What’s better in life than a tasty gajar halwa? The colour, the aroma, the rush of saliva is just amazing, as your nose signals its arrival. And when you finally take a bite of this tasty halwa, it feels like heaven itself has descended upon us, no exaggerations here. And with all the ghee and sugar, topped with cashews, will make your mouth start watering.
An Indianised and healthier version of the usual pizza, bread pizza can be made in under 20 minutes. It has the normal toppings like any regular pizza and is highly customizable, since you are making it on your own. The base is made of regular brown or white bread, which you can buy at any convenience store. The best part is that you can have as much cheese as you like without paying a bomb for it.
Paneer, in all its forms is lovely, which makes paneer tikka, a delight from the starting itself. Paneer tikka can be made with skewers (10-12 inch rods for eating the tikka). Brush them with oil and cook for 5-7 minutes. Keep cooking it till the paneer changes to the shade of brown you prefer. Serve with sliced onions, capsicums, tomatoes, and lemon wedges.
Mishti Doi is a delicacy of thin, sweet curds, and condensed milk, with credits to the East. Though the original process is modified, the taste remains the same. After heating, it is chilled for approximately 2-3 hours to intensify the flavor in the doi, which makes it utterly delicious.
It is a famous South Indian sweet dish, made during festivities or days when your tummy demands something special. The word ‘kesari’ means saffron, which forms one of the main ingredients of this delicacy. The other ingredients include Rava (semolina), ghee, and sugar, which contribute to the sweetness of this dessert. Garnish it with nuts and raisins.
One of the easiest recipes around is steamed white rice. It involves heating rice with water for certain intervals of time (depending on the amount of rice, the temperature of the oven, the amount of absorption required, etc). This rice doesn’t need to be kept separately to cool down, and can be used to make lot of other dishes, such as lemon rice, kheer, etc.
A normal papad just acts as a filler, but a masala papad can temporarily calm down the rats in your stomach. Also known in some places as papadam, it can be made with various varieties of papad such as black pepper urad dal papad. Garnish it with raw tomatoes and onions or masala onion recipes, and your papad is ready to be nibbled away.
The Khaman Dhokla has a tempo for being filling, yet leaving you wanting for more. It is advisable to let it sit for a while and not serve it immediately. Mixed with ginger, turmeric, and green chilli, this Gujarati sweetheart will not let you down.
One of the yummiest milk dishes which no one could ever refuse is custard. This yummy custard can be made both with and without eggs to suit different preferences and sentiments. It can have many fruits, such as apple, banana, green and black grapes, pomegranate, and more. Even the base can be made from different varieties and consistencies of milk.
10Roasted Tomato Chutney
Enjoy the tanginess of tamarind, with blocks of cheese, and a dash of olives and basil leaves, presenting the roasted tomato chutney. Tomato chutney does not need a specific type of food category; for it can be relished with salads, rotis, salads, and all those good looking Indian dishes. .
11Baked Sweet Potato Fries
All of us would have had a sweet potato, either from the sweet potato shop or the ones we have at home. This one, though, is the baked sweet potato, cut into cuboid-shaped strips and spiced with cloves and topped with cornstarch.They are sweet, crispy, spicy, crunchy, and definitely addictive!
Baati is a traditional recipe from Rajasthan, which is a round shaped dumpling made from whole wheat. It is widely popular with its complementary partner, the good old urad dal. Together, they form a common household name across North and West India, and are widely accepted as a breakfast recipe.
The Tuk Patata, which also goes by the name of Aloo Tuk, is a Sindhi side dish. Essentially, it is double fried potato seasoned with dry spices and mango powder. It even serves as a companion to a Sindhi meal and as a tea-time snack as well, accompanied by chutney. These potatoes are very tasty and a good substitute for any processed snacks which have become the norm of the modern generation.
14Corn and Paneer Samosa
Samosa is a snack which makes us go weak in our knees. This samosa is amazing for people who do not have a strong preference for potatoes yet have one for samosas. Though the name contains only corn and paneer, still it can be filled with things like cheese (tit-bits inside the filling), coriander leaves (for taste), and kajus too!
15Palak ki Mathri
This mathri is a healthy take on mathri clan. Palak ki mathri has a crumbly texture and tastes salty. You might wonder, what’s healthy about them apart from spinach (palak)? Here is the reason. Unlike most of the mathris, these are not deep fried, which is one big advantage you can get from the palak mathris.
16Paneer Kofta Curry
A handful of paneer (preferably homemade), a few tablespoons of flour, with a dash of cilantro leaves, honey, tomatoes, coriander powder, turmeric, and fresh cream, garnished with kasuri methi and viola! We have a tasty paneer kofta in front of us (it might not stay there for long).
It’s difficult to believe that the plain yellow sev can get spicy too! For the oven recipe, it is made using besan dough, added with the elements of tomato pulp and tongue tickling spices like asafoetida, chilli powder, turmeric powder, and freshly ground black pepper. Knead the dough, add all the ingredients, and make it into cylindrical rolls and bake at 200 degrees for 12-14 minutes. Turn them over halfway and remember to toss and regular intervals to have the sev cooked from all sides.
The good old rasgulla is catching up with the others! Their personality gets distinguished by the word ‘baked’ being added to them, but they have more to offer. Enjoy the flavours of cinnamon, saffron, corn flour, and paneer, packed in our new yet traditional rasgulla.
A diabetic or a health conscious person might not be able to fathom eating those deep fried puris dripping with oil and cholesterol. People might worry taking a bigger helping of these puris could make them visit the WC quite often. For all those people, we have the baked puris! Crisp and crunchy, these puris are a good complement for all curries and offer as a good mid-time snack too.
20Rice and Corn Curry
Rice and Corn Curry consist of baked rice and onion spices layered with a curry of tomato, which results in a lip-smacking dish. It has a unique texture and mind blowing flavour, contributed by the rich paste of onion, coconut, seeds, and spices. It does not have to be cooled down and can be served immediately.