like to eat chutney with various foods like dal-chawal, Missi roti and many more dishes. Above all they make chutneys specially for chaats. We can give variations to chutneys by adding different fruits and spices to it. Continue reading Khatti Meethi Imli Ki Chutney
When you stay in a hostel, out of so many things on your mind there is always one thing that tops the list. And that is Homemade FOOD. Well, if you have just started to learn how to cook or if you are bored of having same old bread and butter in breakfast, give it a new twist! You just need some basic veggies and bread and there you are! Ready to cook a healthy breakfast, Bread Poha.
You can have this Bread Poha in snacks too. It just takes 30 minutes to cook this healthy dish.
Let’s have a look on how this healthy Bread Poha is made:
This recipe will serve 4 people; you can increase the amount of ingredients accordingly. Continue reading Bread Poha, a hosteler’s delight
Kheer, an Indian sub-continent cuisine, is a rice pudding made by boiling rice with milk and sugar. Kheer-like dessert is common in Middle East and West. It is said that Kheer was first made at Lord Jagannath Temple in Puri, Odisha, 2000 years ago. Kheer is prepared on different occasions like festivals and weddings. You can make Kheer from various fruits like apple, orange or banana. Zafrani (kesar) kheer is also popular among the sweet dish lovers. You can add dry fruits and spices, like cinnamon and green cardamom (elaichi), to give variations and flavours.
Origin of Kheer
Kheer is healthy and rich in calcium. It’s a versatile dish. Romans were the first to give variations in kheer by adding rose water and dry fruits. They call it stomach’s secondary refrigerator. In ancient history it is mentioned that the people then used to have kheer as dessert. Continue reading Shahi Khoya Kheer
Shahi Tukda (or Shahi Tukra) is one such dessert which you can find easily at parties or weddings. This sweet dish is believed to be of Mughal origin. Shahi, derived from Persian, means royal and tukda, derived from Urdu-Hindi, means a piece. This royal recipe is said to be inventd in 19th century.
Shahi Tukda is a combination of fried bread, milk and mawa (almonds, pistachios, cashew). Here’s an easy recipe to prepare Shahi Tukda at home: Continue reading Easy Recipe: Shahi Tukda