Category Archives: Featured

Instant Khoya using Milk Powder – Milk Powder Khoya

How to make Mawa from Milk Powder – Instant Khoya using milk powder

Instant khoya prepared with milk powder is really easy and best way to make khoya at your home very conveniently. If you are thinking of making a sweet dish with mawa for today’s dinner but could not manage to find it any where? Don’t panic! Here’s an easy and great recipe for making mawa at your home instantly. Mawa a dairy product prepared with milk. Making mawa with traditional method is little time consuming where the milk is simmered until thick and reduces to solid. But for those who are running short of time, can now make mawa using milk powder too. Yes you heard me right! Mawa can also be prepared with milk powder.

We used Sagar’s milk powder for the making mawa but you can use any other available in stores nearby. This mawa is prepared with same procedure and also tastes same as regular mawa. So, here is detailed recipe for making instant milk powder khoya with step-by-step pictures.

Directions

Making:

1. Take butter in a pan and allow it to melt on low flame.

instant khoya

2. After the butter melts, add cream into it and mix really well.

instant khoya
3. Then add milk and mix the ingredients while stirring constantly. Mix really well.

instant khoya

4. Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.

instant khoya

5. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.

instant khoya

6. When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame.

instant khoya recipe

7. Mawa is now ready. Take it out in a bowl.

instant khoya recipeServing:

8. Use this homemade mawa in preparing any sweet dish like barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jamun.

Suggestions:

  • If cream is not available for making the mawa then you can only use butter and milk. Here, increase the quantity of butter, .i.e. take 4 tbsp butter. Always use unsalted butter for making the mawa.
  • Keep special note that constant stirring and mixing of mawa is important. Also keep the flame low. You’ll be able to make good mawa.

Instant Milk Powder Khoya Recipe Instant Khoya using Milk Powder - Milk Powder Khoya
Author: 
Recipe type: Sweet recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk powder - 1 cup
  • Butter - 2 tbsp
  • Milk - ½ cup
  • Cream - ¼ cup
Instructions
  1. Take butter in a pan and allow it to melt on low flame.
  2. After the butter melts, add cream into it and mix really well.
  3. Then add milk and mix the ingredients while stirring constantly. Mix really well.
  4. Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.
  5. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.
  6. When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame.
  7. Mawa is now ready. Take it out in a bowl.
  8. Use this homemade mawa in preparing any sweet dish like barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jamun.

 

Halwasan Recipe – Khambati Halwasan Recipe

Halwasan Recipe – Khambati Halwasan

Halwasan is a traditional recipe of Gujarati regions. There would be no person in Gujarat who has not tasted this sweet fudge. In fact, anyone who visits the state do look out for this famous and traditional recipe. Halwasan is prepared with wheat porridge and milk and is enriched with dry fruits. This recipe of halwasan is too easy to make. Though the traditional method is quite time consuming and need loads of efforts.

But, today I am presenting you an easy and quick method for making halwasan at your home. We can make this delectable halwasan easily for any festival or special occasion. So, enjoy this home made and easy recipe of Halwasan today.

Directions

Getting ready:

Chop almonds into fine pieces. Also, chop cashews in a separate bowl.

halwasan

Grease a plate with some ghee. Grind porridge into fine powder in a mixer jar.

halwasanMaking:

Heat some ghee in a wok and add gum raisins to it. Fry on low flame until they get puffy and little brown. Transfer fried gum raisins to a bowl. Keep it aside.

halwasan

Place ground porridge in the same pan and roast till it turns golden brown in color.

halwasan

Now add milk to the pan and cook till it thickens. Stir at regular intervals to prevent it browning at the base.

halwasan

The mixture has turned quite thick in consistency. Add gum raisins while stirring the porridge mixture continuously. Now add chopped almonds and cashews. Mix everything really well. Next, add brown sugar and stir well. Keep stirring continuously to prevent the mixture sticking to the base.

halwasan

Turn off the flame, when the ghee starts separating from the mixture and it become thick and nice brown in color. Add nutmeg powder, cardamom powder to it and mix well.

halwasan
Pour the mixture on a greased tray and spread it evenly. Sprinkle some chopped almonds and cashews over it. Slightly pat the dry fruits so that it set on the mixture.

halwasan
Keep the mixture aside to set and then cut in small to medium size chunks. Transfer the halwasan pieces on a plate. Halwasan is now ready.

halwasanServing:

Serve this mouth drooling and heart warming halwasan as it is. Store the remaining in an airtight container and relish eating.

Suggestions:

  • Let the halwasan set like a barfi and then cut it into small to medium size chunks. Allow the halwasan to cool and you can even make ladoo and peda from it.
  • You can replace the use of brown sugar with normal sugar.
  • For 12 to 15 halwasan chunks
  • Time – 60 minutes

Khambati Halwasan Recipe Halwasan Recipe - Khambati Halwasan Recipe
Author: 
Recipe type: Sweet recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk - 1 liter
  • Porridge - ¼ cup (50 grams)
  • Gum raisins - ¼ cup (50 grams)
  • Ghee - ¼ cup (60 grams)
  • Brown sugar - ⅔ cup (150 grams)
  • Almonds - 20 to 25
  • Cashews - 20 to 25
  • Nutmeg powder - ½ tsp
  • Cardamom powder - ½ tsp
Instructions
  1. Chop almonds into fine pieces.
  2. Also, chop cashews in a separate bowl.
  3. Grease a plate with some ghee.
  4. Grind porridge into fine powder in a mixer jar.
  5. Heat some ghee in a wok and add gum raisins to it. Fry on low flame until they get puffy and little brown.
  6. Transfer fried gum raisins to a bowl. Keep it aside.
  7. Place ground porridge in the same pan and roast till it turns golden brown in color.
  8. Now add milk to the pan and cook till it thickens. Stir at regular intervals to prevent it browning at the base.
  9. The mixture has turned quite thick in consistency. Add gum raisins while stirring the porridge mixture continuously.
  10. Now add chopped almonds and cashews. Mix everything really well.
  11. Next, add brown sugar and stir well. Keep stirring continuously to prevent the mixture sticking to the base.
  12. Turn off the flame, when the ghee starts separating from the mixture and it become thick and nice brown in color.
  13. Add nutmeg powder, cardamom powder to it and mix well.
  14. Pour the mixture on a greased tray and spread it evenly.
  15. Sprinkle some chopped almonds and cashews over it.
  16. Slightly pat the dry fruits so that it set on the mixture.
  17. Keep the mixture aside to set and then cut in small to medium size chunks.
  18. Transfer the halwasan pieces on a plate. Halwasan is now ready.
  19. Serving:
  20. Serve this mouth drooling and heart warming halwasan as it is. Store the remaining in an airtight container and relish eating.

 

Achari Kaddu Recipe

Achari Kaddu Recipes – Achari Pumpkin Recipe

Achari kaddu recipe is a scrumptious zingy-spicy recipe of pumpkin. Many of us don’t like eating pumpkin, especially kids. We all often make pumpkin in numerous styles. Today we are showing you to make a very simple yet delicious and tangy recipe of Achari pumpkin. The spices we used for this savory dish are same as required for making the pickles. The pumpkin chunks are stir fried in the spices until soft and tender.

This sabzi of achari pumpkin is usually prepared for family functions and gatherings and is also a great hit among my family. Serve this scrumptious sabzi with poori and parantha. You will be overwhelmed by its tanginess, spiciness of this dish. Even those who don’t like eating pumpkin will relish eating this achari Kaddu recipe. So, all the pumpkin lovers out there, you all are in for a treat! Follow this simple recipe for Achari Pumpkin. Enjoy!

Directions

Getting ready:

1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.

achari kaddu

2. Place the pumpkin pieces into water and rinse through.

achari kaddu recipeMaking:

3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.

achari kaddu

4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.

achari kaddu sabzi

5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.

achari kaddu recipe

6. Now add 1/4 cup water into the sabzi, stir the sabzi to mix well.

achari kaddu sabzi

7. Cover and cook for 5 minutes on low flame.

achari kaddu sabzi

8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.

achari kaddu

9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.

achari kaddu sabzi

10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.

achari kaddu sabziServing:

11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

For 3 to 4 members
Time – 30 minutes

Achari Kaddu Recipe Achari Kaddu Recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pumpkin - 500 grams
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Fenugreek seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1.5 tsp
  • Green chilly - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Fennel powder - 1.5 tsp
  • Turmeric powder - ¼ tsp
  • Mango powder - ¾ tsp
  • Red chilly powder - ¼ tsp
  • Salt- 1 tsp or as per taste
  • Garam masala - ¼ tsp
Instructions
  1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.
  2. Place the pumpkin pieces into water and rinse through.
  3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.
  4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.
  5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.
  6. Now add ¼ cup water into the sabzi, stir the sabzi to mix well.
  7. Cover and cook for 5 minutes on low flame.
  8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.
  9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.
  10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.
  11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

 

Jaggery Boondi Chikki Recipe

Jaggery Boondi Chikki recipe

Boondi chikki is prepared by cooking boondi in jaggery syrup and allowed to set in plate or a tray. This scrumptious chikki is great to eat, especially during winters. We all always relish eating boondi, prepared with gram flour. Making boondi is really an easy task. The two things that play important role here are a perforated spoon or boondi jhara and second gram flour.

Have you ever heard of chikki prepared with boondi? No, then to your surprise here is a great and simple recipe for making Boondi chikki. This boondi chikki keeps good for a month or so if stored in an airtight container. So, here’s an easy step by step recipe to make boondi chikki. Enjoy!

 

Directions

Getting ready:

1. Sieve chickpea flour in a bowl.

boondi chikki

2. Crumble jaggery and keep it in a bowl.

boondi chikki recipe

3. Grease some plates evenly with some oil.

boondi chikki recipeMaking:

4. Take a big mixing bowl and place chickpea flour into it. Add water in small portions and stir well to make a thick batter. The batter should be smooth.

boondi chikki recipe

5. Further add 2 tsp oil in the batter, followed by baking soda and whisk well.

boondi chikki recipe

6. Heat enough oil in a wok or pan.

boondi chikki recipe

7. Place a drop of batter in the oil. Check if it immediately floats on the surface. If the batter floats on the surface that means oil is sufficiently heated. If it doesn’t that means the oil is not heated well.

boondi chikki recipe

8. Now, bring the boondi jhara or slotted ladle over the wok and pour 1 to 2 tsp batter over it.

boondi chikki recipe

9. The batter will pass through the jhara and you’ll get round boondi floating on the surface. Place as much boondi as possible at once in the wok.

boondi chikki recipe

10. Toss and flip the boondi with a ladle and fry until it gets little golden brown in color and crispy.

boondi chikki recipe

11. Drain out the boondi using a deep slotted ladle or jhara. Place the fried boondi in a strainer or kitchen paper so that the excess oil will drains out in the plate kept below the it.

boondi chikki recipe

12. Take crumbled jaggery and ¼ cup water in another pan or wok.

boondi chikki recipe

13. Let it simmer until the jaggery melts completely. Stir at regular intervals.

boondi chikki recipe

14. When the jaggery melts completely, cook it for 2 to 3 minutes, more. Cook the syrup until it’s quite thick in consistency.

boondi chikki recipe

15. Reduce the flame to low and add boondi into it. Mix it well until each boondi get nicely coated with jaggery. Turn off the flame and stir well.

boondi chikki recipe

16. Pour the chikki mixture on greased plate.

bondi chikki recipe

17. Spread evenly and place it aside to set.

boondi chikki recipe

18. When the chikki is set completely, separate them from plate.

boondi chikki recipe

19. For this, heat the plate on flame for a second so that it gets easily separated from the plate.

boondi chikki recipe

20. Transfer the jaggery boondi chikki to a plate. Boondi chikki is ready.

boondi chikki recipeServing:

21. Serve this crispy and lip-smacking jaggery boondi chikki as it is. Store the chikki in an airtight container and relish eating for up to 1 month.

Suggestion:
If the batter for making chikki is thick, then it will not come out soft and will get too hard.

Jaggery Boondi Chikki Recipe Jaggery Boondi Chikki Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour – 1 cup (100 grams)
  • Oil – 2 tbsp
  • Baking soda – ⅓ tsp
  • Oil – to fry
  • Jaggery for syrup ((Crushed in small chunks) – 1.5 cup (300 grams)
Instructions
  1. ake gram flour in mix big vessel and add water in small portions. Stir to dissolve lumps and make batter with thick consistency.
  2. Add 2 tsp oil and baking soda in the batter.
  3. Heat enough oil a wok or deep pan. Drop a small portion of batter in the oil and check if it floats immediately on the surface. If it does that means oil is sufficiently hot.
  4. Now take a boondi jhara and bring it over the wok. Pour 1 to 2 tsp of batter over it. The batter will pass through the ladle and you’ll get round boondi floating on the surface.
  5. Toss the boondi with a ladle and fry until they get little dark and crispy. Drain out the fried boondi in a strainer or over kitchen paper so that excess oil can be removed. Similarly, fry rest of the boondi as well.
  6. Take coarsely crushed jaggery and ¼ cup water in another pan and let in simmer on flame.
  7. Stir the jaggery at regular intervals and let it simmer till the jaggery melts completely. Once the jaggery is melted completely, cook it for 2 to 3 more minutes to get little thick consistency.
  8. Turn off the flame and add the fried boondi into it. Stir really well.
  9. Grease a plate or tray with some ghee and pour the batter into it. Spread it evenly and keep aside set.
  10. Later, separate out the chikki from the plate very gently. Boondi chikki is now ready. Store it in any air tight container and relish eating for up to a month.

 

Pasta in White Sauce – White Sauce Pasta Recipe

Pasta in White Sauce – White Sauce Pasta Recipe

White sauce pasta prepared with stir fried veggies and freshly made white sauce can be served anytime. Pasta in white sauce is an instant, quick recipe which tastes yummylicious when served hot. Your kids will like it for sure. We usually make pasta or macaroni at our home because of its high demand, especially with kids. Also, when you are not in the mood to cook too time consuming meal, then white sauce pasta is a great option.

It’s a good way to include some veggies in your fussy kid’s diet. Not only kids relish eating this scrumptious white sauce pasta recipe, but even other family members will love it for sure. Pasta in white sauce is an easy preparation that we can indulge in once in a while. Learn to make rich, delicious and yummy pasta in white sauce with this simple step-by-step recipe.

Directions

Getting ready:

Chop capsicum, french beans and baby corn into small pieces.

Making:

Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.

white sauce pasta
After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.white sauce pasta

 

To check the pasta is cooked or not, press it with your hands.

white sauce pasta

Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.

white sauce pasta

Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.

white sauce pasta

Now heat 2 tbsp of butter in another pan.

white sauce pasta

When the butter melts, add refined flour into it and stir constantly till there is little change in its color.

white sauce pasta

After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.

white sauce pasta

White sauce is now ready, mix some salt, black pepper and oregano into it.

white sauce pasta

Add roasted veggies and pasta into the white sauce. Mix everything really well.

white sauce pasta

Add Cream as well and stir to mix all the ingredients. Pasta is ready, turn off the flame. Transfer the pasta in a plate.

white sauce pastaServing:

Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

white sauce pastaSuggestions:

  • You can use any vegetable as per your taste and preference. omit the use of ones you don’t prefer eating.
  • For 2 to 3 members
  • Time – 35 minutes

White Sauce Pasta Recipe Pasta in White Sauce - White Sauce Pasta Recipe /></div> <div class=
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta – 1 cup
  • Capsicum (finely chopped) – 1 cup
  • French beans (finely chopped) – 10 to 12
  • Carrots (finely minced) – 1
  • Baby corn (finely chopped) – 4
  • Milk – 300 liter
  • Refined flour – 2 tbsp
  • Butter – 2 to 3 tbsp
  • Cream – ¼ cup
  • Oil – 2 tbsp
  • Black pepper – ¼ tsp
  • Oregano – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop capsicum, french beans and baby corn into small pieces.
  2. Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.
  3. After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.
  4. To check the pasta is cooked or not, press it with your hands.
  5. Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.
  6. Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it.
  7. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.
  8. Now heat 2 tbsp of butter in another pan.
  9. When the butter melts, add refined flour into it and stir constantly till there is little change in its color.
  10. After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.
  11. White sauce is now ready, mix some salt, black pepper and oregano into it.
  12. Add roasted veggies and pasta into the white sauce. Mix everything really well.
  13. Add Cream as well and stir to mix all the ingredients.
  14. Pasta is ready, turn off the flame. Transfer the pasta in a plate.
  15. Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

 

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable poha prepared with slightly crunchy peas, some vegetables and soft flattened rice (poha) is relished by everyone when served in breakfast. It is a quick, easy and healthy recipe and a popular breakfast in Maharashtra. It is very easy to prepare and tastes super delicious. Veg poha keeps your tummy full for long hours.

This delicious recipe can be prepared with 10-15 minutes and keeps one fuller for long. Poha is a light breakfast and also can be served during brunch or a snack. There are many recipes for making poha and everybody have their own way of making this dish. Here is another variation to the authentic recipe of making poha. So, definitely try out this recipe of veg poha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel and chop potatoes into small pieces. Chop carrot and baby corn in small pieces.

veg pohaMaking:

Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.

veg poha

Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy. Drain them out with a slotted spoon and keep aside.

veg poha

In the same wok, add mustard seeds. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas. Saute for a minute or so until the veggies become tender but still had a crunch.

veg poha

Next add turmeric powder, salt, potatoes and poha. Stir nicely but very well till all ingredients are mixed. Turn off the flame now and add lemon juice into it.

veg poha

Transfer to the serving bowl. Vegetable poha is now ready to serve.

veg pohaServing:

Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha steaming hot along with any chutney you like. Enjoy!

veg pohaSuggestions

  • Boiled potatoes can also be used in this recipe. Infact, you can use any other vegetable like capsicum, cauliflower and so on as per your taste and preference.
  • For 2-3 members
  • Time – 15 minutes

Vegetable Poha Recipe - Mixed Vegetable Poha Recipe veg poha
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Flattened rice - 2 Cup
  • Potato - 1
  • Green peas - ¼ cup
  • Carrot - ¼ cup
  • Baby corn - ¼ cup
  • Green coriander (finely chopped) - 2-3 tbsp
  • Salty Sev - ½ cup
  • Oil - 3-4 tbsp
  • Curry leaves - 6-7
  • Lemon - 1
  • Green chilly (finely chopped) - 1
  • Turmeric powder - ¼ tsp
  • Brown mustard seeds - ½ tsp
  • Salt - Less than 1 tsp or as per taste
  • Sugar - 1 tsp
Instructions
  1. Clean poha and place it on a plate.
  2. Peel and chop potatoes into small pieces.
  3. Chop carrot and baby corn in small pieces.
  4. Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy.
  5. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.
  6. Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy.
  7. Drain them out with a slotted spoon and keep aside.
  8. In the same wok, add mustard seeds.
  9. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas.
  10. Saute for a minute or so until the veggies become tender but still had a crunch.
  11. Next add turmeric powder, salt, potatoes and poha.
  12. Stir nicely but very well till all ingredients are mixed.
  13. Turn off the flame now and add lemon juice into it.
  14. Transfer to the serving bowl. Vegetable poha is now ready.
  15. Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha.

 

Achari Paneer Recipe – How To Make Achari Paneer

Achari Paneer Recipe – How To Make Achari Paneer

Paneer achari is a flavorful, highly nutritious and healthy. This delectable dish can be served as an appetizer or include it in your meals as an accompaniment.If you are fond of pickles and the robust flavor, then do try making Achari paneer recipe prepared with flavors and taste of pickle.

The paneer gravy in this recipe has robust flavors of achari masala or spices. Achari paneer is really scrumptious and aromatic. It goes well with any Indian bread like rotis, paranthas or naan. Follow this simple recipe to make Paneer achari at your home today with step-by-step pictures.

Directions

Getting ready:

1. Cut paneer in 1-1 inch chunks.

achari paneer recipe

2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.

achari paneer sabzi

3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.

achari paneer

4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.

achari paneer sabziMaking:

5. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.

achari paneer sabzi

6. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.

achari paneer sabzi

7. Saute the masala until tomatoes get mushy and you see fat leaving the edges.

achari paneer sabzi

8. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.

achari paneer

9. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.

achari paneer sabzi

10. Drop the paneer chunks into it and simmer for 2 more minutes.

achari paneer sabzi

11. Cover and cook for 2 more minutes until paneer absorbs all the spices.

achari paneer

12. Achari paneer is ready. Transfer it to a serving bowl.

achari paneerServing:

13. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

achari paneer sabziSuggestion

  • You can replace the use of cream with cashew paste or melon seeds pasts, mawa, poppy seeds paste and so on for making the gravy. You can make gravy as per your preference and taste.
  • You can also use onion in here. For this take 1 finely chopped onion and add it in hot oil prior sautéing any other ingredient. Saute till the onions become translucent. Rest, add the spices same as mentioned above to make the sabzi.
  • For 3 to 4 members
  • Time – 30 minutes

Achari Paneer Recipe Achari Paneer Recipe - How To Make Achari Paneer
Author: 
Recipe type: Vegetable Fry Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomato - 3 (150 grams)
  • Green chilly - 2
  • Ginger - 1 inch piece
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp
  • Fenugreek seeds - ¼ tsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Fennel seeds - 1 tsp
  • Coriander powder - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Cream - ½ cup
  • Salt - 1 tsp or as per taste
Instructions
  1. Cut paneer in 1-1 inch chunks.
  2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.
  3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.
  4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.
  5. Making:
  6. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.
  7. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.
  8. Saute the masala until tomatoes get mushy and you see fat leaving the edges.
  9. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.
  10. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.
  11. Drop the paneer chunks into it and simmer for 2 more minutes.
  12. Cover and cook for 2 more minutes until paneer absorbs all the spices.
  13. Achari paneer is ready. Transfer it to a serving bowl.
  14. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

 

Idli Finger Fries Recipe – Idli Fried Recipe

Idli Finger Fries Recipe – Idli Fried Recipe

Fried idli is a simple and quick to make recipe prepared with leftover idlis. The idlis are cut into finger chips and deep fried till crispy and golden brown. An important thing to keep in mind while making this dish is that you make use of refrigerated idlis instead of freshly made. The fresh idlis can break and stick to each other while frying.

Cut the idlis in small chunks, fry them, sprinkle some chaat masala over them. Serve as light snack or as a starter. So, if you have leftover idlis at your home then try making this scrumptious and heart warming idli finger fry and serve for supper or brunch or any other time as per your desire. Everyone will like it for sure. Here is an easy and quick recipe for making this dish.

Directions

Getting ready:

1. Take cooked idlis and cut each idli into four equal parts. The size of chunks depends on how big or small idli you are using.

crispy idli

2. Take some oil in a wok and place it on flame for heating.

crispy idli

3. When oil is sufficiently heated, gently drop the idli chunks into it. Place as many idlis as possible at one time. Make sure you don’t over flood the wok with idli chunks.

fried idli

4. Fry the chunks now. Keep tossing and fry the chunks until they turn golden brown and crispy.

fried idli

5. When idlis turn golden brown in color, drain out in a plate with absorbent paper or kitchen paper towels. Similarly, fry rest of the idlis as well.

fried idliServing:

6. Sprinkle some chaat masala over the fried idlis and serve these crispy and mouth watering fried idlis with tea, coffee or with side accompaniment of green chutney or sauce and relish eating. This is a simple and easy snack that can be served during supper.

crispy idliSuggestion:

  • The oil for frying the idlis should be hot appropriately, else the idlis can soak excess oil.
  • For 2 to 4 members
  • Time – 15 minutes
Idli Finger Fries Recipe Idli Finger Fries Recipe – Crispy Idli Fried Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli – 6 to 7
  • Chaat masala – 1 tsp
  • Oil – for frying idli
Instructions
  1. Take cooked idlis and cut each idli into four equal parts. The size of chunks depends on how big or small idli you are using.
  2. Take some oil in a wok and place it on flame for heating.
  3. When oil is sufficiently heated, gently drop the idli chunks into it. Place as many idlis as possible at one time. Make sure you don’t over flood the wok with idli chunks.
  4. Fry the chunks now. Keep tossing and fry the chunks until they turn golden brown and crispy.
  5. When idlis turn golden brown in color, drain out in a plate with absorbent paper or kitchen paper towels. Similarly, fry rest of the idlis as well.
  6. Sprinkle some chaat masala over the fried idlis and serve these crispy and mouth watering fried idlis with tea, coffee or with side accompaniment of green chutney or sauce and relish eating. This is a simple and easy snack that can be served during supper.

Banana Pancake Recipe

Banana Pancakes Recipe eggless

Eggless banana pancakes are prepared with ripe bananas and wheat flour. You can serve these tempting green cardamom flavored pancake in breakfast or pack them in lunch for kids. These banana pancakes are fluffy from inside, crispy from outside and flavored so well with the bananas.

You’ll love them with simple drizzle of honey or top them up with sliced bananas and dust them up with some icing sugar. Take a look to our step by step recipe for making banana pancakes and impress your dear ones. Enjoy!

Directions

Getting ready:

Peel the banana and chop them in small chunks. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.

banana pancakeMaking:

For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.

banana pancake

Add a cup of milk into the mashed banana.

banana pancake

Mix the dry ingredients into the milk-banana mixture. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.

banana pancake

Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.

banana pancake

Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.

banana pancake

Pour some ghee all around and on the top of the pancake. Roast the pancake on medium flame until it gets slightly brown in color from beneath. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.

banana pancake

When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.

banana pancakeServing:

Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

Suggestion:

  • With using non stick pan or tawa pancakes can be prepared easily.
    Use fully ripped banana for making the pancakes, they taste luscious.
  • You can also prepare pancakes with refined-wheat flour together or with refined flour alone or with wheat flour only.
  • For 10 to 12 pancakes
  • Time – 35 minutes

Banana Pancake Recipe Banana Pancake Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Banana – 1
  • Refined flour – ¾ cup (100 grams)
  • Wheat flour – ⅓ cup (50 grams)
  • Powdered sugar – 2 tsp
  • Salt – less than ¼ tsp
  • Green cardamom – 4 (coarsely ground)
  • Baking powder – 1.5 tsp
  • Ghee – 4 to 5 tbsp
  • Milk - 1 cup
Instructions
  1. Peel the banana and chop them in small chunks.
  2. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.
  3. For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.
  4. Add a cup of milk into the mashed banana.
  5. Mix the dry ingredients into the milk-banana mixture.
  6. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.
  7. Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.
  8. Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm.
  9. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.
  10. Pour some ghee all around and on the top of the pancake.
  11. Roast the pancake on medium flame until it gets slightly brown in color from beneath.
  12. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.
  13. When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.
  14. Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

 

 

Jeera Rice Recipe – jeera Rice restaurant style – Flavoured Cumin Rice

Jeera Rice Recipe – jeera Rice restaurent style – Flavoured Cumin Rice

Jeera rice prepared with some whole spices and cumin seed’s flavor, can be prepared very instantly and easily. You can serve it with dal, sabzi or any curry or serve along with pickle; they taste delicious in any way. Jeera rice is an easy and mildly spiced dish. This dish has one of the most popular dish tags and is available in many restaurants.

This jeera rice goes well with dals or any curry dishes. You can very instantly make jeera rice for your guests or any special occasion or include it in your every day meal. Follow this easy step by step recipe for making jeera rice for your meal today.

Directions

Getting ready:

Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.

jeera rice recipe
Squeeze a lemon in a bowl.

jeera rice Making:

Sufficiently heat some ghee in a wok or any other cookware. When ghee is hot, add cumin seeds and saute for a while (make sure you don’t burn the cumin seeds).

jeera rice

Now add whole spices including cinnamon stick, black pepper, clove and green cardamom. Saute for a while and add the soaked rice to it.

jeera rice

Mix the rice well and saute for 2 minutes while stirring constantly. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances). Mix all the ingredients really well.

jeera rice

Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

jeera rice

Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready. Transfer jeera rice on a plate.

jeera riceServing:

Garnish with some green coriander and serve this delicious jeera rice steaming hot.

jeera riceSuggestion:

  • Don’t cook the rice on high flame, as the water will evaporate quickly and rice may remain uncooked. So always cook the rice on low flame only.
  • For 3 to 4 members
  • Time – 25 minutes

Jeera Rice Recipe Cheese Naan Recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice - 1 cup
  • Ghee or oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Cumin seeds - 1 tsp
  • Lemon - 1
  • Whole spices - 1 brown cardamom, 4 cloves, 7 to 8 peppercorns and 1 inch cinnamon stick
  • Salt (to taste) - 1 tsp
Instructions
  1. Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.
  2. Squeeze a lemon in a bowl.
  3. Sufficiently heat some ghee in a wok or any other cookware.
  4. When ghee is hot, add cumin seeds and saute for a while (make sure you don't burn the cumin seeds).
  5. Now add whole spices including cinnamon stick, black pepper, clove and green cardamom.
  6. Saute for a while and add the soaked rice to it.
  7. Mix the rice well and saute for 2 minutes while stirring constantly.
  8. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  9. Mix all the ingredients really well.
  10. Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  11. Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready.
  12. Transfer jeera rice on a plate.
  13. Garnish with some green coriander and serve this delicious zeera rice steaming hot.