Category Archives: Indian Regional recipe

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.

 

 

Baingan Bharta Recipe – How to make Roasted Eggplant

Baingan Bharta Recipe  – How to make Roasted Eggplant

Baingan Bharta is one of the favorite North Indian cuisine. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes,  spices and green coriander.

Here is an easy recipe with step by step pictures to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Direction:

Getting ready:

Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.Eggplant bharta

Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for  masala. Add all to mixer jar and grind it. Transfer it to a bowl.Eggplant bhartaMaking :

Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.eggplant bharta

Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.eggplant bharta

Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.

eggplant bhartaFor preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).eggplant bharta Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.

eggplant bharta Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.

eggplant bharta Serving :

Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members. eggplant bharta Suggestion:

  • While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
  • Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
  • Don’t use too much quantity of asafoetida while filling the brinjal.
  • We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
  • If you prefer eating spicier then you can adjust the quantity of red chili powder.
  • We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.

 

Baingan Bharta Recipe - बैंगन का भर्ता - How to make Roasted Eggplantroasted eggplant
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 (500 grams)
  • Tomatoes – 2 ( 150 gms)
  • Ginger- ½ inch piece
  • Green chili – 2
  • Mustard oil – 2 tbsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Cumin seeds- ½ tsp
  • Asafoetida- ½ pinch
  • Turmeric Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Red chili powder- ¼ tsp
  • Garam Masala – ¼ tsp
  • Salt – 1 tsp or to taste
  • Ginger – ½ inch piece ( finely chopped )
Instructions
  1. Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
  2. Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.
  3. Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
  4. Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
  5. Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
  6. For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
  7. Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.
  8. Keep stirring the masala at regular intervals and keep the flame medium.
  9. Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
  10. Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members.

 

 

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Kadha Prasad – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad – कड़ाह प्रसाद – आटे का हलवा – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad is mostly served at gurudwara or religious places as a prasad. This easy to make sweet recipe just requires 3 basic ingredients .i.e. ghee, wheat flour and sugar. You can make this amazing sweet recipe even when you crave for something sweet.

Here is an easy recipe with step by step pictures to make Kadha Prasad and serve it to your family and friends at gatherings. Relish a bowl full of amazing Atte ka Sheera after your meals or to soothe your sweet tooth! Enjoy.

Direction :

Making :

Turn on the flame , heat a pan , then pour ghee into it. Let the ghee melt.kada prasad

Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.

kada prasad

Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.

kada prasad Serving :

Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

kada prasadSuggestion :

  • For Kada Prasad take thick wheat flour , If you don’t find it you can take the flour used for making chapatis.
  • We don’t put dry fruits in Kada Prasad still you can add according to your taste.
  • Make sure you stir the wheat flour constantly while roasting it and even when you add water to it so that no lumps are formed.

Kadha Prasad - Atte Ka Sheera - Wheat flour Halwakada prasad
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – ½ cup ( 80 grams )
  • Ghee – ½ cup ( 110 grams)
  • Sugar - ½ cup ( 110 grams)
Instructions
  1. Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.
  2. Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
  3. Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.
  4. Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

 

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.

Litti Chokha Recipe – How To Make Litti Chokha

Litti Chokha Recipe – How To Make Litti Chokha

An amazing and authentic recipe from Bihar is sure to delight you and your guests. You will relish every bite of this dish. Delicious balls of wheat flour with amazing stuffing will surely turn out to be everyones favorite.

Here is an easy recipe with step by step pictures to make and enjoy Litti chokha with friends and family. You can eat it for lunch or dinner. You can also take it along while on travels.

Directions

Getting ready:

Peel the boiled potatoes, keep them in a bowl and mash them finely.

Litti chokha

Make cuts on the brinjal.

Litti chokhaMaking:

Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Litti chokha

Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.

Litti chokha

Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.

Litti chokha

Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.

Litti chokha

Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.

Litti chokha

Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.

Litti chokha

17 to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.

Litti chokha

Coat the litti evenly with ghee and keep them on a plate. Litti are ready.

Litti chokha

To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.

Litti chokha

Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.

Litti chokha

Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.

Litti chokha

Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.

Litti chokha

As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.

Litti chokha

Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.

Litti chokha

Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.

Littii chokhaServing:

Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.

Litti chokhaSuggestions

  • If you prefer eating onion then finely chop an onion and add it in the stuffing.
  • You can cook the litti in tandoor or deep fry them in oil. Don’t cook the litti on high heat. If the tandoor gets heated too much then take out the tray and cool down a bit.

Litti Chokha Recipe - How To Make Litti Chokha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Oil/ghee - ¼ cup
  • Carom seeds - ¼ tsp
  • Salt - ½ tsp or to taste
  • Baking soda – less than ¼ tsp
  • Sattu – 1 cup
  • Masala of mango pickle – 1 tbsp
  • Mustard oil – 1 tsp
  • Black salt - ¼ tsp
  • Salt – less than ¼ tsp or to taste
  • Lemon juice – 1 tsp
  • Ginger baton - ½ inch (grated)
  • Green chilly – 1 (finely chopped)
  • Green coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Peel the boiled potatoes, keep them in a bowl and mash them finely.
  2. Make cuts on the brinjal.
  3. Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  4. Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.
  5. Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
  6. Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.
  7. Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.
  8. Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.
  9. to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.
  10. Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
  11. To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.
  12. Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.
  13. Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
  14. Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.
  15. As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
  16. Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.
  17. Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
  18. Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.