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.
Making:
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.
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.
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.
Serving:
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 Zeera
Author: NishaMadhulika
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
Directions
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.
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.
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.
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!
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.
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.
Making:
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.
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.
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.
Serving:
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.
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.
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.
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.
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.
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.
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.
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.
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.
Serving:
Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.
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 Chutney
Author: Nisha madhulika
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
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.
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.
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.
Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.
Raw mango pudina chutney is ready. You can serve this chutney with kachori. samosa pakoras, dosa and with meals as well.
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.
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.Making :
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.
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.
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.
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).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.
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.
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. 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 Eggplant
Author: Nisha Madhulika
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
Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
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.
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.
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.
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.
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).
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.
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.
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.
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.
Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
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.
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.
Suggestion :
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.
Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. But the most tedious task is to make instant bhature. You can now make it very easily with this simple instant bhatura recipe. The steaming hot puffed, deep fried and soft bhaturas can be served with spicy and flavored chole. Almost everyone just relish eating this great and appetizing dish.
Here is a quick and easy recipe with step by step pictures to make tempting Bhaturas quickly and instantly. Mouth drooling Instant Bhatura can be served with your favorite chole. The yummy steaming hot Chole with Instant Bhature makes a perfect one pot meal.
Directions:
Getting ready :
To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
Making:
Add 1/4 cup semolina, 1/2 cup curd, 1/2 tsp salt. Also add less than 1/4 tsp baking soda and 2 tsp oil to the refined flour.
Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used 1/4 cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.
Suggestions:
For bhatura knead a dough which is neither too soft nor too stiff. It should be like that of a paratha.
You can roll out the Bhatura in two different ways. Either roll out the dough ball by rotating the rolling pin while rolling or by picking up and rolling it while dusting it with a bit of refined flour.
To check if the oil is hot enough break a little dough and put it into the oil. The dough should instantly float over the oil as we need the oil to be hot enough for frying the bhature.
Make sure you grate the potatoes finely with a fine grater so that they are kneaded well with the dough.
Add little quantity of water while you knead the dough because the moisture from the potatoes goes into the dough.
You can add Dahi and baking soda to make the bhatura soft and puffy. Add semolina to keep the bhatura puffy for a longer time.
To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
Add ¼ cup semolina, ½ cup curd, ½ tsp salt. Also add less than ¼ tsp baking soda and 2 tsp oil to the refined flour.
Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used ¼ cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instand Bhature will keep everyone asking for more.
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.
Make cuts on the brinjal.
Making:
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.
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.
Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
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.
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.
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.
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.
Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
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.
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.
Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
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.
As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
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.
Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
Serving:
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.
Suggestions
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.
Peel the boiled potatoes, keep them in a bowl and mash them finely.
Make cuts on the brinjal.
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.
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.
Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
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.
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.
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.
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.
Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
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.
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.
Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
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.
As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
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.
Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
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.
Rabri is a great sweet recipe to delight everyone. You can make this super tasty rabri kheer on any special occasion or party. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and is surely relished by all.
Serve it chilled or warm, you will love it any ways for sure. Always great to have in all seasons and celebrations.This step-by-step instruction with pictures will help you make perfect rabri. Enjoy!
Direction:
Getting ready :
Take 10 to 12 pistachios and finely chop them.Make 6 to 8 fine pieces from a single pistachio like this. Take 4 to 5 almond and cut them, finely chop it the same way.
Making:
Take 1. 5 litre full milk in a wok. Heat the milk till it comes to boil. Turn on the flame and keep stirring the milk at regular intervals so that the milk doesn’t stick to the bottom of the wok. Stir the milk at every 2 minutes and make sure that the ladle goes down till the bottom of the wok. Milk is boiling. Keep stirring it at regular intervals. Stir the milk on high flame at regular intervals to make it thick. Lower the flame if the milk seems to spills out of the wok and then increase the flame.
Thicken the milk till 3/4 of its quantity remains in the wok. If it is 1.5 litre milk it should be reduced till 1 litre remains. Make sure you stir the milk at every 2 to 3 minutes so that milk shouldn’t stick to the bottom let the milk become dense. Keep an eye on the milk, it shouldn’t spill out neither should it stick to bottom.
The milk is dense now almost 1 litre is left. Gather the cream floating above the milk on the side of the wok. Make sure you keep the flame medium, not too high. Because the milk should boil from the bottom and should be cool from above forming a layer of cream.
Gather the cream on the sides every time you see the layer of cream forming. We have very less milk left in the wok. Reduce it a bit more. We need to keep only 250 ml of milk in the wok. Keep gathering the milk on the sides of the wok like earlier and reduce the milk. There’s now very less milk left in the wok. Milk is too dense now.
Add 1/2 tsp cardamom powder and 2.5 tbsp sugar to it and mix well. Cook it till the sugar dissolves. Once the sugar dissolves in the milk then turn off the flame and let the rabri cool down.
Serving:
The gathered cream forms a lachcha on the sides of the wok. It tastes delicious. Mix the cream lachcha in the milk Rabri has cooled down now, scrap out the gathered cream and mix it. Scrap out the milk from the sides, long lachchas of rabri should form. Lachchas of cream should mix well in the milk. Sumptuous and mouth drooling Rabri is now ready, place it in a bowl. Lachedar and yummy rabri is ready to be served. Sprinkle a little pistachios and little almond over the rabri to garnish it.
Suggestion:
Traditionally we don’t put dry fruits in the rabri but if desired you can add chopped dry fruits like almonds and pistachios to the rabri it will taste good.
If rabri is to be served to elders who are toothless or served to kids then do not add dry fruits to it.
While eating the Rabri when the lachchas come to your mouth, then it will seem less sweet but when you taste the milk it will be sweet.
Make sure that you keep stirring the milk while it boils in the wok. The milk should not stick to the wok.
Take 10 to 12 pistachios and finely chop them.Make 6 to 8 fine pieces from a single pistachio like this. Take 4 to 5 almond and cut them, finely chop it the same way
Take 1. 5 litre full milk in a wok. Heat the milk till it comes to boil. Turn on the flame and keep stirring the milk at regular intervals so that the milk doesn’t stick to the bottom of the wok. Stir the milk at every 2 minutes and make sure that the ladle goes down till the bottom of the wok. Milk is boiling. Keep stirring it at regular intervals. Stir the milk on high flame at regular intervals to make it thick. Lower the flame if the milk seems to spills out of the wok and then increase the flame.
Thicken the milk till ¾ th of its quantity remains in the wok. If it is 1.5 litre milk it should be reduced till 1 litre remains. Make sure you stir the milk at every 2 to 3 minutes so that milk shouldn’t stick to the bottom let the milk become dense. Keep an eye on the milk, it shouldn’t spill out neither should it stick to bottom.
The milk is dense now almost 1 litre is left. Gather the cream floating above the milk on the side of the wok. Make sure you keep the flame medium, not too high. Because the milk should boil from the bottom and should be cool from above forming a layer of cream.
Gather the cream on the sides every time you see the layer of cream forming. We have very less milk left in the wok. Reduce it a bit more. We need to keep only 250 ml of milk in the wok. Keep gathering the milk on the sides of the wok like earlier and reduce the milk. There’s now very less milk left in the wok. Milk is too dense now.
Add ½ tsp cardamom powder and 2.5 tbsp sugar to it and mix well. Cook it till the sugar dissolves. Once the sugar dissolves in the milk then turn off the flame and let the rabri cool down.
The gathered cream forms a lachcha on the sides of the wok. It tastes delicious. Mix the cream lachcha in the milk Rabri has cooled down now, scrap out the gathered cream and mix it. Scrap out the milk from the sides, long lachchas of rabri should form. Lachchas of cream should mix well in the milk. Sumptous and mouth drooling Rabri is now ready, place it in a bowl. Lachedar and yummy rabri is ready to be served. Sprinkle a little pistachios and little almond over the rabri to garnish it.
Kaju Pista roll is an amazing combination of nutty flavors of cashews and pistachios rolled into one. The amazing cashew and pistachio are rich in taste and texture. You can serve it to your guests or relish its amazing taste during your festivities. Everyone will savor its amazing taste for sure.
Here is a quick and easy recipe to make toothsome and super tempting Kaju pista rolls at home with step by step pictures and detailed method of preparation. This roll which makes a delicious sweet dish.
Direction :
Getting Ready :
Take 1/3 cup pistachios, chop half the quantity of pistachios. Making :
Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.Powdered the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
Powder the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
Take 2 tsp milk in this small bowl andThen Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
To prepare the covering with cashew powder, we need to cook the mixture. Take 1/3 cup (75 grams) of sugar and add it to the pan. Then add 1/3 cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm. Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha.Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
Serving: 13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.
Suggestions:
Adding chopped pistachios and almonds will make the stuffing better as the chunks of pistachios will taste good in bite.
If the paste will not cool down then it will not set and also rolls will not be prepared.
Also make sure that the paste doesn’t cool down too much else it will set and will get difficult to make rolls.
While grinding the mixture you don’t grind them too finely so that it should not turn into a paste, it should remain powdered.
Strain the powder so that big chunks can be separated easily.
While cooking the cashew powder, keep special note of its consistency. If the paste is not cooked with desired consistency and remains less cooked then it might get difficult to bind and roll out the paste.
If the paste is over cooked then it will be easy to bind it as a dough ball but then while rolling out it will splatter and also you will not be able to make rolls.
Check the paste if it forms soft balls on setting.
Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल - Holi Recipes
Author: Nisha Madhulika
Recipe type: sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Cashew Nuts- 1 cup ( 150 gms)
Sugar - ⅓ cup ( 75 gms )
Pistachio - ⅓ cup ( 30 gms )
Almond - ⅓ cup ( 30 gms )
Powdered Sugar - 2 tbsp ( 20 gms)
Milk - 2 to 3 tsp
Cardamom Powder- ¼ tsp
Green Food Color- Less than ¼ Pinch
Ghee - 3 tsp
Instructions
Take ⅓ cup pistachios, chop half the quantity of pistachios.
Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.
Powdered the rest of the pistachios in the mixer. Also add ⅓ cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
Take 2 tsp milk in this small bowl and Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
Now to prepare the covering with cashew powder, we need to cook the mixture. Take ⅓ cup (75 grams) of sugar and add it to the pan. Then add ⅓ cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.
Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.
You may have mostly eaten Paneer Khurchan at restaurants. It’s time you prepare this mouth drooling dish for your friends and family. Try out this easy recipe rich in texture and flavors. I am sure everyone will relish eating it. This north Indian semi dry dish can be served at special occasions or party too.
Here is a quick and recipe with pictures to make restaurant style Paneer Khurchan. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it for sure.
Directions:
Getting ready:
Make paste from 2 tomatoes and 1 green chili.
Cut and remove its seeds. Then cut thin and long slices of 1/2 green capsicum and 1 red capsicum.
Cut and make long slices of 250 grams paneer.
Making :
Take 2 tbsp oil in a wok and put to heat. Once the oil is hot, add 1/2 tsp cumin seeds to the oil and roast it. Then add 1/ 4 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.
Add tomato and green chili paste Add 1/ 4 tsp red chilli powder and sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.
Add the sliced capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.
Once 2 minutes are over the capsicum is soft and ready. Then add 1/4 cup water. Take 2 tbsp butter, Add this too. Cook till the butter melts.
Add paneer and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.
Serving :
Luscious and tempting Paneer Khurchan is ready. Take the sabzi out in a bowl and garnish it with a little green coriander. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it.
Suggestion:
If desired you can also take yellow capsicum.
If not available you can only make sabzi with green capsicum.
If you wish to use cream instead of butter you can use that too.
Paneer Khurchan recipe - Instant Paneer Khurchan Masala Restaurante Style
Author: Nisha Madhulika
Recipe type: Main course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Paneer- 250 gms
Red capsicum- 1
Green capsicum- ½
Paste- 2 tomatoes and 1 green chili
Green coriander- 2 to 3 tbsp ( finely chopped)
Oil- 2 tbsp
Butter- 2 tbsp
Cumin powder- ½ tsp
Turmeric powder- ¼ tsp
Coriander powder- 1 tsp
Ginger Paste – ½ tsp
Red chili powder- ¼ tsp
Garam masala- less than ¼ tsp
Salt- ¾ tsp or to taste
Instructions
Make paste from 2 tomatoes and 1 green chili.
Cut and remove its seeds. Then cut thin and long slices of ½ green capsicum and 1 red capsicum.
Cut and make long slices of 250 gms paneer.
Take 2 tbsp oil in a wok and put to heat. Once the oil is hot, add ½ tsp cumin seeds to the oil and roast it. Then add 1/ 4 tsp turmeric powder, 1 tsp coriander powder and ½ tsp ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.
Add tomato and green chili paste Add 1/ 4 tsp red chilli powder and sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.
Add the sliced capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.
Once 2 minutes are over the capsicum is soft and ready. Then add ¼ cup water. Take 2 tbsp butter, Add this too. Cook till the butter melts.
Add paneer and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.
Luscious and tempting Paneer Khurchan is ready. Take the sabzi out in a bowl and garnish it with a little green coriander. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it.
Making:
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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).
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.
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.
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