Category Archives: Featured

Paneer Stuffed Bread Rolls

Bread Paneer Rolls Recipe – Bread Roll with Paneer stuffing

Paneer stuffed bread rolls are a great appetizer and best compliment to your supper. Making these spicy-zingy recipe of bread rolls stuffed with paneer is really very easy and less time consuming. These crunchy munchy, deep fried rolls are a hit in my family. The paneer stuffing adds a soft side to the every crispy bite you take.

For making Paneer bread rolls we used with peas, some desi spices and paneer as stuffing. But you can add any other veggie as per your preference and taste. These crunchy and spiced paneer bread rolls can be prepared for any special occasion or party. You can even pack them in lunch box for kids with side assortment of any dip or chutney and surely they will love it! So here presenting you with easy to follow recipe of paneer stuffed bread rolls for you all. Enjoy!

Directions

Getting ready:

1. Finely crumble paneer in a mixing bowl.

paneer stuffed bread ballsMaking:

2. Then heat some oil in a wok or pan and add green peas and capsicum. Saute until the veggies get little crunchy.

paneer stuffed bread rolls

3. To it add ginger, green chilly, crumbled paneer, salt and chaat masala again saute for 2 minutes. Keep stirring constantly to prevent it browning at the base.

paneer stuffed bread rolls

4. Add some coriander into it. Now turn off the flame. Stuffing is ready.

paneer stuffed bread rolls

5. Transfer it to another bowl so that it cools down completely.

paneer stuffed bread rolls

6. Meanwhile, cut the edges from each bread slice.

paneer stuffed bread rolls

7. Dip a bread slice into the water and place it on your palm. Press with another hand to squeeze out the water.

paneer stuffed bread rolls

8. Place 2-2.5 tsp stuffing over it and lift the sides to close the stuffing nicely.

paneer stuffed bread rolls

9. Roll into an oval shape and similarly prepare all the bread rolls until entire stuffing is utilized.

paneer stuffed bread rolls

10. Heat enough oil in a wok to deep fry the rolls. Gently drop as many rolls as possible in the hot oil and fry until they get golden brown and crispy from all sides.

paneer stuffed bread rolls

11. Drain out the fried rolls on kitchen paper towels to remove excess oil. Similarly fry the rest of the rolls. Paneer stuffed bread rolls are ready to serve.

paneer stuffed bread rollsServing:

12. Serve these lip smacking and mouth drooling paneer stuffed rolls with any Indian dip or chutney like green coriander chutney, mint chutney, sweet chutney or tomato sauce.

paneer stuffed bread rollsSuggestions

Immediately take out the bread from water while dipping, fill the stuffing and seal it completely or else it will open in oil while frying
Oil should be very hot while frying these rolls otherwise bread will absorb too much of oil.

Paneer Stuffed Bread Rolls Paneer Stuffed Bread Rolls
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread - 6
  • Paneer - 150 grams (1 cup crumbled)
  • Capsicum - ¼ cup (finely chopped)
  • Green peas - ¼ cup
  • Green coriander - 2-3 tbsp (finely chopped)
  • Ginger - 1 tsp paste
  • Green chilly - 2 (finely chopped)
  • Chaat masala - 1 tsp
  • Salt - ¼ tsp or as per taste
  • Oil - for frying
Instructions
  1. Let us start with preparing the stuffing first. For this, finely crumble paneer in a mixing bowl.
  2. Then heat some oil in a wok or pan and add green peas, capsicum and sauté until the veggies get little crunchy.
  3. To it add ginger, green chilly, crumbled paneer, salt, chaat masala and sauté for 2 minutes. Keep stirring constantly to prevent it browning at the base.
  4. Now turn off the flame and add some coriander into it. Stuffing is ready; transfer it to another bowl so that it cools down completely.
  5. Meanwhile, cut the edges from each bread slice and take some water in a plate.
  6. Dip a bread slice into the water and place it on your palm. Press with another hand to squeeze out the water. Place 2 to 2.5 tsp stuffing over it and lift the sides to close the stuffing nicely.
  7. Roll into an oval shape and similarly prepare all the bread rolls until entire stuffing is utilized.
  8. Heat enough oil in a wok to deep fry the rolls. Gently drop as many rolls as possible in the hot oil and fry until they get golden brown and crispy from all sides.
  9. Drain out the fried rolls on kitchen paper towels to remove excess oil. Similarly fry the rest of the oil.
  10. Serve these lip smacking and mouth drooling paneer stuffed rolls with any Indian dip or chutney like green coriander chutney, mint chutney, sweet chutney or tomato sauce.

 

Instant Rava Appam Recipe – How to make Rava Appe – Sooji Appam

Instant Rava Appam Recipe – Rawa Appe – Semolina Appam Recipe

Rava appam is prepared with semolina and some chopped veggies. Appam is always been the most popular and favorite snack for breakfast. It not only makes a perfect breakfast but is healthy to eat too. Very less oil is used to prepare these appams and one can make the too quickly. These tempting appams can be a good option as a light snack.

Rava appams are so devouring that the kids too relish eating them. You can serve these with any Indian chutney or dip like green coriander chutney or tomato ketchup. Pack them in tiffin for kids along with tomato ketchup. So, try out this healthier version of appams with these easy to follow step-by-step instructions with images and enjoy!

Directions

Getting ready:

1. Take semolina in a big mixing bowl.

sooji appamMaking:

2.Now add whisked curd to it and mix really well.

sooji appam

3. To the batter add finely chopped cauliflower, peas, finely chopped green chilies, ginger paste and salt. Mix everything really well. If the batter appears to thick then add some water to it.

sooji appam

4. Cover and keep the batter aside for 10 to 15 to rest. Use it later to make appams. Batter is now ready, add mustard seeds to it. For this, heat 1 tsp oil in a small wok or pan and add mustard seeds to it. When the seeds splutter, add curry leaves into it. Saute for a while.

sooji appam

6. Pour this tempering to the batter and mix well.

sooji appam

 

7. Now in the end, add baking soda to the batter and mix gently. Don’t over whisk the batter.

sooji appam

8. Preheat an appam maker and pour little oil in its each mold.

sooji appam

9. Fill each mold with the batter  now.

sooji appam

10. Cover and let them simmer for 3 minutes on low-medium flame.

sooji appam

11. When the appams get golden brown from beneath, flip the side and continue cooking until golden brown from this side as well. It can take 2 minutes. Cook the appams until they get golden brown on both the sides.

sooji appam

12. Take out the roasted appams in a plate and similarly prepare the rest as well.

sooji appamsServing:

13. Scrumptious and mouth drooling rawa appams are ready. Serve them steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney as per your desire and taste and relish eating.

sooji appamSuggestions:

  • Make sure that the batter is neither too thick nor to thin.
  • Keep the flame low while roasting the appams. These appams will get over cooked if the flame is kept high.
  • You also add any other vegetable to the appam batter as per your preference.
  • Substitute the use of baking soda with eno fruit salt.
  • For 20 to 22 appams
  • Time – 25 minutes

4.3 from 3 reviews
Rava Appam - Instant Rawa Appam sooji appam
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – ½ cup (100 grams)
  • Curd – ½ cup (whisked)
  • Oil – 2 tbsp
  • Green peas – ¼ cup
  • Cauliflower – ¼ cup (finely chopped)
  • Green chilly – 1 finely chopped
  • Ginger – ½ inch baton (1 tsp paste)
  • Salt – ½ tsp or to taste
  • Mustard seeds – ¼ tsp
  • Curry leaves – 7 to 8 (chopped)
  • Baking soda – ¼ tsp
Instructions
  1. Take semolina in a big mixing bowl.
  2. Now add whisked curd to it and mix really well.
  3. To the batter add finely chopped cauliflower, peas, finely chopped green chilies, ginger paste and salt. Mix everything really well. If the batter appears to thick then add some water to it.
  4. Cover and keep the batter aside for 10 to 15 to rest. Use it later to make appams.
  5. Batter is now ready. Add mustard seeds to it. For this, heat 1 tsp oil in a small wok or pan and add mustard seeds to it. When the seeds splutter, add curry leaves into it. Saute for a while.
  6. Pour this tempering to the batter and mix well.
  7. Now in the end, add baking soda to the batter and mix gently. Don’t over whisk the batter.
  8. Preheat an appam maker and pour little oil in its each mold.
  9. Fill each mold with the batter.
  10. Cover and let them simmer for 3 minutes on low-medium flame.
  11. When the appams get golden brown from beneath, flip the side and continue cooking until golden brown from this side as well. It can take 2 minutes. Cook the appams until they get golden brown on both the sides.
  12. Take out the roasted appams in a plate and similarly prepare the rest as well.
  13. Scrumptious and mouth drooling rawa appams are ready. Serve them steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney as per your desire and taste and relish eating.

 

 

 

 

 

Homemade Tandoori Masala Powder Recipe – Tandoori Spice Mix

Homemade Tandoori Masala Powder Recipe – Tandoori Spice Mix

Tandoori masala is made quickly and instantly. This tandoori masala is best spice used for making many Indian tandoori delicacies like tandoori veggies, tandoori chaap, tandoori mushroom and tandoori paneer and many more. Just sprinkle this homemade tangy-zingy tandoori masala on dishes or mix it to the marinades to make the dish more aromatic and flavorful.

This tangy tongue tickling spice is easily available in markets but you can very easily at home as well. So, this easy to follow step-by-step instructions with pictures will surely help you make perfect tandoori masala at your home.

Directions

Getting ready:

1. Coarsely ground the nutmeg first for making the tandoori masala first.

tandoori masalaMaking:

2. Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar.

tandoori masala

3. Finely ground the spices till you get a fine powder.

tandoori masala

4. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again.

tandoori masala

5. Tandoori masala is ready. With this much ingredients 65 grams of masala can be prepared.

Serving:

6. Store the prepared masala in any air tight container. Tandoori masala can be used for up to 6 months and use it for making any tandoori dish.

tandoori masala

  • For 65 grams of masala
  • Time – 20 minutes

Homemade Tandoori Masala Powder Recipe - Tandoori Spice Mix tandoori masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Whole spices – 4 tbsp (20 grams)
  • Red chilly – 7 to 8 (5 grams)
  • Cumin seeds – 1 tbsp (7 grams)
  • Fenugreek seeds – 1 tsp (5 grams)
  • Black peppercorns – 1 tsp (5 grams)
  • Brown cardamom – 4 (5 grams)
  • Cinnamon stick – 2 to 3 (3 grams)
  • Clove – 15 to 16 (2 grams)
  • Green cardamom – 6 to 7 (2 grams)
  • Mace – 4 to 5 (2 to 3 grams)
  • Nutmeg – 1 (4 grams)
  • Ratanjot – 3 grams
  • Turmeric powder – 1 tsp (3 grams)
  • Ginger powder – 1 tbsp (7 grams)
Instructions
  1. Coarsely ground the nutmeg first for making the tandoori masala first.
  2. Take ground nutmeg, whole coriander seeds, red chilly, cumin seeds, fenugreek seeds, black pepper, ginger powder, turmeric powder. Mace, green cardamom, brown cardamom, clove, cinnamon and ratanjot in a mixture jar.
  3. Finely ground the spices till you get a fine powder.
  4. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it to the masala. You can also reuse it with fresh masala again.
  5. Tandoori masala is ready.
  6. With this much ingredients 65 grams of masala can be prepared. Store the prepared masala in any air tight container.
  7. Tandoori masala can be used for up to 6 months and use it for making any tandoori dish.

 

Paneer Butter Masala

Paneer Butter Masala Recipe – Paneer Makhani Recipe

Paneer Butter Masala is an easy and quick to make paneer recipe. From the most popular Punjabi cuisine we brought you yet another spicy and creamy recipe of paneer butter masala. By combining paneer, butter and cream we have created this tempting main course dish. This recipe is so creamy and mildly spices that even your kids can’t have enough of this paneer butter masala.

Paneer butter masala is so famous that it is almost served in all Indian restaurants. Most of us simply love having this luscious and sumptuous delicacy. Best when served with steaming hot naan or tandoori roti. In fact plain rice and paneer butter masala make a perfect combo as well. So, making paneer butter masala is really easy with these quick to follow step-by-step instructions with pictures. Try it yourself and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Wash tomatoes, green chilies and ginger and dry them. Cut tomatoes in big chunks. Peel and roughly chop ginger. Remove stem from green chilies and roughly chop it. Grind all three of them into very smooth paste.

paneer butter masala

2. Cut paneer into cubes and keep it separately in another bowl.

paneer butter masalaMaking:

3. Heat 1 tsp of butter in a pan. Add cumin powder, coriander powder and turmeric powder in the melted butter and fry them.

paneer butter masala

4. Thereafter mix tomato, green chilly and ginger paste to the fried masala. Then add red chilly powder and dry fenugreek leaves and mix. Stir masala till butter starts separating from it.

paneer butter masala

5. Now add cream, garam masala, small amount of green coriander and salt followed by ½ cup of water in the masala. Continue stirring till the gravy starts boiling again.

paneer butter masala

6. As the gravy starts boiling, add paneer cubes and mix. Cover the pan and cook it for 3-4 minutes.

paneer butter masala

7. After 3-4 minutes uncover the pan and add the remaining butter to the gravy.

paneer butter masalaServing:

8. Take it out in a bowl. Deliciously creamy paneer butter masala is ready to serve. Serve this delectable paneer butter masala with chapatti, naan, parantha or rice.

paneer butter masala

  • For 4 members
  • Time – 15 minutes

Paneer Butter Masala Recipe Paneer Butter Masala
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Paneer – 250 gram
  • Tomatoes – 3 medium sized
  • Green chilly – 1-2
  • Ginger – 1 inch piece
  • Cream – half cup
  • Butter – 2 tbsp
  • Green coriander – 2 tbsp
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 1 tsp
  • Salt – ¾ tsp (to taste)
  • Garam masala – ¼ tsp
  • Cumin powder – ½ tsp
Instructions
  1. Wash tomatoes, green chilies and ginger and dry them. Cut tomatoes in big chunks. Peel and roughly chop ginger. Remove stem from green chilies and roughly chop it. Grind all three of them into very smooth paste.
  2. Cut paneer into cubes and keep it separately in another bowl.
  3. Heat 1 tsp of butter in a pan. Add cumin powder, coriander powder and turmeric powder in the melted butter and fry them.
  4. Thereafter mix tomato, green chilly and ginger paste to the fried masala. Then add red chilly powder and dry fenugreek leaves and mix. Stir masala till butter starts separating from it.
  5. Now add cream, garam masala, small amount of green coriander and salt followed by ½ cup of water in the masala. Continue stirring till the gravy starts boiling again.
  6. As the gravy starts boiling, add paneer cubes and mix. Cover the pan and cook it for 3-4 minutes.
  7. After 3-4 minutes uncover the pan and add the remaining butter to the gravy. Take it out in a bowl. Deliciously creamy paneer butter masala is ready to serve.
  8. Serve this delectable paneer butter masala with chapatti, naan, parantha or rice.

 

Besan Coconut Barfi Recipe

Coconut Besan Barfi Recipe – Besan Nariyal Barfi Recipe

Besan coconut barfi is a traditional and authentic recipe of besan barfi. This barfi is a best combination of besan (chickpea flour) and coconut. Besan coconut barfi is so easy to prepare at home. This sweet dish can be prepared for any occasion or anytime you feel like eating something sweet.

This recipe is so simple and easy to make. All those who crave for sweet can have this delectable barfi anytime of the day. So, all the sweet lovers are in for the treat. What are you waiting for? Here’s the recipe for making besan coconut barfi easily and conveniently at your home with these easy to follow step-by-step instructions.

Directions

Getting ready:

1.  Sieve chickpea flour through a sieve to remove any kind of impurity.

besan coconut barfi

2.  Finely chop the cashews and thinly slice the pistachios. Peel the cardamoms and prepare a powder from its seeds.

besan coconut barfiMaking:

3.  Heat some ghee in a wok or a pan. Add chickpea flour to the wok and roast it on medium flame. Keep stirring constantly until the flour turns light brown and fragrant. Transfer it to a plate.

besan coconut barfi

4.  In same wok, place coconut and roast it for 1-2 minutes on medium flame till it releases nice aroma. Transfer it to separate plate.

besan coconut barfi5.  Take sugar and milk in another vessel and place it on low flame. Let it simmer till the sugar dissolve completely and the syrup attains thick consistency.

besan coconut barfi

6.  To check, take 1-2 drops of syrup on a plate and with help of your thumb and finger, stretch apart. There should be formation of long threads and the syrup should be gooey in texture. now the sugar syrup is ready. Turn off the flame.

besan coconut barfi

7.  Now add roasted coconut, gram flour, chopped cashews, pistachios and cardamom powder and mix everything really well.

besan coconut barfi

8.  Grease a plate with some ghee and pour this barfi mixture on it.

besan coconut barfi

9.  Spread evenly with the help of a spatula and sprinkle some sliced pistachios over it. Let the barfi set now.

besan coconut barfi

10.  Cut the set barfi mixture into desired size. Delectable and scrumptious besan coconut barfi is ready to serve.

besan coconut barfiServing:

11.  Serve this yummylicious besan coconut barfi as a sweet after the meal. Store the remaining barfi in an airtight container and enjoy it for a month.

besan coconut barfiSuggestions:

  • You can use any other dry fruits as desired. In fact increase the use of ones you like eating the ones and skip the use of ones you don’t prefer eating.

Besan Coconut Barfi - Barfi Recipe besan nariyal barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour - 1 cup (100 grams)
  • Coconut powder - 1 cup (100 grams)
  • Sugar - 1 cup (225 grams)
  • Milk - ½ cup
  • Ghee - ½ cup (125 grams)
  • Cashews - 2-3 tbsp
  • Pistachios - 1 tbsp
  • Small Cardamom - 4-5
Instructions
  1. Heat some ghee in a wok or pan first. Place gram flour to the wok and roast on medium flame. Keep stirring constantly until the flour turns little dark and fragrant. Transfer it to a plate.
  2. In same wok, place coconut and roast for 1 to 2 minutes on medium flame. Transfer it to separate bowl.
  3. Take sugar and milk in another vessel and place it on flame to simmer. Keep the flame medium and let the sugar dissolve completely and syrup turn thick in consistency.
  4. To check, take 1 to 2 drops of syrup on a plate and with help of your thumb and finger, stretch apart. There should be formation of long threads and the syrup should be gooey in texture. Turn off the flame now.
  5. Now add roasted coconut, gram flour, chopped cashews, pistachios and cardamom powder and mix everything really well.
  6. Grease a plate with some ghee and pour this barfi mixture to it. Spread evenly with a spatula and sprinkle some chopped pistachios over it. Let the barfi set now.
  7. Cut the besan coconut barfi in any shape or size as desired. Mouth mothering and super yummy besan coconut barfi is ready. Store the remaining barfi chunks in any air tight container.
  8. They keep good for up to a month. Enjoy!

 

Mysore Pak Recipe

Mysore Pak Recipe – How To Make Mysore Pak

Mysore Pak is the most popular sweet from south India. This delectable sweet is very easy to make at home. All you need is chickpea flour, ghee and sugar. This delicacy and traditional South Indian sweet is really rich and can be prepared for festivals or any special occasion. Everyone will devour this mouth-melting mysore pak for sure.

Store it in an airtight container and have it whenever you crave for something sweet. Making Mysore Pak required loads of patience and constant attention. If you follow the steps mentioned below, you end result will be surely same. This sweet dish is enjoyed by one and all! Enjoy.

Directions

Getting ready:

1. Strain chickpea flour through a sieve to make it lump-free.

Making:

2. Prepare sugar syrup by heating heavy base pan and mixing sugar and1/2 cup water to it. Let it cook until the sugar dissolves completely. Take a drop of syrup in a plate and press it between fore finger and thumb. See if a string of syrup forms between the fingers. Sugar syrup is ready.

mysore pak

3. Take chickpea flour in a bowl and add half amount of oil. Mix it well to make a paste. Melt ghee in another pan, when ghee melts completely add remaining oil and allow them to heat.

mysore pak

4. Add chickpea paste to the sugar syrup followed by green cardamom powder and keep stirring continuously. Make sure chickpea paste doesn’t stick on pan.

mysore pak

5. Pour heating ghee in the chickpea sugar syrup mixture little at a time with a spoon using one hand and with other hand keep stirring chickpea. Keep flame on low or medium while stirring. Tasty Mysore pak is ready when chickpea starts rising, color will change a little.

mysore pak

6. Grease a plate with ghee and pour steaming mysore pak to it. Tap the plate to level it.

mysore pak

7. After cooling for 5-10 minutes, cut mysore pak according to your choice. When it sets completely, separate the pieces. Delicious mysore pak is ready to serve.

mysore pakServing:

8. Serve mysore pak as a dessert after the meal. Store remaining mysore pak in an air tight container.

Suggestions

  • Stir chickpea mixture on low or medium gas. Move spatula all the way around on pan so that nothing sticks to the pan.
  • Ghee used for pouring during stirring chickpea mixture should be very hot.
  • To make perfect mysore pak, stir fastly while it rises and as the color changes take it out on a plate.

Mysore Pak Recipe - Chickpea Flour Barfi Mysore Pak Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1½ cup (150 grams)
  • Sugar – 1½ cup (300 grams)
  • Ghee – 1 cup (200 grams)
  • Refined Oil – 1 cup
  • Green cardamom powder – 1 tsp
Instructions
  1. Strain chickpea flour through a sieve to make it lump-free.
  2. Prepare sugar syrup by heating heavy base pan and mixing sugar and1/2 cup water to it. Let it cook until the sugar dissolves completely. Take a drop of syrup in a plate and press it between fore finger and thumb. See if a string of syrup forms between the fingers. Sugar syrup is ready.
  3. Take chickpea flour in a bowl and add half amount of oil. Mix it well to make a paste. Melt ghee in another pan, when ghee melts completely add remaining oil and allow them to heat.
  4. Add chickpea paste to the sugar syrup followed by green cardamom powder and keep stirring continuously. Make sure chickpea paste doesn’t stick on pan.
  5. Pour heating ghee in the chickpea sugar syrup mixture little at a time with a spoon using one hand and with other hand keep stirring chickpea. Keep flame on low or medium while stirring.
  6. Tasty Mysore pak is ready when chickpea starts rising, color will change a little.
  7. Grease a plate with ghee and pour steaming mysore pak to it. Tap the plate to level it. After cooling for 5-10 minutes, cut mysore pak according to your choice. When it sets completely, separate the pieces. Delicious mysore pak is ready to serve.
  8. Serve mysore pak as a dessert after the meal. Store remaining mysore pak in an air tight container.

 

Methi Ladoo Recipe

Methi Ke Ladoo Recipe – Fenugreek Seeds Laddu Recipe

Methi ladoos are a traditional recipe which can also be used as an ayurvedic treatment to various ailments, especially during winters. These ladoos are not only known for their medicinal properties but also taste delicious. Methi ladoos are prepared with methi seeds along with wheat flour and jaggery. You can add any dry fruits to these ladoos to make them more devouring.

New mothers can have these methi ladoos as dietary supplement or to overcome any post baby’s delivery problems. People suffering from joints pain, especially in winters, can have these ladoos. The essential elements for healthy body are filled in these effective ladoos. So, try making these highly nourishing methi ladoos with easy to follow step-by-step instructions with pictures and enjoy!

Directions

Getting ready:

1.Wash methi seeds properly. Wrap it in a thick cloth and let it dry under sun. Grind dried methi into a smooth paste.

methi ladoos

2.Boil milk in a vessel. Put methi paste into the milk and soak it for 8-10 hours.

methi ladoo

3.Grind the almonds into fine powder. Crush black pepper, cinnamon, nutmeg and green cardamom separately.

methi ladooMaking:

4.Place a pan on the medium flame with ½ cup ghee. Put soaked methi in the pan and stir continuously until it becomes light brown and imparts nice fragrance. Take the methi out on a plate.

methi ladoo

5. Pour remaining ghee in the same pan, low down the flame and fry Gond. Take the Gond out in a plate.

methi ladoos

6. Put the flour in the same wok or pan and fry with the remaining ghee. When the flour turns light brown and fragrant, take it out on a plate.

methi ladoos

7. Put 1 tsp ghee in the pan along with jaggery. Low down the flame and let it melt to form syrup.

methi ladoos

8. Now add roasted methi, wheat flour and Gond to it. Mix well using a spoon.

methi ladoo

9. Add cumin powder, saunth powder, almond pieces, black pepper powder, cinnamon powder, nutmeg powder and green cardamom powder to the mixture and stir well.

methi ladoos

10. Take small amount of mixture and prepare lemon sized round ladoos. Similarly prepare methi ladoos from the remaining mixture. Leave it for 4-5 hours in open air. Methi ladoos are ready. Store them in an air tight jar.

methi ladoosServing:

11. Have these ladoos every morning or evening with warm milk to overcome any kind of body ache.

methi ladoosSuggestions

  • You can use chironji, pistachio or any dry fruit of your liking in methi ladoos.
  • If you want to prepare these ladoos in sugar then replace jaggery with powdered sugar or boora.

Methi Ladoo Recipe- Methi Ladoo Methi Ladoo Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Methi seeds - 100 grams (less than 1 cup)
  • Milk - ½ liter (2-1/2 cup)
  • Wheat flour - 300 grams (2 cup)
  • Ghee - 250 grams (1-1/2 cup)
  • Gond - 100 grams (1/2 cup)
  • Almonds - 30 - 35
  • Black pepper- 8-10
  • Cumin powder - 2 tsp
  • Saunth - 2 tsp
  • Green cardamom - 10-12
  • Cinnamon - 4 pieces
  • Nutmeg- 2
  • Sugar – 300 gram/ Jaggery – 1-1/2 cup
Instructions
  1. Wash methi seeds properly. Wrap it in a thick cloth and let it dry under sun. Grind dried methi into a smooth paste.
  2. Boil milk in a vessel. Put methi paste into the milk and soak it for 8-10 hours.
  3. Grind the almonds into fine powder. Crush black pepper, cinnamon, nutmeg and green cardamom separately.
  4. Place a pan on the medium flame with ½ cup ghee. Put soaked methi in the pan and stir continuously until it becomes light brown and imparts nice fragrance. Take the methi out on a plate.
  5. Pour remaining ghee in the same pan, low down the flame and fry Gond. Take the Gond out in a plate.
  6. Put the flour in the same wok or pan and fry with the remaining ghee. When the flour turns light brown and fragrant, take it out on a plate.
  7. Put 1 tsp ghee in the pan along with jaggery. Low down the flame and let it melt to form syrup.
  8. Now add roasted methi, wheat flour and Gond to it. Mix well using a spoon.
  9. Add cumin powder, saunth powder, almond pieces, black pepper powder, cinnamon powder, nutmeg powder and green cardamom powder to the mixture and stir well.
  10. Take small amount of mixture and prepare lemon sized round ladoos. Similarly prepare methi ladoos from the remaining mixture. Leave it for 4-5 hours in open air. Methi ladoos are ready. Store them in an air tight jar.
  11. Have these ladoos every morning or evening with warm milk to overcome any kind of body ache.

 

Idli Dhokla Recipe

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Idli Dhokla is the simple recipe one can prepare any time without any laborious preparation. This dhokla is similar to regular idli and is also firm from outside. The only ingredients required for making idli dhokla are chickpea flour, semolina and curd as the main ingredient along with ginger, turmeric, sugar, salt, lemon, green coriander and fresh coconut which are always available in kitchen. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day.

Idli dhoklas are so soft and spongy that it will melt in your mouth. Whenever there is less time and you can think of nothing then this recipe will help you out. Serve these tempting idlis as a snack or a main course with side assortment of any Indian chutney or dip. Kids will relish eating idli dhokla if served with tomato sauce. Everyone will enjoy these spongy, soft and mouthwatering idlis for sure! So, try this recipe with simple to follow step-by-step instructions and impress your dear ones. Enjoy!

Directions

Getting ready:

1.  Strain chickpea flour through a sieve in a big bowl.


2.  Grease each mold on the idli stand with some oil.


3.  Place a big vessel on flame for making the idlis and pour 2 cups of water into it.

Making:

4.  Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.


5.  Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.


6.  After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well.


7.  Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.


8.  Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated                   quickly.


9.  Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in       an idli. If it comes out clean this means they are perfectly cooked.


10.  Put the flame off. Take the stand out from the vessel and let it cool for a while.


11.  Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.


12.  To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.


13.  Separate the idlis from mold with the help of a knife and transfer them on a plate.


14.  Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.

Serving:

15.  Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney,                   coconut chutney, tomato sauce or any other chutney you like and enjoy!

Suggestions

  • Idli batter should not be too thick or too runny.
  • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise   nor will become spongy.
  • Cover the vessel properly so the steam doesn’t escape.

Easy Idli Dhokla- Dhokla Recipe Idli Dhokla Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Serves: 12 Idlis
 
Ingredients
  • Chickpea flour – 1 cup (150 grams)
  • Semolina – ½ cup (75 grams)
  • Curd – ¾ cup
  • Fresh coconut – 2 tbsp (grated)
  • Green coriander – 1-2 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 15-20
  • Sugar – 3 tsp
  • Eno fruit salt – ¾ tsp
  • Salt – more than 1 tsp or to taste
  • Ginger paste – ½ tsp
  • Lemon – 1
  • Turmeric powder – ¼ tsp
Instructions
  1. Strain chickpea flour through a sieve in a big bowl.
  2. Grease each mold on the idli stand with some oil.
  3. Place a big vessel on flame for making the idlis. Pour 2 cups of water in the utensil for steaming idlis.
  4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.
  5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.
  6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well..
  7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.
  8. Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated quickly.
  9. Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in an idli.If it comes out clean this means they are perfectly cooked.
  10. Put the flame off. Take the stand out from the vessel and let it cool for a while.
  11. Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.
  12. To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
  13. Separate the idlis from mold with the help of a knife and transfer them on a plate.
  14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.
  15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy!

 

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe – Mango Namkeen Launji

Instant mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration.When its season of mangoes, we get unripe mangoes in plenty in market. Then do not forget to make this simple mango pickle yourself with this easy to follow recipe. So, today we have an tongue tickling and easy recipe for making instant mango pickle, for you all. This instant pickle is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home. It is an all time favorite assortment in any meal and is prepared with raw mango as the main ingredient along with other desi spices like fennel seeds, fenugreek seeds, turmeric powder, red chilly powder, whole dry red chilly, salt, asafoetida and mustard oil. The pro of this mango pickle recipe is that it can be prepared instantly . Once it is ready, you can have it right away or store it for up to a year.

Make your meals more happening by serving this spicy, amazing and mouth-watering instant mango pickle as an assortment. So, try these easy to follow step-by-step instructions and enjoy!

Directions

Getting ready:

1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.


2. Cut the mango pulp into long pieces.

Making:

3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.


4. Grind the cooled fennel seeds in a mixture jar.


5. Then dry roast fenugreek seeds and take it out on another plate.


6. Pour mustard oil in the wok or a pan. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.


7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix everything well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.


8.Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.


9. You can serve it right away or store in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.

Serving:

10. Serve this tangy, mouth-watering and spicy instant mango pickle as an side accompaniment with paranthas or any meal.

Suggestions

  • Wash the container in which you are storing the pickle into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all.
  • No dirt or moisture should enter the pickle. Use a clean and dry spoon to have it.
  • To increase the shelf life of the instant mango pickle, heat the oil until it starts to fume. Cool it down and pour the oil in pickle jar. Make sure the pickle is immersed in oil. Instant mango pickle can be stored for an year.

Instant Mango Pickle Recipe - Aam Ka Achar Instant Recipe Mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Serves: 4
 
: Pickle Recipe Cuisine: Indian Author: Nisha Madhulika Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4
Ingredients
  • Raw mango – 600 grams (5)
  • Salt – ¼ cup (60 grams)
  • Fenugreek seeds – ¼ cup (50 grams)
  • Fennel seeds – ¼ cup (30 grams)
  • Mustard oil – ¾ cup (200 grams)
  • Dry whole red chilly – 10-12
  • Red chilly powder – 2 tsp
  • Turmeric powder – 2 tsp
  • Asafoetida – ¼ tsp (1 or 1.5 grams)
Instructions
  1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.
  2. Cut the mango pulp into long pieces.
  3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.
  4. Grind the cooled fennel seeds in a mixture jar.
  5. Then dry roast fenugreek seeds and take it out on another plate.
  6. Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.
  7. Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.
  8. Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.
  9. You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.
  10. Serve this tangy, mouth-watering and spicy instant mango pickle as an accompaniment with paranthas or any meal.

 

Dhokla Recipe in Microwave

How to make Besan Dhokla in Microwave – video

Who doesn’t relish eating scrumptious dhokla? Dhokla is one of the popular recipes of Gujarat. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day. I personally, do like eating dhokla and often make it a light snack at my home.

We usually steam the dhokla over a flame and it gets little fussy to do so. But, we can make Dhokla in microwave as well and making it is really less time consuming as well. Making dhokla only need chickpea flour and semolina as its main ingredient.  After the tempering of green chilies, red mustard seeds and curry leaves this microwave baked dhokla will become more scrumptious. Serve baked dhokla to your guests and they will definitely devour this mouth-watering Gujarati snack. Try out this delicious snack recipe prepared with simple ingredients with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

1. Strain chickpea flour through a sieve to make it lump-free.

Making:

2. Take chickpea flour in a bowl, add water and make a batter.

microwave dhokla

3. Add semolina in the batter and mix well to prepare a smooth batter. Make sure the batter is not too thick or too watery.

microwave dhokla

4. Add ginger, salt and 1 tsp sugar to the chickpea and semolina batter and mix it completely.

microwave dhokla

5. Then pour squeezed lemon in the batter and let it rest for 20 minutes so that the semolina and chickpea flour rises. Dhokla batter is ready. ¾ cup of water has been used for this batter.

dhokla recipe

6. After 20 minute, add eno fruit salt to the batter and mix it well until it starts rising.

dhokla recipe

7. To prepare dhokla in microwave, a 7-8 inch diameter microwave friendly utensil is required. Transfer dhokla batter to the greased microwave friendly utensil. Tap the utensil to level the batter. Cover the utensil.

dhokla recipe

8. Bake the batter at highest temperature for 3 minutes. Check whether dhokla is ready by poking a knife in the prepared dhokla. If batter sticks to the knife then put it back in the microwave for another 1 minute and 2 minutes standing time. Again check the dhokla, the knife should come clean. Dhokla in microwave is ready.

microwave dhokla

9. Pass a knife between the utensil and dhokla then flip the utensil on a plate. Dhokla will be out on a plate.

dhokla recipe

10. Cut dhokla into pieces according to your choice. Dhokla is ready to be tempered.

dhokla recipe

11. For this, heat a pan on the flame with oil. Splutter red mustard seeds. Then add curry leaves and sesame seeds. After roasting of sesame seeds add slit green chilies and cook for a while.

microwave dhokla

12. Add half cup water to the tempering and remaining 1 spoon sugar. While boiling make sure sugar is dissolved completely in the tempering. Dhokla tempering is ready.

dhokla recipe

13. Spread the tempering with the help of a spoon all over the dhokla pieces. The water in the tempering will get absorbed in dhokla and it will become soft.

microwave dhoklaServing:

14. Garnish dhokla with chopped coriander leaves and grated coconut. Soft microwave dhokla is ready to serve.

microwave dhoklaSuggestions

• Here we have used lemon juice in the dhokla batter. Instead of lemon, ½ tsp citric acid dissolved in water can also be used.

• 1 cup curd can also be used, for this mix chickpea flour and semolina in the same way with curd

Dhokla Recipe in Microwave Dhokla Recipe in Microwave
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Semolina – ¼ cup
  • Lemon – 1 medium sized
  • Ginger – ½ inch piece grated
  • Sugar – 2 tsp
  • Salt – ¾ tsp
  • Eno fruit salt – 1 tsp
  • Green chilly – 2 slit in half
  • Green coriander – 2 tbsp finely chopped
  • Oil – 1 tbsp
  • Dry coconut – 1 tbsp (as desired)
  • Red mustard seeds – ½ tsp
  • Curry leaves – 5-6
  • Sesame seeds – 1 tsp
Instructions
  1. Strain chickpea flour through a sieve to make it lump-free.
  2. Take chickpea flour in a bowl, add water and make a batter.
  3. Add semolina in the batter and mix well to prepare a smooth batter. Make sure the batter is not too thick or too watery.
  4. Add ginger, salt and 1 tsp sugar to the chickpea and semolina batter and mix it completely.
  5. Then pour squeezed lemon in the batter and let it rest for 20 minutes so that the semolina and chickpea flour rises. Dhokla batter is ready. ¾ cup of water has been used for this batter.
  6. After 20 minute, add eno fruit salt to the batter and mix it well until it starts rising.
  7. To prepare dhokla in microwave, a 7-8 inch diameter microwave friendly utensil is required. Transfer dhokla batter to the greased microwave friendly utensil. Tap the utensil to level the batter.
  8. Cover the utensil.
  9. Bake the batter at highest temperature for 3 minutes. Check whether dhokla is ready by poking a knife in the prepared dhokla. If batter sticks to the knife then put it back in the microwave for another 1 minute and 2 minutes standing time. Again check the dhokla, the knife should come clean. Dhokla in microwave is ready.
  10. Pass a knife between the utensil and dhokla then flip the utensil on a plate. Dhokla will be out on a plate.
  11. Cut dhokla into pieces according to your choice. Dhokla is ready to be tempered.
  12. Heat a pan on the flame with oil. Splutter red mustard seeds. Then add curry leaves and sesame seeds. After roasting of sesame seeds add slit green chilies and cook for a while.
  13. Add half cup water to the tempering and remaining 1 spoon sugar. While boiling make sure sugar is dissolved completely in the tempering. Dhokla tempering is ready.
  14. Spread the tempering with the help of a spoon all over the dhokla pieces. The water in the tempering will get absorbed in dhokla and it will become soft.
  15. Garnish dhokla with chopped coriander leaves and grated coconut. Soft microwave dhokla is ready to serve.