Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Easy Indian Recipes Indian Desserrts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

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Red Kidney Beans has dark red skin and visual resemblance to a kidney. Its popularly known as red beans as worldwide. Red Kidney Beans also known as Rajma in India. Rajma masala curry is a very popular North Indian dish made with red kidney beans in onion tomato sauce with Indian spicy flavors. Red kindey beans / Rajma originated from Punjab generally served with Rice or Chapathi. Kidney beans are a very good source of cholesterol-lowering fiber. Its richness in high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. In this food blog post, i am going to show homemade Indian recipe on how to make (Kidney Beans) Rajma masala curry in easy step by step with recipe photos.

Slightly roast the mint leaves in a drop of oil till it shrinks. Cool and grind with coriander leaves, green chillies, salt and asafoetida. Use as little water as possible to grind it.

Heat the remaining oil and add mustard seeds. When it splutters add both the dals and cashew. Let the cashews get roasted and turn golden brown. Now add the mint paste to it and keep cooking on low flame till dry. Finally add the cooked sevai and mix it really gently so that it doesnt break.

Mix well all the ingredients except oil to get a soft dough. Roll in small kebab shapes. Heat a tava and spread some oil over it. Place the kebab pieces and cook, turning over a few times so that all sides get cooked. Add few drops of oil as required for cooking. If the pieces are really small, you can insert a toothpick in it so that its easier to turn around while cooking.

Tried this delicious doodh/milk peda recipe from Vidhus kitchen..it turned out to be perfect and very tasty ..
Mix the condensed milk and milk powder well and heat it in low flame..keep stirring the same until it gets thick. Add the cardamom powder, mix and let it cool for some time. Make pedas and add some chopped nuts in the center.

Saag Aloo - Spinach and Potato

Saag Aloo Spinach Potato Curry is one of the more popular vegetarian curry dish in UK and USA. Saag Aloo also referred to as Spinach and Potato curry is commonly found in Indian restaurants. Easy to make and goes well with roti or rice. Just follow this simple Saag Aloo curry recipe and enjoy this vegetarian curry dish

Paneer Tikka Dry

One of the most Popular Paneer appetizer. This paneer tikka starter is widely available in indian restaurants all over the world. Another variation is Chilli Paneer.

I have a lot of cookbooks – and I mean a lot of cookbooks – but only occasionally do I come across one that truly wins my heart. That’s an especially difficult thing to accomplish lately, as I’ve been bogged down with day-to-day stuff and terribly uninspired in the kitchen. What can I say? It happens.

Then, Monica Bhide released her newest cookbook, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. I have a thing for Indian cooking, so perhaps this book was meant to fall into my hands. Between the comforting recipes and Monica’s gentle, flowing prose, Modern Spice is helping to lift the fog that’s settled over my kitchen. The severity of my little gastro-depression has begun to evaporate. I’m cooking again! And enjoying it!

Recently Monica asked a handful of people to make a recipe from her book and blog about it. I selected her rice pudding recipe, a dish that was not only fun to make, but resulted in such a beautiful dessert that part of me didn’t want to eat it ok, a very small part!. I recommend serving it in wine glasses, layered with mango and homemade whipped cream. Your guests will be impressed with your culinary prowess and have no idea that it’s actually a breeze to prepare.

I have to preface this recipe by saying that I adore cardamom. I have a love affair with spices in general, but cardamom gets me every time. It’s such a lovely, warm spice… even a whisper of the scent makes me curl my toes

In a deep saucepan, bring the whole milk and condensed milk to a boil over medium heat. Stir constantly to prevent scorching.

Reduce the heat to medium-low. Add the rice and cardamom and mix well. Continue to cook for about 50 minutes, until the milk has reduced by half and you obtain a creamy consistency. Stir frequently while cooking.

Remove from the heat and allow to cool to room temperature. Refrigerate, covered, for at least an hour.

When ready to serve, spoon some pudding into a wine glass, layer with some mango, and add another layer of rice pudding. Serve immediately.

: Use 4 tablespoons of condensed milk if you like your rice pudding really sweet. With 2 tablespoons, it is sweet but not overwhelmingly so.

If you have a mango that is firm, peel it and then use a vegetable peeler to create thin mango slices. Arrange the slices on a plate and place a scoop of the rice pudding in the center of the mango “carpaccio.

green cardamom is used in various forms around the world: people brew it in coffee, add it to liquors and perfumes, sauté it with rice and meats, and in India it is eaten raw, whole pod and seeds and all as a digestive after a meal. It is also sold covered in vark, an edible silver foil, that makes it appear like a small shiny stone.