ToorDal balls Curry is a very tasty and healthy dish. Try it and enjoy !!! - 46.5799

Greengram balls are very tasty, flavoury sweet with dal & ghee smell craves us to taste it. - 33.322

Chana dal sweet balls(Kadala paruppu suliyan) are usually made during the festival of deepavali. - 44.5564

These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and... - 44.6633

These fast and delicious fritters are a yummy way to get the best of both health and taste. However, making this requires quite a few skills. Once you have the batter at hand, the next big step is to make small morsels of it and drop it from the palm of your... - 85.3439

The very thought of piping hot tea in one hand and savory bhajiyas in another is good enough to get any one drooling. Never mind if you don't know how to fry the perfect fritters, this video recipe details step-by-step instructions on how to fry fritters... - 86.0939

Dal Poories has a Scrumptious taste.The Amchur and Garam Masala gives the Dal Poories Unbelievable taste. must catch it - 38.2691

Soak the channa dhal in water for two hours. Boil it in four cups of water with one green chilli. When quite soft, drain and put the dhal on the fire for a minute or two to dry. Grind the dhal with the cumin seeds and chilli powder. Mix with all the other... - 41.0931

Mash boiled potato. Grind chillies. Soak moong dal overnight and grind to a fine paste. Mix potatoes, cabbage, chilli paste, salt, turmeric and moong dal paste and keep for an hour. Make small balls, flatten them and shallow fry. - 26.5465

Sift together salt, Soda-bicarb and flour. Rub in fat. Add enough water to make a soft dough (the dough should be stiffer than that for chapati). Divide dough into 15 to 20 portions. Make balls. Cover with a damp cloth and set aside. Soak dal in water for... - 40.761

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My friends love this Dal Pakora Recipe. This is a festive Dal Pakora recipe made on Diwali. Dal Pakora is a delicious Indian snack. During Ramadan, the month of fasting, Dal Pakoras are often eaten by Muslims during Iftar. It can be eaten during breakfast.... - 37.2605

Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi.... - 23.4392

This Dal Bati recipe is one that you could try the next time you decide to have a barbecue. Hot Spicy dal served with roasted whole wheat dough, this is absolutely delicious and yes, healthy as I decided to use the grill instead of deep frying them. - 27.5117

Soak the dhal for an hour or two. Then boil in four cups of water with the green chilli. When soft, drain and place on the fire again to dry completely. Add the ground spices to the dhal and grind it. Divide it into ten portions. Mix half a teaspoon of salt... - 42.8074

1. Sieve flour, rub in the fat. 2. Add salt and water and prepare a soft dough. Set aside for half an hour. 3. Knead well. 4. Divide into even sized balls. 5. Press the centre of each and put in prepared gram mixture. Close the opening well. 6. Flatten and... - 46.1815

Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to... - 44.823

Try this Rajasthani regional specialty of India for your next family get together. This recipe will sure make you savor the taste of real traditional Indian cooking. The blend of ingredients in this Rajasthani Dal Baati makes it completely irresistable.Watch... - 98.8939

GETTING READY 1)Soak urad daal powder in warm water for about 4 hours and then drain it dry. MAKING 2)In a frying pan, heat oil and add mustard and asafetida for 2 minutes. 3)Add daal powder, salt and chilli powder. Cook for until moisture is evaporated on... - 44.945

Now that the dough is well rested after being oiled, it is ready for use for the next step. Check out Kalyan squeezing out small portions of the dough to make small balls and placing them on the working surface. Watch the next video. - 90.0939

The balls precisely pearls of the dough look shimmering and set on the working surface. Watch Kalyan oiling them further in the video. Watch the following video to continue. - 90.2272

Have you ever tried this wonderful Dhokar Dalna recipe. I often make it as a treat for myself. Try making the Dhokar Dalna for yourself and you will understand why I am so addicted to it! - 42.3805

Soak the mung dal for 10-15 minutes and pressure cook for 10,minutes. In a 1 heavy-bottomed pan mix together the cooked dal, grated jaggery, poppy seeds, chopped nuts and sultanas and place on a low flame. Make sure you stir occasionally or else the mixture... - 42.0137

Crush jeera, seeds of moti elaichi, kali mirch and laung together. Clean, wash dal. Pressure cook dal with the above crushed spices, 1/2 tsp salt and 2 cups water. After the first whistle, keep the cooker on slow fire for 15 minutes. Remove from fire and keep... - 39.4502

Drain and grind the dal to a fairly dry paste. Add raisins to the khoya. Make 18 balls of the khoya. Cover each khoya ball with dal batter and fry in hot ghee. Reserve. Make a syrup with sugar and 1/2 cup water till a one-thread consistency is obtained. Dip... - 31.4436

Heat one teaspoon oil in a pan and roast gram dal. After a minute, add urad dal. When they turn light brown, add rest of the ingredients for masala except turmeric. Roast on low fire for 5 to 10 minutes. Grind all masala to a fine paste, using a little water,... - 38.9422

1. Pick and wash gram. 2. Add just enough water to cook. 3. Cook till water has evaporated and gram is tender. 4. Add sugar and cook until mixture becomes thick. 5. Pass it through a sieve when mixture is hot. Add grated nutmeg. 6. Make a very soft dough with... - 42.4417

An authentic Punjabi Dahi Bhalle recipe for you. Lentil dumpling soaked in yoghurt sauce is a favorite Indian dish that has come to be a favorite with all ages. The lentil makes it a high protein food that you could enjoy on any occasion. - 45.7695

Drain and cook dal in a pressure cooker till soft. Drain out the water till the dal is absolutely dry. Add jaggery and cook till blended and soft as a paste. Grind if grains are still whole. Add cardamom powder and mix. Form into lemon-sized balls. ... - 32.0002

Heat about 1/2 teaspoon oil in a pan. Add one teaspoon chana dal. When it turns slightly brown, add urad dal. After one minute, add rest of the ingredients for masala except turmeric. Fry masala on low heat till coconut turns light brown. Add turmeric and... - 37.5433

Soak mung dal in water for six to eight hours. Wash dal and drain thoroughly. Grind to a fine paste. Heat oil in a pan and fry chillies (cut into pieces), coriander seeds, and cumin seeds. When they turn brown add asafoetida and dal. Cook for 15 minutes,... - 40.3132

In a Kadai put oil when it is hot add mustard seeds allow to pop and add curry leaves and fry for sec. Then add Grinded Masala,Salt,Water and allow to cook. When bubbles starts ro come taste it. Transfer to a Serving Bowl and Garnish with finely chopped... - 42.2579

make smooth dough using the wheat flour and salt with few drops of oil.make small puris taking lemon size ball of the dough and rolling it out. Pressure cook dal till soft and make paste out of it by grinding.Heat a heavy bottom pan add in the dal,jaggery... - 34.6764

For most Indians, the Chakli is crunchy tea-time snack. Yes, they love it and so will you. Though this snackk can be made throughout the year, it is a Diwali staple. Madhura in this video is making the Chaklis with the flavorsome ajwain seeds. Enjoy. - 143.582

Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till... - 23.4952

1) Soak the channa dal in water for about 2 hrs and grind it to a coarse paste along with red chillies and keep it aside. 2) Peel the outer skin from the banana flower. Remove the small white flowers inside and also remove the long stem inside each flower... - 41.487

1. Peel boiled potatoes and mash them to small pieces. 2. Grind to paste green chillies, ginger, garlic and sugar and add it to the mashed potatoes. 3. Add salt and coriander. 4. Mix it thoroughly with hand and make small balls. 5. Mix Chana dal atta (Besan),... - 37.2863

1 Soak the lentils overnight. Drain and grind alongwith ginger, garlic and green chillies without any additional water. The paste should be very fine. 2 Heat 2 tbsp oil in a karahi and add the dal paste. Stir-fry till it forms a ball and leaves... - 31.4563

1 Cook the gram dal and bananas separately till just done. On no account they should be overcooked. Drain the dal. Peel and grate the banana. 2 Heat the saffron and mix with the milk. Finely chop the green chillies and fresh coriander. 3 Blend the dal,... - 36.2115

A nice combination of dal and wheat dumplings. Great to cook on lazy days when not in mood to cook rice, sabzi. It includes dal, wheat roti, its a full meal by itself. - 40.6197

GETTING READY 1 For the filling: In a bowl, soak the urad dal overnight. 2 Remove the husk by washing repeatedly with water. 3 In a grinder jar, put the dal and gring inely. 4 In a bowl, mix the grinded dal with salt, spices, and soda bicarbonate. 5 ... - 44.8698

Hot Kachori is north indian delicious dish made from flour moong dal garam masala. Specially great for holiday marriage party and festival. - 46.7283

Puran Poli is a traditional Maharashtrian dessert which is quite popular. It is specially prepared for the occasion of Marathi new year and holi. However, this dish is so delicious that you really do not have to wait for a special day to treat your family to... - 116.661

Diced bittergourd, cooked in a flavourful, aromatic gravy with peanuts..these act as a crunch in this recipe. Do note that I have added some coconut and jaggery in this recipe (which aint recommended much for diabetics)…but my dad is fussy…so as long as... - 49.7231

Looking for a traditional Indian appetizer? This one will work for you perfectly. Katachi Amati is a regional specialty made with lentils and jaggery which gives it a perfect blend of sweet and sour flavors. Watch the video and treat your family to this dish,... - 97.2272

Kombdi Vade is staple food of Malvan which is very popular in west coast in Maharashtra. Very flavorful, crispy and tastes fabulous with Chicken curry specially during rainy day. A must try delicacy! - 40.3715

With the baking of the parotta begun, it has to continue to lead to the crisp and well done parotta. Check out Kalyan baking the parotta and flipping it over in the process along with a teaspoon of ghee or clarified butter. With a little more finishing, the... - 99.0059

The balls are ready for further processing to lead towards making of a good parotta. Check out Kalyan covering the balls with a moist towel, spreading and tossing the ball to a flat thin layer, rolling and coiling it to a round and placing it underneath the... - 97.1639

The balls must be tossed and rolled to a coil. Check out Kalyan spreading and tossing the ball to a flat thin layer, rolling and coiling it to a round and placing it underneath the towel. Watch the next video for further steps. - 94.5189

Scrumptious, mouthwatering and irresistibly delicious Maharashtrian Festive sweet. It just melts in your mouth! - 40.5359

To all those who are looking for this famous recipe, will find this video very useful. This is a traditional recipe. In India we call it Puran Poli. This is very tasty and easy to make. Before serving you can add clarified butter over the roti. This dish is... - 129.194

Cook the dal till soft and set aside. Skin the ash gourd and preserve skins for use in chutney. Chop off the soft portion of the ash gourd and reserve for use in soups. Chop the rest of the gourd into 1 inch cubes. Soak the tamarind in a cup of water and... - 42.4929

1. Prepare soft dough first and keep aside. 2. Grind chana dal coarsely, adding very little water in a mixer. Add jeera powder, ginger-garlic paste, green chillies, garam masala and salt and let the mixer run for 3-5 minute as it will add some air to batter... - 35.5687

Clean collard greens, remove the thick veins and chop them finely. Soak rice for atleast one hour. dry roast urad dal till light brown. Prepare the masala by adding rice, urad dal, red chillies, salt and very little water to make it to a very thick paste.... - 36.8395

1. Pick the coriander leaves, discard the thick stalks, and wash thoroughly to remove all grit. Drain the water and spread on a cloth to remove all moisture. 2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently... - 34.545

Now the coiled rounds have to be shaped further to lead to the parotta. Check out Kalyan Raman spreading the coiled spirals to flatten to a medium sized round. Heat the tawa and place the dough round on the tawa to begin baking. - 94.3689

In this video, Chef is showing a delicious Indian snack recipe Dahi wada. Ideally this recipe is time consuming but it’s amazing to see that the chef has made it sound so simple. Deep fried lentil balls soaked in water and served with yogurt and sweet and... - 126.606

1 Mash the paneer and mix with all the remaining ingredients. 2 Clean the spinach of all discoloured or wilted leaves. Discard the stems. Blanch in enough boiling water. Squeeze to get rid of all moisture. 3 Grind to a paste without adding water. 4 Soak the... - 36.0886

Radhaballavi is a delicious Bengali bread, which is stuffed with Chhola dal (Bengal gram) paste. It is usually served as breakfast with Chholar Dal (Bengal gram preparation) or Alur Dum (spiced Potato curry). It is also a favorite food to celebrate the Durga... - 45.9473

Make a dough of All Purpose Flour/ Maida with water & oil. The dough should be supple & the batter should not stick to your palms. Cover & keep aside for 1 hour. Pressure Cook Channa Dal with water at least 3 inches above the level of Dal, until 4 whistles... - 34.6914

1 Trim the kidneys of all fats. Soak the dal for 1 hour. Blanch the almonds. Skin and chop the almonds, cashewnuts and raisins. 2 Pressure cook all the ingredients together except the eggs, almond, cashewnuts, raisins, lime juice and ghee with 1 cup of water... - 35.8643

This is the speciality of Maharashtrian food. A motherinlaw in her first interview with the would be daughterinlaw asks her if she can make this dish. If yes then she is considered to be skilled in cooking. - 40.1752

Are u looking for a vegan or vegetarian savory pastry dish? Try India's most popular spicy puffed pastry called Khasta kachori. It has a filling made if yellow lentils and the spices is what makes it so special. In the video, Chef Manjula gives a clear demo... - 119.873

1. Boil the mince along with water, channa dal, onions, ginger-garlic paste salt and whole garam masala in a pressure cooker. 2. Cook for 3 whistles, open the lid and stir till mutton is dry. 3. Leave it to cool. 4. Meanwhile chop and mix the other... - 35.9349

The South Indian Medu vada is a savoury fried donut made of a fermented batter.It is a favourite on many occasions and is an excellent breakfast and snack item in most South Indian homes and spreads. It is best when served with coconut chutney and sambar... - 41.038

1. Heat 1 teaspoon of oil, add the mustard and when done, add the urad dal, asafoetida, fenugreek and red chillies. Fry to a dark brown colour. Remove, cool and powder roughly. 2. Heat the rest of the oil, add the garlic cloves and fry on low heat, stirring... - 39.8205

1. Wash the bitter gourd, slit, remove the seeds and cut into small pieces. 2. Heat the oil and fry the gourd pieces until they are crisp and brown in colour. Set aside. 3. Boil the tamarind in water, and take out the extract. Boil this along with the... - 36.9808

Roast brinjals over direct fire till the skin turns black and they are cooked through and through. Dip in cold water and peel off the skin. Mash brinjals. Heat oil in a frying pan and fry the black gram, dry chillies, neem leaves and asafoetida till black... - 40.3681

1. Soak gram for an hour. 2. Drain water completely and grind into a fine paste with salt and green chillies. 3. Chop coriander, ginger and curry leaves fine, crush peppercorns coarsely and cut coconut into small pieces. Add to the ground paste. 4. Meanwhile... - 37.8529

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1. Wash the leaves, and spread on a cloth to dry - there should be no water while frying. 2. Heat the ghee, fry the masalas one at a time, removing each from the kadai as it is done. 3. When the masalas are fried, fry the curry leaves on slow heat - they... - 23.6504

One of the easy to make and tasty cutlets. - 49.3695

Want to try an exceptional dessert preparation from India? Watch this video to learn the cooking procedure for most authentic Indian puran poli, a delicious dessert preparation. It is quite easy and quick and your kids are going to love this. - 150.589

Puran Poli is a traditional and classical type of sweet flatbread made on as a sweet or dessert during auspicious occasions and festivals in Maharashtra, Gujarat, Karnataka, Goa, Andra Pradesh and Tamil Nadu. There are many variations to the stuffing for... - 49.6573

This delicious layered paratha is just the Indian bread you were looking for. Make a value addition to your menu with this tasty mouthwatering paratha. Goes great with a dal(lentils) or Indian curry. - 39.2676

1. Grind finely cumin, garlic, green chillies, peppercorns, poppy seeds and boiled potatoes into a firm paste without using any water. Add coarsely ground prawns to it. Salt to taste. Mix well. 2. Chop the onion very fine. Mix together the stiffly beaten... - 28.4889

GETTING READY 1)In a mixing bowl, add flour with rest of the ingredients and knead into stiff dough, adding water as needed. 2)Cover it with damp cloth and leave it for 20 minutes. 3)Keep aside some dry flour for dredging. 4)Take a griddle and heat... - 38.1345

GETTING READY 1)Make a coarse paste of first three ingredients and then add the powders and, with splashes. 2)In a wok, heat oil to smoking point. MAKING 3)In a pan, heat ghee and fry cumin. Add paste and cook for 10 minutes on low heat. 4)Remove from heat... - 51.0392

Triangular shaped dough, encased with ghee and cooked on a flat griddle. The inner layering of ghee aids in giving texture and flavour to the parantha. I have made a basic dough...but you can variate by adding flavourings like dried fenugreek leaves, cumin... - 43.8515

This Vankaya Pachi pulusu is a popular dish in the state of Andhra Pradesh. Here is an authentic Indian dish for all you eggplant lovers. It is something that you would love. Enjoy the difference. - 38.0786

Learn how to make traditional Indian Roti. This flat bread is a staple in the northern part of India and it needs a lot of practice to make a perfect one. Watch this video and try it out! - 122.888

Kombdi Vade or Chicken Malvani is a non-vegetarian dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of wheat and... - 46.225

Have you ever tried to replicate the most popular Indian restaurant dish and failed? Well, Chef Manjula is making it all happen in her kitchen and sharing her secret recipes. It’s a common notion that naan is a restaurant recipe which can only be made in a... - 135.005

Kerala Sambar is different from the typical Sambars made in the other South Indian states. Kerala Sambar is made using a mixture of different vegetables whereas the other sambhar is made using a single vegetable. It is an excellent curry with rice or with... - 54.1731

Chapati is a staple in much of India and Pakistan, and also in other parts of SE Asia and Africa as well. It is often made fresh for each meal and even children learn to make this basic and easy bread. Often, the finished chapatis are brushed with ghee... - 44.1181

Sopes pronounced "SOH-peh" are an amazing snack or light meal classified as antojitos ("little whims") in Spanish. Each geographical region has their own version of this south of the border dish originating in Guadalajara, Jalisco, Mexico. Sopes are... - 59.4958