Category Archives: Indian Regional recipe

Cheese Dosa Recipe – How to make Cheese Dosa

Cheese Dosa Recipe Veggie cheese dosa

Who doesn’t relish eating dosas stuffed with zingy, tangy potato filling and served with steaming hot sambhar and coconut chutney? Mouth drooling! We have many differently flavored dosas with numerous stuffing like masala dosa, paneer dosa, Mysore dosa, onion dosa and so on. But today I am sharing a lip smacking and simple recipe of Cheese dosa with you all. The combination of few veggies and cheese makes this dosa irresistible.

I often make cheese dosa at my home and we all love them. Steaming hot dosa, stuffed with cheese stuffing, will be loved by kids a lot. This makes a great and perfect recipe for kid’s lunch box or as a snack. You can eat this cheese dosa as it is or make a hot tea or coffee and relish eating. So, try making this mouth drooling cheese dosa at your home with this easy step-by-step instructions. Enjoy!

Directions

Getting ready:

Mix water in idli batter flour and mix well to form a smooth batter.

cheese dosaMaking:

Let make the stuffing for dosa. For this, heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper. Stir and sauté the vegetables for a while or until it become crunchy. Keep the wok covered.

cheese dosa

Stuffing is ready, turn off the flame. Transfer the stuffing to another bowl.

cheese dosa

Add ½ tsp salt to the idli batter and mix well.

cheese dosa

Heat a non stick tawa or skillet and spread some oil over it. Pour 2 tsp batter over the tawa and spread it evenly in round shape. Then pour some oil all around the dosas as well. Now spread some butter over the dosa evenly.

cheese dosa

Layer it with some 2 to 3 tsp tomato chutney.

cheese dosa

Then spread 2 to 3 tsp stuffing over the dosa, evenly.

cheese dosa

Add grated cheese as well.

cheese dosa

Fold the dosa and roast till it gets golden brown in color and crispy.

cheese dosa

Stack the dosa over a plate and similarly prepare all the dosas. Cheese dosa is now ready to serve.

cheese dosaServing:

Serve this lip smacking cheese dosa steaming hot with side assortment of any Indian dip or chutneys like coconut chutney, tomato chutney or peanuts chutney.

Suggestion

  • Make sure that the tawa is heated sufficiently as it gets easy to spread the dosa batter over it.

Cheese Dosa Recipe - How to make Cheese Dosa cheese dosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 2 cup
  • Salt – ½ tsp or as per taste
  • Mozzarella cheese – 2x2 inch chunk
  • Butter – 2 to 3 tbsp
  • Tomato chutney – ½ cup
  • Oil – 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • Sweet corn – ½ cup
  • Mushroom – ½ cup (finely chopped)
  • Coriander – ½ tsp
  • Salt – ¼ tsp or as per taste
  • Chaat masala – ½ tsp
  • Black pepper - ¼ tsp (freshly grounded)
Instructions
  1. Mix water in idli batter flour and mix well to form a smooth batter.
  2. Let make the stuffing for dosa. For this, heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper.
  3. Stir and sauté the vegetables for a while or until it become crunchy. Keep the wok covered.
  4. Stuffing is ready, turn off the flame.
  5. Transfer the stuffing to another bowl.
  6. Add ½ tsp salt to the idli batter and mix well.
  7. Heat a non stick tawa or skillet and spread some oil over it.
  8. Pour 2 tsp batter over the tawa and spread it evenly in round shape.
  9. Then pour some oil all around the dosas as well.
  10. Now spread some butter over the dosa evenly.
  11. Layer it with some 2 to 3 tsp tomato chutney.
  12. Then spread 2 to 3 tsp stuffing over the dosa, evenly.
  13. Add grated cheese as well.
  14. Fold the dosa and roast till it gets golden brown in color and crispy.
  15. Stack the dosa over a plate and similarly prepare all the dosas. Cheese dosa is now ready to serve.
  16. Serve this lip smacking cheese dosa steaming hot with side assortment of any Indian dip or chutneys like coconut chutney, tomato chutney or peanuts chutney.

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Vegetable Appam

Vegetable Appam Recipe – Mixed Vegetable Appam

Vegetable Appam has always been the most popular and favorite snack for breakfast. It not only makes a perfect breakfast but is healthy to eat too. I usually include these delectable appams in my breakfast meals, once or twice a month. Today we are showing you a great and simple variation to this traditional recipe of appams. Today we are making Vegetable appams. In this version few chopped veggies are added in the idli batter and cooked in appam maker.

Vegetable Appam taste scrumptious and very less oil is required for making them. These can be served in morning or evening and can even be packed with tomato sauce for kids in their lunch. So, try making this vegetable appam recipe at your home today and everyone will like it for sure. Enjoy!

Directions

Getting ready:

1. Rinse and chop the tomatoes, capsicum and ginger. Peel green peas and keep it separately.

2. Also, rinse the green chilly, remove the stalk and chop it finely.

vegetable appamMaking:

3. Take idli batter in a big mixing bowl and add chopped tomatoes, green peas, capsicum, green chilly, ginger, salt and green coriander into it. Mix everything really well.

vegetable appam

4. Now preheat appam maker and grease each mould with some oil. Then fill each mould with one tsp of batter.

vegetable appam

5. Now cover the appam maker with a lid and cook them for 2 minutes on low flame until they turn golden brown in color from bottom.

vegetable appam

6. Then flip to the other side and let them cook again until they become brown and crispy.

vegetable appam

7. Take out the appams in a plate and likewise prepare all the appams. Crisp and delectable vegetable appams are ready.

vegetable appamsServing:

8. Serve these delicious and mouth watering vegetable appams steaming hot with side assortment of any Indian dip or chutney like green coriander chutney, tomato ketchup or any dip of your liking.

Suggestion:

  • You can increase or decrease the vegetables as per your taste or use only those vegetables you like the most.
  • For 2 to 3 members
  • Time – 10 minutes

4.0 from 1 reviews
Vegetable Appam Recipe Vegetable Appam
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter - 3 cup
  • Tomato - 1 (chopped)
  • Green peas - ¼ cup
  • Capsicum - 1 (1/4 cup) grated
  • Green chilly - 2 (minced)
  • Ginger - 1 inch piece (finely chopped)
  • Salt - less than 1 tsp or as per taste
  • Green coriander - 2 tbsp (finely chopped)
  • Oil - 2 tbsp
Instructions
  1. Take idli batter in a big mixing bowl and add all the following ingredients into it - chopped tomatoes, green peas, capsicum, green chilly, ginger, salt and green coriander into it. Mix everything really well.
  2. Now preheat appam maker and pour some oil in each mold. Then fill each mold with one tsp batter. Now cover the appam maker with a lid and cook the appam for 2 minutes on low flame.
  3. When the appams turn golden brown in color, flip the side and let them cook until brown and crispy.
  4. Take out the appams in a plate and likewise prepare all the appams.
  5. Serve these delicious and mouth watering appams steaming hot with side assortment of any Indian dip or chutney like green coriander chutney, tomato ketchup and so on.

 

Appam Manchurian Recipe – Chilli Appam Recipe

Appam Manchurian Recipe – Chilli Appam Recipe

Appam manchurian and a delicious and lip smacking fusion of Chinese and South Indian food where the appams are sauteed in manchurian gravy. Appam has always been one of the famous dishes from the Southern India and is mostly prepared as breakfast. Making appams is really easy and today we are sharing a great and instant variation to this traditional appam dish. Today we have Appam Manchurian Recipe for you all.

Indo-Chinese and Southern India’s recipes fusion is liked a lot these days. We have already prepared many such recipes but today we’ll make fusion of Appam .i.e. Chilly Appam or Manchurian Appam recipe. Making appam manchurian is so easy that you will surely include in your meals,especially on weekends. So try making this healthy and easy to make recipe of chilly appam for today’s breakfast and relish eating. Enjoy!

Directions

Getting ready:

Chop the capsicums in small chunks.

appam manchurian

Preheat the appam maker with some oil in each mold.

appam manchurianMaking:

Mix ¼ tsp salt to the idli batter.

appam manchurian

Pour 1 tsp batter in each mold and cover the pan with lid. Let it cook for 2 minutes on low-medium flame until they turn slight brown from beneath.

appam manchurian

Then turn the sides. Now let them cook from the other aside as well until they get brown and crispy.

appam manchurian

Take out the fried appams from the maker in a serving bowl. Similarly prepare all appams.

appam manchurian

Now and heat some oil in a pan or wok. To it add finely chopped ginger, capsicum and sauté for a minute. Keep the flame low.

appam manchurian

Then add rest of the following ingredients in the pan – tomato sauce, salt, chilly sauce, vinegar, soya sauce, red chilly powder and mix the ingredients well.

appam manchurian

Drop the appams to the pan and stir well. Add some black pepper powder and the chilly appam is ready to serve.

appam manchurian

Turn off the flame. Transfer the tempting chilly appams in a serving bowl.

appam manchurianServing:

Garnish with some green coriander sprigs and serve this finger-licking and delectable appam Manchurian steaming hot and relish eating.

appam manchurianSuggestion

  • You can also add onions to the appams as per your taste. For this, take 1 onion and chop it thinly. When oil is heated well, place the sliced onions and sauté until they turn pinkish in color and get translucent. In same order, add rest of the ingredients and make appam.

Appam Manchurian Recipe - Chilli Appam Recipe chilly appam
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 2 cup
  • Capsicum – 2
  • Green coriander – 2 tbsp (finely chopped)
  • Oil -2 tbsp
  • Ginger – 1 inch piece (cut thinly lengthwise)
  • Tomato sauce – 2 tbsp
  • Soya sauce – ½ tsp
  • Chilly sauce – ½ tsp
  • Vinegar – 1 tsp
  • Salt – 1 tsp or as per taste
  • Red chilly powder – less than ¼ tsp
Instructions
  1. Chop the capsicums in small chunks.
  2. Mix ¼ tsp salt to the idli batter.
  3. Preheat the appam maker with some oil in each mold.
  4. Then place 1 tsp batter in each mold and cover the pan with lid.
  5. Let it cook for 2 minutes on low-medium flame until they turn slight brown from beneath.
  6. Then turn the sides. Now let them cook from the other aside as well until they get brown and crispy.
  7. Take out the fried appams from the maker in a serving bowl. Similarly prepare all appams.
  8. Now and heat some oil in a pan or wok.
  9. To it add finely chopped ginger, capsicum and sauté for a minute. Keep the flame low.
  10. Then add rest of the following ingredients in the pan – tomato sauce, salt, chilly sauce, vinegar, soya sauce, red chilly powder and mix the ingredients well.
  11. Drop the appams to the pan and stir well. Add some black pepper powder and the chilly appam is ready to serve.
  12. Transfer the tempting chilly appams in a serving bowl.
  13. Garnish with some green coriander sprigs and serve this finger-licking and delectable appam Manchurian steaming hot and relish eating.

 

Fried Bati Recipe

Fried Bati Recipes – Fried Baati Recipe

Fried batti, is mostly prepared in Brij area .i.e. Agra, Mathura, Firozabad, is usually smaller in size than Rajasthani batti and also, is different in taste. No Rajasthani meal is complete without baati. Traditionally, baati is prepared with just wheat flour and a fewer other ingredients and baked in oven or electric tandoor. But know there are many easy and innovative variations to this traditional baati recipe.

So, today we are sharing a mouth drooling recipe of Fried baati recipe with you. The baatis are first cooked in boiling water and then deep fried till crisp and golden brown in color. Fried batti is served as a starter or in the main course.Surely you all will love eating this dish as much we did. So, here’s an easy step-by-step method for making fried baatis.

Directions

Getting ready:

Sieve wheat flour in a bowl.

fried baati recipeMaking:

Take all the following ingredients in a mixing bowl to prepare the dough for baatis – semolina, wheat flour, carom seeds, baking soda, salt and some ghee. Mix all the ingredients well.

fried baati recipe

Now add water in small portions and knead soft dough. Cover and keep aside for 20 minutes to rest.

fried baati recipe

Later grease your hands with some ghee and knead the dough again.

fried baati recipe

Divide the dough in five equal portions and roll them in round shape.

fried baati recipe

Take 1 liter water in any vessel and let it simmer. Then drop the dough balls into it and cook them in boiled water until soft and cooked through. This can take 15 minutes.

fried baati recipe

Insert a knife or toothpick to check if cooked well.

fried baati recipe

Turn off the flame and drain out the dough balls in a separate bowl.

fried baati recipe

Cut the balls in rough chunks with a knife and let them cool down. Then mash the dough balls finely and knead soft and smooth dough. You can add some water as desired.

fried baati recipe

Now make small lumps from the whole dough. Lift one portion, roll in round shape and flatten it slightly. Press the dough ball in the center with a thumb. Place it on a plate. Likewise prepare all the baatis.

 

fried baati recipe

Heat enough oil in a wok and gently slide as many baatis as possible into it at one time.

fried baati recipe

Fry them till they get crusty and brown. Keep flipping the sides. Drain out the fried baatis on kitchen paper towels so that excess oil can be removed. Fried baati is now ready.

fried baati recipeServing:

Serve these lip smacking and tummy filling crispy fried battis with side assortment of any dip/chutney like green coriander chutney, sweet chutney, tomato sauce and so. In fact these baatis can be served in main course meals as well.

 

Suggestions:

  • The oil for frying the battis should be sufficiently hot. If the oil is not hot sufficiently, then the battis will soak oil and can also splatter while frying.
  • For 4 members
  • Time – 70 minutes

Fried Bati- Fried Baati RecipeFried Bati Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup (300 grams)
  • Semolina - ½ cup (80 grams)
  • Ghee - 2 tbsp
  • Oil - for frying
  • Carom seeds - ½ tsp
  • Baking soda - ¼ tsp
  • Salt - ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take all the following ingredients in a mixing bowl to prepare the dough for baatis – semolina, wheat flour, carom seeds, baking soda, salt and some ghee. Mix all the ingredients well.
  3. Now add water in small portions and knead soft dough. Cover and keep aside for 20 minutes to rest.
  4. Later grease your hands with some ghee and knead the dough again.
  5. Divide the dough in five equal portions and roll them in round shape.
  6. Take 1 liter water in any vessel and let it simmer.
  7. Then drop the dough balls into it and cook them in boiled water until soft and cooked through. This can take 15 minutes.
  8. Insert a knife or toothpick to check if cooked well.
  9. Turn off the flame and drain out the dough balls in a separate bowl.
  10. Cut the balls in rough chunks with a knife and let them cool down.
  11. Then mash the dough balls finely and knead soft and smooth dough. You can add some water as desired.
  12. Now make small lumps from the whole dough. Lift one portion, roll in round shape and flatten it slightly. Press the dough ball in the center with a thumb.
  13. Place it on a plate. Likewise prepare all the baatis.
  14. Heat enough oil in a wok and gently slide as many baatis as possible into it at one time.
  15. Fry them till they get crusty and brown. Keep flipping the sides.
  16. Drain out the fried baatis on kitchen paper towels so that excess oil can be removed. Fried baati is now ready.
  17. Serve these lip smacking and tummy filling crispy fried battis with side assortment of any dip/chutney like green coriander chutney, sweet chutney, tomato sauce and so. In fact these baatis can be served in main course meals as well.

 

Achari Lachha Paratha Recipe

Lachha Paratha Achari recipe – Multi-layered Indian flat bread

Lachha parantha is the most popular parantha recipe from northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today we are sharing one such variation with you all and that is Achari Lachha parantha. Try preparing these delectable paranthas for dinner and they will turn out super duper delicious.

Often we consume all the pickle and what we are left with is its masala and oil. So, we used the pickle masala and tried making achari lachha parantha with this oil and masala. You can even pack these paranthas in lunch for kids. Many of us believe that only experts can make lachha parantha but with this simple recipe anyone can make it. So, let’s try our hands at this lip smacking multilayered achari paranthas.

Directions

Getting ready:

Sieve wheat flour in a bowl.

achari laccha parathaMaking:

Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients. Now add water in small parts and knead soft dough. Cover the dough and keep aside for 20 minutes to rest.

achari laccha paratha

Later, grease your hands with some ghee or oil and knead the dough again. Pinch small to medium size dough and roll into round shape.

achari laccha parantha

Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.

achari laccha paratha

Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.

achari laccha parantha

Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.

achari laccha parantha

Spread some oil over a hot tawa or skillet. Place the parantha over it.

achari laccha paratha

Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well. Then apply some oil over the upper side, flip and apply some oil on this side as well.

achari laccha parantha

Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot.

achari laccha paranthaServing:

Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

achari laccha paratha

  • For 4 to 5 paranthas
  • Time – 35 minutes

Lachha Paratha Achari recipe Lachha Paratha Achari recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup (300 grams)
  • Pickle masala – 3 to 4 tbsp
  • Oil – 3 to 4 tbsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients.
  3. Now add water in small parts and knead soft dough.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Later, grease your hands with some ghee or oil and knead the dough again.
  6. Pinch small to medium size dough and roll into round shape.
  7. Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.
  8. Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.
  9. Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.
  10. Spread some oil over a hot tawa or skillet.
  11. Place the parantha over it.
  12. Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well.
  13. Then apply some oil over the upper side, flip and apply some oil on this side as well.
  14. Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft.
  15. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot
  16. Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

 

Mawa Gazak Recipe – Khoya Gajak

Mawa Gazak Recipe – Khoya Gajak ki Patti Recipe

Mawa or khoya gajak is yet another super duper delicious and authentic gajak recipe from Agra that us liked by everyone. We all relish eating special gajak and chikkis available in markets, especially during the winters. These delectable Gajak are usually prepared with various styles and methods. Every region has a famous and special gajak style but Agra gajak patti is something which is really mouth drooling and outshines among the other gajak available in market. This heartwarming Agra gajak patti is prepared with ghee, dry fruits and sesame seeds and also using mawa. Til mawa gajak is little crisp and soft, making it a hit among many of us.

It takes very less ingredients and time to prepare this special gajak patti from Agra. You can very easily make this gajak at your home. Offer this tasty and widely demanded Agra’s special til mawa gajak to your guests, and surely they will like it. So, here are step-by-step instructions for making famous til mawa gajak at your home today. Enjoy!

Directions

Getting ready:

Finely chop cashews in a bowl.

til mawa gajakMaking:

Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly. Transfer the roasted sesame seeds to a plate.

til mawa gajak

In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.

til mawa gajak

Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.

til mawa gajak

To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.

til mawa gajak

Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.

til mawa gajak

Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.

til mawa gajak

Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.

til mawa gajak

Sprinkle some finely chopped cashews over the mixture. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.

til mawa gajak

Separate out the gajak chunks from polythene sheet and stack them in a serving plate.

til mawa gajakServing:

Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.

Suggestions:

  • Roast the sesame seeds till they puff up and you see slight change in color. It takes 4 to 5 minutes to roast the sesame seeds. Over roasting the sesame seeds give them a bitter taste.
  • Also, roast the mawa until you see slight change in color and it gets fragrant.
  • If the gajak is little soft then keep it aside for 10 to 12 hours to set. It will get dry. But if the gajak is still soft then cook the gajak mixture again in the wok and stir continuously until it melts. This can take 2 minutes and then follow the same procedure to set the gajak.
  • For 500 grams gajak
  • Time – 30 minutes

Mawa Gazak Recipe - Khoya Gajak<br> Mawa Gazak Recipe - Khoya Gajak ki Patti Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mawa – 250 grams
  • Sesame seeds – 1 cup (150 grams)
  • Powdered sugar – less than 1.5 cup (200 grams)
  • Cardamom powder – ½ tsp
  • Cashews – 4 to 5
Instructions
  1. Finely chop cashews in a bowl.
  2. Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly.
  3. Transfer the roasted sesame seeds to a plate.
  4. In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.
  5. Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.
  6. To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.
  7. Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.
  8. Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.
  9. Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.
  10. Sprinkle some finely chopped cashews over the mixture.
  11. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.
  12. Separate out the gajak chunks from polythene sheet and stack them in a serving plate.
  13. Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.

 

Bhandarewale Aloo ki Sabzi Recipe

Bhandarewale Aloo ki Sabzi – Bhandara Style Aloo Sabzi

Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad in Indian society. This sabzi is very different in taste than the regular aloo sabzi. It’s really very aromatic, quite tangy and very scrumptious to eat. The strong aroma of Indian or desi spices used in the sabzi makes ones tempt or crave for this sabzi if even they don’t want to eat it.

We have mildly spiced this curry, but you can adjust the flavors as per your taste and preference. Also, garam masala plays the very important role in this curry and we have used freshly ground homemade garam masala which will enhance it taste more. So, come, let’s try out other great and mouth watering recipe of bhandarewale all with this step-by-step method.

Directions

Getting ready:

Rinse tomatoes, green chilies and ginger thoroughly. Chop them roughly and grind to make a fine paste.

bhandarewale aloo sabzi

Peel the boiled potatoes and crumble them roughly.

bhandarewale aloo sabziMaking:

Heat some oil in a wok and add cumin seeds and asafoetida into it. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.

bhandarewale aloo sabzi

Now add crumbled potatoes to the spices and stir fry for 2 minutes.

bhnadarewale aloo sabzi

To it add 1.5 cups of water, mango powder and let it simmer. When you see a gentle simmer in the gravy, add garam masala and green coriander.

bhandarewale aloo sabzi

Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.

bhandarewale aloo sabzi

The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.

 bhandarewale aloo sabziServing:

Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

bhandarewale aloo sabziSuggestions

  • Garam masala is the main ingredient in this sabzi. It would be better if you use homemade garam masala. You can even use freshly ground garam masala.
  • For 4 to 5 members
  • Time – 30 minutes

4.0 from 2 reviews
Bhandarewale Aloo ki Sabzi Recipe Bhandarewale Aloo ki Sabzi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes(boiled)– 500 grams (6 to 7 medium size)
  • Tomato – 2
  • Green chilly – 2
  • Ginger – 1 inch piece
  • Green coriander(finely chopped) – 2 to 3 tbsp
  • Refined oil or ghee – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Mango powder – ½ tsp
  • Garam masala – 1 tsp
  • Salt – more than 1 tsp or as per taste
Instructions
  1. Rinse tomatoes, green chilies and ginger thoroughly.
  2. Chop them roughly and grind to make a fine paste.
  3. Peel the boiled potatoes and crumble them roughly.
  4. Making:
  5. Heat some oil in a wok and add cumin seeds and asafoetida into it.
  6. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.
  7. Now add crumbled potatoes to the spices and stir fry for 2 minutes.
  8. To it add 1.5 cups of water, mango powder and let it simmer.
  9. When you see a gentle simmer in the gravy, add garam masala and green coriander.
  10. Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.
  11. The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.
  12. Serving:
  13. Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

 

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka is another delightful and easy to prepare dal recipe. Moong dal is the lentil which cooks quickly than any other dal. When you wish to eat something light yet delicious food in your meals then try making moong dal. Moong dal is easily digestible and is one of the most commonly used dal here.

This moong dal tadka recipe is not bland but has exotic flavors of some spices and herbs, added as tempering. The seasoning of cumin seeds, asafoetida, and tomatoes make it taste fantastic. Moong dal tadka is very easy to make and is a simple recipe. It tastes simply delectable when served with steamed rice or jeera rice. Though, you can serve it with piping hot chapatti and paranthas as well. So, here is an simple an detailed recipe for making moong dal tadka at your home with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse the dal thoroughly and soak in water for 15 to 20 minutes.

moong dal tadka

Chop the tomatoes finely.

moong dal tadkaMaking:

Preheat a pressure cooker with some ghee into it. Now add cumin seeds and asafoetida into it. Then add turmeric powder, coriander powder, finely chopped green chilies, turmeric powder and sauté for a while.

moong dal tadka

After sauteing the spices, add chopped tomatoes and stir fry until you see oil separating from the edges of masala. Add the soaked moong dal into it.

moong dal tadka

 

Now add 2 cups of water to the dal, followed by salt and stir well.

moong dal tadka
Close the pressure cooker with lid and cook till it whistles once. After one whistle reduce the flame, turn off the flame and let the steam escape on its own.

moong dal tadka
Moong dal is done and ready, transfer it to another bowl. For adding another tempering/seasoning, take a small pan and add 1 tsp ghee into it.

moong dal tadka
Heat it well and then add curry leaves, whole red chilly and red chilly powder. Let everything splutter and then turn off the flame and

moong dal tadkaServing:

Pour this seasoning over the dal and Scrumptious moong dal is ready to serve. Garnish this tantalizing and devouring moong dal tadka with some green coriander. Serve steaming hot with steamed rice or any Indian bread like roti, paranthas or poori.

Suggestion

  • If you wish to add garlic and onion in the dal as per your preference, then finely chop 1 onion and 3 to 4 garlic cloves. Add after sautéing the cumin seeds and stir fry until they get pinkish in color.
  • You can keep the consistency of dal thick or thin as desired.
  • For 2 to 4 members
  • Time – 20 minutes

Moong dal tadka recipe Moong dal tadka recipe - Restaurant style yellow dal tadka recipe
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup (100 grams)
  • Ghee – 2 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Tomato – 1 (finely chopped)
  • Curry leaves – 6 to 7
  • Coriander powder – 1 tsp
  • Whole red chilly powder – 1
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste – ½ tsp
  • Salt – ¾ tsp or as per taste
Instructions
  1. Rinse the dal thoroughly and soak in water for 15 to 20 minutes.
  2. Chop the tomatoes finely.
  3. Preheat a pressure cooker with some ghee into it.
  4. Now add cumin seeds and asafoetida into it. Then add turmeric powder, coriander powder, finely chopped green chilies, turmeric powder and sauté for a while.
  5. After sautéing the spices, add chopped tomatoes and stir fry until you see oil separating from the edges of masala.
  6. Add the soaked moong dal into it.
  7. Now add 2 cups of water to the dal, followed by salt and stir well.
  8. Close the pressure cooker with lid and cook till it whistles once. After one whistle reduce the flame, turn off the flame and let the steam escape on its own.
  9. Moong dal is done and ready, transfer it to another bowl.
  10. For adding another tempering/seasoning, take a small pan and add 1 tsp ghee into it.
  11. Heat it well and then add curry leaves, whole red chilly and red chilly powder. Let everything splutter.
  12. Now turn off the flame and pour this seasoning over the dal. Scrumptious moong dal is ready.
  13. Garnish this tantalizing and devouring moong dal tadka with some green coriander. Serve steaming hot with steamed rice or any Indian bread like roti, paranthas or poori.

 

Jeera Rice Recipe – jeera Rice restaurant style – Flavoured Cumin Rice

Jeera Rice Recipe – jeera Rice restaurent style – Flavoured Cumin Rice

Jeera rice prepared with some whole spices and cumin seed’s flavor, can be prepared very instantly and easily. You can serve it with dal, sabzi or any curry or serve along with pickle; they taste delicious in any way. Jeera rice is an easy and mildly spiced dish. This dish has one of the most popular dish tags and is available in many restaurants.

This jeera rice goes well with dals or any curry dishes. You can very instantly make jeera rice for your guests or any special occasion or include it in your every day meal. Follow this easy step by step recipe for making jeera rice for your meal today.

Directions

Getting ready:

Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.

jeera rice recipe
Squeeze a lemon in a bowl.

jeera rice Making:

Sufficiently heat some ghee in a wok or any other cookware. When ghee is hot, add cumin seeds and saute for a while (make sure you don’t burn the cumin seeds).

jeera rice

Now add whole spices including cinnamon stick, black pepper, clove and green cardamom. Saute for a while and add the soaked rice to it.

jeera rice

Mix the rice well and saute for 2 minutes while stirring constantly. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances). Mix all the ingredients really well.

jeera rice

Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

jeera rice

Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready. Transfer jeera rice on a plate.

jeera riceServing:

Garnish with some green coriander and serve this delicious jeera rice steaming hot.

jeera riceSuggestion:

  • Don’t cook the rice on high flame, as the water will evaporate quickly and rice may remain uncooked. So always cook the rice on low flame only.
  • For 3 to 4 members
  • Time – 25 minutes

Jeera Rice Recipe Cheese Naan Recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice - 1 cup
  • Ghee or oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Cumin seeds - 1 tsp
  • Lemon - 1
  • Whole spices - 1 brown cardamom, 4 cloves, 7 to 8 peppercorns and 1 inch cinnamon stick
  • Salt (to taste) - 1 tsp
Instructions
  1. Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.
  2. Squeeze a lemon in a bowl.
  3. Sufficiently heat some ghee in a wok or any other cookware.
  4. When ghee is hot, add cumin seeds and saute for a while (make sure you don't burn the cumin seeds).
  5. Now add whole spices including cinnamon stick, black pepper, clove and green cardamom.
  6. Saute for a while and add the soaked rice to it.
  7. Mix the rice well and saute for 2 minutes while stirring constantly.
  8. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  9. Mix all the ingredients really well.
  10. Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  11. Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready.
  12. Transfer jeera rice on a plate.
  13. Garnish with some green coriander and serve this delicious zeera rice steaming hot.