Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.
Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.
Directions
Getting ready:
Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.
Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
Making:
Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
Green beans with coconut is now ready, turn off the flame and transfer it to a plate.
Serving:
Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!
Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!
Gooseberries are enriched with Iron and Vitamin C which are good for our body. One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day.
Here is an easy recipe with step by step pictures to make Amla Murabba. For making murabba take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba. Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market.
Direction:
Getting Ready
Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.
Peel and grind the cardamom.
Making:
To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.
After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
After 5 minutes are over the amlas are tender, drain out the amlas from the water.
To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it. Add amlas to the sugar syrup. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.
The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.
Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.
Serving :
After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year.
Suggestion:
Be little cautious while pricking the gooseberries.Make sure you don’t hurt your hand.
If the amla slips from your hand then the fork can hurt you.
If you don’t want to prepare sugar syrup, then just mix the sugar to the amlas and check after 4 to 5 hours.
The juice from amlas gets released and the sugar dissolves as well to a large extent .i.e. the sugar turns into syrup form automatically.With this amlas are prepared little quickly but you need to keep them aside for a while.
If you need to make them instantly, then add them to the syrup directly followed by 1 cup of water.Turn on the flame and keep it low so that sugar dissolves gradually.
If you add too much of water then you will need to cook it for more time as we need sugar syrup with thick consistency.So, to prepare the murabba quickly and to make the syrup dense in consistency instantly add water in less quantity.
Keep a check on the flame so that the syrup doesn’t turn brown from beneath.
Steel vessel can be used for making the murabba but we cannot leave the amlas inside it for too long.
Don’t cook murabba in Iron or aluminium vessels as the murabba will stale too quickly.
Let the sugar syrup cool down a little as we don’t add syrup in glass container when its too hot.
Check it after 2 to 3 days because at times the syrup turns thin in consistency. If the syrup turns too thin in consistency and if we don’t re-cook the syrup then it spoils too quickly and starts smelling stale. This spoils the murabba.
You can use glass or any other food grade plastic container for storing.While taking out the murabba make sure you use a clean and dry spoon.
Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.
Peel and grind the cardamom.
To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.
After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
After 5 minutes are over the amlas are tender, drain out the amlas from the water.
To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.
Add amlas to the sugar syrup. The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.
Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.
After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year
Kaju Pista roll is an amazing combination of nutty flavors of cashews and pistachios rolled into one. The amazing cashew and pistachio are rich in taste and texture. You can serve it to your guests or relish its amazing taste during your festivities. Everyone will savor its amazing taste for sure.
Here is a quick and easy recipe to make toothsome and super tempting Kaju pista rolls at home with step by step pictures and detailed method of preparation. This roll which makes a delicious sweet dish.
Direction :
Getting Ready :
Take 1/3 cup pistachios, chop half the quantity of pistachios. Making :
Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.Powdered the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
Powder the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
Take 2 tsp milk in this small bowl andThen Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
To prepare the covering with cashew powder, we need to cook the mixture. Take 1/3 cup (75 grams) of sugar and add it to the pan. Then add 1/3 cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm. Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha.Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
Serving: 13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.
Suggestions:
Adding chopped pistachios and almonds will make the stuffing better as the chunks of pistachios will taste good in bite.
If the paste will not cool down then it will not set and also rolls will not be prepared.
Also make sure that the paste doesn’t cool down too much else it will set and will get difficult to make rolls.
While grinding the mixture you don’t grind them too finely so that it should not turn into a paste, it should remain powdered.
Strain the powder so that big chunks can be separated easily.
While cooking the cashew powder, keep special note of its consistency. If the paste is not cooked with desired consistency and remains less cooked then it might get difficult to bind and roll out the paste.
If the paste is over cooked then it will be easy to bind it as a dough ball but then while rolling out it will splatter and also you will not be able to make rolls.
Check the paste if it forms soft balls on setting.
Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल - Holi Recipes
Author: Nisha Madhulika
Recipe type: sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Cashew Nuts- 1 cup ( 150 gms)
Sugar - ⅓ cup ( 75 gms )
Pistachio - ⅓ cup ( 30 gms )
Almond - ⅓ cup ( 30 gms )
Powdered Sugar - 2 tbsp ( 20 gms)
Milk - 2 to 3 tsp
Cardamom Powder- ¼ tsp
Green Food Color- Less than ¼ Pinch
Ghee - 3 tsp
Instructions
Take ⅓ cup pistachios, chop half the quantity of pistachios.
Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.
Powdered the rest of the pistachios in the mixer. Also add ⅓ cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
Take 2 tsp milk in this small bowl and Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
Now to prepare the covering with cashew powder, we need to cook the mixture. Take ⅓ cup (75 grams) of sugar and add it to the pan. Then add ⅓ cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.
Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.
You may have mostly eaten Paneer Khurchan at restaurants. It’s time you prepare this mouth drooling dish for your friends and family. Try out this easy recipe rich in texture and flavors. I am sure everyone will relish eating it. This north Indian semi dry dish can be served at special occasions or party too.
Here is a quick and recipe with pictures to make restaurant style Paneer Khurchan. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it for sure.
Directions:
Getting ready:
Make paste from 2 tomatoes and 1 green chili.
Cut and remove its seeds. Then cut thin and long slices of 1/2 green capsicum and 1 red capsicum.
Cut and make long slices of 250 grams paneer.
Making :
Take 2 tbsp oil in a wok and put to heat. Once the oil is hot, add 1/2 tsp cumin seeds to the oil and roast it. Then add 1/ 4 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.
Add tomato and green chili paste Add 1/ 4 tsp red chilli powder and sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.
Add the sliced capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.
Once 2 minutes are over the capsicum is soft and ready. Then add 1/4 cup water. Take 2 tbsp butter, Add this too. Cook till the butter melts.
Add paneer and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.
Serving :
Luscious and tempting Paneer Khurchan is ready. Take the sabzi out in a bowl and garnish it with a little green coriander. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it.
Suggestion:
If desired you can also take yellow capsicum.
If not available you can only make sabzi with green capsicum.
If you wish to use cream instead of butter you can use that too.
Paneer Khurchan recipe - Instant Paneer Khurchan Masala Restaurante Style
Author: Nisha Madhulika
Recipe type: Main course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Paneer- 250 gms
Red capsicum- 1
Green capsicum- ½
Paste- 2 tomatoes and 1 green chili
Green coriander- 2 to 3 tbsp ( finely chopped)
Oil- 2 tbsp
Butter- 2 tbsp
Cumin powder- ½ tsp
Turmeric powder- ¼ tsp
Coriander powder- 1 tsp
Ginger Paste – ½ tsp
Red chili powder- ¼ tsp
Garam masala- less than ¼ tsp
Salt- ¾ tsp or to taste
Instructions
Make paste from 2 tomatoes and 1 green chili.
Cut and remove its seeds. Then cut thin and long slices of ½ green capsicum and 1 red capsicum.
Cut and make long slices of 250 gms paneer.
Take 2 tbsp oil in a wok and put to heat. Once the oil is hot, add ½ tsp cumin seeds to the oil and roast it. Then add 1/ 4 tsp turmeric powder, 1 tsp coriander powder and ½ tsp ginger paste. Roast the spices well for a while. Reduce the flame so that the spices don’t burn.
Add tomato and green chili paste Add 1/ 4 tsp red chilli powder and sauté the masala till the oil separates from the masala. Keep medium flame. Make sure you check and stir the masala at regular intervals. Oil has now separated from the masala and the masala is roasted.
Add the sliced capsicums to the masala. Mix it well while stirring. Then add salt and garam masala powder, mix well and cook until soft so that it is a bit crunchy but also remains soft. Cover the pan and cook it for 2 minutes. Keep the flame low medium.
Once 2 minutes are over the capsicum is soft and ready. Then add ¼ cup water. Take 2 tbsp butter, Add this too. Cook till the butter melts.
Add paneer and mix it gently. Then add a little green coriander. Cook the sabzi while mixing all the ingredients well. Then cover and cook the sabzi for 2 minutes on medium flame.
Luscious and tempting Paneer Khurchan is ready. Take the sabzi out in a bowl and garnish it with a little green coriander. You can serve Paneer Khurchan with Chapati, paratha , naan or rice. Everyone will relish eating it.
Rasam has always been an important dish of the South Indian cuisine. No occasion or gathering is complete without Tangy and tasty Rasam. The main concern is often to prepare rasam in less time. If you have prepared Rasam Powderin advance then you can prepare it very easy. I am sure a hot and tempting bowl of rasam will keep you craving for more .
Here is a quick recipe with pictures to make Rasam Powder at home. Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi and add more flavors on your menu. Enjoy!
Directions
Getting ready:
Wash and pat dry the curry leaves and keep them in a bowl.
Making:
Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.
After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.
Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.
Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.
Serving:
Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!
Wash and pat dry the curry leaves and keep them in a bowl.
Heat a pan and put coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns and dry red chilies in it. Keep stirring constantly and dry roast the spices on low flame until they become light brown in colour.
After 5 to 6 minutes, spices will get roasted aptly. Transfer them on a plate and allow them to cool down.
Now put the curry leaves in the pan and dry roast them until they become crispy. Once the curry leaves turns dry, turn off the flame and add turmeric powder and asafoetida in it. Mix them nicely and transfer them on the same plate with roasted whole spices.
Once the roasted spices cools down, transfer them in a mixer jar and grind them into slightly coarse powder. Transfer the powder on a plate, rasam powder is ready.
Use this spicy and flavourful rasam powder for making rasam, dal or any sabzi. Enjoy!
Gobhi aloo Matar sabzi has always been our favorite. This amazing combination of seasonal veggies can be relished anytime in any meal. 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.
Take 3 washed and peeled potatoes then cut long and thin pieces of potato.
Take 3 tomatoes and make a paste from it.
Making:
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.
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.
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.
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.
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.
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.
Serving:
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.
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 Curry
Author: NishaMadhulika
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
Cut ,wash and floret the cauliflower with its water drained out and dried.
Take 3 washed and peeled potatoes then cut long and thin pieces of potato.
Take 3 tomatoes and make a paste from it.
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.
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.
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.
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.
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.
Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.
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.
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.
Sugar syrup is used in almost all of the indian sweet recipes. These form an important part of the sweet recipes. Many people think that it is a tedious task to prepare sugar syrup at home, but not anymore. You can now make chasni for all sweet delicacies anytime and satisfy your sweet cravings. You just need to check the consistency desired for particular recipe.
Here is a step by step recipe with pictures to make Chasni. One-thread consistency sugar syrup is used to make gulab jamun, jalebi, imarti, sweet boondi or any other sweet which absorbs the syrup.
Two-thread consistency sugar syrup is used to coat gujiyas, mathris, shakarpara or any other sweet which needs to be coated with syrup. Enjoy.
Directions
Making:
Place a pan on flame and put the sugar in it along with 1 cup of water. Let it simmer until the sugar dissolves completely. Keep stirring in between.
Once the sugar gets dissolved, add milk in it to remove the impurities of sugar. Stir the syrup in-between.
As the froth appears on the surface of the sugar syrup, take it out in a bowl with the help of a spatula. After removing the froth, sugar syrup will become very clean.
To check the consistency of sugar syrup, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb and if a small thread forms between them that means sugar syrup of one-thread consistency is ready. Make sure that the thread appears is small, if it becomes long after separating the fingers then it will not be one-thread consistency syrup.
To make two-consistency sugar syrup, proportion of the ingredients will be same but the syrup has to be cooked for few more minutes. So, let the one-thread consistency sugar syrup cook for few more minutes.
Similarly check its consistency, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb then there will be formation of comparatively two long threads between them that means sugar syrup of two-thread consistency is ready.
To make three-thread consistency sugar syrup, further cook the syrup for 3 to 4 minutes then check its consistency. To check, again take few drops of syrup on a plate. The drops will become more stable and thick. After it cools down, stick it between the forefinger and thumb then there will be formation of stable long thread between them. Syrup will starts freezing quickly that means sugar syrup of three-thread consistency is ready.
Transfer the three-thread consistency sugar syrup in a bowl. If you will leave it as it is then it will solidify and you have to break that but if you will keep stirring it with a spatula until it freezes completely then it will become boora. Serving:
One-thread consistency sugar syrup is used to make gulab jamun, jalebi, amarti, sweet boondi or any other sweet which absorbs the syrup.
.
Two-thread consistency sugar syrup is used to coat gujiyas, mathris, shakarpara or any other sweet which needs to be coated with syrup. Suggestion:
If you are going to make one-thread consistency sugar syrup but the syrup gets cooked for longer duration and became two-thread consistency sugar syrup then add 1 to 2 tbsp of water in the syrup and cook it slightly. This way you can reduce the consistency of the sugar syrup.
Chashni Sugar Syrup - How to make Chasni or Suger Syrup for Indian Sweets
Author: NishaMadhulika
Recipe type: Miscellaneous
Cuisine: Indian
Prep time:
Cook time:
Total time:
Ingredients
Sugar – 2 cups
Milk - ¼ cup
Instructions
Place a pan on flame and put the sugar in it along with 1 cup of water. Let it simmer until the sugar dissolves completely. Keep stirring in between.
Once the sugar gets dissolved, add milk in it to remove the impurities of sugar. Stir the syrup in-between.
As the froth appears on the surface of the sugar syrup, take it out in a bowl with the help of a spatula. After removing the froth, sugar syrup will become very clean.
To check the consistency of sugar syrup, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb and if a small thread forms between them that means sugar syrup of one-thread consistency is ready. Make sure that the thread appears is small, if it becomes long after separating the fingers then it will not be one-thread consistency syrup.
To make two-consistency sugar syrup, proportion of the ingredients will be same but the syrup has to be cooked for few more minutes. So, let the one-thread consistency sugar syrup cook for few more minutes.
Similarly check its consistency, take few drops of syrup on a plate and let it cool down. Later, stick it between the forefinger and thumb then there will be formation of comparatively two long threads between them that means sugar syrup of two-thread consistency is ready.
To make three-thread consistency sugar syrup, further cook the syrup for 3 to 4 minutes then check its consistency. To check, again take few drops of syrup on a plate. The drops will become more stable and thick. After it cools down, stick it between the forefinger and thumb then there will be formation of stable long thread between them. Syrup will starts freezing quickly that means sugar syrup of three-thread consistency is ready.
Transfer the three-thread consistency sugar syrup in a bowl. If you will leave it as it is then it will solidify and you have to break that but if you will keep stirring it with a spatula until it freezes completely then it will become boora.
One-thread consistency sugar syrup is used to make gulab jamun, jalebi, amarti, sweet boondi or any other sweet which absorbs the syrup.
Two-thread consistency sugar syrup is used to coat gujiyas, mathris, shakarpara or any other sweet which needs to be coated with syrup.
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 meals. Enjoy delicious Gur papdi anytime.
Direction :
Getting ready:
Brush the plate with ghee. 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.
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.
Take 1/4 tsp cardamom powder. Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.
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.
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.
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.
Serving:
Take out the cut pieces. Scrumptious Gur Papdi is ready to be served. It is very easy to prepare this scrumptious Gur papdi.
Suggestions:
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.
Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. .
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.
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.
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.
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.
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.
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.
Take out the cut pieces. Scrumptious Gud Papdi is ready to be served. It is very easy to prepare this scrumptious Gud papdi.
Til Gud bati is an authentic sweet recipe specially prepared during the festival of Makar Sankranti. These bite sized Tilkut gur 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.
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.
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.
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.
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.
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.
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.
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.
Serving:
Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.
Suggestions:
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 Recipe
Author: NishaMadhulika
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
Take 15 to 20 almonds and cut it into two halves.
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.
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.
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.
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.
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.
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.
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.
Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.
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.
Then add peanuts to the melted sugar. Turn off the flame and mix till the peanuts get evenly coated with the syrup.
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.
Thinly roll out the peanuts chikki with greased rolling pin.
Once the peanut chikki freezes partially, separate it from the kitchen platform with the help of a knife and keep it on a plate.
5 minutes later, break the peanut chikki into pieces. Peanut chikki is ready to eat.
Serving:
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.
Pour a tsp of ghee in a preheated pan. As the ghee melts, add sugar and cook till the sugar melts completely.
Then add peanuts to the melted sugar. Turn off the flame and mix till the peanuts get evenly coated with the syrup.
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.
Thinly roll out the peanuts chikki with greased rolling pin.
Once the peanut chikki freezes partially, separate it from the kitchen platform with the help of a knife and keep it on a plate.
minutes later, break the peanut chikki into pieces. Peanut chikki is ready to eat.
Have these crispy and tasty peanut chikki anytime you crave for something sweet.
Making:
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
Serving:
Making: 
Serving:
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