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Delicious Stuffed Tinda (Apple Gourd) Curry Recipe | Bharwa Tinda Looking for a simple and tasty stuffed tinda recipe ? You’re in the right place! Today, I’m going to show you how to make Bharwa Tinda (Stuffed Apple Gourd Curry) — a classic North Indian dish that’s flavorful, comforting, and perfect with roti or rice. Let’s get started! Ingredients 700g Tinda (Apple Gourd) 2 medium onions (finely chopped) 2 tomatoes (pureed) 2–3 tbsp mustard oil 1.5 tsp salt (adjust to taste) 2 tsp coriander powder 2 tsp dry mango powder (amchur) 1 tsp Kasuri methi (dried fenugreek leaves) 2 tsp Kashmiri red chilli powder 1 tsp cumin seeds ½ tsp turmeric powder 1 pinch asafoetida (hing) 1 tsp ginger garlic paste How to Make Bharwa Tinda – Step by Step 1. Prepare the Tinda (Apple Gourd) Wash the tindas thoroughly. Peel them lightly using a peeler or a small knife. Make deep crisscross cuts on each tinda without slicing them fully — this is where we’ll stu...

How to Make Sweet and Spicy Raw Mango Chutney | Instant & Long-Lasting Mango Chutney Recipe Ingredients: 700 gm raw mango 600 gm sugar or jaggery (adjust to taste) ½ tsp salt ½ tsp black salt ¼ tsp turmeric powder 1 tsp Kashmiri red chili powder 1 tbsp cumin seeds 1 tsp fennel seeds (saunf) ½ tsp fenugreek seeds (methi dana) ½ tsp carom seeds (ajwain) Optional: pinch of nigella seeds (kalonji) Sweet Raw Mango Chutney Recipe (Long-Shelf Life) This tangy and sweet raw mango chutney is not only delicious but can also be stored for up to 1–2 years! Let’s make this flavorful chutney step-by-step: Step 1: Prepare the Mangoes Take 700 gm raw mangoes. Soak them in water for 10 minutes to reduce internal heat. After soaking, rinse and peel the mangoes. Grate them using the coarse side of a grater (leave out the hard seed inside).                                ...

Homemade Crispy Veggie Cutlets Recipe Crispy Veg Cutlet Recipe    Crispy Vegetable Cutlet recipe— made to feel warm, approachable, and just like the ones you’d buy at your favorite street stall. Crispy Vegetable Cutlets Ingredients Oil: 1 tbsp (for sautéing) + enough for deep‑frying Green chilies: 2, finely chopped Ginger: 1″ piece, finely chopped Onions: 2 small-to-medium, finely chopped Green peas: 4 tbsp Beetroot: 3–4 tbsp, grated Carrot: 1 small, chopped Green beans: 5–6, sliced Salt: 1 tsp, or to taste Coriander powder: ½ tsp Red chili powder: ½ tsp Garam masala: ½ tsp Dry mango powder (amchoor): ½ tsp Fresh coriander leaves: 1 tbsp, chopped Potatoes: 5 medium, boiled and mashed For the coating: All‑purpose flour (maida): ½ cup Water: just enough to make a smooth batter Breadcrumbs: ½ cup, toasted if possible Instructions Sauté the aromatics Heat 1 tbsp oil in a kadhai (or deep skillet) over...

Hey there! You won’t believe this – no butter, no oven, and still such a soft, fluffy cake! I made this delicious cake using just suji (semolina), and just look at how soft and perfect it turned out. It’s definitely worth trying at least once! Hello friends! We all love cakes, right? But most cakes are made with refined flour (maida) , which many of us try to avoid. So today, I’m bringing you a healthy and tasty alternative – a cake made entirely with suji . It’s not only light but also super satisfying, and you can enjoy it guilt-free! If you like this blog, don’t forget to give it a thumbs up. So, without wasting time, let’s get started. Step 1: Preparing the Semolina First things first – we need semolina. The best choice would be fine semolina, but don’t worry if you have the regular one. Just grind it in a mixer to make it finer. After grinding, make sure to sift it well. This helps remove any larger granules so that the semolina can absorb moisture evenly and give the cake a so...

  Halwai Style Creamy Rice Kheer Recipe Halwai Style Creamy Rice Kheer Recipe This thick, rich, and creamy Halwai-style Kheer is one of the easiest Indian desserts you can prepare at home. Made with full cream milk, rice, and dry fruits, this traditional sweet is perfect for any celebration or festive occasion. Ingredients: 2 litres full cream milk 150 grams basmati or tukda rice 150 grams sugar (adjust to taste) 15 cashews 6-7 almonds (finely chopped) 10 raisins (kismis) 1/2 tsp green cardamom powder 4-5 whole green cardamom (lightly crushed) Optional: 50-60 gm mawa (khoya) or 2 tbsp milk powder/condensed milk Optional: A few saffron strands (for extra richness) Instructions: 1. Prepare the Rice: Wash 150 grams of basmati rice 3-4 times until the water runs clear. Soak them in water for at least 30 minutes. This helps the rice cook faster and become softer. 2. Start with th...