#easy indian meals

[daily-deliciousness]

Butter chicken

[sugarspice111]

Here is an authentic chicken salan recipe . It is simple, one-pot recipe made in the traditional North Indian / Pakistani style.

[thetockablog]

Paneer Butter Masala

Paneer Butter Masala Ingredients1 tbsp ghee1 bay leaf1 cinnamon stick4 cloves1 tbsp ginger and garlic paste2 large onions, thinly sliced8 large tomatoes, pureed15 cashews, raw1/2 cup water1/2 teaspoon red chili powder3 tsp Kashmiri chili powder1/2 tsp turmeric powder1 tsp garam masala2 teaspoon sugar, adjust according to your taste1 tbsp tomato pasteSalt or to taste1/2 cup pouring cream500 grams…

[indischwindisch]

Chickpea, Spinach and Potato Curry with Quinoa (Vegan)

This meal is a perfect example of how a delicious and wholesome meal can be budget friendly. It's easy to make and requires only ingredients from any the basic grocery store.

This meal is a perfect example of how a delicious and wholesome meal can be budget friendly. It’s easy to make and requires only ingredients from any the basic grocery store. Eating Healthy On a Budget Today I am starting a series “Eating Healthy On a Budget” sharing meals that you can make with ingredients costing under 2€. This series is especially designed for students and busy people who do…

[thepanvelite]

The Secret Superfood: A Unique Khichdi Recipe for Optimal Health

Khichdi, a simple and nutritious Indian dish, gets a flavorful twist with this recipe. Packed with proteins and essential nutrients, it's a wholesome meal for any time.

Khichdi, a staple in Indian cuisine, is renowned for its simplicity and health benefits. Today, we’re sharing a unique khichdi recipe that combines traditional ingredients with a twist, offering a delicious and nutritious meal that’s sure to become a new favorite. Ingredients: 1 cup Indrayani rice 1/2 cup Moong dal (yellow split lentils) 1/2 cup Masoor dal (red lentils) 1/2 tsp Turmeric…

[superduperkitchen]

Mix Veg Sabzi

Mix Veg Sabzi or Mixed Vegetable Sabzi is a vibrant and healthful dish hailing from the diverse culinary landscapes of India. It embodies the essence of Indian cooking, showcasing a symphony of flavours, colours, and textures that make it a beloved choice in households and restaurants alike. This versatile dish can incorporate a variety of seasonal vegetables, making it not only a feast for the…

[mommyrecipes]

Dhaba Dreams on a Dime: Bachelor's Guide to Dhaba Chicken Curry (Spicy, Simple, Soulful)

Missing the smoky, rustic flavors of a roadside dhaba? Don't despair, fellow bachelors! This easy dhaba chicken curry brings that authentic taste straight to your kitchen, with minimal ingredients, minimal effort, and maximum satisfaction.

Read Full Recipe Click Here

[rashid92786]

Chana Dal Fry Recipe: ढाबे जैसी चना दाल फ्राई बनाने के आसान टिप्स😵

Chana Dal Fry Recipe: ‘Simmo Kitchenwali’ की विशेष चना दाल फ्राई रेसिपी, जो आपको ढाबा जैसे स्वाद का आनंद घर पर ही प्रदान करेगी। इस आसान और विस्तृत गाइड के साथ, आप अपने परिवार और दोस्तों के लिए स्वादिष्ट और स्वास्थ्यपूर्ण चना दाल बना सकते हैं। आज ही ट्राय करें और घर का बना ढाबा स्टाइल खाना एंजॉय करें! मुख्य बिंदु आसान और सरल विधि: इस रेसिपी में चना दाल को बनाने की आसान और सरल विधि बताई गई है, जो…

[parveens-kitchen]

Pulikachal

Authentic South Indian Pulikachal Mix Recipe: A Burst of Tangy SpicesPulikachal, a quintessential South Indian delicacy, is known for its explosive blend of tangy and spicy flavors. This versatile mix is a life-saver for busy days when you want to whip up a quick and delicious meal. In this blog post, we will walk you through a simple and authentic Pulikachal mix recipe, so you can enjoy the…

[foodflavourss01]

Easy Dinner Recipes Indian - Food Flavourss

Hello, my name is Archana, and I come from a very traditional Indian family. I have loved cooking since I was a child, and I learned to cook from my mother. I started this blog to share my recipes that are simple, easy lunch recipes Indian, delicious, and healthy.

[hyderabadiruchuluvideos]

2 in 1 Idli Dosa Batter | Multipurpose Batter

New Post has been published on https://hyderabadiruchulu.com/2-in-1-idli-dosa-batter/

2 in 1 Idli Dosa Batter | Multipurpose Batter

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2 in 1 Idli Dosa Batter

Prep Time

4 hrs

Cook Time

40 mins

  Welcome to Hyderabadi Ruchulu, where we are excited to share a versatile batter recipe that can be used to make both idli and dosa. Rather than creating two separate batters for each dish, this recipe will save you time and effort by using the same batter for both by making 2 in 1 idli dosa batter. Additionally, this batter can be stored in the refrigerator for up to a week to prepare delicious meals whenever you desire.

Course: Breakfast

Cuisine: Indian

Keyword: South Indian idli and dosa

Servings: 3

Ingredients

1 cup Black Gram

4 cups Idli Rice

1/2 cup Flattened Rice

1 tsp Fenugreek Seeds

Instructions

To create this batter, we will be using idli rice, which makes it suitable for a variety of dishes.

Lets see how to make the multipurpose batter

To begin, take a mixing bowl and add one cup of black gram.

Wash it one to two times before adding half a cup of flattened rice and one teaspoon of fenugreek seeds. Soak these ingredients in water for a minimum of four hours.

Next, take four cups of idli rice, wash it two times, and soak it in water for at least four hours. If you are using a mixer instead of a grinder, only use three cups of idli rice.

Grind the soaked black gram first, and once it becomes soft, remove it from the grinder.

Now, remove the black gram batter and add the soaked idli rice

Grind until soft

Mix both the batter with your hands and let it ferment for 8 hours

Seal it in an air-tight container

Let’s see how to make idli batter

Take the required amount of batter

Add some water and salt to it until the required consistency is obtained

Spread some ghee or clarified butter on the idli plates

Pour the batter and close the lid

Steam for about 12 minutes

Let them cook down a little and serve the hot idlis

Let's see how to make dosa batter

Take the required amount of batter

Add some water and salt to it until the required consistency is obtained

Heat the pan and pour the batter on top

Spread with the back of the spoon on a low flame

Add some ghee or oil

Serve hot with your favorite chutney!

[daily-deliciousness]

Indian butter shrimp

[akunerevahgi]

pakora - bhaji recipe - how to make mirchi bhaji - bhajiya

pakora – bhaji recipe – how to make mirchi bhaji – bhajiya

pakora – bhaji recipe – how to make mirchi bhaji – bhajiya pakora – bhaji recipe – how to make mirch bhaji – bhajiya – Here are the step-by-step photo and video instructions to make pakora – bhaji – mirch pakora – mirchichi bhaji at home.  Monsoon means the name of many delicious foods starts crowding in the head. And the most famous dish that we mostly like to have in monsoon with hot ginger…

[ms-demeanor]

You seem like a good sort of person to ask; how does one go about building up a good spice rack? Not only just having the spices, but knowing what they are and how to use them, when and in what quantities, and developing a wider spice palette in general? I grew up in white suburbia and my mother has no idea how to use anything other than salt and ground black pepper, and I want to start making my foods more flavorful. I am tired of utterly flavorless dry roast pork! But I have no idea where to begin lol.

I'd say to start by trying a lot of foods that use a lot of different spice profiles and seeing what you like. If you like Thai food, look into Thai spices and try cooking a few recipes. If you like Indian food, try Indian recipes. If you don't know if you like a particular kind of food, go out and try it and see if you do.

I think the best way to build up your spice rack is to do so slowly over time as you familiarize yourself with different flavors. Don't go out and buy a ton of stuff, go out and buy cumin and make a rice recipe that calls for cumin and see if you like it, then next time maybe add another spice like cayenne pepper to the recipe and see if you like it.

Spices can be really expensive, but they can also be really cheap if you're looking in the right places. Try to avoid the shiny organic spice jars, and see if there are packets of spices in the various "ethnic" food sections of your grocery store (in California it's pretty common to have a Mexican food section and an Asian food section in the store and you'll often find stuff like a packet of cumin for 70 cents that's got the same amount of spice as the organic jar that costs five bucks in the spice aisle).

Once you've got some basics down, start branching out and seeing if you've got any good markets nearby that have more unusual spices. Large Bastard and I get most of our bulk spices from a Middle Eastern market around the corner from our house or at an Indian market a few miles away because it's WAY cheaper to get allspice or turmeric or garam masala from those stores than it would be from the grocery store.

And if you're starting at the basic-basics, like how to season a simple pork roast, check recipe blogs. Find different bloggers and test their recipes until you find someone you trust, then follow their recipes. One good place to start is with Chef John and Food Wishes - he has a wide variety of cuisines that use a lot of different spices and has recipes that range from very simple to very complex.

Large Bastard really likes Food Wishes and trying recipes from Chef John - he cooks less than I do and has less of a sense of what to add to a pot to get something to taste the way he wants it to, but he's gotten very good at taking Food Wishes recipes and tweaking them or adjusting them and figuring out how to mix and match flavors.

Just cooking - finding a recipe that looks interesting and following it - is a really good way to get better at this kind of thing.

That's actually one of the reasons that I think meal kit boxes like blue apron can be worth it for people who want to learn how to cook - they give you recipes you wouldn't have thought to look for and provide small amounts of the required ingredients so you can sample them and figure out if you like them. My dad and sister got blue apron for like two years and it has significantly improved their cooking skills and ability to mix and match flavors.

It just takes time and money and trial and error. Easy, right? (It isn't, but there's also no way to make it faster other than doing more experiments. Thankfully there are ways to make it cheaper, and yeah looking at local specialty markets is a good way to save on spices)

[indischwindisch]

Zucchini-Aloo ki Sabzi (Zucchini and Potatoes Sabzi)

An everyday sabzi that tastes delicious despite being simple and easy to make.

An everyday sabzi that tastes delicious despite being simple and easy to make. In Germany lauki (bottle-guard) and torai (ridge guard) are not easily available. One has to specially visit the Indian stores or order online to get those. Zucchini however is readily available at very cheap prices in standard German supermarkets. This, I have heard, is also the case in the US and UK. So why not make…

[thegainingdesk]

Momentum

It was hard at first. John thought he knew exactly what to do - he'd read enough gainer stories, followed enough fat guys on twitter for years. All it would take was the decision to dive headfirst into gaining and he'd be as big as any of them in no time at all.

Once a day, every day, he'd eat something that would add at least a thousand calories to his diet. He'd barely even notice. A tub of ice cream, a pot of double cream, a whole cake, a second dinner - all very doable, all easily passing that thousand calorie threshold. Once that got easy, he'd start upping his intake - supplementing it with gainer shakes, or trips to fast food restaurants between meals.

It turns out that your average 12 stone man isn't really built to suddenly, rapidly increase the amount of calories he's taking in. Especially when most of those excess calories were dairy. He spent most evenings clutching his flat stomach as it churned with acid. Each evening he'd vomit it all back up, or have to miss meals, or feel nauseous the next day - constant signals from his body to stop.

He actually lost six pounds that first month. Maybe gaining wasn't meant for him. He watched enviously as his mates the same age succumbed to middle aged spread as they hit their mid-thirties, lamenting how lucky he was to still have his twenty year old metabolism as they patted beer bellies they couldn't shift.

John went back to his old diet, gained back those lost six pounds, and accepted he was just always going to be the skinny one in the group. He kept up a few old habits of course - still bought some of the ice cream flavours he'd discovered for the occasionally treat, kept up cooking with butter and cream where he'd found out how much they improved certain recipes, always made sure there were a few beers in the fridge for those nights when he fancied it. Nothing mad though, nothing that would cause any weight gain, just a few treats. You've got to enjoy life, haven't you?

John looked in amazement at the scales. A stone. An actual, whole stone. 14 pounds. On his body! He started noticing things - the tiniest pinch when he buttoned up his jeans, the slightest blur of softness on his stomach. It was nothing really, nothing anyone would notice, but it was there - solid proof that he could gain weight. He'd just pushed himself too far before, he realised with a laugh. Slow and steady and all that.

All those little habits became regular. Dessert every other night, then every night. Cooking with butter and cream no matter the recipe. A couple of six packs of beer a week. Nothing too intense, not that many calories, but it all started adding up, bit by bit.

Fancy coming for an Indian? the text read.

John's fingers hovered. The answer was obvious - thanks, I've just eaten, I'll join you at the pub after if you're going. But… his fingers traced that new curve of his gut, inching slowly bigger by the month. Not enough to be visible in most clothes really, not enough to be called fat, but there, sure enough. Was he really full? He could eat, couldn't he? What's a curry and a couple of naans?

You off to the Raj? he texted back. What time?

That old familiar feeling, of a stomach overly stuffed, too much food and beer. But different this time. The pain was there. The pressure. But there was a certain enjoyment to it. A pleasure. Warm, rather than acidic; heavy, rather than sharp. And god but didn't his gut look round? He stood in profile in the mirror, holding it almost like a pregnancy announcement. How long until it was always this size, he wondered? How long until it was bigger?

A second dinner became a weekly occurrence, then spread to two times a week, three times, four. After all, he'd proven to himself he had the capacity - why not? Eventually if he hadn't had four meals a day topped off with ice cream he'd be ravenous, his stomach biting at him in retaliation for his neglect.

He crossed 200 pounds. 210. 220. Clothes were bought, grown into, outgrown, and the cycle repeated. The general increase in size that had come before gave way to true signs of fatness. Soft pockets of fat at his chest, his arse rounding out, chubby cheeks, a real, honest to god, gut. It was happening. It was really fucking happening.

His mate Sam, the largest of the group, reached over and slapped John's baby gut after he took his coat off one night at the pub. "Fucking hell mate!" he said. "Never thought I'd see you with one of these!" There were some jeers, some belly pats, some comments - "At least you're not making us look bad anymore." "Welcome to the club, mate."

John looked around as he downed half of his first pint. How much more weight until he was the biggest there? None of them were that big, really, even Sam. Just a load of ex-rugby players with some overdeveloped beer guts. Another 30 or 40 pounds maybe? 18 stone? It sounded good, didn't it? And it would take, what? Six months at his current rate? A nice place to stop for a bit, enjoy his weight and new status as the big guy of the group.

He downed the rest of his drink and went to the bar for his next. "What we eating tonight then lads?" he asked them all, thinking back to the burger and chips he'd had just before coming.

It was all a lot easier with a definite goal in mind, he thought to himself a few weeks later, as he finished a tub of ice cream and placed it down next to four empty beer bottles. The sizes of snacks crept up, until they were meals in and of themselves, and he'd find himself convincing himself he was hungry almost as soon as he'd finished eating. He started stashing snacks everywhere that he couldn't reasonably expect a meal - the passenger seat of his car became reserved for a small mound of chocolate bars, the bottom drawer of his desk at work was filled with crisps and cereal bars.

His mates fell silent as he walked up to them a few months later, the next time he saw them, and he grinned smugly as he saw that, yes, he'd definitely become the fattest there. A couple of them even looked like they'd lost weight, the stupid pricks - didn't they know how good this felt? He put his pint and packet of pork scratchings down, and maneuvered himself down into his seat.

"Jesus Christ John," Sam said softly. "Are you… I mean… Is everything okay?"

John slapped the top of his gut and beamed. "Just enjoying life mate!" he replied, laughing. He tried to listen in as the others murmured around him, doing their best to not be too obvious.

"He wasn't that big last time, was he?" "Definitely not, he was smaller than me." "What's it been, four months? Three?" "He's not ill, do you reckon?" "Must be four stone, at least?"

Okay, so he knew he'd overshot his target and weighed in at 20 stone and change that morning, and yes, how fast it had piled on had shocked even himself, but really, it was all so hot, he was hardly about to complain. In fact, he'd made the decision that 285 felt a little small, really. Why not push for 300, when he was already so close anyway? Then he'd be satisfied, he knew.

"Mate," Sam whispered to him quietly, leaning in. "You've got a little uhh…" He gestured to his face. John took a finger and wiped the corner of his mouth.

"Cheers mate," John said, licking his finger. "Just a bit of cream." He spent the night making jokes about how fat he was getting, and eventually everyone else relaxed a little, content that he at least seemed happy with his shocking weight gain. Underneath his gut, his cock was rock hard.

300 pounds, it turned out, also felt a little small. Or at least, that's what John told himself a couple of months later as he saw 316 flashing on the scales. Maybe just a little bit more - a few more pounds and then he'd stop, once and for all.

But god, did it feel hot. Eating became its own erotic experience. It wasn't merely that he couldn't cum anymore without being completely, painfully stuffed (that point had long since come and gone), he now wondered why he would want to at all. Hook-ups became as much about being fed as they were about the sex. He didn't care who they were - if they had food and were willing to feed him, he'd take them.

John's body became unrecognisable. He was far beyond mere beer belly or dad bod now, his gut was now a globe that spanned out in every direction, wrapping around into thick cushions at his back, draped in inches of fat on top of the firm ball, before cascading off, a surprisingly cold apron of flesh that was slowly threatening to cover his ever shrinking cock. His tits sagged to the side and joined up to his back fat nestled in his armpit. His face, long-since fully rounded, began to elongate, his cheeks and chins sagging into new shapes.

John panted a little as he stood naked in his bathroom, doing his best to push his gut in with one hand as he peered over the top of it to see the scale read 363. "Right," he told the walls of the bathroom. "That's it, I'm stopping there." He struggled to lean down to pick the scales up, sliding them away to the side of the cabinet before straining to stand. "I only bloody wanted to be bigger than Sam."

Food, however, still tasted as good as it had before. And every meal he tried to scale back, every snack he tried to forgo, left him ravenous - each day he'd just end up gorging on more food than he tried to cut back on.

370. 380. 390.

His body began to feel alien. Every joint began to feel crowded, flesh filling the space before he could fully bend his elbow or knee. His arms sat awkwardly by his sides, pushed out by sloping tits. Manspreading became the default, as his thighs met all the way down to his knees which themselves began to inflate out, pillowy and soft.

400. 410. 420.

The gym, he decided. If dieting was out of the question (and there was no doubt at this point that dieting was very much out of the question), he could always exercise. He drove to a nearby gym, asked about personal trainers. Put down more money than one of his mortgage payments for their premium membership for a year, as much to force himself to commit as for the actual services.

His feet ached. His knees grinded. His lungs burned. Sweat poured off of him in quantities that he didn't know people could sweat - and he considered himself to be quite the expert on sweating these days.

Fuck it, he thought to himself after the first session, his circus tent of a t-shirt practically see-through, clinging to every roll of his body, showing off each crevice and valley. It wasn't that much money, really. He could afford to wave goodbye to it, if it meant never having to do that again. What did he have such a good salary for, if not to waste it on shit he'd never use? He'd have only spent it on food anyway.

430. 440. 450.

"My weight's plateaued recently, actually," he told Sam proudly over a pint.

Sam gave an encouraging smile. "That's great mate," he said, in the same tone he'd speak to a child or elderly relative. "Really great."

"Yeah," John said, opening one of the bags of nuts on the table in front of them. "I only put on like five pounds last month."

"Fuck," Sam said quietly, his face draining of colour. "Five pounds last- John, mate, that's still over a pound a week. What are you… how quickly were you packing it on before?"

John shrugged, and pointed to the rugby match on the TV in the corner of the pub, trying to change the topic. At least Sam had put on some weight himself recently - it blunted to criticism just a little.

"I'm over twenty stone now," Sam confessed later, his breath reeking of beer as he leant in close. "I don't know how I'm going to stop," he continued, his words slurring. He leant back and pulled his t-shirt up to reveal his hairy gut beginning to fill his lap and he slapped it. "Look at this thing!" he said loudly enough that people at other tables looked over and laughed. He began to rub it in slow, wide circles, and John could see the outline of his dick growing down the inside of his trousers. He leant back in, lowered his voice once more. "It's kind of fucking hot, isn't it?" he asked, punctuating with a burp. "That's why you've gotten so fat, right? You find it hot too?"

Forty five minutes later, Sam clumsily lined up his cock with one of the folds on John's gut, and slid it inside, grunting as he did so. Both of them held a kebab in one hand, and ate them as Sam's gut and John's whole body shook and quivered with Sam's thrusts, bits of meat and salad and sauce falling down onto their bodies.

"I can't stop," Sam moaned, as his thrusts became more erratic. "I keep on trying to lose weight but I just gain more and more." He spasmed and yelled out, one hand shoving the last of the kebab into his mouth, the other gripping one of his love handles hard, his fingers sinking in to the growing ball of fat.

"That's the thing about momentum," John said as he licked the last of the sauce off his fingers. "Once you get started, it just gets harder and harder to stop."

Sam slid off of John's body and John looked down at himself, surveying his acres of flesh. Maybe it wouldn't be so bad to put on just a little more weight, he thought to himself. After all, Sam needed someone to set a good example.