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, milk, ghee, sugar and dry fruits. This is an easy and popular sweet that is often made during Navratri Fasting or Mahashivratri vrat or Ekadasi Fasting. I had made the makhane ki kheer during the Ganesh Chaturthi festival. It tastes delicious and you can also make it on regular days as a sweet.Makhana is healthier than popcorn or any of the ready to eat cornflake cereals. I recently read that since there is no demand for makhana in most cities, the poor farmers who cultivate these in the central Indian wetlands are no longer doing so.&video_url=https://thefoodfone.com/api/images/makahana kheer/master.m3u8&uid=)
.The gravy in this handi paneer recipe is made with a base of cashews, onions and tomatoes. I have also used some milk powder to add faint sweet notes in the gravy. You can also use cream instead of milk powder.Paneer handi recipe is very simple and easy to make. I make this recipe similar to the recipe of Veg handi which I have posted earlier.There are many Indian recipes made in both handi and kadai and are named after the kind of pan used.This handi paneer is best served hot or warm with tandoori rotis or plain naan or butter naan or parathas or rotis or cumin rice or biryani rice. It can also be had with plain steamed rice.&video_url=https://thefoodfone.com/api/images/Handi Paneer/master.m3u8&uid=)
 by observing sattvic dietary restrictions: no grains (wheat, rice), onions, garlic, or regular salt. Instead, special ingredients like buckwheat (kuttu), water chestnut flour (singhara/rajgira), sabudana (tapioca pearls), samak (barnyard millet), and rock salt are used&video_url=https://thefoodfone.com/api/images/Navratri special Thali/master.m3u8&uid=)
, which are soaked and then mixed with other ingredients like potatoes, spices, and herbs to create a dough. This dough is then flattened into pancakes or tikkis and cooked on a griddle. It’s commonly enjoyed during fasting days in India (such as Navratri or Ekadashi) when certain grains like rice or wheat are avoided.Sabudana Thalipeeth is commonly served as a snack, breakfast, or even as a main course during fasting days. It is a satisfying and wholesome dish that provides energy and nutrients, especially when paired with yogurt or chutney.&video_url=https://thefoodfone.com/api/images/sabutdana thali peeth/master.m3u8&uid=)
, but it can also be made on a stovetop or in a regular oven. It is soft, pillowy, and slightly chewy, and it pairs wonderfully with various curries, dals, and other Indian dishes. Here are three popular types of naan:Butter Naan,Garlic Naan,Cheese Naan.&video_url=https://thefoodfone.com/api/images/3 Types of Naan/master.m3u8&uid=)
, vegetables, and spices. It's a quick and easy breakfast or snack option that is nutritious, light, and flavorful. The dish is commonly enjoyed with a side of coconut chutney or pickles.Rava Upma is best served hot and can be enjoyed with coconut chutney, pickle, or even yogurt on the side. It’s often enjoyed for breakfast, lunch, or dinner and is a popular choice in many South Indian households.&video_url=https://thefoodfone.com/api/images/Rava Upma/master.m3u8&uid=)
 in a food processor or mortar and pestle until smooth and creamy. The traditional version, known as Pesto Genovese, comes from the region of Liguria in Italy, where basil is abundant.&video_url=https://thefoodfone.com/api/images/Pesto Sandwich/master.m3u8&uid=)
. The bread is often lightly toasted or grilled to make it slightly crispy on the outside while remaining soft inside.Malai The key element of this dish is the malai, which is fresh cream or a rich, spiced mixture of cream. The cream is typically seasoned with spices like cardamom, saffron, or garam masala to enhance the flavor. Some variations include adding ingredients like paneer (Indian cottage cheese) or shredded chicken for more texture and taste.Garnishes and Additions Malai rolls can be filled with various toppings like sautéed vegetables, herbs, or chutneys (such as mint or tamarind chutney) to add freshness and flavor. The roll is often garnished with fresh cilantro, onions, and a squeeze of lime or lemon for extra zing.This dish can be served as a snack, street food, or even as a light meal. It's rich, creamy, and full of flavor, making it a comforting and delicious choice for those who enjoy indulgent, spiced rolls.&video_url=https://thefoodfone.com/api/images/Malai Roll/master.m3u8&uid=)
 cooked in a rich, aromatic, and spicy gravy. The name Kadhai refers to the traditional wok-like pan used for cooking the dish, which gives the curry a distinct smoky flavor due to the high heat used during the cooking process.Kadhai Paneer is made by first sautéing onions, ginger, garlic, and spices in a hot kadhai or wok. Tomatoes and bell peppers are added and cooked down to create a rich, tangy base. The paneer cubes are then added and simmered in the sauce, allowing them to absorb the spices and flavors. The dish is often finished with a garnish of fresh coriander and sometimes a sprinkle of kasuri methi dried fenugreek leaves for added flavor.&video_url=https://thefoodfone.com/api/images/kadhai paneer/master.m3u8&uid=)
 and spices, shaped into patties or tikkis, and then fried until crispy. It is a unique and flavorful dish that combines the sweetness of bananas with savory spices, making it a delightful treat.Kela Tikki is typically served as a snack or appetizer, often accompanied by green chutney (made with mint or cilantro) or tamarind chutney for dipping. It can also be served as a side dish with rice or flatbreads.The combination of the sweetness from the bananas and the spiciness from the seasonings makes Kela Tikki a unique and delicious dish, perfect for tea-time or casual gatherings.&video_url=https://thefoodfone.com/api/images/KELA TIKKI_1/master.m3u8&uid=)
, made fresh by roasting and grinding a few Indian spices.
You get readymade kadai masala powder in the market these days, but I always prefer to make my own at home. Firstly, homemade is made using high-quality ingredients. It tastes much better than the store-bought masala. The homemade spice mix is free of added chemicals, colors, or flavors. It is much more economical to make it at home too.&video_url=https://thefoodfone.com/api/images/Kadhai Chicken/master.m3u8&uid=)
.Stir and enjoy!&video_url=https://thefoodfone.com/api/images/hot chocolate/master.m3u8&uid=)
 or masoor dal (husked & split red lentils). This Dal Tadka recipe gives you a delicious creamy dal with smoked flavors.Dal Tadka is one of the most popular lentil dish served in Indian restaurants. Basically, dal tadka is cooked lentils which are tempered with oil or ghee fried spices & herbs.I have to admit that I simply love the dal tadka that is served at the restaurants even though we hardly eat out.So I try to recreate the restaurant magic in most of the food that I make at home. Here the restaurant style flavors come from smoking the dal using a red-hot charcoal.Trust me, this simple method of smoking makes the dal so much flavorful and tasty. In Hindi language we also call this smoking technique as dhungar.This Dal Tadka recipe is more of a North Indian style recipe.&video_url=https://thefoodfone.com/api/images/Dal Tadka/master.m3u8&uid=)
 and kidney beans (rajma in Hindi). This Dal Makhani Recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. If you are a fan of North Indian food and those lovely Punjabi flavors in your food, then you are going to love this makhani dal even more.Like I said in the beginning, the Dal Makhani is that quintessential Punjabi dish that you really can’t get enough of, ever. Once your palate gets a taste of it, its going to keep longing for more and more.And why not? When whole black lentils and kidney beans are cooked in a spiced onion-tomato base, with generous amounts of butter and cream; the dish is bound to be decadent.Yes, it is calorie laden too. But then, there’s no harm in consuming such bingeworthy food once a while. We all have our cheat days and I’m quite sure that this luscious, smooth and creamy Dal Makhani Recipe is a perfect fit for such days.&video_url=https://thefoodfone.com/api/images/Dal Makhani/master.m3u8&uid=)
 before using to make icy blended coffee shakes.&video_url=https://thefoodfone.com/api/images/cold coffee/master.m3u8&uid=)
 topped with rasmalai flavored whipped cream and garnished with nuts and rose petals.Basically, this cake is the best of both worlds - cake and rasmalai together, and it's always a hit!!This rasmalai flavor cake is made of three components,Ras - Also referred to as Rasmalai milk or syrup. It is the thickened saffron and cardamom flavored milk that is used to flavor the cake and also the whipped frosting. Depending on the quality of your saffron, ras can be pale to dark yellow color.&video_url=https://thefoodfone.com/api/images/Rasmalai cake/master.m3u8&uid=)
, and even parts of India—it is both a textile technique and a form of artistic expression.&video_url=https://thefoodfone.com/api/images/AFGANI CHAAP/master.m3u8&uid=)
. This fusion drink is both refreshing and dessert-like—perfect for summer or festive occasions.&video_url=https://thefoodfone.com/api/images/mango lassi/master.m3u8&uid=)
 is a luxurious, sweet yogurt-based dessert from Western India, particularly popular in Maharashtra and Gujarat. It combines the richness of hung curd (chakka), the natural sweetness of ripe mangoes, and the fragrance of cardamom and saffron.&video_url=https://thefoodfone.com/api/images/Aamkhand/master.m3u8&uid=)
. This dish hails from Lahore, a city famous for its bold and aromatic cuisine. It's known for its velvety texture, a blend of yogurt and cream, and the signature aroma of freshly ground spices.
&video_url=https://thefoodfone.com/api/images/Lahori chicken handi/master.m3u8&uid=)
 made with crushed puris (crispy fried discs), spicy and tangy masala gravy, and various fresh toppings&video_url=https://thefoodfone.com/api/images/MASALA PURI/master.m3u8&uid=)
 simmered in an aromatic gravy. It’s one of the most iconic dishes of Kashmiri cuisine and has deep roots in Persian and Mughlai culinary traditions.
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, giving them a fluffy yet sturdy texture.
Fresh out of the oven, they are soft like sponge cake, but once cooled, they dry out into firm, slightly crunchy biscuits — perfect for soaking up flavors in layered desserts.&video_url=https://thefoodfone.com/api/images/Ladyfinger Biscuits/master.m3u8&uid=)
 that separate when cooked. Originating from North India and widely loved across the subcontinent, it’s a perfect accompaniment to curries, dals, and chutneys.&video_url=https://thefoodfone.com/api/images/lachha paratha/master.m3u8&uid=)
