Category Archives: Featured

Curd Chutney Recipe – Curd Pudina Chutney recipe

Curd Chutney Recipe – Curd Pudina Chutney recipe

Dahi chutney is an Indian dip prepared with coriander leaves, mint leaves and curd. Today we have a simple yet yummy recipe for the most relished dahi chutney for you all. We have also added some asafoetida here just to give a better taste. Dahi chutney is a good source of vitamin and calcium and makes a perfect pair with almost anything.

Curd coriander chutney or dahi chutney is one the most relished and popular chutneys. This can be served as side assortment with momos, tandoori paneer tikka, potato wedges, from biryani to dosa, samosa, roti, rice, sabzi and what not. So, try given below recipe of Curd chutney or dip and serve it any savory dish or recipe for a yummy flavor. Enjoy!

Directions

Getting Ready:

Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.

dahi chutney

 

Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.

dahi chutneyMaking:

Now to prepare the chutney, pour curd in a mixture jar to whisk it well.

dahi chutney

Place coriander leaves, green chilies and mint leaves. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.

curd chutney

Further add 1/4 cup of water to it. Grind everything until fine and smooth in texture.

curd chutney

Transfer the chutney to a bowl. Curd chutney is now ready.

curd chutneyServing:

Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

  • For 1 bowl chutney
  • Time – 10 minutes

Curd Chutney - Curd Phudina Chutney recipe Curd Chutney Recipe – Curd Phudina Chutney recipe
Author: 
Recipe type: Chutney recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green coriander – 100 grams
  • Mint leaves – 2 ro 3 tbsp
  • Curd – ½ cup (100 grams)
  • Salt – ¾ tsp
  • Green chilly – 2 to 3
  • Ginger paste – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves.
  2. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.
  3. Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.
  4. To make chutney, pour curd in a mixture jar.
  5. Place coriander leaves, green chilies and mint leaves.
  6. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.
  7. Further add ¼ cup of water to it.
  8. Grind everything until fine and smooth in texture.
  9. Transfer the chutney to a bowl. Curd chutney is now ready.
  10. Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

 

Kanji Vada – Kanji Vada Recipe

Kanji vada – Kanji Wada – How to make Kanji Vada Video in Hindi

Kanji vada is a very tasty drink and aids digestion. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don’t feel like eating anything else. Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing. It makes a perfect spring drink and I am sure everyone at your home will love drinking this soothing drink.

It is tasty and improves appetite. Kanji can be made at any time, especially on festivals. Some desi spices and water, and your kanji vada drink is ready to serve. It’s sour, spicy and zingy taste will get you applause for sure. Try this refreshing drink with this easy to follow instructions and enjoy!

Directions

Making:

1. Take water in a vessel and place it on flame for simmering. When the water simmers take it off flame. Let the water cool down or you can use filtered water directly.kanji vada

2. Take a sterilized container.

kanji vada

3. To it add asafetida, turmeric powder, red chili powder, yellow mustard, salt, and black salt.

kanji vada

4. Pour the water into the container and mix everything well.

kanji vada

5. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Kanji is now ready and it tastes tangy, spicy and tasty. Now let us prepare the vadas for kanji.

kanji vada

6. Thoroughly clean green gram lentil first. Then wash and soak the lentil in water for 2 hours. Drain out the excess water from it and grind it little coarsely in a mixture grinder. Take out ground lentil in a bowl.

kanji vada

7. Add salt to it. Now whisk the dal till it becomes fluffy.

kanji vada

8. Heat some oil in a wok or a pan.

kanji vada

9. Make small vadas with hand and drop 8-10 vadas in oil at one time.

kanji vada

10. They will become fluffy rounds in oil. Turn sides and fry till they turn brown.

kanji vada

11. Take out the fried vadas on kitchen paper towels to remove excess oil. Fry all the vadas similarly.

kanji vada

12. Soak vadas in lukewarm water for 15 minutes. Drain water after 15 minutes. Vadas for kanji vada is now ready.

kanji vadaServing:

13. Pour kanji in 2 glasses and put 4-5 vadas in a glass and serve this tangy and refreshing kanji vada and enjoy.

kanji vadaSuggestions

You can also use boondi in place of vadas in kanji.

 

Kanji Vada Recipe - Kanji Vada Kanji Vada – Kanji Vada Recipe
Author: 
Recipe type: Drinks/Juices recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Water – 2 liters (10 glasses)
  • Asafetida – 2 pinches (optional)
  • Turmeric Powder– 1 teaspoon
  • Red Chili Powder – ¼ teaspoon
  • Yellow Mustard – 1 tablespoon
  • Salt – 1 teaspoon
  • Black Salt – 1 teaspoon
  • Mustard Oil – 1 tablespoon
  • For Vada
  • Green Gram (Moong dal) – 100 grams (1 teacup)
  • Salt – to taste
  • Oil for frying
Instructions
  1. Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses or plastic container.
  2. To it then add asafoetida, turmeric powder, red chilly powder, yellow mustard, salt, black salt and mix everything really well.
  3. Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon.
  4. Kanji tastes great on the fourth day when all spices mix to the water. Tangy-zingy and yummy kanji is ready.
  5. To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.
  6. Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
  7. Heat enough oil in a wok or pan to deep fry the vadas.
  8. Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.
  9. Now deep fry the vadas till they get fluffy and golden brown from all sides.
  10. Drain out the fried vadas on paper kitchen towels to remove excess oil.
  11. Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
  12. Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.

 

Papdi recipe – Papdi Namkeen Recipe

Papdi recipe – Papdi Namkeen Recipe

Papdi Namkeen is a super delicious and crispy light snack. We all love having some light snacks during supper or in breakfast, Right? But having same cookies and namkeens every time gets too boring. So, to break the monotony of these not too happing tea time snacks, I have a great and amazing recipe of Papdis prepared with refined flour for you all. And surely everyone will just love having these super scrumptious papdis!

This papdi prepared with refined flour are very crusty, crunchy and layered and making them is really convenient as very less ingredients are used in their preparing. You can make them for any festival, special occasion or breakfast. Infact they are perfect partner to your tea or coffee. These papdis have longer shelf life. So, presenting you another light snack recipe with these easy to follow step-by-step instructions with pictures. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

papdi namkeen

 

Making:

2. In a mixing bowl, add sieved refined flour along with ghee, salt and carom seeds. Mix everything really well.

papdi namkeen

3. Add water in little portions and knead stiff and tight dough.

papdi namkeen

4. Cover the dough and keep aside for half an hour.

papdi namkeen

5. After half an hour, knead the dough again and divide it into small and equal portions. Roll the lumps to round flat balls.

papdi namkeen

6. Lift one dough ball and cover the rest to prevent them from drying. Now roll out the dough thinly into 5-6 inch diameter rounds.

papdi namkeen

7. Now fold it into half keeping some space on the edges.

papdi namkeen

8. Fold it again, diagonally and place the prepared papdi on plate. Repeat the process until all the dough balls are utilized.

papdi namkeen

9. Place 3-4 papdis in hot oil and deep fry until they get golden brown in color from all side.

papdi namkeen

10. Drain out the fried papdis on paper kitchen towels to remove excess oil. Deep fry the rest of the papdis as well. 25 papdis are prepared with this much of dough.

papdi namkeenServing:

11. Serve these super delectable and crunchy papdi namkeen with tea or coffee or anytime as a light snack. Cool down papdis completely and store them in an airtight container. They keep good for about 1-2 months.

papdi namkeenSuggestions

  • If dough is too soft or too hard then it may trouble while rolling it.
  • While rolling papdis roll it thin and even.
  • While deep frying papdis, keep the flame medium-low.
  • For 25 papdis
  • Time- 60 minutes

Papdi Namkeen Recipe Papdi recipe – Papdi Namkeen Recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee or oil – ¼ cup (60 grams)
  • Salt – ½ tsp
  • Carom seeds – ½ tsp
  • Oil – for frying the papdis
Instructions
  1. Sieve refined flour in a bowl.
  2. In a mixing bowl, add sieved refined flour along with ghee, salt and carom seeds. Mix everything really well.
  3. Add water in little portions and knead stiff and tight dough.
  4. Cover the dough and keep aside for half an hour.
  5. After half an hour, knead the dough again and divide it into small and equal portions. Roll the lumps to round flat balls.
  6. Lift one dough ball and cover the rest to prevent them from drying. Now roll out the dough thinly into 5-6 inch diameter rounds.
  7. Now fold it into half keeping some space on the edges.
  8. Fold it again, diagonally and place the prepared papdi on plate. Repeat the process until all the dough balls are utilized.
  9. Place 3-4 papdis in hot oil and deep fry until they get golden brown in color from all side.
  10. Drain out the fried papdis on paper kitchen towels to remove excess oil. Deep fry the rest of the papdis as well. 25 papdis are prepared with this much of dough.
  11. Serve these super delectable and crunchy papdi namkeen with tea or coffee or anytime as a light snack. Cool down papdis completely and store them in an airtight container. They keep good for about 1-2 months.

 

Kala Jamun recipe – How to make Kala Jamun

Kala Jamun recipe – How to make Kala Jamun

Kala jamun is an amazing dessert for any special occasion or parties.This sweet is really amazing and super scrumptious. So, today we have an delectable recipe of Kala jamun for you all. These temptations are usually prepared with Khoya or dhaap, soft mawa and fried little they turn fierce black in color but don’t lose their sumptuous charm and flavor!

Gulab jamuns is a dessert that most of us are fond of and kala jamuns is a favorite dessert for my folks. These tempting gulab jamuns are almost same like that of gulab jamun but the only difference is it’s color and texture. So, here’s the kala jamun recipe adapted from my gulab jamun recipe and yields 37 to 38 kala jamuns. The size and shape of the kala jamuns can be round or oval and small or big as per one’s preference. Follow the easy step-by-step instructions mentioned below and impress your dear ones. Enjoy!

Directions

Getting ready:

Take paneer in a plate and crumble it finely to make the kala jamuns.

kala jamunMaking:

Add semolina, baking powder to crumbled paneer. Knead everything really well.

kala jamun

Then to it add Khoya and refined flour.

kala jamun

Keep kneading until the mixture gets really smooth and soft.

kala jamun

For stuffing, take chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom, 1 tsp sugar and 2 tsp of khoya-paneer dough in a bowl. Mix it.

kaja jamun

Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.

kala jamun

For making the sugar syrup for kala jamuns, take 1 kilogram sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.

kala jamun

After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.

kala jamun

Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.

kala jamun

Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.

kala jamun

This kala jamun is fried well. Drain it out. Now prepare the rest.

kala jamun

For this, divide the mixture in small lumps.

kala jamun

Take one lump at a time, flatten it with your fingers. Stuff it with very little filling.

kala jamun

Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.

kala jamun

Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.

kala jamun

When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.

kala jamun

Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.

kala jamun recipe

Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.

kala jamunServing:

Serve these scrumptious and delicious kala jamuns piping hot or warm and relish eating. They will taste even better the second day when the jamuns absorbs the syrup completely.

Suggestions:

  • Knead and mash the mawa-paneer mixture really well until smooth and soft. Make a dough balls from the mixture first. There should not be any cracks on it. If there are cracks on jamuns then you’ll need to knead the dough more.
  • Take ghee in more quantity for frying the kala jamuns, if the ghee is less then the jamuns are not fried aptly and don’t puff up. They get flatten.
  • The ghee for frying the kala jamuns should be medium hot. if the ghee is too hot then they will burn quickly and if the ghee is less hot then they can splatter while frying.
  • For 35 to 40 kala jamuns
  • Time – 70 minutes

Kala Jamun (Kala Jam Gulab Jamun) recipe Kala Jamun recipe – How to make Kala Jamun
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soft Khoya – 2 cup (400 grams)
  • Paneer – 125 grams
  • Refined flour – ½ cup (75 grams)
  • Sugar – 1 kilogram
  • Semolina – 1 tbsp
  • Sugar – 1 tsp
  • Cashews – 6 to 7 (1 tbsp) (Finely chopped)
  • Almonds – 6 to 7 (1 tbsp) (Finely chopped)
  • Chironji – 1 tbsp
  • Green cardamom – 4 (coarsely ground)
  • Food color – 1 pinch
  • Baking powder – ¼ tsp
  • Ghee – for frying the kala jamuns
Instructions
  1. In a plate crumble paneer.
  2. Add semolina, baking powder to crumbled paneer.
  3. Knead everything really well.
  4. Then to it add Khoya and refined flour.
  5. Keep kneading until the mixture gets really smooth and soft.
  6. For stuffing, take chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom, 1 tsp sugar and 2 tsp of khoya-paneer dough in a bowl. Mix it.
  7. Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.
  8. For making the sugar syrup for kala jamuns, take 1 kilogram sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.
  9. After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.
  10. Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.
  11. Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.
  12. This kala jamun is fried well. Drain it out. Now prepare the rest.
  13. For this, divide the mixture in small lumps.
  14. Take one lump at a time, flatten it with your fingers.
  15. Stuff it with very little filling.
  16. Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.
  17. Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.
  18. When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.
  19. Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.
  20. Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.
  21. Serve these scrumptious and delicious kala jamuns piping hot or warm and relish eating. They will taste even better the second day when the jamuns absorbs the syrup completely.

 

Fruit Custard Recipe – Fruit Salad with Custard Recipe

Fruit Custard Recipe Video in Hindi

Fruit custard is a delicious and nutritious desert which can be prepared very easily and instantly. This recipe of mixed fruit custard will  surely be a great hit in your family and you’ll often make fruit custard after dinner. You can pick up your favorite fruits for making the custard  can experiment with different exotic fruits as well as various combos.

This can be prepared on any special occasion or whenever you have leftover fruits at home. Learn to make this super tasty and easy dessert recipe that’s served chilled with the below mentioned steps. Surelu everyone; especially your kids will love having this sumptuous fruit custard. Enjoy!

Directions

Getting ready:

Peel mango and apples and then dice in small chunks. Peel the pomegranate as well.

fruit custard

Pick grapes from the stem and place them in a bowl.

fruit custard

Take cream in a bowl and whip it.

fruit custardMaking:

Keep ¾ cup of milk in a small bowl and add custard powder to it.

fruit custard

In a vessel, add the remaining milk and place it on flame to simmer.

fruit custard

Stir the custard powder and dissolve the lumps. Make a smooth batter.

fruit custard

When you see gentle boil in the milk, add the custard batter in small portions. Keep stirring constantly so that no lumps form.

fruit custard

To it add sugar and stir the batter continuously until it get thick and dense in consistency. It can take 7 to 8 minutes.

fruit custard

Turn off the flame and transfer the custard in a big bowl. Once the custard cools down, add whipped cream into the custard. Stir well and mix them nicely.

fruit custard

Then add grapes, apple, mango and pomegranate. Mix everything really well. Keep it in refrigerator for 2 hours.

fruit custard

Transfer this mouth watering fruit custard into a serving bowl.

fruit custard Serving:

Garnish this tempting and super delicious fruit custard with some pomegranate and serve after lunch or dinner and whenever you crave for something sweet.

 

Suggestion:

You can use fruits as per your choice and preference. You can skip the use of fruits you don’t like or are not available. Avoid adding watermelon as it’s too juicy and can make fruit custard thin in consistency.

Fruit Custard Recipe Fruit Custard Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Grapes - 200 grams
  • Pomegranate - 1
  • Mango - 1
  • Apple - 1
  • Cream - 1 cup (200 grams)
  • Sugar - ¾ cup (150 grams)
  • Vanilla custard - more than ¼ cup
  • Milk - 1 liter (full cream)
Instructions
  1. In a vessel, add milk and place it on flame to simmer.
  2. Keep ¾ cup from the milk and add custard powder to it. Stir and dissolve the lumps. Make a smooth batter.
  3. When you see gentle boil in the milk, add the custard batter in small portions and keep stirring constantly.
  4. To it add sugar and stir the batter continuously until it get thick and dense in consistency. It can take 7 to 8 minutes.
  5. Now stir the cream and make whipped cream.
  6. Peel mango and apples and then dice in small chunks. Peel the pomegranate as well.
  7. Once the custard cools down, add diced cream and whipped cream to it. Keep it in refrigerator for 2 hours.
  8. Serve this tempting and super delicious fruit custard after lunch or dinner and whenever you crave for something sweet.

 

Stuffed Paneer Capsicum Recipe – Paneer Stuffed Simla Mirch

Stuffed Paneer Capsicum Recipe – Paneer Stuffed Simla Mirch

Stuffed Paneer Capsicum is spicy and mouth-watering delicacy which can be prepared quickly and easily. Capsicum is often prepared along with many other veggies but its combination with paneer is the best. So today I have a great and delightful recipe of Paneer stuffed capsicum for you all. This delightful recipe is prepared with simple desi spices and paneer. There are many other variations to the stuffing. You can stuff up the capsicums with potato-peas stuffing or gram flour as well. Believe it, every variation to the recipe tastes super yummy.

You can serve this capsicum stuffed with desi spices and paneer and cooked on flame as a side dish with steaming hot roti, chapatti or serve them as snack or appetizer. Stuffed vegetable dishes always make a perfect side dish or main course dish. You will like it with both the ways. If you are making this for some special occasion, then try using the yellow, red and green capsicums for making this super delectable and yummy sabzi.

Directions

Getting ready:

  1. Crumble the paneer finely.

paneer stuffed capsicum

2. Remove the stalk from thoroughly rinsed capsicums and scoop out the seeds as well.

paneer stuffed capsicumMaking:

3. Heat 2 tsp of oil in a pan or a wok and splutter cumin seeds first. When the seeds crackle add asafoetida to the pan, followed by green peas.

paneer stuffed capsicum

4. Now cover the pan and let the peas cook till they get soft and tender. It can take a minute or so. Keep the flame low.

paneer stuffed capsicum

5. Then add turmeric powder, ginger paste, finely chopped green chilly, coriander powder, crumbled paneer, red chilly powder, mango powder, ¾ tsp salt and green coriander. Mix everything really well.

paneer stuffed capsicum

6. Stuffing is ready, transfer to another bowl and let it cool down.

paneer stuffed capsicum

7. Now stuffed these capsicums with the prepared filling.

paneer stuffed capsicum

8. Heat 2 tbsp oil in the same wok or pan.

paneer stuffed capsicum

9. When the oil starts to fume then add ¼ tsp turmeric powder and ¼ tsp salt. Now place the stuffed capsicums in the pan and cover with a lid.

paneer stuffed capsicum

10. After two minutes, flip the sides of the capsicums and cover again. Check again after 2 to 3 minutes and flip the sides down where the capsicum is not roasted.

paneer stuffed capsicum

11. Roast the capsicum from all sides until they become little brown in color. When they are ready and cooked through, turn off the flame. Transfer them on a plate. Delectable stuffed paneer capsicums are ready to serve.

stuffed paneer capsicumServing:

12. Serve these mouth-watering and scrumptious stuffed paneer capsicums garnished with green coriander sprigs with steaming hot chapatti, parantha, poori or rice and relish eating.

Suggestions

  • While preparing stuffing, cook the green peas on low flame until it become soft and mushy then add remaining ingredients.
  • Roast stuffed paneer capsicums on low flame. If required then only increase the flame to medium.
  • For 4 members
  • Time- 40 minutes

Stuffed Paneer Capsicum Recipe Stuffed Paneer Capsicum Recipe – Paneer Stuffed Simla Mirch
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Capsicum – 4 (400 grams)
  • Paneer – 250 grams
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Coriander powder – 1 tsp
  • Ginger paste – ½ tsp
  • Green chilly – 2 finely chopped
  • Red chilly powder – ¼ tsp
  • Mango powder – ¼ tsp
  • Salt – 1 tsp or as per taste
Instructions
  1. Heat 2 tsp oil in a pan or wok and splutter cumin seeds first. When the seeds crackle add asafoetida to the pan, followed by green peas.
  2. Now cover the pan and let the peas cook till they get soft and tender. It can take a minute or so. Keep the flame low.
  3. Then add t turmeric powder, ginger paste, finely chopped green chilly, coriander powder, crumbled paneer, red chilly powder, mango powder, ¾ tsp salt or to taste and green coriander. Mix everything really well.
  4. Stuffing is ready, transfer to another bowl and let it cool down.
  5. Remove the stalk from thoroughly rinsed capsicums and scoop out the seeds as well. Repeat the process with all the capsicums.
  6. Now stuffed these capsicums with the prepared filling. Heat 2 tbsp oil in the same wok or pan.
  7. When the oil is hot add ¼ tsp turmeric powder and ¼ tsp salt. Now place the stuffed capsicums in the pan and cover with a lid.
  8. After two minutes, flip the sides and cover again. Check again after 2 to 3 minutes and flip the sides down where the capsicum is not roasted.
  9. Roast the capsicum from all sides until little brown in color.
  10. When the capsicums are ready and cooked thorough, take them out in a serving bowl and serve with steaming hot chapatti, parantha or poori.

 

Potato Stuffed masala buns | Stuffed masala bun recipe

Baked Kachori Recipe | Potato Stuffed Bun Recipe | Aloo Buns

Potato Stuffed Masala Bun is super delicious yet easy recipe with simple ingredients. If you like eating kachoris and want to avoid eating oil then here is a non fried version of kachori that you will enjoy for sure. Snack is something that you can eat anytime of the day, be it with tea or coffee, at parties or any special occasion. How good it is if these snacks are really healthy as well. Baked kachori is one such dish. I always find healthy eating is the best way to satisfy our munchies.

You and your dear ones will love eating baked kachori for sure. This recipe can be converted into potato stuffed masala bun with just a twist in their shape. Roll them in round shape and your masala buns are ready. So let’s make baked kachoris or potato masala bun today with this easy to follow step-by-step instructions. Enjoy these baked kachoris!

Directions

Getting ready:

Peel and mash the boiled potatoes.

baked kachoriMaking:

Sieve refined flour into a bowl. Knead dough for making kachoris. For this take refined flour in a mixing bowl and make a loop in the center. To this add sugar, instant dry yeast, ½ tsp salt and 2 tsp oil. Mix everything really well.

baked kachori

Then add lukewarm water in small portions and knead for about 4-5 minutes till the dough become firm. Grease the dough with some oil and keep aside for 20-25 minutes to set.

baked kachori

Heat oil in a pan and add asafoetida and cumin seeds into it. When the seeds splutter, add green chilies, ginger, turmeric powder, coriander powder, fennel powder and green peas to it. Saute for a while. When peas become soft then mash it.

baked kachoris

Then add mashed potatoes, salt, red chilly powder, garam masala and mango powder as well. Stir fry the ingredients for 2-3 minutes. Stuffing is ready.

baked kachori

Now divide the dough and stuffing into 8 equal portions.

baked kachori

Lift one lump at a time and roll into a round shape. Flatten it gently with your palms and make a dent in center.

baked kachoris

Stuff it with the filling and close well. Roll back into round shape and flatten it gently. Repeat the process until the entire stuffing is utilized.

baked kachori

Grease a baking tray and with some oil and place all the kachoris over it. Cover and keep aside the kachoris for 2 hours to ferment.

baked kachoris

Then place the kachoris in a preheated oven. Set the temperature on 200 degree centigrade and bake them for 20 minutes. Check after 20 minutes and continue baking for 5 minutes more if not cooked aptly.

baked bunServing:

Potato stuffed masala buns are now baked and ready to be served. Serve these spicy-zingy and yummy baked potato stuffed masala bun with a cup of steaming hot tea or coffee.

 

Potato Stuffed masala buns Baked Kachori Recipe | Potato Stuffed Masala Bun
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • All purpose flour - 2 cup
  • Oil - 3 tbsp
  • Salt - 1 tsp
  • Sugar - 1 tsp
  • Instant dry yeast - ¾ tsp or
  • Active dry yeast - 1 tsp
  • Potato - 2 medium (boiled)
  • Green peas - ½ cup
  • Green coriander - 2 tbsp
  • Cumin seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Green chilly - 1 (finely chopped)
  • Ginger - ½ inch piece (grated)
  • Turmeric powder - less then ¼ tsp
  • Coriander powder - ½ tsp
  • Fennel powder - ½ tsp
  • Red chilly powder - less then ¼ tsp
  • Garam masala - less then ¼ tsp
  • Mango powder - ¼ tsp
Instructions
  1. Peel and mash the boiled potatoes.
  2. Sieve refined flour into a bowl.
  3. Knead dough for making kachoris. For this take refined flour in a mixing bowl and make a loop in the center.
  4. To this add sugar, instant dry yeast, ½ tsp salt and 2 tsp oil. Mix everything really well.
  5. Then add lukewarm water in small portions and knead for about 4-5 minutes till the dough become firm. Grease the dough with some oil and keep aside for 20-25 minutes to set.
  6. Heat oil in a pan and add asafoetida and cumin seeds into it. When the seeds splutter, add green chilies, ginger, turmeric powder, coriander powder, fennel powder and green peas to it.
  7. Saute for a while. When peas become soft then mash it.
  8. Then add mashed potatoes, salt, red chilly powder, garam masala and mango powder as well. Stir fry the ingredients for 2-3 minutes. Stuffing is ready.
  9. Now divide the dough and stuffing into 8 equal portions.
  10. Lift one lump at a time and roll into a round shape. Flatten it gently with your palms and make a dent in center.
  11. Stuff it with the filling and close well. Roll back into round shape and flatten it gently. Repeat the process until the entire stuffing is utilized.
  12. Grease a baking tray and with some oil and place all the kachoris over it. Cover and keep aside the kachoris for 2 hours to ferment.
  13. Then place the kachoris in a preheated oven. Set the temperature on 200 degree centigrade and bake them for 20 minutes. Check after 20 minutes and continue baking for 5 minutes more if not cooked aptly. Potato stuffed masala buns are now baked and ready to be served.
  14. Serve these spicy-zingy and yummy baked potato stuffed masala bun with a cup of steaming hot tea or coffee.

 

Mung Dal Ladoo Recipe – Moong Dal Laddoo

Mung Dal Ladoo Recipe – Moong Dal Laddoo

Moong dal ladoos tastes great and are very aromatic. Here is another great and simple recipe of Moong dal ladoos for you all. Making ladoos is a little challenging task but it’s worth the pain. A lot of ghee goes in making these ladoos and nothing can beat the taste and aroma of ghee in sweets. Prepare these yummy moong dal ladoos during festive occasions or parties and impress your guests.

Moong dal ladoos can be prepared with three different methods .i.e. by soaking and grinding the dal, by roasting and then grinding the dal and moong dal flour. The ladoos prepared with any of these methods taste delicious. Today we are making moong dal ladoos by soaking dal and then grinding it to a fine paste. So, here are step-by-step instructions for making moong dal ladoo yourself. Enjoy!

Directions

Getting ready:

1. Start with rising dal and then soak it for 3 to 4 hours. Wash the dal again and drain out the water completely.

moong dal ladoo

2. Grind the moong dal in mixture grinder to thin consistency without using any water.

moong dal ladoo

3. Then grind the almonds until powder. Transfer it to a bowl.

moong dal ladoo

4. Chop cashews in small hunks and slice pistachios in thin slices.

moong dal ladoo

5. Peel and crush the green cardamom seeds in mortar pestle.

moong dal ladoosMaking:

6. Heat some ghee in a wok or pan and add the ground dal into it.

moong dal ladoos

7. Stir and continue stirring until you see change in color, ghee leaving the edges and fragrant. Keep the flame low-medium. This will take almost 25 minutes.

moong dal ladoo

8. Dal is now done and ready, turn off the flame and transfer it in a bowl. Let it cool down.

moong dal ladoo

9. To it add almond powder, chopped cashews, cardamom powder and boora. Mix everything really well.

moong dal ladoo

10. Make small to medium size ball from the mixture and bind to make a ladoo.

moong dal ladoo

11. Place it over a plate and continue doing the same until the whole mixture is utilized.

moong dal ladooServing:

12. Serve these lip smacking and luscious ladoos anytime of the day or after your meals. You can store the remaining in an airtight container for up to 20-25 days.

  • For 15-16 ladoos
  • Time- 70 minutes

Mung Dal Ladoo Recipe Mung Dal Ladoo Recipe - Moong Dal Laddoo
Author: 
Recipe type: Sweet dish recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal (split and husked) - 1 cup (200 grams)
  • Boora – 1.5 cup (250 grams)
  • Ghee – 1 cup (200 grams)
  • Almonds – ¼ cup (50 grams)
  • Cashews – ¼ cup
  • Green cardamom – 8 to 10
  • Pistachios – 8 to 10
Instructions
  1. Start with rising dal and then soak it for 3 to 4 hours. Wash the dal again and drain out the water completely.
  2. Grind the moong dal in mixture grinder to thin consistency without using any water.
  3. Then grind the almonds until powder. Transfer it to a bowl.
  4. Chop cashews in small hunks and slice pistachios in thin slices.
  5. Peel and crush the green cardamom seeds in mortar pestle.
  6. Heat some ghee in a wok or pan and add the ground dal into it.
  7. Stir and continue stirring until you see change in color, ghee leaving the edges and fragrant. Keep the flame low-medium. This will take almost 25 minutes.
  8. Dal is now done and ready, turn off the flame and transfer it in a bowl. Let it cool down.
  9. To it add almond powder, chopped cashews, cardamom powder and boora. Mix everything really well.
  10. Make small to medium size ball from the mixture and bind to make a ladoo.
  11. Place it over a plate and continue doing the same until the whole mixture is utilized.
  12. Serve these lip smacking and luscious ladoos anytime of the day or after your meals. You can store the remaining in an airtight container for upto 20-25 days.

 

Bakla Aloo sabzi recipe – Fava Beans with Potato Sabzi

Bakla Aloo sabzi recipe – Fava Beans with Potato Sabzi

Not everyone love eating bakla beans or fava beans as these are not too tasty and smooth as any other beans. But this recipe of bakla beans with potatoes and some desi spices will be liked by everyone of you. Try including this tempting sabzi in your daily meals twice or thrice in a weak, especially during its season and make everyone drool for it. During winters bakla beans (fava beans) are available in abundance.

These soft and tender beans, cooked with potatoes tastes super delicious and everyone will love eating this dish for sure. So you can try making this recipe of bakla aloo with these easy to follow step-by-step instructions. Serve with steaming hot parantha or chapattis.

Directions

Getting ready:

1. Cut off the stalk from both the ends and remove the threads visible on the sides of beans. Likewise remove the thread and stalk from both the ends from rest of the beans as well.bakla aloo sabzi

2. Rinse the beans thoroughly; place them in sieve to dry completely. Now chop these beans in ½ – ½ inch small chunks.

bakla aloo sabzi

3. Peel the potatoes and rinse them with water as well.

bakla aloo sabzi

4. Chop the potatoes in small chunks.

bakla aloo sabziMaking:

5. Heat 2 to 3 tbsp oil in a pan and add asafoetida and cumin seeds to it.

bakla aloo sabzi

6. After the seeds crackle add turmeric powder, coriander powder, green chilly, salt, red chilly powder and ginger paste to the pan. Stir continuously and roast the spices.

bakla aloo sabzi

7. Now mix chopped potatoes and bakla beans to the spices, followed by salt and red chilly powder.

bakla aloo sabzi

8. Stir fry the sabzi for a minute or so to mix the vegetables in spices really well.

bakla aloo sabzi

9. Add 2 to 3 tbsp water to it.

bakla aloo sabzi

10. Cover the sabzi and let it simmer on low flame for 3 to 4 minutes.

bakla aloo sabzi

11. Open the lid and stir with a ladle. If there is no water in the sabzi then add some water to it. Cover again and cook for 3 to 4 minutes on low flame.

bakla aloo sabzi

12. Open the lid, stir the sabzi and check if the potatoes and beans have turned tender. Cook the sabzi until the potatoes turn soft.

bakla aloo sabzi

13. When the potatoes get tender add mango powder, green coriander and garam masala to the sabzi. Mix everything really well.

bakla aloo sabzi

14. Bakla potato sabzi is ready. Transfer the sabzi to a serving bowl.

bakla aloo sabziServing:

15. Garnish with some green coriander sprigs. Serve steaming hot with bakla potato sabzi with chapatti, parantha or rice and relish eating.

bakla aloo sabziFor 3 to 4 members
Time – 35 minutes

Fava Beans with Potato Sabzi Bakla Aloo sabzi recipe - Fava Beans with Potato Sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bakla beans – 250 grams
  • Potatoes – 3 (250 grams)
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Mango powder- ½ tsp
  • Ginger paste – 1 inch piece
  • Salt- 1 tsp or to taste
Instructions
  1. Let us first chop the beans for making the sabzi. For this cut off the base at both ends and remove the threads from both the sides.
  2. Then chop the beans to ½ - ½ inch chunks. Also, peel the potatoes, wash thoroughly and chop them in small chunks.
  3. Heat 2 to 3 tbsp oil in a pan and splutter cumin seeds first. When the seeds crackle add asafoetida, turmeric powder, coriander powder, green chilly, salt, red chilly powder and ginger paste to the pan.
  4. Stir fry the spices for a while and then to it add chopped potatoes and beans chunks, followed by salt and red chilly powder.
  5. Roast the sabzi for a minute or so and add 2 to 3 tbsp water to it. Cover with a lid and let it simmer on low flame for 3 to 4 minutes.
  6. Check if the potatoes and beans have turned tender. Continue to cook the sabzi until the potatoes get tender. Keep the flame low.
  7. Then add mango powder, green coriander and garam masala to the sabzi. Mix well.
  8. Super yummy bakla potato sabzi is ready, transfer it to another bowl and serve steaming hot with chapattis, paranthas or poori.

 

Star Fruit Launji recipe – Carambola Sweet Dip

Kamrakh Lonji Recipe – Star Fruit Jam Recipe – Carambola Relish Recipe

Carambola Chutney tastes super tempting and delicious. Too sour, zingy, tangy is all that describes Kamrakh (Carambola) so well. No doubt that tangy-zingy Carambola (Kamrakh) Pickle (Carambola Pickle) and Carambola Chutney tastes super tempting and delicious but have you ever tried making Carambola Lonji? Its sweet-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.

This star fruit is enriched with vitamins C and antioxidants, fibre and is low on sodium, fats and acids. The dishes usually prepared with this fruit are salads, stir fries, pickles and chutney. But this recipe of Lonji is really delicious and taste great with chapatti, parantha or serve it as a dip with snacks. So, let’s get started and prepare this Lonji recipe with these easy to follow instructions. Enjoy!

Directions

Getting ready:

Rinse the Carambola thoroughly with water and then chop them in small chunks.

kamrakh launjiMaking:

Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.

kamrakh launji

Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.

kamrakh launji

When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame.

kamrakh launji

Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.

star fruit launjiServing:

Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

Carambola Sweet Dip - Star Fruit Launji recipe Kamrakh Lonji Recipe – Carambola Lonji
Author: 
Recipe type: Jam/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carambola (Kamrakh) - 200 grams (4 medium sized)
  • Oil - 1 tbsp
  • Cumin - ½ tsp
  • Methi seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric Powder - ¼ tsp
  • Coriander Powder - 1 tsp
  • Fennel Powder - 1 tsp
  • Salt - ⅔ tsp (or according to the taste)
  • Sugar - 3 table spoon
  • Red Chilly Powder - less than ¼ tsp
  • Garam Masala - ¼ tsp
Instructions
  1. Rinse the Carambola thoroughly with water and then chop them in small chunks.
  2. Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first.
  3. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.
  4. Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.
  5. When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame. Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.
  6. Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.