Category Archives: Featured

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli – पनीर इडली झटपट बनायें – Quick Paneer Veg Idli

Paneer idli is an amazing variation in the usual idli recipe which you relish as a snack. You can make it really easily and with very easily available ingredients . You can make it anytime you want to have a quick snack.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney to enhance the taste. Relish it any time. I am sure everyone will like it, specially kids.

Direction :

Getting Ready :

  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .

Making :

  1. Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour   and 1 cup whisked curd, ¾ tsp salt and mix it well, there should be no lump in the batter. If there are lumps then add little water in it. paneer idli
    5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies and grated paneer ,  then keep the batter aside for 15 minutes to set.paneer idli

6.Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.paneer idli

  1. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.paneer idli
  2. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.paneer idli
  1. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.paneer idli
  2. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes . paneer idli
  3. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.paneer idli

 

  1. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.paneer idli

 

  1. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis. paneer idli
  2. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Do not stir it too much, nor for too long.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

 

 

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd, ¾ tsp salt and mix it well, there should be no lump in the batter. If there are lumps then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies and grated paneer , then keep the batter aside for 15 minutes to set.
  6. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  7. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  8. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  9. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Mango Mastani – How to make Pune’s Mango Mastani

Mango Mastani – How to make Pune’s Mango Mastani


Pune ‘s favorite Mango Mastani is here to tantalise your tase buds and cool your senses. Relish this glassfull of flavorful drink . You can serve it to guests or serve it to kids . Everyone will be over joyed to have it.

Here is a step by step recipe with pictures to make Mango mastani. This fruity and nutty shake garnished with chocolate syrup and topped with your favorite ice cream will be a sure delight to have. You can eat it as well as drink it. You will enjoy it anyway.

Direction :

Getting Ready :

Wash, peel  and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.mango mastani

Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.mango mastani Making:

Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.mango mastani

To prepare Mango Mastani , put the chopped pieces of mango in a glass,  pour the mango shake into it. Leave a little space in your glass.mango mastani

Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds  in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.mango mastani Serving :

Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

Suggestion:

  • You can increase or decrease the quantity of sugar as according to your taste.
  • Using Pistachios and grapes is optional.
  • Make sure you provide a spoon and a straw while serving it.
  • You can make Mango Mastani in various flavors with chocolate syrup , strawberry flavor or rose flavor as desired.

Mango Mastani - मैंगो मस्तानी - How to make Pune's Mango Mastanimango mastani
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mangoes – 2 ( 400 grams )
  • Grapes – 15 to 16
  • Cashew nuts – 2 tbsp ( finely chopped )
  • Almond – 2 tbsp
  • Milk – 400 ml
  • Sugar – 3 tbsp
  • Pistachios – 1 tbsp finely chopped
  • Chocolate syrup – 2 tbsp
  • Ice cream – 2 scoops
Instructions
  1. Wash, peel and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.
  2. Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.
  3. Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.
  4. To prepare Mango Mastani , put the chopped pieces of mango in a glass, pour the mango shake into it. Leave a little space in your glass.
  5. Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.
  6. Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

 

Bharwan Karela – How to make Stuffed Karela – Stuffed Bitter Melon

Bharwan Karela- How to make Stuffed Karela – Stuffed Bitter Melon

Stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home with bitter gourds and few Indian aromatic spices. Stuffed karela is super delicious.

You can prepare it for lunch or dinner as a side assortment. They will devour it for sure! So, try out making Stuffed karela with these easy to follow step-by-step instructions. Enjoy!

Direction :

Getting Ready :

Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.stuffed karela

Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.stuffed karela

Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.stuffed karela Making :

Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.stuffed karela

After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again.  Press the pulp through the strainer and drain the extra water.stuffed karela

To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, 1/3 tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.stuffed karela

Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.stuffed karela

To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.stuffed karela

After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.stuffed karela

Bitter gourds are golden brown and roasted from all sides.  Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.stuffed karela Suggestion :

  • You can use 1 tsp dry mango powder instead of raw mango if desired.
  • You can use any cooking oil if desired.
  • Stuffed Bitter Gourds  can also be carried along with poori while you travel.

 

Bharwan Karela - How to make Stuffed Karela - Stuffed Bitter Melonstuffed karela
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter Gourd – 250 grams
  • Mustard oil - 3 to 4 tbsp ( You can use any cooking oil )
  • Asafoetida- ½ pinch
  • Cumin Seeds- ½ tsp
  • Red Chili Powder- ¼ tsp
  • Green Coriander – 1 to 2 tbsp
  • Raw Mango – 2 tbsp ( finely chopped )
  • Fennel powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- ⅓ tsp
  • Salt – 1.5 tsp ( or to taste )
Instructions
  1. Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.
  2. Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.
  3. Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.
  4. Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.
  5. After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again. Press the pulp through the strainer and drain the extra water.
  6. To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, ⅓ tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.
  7. Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.
  8. To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.
  9. After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.
  10. Bitter gourds are golden brown and roasted from all sides. Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.

 

Mango Frooti- Fresh Pulpy Mango Juice

Mango Frooti – Fresh Pulpy Mango Juice

Summer is a season of refreshing drinks. Mango frooti is one refreshing drink you will love to have anytime. A glass full of fresh Mango pulpy juice is all you need to complete your gatherings.

Here is a quick and easy recipe with pictures to make mango pulpy juice. Enjoy this drink made with your ever favorite fruit and enjoy the summers.

Direction :

Getting ready :

Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.

mango pulpy juice
Wash and cut the raw mangoes into small pieces.

mango pulpy juice Making :

Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.

mango pulpy juice
Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.

mango pulpy juice

Add 2.5 cup (500 grams)  sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.

mango pulpy juice
When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.

mango pulpy juice
Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.

mango pulpy juice
Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.

mango pulpy juice Serving :

Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

mango pulpy juice Suggestions:

The color of the juice depends on the color of the pulp. If the mango is ripe the juice will be yellow in color, if slightly light in color the juice will be a little light.


Mango Frooti- Fresh Pulpy Mango Juicemango frooti
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (700 grams )
  • Raw Mango – 2 (350 grams )
  • Sugar – 2.5 cup ( 500 grams )
Instructions
  1. Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.
  2. Wash and cut the raw mangoes into small pieces.
  3. Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.
  4. Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.
  5. Add 2.5 cup (500 grams) sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.
  6. When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.
  7. Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.
  8. Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.
  9. Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

 

Kadha Prasad – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad – कड़ाह प्रसाद – आटे का हलवा – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad is mostly served at gurudwara or religious places as a prasad. This easy to make sweet recipe just requires 3 basic ingredients as ghee, wheat flour and sugar. You can make this amazing sweet recipe even when you crave for something sweet.

Here is an easy recipe with step by step pictures to make Kadha Prasad and serve it to your family and friends at gatherings. Relish a bowl full of amazing Atte ka Sheera. Enjoy.

Direction :

Getting ready :

Making :

Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.kada prasad

Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.kada prasad

Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.kada prasad Serving :

Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.kada prasadSuggestion :

  • For Kada Prasad take thick wheat flour , If you don’t find it you can take the flour used for making chapatis.
  • We don’t put dry fruits in Kada Prasad still you can add according to your taste.
  • Make sure you stir the whear flour constantly while roasting it and even when you add water to it so that no lumps are formed.

Kadha Prasad - Atte Ka Sheera - Wheat flour Halwakada prasad
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – ½ cup ( 80 grams )
  • Ghee – ½ cup ( 110 grams)
  • Sugar - ½ cup ( 110 grams)
Instructions
  1. Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.
  2. Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
  3. Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.
  4. Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

 

Palak Soya Bhurji – Spinach Soya Granules Keema

Palak Soya Bhurji – Spinach Soya Granules Keema

Direction:

Getting ready :

Chop the spinach leaves and soya chunks.

palak soya chunks

Make fine paste of tomato, green chilly and ginger.

palak soya chunks

Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.

palak soya chunks Making :

Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.

palak soya chunks

Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Then cover it .

palak soya chunks

Add dry fenugreek leaves to the masala. Also check  if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.

palak soya chunks

Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.

palak soya chunksServing:

Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan.  This much quantity of sabzi can be served as side dish to 4-5 family members.

palak soya chunks Suggestions:

 

  • Make sure masala doesn’t get burnt.
  • You can also make sabzi as per your taste.
  • If you prefer eating less spicy than remove green chilly from the ingredients.But if you like eating green chilies then remove garam masala and red chilly powder for less spicy sabzi.
  • If you prefer eating spicier sabzi then add red chilly powder in more quantity.

 

Palak Soya Bhurji - Spinach Soya Granules Keemapalak soya bhurji
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Soy chunks – 1 cup (50 grams)
  • Tomato – 3 (200 grams)
  • Green chilly – 1
  • Ginger – ½ inch baton
  • Refined oil – 2 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Salt – ¾ tsp (less than ¼ tsp) (as per taste)
  • Garam masala – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Dry fenugreek leaves – 1 tbsp
Instructions
  1. Direction:
  2. Chop the spinach leaves and soya chunks.
  3. Make fine paste of tomato, green chilly and ginger.
  4. Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.
  5. Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.
  6. Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..
  7. Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Cover it .
  8. Add dry fenugreek leaves to the masala. Also check if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.
  9. Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.
  10. Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan. This much quantity of sabzi can be served as side dish to 4-5 family members.

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.

Palak Mangodi recipe – Spinach Curry with Mangodi

Palak Mangodi recipe – Spinach Curry with Mangodi

Palak Mangodi is a lip smacking variation in the usually simple Palak recipe. The mangodi drenched in spinach gravy are not only healthy but also look very appetizing . Enjoy a bowl full of Palak mangodi for lunch or dinner. I am sure it will satisfy your hunger pangs.

Here is a quick and easy recipe with pictures to make Yummy Palak Mangodi sabzi and have a delightful meal. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

Directions

Getting ready:

Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.

palak mangodi

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.

palak mangodi Making:

Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.

palak mangodi

Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.

palak mangodi

Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.

palak mangodi

After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.

palak mangodi
Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.

palak mangodi

Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.

palak mangodi Serving:

Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

palak mangodi

Palak Mangodi recipe - Spinach Curry with Mangodipalak mangodi
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Mangodi - ½ cup (50 grams)
  • Tomatoes – 2
  • Green chilies – 2
  • Ginger baton - ½ inch
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 2-3 tbsp
  • Cumin seeds - ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – less than ¼ tsp (optional)
  • Asafoetida – 1 pinch
  • Salt – less than 1 tsp or to taste
  • Red chilly powder - ¼ tsp
Instructions
  1. Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
  2. 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.
  3. Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
  4. Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
  5. Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
  6. After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  7. Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
  8. Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
  9. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.

 

 

 

Raw Mango Chutney Recipe

Raw Mango Chutney Recipe

Mango Chutenys  have always delighted us and have always complemented our meals. With the onset of summer season starts the season of mangoes. A time we all eagerly await . Raw mango chutney with their tangy flavors just add that zingy taste to our meals.

Here is an easy recipe with step by step pictures to make Raw mango chutney. I am sure everyone will relish its amazing taste. Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal.

Directions

Getting ready:

Peel the mango with a peeler and chop its pulp into small chunks, place them in a bowl.

mango chutney

Chop the ginger into small chunks.

mango chutney Making:

Take mango, green coriander, mint leaves, ginger, salt, black salt, roasted cumin powder, green chilies, asafoetida and ½ cup of water in a mixer jar and grind everything into very fine paste.

mango chutney

Transfer the chutney in a bowl, raw mango chutney is now ready to serve.

mango chutney Serving:

Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal. Keep this chutney in refrigerator and relish eating it for 7 days.

Raw Mango Chutney Recipemango chutney
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango – 1
  • Green coriander – 2 cups (roughly chopped)
  • Mint leaves - ½ cup
  • Asafoetida – 2 pinches
  • Salt - ½ tsp or to taste
  • Black salt - ½ tsp
  • Roasted cumin powder – 1 tsp
  • Ginger baton – 1 inch
  • Green chilies – 3-4
Instructions
  1. Peel the mango with a peeler and chop its pulp into small chunks, place them in a bowl.
  2. Chop the ginger into small chunks.
  3. Take mango, green coriander, mint leaves, ginger, salt, black salt, roasted cumin powder, green chilies, asafoetida and ½ cup of water in a mixer jar and grind everything into very fine paste.
  4. Transfer the chutney in a bowl, raw mango chutney is now ready to serve.
  5. Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal. Keep this chutney in refrigerator and relish eating it for 7 days.