Category Archives: North Indian recipe

Aloo Chaat recipe Step by Step – Quick Spicy alu chaat – Delhi Wale Aloo Chaat – Easy Potato Chaat

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Quick and toothsome this aloo chaat recipe is surely everyone’s favorite. Making this instant spicy tangy aloo chaat is very easy to prepare. All we need to do is saute the boiled potatoes with some spices and  top them up with your favorite chutney and other toppings.

Kids devor eating this aloo chaat. You can prepare this aloo chaat for any special gathering or for your hunger pangs. Also this dahi wale Aloo chaat is one of the most popular street foods in India which is liked by everyone. So here you have easy to prepare aloo chaat recipe with step by step instructions and pictures. Enjoy!

Direction:

Getting ready :

Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.

aloo chaat recipeMaking:

To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.

aloo chaat recipe

Add boiled potatoes and mix it well. Then add 1/2 tsp roasted cumin seeds powder, 1/4 tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame.

aloo chaat recipeServing :

Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

aloo chaat recipeSuggestion:

  • You can use tomato sauce instead of sweet chutney.
  • If you don’t have green coriander chutney, you can add more green chili.
  • No need to cook the aloo chaat but just mix it.
  • If you have pomegranate in your fridge, you can sprinkle it too

Aloo Chaat recipe - Quick Spicy alu ch-aat - Delhi Wale Aloo Chaat aloo chaat recipe
Author: 
Recipe type: Chaat Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes- 3 ( 250 gms) (chopped)
  • Tomato- 1 ( finely choped)
  • Green Coriander- 2 to 3 tbsp ( finely chopped)
  • Sev- 2 tbsp
  • Oil - 1 tbsp
  • Coriander Powder- ½ tsp
  • Red Chili powder- Less than 1/ 4 tsp
  • Ginger- 1/ 2 inch( finely chopped)
  • Green Chili - 1 to 2 ( finely chopped)
  • Salt - ½ tsp
  • Cumin powder- ½ tsp
  • Chaat Masala - ¼ tsp
  • Black salt - Less than 1/ 4 tsp
  • Green Coriander chutney - 2 tsp
  • Sweet chutney - 2 tsp
Instructions
  1. Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.
  2. To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.
  3. Add boiled potatoes and mix it well. Then add ½ tsp roasted cumin seeds powder, ¼ tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame. Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

 

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

An Amazing combination of mouth drooling Aloo Matar Gajar recipe for winters is here to tantalize your taste buds. You can have it for breakfast or lunch or make it for guests. Potato curry with carrot and peas is not only a delicious sabzi to feast on but is nutritious as well. I am sure the kids who don’t love eating veggies will  enjoy this finger licking Aloo Matar Gajar recipe.

Here is an a quick recipe with step by step pictures to make yummy Aloo Matar Gajar sabzi. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.Potato curry with carrot and peas

Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.potato curry with carrot and peas

Making:

Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.potato curry with carrot and peas

Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.Potato curry with carrot and peas

After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.Potato curry with carrot and green peas

After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.Potato curry with carrot and green peas

Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.Potato curry with carrot and green peas

Serving:

Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!Potato curry with carrot and green peas

Suggestion

  • You can replace tomato with dry mango powder.
  • This quantity of sabzi is serves 3-4 members.

Gajar Aaloo Matar Sabzi Recipe - Potato Curry with Carrot and Peasaloo matar gajar sabzi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 3 (250 grams)
  • Potatoes – 4 (250 grams)
  • Green peas - ½ cup
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Mustard oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Ginger – 1 tsp (paste) or 1 inch baton grated
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.
  3. Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  4. Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.
  5. After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.
  6. After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.
  7. Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.
  8. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice.

 

Aloo Gobhi ki Sabzi Recipe – Aloo Gobhi Matar Masala Dhaba Style – Aloo Gobi Matar Spicy Curry

Aloo Gobhi ki Sabzi Recipe – Aloo Gobhi Matar Masala Dhaba Style – Aloo Gobi Matar Spicy Curry

Gobhi aloo Matar sabzi has always been our favorite. This amazing combination of seasonal recipes can be relished anytime. It is very easy to make this recipe in very less time. You can serve this to guests or have it for lunch or dinner.

Here is a step by step recipe of Gobhi matar aloo sabzi with pictures. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu.Enjoy.

Direction:

Getting ready:

Cut ,wash and floret the cauliflower with its water drained out and dried.gobhi aloo matar
Take 3 washed and peeled potatoes then cut long and thin pieces of potato.gobhi aloo matar
Take 3 tomatoes and make a paste from it.gobhi aloo matarMaking: 

Put the oil in wok to heat it. Once the oil is hot enough put the florets in oil to fry. Fry it till the cauliflower changes color and is soft. Take the florets out from the wok once they are fried and ready.gobhi aloo matar

Now take the thinly sliced pieces of potatoes. Fry the potatoes till they are brown and soft. Press to check, if the potato is soft then it is ready. Potatoes are fried and ready. Take them out from the wok. Turn of the flame and remove the wok.gobhi aloo matar

 

Place another wok on flame. Put 1 to 2 tbsp of oil in it and let it heat. Once the oil is hot put 1 cup green peas to it and cover the green peas for 2 minutes so that green peas don’t spill out when fried and fall out of the wok. Cover the peas so as to cook it better. Roast the green peas till they are soft. Take out the green peas out of the wok. Reduce the flame.gobhi aloo matar

 

Now prepare masala for the sabzi. There is already 1 tbsp of oil left in the wok, add one more tbsp of oil to it. Heat the oil. Then add 3/ 4  tsp of cumin seeds to the oil, sauté the cumin seeds. Then add a pinch of asafoetida, 1/2 tsp turmeric powder , 1.5 tsp coriander powder, and 1 tsp ginger paste to it. Reduce the flame so that the masala doesn’t burn.gobhi aloo matar

 

Add 2 finely chopped green chilies and sauté the masala a bit. Add tomato paste and 1/2  tsp red chili powder. Sauté the masala till the oil is separated from the masala. Masala is ready. Take 2 tbsp cream, add this to the masala too. Saute it while mixing it for a minute.Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.gobhi aloo matar

 

Add a little water and make the sabzi with a little gravy. We have added almost 3/4  cup of water.  Mix all ingredients well and add a little green coriander and cover. Cook the sabzi for 5 minutes on low flame.

gobhi aloo matarServing:

Lip smacking Aloo gobhi matar is ready, garnish the sabzi with a little green coriander. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. This special Gobhi matar aloo sabzi can be made for any party or special occasion or if you want to eat a very delicious sabzi.gobhi aloo matar

 

Suggestion:

  • If you want to eat more spicy you can add more chili as desired.
  • If you want to make sabzi in less masala then you can reduce the chili too.
  • If you want to make dry sabzi then cover it and  cook on low flame for 2 to 3 minutes, sabzi will be ready.

 

Aloo Gobhi ki Sabzi Recipe - Aloo Gobhi Matar Masala Dhaba Style - Aloo Gobi Matar Spicy Currygobhi aloo matar
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower- 300 gms (Floret)
  • Potatoes- 3 (300 gms) (Peeled)
  • Green pea- 1 cup
  • Tomatoes- 3 (250 gms) (paste)
  • Green coriander- 3 to 4 tbsp (Finely chopped)
  • Dry fenugreek leaves- 2 to 3 tsp
  • Ginger paste- 1 tsp
  • Cream- 2 tbsp
  • Green chilli- 2 (Finely chopped)
  • Cumin seeds- ¾ pinch
  • Garam masala powder- ¼ tsp
  • Red chili powder- less than ½ tsp
  • Coriander powder- 1.5 tsp
  • Turmeric powder- ½ tsp
  • Salt- more than 1 tsp (or to taste)
Instructions
  1. Cut ,wash and floret the cauliflower with its water drained out and dried.
  2. Take 3 washed and peeled potatoes then cut long and thin pieces of potato.
  3. Take 3 tomatoes and make a paste from it.
  4. Take cauliflower floret cut ,washed nicely, its water drained out and dried. Meanwhile put the oil in wok to heat it. Once the oil is hot enough put the florets in oil to fry. Fry it till the cauliflower changes color and is soft. Take the florets out from the wok once they are fried and ready.
  5. Now take the thinly sliced pieces of potatoes. Fry the potatoes till they are brown and soft. Press to check, if the potato is soft then it is ready. Potatoes are fried and ready. Take them out from the wok. Turn of the flame and remove the wok.
  6. Place another wok on flame. Put 1 to 2 tbsp of oil in it and let it heat. Once the oil is hot put 1 cup green peas to it and cover the green peas for 2 minutes so that green peas don’t spill out when fried and fall out of the wok. Cover the peas so as to cook it better. Roast the green peas till they are soft. Take out the green peas out of the wok. Reduce the flame.
  7. Now prepare masala for the sabzi. There is already 1 tbsp of oil left in the wok, add one more tbsp of oil to it. Heat the oil. Then add 3/ 4 tsp of cumin seeds to the oil, sauté the cumin seeds. Then add a pinch of asafoetida, ½ tsp turmeric powder , 1.5 tsp coriander powder, and 1 tsp ginger paste to it. Reduce the flame so that the masala doesn’t burn.
  8. Add 2 finely chopped green chilies and sauté the masala a bit. Add ½ tsp red chili powder. Sauté the masala till the oil is separated from the masala. Masala is ready. Take 2 tbsp cream, add this to the masala too. Saute it while mixing it for a minute.
  9. Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.
  10. Add a little water and make the sabzi with a little gravy. We have added almost 0.75 cup of water. Mix all ingredients well and add a little green coriander and cover. Cook the sabzi for 5 minutes on low flame.
  11. Lip smacking Aloo gobhi matar is ready, garnish the sabzi with a little green coriander. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. This special Gobhi matar aloo sabzi can be made for any party or special occasion or if you want to eat a very delicious sabzi.

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori has always been one of the most favorite kachoris of all time. These super scrumptious Green peas stuffed layered kachori make an excellent snack, you can serve it to guests or pack it along while travelling. With flavorful and spiced pea filling, this dish will be a sure shot hit among all.

Here is an easy recipe with step by step pictures to make Green peas stuffed layered kachori as your evening snack. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. Enjoy.

Directions:

Getting ready:

Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.layered pea kachori

Keep refined flour aside in a plate to dust the sheets.

Making :

Take 2 cups of refined flour in a big bowl,  add 2 tsp ghee to it , ½  tsp of salt and mix it. Add little quantity of water and knead a soft dough.  We have used more than 1/2 cup of water for the dough. Cover the dough  for 15 to 20 minutes to set.layered pea kahori

Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , 1/2 tsp cumin seeds, 1/4 tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn. layered pea kachori

Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel)..  Add 1/ 2 tsp of dry mango powder, 1/4 tsp red chili powder, 1/4 tsp garam masala and 1/2  tsp salt or to taste and sauté the green peas well with the spices.layered pea kachori

Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have  cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.layered pea kachori

 Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.layered pea kachori

Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges.  Spread a thin layer like this over the sheet with hands.layered pea kachori Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.layerred pea kachori

Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it  likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center. layered pea kachori

 

Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.layered pea kachori

Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.layered pea kachori

Serving:

Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. layered pea kachori

Suggestion:

  • If you don’t have cumin seeds powder you can use coarsely grinded cumin seeds.
  • Keep the flame low so as the spices don’t burn while you sauté it.
  • You can use preserved or fresh green peas as desired.
  • Green peas mashed while preparing the stuffing tastes much better than the grinded one.
  • While stuffing the kachoris, make sure you close the edges well to seal the stuffing.
  • Make sure that the oil is heated slightly and the flame is kept low while frying.
  • This much quantity of ingredients is enough to prepare 10 kachoris and took 15 minutes to fry the kachoris at once.

Matar Kachori Khasta Recipe - Green Peas Stuffed Layered Kachori - Matar Ki Kachorilayered pea kachori
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cups ( 250 gms)
  • Plain flour- ¼ cup
  • Ghee- ¼ cup (50 gms)
  • Salt- 1 tsp (or to taste )
  • Frozen Green pea- 1.5 cup
  • Cumin Powder- ½ tsp
  • Asafoetida - 1 pinch
  • Fennel powder- 1 tsp
  • Green chili - 2 to 3 (finely chopped)
  • Ginger Paste- 1 tsp
  • Dry Mango Powder -1/2 tsp
  • Red chili powder- 1/ 4 tsp
Instructions
  1. Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.
  2. Keep refined flour aside in a plate to dust the sheets.
  3. Take 2 cups of refined flour in a big bowl, add 2 tsp ghee to it , ½ tsp of salt and mix it. Add little quantity of water and knead a soft dough. We have used more than ½ cup of water for the dough. Cover the dough for 15 to 20 minutes to set.
  4. Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , ½ tsp cumin seeds, ¼ tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn.
  5. Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel).. Add 1/ 2 tsp of dry mango powder, ¼ tsp red chili powder, ¼ tsp garam masala and ½ tsp salt or to taste and sauté the green peas well with the spices.
  6. Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.
  7. Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.
  8. Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges. Spread a thin layer like this over the sheet with hands.
  9. Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.
  10. Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center.
  11. Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.
  12. Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.
  13. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire.

 

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi is a traditional sweet recipe made specially during winters. This amazing combination of jaggery and wheat flour make a delicious sweet treat to feast on. You can have Gor Papri on special or festive occasions or have it whenever you crave something sweet. This sweet is also called as Sukhadi or Gol Papdi in some parts of India.

Here is a quick recipe with step by step pictures  to prepare Gur papdi this winter and add more sweetness and warmth to your menu. Enjoy delicious Gur papdi anytime.

Direction :

Getting ready:

Brush the plate with ghee.gor papri

Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. 

Making:

Put a pan on flame to heat. Pour a little less than 1/2 cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame. sukhadi

Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour  cool. We need to add jaggery to the flour only when it cools a bit.

sukhadi

Take 1/4 tsp cardamom powder.  Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.sukhadi

 Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed wellsukhadi

Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.

sukhadi

Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.

sukhadi

Serving:

Take out the cut pieces. Scrumptious Gur Papdi is ready to be served. It is very easy to prepare this scrumptious Gur papdi.sukhadi

Suggestion:

  • You can add 4 to 5 cardamom peeled and ground cardamom if you don’t have cardamom powder.
  • You can increase or decrease the quantity of jaggery as per choice.
  • Traditionally Gur papdi is prepared in this way. But you can add dry fruits inside it if desired. Gud papdi will turn out more delicious if done so.
  • Make sure you stir the flour well till golden brown, Keeping it on low medium flame.
  • While mixing the jaggery. Crumble the jaggery wellvery finely or you can also grate it. While mixing make sure you don’t add jaggery to flour while on flame, Place it down and let it cool , add jaggery and mix it well.

Gur Papdi recipe - Gol papdi- Sukhadi - Gor Paprisukhadi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup (150 gms)
  • Grated Jaggery- 1/ 2cup ( 125 gms)
  • Ghee- 1/ 2cup ( 125 gms)
  • Almonds- 5 to 6 finely chopped
  • Green Cardamom Powder- 1/ 4 tsp
  • Nutmeg – 1
Instructions
  1. Brush the plate with ghee.
  2. Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. .
  3. Put a pan on flame to heat. Pour a little less than ½ cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame.
  4. Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour cool. We need to add jaggery to the flour only when it cools a bit.
  5. Take ¼ tsp cardamom powder. Or you can add 4 to 5 cardamom peeled and ground cardamom. Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.
  6. Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed well.
  7. Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.
  8. Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.
  9. Take out the cut pieces. Scrumptious Gud Papdi is ready to be served. It is very easy to prepare this scrumptious Gud papdi.

 

 

Chana dal Recipe – Chana dal Tadka fry – Punjabi chana dal masala

Chana dal Recipe – Chana dal Tadka fry – Punjabi chana dal masala

Chana dal has always been one of our favorite dal. Chana Dal made in punjabi style tastes awesome. This chana dal recipe adds up more indian flavors on your menu. Serve it to guests or have this yummy and nutritious dal anytime. I am sure everyone will relish it.

Here is a step by step recipe with pictures to make delicious and steaming hot bowl of dal. Serve this tantalizing and nutritious chana dal steaming hot along with chapatti, parantha, naan or rice.
Directions:

Getting ready:

Roughly chop the tomatoes, ginger and green chilly and put them to a mixer jar. Grind everything into fine paste and transfer it to a bowl.

chana dal

Soak the chana dal for 5-6 hours in water in a bowl. Later, drain out the excess water from the dal.

chana dalMaking:

Place a pressure cooker on flame and put soaked chana dal, 2 cups of water, half amount of turmeric powder and half amount of salt in it. Mix nicely and put the lid on. Cook the dal on high flame till a whistle is released. Afterward, reduce the flame to low and cook the dal for 5 minutes more. Later, turn off the flame and let the pressure settle on its own.

chana dal

Meanwhile, prepare the masala. For this, heat a pan on flame with 1-2 tbsp of ghee in it. When the ghee melts, add cumin seeds and asafoetida in the pan. As the seeds start crackling, add turmeric powder and coriander powder in the pan. Saute the masala for a while. Then add tomato-ginger-green chilly paste and red chilly powder in the pan and saute the masala for 3-4 minutes.

chana dal

By then, the pressure of the cooker will escape as well and on the other side oil will starts separating from the sides of the masala. Transfer the cooked chana dal in the pan followed by salt and desired amount of water. Mix properly, cover and cook the dal for 2-3 minutes.

chana dal

After 3-4 minutes, chana dal will be ready. Add garam masala and green coriander to the dal and mix well. Chana dal is now ready to serve, turn off the flame.

chana dalServing:

Serve this tantalizing and nutritious chana dal steaming hot along with chapatti, parantha, naan or rice.

Suggestion

  • If you are adding onion then make dal in oil.
  • For 4-5 members

Chana dal Recipe - Chana dal Tadka fry - Punjabi chana dal masala chana dal
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chana dal – 1 cup
  • Tomatoes – 3
  • Ginger baton – 1 inch
  • Green chilly – 1
  • Green coriander – 2-3 tbsp
  • Ghee – 1-2 tbsp
  • Coriander powder – 1 tsp
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Wash the tomatoes and green chilly thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, ginger and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl. Soak the chana dal for 5-6 hours then drain out the excess water from it.
  2. Place a pressure cooker on flame and put soaked chana dal, 2 cups of water, half amount of turmeric powder and half amount of salt into it. Mix everything really well. Put the lid on and let the dal cook on high flame until the cooker releases a whistle. After that, put the flame on low and cook the dal for 5 minutes more. Then turn off the flame and let the pressure settle on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and pour 1-2 tbsp ghee into it. When the ghee melts, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder and coriander powder into it. Saute the masala for a while. Then add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala for 3-4 minutes by stirring in-between until the ghee starts separating from its edges.
  4. After 3-4 minutes, masala will get roasted aptly. Pressure of the cooker is released completely as well. Open the lid and add the cooked chana dal into the roasted masala along with salt and desired amount of water. Mix everything really well, cover the pan and cook the dal for 2-3 minutes so that the dal absorbs the masala really well. After 3-4 minutes, remove the lid. Dal is now cooked aptly, add garam masala and green coriander into it. Mix them really well. Chana dal is now ready to serve, turn off the flame.
  5. Serve this tantalizing and nutritious urad and chana dal steaming hot along with chapatti, parantha, naan or rice.

 

Til Gud Bati Recipe – Tilkut Gud Mawa Bati – Makar Sankrati Recipe

Til Gud Bati Recipe – Tilkut Gud Mawa Bati – Makar Sankrati Recipe

Til Gud bati is an authentic sweet recipe specially prepared during the festival of Makar Sankranti.  These bite sized Tilkut gud mawa  bati coated with sesame seeds add more sweetness to your celebrations. You can serve it to friends and family.I am sure everyone will relish eating it.

Here is an easy recipe with step by step pictures to make Makar Sankranti special Til Gud Mawa Bati that adds charm to your celebrations. Enjoy this winter special recipe.

Directions:

Getting Ready :

Take 15 to 20 almonds and cut it into two halves.til gud bati

Making:

Take 2 cup sesame seeds. Preheat the wok and put the sesame seeds for roasting. Stir it constantly till the sesame seeds are puffed up and change color. Don’t roast them too much as the might taste bitter. Turn off the flame after they are roasted well. Take out the roasted sesame seeds in the bowl and let it cool.Til gud bati

In the meanwhile take 250 grams mawa and roast it slightly till it changes color and is aromatic. When it is roasted well place the mawa into a plate.Til gud bati

Now to melt the jaggery in the same wok put 1 tsp of ghee in the wok. Take 250 grams of jaggery and melt it on low flame. Stir it at regular intervals and keep a check so that the jaggery doesn’t stick to the wok.Til Gud Bati

Till now the sesame seeds have cooled down. Take 2 tbsp sesame seeds and keep it aside. Grind rest of the sesame seeds coarsely in a jar.Til gud bati

Jaggery has melted now, turn of the flame. Add the ground sesame seeds to the jaggery in wok and mix them well. Add 1 tsp of green cardamom powder and mix well.Til gud bati

Place the Jaggery and sesame seed mix in a bowl and let it cool. Wait for a while as we cannot add mawa to the steaming hot mixture.Check if the mix has cooled down and is slightly warm when touched. Put the mawa in the mixture and mix it well.Til gud bati

Take the mix in your hand and make round balls. Press it and give it a shape of a peda. Now coat the bati with sesame that were earlier kept aside. After coating the batis take a piece of almond and stick it on the bati.Til gud bati

Serving:

Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.

Suggesstions:

  • Don’t roast the sesame seeds too much as it might taste bitter.
  • While melting the jaggery make sure you stir it and check it regularly so that it doesn’t stick to the wok.
  • Add the mawa to slightly warm not steaming hot jaggery and sesame seed mix.
  • Bind the batis when the mixture is slightly warm so that they don’t break.
  • When the baatis cool down store them in an air tight container and eat it for 8 to 10 days.
Til Gud Bati Recipe - Tilkut Gud Mawa Bati - Makar Sankrati Recipetil gud bati
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds- 2 cup ( 250 grams)
  • Mawa- 1 cup ( 250 gms)
  • Jaggery- 1 cup ( 250 grams)
  • Ghee – 2 tbsp
  • Almonds- 15 to 20
  • Green Cardamom Powder- 1 tsp
Instructions
  1. Take 15 to 20 almonds and cut it into two halves.
  2. Take 2 cup sesame seeds. Preheat the wok and put the sesame seeds for roasting. Stir it constantly till the sesame seeds are puffed up and change color. Don’t roast them too much as the might taste bitter. Turn off the flame after they are roasted well. Take out the roasted sesame seeds in the bowl and let it cool.
  3. In the meanwhile take 250 grams mawa and roast it slightly till it changes color and is aromatic. When it is roasted well place the mawa into a plate.
  4. Now to melt the jaggery in the same wok put 1 tsp of ghee in the wok. Take 250 grams of jaggery and melt it on low flame. Stir it at regular intervals and keep a check so that the jaggery doesn’t stick to the wok.
  5. Till now the sesame seeds have cooled down. Take 2 tbsp sesame seeds and keep it aside. Grind rest of the sesame seeds coarsely in a jar.
  6. Jaggery has melted now, turn of the flame. Add the ground sesame seeds to the jaggery in wok and mix them well. Add 1 tsp of green cardamom powder and mix well.
  7. Place the Jaggery and sesame seed mix in a bowl and let it cool. Wait for a while as we cannot add mawa to the steaming hot mixture.Check if the mix has cooled down and is slightly warm when touched. Put the mawa in the mixture and mix it well.
  8. Take the mix in your hand and make round balls. Press it and give it a shape of a peda. Now coat the bati with sesame that were earlier kept aside. After coating the batis take a piece of almond and stick it on the bati.
  9. Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.

Til Patti Recipe – Gur til ki chikki

Til Patti Recipe – Gur til ki chikki

Gud Til Chikki is a special recipe we generally prepare during winter season. This crunchy brittle Gud til patti is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet. Jaggery being a rich source of iron and protein keeps you strong for winters.

Here is an easy recipe with pictures to make Gud til patti. You can pack this crunchy sweet as gifts or you can carry it along while travelling. Due to extended shelf life you can also enjoy its taste for months.  Enjoy.

Directions

Getting ready:

Evenly apply some ghee on the rolling board.

Gud til chikkiMaking:

Heat a pan and put the sesame seeds in the pan. Dry roast until the sesame seeds become light brown. Don’t over roast the seeds. As their colour changes, transfer them on a plate.

Gud til chikki

Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.

Gud til chikki

Once the jaggery melts, cook the jaggery syrup for another minute then add the sesame seeds to the pan and cook them by stirring continuously on low flame until they mix together.

Gud til chikki

As the mixture becomes even, turn off the flame and transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, apply some ghee on the rolling pin and roll out the mixture in a thin patti.

Gud til chikki

Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.

Gud til chikki

5 minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.

Gud til chikkiServing:

Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.

Til Patti Recipe - Gur til ki chikki
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 1 cup
  • Jaggery – 1 cup (200 grams)
  • Ghee – 2 tsp
Instructions
  1. Evenly apply some ghee on the rolling board.
  2. Heat a pan and put the sesame seeds in the pan. Dry roast until the sesame seeds become light brown. Don't over roast the seeds. As their colour changes, transfer them on a plate.
  3. Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.
  4. Once the jaggery melts, cook the jaggery syrup for another minute then add the sesame seeds to the pan and cook them by stirring continuously on low flame until they mix together.
  5. As the mixture becomes even, turn off the flame and transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, apply some ghee on the rolling pin and roll out the mixture in a thin patti.
  6. Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.
  7. minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
  8. Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.

 

Groundnut Chikki Recipe – Peanuts Chikki Recipe – Peanut Brittle

Groundnut Chikki Recipe – Peanuts Chikki Recipe – Peanut Brittle

With the onset of winters everyone craves Groundnut chikki it is tasty and gives energy too. You can munch on it anytime. Traditional Peanut Chikki from peanut and jaggery is a rich source of energy required specially during winters. It is a very healthy and popular dish in North india.

Here is an easy step by step recipe to make crunchy and brittle Groundnut Chikki. Have these crispy and tasty peanut chikki anytime you crave for something sweet. Enjoy.

Directions

Making:

Pour a tsp of ghee in a preheated pan. As the ghee melts, add sugar and cook till the sugar melts completely.

Groundnut chikki

Then add peanuts to the melted sugar. Turn off the flame and mix till the peanuts get evenly coated with the syrup.

Groundnut chikki

Apply some ghee on the kitchen platform and transfer the peanuts over it. Spread thinly and let it cool down a bit. Instead of greasing the kitchen top, you can spread some finely crushed peanuts.

Groundnut chikki

Thinly roll out the peanuts chikki with greased rolling pin.

Groundnut chikki

Once the peanut chikki freezes partially, separate it from the kitchen platform with the help of a knife and keep it on a plate.

Groundnut chikki

5 minutes later, break the peanut chikki into pieces. Peanut chikki is ready to eat.

Groundnut chikkiServing:

Have these crispy and tasty peanut chikki anytime you crave for something sweet.

Suggestions

  • You can roast the peanuts in microwave and peel them then use the peanuts for making chikki.
  • To roast the peanuts in microwave, sprinkle 2 tsp of water on the peanuts and mix so that they become wet. Leave them for 2 minutes and later microwave the peanuts for 5 to 6 minutes. After they cools down, rub them with hand to remove their skin. Peanuts will be ready to use.

Groundnut Chikki Recipe - Peanuts Chikki Recipe - Peanut Brittle
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts – 250 grams
  • Sugar – 250 grams
  • Ghee – 1 tbsp
Instructions
  1. Pour a tsp of ghee in a preheated pan. As the ghee melts, add sugar and cook till the sugar melts completely.
  2. Then add peanuts to the melted sugar. Turn off the flame and mix till the peanuts get evenly coated with the syrup.
  3. Apply some ghee on the kitchen platform and transfer the peanuts over it. Spread thinly and let it cool down a bit. Instead of greasing the kitchen top, you can spread some finely crushed peanuts.
  4. Thinly roll out the peanuts chikki with greased rolling pin.
  5. Once the peanut chikki freezes partially, separate it from the kitchen platform with the help of a knife and keep it on a plate.
  6. minutes later, break the peanut chikki into pieces. Peanut chikki is ready to eat.
  7. Have these crispy and tasty peanut chikki anytime you crave for something sweet.

 

 

Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Bitter Gourds have always had a bad image of being tasteless and bitter. But these bitter Gourds can also be very tasty when combined with the flavors of  Indian spices. Once cooked you may find whole of your family asking for more Bitter Gourd Bhujiya. You can eat it with poori, parantha or rice  but it tastes best with soft and fluffy pooris.

Here is an easy step by step recipe with pictures to make Bitter Gourd fry. I am sure the kids will come running to eat the tasty fry they once avoided.

Direction:

Getting ready:

Take 250 gm bitter gourd. Wash the gourds really well and dry them For chopping, take one gourd, remove stalk from both ends and peel the gourd. Chop the gourds for making bhujiya.Divide the gourd in two parts and now cut it into ½ or 0.75 inch chunks.Karela Fry Put the bitter gourds in a pressure cooker. Add 1 cup water as well. Add ½ tsp salt, mix well and close with the lid to boil the gourd. Karela fryCook until it simmers once. Keep the gourds as it is in pressure cooker until all steam escapes from the pressure cooker.Karela fryCheck the gourds if they have turned soft. Now strain the water from the gourds. For this place the gourds in a sieve to drain the water. The bitterness from gourds drains out with the water.Karela fry

Making :

 Preheat a pan and add 2 to 3 tbsp oil to it  to fry the bitter gourd. Allow the oil to heat sufficiently .
Karela fry

 Add 1 tsp cumin seeds, 1 pinch asafoetida and ¼ tsp turmeric powder .Reduce the flame so that spices don’t burn. Now add 2 tsp coriander powder and sauté the spices for a while.

Karela fry

Now add boiled gourds, 2 tsp fennel powder, 1 tsp salt, ¾ mango powder and ¼ tsp red chilly powder. Mix all ingredients really well and cook for 2 to 3 minutes. We have cooked the gourds for 6 to 7 minutes on low flame. Karela fry

Serving :

Gourds have now turned crispy and appear delicious. Gourds are ready, now turn off the flame. Take out gourds in a bowl. Appetizing and delicious bitter gourd bhujiya is ready.  Tempting bitter gourd bhujiya can be served with chapatti, parantha, poori or rice. Bitter gourd bhujiya taste scrumptious if served with paranthas and pooris.karela frySuggestion: 

  • Gourds take very less time to cook. Check the gourds, they have turned soft.
  • Now strain the water from the gourds. By doing this bitterness from gourds drains out with the water.
  • Try using mustard oil for making bitter gourds. You can even use any other cooking oil instead of mustard oil.
  • Fry the bitter Gourd in low flame so that the spices don’t burn.
  • Tantalizing bitter gourd bhujiya can be stored for 3 to 4 days in refrigerator.
Karela fry recipe - Karela bhujiya recipe - Karela Masala Sabzi Recipekarela fry
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourds – 5 (250 grams)
  • Mustard oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Coriander powder – 2 tsp
  • Dry mango powder – ¾ tsp
  • Red chili – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1.5 tsp (or to taste)
Instructions
  1. Take 250 gm bitter gourd. Wash the gourds really well and dry them For chopping, take one gourd, remove stalk from both ends and peel the gourd. Chop the gourds for making bhujiya.Divide the gourd in two parts and now cut it into ½ or 0.75 inch chunks.
  2. Boil gourds in a pressure cooker. Add 1 cup water as well. Add ½ tsp salt, mix well and close with the lid to boil the gourd. Cook until it simmers once. Keep the gourds as it is in pressure cooker until all steam escapes from the pressure cooker.
  3. After this, take out the chunks from pressure cooker and allow the steam to escape from pressure cooker.
  4. Check the gourds if they have turned soft. Now strain the water from the gourds. For this place the gourds in a sieve to drain the water. The bitterness from gourds drains out with the water.
  5. Preheat a pan and add 2 to 3 tbsp oil to it to fry the bitter gourd. Allow the oil to heat sufficiently .
  6. Add 1 tsp cumin seeds, 1 pinch asafoetida and ¼ tsp turmeric powder.Reduce the flame so that spices don’t burn. Now add 2 tsp coriander powder and sauté the spices for a while.
  7. Now add boiled gourds, 2 tsp fennel powder, 1 tsp salt, ¾ mango powder and ¼ tsp red chilly powder. Mix all ingredients really well and cook for 2 to 3 minutes. We have cooked the gourds for 6 to 7 minutes on low flame.
  8. Gourds have now turned crispy and appear delicious. Gourds are ready, now turn off the flame. Now take out gourds in a bowl.
  9. Appetizing and delicious bitter gourd bhujiya is ready. tempting bitter gourd bhujiya can be served with chapatti, parantha, poori or rice. Bitter gourd bhujiya taste scrumptious if served with paranthas and pooris.