Category Archives: Featured

Tamatar ki Kadhi – Tomato Kadhi Recipe

Tamatar ki Kadhi – Tomato Kadhi Recipe

Tomato kadhi is a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies. Here’s another innovative yet easy, recipe from my side for all my viewers prepared with tomatoes. Today we are sharing a great and simple recipe of tomato kadhi with you all. Tomato kadhi a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies.

Surely you all will relish eating this kadhi recipe for sure, after all who does not like eating tangy and mouth drooling kadhi? Kadhi prepared with tomatoes and gram flour is really scrumptious and different in taste. You can serve it with rice, chapatti or parantha. So, what are you waiting for? Here’s an easy step-by-step method for making this tangier version of kadhi.

Directions

Getting ready:

Start with washing the tomatoes and green chilies. Chop them in big and rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.

tomato kadhi

Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.

tomato kadhiMaking:

Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida. Stir a little. Then add coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala.

tomato kadhi

Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi.

tomato kadhi

Allow it to simmer on low flame for 10 to 12 minutes and keep stirring at regular intervals. Delectable kadhi is now ready, turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.

tomato kadhi

Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.

tomato kadhi

Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.

tomato kadhiServing:

Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao. Infact you can serve it with any Indian breads like chapatti, parantha, naan or poori.

tomato kadhiSuggestions

  • If you like eating onion and garlic then after crackling cumin seeds and mustard seeds, add 1 finely chopped onion and 5-6 chopped garlic cloves. Stir them for a while and follow the remaining instructions as given.
  • For 3-4 members
  • Time- 30 minutes

Tamatar ki Kadhi - Tomato Kadhi Recipe tamatar kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 5 (300 grams)
  • Green chilly – 2
  • Chickpea flour – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Curry leaves – 10 to 12
  • Asafoetida – 1 to 2 pinch
  • Cumin seeds – ½ tsp
  • Fenugreek seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Ginger – ½ tsp (paste)
  • Salt – 1 tsp or to taste
Instructions
  1. Wash and chop tomatoes and green chillies in rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.
  2. Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.
  3. Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida, coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes
  4. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala. Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water.
  5. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi. Turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.
  6. Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.
  7. Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.
  8. Serving:
  9. Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao.

 

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi bhindi recipe is another great and simple recipe of okras prepared in curd and some desi spices. This recipe is really easy and goes well as side accompaniment with hot chapattis, paranthas or naan. In fact, it goes well with steamed rice or jeera pulao as well.

Okra is one of the vegetable liked by kids a lot and can be prepared with numerous styles. Okra prepared along with curd taste really scrumptious and has a different taste as well. So, let’s prepare Okra with curd today for the dinner. What are you waiting for, here is an amazing and simple step-by-step recipe of dahi bhindi for you all. Enjoy!

Directions

Getting ready:

1.Rinse the okra really well and place them in a sieve to dry. You can also use a cloth to clean the okras. Now remove the stalk from both the ends. Make a cut in the center or cut them in ½ or ¾ inch rounds.

dahi bhindiMaking:

Then heat some oil in a pan or wok. Add asafoetida and cumin seeds into it first. When the seeds crackle, add turmeric powder, green chilly, coriander powder and curd in the pan and stir well.

dahi bhindi

Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame. Keep stirring at regular intervals.

dahi bhindi

Within 8 to 10 minutes the okra will be cooked completely. Sabzi is now ready, add some chopped coriander sprigs and mix well.

dahi bhindi

Turn off the flame and transfer the sabzi to another serving bowl.

dahi bhindiServing:

Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

dahi bhindi

 

Dahi Bhindi Recipe - Spice curd okra - Dahi wali Bhindi dahi okra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra – 250 grams
  • Curd – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Fennel powder – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Salt – more than ½ tsp or as per taste
Instructions
  1. Rinse the okra. Make a cut in the center or cut them in ½ or ¾ inch rounds.
  2. Then heat some oil in a pan or wok. Add asafoetida, cumin seeds, turmeric powder, green chilly, coriander powder and curd in the pan and stir well.
  3. Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame.
  4. Sabzi is now ready, add some chopped coriander sprigs and mix well. Turn off the flame and transfer the sabzi to another serving bowl.
  5. Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

 

Sem Ka Achar Recipe – Broad Beans Pickles

Sem Ka Achar Recipe – Broad Beans Pickles -Surti Papadi Pickle Recipe

Sem phali or Broad Beans Pickle is a devouring and unique pickle recipe where the sem phali is mixed with desi pickle spices and making this pickle at home is really easy as well. Pickles are not only a good and delicious add on to our meals but also provide some or the other health benefits as well. Mango pickle, lemon pickle, sweet lemon pickle, turmeric pickle, dried mango pickle and so on are some of the pickles we all relish the most. But have you ever tried making pickles with Sem phalli? NO, then this recipe is for you. I am sharing a easy and instant method of making Sem phalli pickle, today.

Beans and vegetables have a shorter life but they taste scrumptious and have a unique flavor. So, I decided to make Sem pickle for you all. This pickle keeps good for up to a month. I find it a healthier alternative to regular pickles. Try making this yummy Sem pickle at your home today and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

Start with rinsing the sem thoroughly and then dry them through.

sem pickle

Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.

sem pickleMaking:

Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.

sem pickle

To it add chopped phallis, cover and let it simmer in water for 3 minutes.

sem pickle

Strain the water through a colander.

sem pickle

Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.

sem pickle

When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.

sem pickle

Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.

Serving:

Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

Suggestions

  • Make sure that every utensil used in this recipe is clean and dry thoroughly. No dirt or moisture should enter the pickle.
  • Sterilize the container in which you are storing the pickle. Dry it under the sun or in the oven.
  • Always use clean and dry spoon to have pickle from the jar.

Sem Ka Achar Recipe - Broad Beans Pickles Sem Ka Achar Recipe - Broad Beans Pickles
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sem – ½ kb (500 grams)
  • Yellow mustard – 2 tbsp (coarsely grounded)
  • Fenugreek seeds – 2 tbsp (coarsely grounded)
  • Fennel powder – 2 tbsp (coarsely grounded)
  • Salt – 3 tsp or as per taste
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1.5 tsp
  • Black pepper – ½ tsp (freshly grounded)
  • Asafoetida – 2 pinch
  • Mustard oil – ½ cup
  • Vinegar – 3 tbsp
Instructions
  1. Start with rinsing the sem thoroughly and then dry them through.
  2. Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.
  3. Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.
  4. To it add chopped phallis, cover and let it simmer in water for 3 minutes.
  5. Strain the water through a colander.
  6. Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.
  7. When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.
  8. Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.
  9. Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

 

Phool Makhana Namkeen recipe – Popped Lotus Seeds Snacks Recipe

Makhana Namkeen Recipe video – Phalahari Makhana Namkeen

Makhana namkeen is usually prepared during navratri fasts or vrat in Indian society but they taste really scrumptious. The lotus seeds are good source of Antioxidant and many beneficial elements like calcium, Iron, protein and so on. These all elements make lotus seeds a healthy food. We have already prepared and shared the recipe of makhana raita with you all but today we are presenting how to make Makhana namkeen.

You can consume this light and healthy namkeen whenever you want. The crusty taste of this namkeen will also be liked by kids. So, try making this recipe of makhana namkeen with this easy and quick step-by-step method. Makhana namkeen keeps good for a week or so if stored in an airtight container.

Directions

Getting ready:

1. Take lotus seeds in a plate. Clean them.

makhana namkeenMaking:

2. Heat a pan or wok with some ghee

makhana namkeen

3. Stir fry the lotus seeds until crispy and little brown in color. Keep the flame medium-low.

 

makhana namkeen

4. Drain out the fried lotus seeds on kitchen paper towels to remove the excess oil. Likewise fry all the lotus seeds.

makhana namkeen

5. Sprinkle chaat masala, black pepper powder and salt over these piping hot lotus seeds.

makhana namkeen

6. Mix it thoroughly until each lotus seed is coated with the masala really well and let it cool for a while.

makhana namkeen

7. After they cools down, they will become crisp to check that lift a lotus seed and pinch it between your thumb and fore finger. Delectable makhana namkeen is ready.

makhana namkeenServing:

8. Serve this spicy and crispy lotus seeds namkeen anytime or with a steaming cup of tea or coffee. Store them in an airtight container when the seeds cool down completely. It keeps good for up to a month.

Suggestions

  • While stir frying the lotus seeds keep the flame low.
  • Store them in container only when they cools down completely.
  • You can skip chaat masala if you want. Only salt and pepper also goes well with this namkeen.

Phool Makhana Namkeen recipe Phool Makhana Namkeen recipe - Popped Lotus Seeds Snacks Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lotus seeds – 50 grams
  • Ghee – ½ cup
  • Chaat masala – 1 tsp
  • Black pepper – ¼ tsp
  • Salt – ¼ tsp or to taste
Instructions
  1. Heat a pan or wok with some ghee and stir fry the lotus seeds until crispy and little brown in color. Keep the flame medium-low.
  2. Drain out the fried lotus seeds on kitchen paper towels to remove the excess oil. Likewise fry all the lotus seeds.
  3. Sprinkle some masala over these piping hot lotus seeds and mix it thoroughly until each lotus seed is coated with it.
  4. Delectable makhana namkeen is ready. Store them in any air tight container when the seeds cool down completely. It keeps good for up to a month.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney

Instant Sweet Chutney – Instant Sweet and Sour Chutney for Chaat

Instant sweet sour chutney is another delightful chutney recipe prepared with jaggery and dry mango powder. We all relish eating chutneys served with various dishes like, chaat, vadas, papdi and so on. The sweet chutney served with these savory dishes is usually prepared with tamarind, which is quite time consuming. But today we are sharing an instant and easy sweet-tangy chutney recipe prepared with mango powder, jaggery, dates and few other desi spices. We all usually have mango powder in our kitchens, so making this chutney gets easier.

You may not be able to prepare sweet tamarind chutney that easily and instantly, but this sweet chutney prepared with mango powder can be prepared very quickly. This chutney is very tantalizing and a great fix. Here is an easy step-by-step recipe for Sweet mango chutney. Enjoy!

Directions

Getting ready:

Remove the seed and cut dates in thin slices.

sweet sour chutneyMaking:

Take mango powder, 1 cup water and finely crushed jaggery in a wok or pan and place it in low flame for heating.

sweet sour chutney

When the jaggery dissolved in water completely, add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.

sweet sour chutney

Let it simmer for 5 minutes and then add chopped dates to it and cook for another 5-6 minutes.

sweet sour chutney

Chutney is now ready, turn of the flame and transfer it to another bowl.

sweet sour chutneyServing:

Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for upto 6 months.

Suggestions

  • You can also replace the use of jaggery with sugar for making sweet mango chutney. Keep the quantity same and likewise prepare the chutney.
  • If you see that the chutney has turned little thick in consistency after taking it out from refrigerator then add some water into it and bring in use.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney amchur chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jaggery - 1 cup (200 grams)
  • Mango powder - ¼ cup (30 grams)
  • Dates - 7 to 8
  • Red chilly powder - ½ tsp
  • Ginger powder - 1 tsp
  • Garam masala - 1 tsp
  • Black salt - 1 tsp
Instructions
  1. Cut dates in thin slices.
  2. Heat mango powder, 1 cup water and finely crushed jaggery in a pan.
  3. Add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.
  4. Add chopped dates to it and cook for another 5-6 minutes.
  5. Turn of the flame and transfer it to another bowl.
  6. Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for up to 6 months.

 

Green Tomato Chutney – Raw Tomato Chutney Indian

 

Raw Tomato Chutney – Green Tomato Chutney Recipe

Green tomato chutney is an amazingly super chutney recipe that goes well with anything. We often relish eating our dishes with numerous dips or chutney. Green coriander chutney, Mint chutney, Tamarind chutney, tomato chutney and so on are some of the dips, prepared and served with many dishes. Today we are presenting a great and easy recipe of Green tomato chutney for you all. This tarty and savory chutney is prepared with raw, unripe and green tomatoes.

Tomatoes are loaded with antioxidants and Vitamin C. Tomatoes are a good and healthy choice to be included in our daily meals. Chutney prepared with roasted raw green tomato can be served with any starter, pakoras, dosa, uttapam and so on. So, let’s make this tangy and mildly spiced green tomato chutney with this easy and simple step-by-step method.

Directions

Getting ready:

Rinse the green tomatoes and dry them completely.

green tomato chutneyMaking:

Let’s start with roasting the tomatoes. Place a wire net over the flame and keep the tomatoes over it. Roast the tomatoes until they get black on the surface. Keep tossing the sides of tomatoes to cook them through.

green tomato chutney

Take off the tomatoes from flame and let them cool down. Pour some water over the roasted tomatoes, so that they cools down quickly.

green tomato chutney

Then peel off the skin of tomatoes and chop them roughly.

green tomato chutney

Place roasted peanuts, grated coconut, green chilly, green coriander, ginger, salt and ¼ cup water in a mixture grinder to make a coarse paste.

green tomato chutney

Now add roasted tomatoes to the mixture jar as well and churn again until smooth and fine. Transfer the chutney in a bowl.

green tomato chutney

Heat 2 tsp oil in small pan or wok and add red mustard seeds and urad dal to it.

green tomato chutney

When the seeds crackle, add curry leaves and whole red chilly to it. Then turn off the flame and add red chilly powder.

green tomato chutney

Pour this tempering over the chutney and mix well. Green tomato chutney is ready.

green tomato chutneyServing:

Serve this mouth watering and tangy green tomato chutney with idli, dosa, parantha and any other dish you desire eating.

  • For 5 to 6 members
  • Time – 20 minutes

Green Tomato Chutney - Raw Tomato Chutney Indian Green Tomato Chutney - Raw Tomato Chutney Indian
Author: 
Recipe type: Chutney Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green tomatoes - 4 (200 grams)
  • Coconut - ½ cup (grated)
  • Peanuts - ¼ cup (roasted)
  • Green coriander - ½ cup (finely chopped)
  • Oil - 2 tsp
  • Ginger - 1 inch baton
  • Red chilly - 1
  • Green chilly - 1
  • Curry leaves - 7 to 8
  • Urad dal - ½ tsp
  • Mustard seeds - ½ tsp
  • Red chilly powder - 1 pinch
  • Salt - 1 tsp or as per taste
Instructions
  1. Rinse the green tomatoes and dry them completely.
  2. Let’s start with roasting the tomatoes. Place a wire net over the flame and keep the tomatoes over it.
  3. Roast the tomatoes until they get black on the surface. Keep tossing the sides of tomatoes to cook them through.
  4. Take off the tomatoes from flame and let them cool down. Pour some water over the roasted tomatoes, so that they cools down quickly.
  5. Then peel off the skin of tomatoes and chop them roughly.
  6. Place roasted peanuts, grated coconut, green chilly, green coriander, ginger, salt and ¼ cup water in a mixture grinder to make a coarse paste.
  7. Now add roasted tomatoes to the mixture jar as well and churn again until smooth and fine.
  8. Transfer the chutney in a bowl.
  9. Heat 2 tsp oil in small pan or wok and add red mustard seeds and urad dal to it.
  10. When the seeds crackle, add curry leaves and whole red chilly to it.
  11. Then turn off the flame and add red chilly powder.
  12. Pour this tempering over the chutney and mix well. Green tomato chutney is ready.
  13. Serve this mouth watering and tangy green tomato chutney with idli, dosa, parantha and any other dish you desire eating.

 

Fried Bati Recipe

Fried Bati Recipes – Fried Baati Recipe

Fried batti, is mostly prepared in Brij area .i.e. Agra, Mathura, Firozabad, is usually smaller in size than Rajasthani batti and also, is different in taste. No Rajasthani meal is complete without baati. Traditionally, baati is prepared with just wheat flour and a fewer other ingredients and baked in oven or electric tandoor. But know there are many easy and innovative variations to this traditional baati recipe.

So, today we are sharing a mouth drooling recipe of Fried baati recipe with you. The baatis are first cooked in boiling water and then deep fried till crisp and golden brown in color. Fried batti is served as a starter or in the main course.Surely you all will love eating this dish as much we did. So, here’s an easy step-by-step method for making fried baatis.

Directions

Getting ready:

Sieve wheat flour in a bowl.

fried baati recipeMaking:

Take all the following ingredients in a mixing bowl to prepare the dough for baatis – semolina, wheat flour, carom seeds, baking soda, salt and some ghee. Mix all the ingredients well.

fried baati recipe

Now add water in small portions and knead soft dough. Cover and keep aside for 20 minutes to rest.

fried baati recipe

Later grease your hands with some ghee and knead the dough again.

fried baati recipe

Divide the dough in five equal portions and roll them in round shape.

fried baati recipe

Take 1 liter water in any vessel and let it simmer. Then drop the dough balls into it and cook them in boiled water until soft and cooked through. This can take 15 minutes.

fried baati recipe

Insert a knife or toothpick to check if cooked well.

fried baati recipe

Turn off the flame and drain out the dough balls in a separate bowl.

fried baati recipe

Cut the balls in rough chunks with a knife and let them cool down. Then mash the dough balls finely and knead soft and smooth dough. You can add some water as desired.

fried baati recipe

Now make small lumps from the whole dough. Lift one portion, roll in round shape and flatten it slightly. Press the dough ball in the center with a thumb. Place it on a plate. Likewise prepare all the baatis.

 

fried baati recipe

Heat enough oil in a wok and gently slide as many baatis as possible into it at one time.

fried baati recipe

Fry them till they get crusty and brown. Keep flipping the sides. Drain out the fried baatis on kitchen paper towels so that excess oil can be removed. Fried baati is now ready.

fried baati recipeServing:

Serve these lip smacking and tummy filling crispy fried battis with side assortment of any dip/chutney like green coriander chutney, sweet chutney, tomato sauce and so. In fact these baatis can be served in main course meals as well.

 

Suggestions:

  • The oil for frying the battis should be sufficiently hot. If the oil is not hot sufficiently, then the battis will soak oil and can also splatter while frying.
  • For 4 members
  • Time – 70 minutes

Fried Bati- Fried Baati RecipeFried Bati Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup (300 grams)
  • Semolina - ½ cup (80 grams)
  • Ghee - 2 tbsp
  • Oil - for frying
  • Carom seeds - ½ tsp
  • Baking soda - ¼ tsp
  • Salt - ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take all the following ingredients in a mixing bowl to prepare the dough for baatis – semolina, wheat flour, carom seeds, baking soda, salt and some ghee. Mix all the ingredients well.
  3. Now add water in small portions and knead soft dough. Cover and keep aside for 20 minutes to rest.
  4. Later grease your hands with some ghee and knead the dough again.
  5. Divide the dough in five equal portions and roll them in round shape.
  6. Take 1 liter water in any vessel and let it simmer.
  7. Then drop the dough balls into it and cook them in boiled water until soft and cooked through. This can take 15 minutes.
  8. Insert a knife or toothpick to check if cooked well.
  9. Turn off the flame and drain out the dough balls in a separate bowl.
  10. Cut the balls in rough chunks with a knife and let them cool down.
  11. Then mash the dough balls finely and knead soft and smooth dough. You can add some water as desired.
  12. Now make small lumps from the whole dough. Lift one portion, roll in round shape and flatten it slightly. Press the dough ball in the center with a thumb.
  13. Place it on a plate. Likewise prepare all the baatis.
  14. Heat enough oil in a wok and gently slide as many baatis as possible into it at one time.
  15. Fry them till they get crusty and brown. Keep flipping the sides.
  16. Drain out the fried baatis on kitchen paper towels so that excess oil can be removed. Fried baati is now ready.
  17. Serve these lip smacking and tummy filling crispy fried battis with side assortment of any dip/chutney like green coriander chutney, sweet chutney, tomato sauce and so. In fact these baatis can be served in main course meals as well.

 

Achari Lachha Paratha Recipe

Lachha Paratha Achari recipe – Multi-layered Indian flat bread

Lachha parantha is the most popular parantha recipe from northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today we are sharing one such variation with you all and that is Achari Lachha parantha. Try preparing these delectable paranthas for dinner and they will turn out super duper delicious.

Often we consume all the pickle and what we are left with is its masala and oil. So, we used the pickle masala and tried making achari lachha parantha with this oil and masala. You can even pack these paranthas in lunch for kids. Many of us believe that only experts can make lachha parantha but with this simple recipe anyone can make it. So, let’s try our hands at this lip smacking multilayered achari paranthas.

Directions

Getting ready:

Sieve wheat flour in a bowl.

achari laccha parathaMaking:

Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients. Now add water in small parts and knead soft dough. Cover the dough and keep aside for 20 minutes to rest.

achari laccha paratha

Later, grease your hands with some ghee or oil and knead the dough again. Pinch small to medium size dough and roll into round shape.

achari laccha parantha

Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.

achari laccha paratha

Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.

achari laccha parantha

Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.

achari laccha parantha

Spread some oil over a hot tawa or skillet. Place the parantha over it.

achari laccha paratha

Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well. Then apply some oil over the upper side, flip and apply some oil on this side as well.

achari laccha parantha

Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot.

achari laccha paranthaServing:

Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

achari laccha paratha

  • For 4 to 5 paranthas
  • Time – 35 minutes

Lachha Paratha Achari recipe Lachha Paratha Achari recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup (300 grams)
  • Pickle masala – 3 to 4 tbsp
  • Oil – 3 to 4 tbsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients.
  3. Now add water in small parts and knead soft dough.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Later, grease your hands with some ghee or oil and knead the dough again.
  6. Pinch small to medium size dough and roll into round shape.
  7. Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.
  8. Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.
  9. Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.
  10. Spread some oil over a hot tawa or skillet.
  11. Place the parantha over it.
  12. Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well.
  13. Then apply some oil over the upper side, flip and apply some oil on this side as well.
  14. Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft.
  15. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot
  16. Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

 

Mawa Gazak Recipe – Khoya Gajak

Mawa Gazak Recipe – Khoya Gajak ki Patti Recipe

Mawa or khoya gajak is yet another super duper delicious and authentic gajak recipe from Agra that us liked by everyone. We all relish eating special gajak and chikkis available in markets, especially during the winters. These delectable Gajak are usually prepared with various styles and methods. Every region has a famous and special gajak style but Agra gajak patti is something which is really mouth drooling and outshines among the other gajak available in market. This heartwarming Agra gajak patti is prepared with ghee, dry fruits and sesame seeds and also using mawa. Til mawa gajak is little crisp and soft, making it a hit among many of us.

It takes very less ingredients and time to prepare this special gajak patti from Agra. You can very easily make this gajak at your home. Offer this tasty and widely demanded Agra’s special til mawa gajak to your guests, and surely they will like it. So, here are step-by-step instructions for making famous til mawa gajak at your home today. Enjoy!

Directions

Getting ready:

Finely chop cashews in a bowl.

til mawa gajakMaking:

Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly. Transfer the roasted sesame seeds to a plate.

til mawa gajak

In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.

til mawa gajak

Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.

til mawa gajak

To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.

til mawa gajak

Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.

til mawa gajak

Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.

til mawa gajak

Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.

til mawa gajak

Sprinkle some finely chopped cashews over the mixture. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.

til mawa gajak

Separate out the gajak chunks from polythene sheet and stack them in a serving plate.

til mawa gajakServing:

Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.

Suggestions:

  • Roast the sesame seeds till they puff up and you see slight change in color. It takes 4 to 5 minutes to roast the sesame seeds. Over roasting the sesame seeds give them a bitter taste.
  • Also, roast the mawa until you see slight change in color and it gets fragrant.
  • If the gajak is little soft then keep it aside for 10 to 12 hours to set. It will get dry. But if the gajak is still soft then cook the gajak mixture again in the wok and stir continuously until it melts. This can take 2 minutes and then follow the same procedure to set the gajak.
  • For 500 grams gajak
  • Time – 30 minutes

Mawa Gazak Recipe - Khoya Gajak<br> Mawa Gazak Recipe - Khoya Gajak ki Patti Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mawa – 250 grams
  • Sesame seeds – 1 cup (150 grams)
  • Powdered sugar – less than 1.5 cup (200 grams)
  • Cardamom powder – ½ tsp
  • Cashews – 4 to 5
Instructions
  1. Finely chop cashews in a bowl.
  2. Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly.
  3. Transfer the roasted sesame seeds to a plate.
  4. In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.
  5. Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.
  6. To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.
  7. Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.
  8. Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.
  9. Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.
  10. Sprinkle some finely chopped cashews over the mixture.
  11. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.
  12. Separate out the gajak chunks from polythene sheet and stack them in a serving plate.
  13. Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.

 

Bhandarewale Aloo ki Sabzi Recipe

Bhandarewale Aloo ki Sabzi – Bhandara Style Aloo Sabzi

Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad in Indian society. This sabzi is very different in taste than the regular aloo sabzi. It’s really very aromatic, quite tangy and very scrumptious to eat. The strong aroma of Indian or desi spices used in the sabzi makes ones tempt or crave for this sabzi if even they don’t want to eat it.

We have mildly spiced this curry, but you can adjust the flavors as per your taste and preference. Also, garam masala plays the very important role in this curry and we have used freshly ground homemade garam masala which will enhance it taste more. So, come, let’s try out other great and mouth watering recipe of bhandarewale all with this step-by-step method.

Directions

Getting ready:

Rinse tomatoes, green chilies and ginger thoroughly. Chop them roughly and grind to make a fine paste.

bhandarewale aloo sabzi

Peel the boiled potatoes and crumble them roughly.

bhandarewale aloo sabziMaking:

Heat some oil in a wok and add cumin seeds and asafoetida into it. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.

bhandarewale aloo sabzi

Now add crumbled potatoes to the spices and stir fry for 2 minutes.

bhnadarewale aloo sabzi

To it add 1.5 cups of water, mango powder and let it simmer. When you see a gentle simmer in the gravy, add garam masala and green coriander.

bhandarewale aloo sabzi

Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.

bhandarewale aloo sabzi

The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.

 bhandarewale aloo sabziServing:

Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

bhandarewale aloo sabziSuggestions

  • Garam masala is the main ingredient in this sabzi. It would be better if you use homemade garam masala. You can even use freshly ground garam masala.
  • For 4 to 5 members
  • Time – 30 minutes

3.0 from 1 reviews
Bhandarewale Aloo ki Sabzi Recipe Bhandarewale Aloo ki Sabzi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes(boiled)– 500 grams (6 to 7 medium size)
  • Tomato – 2
  • Green chilly – 2
  • Ginger – 1 inch piece
  • Green coriander(finely chopped) – 2 to 3 tbsp
  • Refined oil or ghee – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Mango powder – ½ tsp
  • Garam masala – 1 tsp
  • Salt – more than 1 tsp or as per taste
Instructions
  1. Rinse tomatoes, green chilies and ginger thoroughly.
  2. Chop them roughly and grind to make a fine paste.
  3. Peel the boiled potatoes and crumble them roughly.
  4. Making:
  5. Heat some oil in a wok and add cumin seeds and asafoetida into it.
  6. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.
  7. Now add crumbled potatoes to the spices and stir fry for 2 minutes.
  8. To it add 1.5 cups of water, mango powder and let it simmer.
  9. When you see a gentle simmer in the gravy, add garam masala and green coriander.
  10. Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.
  11. The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.
  12. Serving:
  13. Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.