Dahi Arbi Easy Recipe

Cuisine : Indian Main Course

Serves : 2pax


  • Arbi 500 GMs
  • Dahi 250 GMs
  • Salt to taste
  • Haldi to Taste
  • Red Chilli Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Ajwain 1tsp
  • Onion 2-3 medium
  • Ginger-Garlic Paste 2 tsp
  • Vegetable Oil for cooking


  1. Wash and Boil the Arbi till cooked
  2. Cut the onion into jullians(Long Cutting) and start to sauté in a pan
  3. As the onion about to turn onto golden colour add Ginger and Garlic Paste
  4. Then add all the spices and let it cook
  5. In a bowl take the Curd and whisk it properly with water
  6. Add the Curd into the onion gravy and switch off the gas
  7. Take another pan and put oil
  8. Add Ajwain into it and then add the boiled Arbi cutting into 1/2, sauté it well it get golden brown colour
  9. After the Arbi gets the colour add the gravy into it and cook for 10min in low flame
  10. Add Kasturi Methi for flavour, check salt and serve hot

Chef Tips:

  1. Boil the Arbi in cooker upto 3 whistles. Don’t over cook the Arbi
  2. After adding the Curd the gas have to be off so that the Curd don’t lose the consistency
  3. The cooking to be done with soft hands so that the Arbi don’t break



Subz Khoya Nazakat Easy Recipe

Cuisine: India Main Course

Serves: 4 people


  • Onion 2pcs
  • Tomato 5-6pcs
  • Cauliflower small 1pc
  • Mushrooms 100gms (Optional If you’re allergic don’t use)
  • Carrots 2pcs medium
  • Beans 50gms
  • Green peas 100gms
  • Capsicum 2pcs medium
  • Potato medium 1pc
  • Ginger & Garlic paste 2tbsp
  • Corn 50gms
  • Khoya 150gms
  • Milk full cream preferred 200ml
  • Kaju 50gms
  • Salt to taste
  • Coriander powder to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Sugar pinch
  • Cream 50ml
  • Butter 50gms for garnish
  • Coriander leafs for garnish


  1. Cut all the vegetables into Dice (Shape of a Cube) except tomato
  2. Heat the oil and fry them till golden brown and keep aside
  3. In a pan sauté tomato with onion and kaju till soft and mushy
  4. Make a paste of the sauté mixture adding milk into it (Blend till it become smooth)
  5. Take a thick bottom pan, add vegetable oil, ginger and garlic paste, all the spices into the oil and then the blended mixture
  6. Add Khoya by grating into the curry and Cook the curry till it leaves oil on top (Add water if required, cook on slow flame)
  7. As the gravy in cooked, add all the fried vegetables into it and cover it on a simmer flame for 10min adding a pinch of sugar into it
  8. Add cream after all the vegetables are fully cooked in gravy
  9. Serve in a bowl with garnish of coriander, Chopped Kaju and butter on top
  10. Check salt and Serve Hot


  • All the vegetables to be fried not boiled as by frying it retain the colour and shape
  • While blending the sauté mixture in step 4, make sure that the mixture is smooth and every tomato and onion is blended properly
  • While blending the mixture with milk you can also add little water, it helps the blender to run smoothly

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Dahi Bhalle , www.aaugritaa.com

Dahi Bhalle Easy Recipe

Dahi Bhalle:

Cuisine: Indian Starter

Serves: 2pax



  • Dhuli Urad Dal 250gms
  • Jeera 20gms
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Yogurt 500gms
  • Ginger powder 50gms
  • Tamarind 100gms
  • Sugar 200gms
  • Vegetable oil for frying
  • Chat Masala to taste



  1. Soak the dal overnight and then blend it in a mixer grinder till smooth
  2. Add salt and baking powder in the mixture and beat it with hands to mix properly
  3. Heat the oil and make round-round balls also known as Bhalle
  4. Soak them in salt water for 30min
  5. For सौठ take tamarind and boil it in water to take all the pulp from it
  6. Add sugar in tamarind and cook, then add ginger powder, salt and red colour to prepare it
  7. Beat the yogurt with salt and keep aside
  8. Take the bhalle out of salt water and place them on a plate
  9. Put Yogurt and सौठ on bhalle
  10. Put Chaat masala on it and serve