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bhindi masala, a restaurant style north indian okra dry dish that’s easy, quick and healthybhindi masala
Ladies finger or orka (bhindi) is a staple in Indian cuisine and a much loved vegetable in our home. I am maintaining an organic garden which is giving me good harvest of okra, eggplants, tomatoes, chilis, ridge gourd, ivy gourd, greens and more. You can see how green, vibrant and tender the home grown bhindi are from the image below. Last week, I made a popular restaurant style North Indian okra fry that makes for good side for chapathi, roti and rice. I have already blogged a Punjabi style bhindi masala recipe and today’s bhindi dish is a slight variation without garlic.
My grandmother cooked okra to perfection with minimal ingredients where the flavor of bhindi would shine through be it a simple stir fry, stuffed bhindi dish or a yogurt based okra curry. My most favorite form of okra is in an easy dry saute made with less oil, minimal ingredients, fuss free, healthy and addictive.Home grown organic bhindi (okra)
Many home cooks have issues while cooking bhindi because of the slimy texture it gives off on sauteeing. The key is to choose tender green okra and when you snap the pointed end, it should break off effortlessly. This bhindi masala requires less oil and not high in calories as we are not deep frying the okra. Roasting on low flame with a tablespoon of oil is good enough and it brings out the flavor as well as reduces the slime. Adding a tsp of lemon juice or yogurt also helps reduce slime. Also ensure that you wash the okra and pat dry with no trace of moisture before your chop them.okra masala
There are three components to this easy okra recipe that shouldn’t be missed. Use of fresh, tender, vibrant bhindi, use of onions and tomatoes which add oodles of flavor along with the spices and roasting the bhindi well. Dry bhindi masala restaurant style is one of India’s best known and most popular vegan food classic dish. One of the best bhindi masala that makes a great side for roti, naan as well as white rice.bhindi masala restaurant style
Pure vegetarian fare at its best!
How to make bhindi masala recipe
I’m breaking one of my own rules here. That I’ll never publicly share any message or email that I get, even if it’s regarding MM. I’m sharing a message from one of my best friends. She messaged me…
“I dont know why.. but yesterday around 6 in the evening i really really missed u..it was like for a moment i was travelling back in time and the present made no sense to me…”
The thing is we were very thick friends and over the past few years after she left Bahrain, we lost touch. I know, these days the difficult part is to get disconnected rather than get connected, but somehow it happened.
The reason why I shared the message here is because sometimes the “present” makes no sense to me too. Does it happen to you? It’s not that I’m purposefully thinking about it, but a flash image of some past day comes to me without any notice. It can happen anytime, may be when I’m reading or cooking or resting. Sometimes it will be an image from my childhood, sometimes it may be from my Bangalore days, sometimes it may even be my early days in Bahrain, or an image from one of our trips, almost anything.
The thing is when I’m seeing that image, I also get the feel and smell, it’s like I’m transported back to the exact point in time, weird right? Recently I had one such “time travel” and I was back in Kerala. The feel was of a busy lunch time and the smell I got was of a fish curry. I know you must be thinking either I’m crazy or I’m making up all this. Trust me it happens! My initial days in Bahrain usually smell like KFC or Cinnabon! My very first meal in Bahrain was KFC (I know!!!) and Cinnabon for dessert! Blame Jose!
Sometimes I act upon these time travels, depending on my mood. That reminds me, I’ve a blow torch stacked somewhere, which I bought after my time travel to our US trip. I was taken back to the time where we had a creme brulee at midnight, sitting on a roadside cafe in the middle of New York. That weekend I went and bought the blow torch. No I haven’t used it, yet…
Anyways, this time, I was in the mood and I happened to have some fresh fish with me.However I was a bit confused about which fish curry to make and that’s when I remembered this one. I think, I first had Meen Manga Curry from Jose’s place. Meen manga curry is something that Mummy (Jose’s mom) makes very often. At my place, Kudampuli rules, so it’s always Meen Vevichathu.
I love the combination of the sourness from raw mango, sweetness from the coconut milk and the spiciness from chili powder. This is a deadly flavour base to cook the fish. The curry has to be rested for a while, so that the fish absorbs the wonderful flavours. Writing about it, makes me want to eat a plate of rice with that fish gravy and I’m literally drooling just thinking about the flavours!! Sorry.
I strongly recommend you try this recipe, it’s one of our fav ones now. I made a call to Mummy, specially to get the recipe and the tips (see the notes). I do hope you’ll also enjoy this recipe and be transported to a “happy place” ;)
Here is the recipe…
Heat oil in a manchatti (clay pot) or a deep and wide pan. Add fenugreek seeds and sliced onion and small onion. When it becomes soft (no need to brown), add crushed ginger and garlic. Cook for 2-3 mins…
Make a smooth paste with chilli powder, turmeric powder, 1 tsp coconut oil and 1 tbsp water. Add this paste and cook for 2-3 mins, till oil starts appearing. Add 1-2 tsp of hot water and mix well. Add sliced mango pieces, curry leaves, salt and stir…
Add medium thick coconut milk and bring it to boil…
Reduce the flame to the lowest and add fish pieces. Rotate the pan, to make sure that the fish pieces are covered in the gravy. Cover and cook for 8-10 mins…
Add thick coconut milk and rotate the pan again. Cover and cook for 4-5 mins, till the gravy is thick and fish is cooked…
Meen Manga Curry (Fish Curry With Mango) Print Author: Maria Jose Martin Recipe type: Side dish Cuisine: Kerala, South Indian, Indian Serves: 3 Ingredients
|Idli & Flaxseed Podi|
|Uncooked Flour Tortillas|
|Deep fry to a golden brown on medium heat only|
|Ragda Samosa Chaat|
Masterchef Australia Season 7 has reached its helm and the finals scheduled to wrap up over this weekend. And boy, did it keep us hooked or what!
A photo posted by MasterChef Australia (@masterchefau) on May 2, 2015 at 7:01pm PDT
A photo posted by MasterChef Australia (@masterchefau) on Jun 30, 2015 at 3:32am PDT
A photo posted by MasterChef Australia (@masterchefau) on Jul 8, 2015 at 2:04pm PDT
A photo posted by MasterChef Australia (@masterchefau) on May 7, 2015 at 6:58pm PDT
For the latest #MasterChefAU #recipes, click on the link in our bio #eat #foodpic #cooking #foodlove #food #theartofcooking #theartofplating #sogood #delish #tasty #delicious #nomnomA photo posted by MasterChef Australia (@masterchefau) on Jul 6, 2015 at 2:03pm PDT
A photo posted by MasterChef Australia (@masterchefau) on Jul 16, 2015 at 3:26am PDT
A photo posted by MasterChef Australia (@masterchefau) on Jul 12, 2015 at 2:48am PDT
A photo posted by Nandita Iyer (@saffrontrail) on Jul 22, 2015 at 9:39am PDT
Have I told you about my first treadmill? It happened soon after I came to Bahrain after marriage. After getting introduced to the life style here, I understood why all those people returning from Gulf were abundantly blessed with horizontal prosperity. So I decided the best way to not to be lured by the Goddess of horizontal prosperity is to exercise. But there was a small problem, there was no gym in our then apartment and since I was new here, I didn’t have driving license. Treadmill sounded like a good idea, you can do exercise at home whenever you want.
Convincing Jose was the next step. Honestly it kinda was easy, after all we were newly married at that time, love was blinding in all its glory ;) So one weekend, we went to the mall. Checked out diff models. Seeing the prices, I had a second thought. It was expensive compared to the budget we had in mind. We just furnished our apartment from A-Z, took a trip also, so spending on treadmill felt like an indulgence. That’s when I happened to see a low priced treadmill in a corner. I was curious to find out why it’s priced less compared to others. Well, it turned out to be manual treadmill.
After doing a list of pros and cons in my head, I said I’m ok with manual treadmill. Jose wasn’t too keen about it. He was asking me to wait for a month or so and then we will get the electronic one. I was on a mission to start exercising the next minute, if possible, so long story short, we went home with a manual treadmill. After first day of exercising itself, I realised it wasn’t a good idea. Since I wasnt willing to prove myself wrong before Jose, I continued doing it for 1 week. After that, it became a clothes hanger ;)
I told you this story as a background, to give you an idea about my crazy phases in life. It happens every now and then, but luckily as the years have passed, I’m getting obsessed with less expensive things. May be, I’m becoming wiser!
So sometime ago, I was on my “green phase”. Suddenly it occurred to me that we are not having enough greens and that’s how I ended up with the idea of green smoothie. I searched and searched for green smoothie recipes, finally zeroed in on one. I told Jose also, that we are going in for a green week with all the green stuff. Jose, being least blinded with love these days, declared then n there itself, that he doesn’t want any part of it.
Yet again, I was determined. I went and bought all organic green things required to make smoothie, but as usual I never made smoothie. This phase went or for sometime, and that’s when this recipe happened. I finally reached a conclusion, you dont have to drink a green smoothie to get the green dosage, you can eat green Kababs too.
That’s how this recipe happened. I’ve tried this kabab from certain restaurants and liked it. Also, I was on a look out for some healthy veg starter / appetiser recipes. This worked out well. It’s very easy to make, comparatively healthy and the flavour is really good. You dont have to compromise the taste to get your dose of greens, now, that’s a good deal, right?
Here is the recipe…
Heat oil in a pan and add washed spinach leaves and peas. Cook till the spinach leaves are wilted and the water is dried. Let it cool for 15 – 20 mins. Mash it in a food processor…
Heat a little oil in the same pan. Add the mashed spinach and peas and give a stir. Add minced ginger and cook for 2 mins. Add masala powders and salt. Cook for another 2 mins.
Add mashed dal and combine everything well…
Add besan and cook till the raw smell goes, 3-4 mins. Add chopped mint and coriander leaves and mix well. Add ghee if using and remove from fire…
Shape the mixture into small discs and pan fry them with a little oil. Cook till both sides turn golden brown…
Hara Bhara Kabab Print Author: Maria Jose Martin Recipe type: Starter, Appetiser Cuisine: North Indian, Indian Ingredients
Rasam recipe, a traditional, authentic South Indian soup or appetizer made with tamarindrasam
No South Indian traditional meal or thali is complete without ‘rasam‘. Literally translated, ‘rasam’ means extracted juice or liquid . There are numerous versions of the basic rasam recipe prepared down South with each home cook lending his or her own unique touch to the rasam preparation.
I am sharing
~ an easy, most basic, simple, tasty South Indian rasam for beginners
~ a no fail recipe that can be made even by a 10 year old.
~ a rasam recipe without rasam powder and without lentils.
Rasam, more popularly known as charu, is an integral part of a traditional daily meal in telugu speaking homes. Rasam with rice is a comfort food that I grew up on and continues to be so even today. I am a rasam lover and prepare rasam fresh each day. If any extra rasam is left over, it is sipped as a soup during dinner time. Tamarind is star player that provides the necessary sourness. Each day, I tend to change the flavor profile of the rasam by tweaking the basic rasam recipe. I play around with ingredients like garlic, asafoetida, tomato, coriander leaves, black pepper corns, jaggery and end up making rasam that is different from the previous day and the one before that and so on. Just by adding or omitting a certain spice or herb, the rasam transforms into a unique flavored avatar.rasam served in a south indian thali
Quite a few of my hindi speaking friends have requested me to share an authentic rasam recipe. If you ask me for a rasam recipe with specific measurements, it is not an easy task since I eyeball the ingredients. I will try my best to share a tasty rasam recipe that works good each time I make it. The thinned down tamarind water is simmered along with turmeric, salt and jaggery that adds a touch of sweetenss and helps cut down the sourness of tamarind and curry leaves which lend an aromatic touch. The liquid is simmered till the rawness of tamarind disappears. I usually hand pound the spices like cumin seeds, pepper corns or garlic that are added to the almost done simmering rasam and finally finished off with a ghee tempering of mustard seeds, red chilis and asafoetida. The addition of asafoetida elevates the flavor profile of rasam by leaps and bounds.
You can add freshly crushed spices and herbs of your choice based on what is available in your pantry at Step 2 in the below mentioned rasam recipe.
– crushed garlic (3-4 cloves) OR
– crushed cumin seeds (1/2 tsp) OR
– crushed black pepper corns (7-8) OR
– crushed cumin seeds (1/2 tsp) and black pepper corns (1/2 tsp)
– crushed coriander seeds, cumin seeds and black pepper corns (1/2 tsp each) OR
– crushed garlic (2-3 cloves), cumin seeds (1/2 tsp) and black pepper corns (1/2 tsp) OR
– crushed ginger (1/2″)
The aroma of tangy, spicy, tasty rasam has be to experienced and cannot be described in words. It is best served with warm white rice, dal, pickle and papad. When you are feeling under the weather, rasam warms your soul and opens up your nasal passages and soothes a sore throat. In terms of health benefits, it aids digestion and prevents constipation. Rasam makes for a perfect party appetizer! Fragrant, warming and simply zen!south indian rasam
Follow the instructions to learn how to make rasam that’s easy, simple and tasty
|Picture from Google search option.|
If you follow me on Instagram, you might have seen my excitement at making a vibrant green bathua paratha or raita. The best thing about these greens are that they don't have any strong bitter or sour taste, so it pretty much goes into anything with ease. Did you know the superfood quinoa comes from the same family as bathua? Chenopodium aka goosefoot! The immature seeds that you see on the stalk, that's what in the quinoa species turns into quinoa seeds, after all, quinoa is a seed not a grain.
|Okra / Bhindi|
|Fenugreek / Methi|
|Bittergourd / Karela|
|Yard long beans|
100 grams of cooked quinoa is approximately 120 calories / 2.8 gram fiber and 4.4 gram protein
Check this recipe for savoury carrot and herb muffins made in airfryer I had shared on my blog earlier.
RECIPE: Eggles Chocochip Muffins in Airfryer
A photo posted by Nandita Iyer (@saffrontrail) on Jun 30, 2015 at 6:46pm PDT
|Aam Doi Breakfast Parfait|
|Ingredients for the Mango Yogurt Breakfast Parfait|
|Ingredients for Mishti Doi|
|David Rocco's Dolce India (Photo used with permission from Rockhead Entertainment)|
|Just 5 ingredients for Mango Lassi Froyo|
|Ingredients for Aloo Palda|
|Pahari Aloo Palda|
|Himachali Aloo Palda|
|Vidyarthi Bhavan, Basavangudi|
Preheat the oven to 200 degree C. Leaving the top bit of the aubergine intact, slice each one lengthwise two times like a cross. Then soak the lot in ice cold water with a teaspoon of salt added to it. This prevents aubergines soaking up vast quantities of oil when they cook. Give it a good half an hour if you can.
Take the pump of tamarind and soak it in a cup of hot water. If you’re using tamarind paste, mix it with half a cup of hot water.
Drain and wipe dry the aubergines. Take a teaspoon of oil and drizzle it over the aubergine then bake in the oven for 10 minutes. Drain the tamarind water and mix in the sugar.
When they are cooked, in a shallow pan, bring the remaining oil to heat on high. When it’s hot, add the pinch of asafoetida and the seeds. As the seeds sizzzle up, add the aubergine, the green chilli, pour the tamarind water over it and cook covered for 10 minutes until the aubergines are soft and the juices in the pan are reduced by half. Add salt to taste and enjoy. Khatta Meetha Baingan is equally good hot or cold.
Rajma recipe, easy North Indian style no onion no garlic kidney beans curry that’s satvikrajma masala no onion no garlic
Yesterday I prepared a satvik rajma recipe no onion no garlic. Rajma or kidney beans curry is a favorite among the many North Indian main course dishes. I usually prepare rajma masala with onions as the main base, the recipe of which I have already posted. Today’s rajma is a simple straightforward Jain style recipe that doesn’t take too much of your time in the kitchen. Only the soaking time of kidney beans and the making of homemade tomato puree takes some preparation time.rajma jeera rice
I like to use freshly ground or hand pounded masalas in my cooking and especially so while preparing rajma. It enhances the flavor and the aroma is simply heavenly giving this north indian style rajma curry an authentic flavor as prepared in the langars of Gurudwaras. I have added a generous pinch of asafoetida as I have done away with onion and garlic. Use tomatoes that are not too sour and puree it to a smooth paste. A smooth tomato puree as well as a handful of mashed kidney beans lend a very special kind of smoothness and creaminess to the rajma recipe.
It is a stunning, creamy, flavorful curry that makes for a great side with roti, naan and rice. You will love this addictive cury served with warm rice. One of the most comforting Indian food out there. This rajma recipe with tomato should definitely make it to the list of satvik khana i.e no onion no garic recipes. You can serve it with rice, jeera rice or any flavored rice or naan/roti.rajma no onion no garlic
Rajma chawal is pure vegetarian fare at its best!
Follow the instructions on how to make rajma recipe without onion and garlic
The post Rajma recipe no onion no garlic, easy north indian style appeared first on Indian food recipes - Food and cooking blog.
So, do you remember me saying about a special recipe that we tried along with Samosas? This is it!!! It’s a meat lover’s treat! When I gave it to Jose the first time, he thought it was meat quiche :) Actually, it’s very similar to a crustless quiche.
Jose’s quiche reference got me thinking… The two recipes (this one and quiche) come from completely different cultures and use two different cooking styles, but somehow ends up having similar taste. Yet again, I’m amused at how food can bring together people by connecting them with familiar tastes!
Pola is a traditional Malabar dish, which is similar to cake, but made without an oven. It can be sweet or savoury. You can make a wide variety of Pola using eggs, bread, banana, apples, meat etc; I remember bookmarking a Kaipola (banana pola) recipe long time ago, but never got to try it.
This is a very simple recipe and absolutely easy to put together. If you have some left over meat dish, it’s even easier to make. We thoroughly enjoyed this dish and I’m sure I’ll be making it again and again and again…you got the point right? You can have it for brunch or as a snack or for lunch like we did ;)
If you are planning to make something special to celebrate Eid, please check out the following recipes:
Eid Mubarak to you and your loved ones!!
Here is the recipe…
Heat oil in a pan and add chopped onion. When onion becomes soft, add green chilli, ginger and garlic. Cook for 2-3 mins. Add chilli and turmeric powder and cook for a min…
Add shredded beef and coriander leaves to this and mix well. Cook for 2-3 mins, till everything is well combined…
Blend together eggs, milk, plain flour, salt and pepper powder in a mixie or blender, till it’s smooth without any lumps…
Heat the pressure cooker or a saucepan and reduce the flame to the lowest. Pour the egg mixture to the cooker and add the cooked beef mixture to it. Close the cooker and put the weight on. Cook on the lowest flame for 10 mins. After 5-7 mins, you can open and see whether it’s done. Insert a toothpick in the centre and see whether it’s done…
Please read the notes before trying the recipe
Erachi Pola Print Author: Maria Jose Martin Recipe type: Starter, Appetiser, Brunch Cuisine: Kerala, South Indian, Indian Serves: 4-5 Ingredients
Mango rasam is a South Indian style raw mango soup also popular as saar, saaru or charuMango rasam
Today I’m posting one my favorite comforting soup made with raw mango pulp. Mango rasam! Light on the stomach, easy to make and absolutely flavorful. In many telugu speaking households you will find homecooks whipping up a variety of raw mango recipes other than the famed avakai (mango pickle) and its likes including pachadi, pulusu, pappu (dal), curry and rasam.
Down South, in Tamil Nadu, Andhra and Karnataka especially in the Mangalore region, mango rasam is prepared during the mango season. Appe huli (mango rasam) is a traditional Mangalorean delicacy served at weddings and special occasions. Mango rasam is called maavina saar or saaru in kannada, mamidikaya chaaru in telugu and pacha manga rasam or mangai rasam in tamil. With minimal ingredients yet high on flavor, mango rasam preparation is almost similar across all regions with slight variations in terms of tempering and the use of rasam powder. This particular mango rasam recipe does not call for the use of rasam podi.Raw mango chopped ~ maavina saar or appe huli
With summer bringing in a bountiful harvest of mangoes and the fact that raw mango is rich in vitamin C, B vitamins, antioxidants and aids digestion, it should be included in one’s diet. Mango rasam makes for a wonderful change from the regular everyday rasam. The key is to use a green mango that is almost beginning to ripen. It will have a slightly more sweet flavor which is ideal for making raw mango rasam recipe. The touch of spice and jaggery to the tangy mango broth give it a delicious tropical flavor. Though traditionally, mango rasam is served with rice, it can also be served as a vibrant soup and makes for a wonderful vegetarian party appetizer.
Definitely one of the best mango rasam out there and if you are looking for raw mango recipes that are easy and flavorful, I’d recommend you bookmark this authentic South Indian rasam recipe that’s vegan too.raw mango rasam
How to make mango rasam using raw green mango
|Kollu Dosai - கொள்ளூ தோசை|
|Kollu Dosai - கொள்ளூ தோசை|
Sometimes when my parents call me in the morning, they ask what I had for breakfast. If I happen to tell them, I had bread, they will be like why can’t you eat something “proper” like Puttu or Appam? For them, Bread is still a snack and not a main food item.
Apart from the occasional Bombay Toasts (same as French Toasts, but we call it Bombay Toast :)) and Bread Omelette that Amma used to make when our maid was on vacation, we never had Bread for breakfast while growing up.
One of our friend’s reaction to Bread, ensured it was the same in their place too. Seeing bread on the spread for a dinner party, one of our friends got all worked up. He was like “pandokke kothiyode kazhichirunna oru sadhanamanu, pakshe evide vannu kazhinju ethu kaanumbo thanne veruppannu”. Let’s just say… he was fed up with eating Bread every other day for breakfast!!
These days because of all the health concerns with the so called “white food”, everybody is buying brown bread. Honestly, eating Brown bread for breakfast is a depressing way to start your day. Once toasted it will be harder than Rusk and most of the time, the bread has nothing but big holes, may be because of too much of raising agent or what not!! Dont you think so??
Well, after torturing ourselves with this brown bread ‘rusk’ on a regular basis, I gave up. I thought we should eat bread only occasionally, but when we eat it, we will have the good wholesome “proper” bread! So these days, when we have bread, we eat Butter bread, slathered with another layer of Butter ;)
I’ve been planning to bake a bread for sometime and was on the look out for a simple bread recipe. I’ve tried a Honey Oats Bread before. Though I’m perfectly happy with that recipe, I wanted to bake a White Sandwich Bread this time, to recreate the taste of the ‘Borma’ bread which I used to eat during my school days.
My search took me here and after going through the recipe and the comments, I was all excited! Usually if the recipe is for a larger quantity, I cut down in half. Since I was overtaken by excitement, I decided to go with the full blast and baked two loaves!! No regrets, whatsoever!
Btw, this is Julia Child’s recipe. This is the first time I’m trying one of her recipes. Baking a bread is always an experience in itself, I just love the whole process, be it kneading or punching down the dough and finally slicing the thick crusted bread… Hope you too will also try this recipe and enjoy a good hearty breakfast with some scrambled eggs and bacon on the side ;) You can have it as it is with some butter and jam or just dip the warm bread in melted garlic butter or make a grilled sandwich or a ribbon sandwich!
Here is the recipe…
Pour 1/2 cup of the water into a bowl and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. Add the rest of the water and about half of the flour. Stir until well blended…
Add the rest of the flour, the salt and butter and stir with the dough hook (or by hand) until well combined and shaggy…
Continue to knead until it’s smooth and elastic. Shape it into a ball and put it back into the bowl…
Cover with a tea towel and let it sit for 1 – 1 1/2 hours, until it’s doubled in size. Punch the dough down…
Pat each piece into a rectangle that’s about 9?x12? – or a bit bigger than a standard piece of paper. Starting at a short end, fold it in thirds, like a letter. Place seam side down in the loaf pans, tucking the ends in…
Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan. Bake for 30-35 minutes in the pre heated oven, until the loaves are honey brown…
Mango phirni, a North Indian style easy mango dessert made with mango puree, basmati rice & sugarMango phirni
Mango phirni is an ultimate comfort dessert in a bowl. A fantastically rich, creamy, silky smooth pudding that is popular as aam ki phirni in North India. Phirni is a festive sweet dish prepared with full fat milk, fragrant rice like basmati, sugar and cardamom. The main star of today’s easy mango dessert is fresh mango puree which is added to the basic phirni recipe lending it a fruity sweetness.
The mango phirni recipe starts by boiling milk till it reduces to three fourth of its original quantity. Soaked raw rice paste that is diluted in milk is slowly added to the simmering milk and constantly stirred till the mixture is cooked through and thickens. Sugar, almond paste and cardamom are added in the final stage and cooked for a couple of more minutes. Once this mixture comes to room temperature, fresh mango puree is added and mixed to combine to a smooth consistency. It can eaten either warm or chilled. I like to serve chilled mango phirni that’s garnished with chopped pistachios.Aam ki phirni
Soaked raw rice paste lends a really rich, creamy consistency to this phirni aka mango pudding. The simmering pudding has an aroma that is intoxicating due to the use of basmati rice. This eggless mango dessert is by no means overly sweet and the flavor of cardamom cuts through the richness of the mango phirni.
Mango phirni is one of the best Indian mango dessert to make for festivals like Ramzan or birthday celebrations. And if you are looking for an eggless Indian dessert to make for your next party, do try this deliciously decandent chilled mango dessert in a bowl.chilled mango pudding
Follow the instructions below on how to make mango phirni
Everyone loves dal. And whether it’s blowing hot or cold outside, I can think of no better food to provide comfort than my family’s Simple Dal recipe. I say simple because it uses readily available red lentils, or masoor, and cooks in no time. All you need is a dash of a ghee tadka, that’s spices sizzled in the liquid gold, and you’re off halfway to heaven.
Watch my video to learn more about hing and ghee – two specialist ingredients that add magic to dal, and my top tip for savouring every bit of the tadka you make. It also shows you how the texture changes from the individual hard grains of lentils to the buttery soup-like consistency of dal everyone knows and loves.
This Masoor Dal is also fantastically versatile and can be dressed up to become a one-pot meal or a centrepiece for dinner guests. Try adding chopped cauliflower, spinach, peas for a weeknight TV dinner or even some raw king prawns to impress friends. This simple dal recipe will never disappoint.