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"Indian Samosas with Sweet Potato Filling: A Healthy Transformation" The Indian samosas with sweet potato filling are a delicious and healthy variation of the traditional samosas. The sweet potato filling is made with a combination of mashed sweet potato, peas, and a blend of Indian spices such as ginger, garlic, cumin, and coriander. These samosas can be served with a variety of chutneys, such as mango and mint chutney, and are typically either baked or fried until crispy. The use of sweet potato in the filling provides a nutritious twist to this popular Indian snack, making it a flavorful and wholesome option for those looking for a healthier alternative. The search results provide several recipes for sweet potato samosas with detailed instructions on how to prepare the filling, shape the samosas, and cook them. The recipes also highlight the use of various spices and the option to bake the samosas instead of deep-frying them, making them a healthier choice. #sweetpotatoesamosas #healthyindianfood #indiansnacks #samosa #sweetpotatofilling #bakedsamosa #friedsamosa #mangochutney #mintchutney #ginger #garlic #cumin #coriander #indiancooking #healthyrecipes #vegetarianfood #veganfood #glutenfreefood #indiancuisine #foodie #healthytransformation

Image Source : SOCIAL rice puri If you feel like eating something spicy and tasty then you can make puri with rice flour on a holiday. You can also eat crispy and crispy puris made from rice flour for breakfast. These puris can also be prepared and given to children in tiffin. If you want to improve its taste then eat this masala puri with potato tomato curry. The guests at home will also like the taste of rice puri. Its crispy taste makes the puri even more delicious. The taste of this pura is quite similar to that of crispy kachoris. Know how to make spicy puri made from rice flour? <!-- /8323530/Khabar_Desktop_VDO_1X1 --> Ingredients for making spicy rice flour puri 3 boiled potatoes 1 cup rice flour Thedi green chilli and ginger paste salt as per taste 1/4 tsp turmeric 1 tsp cumin 1/4 tsp celery 1 tbsp kasuri methi 1 tsp chilli flakes chopped coriander 1/2 tbsp oil How to make rice puri dough First of all, grate the potatoes in a bowl. Mix rice flour in it. Now grind ginger, green chilli, salt, turmeric, cumin, celery, Kasuri fenugreek, red chilli and green coriander and mix it. Mix all the ingredients by mashing them with hands and knead the dough. While kneading the dough, keep in mind that it should neither be too hard nor too soft. Now keep the dough covered for 10 minutes to set and till then heat oil in the pan. Knead the dough a little again and break it into balls. Now roll slightly thick puris from it. Drop the puris in the oil and cook on medium-high flame until the puris turn light golden. Fry all the puris in the same manner and eat them with chutney, sauce or potato curry. Latest Lifestyle News function loadFacebookScript(){ !function (f, b, e, v, n, t, s) { if (f.fbq) return; n = f.fbq = function () { n.callMethod ? n.callMethod.apply(n, arguments) : n.queue.push(arguments); }; if (!f._fbq) f._fbq = n; n.push = n; n.loaded = !0; n.version = '2.0'; n.queue = []; t = b.createElement(e); t.async = !0; t.src = v; s = b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t, s); }(window, document, 'script', '//https://lnkd.in/dNCd7S6K'); fbq('init', '1684841475119151'); fbq('track', "PageView"); } window.addEventListener('load', (event) => { setTimeout(function(){ loadFacebookScript(); }, 7000); });

Aaharam VathaKuzhambu Powder is a home made masala powder which can be used to make Kara Kuzhambu / Puli Kuzhambu or Vatha kuzhambu instantly. With this powder the Kuzhambu can be made instantly without any hassle of grinding every time while making the Kuzhambu. Like Sambar Powder and Rasam Powder, Aaharam vathaKuzhambu powder is a handy home made masala powder in our kitchen. We can make instant kuzhambu using this Powder (Podi). Instead of adding coriander powder and red chili powder for the vathakuzhambu, this vathakuzhambu powder can be added which gives a great flavor. Vatha Kulambu Podi is a spice powder used in preparation of Vatha Kulambu. This is a very aromatic powder which has coriander seeds, red chillies and other spices. Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. This dish or gravy is very popular in South India, as its commonly cooked in many households and it’s the very easy, delicious and tasty recipe on the menu card anywhere you go. Including the restaurants. There is something else called “Sambar” which is cooked by adding cooked dal to it,and that has a different spice powder from this one. everything just varies with few different spices used. Aaharam Vathakuzhambu # #india #tradition #food #taste

Dhuska Dhuska is a popular dish in the Indian state of Jharkhand. It is a deep-fried, savory rice pancake often served as a snack or breakfast item. Here’s a simple recipe for making Dhuska: Ingredients: 1 cup rice (preferably parboiled rice) 1/4 cup chana dal (split Bengal gram) 1/4 cup urad dal (split black gram) 1-inch ginger, finely grated 2-3 green chilies, finely chopped 1/2 teaspoon cumin seeds A pinch of asafoetida (hing) Salt to taste Water, as needed Oil for deep frying Instructions: Soaking Rinse the rice, chana dal, and urad dal together and soak them. Soak them for four to six hours, or overnight, in water. Grinding Drain the soaked rice and dal and grind them together into a smooth batter. Add water as needed to achieve a thick, pancake batter consistency. Seasoning Add grated ginger, chopped green chilies, cumin seeds, asafoetida, and salt to the batter. To equally blend the components, mix thoroughly. Fermentation Allow the batter to ferment for about 4-6 hours or overnight. Fermentation helps in making the dhuska more flavorful and gives it a slight tanginess. Deep Frying Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil, making small pancakes. Fry until both sides are golden brown and crispy. Draining Excess Oil Remove the fried dhuska using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve Dhuska is typically served with chutney, yogurt, or any sauce of your choice. You can also enjoy it with a cup of tea. Remember, you can adjust the spice levels and other ingredients according to your taste preferences. Enjoy your homemade dhuska! Jharkhand Traditional Dish by I Masalamingles.com Explore the Best Pan Online!!! Keep Following Masala Mingles to stay updated with more interesting recipes !! Check Next- https://lnkd.in/dbvciju5 #dhuska #jharkhand #food #jharkhandfood #ranchi #foodblogger #foodiesofindia #homemadefood #foodie #instafood #streetfood #tasty #biharifood #streetfoodindia #foodranchi #mumbaidiaries #foodphotography #chilka #yummy #ranchifoodblogger

Biryani, a beloved dish with roots in South Asia, is a flavorful and aromatic rice-based delicacy. It comes in various types, each showcasing a unique blend of spices, meats, and cooking techniques. 1. Hyderabadi Biryani: Known for its distinct Dum cooking method, this biryani combines fragrant Basmati rice with marinated meat, resulting in a rich and aromatic flavor profile. 2. Mutton Biryani: Celebrated for its succulent and tender mutton, this biryani variant is a meat lover's delight. The spices and slow-cooked meat create a hearty and robust flavor. 3. Chicken Biryani: A popular choice, chicken biryani combines the mildness of chicken with fragrant spices and aromatic rice, offering a delightful and slightly lighter alternative to mutton biryani. Biryani is not only a treat for the taste buds but also offers nutritional benefits. The use of aromatic spices like cumin, cardamom, and cloves provides antioxidants, while proteins from meat contribute to muscle health. Basmati rice, commonly used in biryani, is a complex carbohydrate, promoting sustained energy release. The sensational flavors of biryani are a result of meticulous layering and slow cooking. The aromatic blend of spices, the tenderizing effect of yogurt-based marinades, and the infusion of saffron or rose water create a symphony of tastes. The Dum cooking technique, where the pot is sealed to trap flavors, ensures that each grain of rice is infused with the essence of the spices. In essence, biryani is not just a dish; it's a celebration of diverse culinary traditions, a harmony of flavors, and a feast for both the senses and the soul. #biryani #muttonbiryani #chickenbiryani #gemrestaurantpj #indianfood #makananindia #makananviral #foodie

I like it hot 🔥 As a spice lover in all shape or form, I have been so intrigued by hot sauce lately... Hot means different things to consumers and here is why the category is elevating itself 🤔 🌶 Spice level of chilis really range wide from mild to XXL hot!! Not only that, each chili has a different characteristic, unique taste it leaves in your mouth. What's trending now is more about habanero, ghost pepper, fresno chilis etc. 🌶 Some consumers prefer hot and sweet vs. just plain hot. So sriracha, sweet chili would fit in here. Now we see fruits, honey, even chocolate come into play. 🌶 Artisanal hot sauce is huge! Fermented chili peppers trending, produced in small batches using natural fermentation. Clean label product, takes patience and the "hotness" is at another level. 🌶 Healthier profiles are trending. Consumers want better for you options without compromising taste. Lower salt, lower sugar, all natural along with addition of healthy ingredients like turmeric, ginger, garlic etc. Not only this category is super innovative, but also it is so well poised to generate social media buzz, as we see consumers challenging each other 😎 This also means however, the category is super crowded. So how will you differentiate your product? Think hot, this is the entry requirement, but also unique 🌟 What kind of "hot" would you like to see in the market? Share with me below!! #innovation #hotsauce #foodandbeverage #healthandwellness #trending

Discover a simple Fish Curry recipe featuring an aromatic onion-tomato masala and basic spices. Delicately cooked fish achieves a tender yet crispy texture, immersed in a richly flavored curry. Topped with garnishes for added texture and vibrancy, this dish has been meticulously tested for perfection! Preparation time: 5 min Cooking time: 45 min Resting time: N/A Total time: 50min Serves: 4 Ingredients: Marinated Fish: - 1/2 teaspoon red chili powder or cayenne pepper - 1 teaspoon carom seeds (ajwain), optional but highly recommended - 1/4 teaspoon turmeric powder - 1 teaspoon lemon juice - 1 pound firm-fleshed white fish (such as cod, halibut, or tilapia), patted dry and cut into 2-3" pieces - 3/4 teaspoon kosher salt Fish Curry: - 2 ripe tomatoes (approximately 250 grams, such as Roma/plum), finely chopped - 1/2 teaspoon turmeric powder - 1 teaspoon coriander powder - 1/3 cup + 2 tablespoons avocado oil or other neutral oil, divided - 1 teaspoon Kashmiri chili powder (or mild chili powder, substitute paprika) - 1/2 teaspoon red chili powder or cayenne pepper (optional, for extra heat) - 7 garlic cloves, finely chopped - 1-inch piece ginger, finely chopped - 1 teaspoon cumin powder - 1 1/2 teaspoons kosher salt - 2 medium yellow onions (approximately 380 grams), finely chopped To Finish: - 3-5 Thai or bird's eye green chili peppers, either whole or vertically sliced in half - 1/4 teaspoon freshly ground black pepper - 1-2 tablespoons ginger, julienned - 3 tablespoons cilantro leaves, finely chopped - 1-2 teaspoons lemon juice Method: - In a bowl large enough to accommodate the fish, mix together the carom seeds, red chili powder, turmeric, and salt. Coat the fish pieces with this mixture. Sprinkle lemon juice over them and mix well. Set aside. - Heat 1/3 cup of oil in a large pan over medium-high heat. Add the onions and sauté, stirring frequently, until they turn deeply golden, about 18 minutes. Deglaze the pan with 1/4 cup of water. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant. The onions will further deepen in color. Deglaze again with 2 tablespoons of water. As the water evaporates, add the coriander, cumin, Kashmiri chili powder, red chili powder (if using), turmeric, and salt. Stir well to release the aroma of the spices. - Incorporate the tomatoes and sauté until they meld into the masala and the oil separates, about 5 minutes. Pour in 1 cup of water and bring the curry to a simmer. Reduce the heat to medium, cover, and let it simmer while you prepare the fish. - Meanwhile, heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil. Spread the oil across the pan. Once hot, place the fish pieces in the skillet in a single layer. Pan-fry for 4 minutes on each side until they are fully cooked and golden brown. The