#Indian Meal Recipe

[recipemake]

Aloo Tikki with Roti Recipe – Tasty and Filling

Aloo tikki with roti is a delicious and satisfying meal that blends crispy potato patties with soft, warm roti. This recipeMade offers a perfect balance of textures and flavors, making it great for lunch or dinner. The spiced aloo tikki adds a rich, savory taste, while the roti keeps it light yet filling. This aloo tikki with roti recipeMade is easy to prepare and can be paired with chutney or yogurt for extra flavor. Ideal for a quick, homemade meal, this recipeMade is a comforting and tasty option for any day of the week!

Watch View \/ https://youtu.be/wocS2e3sEIA

[daily-deliciousness]

Butter chicken (murgh makhani)

[fullcravings]

Mango, Coconut and Badam Ladoo

[sunfloweraro]

For writing requests, how about sharing traditional holiday foods from their eras?

Oooh I love this request! I kept making myself hungry while I wrote it, but enjoy!!

***

“Everyone ready?” Time called out into his dining room.

A chorus of voices from all over his home responded: “Ready!”

Time gathered the clean plates, tower of cups, and boat of gravy, then followed Malon as she led the way into the dining room, her decadent lamb roast in tow. They were the first to set their food down on the heavy oak table, and Malon placed it right in the middle, shifting it so it sat just right and gazing down at her work with pride. Potatoes, carrots and sprigs of rosemary enveloped the steaming roast.

Malon turned to him, her eyes softening with fondness, and he reached for her hand before she had to say a word. Together, they sat at the table and waited as the rest of the group filed in.

The rest of his companions joined them as one, each carrying a tray of steaming food, or a plate with a delightful treat to enjoy once they had stuffed themselves silly and announced they had no room left for dessert. The pleasant tingle of spices greeted his senses, mingling with the sweetness of roasted pumpkin and the saltiness of seafood. The comforting scent of freshly baked bread came next, and Time sighed in appreciation. Dishes were set down with pride, compliments murmured, before everyone settled down at the table.

Malon and Time went first: “My grandmama used to make us a delectable roast every holiday season,” Malon said, her eyes drifting as she reminisced. “I may not be able to make it the same as her, but…”

“It’s something I look forward to every holidays,” Time finished for her, face softening as he met her eye. “My favourite meal, and the gravy she prepares is to die for.”

“Aw, you’re too sappy, fairy boy.”

“Only for you.” His words were met with boos and groans, and he took every one with a smirk. Only Sky cooed, eyes crinkling with warmth as he thought of his own beloved back home.

Wind jumped in next. “My Gramma always makes us this seafood paella. I couldn’t find the exact mussels and prawns she catches, but it’ll still taste like home!” Wind had gone above and beyond with presentation, mimicking Wild’s extravagance and creating rings of peeled red prawns atop a bed of rice. Mussels hadn’t been easy to find, it seemed, but Wind had scattered a few around the dish alongside wedges of lemon.

“It looks wonderful, Sailor,” Warriors said, nudging his young friend in the shoulder. “I’m sure your gramma would be proud.” Wind beamed under the praise, leaning into his friend’s side as they continued.

“The Gorons back home let me join their holiday celebrations,” Wild began. “Curry pilaf has always been my favourite of their dishes.” Time had no doubt the Gorons had introduced Wild to the dish; his eyes watered with the close proximity to the heavily spiced dish, and though he knew his eyes would stream, he would devour the meal and all its delightful flavours, even if he might regret it tomorrow.

“I can’t wait for it, Cub,” Twilight said, and though apprehension lay in his eyes, similar to Time’s own, he knew his descendent would devour the pilaf like a starved man if it made Wild smile. “And it seems Sky and I had similar ideas.” Twilight waved a hand over their dishes, sitting side by side on the table. Twilight had brought a stuffed and roasted butternut pumpkin, and Sky had brought a deep bowl of pumpkin soup accompanied by a fresh loaf of artisan bread.

“I take it your home town grows a lot of pumpkins?” Sky asked, eagerly eyeing off the stuffed butternut.

“The very finest,” Twilight said, a daring light to his eyes.

“I don’t know about that, my friend. Have you ever tried pumpkins at altitude?”

“Have you ever tried them on land?”

“Settle this later, folks,” Time cut in before the friendly banter could go any further. His stomach was rumbling, irritation brought on by hunger flaring deep within. They could continue their playful argument after dinner.

Twilight and Sky shared a look. They nodded to one another, their argument put on the back burner.

“Your stuffing skills are impressive,” Sky praised.

“I’ve never known anyone who could make a pumpkin soup so smooth,” Twilight said in turn, and with a grin to each other, they let it be.

“We don’t have as many dishes these days, when food is hard to come by,” Hyrule said, and all eyes turned to him and the treat before him, a decadently sweet aroma wafting from the pastry covered in a light green dust. “But things have been growing back, and this is one of the first desserts I ever had the pleasure of eating and then learning to make. Folks back home call it baklava.”

“Oh, my uncle used to make that for my birthday,” Legend piped up, eyes sparkling as they took in the dessert. Time wasn’t certain if it was eagerness or nostalgia that brought the glimmer to them. “I haven’t had it in years.”

Hyrule’s face softened. “I hope it can live up to his.”

“I’m sure it will,” Legend assured him, before realising what he had said and blushing. Clearing his throat, Legend pushed his own dish forward, a yellow rice dish with a colourful array of vegetables, cashews, and spices. “When we celebrate the holidays back home, Hilda and Zelda visit. Ravio and I always make this biryani together.”

Warriors hummed, a knowing look on his face that made Legend blush deeper. “Oh yeah?”

“Shut it, you,” Legend snapped. “What did you bring?”

With a roll of his eyes, Warriors pushed forward his dessert, a round pudding topped with a drizzle of white icing and raspberries scattered on top and around it. “Plum pudding. Back in the war, we didn’t have many options when it came to holiday treats, but this one was always my favourite, and it put a smile on my soldiers’ faces when I brought it out.”

“I’m sure they appreciated it,” Time said. “What better way to boost morale than dessert?”

Warriors chuckled. “That was my thought process too. It boosted the spirits of everyone, myself included, gave us strength when we began to wane…”

“What an honourable thing to do,” Time said, and Warriors smiled. “Now, I believe we have one more dish—Four?”

No dish lay before Four, and he looked away shyly. When Time followed his gaze, he saw an odd little structure resting on his kitchen counter. “My dessert isn’t for us to eat,” Four said, and then quickly hushed complaints. “No, let me explain. Back home, we have a special tradition where we bake gingerbread and create little houses from it. We leave these houses out in the living room for the Minish, and come morning, the house has been eaten.”

“What’s the point of that?” Legend asked, earning a glare from Four.

“Let me finish.” With a roll of his eyes, Legend waved for him to do so. “The Minish always help us out, planting rupees and kinstones in the grass. In turn, we give them this. And sometimes, if they enjoy the meal enough, they leave us little presents to find come morning.”

“That sounds like a wonderful tradition,” Time said, and he meant it. “Let us hope our luck is high tonight. If not… it’s still kind to do something for others and expect nothing in return.”

Four dipped his head. “That’s the idea. We don’t do it for the presents, although they’re always interesting. It’s our our way of telling the Minish we appreciate them even when most folks can’t see them any longer.”

“We can set it out on the table after dinner,” Malon promised, her eyes shimmering at the idea. She had always loved giving back; it was part of why she and Time took care fo replenish their sugar water every day. If Navi returned, then that came as a bonus, but looking after fairies when they did so much for him felt right, and the two of them would continue to do so until they no longer could.

“Well, everyone. What do you say we dig in?” Time’s words were met with cheers and the screeching of chairs as everyone stood, rushing to grab their meal. Time met Malon’s eyes, smiled and squeezed her hand around his own.

Hours later, after everyone had eaten their fill and sung and danced until feet and throats were sore, after everyone had drifted off with warmth in their hearts and smiles on their faces, little Minish ventured out from the rafters, sliding down strings of lights or clambering their way down on bookshelves and chimneys. They delightedly raced over to Four’s little gingerbread house, tearing chunks out and humming in appreciation. Come morning, little gifts had been left all around the house in turn to surprise each of the Heroes. And on the table, only a few crumbs remained.

[the-jumblr-cookbook]

Pumpkin Coconut Curry

This is a vegan coconut curry I made as a dupe from a great restaurant I used to frequent in Melbourne, Australia (my city). Melbourne has a thriving Jewish community in the inner south-east, and I'm excited to share some dishes I've picked up in my time living here, as well as dishes I make for my own family.

Type: meal, parve, kosher-for-pesach (kitniyot), vegan

Estimated cooking time: 45 mins

Ingredients:

½ pumpkin, cut into slices (approx 800g/1.7lb)

1 medium brown onion, finely chopped

2 tbsp minced fresh ginger

2 tbsp minced fresh garlic

1 large red capsicum/bell pepper, sliced thinly lengthwise

3 tbsp yellow or red curry paste

2 400ml/13oz cans of coconut milk

2 tbsp sugar

1 tsp ground turmeric

1 pinch sea salt flakes

1 tbsp soy sauce

2 tbsp lemon juice

Olive oil or vegetable oil

Handful of peanuts or cashews, chopped (optional)

Fresh coriander/cilantro, chopped (optional)

Utensils + Tools:

knife

cutting board

measuring spoons

large pot or saucepan

oven

tongs

Instructions:

Preheat oven to 200C/400F. Lay pumpkin slices out on a baking tray, drizzle with oil and sprinkle with salt flakes. Roast for 30 minutes.

Heat some oil in a large pot over medium heat. Add onion, ginger and garlic. Saute for 2 - 3 minutes.

Add capsicum/bell pepper and curry paste and stir. Cook for 2 mins.

Add coconut milk, sugar, turmeric, salt and soy sauce and stir. Bring to a simmer over medium heat.

Once simmering, reduce heat to low and cover. Cook for 10 - 15 minutes, stirring occasionally.

Add lemon juice and cover. Simmer for 3 - 4 minutes.

Take off heat and serve over rice, with roast pumpkin laid on top. Garnish with chopped nuts or fresh coriander/cilantro.

Notes

This recipe was made with Kent or JAP pumpkin (as it is called in Australia). Butternut squash can also be used.

[nourishcolourbites]

[thepanvelite]

Egg Bhurji: Indian Scrambled Eggs

A flavorful Indian dish of spiced scrambled eggs for a hearty breakfast.

Egg Bhurji, also known as Anda Bhurji, is a delightful Indian dish of spiced scrambled eggs. It’s quick, easy, and bursting with flavors. Whether you enjoy it with bhakri, toast, roti or rice, this beginner-friendly recipe is sure to impress. Let’s dive into making this delicious breakfast! Nutritional Values (Approximate) per Serving: Calories: 251 Proteins: 13g Fats: 19g Carbohydrates:…

[spooniechef]

Lamb Dopiaza (1 spoon)

Curry’s one of those dishes that always seems very complicated. There are a lot of ingredients - something that’s easy to tell just because of the sheer vibrancy and complexity of the flavour profile in a good curry - and it’s easy to wind up thinking that it’s not a thing that would be easy to do at home. However, with inflation racking up the price of basically everything, ordering a takeout or eating in a restaurant isn’t a luxury a lot of people feel they can afford, myself included. So I went looking up recipes for a couple of my favourite Indian dishes, and discovered that most curries, at least, are as easy to make as the average stew. Honestly, that’s all a curry is at the end of the day - stew with a very different flavour profile.

Lamb dopiaza is my favourite, and apparently there are as many ways to make it as there are people, because there were a lot of recipes when I looked. I picked out two - from Fatima Cooks and Sprinkles and Sprouts respectively - but couldn’t decide between them. So instead, I picked what I thought would be the best from both, and added a couple of variations of my own. So the recipe’s more or less my own, I guess? And honestly, it needs very little in the way of notes about how to make it easier because it really doesn’t get any easier than this. Not to cook, anyway. There will be some notes after, but that’s on making the cleanup easier. Not a lot of chopping, very little stirring, but a lot of measuring spoons.

Here’s what you’ll need:

About 1.75lb (800g) diced lamb (use shoulder; see notes below)

12 cloves garlic, finely diced

5 onions, chopped into eighths

4 tablespoons butter

1 tablespoon tomato puree

1.5 teaspoons ginger-garlic paste

2 teaspoons coriander

2 teaspoons cumin seeds

1 teaspoon garam masala

1 teaspoon peppercorns

1 stick cinnamon

0.5 teaspoon clove

0.5 teaspoon turmeric

0.5 teaspoon cayenne pepper

2 black cardamom pods

3 green cardamom pods

Sounds like a lot, I know, but it gets way easier from here. You want to use lamb shoulder because this will be cooked a long time and a more tender meat will make it fall apart. Mutton can also be used, as can beef (skirt or shin), but probably best not to use chicken without seriously modifying the recipe or at least the cooking time, since it will turn to mush.

Here’s what you do:

Throw everything on the above list into a big pot with about a half-cup of water.

Cover and simmer on low heat for 1.5 hours, stirring once or twice.

Remove cover and simmer on high heat for about a half-hour to boil off some of the excess liquid.

Serve.

That is literally it. You cut a lot of onions into eighths, chuck a significant amount of garlic into a mandoline with a “finely diced” attachment on it (or just cut them very fine, if you don’t have one; I still heartily recommend one), dump that into a pot with some lamb and a bit of water, measure in your spices, and then you turn it on low heat and go sit on the sofa and watch a movie, more or less. I stirred the whole thing maybe twice and I probably didn’t even have to do that. It is the easiest thing in the world ... except for the clean-up.

There’s going to be a lot of debris with this dish, mostly in the form of onion and garlic skins. Easiest way to deal with that, if you bought pre-packaged meat from the grocery store, is to set aside the containers and use those as interim garbage cans. This is also helpful for the paper towels used in the next two hints. It’s a useful tip in general; this way, all the detritus is contained in one place and only requires one trip to the garbage can.

A lot of these use teaspoon and half-teaspoon measurements, and most people only have the one set of measuring spoons. I got around this by wiping the spoons down after each use, and saved the ginger-garlic paste for last. That way I was mostly only wiping away dry ingredients, which are easier to just brush off, until I could just dump the half-teaspoon I was using into the washing-up bucket.

Chopping five onions can be a painful prospect with the burning, watering eyes. If that starts getting too painful, or if you’re tearing up too much to see, just wet a couple of paper towels in cold water and hold them against each eye for a minute. That’ll help the burning.

Keep a small plate on hand as a place to rest your stirring spoon between stirs, and wipe up any spills immediately. Curry - turmeric specifically - leaves a bright yellow stain that’s very hard to shift, so it’s best to clean things up as soon as possible so a stain doesn’t have time to set.

I’m really glad I tried this one. It’s delicious, it’s easy, it makes lots of leftovers, and I get to have one of my restaurant favourites at home more or less whenever I want. Plus if my experiments are any indication, there’s a lot of wiggle room with the spicing, so don’t be afraid to add a bit more of something or make some substitutions if that ends up more to your taste. Like any stew, it’s really forgiving.

[thetockablog]

Paneer Butter Masala

Paneer Butter Masala Ingredients1 tbsp ghee1 bay leaf1 cinnamon stick4 cloves1 tbsp ginger and garlic paste2 large onions, thinly sliced8 large tomatoes, pureed15 cashews, raw1/2 cup water1/2 teaspoon red chili powder3 tsp Kashmiri chili powder1/2 tsp turmeric powder1 tsp garam masala2 teaspoon sugar, adjust according to your taste1 tbsp tomato pasteSalt or to taste1/2 cup pouring cream500 grams…

[talesfromthebandgeekmafia]

YouTube please I’m just trying to get more into cooking & have more substantive nutrition in my mornings than a granola bar & my ADHD meds stop trying to give me an eating disorder

[indischwindisch]

Chickpea, Spinach and Potato Curry with Quinoa (Vegan)

This meal is a perfect example of how a delicious and wholesome meal can be budget friendly. It's easy to make and requires only ingredients from any the basic grocery store.

This meal is a perfect example of how a delicious and wholesome meal can be budget friendly. It’s easy to make and requires only ingredients from any the basic grocery store. Eating Healthy On a Budget Today I am starting a series “Eating Healthy On a Budget” sharing meals that you can make with ingredients costing under 2€. This series is especially designed for students and busy people who do…

[parveens-kitchen]

Fridge Cleanup Veg Recipes - Pav Bhaji Masala and Aviyal

[daily-deliciousness]

Butter chicken (murgh makhani)

[samiksha30]

Winter Warmth: Recipes Featuring AarVed Turmeric and Cinnamon Powder

Winter is here, bringing cozy evenings, chilly mornings, and there’s nothing better than cozying up with dishes that exude warmth and comfort. The natural flavors of turmeric and cinnamon add a touch of magic to your winter recipes, infusing every dish with aromatic notes and vibrant colors. AarVed Turmeric Powder and Cinnamon Powder are your perfect partner for this season, offering high-quality ingredients that elevate the flavors of your culinary creations. Let’s explore a few delightful recipes featuring these staples to keep you warm this winter. 

1. Golden Turmeric Latte (Haldi Doodh)

A warm mug of turmeric latte is a classic way to enjoy a cozy winter evening.

Ingredients:

1 cup milk (dairy or plant-based)

½ tsp AarVed Turmeric Powder

¼ tsp AarVed Cinnamon Powder

1 tsp honey or jaggery (optional)

A pinch of Black Pepper Powder

Instructions:

Heat the milk in a saucepan on medium flame.

Add AarVed Turmeric Powder, Cinnamon Powder, and Black Pepper Powder. Stir well.

Simmer for 2-3 minutes.

Sweeten with honey or jaggery as desired. Serve warm.

Pro Tip: This vibrant latte pairs beautifully with a slice of whole-grain toast or cookies for a wholesome treat.

Buy on Amazon - https://amzn.in/d/4HmGi79

2. Cinnamon-Spiced Oatmeal

A hearty breakfast bowl infused with the aroma of Cinnamon makes a perfect start to chilly mornings.

Ingredients:

½ cup rolled oats

1 cup milk or water

½ tsp AarVed Cinnamon Powder

1 banana, sliced

1 tbsp chopped nuts (almonds, walnuts, etc.)

Drizzle of maple syrup

Instructions:

In a pot, cook oats with milk or water until creamy.

Stir in AarVed Cinnamon Powder.

Top with sliced bananas, nuts, and a drizzle of maple syrup.

Serve hot and enjoy the comforting flavors.

Tip: Adding a sprinkle of cinnamon on top enhances both flavor and aroma.

Buy on Amazon - https://amzn.in/d/eGMnRq9

3. Turmeric Rice with Winter Spices

Ingredients:

1 cup basmati rice

2 cups water

1 tsp AarVed Turmeric Powder

2 Cloves

1 Cinnamon Stick

Salt to taste

Chopped cilantro for garnish

Instructions:

Rinse the rice under cold water until the water runs clear.

In a pot, combine rice, water, AarVed Turmeric Powder, Cloves, Cinnamon stick, and salt.

Bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked and the water is absorbed (about 15 minutes).

Fluff the rice with a fork and garnish with chopped cilantro.

This aromatic turmeric rice pairs wonderfully with curries or grilled vegetables for a wholesome winter meal.

Buy on Amazon - https://amzn.in/d/4HmGi79

4. Cinnamon-Spiced Hot Chocolate

This winter classic gets an aromatic twist with AarVed Cinnamon Powder.

Ingredients:

1 cup milk

2 tbsp cocoa powder

2 tsp sugar or sweetener of choice

½ tsp AarVed Cinnamon Powder

A dollop of whipped cream (optional)

Instructions:

Heat milk in a saucepan over low heat.

Whisk in cocoa powder, sugar, and AarVed Cinnamon Powder until smooth.

Once warm, pour into a mug and top with whipped cream for a decadent treat.

Buy on Amazon - https://amzn.in/d/eGMnRq9

5. Cinnamon-Turmeric Spiced Porridge

Ingredients:

½ cup rolled oats

1 cup milk or water

½ tsp AarVed Turmeric Powder

¼ tsp AarVed Cinnamon Powder

1 tsp AarVed Chia Seeds (optional)

Fresh fruits and nuts for topping

Instructions:

Combine oats, milk, AarVed Turmeric Powder, Cinnamon Powder, and AarVed Chia seeds in a saucepan.

Cook over medium heat, stirring occasionally, until the oats are creamy and cooked through.

Transfer to a bowl and top with fresh fruits, nuts, or a drizzle of honey for a wholesome winter breakfast.

Buy on Amazon - https://amzn.in/d/4HmGi7 | https://amzn.in/d/eGMnRq9

6. Turmeric-Cinnamon Winter Soup

This unique soup blends the earthy tones of turmeric with the subtle sweetness of cinnamon, creating a warm and flavorful dish.

Ingredients:

2 cups vegetable broth

1 cup coconut milk

1 medium sweet potato, diced

½ tsp AarVed Turmeric Powder

¼ tsp AarVed Cinnamon Powder

1 small onion, finely chopped

1 clove garlic, minced

Salt and Pepper to taste

Instructions:

Sauté onion and garlic in a pot until soft.

Add sweet potato and cook for 2-3 minutes.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the sweet potato is tender.

Add coconut milk, AarVed Turmeric Powder, and Cinnamon Powder.

Blend until smooth. Adjust seasoning, and serve warm.

This soup is a delightful winter meal, perfect for evenings by the fire.

Buy on Amazon - https://amzn.in/d/4HmGi7 | https://amzn.in/d/eGMnRq9

AarVed Products: Perfect for Winter Cooking

AarVed Turmeric Powder (Explore Here | Amazon Link) and AarVed Cinnamon Powder (Explore Here | Amazon Link) are thoughtfully crafted to bring authentic flavors to your kitchen. Known for their vibrant aroma and quality, these powders are ideal for enhancing both sweet and savory dishes.

Conclusion: Savor the Season with AarVed

Winter is the perfect time to experiment with comforting flavors, and AarVed’s Turmeric and Cinnamon Powder make it easy to craft recipes that inspire warmth and joy. Whether it’s a comforting latte, a spiced hot chocolate, or a hearty soup, these ingredients add richness to every dish.

Try AarVed Today

Explore the full range of AarVed products to make this winter a flavorful journey. Visit AarVed’s Website or shop directly on Amazon to bring these premium ingredients to your kitchen.

Stay warm, stay flavorful, and savor every moment this season!

For more information, visit their website: https://aarved.com/

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[spicyvegrecipes]

Matar Pulao Recipe: How to make Green Peas Pulao

Matar Pulao Recipe: Matar Pulao also known as Green Peas Pulao, is a popular and comforting Indian dish made with basmati rice, fresh or frozen green peas (matar), and a blend of aromatic spices. It is a flavorful one-pot meal that combines the subtle sweetness of peas with the warmth of spices like cumin, cardamom, and cinnamon. Often prepared for lunch or dinner, it is a quick, nutritious, and…

[bloggerkey]

Easy Diwali Sweets Recipes | घर पर बनाएं स्वादिष्ट मिठाइयाँ और नमकीन व्यंजन

Introductionदिवाली, जिसे ‘Festival of Lights’ के नाम से भी जाना जाता है, भारत का एक प्रमुख और पारंपरिक त्योहार है। इस दिन हर घर में मिठाइयाँ और नमकीन व्यंजन बनते हैं, जो इस त्योहार को और भी खास बनाते हैं। Easy Diwali Sweets Recipes , Diwali sweets, और Diwali snacks जैसे keywords इस पोस्ट के लिए महत्वपूर्ण हैं, ताकि अधिक से अधिक लोग इस जानकारी को पढ़ सकें और लाभ उठा सकें। इस ब्लॉग में हम आपको…