Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Banana Chips – Banana Thin and Crispy Wafers

Banana Chips  – Banana Thin and Crispy Wafers

Banana wafers are an easy and simple recipe prepared with raw bananas. These raw banana chips are perfect accompaniment to evening, especially in fast. You can make these crispy and crunchy wafers anytime. If you want to add more taste to your snack sprinkle a bit of spices or  chaat masala over the chips.

 

Here is a step by step easy recipe with pictures to make Thin and crispy banana wafers. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them.

Directions

Getting ready:

Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.banana chips

Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.banana chips

Making:

Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.banana chips

Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.banana chips

When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.banana chips

Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.banana wafers

For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.banana chips

Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.banana chips

Serving:

Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.banana wafers

Suggestions:

 

  • While cutting the wafers, you can do it over the wok directly. But it is much better that you cut them in a plate first as you won’t get any heat on your hands.
  • Drop the chips one by one in the wok. Add some water once the chips are little brown and mix well. Keep a little more care about this. Drain out the chips on a plate covered with absorbent paper to remove excess oil.
Banana Chips - Banana Thin and Crispy Wafersbanana chips
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw banana – 4 (600 grams)
  • Water – 2 tbsp
  • Salt – 1 tsp or to taste
  • Oil – for frying
Instructions
  1. Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.
  2. Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.
  3. Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.
  4. Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.
  5. When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.
  6. Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.
  7. For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.
  8. Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.
  9. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.

Palak Bharwan Paratha – Spinach Stuffed Paratha

Palak Bharwan Paratha – Spinach Stuffed Paratha

You might have relished tempting recipes made from Spinach like palak paneer, aloo palak etc . It is time you try a new lip smacking Spinach stuffed paratha recipe. I am sure you along with your friends and family will savor every bite of this paratha .

Here is an easy recipe with step by step pictures to make Spinach Stuffed paratha . Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating it anytime to satisfy your hunger pangs.

Direction

Getting ready 

Wash and dice the spinach leaves.

stuffed palak paranthaMaking

Take 2 cup (300 grams) of wheat flour in a big bowl, to it add 1/2 tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.

stuffed palak parantha

For preparing stuffing heat a pan with 1 tsp of ghee also add 1/4 tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn’t burn. Roast the cumin seeds for a while then add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything really well.

stuffed palak parantha

Take 4-5 cup (300 grams) finely chopped spinach leaves along with 1/3 tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.

stuffed palak parantha

As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.

stuffed palak parantha

Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.

stuffed palak parantha

To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
Flip the side of the parantha and let it cook the other side till brown spots appear on it.Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.

stuffed palak parantha

To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.

stuffed palak parantha

Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave 1/2 inch space at the edges.

stuffed palak parantha

Place another chapatti over it, matching the edges. Press the edges firmly together.
Again roll it slightly. Roast it same as in the earlier process.

stuffed palak paranthaServing :

Crispy and scrumptious Parathas are ready. Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating.

Suggestion:

  • You can use oil instead of ghee.
  • Don’t cover the pan.Let the spinach juice evaporate.
  • If you want then you can skip the use of ghee but ghee will make it more tastier.
  • Don’t place the steaming hot paranthas directly on plate otherwise they will become soggy.

 

Palak Bharwan Paratha - Spinach Stuffed Paratha stuffed-palak-parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups (300 grams)
  • Spinach- 4 cup ( 300 grams)
  • Ghee - 3 to 4 tbsp
  • Salt - ¾ tsp or to taste
  • Green chili - 1 (finely chopped)
  • Ginger- ½ tsp (paste )
  • Coriander powder- ½ tsp
  • Cumin Powder- ¼ tsp
  • Turmeric powder- ¼ tsp
Instructions
  1. Wash and dice the spinach leaves.
  2. Take 2 cup (300 grams) of wheat flour in a big bowl, to it add ½ tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
  3. For preparing stuffing heat a pan with 1 tsp of ghee also add ¼ tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn't burn. Roast the cumin seeds for a while then add ¼ tsp turmeric powder and ½ tsp coriander powder. Mix everything really well.
  4. Take 4-5 cup (300 grams) finely chopped spinach leaves along with ⅓ tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
  5. As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
  6. Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
  7. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.
  8. Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
  9. To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
  10. Flip the side of the parantha and let it cook the other side till brown spots appear on it.
  11. Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
  12. To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
  13. Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave ½ inch space at the edges.
  14. Place another chapatti over it, matching the edges. Press the edges firmly together.
  15. Again roll it slightly. Roast it same as in the earlier process.

 

Aloo Patta Gobhi matar sabzi – Cabbage Peas Potato Dry Curry

Aloo Patta Gobhi matar sabzi  – Cabbage Peas Potato Dry Curry

An Lip smacking and tasty Cabbage peas potato dry curry recipe is all you need to satisfy your hunger pangs. You can have it for lunch as well as dinner. This home cooked dry recipe of veggies like potato , cabbage and green peas will bring delight to everyone.

Here is a quick and easy recipe with step by step pictures to make Aloo Patta Gobhi Matar Sabzi. Relish it  with chapatti, parantha, naan or rice anytime. I am sure it will make an amazing side dish for all your meals for sure. Enjoy.

Direction:

Getting Ready:

Peel the potatoes and soaked them in water. Chop 3 potatoes dice potatoes in 1-1 inch square chunks.

aloo patta gobhi matar

Remove the top two leaves and wash the cabbage thoroughly. Chop 250 grams cabbage thinly and finely.

aloo patta gobhi matar

Prepare a paste with 2 tomatoes (100 grams) and 1 green chilly.

aloo patta gobhi matar

Making :

Turn on the flame and heat a pan. Then add 1 tbsp mustard oil in the pan. add ¼ tsp cumin seeds, 1 pinch asafoetida, less than ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp ginger paste. Then sauté the spices for while. Then put the diced potatoes in the pan and mix all the ingredients well. Add ¼ cup of water, cover and cook sabzi for 5 minutes on low flame. Check the potatoes after 5 minutes.

aloo patta gobhi matar

Stir the potatoes and add some more water if you find them under cooked. Then add cabbage and green peas to it, Also add ½ tsp salt to the sabzi. Cover and cook the sabzi on low flame 5 minutes. Then stir the sabzi well. We are cooking sabzi on low flame for better flavor.

aloo patta gobhi matar sabzi

Preheat another pan for making tomato masala. Add 1 to 1.5 tbsp oil in the pan. When oil is sufficiently hot add ¼  tsp cumin seeds and turmeric powder. Add ½ tsp coriander powder.

aloo patta gobhi matar sabzi

Add tomato and green chili paste , then add ¼ tsp red chilly powder ½ tsp ginger paste . Also add ¼ tsp salt in the tomato masala. Sauté the masala until oil start separating from it. Then cover and cook it for 2-3 more minutes. Check the masala as well as the sabzi. Then Add ¼ cup water in masala and allow it to simmer.Then turn off the flame and mix this masala in sabzi.

aloo patta gobhi matar sabzi

Serving :

Luscious Cabbage-Peas Potato sabzi is ready , add some green coriander to it. Take it out in a bowl and Garnish with some green coriander. Serve Cabbage-Peas Potato sabzi with chapatti, parantha, naan or rice and relish eating. This much quantity of sabzi is sufficient for 4 family members as side dish.

aloo patta gobhi matar sabzi

Suggestion:
|

  • We have used mustard oil in this recipe, but you can use any other cooking oil for making this sabzi.
  • Cook sabzi on low flame for better flavor. If you cook sabzi on high flame then more water will be added into it. Time for cooking sabzi is same whether on low or high flame.
  • This sabzi will be medium spicy but if you wish to eat spicier then increase the quantity of red chilly powder.
  • Make separate masala for the sabzi to enhance the flavor. If you sauté the tomatoes and spices altogether earlier before adding potatoes then it would take time to cook potatoes and the sabzi wouldn’t have tasted better. Cooking and adding the masala separately gives nice color and flavor to the sabzi.

 

Aloo Patta Gobhi matar sabzi - Cabbage Peas Potato Dry Curryaloo patta gobhi matar sabzi
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage – ½ 250 gms
  • Pea – 1 cup
  • Potato – 3 ( 250 gms)
  • Tomato green chili paste - 2 tomato + 1 green chili
  • Green coriander- 2 tbsp ( chopped finely )
  • Mustard Oil – 2 to 3 tbsp
  • Red chili powder – ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Cumin - ½ tsp
  • Salt - Less than 1 tsp Or as per taste
  • Ginger - ½ tsp (Paste)
Instructions
  1. Peel the potatoes and soaked them in water. Chop 3 potatoes dice potatoes in 1-1 inch square chunks.
  2. Remove the top two leaves and wash the cabbage thoroughly. Chop 250 grams cabbage thinly and finely.
  3. Prepare a paste with 2 tomatoes (100 grams) and 1 green chilly.
  4. Turn on the flame and heat a pan. Then add 1 tbsp mustard oil in the pan. add ¼ tsp cumin seeds, 1 pinch asafoetida, less than ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp ginger paste. Then sauté the spices for while. Then put the diced potatoes in the pan and mix all the ingredients well. Add ¼ cup of water, cover and cook sabzi for 5 minutes on low flame. Check the potatoes after 5 minutes.
  5. Stir the potatoes and add some more water if you find them under cooked. Then add cabbage and green peas to it, Also add ½ tsp salt to the sabzi. Cover and cook the sabzi on low flame 5 minutes. Then stir the sabzi well. We are cooking sabzi on low flame for better flavor.
  6. Preheat another pan for making tomato masala. Add 1 to 1.5 tbsp oil in the pan. When oil is sufficiently hot add ¼ tsp cumin seeds and turmeric powder. Add ½ tsp coriander powder.
  7. Add tomato and green chili paste , then add ¼ tsp red chilly powder ½ tsp ginger paste . Also add ¼ tsp salt in the tomato masala. Sauté the masala until oil start separating from it. Then cover and cook it for 2-3 more minutes. Check the masala as well as the sabzi. Then Add ¼ cup water in masala and allow it to simmer.Then turn off the flame and mix this masala in sabzi.
  8. Luscious Cabbage-Peas Potato sabzi is ready , add some green coriander to it. Take it out in a bowl and Garnish with some green coriander. Serve Cabbage-Peas Potato sabzi with chapatti, parantha, naan or rice and relish eating. This much quantity of sabzi is sufficient for 4 family members as side dish.

Matar ka Halwa – Green Peas Halwa Recipe

Matar ka Halwa – Green Peas Halwa Recipe

Did you ever wonder you could make Green peas halwa. I am sure you would have never thought of it.  But now you can try out this amazing halwa recipe and surprise your friends and family.

Here is an easy recipe with step by step pictures to make tempting Green Peas halwa and satisfy all your sweet cravings. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming.

Directions :

Getting ready :

Take 1 cup green peas and grind it coarsely.green pea halwa

Chop dry fruits like cashews and almonds.green pea halwa

Making :

Take 3/4 cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.green pea halwa

Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.green pea halwa

When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well. green pea halwa

Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.green pea halwa

Serving:

Super scrumptious and tempting halwa is ready to be served. This halwa is very different is taste and making it is really easy. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming. Relish this mouth drooling halwa and satisfy your sweet cravings.

Suggestions:

  • While roasting the mawa, or the green peas make sure you keep stirring it constantly. They should not stick to the wok.
  • If you use a non stick wok then it gets convenient to roast them and halwa gets ready easily

Matar ka Halwa green-pea-halwa
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Peas- 1 cup
  • Mawa – ¾ cup ( 150 gms )
  • Sugar - ¾ cup ( 150 gms )
  • Ghee – ¼ cup
  • Cashew – 2 to 3 tbsp
  • Almonds- 2 to 3 tbsp
  • Cardamom powder- ½ tsp
Instructions
  1. Take 1 cup green peas and grind it coarsely.
  2. Chop dry fruits like cashews and almonds.
  3. Take ¾ cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.
  4. Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.
  5. When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.
  6. Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.

 

Instant Bhature – Quick bhatura recipe

Instant Bhature –  Quick bhatura recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. But the most tedious task is to make instant bhature. You can now make it very easily.  The steaming hot puffed, deep fried and soft bhaturas can be served with spicy and flavored chole.  Almost everyone just relish eating this great and appetizing dish.

Here is a quick and easy recipe with step by step pictures to make tempting Bhature quickly and instantly. Mouth drooling Instant Bhatura can be  served  with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.

Directions:

Getting ready :

To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater. bhatura

Making:

Add 1/4  cup semolina, 1/2 cup curd, 1/2 tsp salt. Also  add less than 1/4 tsp baking soda and  2 tsp oil to the refined flour.bhatura

Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used 1/4  cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.bhatura

Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.bhatura

To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.bhatura

After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e  neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.bhatura

Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.bhatura

  1. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.bhatura

Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.bhatura

Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.bhatura

Suggestions:

  • For bhatura knead a dough which is neither too soft nor too stiff. It should be like that of a paratha.
  • You can roll out the Bhatura in two different ways. Either roll out the dough ball by rotating the rolling pin while rolling or by picking up and rolling it while dusting it with a bit of refined flour.
  • To check if the oil is hot enough break a little dough and put it into the oil. The dough should instantly float over the oil as we need the oil to be hot enough for frying the bhature.
  • Make sure you grate the potatoes finely with a fine grater so that they are kneaded well with the dough.
  • Add little quantity of water while you knead the dough because the moisture from the potatoes goes into the dough.
  • You can add Dahi and baking soda to make the bhatura soft and puffy. Add semolina to keep the bhatura puffy for a longer time.

 

Instant Bhature - Quick bhatura recipebhatura
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour- 2 cups ( 250 grams)
  • Semolina – ¼ cup ( 50 grams)
  • Potato – 3 ( 150 grams) boiled and peeled
  • Curd- ½ cup
  • Oil – 2 tbsp
  • Baking Soda- Less than ¼ tsp
  • Salt- ½ tsp ( or to taste)
  • Oil- for frying
Instructions
  1. To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
  2. Add ¼ cup semolina, ½ cup curd, ½ tsp salt. Also add less than ¼ tsp baking soda and 2 tsp oil to the refined flour.
  3. Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used ¼ cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
  4. Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
  5. To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
  6. After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
  7. Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
  8. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
  9. Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
  10. Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instand Bhature will keep everyone asking for more.

Litti Chokha Recipe – How To Make Litti Chokha

Litti Chokha Recipe – How To Make Litti Chokha

An amazing and authentic recipe from Bihar is sure to delight you and your guests. You will relish every bite of this dish. Delicious balls of wheat flour with amazing stuffing will surely turn out to be everyones favorite.

Here is an easy recipe with step by step pictures to make and enjoy Litti chokha with friends and family. You can eat it for lunch or dinner. You can also take it along while on travels.

Directions

Getting ready:

Peel the boiled potatoes, keep them in a bowl and mash them finely.

Litti chokha

Make cuts on the brinjal.

Litti chokhaMaking:

Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Litti chokha

Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.

Litti chokha

Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.

Litti chokha

Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.

Litti chokha

Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.

Litti chokha

Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.

Litti chokha

17 to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.

Litti chokha

Coat the litti evenly with ghee and keep them on a plate. Litti are ready.

Litti chokha

To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.

Litti chokha

Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.

Litti chokha

Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.

Litti chokha

Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.

Litti chokha

As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.

Litti chokha

Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.

Litti chokha

Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.

Littii chokhaServing:

Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.

Litti chokhaSuggestions

  • If you prefer eating onion then finely chop an onion and add it in the stuffing.
  • You can cook the litti in tandoor or deep fry them in oil. Don’t cook the litti on high heat. If the tandoor gets heated too much then take out the tray and cool down a bit.

Litti Chokha Recipe - How To Make Litti Chokha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Oil/ghee - ¼ cup
  • Carom seeds - ¼ tsp
  • Salt - ½ tsp or to taste
  • Baking soda – less than ¼ tsp
  • Sattu – 1 cup
  • Masala of mango pickle – 1 tbsp
  • Mustard oil – 1 tsp
  • Black salt - ¼ tsp
  • Salt – less than ¼ tsp or to taste
  • Lemon juice – 1 tsp
  • Ginger baton - ½ inch (grated)
  • Green chilly – 1 (finely chopped)
  • Green coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Peel the boiled potatoes, keep them in a bowl and mash them finely.
  2. Make cuts on the brinjal.
  3. Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  4. Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.
  5. Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
  6. Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.
  7. Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.
  8. Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.
  9. to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.
  10. Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
  11. To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.
  12. Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.
  13. Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
  14. Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.
  15. As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
  16. Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.
  17. Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
  18. Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.

 

Amla Murabba – Amla Murabba Banane ki vidhi

Amla Murabba – आंवला मुरब्बा – Amla Murabba Banane ki vidhi


Gooseberries are enriched with Iron and Vitamin C which are good for our body.One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day.

Here is an easy recipe with step by step pictures to make Amla Murabba . For making murabba  take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba.Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market.

Direction:

Getting Ready 

Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.aamla murabba

Peel and grind the cardamom.aamla murabba

Making:

To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.aamla murabba

After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.aamla murabba

After 5 minutes are over the amlas are tender, drain out the amlas from the water.aamla murabba

To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it.  Add amlas to the sugar syrup. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.aamla murabba

 The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.aamla murabba

Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.

aamla murabba Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.aamla murabba

Serving :

After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year. aamla murabba

Suggestion:

  • Be little cautious while pricking the gooseberries.Make sure you don’t hurt your hand.
  • If the amla slips from your hand then the fork can hurt you.
  • If you don’t want to prepare sugar syrup, then just mix the sugar to the amlas and check after 4 to 5 hours.
  • The juice from amlas gets released and the sugar dissolves as well to a large extent .i.e. the sugar turns into syrup form automatically.With this amlas are prepared little quickly but you need to keep them aside for a while.
  • If you need to make them instantly, then add them to the syrup directly followed by 1 cup of water.Turn on the flame and keep it low so that sugar dissolves gradually.
  • If you add too much of water then you will need to cook it for more time as we need sugar syrup with thick consistency.So, to prepare the murabba quickly and to make the syrup dense in consistency instantly add water in less quantity.
  • Keep a check on the flame so that the syrup doesn’t turn brown from beneath.
  • Steel vessel can be used for making the murabba but we cannot leave the amlas inside it for too long.
  • Don’t cook murabba in Iron or aluminium vessels as the murabba will stale too quickly.
  • Let the sugar syrup cool down a little as we don’t add syrup in glass container when its too hot.
  • Check it after 2 to 3 days because at times the syrup turns thin in consistency. If the syrup turns too thin in consistency and if we don’t re-cook the syrup then it spoils too quickly and starts smelling stale. This spoils the murabba.
  • You can use glass or any other food grade plastic container for storing.While taking out the murabba make sure you use a clean and dry spoon.

Amla Murabba - Amla Murabba Banane ki vidhiaamla murabba
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry- 1 kg
  • Sugar – 1.5 kg
  • Green Cardamom- 10 to 11
  • Black salt- 1 tsp
  • Black pepper Powder- ½ tsp
Instructions
  1. Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.
  2. Peel and grind the cardamom.
  3. To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.
  4. After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
  5. After 5 minutes are over the amlas are tender, drain out the amlas from the water.
  6. To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.
  7. Add amlas to the sugar syrup. The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
  8. Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.
  9. Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.
  10. After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year

 

 

How to Make Rice Papad – Rice papad recipe – Rice flour papad

How to Make Rice Papad – Rice papad recipe video – Rice flour papad

Crispy Rice papad is something we alays relish with our meals. The cruncy papad made from rice flour and an amzing mix of flavorful spices. Munch over these bite sized Rice papads. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea during your snack time.

Here is an easy recipe with step by step picture to make rice papad. Prepare rice papad at your home easily rather than buying it out from the market. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Directions

Getting ready:

Sieve rice flour in a bowl.

Grease a plate evenly with some oil.

Rice flour papadMaking:

Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.

Rice flour papad
Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.

Rice flour papad
Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.

Rice flour papad
.Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.

Rice flour papad
After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.

Rice flour papad
Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.

Rice flour papad
Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.

Rice flour papad After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.

Rice flour papadPress and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
Rice flour papadServing:

Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Suggestions

While making this papad make sure that it is cooked aptly. Its colour should change completely otherwise it may break while separating from the plate.

Make sure that the papad cools down completely before separating it from the plate otherwise it may break.

 

How to Make Rice Papad - Rice papad recipe - Rice flour papad
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour – 1 cup
  • Oil – 1-2 tbsp
  • Salt – ½ tsp
  • Cumin seeds – ¼ tsp
Instructions
  1. Sieve rice flour in a bowl.
  2. Grease a plate evenly with some oil.
  3. Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.
  4. Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.
  5. Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.
  6. Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.
  7. After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.
  8. Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.
  9. Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth.
  10. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.
  11. After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.
  12. Press and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
  13. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

 

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

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