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Beans Foogath is one comforting dish made from steamed french beans and lentils, that is very popular in Goa. You can also pack it in your lunch box. Today's post ' Goan's Beans Foogath Recipe ' is one comforting dish made from steamed french beans and lentils, that is very popular in Goa. This mildly spiced french beans curry tastes perfect with roti / hot rice accompanied with some dal. Do try this easy and healthy dish and we are sure you will like it. Serve Goan's Beans Foogath along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee. Prep in:    10 min.  Cooks in: 15 min. Total in :  25 min. Makes:     4 servings   Ingredients 250 gram Green beans (French beans), cut into 1/2 inch pieces, or as desired 1 Onion, sliced 2 Green chili 3 tbsp oil 1/2 tsp Mustard seed 1/2 tsp Cumin seed (jeera) 8 Curry leaves 2 Kashmiri dry red chillie 3 tbsp Fresh coconut, grated 1 tsp Salt Sugar a pinch Method To

Ker Sangri  is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home. It is a Rajasthani delicacy that is made using dried Ker Berries and Sangri Beans. Just a few hours of soaking these berries/beans in water and then it is cooked along with curd and everyday masalas. Each and every household has its own way of making it. Recipe Servings       4 Prep time                   20 minutes  Cook time                  45 minutes  Total time                  1 hr 05 min  Ingredients   2 tbsp ker  2 cup sangri Salt to taste  4 tbsp oil  1/2 tsp ajwine  1/2 tsp asafoetida (hing)  4 pcs whole dry red chilli  1/2 tsp turmeric powder  3 tsp chili powder  4 tbsp coriander powder  2 tbsp dried mango powder  2 tbsp raisins  Method  Combined the ker, sangria and salt along with 2 cup of water in a pressure cooker, mix well and pressure cook for 3 whistle.  Allow the steam

Paneer lababdar is an authentic Punjabi accompaniment that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices.  It goes very well with Indian breads like  Butter and garlic naan, laccha parantha  and can be served with  Jeera rice, Dal makhani  as well. Here is how to make it in restaurant style.  PANEER LABABDAR  Prep time:  10 minutes  Cook time:  30 minutes  Total time:  40 minutes  Servings:    3 packs  INGREDIENTS For puree: 1 cup water  2 tomato  2 clove garlic  1 inch ginger  2 pods cardemom 4 clove 15 cashew/ kaju 1/2 tsp salt  OTHER INGREDIENTS  2 tbsp butter  2 tsp oil  1 bay leaf 1 inch cinnamon  1 chilli slit 1 tsp kasuri methi / dry fenugreek leaves  1 onion finely chopped  1/4 tbsp turmeric  1/2 tsp kashmiri red chilli powder  1/2 coriander powder  1/2 tap cumine powder / jeera powder  1 cup water  1/4 tsp salt  200g paneer  2 tbsp grated p

Caramel Custard Caramel Custard Recipe photo by Mohit Doliya Total Time Prep: 15 min. Bake: 40 min. Makes 4 servings Ingredients 1-1/2 cups sugar, divided 3 large eggs 1-1/2 cups whole milk 2 teaspoons vanilla extract Directions In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

PAANI PURI Panipuri or Phuchka is a type of snack that originated in the Indian subcontinent. It consists of a round or ball-shaped, hollow puri, filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion or chickpeas.                        Paani puri recipe by Mohit Doliya Preparation Time:  20 minutes Cooking Time:  15 minutes Serves: 6  servings Patashe INGREDIENTS :- 1 cup /       refined flour 2 tbsp /      suji ¼ tsp /        baking powder  3-4 tbsp /   ghee Salt to taste  Water as need DIRECTIONS :- 1. Mix in bowl and add water and make little hard dough. You can add wheat flour instead of refined flour.  2. Rest for an hour.  3. Make small puri as 1 inch diameter. Fry in medium hot oil till lite brown.  Filling   • Boil 2-3 potatoes and mash and add salt, red chilli powder, turmeric and mix well . Spicy water INGREDIENT:- 2-3 / green chilli  30-50 gm

This decadent, dense, richly sweet halwa is fit for the royals and yet is surprisingly simple to make. Made from dried figs and MILKMAID Pure Ghee, its lovely grainy texture is highly appetizing and perfect for a special gathering with loved ones.   Servings - 6  Preparation -  60  min Cooking -  15  min   No. of votes Ingredients for Anjeer Halwa 1/2 tin (200g) - NESTLÉ MILKMAID Sweetened Condensed Milk 1/2 litre - Milk 250g - Fig (Anjeer) dry chopped into bits 2 tbsp - MILKMAID Pure Ghee 8-10 - Badam (Almonds) Blanched and cut into silvers How to make Anjeer Halwa Soak fig bits in warm milk for an hour. Grind to a paste. Heat ghee in a karahi. Add NESTLÉ MILKMAID Sweetened Condensed Milk and fig paste, cook on medium heat, stirring constantly till it leaves the sides. Serve hot garnished with chopped almonds.

Gulab Jamun Recipe ADD REVIEW Recipe Servings 10 Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty Level Easy The old favorite made with khoya, flour and dipped in sugar syrup infused with saffron. Ingredients Of Gulab Jamun 300 gms khoya 3 Tbsp flour 3 Tbsp sugar 1/2 liter water Saffron, a pinch 200 gms refined oil How to Make Gulab Jamun In a bowl, add khoya and flour mix them together. Make a round ball shape gulab jamun out of it. Make sugar syrup with 3 table spoon of sugar and 1/2 liter water. Add little saffron to it. Deep fry the gulab jamun in pan with oil. Add the fried gulab jamun into the sugar syrup. Serve hot.

Nariyal Ladoo (Laddu) Recipe How to make Nariyal Ladoo (Laddu)               ADD REVIEW Recipe Servings 12 Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty Level Easy About Nariyal Ladoo (Nariyal Laddu) Recipe : A very easy Indian sweet to make at home. Nariyal Ladoo has coconut cooked with khoya and condensed milk. Shaped into round balls and stuffed with almonds and cashews. Ingredients Of Nariyal Ladoo (Laddu) 1 1/2 Cup Dessicated coconut (toast it) 1 Tbsp Ghee (to toast the nuts) 1 Cup Condensed milk 2 Tbsp Khoya 10-15 Cashews and almonds Dessicated coconut (to roll the ladoos) How to Make Nariyal Ladoo (Laddu) In a pan, add grated coconut and toast them slightly. (Just like dry roasting spices). Keep stirring it continuously else it might burn. While keeping it on the heat, add condensed milk to the roasted coconut and mix them well. Then add khoya into it and mix them well. Keep it on the heat and mix it till the mixture

Gajar Halwa Sunehri Style Recipe How to make Gajar Halwa Sunehri Style ADD  Recipe Servings 4 Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty Level Easy About Gajar Halwa Sunehri Style Recipe | Gajar Ka Halwa Recipe : A favourite across the country, this Indian dessert Gajar Ka Halwa is a delicious blend of carrot (gajar) with milk and sugar in desi ghee that adds to the aroma and flavour. An easy recipe that is usually made in winters when the carrots are in season. This Sunehri style gajar ka halwa is Pakistani style with grated carrot and condensed milk pudding. Ingredients Of Gajar Halwa Sunehri Style 1 1/2 Kg carrots 10 whole green cardamom 2 Cinnamon sticks 500 gms sugar 250 gms desi ghee (clarified butter) 400 gms condensed milk (option: mawa / khoya) 4 pieces gold vark 50 gms almonds 50 gms pistachios How to Make Gajar Halwa Sunehri Style Grate the carrot and put it in a pot on heat, stir fry continuously till all t