All posts by Nisha Madhulika

Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast

Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast

Sooji jalebi is an easy way to prepare delectable and authentic jalebis. Jalebi is the famous and most relished sweet of north India. Generally, the batter for making jalebis is prepared a day before it is made but crispy and juicy Sooji jalebis can be prepared at home without much fuss. It tastes just like the regular jalebis.

Make these delicious jalebis at home whenever you crave for something sweet.Serve this mouth drooling sweet recipe to your guest on any special or festive occasion. Prepare these amazing and crispy jalebis instantly at home with this easy to follow step-by-step instructions. Enjoy!

Direction:

Getting Ready:

Take 4 green cardamom and peel and make powder from it.

Making :

To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add 1/4 cup refined flour, add 1/2 pinch orange food color, followed by 1/2 cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.

sooji jalebi

To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.

sooji jalebi

To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.

sooji jalebi

Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn’t set. Mix well. Place the syrup over a jali stand.

sooji jalebi

Once 30 minutes are done, the semolina is puffed up and ready add 1/2 tsp baking powder and mix well. Add ghee to the wok and put to flame.

sooji jalebi

Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.

sooji jalebi

To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.

sooji jalebi

Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.

sooji jalebi

Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.

sooji jalebiServing:

Crispy and sumptuous Semolina Jalebis are ready. Whenever you crave for jalebis you can make it instantly. You can have it for any party or special occasion.

Suggestion:

  • If there is impurity in the sugar syrup then, add 1 tbsp milk, to the sugar syrup and remove the impurities coming up with the froth.
  • Traditionally a thick double folded cloth was used. It was pierced through and sealed on the sides. You can make it with any cone or any polythene sheet too.
  • Do not make the batter very thin keep it a little dense.
  • Take care of the sugar syrup, prepare single thread syrup.If the sugar syrup is too dense, of two threads, then the jalebis won’t absorb the syrup and will just get coated on outside.If the sugar syrup is thin then the jalebi will turn out soft when drenched in syrup.
  • Make sure the ghee is rightly hot for frying the jalebis, keep the flame medium.

Crispy Jalebi Recipe using Rava - Jalebi Recipe without yeast sooji-jalebi
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Refined flour – ¼ cup ( 25gms)
  • Whisked curd – ½ cup
  • Baking Powder – ½ tsp
  • Orange food color- ½ pinch
  • Sugar – 1.5 cup (350 gms)
  • Lemon- ½
  • Green cardamom – 4
  • Ghee – for frying
Instructions
  1. Take 4 green cardamom and peel and make powder from it.
  2. To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add ¼ cup refined flour, add ½ pinch orange food color, followed by ½ cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.
  3. To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.
  4. To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.
  5. Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn't set. Mix well. Place the syrup over a jali stand.
  6. Once 30 minutes are done, the semolina is puffed up and ready add ½ tsp baking powder and mix well. Add ghee to the wok and put to flame.
  7. Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.
  8. To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.
  9. Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.
  10. Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.

 

Mango Phirni Recipe | Aam Phirni Quick Recipe

Mango Phirni Recipe। Aam Phirni Quick Recipe

Phirni is one luscious and tempting from north of India. This is one mouth drooling sweet recipe of Mango phirni you would not want to miss out. Enjoy this rich and creamy dessert whenever you crave for something sweet or whenever celebrations are round the corner. The mango flavor enhances the flavors of the phirni more.

Here is a step by step recipe with pictures to make tempting bowl of Mango phirni to drool over. I am sure everyone will relish this new variety of phirni.

Direction :

Getting Ready :

Take 500 ml full cream milk and boil it.

mango phirni

Wash and soak 1/4 cup rice, in water for an hour. Once soaked , throw away the extra water and put the soaked rice in a jar. Add 2 tbsp water to it, and grind the soaked rice coarsely.

mango phirni

Wash and peel 2 ripe mangoes. To grind it cut into bigger pieces. Cut this mango into smaller pieces, for garnishing.

mango phirniMaking :

Once the milk simmers, Now add rice and stir it. Stir regularly so that there are no lumps. Keep the flame low. Stir the phirni at interval of every 1 to 2 minutes.

mango phirni

For making paste put the chopped mango pieces in the mixer jar, grind and preapre a puree.

mango phirni

Meanwhile check if the phirni is dense and grainy. It took 10 minutes to cook the rice. Once dense add 1/4 cup sugar to it and a little chopped cashews and chopped almonds. Mix it well. Turn off the flame.

mango phirni

Add mango puree to it, Add cardamom powder made from 4 cardamoms and mix. Place the phirni on the jali stand and let it cool.

mango phirniServing :

Once cooled take it out in a bowl, put a few mango pieces over it, a little chopped pistachios, a little chopped almonds, finely chopped pistachios. Serve it hot during winters and, serve it chilled during summers,Garnish the phirni and place it in the refrigerator after half an hour the phirni will be cool, then serve it. This quantity of phirni is sufficient for 6 to 7 people.

mango phirniSuggestion:

  • You can take small rice or tukda basmati , or any rice
    Take mangoes without threads for making phirni. You can take alphanso or dusseri as desired.
  • You can increase or decrease the quantity of sugar as desired.
  • Be cautious about that when you put rice in the milk, then stir it constantly and keep flame low. Phirni shouldn’t stick to the bottom of the vessel.

Mango Phirni Recipe | Aam Phirni Quick Recipe mango-phirni
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk - 500 ml
  • Ripe Mangoes - 2 (500 gms)
  • Soaked Rice - ¼ cup (50 gms)
  • Sugar ¼ cup (50 gms)
  • Cardamom - 4
  • Finely chopped Pistachios - 10 to 12
  • Finely chopped Almonds - 10
  • Finely chopped Cashew - 10
Instructions
  1. Take 500 ml full cream milk and boil it.
  2. Wash and soak ¼ cup rice, in water for an hour. Once soaked , throw away the extra water and put the soaked rice in a jar. Add 2 tbsp water to it, and grind the soaked rice coarsely.
  3. Wash and peel 2 ripe mangoes. To grind it cut into bigger pieces. Cut this mango into smaller pieces, for garnishing.
  4. Once the milk simmers, Now add rice and stir it. Stir regularly so that there are no lumps. Keep the flame low. Stir the phirni at interval of every 1 to 2 minutes.
  5. For making paste put the chopped mango pieces in the mixer jar, grind and preapre a puree.
  6. Meanwhile check if the phirni is dense and grainy. It took 10 minutes to cook the rice. Once dense add ¼ cup sugar to it and a little chopped cashews and chopped almonds. Mix it well. Turn off the flame.
  7. Add mango puree to it, Add cardamom powder made from 4 cardamoms and mix. Place the phirni on the jali stand and let it cool.
  8. Once cooled take it out in a bowl, put a few mango pieces over it, a little chopped pistachios, a little chopped almonds, finely chopped pistachios. Serve it hot during winters and, serve it chilled during summers,Garnish the phirni and place it in the refrigerator after half an hour the phirni will be cool, then serve it. This quantity of phirni is sufficient for 6 to 7 people.

 

Palak Poori Recipe Besan Wali – Spinach Masala Poori

Palak Poori Recipe Besan Wali – Spinach Masala Poori – मिस्सी पालक पूरी

Poori is an Indian bread which is deep fried and served steaming hot with any curry or stir fry sabzi. Pooris have been the favorite of all the kids thus we can make ample number of variations to these pooris and they will relish them the most. Palak missi poori is one such variation amongst the many other. They are prepared by adding spinach puree, chickpea flour, semolina and few Indian spices to the wheat flour.

These pooris tastes so delicious that they can be consumed as it is or serve them steaming hot with raita or any curry. It is easy and very simple to prepare these pooris. You can prepare it for lunch, dinner or have it in anytime. Go ahead and try making these soft and super scrumptious pooris with this easy to follow step-by-step instructions and pictures and make every drool!

Direction :

Getting Ready:

Take 200 gms spinach, separate the stalk from leaves, rinse them thoroughly and pat dry them. Roughly chop the spinach leaves prior grinding.

palak missa pooriMaking:

Place the leaves into the jar, followed by little water to grind them easily.Grind the leaves finely.

palak missa poori

Take 1 cup wheat flour in a big mixing bowl. To it add ¼ cup chickpea flour, 2 tbsp semolina, ½ tsp salt or to taste and ¼ tsp carom seeds. Add 2 tsp oil and the prepared spinach puree to it too. Mix the flour with puree first and if required use water.

palak missa poori

Knead a stiff dough for the poori. We have used 2 to 2.5 tbsp of water for kneading this much quantity of flour, which was added while grinding the spinach earlier. Cover and keep the dough aside for 20 to 25 minutes to set.

palak missa poori

After 20 minutes the dough is ready. Grease your hands with a little oil and knead it again.

palak missa poori

Divide the kneaded dough into two equal halves and make a long log . Make small lumps from the dough. Take one dough lump and roll into dough ball. Flatten a little giving it shape like a peda. Similarly prepare remaining dough balls as well.

palak missa poori

Take a dough ball, apply some oil over it and on the rolling board as well. Press down the dough ball with your hand and roll out into round poori with 3 to 4 inch diameter.Lift the poori and keep rolling it out from the edges.

palak missa poori

Heat oil in a wok to fry the pooris , check if the oil is sufficiently hot. Drop little dough lump into the oil.It has started floating on the surface immediately that means the oil is heated nicely.

palak missa poori

Gently slide the poori into the oil. Press the poori very gently to puff it up. When the poori turns puffy, flip the side and continue frying until it gets little spots and little brown in color. Similarly fry remaining pooris as well. With this much dough we have prepared 12 pooris.

palak missa pooriServing :

Steaming hot, crispy and mouth drooling spinach missi pooris are ready. Serve these tempting pooris with curd, chutney, pickle or any favorite sabzi and everyone will relish eating them for sure.

Suggestion:

  • Make sure you roll out the poori from the edges and not from the center.
  • While kneading the dough make sure you knead a little stiff dough.
  • Make sure that the oil is sufficiently hot. When the oil is heated rightly, reduce the flame to medium and then fry the pooris. You will get nicely puffed pooris.

Palak Poori Recipe Besan Wali - Spinach Masala Poori palak-missa-poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 2 cup ( 200gms) chopped
  • Wheat flour – 1 cup ( 150 gms)
  • Chickpea flour – ¼ cup ( 25 gms)
  • Semolina – 2 tbsp (25 gms )
  • Oil- 2 tbsp
  • Carom Seeds- ¼ tsp
  • Salt – ½ tsp ( or to taste )
  • Oil – for frying
Instructions
  1. Take 200 gms spinach, separate the stalk from leaves, rinse them thoroughly and pat dry them. Roughly chop the spinach leaves prior grinding.
  2. Place the leaves into the jar, followed by little water to grind them easily.Grind the leaves finely.
  3. Take 1 cup wheat flour in a big mixing bowl. To it add ¼ cup chickpea flour, 2 tbsp semolina, ½ tsp salt or to taste and ¼ tsp carom seeds. Add 2 tsp oil and the prepared spinach puree to it too. Mix the flour with puree first and if required use water.
  4. Knead a stiff dough for the poori. We have used 2 to 2.5 tbsp of water for kneading this much quantity of flour, which was added while grinding the spinach earlier. Cover and keep the dough aside for 20 to 25 minutes to set.
  5. After 20 minutes the dough is ready. Grease your hands with a little oil and knead it again.
  6. Divide the kneaded dough into two equal halves and make a long log . Make small lumps from the dough. Take one dough lump and roll into dough ball. Flatten a little giving it shape like a peda. Similarly prepare remaining dough balls as well.
  7. Take a dough ball, apply some oil over it and on the rolling board as well. Press down the dough ball with your hand and roll out into round poori with 3 to 4 inch diameter.Lift the poori and keep rolling it out from the edges.
  8. Heat oil in a wok to fry the pooris , check if the oil is sufficiently hot. Drop little dough lump into the oil.It has started floating on the surface immediately that means the oil is heated nicely.
  9. Gently slide the poori into the oil. Press the poori very gently to puff it up. When the poori turns puffy, flip the side and continue frying until it gets little spots and little brown in color. Similarly fry remaining pooris as well. With this much dough we have prepared 12 pooris.

 

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

Puffy Moong Dal Cheela with Spinach ।  Moong Dal Puffy Cheela

Puffy Moong Dal Cheela with Spinach makes an amazing snack. This cheela is slightly different in taste and appearance from the usual cheela, these cheelas have an extra dose of flavor to them. These puffy and luscious cheela these turn out to be more lip smacking when served with green coriander chutney or sauce.

Here is an easy recipe with step by step pictures to make Puffy Moong Dal Cheela with Spinach instantly. These can be served to guests or can be packed in kids lunch box. Prepare this yummy with this easy recipe and step by step pictures. Enjoy having Puffy Moong Dal Cheela with Spinach.

Direction:

Getting ready:

Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.

palak moong dal cheelaMaking :

Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add 1/2 x 1 inch ginger piece.Grind to fine paste.

palak moong dal cheela

Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add 3/4 tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.

palak moong dal cheela

Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.

palak moong dal cheela

Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise then Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela. 5 to 6 cheela can be prepared with this quantity of batter.

 

palak moong dal cheelaServing :

Sumptuous Cheelas are roasted and ready. These are puffy and look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

palak moong dal cheelaSuggestion:

  • You can increase or decrease the quantity of chili as desired.
  • We have taken non stick pan for the cheela. You can take tawa as well.
  • If you use normal pan or tawa, then first of all heat the pan, Spread some oil over it and let it heat.Then reduce the flame and let the pan cool.Wipe off the extra oil.Cut the poatato in half and move it over the pan.When the pan remains slightly hot then spread the cheela batter.
  • Be careful that the batter doesn’t turn too thin nor too thick.

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela palak-moong-dal-cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soaked Moong dal - 1 cup (180 gms)
  • Spinach - 2 cup (200 gms) (finely chopped)
  • Green chili - 4
  • Ginger - ½ x1 inch piece
  • Curd - ½ cup
  • Oil - 2 tbsp
  • Eno fruit salt - ¾ tsp
  • Salt - 1 tsp (or to taste)
Instructions
  1. Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.
  2. Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add ½ x 1 inch ginger piece.Grind to fine paste.
  3. Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add ¾ tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.
  4. Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.
  5. Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise. Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela.5 to 6 cheela can be prepared with this quantity of batter.
  6. Sumptuous Cheelas are roasted and ready. These are puffy an look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

 

Aloo Paratha । Punjabi Aloo Mixed Paratha

Aloo Paratha । Punjabi Aloo Mixed Paratha

If you don’t want to mess up in the stuffing preparation of Stuffed Paratha then try out our Aloo Mix Paratha. Prepared with boiled potatoes, various spices and wheat flour, these parathas are very tempting. It is very famous recipe of Punjab and Northern region.

Here is an easy recipe with step by step pictures to make lip smacking Aloo Mix Paratha . I am sure you will enjoy the unique taste of this  paratha.

Direction :

Getting Ready :

Take 4 boiled potatoes, peel them. Then grate the potatoes in a big bowl.

aloo mix paranthaMaking :

Add ¾ cup wheat flour, to the potatoes. Take a little more than ½ tsp salt, or to taste, ¼ tsp dry mango powder, ¼ tsp red chili powder, 1 tsp coriander powder, 2 finely chopped green chili, with seeds removed.

aloo mix parantha

Also add 1 tsp ginger paste, 2 to 3 tbsp finely chopped green coriander and prepare dough . Grease your hands with little oil and squash it and smoothen it. Cover and keep the dough aside for 15 to 20 minutes to set.

aloo mix parantha

After 15 minutes, Grease your hands with little oil and knead the dough. Meanwhile Heat the tawa for making the parathas.

aloo mix parantha

Spread a little dry flour over your palm, and break lump from the dough. You can make parathas big or small as desired. Make a round ball of dough. Coat it with dry wheat flour roll out in 3 to 4 inch in diameter.

aloo mix parantha

If the paratha sticks to the rolling pin then coat it with flour. Grease it evenly with a little oil. Fold the paratha in half. Then spread a little oil again and fold in half. Coat paratha with some dry flour. Roll it out in triangular shape as folded previously. Roll it out a bit thick.

aloo mix parantha

Pour and spread a little oil over the tawa. Grease the tawa. Put the paratha on the tawa to roast. Keep the flame medium. Let the paratha roast from beneath, then flip and roast the other side. Spread little oil evenly on all sides.

aloo mix parantha

Once the paratha is roasted, Place the paratha over the small bowl on the plate, or serve it directly. Roast all the parathas likewise.

aloo mix paranthaServing :

Sumptuous Parathas are ready. 5 to 6 parathas can be prepared with this quantity of dough. You can have this with green coriander chutney, sweet chutney, mango chunda , sweet mango achar, sweet lemon pickle.

Suggestion :

  • Make sure when you prepare dough from the poatatoes, then keep it stiff. The dough after a while gets soft. Potatoes gives off a little moisture.

Aloo Paratha । Punjabi Aloo Mixed Paratha aloo-mix-parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled potatoes – 4 ( 300 gms)
  • Wheat flour – ¾ cup (110 gms )
  • Oil – 2 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped )
  • Ginger paste – 1 tsp
  • Green chili – 2 (finely chopped )
  • Coriander powder – 1 tsp
  • Red chili powder – ¼ tsp
  • Mango powder – ¼ tsp
  • Salt – More than ½ tsp or to taste
Instructions
  1. Take 4 boiled potatoes, peel them. Then grate the potatoes in a big bowl.
  2. Add ¾ cup wheat flour, to the potatoes. Take a little more than ½ tsp salt, or to taste,¼ tsp dry mango powder, ¼ tsp red chili powder, 1 tsp coriander powder, 2 finely chopped green chili, with seeds removed.
  3. Also add 1 tsp ginger paste, 2 to 3 tbsp finely chopped green coriander and prepare dough . Grease your hands with little oil and squash it and smoothen it. Cover and keep the dough aside for 15 to 20 minutes to set.
  4. After 15 minutes, Grease your hands with little oil and knead the dough. Meanwhile Heat the tawa for making the parathas.
  5. Spread a little dry flour over your palm, and break lump from the dough. You can make parathas big or small as desired. Make a round ball of dough. Coat it with dry wheat flour roll out in 3 to 4 inch in diameter.
  6. If the paratha sticks to the rolling pin then coat it with flour. Grease it evenly with a little oil. Fold the paratha in half. Then spread a little oil again and fold in half. Coat paratha with some dry flour. Roll it out in triangular shape as folded previously. Roll it out a bit thick.
  7. Pour and spread a little oil over the tawa. Grease the tawa. Put the paratha on the tawa to roast. Keep the flame medium. Let the paratha roast from beneath, then flip and roast the other side. Spread little oil evenly on all sides.
  8. Once the paratha is roasted, Place the paratha over the small bowl on the plate,or serve it directly. Roast all the parathas likewise.

 

Panchratna Dal | Dal Panchmel Recipe | Mixed Dal Tadka

Panchratna Dal | Dal Panchmel Recipe | Mixed Dal Tadka

A healthy bowl full of Panchmel dal is all you need for a power packed day. The nutrients of these dals will keep you healthy and you will surely savor the blend of flavorful spices. This Panchmel dal recipe adds up more indian flavors on your menu. Serve it to guests or have this yummy and nutritious dal anytime. I am sure everyone will relish it.

Here is a step by step recipe with pictures to make delicious and steaming hot bowl of Panchmel dal.  When you are in no mood of cooking too lavish dishes or looking for some simple meals then making Panchmel dal is a good option for you. I often include dals in my meals, especially dinners.Serve this tantalizing and nutritious Panchmel dal steaming hot along with chapatti, parantha, naan or rice.

Direction :

Getting Ready :

Take 2 tbsp chana dal, soak it for 1 to 2 hours. Take 2 tbsp Arhar Dal, soak it in a separate bowl. Take 2 tbsp Masoor dal, 2 tbsp soaked split black urad dal. Take 2 tbsp Moong dal.Finely chop a tomato.

panchratan dalMaking :

Add the soaked dals to the cooker, Pour water 1 inch from above the level of dal. Add 1 tsp salt, ¼ tsp turmeric powder. Close the lid of the cooker. Boil until there is a single whistle. Reduce the flame, and cook the dal on low flame for 2 minutes. Cook until the pressure escapes from the cooker.

panchratan dal

For tempering, turn on flame put a pan to heat and add 2 to 3 tbsp ghee to it. Once sufficiently hot add ½ tsp cumin seeds to it. Reduce flame Add ½ pinch asafoetida , ¼ tsp turmeric powder, 1 tsp coriander powder, ½ inch finely chopped ginger, 2 finely chopped green chili, 8 to 10 curry leaves, 2 red chilies, and 2 green chilies cut vertically.

panchratan dal

Add 1 finely chopped tomato to it, Cook until tomatoes are easily mashed and till the ghee separates from the masala.

panchratan dal

For more flavors add whole spices i.e 1 brown cardamom, 4 cloves, 8 to 10 black pepper, peel the brown cardamom, take out the seeds, and coarsely grind the cloves and black pepper and add it too. Add ¼ tsp red chili powder. Saute the spices well.

panchratan dal

Check the dal if it is ready, Put the dal into the masala, Mix well. Add a little finely chopped green coriander and mix well. Cook the dal for another 1 to 2 minutes.

panchratan dalServing :

Panchratan dal is cooked and ready, It is really tempting. Take it out in a bowl. To make it more delicious you can add a little ghee on it. The ghee enhances the taste of the dal, mix it well. Garnish the dal with finely chopped green coriander. Panchmel dal can be relished with chapatti, pratha , naan or rice.

panchratan dalSuggestion :

  • You can also take urad dal if desired.
  • You can increase the quantity of red chili powder if desired.

Panchratna Dal | Dal Panchmel Recipe | Mixed Dal Tadka panchratan-dal
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soaked Chana Dal - 2 tbsp (30 gm)
  • Soaked Arhar Dal - 2 tbsp (30 gm)
  • Soaked Urad dal - 2 tbsp (30 gm)
  • Soaked Moong dal - 2 tbsp (30 gm)
  • Soaked Masoor dal - 2 tbsp (30 gm)
  • Ghee - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chili powder - ¼ tsp
  • Tomato - 1
  • Ginger - ½ inch (finely chopped)
  • Whole Garam Masala
  • Brown cardamom -1
  • Cloves - 2
  • Black pepper - 8-10
  • Curry leaves - 8-10
  • Red chili - 2
  • Green chili - 2
Instructions
  1. Take 2 tbsp chana dal, soak it for 1 to 2 hours. Take 2 tbsp Arhar Dal, soak it in a separate bowl. Take 2 tbsp Masoor dal, 2 tbsp soaked split black urad dal. Take 2 tbsp Moong dal.Finely chop a tomato.
  2. Add the soaked dals to the cooker, Pour water 1 inch from above the level of dal. Add 1 tsp salt, ¼ tsp turmeric powder. Close the lid of the cooker. Boil until there is a single whistle. Reduce the flame, and cook the dal on low flame for 2 minutes. Cook until the pressure escapes from the cooker.
  3. For tempering, turn on flame put a pan to heat and add 2 to 3 tbsp ghee to it. Once sufficiently hot add ½ tsp cumin seeds to it. Reduce flame Add ½ pinch asafoetida , ¼ tsp turmeric powder, 1 tsp coriander powder, ½ inch finely chopped ginger, 2 finely chopped green chili, 8 to 10 curry leaves, 2 red chilies, and 2 green chilies cut vertically.
  4. Add 1 finely chopped tomato to it, Cook until tomatoes are easily mashed and till the ghee separates from the masala.
  5. For more flavors add whole spices i.e 1 brown cardamom, 4 cloves, 8 to 10 black pepper, peel the brown cardamom, take out the seeds, and coarsely grind the cloves and black pepper and add it too. Add ¼ tsp red chili powder. Saute the spices well.
  6. Check the dal if it is ready, Put the dal into the masala, Mix well. Add a little finely chopped green coriander and mix well. Cook the dal for another 1 to 2 minutes.

 

Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet

Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet

Veg paneer Pocket on tawa is one sumptuous dish. The veggies inside it such as carrots,cabbage, baby corn etc have carbohydrates, proteins , vitamins and minerals. It tastes amazing . You can cut it in 2 to 3 slices and pack it in your lunch box or pack it for kids , they will surely relish it.

Here is an easy recipe with step by step picture to make Veg paneer Pocket on tawa really easily. Team it up with your favorite chutney , dip or sauce or eat it just like that. I am sure you will drool over this new variation in paratha recipe.

Direction:

Getting Ready:

Making :

Take 1 cup wheat flour,add 1 tsp ghee, 1/4 tsp salt. Mix it. Add water in small portions to knead a soft dough. 1/2 cup water is used to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.

tawa fry paneer pocket

For stuffing , Heat a pan Add 1 tbsp oil, when sufficiently hot Add 1/4 tsp cumin seeds to it.Slightly roast then add 1/4 tsp turmeric powder,1/2 tsp coriander powder, 1/2 inch piece of ginger (finely chopped ),1 green chili finely chopped, Roast the masalas.

tawa fry paneer pocket

Add chopped carrots and baby corns and cook for a minute . Add capsicum to it, mix it.Then add 1 finely chopped tomato and mix it. Do not overcook the veggies, keep them slightly crunchy. Add 1/2 tsp salt or to taste. Add 1 to 2 tbsp water to it. Cover and cook the veggies for 2 minutes.

tawa fry paneer pocket

When 2 minutes are done, check the veggies. Stir them. Add less than ¼ tsp red chili powder. Add 1 tbsp pizza sauce to it. Stuffing is ready.Turn off the flame.Add green coriander and mix it.Take out the stuffing in plate, so that it cools down quickly.

tawa fry paneer pocket

After 20 minutes , Grease your hand with some oil. Knead the dough. Then break a small lump from the dough.Make a round dough ball then make it like a peda.

tawa fry paneer pocket

Coat the peda shaped dough with dry wheat flour. Roll it out thin and give an oval shape.

tawa fry paneer pocket

Place little stuffing over half the paratha, Leave a little space on the edges to stick the parathas. Spread the stuffing evenly. Grease with water on the edges of paratha and stick it. Then press with fingers and press with fork after that.

tawa fry paneer pocket

Place tawa to heat. Turn on flame. When Tawa is sufficiently hot, spread little ghee over the tawa. Lift and place the paratha over the tawa. Pour ghee on the sides of paratha and little over it. Roast the paratha until golden spots appear beneath.Cover the parathas and roast.Flip the paratha after 2 minutes.

tawa fry paneer pocket

After 2 minutes check if the paratha is roasted. Keep the flame medium. Cook the parathas until brown spots appear on both sides. When paratha is roasted,turn off flame, take out the paratha and keep in a plate. Keep the ladle along so that it doesn’t turn soggy. Parathas are fries and ready. Prepare rest of parathas likewise. 3 to 4 parathas can be prepared with this quantity of dough.

tawa fry paneer pocketServing:

Serve this easy to make and sumptuous recipe for breakfast, meal or dinner. This Veg Paneer packet on tawa is oozing with flavors of various veggies will surely keep you drooling for more. It has carbohydrates, proteins , vitamins and minerals. You can have it without any side dish. If you prefer you can have it with mango chunda, chutney or any dip of your choice.

Suggestion:

  • You can use beans, cauliflower, mushrooms for stuffing or take any veggie you desire.
  • If making for kids then don’t add red chili or green chili either.
  • If you have kneaded the dough in advance,you can take that too for making the parathas.

Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet tawa-fry-paneer-pocket
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 1 cup (150 gms)
  • Carrot - ½ cup finely chopped
  • Capsicum - ½ cup finely chopped
  • Paneer - 50 grams
  • Tomato - 1 finely chopped
  • Baby Corn - 2 finely chopped
  • Cabbage - ½ cup finely chopped
  • Green Coriander - 2 - 3 tbsp finely chopped
  • Ghee - 2 - 3 tbsp
  • Oil - 1 tbsp
  • Cumin seeds - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Coriander Powder - ½ tsp
  • Red chili powder - less than ¼ tsp
  • Ginger - ½ inch piece (finely chopped )
  • Green chili - 1 finely chopped
  • Salt - ¾ tsp or to taste
  • Pizza sauce - 1 tbsp
Instructions
  1. Take 1 cup wheat flour,add 1 tsp ghee, ¼ tsp salt. Mix it. Add water in small portions to knead a soft dough. ½ cup water is used to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
  2. For stuffing , Heat a pan Add 1 tbsp oil, when sufficiently hot Add ¼ tsp cumin seeds to it.Slightly roast then add ¼ tsp turmeric powder,1/2 tsp coriander powder, ½ inch piece of ginger (finely chopped ),1 green chili finely chopped, Roast the masalas.
  3. Add chopped carrots and baby corns and cook for a minute . Add capsicum to it, mix it.Then add 1 finely chopped tomato and mix it. Do not overcook the veggies, keep them slightly crunchy. Add ½ tsp salt or to taste. Add 1 to 2 tbsp water to it. Cover and cook the veggies for 2 minutes.
  4. When 2 minutes are done, check the veggies. Stir them. Add less than ¼ tsp red chili powder. Add 1 tbsp pizza sauce to it. Stuffing is ready.Turn off the flame.Add green coriander and mix it.Take out the stuffing in plate, so that it cools down quickly.
  5. After 20 minutes , Grease your hand with some oil. Knead the dough. Then break a small lump from the dough.Make a round dough ball then make it like a peda.
  6. Coat the peda shaped dough with dry wheat flour. Roll it out thin and give an oval shape.
  7. Place lttle stuffing over half the paratha, Leave a little space on the edges to stick the parathas. Spread the stuffing evenly. Grease with water on the edges of paratha and stick it. Then press with fingers and press with fork after that.
  8. Place tawa to heat. Turn on flame. When Tawa is sufficiently hot, spread little ghee over the tawa. Lift and place the paratha over the tawa. Pour ghee on the sides of paratha and little over it. Roast the paratha until golden spots appear beneath.Cover the parathas and roast.Flip the paratha after 2 minutes.
  9. After 2 minutes check if the paratha is roasted. Keep the flame medium. Cook the parathas until brown spots appear on both sides. When paratha is roasted,turn off flame, take out the paratha and keep in a plate. Keep the ladle along so that it doesn’t turn soggy. Parathas are fries and ready. Prepare rest of parathas likewise. 3 to 4 parathas can be prepared with this quantity of dough.

 

Pizza McPuff Recipe – Veg Pizza Puff – McDonald Style Veg Pizza Puff

Pizza McPuff Recipe – Veg Pizza Puff – McDonald Style Veg Pizza Puff

Crisp on the outside and soft on the inside, these Pizza Puffs make a delicious snack.

Kids as well as adults will relish it with great joy. You can serve this snacky delight with tomato sauce, green coriander chutney or any dip of your choice. You can also serve this at gatherings and function . Everyone will eat this mouth drooling Pizza Puff.

Here is an easy recipe with step by step pictures to make yummy Pizza puff. You can pack these in your kids lunch box. They will finish off every bite of it. Try this flavorful recipe this monsoon. You can have it as an evening snack or whenever you crave for something spicy and delicious. It takes no time to get prepared.

Direction :

Getting ready:

Take veggies like carrot, tomato, capsicum and ginger and chop them.

pizza puffMaking :

Take 2 cup refined flour, add ½ tsp salt to it, 1.5 tsp baking powder, ¼ cup oil, mix all ingredients well and knead a stiff dough. Take chilled water to knead the dough. Cover and keep dough aside for 30 minutes to set.

pizza puff

For stuffing Add 2 tsp oil to the wok once heated add ½ inch finely chopped ginger, add ½ cup finely chopped carrots, ½ cup finely chopped capsicum, ¼ cup sweet corn kernels and 1 finely chopped deseeded tomato . Sauté well.

pizza puff

Add ½ tsp salt or to taste, ½ tsp oregano, add 1 tbsp water to it. Cover and cook the veggies for 2 minutes. Add 2 tbsp tomato sauce, cook for ½ a minute more
while stirring veggies.

pizza puff

Once ready place it on the jali stand, and let it cool. Then add ½ cup grated mozzarella cheese. Mix well.

pizza puff

Once dough is set, grease your hands with some oil, and knead the dough. Break lumps from the dough to make Pizza puffs. Take a rolling board for rolling out the Pizza puff.
Pick a dough ball. Press it and make it round. Then roll it thick.

pizza puff

Once sheet is rolled mark it 9 inch in vertically, And 4.5 inch horizontally and cut it. Once cut divide into 2 parts, horizontally and vertically. Grease edges with water.

pizza puff

Place the stuffing over the sheet centrally. Spread the stuffing vertically. Leave little space on the edges, to stick the other sheet over it. Lift the other sheet stick it edge to edge. Press lightly, marking the corners with fork. Prepare all likewise and place in a tray. Put the tray into refrigerator for 30 minutes.

pizza puff
To fry them, place the oil in wok to heat. Keep the oil medium hot. Once hot put the pizza puff in oil to fry. Flip and deep fry it until golden brown from all sides. Once golden brown Take it out, hold the allotted ladle on the edge of the wok, then take out. It takes 6 to 7 minutes to fry all pizza puffs at once.

pizza puffServing :

Yummy Pizza puffs are ready, crispy on the outside with soft stuffing on inside.Serve it with mustard sauce, tomato sauce or any sauce of your choice.

pizza puffSuggestion :

  • You can also add grated ginger, or ginger paste in stuffing.
  • We have only added ginger in the stuffing for the spicy flavor,If you prefer making it spicy then, you can add 2 finely chopped green chili to it.You can also add chili flakes made from 2 coarsely ground red chilies.
  • Be careful that when you stuff and stick pizza puff, press it nicely.
  • Place it refrigerator, so that no bubbles are formed.
  • Keep the flame medium and medium hot oil while frying.

Pizza McPuff Recipe - Veg Pizza Puff - McDonald Style Veg Pizza Puff pizza-puff
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour– 2 cup (250 gms)
  • Salt – ½ + ½ tsp (or to taste )
  • Baking Powder– 1.5 tsp
  • Oil – ¼ cup
  • Tomato – ½ cup (finely chopped)
  • Carrot - ½ cup (finely chopped)
  • Capsicum - ½ cup (finely chopped)
  • Sweet corn - ¼ cup
  • Mozzarella cheese – ½ cup ( grated )
  • Tomato sauce – 2 tbsp
  • Ginger – ½ inch piece (finely chopped )
  • Oregano – ½ tsp
  • Oil– for frying
Instructions
  1. Take veggies like carrot, tomato, capsicum and ginger and chop them
  2. Take 2 cup refined flour, add ½ tsp salt to it, 1.5 tsp baking powder, ¼ cup oil, mix all ingredients well and knead a stiff dough. Take chilled water to knead the dough. Cover and keep dough aside for 30 minutes to set.
  3. For stuffing Add 2 tsp oil to the wok once heated add ½ inch finely chopped ginger, add ½ cup finely chopped carrots, ½ cup finely chopped capsicum, ¼ cup sweet corn kernels and 1 finely chopped deseeded tomato . Sauté well.
  4. Add ½ tsp salt or to taste, ½ tsp oregano, add 1 tbsp water to it. Cover and cook the veggies for 2 minutes. Add 2 tbsp tomato sauce, cook for ½ a minute more
  5. while stirring veggies.
  6. Once ready place it on the jali stand, and let it cool. Then add ½ cup grated mozzarella cheese. Mix well.
  7. Once dough is set, grease your hands with some oil, and knead the dough. Break lumps from the dough to make Pizza puffs. Take a rolling board for rolling out the Pizza puff.
  8. Pick a dough ball. Press it and make it round. Then roll it thick.
  9. Once sheet is rolled mark it 9 inch in vertically, And 4.5 inch horizontally and cut it. Once cut divide into 2 parts, horizontally and vertically. Grease edges with water.
  10. Place the stuffing over the sheet centrally. Spread the stuffing vertically. Leave little space on the edges, to stick the other sheet over it. Lift the other sheet stick it edge to edge. Press lightly, marking the corners with fork. Prepare all likewise and place in a tray. Put the tray into refrigerator for 30 minutes.To fry them, place the oil in wok to heat. Keep the oil medium hot. Once hot put the pizza puff in oil to fry. Flip and deep fry it until golden brown from all sides. Once golden brown Take it out, hold the allotted ladle on the edge of the wok, then take out. It takes 6 to 7 minutes to fry all pizza puffs at once.Yummy Pizza puffs are ready, crispy on the outside with soft stuffing on inside.Serve it with mustard sauce, tomato sauce or any sauce of your choice.

 

Tawa Masala Powder – Bharwa Masala spices mix- Tawa Masala Bharwa Masala Powder

Tawa Masala Powder – Bharwa Masala Spices Mix- Tawa Masala Bharwa Masala Powder

Directions

Getting ready:

Peel the brown cardamoms and take out their seeds in a bowl.

Making:

Heat a pan and put fennel seeds, coriander seeds, fenugreek seeds and cumin seeds in it. Keep stirring constantly and dry roast them for 2 minutes on low flame.

Bharwa masala spices mix

After 2 minutes, add black peppercorns, cinnamon stick, cloves and dry red chilies in the pan and dry roast them for another 1 minute.

Bharwa masala spices mix

1 minutes later, turn off the flame and let the spices cool down a bit. Once the spices cools down slightly, transfer them in a mixer jar followed by brown cardamom, dry mango powder, asafoetida and turmeric powder and grind the spices into slightly coarse powder.

Bharwa masala spices mix

Later, transfer the powder on a plate. Tawa masala powder is now ready.

Bharwa masala spices mixServing:

Use this spicy and lip-smacking tawa masala powder along with some salt to make any stuffed sabzi.

Tawa Masala Powder - Bharwa Masala spices mix- Tawa Masala Bharwa Masala Powder
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Fennel seeds – 6 tsp
  • Coriander seeds – 4 tsp
  • Fenugreek seeds – 2 tsp
  • Cumin seeds – 2 tsp
  • Dry mango powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Black peppercorns – 1 tsp
  • Dry red chilies – 3 to 4
  • Cloves – 8 to 10
  • Cinnamon stick – 2 inches
  • Asafoetida – less than ¼ tsp
  • Brown cardamoms – 10
Instructions
  1. Peel the brown cardamoms and take out their seeds in a bowl.
  2. Heat a pan and put fennel seeds, coriander seeds, fenugreek seeds and cumin seeds in it. Keep stirring constantly and dry roast them for 2 minutes on low flame.
  3. After 2 minutes, add black peppercorns, cinnamon stick, cloves and dry red chilies in the pan and dry roast them for another 1 minute.
  4. minutes later, turn off the flame and let the spices cool down a bit. Once the spices cools down slightly, transfer them in a mixer jar followed by brown cardamom, dry mango powder, asafoetida and turmeric powder and grind the spices into slightly coarse powder.
  5. Later, transfer the powder on a plate. Tawa masala powder is now ready.
  6. Use this spicy and lip-smacking tawa masala powder along with some salt to make any stuffed sabzi.

 

Bhindi Masala Curry | Bhindi Masala Gravy | Fried Okra in Gravy

Bhindi Masala Curry |  Bhindi Masala Gravy | Fried Okra in Gravy

We have mostly eaten dry Bhindi sabzi. Be it bharwan bhindi , Bhindi Masala etc. It is time you try out this creamy and aromatic version of Bhindi Masala Curry. I am sure you will relish this bowl full of amazing sabzi. This twist of taste will keep you drooling for more. Grab a bowl full of this Bhindi Masala and enjoy it with roti ,paratha ,naan or rice.

Here is an easy recipe with step by step pictures to make yummy sabzi. Enjoy this fuss free and easy sabzi and enjoy your meal time .

Direction :

Getting Ready:

Take 250 gm okra, wash and pat dry. Then lift an ocra remove its head and tail. Cut bigger pieces of ocra for making Masala ocra with gravy. Cut it into 1 – 1.25 inch in length. Cut all the okras likewise.

masala bhindi gravyMaking:

To make sabzi, heat a pan, 4 tbsp oil to it and let it heat up.When oil is suffeciently hot, put the ocra pieces into the oil. Stir and fry them until soft. Once soft take them out in a plate. It takes 6 to 7 minutes to fry the ocras at once.

masala bhindi gravy

Add 1/2 tsp cumin seeds, 1/2 pinch asafoetida, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 finely chopped green chili,1/2 inch grated ginger piece in the oil that is pan and roast the spices.

masala bhindi gravy

Add 2 finely chopped tomatoes with seeds removed,cook the tomatoes until tender. Keep flame medium, stir the masala at regular intervals.

masala bhindi gravy

When tomatoes turn tender add 1 tbsp chickpea flour to it and slightly roast it. Add 1/2 tsp red chili powder, 1/4 tsp garam masala, Roast Masala until oil separates. Then add 1 cup water to it. Mix the spices. Add some finely chopped green coriander.Cover the gravy and cook it on low flame for 3 to 4 minutes.

masala bhindi gravy

After 4 minutes, when gravy is cooked, add 1/4 cup whisked cream, stir it and cook till gravy simmers. Increase flame till gravy boils.

masala bhindi gravy

Add 3/4 tsp salt and the fried ocras. Mix it. Cover and cook the ocra on low flame for 8 to 10 minutes. Turn off flame.

masala bhindi gravyServing :

Delicious Masala Bhindi with gravy is ready to be relished. Take out the sabzi in a bowl, garnish with some finely chopped green coriander. You can serve this tempting sabzi with roti,parantha, rice or naan.This quantity of sabzi can be served to 3 – 4 members of family.

Suggestion :

  • You can take 1 tsp ginger paste instead of grated ginger.
  • You can add onion garlic,or soaked and ground poppy seeds, or cashew paste, melon seeds paste.You can also add fresh grated coconut for making gravy.
  • You can increase or decrease the quantity of red chili as desired.

Bhindi Masala Curry | Bhindi Masala Gravy | Fried Okra in Gravy masala-bhindi-gravy
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra - 250 gms
  • Tomatoes - 2 (150 gms) (finely chopped)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Whisked Malai - ¼ cup
  • Oil - 3 to 4 tbsp
  • Chickpea flour - 1 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chili powder - ¼ tsp
  • Green chili - 2 (finely chopped)
  • Grated ginger - ½ inch
  • Garam masala - ¼ tsp
  • Salt - ¾ tsp (or to taste)
Instructions
  1. Take 250 gm okra, wash and pat dry. Then lift an ocra remove its head and tail. Cut bigger pieces of ocra for making Masala ocra with gravy. Cut it into 1 - 1.25 inch in length. Cut all the okras likewise.
  2. To make sabzi, heat a pan, 4 tbsp oil to it and let it heat up.When oil is suffeciently hot, put the ocra pieces into the oil. Stir and fry them until soft. Once soft take them out in a plate. It takes 6 to 7 minutes to fry the ocras at once.
  3. Add ½ tsp cumin seeds, ½ pinch asafoetida, ½ tsp turmeric powder, 1 tsp coriander powder, 2 finely chopped green chili,1/2 inch grated ginger piece in the oil that is pan and roast the spices.
  4. Add chopped tomatoes, add 2 finely chopped tomatoes with seeds removed,cook the tomatoes until tender. Keep flame medium, stir the masala at regular intervals.
  5. When tomatoes turn tender add 1 tbsp chickpea flour to it and slightly roast it. Add ½ tsp red chili powder, ¼ tsp garam masala, Roast Masala until oil separataes. Then add 1 cup water to it. Mix the spices. Add some finely chopped green coriander.Cover the gravy and cook it on low flame for 3 to 4 minutes.
  6. After 4 minutes, when gravy is cooked, add ¼ cup whisked cream, stir it and cook till gravy simmers. Increase flame till gravy boils.
  7. Add ¾ tsp salt and the fried ocras. Mix it. Cover and cook the ocra on low flame for 8 to 10 minutes. Turn off flame.