Category Archives: Indian Regional recipe

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala Recipe | अरबी की सूखी सब्जी । Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala is a lip smacking recipe you can relish anytime with pooris and parathas. You can take them along on trips too, it doesn’t go  stale easily. The oozing  blend of flavors will keep you drooling for more. You can have it for any meal, be it breakfast ,lunch dinner.

Here is an easy recipe with step by step pictures to make Tempting Dry Arbi Masala sabzi. Grab a bowl full of this sabzi and enjoy your food.

Direction:

Getting Ready:

Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.

fried arbi masala

Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.

fried arbi masalaMaking:

Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add 1/2 pinch asafoetida, 1/2 tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.

fried arbi masala

Add the arbis, add 1 tsp salt or to taste,add 1/2 tsp dry mango powder, 1/2 tsp red chili powder,add 1/4 tsp garam masala. Mix the spices.

fried arbi masala

Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.

fried arbi masalaServing:

Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn’t go stale easily.

fried arbi masalaSuggestion:

  • When you bring the arbi from the market,make sure it is round in shape and has no joints.
  • Arbi made in mustard oil tastes sumptuous though,you can take any cooking oil.
  • Keep a check on the time when you boil arbi.
    Peel arbi when it cools completely.

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe fried-arbi-masala
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Taro root - 400 gms
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Carom seeds - 1 tsp
  • Asafoetida - ½ pinch
  • Turmeric Powder - ½ tsp
  • Green chili - 2 (finely chopped )
  • Ginger - ½ inch piece (finely chopped )
  • Red chili powder - ½ tsp
  • Coriander Powder - 2 tsp
  • Dry Mango Powder - ½ tsp
  • Garam masala - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
  2. Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
  3. Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add ½ pinch asafoetida, ½ tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
  4. Add the arbis, add 1 tsp salt or to taste,add ½ tsp dry mango powder, ½ tsp red chili powder,add ¼ tsp garam masala. Mix the spices.
  5. Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
  6. Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn't go stale easily.

 

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd

hatta Meetha Karela | खट्टे मीठे भरवां करेले । Sweet and Sour Stuffed Bitter Gourd

Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it.

Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy

Direction:

Getting Ready:

Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes.  Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.

meethe karele

Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.

meethe karele

Slit the gourds. Cut it vertically so that it remains joined at the bottom.

meethe karele

Making :

To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then  mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.

meethe karele

Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.

meethe karele

Add 1 or 1.5  tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.

meethe karele

Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.

meethe karele

After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.

meethe karele

Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

meethe karele

Serving:

Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.

Suggestions :

  • Using Red chilly powder is optional.

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd meethe-karele
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourds – 8 (small sized) (400 grams)
  • Salt – 1 tsp
  • Mustard oil – 4 tbsp
  • Fennel powder – 2 tsp
  • Coriander powder – 2 tsp
  • Mango powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Salt – more than 1 tsp or 1.25 tsp (as per your taste)
  • Powdered sugar – 2.5 tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
  2. Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
  3. Slit the gourds. Cut it vertically so that it remains joined at the bottom.
  4. To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
  5. Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
  6. Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
  7. Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
  8. After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
  9. Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

 

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla

Sandwich Dhokla | Double Layered Dhokla | सैंडविच ढोकला | Gujarati Instant Sandwich Dhokla

Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.

Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.

Direction :

Getting Ready :

Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.

sandwich dhokla

Take a thali and grease it with a little oil.

sandwich dhoklaMaking:

Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.

sandwich dhokla
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.

sandwich dhokla
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.

sandwich dhokla

Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.

sandwich dhokla
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.

sandwich dhokla
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.

sandwich dhokla
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.

sandwich dhokla
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.

sandwich dhokla
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.

sandwich dhokla
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.

sandwich dhokla
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.

sandwich dhoklaServing:

Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

sandwich dhoklaSuggestion:

  • You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
  • You can also make it from semolina or from dal batter.

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla sandwich-dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1.5 cup (150 gms)
  • Whisked Curd - 1 cup
  • Green Coriander chutney - ½ cup
  • Oil - 2 to 3 tbsp
  • Fresh Coconut - 2 to 3 tbsp (grated)
  • Black Mustard - ½ tsp
  • Curry leaves - 10 to 12
  • Sugar - 2 tsp
  • Salt - ¾ tsp or to taste
  • Green chili - 2 (finely chopped)
Instructions
  1. Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
  2. Take a thali and grease it with a little oil.
  3. Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
  4. After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
  5. Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
  6. Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
  7. Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
  8. After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
  9. After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
  10. Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
  11. After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
  12. To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
  13. For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
  14. Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

 

Basic Gravies for Curry – Part 1 । Vegetarian Curries and Gravies

Basic Gravies for Curry – Part 1 । – 1 । Vegetarian Curries and Gravies

Curry recipes are prepared in our kitchen on daily basis. You can try to make different curries every time to get different taste. You can add or subtract anything from the traditional method of preparing the curry and give it a different taste. Normally we use tomato,cream, cashews sesame,poppy seeds to make curry.Prepare curries with different flavors and have a delightful meal.

Here is an easy recipe with step by step pictures to make various curries. I am sure you will enjoy these easy recipes for sure. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

Direction :

Getting Ready Tomato Gravy:

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make a paste.

gravy recipeMaking  Tomato gravy :

Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.

gravy recipeAdd ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add 1/3 tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.

gravy recipeGetting Ready Curd Gravy:

Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.

gravy recipeMaking Curd Gravy:

Take a pan, add 2 tsp oil to the pan.  When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.

gravy recipeAdd chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.

gravy recipeGetting Ready Cashew Poppy seeds gravy:

Take the poppy seeds and the soak in water for up to an hour and grind later.Similarly grind the cashews as well.

gravy recipeMaking for Cashew Poppy seeds gravy:

Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

gravy recipe

Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.

gravy recipeGetting Ready Mawa Gravy :

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.

gravy recipeMaking for Mawa Gravy:

Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

gravy recipe

Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup  water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.

gravy recipeServing:

Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add  tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

gravy recipeSuggestions:

  • We can also make gravy without mixing the chickpea flour but if we mix curd to the chickpea flour first then it prevents the curd from coagulating and also gravy gets little dense.
  • You can also prepare tempering with the green chilies and then add them to the curd gravy.
  • Keep note that salt is added in the end while making curd gravy with curd when the gravy starts simmering. If we add salt initially then the curd can coagulate.
  • We used poppy seeds and cashews paste but you can also use melon seeds paste. Or prepare gravy alone with the melon seeds paste or cashew paste or poppy seeds paste.
  • You can also mix all these three dry fruits for making the gravy as well.

Basic Gravies for Curry । Vegetarian Curries and Gravies - Part 1 gravy-part-1
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomato gravy:
  • Tomatoes - 2 (150 gms)
  • Ginger - ½ inch piece
  • Green Chili - 1
  • Oil - 2 tsp
  • Cumin seeds- ¼ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Red chili powder- ¼ tsp
  • Salt - ⅓ tsp (or to taste)
  • Garam Masala - ¼ tsp
  • Green coriander- 2 to 3 (finely chopped)
  • Curd Gravy:
  • Whisked curd - ½ cup
  • Chickpea flour - 1 tsp
  • Oil - 2 tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida- Less than ½ pinch
  • Turmeric powder - ¼ tsp
  • Coriander Powder - ½ tsp
  • Red chili powder - ¼ tsp
  • Green chili - 2 (finely chopped)
  • Salt - ¼ tsp or to taste
  • Green coriander- 2 to 3 (finely chopped)
  • Cashew - Poppy seeds gravy:
  • Cashew Paste - 2 tbsp
  • Poppy Seeds paste- 2 tbsp
  • Oil- 3 to 4 tsp
  • Cumin seeds - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Tomatoes - 2 (150 gms)
  • Ginger- ½ inch piece
  • Green chili - 1
  • Red chili powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt- ⅓ tsp or to taste
  • Green Coriander -2 to 3 (finely chopped)
  • Mawa Gravy:
  • Mawa - 50 gms
  • Oil - 4 tsp
  • Roasted Cumin - ¼ tsp
  • Turmeric Powder- ¼ tsp
  • Coriander powder - 1 tsp
  • Tomatoes - 2 (150 gms)
  • Ginger - ½ inch piece
  • Green chili - 1
  • Red chili powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Green Coriander- 2 to 3 (finely chopped)
Instructions
  1. Tomato Gravy :
  2. Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.
  3. Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
  4. Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add ⅓ tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
  5. Curd Gravy:
  6. Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
  7. Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
  8. Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
  9. Cashew - Poppy seeds gravy
  10. Take the poppy seeds and the soak in water for up to an hour and grind later.
  11. Similarly grind the cashews as well.
  12. Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low
  13. Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
  14. Getting Ready Mawa Gravy
  15. Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
  16. Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
  17. Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
  18. Serving
  19. Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.

 

 

Phulka, Chapati or Roti – How to make Chapati – step by step recipe

Phulka, Chapati or Roti | How to make Chapati – step by step recipe

Rotis or chapattis are soft round Indian flatbreads that are often used for mopping up any curries or stir fries. Rotis are prepared in almost every part of India. These chapatis are prepared with wheat flour kneaded into soft dough. Ghee and salt is also added while kneading the dough to make the phulkas more soft and puffy.

Making roti is really easy, though a little practise is needed to get perfect round phulkas. As chapatis are prepared with wheat flour they are healthy and super easy to digest. So, here is the basic method for making phulkas with step by step pictures and detailed method of preparation. Enjoy!

Directions:

Getting ready:

Take 2 cup of wheat flour, ½ teaspoon salt in a big mixing bowl. Then add 1 tsp of oil to flour. Mix well and then add water in little portions to prepare soft dough. Avoid adding much water to the flour all at once.

soft chapati

Firstly bind the wheat flour well and gradually press and smoothen it. Turn the dough and knead it well with your fist. Knead the dough well for 3 to 4 minutes until it smoothes. If the dough is still stiff, add water accordingly. The dough is ready, cover and keep it aside for 20 minutes to set.

soft chapatiMaking:

After 20 minutes are done, grease your hands with some oil and smoothen the dough again to make it soft. The soft and smooth dough is now done and ready. Let’s prepare chapattis now.

soft chapati

To make chapattis, take small lumps from the dough. The size of chapattis can be big or small as desired. Roll the lump into a round dough ball and flatten it a little.

soft chapati

Now dust the dough ball with some dry wheat flour and start rolling out the chapatti thinly with 6 to 7 inch diameter. When the chapatti sticks to the rolling board, dust the chapatti with wheat flour again and roll out thin chapattis. Meanwhile heat a tawa on flame for roasting the chapattis.

soft chapati

Gently lift the roti from the rolling board and place it on the tawa. Let the chapatti roast a little from beneath. Chapatti is roasted from beneath as it has turned little dark on the surface. Now flip the side and let it roast until it gets little brown spots beneath.

Soft chapati
When you can little brown spots on this side, roast the chapatti directly on the flame.
Flip the chapatti and very carefully roast it making sure it doesn’t burn.

Soft chapati

Immediately take off the chapatti from flame when it gets brown spots and place on the bowl kept above the plate. If you place it directly on the plate it will turn soggy from beneath. Likewise prepare rest of the chapattis as well.

Soft chapati
Apply some ghee on the roasted chapattis. For this, pour some ghee over it and rub the chapattis to each other to spread the ghee evenly.

Soft chapati

For roasting chapattis on the tawa, roast the roti on both the sides then flip the side and press down with a ladle until it puffs up and brown spots appear.

Soft chapatiServing:

You can also store the chapattis directly inside the casserole. Spread a foil sheet or thick cotton napkins inside the casserole. Place the chapattis inside the casserole and cover. Store the chapattis immediately inside the casserole but keep it open until the chapattis cool down.

Soft chapati

Serve these steaming hot chapattis with any Indian curry or stir fried sabzi as well your taste and enjoy your meals.

Suggestions:

  • Adding salt and oil to the flour while is optional. Though, a little salt in the rotis give a better taste and adding oil makes the rotis soft.
  • To prepare dough, use half the quantity of water than the dough. Take 1 cup of water for 2 cups of wheat flour but the quantity of water used differs as according to the type of wheat flour used.
  • Roll out the chapatti from the sides and not from the centre because if rolled from the centre the chapatti flattens at the centre and remains thick on the sides.
  • To store the leftover dough, place it in a container and apply some ghee or oil over it. This helps dough from turning black and keeps the dough soft as well for the second day. Do not store the dough for more than 24 hours.

Phulka, Chapati or Roti soft chapati
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Salt – ½ tsp or to taste
  • Oil – 2 tsp
  • Ghee – 2 to 3 tbsp
  • Wheat flour – 1 cup (150 grams) (for dusting)
Instructions
  1. Take 2 cup of wheat flour, ½ teaspoon salt in a big mixing bowl. Then add 1 tsp of oil to flour. Mix well and then add water in little portions to prepare soft dough. Avoid adding much water to the flour all at once.
  2. Firstly bind the wheat flour well and gradually press and smoothen it. Turn the dough and knead it well with your fist. Knead the dough well for 3 to 4 minutes until it smoothes. If the dough is still stiff, add water accordingly. The dough is ready, cover and keep it aside for 20 minutes to set.
  3. After 20 minutes are done, grease your hands with some oil and smoothen the dough again to make it soft. The soft and smooth dough is now done and ready. Let’s prepare chapattis now.
  4. To make chapattis, take small lumps from the dough. The size of chapattis can be big or small as desired. Roll the lump into a round dough ball and flatten it a little.
  5. Now dust the dough ball with some dry wheat flour and start rolling out the chapatti thinly with 6 to 7 inch diameter. When the chapatti sticks to the rolling board, dust the chapatti with wheat flour again and roll out thin chapattis. Meanwhile heat a tawa on flame for roasting the chapattis.
  6. Gently lift the roti from the rolling board and place it on the tawa. Let the chapatti roast a little from beneath. Chapatti is roasted from beneath as it has turned little dark on the surface. Now flip the side and let it roast until it gets little brown spots beneath.
  7. When you can little brown spots on this side, roast the chapatti directly on the flame.
  8. Flip the chapatti and very carefully roast it making sure it doesn’t burn.
  9. Immediately take off the chapatti from flame when it gets brown spots and place on the bowl kept above the plate. If you place it directly on the plate it will turn soggy from beneath. Likewise prepare rest of the chapattis as well.
  10. Apply some ghee on the roasted chapattis. For this, pour some ghee over it and rub the chapattis to each other to spread the ghee evenly.
  11. For roasting chapattis on the tawa, roast the roti on both the sides then flip the side and press down with a ladle until it puffs up and brown spots appear.
  12. You can also store the chapattis directly inside the casserole. Spread a foil sheet or thick cotton napkins inside the casserole. Place the chapattis inside the casserole and cover. Store the chapattis immediately inside the casserole but keep it open until the chapattis cool down.

 

Jeera Aloo Recipe – Stir Fry Boiled Aloo with Zeera

Jeera Aloo Recipe – Stir Fry Boiled Aloo with Zeera

Jeera aloo is a quick and easy to prepare stir fry recipe which taste super tempting and delicious. This preparation of boiled potatoes sauteed in few spices is the simplest delectable sabzi that will surely placate your palate and taste buds.

Jeera aloo makes a perfect stir fry for lunch box along with chapatti, paranthas, naan or poori. The balanced mixture of spices and tempting aroma makes  it simply irresistible. So, here is a quick recipe with step by step pictures and detailed recipe. Try out and relish eating!

Directions

Getting ready:

Cut the potatoes into 4 small chunks, place them in a bowl.

aloo jeera sabziMaking:

Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.

aloo jeera sabzi recipe

Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.

aloo jeera sabzi recipe

Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.

aloo jeera sabzi recipeServing:

Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!

Jeera Aloo Recipe - Stir Fry Boiled Aloo with Zeeraaloo jeera sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 400 grams (medium) (boiled & peeled)
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Dry mango powder - ½ tsp
  • Cumin seeds – 1 tsp
  • Ginger baton – 1 inch (grated)
  • Coriander powder – 1 tsp
  • Garam masala – less than ¼ tsp
  • Salt – 1 tsp or to taste
  • Green chilies – 2 (slit)
  • Dry fenugreek leaves – 1 tbsp
  • Asafoetida – 1-2 pinches
Instructions
  1. Directions
  2. Cut the potatoes into 4 small chunks, place them in a bowl. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it.
  3. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
  4. Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
  5. Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!

 

Aloo Bukhara Chutney Recipe step by step – Plum Chutney Recipe

Aloo Bukhara Chutney Recipe video – Plum Chutney Recipe

Plum chutney, a special chutney from the North Indian cuisine is served in many parties or special occasions. This tempting and mouth drooling tangy chutney makes a perfect dip along with pooris, paranthas, kachoris and so on. Aloo bukhara chutney enhances the taste of any meal or snack it is served with.

This recipe of plum chutney is really delicious and has great flavors that will surely awaken your taste buds. Go ahead and try out this simple and quick recipe of plum chutney with step-by-step pictures and a detailed list of ingredients. Enjoy!

Directions

Getting ready:

Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.

plum chutney recipe

Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces.

plum chutney recipeMaking:

Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.

plum chutney recipe

After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.

plum chutney recipe

After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well.

plum chutney recipe

Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.

plum chutney recipeServing:

Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.

Suggestions

  • If you want you can add raisins, dates, muskmelon seeds or any dry fruits you desire. You can even increase or decrease the quantity of dry fruits used.
  • Vinegar enhances the taste and shelf life of the chutney.

Aloo Bukhara Chutney Recipe - Plum Chutney Recipeplum chutney recipe
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dry​ ​aloo​ ​bukhara​ ​–​ ​250​ ​grams
  • Sugar​ ​–​ ​1​ ​cup​ ​(250​ ​grams)
  • Almonds​ ​–​ ​15-20
  • Roasted​ ​cumin​ ​powder​ ​–​ ​1​ ​tsp
  • Red​ ​chilly​ ​powder​ ​–​ ​½​ ​tsp
  • Green​ ​cardamom​ ​–​ ​6-7
  • Salt​ ​–​ ​½​ ​tsp​ ​or​ ​to​ ​taste
  • Vinegar​ ​–​ ​1​ ​tbsp
Instructions
  1. Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
  2. Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces. Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
  3. After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
  4. After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well. Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
  5. Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.

 

Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.

Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.

Directions

Getting ready:

Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.

bean poriyal recipe

Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.

beans poriyal recipeMaking:

Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.

beans poriyalNow add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.

beans poriyal recipe

After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.

beans poriyal recipe

Green beans with coconut is now ready, turn off the flame and transfer it to a plate.

beans poriyal sabziServing:

Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

  • For 4-5 members

Green Beans With Coconut Recipe - Beans Poriyal green beans with coconut
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • French beans – 250 grams
  • Coconut - ½ cup (shredded)
  • Oil – 2 tbsp
  • Cumin seeds - ¼ tsp
  • Red mustard seeds - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt - ¾ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Asafoetida – 1 pinch
  • Dry mango powder - ¼ tsp
  • Turmeric powder - ¼ tsp
Instructions
  1. Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
  2. Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
  3. Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
  4. After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
  5. Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

 

Mooli ke patte ki Kadhi Recipe Step by Step – Radish Leaves Curry Recipe

Mooli ke patte ki Kadhi – Radish Leaves Curry Recipe

Tempting and super duper yummy Kadhi makes everyone drool. We often make kadhi in numerous styles like with carrots, potatoes, pakoras, boondi and so on. Today we are making yet another variation to the recipe of kadhi using radish leaves.

This kadhi prepared with radish leaves is as tempting and as delicious as kadhi prepared with other styles. So, here is a simple and easy to cook recipe for kadhi made up of radish leaves and few desi spices. You will surely like it unique taste and flavors. Follow this instant recipe with detailed instructions and pictures.

Directions

Getting ready:

Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

radish leaves kadhi recipeMaking:

Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.

radish leaves kadhi recipePut the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.

radish leaves kadhi recipeMeanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly.

radish leaves kadhi recipeNow add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.

radish leaves kadhi recipeCheck the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.

radish leaves kadhi recipe

Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn’t stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.

radish leaves kadhi recipeFor tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready.

radish leaves kadhi recipeServing:

Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

radish leaves kadhi recipe

Suggestion

  • Use sour curd for making kadhi. To make the curd sour, keep it out of refrigerator one day prior of making kadhi or if you are using fresh curd then add 1-2 tsp of lemon juice into it.
  • For 4-5 members

Mooli ke patte ki Kadhi - Radish Leaves Curry Reciperadish leaves kadhi recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Radish leaves – 300 grams
  • Curd – 1.5 cup
  • Chickpea flour - ¾ cup (100 grams)
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp
  • Green chilies – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ½ tsp
  • Red chilly powder - ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
  2. Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
  3. Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
  4. Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly. Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
  5. Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
  6. Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn't stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
  7. For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready. Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

 

Raw mango Mint Chutney – Kacche Aam Podina Chutney – Green Mango Mint Chutney

Raw mango Mint Chutney- Kacche Aam Podina Chutney – Green Mango Mint Chutney

Mango Mint Chutney  has always delighted us and has always complemented our meals way too much. With the onset of summer season, starts the season of mangoes. A time we all eagerly await . Raw mango mint chutney with their tangy flavors just add that zingy taste to our food it is served along.

Everyone will devour  its amazing tangy-zingy taste. Serve this lip-smacking and finger-licking Raw mango mint chutney along with kachoris, pakodas, samosas or any other meal as per your preference. Here is an easy recipe with step by step pictures to make Kairi Pudina  chutney at home. Enjoy! 

Direction :

Getting Ready :

Take  250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.

kairi pudina chutney

Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.

kairi pudina chutney Making :

Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.

kairi pudina chutney Serving:

Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.

kairi pudina chutney

Raw mango pudina chutney is ready. You can serve this chutney with kachori, samosa, pakoras, dosa and with meals as well.

Suggestion :

  • You can adjust the quantity of green chili as desired. If you like spicy chutney you can add more green chilies.

Raw mango Mint Chutney - Kacche Aam Podina Chutney - Green Mango Mint Chutneykairi pudina chutney
Author: 
Recipe type: chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint leaves – 2 cup (250 grams)
  • Raw mango – 1 ( 150 gms)
  • Green chilies – 4 to 5
  • Fennel seeds- 2 tsp
  • Cumin seeds – 1 tsp
  • Black salt – 1 tsp (or to taste )
  • Salt – 1 tsp ( or to taste )
Instructions
  1. Take 250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.
  2. Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.
  3. Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.
  4. Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.
  5. Raw mango pudina chutney is ready. You can serve this chutney with kachori. samosa pakoras, dosa and with meals as well.