This dish had originated in Italy, in the city Naples (Campania), and like other Italian cuisines, tastes absolutely divine. It is layer after layer of pure bliss. The balance and texture are mouthwatering and are sure to satisfy your taste buds.

Now the flat layered pasta, however, did not originate in Italy as one must have expected, it originated in ancient Greece (Yes, that much old!). The word ‘Lasagna’ has been derived from the Greek word ‘Laganon’, which is the first form of pasta.

Our modern version of this ancient pasta is so flavorsome that it is certain to give you a Foodgasm!  The balance between the divine beef red sauce and the rich and luscious white cheesy sauce, with layers of pasta is sure to leave you asking for more and spoonful will leave you in a state of pure joy. Yes folks! It’s finger licking good!

Not just that, with lots of veggies and very little saturated fatty acids, it is a very healthy and a protein-filled dish for all health conscious people.

Ingredients 

• 2 tbsp. vegetable oil
• 3 chopped onions/shallots
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 sliced courgette
• 9 chopped tomatoes
• 4 tbsp. tomato paste
• 4 cloves garlic, minced
• 2 tbsp. dried oregano (herb)
• 2 tbsp. dried basil (herb)
• 1 tbsp. dried thyme (herb)
• salt and pepper as per you palate
• 2 tbsp. melted butter
• 1 1/2 tbsp. plain all-purpose flour
• 700ml milk (skimmed)
• 120g grated Cheddar cheese
• 1/8 tsp. freshly ground nutmeg
• salt and pepper to taste
• 12 sheets lasagna Verdi (spinach lasagna)

Steps of Preparation

Red Sauce:

1. In a large sauce pour oil to heat. Now add the chopped onions/ shallots and sauté for 4 minutes. Add all 3 bells peppers and sauté for 3 minutes. In the next step, add the courgette and sauté 4 minutes before adding the tomatoes, tomato purée, garlic, herbs (oregano, basil, and thyme), salt and pepper.
2. Simmer for about 24-30 minutes after covering the pan (you can simmer for as long as it’s necessary until the sauce becomes sticky)

Oven Temperature:

1. Preheat the oven to 95 C / Gas 1/4. Grease a 20x30cm baking dish.

Cheesy White Sauce:

1. Now, while the red sauce is cooking, melt 2 tablespoons butter in a separate saucepan.  Gradually add the flour into the butter, stir vigorously for 2 minutes so that lumps are not formed. Gradually and carefully add the milk to prevent lumps formation (lumps are a NO NO!), thicken the sauce by constant stirring. Add and stir in a generous amount of cheese, however, reserve as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the mixture of flour and butter until it has melted and fused completely. Season the scrumptious sauce with nutmeg, salt, and pepper.

Assembling:

1. In cold water, soak the lasagna sheets for about half a minute.
2. Take a heat proof oven dish. Cover the bottom of the prepared dish completely with some of the tomato mixture followed by a layer of lasagna sheets and cheese/white sauce. Continue layering these ingredients, ending with a layer of cheese sauce. Top the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese (add a generous amount of shredded cheese).
3. Now bake the lasagna for about 45 to 50 minutes. Bake until the cheese at the top and golden and bubbly.

Your delicious pasta is ready to be served. You can serve it in the same bowl you baked it in or cut it into pieces and serve in a large dish. 

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Nachos are a Tex-Mex dish from Northern Mexico. The dish is popular throughout Texas. Nachos can be of different variation like it consists of tortillas topped with a layer of beans, meat, shredded cheese and hot sauce. Nachos can be of barbecue sauce and cheese sauce. Another variation of nachos is Dessert Nachos. These include cinnamon, sugar, marshmallow, chocolate and crackers.

The dish is mainly composed of tortilla chips covered with cheese and cheese-based sauce, mostly served as a snack. Nachos are the amazing party food and when loaded up with meat or chicken and veggies they also make a great main course for sharing. One can try variations on classic Mexican nachos for fun. Nachos can be served as a vegetarian food too if one doesn’t use meat or chicken. Hence when the tortilla chips are baked and have veggies only then it is very healthy to eat. Originally Nachos were made from fried tortillas. There were then topped with cheese and meat chunks along with other things. Today, Nachos are preferred by most of the people because they are super delicious, easy to make, easy to eat and healthy. They have a fairly good amount of calories and calcium in-stored.

 Mexican loaded nachos take only about 12 to 15 minutes to cook and will top all your favorite toppings. Nachos can be served as feasts along with food, as starters, or as refreshments. The cheesy flavor makes mexican loaded nachos more tempting. These nachos are mouth-watering and easy to make. All you need is a sheet pan, tortilla chips, shredded cheese and your favorite toppings. You can top it with lots of cheese, chicken, corn, black beans, green capsicum, onions, tomatoes, olives, jalapenos and sour cream.

Ingredients:

• 1 packed of tortilla chips
• ½ cup cheddar cheese (grated)
• ½ mozzarella cheese (grated)
• 1 cup of small chicken chunks or shreds
• ½ to 1/3 cup of corn
• ¼ cup green capsicum
• 1/3 cup cubed or chopped onions
• 1/4 cup cubed or chopped tomatoes
• ½ to 1/3 cup of black beans
• Olives as much as you like
• Slices of Jalapeno
• Yogurt (sour cream) 

Steps to Prepare:

1. Start cooking chicken on a low flame. Keep cooking until the transparent chicken starts getting white colored.
2. Spread the tortilla chips onto a large baking sheet.
3. Cover it completely with shredded cheddar cheese.
4. Add mozzarella shredded mozzarella cheese over it.
5. Place the baking sheet in the oven until the cheese is melted. It will take around 45 seconds. Make sure you watch it as it might get burn easily.
6. Remove the baking sheet from oven and top the tortilla chips with chicken, corn, black beans, green capsicum, and tomatoes.
7. Return the baking sheet to the oven for another 30 to 45 seconds.
8. Top the nachos with some olives, sour cream and jalapenos.

Your scrumptious Mexican loaded Nachos are ready to be served! 

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Chicken nuggets are one of the most popular dishes in fried food and are part of almost every menu’s starter pack. They are served widely, in refreshments with tea or coffee, as a starter before the main course. Here is the thing; if you are a chicken lover, chicken nuggets are your favorite and safest choice. Chicken nuggets initially originated from west. They can be served with a number of amazing dips to escalate the delight. These include mayo garlic, green dips, ketchup and many more. The best part about nuggets is that they can be made from minced chicken, slurred chicken or even cubes of chicken breast as per your choice. Most of the people prefer nuggets with a mild taste and lighter spices but again it depends on you only!

Chicken nuggets are equally liked by children and adults. The chicken inside is super moist and scrumptious. Some people also add cheese in the chicken depending on their taste. Chicken nuggets are super easy to cook. Here is how you can make it within a few minutes and serve with flavor rich dips:

Ingredients:

1. 250 grams of chicken breast
2. 1/3 cup all-purpose flour (plain flour)
3. ½ teaspoon grounded black pepper
4. 1 teaspoon grounded ginger
5. 1 egg for frying
6. ½ teaspoon garam masala
7. Breadcrumbs for frying
8. 1/3 cup yogurt
9. 1 cup water
10.  Buttermilk for tendering
11.  Salt as per taste

Step by Step Recipe for Chicken Nuggets

1. Keep the chicken dipped in salted buttermilk for at least 12 hours.
2. When you start cooking, take the chicken out of salted buttermilk and put half amount of salt, pepper and garam masala on it.
3. Take out the all-purpose flour in a bowl and mix the other half of the salt, pepper, and spices in it. Mix it well.
4. In another bowl, beat the egg well.
5. Take breadcrumbs in a plate.
6. Now roll the tendered chicken in flour, egg and in the end bread crumbs.
7. Coat all the nuggets well.
8. After fifteen minutes, heat oil in a frying pan on a fairly high heat.
9. Now start frying your nuggets. Cook until you see the breadcrumb coat turning golden.
10. Take them out and serve with dips like honey mustard, mayo garlic, thousand island and many more as per your liking. 

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Chicken cutlet is a small fried food containing, usually as main ingredients, mashed potatoes, egg, onion, spices, and herbs. The cutlet is normally circle shaped. The cutlet gained worldwide popularity, both as a delicacy and as a fast food. A potato-filled cutlet is called Aloo Tikki (Potato Rolls) and it is very popular in Asian countries. It is mostly eaten as snacks at home and is also popularly sold by roadside vendors. Meat cutlets called kebabs are made with minced mutton. Lightly spiced beef cutlets are a popular snack and appetizer among the different communities.

The chicken cutlet in the pizzaiola sauce is often served as a side dish in winter holiday meals, such as Christmas. In fast food cuisine, varieties exist without potatoes, but with cheese and beef often in a filling based on BBQ sauce. In Italy, Pizzaiola is the name of a tomato and garlic sauce normally served with meat. Each cook is free to create his own variations on this theme by adding herbs and spices, in the same spirit as for a pizza.

Ingredients for chicken cutlet 

• 2/3 chicken (boneless)
• 1 bag refrigerated diced potatoes and onions
• 1 tbsp olive oil        
• 1 clove garlic                      
• 1 tbsp olive paste  
• 1 tbsp white flour             
• Salt (Optional)
• Black Pepper to taste (optional)

Ingredients for pizzaiola sauce

• ½ tbsp olive oil
• 4 finely chopped onions
• ½ tsp finely chopped garlic
• ½ whole pack tomatoes
• 2 tbsp tomatoes puree
• ½ tsp dried Oregano
• Black pepper (optional)
• Salt (optional) 

Steps of Preparations for chicken cutlet 

1. Before you start, put the serving dish in the oven at the lowest setting to keep the chicken warm while cooking the sauce.
2. Flatten and tenderize the cutlets using a chicken ponder. Coat each cutlet with the flour, and shake off excess flour.
3. Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté it for like 2 min, then add the cutlets. Cook till golden brown each side for about 2 min. Stir in potatoes and onions. Cook 2 minutes, turning occasionally with a plastic spatula. If mixture sticks, stir in 1 to 2 tablespoons water.

Steps of Preparation for Pizzaiola Sauce

1. Heat the ½ tablespoons of olive oil in a medium saucepan and cook the finely chopped onions in it, stirring frequently, for 7 to 8 minutes.
2. When the onions are soft, add the finely chopped garlic and cook for another 1 to 2 minutes.
3. Then stir in the chopped tomatoes and the tomato puree, oregano, salt and black pepper.
4. Bring the sauce to a boil.
5. When finished, the sauce should be thick and rough in texture.
6. Season the sauce with salt and black pepper.
7. Arrange chicken on top. Spoon tomatoes on chicken, letting juices run over potatoes. Cover, reduce heat to low and simmer 20 minutes.
8. Sprinkle with cheese, remove from heat and cover until cheese melts. If the name of a dish has "Pizzaiola" in it, you can be pretty sure it includes a tomato sauce, often with onions, peppers or mushroom season with salt and pepper. Remove the cutlets from the pan then set aside on the warmed serving plate in the oven.
9. Add the pizzaiola sauce on the chicken cutlet and cover it for 2 min.
10.  Serve and enjoy the delicious chicken cutlet in the pizzaiola sauce.

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Galouti Kebabs have originated from City of Nawabs, Lucknow, India. The kebabs, just like the place of their origin, have a rich and royal history. In Hindi, ‘Galouti’ or ‘Galawati’ means something that melts in your mouth as soon as you eat it. The kebabs are so delicious and moist that they actually fuse inside your mouth and you can’t resist loving the taste.

The dish has a royal background. The passion for the meat of royals of Lucknow ended up with the invention of numerous mouth-watering  dishes. It was originally cooked for Nawabs of Lucknow. When the Nawabs got old and couldn’t chew meat in cubes or other forms, they made kebabs. The original recipe is believed to have a mixture of over 100 spices. So, today, Galouti Kebab is for everyone, irrespective of the fact whether he can easily chew meat or not.

Galouti Kebab is a fusion of minced meat and sizzling Indian spices. The meat is first marinated with spices and papaya so it becomes soft and moist. It is shallow or deep fried, which gives it crusted top along with a juicy and moist meat section from inside. For every meat lover, here is the must try Galouti Kebab recipe:

Ingredients:

Meat content:

½ Kg Minced Meat

For Marination:

• 100 grams ground papaya
• 1 Tablespoon chopped ginger
• 1 Tablespoon chopped garlic
• 6 to 8 cloves
• cardamom seeds (of 3 cardamoms)
• 2 teaspoons grounded and roasted poppy seeds
• 3 to 4 black peppercorns
• ½ tablespoon cinnamon powder
• 2 slices of mace
• 1 pinch of nutmeg powder
• 2 tablespoons of grounded and roasted coconut
• 4 to 5 green cardamoms
•  1 tablespoon red chili powder
• Salt, according as per taste

For Meat:

1. 3½ Tablespoon roasted gram flour
2. 1 egg
3. 1 cup finely sliced and fried onions
4. 1 Tablespoon sliced green chilies
5. 2 tablespoons chopped fresh coriander
6. Oil or ghee to fry onions and kebabs

Steps:

1. Mix all the marination ingredients and marinate the minced meat in it for around 5 hours.
2. After marination, mix the coriander, onions, green chilies, flour and egg (beaten).
3. Mix this well with the marinated meat.
4. Make kebabs (patty shaped) and place in the refrigerator for about 20 minutes.
5. Now deep fry these kebabs until they turn brown from each side.
6. Serve them in a dish with ground coriander leaves sprinkled on them.

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Daal Baati has originated from the food lover state of India, Rajasthan. Daal Baati is by far one of the most known and cooked Rajasthani dishes. It is one of the essential dishes when you talk about Rajasthani delights and cuisine. Daal Baati is simple, healthy yet, super delicious. It consists of a soup of Daal which is cooked in several Indian spices and Baati. Baati is basically dinner rolls, which are baked purely from wheat. What makes Daal Baati a preference for a lot of people in dinner is that it is super light on your stomach and rich in taste.

Daal Baati is not the favorite of only Rajasthanis, but it has made it into kitchens of almost every household across India and even abroad. The best thing about Daal Baati, besides its taste, is its rich aroma. So here is the magical recipe of Daal Baati with which you can cook this amazing dish on your own, within minutes:

Ingredients:

For Baati:

• 1 cup Wheat Flour
• 1 pinch of Baking Powder
• Salt as per taste
• ½ cup of Milk for kneading
• ¼ cup fine Semolina
• 2 to 3 tablespoons Ghee

For Daal:

• ¼ cup Bengal Gram
• ¼ cup skinless Split Green Gram
• ½ cup Split Black Gram
• ¼ cup Split Pigeon Peas
• ¼ teaspoon Turmeric
• 1 teaspoon Coriander Powder
• 2 teaspoon Ginger Paste
• 2 teaspoon Mango Powder
• ½ teaspoon Garam Masala
• Salt  as per taste
• 3 tablespoons of Butter or Ghee

For Seasoning and Garnish:

• 3 tablespoons of Butter or Ghee
• 1 teaspoon Cumin Seeds
• 1 pinch of Asafoetida
• 2 sliced Chilies
• ½ teaspoon Red Chili Powder

Steps:

Preparation

1. Mix all the pulses and wash them thoroughly.
2. Add all the pulses in a pressure cooker with around 3 to 4 cups of water, Salt, Ginger Paste, and Turmeric.
3. Cook on medium-high heat for a few minutes.
4. Lower the heat and cook for some 10 minutes more.
5. Take out the Pulses which should be soft by now.
6. Now add Garam Masala and Mango Powder in pulses and mix thoroughly.
7. For seasoning, heat the butter/ghee in a pan, add Cumin Seeds, Asafoetida, Chilies and Red Chili Powder. Add one tablespoon of water and stir slowly.
8. Pour this sizzling seasoning over pulses and stir it gently.

For Baati (Bread Rolls)

1. Preheat the oven to 350 degrees.
2. Mix flour, semolina, salt and baking soda in a bowl.
3. Add ghee and milk and knead it gently until it is in form of a dough.
4. Place all the rolls in the oven for around 20 minutes.
5. Turn them upside down and cook for another 25 minutes.
6. You can slice the baati in two pieces.

After 15 minutes, make dinner roll shaped rolls.

Your Baati is ready to be served with a hot bowl of Daal. You can garnish Daal with coriander leaves or anything of your choice! 

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The Tamilians are popularly known for their highly sensitive food palates where the food is a perfect mix of salt, sour, sweet, bitter, pungent, and astringent tastes. Madras Lamb Curry is a specialty from the TamilNadu state of India. It is delightfully spicy without being too hot! Get a hook on the wet masalas and prepare this wonderful delicacy from the Southern Part of India.

Ingredients for Madras Lamb Curry Recipe

For Curry powder

• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds
• 1tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 2 tsp Black peppercorns
• ½ tsp Fennel seeds
• 3 inch Cinnamon sticks
• 6 Cloves
• 5 Red chilies (dried)
• A pinch of Turmeric powder

Other Ingredients:

• 750gms Lamb (cut into 2 inch cubes)
• 2 Green chillies
• 4 Garlic cloves
• 1 inch Ginger (chopped)
• ½ cup Yogurt
• Salt , according to taste
• 3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 8-10 Curry leaves
• 3 Onions (finely chopped)
• 3 Tomatoes (pureed)
• 1 tbsp Tamarind paste
• 1 tsp Red chilli powder
• 2 tbsp Fresh coriander leaves (finely chopped)

Method

 Step 1: Prepare curry powder by dry roasting cumin seeds, coriander seeds, fenugreek seeds, mustard seeds, poppy seeds, peppercorns, fennel seeds, cinnamon, cloves and red chillies in a non-stick pan. Cool and grind with turmeric powder to a make a fine powder.

Step 2: Grind together the green chillies, garlic and ginger with sufficient water to make a fine paste.

Step 3: Take a large bowl and put the lamb. Add the above prepared curry powder, salt, and yougurt. Mix well and set aside in a refrigerator for 2 hours.

Step 4: Heat oil in a non-stick pan and add mustard seeds.  When they start spluttering, add the curry leaves and onions and sauté till lightly browned. Add the ground paste and saute for two to three minutes.

Serve Hot!

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A perfect comforting chicken potato soup - creamier, richer  and loaded with the goodness of cheese! You don’t need any special occasion to have this super delicious soup. A cold winter weather is good enough to enjoy the delicacy of this sumptuous soup!

Ingredients:

 1 medium onion (chopped)

2 tbsp butter

3 cups reduced-sodium chicken broth

2 medium potatoes (cut into 1/2-inch cubes)

1.5 cup chicken breast (diced and cooked)

 Salt, according to taste

A pinch of Turmeric

1/4 tsp red chilli powder

1/4 cup all-purpose flour

2 cups fat-free milk

1 tsp fresh parsley (minced)

1 tsp chives (minced)

Step by Step Recipe to prepare Creamy Chicken Potato Soup with Turmeric

 Step 1: Heat butter in a large saucepan and add onion. Sauté until tender.

Step 2: Add in turmeric, broth, and potatoes and bring to boil.

Step 3: Reduce the flame and cover the pan. Simmer for another 15 minutes.

Step 4: Stir in the chicken, salt, and pepper.

Step 5: Take a bowl and mix 1 cup fat-free milk in the flour to make a smooth batter. Add into the saucepan.

Step 6: Now add the leftover 1 cup fat-free milk.

Step 7: Bring to a boil. Cook and stir until thickened.

Step 8: Sprinkle with parsley and chives.

Serve Hot

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How about some succulent pieces of chicken wrapped in a perfect blend of aromatic spices and herbs?  Well, other forms of chicken might be more common, the chicken Jalferezi lovers all over the world can swear by its taste. Let us have a detailed look at the step by step recipe to prepare a perfect Chicken Jalferezi dish:

Ingredients

• 1⁄3 Cup Oil
• 1 Cup Onion (Thickly Sliced)
• 4 Chicken Breasts (Cut into Strips)
• 1.5 tsp Garlic Paste
• 1.5 tsp Ginger Paste
• Salt, according to taste
• 1 tsp Paprika
• 1 tsp Coriander Powder
• 1 Cup Tomatoes (Cut into Strips). Remove the Pulp N Seeds
• 1 Cup Capsicum (Cut into Strips).  Remove the Seeds
• 1.5 tsp Ginger (Cut Into Strips)
• 1 tbsp Soya Sauce
• 1.5 tbsp Tomato sauce
• 1⁄2 tsp Chilli Flakes
• 1⁄2 tsp Black Pepper (Grounded)
• 1⁄4 Cup Fresh Coriander (Chopped)
• 2 Tbsp Green Chilies (Chopped)

Step by Step Recipe to Prepare Sumptuous Chicken Jalferezi 

1. Heat oil in a wok and add onions.  Sauté for10 minutes or till it turns golden brown.
2. Add Chicken & Ginger paste, Garlic paste and salt. Cook till the liquid from the chicken is dried.
3. Add the paprika and coriander powder and Tomatoes. Cook till the liquid released from the tomatoes almost dries.
4. Now add capsicum, soya sauce, tomato sauce, chilli flakes, black pepper and ginger strips to the mixture. Cook for another 5 minutes.
5. Add Coriander n green chillies.

Serve Hot.

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 Masala Chai, Masala Tea or Mixed Spice Tea is a flavoured tea beverage prepared by brewing black tea along with a mixture of aromatic Indian spices. Traditionally from India, this beverage has been appreciated by people worldwide and has been featured in the menu of various coffee and tea houses.

Ingredients for Masala Chai Powder

• 5gms Green Cardamom (Skinned)
• 3gms Cloves
• 3gms Cinnamon
• 1.5 gms Fennel Seeds
• 1.5 tsp Pepper Corn Powder
• 1tsp Star Anees Powder
• 0.5 tsp Grated Nutmeg
• ¾ th Cup milk
• 1 1/4th cup water
• 1 tsp Tea Powder
• ½ inch Ginger (Crushed)
• 1 tsp Masala Chai powder
• Sugar, according to taste

For Tea

Step by Step Recipe to prepare Masala Chai

For Masala Tea Powder Preparation

• Put all the ingredients in a blending jar and make a smooth powder
• Preserve in an airtight container

For Masala Tea Preparation

 Step 1: Add water in a pan and bring to boil.

Step 2: Add crushed ginger, sugar and masala chai powder. Bring to boil

Step 3: Now, add tea powder and bring to boil again.

Step 4: Finally, add milk, bring to boil and simmer on low flame for next 2 minutes.

Step 5: Strain in serving cups.

Serve Hot

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Ingredients for Dal Tadka Recipe

• 1 1/2 cup Toor Dal/Arhar dal
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• A pinch of Asafoetida
• 1 inch Ginger (chopped)
• 2 medium Onions (chopped)
• Salt to taste
• 2 medium Tomatoes (chopped)
• 1 tsp Red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Garam masala powder
• 1 tsp lemon juice
• 1 tbsp Fresh coriander leaves chopped 

Step by Step Recipe for Dal Tadka

Step 1: Soak the Toor Dal in 3 Cups of water for an hour. After one hour, strain the Dal and keep aside.

Step 2: Heat a pressure cooker and pour in the soaked dal. Add 2 cups of water and bring to boil.

Step 3: Once it starts boiling, add salt, turmeric powder, and 1tsp ghee and cover the lid.

Step 4: Cover the lid of the cooker and take 2-3 whistles. Keep aside.

Step 5: Now heat ghee in a pan and add cumin seeds. Once they start spluttering, add asafetida and mix.

Step 6: Add ginger and sauté on medium heat for a minute. Add onions and fry them till they turn golden brown.

Step 7: Now, add chopped tomatoes and sauté well.

Step 8: Now, add red chili powder, garam masala powder and mix well.

Step 9: Once this mixture is ready, add the cooked dal from the pressure cooker.

Step 10: Bring to boil and check for consistency. Add water, if required.

Step 11: Add lemon juice and remove from heat.

Add Coriander leaves for Garnishing. Serve Hot!

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Australia favored the majority of Asians for its immigration intake. A large number of Asians are living and earning a livelihood there. Obviously, every country has its own specialty and that doesn’t make Australia any different. It is a good thing that Australian restaurants have started a desi fusion food platter. But still, the taste of real Indian food is just irresistible. You would be surprised to know that more than Indians in Australia, the Australians crave for the deliciousness of the Indian food!

Some festivals and occasions require traditional Asian food serving. This is when the ladies of the house need to prepare food that gives people that ‘déjà vu’ feeling. This is why we bring to you the recipe for an amazing dish, the Paneer Pasanda.

Paneer Pasanda is an outstanding dish prepared with fried pieces of paneer stuffed with dry fruit and served with delicious creamy gravy. Its aroma is exotic. This tasty dish is best served with naans or pulao. To prepare this dish, follow this easy recipe below:

You will need the following ingredients:

• 250 grams Fresh Paneer
• 50 grams Khoya
• 10 grams Cashew nuts and Raisins
• 3 medium Onions
• 4 medium Tomato (Blanched)
• 2 Green Cardamom
• 1 Black Cardamom
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 1 tsp Garam Masala
• 1/2 tsp Amchur Powder
• 1/2 tsp Red Chili Powder
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 green Chilly Slit
• 2 tablespoon Maida
• 2 tablespoon Cornflour
• Chopped coriander
• Ginger garlic paste
• 2 pinches Kasoori Methi
• Few pinches sugar as per taste
• ¾ Cup Cream

How to make Peer Pasanda:

1. Keep 50 grams of paneer aside.
2. Cut the rest of the 200 grams into proper triangles (like two halves of a slice of bread). Cut ever piece from the center so that you can stuff the dry fruit in it later on.
3. Mix grated paneer, khoya, raisins, amchur powder and dry fruits like chopped cashew nuts, salt, finely chopped chili and finely chopped green coriander in a separate bowl.
4. Now stuff this mixture into each of the triangle’s center.
5. Make a consistent paste of dripping texture by mixing equal quantity of corn flour and maida with water.
6. Heat some oil in a pan. Put the triangles in it and shallow fry till the paneer triangles is golden brown from all sides.
7. To make its delightful creamy gravy, add bay leaf, green cardamom, black cardamom and cumin seeds in a low bottom pan.
8. When the seeds begin to sizzle, add chopped onions and fry till translucent.
9. Add the ginger garlic paste and stir till the raw smell disappears.
10. After this, add the tomatoes and salt and cook till they are soft.
11. Add coriander powder, red chili powder, and some cashew nuts.
12. After the spices are well mixed, add some crushed kasoori methi and water. Bring the mixture to boil for a minute or two.
13. Turn off the flame and let the masala cool for a while.
14. Now blend this masala mixture with the dripping paste you made and heat in a pan with oil separately.
15. Add some sugar and adjust according to the desired consistency. Add water if needed.
16. Add the paneer triangles along with some garam masala and cream.
17. Don’t cook for long after adding the cream.
18. Serve in a nice bowl and garnish it with cream and chopped coriander.

Your delectable Paneer Pasanda dish is ready to be served with naan or roti. It also goes well with pulao.

Indiabazaar grocery store brings you the taste of India in Australia. For all your grocery needs, visit your favorite supermarket, Indiabazaar! 

Vindaloo is sizzling, spicy and delicious chicken with gravy. The dish is a reformed version of Portuguese dish, “carne de vinha d’alhos” which was cooked with beef pork generally. It came to India in the 15^th century and mixed with local herbs and spices. And this was when it got the Indian name “Vindaloo”. Vindaloo is now a cuisine of Goa, India but is popular globally.

Traditionally, Vindaloo is served with pilau rice but it can also be eaten with a number of things like white rice, vegetable fried rice, naan, pita bread or chapatti. Vindaloo has a tangy, sweet and spicy flavor. It is one of the most seasoned and savory dishes available on the menus of Indian restaurants. This rich garlic flavor and spices add a delectable aroma with it. The vinegar gives Vindaloo a tender taste, the amount of vinegar in your Vindaloo varies as per your taste. The reddish color gives this dish a more appetizing look. In different regions, Vindaloo is cooked with beef, pork, seafood or any protein of your choice. But in this recipe, we are making it with chicken! 

Ingredients 

For Vindaloo paste you will need:

• 1 teaspoon of ground cumin
• 1/4 teaspoon of ground cinnamon
• 2 teaspoon mustard powder
• 1.5 inches pieces slice of fresh ginger (peeled)
• 1 teaspoon of cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon of ground coriander
• Garam Masala to taste (preferably 1-2 teaspoons)
• 4 teaspoons white wine vinegar
• 1 tablespoon sugar
• 150ml of vegetable oil
• 6 to 7 garlic cloves (crushed into thick paste)
• 3 red onions (chopped or blended)
• 4 to 8 red chilies (sliced or diced finely)
• 500 grams of boneless chicken (cut into small cubes)
• 3 teaspoons tomato purée to taste
• 2 to 4 teaspoons of red chili
• 500 grams of fresh tomatoes (cut into small pieces or chopped)
• Salt and pepper to taste

To make Vindaloo Base you will need:

You will also need:

How to make Peer Pasanda:

1. Making of Vindaloo paste: Mesh the ginger and mix it with cumin, cinnamon, mustard, coriander turmeric, garam masala and cayenne pepper in a bowl. Now add vinegar and sugar and blend in thoroughly.
2. In a pan, fry garlic and onion over a medium heat for about 5 minutes.
3. After 5 minutes, add chicken cubes in the same pan and cook for around 3 to 4 minutes.
4. Now mix chilies, tomatoes (pieces or chopped) and tomato purée, and cook for another 30 seconds.
5. Now start pouring in the Vindaloo paste into it and stir gently.
6. Add salt, pepper, chili powder and some amount of water, and cook until it boils. Now on a low heat and cook it for another 45 minutes while stirring.

So now your chicken Vindaloo is ready. You can serve this sizzling and tangy chicken with naan, chapatti or rice, depending on your choice!

Chicken Curry is one of those dishes that can be prepared in various ways but nothing compares to a simple and most traditional recipe for preparing Chicken Curry! This easy to make recipe can be eaten with a variety of bread. In this recipe, the chicken bone is cooked in a flavorful masala and selected spices. Have it for lunch or dinner and relish the sumptuous taste.

Ingredients for Chicken Curry Recipe

• Chicken 700 gms
• Onions 4 (medium)
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomatoes 4 (medium)
• Fresh coriander leaves 1 tbsp (chopped)
• Ghee 4 tbsp
• Cinnamon 1 inch
• Cloves 4
• Green cardamom 4
• Cumin powder 2 tbsp
• Turmeric powder 1/2 tsp
• Coriander powder 2 tbsp
• Garam masala powder 1 tsp
• Red chilli powder 1 tsp
• Salt, according to taste

Step by Step recipe to prepare Chicken Curry

 Step 1: Heat oil in a thick-bottomed pan. Add cloves, green cardamoms and cinnamon, and sauté for around a minute.  Now add onions and sauté till golden brown.

Step 2: Add ginger paste and garlic paste and sauté for three more minutes. Don’t forget to stir in between.

Step 3: Add the remaining spices (turmeric powder, coriander powder, cumin powder and red chilli powder) and mix well.

Step 4: Now add tomato puree and keep stirring till oil separates from the masala.

Step 5:  Add chicken pieces to the mixture and salt. Sauté for 7 minutes/

Step 6: Add three cups water and bring to boil. Cover the lid and cook till the chicken is fully cooked.

Step 7: Sprinkle garam masala powder. Garnish with coriander leaves and serve hot.

Indiabazaar grocery store brings you the taste of India in Australia. For all your grocery needs, visit your favorite supermarket, Indiabazaar!

Easter is just around the corner. Before the festive weekend starts all across Australia, every household is looking for ideas to make the day jovial. Easter preparations include a lot of things but a perfect menu is by far, of utmost importance. A list of proteins can be chosen for the day but nothing is as mouth-watering as Lamb to the Aussies. 

A crusted lamb for the Easter weekend dinner or lunch is the finest choice to make your day perfect. To add some crunch to your traditional lamb rack, you need to try out this delicious recipe. Breadcrumbs, parmesan, and oregano give your lamb a scrumptious taste. While a sideline of white bean salad makes it more appetizing, rich of color and flavor, your lamb platter will be full of crunchiness around sweet roasted lamb. Garland your dinner table with this delectable recipe, this Easter!

For this recipe, you will need:

• 1/4 cup (60ml) of olive oil
• 2 x 600g Coles Australian Lamb Rack Roasts
• 3/4 cup (60g) panko breadcrumbs
• 1/3 cup (25g) grated parmesan
• 2 tablespoons oregano leaves
• 2 tablespoons Dijon mustard
• 200g punnet Perino tomatoes
• 2 bunches baby broccoli, ends trimmed
• 2 sprigs fresh rosemary
• 1 egg
• Garlic, as per taste
• 1 tablespoon honey
• 400g can cannellini beans, rinsed, drained
• 1/4 cup (40g) chopped dry-roasted almonds
• 2 tablespoons lemon juice
• Sliced white sourdough bread, to serve

Step by Step Recipe for Parmesan-crusted Lamb:

For Lamb:

1. Heat your oven for about 10 minutes on 200C heat.

2. Fry your lamb racks rarely in a pan with minimal oil for about 3 minutes from each side.

3. Mix honey and mustard in a bowl and roll the lamb in this honey-mustard and add salt and pepper.

4. Grind the bread, parmesan, oregano leaves, rosemary and garlic into a powdered form. Beat an egg and mix the powder in it.

5. Coat the mix on the lamb evenly.

6. Now in a platter, spray the lamb racks with oil. On a medium heat, bake the lamb racks with tomato slices, for about 25 minutes. Your crusted lamb racks are ready to be served!

7. Boil baby Broccoli for about 4-5 minutes. Rinse with cold water after boiling.

8. Now mix beans, almonds, tomato with baby broccoli in a bowl and add lemon juice and olive oil in it.

9. Garnish your lamb platter with this salad.

For Salad: 

1. Boil baby Broccoli for about 4-5 minutes. Rinse with cold water after boiling.
2. Now mix beans, almonds, tomato with baby broccoli in a bowl and add lemon juice and olive oil in it.
3. Garnish your lamb platter with this salad. 

Serve the lamb with this salad and the bread.

 Indiabazaar grocery store brings you the taste of India in Australia. For all your grocery needs, visit your favorite supermarket, Indiabazaar!

Paneer Makhani is a one of the most popular main course dishes in the Indian cuisine. In this dish, the Indian paneer is cooked in rich creamy tomato gravy. This is a very sumptuous dish and is easy to prepare. Whether you serve it with Indian Flat bread or rice, everyone is going to relish this mouth-watering recipe!

Ingredients:

6oz paneer ( cut in cubes)

1/4 cup cashews

2 tbsp sesame seeds (til)

4 medium size tomatoes medium (cut into small pieces)

1 tbsp chopped ginger

1 green chili (chopped)

2 tbsp butter

1 tsp cumin seeds

2 tsp coriander powder

1/2 tsp turmeric

A pinch of asafoetida

Salt, according to taste

1 tsp sugar

2 tbsp heavy cream

1/2 tsp garam masala

1/4 cup green coriander(chooped)

 Step by Step recipe to prepare Paneer Makhni

1. Grind cashews and sesame seeds together and set aside.
2. Make a puree by grinding tomatoes, ginger and green chilli together. Set this puree aside.
3. Soak the paneer cubes in 2 cups of hot water and leave for 15 minutes. (This softens the paneer cubes and increases their texture.)
4. Heat butter in sauce pan over medium heat. Add cumin seeds and asafoetida in hot butter. When the cumin seeds start crackling, add cashew and sesame seeds powder and roast for a minute. Now add tomato puree to this mixture and mix well.
5. Add remaining spices, salt and sugar in this mixture and mix well. Cover the pot with a lid as tomatoes starts splattering while cooking. Cook till the tomatoes start leaving oil.
6. Now add cream to the pan and cook for another 2-3 minutes. Check for the consistency and add water accordingly, a cup would be sufficient though.
7. Strain the paneer cubes from water and add into the gravy. Cover the pan and stir occasionally. Turn off the flame,
8. Add green coriander and garam masala and stir.

Serve hot and enjoy!

Indiabazaar grocery store brings you the taste of India in Australia. For all your grocery needs, visit your favorite supermarket, Indiabazaar! If you can't prepare the above-mentioned recipe at home, there is noting to lose heart! Indiabazzar brings you the ready-to-eat version of Paneer Makhni from Mother's Recipe. Grab one for yourself today and relish the Indian cuisine sitting at the comfort of your home.

Kadai Paneer is a sumptuous recipe made from paneer cooked in a spicy onion and tomato gravy.  The dish derives its name from Kadai, the Indian wok, that gives smoky flavor to the dish. This popular Indian curry is cooked and loved throughout the world.

Let us have a look at the simple and easy recipe for an irresistible aromatic Kadai Paneer

Ingredients:

• 2 tablespoons Oil
• 250gms Cottage Cheese Cubes (Paneer cubes)
• 150gms Capcium ( cut in cubes)
• Onion Puree (4 Medium sized onions)
• Tomatoes Puree (3 Large)
• 2tsp Ginger-garlic paste
• 1tsp Red Chilli powder
• 1tsp Coriander power
• ¼ tsp Turmeric powder
• 1 tsp Garam masala
• 3 Cloves
• 2 Bay leaves
• 1 inch Cinnamon stick
• Salt to taste
•  Fresh Coriander to garnish

Step by Step Recipe for Kadai Paneer 

1. Heat oil in a wok and sauté cottage cheese cubes until golden brown. Now soak them in water for 10 minutes and drain. (Tip: take chilled water only because that keeps the cheese soft from inside).
2. In the same wok, add bay leaf, cloves, cinnamon stick, onion puree and ginger garlic paste. Saute well it turns golden.
3. Add capsicum cubes and saute for 2 minutes.
4. Now add coriander powder, turmeric powder, garam masala, red chilli powder and little water. Mix well and allow the mixture to boil. Add tomato puree and saute again.
5. Cover and cook for five minutes till oil surfaces.
6. Add salt and drained cottage cheese cubes.
7. Garnish with coriander leaves and serve hot.

Indiabazaar grocery store brings you the taste of India in Australia. For all your grocery needs, visit your favorite supermarket, Indiabazaar!

Fall-off-the-bone barbecued ribs are by far one of the best comfort foods in the Western culture. This mouth-watering dish will not only give you comfort, but will also devour your taste buds so much so that you end up wanting more.

The secret to prepare these soft, tender, juicy and tasty ribs is by slow cooking the meat in a crock pot for hours with nothing but salt. Yes, that’s right. There are many ways to prepare beef, but with this particular recipe, we want to draw out the flavour of the beef in its purest form and so we use just plain sea salt as we tenderize the meat. This allows for the flavour to come out without masking it with herbs and spices. After it has softened from the crockpot, that’s the time we get creative and add our other ingredients. And to finalize it, we pop it into the oven until the sauce caramelizes and the flavors come together. Sounds satisfying? Give it a shot!

For this recipe, you will need:

• 1000 Grams grass-fed beef short ribs
• Sea salt (Be cautious not to overuse iodized salt)
• 1 Clove garlic
• ¾ Cup tomato sauce
• ¼ Cup apple cider vinegar
• 2 Tablespoons coconut nectar
• 1 Small onion, chopped
• ¼ Cup garam masala
• A dash of paprika
• A dash of ground black pepper
• Cayenne pepper to taste (optional)

Procedure:

1. Rub short ribs with a generous amount of salt, but make sure not to overuse it. Let it sit in the counter for about 20 minutes.
2. Place ribs in a crock pot and slow cook for about 4 hours on low setting, or until meat is of desired tenderness. Make sure not to overcook it, as it may cause for the meat to dry out.
3. In a sauce pan, place garlic, tomato sauce, apple cider vinegar, coconut nectar, onion and garam masala and bring to a boil with occasional stirring. Add in about ½ cup of the meat juice from the slow cooker and allow it to boil for some more time. With occasional stirring, simmer for about 30 minutes, or until the sauce is thick enough to coat meat. Add in paprika and ground black pepper and some salt to taste. (NOTE: Since you’ve already salted the meat, be careful not to add too much salt to your sauce.)
4. Add cayenne pepper to your liking.
5. Allow for the sauce to cool to room temperature.
6. Using a high-speed blender, puree the sauce until it is silky smooth.
7. Preheat your oven to 375 degrees F.
8. Arrange your ribs on a baking pan lined with parchment paper. Using a pastry brush, baste your meat with the sauce until everything has been well coated.
9. Bake for about 10-12 minutes, or until sauce has caramelized and ribs are browned.
10. Serve with mashed potatoes and buttered vegetables.

Bhature or Bhaturas is the popular Punjabi recipe that tastes best with spicy chole (chickpeas). Chole Bhature is a perfect combination of nutrition and taste to tickle your taste buds. Add them to the menu of your special occasions like birthday parties, wedding occasions, family get together etc., to make them more unique.

Ingredients

1 cup= 250ml

Main ingredients

• 2.5 cups wheat flour
• 1 tsp salt or as per taste
• 1 tablespoon ghee/oil/butter
• warm water about ⅓ or ½ cup
• vegetable oil  - for deep frying

Ingredients for fermentation (overnight)

• 3/4 cup yoghurt, plain curd, cashew curd or dahi –150ml (curd)
• ½ tablespoon brown sugar or sugar
• ¼ teaspoon baking soda or ½ teaspoon baking powder
• ¾ cup Maida (all-purpose flour)
• ¼ water ( this is optional)

Directions:

1. You will have to start the preparation a night before
2. Take a bowl and add yoghurt , baking powder, sugar and all purpose flour
3. For overnight process of fermentation mix all the 4 ingredients mentioned above.
4. If you are using yoghurt that contains whey, then you don’t need to add water (1/4 cup) as mentioned in the list of ingredients above.
5. If the yoghurt you are using is thick, then you need to add ¼ cup water to thin bhature batter.
6. With the help of a cloth cover the bowl and keep it aside overnight in a warm place for minimum 8 hours to enable natural fermentation.
7. The next you can see small bubbles on the surface of the mixture. This means that the mixture is all set to go to the next step, when tiny bubbles are seen on the surface.
8. Take another bowl, add salt to the wheat flour and rub the butter of ghee into it using your fingertips. In this bowl, add warm water and the fermenting mixture. Make dough using both the mixtures.
9. To make the dough silky smooth, knead it for 5-10 minutes. You can also add a little flour if you find it too wet. Gather the entire dough to make it a compact ball and cover the dough using a damp cloth. Again, keep it aside for at least 2 hours in a warm place.
10.   The dough needs to be kneaded again.
11.  Make 15 balls from the dough and roll it into discs of 5-6 inches. Heat ghee or oil in pan and deep fry them (bhaturas) same as you fry pooris.  Serve bhaturas with chole and sliced onions and lemon.

Try making these yummy bhaturas and serve with chole to make those special occasions more special for your family members and friends. They are definitely going to love it.

Indiabazaar brings you the taste of India in Australia. Buy all herbs and spices for your recipes from nowhere else than your own Indiabazaar!

Star Anise –a discrete seasoning component

Ever wondered where the flavour and distinct taste arises from an Indian or Oriental delicacy? It emanates from a component called Star anise or aniseed, a star shaped fruit of an oriental tree which is widely used in Chinese and Indian cuisines for its sweetness to enhance the flavour. A pod shaped flower; dry and hard in texture and commonly called Illicium verum or thakkolam, this ingredient was first used in European cuisine in the seventeenth century in the form of aniseed oil. Native to China and Vietnam, it is grown in China, Japan and India, Star anise are used as an exotic spice to marinate meat, vegetables, pickles, curry, liquors, beverages, desserts, custard, pudding, pastries, bakery products etc. The fruit is dried and available in star shape or ground to form a powder, reddish brown in colour.

Health Benefits of Star anise or Chakra Phool

Star anise besides its usage as cooking ingredient with licorice like smell has medicinal benefits to fight common ailments. Also known as Chakra Phool in India for its boat shaped edges, the fruit is a storehouse of Vitamin A and Vitamin C; facilitates digestion when chewed, treats common cold and cough, asthma and rheumatic ailments in the form of Star anise tea. Enriched with minerals like potassium, zinc and magnesium, thymol, terpineol and anethole, star anise aids in controlling heart beat and blood pressure, reduce the onset of diabetes, early ageing, cramps and nausea. It adds a dash of flavour when added to a common cup of Masala tea. For its exotic content, the fruit is added as a key constituent in Biriyani, seafood, curry, oriental dishes and poultry and so on. It is also used as a dressing component in Asian and Eurasian dishes and cuisines. It is used as a prime ingredient in Indian Garam Masala, a mix of several spices.

 Recipe - Burmese Chicken Curry cooked in Star anise

Ingredients

1 onion, finely chopped

3 cloves garlic, finely chopped

3 star anise

8 chicken pieces with bone (no fat)

1 cup frozen peas

450 grams sweet potatoes, peeled and diced

¼  cup vegetable oil

1 teaspoon turmeric powder and ½ teaspoon cardamom powder

1 cup coconut milk

1 tablespoon fish sauce

1 tablespoon cilantro leaves for seasoning

Salt and pepper for taste

Instructions  

• Heat oil in a saucepan, add the chopped onion and sauté for 3 minutes on medium flame. Add star anise, chopped garlic, cardamom powder, turmeric powder and chili pepper. Stir and cook for a minute and add the chicken pieces and mix well. Cook till the chicken is soft.
• Pour coconut milk and cover the pan for 20 minutes for cooking. Thereafter, add the peas and sweet potato and continue to cook for 10 more minutes. Stir in between till the sweet potato becomes crisp.
• Add the fish sauce and stir the ingredients on low flame.
• Remove the pan from heat, add cilantro leaves for seasoning. Serve hot with a steaming bowl of rice.

Enjoy a delightful savory meal of Burmese chicken curry cooked in spicy star anise.  

Indiabazaar brings you the taste of India in Australia. Buy all herbs and spices for your recipes from nowhere else than your own Indiabazaar!

Introduction of Oregano

Oregano is an excellent medicinal herb that is not only used as medicine but even for culinary purposes. Immense health benefits can be gained by using this herb that belongs to the mint family. The name Origanum originates from the Greek word oros which refers to mountain and ganos – joy. The Oregano plant typically grows to a height of 50 cm and the leaves of the plant are green and purple in color. The length of these leaves is about 2-3cm each.  The chemicals that give the medicinal herb the smell are limonene, thymol, ocimene and pinene.

Imperative Benefits of Oregano Herb

• The Oregano herb used for cooking not only provides flavor to the food, but also provides possible health benefits.
• Gastrointestinal and respiratory tract disorders can be treated by intake of this herb
• Urinary tract disorders as well as menstrual cramps can also be taken care of by using Oregano
• The herb is also used to treat skin conditions like acne and dandruff
• It is a rich source of Vitamin K and is very beneficial in promoting bone growth as well as in the creation of blood clotting proteins.
• It is an excellent dietary anti-oxidant and that improves the ability of the body to fight infection.

Recipe to Prepare Grilled Chicken with Oregano and Garlic

The basic ingredients that are required to prepare Grilled chicken include:

Fresh lemon juice (1/4) cup, finely chopped fresh oregano (1/4) cup,  2tbsps kosher salt, 2 tbsp minced garlic, 2 tsp black pepper, 1/3^rd cup olive oil, 12 chicken legs, 8 chicken breasts, and 5 lemons cut crosswise into thick slices of 1/3 inch.

Preparation of Grilled Chicken

The recipe of preparing Grilled chicken with Oregano is very simple and takes about an hour for preparation. All the ingredients are whisked together in a bowl and only ½ teaspoon of salt and black pepper are added to it. The olive oil should be added in slow streaming while whisking the ingredients like Oregano and lemon juice.

• The excess fat from the chicken must be discarded and the remaining quantity of black pepper and kosher salt must be added.
• The chicken can be cooked using a charcoal grill and for that, the vents on the bottom of the grill as well as on the lid must be open.
• Light a big chimney starter of 80-100 charcoal briquettes and it must be poured evenly over one side of the base rack.
• It is after 15-20 minutes when the charcoal turns grayish white you can sear the chicken legs for 3-4 seconds and by keeping your hand 5 inches above the rack.
• The chicken legs can be seared in 3 batches on the grill rack that is lightly oiled and must be turned once and grill it till it is well browned.
• The grilling procedure takes about 6-8 minutes and then it must be transferred onto a tray. The browned side of the chicken legs can be put on the grill without coals underneath and cooked for 15-20 minutes more.
• You can transfer the chicken to a bowl and keep along with lemons and oregano for seasoning. Eat it hot it really tastes very yummy and the flavor of oregano and lemon is amazing.

India is a land of cultures and festivals where every festival is loaded with a number of customs and traditions. Can you imagine any Indian festival without any specific customary cuisine? Well, at least we can’t!  Most of the Indian festivals need loads and loads of Indian sweets and snacks and this special cuisine makes the happiness of the festival spread in the air. Since Holi is near, let us have a look at the most popular Holi cuisine recipe. Yes, you got it right. We are referring to none other than “the mouth-watering Gujiyas”!

‘Refined Flour’ aka ‘Maida’ is the main ingredient in preparing Gujiya. Some say that consuming refined flour has some adverse effects on health, still we use it in most of the snacks and cakes. Ironical, isn’t it? It is because, Maida does possess the basic properties that scientifically produce better breads, biscuits, cakes, pastries, pies and doughnuts!

Let's get onto some fun facts about Maida that you perhaps never noticed!

Elasticity: Maida is basically a part of wheat flour that has no germ or bran. It is whiter, finer than wheat flour with a lot of Elasticity. There is no other flour that provides as much elasticity as maida does. Can you imagine the sumptuous Rumali Roti without the elasticity in the dough? This would have made you understand how important it is to have maida in kitchen! 

Great bread maker: Well, not only it’s a great bread maker in itself but also acts as a perfect supplement for other flours, especially those that simply doesn’t hold well, like Bajra flour. Who can forget our very own Naans in their varied versions, Butter Naan, Stuffed Naan and many more? Whether it’s the sweet flavored Maharashtrian puranpoli or the Singapore staple roti prata, maida is just irreplaceable.

Multi-purpose power:  Well, apart from our beloved pizza or pav, do you know what can maida be used for? Well, sprinkle some of it while rolling your pastries and see the magic! Or to prevent your fruit cake from sticking to the bottom of the cake, coat the dry fruits well with a little maida and enjoy the cake! We know you just loved these tips and we are glad you liked them!

Let us have a look at the most famous of the Holi Sweet recipes – The  Mawa Gujiya recipe

Ingredients for Khoya Gujiya Recipe: 

• 1/3^rd cup crumbled Khoya/Mawa
• ½ cup Maida or Refined Flour
• 2 teaspoon Ghee
• Oil to deep fry

Dry Fruits:

• Dried Figs ½ cup (chopped)
• Seedless Dates ½ cup (chopped)
• 5 Chopped Cashews
• 5 chopped Almonds
• 5 chopped Walnuts

Step by Step Recipe 

1. For the covering, rub the flour with your ghee dipped fingertips until the mixture looks like breadcrumbs. Now add 1/4^th cup of water and knead into hard dough. Cover with lightly damp muslin or cotton cloth and keep aside for twenty minutes.
2. Prepare the Filling by adding Khoya/Mawa into a hot non-stick pan and sauté for 4 minutes or until the oil starts separating.  Set aside for cooling.
3. Add all the fry fruits mentioned in the ingredients and mix well. Divide into seven equal portions.
4. Now, even the dough must have been settled. Divide it also into 7 equal portions and roll into round puris.
5. Place 1 portion of the stuffing prepared on the other half of the puri. Gently moistens the edges and fold the other half on the stuffed part.  Since the edges are already moistened, a simple pressure on the edges will seal the Gujiya. You can pinch the edges to give them a beautiful designer shape.
6. Heat sufficient oil in a non-stick kadai and deep fry the gujiya till it turns golden in color. Don’t slip all the gujiyas in one time, only a few at a time.
7. Let them cool for some time and store thereafter.

 Indiabazaar brings you the taste of India in Australia. Buy all herbs and spices for your recipes from nowhere else than your own Indiabazaar! 

Mint is a herb with abundant benefits. It is extensively used in several toothpaste brands, beauty products and in various other products as an added flavor. Mint leaves are also used in the kitchen to infuse their aromatic flavor in some of the most common recipes. Mint leaves rank amongst the top healthiest ingredients that contain anti-oxidants and vitamins necessary for the body. Mint leaves, when included in the diet, can have several benefits. Some of them are listed below:

Smoother digestion:

Digestion is an important process that directly and indirectly impacts many other components of the body. Apart from being an appetizer, mint leaves are also known for treating problems relating to acidity, indigestion, and inflammation. If your stomach is running or you feel sick because of your stomach, mint tea can be an excellent option to address all digestion related issues. An easy recipe for mint leaves is as below:

Recipe for Mint Tea-

Mint flavor of the herb activates the salivary glands. This enhances the digestion process and relieves from common headaches & nausea related troubles. A short, a simple mint tea recipe can have many big benefits!

• Wash mint leaves (4-5 leaves) and place them in a cup of water.
• Boil water for about 4 minutes. Feel the aroma of the mint mixing with the water.
• Now add tea leaves.
• Mix well and enjoy your mint tea!

 A simple solution to respiratory problems:

In the era of pollution, health issues like respiratory problems, cold due to sudden climatic changes and lung infection have become quite common. Mint is one remedy for many respiratory problems. For instance, if you have a blocked nose, or if you feel congestion in your lungs or regions near the lungs, mint can help address all these problems at once. Even the doctors recommend Mint to asthma patients in order to provide them with instant relief from congestion. This is why there are so many inhalers or balms composed of mint leaves in the market.

Recipe for Mint Salad

Salads are the most common diet recommended for people suffering from problems like Asthma. Salads contain many other beneficial ingredients that additionally contribute to weight loss, refreshment, etc. Let’s get into a salad recipe that uses mint leaves to enhance its benefits-

• Take 2-3 cups of spinach leaves on a serving plate
• Arrange half cut avocado and cantaloupe in a circular ring over the spinach leaves in the same serving plate
• Now sprinkle a half cup diced red bell pepper
• Sprinkle 2 tbsp freshly chopped mint leaves evenly
• To this, add one tbsp of mint apply jelly, 1-2 tbsp of white wine vinegar and 3 tbsp of vegetable oil
• Finally, add one minced clove garlic before mixing the ingredients well. Your healthy salad is ready!

Weight loss

The third and the most important benefit of mint is weight loss. Since, mint directly contributes to the efficiency of the digestive system, it has the ability to catalyze weight loss process by several times. Hence, it is important to include mint in day to day diet plans to enhance the chances of weight loss and better nutrient/protein absorption.

Recipe for Mint Chutney

We are often nowadays exposed to a lot of fat sauces, mixes, flavors and forgotten the classic chutneys. Chutneys are a great replacement to sauces and can be a powerful flavor with most fast foods. It can also accompany a toast and make it even  tastier. The best part is it can be refrigerated and be used for at least 3-4 days once prepared.

• Take 2 cups of mint leaves, one cup of coriander which is chopped and 1 tbsp of pomegranate seeds.
• Add half cup onions (sliced), 1-2 tbsp of lemon juice, 1 tbsp of sugar (optional) and about 2 tbsp of green chilies (chopped).
• Add salt to this mixture as per your taste needs and blend the mix in a mixer using a little bit of water.
• Your mint chutney is ready for use!

Other Mint benefits-

Mint leaves are also known to improve alertness and concentration. More than all, they can prevent frequent memory loss. This makes it an essential recipe ingredient for people of all age groups. Also, if you are allergic to seasons or some other normal changes, mint leaves can help strengthen your immune system to overcome such allergies to an extent. The use of mint as a mouth freshener is very popular. Additionally, research suggests that mint leaves can fight depression and fatigue too.

So many benefits of the mint leaves force us not to avoid this magical herb for day to day recipes. All 3 recipes listed above are easy to make, consume about 15 minutes of time and have immense health benefits. They can be consumed daily, unless you are allergic to any of the ingredients!

Gram flour, commonly known as ‘Besan’ is a highly nutritious food providing a lot many health benefits. It is high in protein and rich in fiber, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, folate, vitamin B-6 and thiamine.

The health benefits of Gram Flour/Besan are as follows:

1. Helps Lower Cholesterol: Gram flour contains healthy unsaturated fats which help in lowering the cholesterol level of the body. 
2. Controls Diabetes: Gram Flour has low glycemic index, which helps control diabetes. 
3. Improve Heart Health: Gramflour has high soluble fiber content which is beneficial for the health of the heart. 
4. A Healthy alternative for Gluten: Gramflour doesn’t contain gluten and thus, is a great substitute to wheat and other gluten-containing grains.
5. Helps getting rid of iron deficiency: Being rich in iron, consumption of besan on a daily basis can help your body recover from iron deficiencies like anaemia. 
6. Useful in Pregnancy: Gram flour is rich in folate that helps a healthy and well-developed baby. 
7. Helps during fatigue: Gram flour is a good source of the vitamin Thiamin which helps in converting food into energy. 
8. Helps regulate mood and appetite: Besan is rich in vitamin B6 involved in the synthesis of the neurotransmitter serotonin in mood and appetite regulation. 
9. Helps regulate blood pressure: Besan contains magnesium that helps in maintaining vascular health.
10. Helps in the strengthening of bones: Gram flour contains phosphorous that helps in the formation of bones. 

With so many nurition facts contain in this ingredient, let us have a look at the delicious recipe below:

Besan Sev – The Perfect Tea Time Snack

Besan Sev is a noodle like savory snack which is difficult to stop munching once you start. It is a great snack that is prepared on almost all festive occasions. These can be made in varied thickness. Fine sev are used for garnishing chaat whereas thicker sev are used as a snack.   It is made by using a Sev maker, a small appliance for making noodles.

Ingredients:

2 cups Gram flour

1 teaspoon crushed carom seeds

1-1/2 salt

Red chili powder, according to taste

1/4 teaspoon black pepper

1/4 teaspoon asafetida (hing)

3 tablespoons oil

1/2 cup lukewarm water

Oil to fry

Steps to prepare Besan Sev

1. Mix all the dry ingredients together. Add the oil and mix it well.
2. Slowly add water to make soft and smooth dough. Cover the dough and allow to rest for about 15 minutes.
3. Greased the Sev Maker with attachment. Place enough dough to fill the cylinder and close. On other side, heat the oil in a frying pan on medium heat to deep fry. ( Note that oil should be only moderately hot).
4. Now hold the Sev Maker over frying pan, press the handle. Sev will start coming out of the Sev maker and fall in to the oil.
5. Fry both sides till they become light golden brown, and oil will stop sizzling.
6. Take them out over paper napkin to consume excessive oil.
7. Serve after they get completely cool.

Indiabazaar brings you the taste of India in Australia. Buy all herbs and spices for your recipes from nowhere else than your own Indiabazaar!

‘Cumin seeds’ is an important ingredient in almost every dish in Indian cuisine. Cumin or ‘Jeera’ is a tiny brown color seed with a striped pattern of 9 ridges and oil canals. This aromatic spice has a warm and bitter flavor and is the main component of curry powder and ‘garam masala’.  Cumin seeds are mostly fried or roasted before use and are used as seeds or grounded to a powder. Along with its culinary uses, Jeera has many medicinal properties. Let us have a look at the various benefits of Cumin seeds.

1. Skin Benefits 

• Treats Boils
• Treat many Skin Disorders
• Provide Anti-Ageing Benefits
• Cures Itching and Body Heat
• Treats Burning Sensation
• Used in Face Pack for Glowing Skin

2. Hair Benefits of Cumin 

• Treats of Hair Loss
• Accounts for Long and Shiny Hair
• Treats Dandruff 

3. Health Benefits of Cumin

• Improve Blood Levels
• Fights Asthma
• Improve Immunity
• Being rich in iron, it protects from Anaemia
• Influences a healthy Menstrual Cycle
• Beneficial in Cold and Respiration
• Improves Metabolism
• Improves Digestion 

Gobi Aloo Recipe

Ingredients: 

• 3 tbsp oil
• 1 tsp cumin seeds (Jeera)
• 1 small cauliflower
• 2 boiled potatoes
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp coriander powder
• 1 chopped tomato
• Salt to taste 

For Garnishing:

2 tbsp chopped coriander

Method: 

• Heat oil in a wok and add cumin seeds.
• When they splutter add the cauliflower florets and fry for few minutes stirring occasionally.
• Add the medium sized potato pieces, turmeric powder, chilli powder, coriander seeds and mix well.
• Cover the wok and cook on a low flame for 8 - 10 minutes.
• Add the tomatoes and salt. Cook for 5-7 more minutes.
• Garnish with coriander and serve hot. 

Indiabazaar brings you the taste of India in Australia. Buy all herbs and spices for your recipes from nowhere else than your own Indiabazaar!

Basil is one of the most sacred and holy herbs from India and is commonly known as ‘Tulsi’ in Hindi. Because of its amazing benefits and healing properties, it is often termed as the “queen of herbs”. The Tulsi plant belongs to the mint family and is used to cure various diseases and aids in the purification of the atmosphere. It contains strong antioxidant, antibacterial, antiviral, and immune enhancing properties.

Benefits of Tulsi

There are endless benefits of Tulsi. Let us have a quick look at some of them:

1.     Fever and Common Cold:

Tulsi has medicinal properties and is a good disinfectant protecting the human body from all types of viral infections. In case of fever and common cold, boil some basil leaves with cardamom powder in half a little of water mixed with sugar and milk.

2.     Cough and Respiratory Problems:

Chewing Tusli leaves is a good cure for cough and flu. Taking tulsi leaves with honey and ginger is very effective in mobilizing mucous in bronchitis and asthma attacks. You will be surprised to know that Tulsi is one of the main ingredients in preparing cough syrups.

3.     Healing Properties:

Basil leaves have antiseptic properties and helps in reducing pain. They are also used in treating ulcers, cuts and wounds. Infact, chewing a basil leaf or applying its juice on the area bitten by an insect also helps in relieving the pain.

4.     Helps Remove Kidney Stones

One of the greatest benefits of Basil leaves is that they leave a lasting effect on Kidneys. Drinking basil leaves juice with honey helps in removing kidney stones through the urinary tract.

5.     Helps in Diabetes

Basil leaves controls blood sugar level in a person. It helps combat diabetes.

6.     Aids in Weight Loss

Yes, basil leaves even help in Weight loss. If taken with curd, it aids in weight loss and make you active.

7.     Good for Eyes

Basil juice works wonders for the eyes. It is an effective remedy for sore eyes, night blindness, degeneration and cataracts. It acts as relaxants for eyes and soothes the eyes reducing stress.

You can prepare a number of recipes with Basil leaves. To start with, here is the recipe for sumptuous Tomato Basil Rich Cream Soup.

Recipe for Tomato Basil Rich Cream Soup

Ingredients:

• 8 tomatoes - peeled, seeded and diced
• 8 cups tomato juice
• 25 basil leaves
• 2 cups heavy whipping cream
• 1 cup butter
• salt to taste
• pepper to taste

Method:

• Place tomatoes and tomato juice in a pot and put over medium flame. Simmer for around 30 minutes. Don’t forget to stir in between.
• Add basil leaves in the tomatoes mixture and add basil leaves. Mix them well and puree the mixture.
• Return this puree mixture to the pot and place it over medium heat. Keep stirring in heavy cream and butter. Season with salt and pepper.
• Keep stirring until the butter melts.

Indiabazaar brings you the taste of India in Australia. Buy all herbs and spices for your recipes from nowhere else than your own Indiabazaar!

Palak Paneer is a popular vegetarian dish that originates from the state of Punjab. Though the dish originates from Punjab, it is loved all over India. Palak paneer is all time favorite dish and restaurant style Palak Paneer is something we all would love to try.

Ingredients

1 cup = 250 ml

To make spinach Puree you need

• 250grams of spinach(palak) or  8-9 oz palak
• 3 cups blanching spinach or hot (boiling) water
• 2 cups water (for ice bath)

To make pan frying paneer

• 250grams of paneer or 8-9 oz paneer (cottage cheese)
• 3 tablespoons of oil

For the sauce/gravy

• ½ teaspoon jeera (cumin seeds)
• 2 small Indian bay leaf (tejpatta) or 1 large/medium tejpatta
• 1 medium sized onion or 1/3 cup finely chopped onion
• 2 teaspoon ginger-garlic paste
• 1-2 chopped green chilies
• 1 pinch of turmeric powder
• 1/2 teaspoon crushed black pepper
• 1 teaspoon dry leaves of fenugreek (kasuri methi)
• ½ teaspoon garam masala powder
• 3 tablespoons of whipping cream or 1/4 cup of low fat cream
• a pinch of sugar
• salt as per taste

Directions

For blanching/preparing spinach puree

1. Rinse the spinach leaves thoroughly with water and keep the spinach leaves in colander in order to drain off the excess water. Keep only tender leaves of spinach and discard the fibrous or hard ones.
2. Take a pan and boil water in the pan. Add the spinach leaves in the boiling water.
3. Keep stirring and blanching the spinach leaves for 3 minutes in the water.
4. When the spinach leaves start blanching, take another bowl, add some water into the bowl and put 8-10 ice cubes in the bowl.
5. After 3 minutes take the spinach leaves out and add them to the bowl of cold water.
6. Stir gently to make sure all spinach leaves get immersed properly in the cold water. Take them out of the cold water after 1 minute.
7. Put these leaves in a blender jar or a grinder.
8. Blend or grind it to make a smooth puree. Do not add water while blending or grinding.

Pan frying – Paneer cubes

1. This process is optional, but frying paneer cubes in a pan to light golden color can add to the taste of palak paneer.
2. Heat oil in a nonstick frying pan and fry the ice cubes light brown.
3. After the paneer cubes are fried evenly, you can drain the excess oil using paper towels.
4. To soften the cubes, place them in water immediately for 3-4 minutes.

Preparing sauce/gravy

1. You can use the same oil, in which you fried paneer and add tejpatta and cumin seeds. Sauté till the cumin seeds crackle.
2. Then add onions (finely chopped) and stir well.
3. Sauté onions till they become golden brown.
4. Then add ginger-garlic paste, green chilies (finely chopped)
5. Stir and sauté till you the aroma of ginger-garlic goes off.
6. Now add the spice powders(given in the list of ingredients).
7. Stir well and add the spinach puree.
8. Season with required amount of salt.  Also add a pinch of sugar. Stir well. Simmer the spinach gravy for about 5-6 minutes till it becomes thick and spinach gets cooked properly.
9. Add 3 tbsp of whipping cream or ¼ low fat cream along with ½ tsp of garam masala powder. Stir well.
10. Let the cream mix with the gravy well and then turn the flame off.
11. Add fried cubes of paneer. Mix well with the gravy and cover the pan.

Gajar ka Halwa is a delicious sweet pudding also called as Gajrela in North India. It is truly a delight . It is a traditional Indian dessert adorned by almost everyone.  Lip-smacking gajar ka halwa can be made using red carrots and is nutritious too.

The best thing about this recipe is that you can easily store gajar halwa in your refrigerator for almost a week. You can prepare gajar halwa as a sweet dish for your guests in very less time, especially when you haven’t planned anything for a dessert.

Added nuts, ghee and milk make it a rich dessert that everyone  would love to eat.

Ingredients

1 cup = 250ml

• 8 to 9 medium-sized tender and juicy carrots –yields 4-4.5 cups of grated carrots.
• 4 cups organic milk (full fat)
• 4 tablespoon ghee
• 10-12 tablespoon regular or organic sugar as required
• 20-25 whole cashews
• 5-6 green cardamom – finely powdered or you can use 1/3 teaspoon cardamom powder.
• 1 pinch saffron strands – optional
• A handful of golden raisins

Step by Step Instructions for Gajar Ka Halwa Recipe

1. Rinse the carrots and peel them.  Then grate the carrots.
2. In a deep bottomed pan or kadai combine grated carrots and milk.
3. Bring the mixture to boil on a low flame to medium flame and then simmer.
4. Keep stirring the mixture in between while it is simmering.
5. The carrots you have grated will cook in milk and gradually milk will evaporate and reduce.
6. When 75% of the milk is reduced, add sugar, ghee and powdered cardamom to the mixture.
7. Stir well, simmer and lower the flame and let it cook.
8. Keep stirring the halwa in between.
9. At the end add crushed saffron, cashews, raisins and simmer till the time the milk gets evaporated.
10. You can serve gajar halwa hot, cold or warm.

If you don't have time to prepare the Gajar Ka Halwa yourself, there is no reason to loose heart. IndiaBazaar brings you the ready to eat Mother's Recipe Gajar Halwa which you just need to heat and eat.

There is hardly anyone who doesn’t love Rajma chawal (Red kidney beans and steamed rice). Rajma/Red Kidney Beans is one of the most famous Indian curry recipes where Rajma/Red Kidney Beans are soaked overnight and cooked in an onion tomato gravy with a lot of typical Indian spices till soft and tender. It is a delicious Indian curry that goes well with steamed rice, rotis and even other types of breads like Naan, etc. To make the perfect Rajma, ensure that they are properly cooked and soft.

Ingredients:

• 1 Cup Kidney Beans (soaked overnight)
• Tomato Puree (According to Taste)
• 4 tabsp Butter
• 2 Onions (finely chopped)
• 2 Tabsp Ginger-garlic paste
• 1tsp Cumin seeds
• 1tsp Red chilli powder
• 1tsp Garam masala powder
• Fresh coriander leaves chopped (for garnishing)

Step by Step Recipe to Prepare Rajma/ Red Kidney Beans

1. Wash the soaked kidney beans thoroughly in fresh water and put in a pressure cooker. Add 6 cups of water and salt as per taste and pressure cook till 6-7 whistles. Check if the kidney beans properly cooked and are soft. If they are not yet cooked, put to pressure cook again or drain and reserve the cooking liquor. Heat butter in a non-stick pan. Add onions and sauté till light brown.
2. Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
3. Add tomato puree and mix again. Sauté for 3-4 minutes.
4. Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
5. Mash the beans a bit and stir again. Add garam masala powder, mix and cook for 8-10 minutes.
6. Garnish with coriander leaves and serve hot.

Butter chicken is one of the most popular Indian dishes across the world and is also known as “murgh makhani”. The sumptuous taste of the buttery masala with chunks of grilled chicken is above all and can be eaten with all types of Indian flatbreads. As the name suggests, the dish is loaded with cream and butter which enhances the taste of this delicious dish. Taste it yourself and you would know. Here is the recipe of the best of the butter chickens you have ever had:

Ingredients for Butter Chicken Recipe

• Boneless chicken cut into 1½ inch pieces 400 grams
• Lemon juice 1 tablespoon
• Kashmiri red chilli powder 1 teaspoon
• Salt to taste
• Butter 2 tablespoons
• For marinade
• Yogurt 1/2 cup
• Ginger paste 2 teaspoons
• Garlic paste 2 teaspoons
• Kashmiri red chilli powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
• Salt to taste
• Mustard oil 2 teaspoons

For Makhni Gravy:

• Butter 2 tablespoons
• Green cardamom 2
• Clove 2
• Black peppercorns 2-3
• Cinnamon 1 inch piece
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomato puree 1/2 cup
• Red chilli powder 1/2 teaspoon
• Salt to taste
• Sugar 2 tablespoons
• Kasoori methi 1/2 teas
• Fresh cream 1/2 cup

Method 

1. Coat the chicken pieces with a mixture of red chilli powder, lemon juice and salt. Set this aside for half an hour in the refrigerator.
2. Separate water from Youghurt by hanging it in a muslin cloth for a period of approx.. half an hour. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil.
3. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
4. Preheat the oven to 200°C/400°F. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
5. Cover with the butter and cook for another two minutes. Remove and set aside.
6. For Gravy, take some butter in a non-stick pan. Heat it and add green cardamoms, cloves, peppercorns and cinnamon. Saute for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.
7. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
8. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

For all your Indian recipes, buy the ingredients from India bazaar, your favorite Indian grocery store Sydney! 

Sev Puri or the Sev Chaat is one of the favorite street foods direct from India. Everyone has his own recipe to prepare this famous Indian snack but what we bring you is the most popular recipe of Sev Puri here. Sevpuri, as the name indicates is a dish wherein the Papdis or Puris are topped with Sev along with potatoes, onion and different types of chutneys.

Ingredients:

15 Papdis
1/3 Cup Boiled Potato Cubes
1/3 Cup Onions (Finely Chopped)
Chaat Masala (To Sprinkle)
12 Tsp Imli Ki Chutney
6 Tsp Green Chutney
1 Tsp Lemon Juice
1/2 Cup Sev (Nylon Fine)

For Garnishing:

Coriander (Finely Chopped)
Pomegranate Seeds

Step by Step Recipe for Sev Puri:

1. Take a serving plate and arrange 6 Papdis on it.
2. Make the toppings on each Papdi. To start with, top every Papdi with a few potato cubes then onions and then sprinkle little Chaat Masala over it.
3. Now top with Imli Ki Chutney and Green Chutney.
4. Put a drop of lemon juice and 1½ tsp of Sev on each Papdi.
5. Garnish with Coriander and Pomegranate seeds evenly over it.
6. Repeat the same steps with the remaining Papdis.
7. Serve immediately.

Fusion is always in demand. Be it art, culture, fashion or food, fusion is always accepted with open heart. Chilli Paneer is one of those paneer recipes that is most perfect examples of food fusion. Yes, this is perhaps the most popular Indian food recipes and is a perfect mix of the best of the flavors from Chinese and Indian food.

The Chilli Paneer recipe fits perfectly in the menu of the cocktail party and is liked by people of all ages. From kids to adults, everyone likes it. It is mainly a fry mix of deep fried paneer cubes with green capsicum and onion topped with sumptuous sauces from the Chinese cuisine. You can either serve it as a starter or a main course. If you are using it as a main course, all you would need to do is add some corn starch to give it a base of thickened gravy.  

Preparation Time:  20 minutes

Cooking Time: 15 minutes

Ingredients:

• Paneer 200 grams
• Green Chillies 1 tbsp
• Cornflour 2 tablespoons
• Garlic crushed 2 cloves
• Onion – sliced thickly 1 medium
• Green capsicums - sliced thickly into stripes - 2 small
• Salt – According to taste
• Soy sauce 1 tablespoon

Step by Step Instruction to prepare Chilli Paneer Recipe:

1. Cut the cottage cheese into medium-sized cubes. Heat sufficient oil in a pan for deep frying. Roll the cheese cubes in 1 tablespoon of cornflour and deep fry on medium heat till they start turning brown.
2. Drain on absorbent paper. Mix the remaining cornflour in 3/4th cup of water.
3. Heat two tablespoons oil in another pan and add garlic. Stir-fry for about a minute.
4. Add onion and capsicum. Stir fry them for about a minute and add cheese cubes. Now add salt and soy sauce and mix well.
5. Add the cornflour mixture and cook on high heat. Stir and toss the mixture continuously until the sauce thickens and properly coat the cheese and the vegetables.

Serve hot immediately.

Kaju Katli/Kaju Burfi is one of the most popular Indian sweets. This cashew fudge is very rich and requires very less ingredients. You can either use silver leaf or powdered sugar and pistachios to decorate your Kaju Burfi.

Ingredients:

Cashew nuts – 2 cup

Sugar – 1 cup

Water – 1/2 cup

Kewra essence – 4-5 drops

Desi Ghee – Just for greasing

Silver Leaf for decoration

Step By Step Kaju Katli Recipe 

1. Grind the cashews in a dry mixer till they turn into fine powder. Please ensure to use cashews that are at normal temperature because refrigerated cashews will turn out pasty after grinding.
2. Place a pan over medium flame, add water and sugar. Cook them on the minimum heat till the sugar is dissolved. Note:  This is just to dissolve the sugar in water and thus, there is no need to maintain a thread consistency. Add in cashew powder prepared in step 1.
3. Mix the mixture and be sure that heat is the minimum. Add the kewra essence. Cook the mixture and check the consistency. First it will convert into dropping consistency. Then the mixture starts coming together as a dough. Note: Remember not to overcook or the texture of the burfi would become brittle. The mixture should be of the consistency that if you take it in your hands, you are able to form a ball.
4. Turn the mixture into a mixing bowl and once it gets somewhat cool that you can handle in your hand ( not complete cool ) smear few drops of ghee or oil on hands and start kneading the cashew mixture till the mixture turns to smooth dough. This should take around a minute.
5. Now take a butter paper or greased plate and roll the dough with a rolling-pin. You can adjust the thickness according to your choice.
6. Cut the dough into diamond shape and decorate with silver leaf

Your Kaju Katli is ready to serve.

Those who can't prepare it at home , or don't have time to prepare it, they need not lose their heart. Indiabazaar brings you the ready made Kaju Katli from Haldiram. 

Motichoor laddoos are prepared from tiny gram flour balls or boondis that are deep fried and simmered in chashni (sugar syrup) until they absorb the syrup and plump up. These are then crumbled to give the round shape of ladoos!

Prep Time: 20 minutes

Cook time: 15 minutes

Serve: 4

Ingredients for Motichoor Laddoo Recipe

• Gram Flour 2 1/2 cup
• Sugar 1 1/3 cup
• Milk 1/4 cup
• Orange colour, as required
• Ghee for deep frying
• Green cardamom seeds 1 tbsp
• Almonds blanched and slivered- 10
• Pistachios blanched and slivered- 10

Method:

1. Take three cups of water and add sugar in it. Boil the mixture till you get one thread consistency. Add little milk until the scum rises to the top and when it does, remove it. Add orange colour as desired and keep the syrup aside.
2.  Make a thin batter of besan with three cups of water. Add colour as desired.
3. Heat ghee in a deep frying pan or kadai. Pass the besan batter through a perforated spoon over the hot ghee into the kadai to prepare boondis.
4. Take out the fried boondis from the kadai using a slotted spoon, drain thoroughly and put into the syrup. When the boondis absorb all the syrup,  add cardamom seeds and mix gently.
5. Divide the total boondi mixture in twenty five equal portions. Now shape each portion into a laddoo.
6. Garnish with slivers pistachios or almonds.

Indian cuisine is all about taste and aroma. Unlike other cuisines, Indian cuisine brings out the specific flavor of each ingredient. Inspite of the presence of multiple ingredients present in a single dish, the flavors are not intermingled. Experience the flavor of each ingredient in every bite – that’s the beauty of Indian cuisine!

What makes the identification of each flavor possible is the unique blend of spices! Some people consider Indian cuisine to be too rich in spices but only a few know that only a part of this is true and you can still enjoy the deliciousness of the Indian food with a slight moderation in the amount of spices used.

India is the land of spices and is known for this since centuries. If the intake of a heavy amount of spices makes anxious, you can still relish the Indian food and its intricate flavor by adding the spices only in limited portions. Yes, you can adjust the spices according to your own taste and prepare the same dish by adjusting the amount of spices used and the best part is, the dish still has the same brilliance even if you use half amount of spices. But please ensure that if you decrease the amount of hot spices, you would need to accordingly decrease the amount of salt and sugar in order to maintain the balance.

Another thing you need to do is to get rid of the misconception that “All Indian dishes are spicy”. It’s nothing more than a misconception. The majority of Indian dishes are not highly spicy. The taste depends on the blending of spices and not their amount. A single dish may contain more than ten spices, but can still be moderately spiced if all the spices are finely balanced. The reason is, the spices are very strong in flavor and thus, only a little amount of them need to be used.  For example, if you look at any Indian recipe, the ingredients will demonstrate you this clearly. For a recipe serving for 6 to 8 people, the ingredients are usually like, ‘1/8 teaspoon of cumin powder’, ‘a pinch of asafoetida’, etc.

Get rid of your misconception and grab a good knowledge on balancing the spices and what you will have is a less spicy version of your favorite Indian dish!

Pav bhaji, the ‘trade mark’ of Maharashtrian cuisine, is no less popular than the Mumbai Film Industry. Pav Bhaaji comprises of Bhaji, the mashed vegetable curry and Pav, the buttery bread bun. This is one of the most loved Vegan recipes from India and makes the iconic Indian snack item. Though, at places, people serve it in dinner as well.  The mashed vegetables are combined with rich spices and lots of butter to bring out the unique flavor of Indian cuisine but don’t worry, even if you are among the ones concerned about your fat intake, you can enjoy this Indian food by just reducing the amount of butter in it.

Ingredients for making Pav bhaji:

• 3 medium size potatoes
• 1¼ cups chopped cauliflower
• 1 cup chopped carrot
• ½ cup chopped French beans
• 1 cup green peas
• 1 large onion, chopped
• 3 large tomatoes, chopped
• 1 medium green bell pepper, chopped
• 2 teaspoons ginger-garlic paste
• 2 green chillies, chopped
• ½ teaspoon garam masala
• 3½ teaspoon pav bhaji masala
• 1 teaspoon red chilli powder (or paprika powder)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 cups water
• 5 tablespoons butter
• Coriander leaves, chopped (for garnishing)
• Chopped onion (for garnishing)
• Lime wedges (for garnishing)

Ingredients for making buttered Pavs:

• 12 pavs (bread rolls)
• 3 tablespoons butter

Pav Bhaji Recipe Step By Step

If you worry how to make Pav Bhaji, here is the detailed step by step description of the Pav Bhaji Recipe:

1. Rinse all the vegetables thoroughly. Keep onion, tomatoes, and bell pepper aside and then boil the others in a pressure cooker. Make sure that the vegetables are tendered and then mash them very tightly with a potato masher.
2. Put butter in a pan and add the cumin seeds after the butter melts completely. As the seeds begin to sizzle, add the chopped onions. Sauté the onions till they become translucent and then add the ginger-garlic paste. Sauté till the raw smell of ginger and garlic disappears and then add the chopped green chillies. Cook for a minute and then add the chopped tomatoes. Cook them till the tomatoes become soft and mushy and the mixture begins to release fat. This will take about 6 to 7 minutes and you must cook on medium flame.
3. Now, add chopped bell peppers and sauté for one minute. Remember not to make the bell pepper too soft. They have to be a bit crunchy. Add red chilli powder, turmeric powder, garam masala, and pav bhaji masala and fry the entire mixture for two more minutes. Add the mashed vegetables and combine them thoroughly with the masala. Add water in between and season with required amount of salt. Use the potato masher directly in the pan to mash the vegetables and keep stirring continuously with it. The bhaji has to be simmered for at least 12 minutes. The perfect consistency will be neither too thick nor too thin. Check the taste and adjust the salt if required. You can add more butter if you want as more the butter, more the taste!!!
4. Place the bhaji in the serving dish and garnish with coriander leaves, chopped onion, and lime wedges. The lime wedges are to be squeezed on the bhaji just before eating.
5. The Buttery Pav have to be prepared just before serving, as they have to be warm and crisp. Simply slice the pav and keep them in a tray. Heat butter in a flat pan and place the pavs on the melted butter. The bread will absorb the butter and then they have to be fried for a minute before flipping to the other side.

Serve the hot pav with warm bhaji.

For all your Indian recipes, buy the ingredients from India bazaar, your favorite Indian grocery store Sydney!

Dahi Vada (lentil dumplings in yogurt sauce) is a popular snack served with spicy chutneys. Though the dish may seem a bit difficult to prepare but that’s actually not the case. You can easily make lots of Vadas along with chutneys and store in the freezer for several days. Assemble just before serving and you will be able to enjoy a freshly prepared snack for your loved ones. You can also adjust the spices according to your own preference. Just use half amounts of red chilli powder and cumin powder if you want the lighter version. You can also add a teaspoon of sugar to make the yogurt sauce for a sweeter taste.

Ingredients for Vada and Yogurt Sauce:

• 1 cup urad dal
• 1 teaspoon finely chopped ginger
• 1 green chilli, chopped
• 1 teaspoon cumin seeds
• A pinch of asafoetida
• ½ tablespoon chopped raisins
• 10 cashew nuts, chopped
• 2 cups yogurt
• ½ teaspoon chaat masala
• ½ teaspoon red chilli powder (or paprika powder)
• 1 teaspoon roasted cumin powder
• Black salt
• Sunflower Oil
• Finely chopped coriander leaves (for garnishing)
•  ½ cup tightly packed tamarind, seedless
• ¾ cup water
• ½ teaspoon ginger powder
• A pinch of asafoetida
• ½ teaspoon cumin seeds
• ¼ teaspoon red chilli powder (or use paprika powder)
• Salt
• 8 tablespoons jaggery
• 1 teaspoon sunflower oil
• 2 cups coriander leaves
• 1 teaspoon dry mango powder (amchoor)
• Salt and water

Ingredients for making Tamarind Chutney:

Ingredients for making Green Chutney:

Directions:

1. Soak Tamarind in water overnight. Squeeze it by hand and then strain to get the smooth pulp.
2. Now, heat oil in a pan and let the cumin seeds crackle in it. Add asafoetida and chilli powder followed by the tamarind pulp. Cook for 3 minutes and then add jaggery along with salt. Cook till the chutney becomes thick and then allow complete cooling.
3. Make the green chutney by putting all the ingredients in the food processor. Pulse the device till you get the smooth paste. Keep this chutney in a separate bowl as you will again need it while assembling the dish.
4. Rinse the urad dal thoroughly and then soak it in water overnight.
5. Drain the water and put the lentils in a grinder. Add green chillies, ginger, cumin seeds, and asafoetida. Run the grinder and add one teaspoon of water at regular intervals. You will need at least three tablespoons of water to get the right consistency of the batter. Make the batter smooth and then take it in a bowl. Stir it briskly for a couple of minutes to make it light and fluffy.
6. Now, add the raisins and cashew nut along with a pinch of black salt. Stir again and keep aside.
7. Heat oil in a deep frying pan and then add spoonfuls of batter to make the Vadas. Do not turn them soon. Check if they turn light golden in color from the base and sides and then turn. Fry till they become uniformly golden and crisp. Keep on paper towels to get rid of excess oil.
8. Now soak them in water for 20 minutes. Bring them out and press between your palms to remove excess water.
9. Make the yogurt sauce by blending a pinch of salt and ¼ cup water.
10. Place the Vadas in the serving bowl and pour the sauce over them. Top them with tamarind chutney, green chutney.
11. Sprinkle red chilli powder, roasted cumin powder, black salt, and chaat masala.
12. Make the final garnishing by sprinkling finely chopped coriander leaves.

Buy all these Indian herbs and spices from India bazaar, your favorite Indian grocery store Sydney!

Hyderabadi Chicken Haleem is a majestic dish that is primarily from the Arabic cuisine but because of it’s popularity around the world, there are several local versions of it as well. Haleem is basically a stew that is prepared with meat (options can be beef, lamb, or chicken), lentils and wheat. The original Hyderabadi Chicken Haleem from the Mughal period has been evolved during the period and what we have is an altogether customized version of this majestic dish but needless to say, this one is sumptuous too. In the current version, you will find the taste of ancient Arabian cuisine along with the spicy twist of Mughal cuisine. The best part is that the new Hyderabadi Haleem is delicious and is prepared in much less time in comparison to the authentic Haleem which used to take some 7 to 8 hours to cook!

Using boiled lentils and the food processor will save you much time. You can adjust the amount of red chilli powder and green chillies according to your own preference.

Total time for making Haleem Recipe: 1 hour 40 minutes

Servings: 6 to 8 units

Ingredients:

• 350 grams chicken (skinless), cut into small cubes
• 5 tablespoons sunflower oil
• 200 grams whole wheat, crushed and soaked in water for 1½ hours
• 1/3 cup yellow split lentils (soaked and then boiled)
• 3 medium onions, very thinly sliced
• 1 tablespoon garlic paste
• 2 teaspoons garam masala powder
• 1½ tablespoon coriander powder
• 1 teaspoon turmeric powder
• 2 tablespoons Kashmiri chilli powder
• Salt, according to taste
• ¼ teaspoon bicarbonate of soda
• A handful of freshly chopped mint leaves
• A handful of finely chopped coriander leaves
• 8 green chillies, finely chopped
• 1 teaspoon cumin seeds
• 2 inch piece of ginger root, very finely chopped
• 1 large onion, sliced (to be fried for garnishing)

Directions:

1. Begin by heating the oil in a flat bottomed pan. Once the oil is hot, put the chicken pieces along with garlic paste, ginger paste, chopped onion, 1 teaspoon garam masala powder, Kashmiri chilli powder, coriander powder, turmeric powder and salt. Cook the chicken on medium heat and remember to stir occasionally.
2. While the chicken is being cooked, put another pan on heat to boil the crushed wheat. Cook it by adding lots of water and required amount of salt. As soon as the wheat becomes tender and mushy, add soda bicarbonate and cook for another 20 minutes. By this time the chicken will be ready and now you will have to pour the cooked wheat (along with water) onto the flat bottomed pan. Blend them well and keep stirring for some time.
3. Put the boiled lentils in the food processor and make a thick paste. You will have to add two cups of water to make the paste a little runny. Pour this paste into the flat-bottomed pan and stir hard to mix properly.
4. Heat a heavy griddle (or tava) and place the flat bottomed pan on it. Bring down the heat and cook for next 40 minutes. You will have to keep stirring to ensure the mixture does not get burnt from the bottom.
5. Now fry the sliced onions and remove excess oil by placing them on a paper towel.
6. When the Haleem is ready, garnish it with fried onion, one teaspoon garam masala, cumin seeds, green chillies, chopped fresh ginger, chopped coriander, and mint leaves.

Serve warm.

Buy all these Indian herbs and spices from India bazaar, your favorite Indian grocery store Sydney!

Don’t forget to share your thoughts and ideas with us. Feel free to drop in your feedback in comments. We will be looking forward to it!

A sprinkle of coriander powder to any recipe makes the latter pungent and flavorful. You would not resist its tasty flavor that will stick from your mouth, down to every sense of your body. Oftentimes, coriander powder is mixed with water before it is being blended with other ingredients. Such technique helps alleviate bad gas and aids faster digestion for people who are suffering from digestive problem. Coriander powder adds a depth of flavor to Indian curry powder and Garam Masala. It perfectly blends with other spices.  To keep it stay fresh, it has to be tightly sealed in a container. 

Believe it or not, but coriander is one of the oldest spices – a reason why Indian spices are praised for their prestigious origin and delectable taste. It's natural and healthy with no side effects. 

Coriander powder is not just an ordinary spice but also a herb. This means that aside from its distinctive flavoring features, it is also an alternative medicinal plant with several health benefits such as the following:

1. Aids faster digestion and metabolism
2. Excellent remedy for fever especially when mixed together with aniseed
3. Provides relief from heat when mixed with water (be careful with the amount of coriander powder that you add to the glass of water since too much of it might cause bad reaction to your body)
4. Organic detox for the body  against harmful chemicals such as lead, arsenic, and mercury
5. Since ages, it is even used to cure sexual impotence. The Greeks and Romans also prescribed coriander in their love potions and so even mentioned in Sanskrit as well.

 You can buy coriander powder or can also buy coriander seeds and grind them whenever you need the condiment.

Buy all these Indian herbs and spices from India bazaar, your favorite Indian grocery store Sydney! 

The name ‘khaman’ refers to ‘yeast’ in Indian recipes. In Gujarati cuisine, it signifies those dishes that are made from soaked and grounded gram. The use of gram flour is just the substitute of the soaked and freshly ground gram. The fermentation is important and once the batter is properly fermented, you can store it in the fridge for later use. The most important thing about making Khaman dhokla is that you can actually serve freshly made Khaman dhokla whenever you want, just by keeping the fermented batter ready in the fridge. All you would need is to follow the directions carefully and prepare this delicious Khaman dhokla recipe for your dear ones.

Total time: 3 hrs 30 minutes

Servings: 4

Dhokla Ingredients:

• 2 cup besan
• 1 cup warm water
• Salt, according to taste
• 1 cup beaten yogurt
• ¼ teaspoon chilli paste
• 3/4 teaspoon ginger paste
• ½ teaspoon turmeric powder
• 2 tablespoons sunflower oil
• 1 tablespoon lemon juice
• 1 teaspoon soda bicarbonate
• 1 teaspoon mustard seeds
• 2 tablespoons chopped coriander leaves
• ½ cup scraped coconut

Directions:

1. The beginning part of making khaman dhokla is to ferment the yogurt and gram flour mixture. In the total time of 3 hours and 30 minutes, three hours is to be used in fermenting the batter. You can keep the batter for more time depending upon the weather conditions. Just sieve the gram flour and put it in a bowl.
2. Now, add the beaten yogurt and warm water and then whisk hard to make a smooth batter. You have to make sure that there are no lumps in the batter.
3. After the fermentation is done, add turmeric powder along with chilli and ginger paste. Blend the batter thoroughly and keep the steamer ready for use and also remember to grease a thali.
4. When all the preparations have been made, put the soda bicarbonate, lemon juice and one teaspoon oil in a small bowl and blend them thoroughly. This mixture will act as the agent to risen up the batter instantly and thus provide the sponge-like appearance of the dhokla.
5. Pour the soda bicarbonate mixture into the batter and whisk briskly so that the entire mixture is well distributed in the batter. Do not waste time; else the effect of soda bicarbonate mixture will become weak and you will not get the sponginess of the dhokla.
6. Quickly pour the batter into the greased thali and place the thali in the steamer. Cover the steamer with a lid and let the dish steam for 10 minutes. After steaming, you will find a nice spongy yellow colored flour cake. All you have to do now is to let it cool down a bit before cutting it into desired sized pieces.
7. Now it is time to fry the dhokla. For that, you will have to heat the remaining oil in a small pan and add the mustard seeds. Wait till the seeds begin to crackle and then remove the pan from heat and pour the entire crackling mixture over the dhokla.

Serve the dhokla dish by garnishing with chopped coriander leaves and scraped coconut.

In case you don’t have time to prepare this recipe, you can still enjoy the scrumptious Khaman Dhokla, India Bazaar brings you 100% Natural ready-to-eat Gits Khaman Dhokla Recipe! So, what are you waiting for?

India is a vast country with diversity. Here, people from different areas have different culture, caste, creed, language and religion. Apart from all of these, one major factor that makes every Indian state special in its own uniqueness in the food offered in different parts of the country! Every state has its own special cuisine and taste which are so famous that only not people from India are crazy about them but people from all around the world appreciate and love the Indian cuisine and Indian recipes.  Perhaps, this is the main reason as to why you will find Indian food restaurants available in all the significant countries of the world.

The list of 10 Most Loved Indian Cuisines around the Globe includes:

1. Chicken Tikka Masala: No wonder, this delicious and the most famous Indian dish throughout the world had to top the list. Chicken Tikka Masala is everyone’s favorite. With special spices, sauces, aroma and flavors, Chicken Tikka is prepared in thick gravy. This sumptuous dish is undoubtedly available in every restaurant.
2. Briyani: Briyani is a classic Indian traditional food, that’s a specialty in the rest of South-East Asia too. Briyani is prepared by cooking spicy gravy of meat (chicken, mutton, beef) and then adding it to boiled rice that are then left to be slow cooked. Different cities of India have different flavors of Briyani. Pulao Briyani and Bombay Briyani are the most famous among the general public.
3. Chaat: Chaat….. The well-known North Indian cuisine! Well, this particular street food comes in a lot many varieties with each one of them truly loved by Indian food patrons everywhere. Most of the Chaats are famous for their super spices and simple recipe. Pani Puri and Gol Gappa are the must try snacks. Different Chaats include different ingredients and the most important ones are spices and herbs, chickpeas, potatoes, yoghurt sauce and fried bread.
4. Samosa: Samosa is the most common Indian snacks. It consists of crispy fried dough that can be stuffed with whatever makes your world go round including mashed potatoes, pulses, meat or any other thing. Make sure you have your spicy chutney with the samosa to enhance the delicious taste 10 times.
5. South Indian Cuisines: South Indian Cuisines are one of the most loved Indian cuisines. These usually consist of Dosa, Uttpam, Idli and Vadas. The basic ingredients are rice, spices, pulses, chilies, mustard seeds, Kadhi leaves and the native vegetables. Different types of pickles, curries and snacks are specialties of different areas that are admired all over the globe.
6. Kebab: This is a dish that is popular all around the world. It’s made from minced meat with special spices and herbs which is then cooked over charcoal fire or skewers. Different types of Kebabs are available including fish, chicken and meat variants.
7. Naan: Naan is the most loved flat bread from India. Cooked in ‘Tandoor’, it retains that special taste which can make you go crazy. Naan is the best companion of Chicken Tikka Masala or Kebab. Stuffed and spiced Naans are also available.
8. Malai Kofta: Malai Kofta is a Punjabi dish that consists of meatballs soaked in spicy gravy of cream and tomatoes. It is one of the most famous Indian curry recipes. It can be prepared from potatoes, cheese or unripe bananas also. Accompanied by rice or flat bread, Malai Kofta can be spicy or not, depending upon your choice.
9. Palak Paneer: A dish, straight from a typical Indian menu, that is good for health as well as for tongue.  In all, healthy and delicious! Palak Paneer is an Indian dish made from gravy of spinach soaked in butter. Have it with a few Naans and enjoy the sumptuous taste as well as the nutrients it has to offer.
10. Dal Makhani: A spicy dish made from pulses with tomato puree and butter. Dal Makhani is a special dish that has fame just as chicken curry special dish that has fame just as chicken curry. You can find it in menu in almost every dinner party in India. Its popularity can be accessed from the fact that this dish is not only popular but loved right from the North to the South of India.

No matter which part of the world you belong to, if you ever ate Indian food at least once in your life, there is no chance you can resist falling in love with it! And if you are a foodie, you would surely like to try cooking Indian food on your own to find out the secrets behind the sumptuous flavors that Indian food has to offer.

Remember that it’s not that hard. It’s simple. A few basic tricks and a handful of experience will make you one heck of a good Indian cook. Fresh vegetables, fresh meat, cooking oils, aromatic spices and sauces are the fundamentals of Indian cooking. Take a note; Indian food without spices is like a movie without spices. Hence, before making your way to the kitchen, you should gather a little knowledge about the important ingredients.

Indian cooking is always fun. So make up your mind, have an idea, gather the ingredients, go to your kitchen and in addition to the dish, just add a little ‘spice’ to your life too!

Remember…

• First things first. The cooking pan should be hot before you start!
• In spite of the delicious smell from different flavors, keep your windows open so you don’t choke yourself on the overwhelming flavors and smoke.
• ‘Roast and grind’ is the key. Remember, the spice that needs to be ground needs to be roasted first.
• Save time and use Pressure Cooker, without compromising on quality.
• Some ingredients, you got to ‘create’ at home to have that traditional taste. Things like yogurt, taste better when you prepare them fresh under your own supervision.
• It’s a common practice of Indians to buy fresh vegetables or meat. Now that you opted for Indian cooking, stay away from frozen vegetables and visit your local market to buy the fresh stuff. This will ensure quality as well as that refreshing taste in your food.

Take care of these cooking tips and enjoy the scrumptious Indian Food with your loved ones. Get all required Indian herbs and spices from India bazaar, your favorite Indian grocery store Sydney!

Do you want to refer to some Indian recipes? Well, we have it all at one place! Have a look at our recipes section and enjoy preparing one. Don’t forget to share your feedback with us!

Cardamom, the ‘Queen’ of Indian spices, is popularly known as 'elaichi' in Hindi. It is one of the most expensive spices and is mostly grown in the southern part of India, in the states of Karnataka, Tamil Nadu and Kerala. Because of its wonderful aroma, unique flavour,  and medicinal values, it is widely used while preparing numerous types of food items, beverages and desserts. It also acts as a mouth freshener after meals. Cardamom oil is a popular ingredient in the preparation of foods and medicines too.  In Hindu mythology, it is considered as holy or ‘shuddh’ and makes it to the list of worship materials as well.

There are two types of Indian Cardamom - Green Cardamom and Black Cardamom:

1. Green Cardamom (or, when bleached, white cardamom)Black cardamom (also known as brown, greater or large cardamom)
2. Black Cardamom (also known as brown, greater or large cardamom)

There are many health benefits of Cardamom. Let’s have a look at some of them:

1. Aids in digestion: Cardamom works as an effective remedy for digestive problems. It can be eaten raw or with a mix of certain spices to keep the digestive system intact. It is known to be an effective spice in problems related to constipation, acidity, nausea, gas, bloating, heartburn, etc.
2. Acts as a detoxifying agent: Cardamom is a wonderful detoxifying agent. It helps the body to get rid of toxins helps the body eliminate waste through the kidneys.
3. Treats depression: Cardamom is known for its antidepressant qualities. Studies have proved that a prolonged consumption of cardamom tea helps treat depression and mood swings.
4. Acts as an antioxidant: Cardamom is comprised of various essential nutrients and vitamins that act as antioxidants. They help clean the free radicals and resist cellular ageing.
5. For Oral health care: cardamom has antibacterial properties and an aroma that helps treat bad breath. Apart from being an effective remedy for bad breath, it is also majorly used for mouth ulcers and infections of the mouth and throat.

Buy all these Indian Spices from India bazaar, your favorite Indian grocery store Sydney! 

Whether you belong to India or you’re fond of Indian cooking and food, you need to ensure that you know all the pros and cons of the ingredients that are going to be a regular part of your kitchen shelf. In addition to the fresh vegetables, meat and special spices, cooking oil holds the foremost importance in Indian food. People belonging to different parts of India tend to use different cooking oils and hence have a different taste and cuisine.

Going to try Indian cooking for the first time? Well, no worries at all. It’s not as complicated as it seems. Just open the window of your kitchen so you don’t get high on the amazing yet strong smells of the spices and flavors, and begin! Now that you’ve decided to opt for the sumptuous Indian cooking, pick the healthy, the most relevant and the best cooking oil for your food. Your cooking oil is going to decide the ultimate flavor of your dish. Remember your choice of oil will decide if you are eating food for your health or the one that is going to make you 10 times fat than before!

A variety of cooking oils is available. Each kind of oil comes from different resources and hence provides completely different properties including fatty acids and omega 3. Apart from delivering a delicious taste and flavor to your dish, different oils have different specialities and health benefits which include:

Rice Bran Oil

Rice Bran oil has the specific properties to lower the amount of cholesterol in the body. It provides the body with vitamin E and improves skin.

Olive Oil

Enriched with vitamins, proteins and minerals, olive oil proves to be a neat cure for skin and hair problems. It helps to decrease ‘bad’ cholesterol and has anti-inflammatory properties. Olive oil helps fight against the diseases of the heart and prevents a number of other diseases too.

Sunflower Oil

It prevents cardiovascular diseases. Sunflower oil improves the nervous system of the body, repairs body tissues and helps the body’s immune system.

 Groundnut Oil

Groundnut oil fights against nerve diseases, infections as well as cancer. It helps to boost the energy too.

Mustard Oil

Mustard oil in moderate amount improves the digestion system of the body. It helps the body to fight against bacteria or other germs. It’s a good cure for coughs as well as cold, and also improves the skin.

Sesame Oil

Sesame oil is healthy for the teeth and provides oral hygiene. It helps people suffering from anxiety or depression. It prevents cancer too.

Coconut Oil

Coconut oil is a good remedy for improving the metabolism rates of the body or fighting micro-organisms like bacteria. It helps the body’s immunity system too.

Ghee

Ghee is enriched with Vitamin A and E. Ghee is good for the digestive system, immune system as well as the system of the brain.

Buy all these Cooking oils from India bazaar, your favorite Indian grocery store Sydney!

Dry fruits, high in nutritional value are more of nature’s dietary supplement. They are way healthy and are greatly in demand during festival seasons!

Available in different varieties (almonds, cashews, hazelnuts, apricots, peanuts, dates, raisins, walnuts, pistachio, etc.) and flavors (salty, roasted, mint flavor, pepper flavor, chocolate, etc.), these delicious mouth- watering delicacies are highly beneficial to our health.

Health Benefits of Dry Fruits & Nuts

These nuts and fruits are loaded with nutrition and have high medicinal value. The medicinal value of some of the most commonly used dry fruits is:

1. Cashew nuts:  Cashew nuts are known to prevent heart diseases and are an excellent source of protein and fiber. They are a rich source of vitamin B, copper, potassium and magnesium as well.
2. Almonds: Almonds are a pool of health benefits. Well known to improve the functions of the heart and brain, almonds are full of nutrients. They also lead to increase in the growth of hair and muscle strength.
3. Raisins: raisins are a great source of iron and very beneficial for people suffering from anaemia. It also helps to improve digestive problems.
4. Walnuts: Walnuts are rich in omega-3 fatty acids and its consumption is good for the healthy functioning of the heart.
5. Dates: Rich in fiber and iron, dates are considered part of a healthy diet.

In addition to the health benefits and medicinal value, dry fruits are delicious to savor and become a part of our balanced diet.

Buy all these Nutritional Dry Fruits and Nuts from India bazaar, your favorite Indian grocery store Sydney! 

Some of these herbs and spices are antibiotic and antiseptic and thus, protect us from bacteria, fungi, and parasites. Some of them are anti-inflammatory and thus, guard our heart health and some of them are antioxidants and thus, protect us from the ravages of free radicals.

 Some of these herbs and spices with their health benefits are as follows:

1. Chili – It is anti-inflammatory and antioxidant. It helps suppress appetite and fights cancer.
2. Nutmeg – It contains anti-bacterial properties.  It lowers cholesterol, improves blood circulation, aids in digestion, reduces skin irritation and helps fight insomnia.
3. Garlic – It contains organosulfur compounds, the antibiotic, allicin and high in antioxidants. It helps detox heavy meal, reduces cholesterol, thins blood and lowers the risk of heart disease.
4. Turmeric - It contains a potent phytochemical, curcumin. It helps fight against cancer, reduces the risk of Alzheimer's, psoriasis, and arthritis. It also improves liver function and assists in weight loss.
5. Cinnamon - It is antioxidant, antibacterial and anti-inflammatory. It relieves arthritis, improves blood glucose levels, lowers cholesterol, is a blood thinner, and helps digestion. It improves brain functions and helps repair tissues.
6. Cloves – These are anti-inflammatory, anti-bacterial and antioxidant and a good source of Vitamin A, B1, B6, C & K. These contain pain killing properties and control blood sugar levels. They also help in relieving asthma, bronchitis, and muscle pain and eliminate parasites, fungi, and bacteria
7. Coriander - It helps in the treatment of skin inflammation , high cholesterol levels, diarrhea, mouth ulcers, anemia, indigestion, menstrual disorders, conjunctivitis, skin disorders, arthritis and Alzheimer’s disease. 

Lentils or Dals, as are popularly known by most of the Indians, are a common ingredient in most Indian dishes. Lentils are used in the preparation of a variety of foods ranging from soup and stew to rice dishes to noodles and even bread. Apart from being a nutritious delicacy used as an accompaniment for several dishes, lentils have several dietary benefits due to their nutrient composition. Lentils have a high concentration of proteins. They are often an appropriate replacement for vegetarians, vegans and other groups opposed to the consumption of meat. Dals also lack fat content under their ingredients.

The protein nutrient is not the only benefit in dals. There exists a variety of nutrients such as carbohydrates which increases the energy content in a meal containing lentils. Consuming a dish made with lentils as an ingredient also adds the mineral levels of the body. The most recognized mineral component of this food is magnesium. Magnesium is important for many biological processes of the human life. Some of the benefits of magnesium include control in blood sugar levels, regulation in blood pressure and regulation of other biochemical reactions in the body.

Potassium is another mineral available in lentils. Lentils are a delicacy with a wide range of benefits in both health and in the daily way of life. From their ability to be served with various dishes to their dietary benefits, lentils are one of the best vegetarian dishes not only for the Indian community but for anyone who loves nutritious meals.

There exists a large variety in the Indian ready to eat types of foods, from light snacks to main course dishes. Apart from having healthy and nutritious properties, they also save the time needed in preparation. One can also add flavor to have the required taste to the dish. These foods are a great deal for many people as they are neatly packed and are easy to carry around. The nutrient levels of these dishes are rarely altered and  most of these foods are highly nutritious.

Another advantage of these goods is that they are easily available. This has been made possible by the current success in online marketing around India and other countries such as Australia. It is possible for one to order these ready to eat meals online and get quick deliveries to the intended places of delivery. Finding a ready to eat Indian dish in an Australian store today is no longer an impossible task. This is as a result of the growing retail market offering a wide variety of assortments in Indian delicacies. 

Visit India bazaar, your favorite Indian grocery store Sydney and get this wonderful meal to enjoy with your loved ones.

Paneer is one of the most favorite ingredients for vegetarians. It is rich in protein and if you are not suffering from lactose intolerance, this paneer butter masala recipe can be the best side dish for Indian cuisine (both lunch & dinner). The butterly texture of the dish comes from the butter (that is used along with sunflower oil) as well as the freshly prepared cashew nut paste. You can use fresh cream but cashew nut paste is the best option to get the sweet and butterly texture. Paneer cubes are delicate and thus, you would need to be very careful after putting them into the gravy. Light stirring will keep you safe from turning the dish into a mess. This dish does not need turmeric powder as the soothing orangish color is easily achieved when you sauté the tomato puree properly.

Making use of red and ripe tomatoes will help you get the desired color for the dish. The gravy of the dish needs to be a bit thick and thus you need to simmer carefully to get the right consistency of the gravy. Paneer butter masala can be served as a side dish with fried rice or can be deliciously accompanied with hot roti or with butter or garlic nan.

Ingredients:

• 250 grams paneer (cottage cheese) cut into cubes
• 20 cashew nuts
• 2 cups diced tomatoes (turned into puree)
• 2 green chilli, slit
• 2 pieces of ginger (1 inch each), mince one piece and another piece is to be julienned for garnishing
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tsp kasuri methi
• 1 tsp garam masala
• ½ tsp Kashmiri chilli powder
• 1 tbsp vegetable oil
• 2 tbsp butter
• Coriander leaves for garnishing
• 1.5 cups water
• Salt
• Sugar

 Directions:

1. Start by making the cashew nut paste. You will need to soak them overnight and then make the smooth paste just before cooking. The freshly made cashew nut paste will surely increase the buttery flavor of the dish.
2. Heat oil and butter in a pan and sauté the bay leaf till it becomes fragrant.
3. Add minced ginger and garlic and sauté untill fragrant and then add tomato puree.
4. Stir the mixture and then add Kashmiri chilly powder. Cook till the oil starts to leave the sides of tomato paste.
5. Put in cashew paste and cook till the oil leaves the sides of the mixture. Add water and stir well. Let the mixture simmer for 5 minutes on low flame.
6. Put in julienned ginger, green chillies, salt, and sugar and stir the mixture thoroughly. Allow simmering so that the gravy becomes slightly thick.
7. Now, add the paneer cubes and stir lightly (make sure that you do not break the paneer cubes). Simmer for few more minutes till you have the right consistency of the gravy.
8. Garnish with garam masala and freshly chopped coriander leaves and serve hot.

 Prepare this wonderful recipe and enjoy with your loved ones. Buy all the required Indian herbs and spices  from India bazaar, your favorite Indian grocery store Sydney!

Baingan Bharta (popularly known as ‘Baingan Ka Bharta’) is one of the most favorite vegetarian dishes across India. Though the dish originated in the northern India, it is now a favorite in all the four directions. The basic task for making this wonderful dish is to roast the vegetable and then to remove the skin. However, with the availability of so many user-friendly cooking medias, like oven grill or the barbecue grill, this task of roasting is no longer difficult. The rest of the part of making the spice mixture is quite easy. There is nothing much to do except sautéing chilli and onion along with the spices. All you need to be careful about is not burning the spice mixture. Baingan Bharta goes extraordinarily with rotis, but people also like its combination with rice dishes.

Ingredients:

• 3 medium sized eggplants (about 500 grams)
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp garlic paste
• 1.5 tbsp ginger paste
• 2 green chillies, finely chopped
• 2 large tomatoes, finely chopped
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• 2 tbsp finely chopped coriander leaves (fresh)
• Salt, according to taste

Directions:

1. The very first thing to do while cooking Baingan Bharta is to roast the eggplants. This can be done in several ways. You can simply roast them on the gas cook top by placing the eggplant on the burner and keeping the flame low. Remember to turn the eggplant at regular intervals to ensure all sides are equally roasted. Keep roasting till the entire skin of the eggplant is charred and the inner flesh becomes soft. You can also roast it in the oven grill or barbecue grill and make sure that the skin is charred and inner flesh is tender. Tip: While selecting the eggplant for this recipe be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds.
2. Once the eggplants are roasted, put them aside for cooling and then remove the skin and put the flesh in a bowl. Use a big spoon to mash the flesh part coarsely and then keep aside.
3. Heat mustard oil in a pan. Add cumin seeds and cook them till they stop spluttering. Now add onions along with green chillies to cook till they become translucent.
4. Now, add garlic paste and ginger paste and sauté till the mixture becomes fragrant.
5. Add tomato, coriander powder, cumin powder and garam masala powder. Keep stirring the spice mixture to resist from sticking to the sides of the pan. You may need to sprinkle a little bit of water in case the mixture becomes too dry.
6. Bring back the mashed eggplant flesh to the pan and stir thoroughly to blend it with the spice mixture. Add required amount of salt and remember to stir continuously.
7. Cook for 2 to 3 minutes and then turn off the heat.
8. Transfer the Baingan Bharta on the serving plate or bowl and garnish with the freshly chopped coriander leaves.
9. Serve hot with roti.

In case you don’t have time to prepare these recipes but still want to enjoy the scrumptious Indian Food, India Bazaar offers you a complete range of 100% Natural ready-to-eat Indian recipes! So, what are you waiting for?

Buy all these Indian herbs and spices and Ready meals from India bazaar, your favorite Indian grocery store Sydney!

Here is another delicacy from the Indian cuisine dessert group. It is very much like the simple kheer prepared with milk and rice. The difference is that here a variety of ingredients along with crushed rice are used. Phirni owes its origin from the Mughal cuisine and is best when served after main meals consisting of rich spicy dishes like biryani, mutton curry or chicken dopiaza. It is actually a soothing dessert that helps keep your stomach calm after a heavy and spicy meal. 

Ingredients:

• 2.5 tbsp basmati rice
• 3 cups milk
• 3 tbsp sugar
• 2 tbsp pistachio nuts
• 3 tbsp almonds, finely chopped
• 4 green cardamom
• ¼ tsp saffron threads

Directions:

Preparing the basmati rice is the very first as well as delicate task while making Shahi Phirni.

1. Begin with cleaning, washing, and then soaking the rice in half cup of water for at least 30 minutes.
2. Now, drain the soaking water and place the rice in the coffee grinder. You can also use mortar and pestle to grind the rice as the prime thing is to grind the rice coarsely. In case you turn it into a smooth paste, the texture of the phirni will be lost.
3. Slice the pistachio nuts very thinly and then blanch them along with the chopped almonds.
4. Remove the skin of green cardamom pods and grind them coarsely with the help of mortar and pestle. Keep the coarse spice powder aside for later use.
5. Separate one tablespoon milk in a bowl and then put the remaining milk in a wide bottomed pan and bring it to a boil.
6. Now, simmer the milk for some time but there is no need to reduce it. Add the coarse grains of rice and stir well. Cook till the coarse rice grains are rightly tender and remember to stir constantly during the entire cooking time. It will take about 8 to 10 minutes to cook the rice.
7. Add the saffron threads into the milk kept in the small bowl and let the threads soak for some time.
8. Once the rice grain is cooked in milk, add ¾ portions of chopped almonds and pistachio nuts along with sugar and then stir thoroughly until the sugar dissolves completely. You can also use powdered sugar (you can use the blender to make sugar powder; else you can use powdered sugar substitute) and then it will be easy to make the sugar dissolve into the mixture of rice and milk. Once done, turn off the heat and then add the saffron milk along with the crushed cardamom.
9. Pour the phirni into serving bowls and allow cooling at room temperature. It is best to serve chilled, so, keep the serving bowls in the freezer for at least an hour before serving.
10. Make the final garnishing with some more chopped nuts.

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India cuisine commonly consists of a main dish prepared with rice. Indian food has several mouth-watering rice dishes to choose from but pulao recipe is one of the most common of all across the country. Pulao recipe is so popular among the Indian recipes that you will get different varieties of the dish from various parts of India, for example: Hyderabadi Pulao, Lucknow Pulao or Kashmiri Pulao. The recipe mentioned here is descendent of the Mughal Cuisine and is named to as “Shahi Pulao” denoting it to be the one that has been favorite among the royal families. The presence of delicacies like mixed fruits, cashew nuts and raisins, help in adding taste and texture. The dish may appear to be very difficult one (because of the presence of so many spices) but when you follow the following veg pulao recipe, you will learn how easy it is.

Ingredients:

• 200 grams rice
• 1 tbsp cashew nuts
• 1 tbsp raisins
• ½ cup paneer (cut into small cubes)
• ¾ cup green peas
• 2 green chillies, finely chopped
• 1 tsp caraway seeds
• 2 cinnamon quills
• 2 cloves
• 3 green cardamom pods
• 1 tbsp mixed fruits, finely chopped
• ½ tsp saffron strands
• 4 tbsp ghee
• Salt, according to taste

Directions:

1) Soak the rice in water for about 15 minutes and then rinse rice under flowing water. Remember not to squeeze rice by hand, else the grains will break. Put the rice in a pot of boiled water and cook till the rice is just tender. Drain excess water by placing cooked rice in a big strainer and then keep aside to allow cooling.

2) Put the green peas into a pot of boiling water and cook till they become just tender. Drain off excess water and then place them in a bowl to allow cooling.

3) Cut each cashew nut into four pieces and fry them in ghee. Remove them from the pot and keep aside.

4) Use the remaining ghee for frying the raisins and then keep them along with the fried cashew nuts.

5) Add caraway seeds, cinnamon quills, cloves, cardamom pods, and green chillies in the pot and fry them till you get the rich aroma of the spices.

6) Add cooked rice to the pot and stir lightly with a wooden spatula to mix the rice thoroughly with the spice mixture. Now, add the paneer cubes, boiled green peas, chopped mixed fruits, and salt (according to taste) and then blend again. Remember to perform the mixing very delicately so that the rice grains do not break.

7) Put 2 tablespoons of warm water in a bowl and add the saffron strands. Rub them by hand so that the water gets the color and flavour of saffron. Pour this water (along with the saffron strands) into the pulao and blend once again. The saffron will provide the pulao with the desired color and flavor.

8) Transfer the pulao in the serving dish and decorate with fried cashew nuts and raisins.

9) Serve warm with side dishes like Punjabi mutton curry or paneer butter masala.

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Taking lemongrass tea along with light evening meals is amongst the best and easiest ways you can take advantage of the health benefits of this plant.

 Below are a few of the wonderful health benefits of lemongrass tea:

Aids in digestion

Lemongrass tea is used to help alleviate nausea by calming the digestive tract. It also helps get rid of bloating, gas and heartburn. The antibacterial properties of lemongrass also help fight gastroenteritis.

Relieves colds and flu

Containing antifungal and antibacterial properties, lemongrass tea is effective in treating colds and relieving symptoms associated with flu.

Anti-carcinogenic

According to a research don at Ben Gurion University in Israel, this healing plant contains “citral” – a component in lemongrass that causes apoptosis in cancer cells. It is also high in antioxidants – an essential nutrient that protects cells from damage.

Antimicrobial

Taking lemongrass tea is a great way of treating infections because of its antimicrobial properties. Some people also use lemongrass in treating wounds.

Controls cholesterol levels

Studies have shown that lemongrass is effective in sustaining healthy levels of triglycerides. It also contains anti-hypercholesterolemic and anti-hyperlipidemic properties that help maintain healthy cholesterol levels and lower down blood pressure.

Helps relieve arthritis pain

Due to its anti-inflammatory properties, taking lemongrass tea on a regular basis can help alleviate arthritis, rheumatism and other joint pains. It also helps relax the muscles to avoid getting spasms.

Rich in vitamins and minerals

Lemongrass is a good source of many vitamins, such as vitamins A, B1, B2, B3, B5, B6, C and folate. It is also rich in essential minerals, such as calcium, magnesium, zinc, iron, potassium, manganese and phosphorus.

Helps get rid of toxins

Taking lemongrass tea is a great way of flushing out harmful toxins through urination because it is a natural diuretic. Since it also aids in digestion, it is also effective in maintaining regular bowel movements, thus reducing the risk of fecal impaction. Lemongrass tea also aids in metabolism and prevents abdominal fat build up.

Lemongrass tea is available at India Bazaar - the number 1 online grocery store in Sydney! Learn more on how you can avail of free shipping.

Ingredients:

• 1 ltr full fat milk
• 1/3 cup fresh cream
• ¾ cup sugar
• 1 tbsp cornflour
• 4 cardamom, finely crushed
• 8 pistachios, roughly chopped
• Few strands of saffron

Directions:

1. Put milk in a wide bottomed pan and heat till it comes to a boil. Boil for a couple of minutes and then remove ½ cup milk in a small bowl.
2. Separate one tablespoon of milk in a small bowl and then let the other small portion of milk cool down to room temperature before you add the corn flour to it. Stir well to mix the corn flour thoroughly and then keep the mixture aside for later use.
3. Add the saffron threads to the reserved one tablespoon milk and keep aside for later use.
4. In the meantime, you will have to continue simmering the remaining milk in the pan on medium heat and stir at regular intervals so that the bottom does not start burning. The milk is to be reduced to three-fourths of the original quantity.
5. Now, add fresh cream with the milk and continue simmering till the entire content is reduced to half of the original quantity.
6. Now it is time to bring back the portion of milk that is now the mixture of corn flour. This is to be done very slowly and with continuous stirring; else the corn flour will form lumps as soon as it comes in contact with the hot milk. Keep stirring constantly till the entire mixture becomes thick.
7. Add sugar, crushed cardamom and chopped pistachio nuts and continue stirring. Blend them well by continuous stirring and make sure that the sugar dissolves into the liquid mixture.
8. Simmer the mixture for about 10 minutes and then turn off the heat. Now, add the saffron mixture and stir thoroughly.
9. Let the mixture cool down at room temperature and then place it in the refrigerator. This technique will help in reducing the formation of ice crystals while you will be freezing the kulfi.
10. Once the kulfi mixture is chilled, pour into the kulfi moulds and close the lids. Place the moulds into the deep freezer and keep overnight so that the kulfi sets properly and tightly.
11. When ready to serve, place the moulds under running water and you will find it extremely easy to bring the kulfi out of the moulds.
12. You can serve the kulfi intact in the serving plate or can slice them. Make the final garnishing with some more chopped nuts.

Biryani is a complete dish in itself. It has the entire carbohydrate supply along with the protein from chicken. You can also add a couple of potatoes and boiled eggs to increase the nutrient list. Being such popular and complete dish, this recipe needs no introduction.  You may even enjoy this dish without any proper side dish and will just need to have a nice salad and a bowl of freshly made yogurt raita.

Ingredients:

1)      Main ingredients for making Hyderabad chicken biryani are as follows:

• 1.5 cups basmati rice
• ½ kg chicken thighs (best to use the leg pieces)
• ½ tsp biryani masala powder
• 1 large onion, sliced
• ½ cup finely chopped coriander leaves
• ¼ cup chopped mint leaves
• 4 tbsp ghee
• ¼ tsp saffron strands, soaked in 3 tbsp milk

2)      Ingredients for marinating the chicken pieces:

• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 3 green chillies, slit
• ¾ cup yogurt
• 2 tbsp lemon juice (fresh)
• 1.5 tsp Kashmiri chilli powder
• ½ tsp biryani masala powder
• ¼ tsp green cardamom powder
• Salt, according to taste

3)      Ingredients for making the dry spice mixture for the rice:

• 2.5 cups water
• 1 tsp oil
• 2 small strands of mace (or you can you a little bit of nutmeg powder)
• 2 small black cardamom
• 4 green cardamom
• 3 inch cinnamon quill
• 6 cloves
• 2 bay leaves
• ½ tsp pepper corn
• ½ tsp caraway seeds

 Directions:

1. Put ginger garlic paste, turmeric, green chillies, lemon juice, Kashmiri chilli powder, biryani masala powder, green cardamom powder, yogurt, and salt in a mixing bowl. Blend thoroughly to make the marinade mixture and coat the chicken pieces with the mixture. Set it aside and marinate for at least two hours.

2. Soak the rice for 20 minutes. Boil 2.5 cups of water in a pan and add 1 teaspoon of vegetable oil. Tie mace strands (or nutmeg powder), black cardamom, green cardamom, cinnamon stick, cloves, bay leaves, pepper corn, and caraway seeds in a piece of muslin cloth and put it into the boiling water. Boil the water for 5 minutes or till you get the rich aroma of the spices. Now, put the soaked rice into the pan and cook till the rice is 3-4^th done. Remember not to cook the rice completely. Remove the bag of spices from the pan and drain out excess water. Keep the rice aside.

3. Put 1 tbsp ghee in a pan and fry the onion till they become golden brown in color and then transfer them on a plate. Place the marinated chicken pieces in a heavy bottomed casserole or handi. Place a layer of fried onion, green chillies, half portions of mint and coriander leaves and melted ghee and blend them thoroughly. Level the surface so that you can place a layer of rice over it. On top of the first rice layer place another portion of fried onion, mint, and coriander leaves and then sprinkle the biryani masala powder. Repeat the layering process till you finish all the ingredients and then pour the saffron milk all over.

4. Cover the pot with a see-through lid and cover the rim with a foil. Soak a kitchen towel and squeeze it so that it remains damp but not dripping. Place this moist cloth over the rim and place the casserole over a hot tawa. Put the stove on high flame and cook for 20 minutes. The see-through lid will enable you to see the formation of vapor inside the casserole and indicate the doneness of the dish.

5. Reduce the flame after 20 minutes and cook on extremely low flame for 15 more minutes. Put off the heat and serve the biryani with side dishes of your choice.

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Fried puris are pretty popular as Indian snacks and people all over the country love them unconditionally. There are several varieties of puris and kachoris to choose from as they can be made with every type of stuffing. However, this particular recipe is the simplest and most popular one, made with mashed green peas. The best thing about this recipe is that you can make the stuffing and store it in air tight containers for days. The dough too can be stored and thus, whenever you wish to have them, just put the filling into the dough, roll them into kachoris and fry in hot oil. They taste best with Kashmir Delight Dum Aloo dish.

Ingredients for making the dough:

• 1 cup all-purpose flour (maida)
• 1 tbsp ghee
• ¼ cup lukewarm water
• ¼ tsp baking powder
• ¼ tsp salt

Ingredients for making the stuffing:

• 1 cup fresh green peas
• ¼ tsp red paprika powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds, coarsely crushed
• ½ tsp chaat masala
• ½ tsp amchur powder (dried mango powder)
• ½ tsp ginger paste
• ¼ tsp green chillis paste
• ¼ tsp cumin seeds
• 1 tbsp gram flour (besan flour)
• 2 tsp ghee
• Salt, according to taste
• 3 cups vegetable oil, for frying

Directions:

1. Start by sifting the flour and then add salt and baking powder. Blend these dry ingredients thoroughly and then add oil to make rumbly mixture. Now, add lukewarm water and knead by hand to make the tight dough. Cover the dough with a moist cloth and keep aside.

2. Boil the green peas and then let them cool down a bit. Put them in a blender to make a semi-coarse paste. Heat ghee in a pan and fry the cumin seeds till the seeds begin to crackle. Add ginger paste, chilli paste and fry for another minute. Add fennel seeds, paprika powder, turmeric powder, coriander powder, chaat masala, amchur powder, and besan and blend them thoroughly. Sauté the entire mixture for 3 to 4 minutes and make sure that it becomes fragrant. Add salt (according to taste) and then turn off heat. Allow the mixture to cool down at room temperature.

3. Make 6 balls from the dough and roll them between your palms. Use the rolling pin to form flat bread with the dough balls. They must not be too thin. Now, put one tablespoon stuffing mixture at the center and brush some water on the edges. This will help to seal the kachori securely. Bring the edges together and pinch them to seal tightly. Again roll the stuffed dough balls between the palms and then use the rolling pin to make flat kachoris. You have to be extremely careful at this stage; else the stuffing will burst out from the kachori shell.

4. Heat 3 cups of vegetable oil in a deep frying pan and fry the kachoris till they turn bright golden in color. Serve hot with coriander chutney or chana dal.

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Masala Dosa is the trademark of the South Indian cuisine. Though the dish is from the South, the entire India is in love with it. It is one of the most popular breakfast dishes and is extremely easy to make. Making the thin and crispy dosa will surely require some practice but once you master the trick, you can make the batter and filling and satisfy your hunger with this super delicious recipe.

 Ingredients for making Dosa Batter:

• 1 cup regular rice
• 1 cup parboiled rice
• ½ cup split black lentils
• ¼ cup poha
• ¼ tsp fenugreek seeds
• Water, as required
• Salt, according to taste

Ingredients for Masala-Potato Filling:

• 5 medium potatoes, boiled and cut into small cubes
• 12 cashew nuts
• 10 curry leaves
• 1 tbsp chana dal
• 3 medium onions, chopped
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 2 green chillies, chopped
• 1.5 tsp ginger paste
• 2 tbsp chopped coriander leaves
• ½ tsp turmeric powder
• A pinch of asafoetida
• 3 tbsp ghee
• 1 tbsp sunflower oil
• Salt, according to taste

Directions:

While making the masala dosa, the very first task is to prepare the batter. The success of this dish lies in making the batter the right way and with the right consistency. Rinse rice and black lentils separately. Soak parboiled rice, regular rice, and poha in a bowl for at least 2 hours. Put black lentils and fenugreek seeds in another bowl for some time.

Put the soaked black lentil mixture to make a smooth paste and keep aside. Now, make the smooth and fluffy paste from the soaked rice mixture till you get fluffy batter. Take a large bowl and mix the two different kinds of batter (the rice batter and black lentil batter) and stir well to blend the mixture thoroughly. Keep the bowl aside and let the batter to ferment. This will take at least 8 to 9 hours when kept at room temperature.

When you are ready to make the dosa, start by making the masala potato filling first. Soak the chana dal in water for half an hour and then drain excess water and keep the dal aside.

Heat ghee in a pan and fry the cashew nuts and then keep them aside. Add mustard seeds and cumin seeds in the remaining ghee in the pan and wait till the seeds start to crackle. Now, add the drained chana dal and fry for a few minutes. Add chopped onion and curry leaves and fry till the onion becomes soft. Add green chillies, ginger paste, turmeric powder, and asafoetida powder and blend well. Add the boiled potato cubes and add the fried cashew nuts along with required amount of salt. Cook for 3 more minutes by continuous stirring and then add the chopped coriander leaves. Stir once again to blend them well and then keep the potato filling mixture aside.

Heat a flat non-stick pan and smear it with a little amount of vegetable oil. Do not put too much oil as it will make it difficult for you to spread the batter evenly. Pour a cup of dosa batter and spread it to make a thin circular crust. Add some oil on top of the dosa and the flip to cook the other side. When both the sides are cooked, put the masala potato mixture on one side of the dosa and then roll the remaining portion of the dosa. Cook for a minute and then serve hot with coconut chutney and sambar.

Dal Makhani is a dish from authentic Punjabi cuisine and is not just wholesome but full of rustic flavor. The ‘dals’ (and there are several varieties of them available to entertain your taste buds) are a specialty of Punjabi cuisine and are mostly prepared from the whole form of the grains. The main trick of turning the simple dal recipes into mouth-watering dish is to simmer them slowly so that they become tender and creamy. The addition of flavourful spices makes the dal makhani recipe enticing. Minimum fat is used in making this recipe and thus, making it healthy as well as tasty. The dal is cooked along with the water that has been used to boil it and actually ensures the complete utilization of vital nutrients. Serve the delightful dal makhani with main dishes like hot and steaming rice or simple rotis.

Ingredients:

• ½ cup whole black gram
• 2 tbsp red kidney beans (rajma)
• 1 tsp Kashmiri red chilli powder
• 2 inch piece of ginger, chopped
• 3 tbsp butter
• 1 tbsp sunflower oil
• 1 tsp cumin seeds
• 6 cloves of garlic, chopped
• 1 large onion, chopped
• 2 green chillies, slit
• 2 medium tomatoes, chopped
• 1 tsp garam masala powder
• Salt, according to taste

Directions: 

1. Pick, wash and soak the black gram and rajma overnight in 3 cups of water.  You can add a bit of salt in this water so that the dal and rajma absorb some of the salt and thus can be cooked in less time. In the morning, drain the water and rinse thoroughly.
2. Boil the black gram and rajma in 3 cups of water along with salt and half portion of Kashmiri red chilli powder. Cook them in the pressure cooker till you have three to four whistles. Check if the rajma is thoroughly cooked; else cover the cooker to cook for some more time and ensure that the rajma is totally soft.
3. Heat butter and sunflower oil in a pan and add cumin seeds. As soon as the cumin seeds begin to crackle, add chopped ginger, garlic, and onion and sauté them till they turn golden brown in color.
4. Add green chillies, chopped tomatoes and sauté the entire mixture on high heat. Now, add the left over portion of Kashmiri red chilli powder and saute till the tomatoes are thoroughly cooked. Add the cooked dal and rajma along with the cooking liquid and add some extra water if you feel the need to add it to maintain the right consistency. Add garam masala powder and season with required amount of salt.
5. Stir the entire mixture thoroughly and cook on low heat. You will have to stir in between and remember to cover the pan while cooking. Cook till the dal and rajma become very soft and thoroughly blended.
6. Remove the cover and check if you have the right consistency; else you can simmer for some more time without the lid so that the excess liquid can evaporate.
7. Garnish with some freshly chopped coriander leaves and fresh cream and butter. 

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Indian food is all about spices and when you wish to enter the special branch of Punjabi dishes, you are sure to entertain your taste buds with some more spices. Punjabi dishes are all about the abundance of ghee and rich spices. However, with the increasing care about fat-free diet, people are eager to decrease the amount of ghee in their dishes but at the same time maintain the superb taste of authentic Punjabi cuisine. The mentioned Punjabi mutton curry  recipe makes use of only two tablespoons of ghee to ensure a balanced diet.

Ingredients:

• 250 grams mutton (cut into medium pieces)
• 2 tbsp mustard oil
• 2 tbsp ghee
• 2 pods of green cardamom (lightly crushed)
• 5 cloves
• 1 tbsp black peppercorn
• 2 cinnamon quills (lightly crushed or broken into smaller bits)
• 2 bay leaves
• 2 medium onion (chopped)
• 1.5 tbsp ginger-garlic paste
• ¼ tsp turmeric powder
• 2 tsp Kashmiri chilli powder
• 1.5 tsp coriander powder
• 2 medium tomatoes (mashed or pureed)
• ½ cup yogurt
• ¼ tsp Garam masala
• Fresh coriander leaves (for garnishing)
• Salt (according to taste)

Directions:

1) Clean the mutton pieces thoroughly and then rinse them under running water. Keep them aside in a plate.

2) Heat mustard oil and ghee in a pan and add the cardamom, bay leaves, cloves, cinnamon, and black peppercorns into the pan and sauté till the spices become fragrant. Now, add the chopped onions and sauté till they become light brown in color. Make sure not to burn the onions; else the gravy will turn bitter.

3) Add ginger garlic paste and cook by constant stirring till the spice mixture becomes fragrant. Put turmeric powder, Kashmiri chilli powder, and coriander powder into the pan and keep stirring constantly. Add the mashed or pureed tomatoes and cook till the oil separates from the mixture. You have to make sure to stir constantly (also remember to keep the flame low); else there will be the risk of burning the masala mixture.

4)  Bring the mutton pieces into the pan and stir well to coat all of them evenly with the masala mixture.

5)  Put the yogurt in a bowl and beat hard to get a smooth mixture. Now, add the yogurt with the mutton mixture and stir well. Cook the entire mixture on medium flame for 5 minutes and then add 2 cups of water. Season with salt and add the coriander leaves along with Garam masala powder.

6)  Transfer the entire mixture to the pressure cooker and cook till you have four whistles (this cooking time is enough to make the mutton tender). In case the mutton is still hard, cook for few more minutes and wait for another whistle. Let the steam release in due time and then serve hot.

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Ingredients:

• 20 Baby Potatoes
• 2 cups Yogurt
• 6 Kashmiri Chilli (whole)
• Mustard oil (for frying)
• 2 tbsp Fennel Seeds powder
• 1 tsp dried Ginger Powder
• ½ tsp Cumin Powder
• ½ tsp green Cardamom Powder
• A pinch of Clove Powder
• A pinch of Asafoetida Powder
• Salt, according to taste

Directions:

1. Peel the potatoes (it is easy to peel them as you can just rub them against any rough surface to get rid of the tender skin. You actually do not need to remove all the skin. In fact, leaving some will preserve most of their flavour). Now, prick the potatoes with a fork and then soak them in salt water for 20 minutes. Drain and set aside.
2. Heat mustard oil in a deep pan till it smokes. Fry the soaked potatoes in hot oil and stir them at regular intervals till they become golden brown in color. Check if they are properly cooked by cutting a potato into half; else cook for a few more minutes. Remove them from the pan and keep aside.
3. Prepare the Kashmiri chilli paste first by soaking the whole chillies in lukewarm water and then making the smooth paste in the blender. Roast the cumin powder by putting over a dry and hot pan for a minute (do not roast for a long time; else the spice will get burnt).
4. Put yogurt in a bowl and add fennel powder, Kashmiri chilli paste, ginger powder, roasted cumin powder, green cardamom powder, and salt. Use a spoon to make a smooth paste.
5. Heat some more mustard oil in the pan and add clove powder, asafoetida, yogurt mixture and ½ cup lukewarm water. Stir thoroughly to blend all the ingredients and then add the potatoes into the pan. Stir well and add salt to taste.
6. Now, cover the pan and simmer for 15 minutes. Make sure to stir in between and remove from heat as soon as you get the right consistency of the gravy.

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Fried rice is mainly considered to be a dish in Chinese cuisine, but is well blended with Indian food culture. Here is for you, the easiest recipe for making fried rice that will not only entice you but also provide you with rich nutrients. This fried rice can be served for lunch or dinner along with common Indian side dishes like chicken or mutton curry.

Ingredients for Fried Rice:

• 450 grams basmati rice
• ¾ cup carrot, cut into small cubes
• ¾ cup beans, cut into small pieces
• ¾ cup onion, thinly sliced
• 1 spoon garlic, thinly sliced
• 1 cup small shrimps
• 1 cup boiled chicken (shredded)
• 2 eggs
•  2 tbsp Dark Soy sauce
• 1 tsp chilli-vinegar sauce
• 2 tbsp hot and sweet sauce
• Canola oil
• 1 tsp black pepper powder
• Salt, according to taste

Directions to prepare Indian Fried Rice:

1. Soak the rice in water for about 20 minutes and then rinse thoroughly. Make sure not to squeeze the rice; else the grains will break.
2. Heat 3 tablespoons of canola oil in a deep frying pan and fry the rice for 4 minutes. Pour boiled water into the pan along with salt and cook till the rice is soft, but not overcooked. Discard the cooking water and put the rice in a strainer to get rid of excess moisture. Put the cooked rice in a bowl and set aside.
3. Put a little water in a pan and steam the vegetables (carrot and beans) for some time. This will take about 4 to 5 minutes but ensure that the vegetables are not overcooked. Strain and set aside.
4. Put shrimps along with water and salt in a covered pan and cook for 8 minutes. Discard the cooking water and keep them with the boiled chicken pieces.
5. Heat 1 tablespoon canola oil in the deep frying pan and scramble the eggs. Season it with a bit of salt and black pepper powder. Put in a separate plate and keep aside.
6. Put 4 tablespoons of canola oil in the pan and sauté the garlic and onion for a couple of minutes or till they become fragrant.
7. Now, put 4 tablespoons of canola oil in the deep frying pan and bring back the cooked shrimps and chicken. Add chilli vinegar sauce and hot & sweet sauce along with a little bit of salt and cook by continuous stirring. Make sure to coat the shrimps evenly with the sauce mixture and then put the scrambled eggs into the pan. Stir to mix well and then add the cooked vegetables. Stir thoroughly to blend them well and then add the cooked rice (little at a time and keep adding salt, pepper and little portions of soy sauce). Stirring 'thoroughly but delicately' is the trick to successfully making the dish.

Serve warm with the side dish of your choice!

Ghee may have over 101 health benefits, but we’re giving you eight good and valid reasons why you should consider using it in your daily meal preparations.

(NOTE: Consuming large amounts of ghee on a daily basis is not recommended. Variety, moderation and a balanced diet are keys to getting the most out of the health benefits of ghee.)

1. Good for the teeth and bones

Ghee, in its purest form, is rich in vitamin K2, an activator of vitamin D, which helps the body rebuild bone tissues. Taken with other nutrient-dense foods, it has also been proven to be effective in remineralizing damaged teeth.

2. Lactose-intolerant friendly

While ghee is a dairy product, its milk solids are removed in the process. This allows lactose-intolerant people to take full advantage of the health benefits of ghee without dietary issue.

3. Possesses anti-inflammatory properties

Ghee has been used in the Ayurvedic medicine for many years to cure colon inflammations. Research also shows that it has the ability to moisturize and lubricate the gut and joints, and has also been proven effective in controlling allergies.

4. Good for the heart

Contrary to popular belief that all fats are bad for cardiovascular health, ghee is the exact opposite. In fact, ghee is an effective remedy in maintaining blood sugar levels, clearing blocked arteries and controlling triglycerides.

5. Inhibits the development of cancer

Ghee enhances enzymes that are responsible for getting rid of carcinogens. It also contains butyrate acid – a component that increases healthy bacteria in the gut and colon.

6. Boosts the immune system

As mentioned above, ghee promotes good gut bacteria. When your gut is in a good state, it allows absorption of essential nutrients, thus boosting your overall immune system making you less susceptible to diseases.

7. Enhances the efficacy of herbs

Ayurvedic preparations use ghee as a way to extract the medicinal properties of herbs. Some people like to cook their herbs in ghee before adding them to dishes.

8. Has a long shelf life

Ghee doesn’t easily spoil.Some claim that it can even last up to a hundred years even when left at room temperature.

India Bazaar has different brands of ghee available. Click the banner below to place an order now!.

Paratha is a flatbread that originated in India. It is very prominent in Northern India and is a traditional glory of the area. Like the vivid culture of the various states of India, Parathas have several versions to satisfy your taste buds. Gobi Paratha, prepared from the spicy and flavourful gobi stuffing, is nothing but overwhelming. You can have it as a perfect option for breakfast, lunch, or dinner. It is one of those Indian recipes that go well in the lunch box as well. The best thing about the stuffed parathas is that you really do not need to worry about a side dish as these stuffed magic parathas taste blissful with simple things like pickles and a bowl of yogurt. 

Ingredients for making the dough:

• 3 cups whole wheat flour (atta)
• 1cup water (use more if necessary)
• Salt (just a pinch)
• ½ tsp ghee

Ingredients for making the stuffing:

• Half cauliflower head (gobi), finely grated
• 1 green chilly, finely chopped
• ½ tsp garam masala
• ½ tsp Kashmiri chilly powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp black salt

Ingredient for roasting the parathas:

• Ghee (according to requirement)

Directions:

1. To make the parathas crisp and fluffy, it is necessary to prepare the dough at least an hour before putting in the stuffing mixture. This will provide enough time to the dough to rise. Put wheat flour, salt, ghee, and water in a large mixing bowl and knead the dough. You can also make use of a food processor to make the dough and then cover the bowl and keep it aside (at room temperature).
2. To make the stuffing, you will need to grate the cauliflower very finely. Add the chopped green chilly and run the processor once again so that the chilly pieces get mixed with the grated cauliflower thoroughly. Add black salt, garam masala, Kashmiri chilly powder, cumin powder, and coriander powder and knead the mixture by hand. Now, add the freshly chopped coriander leaves and keep the stuffing mixture aside.
3. Cut out medium sized balls from the dough and roll it between the palms of your hand to get the round shape. Now, flatten the ball a bit and then use a rolling pin to make an even flat (small sized) disc. Put 1.5 tablespoons of cauliflower mixture right at the middle of the disc and then seal the ball. Make sure that the stuffing mixture does not come out while sealing. You will get about 12 parathas from this dough and stuffing mixture.
4. Put some cooking spray on the tabletop and then use the rolling pin again to make slightly thick and round parathas.
5. Keep the skillet ready by heating 2 tablespoons of ghee and then roast the stuffed paratha till it turns golden brown in color. Make sure not to burn the paratha. You will have to roast one paratha at a time and each one will take about 3 to 4 minutes to be thoroughly cooked.

Try this Indian Food at home and win the heart of your loved ones with our scrumptious Paratha recipe!!

All of the Indian herbs and spices required for this recipe are available at Indiabazaar, your favourite Indian grocery store Sydney!

Coriander seeds are major condiments used in Indian curries and Garam Masala. The best way to enjoy their original taste is to stir-fry them. This allows their essential oils to come out and mix with other ingredients, thereby giving a blend of slightly mild and sweet flavor. Despite the quirky and creamy brownish color, coriander seeds add warmth and exquisitely aromatic flavor to your recipes.  The coriander seeds, however, can also be grounded manually. Just get a mortar and pestle and you can have an amazing spice to sprinkle on your dish. 

Most of the Indian herbs and spices are known for the various health benefits they provide.  Traditionally, this tasty spice was known as an “anti-diabetic” plant and was used as anti-inflammatory treatment and cholesterol-lowering agent. Ancient people in India and even in Europe still use coriander to alleviate the symptoms of diabetes and stabilize sugar levels in the body.

Since coriander seeds are organic Indian spice, you can be assured that you get an original aroma and flavor. Use the seeds in pickles or in ground curry paste, and see the magical outcome. Better yet, store coriander seeds in airtight container to keep them for a while until the next use.

Buy all the Indian herbs and spices from India Bazaar, your own online grocery shopping Australia! 

Chicken dopiaza is one of the authentic Indian cuisine delicacies that are undoubtedly popular. The sweetness of this spicy dish comes from the abundance of onions that has been used in this recipe. “Dopiaza” actually means using two different cuts of onion and this is the basic point of difference with regular chicken curry. It is the mixture of roasted spices that plays the role of ‘hero’ in this recipe. The success of the dish remains in roasting the spices properly (make sure that you do not burn them) and the rest is going to be pretty easy when you follow the simple directions. The chicken dopiaza is a spicy dish and you can make it a side dish with vegetable fried rice or roti. The best option is obviously going to be butter nan!

 Ingredients: 

• Chicken 500 grams (cut into medium sized pieces)
• 1 medium tomato (finely chopped)
• 5 cloves of garlic (finely chopped)
• 2 green chillies (slit)
• 1 inch piece of ginger (finely chopped)
• 4 medium onions (2 of them finely chopped and remaining 2 cut into cubes)
• 3 tbsp sunflower oil
• 2 tbsp coriander seeds
• 1.5 tsp cumin seeds/ cumin powder
• 1 cinnamon sticks / cinnamon quills (1.5 inch long)
• 4 whole cloves
• 1 tsp whole black peppercorns
• 1 tsp turmeric powder
• 1 tsp paprika
• 2 tsp Kashmiri chilly powder
• ½ cup yogurt
• salt (according to taste) 

Directions: 

1. We will have to make the roasted spice powder mixture in the beginning. Put coriander seeds, cumin seeds, cinnamon sticks, whole cloves, and whole black peppercorns in a skillet and roast them till the spices give out a nice aroma. Let the roasted spices cool down a bit and then put them in a blender to make the fine power of the spices. 
2. Wash the chicken pieces thoroughly and then keep them aside. Put yogurt, Kashmiri chilly powder, turmeric powder, paprika powder, and ground spice powder mixture. Blend the ingredients properly to make the marinade mixture and then put the mixture into the mixing bowl. Coat the chicken pieces thoroughly with the marinade mixture and then place the bowl in the refrigerator for at least an hour. 
3. Heat sunflower in a pan and sauté green chillies and chopped onions till the onions become light brown in color. Now, add ginger and garlic and cook till the mixture becomes fragrant. Add chopped tomatoes and cook till they become thoroughly mashed. 
4. Bring out the marinated chicken from the refrigerator and put them into the pan (along with the marinade mixture) followed by adding the cubed onions. Season with required amount of salt and then adjust the consistency of gravy by adding water. The gravy must not be too runny. Mix well and then cover the pan to cook for next 10 minutes. Remember to stir in between. 
5. Reduce the heat and remove the cover. Allow 5 minutes of simmering time so that you get the desired consistency of gravy. Finally, remove the pan from heat and pour the dish in the serving bowl. Garnish with fresh cilantro before serving. 

Buy all the Indian herbs and spices from Indiabazaar, your favourite Indian grocery store Sydney!

Introducing the traditional secret of all seasons, whether in Indian, Mediterranean and Asian borders - Fenugreek powder.

Made from an herbal plant in the family of Fabaceae, Fenugreek powder presents a perfect blend of spices and seasoning. Add it to your favorite dish and savor a delicious, souring fragrant flavour. Better yet, take our Fenugreek powder while stock lasts. You are not just going to love, you will get addicted to it.

Unlike any brand of fenugreek powder, India Bazaar’s product is very fresh finely grounded Methi with no added preservatives and artificial color. Need an organic and natural fenugreek powder? With this product, you are rest assured to enjoy delectable recipe, whether you are cooking Asian, Mediterranean, or Indian recipes.

Fenugreek powder is a great condiment for Asian curries. It is also used to achieve a sumptuous flavor in garlic or tomato pickles, Mulbar Beef Curry, Mambazha Pulissery, and Moru Kachiyathu. Have you taste one of these meals? Furthermore, meat curries and corn soups would not be complete without a pinch of this delightfully tasty condiment. Now you can cook confidently and achieve a traditional Indian flavor at the convenient at your own home.

Aside from being used as a seasoning, Fenugreek powder is also a very good herbal medicine. Studies have shown it to have good enzymes that help faster digestion and increase appetite for anorexic individuals. It is also a good alternative treatment for stomach upset, constipation, inflammation, and stomach gastritis.  Nothing tastes better than a recipe with a sprinkle of Fenugreek powder. It’s not only very delicious but very nutritious as well.

Fenugreek powder is packed well to retain its freshness for a long time.

You can buy fenugreek powder from India Bazaar online spice shop and beat distance problem.

1. Lentils are good for the heart

Being a good source of magnesium and folate, lentils help prevent heart disease. They are also rich in fibre, which has been proven to lower cholesterol levels and reduce the risk of stroke and hypertension.

2. Lentils are good for the digestive system

High in both soluble and insoluble dietary fibre, lentils make great gut-friendly meals. They also help prevent many digestive disorders, such as irritable bowel syndrome and constipation.

3. Lentils assist in weight loss

A cup of lentils only has around 230 calories. They can also leave you feeling really full so you don’t end up craving for in between-snacks.

4. Lentils increase energy levels

High fibre foods, like lentils, provide energy while balancing blood sugar levels. They also replenish iron levels, which help increase stamina.

5. Lentils make you lean

A cup of cooked lentils provides around 18 grams of protein, which helps build muscle tissue.

6. Lentils are easy to prepare

Unlike other beans that require long hours of soaking before cooking, lentils only take around 30 minutes of simmering to soften.

7. Lentils are delicious

Lentils have a rich and nutty flavor, and can be added to just about any kind of dish you can imagine. They can be used in soups, spreads, stews and many more – even sweet treats!

This is all round face pack of masoor dal to make your skin look better and fair. This masoor dal face pack exfoliates skin, soften and nourish and make it oil free. 

Preparation :
1- Soak Masoor Dal for 4,5 Hours in water
2- Make a thick paste and add 1/3 cup of raw milk
3- Apply this pack for 20 minutes on your face
4- Wash it properly with gently scrubbing.

RED LENTILS FACE PACK FOR DRY SKIN

It is specially for dry skin problems. 

Preparation :

1- Overnight, soak 2 tablespoon of masoor dal in some milk.
2- Prepare the coarse paste in morning
3- Apply this pack on your entire face and neck.
4- Keep it on your face for around 20 minutes.
5- Then wash with normal water.

RED LENTILS FACE PACK FOR REMOVING FACIAL HAIR

Red Lentils face pack is really helpful in removing facial hair. Here is the method of preparing Masoor Dal face pack for facial hair removal.

 Preparation :

1-Soak 100 gms masoor dal, 50 gms sandalwood powder and orange peel powder in milk, overnight.
2-Grind all the ingredients together to make a nice, smooth paste.
3-Apply a layer of this paste on the face.
4-Keep on the face for 15-20 minutes and let it dry.
5-Scrub off the dried layer gently in circular motions
6-You can also use olive oil to scrub this off
7-Wash off with cold water.

Benefits of home made DIY Red Lentils face packs

1. They are protein rich hence give nutrients to the skin.
2. They induce fairness and glow to the skin.
   
3. These face packs mildly exfoliates and removes dead skin.
4. This protein rich pack also removes sun tan. lighten the skin, blemishes and unwanted facial hair.

Do try them at home and let us knowyour experience with this DIY face packs. We'd love to hear from you.

Black sesame seeds are among the most natural Indian ingredients that Indian grocery stores can’t survive without. Other than its distinct and tasty flavor, its high levels of sesamin and sesamolin are believed to lower cholesterol levels and prevent high blood pressure. Many vegan restaurants also use black sesame seeds to boost the nutritional benefits of their dishes.

Black sesame seeds are characterized by their blackish granules. Aside from being one of the oldest condiments known to man, this ingredient is also famous for its highly exceptional resistance to rancidity. Black sesame seeds are also used in many types of Asian dishes to add a nutty taste and invincible crunch. It is also the main ingredient in Middle Eastern cuisines, such as tahini and halvah.Unlike other Indian condiments which are largely dependent on season, black sesame seeds are available throughout the year. Nothing beats its availability and excellent natural food-enhancing capabilities.

Aside from the flavor it adds to popular Indian food snacks, the black sesame seed is also popular for its plethora of health benefits. It is not only a good hair-nourishing vitamin but also a source of essential minerals, such as copper, manganese, calcium, magnesium, zinc, Vitamin B1, and amino acids. In fact, in Chinese countries, black sesame seeds are even used for liver protection because of its high anti-oxidant content. Simply sprinkle black sesame seeds on your favorite sandwich or snack to make it more delicious and healthy.

Paprika comes in tons of different flavors and varieties, but is always vibrant red in color. It gives foods a sweet, spicy and smoky taste. It has anti-oxidant properties, which impart its quintessential color. Moreover, it is a rich source of full vitamin A and E, which is believed to fight against free radical damage in the body. It also helps promote cell growth and is known to have anti-aging properties.

Asafetida (“Hing” in Hindi) is among the most overlooked spices in Western Culture. It is a dried resin that comes from a tree, and is sometimes called the “devil’s sweat” because of its strong and pungent flavor and aroma.

Asafetida is used in a vast array of cuisines. It is also widely used in making Indian dal tadka (lentils) and almost all Indian snacks. Aside from its wonderful flavor, Asafetida also offers many health benefits. Here are to name a few:

Provides Digestive Support

It is great for the digestive system, and can be used for eons as a remedy for various stomach problems, such as intestinal worms, Irritable Bowel Syndrome (IBS), intestinal gas and flatulence and more. It also has anti-inflammatory and anti-oxidant properties.

Solves Women’s Health Issues

Asafetida is said to be good for women’s health, because it provides relief for menstrual cramps due to its anti-inflammatory properties. It is prescribed as a remedy to a host of women’s issues, such as irregular menstrual cycle, dysmenorrhea and vaginal yeast and candida infections.

Improves Men’s Health

It is believed that Asafetida works somewhat as a Viagra for men, and can also be used as a remedy for impotency, Spermatorrhoea and premature ejaculation. Moreover, it improves blood circulation and increases libido.

Improves Respiratory Problems Hing is a good natural remedy for bronchitis, cough and asthma. It has a reputation for being a potent respiratory stimulant and expectorant to help relieve chest congestion effectively.

Helps Keep Diabetes Under Control

Asafetida is a great natural remedy for diabetic patients, because it helps the pancreas to secrete insulin, thus balancing the body’s blood sugar levels.

Reduces High Blood Pressure

Coumarin, a special compound found in Asafetida, acts as a natural blood thinner and helps in maintaining good blood circulation throughout the body. It helps lower cholesterol levels and triglycerides, which helps minimize the risk of hypertension.

Relieves Pain

Asafetida acts as a pain reliever in cases like toothaches, headaches and migraines.

Possesses Anti-Carcinogenic Properties

The high levels of anti-oxidants in Asafetida help maintain healthier cells. This hinders the growth of malignant cells and protects the body from free radicals.

Have you wondered why you should eat these tiny beans? Well, the reason is obvious – moong beans are one of the best tasting and healthiest Indian herbs. Mung Beans are high in source of protein, fiber, antioxidants and phytonutrients. Mung Beans are also high source of nutrients including manganese, potassium, folate, copper, zinc and vitamins B. They make a great addition to your pantry because they cook faster than most other beans!

People also love moong beans for its great tasting flavour. Asians usually compliment it with rice and nice cheers of drinks for a perfect luncheon experience.

But here’s a tip: there is a proper way of cooking moon beans to achieve its excellent taste. Here you’re going to learn some smart tips on how to cook moong beans correctly. Enjoy reading!

 Wash the moong beans and leave it in the bowl of water for a couple of minutes – this allows the bad moong beans to float. Sift the floating moong beans and throw them away.
Boil the moong beans. Usually it takes around 45 minutes to one hour, depending on the amount of moong beans that you are cooking. Since they are thick, well-rounded beans, the period of cooking is an essential element. If you take it in less than 20 minutes, your moong beans would not be palatable.
Spice up your moong beans – add vegetables like carrots and broccoli. Boil for another 10 minutes.
Make sure that the water does not subside as it will burn the moong beans. If you need to add water, gradually add at least one cup of water to make your recipe palatable.

There you go! You now have a flavourful moong bean Soup that you can enjoy with your friends or the whole family. Moong beans can also be made into a great dessert. Simply boil the moong beans and minced it afterwards. Add sweetened honey, coconut milk, and a little ginger and you can achieve a delightful porridge. 

First-time customers from Sydney, Australia will now have more ways to save on buying Indian spices online with India Bazaar’s latest 10% discount. The discount is available for first timers who will sign up with the store’s newsletter.

According to the director of India Bazaar, the discount is not limited to herbs and spices. You may also choose from a wide selection of grocer items, kitchen ware and so much more.

Availing the 10% discount is easy. Simply enter your email address in the newsletter subscription box and enjoy your savings right away! You even get updated with our latest offers sent directly to your inbox.

Director is hopeful that through this pioneer program, India Bazaar can steer more excitement and cater stronger relations with incoming and outgoing customers. “Shopping spices online should have the same privilege as shopping in brick-and-mortar stores,” Director added. “But what makes shopping online even better is that customers, even those who are not located in Sydney can purchase their needs.” 

Coconut oil is now widely used in cooking because unlike other oils, it is stable enough to resist heat-induced damage.

But what others do not know is that aside from cooking, coconut oil has many other uses. We recommend keeping a tub of VCO as a staple in the house for the following:

1. Hair treatment

Coconut oil is one of the best natural treatments for your hair. It is widely used as a hair conditioner in India, Asia, South America and Africa. Its antifungal agents can give you a healthier scalp, which supports hair growth. It is also rich in antioxidants, which helps prevent hair fall.

For an effective treatment, using your fingertips, massage scalp and hair from root to tips. Cover your head with a shower cap for at least two hours and shampoo your hair as you normally would.

2. Massage oil

VCO can easily be absorbed by the body through the skin. Another advantage is that it doesn’t stain clothes, which makes it an ideal massage oil for therapists.

3. Skin moisturizer

The fatty acids in virgin coconut oil helps moisturize the skin by restoring damaged skin cells. It doesn’t clog the pores, which makes it an ideal makeup remover. VCO also helps relieve skin eczema.

4. Immune system booster

The lauric acid and caprylic acid are antiviral properties found in virgin coconut oil. Simply take one teaspoon of coconut oil daily to help fight and prevent illnesses. VCO is also beneficial for the digestive track, which contributes to overall health because a healthy gut absorbs more essential nutrients. 

Caprylic acid helps control yeast population, while lauric acid strengthens the immune system to fight against candida. For an effective treatment, orally take three to five tablespoons of VCO every day by mixing it in food or smoothies. It is also recommended that one applies the oil to affected areas at least thrice daily.

6. Blood pressure regulator

Coconut oil contains around 50% of lauric acid, which helps prevent many heart problems. It also regulates cholesterol and blood pressure levels, and is an ideal supplement for weight loss.

7. Diaper cream salve

Baby skin is very sensitive, which is why VCO is a great remedy for diaper rash since it doesn’t contain any chemicals just like other diaper rash creams. To use on your baby, simply wash the bum area with water, pat dry and apply coconut oil to the affected areas.

Try our cold-pressed Pattu Virgin Coconut Oil. It is extracted from the kernel of mature coconuts harvested from Cochin. Order now!

Black Pepper powder is a famous Indian spice that comes from the pepper plant, which grows as high as 33 feet above the ground. It is cultivated as a fruit, dried, powdered and used as seasoning to add a depth of flavor in famous Indian cuisines. While folks of long time ago processed their own black pepper, nowadays a good variety of black pepper powder can be bought in online grocery stores. Other than black pepper powder, there are also green pepper and red pepper – their colors reflect the length of processing time.

You may also want to explore local Indian stores to buy original black pepper powder. Oftentimes, these stores feature an extensive collection of dried herbs and spices with superior quality and freshness. Just like buying other dried spices, it is highly recommended to choose organically grown black pepper powder to catch a perfect taste when blended with different recipes.

To use black pepper, chefs typically just add a pinch of it to almost every type of recipe imaginable. It makes different recipes awesomely delicious and mouthwatering. Indian style cooking use it to spice up the famous “Garam Masala while French chef use it to make a perfect “mignonette.” Because of the ingredient’s popularity and unique food enhancing-capability, black pepper has been hailed as the King of Spices.

To further enjoy black pepper powder, coat steaks with crushed peppercorns before cooking. You can also use it to add flavor to meat, chicken, lamb, and seafood. Also keep black pepper powder in your table so you can add its intense spark in your beef soup or noodle soup.

The black pepper powder also has a lot of health benefits. It stimulates taste buds and increases hydrochloric acid secretion in the stomach to improve digestion. It is also rich in vitamin see and other minerals that increases body metabolism and solubility of food. To buy Indian spices like the black pepper powder, make sure that you get access to a trustworthy Indian spice shop.

The different types and forms of black pepper represent different uses. When you buy herbs and spices in an Indian online grocery store, you need to be sure of the recipe you are cooking to determine which type of black pepper you are going to use.

The black peppercorn comes from a flowering vine in the family of Piperaceae, and is native to South India. They are extensively cultivated and processed to become a palatable spice, which can be added to any type of recipe to improve its flavour.

Peppercorns are freshly picked from the bush before they ripen into red pepper. Naturally, they are dried under the sun to allow the pepper to darken and release its natural juice. As they dry, their colors would start to become dark. After they are dried, they are then stored properly in less than one year to preserve their flavor.

Used in many cuisines, the black pepper is probably amoungst famous spices in the world. From a culinary standpoint, the black pepper’s uses are almost endless. They can also be crushed and pulverized for coating meats and spicing up soups. When a recipe calls for black peppercorns, it is best to choose the ones that come in their purest form to achieve the best flavour. Just like any other spice, black peppercorns are best preserved when stored in air-tight containers.

The black cardamom is a member of the zingiberaceae family, which has an uplifting menthol element that produces a smoky, brash and bold flavour to Indian dishes.

It is often used interchangeably and mistaken for the green cardamom, but both do not come from the same plant. Some books also refer to black cardamom as an inferior alternative to green cardamom, but the truth is that they both have different flavours.Black cardamoms are very much preferred for spicy and rustic Indian recipes, while green cardamoms are mostly used in Imperial dishes because of their light blend of sweetness and aroma. Other than cooking, they are also used as an alternative medicine in India and Nepal to treat stomach disorders and malaria.

The black cardamom pod is about one inch long and a half-inch thick in size. It has a dark brown color and not really black as many expect them to be. It comes in many names, such as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom and brown cardamom.

Although there are many varieties of black cardamoms, they do not vary in taste very much. When used cooking, the pods should be slightly crushed before adding them to the recipe. They are often used in small amounts so that they do not overpower the dish. After achieving the desired aroma and flavour, most chefs remove them from the food before serving. Achieving the perfect taste of black cardamoms entails skills and patience. For a more delectable flavor and captivating aroma, chefs would usually take some time braising meat with crushed pods for a few hours as part of their meal preparation.

To make this spice, pomegranate seeds are simply dried under the sun. This can also be a means of preservation to always make them readily available since pomegranate is a seasonal fruit.

Anardana seeds come in different varieties, and each kind serves a different purpose for every dish. Softer and juicier seeds are best for soups and stews, while ground ones for sauces. While other sour spices are used as finishing touches, anardana seeds can be added to braising liquids because the flavour gets better with time.

Ajawain seeds are light brown in color, small in size and look similar to celery seeds. They are also often confused with lavage plants because of their similarities, although Ajawain seeds come from a plant of similar family group. To correctly buy the Ajawain seeds, it is recommended to look closely into its characteristics. A labeled packaging would be a great help to avoid mistakes of buying other ingredients instead. 

In most areas of India, Ajwain seeds are used for medicinal purposes because of its proven therapeutic properties. It aids in digestion and can also be used as an antiseptic.

Ajwain seeds are one of the greatest spices ever discovered that adds depth of flavor to ordinary dishes. It works well with pakora and gathia and often mixed together with onions to create tasty afternoon snacks. It is usually sprinkled in naan to make it more flavourful. It also goes well with potatoes, lentils andmore.

When cooking, ajwain seeds should be dry fried together with other spices before the other main ingredients are added into the dish. This allows the spices to develop a more delicate and intricate aroma that is almost similar to zahtar, which is a blend of Syrian herbs. They are not usually eaten raw since they taste bitter taste, but they are appetizing when mixed with other ingredients.

Aji-no-moto was first manufactured in Japan by the Aji-no-moto Co. Inc as early as 1909 by Kikunae Ikeda. Its main mixtures came from a seaweed that is rich in glutamate salt. Ikeda’s discovery was later on used by many houses in Japan until it gained popularity in larger industries. Its first flagship was established in U.S. in 1956. Since then, aji-no-moto garnered more admiration and acceptance throughout the world as a food enhancer.

Although there has been claims that overusing aji-no-moto is bad for health, the Food and Drug Administration (FDA) recommends proper levels of usage should be followed to avoid health risks. Aji-no-moto is approved by the Bureau of Food and Drugs and is still safe to use.

The different application and level for every type of food maybe seen in the labels of the product itself. In home cooking, a pinch of aji-no-moto is enough for one casserole of soup. For sea foods such as crabs, prawns, and shellfish, the level should be maintained at 0.07 percent. In fish recipes, however, it is okay to extend within 0.17 percent to 0.23 percent. The actual use levels may vary on different food taste profile but it is recommended that its use should only be minimal to preserve health benefits.

Aji-no-moto has a long-standing advantage in many restaurants and home culinary.  With more than 1000 branch in 26 different countries, the Aji-no-moto Corporation is persistently providing the food industry with good solutions to monotonous and boring food. 

The beneficial effects of ginger to your health are numerous. It is effective in easing dizziness, menstrual cramps and pain associated with arthritis. Studies show that ginger taken before surgery reduces postoperative nausea and vomiting. This root also helps relieve motion sickness; therefore, it is best taken a couple of hours before travelling, whether by land, air or sea. 

Ginger is also known for its anti-inflammatory effects. Regular consumption is recommended for those who are suffering from osteoarthritis. This miraculous plant is also helpful in reducing muscle pain after exercise.

During a cold, ginger helps warm the body for comfort while it aids in combatting infections. It also helps in decongesting stuffy nose and soothes sore throat. It also assists in releasing sweat to get rid of toxins. It can either be added to soups or beverages or prepared as a tea. (NOTE: Please consult your doctor before using ginger as a natural remedy.)