Aloo Palak Ki Sukhi Sabji is a simple, comforting, and everyday Indian dish made with potatoes, spinach, and basic spices. This dry-style sabji is easy to prepare, full of flavor, and pairs beautifully with roti, paratha, or dal-rice. It is perfect for lunchboxes, quick weekday meals, or light home-style dinners. If you love simple vegetarian recipes, this aloo palak ki sukhi sabji is a must-try in your kitchen.

Ingredients

Aloo (potato) – 3-4 small (peeled and diced)
Palak (spinach) – 100grams (washed and chopped)
Mustard oil – 1 tablespoon
Haldi (turmeric powder) – 1/4th teaspoon
Kashmiri red chilli powder – 1/4th teaspoon
Dhaniya powder (coriander powder) – 1/2 teaspoon
Ginger paste – 1/4th teaspoon
Salt – as needed
Garam masala – 1/2 teaspoon
Phoran
Jeera (cumin seeds) – 1/2 teaspoon
Dry red chili – 1
Asafoetida – a big pinch

How to Make Dry Aloo Palak Sabji

1. Prepare the potatoes

Peel and dice the potatoes into small cubes. Wash the spinach well and chop it roughly.

2. Cook the base

Heat oil in a pan. Add cumin seeds, reddry chili and asafoetida and let them crackle. Add the diced potatoes and mix well with the spices. Cover and cook on low to medium heat until the potatoes are almost tender. Stir occasionally so they do not stick.

3. Add spices

Add turmeric powder, red chili powder, coriander powder, and 1 tablespoon water. Mix it well. after few second add ginger paste and cook well.

4. Add spinach

Now add the chopped spinach and salt. Mix everything well. The spinach will release water, so cook uncovered until the moisture dries and the sabji becomes dry.

5. Serve

Serve hot with roti, paratha, or dal and rice.

The post Dry Aloo Palak Sabzi appeared first on FoodFlavor.in.

Q1. What if karela (bitter gourd) tastes too bitter?
Rub the slices with salt, rest for 15–20 minutes, then squeeze and rinse once. After that, fry it a little longer in oil to reduce bitterness and improve taste.

Q2. Is it necessary to fry potatoes first?
No, it’s not necessary. However, lightly frying the potatoes first gives a better texture and a more flavorful, less mushy finish.

Q3. When should I add amchur (dry mango powder)?
Add amchur at the end of cooking. If you add it early, the sabzi can turn darker and the flavor may become dull.

Serving & Storage Tips
Karela Aloo ki Bhaji tastes best when served hot with phulka, paratha, or dal-chawal. For an extra balanced plate, pair it with plain curd and sliced onions. If you have leftovers, store the sabzi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on low heat with 1–2 teaspoons of oil to bring back the dry texture and fresh flavor.

Other delicious recipes can also be tried: Kachche Kele ke Pakode, Mirch Pakoda, Karela Aloo ki Bhaji

Ingredients

• Karela (bitter gourd) – 2 medium
• Aloo (potato) – 2 medium (sliced and wash)
• Black salt – 1/2 teaspoon
• Salt – as needed
• Haldi – ½ teaspoon
• Kashmiri red chilli powder – 1/4th teaspoon
• Oil – 2 tablespoons
• Green chilli – 1

Method 1 (Quick):

Wash karela, scrape lightly.Heat oil in a kadhai. Add green chili.
Add karela and potato slices. Fry on low heat 8–10 min until slightly soft.
Add haldi, chilli and salt. Mix, cover and cook on low-medium heat 12–15 min, stirring in between.
When aloo is soft and karela looks cooked, Cook uncovered 2–3 min for a dry finish.

Taste Tip (Dhaba-style)

Add ½ tsp sugar or jaggery at the end—it balances the bitterness beautifully (optional). However, I’m not using this tip in this recipe because it’s a Bihari-style karela bhujia. I use this tip only when I make karela curry, spicy masala karela, or bharwan karela.

Serving Suggestions

• With roti/paratha, dal-chawal, or khichdi

The post Karela Aloo Ki Bhaji appeared first on FoodFlavor.in.

If you crave a comforting meat curry, this simple mutton curry recipe is a keeper. A familiar aroma is released when whole spices are used, and confidence is built because everyday ingredients are relied on. The richness is balanced with subtle spices, and bold flavor is created without heaviness.

Why This Simple Mutton Curry Works

Deep onion sweetness is developed, classic spices are layered, and a homestyle taste is delivered without restaurant tricks. A velvety, well-rounded gravy is formed, and the finish is meant to feel comforting rather than overpowering.

The spice level can be kept mild for family meals, or it can be turned up for spice lovers, and the character of the curry is still preserved. Balanced seasoning is encouraged so heat and salt are kept in harmony.

As a make-ahead option, it is appreciated on busy weeks because the flavors are deepened after resting, and leftovers are often judged even better the next day.

Serving Ideas and Easy Variations

Steamed rice, jeera rice, roti, paratha, or naan can be served alongside, and a crisp side like sliced onions, cucumber, or a light salad can be added for freshness. Raita or chutney can also be served when extra cooling is wanted. Bone-in pieces can be chosen for more body and richness, while boneless pieces can be used for easier serving—both are known to work beautifully. For a richer mouthfeel, a small spoon of ghee can be stirred in at the end. For extra fragrance, a pinch of kasuri methi can be sprinkled in, and lemon can be squeezed over the top for brightness. Whether a weekend lunch, a cozy dinner, or a guest-friendly menu is being planned, classic Indian comfort is served in every spoonful. Simple, satisfying, and perfect for sharing anytime.

Other delicious recipes can also be tried: Pyaji Mutton, Mutton Chop, Mutton Biryani, Mutton Kaleji, Mutton Rogan Josh, Shahi Mutton Recipe, Lamb Shank, and How to Cut Jackfruit.

Ingredients

For marination (optional but best):

• Mutton (goat meat), medium pieces – 500 g
• Garlic paste – 1 tablespoon
• Salt – 1 teaspoon

For curry:

• Oil (or mustard oil for stronger taste) – 1 tablespoon
• Onions, finely sliced – 230 grams (Big 2 and small 1)
• Green chilies – 5
• Ginger-garlic paste – 1 tablespoon
• Whole spices:
• Bay leaf – 1
• Cinnamon – 1 inch
• Cloves – 2
• Green cardamoms – 2
• Dry red chili – 1
• Black cardamom – 1
• Cumin Seeds – 1 teaspoon
• Spices:
  • Turmeric – 1/2 teaspoon
  • Red chili powder – 1–1.5 teaspoons or to taste
  • White black pepper – 1 teaspoon or as per your taste
  • Coarsely ground ginger, garlic, and green chilies with salt– 1 and 1/2 tablespoon
  • Coriander leaves stems (chopped) – 1 tablespoon
• 2–2.5 cups water (adjust gravy)

Garnishing

• Fresh coriander leaves – 1 tablespoon

Step-by-Step Instructions (Pressure Cooker Method)

1) Marinate the mutton (overnight or at least 30 minutes)

Mix the mutton with garlic paste and salt. Cover and refrigerate overnight (or rest for at least 30 minutes).

2) Make the base masala

Heat oil in a deep pan over medium heat. Once the oil is hot, add bay leaf, cinnamon, cloves, cardamom, dry red chilli, and cumin seeds. Add onions and cook until light brown (this is key for flavour). Add the marinated mutton and sauté on high heat for 5–7 minutes.

3) Add ginger-garlic mixture

Add the coarsely ground ginger, garlic, and green chillies (adjust salt if needed). Cook until the meat changes colour.

4) Cook the mutton

Add turmeric and chilli powder, then cook until the masala coats the meat well. Cover the pan and cook on low to medium heat until the mutton becomes tender. Stir occasionally and add a splash of water if needed to prevent burning. Add water and continue cooking until the meat is soft and the oil begins to separate on top.

If Using a Pressure Cooker (Optional)

Add water and pressure cook on medium heat for 4 whistles. Then reduce the heat to low (simmer) and cook for 20 minutes. Let the pressure release naturally before opening the lid.

Garnish

Garnish with fresh coriander leaves.

Tips for Tender, Non-Rubber Mutton

• Cook onions properly—golden onions = rich curry.
• Don’t add too much water before pressure cooking; you can adjust later.
• If mutton is tough, pressure cook 2 more whistles with a little water.
• Fresh/young mutton: 4–5 whistles
• Regular mutton: 6–8 whistles

Serving Ideas

• With steamed rice, jeera rice, roti, paratha, or naan
• Add sliced onions + lemon on the side

The post Simple Mutton Curry Recipe appeared first on FoodFlavor.in.

Planning a menu may sound simple, but when you actually sit down to put dishes together, it can get tricky. The secret isn’t just cooking your favorite recipes — it’s about variety, balance, and creating a flow that makes the meal feel complete.

I remember one day in particular. A few weeks ago, I was preparing for a small get-together at home. Excited, I quickly jotted down my favorite dishes — chicken curry, fried chicken, butter chicken, and a chicken starter. When I looked at the list, I burst out laughing — I had just created an all-chicken menu!

That’s when I realized: good menu planning means more than just listing favorites. It’s about keeping flavors, textures, and colors interesting throughout the meal. So, I reworked my plan. I kept the chicken curry as the star, added a refreshing salad, a paneer dish for my vegetarian friends, and a colorful dessert to finish.

The result was amazing — the table looked vibrant, the flavors balanced each other, and everyone enjoyed the meal without feeling too heavy. That day, I truly understood the value of the 7 golden rules of menu planning.

And here’s the good news — these rules are simple, practical, and work for every occasion, whether you’re planning a festive dinner, a casual weekend meal, or even a weekly family menu. Let’s dive in!

1. Avoid Repetition of Main Ingredients

Don’t serve the same meat or poultry twice. For example, if your starter has chicken, choose fish, lamb, or vegetarian for the main course. This keeps the menu exciting.

2. Mix Up the Cooking Methods

Vary how your dishes are prepared. A poached fish starter shouldn’t be followed by poached chicken. Balance grilled, roasted, sautéed, and steamed options for variety.

3. Create Flavor Harmony

Each course should complement the other. A rich, spicy curry pairs beautifully with a mild side dish, while a tangy starter balances a creamy main course.

4. Balance the Textures

Think beyond flavors — contrast soft, crunchy, creamy, and crisp textures. For example, serve a crunchy salad with a smooth soup or a crisp papad with a soft curry.

5. Vary the Garnishes

Don’t repeat the same garnish. If you use tomato or cucumber in one dish, switch to lemon wedges, herbs, or microgreens in another.

6. Play with Colors

Presentation matters! Avoid serving two white sauces back-to-back. A bright green chutney, golden curry, or vibrant red sabzi makes the menu look inviting.

7. Keep the Menu Clear

Finally, write your menu in simple, easy-to-understand words. Guests should know what they’re getting without confusion.

The post 7 Rules for Perfect Menu Planning appeared first on FoodFlavor.in.

Introduction

Looking for the perfect topping to elevate your breakfasts and desserts? This homemade blueberry sauce recipe is sweet, tangy, and bursting with flavor. Ready in just 15 minutes, it can be prepared with either fresh or frozen blueberries. With a hint of lemon juice and natural sweetness, this easy sauce is fresher and healthier than store-bought versions, making it a must-have for every kitchen.

If you enjoy versatile toppings, this blueberry sauce will quickly become your favorite. It pairs beautifully with pancakes, waffles, French toast, cheesecakes, and even a scoop of vanilla ice cream. You can also use it as a filling for crepes and pastries or swirl it into yogurt, oatmeal, or smoothie bowls. Not only does it add flavor, but it also enhances the presentation of your dishes.

Another great advantage of this recipe is convenience. You can prepare it in advance, store it in the refrigerator, and enjoy it throughout the week. It keeps well for several days and tastes just as delicious chilled as it does warm, making it a handy addition to your meal prep routine.

Blueberries are also known for being rich in antioxidants, vitamins, and fiber. By adding this simple sauce to your meals, you are not only satisfying your sweet tooth but also boosting nutrition. Whether you are serving a weekend brunch, entertaining guests, or looking for a quick dessert upgrade, this homemade blueberry sauce recipe is a delightful choice that never disappoints.

Try our other recipes: All Recipes, Recipe Videos

Ingredients

Blueberries (fresh or frozen) – 375 grams

Salt – 1/4th teaspoon

Stevia – 1/2 teaspoon

Instructions

Step 1: Cook the Blueberries

Place the blueberries, stevia, and salt in a medium saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally. As the berries heat up, they will soften and release their juices and the sauce begins to thicken.

Step 2: Cool and Serve

Remove the saucepan from heat and let the sauce cool slightly. Serve warm for a cozy dessert topping or chill it for a refreshing twist.

Serve with pancake, waffles, french toast, cheesecake or ice cream, filling for crepes or pastries and yogurt or oatmeal.

The post Homemade Blueberry Sauce Recipe appeared first on FoodFlavor.in.

Parwal ki Sabji | Easy Aloo Parwal Recipe, also known as Potato and Pointed Gourd Curry, is one of the most loved everyday dishes in North Indian households. This wholesome curry is prepared using parwal (pointed gourd), potatoes, onions, tomatoes, and a combination of simple spices. Despite its humble ingredients, the curry delivers a hearty and flavorful meal that is both comforting and satisfying. Its beauty lies in its simplicity—it does not demand any complicated cooking skills or rare ingredients. Therefore, it manages to capture the true essence of traditional home-style Indian cooking.

Parwal, also known as pointed gourd, is a seasonal vegetable that enjoys wide popularity in different regions of India. It is called Parwal in Hindi, Kovakkai in Tamil, Thonde Kayi in Kannada, Potol in Assamese, Odia, Bengali, and Sanskrit, and Parora in Bhojpuri, Urdu, and Awadhi. Moreover, despite the many names it goes by, its mild taste and versatility make it a kitchen favorite across states. From festive dishes to quick stir-fries, parwal adapts beautifully to a variety of recipes.

When paired with potatoes and simmered in a spiced onion-tomato gravy, parwal transforms into a curry that is not only wholesome but also deeply flavourful. In addition, the ghee tempering at the end elevates the aroma and taste, making it irresistible. Served with roti, paratha, or steamed rice, this curry is a delightful representation of simple, everyday Indian cooking—nourishing, aromatic, and endlessly satisfying.

Beyond its culinary uses, parwal is also celebrated for its health benefits. It is naturally rich in dietary fiber, which aids digestion and supports gut health. As a result, it is often recommended as part of a healthy diet.

Try our other recipes: Aloo Badi curry recipe, All recipes are here

Health Benefits of Parwal (Pointed Gourd).

Parwal is rich in vitamins A, B, and C, along with magnesium and potassium. In addition, its dietary fiber supports digestion and gut health. It is low in calories, making it suitable for weight management. Moreover, antioxidants and vitamins help strengthen the immune system. Potassium regulates blood pressure and supports cardiovascular health. According to Ayurveda, parwal is also considered cooling, making it excellent for summer meals.

FAQs about Aloo Parwal Curry

• Is parwal healthy?
• Yes, it’s rich in fiber, vitamins, and minerals, aids digestion, boosts immunity, and supports heart health.
• Can I make it without onion and garlic?
• Yes, use tomatoes, ginger, and green chilies for a vrat-friendly version.
• What to serve with it?
• It pairs well with roti, paratha, puri, or rice.
• Can I prepare it in advance?
• Yes, it can be made ahead and reheated; flavors improve with time.
• How to store leftovers?
• Keep in an airtight container in the fridge for 2 days and reheat before serving.

Ingredients

• Parwal (pointed gourd) – 7
• Potatoes (big, diced) – 1
• Onion, finely chopped – 1 large
• Turmeric powder – ½ teaspoon
• Kashmiri Red chili powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Garam Masala – ¼ teaspoon
• Mustard oil – 3 tablespoons
• Salt – to taste

For Spice Paste

• Green chilies – as per your taste
• Ginger – ½ inch
• Garlic – 6 cloves
• Tomato – 1
• Onion – 1 tablespoon

For Phoran (Tempering)

• Cumin seeds – 1 teaspoon
• Dry red chili – 1

Other

• Clarified butter (ghee) – 1 tablespoon
• Fresh coriander leaves – for garnish

Instructions

• First, the parwal should be washed thoroughly and the ends trimmed. The skin is scraped lightly with a knife, then the parwal is cut lengthwise into halves. If needed, it is halved again and any large seeds are removed. Finally, the parwal is cut into cubes. The potato is peeled and diced into even 2 cm chunks so that it cooks uniformly.
• Next, 1½ tablespoons of mustard oil are heated in a pan. The diced potatoes are fried until golden brown and then removed. The parwal pieces are fried in the same oil until slightly golden and kept aside.
• After that, the remaining oil is added to the same pan. Cumin seeds and a dry red chili are added for tempering. As soon as they crackle, finely chopped onions are added and sautéed until golden brown.
• Then, turmeric powder, coriander powder, Kashmiri red chili powder, gram masala and salt are added. The mixture is stirred well to coat the onions with the spices.
• The prepared spice paste of tomato, onion, ginger, garlic, and green chilies is added next. It is cooked for 2–3 minutes until the raw aroma disappears and oil begins to separate from the masala.
• The fried potatoes and parwal are returned to the pan. They are mixed thoroughly so that the vegetables are well-coated with the masala.
• One cup of hot water is poured in, the pan is covered, and the curry is simmered until the vegetables become tender.
• Meanwhile, clarified butter (ghee) is heated in a small pan. Once hot, it is poured over fresh coriander leaves and immediately covered to trap the smoky aroma. Finally, after resting for 5 minutes, the infused coriander leaves are used to garnish the curry. Serve with roti, paratha, or rice.

The post Parwal ki Sabji appeared first on FoodFlavor.in.

Introduction

Raw Banana Fritters | Kachche Kele ke Pakode or Bhajiya are a crispy Indian snack loved across households. Made with raw bananas, gram flour, and spices, these golden fritters are crunchy on the outside and soft inside. Raw Banana Fritters are simple, delicious, and perfect as a tea-time snack or a side dish with dal-rice. This recipe is quick, budget-friendly, and one of the best ways to enjoy raw bananas in Indian cooking.”

In Indian kitchens, Kachche Kele ke Pakode are often made as a versatile substitute for potato pakoras because of their starchy texture and neutral flavour. This makes raw banana fritters a wonderful ingredient for creating snacks that are both filling and wholesome. When sliced, coated in a spiced batter, and fried until crisp, these fritters take on a delicious crunch while remaining soft inside – the perfect balance for an evening snack.
Try our other delicious recipes: Agastya Phool / Bokful Pakoda Recipe,  Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode, Mirch Pakoda Recipe

Youtube: Kachche kele ka Bhaja, Aglio e Olio Pasta, How to cut Jackfruit at home, Masala Chawal Recipe, Aloo Palak ki Sukhi Sabji, Sukhi Lahsun ki Chutney

Why You’ll Love This

• Quick and easy to make with everyday ingredients
• Crispy, golden texture with soft, flavorful insides
• Doubles up as a snack or a side dish
• Vegetarian, family-friendly, and budget-friendly

Ingredients

• Raw bananas (kachche kele) – 2
• Gram flour (besan) – 2 tablespoons
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon
• Salt – to taste
• Water – as needed (to sprinkle on bananas)
• Oil – 3 tablespoons (for shallow frying)

Step-by-Step Instructions

1. Prepare the Bananas

• Peel the raw bananas and cut them into three equal parts.
• Slice each part into 3–4 pieces, about ¼ inch thick.
• Soak the slices in curd water for 5 minutes to prevent darkening.

2. Coat the Bananas with Gram Flour and Spices

• In a bowl, add the banana slices along with gram flour, red chili powder, turmeric powder, and salt.
• Sprinkle a little water and mix well so the bananas are evenly coated with the spiced batter.

3. Fry the Fritters until Golden and Crispy

• Heat oil in a pan or on an iron tawa over medium flame.
• Place the banana slices gently into the hot oil.
• Fry on both sides until golden brown and crispy.

4. Serve

• Remove onto a plate, sprinkle black salt over the fritters, and serve hot with dal-rice or enjoy as an evening snack with tea or coffee.

Tips & Tricks

• Add 1 tablespoon rice flour to the batter for extra crispiness.
• A pinch of ajwain (carom seeds) or hing (asafoetida) improves flavor and digestion.
• Fry on medium heat to ensure the fritters cook evenly and don’t turn soggy.
• Sprinkle chaat masala on top before serving for a zesty twist.

Health Benefits

• Rich in dietary fiber, aiding digestion and gut health.
• High in potassium, good for heart health.
• Low in sugar compared to ripe bananas, making them suitable for diabetics.
• A healthy alternative to potato snacks with a similar starchy texture.

Serving Suggestions

• As a crunchy side with dal-rice for a wholesome meal.
• With green chutney or tamarind chutney as an evening tea-time snack.
• Perfect for rainy days or festive gatherings paired with masala chai.
• Serve as a party appetizer with spicy dips.

Storage & Reheating Tips

• Best enjoyed fresh for maximum crispiness.
• Can be stored at room temperature for up to 4 hours.
• To reheat, air-fry or bake at 180°C for 5 minutes to restore crispiness.

Printable Recipe Card

Raw Banana Fritters (Kachche Kele ke Pakode)

Ingredients:

• Raw bananas – 2
• Gram flour – 2 tbsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Salt – to taste
• Water – as needed
• Oil – 3 tbsp

Instructions:

1. Peel and slice bananas into ¼ inch pieces. Soak in curd water for 5 minutes.
2. Mix with gram flour, turmeric, chili powder, and salt. Sprinkle water and coat well.
3. Heat oil, fry banana slices on both sides until golden and crispy.
4. Remove, sprinkle black salt, and serve hot with dal-rice or tea.

The post Raw Banana Fritters Recipe | Kachche Kele ke Pakode appeared first on FoodFlavor.in.

Looking for a wholesome, flavorful, and easy-to-make dish that brings warmth and nostalgia to your plate? If so, Bihari Kadhi Badi/Kadhi Pakora is exactly what you need! More than just a dish, it’s a bowl of comfort and tradition that instantly feels like home.

This tangy, yogurt-based curry, originating from the heart of Bihar, is slow-cooked with gram flour (besan) and fragrant spices. As a result, it develops a silky-smooth texture that simply melts in your mouth. Traditionally served with steaming hot rice (Kadhi Chawal), this dish transforms a simple meal into a soul-satisfying experience.

Light, flavourful, and incredibly soothing, Bihari Kadhi is a summer favorite. Thanks to its cooling yogurt and mild spices, it provides a refreshing escape from the heat. Not only that, but each family has its own treasured recipe, lovingly passed down through generations. Because of this, every version holds a unique charm and special touch. Whether enjoyed on a lazy afternoon or prepared as a festive treat during fasting, this dish remains a timeless symbol of Bihar’s rich culinary heritage.

And if you’re making it for a fasting meal, simply skip the garlic—you won’t miss a thing! Even without it, the flavors remain just as divine, proving that true taste comes from tradition, love, and the perfect blend of spices.

Try our other delicious recipes: Authentic Punjabi Kadhi Recipe, Sukhi Lahsun ki Chutney || Dry Garlic Chutney

Why You’ll Love This Bihari Kadhi

Rich & Creamy Texture – Slow cooking brings out a smooth, velvety consistency.
Bursting with Flavour – A perfect balance of tanginess from yogurt and earthiness from besan.
Light & Digestible – Easy on the stomach, making it great for summer meals.
Versatile & Festive-Friendly – Skip the garlic, and it’s perfect for fasting days!
Easy to Make – No fancy ingredients, just simple pantry staples.

Ingredients for Pakoras (Fritters):

• Besan (gram flour) – 1 cup
• Garlic paste – 1/2 teaspoon
• Salt – ½ tsp or as per your taste
• Red chili powder – ½ teaspoon
• Turmeric powder – ¼ teaspoon
• Curd – 1 tablespoon
• Water (as needed)
• Mustard Oil (for frying)

Ingredients for Kadhi (Gravy):

• Whisked curd – 1 cup
• Besan – 2 tablespoon
• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1 teaspoon
• Garlic Paste – 1 teaspoon
• Salt to taste
• 3 cups water
• Mustard oil – 1 tablespoon

Phoran for Kadhi Badi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon
• Bay leaf – 1

Final Tempering for Kadhi Badi Recipe

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Instruction

Prepare the Batter and Pakoras

• To begin, in a mixing bowl, combine besan, garlic paste, salt, red chili powder, turmeric, and curd. Then, gradually add water while whisking to form a thick yet light batter—no lumps allowed, or your kadhi will rebel! At this stage, the batter should be smooth and airy, ensuring soft pakoras.
• After that, heat oil in a deep pan over medium heat. Once the oil is sufficiently hot, drop small portions of the batter into the pan, shaping them into bite-sized fritters. As they fry, watch for a light brown color. When they are golden and crisp, carefully remove them with a slotted spoon. Next, drain the excess oil by placing them on a paper towel. Set them aside while you prepare the kadhi.

Prepare the Kadhi

• Meanwhile, in a bowl, mix gram flour, yogurt, red chili powder, turmeric powder, garlic paste, salt, and water until smooth. Make sure to stir well to avoid lumps, then, set the mixture aside.
• At the same time, heat oil in a deep pan. Once it is hot, add dry red chili, bay leaf, cumin seeds, mustard seeds, and fenugreek seeds. Let the spices splutter, releasing their aromatic flavors. After a few seconds, pour in the gram flour-yogurt mixture while stirring continuously. This step is crucial, as it prevents curdling and ensures a creamy consistency. Then, add the fried pakoras and stir well.
• Next, increase the flame to medium and bring the kadhi to a boil. Once it starts bubbling, reduce the heat. The kadhi should simmer on medium heat for 25 minutes, stirring occasionally and thickening gradually, ensuring it continues to bubble gently. Be sure to stir occasionally to prevent sticking. As it continues to cook, the flavors blend beautifully, creating a rich and creamy texture. Meanwhile, the pakoras absorb the tangy kadhi, becoming soft and flavourful.

Prepare the Tempering

• When the kadhi reaches the desired consistency, turn off the heat. Meanwhile, in a small pan, heat clarified butter (ghee). Once the ghee is hot, add a dry red chili and fresh coriander leaves, then, sauté for a few seconds. After that, lower the heat and quickly mix in red chili powder along with a tablespoon of water. Make sure to stir well, ensuring the spices bloom without burning.
• Now, pour this flavourful tempering over the kadhi, then immediately cover the pan to trap the smoky aroma. Let it sit undisturbed for 5 minutes, allowing the flavors to infuse. Finally, garnish with fresh coriander leaves for a burst of color and freshness.

Serving Suggestions

For the best experience, serve the hot kadhi badi with steamed rice or soft chapati. To further enhance the meal, enjoy this comforting dish with a side of pickles or papad for an extra crunch!

The post Kadhi Badi / Kadhi Pakora Recipe appeared first on FoodFlavor.in.

Discover the simplicity of Rigatoni Aglio e Olio Pasta Recipe, a quick and flavourful Italian dish that combines garlic, extra virgin olive oil, and a touch of red pepper for a delicious kick. The ridged rigatoni perfectly holds the garlicky sauce, while red pepper adds just the right amount of heat. Finished with fresh basil, this effortless yet satisfying meal is perfect for any occasion. It’s a true testament to the beauty of Italian cuisine—minimal ingredients, maximum flavour, and ready in no time!

Enjoy our other recipes : Stuffed Chicken Pasta, Sukhi Lahsun ki Chutney

Ingredients

• Rigatoni Pasta – 1 bowl
• Pasta Water – 1/4th cup
• Garlic cloves – 2 (Chopped)
• Corn Kernel – 2 tablespoons
• Olive oil – 1 tablespoon
• Extra virgin olive oil – 1 tablespoons
• Broccoli – 4 florets
• Mushroom – 3 (Sliced)
• Basil leaves – 5
• Baby Tomato – 1 (Chopped), optional
• Red pepper flakes – 1 teaspoon
• White pepper – 1/2 teaspoon
• Salt, to taste

Methods

• Cook rigatoni according to package instructions in salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
• Meanwhile, bring a pot of salted water to a boil and prepare a large bowl filled with cold water and ice. Lower the broccoli florets into the boiling water and cook for 2 to 3 minutes.
• The broccoli should be bright green and tender-crisp. Remove the broccoli and immediately plunge it into the ice water. Once the broccoli is completely cool, drain well and set aside.
• While the pasta cooks, heat olive oil in a large pan over medium heat. Add chopped garlic and sauté, being careful not to burn it. Add mushrooms, broccoli, and corn, and sauté for a while.
• Next, add tomatoes, red pepper flakes, white pepper, basil, and salt to the pan, cooking for another 30 seconds. Now, add the pasta to the pan. Pour in the reserved pasta water and mix well. Turn off the heat and garnish with chopped basil.
• Serve hot and enjoy your delicious Aglio e Olio!

The post Aglio e Olio Pasta Recipe appeared first on FoodFlavor.in.

Lemon rice is a vibrant and zesty South Indian dish that beautifully combines comfort with incredible flavour. In just a few simple steps, you can effortlessly transform plain rice into an aromatic and tangy meal, making it perfect for a quick lunch or dinner.

To start off, cook some fluffy basmati rice and allow it to cool completely. Meanwhile, heat oil in a pan and add mustard seeds, peanuts, and dal (chana dal and urad dal). As you cook these ingredients, be sure to wait until they turn golden and fragrant, which creates a delicious base. Once they are nicely roasted, add curry leaves and green chilies, allowing their delightful aromas to infuse the oil. After that, stir in a pinch of turmeric to achieve a vibrant golden color. Then, finish the dish with a generous squeeze of fresh lemon juice, which adds a refreshing tang that significantly enhances the overall flavour.

Consequently, you will have a beautiful and delicious dish that is not only visually appealing but also packed with bold flavors. Furthermore, lemon rice pairs wonderfully with yogurt, pickle, or papad, making it an ideal meal for any occasion. In addition, it’s incredibly versatile, so you can serve it alongside any protein or as part of a larger spread. Ultimately, whether you’re pressed for time or simply craving a light yet satisfying dish, lemon rice is your go-to recipe that delivers the perfect balance of zest, spice, and texture.

Moreover, this dish is easy to customize. For instance, you can add vegetables like peas or carrots to enhance both flavour and nutrition. In summary, lemon rice is not just a meal; it’s an experience that brings a burst of sunshine to your table!

Enjoy our other recipes: Sukhi Lehsun ki Chutney, Mutton Chop

Ingredients

• Boiled small rice – 1 cup
• Sesame oil – 1 & 1/2 tablespoons
• Mustard seeds – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Chana dal (split chickpeas) – 1 tablespoon
• Urad dal (split black gram) – 1 teaspoon
• Dry red chili – 1
• Curry leaves – 10-12
• Peanuts – 1/4 cup
• Asafoetida (hing) – 1/2 tsp
• Salt to taste
• Juice of lemon – 1 teaspoon
• Water – 1 teaspoon

For Garnishing

• Fry curry leaves
• Fry green chilies, slit – 2

Instructions

• Heat oil in a pan. Add mustard seeds and let them splutter. Add chana dal, urad dal, peanuts or cashews, and fry until golden brown.

• Add turmeric powder, green chilies, dry red chili, curry leaves, and asafoetida. Sauté for a minute.

• Add the cooked rice, salt and lemon juice and then toss in the rice.

• Turn off the heat and sprinkle some water on the rice, cover and cook for 2-3 minutes.c

• Garnish with fry curry leaves and serve hot with mutton curry, raita or pickle.

The post South Indian Lemon Rice appeared first on FoodFlavor.in.