#Dal Fry Recipe

[statuswings]

Dhaba And Hotel Style Dal Tadka Recipe In Hindi

Dhaba And Hotel Style Dal Tadka Recipe In Hindi     Dhaba And Hotel Style Dal Tadka हेलो माय फ्रेंड्स, आज डिजिटल मिंडवॉर्क.कॉम, आपके लिए लेकर आया है ढ़ाबा एंड होटल स्टाइल दाल तड़का रेसिपी इन हिंदी बेस्ट बिधि विथ वीडियो के साथ, आशा करते हैं हमारे द्वारा बनाया गया दाल आपको बहुत पसंद आई होगी, आपको दाल केसी लगी हमें कमेंट करके जरूर बताएं   स्टाइल दाल तड़का रेसिपी इन हिंदी बेस्ट बिधि… Recipe Name : …

[spicyvegrecipes]

Raw Mango Dal Fry (North Indian Style)

Raw Mango Dal Fry (North Indian Style) Raw Mango Dal Fry is a delicious and tangy Indian lentil curry made with raw mangoes and spices. It’s a popular dish, especially during the summer season. When raw mangoes are abundant. The tartness of the raw mangoes adds a unique flavour to the dal, making it both refreshing and satisfying. For more recipes from this blog you might like please…

[rashid92786]

Chana Dal Fry Recipe: ढाबे जैसी चना दाल फ्राई बनाने के आसान टिप्स😵

Chana Dal Fry Recipe: ‘Simmo Kitchenwali’ की विशेष चना दाल फ्राई रेसिपी, जो आपको ढाबा जैसे स्वाद का आनंद घर पर ही प्रदान करेगी। इस आसान और विस्तृत गाइड के साथ, आप अपने परिवार और दोस्तों के लिए स्वादिष्ट और स्वास्थ्यपूर्ण चना दाल बना सकते हैं। आज ही ट्राय करें और घर का बना ढाबा स्टाइल खाना एंजॉय करें! मुख्य बिंदु आसान और सरल विधि: इस रेसिपी में चना दाल को बनाने की आसान और सरल विधि बताई गई है, जो…

[deshifoodchanneldfc]

গ্রাম্যপদ্ধতিতে মুরগীর মাংস ভাজি সাথে ডাল এবং চাল কুমড়া ভাজি রেসিপি Chi...

[driverecipe]

"Delicious Dal Tadka Recipes: Explore the Best Ways to Make this Flavorful Indian Dish."

Dal Tadka is a popular Indian dish known for its rich flavors and comforting taste. It is a staple in Indian cuisine and is enjoyed by people of all ages. The dish consists of cooked lentils tempered with aromatic spices and garnished with a flavorful tadka (tempering) of ghee, cumin seeds, garlic, and dried red chilies. The dal is typically served with rice or Indian bread such as roti or naan. Read more

[petermorwood]

@dduane found this on Out Of Ambit, and wants me to make it again as an entry for The Mind Palate.

Also to get better photos, because the one accompanying the original post is...

Unimpressive.

"Savoury mud" is what I called it then, and have no reason to change that opinion - but regardless of how unprepossessing it looks, It Tastes Just Great.

I'm thinking that some red and green pepper pieces would add a bit of colour, and wouldn't hurt the flavour. Maybe kidney beans, too...

That vaguely yellowish thing in the middle is a large chunk of butter, with which DD will happily garnish rice, kasha, colcannon, champ, porridge (with brown sugar) and of course a nice big baked potato.

*****

I've amended the recipe slightly, reducing the oil and salt by half and adding metric measurements - which are approximate, everything about this is approximate. It was literally something I just threw together without, as it says, referring to a cookbook or buying in anything special.

That said, I do recommend using ghee for Indian cooking if you can get any. It's very easy to make at home, similar to clarifying butter except for taking longer since it involves cooking (browning) the separated-out milk protein on the bottom of the pot to add flavour. There's plenty of ghee-making advice on-line.

OK, here's that recipe...

*****

Improvised store-cupboard dhal (dal, daal etc.) for when you can’t be bothered with a cookbook then going to the shop for more elaborate ingredients.

Ingredients:

½ cup / 125 ml vegetable oil OR 125g ghee (better flavour)

2 large onions, chopped fine

4-6 cloves garlic, chopped fine

1 tbsp. each of ground cumin, ground coriander

½ tbsp. each of ground turmeric, ground chilli, ground black pepper

½ tbsp. each of mild curry powder & hot curry powder (optional)

½ tsp. salt

2 cups / 500 g red lentils

½ cup / 125 g green lentils

½ cup / 125 g brown lentils

Boiling water

1 tbsp. lemon juice

Method:

Heat the oil, fry the onions & garlic until soft and glossy.

Add all the spices and fry for a few minutes.

Add all the lentils and stir everything together*.

Add enough boiling water to cover by ½ an inch.

Stir everything together, reduce heat, cover and simmer for about ½ an hour. Check occasionally, adding more water if required, a bit at a time then stir. (Don’t overdo the water. Preferred texture is like stew, not soup.)

Add lemon juice, stir, and serve with rice and / or breads like chapatti, roti or naan.

My recipe for naan is here.

This dhal makes a good side with shop-bought tandoori chicken.

*Alternately add lightly fried chicken or lamb cubes and 2 x cans of chopped tomatoes along with the lentils, reducing the amount of water accordingly. Simmer for ¾ hour, serve when meat is cooked, and call it a dhansak.

(It isn’t really. But it's delicious.)

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[arborealhivemind]

Improved Market Stalls 1.0

Over time, EA added a variety of regional recipes and market stalls — except they didn't care to integrate any of them.  This mod fixes that.  Initially, this mod was just going to focus on the missing recipes, but as there are multiple market stalls (even non-food ones) that could use improving, this mod was built from ground-up to be expansible.

The first release of this mod focuses on the above problem. Dishes that were added via SDX and updates were added to their respective food stalls, as well as recipes from other packs (looking at you, Weddinhg Stories).

[*] indicates that the recipe module is required

DOWNLOAD

City Living

Wedding Stories provided us with new Chinese and Indian recipes and, while City Living recipes were available at the Tartosa food stalls, Wedding Stories recipes were not. Additionally, the developers seemed to have missed the Vegetarian Butter Chicken recipe and the Lunar New Year SDX recipes were nonexistent.

Snow Escape came with a wide variety of Japanese recipes.  For the sake of brevity, I only added food types that are not already repesented in the menu (Maki, Onigri, Yakisoba) and a vegetarian option for one already represented (Ramen).

The Mexican food stall has some recipes from Jungle Adventures and the Latin American cuisine SDX.  As I am not Mexican, I had to do research to confirm if a recipe was in Mexican cuisine and I welcome feedback from more knowledgable Simmers.

Similarly, the Morrocan food stall has recipes from Discover University and the Arabic cuisine SDX.  I welcome feedback from anyone more knowledgeable on Moroccan cuisine.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Wedding Stories: Mud Carp, Roast Duck, Sweet Buns, Vegetable Dumplings

Indian

Vegetarian Butter Chicken*

Wedding Stories: Butter Chicken, Dal Makhani, Gulab Jamun, Palak Paneer

Japanese

Snowy Escape: Avacado Maki, Tuna Maki, Onigri, Miso Ramen, Beef Yakisoba, Veggie Yakisoba

Mexican

Chili, Chips and Salsa*, Elote*, Pan de Muerto*, Fish Tacos, Tofu Tacos

Jungle Adventure: Bunuelos, Empanadas Verde, Platanos Fritos

Luxury Party: Ceviche*

Morrocan

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Discover University: Fattoush Salad, Tabbouleh Salad, Shish Kebabs, Beef Wrap, Chicken Wrap, Falafel Wrap

Discover University

As the kebab stall seemed to be more of a pan-Arabic cuisine, I did not add the Moroccan dishes from City Living.

Kebabs

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Snowy Escape

City Living's selection of Japanese recipes is heavily limited in comparasion with Snowy Escape's, so there weren't many recipes added to the menu.  For consistency's sake, I only added recipes already represented on the menu.

In addition, the Festival of Light has Pufferfish Nigiri.

Traditional

City Living: Dango, Nigiri

Mountain Food

City Living: Dango, Ramen

Festival of Light

City Living: Dango, Nigiri, Pufferfish Nigiri

Festival of Youth

City Living: Dango, Nigiri

Festival of Snow

City Living: Dango, Nigiri, Ramen

Jungle Adventure

The food stall for Jungle Adventure appeared to be pan-South American, so I included all the recipes from the Latin American cuisine update and the Brazilian cuisine update, including drinks.  It did not seem to include Mexican recipes, so only one recipe from City Living (Empanadas) was added.

As Sims tend to waste food when they get the "Overwhelming Flavor" buff, I suggest my Don't Waste Food mod.

Food

Acaraje*, Asado*, Brigadiero*, Chimis*, Chimichurri Skewers*, Chripan*, Churrasco*, Hallacas*, Pinchos*, Pollo a la Brasa*

City Living: Empanadas

Luxury Party: Ceviche

Drinks

Caiprinha*, Coquito*

Wedding Stories

As mentioned above, Wedding Stories stalls already integrated City Living recipes into their menu.  I only needed to add the recipes from the Lunar New Year update and the Vegetarian Butter Chicken.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Indian

Vegetarian Butter Chicken*

Growing Together

This one was slightly harder to choose for as it's essentially a sampling of multiple cuisines.  I didn't want to flood the menus with every regional recipe available, I decided to go with a recognizable recipe from each of these cuisines: Brazilian, Korean, Middle Eastern, and Polynesian.

I plan to update this stall continuously as EA adds more recipes.

Around the World

Aracaje*, Japchae*

Island Living: Poke Bowl

Discover University: Shish Kebabs

[call-me-strega]

28 Failed Attempts and 1 Heist Later- Chapter 1

Ao3 link: https://archiveofourown.org/works/50958199/chapters/128740585

It was obvious, if you paid attention that is, that Hobie Brown's love language towards others was Acts of Service. It's how he showed he cared. Such as when he made his own interdimensional watch to help Gwen rescue Miles and let her crash in his dimension, or when he tried to give Miles advice on his electrical powers, or even when he looked after Mayday when Peter got busy or just needed a break. Really it wasn't difficult to see that when Hobie cared about someone he tried to do things that would help them or make them happy. That's why when he finally got the bottle to confess to his best spider-mate, Pavitr Prabhakar, he decided to do a meaningful gesture to confess his fancy.

Pavitr was a bloody amazing lad in his eyes: brilliant, full of beans, incredibly strong, a real ace Spider-Man, and a right-fit bloke as well. He never seemed to let life get him down too long, always looking for a positive and keeping good humor about him. He knew when to get serious and deeply cared for his friends. When Pav had learned he didn't always have steady meals back in his dimension not only did he give Hobie an open invitation to pop in for a meal whenever he fancied but insisted on teaching him some proper Indian dishes so he could feed himself. Who wouldn't fall for a boy like that?

This led him to where he was now, in his kitchen a month before his planned confession trying to figure out how to not muck up a simple dal recipe. Masoor daal, or red lentils, was a relatively simple recipe Pav made for him before, so he thought he'd give it a go. All he really had to do was wash the lentils, fry up his aromatics, add in the lentils with water and some seasonings (Pav had stressed to him just salt and pepper was in no way enough seasoning), and cook until they reached the desired soft daal texture. Easy right? What could possibly go wrong?

-15 minutes later-

BEEEP! BEEEP! BEEEP! BEE-

Hobie frantically pushed open a window, coughing and trying to get the smoke and smell out of his kitchen. How did I even manage to burn the aromatics three seconds after putting them in? I thought oil boiled not burned! A quick consultation with the internet and the old Punjabi couple living a few blocks down revealed he should adjust the heat level and peel his ginger before use, or substitute it with ginger paste, which he decided to forgo wanting the dish to be as close to Pavi's daal as possible well there was still time to try to perfect it.

-5 days later-

On his next attempt, Hobie forgets to add the aromatics altogether and while edible the dish is rather lacking

-1 week later-

On his 12th attempt, Hobie get runs out of spices and the daal comes out just a touch too bland. He sighs to himself and resolves to acquire more before his next attempt.

-the next day-

On his 13th attempt, Hobie is reequipped with spices. Unfortunately for him, he goes a little heavy-handed with the garam masala. Even the Cheema's ( the old Punjabi couple) find it a bit difficult to choke down.

-1 lifetime later-

It is Hobie's 21st attempt and he thinks he's really got it this time. That is until his spider-hearing picks up a kerfuffle that sounds like the beginnings of a brawl. He takes glance a at the stove, telling himself he'll only be gone jiffy before swinging out the window. By the time he gets back, the daal is pitifully mushy and unappetizing.

-1 eternity later-

It is Hobie's 29th and final practice attempt before he confesses to Pavitr in three days. He finds himself saying a little prayer to the food gods that this attempt is successful. He carefully prepped his ingredients, adjusted the heat, and figured out the spice ratio and the exact cook time. All that was left to do was pray he hadn't managed to fuck up in some new way this time. Upon the taste test, Hobie nearly cries tears of joy. It was nowhere near as good as Pav made it, the cumin tasted slightly burnt, there were small chunks of garlic in it, and it was just a tad too soft but it was edible and tasted like daal, admittedly subpar daal, but daal none the less.

Hobie reveled in his victory, giggling to himself while packing some up for the Cheema's to try, the sweet couple gave him some surprisingly harsh feedback and great advice on cooking in the last month. Just as he was about to leave he got a notification on his watch, a message from Pav reminding him that the gang would be having a meet-up today "where the British stole all our stuff". Suddenly, a light bulb went off in Hobie's head. A devilish grin spread across his face. Well, now there's an idea that's more my speed.

~~~

British Slang Glossary:

Bottle- courage or bravery

Fancy- used as a verb "to fancy", meaning to like or want something, usually expressing a crush or craving food

Bloody- used to emphasize a point

Full of Beans- full of energy

Fit bloke- attractive man

Ace- amazing

Muck up- make a mess of, fail miserably

Kerfuffle- a fuss or commotion

Jiffy- a short amount of time

[rockislandadultreads]

New Title Tuesday: Cookbooks

6 Spices 60 Dishes by Ruta Kahate

Using just six spices—cayenne, coriander, cumin, turmeric, mustard seed, and asafetida—chef Ruta Kahate presents 60 delicious recipes that are easy to prepare and deliver rich, complex flavor. These dishes—including tons of nourishing veggies, raitas, grains, and dals—are fresh, healthy, and versatile enough to mix and match, plus they feature Instant Pot variations for maximum ease.

Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week—the flavors only get better over time.

With stories from Ruta Kahate's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 Spices 60 Dishes is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.

American Table by Smithsonian Institution

In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States.

This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions. Cook your way through American history with over 40 iconic and notable recipes offered throughout the book.

With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.

One by Jamie Oliver

Quick and easy meals are even simpler when you cook with just one pot, pan or tray. And with each recipe using eight ingredients or fewer, requiring minimal prep (and washing up), they offer maximum convenience.

One is packed with budget-friendly dishes you can rustle up any time: delicious work from home lunches, quick dinners the whole family will love, meals to get novice cooks started.

With over 100 recipes that'll teach you simple one-pan techniques - chapters include Veggie Delights, Celebrating Chicken, Frying Pan Pasta, Batch Cooking and Puds & Cakes - there are plenty of no-fuss, tasty recipes that make this a must-have for every kitchen.

Trejo's Cantina by Danny Trejo

The cantina is the place where families, friends, and colleagues gather to celebrate. In Trejo’s Cantina, beloved actor and restaurateur Danny Trejo shares recipes for snacks and drinks that celebrate his traditions and spirit. Along with mouthwatering recipes that make all people feel welcome, from plant-based ( Vegan Tamales ) and vegetarian ( Fight Night Nachos; Mexican Grilled Caesar ) to meaty faves ( Chorizo Smash Burgers; Tijuana-Style Birria ), there are also dozens of inventive takes on classic cocktails including spicy Margaritas and Oaxacan “Moscow” Mules as well as dozens of thirst-quenching non-alcoholic drinks such as Agua Frescas (Pineapple, Guava Lime, Mango), a Tamarind Fizz , and a Cacao Chile Smoothie .

Danny’s approach to entertaining is accessible, celebratory, and empowering to cooks of all skill levels. Trejo’s Cantina, at its heart, is about living to the fullest, and about how no matter what happens, you need to eat well, drink with gratitude, and celebrate life.

[desigros]

Discover Authentic Indian Groceries in Germany: Your One-Stop Shop

If you're part of the Indian community in Germany, finding authentic Indian food products can often be a challenging task. From spices to fresh produce, sourcing the right ingredients to recreate the flavors of home may feel like a never-ending search. But, with Desi Groceries, your solution is here! Our online platform offers a broad selection of high-quality, authentic Indian ingredients delivered directly to your doorstep. Whether you're making a grand Indian feast or a quick weeknight dinner, we provide a seamless shopping experience for all your essential needs.

Why Choose Desi Groceries for Your Indian Grocery Needs?

When it comes to grocery shopping, convenience, quality, and reliability are the key factors that matter. At Desi Groceries, we aim to provide the best shopping experience by offering a wide range of products, speedy delivery, and excellent customer support. Here’s why you should choose us for your Indian grocery shopping in Germany:

Extensive Selection of Indian Essentials

Indian cuisine is known for its wide array of ingredients and spices. We understand how important it is to get the right products to recreate the authentic flavors at home. Our online store offers a comprehensive range of pantry staples, including rice, flours, pulses, oils, and much more. Whether you’re making a simple dal or a grand biryani, we have you covered.

Here’s what you’ll find in our collection:

Basmati Rice: The foundation of many traditional Indian dishes. Our premium basmati rice is fragrant, long-grained, and perfect for biryanis, pilafs, or even simple rice dishes. Buy Indian basmati rice online with us and elevate your cooking experience.

Lentils & Pulses: From toor dal to moong dal and chickpeas, we stock all the essential lentils for curries, soups, and snacks.

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Premium Indian Spices for True Authenticity

Indian food is incomplete without its rich blend of spices. At Desi Groceries, we focus on offering fresh, aromatic spices to help you recreate traditional Indian dishes. Our spice collection features:

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Chili Powder: Perfect for those who love a little heat in their food.

No matter what dish you're preparing, our spices will ensure it’s packed with authentic Indian flavors.

Fresh Indian Vegetables and Produce Delivered Straight to You

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Our fresh produce includes:

Okra (Bhindi): Perfect for curries or stir-fries.

Fenugreek Leaves (Methi): A popular herb in Indian cuisine, used in dals, curries, and parathas.

Bitter Gourd (Karela): A bitter yet nutritious addition to your dishes.

Tropical Fruits: Mangoes, papayas, and pomegranates—ideal for desserts or snacking.

We also offer curry leaves, mint, and ginger for that extra flavor punch.

Indian Snacks and Sweets to Satisfy Your Cravings

What would Indian cuisine be without its delicious snacks and sweets? At Desi Groceries, we bring the best Indian treats right to your door. Whether you're entertaining guests or simply indulging in a personal snack, we’ve got something for everyone.

Our snacks selection includes:

Bhujia: A crunchy, spicy snack that pairs perfectly with tea.

Samosas: Crispy, stuffed pastries, ideal for appetizers or snacks.

Pav Bhaji: A quick and tasty street food that’s easy to prepare.

For those with a sweet tooth, our traditional Indian sweets are a must-try:

Gulab Jamun: Soft, spongy balls soaked in sugar syrup.

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Check our customer reviews to see how others are enjoying our service

Why Desi Groceries is Your Best Choice for Indian Groceries in Germany

What sets Desi Groceries apart from the competition? Here's why we are the best place to buy basmati rice online and shop for all your Indian grocery needs:

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How to Prepare Non Fried Snacks for Iftar Without Compromising on Taste

Iftar is a special time for breaking the fast during Ramadan, and it is often associated with indulgent treats. However, traditional deep-fried snacks can be heavy and unhealthy. The good news is that you can enjoy a delicious and wholesome Iftar without relying on fried foods. By choosing non fried snacks, you can maintain the spirit of Ramadan while embracing a healthier lifestyle. In this guide, we will explore various methods and recipes to prepare non fried snacks that are both nutritious and flavorful.

Why Choose Non Fried Snacks for Iftar?

Many people associate fried foods with Ramadan, but consuming too much fried food can lead to digestive discomfort, sluggishness, and unnecessary weight gain. Opting for non fried snacks allows you to enjoy Iftar while keeping your meals balanced and nourishing. Here are a few benefits:

Healthier Digestion: Avoiding excessive oil ensures that your digestive system remains light and active.

Sustained Energy: Nutrient-dense snacks provide long-lasting energy rather than quick sugar crashes.

Guilt Free Snacking: By choosing healthier alternatives, you can indulge without feeling guilty about excessive calories and fats.

Healthy Alternatives to Fried Snacks

Instead of deep-frying, try these healthier cooking methods:

1. Baking

Baked snacks are a fantastic alternative to fried ones. They offer a crispy texture with minimal oil, making them an excellent choice for Iftar.

Baked Samosas: Use whole wheat or phyllo dough and bake them instead of deep-frying. Fill them with a mixture of spiced potatoes, peas, and lentils.

Baked Falafel: Traditional falafels are deep-fried, but you can achieve the same crunch by baking them in the oven with a light spray of olive oil.

Baked Stuffed Bell Peppers: Fill bell peppers with a delicious mix of quinoa, chickpeas, and spices before baking them to perfection.

2. Air Frying

An air fryer is an excellent tool for making non fried snacks while retaining the crispiness. It uses hot air circulation, cutting down oil usage by nearly 80%.

Air Fried Pakoras: Chickpea-flour-coated vegetables turn golden and crispy in an air fryer.

Air Fried Spring Rolls: Use rice paper or whole wheat wrappers, stuff them with a veggie filling, and air fry them for a satisfying crunch.

3. Grilling & Roasting

Grilled and roasted snacks bring out the natural flavors of ingredients while reducing oil usage.

Grilled Paneer Tikka: Marinate paneer cubes in yogurt and spices, then grill for a smoky, flavorful treat.

Roasted Chickpeas: Season chickpeas with salt, pepper, and spices before roasting them in the oven for a crunchy, protein-rich snack.

4. Steaming

Steamed snacks are a great way to retain nutrients while offering a soft, melt-in-the-mouth texture.

Steamed Dhokla: This traditional Gujarati snack is light, fluffy, and packed with flavor.

Steamed Momos: Opt for whole wheat momos filled with spiced vegetables or chicken.

Delicious Non Fried Snack Recipes for Iftar

1. Baked Vegetable Cutlets

Ingredients:

2 potatoes, boiled and mashed

1 carrot, grated

1/2 cup peas, boiled

1/2 cup breadcrumbs

1 teaspoon cumin powder

1 teaspoon garam masala

Salt to taste

Olive oil spray

Instructions:

Preheat the oven to 200°C (390°F).

Mix all ingredients in a bowl and shape them into cutlets.

Place them on a lined baking sheet and spray lightly with olive oil.

Bake for 20 minutes, flipping halfway through.

Serve hot with mint chutney.

2. Roasted Makhana Mix

Ingredients:

2 cups makhana (fox nuts)

1 teaspoon olive oil

1/2 teaspoon turmeric

1/2 teaspoon black salt

1/2 teaspoon chaat masala

1/2 teaspoon black pepper

Instructions:

Heat olive oil in a pan and add makhana.

Roast on low heat until they turn crispy.

Add spices and toss well.

Let cool before serving.

3. Steamed Moong Dal Chillas

Ingredients:

1 cup moong dal, soaked and blended into a batter

1 green chili, chopped

1/2 teaspoon cumin

Salt to taste

Chopped coriander

Instructions:

Heat a non-stick pan and pour a ladleful of batter.

Cook on medium heat until golden brown.

Flip and cook the other side.

Serve with yogurt or chutney.

Guilt-Free Store-Bought Options for Iftar

If you don’t have time to prepare snacks, there are plenty of healthy store-bought options. Brands like Yellow House offer a variety of non fried snacks made from natural ingredients, ensuring that you can enjoy guilt free snacking without compromising on taste. Here are some delicious options from Yellow House:

Salted Ragi Crisps: A crunchy, nutritious alternative to chips.

Millet Crackers: A perfect accompaniment to spreads and dips.

Spicy Makhana: A flavorful, protein-rich snack.

Mint Makhana: A refreshing, roasted alternative to traditional fried snacks.

Chocolate & Caramel Makhana: A sweet yet healthy treat to satisfy cravings.

Final Thoughts

Preparing non fried snacks for Iftar is easier than you think. By opting for baked snacks, air-fried options, or steamed delicacies, you can enjoy a delicious and nutritious meal without the extra oil. With a little creativity and the right ingredients, you can make guilt-free, flavorful treats that keep you energized throughout Ramadan. And for those looking for convenient, ready-to-eat options, Yellow House offers a wide range of delicious, healthy snacks perfect for Iftar. Enjoy a nourishing Ramadan with these tasty non fried snacks!

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Authentic Indian Dishes You Must Try At Top Of India

Introduction

When it comes to culinary diversity, India is a treasure trove of flavors, spices, and textures. From the bustling streets of Delhi to the serene valleys of Himachal Pradesh, every region offers a unique gastronomic experience that reflects its culture and traditions. Among these regions, the Top of India—encompassing areas like Jammu and https://topofindiarestaurant.com/contact-us/ Kashmir, Himachal Pradesh, and Uttarakhand—presents an array of authentic dishes that are not just meals but stories waiting to be savored. In this article, we’ll dive deep into some of these remarkable dishes that you absolutely must try at the Top of India.

Authentic Indian Dishes You Must Try At Top Of India

The Top of India is home to some lesser-known yet incredibly flavorful dishes. Each dish carries with it centuries-old recipes that have been passed down through generations. Let's explore these delectable offerings.

1. Rogan Josh: A Taste of Kashmir What is Rogan Josh?

Rogan Josh is a signature dish from Kashmiri cuisine. This rich and aromatic curry features tender lamb or goat meat slow-cooked in a blend of spices including cardamom, cloves, and cinnamon.

Culinary Significance

Traditionally served with rice or naan, Rogan Josh has become synonymous with Kashmiri feasts. It embodies the essence of Wazwan, a formal meal in Kashmiri Muslim tradition consisting of multiple courses.

How is It Made?

The preparation involves marinating meat in yogurt and spices before cooking it slowly to perfection. The use of Kashmiri red chili gives it its vibrant color without overwhelming heat.

Where to Find It?

You can find authentic Rogan Josh in local restaurants throughout Srinagar, particularly during winter months when hearty meals are favored.

2. Chole Bhature: A North Indian Classic What Makes Chole Bhature Special?

Chole Bhature is a beloved dish that consists of spicy chickpeas (chole) served with deep-fried bread (bhature). It's commonly enjoyed for breakfast or lunch across Northern India.

Cultural Relevance

This dish symbolizes comfort food in North Indian homes and is often relished during festivals or family gatherings.

Cooking Method

To prepare Chole Bhature, chickpeas are soaked overnight and cooked with tomatoes and spices until they reach a creamy consistency. The bhature dough consists primarily of refined flour which makes it fluffy upon frying.

Best Places to Try It?

Look for street vendors or local eateries in cities like Amritsar or Delhi where Chole Bhature is served hot with pickles and yogurt.

3. Daal Bukhara: The Rich Lentil Delight What Is Daal Bukhara?

Daal Bukhara is a classic lentil dish originating from Punjabi cuisine known for its creamy texture and smoky flavor.

Why Is It Unique?

Unlike other daals that are quick-cooked, Daal Bukhara is simmered for hours over an open flame to enhance its flavor profile—a process that requires patience but rewards you with an unforgettable taste.

Ingredients Used

The key ingredients include black urad dal (lentils), tomatoes, butter, cream, and various spices; th

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What Are Some Quick and Easy Recipes for Traditional Sweets That Anyone Can Try?

Traditional Homemade Sweets are a delightful way to celebrate culture, heritage, and special occasions. However, preparing these treats doesn’t always require hours of preparation or complicated techniques. With just a few ingredients and simple steps, you can create delicious traditional sweets at home. Here are some quick and easy recipes for Traditional Homemade Sweets that anyone can try, even if you're a beginner in the kitchen.

1. Rava Ladoo (Semolina Ladoo)

Rava Ladoo is a popular Indian sweet made with semolina (rava), ghee, and sugar. It's quick to prepare and requires minimal ingredients.

Ingredients:

1 cup semolina (rava)

1/2 cup ghee (clarified butter)

1/2 cup sugar

1/4 cup milk

1/4 cup chopped nuts (cashews, almonds, or pistachios)

1/4 teaspoon cardamom powder

Instructions:

Heat ghee in a pan and add the semolina. Roast it on medium heat until it turns light golden and aromatic.

Add chopped nuts and continue roasting for another 2-3 minutes.

Pour in the milk and sugar, stirring constantly. Cook until the mixture thickens and starts to leave the sides of the pan.

Add cardamom powder and mix well.

Once the mixture cools slightly, shape it into small round ladoos (balls).

Serve and enjoy!

2. Coconut Barfi (Nariyal Barfi)

Coconut Barfi is a simple, sweet treat made with grated coconut, sugar, and milk. It’s perfect for any occasion and can be prepared in under 30 minutes.

Ingredients:

1 1/2 cups grated coconut (fresh or desiccated)

1 cup sugar

1/2 cup milk

1/4 cup ghee

1/2 teaspoon cardamom powder

Chopped nuts (optional)

Instructions:

Heat ghee in a non-stick pan and add the grated coconut. Roast it for 2-3 minutes.

Add the milk and sugar, stirring continuously. Cook on low heat until the mixture thickens and starts to come together.

Add cardamom powder and mix well.

Once the mixture starts to leave the sides of the pan, transfer it to a greased plate or tray.

Press the mixture evenly and let it cool.

Once cooled, cut it into square or diamond-shaped pieces.

Serve and enjoy!

3. Gulab Jamun (Instant Version)

Gulab Jamun is a beloved Indian sweet made of deep-fried dough balls soaked in sugar syrup. The instant version uses milk powder for a quicker preparation.

Ingredients:

1 cup milk powder

2 tablespoons all-purpose flour

1/4 teaspoon baking soda

2 tablespoons ghee

1/4 cup milk (or as needed)

Oil for frying

1 cup sugar

1 cup water

1/4 teaspoon cardamom powder

A few saffron strands (optional)

Instructions:

In a bowl, mix milk powder, all-purpose flour, baking soda, and ghee. Gradually add milk to form a smooth dough.

Divide the dough into small balls, making sure there are no cracks.

Heat oil in a pan and fry the dough balls on low heat until they turn golden brown.

In a separate pan, combine sugar, water, cardamom powder, and saffron. Bring it to a boil and simmer for 5 minutes to make the sugar syrup.

Once the dough balls are fried, soak them in the warm sugar syrup for about 10-15 minutes.

Serve and enjoy your delicious, soft gulab jamuns!

4. Kheer (Rice Pudding)

Kheer is a creamy, comforting rice pudding made with rice, milk, sugar, and cardamom. It’s a popular dessert for festivals and celebrations.

Ingredients:

1/4 cup rice (preferably basmati)

4 cups full-fat milk

1/4 cup sugar

1/4 teaspoon cardamom powder

Chopped nuts (cashews, almonds, or pistachios)

A few saffron strands (optional)

Instructions:

Wash the rice thoroughly and drain.

In a pan, bring the milk to a boil. Add the rice and cook on low heat, stirring occasionally, until the rice is soft and the milk thickens.

Add sugar and continue to cook for another 5-7 minutes.

Add cardamom powder and mix well.

Garnish with chopped nuts and saffron strands (if using).

Serve warm or chilled.

5. Moong Dal Halwa

Moong Dal Halwa is a rich, indulgent sweet made with split yellow lentils (moong dal), ghee, and sugar. It’s a perfect dessert for winter festivals.

Ingredients:

1/2 cup moong dal (yellow split lentils)

1/4 cup ghee

1/2 cup sugar

1/2 cup milk

1/4 teaspoon cardamom powder

Chopped nuts (optional)

Instructions:

Soak the moong dal for 2-3 hours, then drain.

In a pan, heat ghee and sauté the soaked dal until it turns golden brown.

Add milk and cook the dal on low heat until it softens and absorbs the milk.

Add sugar and continue cooking until the mixture thickens and starts to leave the sides of the pan.

Sprinkle cardamom powder and garnish with chopped nuts.

Serve warm and enjoy!

Conclusion

Making Traditional Homemade Sweets doesn’t have to be a long, complicated process. These quick and easy recipes allow you to enjoy the rich flavors of traditional sweets in a fraction of the time. Whether you're preparing for a festival or just craving something sweet, these recipes are perfect for beginners and seasoned cooks alike. Try them out and share the joy of homemade sweets with your family and friends!

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Why Organic Ghee is the Golden Elixir Your Kitchen Needs

What is Organic Ghee?

Organic ghee is a clarified butter made using traditional methods from the milk of grass-fed cows. What sets it apart from regular ghee is the purity and sustainability involved in its production. Organic ghee is free from synthetic hormones, antibiotics, pesticides, and preservatives, ensuring a clean and wholesome product.

With roots in ancient Ayurveda, ghee has been used for thousands of years as both a dietary staple and a medicinal ingredient. Its role in promoting health and longevity makes it a favorite in holistic health circles even today.

The Nutritional Power of Organic Ghee

Organic ghee isn’t just another fat; it’s a nutrient-rich powerhouse. Here are some of its most notable benefits:

Rich in Essential Vitamins Organic ghee is packed with fat-soluble vitamins such as A, D, E, and K. These nutrients are essential for maintaining strong bones, improving vision, and boosting immunity.

Loaded with Healthy Fats While fats often get a bad rap, the healthy fats in organic ghee are beneficial for the body. It contains omega-3 and omega-6 fatty acids, which promote heart health, regulate cholesterol, and support brain function.

Supports Digestion Ghee is an excellent source of butyric acid, a short-chain fatty acid known for its role in maintaining gut health. It aids digestion, reduces inflammation in the digestive tract, and supports the growth of good gut bacteria.

Boosts Metabolism Contrary to popular belief, moderate consumption of organic ghee can actually aid in weight management. Its medium-chain triglycerides (MCTs) are known to boost metabolism, providing a steady source of energy.

Antioxidant-Rich Organic ghee is a natural antioxidant, helping combat free radicals in the body. This can slow down aging and reduce the risk of chronic diseases.

Why Choose Organic Ghee Over Regular Ghee?

While regular ghee may seem similar, organic ghee is a superior choice for several reasons:

Purity and Quality: Organic ghee is made from grass-fed cow’s milk and processed without chemicals, ensuring a clean and safe product.

Enhanced Flavor: The natural process of making organic ghee enhances its nutty, aromatic flavor, making your dishes taste even better.

Eco-Friendly Farming: Choosing organic ghee supports sustainable farming practices that protect the environment.

Higher Nutritional Value: Studies suggest that organic dairy products are richer in nutrients compared to their non-organic counterparts.

How to Incorporate Organic Ghee into Your Daily Diet

Organic ghee is incredibly versatile, making it easy to include in various recipes. Here are some creative ways to use it:

Cooking and Frying Thanks to its high smoke point, organic ghee is perfect for sautéing, frying, and deep-frying. Unlike other oils, it doesn’t break down into harmful compounds at high temperatures.

Baking Substitute ghee for butter in baked goods like cookies, cakes, and muffins. Its rich flavor adds a unique depth to your treats.

Spreading and Topping Use organic ghee as a spread on toast or drizzle it over steamed vegetables, rice, or soups for added richness.

Ayurvedic Remedy For centuries, ghee has been used in Ayurveda to promote overall health. Try mixing a teaspoon of organic ghee into warm milk or herbal tea to soothe your body and mind.

Seasoning and Flavoring Add a spoonful of ghee to your curries, dal, or khichdi for an authentic and aromatic Indian touch.

Health Benefits Backed by Science

Recent studies highlight the health benefits of organic ghee:

Supports Heart Health: The omega-3 fatty acids in ghee help reduce bad cholesterol levels and increase good cholesterol, supporting cardiovascular health.

Improves Brain Function: Rich in healthy fats, organic ghee is known to enhance cognitive functions, memory, and focus.

Anti-Inflammatory Properties: Ghee’s natural anti-inflammatory compounds help reduce joint pain, swelling, and other inflammatory conditions.

Why KP e-Mart is Your Best Choice for Organic Ghee

When it comes to buying organic ghee, quality matters. At KP e-Mart, we offer premium organic ghee made from the finest grass-fed cow’s milk. Our ghee is free from preservatives and artificial additives, ensuring you receive the purest product for your health and wellness journey.

By choosing KP e-Mart’s organic ghee, you’re not just investing in better health but also supporting sustainable farming practices that benefit the planet.

Conclusion

Organic ghee is more than just a cooking ingredient — it’s a superfood that offers unparalleled health benefits. From improving digestion and boosting immunity to enhancing the flavor of your meals, this golden elixir is a must-have in every home.

Make the switch to organic ghee today with KP e-Mart and experience the perfect blend of tradition, nutrition, and sustainability. Your health and taste buds will thank you!

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Puran Poli the Festive Star

Our cravings begin the moment someone says, “Do you want puran poli?” That’s how irresistible it is! This stuffed flatbread is a traditional sweet dish from Maharashtra, often made during festivals and special occasions. In this blog, we’ll explore how to prepare this delightful and sweet puran poli with a trusted recipe from exporter of sunflower oil.

Ingredients:

Clarified butter/ghee - 4 tbsp+2 tsp

Ground fennel powder - 1 tsp

Dry ginger powder - 1 tsp

Chana dal - 1 cup

Cardamom powder - ½ tsp

Ground nutmeg - ¼ tsp

Grated jaggery - 1 cup

Maida/all purpose flour - ½ cup

Wheat flour - 1.5 cups

Salt for taste

Turmeric powder - ¼ tsp

Water 

Oil

Method:

Soak the chana dal for an hour and drain. In a pressure cooker, cook the channa dal with 3 litres of water for 7 whistles on medium flame.

Remove from the heat and let the pressure settle down. Carefully open the lid and strain the cooked channa dal using a strainer. 

In a kadai, heat the oil. Once it's hot, add the ginger powder, nutmeg powder, cardamom powder, and fennel powder and fry those on a low flame for a few seconds.

Once done, add the grated jaggery and chana dal. Stir and let the mixture cook on a low flame till the mixture is dry.

Keep on stirring the mixture till it becomes dry and thick.

Switch off the flame and let it cool.

Once cooled, mash the puran mixture with a masher and set it aside.

In a bowl, mix the wheat flour and all-purpose flour with a pinch of salt. Add water and oil and begin to knead the mixture into dough.

The dough texture must be soft and smooth. Once done, cover and rest it for 20 minutes.

Make the dough into medium-sized balls. Roll it for 3 inches and dust it using the rolling board.

Place the puran into that flattened dough and bring the edges together and pinch them. 

Dust with some flour and start rolling the dough. Make it into a medium or large round, depending on your preference.

Spread some ghee on the poli as you turn it over and cook.

Once both sides are browned, take it from the tawa and stack them in a kitchen napkin or casserole.

Your puran poli is ready to be served.

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.