All posts by Nisha Madhulika

How to make Dahi or Curd at home – Thick curd recipe

How to make Dahi or Curd at home – Thick curd recipe

Making curd at home is super simple and easy task. This curd recipe is prepared with starter curd and also you can use the homemade starter curd as well. Curd tastes super tasty and delicious when prepared with home. Summers are the best time to have curd. For an Indian, no meal is complete without curd. Curd is one of the basic essential in an Indian kitchen.

It is a very good and natural food which is very good for health. With this recipe you will get really thick, creamy and rich curd. You can use this rich and creamy homemade curd as an accompaniment to your meals. Making curd is very easy. Just follow this simple and quick recipe of making curd at your home with step-by-step pictures and instructions.

Directions

Making:

Take the milk in a vessel and put it on flame. Let it simmer. To make curd, milk should be lukewarm.

homemade dahi recipe
Once the milk turns lukewarm, pour it in a casserole. Drop the curd into the milk. No need to mix the curd into the milk.

homemade curd recipe
Cover and keep the casserole aside for 5-6 hours to make curd. After 6 hours, remove the lid. Curd of thick consistency is now ready.

homemade curd recipeServing:

Serve this creamy and luscious fresh curd as it is or prepare raita, dahi vada or any other dish with it. Keep the remaining curd in refrigerator it won’t turn sour quickly. It will remain good for 2-3 days and if it turns sour then prepare kadhi, aloo ka rassa, arbi ka rassa or anything you desire.

Suggestions:

  • When we make curd with lemon etc, it doesn’t taste good. But when we use this curd to make other curd, then that the next curd tastes great. So it’s a good idea to buy the curd from dairy to make curd.
  • Boil the milk. If the milk is not boiled (200º F) properly, it won’t make good curd. In winters put the boiled milk in the casserole. In summers you can use any utensil. Test the milk’s temperature you’re your finger. It should be cool enough to let you comfortably immerse your finger into it.

How to make Dahi or Curd at home - Thick curd recipe homemade dahi recipe
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk – 500 grams
  • Curd – 1 tsp
Instructions
  1. Take the milk in a vessel and put it on flame. Let it simmer. To make curd, milk should be lukewarm.
  2. Once the milk turns lukewarm, pour it in a casserole. Drop the curd into the milk. No need to mix the curd into the milk. Cover and keep the casserole aside for 5-6 hours to make curd. After 6 hours, remove the lid. Curd of thick consistency is now ready.
  3. Serve this creamy and luscious fresh curd as it is or prepare raita, dahi vada or any other dish with it. Keep the remaining curd in refrigerator it won’t turn sour quickly. It will remain good for 2-3 days and if it turns sour then prepare kadhi, aloo ka rassa, arbi ka rassa or anything you desire.

 

Til Gur Barfi Recipe Step by Step – Til ki burfi with jaggery – Tikut Barfi

Til Gur Barfi Recipe – Til ki burfi with jaggery – Tikut Barfi

Til gur barfi with jaggery is a healthy and easy method to prepare home made sweets. This exclusive recipe of tilkut barfi is surely a treat to everyone, especially sweet lovers. Til ki burfi is a very nutritious sweet because of the amazing combination of sesame seeds and jaggery, which are a very good sources of iron.

This is another super delicious and scrumptious barfi recipe which makes a perfect dessert for any festival or special occasion. Making this barfi is very simple and easy requiring very less time and ingredients. So, follow this simple and quick recipe of til gur barfi to make perfect barfi at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.

til gur barfi recipe

Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.

til gur barfi recipeMaking:

Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.

til gur barfi recipe

Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals.

til gur barfi recipe

Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.

til gur barfi recipe

Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.

til gur barfi recipe

To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.

til gur barfi recipe

After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.

til gur barfi recipe

To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy.

til gur barfi recipeServing:

Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.

Suggestions:

  • Don’t add too much water while making the syrup from jaggery. Always add water in measured quantity.
  • Keep the flame medium-low while cooking the mixture. Set the barfi in any tray and then cut in chunks.

Til Gur Barfi Recipe - Til ki burfi with jaggerytil gur barfi recipe
Author: 
Recipe type: Sweets/Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Sesame seeds - 2 cups (300 grams)
  • Jaggery - 1 cup (250 grams)
  • Ghee -1/4 cup (50 grams)
  • Green cardamom - 8 to 10 (coarsely ground)
  • Almonds - 10 to 12 (finely chopped)
Instructions
  1. Add ¼ cup (50 grams) ghee in a wok and let it melt. Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.
  2. Coarsely ground 8 to 10 cardamom seeds. Grease a tray or plate for setting the barfi.
  3. Start with roasting the sesame seeds first. Take 2 cups (300 grams) of sesame seeds in a pan. Now stir and continue stirring until the sesame seeds get puffy and little brown in color. Then transfer the roasted sesame seeds in a separate plate. It just takes 2 to 3 minutes for roasting the sesame seeds. Make sure you don’t over roast the seeds. The sesame seeds turn bitter in taste if over roasted.
  4. Now add jaggery to the melted ghee. We have 1 cup (250 grams) finely crushed jaggery.
  5. Add ¼ cup water to the wok. Let the jaggery simmer until it melts completely. Stir and keep checking at regular intervals. Meanwhile grind the sesame seeds. For this, place the sesame seeds in a mixture jar and ground them little coarsely.
  6. Now that the jaggery has dissolved completely and the syrup is ready, reduce the flame and mix the ground sesame seeds to the jaggery syrup. Stir to mix up really well. Cook until everything blends into each other. Also add cardamom powder to the wok. Now cook the mixture until it gets dense in consistency.
  7. To set the barfi, Transfer the barfi mixture into the greased tray. Sprinkle the thinly sliced almonds over the mixture to garnish. You can also mix the chopped almonds in the mixture as well. Press them gently with a spoon. Let the barfi cool down for 10 to 15 minutes and then make marks on it.
  8. After 15 minutes are done, cut down the barfi into desired shape and size. The size of chunks can be small or big as per your preference. Now let the barfi cool down completely and after this separate it from the plate.
  9. To separate out the chunks from the plate, reheat the plate slightly over the flame. Take out the chunks and place them on a plate. Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy. Serve this tantalizing and super yummy til gur barfi after any meal or whenever you crave for something sweet. Store this barfi in any container and relish eating for more than a month.

 

Malai kofta Curry Recipe Step by Step- Malai Kofta Restaurant Style – Aloo Malai Shahi Kofta curry

Malai kofta curry recipe – Malai Kofta Restaurant Style – Aloo Malai Shahi Kofta curry

Aloo Malai shahi kofta is a dish rich in taste and appearance. Malai kofta curry can be served at any party, special occasions or any festivities. This Malai kofta curry made in restaurant style taste much better than that brought from the market. Made of potatoes, wheat flour, mayonnaise, green coriander and various spices for flavor this dish adds extra taste to your meal.

Aloo Malai kofta curry can be enjoyed with roti, naan or pulao as desired. Here is a detailed recipe for making Aloo malai kofta curry at your home with step-by-step picture. Try it out and have joyous moment with family and dear ones. Enjoy!

Direction

Getting ready:

Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying.

Aloo malai shahi kofta curry

Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.Aloo malai shahi kofta curry Making:

Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.

Aloo malai shahi kofta curry

Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.Aloo malai shahi kofta curry
Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.

Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently.Aloo malai shahi kofta curry

Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.Aloo malai shahi kofta curry

Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.Aloo malai shahi kofta curry

Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy.Aloo malai shahi kofta curry

For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.Aloo malai shahi kofta curry

Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.Aloo malai shahi kofta curry

When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.Aloo malai shahi kofta curry

Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.Aloo malai shahi kofta curryServing:

The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander.Aloo malai shahi kofta curry

Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice

Suggestions:

  • We are making gravy with tomato and cream. You can make gravy with many other ingredients as per your preference like with tomato-gram flour, dry fruits some cashews, melon seeds or coconut for the gravy. Gravy can be prepared with mawa/Khoya or curd as well.
  • While stuffing the koftas, make sure you seal the mayonnaise or cream really well.
  • Make sure that the oil is sufficiently heated for frying the koftas.

Malai kofta Curry Recipe Step by Step- Malai Kofta Restaurant Style - Aloo Malai Shahi Kofta curryaloo malai shahi kofta curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 6 (400 grams) (boiled)
  • Plain flour – 2 to 3 tbsp
  • Mayonnaise – ½ cup
  • Green coriander – 2 to 3 tsp (finely chopped)
  • Green chili – 2 (finely chopped)
  • Red chilly powder – ½ tsp
  • Ginger paste – ½ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Bread crumbs – 2
  • Oil – for frying
  • Tomato – 4
  • Green chili – 2
  • Cream – ½ cup
  • Oil – 2 to 3 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 1 tsp
  • Salt – ¾ tsp
  • Garam masala – ¼ tsp
  • Ginger paste – 1 tsp
Instructions
  1. Start with peeling boiled potatoes. Take potatoes with more starch as it brings binding in the potatoes. Avoid using new potatoes for the koftas as they can splatter while frying. Grind 4 (200 grams) tomatoes and 2 green chilies to make a fine paste for making the gravy.
  2. Now grate all the potatoes in a big mixing bowl. Start with adding 1 tsp salt or to taste, ½ tsp ginger paste, 2 green chilies finely chopped, 1 tsp coriander powder, ½ tsp red chilly powder, ½ tsp mongo powder, 2 to 3 tbsp green coriander and mix all the ingredients really well to prepare dough.
  3. Then prepare slurry with refined flour. For this, take from 2 to 3 tbsp refined flour in a bowl and add some water to it. Stir to dissolve lumps and then add more water to make a batter with thin consistency. Make sure the batter has pouring consistency but not too thin.
  4. Start making the koftas. Make a small lump from the prepared mixture and give a shape like a bowl. Now stuff it with some mayonnaise.
  5. Spread some more potato on the top to cover it nicely and close gently. Roll it back again and make sure you seal the mayonnaise really well with the potatoes. So roll it very gently and flatten it gently. Now dip this dough ball in the refined flour batter and then dust with bread crumbs. Press it very gently with your hands so that bread crumbs are set nicely and place this on a separate plate. Likewise, prepare all the koftas.
  6. Heat enough oil in a wok to deep fry the koftas. To check, bring your hand over the wok, if you feel the heat that means the oil is sufficiently hot. Let’s start frying the koftas. So, place one kofta at a time to check whether the koftas don’t splatter while frying.
  7. Fry the koftas until they turn golden brown in color. The kofta has turned golden brown in color from all sides, take it off from oil and likewise fry the rest of the cutlets as well. After frying the koftas let us prepare the gravy. For this add 2 tbsp oil in the wok and let it heat sufficiently. Then splatter ½ tsp cumin seeds first. Keep the flame low, so that spices don’t burn. Also add 1 pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger paste and sauté the masala for a while.
  8. Add tomato-green chilly paste to the masala as well, followed by ¼ tsp red chilly powder and if you prefer eating spicier then increase the quantity of red chilly powder. Now sauté the masala until oil starts separating from it. Also add 1 tbsp dry fenugreek leaves to the masala and sauté well.
  9. When the oil starts leaving the edges of the masala, add ½ cup of cream. Stir the masala constantly after adding cream, until it starts simmering. Masala has started simmering; now add some water into it. You can keep the consistency of gravy thick or thin as per your preference. But of making gravy for koftas, keep it little thin in consistency as koftas will soak the gravy.
  10. Add 1 cup of water to the gravy and cook while stirring constantly until it starts simmering again else it can coagulate. Add ¾ tsp salt, ¼ tsp garam masala and some green coriander into the gravy. Cover the gravy and cook for 4 minutes on low flame. 5 minutes are over, gravy is ready, turn off the flame and serve the koftas.
  11. The koftas are quite soft from inside, so don’t add them to piping hot gravy, instead serve them in a platter and then pour gravy from the top. So, place the koftas first in the plate and now pour gravy over the koftas. Garnish with some green coriander. Mouth drooling potato malai kofta curry is ready and making it really simple. Serve this tantalizing potato malai kofta curry with chapatti, parantha, naan or rice

 

Aloo Kathal Kofta curry – Potato Jackfruit Curry Kofta

Aloo Kathal Kofta curry – Potato Jackfruit Curry Kofta

Aloo kathal kofta curry is prepared with koftas of mashed potatoes and jackfruit in gram flour, few spices and spicy tomato gravy enriched with cream. Koftas are a wonderful treat to everyday menu and today we have potato jackfruit kofta curry for you all. This recipe has fried koftas simmered in rich and delectable tomato-ginger gravy.

You can prepare this dish for any special occasions, parties or whenever you like. You will surely like this delicious and mildly spiced curry. This curry can be served with chapatti, rice and paranthas. So, here is my recipe for making this tempting and appetizing Aloo Kathal Kofta curry. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.

aloo kathal kofta curry recipe

Take chopped jackfruit, potatoes and a cup of water in a pressure cooker and place it on flame. Put the lid on and cook them until the cooker releases a whistle. After that, reduce the flame to low and cook them for 3 minutes more.

aloo kathal kofta curry recipe

After 3 minutes, turn off the flame and let the steam escapes on its own. Once the pressure is settled, take off the lid. Take out the potatoes and jackfruit in separate bowls. Peel the potatoes and keep it aside.

aloo kathal kofta curry recipe

Now separate the seeds from the jackfruit and place it in a bowl. Peel the seeds with the help of a knife and discard their skin. Keep the peeled seeds separately.

aloo kathal kofta curry recipeMaking:

Take the pulp of the jackfruit in a bowl and mash it finely with the back of a spoon. Crumble the potatoes and put it in the same bowl. Mash it finely as well. Chop the seeds into fine pieces and add it to the mashed jackfruit and potatoes. Mix everything really well.

aloo kathal koffta curry recipe

Add chickpea flour into the mashed jackfruit and potatoes followed by ginger, green chilly, salt and green coriander. Mix everything properly. You can add ararot, corn flour or anything else instead of chickpea flour.

aloo kathal kofta curry recipe

Dough for making koftas is now ready. Grease the hand with some oil and pinch a small lemon sized dough. Make a smooth ball of it, place it on a plate and similarly prepare the rest of the koftas. Make desired size koftas.

aloo kathal kofta curry recipe

Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, gently slide as many koftas as possible into it.

aloo kathal kofta curry recipe

Once the koftas get fried from beneath, carefully flip their sides and fry them until they turn golden brown in colour from all the sides. When they are fried aptly, transfer them on kitchen paper towel. Likewise, fry the rest of the koftas. Koftas are ready.

aloo kathal kofta curry recipe

Now to make gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds on low flame. Then add asafoetida, turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and cook the masala on medium flame by stirring it at regular interval until the oil starts leaving its edges.

aloo kathal kofta curry recipe

Once the oil starts separating from the sides of the masala, add cream into it. Mix it really well and cook the cream for 2-3 minutes on medium flame.

aloo kathal kofta curry recipe

After 2-3 minutes, masala will get roasted aptly. Add a cup of water, garam masala and green coriander into it. Mix them really well and cook the gravy on high flame till it starts boiling again.

aloo kathal kofta curry recipe

When the gravy starts boiling, add salt into it and mix it really well. Cover the pan and cook the gravy for 3-4 minutes on low flame.

aloo kathal kofta curry recipe

After 5 minutes, gravy will get cooked aptly. Turn off the flame and add the fried koftas into the gravy. Mix it really well.

aloo kathal kofta curry recipe

Potato jackfruit kofta curry is now ready, transfer it to a serving bowl.

aloo kathal kofta curry recipeServing:

Garnish this tantalizing and tempting potato jackfruit kofta curry with some green coriander and serve it steaming hot along with chapatti, parantha, naan, or rice. Enjoy!

aloo kathal kofta currySuggestions:

  • Oil should be sufficiently hot to deep fry the koftas otherwise they will absorb too much of oil.
  • Add salt into the gravy only after it starts boiling again otherwise the cream will get curdled.
  • Add cream when it comes to normal temperature, don’t add chilled cream into the gravy.
  • After adding cream into the masala, keep stirring constantly until it comes to the boil again. Do the same after adding water into it.

Aloo Kathal Kofta curry - Potato Jackfruit Curry Kofta aloo kathal kofta curry recipe
Author: 
Recipe type: Curry/Sabzi
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jackfruit – 250 grams (chopped)
  • Potatoes – 2
  • Chickpea flour - ¼ cup
  • Ginger – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Salt - ½ tsp
  • Tomatoes – 4 (250 grams)
  • Green chilies – 2
  • Ginger baton – 1 inch
  • Cream – 200 grams
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp
  • Garam masala - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Oil – for making curry and frying koftas
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Take chopped jackfruit, potatoes and a cup of water in a pressure cooker and place it on flame. Put the lid on and cook them until the cooker releases a whistle. After that, reduce the flame to low and cook them for 3 minutes more.
  3. After 3 minutes, turn off the flame and let the steam escapes on its own. Once the pressure is settled, take off the lid. Take out the potatoes and jackfruit in separate bowls. Peel the potatoes and keep it aside.
  4. Now separate the seeds from the jackfruit and place it in a bowl. Peel the seeds with the help of a knife and discard their skin. Keep the peeled seeds separately.
  5. Take the pulp of the jackfruit in a bowl and mash it finely with the back of a spoon. Crumble the potatoes and put it in the same bowl. Mash it finely as well. Chop the seeds into fine pieces and add it to the mashed jackfruit and potatoes. Mix everything really well.
  6. Add chickpea flour into the mashed jackfruit and potatoes followed by ginger, green chilly, salt and green coriander. Mix everything properly. You can add ararot, corn flour or anything else instead of chickpea flour.
  7. Dough for making koftas is now ready. Grease the hand with some oil and pinch a small lemon sized dough. Make a smooth ball of it, place it on a plate and similarly prepare the rest of the koftas. Make desired size koftas. Place a wok on flame and pour enough oil into it to deep fry the koftas. When the oil gets heated, gently slide as many koftas as possible into it.
  8. Once the koftas get fried from beneath, carefully flip their sides and fry them until they turn golden brown in colour from all the sides. When they are fried aptly, transfer them on kitchen paper towel. Likewise, fry the rest of the koftas. Koftas are ready.
  9. Now to make gravy for the koftas, place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, roast cumin seeds on low flame. Then add asafoetida, turmeric powder, coriander powder, tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and cook the masala on medium flame by stirring it at regular interval until the oil starts leaving its edges.
  10. Once the oil starts separating from the sides of the masala, add cream into it. Mix it really well and cook the cream for 2-3 minutes on medium flame.
  11. After 2-3 minutes, masala will get roasted aptly. Add a cup of water, garam masala and green coriander into it. Mix them really well and cook the gravy on high flame till it starts boiling again.
  12. When the gravy starts boiling, add salt into it and mix it really well. Cover the pan and cook the gravy for 3-4 minutes on low flame. After 5 minutes, gravy will get cooked aptly. Turn off the flame and add the fried koftas into the gravy. Mix it really well.
  13. Potato jackfruit kofta curry is now ready, transfer it to a serving bowl. Garnish this tantalizing and tempting potato jackfruit kofta curry with some green coriander and serve it steaming hot along with chapatti, parantha, naan, or rice. Enjoy!

 

Chinese Samosa Recipe Step by Step – Noodles Samosa Recipe

Chinese Samosa Recipe Video – Noodles Samosa Recipe

Chinese samosa is a very innovative dish made from a combination of Indian and Chinese cuisine. Chinese samosas can be served as a snack or as an appetizer at a party or a get together. Made of refined flour, veggies, noodles and soy sauce these samosas taste delicious.

Here we prepare Chinese samosas which is favorite among all age groups. It can be served with tomato sauce or spicy green coriander chutney. So, try making Chinese samosas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.

noodles samosa recipeMaking:

Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

noodles samosa recipe

In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.

noodles samosa recipe

Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well.

noodles samosa recipe

Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl.

noodles samosa recipe

20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.

noodles samosa recipe

Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.

noodles samosa recipes

Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.

noodles samosa recipe

Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.

noodles samosa recipe

Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.

Serving:

Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.

Suggestion

You can take cabbage, capsicum, beans or any other veggies according to choice of availability for making the stuffing.

Chinese Samosa Recipe - Noodles Samosa Recipechinese samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Refined flour – 1 cup
  • Carom seeds – less than ¼ tsp
  • Salt - ¼ tsp or to taste
  • Ghee – 2 tbsp
  • Noodles – 1 cup
  • Mushrooms – 2 (finely chopped)
  • Carrot - ¼ cup (finely chopped)
  • Green peas - ¼ cup
  • Green coriander – 2 tbsp
  • Salt - ¼ tsp or to taste
  • Black pepper powder - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • lemon juice – 1 tsp
  • Soy sauce – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger - ½ inch baton grated or ½ tsp paste
  • Oil – to make stuffing and fry samosas
Instructions
  1. To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
  2. Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set. In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
  3. Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well. Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl. 20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
  4. Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
  5. Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
  6. Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
  7. Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
  8. Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.

 

Bread Kulcha Recipe – Baked Kulcha Recipe

Bread Kulcha Recipe – Baked Kulcha Recipe

Bread Kulcha recipe is a delicious recipe savored by all. Baked Kulcha is a much tasty and hygienic alternative to the kulchas bought from the market. These easy to make baked kulchas are made of ingredients like refined flour, dry active yeast, salt and dried fenugreek leaves.

Enjoy these soft  homemade kulchas with steaming hot chole recipe instead of buying them out. So, make this healthy Bread Kulcha at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Evenly grease a baking tray with some oil.

baked kulcha recipeMaking:

Take refined flour in a big mixing bowl along with instant dry active yeast, sugar, salt and 1 tbsp of oil. Mix everything really well.

baked kulcha recipe

Now add lukewarm in small portions and knead soft dough. Later, grease the hand with some oil and knead the dough for 5 to 6 minutes until it become smooth. As the dough starts sticking on hand, apply some oil and keep kneading the dough.

baked kulcha recipe

Then grease the dough with some oil, cover and keep it aside in warm place for 2 hours to set. Less than 1 cup of water is used to knead this much amount of flour.

baked kulcha recipe

2 hours later, dough will get fermented. Slightly knead the dough then dust the hand with some flour and divide it into four equal parts. Take a dough lump and make a long peda of it. Now roll it out into long kulcha.

baked kulcha reicpe

Sprinkle some dry fenugreek leaves on the kulcha and then roll it slightly so that the leaves sticks nicely on it.

baked kulcha recipe

Place the kulcha on the greased baking tray and prepare the remaining kulcha likewise. Cover and keep the kulcha aside for half an hour.

baked kulcha recipe

30 minutes later, kulcha will get ready to bake. Preheat the oven at 180 degree centigrade then place the kulcha inside it and bake them at 180 degree centigrade for 10 minutes.

baked kulcha recipe

10 minutes later, kulcha will turn golden brown. They are baked aptly, transfer them on a plate. Baked kulcha are now ready.

baked kulcha recipeServing:

Serve these crusty and yummy baked kulcha steaming hot along with chole. Enjoy!

Suggestion

  • In winters, cover and place the dough inside the almirah or oven and nearby keep a bowl filled with hot water.
  • Baking varies from oven to oven so firstly bake the kulcha for 8 to 9 minutes at 180 degree centigrade then bake them by setting short time intervals and checking in-between until they become golden brown.

Bread Kulcha Recipe - Baked Kulcha Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Refined flour – 2 cups
  • Oil – 2 tbsp
  • Dry fenugreek leaves – 2 tsp
  • Instant dry active yeast – 1 tsp
  • Salt – ½ tsp or to taste
  • Sugar – 1 tsp
Instructions
  1. Evenly grease a baking tray with some oil. Take refined flour in a big mixing bowl along with instant dry active yeast, sugar, salt and 1 tbsp of oil. Mix everything really well.
  2. Now add lukewarm in small portions and knead soft dough. Later, grease the hand with some oil and knead the dough for 5 to 6 minutes until it become smooth. As the dough starts sticking on hand, apply some oil and keep kneading the dough.
  3. Then grease the dough with some oil, cover and keep it aside in warm place for 2 hours to set. Less than 1 cup of water is used to knead this much amount of flour.
  4. hours later, dough will get fermented. Slightly knead the dough then dust the hand with some flour and divide it into four equal parts. Take a dough lump and make a long peda of it. Now roll it out into long kulcha.
  5. Sprinkle some dry fenugreek leaves on the kulcha and then roll it slightly so that the leaves sticks nicely on it.
  6. Place the kulcha on the greased baking tray and prepare the remaining kulcha likewise. Cover and keep the kulcha aside for half an hour.
  7. minutes later, kulcha will get ready to bake. Preheat the oven at 180 degree centigrade then place the kulcha inside it and bake them at 180 degree centigrade for 10 minutes. 10 minutes later, kulcha will turn golden brown. They are baked aptly, transfer them on a plate. Baked kulcha are now ready. Serve these crusty and yummy baked kulcha steaming hot along with chole. Enjoy!

 

Instant Rava Vada Recipe – Semolina Vada – Sooji Vada – Rava vadalu

Instant Rava Vada Recipe – Semolina Vada – Sooji Vada – Rava vadalu

Sooji vada also known as rava vadalu is a quick and easy to prepare breakfast and snack recipe. These vadas are too tasty and tempting that everyone will devour eating them for sure. For making these vadas we just need a semolina and curd batter, flavored with some desi spices.

Rawa vadas are very easy to prepare as no long hours of soaking and grinding is required. These deep fried vadas make a perfect tiffin box recipe for kids. These steaming hot instant sooji vadas make a perfect supper snack with side assortment of any chutney or dip like green coriander chutney or peanut chutney. So here, follow this simple recipe with detailed recipe and step by step pictures. Enjoy!

Directions

Making:

For making the vadas, start with preparing the batter. Take semolina to a big mixing bowl followed by curd. Now stir to blend the curd with semolina.

sooji vada recipe
Add ginger, green chilies and salt to the semolina-curd batter and mix everything really well. Add some water to it and mix well. Batter should have same consistency as required for making the urad dal vadas. Cover and keep the batter aside for 10 to 15 minutes to set.

sooji vada recipe
Later, semolina will puff up nicely. Now add some green coriander to it, followed by less than ¼ tsp baking soda. Mix well. Add 1 tsp more water as the batter is still dense in consistency. 2 to 3 tbsp of water is used for making this much quantity of batter. Batter for preparing the vadas is ready.

sooji vada recipe
Place the oil in wok on flame to heat. Bring your hand over the wok to check if the oil is heated rightly. You should feel the heat on your palm. Keep the flame on medium. Wet the hands with some water and take some batter over the palms. Give it a round shape and slide the vada into hot oil.

sooji vada recipe

Another way of shaping the vada is to use a bowl covered with cloth and tie the cloth at the back of the bowl. Wet the cloth with some water and place some batter over it.

sooji vada recipe

Give the batter round shape with your hands keeping it little thick. You can keep the size of vadas small or big as per desire. Make a hole in the center.

sooji vada recipe
Now very gently slide the vada into the hot oil and likewise prepare rest of the vadas as well and fry them.

sooji vada recipe
When the vada gets roasted from beneath, turn the side. Keep flipping the sides at regular intervals and fry until the vadas turn golden brown.

sooji vada recipe
Later, drain out the fried vadas. Hold the ladle on the edge of the wok so that excess oil drains back into it. Semolina vadas are ready to serve.

sooji vada recipeServing:

Serve these crispy and super delicious semolina vadas steaming hot along with coconut chutney, peanut chutney or sambhar.

sooji vada recipeSuggestion

  • Just keep notes that while making the batter the consistency is not too thick or too and you will be able to make perfect vadas.
  • For 7 vadas

Instant Rava Vada Recipe - Semolina Vada sooji vada recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Semolina – 1 cup
  • Curd – ¾ cup (150 grams)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Ginger – 1 inch (finely chopped)
  • Green chilies – 2 to 3 (finely chopped)
  • Salt – ¾ tsp or to taste
  • Baking soda – less than ¼ tsp
  • Oil – for frying vadas
Instructions
  1. For making the vadas, start with preparing the batter. Take semolina to a big mixing bowl followed by curd. Now stir to blend the curd with semolina. Add ginger, green chilies and salt to the semolina-curd batter and mix everything really well. Add some water to it and mix well. Batter should have same consistency as required for making the urad dal vadas. Cover and keep the batter aside for 10 to 15 minutes to set.
  2. Later, semolina will puff up nicely. Now add some green coriander to it, followed by less than ¼ tsp baking soda. Mix well. Add 1 tsp more water as the batter is still dense in consistency. 2 to 3 tbsp of water is used for making this much quantity of batter. Batter for preparing the vadas is ready.
  3. Place the oil in wok on flame to heat. Bring your hand over the wok to check if the oil is heated rightly. You should feel the heat on your palm. Keep the flame on medium. Wet the hands with some water and take some batter over the palms. Give it a round shape and slide the vada into hot oil. Another way of shaping the vada is to use a bowl covered with cloth and tie the cloth at the back of the bowl. Wet the cloth with some water and place some batter over it.Give the batter round shape with your hands keeping it little thick. You can keep the size of vadas small or big as per desire. Make a hole in the centre.
  4. Now very gently slide the vada into the hot oil and likewise prepare rest of the vadas as well and fry them. When the vada gets roasted from beneath, turn the side. Keep flipping the sides at regular intervals and fry until the vadas turn golden brown.
  5. Later, drain out the fried vadas. Hold the ladle on the edge of the wok so that excess oil drains back into it. Semolina vadas are ready to serve. Serve these crispy and super delicious semolina vadas steaming hot along with coconut chutney, peanut chutney or sambhar.

 

Gobi Ka Achaar – Cauliflower pickle Recipe step by step – Pickle Gobhi Achar

Gobi Ka Achaar – Cauliflower pickle recipe – Pickle Gobhi Achar

Gobi pickle is prepared mostly during winters when we have fresh cauliflower in abundance in the market. This easy to prepare cauliflower pickle loaded with many spices and is super spicy-tangy in taste. So here, posting another pickle recipe for you all. This pickle is everyone’s favorite and takes very less time for the preparations but has longer shelf life.

This cauliflower pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of cauliflower and some desi spices, as a side accompaniment, with this easy recipe. Follow these step-by-step instructions with pictures and Enjoy!

Directions

Getting ready:

Cut off the stalk from cauliflower and make florets.

gobhi pickle

Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria.

gobhi pickle recipe

Place the florets in water and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.

gobhi pickle recipeMaking:

To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame.

gobhi pickle recipe

Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.

gobhi pickle recipe

After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness.

gobi pickle recipe

Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.

gobi pickle recipe

Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.

gobi pickle recipe

 

Serving:

Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon.  By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

gobi pickle recipeSuggestions:

  • Keep note that while taking out the pickle always use clean and dry spoon and thoroughly wash the container used for storing the pickle with boiling water, dry it under the sun or in oven. There should not be any kind of moisture in the container.

Gobi Ka Achaar - Cauliflower pickle recipe - Pickle Gobhi Achargobi pickle recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower – 1 (750 grams)
  • Salt – 2 tsp
  • Mustard oil – ½ cup (100 grams)
  • White vinegar – 2 tbsp
  • Salt – 2 tsp
  • Mustard powder – 2 tsp (coarsely ground)
  • Fennel seeds – 2 tsp (coarsely ground)
  • Asafoetida – 1 pinch
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Fenugreek powder – 1 tsp (coarsely ground)
Instructions
  1. Cut off the stalk from cauliflower and make florets. Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria. Place the florets in cauliflower and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.
  2. To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame. Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.
  3. After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness. Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.
  4. Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.
  5. Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon. By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

 

Eggless Cake Recipe – Eggless Sponge Cake Recipe

Eggless Sponge Cake Recipe – ‎Basic Sponge Cake Recipe

Eggless Cake tastes better than any egg based cake. You can bake cake in various  ways by experimenting with different ingredients like fresh fruits, dry fruits, chocolate and loads more. Today I am sharing a basic and simple recipe for eggless sponge cake with you all. It is very light and delicate cake yet so versatile that any array of icings can be chosen.

So, here’s delicious, scrumptious recipe for everyone who crave for cakes! In this recipe of eggless cake we are using condensed milk as the substitute for cake as it also helps in binding the cakes same like an Egg does. Here’s the recipe for making basic eggless sponge cake.

Directions

Getting ready:

Grease a baking tray evenly with some butter and keep it aside.

eggless cake

Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container.

eggless cakeMaking:

Add baking powder, baking soda and cocoa powder into the refined flour. Mix everything really. Strain this mixture twice through a sieve so that the mixture becomes even. Dry ingredients are now ready. Keep it aside.

eggless cake

Take melted butter in another bowl along with powdered sugar and whisk them together for a while. Now add condensed milk and again whisk them together until it becomes fluffy. Further add milk to it and mix everything together.

eggless cake

Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready.

eggless cake

Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly.

eggless cake

Preheat the oven at 180 degree centigrade. Place the baking tray on the middle rack of the preheated oven. Set the oven timer at 180 degree centigrade for 25 minutes. Let the cake bake and check later.

eggless cake

After 25 minutes, cake has turned nice brown in color. Take the tray out from the oven. If the cake is not ready in 25 minutes on 180 degree centigrade then bake it for 10 more minutes on 170 degree centigrade.

eggless cake

To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while.

eggless cake

Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake.

eggless cake

Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top, cake will come out then remove the container. Remove the butter paper from the top of the cake as well. Eggless sponge cake is now ready.

eggless cakeServing:

Slice this delicious and mouth-melting eggless sponge cake and serve it straightaway. Store the remaining cake in refrigerator and relish eating for 10-12 days.

Eggless Cake Recipe – Eggless Sponge Cake Recipe eggless sponge cake recipe
Author: 
Recipe type: Cake
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1.5 cup (200 grams)
  • Condensed milk – more than ½ cup (200 ml)
  • Powdered sugar – more than ½ cup (100 grams)
  • Butter – ⅓ cup (80 grams) (melted)
  • Milk – 1 cup
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
Instructions
  1. Grease a baking tray evenly with some butter and keep it aside. Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container.
  2. Add baking powder, baking soda and cocoa powder into the refined flour. Mix everything really. Strain this mixture twice through a sieve so that the mixture becomes even. Dry ingredients are now ready. Keep it aside.
  3. Take melted butter in another bowl along with powdered sugar and whisk them together for a while. Now add condensed milk and again whisk them together until it becomes fluffy. Further add milk to it and mix everything together.
  4. Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready. Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly.
  5. Preheat the oven at 180 degree centigrade. Place the baking tray on the middle rack of the preheated oven. Set the oven timer at 180 degree centigrade for 25 minutes. Let the cake bake and check later.
  6. After 25 minutes, cake has turned nice brown in color. Take the tray out from the oven. If the cake is not ready in 25 minutes on 180 degree centigrade then bake it for 10 more minutes on 170 degree centigrade.
  7. To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while. Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake.
  8. Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top. Remove the butter paper from the top of the cake. Eggless sponge cake is now ready.
  9. Slice this delicious and mouth-melting eggless sponge cake and serve it straightaway. Store the remaining cake in refrigerator and relish eating for 10-12 days.

 

 

Bread roll recipe Step by Step | Stuffed Bread Rolls | Potato Stuffed Bread Roll | Bread Potato Roll

Bread roll recipe | Stuffed Bread Rolls | Potato Stuffed Bread Roll | Bread Potato Roll

Shahi bread rolls are very famous, simple yet rich recipe which makes a perfect tea time snack or serve as an appetizer. These crispy bread rolls stuffed with spicy-zingy potato and dry fruits filling are mouth drooling.

These deep fried Shahi bread rolls makes a crunchy-munchy snack. Every crisp bite of super delectable shahi bread rolls makes everyone crave for more and more. Shahi bread potato rolls are crunchy outside, tangy-spicy and soft inside. This easy to prepare recipe can be prepared instantly with this step by step instructions and pictures. So, go ahead and try out this version of shahi bread rolls and relish eating.

Directions

Getting ready:

Peel the boiled potatoes in a bowl.

shahi bread roll recipe

Roughly chop the cashews making four chunks of each.

shahi bread roll

Cut off the edges of the bread slices on each side using a knife.

shahi bread roll recipeMaking:

For preparing the stuffing for shahi bread rolls, heat 1 tbsp oil in a pan. When the oil is hot, add ½ tsp cumin powder, ½ inch ginger (finely chopped) and reduce the flame to prevent browning of spices. Then add 2 finely chopped green chilies, 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the spices for a while again.

shahi bread roll recipe

Now the spices add green peas. We have used frozen peas but you can also use fresh peas as per the availability. Keep sautéing the peas until they get little tender.

shahi bread roll recipe

To the masala, crumble the potatoes finely and add them to the pan as well. Add rest of the spices as well. Start with adding ¼ tsp garam masala, ¼ tsp mango powder, ¼ tsp red chilly powder and more than ½ tsp salt or to taste. Mix everything really and sauté the stuffing. Mash the potatoes more to make them finer. Stuffing is ready, turn off the flame now.

shahi bread roll recipe

To the stuffing add 1 tbsp raisins and 10 to 12 roughly chopped cashews. Also add green coriander to the stuffing and mix everything really well. Stuffing is now done and ready, transfer it to a separate bowl.

shahi bread roll recipe

Now prepare small dough balls from the prepared stuffing. Give these dough balls log shape and place it on a plate. Similarly prepare dough balls until the entire stuffing is utilized.

shahi bread roll recipe

Take ½ to ¾ cup of water in a plate to prepare the rolls. Take lift one bread slice, dip it water from each side and squeeze with both hands to drain out the excess water.

shahi bread roll recipe

Place one stuffing ball over the bread slice and close it nicely. Seal it by lifting from all sides and press like this to make the roll with log shape. Place the prepared roll on a plate and likewise prepared rest of the rolls as well.

shahi bread roll recipe

Heat enough oil in a wok or pan. Prior frying the rolls, check if the oil is heated well. To check, gently slide one roll into the wok, if it starts roasting immediately that means the oil is rightly hot. The oil for frying rolls should be heated well, else the rolls will absorb too much oil.

shahi bread roll recipe

Fry the bread roll until it gets golden brown in color from all sides. Flip the sides using a ladle. The bread has turned golden brown in color from all sides, drain it out. Hold the ladle like this over the wok so that the excess oil drains back to the wok. Drain out the roll over a plate with absorbent paper and likewise fry rest of the rolls as well.

shahi bread roll recipeServing:

Lip smacking, mouth drooling shahi bread rolls are ready. These rolls are crispy outside and soft inside with spicy and tantalizing stuffing. Serve these super yummy shahi rolls with green coriander chutney, tomato chutney or any other chutney as per your taste.

shahi bread roll recipe

You can even serve these delectable bread rolls as chaat. For this take a plate, place two bread rolls over it, pour green coriander chutney, sweet chutney over the rolls and sprinkle some cumin powder, black salt, red chilly powder and sev namkeen.

Suggestions:

  • We used white bread for making the rolls but you can also use brown bread for making these rolls.
  • While frying bread rolls, make sure that the oil is heated well else the rolls will absorb too much oil.

Bread roll recipe | Stuffed Bread Rolls | Potato Stuffed Bread Roll shahi bread roll recipe
Author: 
Recipe type: Snacks/Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Bread – 10 slices
  • Boiled potatoes – 3 (350 grams)
  • Green peas – ¼ cup
  • Coriander leaves – 2 to 3 tbsp (finely chopped)
  • Ginger – ½ inch piece (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Cumin powder – ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – less than 1 tsp
  • Red chilly powder – ¼ tsp
  • Garam masala – ¼ tsp
  • Dry mango powder – ¼ tsp
  • Raisins – 1 tbsp
  • Cashew nuts – 10 to 12
  • Oil – for frying
Instructions
  1. Peel the boiled potatoes in a bowl. Roughly chop the cashews making four chunks of each. Cut off the edges of the bread slices on each side using a knife.
  2. For preparing the stuffing for shahi bread rolls, heat 1 tbsp oil in a pan. When the oil is hot, add ½ tsp cumin powder, ½ inch ginger (finely chopped) and reduce the flame to prevent browning of spices. Then add 2 finely chopped green chilies, 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the spices for a while again.
  3. Now the spices add green peas. We have used frozen peas but you can also use fresh peas as per the availability. Keep sautéing the peas until they get little tender.
  4. To the masala, crumble the potatoes finely and add them to the pan as well. Add rest of the spices as well. Start with adding ¼ tsp garam masala, ¼ tsp mango powder, ¼ tsp red chilly powder and more than ½ tsp salt or to taste. Mix everything really and sauté the stuffing. Mash the potatoes more to make them finer. Stuffing is ready, turn off the flame now. To the stuffing add 1 tbsp raisins and 10 to 12 roughly chopped cashews. Also add green coriander to the stuffing and mix everything really well. Stuffing is now done and ready, transfer it to a separate bowl.
  5. Now prepare small dough balls from the prepared stuffing. Give these dough balls log shape and place it on a plate. Similarly prepare dough balls until the entire stuffing is utilized.
  6. Take ½ to ¾ cup of water in a plate to prepare the rolls. Take lift one bread slice, dip it water from each side and squeeze with both hands to drain out the excess water.
  7. Place one stuffing ball over the bread slice and close it nicely. Seal it by lifting from all sides and press like this to make the roll with log shape. Place the prepared roll on a plate and likewise prepared rest of the rolls as well.
  8. Heat enough oil in a wok or pan. Prior frying the rolls, check if the oil is heated well. To check, gently slide one roll into the wok, if it starts roasting immediately that means the oil is rightly hot. The oil for frying rolls should be heated well, else the rolls will absorb too much oil.
  9. Fry the bread roll until it gets golden brown in color from all sides. Flip the sides using a ladle. The bread has turned golden brown in color from all sides, drain it out. Hold the ladle like this over the wok so that the excess oil drains back to the wok. Drain out the roll over a plate with absorbent paper and likewise fry rest of the rolls as well.
  10. Lip smacking, mouth drooling shahi bread rolls are ready. These rolls are crispy outside and soft inside with spicy and tantalizing stuffing. Serve these super yummy shahi rolls with green coriander chutney, tomato chutney or any other chutney as per your taste.
  11. You can even serve these delectable bread rolls as chaat. For this take a plate, place two bread rolls over it, pour green coriander chutney, sweet chutney over the rolls and sprinkle some cumin powder, black salt, red chilly powder and sev namkeen.