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@thethousandflavour-blog
BEETROOT RICE/ BEETROOT PULAO Beetroot Rice is a yummy combination of rice, beetroot and everyday spices. Peanuts are also added in this Pulav to give it a nice flavour and texture. Serve it with your choice of raita and a roasted papad. (at Our kitchen) https://www.instagram.com/p/B7pgVWBD4_f/?igshid=q8638qj2tl6n
VEG CHEESY QUESADILLA Quesadilla is a Mexican dish and a type of taco. Filled primarily with cheese and other veggies. A lot of cheese is a key component in traditional quesadilla. Try your hand on this easy and tasty Quesadillas. . . Dm us for recipe 🔥 ~share your version of our recipe~ "Enjoy the Thousand Flavours"🍽️ ________________ #foodie #foodphotography #foodlover #foodblog #foodblogger #foodlove#quesadilla #vegquesadilla #mexicanfood#mexicancuisine #foodstagrammer#foodstagram #foodheaven #foodandcuisines #foodheaven ________________ @ Tag your friends and make them hungry 🍽️🤤 _______________ Show your love in comment section below 📩💌 (at Our kitchen) https://www.instagram.com/p/B7OL-bwDlgC/?igshid=hpzosqkmk6l
Makhana or Foxnuts are puffed lotus seeds that are immensely healthy and tasty. This easy makhane ki kheer is the perfect dessert. Made with just 6 ingredients, any one can make this to perfection. This is also the perfect vrat recipe if you are fasting. . . . Dm us for recipe 🔥 ~share your version of our recipe~ "Enjoy the Thousand Flavours" 🍽️ _________________ #healthyfood #healthyliving #sweetdish #sweetlover #foodie #foodblog #foodstagram #foodblogger #foodlover #foodfood#makhana #fasting #foodphotography #foodphoto#kheer #sweettoothforever #sweet #sweettooth #foodlovers #foodstagrammer #vegetarian #milk #vegfood #vegfoodtruck ______________ @ Tag your friends and keep them healthy @ . . . Show your love in comment section below 📩💌 (at Our kitchen) https://www.instagram.com/p/B7K_pYojuK4/?igshid=197ojcmd5l5xf
This fresh-tasting spinach soup is wonderfully nutritious and delicious. It's also surprisingly easy to make and can be ready in less than 30 minutes. That means it's perfect for a light lunch or a great start to a healthy dinner. . . Dm us for recipe🔥 ~share your version of our recipe~ "Enjoy the Thousand Flavours"🍽️ ____________ ✓Starting a new health series this week ____________ #foodie#foodblogger #foodblog #foodlovers #healthyfood #healthyliving #healthyeating #foodies #spinachrecipes #spinachlover #powerpunch #popeyefood #foodstagram #food #foodfood #foodphoto#foodphotography #foodforthought #foodandcuisines Tag your friends, keep them healthy.🥗 Show your love in comment section 📩💌 (at Our kitchen) https://www.instagram.com/p/B7ILeFVj-6e/?igshid=1i2d8rjuirrov
GREAT INDIAN BREAKFAST – RAVA IDLI AND SAMBAR Pair soft idlis with a generous helping of fragrant sambar and you are good to go, full of energy to face a long day. . . . Dm us for recipe 🔥 ~share your version of our recipe~ "Enjoy the Thousand Flavours"🍽️ ____________________ ......._______________ Tag your friends. Good food, good mood! ________________ #foodstagrammer #foodphotography #foodblogger #foodie #foodies #foodandcuisines #foodblog #foodlove #breakfast #idli #southindianfood #instafood #foodheaven #foodphoto #foodpic #homecooking #homecookedmeal #homecook #foodography #foodforthought . . . ________________ Show your love in comment section 📩 (at Our kitchen) https://www.instagram.com/p/B7DfSeKjNKa/?igshid=5n5b9ukzwc37
Happiness is homemade.🍰 We wish you a Merry Christmas🎄 Ho! Ho! Ho!🎅 . . Dm us for the recipe 💌 "Enjoy the Thousand Flavours"🍽️ #cakelovers #cakelover #cakesofinstagram #cakestagram #cakegram #foodie#foodlover#foodstagrammer #foodblogger#dessert#christmastreat#christmastime #christmas2019 (at Our kitchen) https://www.instagram.com/p/B6fYVwTDbRo/?igshid=2g9d8d4fezin
Masala Uttapam Masala uttapam recipe, is a simple kids friendly tiffin recipe and healthy too! Good for stomach and easy on calories. . . Dm us for recipe🔥 "Enjoy the Thousand Flavours"🍽️ ~Share your version of our recipes~🌯🍕🌮🍱 #foodie#foodstagrammer #foodblogger #healthyfood#dietfood#foodstagram #foodlover (at Our kitchen) https://www.instagram.com/p/B6s9dsSjg-k/?igshid=1hlm2vq1zq7jz
Fafda - these are just crisp yet soft and melt in your mouth as you eat. Fafda , a popular Gujarati snack or breakfast item made from besan. A popular combination is fafda jalebi that you will find in any farsan shop in Gujarat. . . . Purely homemade Dm us for recipe 🔥 "Enjoy the Thousand Flavours"🍽️ ~Share your version of our recipe~🌮🌯🍕🍱 #homemade #gujaratifood #fafda #fafdajalebi #food #foodie #foodblogger #foodstagrammer #foodlover https://www.instagram.com/p/B6tBQSFD50L/?igshid=62i4pvy8o2nl
Happiness is homemade.🍰 We wish you a Merry Christmas🎄 Ho! Ho! Ho!🎅 . . Dm us for the recipe 💌 "Enjoy the Thousand Flavours"🍽️ #cakelovers #cakelover #cakesofinstagram #cakestagram #cakegram #foodie#foodlover#foodstagrammer #foodblogger#dessert#christmastreat#christmastime #christmas2019 (at Our kitchen) https://www.instagram.com/p/B6fYVwTDbRo/?igshid=1hlmgz61m2zdw
DAHI METHI POORI Combined with the goodness of fresh methi leaves, ajwain, curd and basic spices, Dahi Methi Poori turns out as a clear winner during any meal. INGREDIENTS •1 and 1/2 cup Whole Wheat Flour •1/2 cup gram flour/besan •1/2 tsp Salt •1/2 tsp Ajwain / Carom Seeds •1/2 cup Methi / Fenugreek Leaves Chopped •1/2 tsp Red Chilli Powder •1 cup Curd •Oil for deep frying INSTRUCTIONS 1. Mix whole wheat flour, besan, salt, ajwain, methi leaves and red chilli powder in a bowl. 2. Add curd and knead to make a soft dough. 3. Cover and keep the dough aside for 20 minutes. 4. Heat oil for frying in a karahi / pan. 5. Make small lemon size balls from the dough. 6. Roll to make a 3-4 inch circle. 7. Gently lift the circle and drop it in the hot oil. 8. Fry until it puffs up. 9. Flip it over and fry until browned. 10. Take out on a tissue lined plate. 11. Serve hot with any sabzi. "Enjoy the Thousand Flavours"🍽️ #foodblogger #wintertreat #winterfood #methipuri #foodie #foodstagrammer #foodstagram #foodlovers . . . . Show your love in comment section Love for food love for us!! 🌯🍕🌮🍟🍔🍱 (at Our kitchen) https://www.instagram.com/p/B6aZmBSDG-6/?igshid=1io5foo48hn8u
Pav bhaji is a fast food dish from India, consisting of a thick vegetable curry served with a soft bread roll. INGREDIENTS for pressure cooking: •1 carrot chopped •8 florets gobi / cauliflower •5 beans chopped •3 tbsp peas / matar •2 potato peeled & cubed •½ tsp salt for pav bhaji: •2 tbsp butter •2 tbsp coriander finely chopped •1 onion finely chopped •1 tsp ginger garlic paste •½ capsicum finely chopped •2 tomato finely chopped •¼ tsp turmeric •½ tsp kashmiri red chilli powder •1 tsp pav bhaji masala •½ tsp salt •½ cup water •2 tbsp coriander finely chopped •1 tsp lemon juice for toasting pav (1 serve): •1 tsp butter •¼ tsp pav bhaji masala powder •1 tsp coriander finely chopped •2 pav INSTRUCTIONS 1.Firstly, in a pressure cooker pour 2 cup water and place a steamer basket or bowl. 2.Add 1 carrot, 8 florets gobi, 5 beans, 3 tbsp peas, 2 potato and ½ tsp salt. 3.Pressure cook for 4 whistles or until vegetables softens. 4.Transfer the pressure cooked veggies into a large bowl. 5.In a large kadai heat 1 tbsp butter and saute 2 tbsp coriander until it turns aromatic. 6.Now add 1 onion and 1 tsp ginger garlic paste. saute well. 7.Further, add ½ capsicum and saute until it softens slightly. 8.Additionally, add 2 tomato and saute until it turns soft and mushy. 9.Mash until it turns soft. create a gap in the centre. 10.Add 1 tbsp butter and saute ¼ tsp turmeric, ½ tsp chilli powder and 1 tsp pav bhaji masala until it turns aromatic. 11.Add in mashed vegetables, ½ tsp salt and few drops red food colour. 12.Mix and mash well making sure everything is well combined. 13.Further, add ½ cup water adjusting consistency as required. 14.Simmer for 8 minutes or until flavours are absorbed well. 15.Additionally, add 2 tbsp coriander and 1 tsp lemon juice. mix well. 16.To toast the pav, heat 1 tsp butter and saute ¼ tsp pav bhaji masala powder, 1 tsp coriander slightly, 17.Slice 2 pav into half and rub with butter. toast slightly until the pav turns warm. 18. Finally serve sizzling pav bhaji with some chopped onions, wedge of lemon and chopped cilantro. "Enjoy the Thousand Flavours"🍽️ #pavbhaji#foodie #foodblogger #foodstagrammer #foodlovers (at Our kitchen) https://www.instagram.com/p/B6aWnCsj05N/?igshid=zpmspg63gje2
Khasta kachori recipe / Moong dal kachori recipe INGREDIENTS For stuffing: •¼ cup moong dal •½-¾ tsp chilli powder adjust to your spice level •¼ tsp turmeric powder •½ teaspoon coriander powder •¾ tsp fennel seeds crushed •¼ teaspoon cumin powder / jeera powder •½ tsp dry mango powder / amchur powder •¼ tsp garam masala •a pinch of hing •1 tsp sugar •salt to taste •4-5 tsp water or as required For dough: •1 cup maida / plain flour / all-purpose flour •1 tsp semolina / rava / sooji •3 tbsp oil •salt to taste •pinch of soda optional •water to knead to dough •oil for deep frying INSTRUCTIONS Recipe for stuffing: 1. Firstly, in a large kadai dry roast moong dal and powder them 2. Add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, dry mango powder. 3. Also add garam masala, hing, sugar and salt to taste and mix well. 4. Add water and mix well. Recipe for dough: 1. Firstly, in a large mixing bowl add 1 cup of maida, rava and oil and salt to taste. 2. Crumble the flour well with oil. 3. In addition, add water little by little and knead to form a dough and cover them for 15 mins with wet cloth 4. Now pinch a small lemon sized ball and flatten it. 5. Now scoop 1 tsp of prepared moong dal stuffing. get the edges together and form a bundle. 6. Furthermore, gently press the edges and flatten. 7.Deep fry kachoris. 8. Then press with the spoon to puff up. 9. Finally, serve moong dal kachori with some green chutney and ketchup. "Enjoy the Thousand Flavours"🍽️ #kachori#indiansnacks#moongdalkachori#moongdalkachorii😋 #foodiesofinstagram #dilsefoodie #foodstagram #foodlover #foodblogger (at Our Kitchen) https://www.instagram.com/p/B6VQqTrj_lM/?igshid=ackdeu5vhd0z
DELICIOUS DAHI ALOO INGREDIENTS • 1 cup fresh hanged curd • 300 grams potatoes or 3 medium to large potatoes - boiled • 2 tablespoon oil • ½ teaspoon cumin seeds • 1 medium onion finely chopped • 1 medium tomato finely chopped • 1 to 2 green chilies, finely chopped • 3 to 4 medium garlic cloves , finely chopped • 7 to 8 curry leaves • ¼ teaspoon turmeric powder(ground turmeric) • ¼ teaspoon red chili powder • ½ teaspoon coriander powder(ground coriander) • ½ teaspoon garam masala powder • 1 pinch asafoetida (hing) • salt as required INSTRUCTIONS 1. Rinse and then boil/steam potatoes till they are completely cooked, cut them in medium sized pieces. 2. In a pan heat 2 tbsp oil and add 1/2 tsp cumin seeds. saute till the cumin seeds crackle and change color. 3. Add finely chopped onions, saute till golden brown. 4. Then add garlic and green chilies. stir and saute for half a minute. 5. Next add curry leaves and asafoetida. saute for about half a minute. 6. Now add tomatoes, saute till you see oil leaving sides of masala. 7. Add turmeric, red chili and coriander stir and add yogurt mix well and then add the potatoes. 8. Simmer the gravy for 8 to 10 minutes on a low flame. 9. Then add salt as per taste, garam masala powder and chopped coriander leaves. "ENJOY THE THOUSAND FLAVOURS"🍽️ #dahialoo#aloorecipe#recipe#foodie#foodlover#foodblogger#foodstagram#foodnetwork #sunkissedaloo #foodgram #food #foody (at Our kitchen) https://www.instagram.com/p/B5-gMf5px2s/?igshid=11xbl7bp604se
HOMEMADE TUTTI FRUTTI INGREDIENTS • ¾ cup yogurt • ¾ cup castor sugar • 1 tsp vanilla extract or vanilla essence • ½ cup 100 grams oil • 1½ cup maida / all purpose flour • 1 cup milk • ¼ tsp baking soda • 1 tsp baking powder • ¼ cup tutti frutti INSTRUCTIONS 1. Firstly, in a large mixing bowl take curd, sugar, oil and vanilla extract. 2. Mix well with the help of whisk. 3. Further sieve maida, baking soda and baking powder. 4. Mix well using cut and fold method. 5. Mix well forming thick flowing consistency batter, if required add milk. 6. Add tutti frutti and mix it well. 7. Grease the mould with butter or line a butter paper, transfer the cake batter into the mould and pat the tray twice to remove the air incorporated into the batter. 8. Place the cake tray into preheated oven. bake the cake at 180 degree celsius or 356 degree fahrenheit for 30-40 minutes. 9. Finally, serve the tutti frutti cake. 10. Cut small circular pieces of butter paper place them over the baked cake and sieve castor sugar on it. “Enjoy The Thousand Flavours”🍽 #cake#tuttifrutticake#homemadecake#homemadecakesarethebest #recipe#foodie#foodlover#foodblogger#foodstagram#foodnetwork #sunkissedaloo #foodgram #food #foody#egglesscake https://www.instagram.com/p/B5-i1aMJG63/?igshid=1c4v1j443npgt
ALMONDS DATE WITH MILK/ KHJOOR BADAM KA DOODH lngredients Milk - 3 Cups Dates - 1 Cup - deseed and chopped - soaked in water before one hour Malai / Milk Cream - 2 tbsp Sugar - 1 tsp - Optional - Can Skip To Garnish Chopped / Almonds Chopped Pista/ Pistachio Instructions In a cooking pan heat full fat milk and bring it to boil Add Dates and almonds to milk and mix well Add malai (sugar is optional and can skip) and mix well Keep stirring on low flame for 2-3 minutes Switch off the gas and transfer milk in serving bowls Garnish with chopped almonds and pista - can use other nuts of your choice Serve warm "Enjoy The Thousand Flavours"🍽 #wintertreat#foodgram#foodie#tastewithhealth#datesandalmonds https://www.instagram.com/p/B5-lCAPpiOM/?igshid=9bn3qhehsn0b
BENGALI RASGULLA/ MILK DUMPLINGS INGREDIENTS FOR CHENNA / PANEER: • 1 liter milk, full cream cow’s milk • 3 tbsp lemon juice • 1 cup water FOR SUGAR SYRUP: • 1½ cup sugar • 8 cups water INSTRUCTIONS CHENNA / PANEER RECIPE: 1. Firstly, in a thick bottomed pan add milk. 2. Stir occasionally and get to a boil. 3. Additionally, add lemon juice and stir well. 4. Add more lemon juice and stir till milk curdles completely. 5. Then immediately drain the curdled milk into stir muslin cloth. 6. Pour 2 cup of water and clean the paneer as it has lemon juice in it. Squeeze off excess water. 7. Hang till all the water drains off completely or for about 30 minutes. 8. Start to knead the paneer, till it turns out smooth without any grains 9. Make small balls of chenna, make sure it doesn't have any cracks and keep aside. SUGAR SYRUP RECIPE: 1. Firstly, in a deep vessel take the sugar and add 8 glasses of water and stir well. 2. Boil the syrup for 10 minutes on medium flame. 3. After that, stir the syrup drop the chenna balls into the swirling syrup. 4. Cover and boil for 15 minutes. The paneer balls will have doubled in size. 5. Keep aside till it reaches the room temperature and then refrigerate. 6. Finally, serve rasgulla chilled garnished with rose petals. “Enjoy The Thousand Flavours"🍽 #rasgullah #rasgullarecipe #rasgulla😍 #foodies #foodblogfeed #foodstagram (at Our kitchen) https://www.instagram.com/p/B6A0rt2Jkb4/?igshid=z4as9ktsqwv9
SABUDANA KHICHDI RECIPE TIPS 1. Soak the sabudana overnight. A lot of recipes would call for soaking for 4 hours or 6 hours but in my experience the recipes works best if you soak it overnight 2. Rinse the sabudana until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana. 3. Always use 1:1 ratio of sabudana & water. 4. In the morning, drain the sabudana. Drain using a colander just to make sure that there’s no water. 5. Check if the sabudana has been properly soaked by pressing a pearl between your thumb & index finger. You should be able to smash it easily. 6. Once you add the sabudana to the pan, you have to cook only for few minutes until most of the pearls become translucent. If you keep cooking & tossing for a long time, it is going to stick together. INGREDIENTS • 2 cups Sabudana before soaking • 2 cups water • 2 tablespoon oil • 1 teaspoon cumin seeds • 1 teaspoon mustard seeds (optional) • 3-4 curry leaves • ½ tablespoon grated ginger • 2 green chilies finely chopped • 2 medium sized potatoes peeled & cubed / 2 cups approx • ½ cup roughly crushed roasted peanuts * • Salt to taste sendha namak for upvaas • 2 teaspoon Sugar • 1 tablespoon Lemon juice or to taste • Fistful of Chopped cilantro, few roasted peanuts for garnish,1 cup pomegranate seeds INSTRUCTIONS • Place Sabudana in a beaker .Wash Sabudana under cold tap water until clear water appears. • In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level for 5-6 hours, preferably overnight • Sabudana will fluff up after soaking. • Add oil to a heavy bottom non stick pan. Once warm, add in the cumin seeds, add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally. • Now add in the curry leaves, ginger, chopped chilies & cook for a minute more. • Meantime, add in sugar, salt, crushed roasted peanuts & lemon juice to the sasabudana bowl & mix well. • Now add the coated sabudana to the sabudana bowl and mix well & cook until the sabudana are a bit translucent & well coated. • Add in lots of chopped cilantro, pomegranate seeds & peanuts. 🍽️ (at Our kitchen) https://www.instagram.com/p/B6A__cCpIhJ/?igshid=1to3y8ijcmsj6