Moong Dal Pakoda (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the winter weather!
Moong Dal Pakoda - Lentil Fritters is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!
Course:
Appetizer, Snack
Cuisine:
Indian
Keyword:
festive, traditional
Servings: 6
Calories: 250kcal
Author: Nidhi Bothra
Ingredients
1 1/2cupyellow moong dal (petite split yellow lentils), soaked in warm water for 2-3 hours
Rinse the dal and soak it for at least 2-3 hours or overnight in warm water. Then, drain the water, rinse the dal and then coarsely grind it with very little water.
Add all of the ingredients and mix it so it forms a cohesive mixture.
Heat the oil for frying.
Make small balls about 3-4 inch in diameter and drop them in the oil.
Cook on medium heat for 5-6 minutes or until golden brown.
Serve with chutney and enjoy!
Chili Garlic Chutney:
Grind everything together into a thin paste and adjust seasoning to taste. Serve with moong dal pakodas!
Recipe Notes
You can add any vegetable of your choice (e.g. corn, spinach, bell pepprs) to the pakodas.
In Chili Garlic Chutney, instead of kashmiri chili powder and deggi mirch masala, you can use 3 dried red chilies soaked in warm water for 30 minutes.
Nutrition Facts
Moong Dal Pakoda - Lentil Fritters
Amount Per Serving
Calories 250Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Sodium 27mg1%
Potassium 589mg17%
Total Carbohydrates 37g12%
Dietary Fiber 16g64%
Sugars 2g
Protein 15g30%
Vitamin A32.3%
Vitamin C32.4%
Calcium15.8%
Iron28.7%
* Percent Daily Values are based on a 2000 calorie diet.
One of the most iconic dishes found on the busy streets of Kolkata, Ghugni chaat is a popular snack food in Bengal. It’s made of dried white peas with chopped tomatoes, potatoes, onions, green chilies, cilantro and tamarind chutneys, ginger, and a wide variety of spices! Served with naan or as a chaat with some crunchy, tangy toppings, it’s beloved throughout the country!
It’s basically a spicy curry made with dried white peas, veggies, and spices like garam masala and chaat masala. It can be prepared in a quick 25 minutes in the Instant Pot, making it a perfectly feasible option for weekdays and even parties. It’s also packed full of healthy proteins, and is oil free!
Ghugni Chaat is a relished not only in Kolkata, but will soon be a favorite in your house too!
Instant Pot Kolkata Ghugni Chaat - Indian Street Food
Prep Time
15mins
Cook Time
25mins
Total Time
40mins
One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!
Course:
Chaat, Main Course, Snack
Cuisine:
Indian
Keyword:
instant pot, one pot, peas, spicy, streetfood
Servings: 6
Calories: 192kcal
Author: Nidhi Bothra
Ingredients
2cupsdried white peas (vatana), soaked in warm water for 6-8 hours
1tspchaat masala and 1/4 tsp garam masala, mixed together
Instructions
Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in warm water.
Drain the white peas. Put them into the Instant Pot with the potatoes, cumin seeds, cinnamon, cloves, turmeric powder, bay leaves, minced ginger and water. Make sure to add a generous pinch of salt.
Lock the lid , select the manual button and set it to 15 minutes on high pressure. Make sure your vent is on the sealing position.
When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
Discard the bay leaves, cinnamon, and cloves.
Now, put the Instant Pot on sauté mode. Add tomatoes, onions, ginger julienne, and green chilies. Save a little of each for garnishing. Also lightly mash the potatoes and white peas using the back of the spoon, to release some starch and thicken the gravy.
Add red chili powder, mango powder (amchur), chana masala, chaat masala, tamarind pulp, and jaggery (or sugar). Mix it all in and adjust the salt to taste.
Add cilantro and sauté for 5-7 minutes and it’s ready!
Garnish with cilantro and tamarind chutneys, vegetables, and masala. Squeeze some lime and Enjoy!
Stovetop Instructions:
Instead of using the Instant Pot in step 3, cook it in a pressure cooker for 2 whistle, adding 1 more cup of water.
Recipe Video
Recipe Notes
Do not over cook, do a quick release as soon as 15 minutes on manual finishes. Otherwise the peas will get mushy.
Add chutneys and other spices for garnish as per your taste and preference.
You can make the dish in advance - just don't add tomatoes and onions in the saute step. When you are ready to eat, mix tomatoes and onions, warm the ghugni chaat, then garnish and serve.
Ghugni chaat can be enjoyed as a snack or as a curry with some bread (naan, parantha, bature or pav).
Nutrition Facts
Instant Pot Kolkata Ghugni Chaat - Indian Street Food
Amount Per Serving
Calories 192Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Sodium 82mg3%
Potassium 802mg23%
Total Carbohydrates 38g13%
Dietary Fiber 8g32%
Sugars 8g
Protein 11g22%
Vitamin A9.4%
Vitamin C14.2%
Calcium8.4%
Iron22.4%
* Percent Daily Values are based on a 2000 calorie diet.
Makki ka Dhokla is a quintessential Rajasthani dish, and with my roots from that land, I take immense pleasure in introducing you to this traditional and vibrant dish. Makki ka Dhokla, as the name suggests, is made of makai ka atta (maize flour or yellow sweet corn flour) which is a good source of antioxidant carotenoids, minerals and vitamins. The moong dal is also rich with protein and iron. Supplementing these nutrients, I added some peas, chilies, ginger and methi (fenugreek) to enhance the flavor and texture. Next, I turned the dough into little cakes/dhoklas and steamed them.
While dhokla was getting steamed, I made dal and cilantro-mint chutney to give a complete meal feel. I like the dhoklas with dal, chutney, sugar and ghee for a more filling experience.
My grandmother used to prepare makai ka dhokla for me, and now I love to make it for my family in the winter. Seasonal food is definitely the yummiest thing to eat!!
Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) is an essential winter preparation, and the actual fun of it, lies in having it in a desi way. It is quick to make and is a wholesome meal. The authentic Rajasthani way to eat it is to pour in the dal in between the small pieces of dhokla, add chutney, little sugar, lemon, ghee and mix it all together.
The dhoklas are best eaten fresh, but the dal can be made beforehand. Also, you can easily make this an appetizer or side dish by making smaller dhoklas and serving them with cilantro-mint chutney!
Try this recipe this winter and savor its bold flavors!
Makki ka Dhokla with Spicy Moong Dal - Steamed Corn Cakes with Moong Lentil Stew
Prep Time
15mins
Cook Time
30mins
Total Time
45mins
Makki ka Dhokla with Spicy Moong Dal (Steamed Corn Cakes with Moong Lentil Stew) - the quintessential Rajasthani dish! Try these steamed corn cakes with peas and methi (fenugreek) leaves and spicy, protein rich moong dal, chutney and ghee, for a wholesome, finger-licking meal this winter!
Course:
Appetizer, Lunch, Main Course, Snack
Cuisine:
Indian
Keyword:
corn, lentils, peas
Servings: 6
Calories: 349kcal
Author: Nidhi Bothra
Ingredients
Makki ka Dhokla
3cupsmaize flour (makki ka atta, yellow sweet corn flour)
In a bowl put maize flour, salt, red chili powder, coriander powder, turmeric powder, garam masala and oil. Mix everything together.
Now add baking soda, peas, cilantro leaves, and fenugreek (methi) leaves to the flour mixture. Mix it well.
Gradually add water to make a soft dough that will roughly hold its shape.
Form the dough into round discs about 2-3 inches in diameter. Flatten them a bit and then using your fingers, press down in the middle to create a small indent, that will ensure even cooking and serve and a place to add ghee later.
Steam them for 20 minutes in a greased dish. It can be done in a bamboo steamer, stainless steel steamer, or idli stand. For the first five minutes do it on high heat. After that make it medium heat for 10-15 mins. For the very last minute, make the flame higher and then remove if from the stove.
Once the dhoklas are done, pour some ghee on top. It is important to use ghee as it enhances the flavor and will keep them moist.
Moong Dal
Wash the moong dal thoroughly and soak them in warm water for 30 minutes.
Drain the dal. Put it in a pressure cooker with the water, salt, and turmeric powder. Cook it for 3 whistles on medium heat. Let the steam release and then open the pressure cooker and churn the dal.
If you don’t want to use a pressure cooker you can also boil the dal in the same way, just without a cover. Make sure it is tender once you turn off the heat. Churn it in the same way.
In a pan, add the ghee and heat. Then add cumin seeds, bay leaves, cardamom, hing, garlic, ginger, green chilies, cloves, and dried chili once hot. Sauté for a minute and add tomatoes, red chili powder, kasoori methi, and add 2 tbsp water.
Cover the pan and cook for 5-7 minutes on medium heat.
Add the boiled dal, garam masala, and lemon juice. Let it simmer for 5-10 minutes on low heat.
Recipe Video
Recipe Notes
Serve steaming hot dhoklas with dal, ghee, chutney, onions, tomatoes, and sugar. Crush the dhoklas, pour dal and other items, then enjoy! You can also add some ghee to enhance the taste.
Dhoklas can be not only a main dish, they can also be served as an appetizer or snack. For this, you do tempering, where you can add spices (mustard seeds, cumin seeds, curry leaves, and bell peppers) in oil and let them crackle. Sauté the dhoklas in it and serve. You can even make mini dhoklas for a snack and then do tempering and serve them with chutneys like mint, tamarind and garlic.
Nutrition Facts
Makki ka Dhokla with Spicy Moong Dal - Steamed Corn Cakes with Moong Lentil Stew
Amount Per Serving
Calories 349Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Sodium 135mg6%
Potassium 438mg13%
Total Carbohydrates 68g23%
Dietary Fiber 13g52%
Sugars 3g
Protein 15g30%
Vitamin A13.8%
Vitamin C15.8%
Calcium26.7%
Iron25.2%
* Percent Daily Values are based on a 2000 calorie diet.
Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal – Spinach Fenugreek Lentil Stew is an easy, wholesome meal. Packed full of protein and iron, it’s great for the winters! Enjoy it with paratha or rice!
The magic all starts with a batch of chana dal (split chickpeas lentils) that are soaked for an hour in warm water. Then, into the Instant Pot they go with some yummy spices for 8 minutes. Yup, you heard me right, only eight minutes!! Out come the most gorgeous lentils ever! They have a delicious nutty flavor with several layers of spice and tang!
It also has greens like spinach and fenugreek that adds an extra layer of nutrition! Not to mention, everyone loves this dish, especially in the winter, and the kids do too! It’s the perfect way to get in the veggies and protein!
The ideal dish for those when you’re just too busy to cook anything else, this chana dal recipe is quick and flavorful! Pair this with roti-paratha or rice for a perfect meal!
Instant Pot Palak Methi Chana Dal - Spinach Fenugreek Lentil Stew
Prep Time
10mins
Cook Time
15mins
Total Time
25mins
Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron, it’s great for the winters! Enjoy it with paratha or rice!
Wash the chana dal and soak it in warm water for 1 hour.
Press the sauté mode button on Instant Pot. When the Instant Pot is hot, add oil (or ghee), cumin, and dry red chilies. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.
Add methi and spinach leaves and sauté for 3-4 mins, then add chana dal, red chili, coriander, turmeric, salt water. Make sure to stir it.
Lock the lid and cancel the sauté mode on the instant pot. Select the manual button and set it to 8 minutes on high pressure. Make sure your vent is on the sealing position.
When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
Now put it on sauté mode again. Add in beaten yogurt mixed with besan (chickpeas flour) and stir it continuously until it starts boiling. To thicken the gravy, mash the lentils a little to release some starch.
Add garam masala.
Garnish it with cilantro and it’s ready to serve.
Stovetop Instructions:
Wash the chana dal and soak it in warm water for 1 hour.
Heat a heavy bottom saucepan and add oil /ghee, cumin, and dry red chilies. When it starts sizzling, add ginger and green chilies and let them sauté for 2-3 minute.
Add methi and spinach leaves and sauté for 5-7 mins. Then add chana dal, red chili, coriander, turmeric, salt water. Cook and cover the lid half and let it simmer for 20-25 minutes over medium heat. But do check in between, if it needs more water. Cook it till the dal is tender enough but don’t make it to mushy.
Add in beaten yogurt mixed with besan (chickpeas flour) and stir it continuously until it starts boiling. To thicken the gravy, mash the lentils a little to release some starch. And continue to cook it until desired tenderness and consistency.
Add garam masala. Garnish it with cilantro and it’s ready to serve.
Recipe Video
Recipe Notes
How to make tempering for garnish - Heat oil/ghee in a small sauce pan. When the oil is hot, add in cumin seeds and cook until they change color. Add 1/2 tsp red chili powder and immediately add 2 tsp water and boil for a minute. Your your tempering is ready.
Nutrition Facts
Instant Pot Palak Methi Chana Dal - Spinach Fenugreek Lentil Stew
Amount Per Serving
Calories 188Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Cholesterol 1mg0%
Sodium 40mg2%
Potassium 522mg15%
Total Carbohydrates 25g8%
Dietary Fiber 11g44%
Sugars 3g
Protein 13g26%
Vitamin A18.7%
Vitamin C7.1%
Calcium24.3%
Iron24.3%
* Percent Daily Values are based on a 2000 calorie diet.
Infused with dynamic flavors, this Thai Paneer Satay is an excellent recreation of the traditional Indian kebab. It’s crispy, juicy and perfectly healthy!
Making kebabs is a matter of patience and art. Dipped into an array of marination and smoked carefully over the fire, kebabs have filled many stomachs and won many hearts!
Satay is typically famous in Southeast Asian countries. It refers to a chunk of marinated meat roasted on skewers but preparing a vegetarian version of it, I choose protein-rich paneer. I marinated the paneer in coconut milk, Thai curry paste, and a variety of complementing sauces. The overnight marination transformed the paneer into savory goodness! The delicious Thai flavors seeped deep into the paneer and when grilled over the fire, enhancing the tang with a hint of smokiness.
Complementing the Thai Satay, I prepared a peanut sauce too. With sweet, spicy flavor and small bits of nuts throughout, it turned out to be a great accompaniment. It offered so much texture and flavor, that it would be a crime to serve the satay without it.
Just waiting to be eaten, this Thai Paneer Satay features melange of flavors and is sure to be loved by all!
Infused with dynamic flavors, this Thai Paneer Satay is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!
Course:
Appetizer
Cuisine:
Fusion, Thai
Keyword:
kebab, paneer
Servings: 8
Calories: 174kcal
Author: Nidhi Bothra
Ingredients
Marination
250gpaneer (indian cottage cheese) or extra firm tofu
Soak the skewers in water 3-4 hours prior to marination. Make sure to dry them before use.
Cut the paneer into roughly 15-17 equally sized strips that are about 1/2 inch in thickness and 3-4 inches long. Put a skewer in each strip so that it’s about half of the way inside.
In a deep bowl whisk together all of the ingredients for the marinade. Adjust the seasoning according to your taste.
Stick the paneer skewers into the marinade so that they are fully submerged in the marinade. Cover the bowl with plastic wrap and let sit in the fridge for at least 5 hours, but ideally overnight.
For the sauce, whisk together all of the ingredients except the water. Once they are incorporated, the warm water can be added as needed to achieve the desired consistency of the sauce. This sauce can be stored in the fridge until it’s time to serve.
After marination, take out the paneer skewers and grill them in batches of 4-5 on a nonstick pan on medium heat. Make sure not to add any oil when grilling them.
Keep turning the skewers every 30 seconds or so to ensure an even cook. Brush the marinade on the sides of the skewers during grilling.
Once they are golden brown, garnish with sesame seeds, basil, and chili flakes. Serve with the dipping sauce and enjoy!
Recipe Video
Recipe Notes
The skewers can also be grilled on medium and should take about 2 minutes per side as they are fairly thin.
Be sure that they don’t burn since the flame is much hotter. Oil isn’t needed when cooking because the heat makes the coconut milk separate into fat and coconut oil.
Nutrition Facts
Thai Paneer Satay
Amount Per Serving
Calories 174Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 20mg7%
Sodium 384mg16%
Potassium 61mg2%
Total Carbohydrates 6g2%
Sugars 3g
Protein 6g12%
Vitamin A0.7%
Vitamin C5.1%
Calcium15.3%
Iron1.4%
* Percent Daily Values are based on a 2000 calorie diet.
Drenched in a colorful array of yogurt based pani and stuffed with tangy masala, Rainbow Dahi Shots are delightful, delicious and irresistible. A festive twist on the classic Indian street and comfort food, this version of panipuri is the perfect blend between colors and flavors!
The combination of neutral puri and spicy coriander mint flavored water is the standard now. What makes my panipuri so amazing is the creation of dahi (yogurt) shots. Keeping the conventional pani aside, I created three dynamic varieties of dahi based pani. These new shots deliver a mind blowing blend of spicy, sweet, and tangy flavors.
The first shot is mixed with beetroot. The second is infused with turmeric, curry leaves, mustard seeds and the third one has mint, cilantro, ginger and chili. All the three shots are flavorful and unique in themselves. They don’t just display a beautiful array of colors, but leave a tantalizing flavor once eaten.
Enhancing the already flavor-packed panis, there is panipuri masala with tomatoes, onion, chana and other flavor busting essentials. To feel the blast of textures and tastes inside your mouth, you just have to stuff a hollow puri with the masala and drench it in one these exciting shots. The dahi flavored pani puris are a great appetizer option for parties, and I bet once your guests eat it, they won’t be able to stop themselves!
Rainbow Dahi Shots - a festive twist on the classic Indian street and comfort food, this version of panipuri, drenched with yogurt based pani and stuffed with tangy masala is the perfect blend between colors and flavors!
For the beetroot shot, mix together all ingredients and keep aside in a separate bowl.
For the mint shot, mix together all ingredient and keep aside in a separate bowl.
For the turmeric shot, mix together yogurt, water, mint leaves, cumin powder, sugar, and salt.
In a small saucepan add the oil, and add mustard seeds, dried chilies, and curry leaves when the oil is hot. Let them sauté and add turmeric powder. Immediately add the mixture to the turmeric shot and keep it aside.
For the filling, mix together all ingredients and adjust the seasoning to taste.
For assembling, make a hole in the puri’s center with your thumb and put in the filling inside. Add in the shot of your choice along with some garnishes like sev, pomegranate seeds, and tamarind chutney. Enjoy!
Recipe Video
Nutrition Facts
Rainbow Dahi Shots
Amount Per Serving
Calories 132Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Cholesterol 4mg1%
Sodium 67mg3%
Potassium 244mg7%
Total Carbohydrates 19g6%
Dietary Fiber 4g16%
Sugars 7g
Protein 9g18%
Vitamin A3.8%
Vitamin C24.3%
Calcium15.3%
Iron12.5%
* Percent Daily Values are based on a 2000 calorie diet.
With all rich ingredients, love, and effort, this Badam ka Halwa is classic! This is my special quick and easy recipe which is not as time consuming as a traditional recipe, takes less than half the time, but is equally toothsome and delightful.
Badam ka Halwa made with almonds is a delicacy rooted in Indian tradition. May it be marriage, festival or winters, it is an indispensable dish made to mark the richness and happiness of a celebration. Making Badam ka Halwa is a tedious art; it takes a lot of time in soaking the almonds, peeling each of them, grinding and then stirring on heat till your hands scream OHH in pain. However, the final dish is worthy of all the appreciation which you get after.
Well, coming to my recipe, it is tantalizing and quick to make. I have added one more step of drying the almonds in the microwave before putting them in kadhai for further roasting. This step reduces the time by half as the almonds are at least half dried, which eases out the entire process of making the halwa. Later, with the addition of all needful ingredients and a little stirring in the kadhai , you can achieve a shining, smooth and tempting halwa.
Badam ka halwa is a delicious experience for people. It melts in your mouth the moment you take a bite, leaving a profound and sweet memory of flavor. Make it on special occasions and savor the unparalleled richness of this dessert!
Badam ka Halwa made from almonds is a delicacy rooted in Indian tradition. Make it on special occasions and savor the unparalleled richness of this dessert. This quick and easy recipe for badam halwa reduces the time by more than half, by drying the almonds in a microwave instead of roasting it in a pan for hours; making it easier to roast the almond paste without it sticking to the pan.
Wash and soak the almonds for at least 2-3 hours (ideally overnight) in warm water. Peel the almonds and then grind them in a food processor.
Add a little water while grinding, making sure not to make it too runny. In terms of the texture, you can make it a fine paste.
When the paste is ready, melt your ghee and add it to the food processor. Now blend it lightly with a single churn of the food processor to incorporate it into the almond paste. This allows it to brown evenly on the stove without sticking.
Transfer the almond paste into a microwave safe bowl and microwave it for 2 minutes on high power, making sure it’s covered. Remove it from the microwave, stir it well, and repeat the process once more, i.e. microwave covered for 2 minutes and stir. Make sure the mixture is microwaved with a cover in this step, otherwise the paste will splatter all over.
Now, we will microwave the mixture uncovered for 2 minutes and then stir well to break any lumps. Keep repeating this step till the water has fully evaporated. Make sure the microwave is done only in two minute intervals, otherwise the mixture will burn. Also, the mixture will be uncovered in this step to speed up the drying process. Please be careful not to over dry the mixture otherwise it will turn chewy and lumpy. The mixture will typically be ready in 3 to 4 times of microwaving, depending on the strength of your microwave.
Once the water has fully evaporated, transfer the mixture to a heavy bottom saucepan on medium heat. Continuously stir the mixture until the color resembles that of an almond’s skin.
Add water, stir the mixture for one minute, and add the sugar. Continue to stir for 5-7 minutes until the mixture comes together and some ghee lines the edges of the halwa.
About 4-5 minutes or halfway into this process add in saffron milk, a mixture of saffron and milk.
Once the mixture starts to come off of the edges of the pan and the ghee starts to come out visibly, turn the flame off. Garnish with some nuts and edible flowers (i.e. rose and marigold) and your badam ka halwa is ready!
Recipe Video
Recipe Notes
I use the microwave to dry the almonds first before roasting it in the pan. This reduces the roasting time by 50% and makes the roasting process easier, since the mixture will not stick to the pan any more. However, if you don't want to use a microwave, you can skip the microwave steps and straightway roast the mixture in a heavy bottom pan, but it will take a much longer time and lot of effort.
Make sure that the microwave steps are carried only in 2 minutes interval and stirred after every step, otherwise the mixture will burn and/or become chewy and lumpy.
The mixture should be roasted in a heavy bottom pan on medium heat only.
I have mixed the water and sugar separately, but you can also make a sugar syrup by boiling 1 cup water and half cup sugar till the sugar dissolves. Then add the lukewarm sugar syrup to the mixture.
Nutrition Facts
Badam Ka Halwa (Almond Halwa)
Amount Per Serving
Calories 268Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 5g25%
Cholesterol 19mg6%
Sodium 3mg0%
Potassium 168mg5%
Total Carbohydrates 22g7%
Dietary Fiber 2g8%
Sugars 17g
Protein 5g10%
Calcium6.5%
Iron4.9%
* Percent Daily Values are based on a 2000 calorie diet.
Vegetable Badam Tehri (Biryani) has its origins from the era of Indian royal kings. It is a very scrumptious, aromatic and lavish dish which is truly passed on as a rich culinary legacy. Indeed it requires a bit more of time and hard work than the usual rice preparations but then trust me, the end result is worth all the efforts.
The Vegetable Badam Tehri is a perfect medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich paste of almond. It is a multi-step process where I first boiled the rice, took a healthy bunch of vegetables and cooked it in some fiery Indian spices like cardamom, shahi masala, saffron, mint to get the brilliance of bold flavors and aroma and lastly prepared a sweet composition of almonds, milk, rose water and cream called as Tehri.
With Tehri kept in between, the appeal to the biryani is added by pristinely arranging the vegetables and rice in layers and further garnishing it with some cilantro and flowers. The Vegetable Badam Tehri (Biryani) is undoubtedly a flavorful, fragrant and filling dish. Make it on a holiday for lunch and serve it piping hot to experience the genuine old-time regal touch of meals!
Vegetable Badam Tehri (Biryani), an aromatic dish from the era of royal Indian kings. It is a medley of delectable flavors and appetite inducing aromas with a variety of soft-sweet vegetables, long grain rice, authentic spices and rich almond paste. Perfect for a party or festive occasion.
In a saucepan, heat up some ghee, cumin seeds, salt, black pepper, bay leaves, and rice. Toss it together lightly and top it off with mint and cilantro.
Heat a heavy bottom saucepan on medium heat and add in ghee, cumin seeds, bay leaves, dried red chili, star anise, cinnamon sticks, ginger, green chili paste, mace, cardamom, and cloves. Let the spices roast for 2 minutes and add in potatoes. Sauté for 2 more minutes and then add in water and salt and cover the pot until the potatoes are fork tender.
Add in tomato purée and sauté for 2-3 minutes more. Put in the bell peppers and sauté for 2 minutes. Now, add paneer and cook for a few more minutes. Add in salt, turmeric powder, red chili powder, shahi masala, and milk. Cook for a few more minutes and the vegetables are ready!
Take another pan and add ghee, ginger, and green chili paste. Sauté it for a few minutes and add the almond paste. Lower the flame so the paste doesn’t burn, but the water evaporates. Sauté for 2-3 minutes and then add kasoori methi and cook again.
Take out 1 tsp milk and soak the saffron in it. Leave this mixture aside. Put the rest of the milk and cream into the pan and let it cook for 5-7 minutes until the tehri starts to thicken in low flame. Add in saffron milk that was prepared a little while ago. Now finish it off with the salt, sugar, and shahi masala. Simmer for 1-2 more minutes and the tehri is ready.
Grease the serving dish (preferably a bundt cake pan), which should be heat safe. Soak the saffron and rose water in the milk and set aside. First, form a layer with half the rice and then make the second with all of the vegetables. Sprinkle half of the milk mixture of saffron and rose on top of the vegetables generously and then top it off with some mint and cilantro. Add in the second half of the rice and rest of the milk mixture.
Put a layer of aluminum foil on top for when you heat it in a microwave (or oven). When you’re ready to serve it, turn the biryani onto a plate and pour the tehri in the hole. Please note that the tehri should be warm and poured only when you are ready to serve, otherwise it will become dry. Garnish with cilantro and some chopped almonds and pistachios.
A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes! Try this next time when you prepare any curry or biryani.
A truly royal spice blend, this classic recipe for Shahi Masala features a rich blend of earthy spices. Everything from cinnamon to cardamom find their way into this heavenly masala and make it the ideal aromatic for so many dishes!!
Cuisine:
Indian
Keyword:
spice
Author: Nidhi Bothra
Ingredients
2cinnamon sticks
15pcsgreen cardamoms
1/2tspblack cardamom seeds
1/4tspnutmeg powder
6cloves
2bay leaves
1tsppeppercorn
pinchsaffron
pinchmace (javitri)
Instructions
Grind all ingredients together in a blender untill it's a fine powder.
A delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Crispy, explosive, and vibrant, these are sure to be a hit at any party or gathering!
The filling is really what makes this cutlet’s flavor so bold. It’s packed with fresh vegetables for a wide variety of textures and flavors, along with some potato for balance. Now the really interesting thing about this is that it uses daily and common items like crackers and elevates them to a gorgeous party appetizer.
These cutlets have a great balanced taste, which is a great start to a meal. While they do have a bold filling, the cracker outside creates a more neutral and complex palette. Paired with a tangy mustard aioli, the impeccable flavor, simple preparation, and available ingredients make this an awesome appetizer!
Baked Cracker Cutlets - a delightfully yummy cutlet made by sandwiching a vegetable medley filling between crackers, this easy appetizer is baked to perfection. Pair this with a tangy mustard aioli for an awesome appetizer for your party!
Heat oil in a pan over medium heat and sauté carrots, bell peppers, ginger, green chilies, and corn for 5 minutes.
Add in paneer, potatoes, and beetroot. Also, mix in salt, red chili powder, mango powder, chaat masala, lemon juice, and cilantro. Make sure to mix well and sauté for another 4 minutes.
Take the filling out into a large bowl and add some cheese. Allow it to cool and check the seasoning or adjust it based on your preferences. Meanwhile, preheat oven to 350oF.
Mix the cornstarch and water, making a slurry. It should be at a buttermilk consistency, not too thick or thin so it just seals the cutlet together.
Sandwich about 1 tbsp of filling between two crackers, it should be approximately 1/2 to 3/4 inch thick.
Now, with the help of a brush or small spoon, gently drizzle the slurry around the edges of the cutlet to make sure it holds its form.
Continue this process until the filling is over or until you have your desired amount. Arrange the cutlets on a baking sheet.
Melt butter and brush each cutlet with it. Sprinkle some herbs and sesame seeds on the cutlets, and bake them for 10-15 minutes. Garnish with fresh basil or any herb and enjoy!
For mustard aioli, whisk mayonnaise, mustard sauce, salt, pepper and garlic powder together. If you like, add 1/2 tsp honey for a hint of sweetness.
Recipe Video
Recipe Notes
These can also be fried instead of baked.
If you don't like potatoes, you can make the entire filling from paneer.
You can also serve them with any sauce or chutney of your choice.
Nutrition Facts
Baked Cracker Cutlets
Amount Per Serving
Calories 184Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 5g25%
Cholesterol 22mg7%
Sodium 201mg8%
Potassium 118mg3%
Total Carbohydrates 12g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 3g6%
Vitamin A28.4%
Vitamin C12.4%
Calcium8.2%
Iron5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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