Category Archives: Miscellaneous

Mango Mastani – How to make Pune’s Mango Mastani

Mango Mastani – How to make Pune’s Mango Mastani


Pune ‘s favorite Mango Mastani is here to tantalise your tase buds and cool your senses. Relish this glassfull of flavorful drink . You can serve it to guests or serve it to kids . Everyone will be over joyed to have it.

Here is a step by step recipe with pictures to make Mango mastani. This fruity and nutty shake garnished with chocolate syrup and topped with your favorite ice cream will be a sure delight to have. You can eat it as well as drink it. You will enjoy it anyway.

Direction :

Getting Ready :

Wash, peel  and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.mango mastani

Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.mango mastani Making:

Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.mango mastani

To prepare Mango Mastani , put the chopped pieces of mango in a glass,  pour the mango shake into it. Leave a little space in your glass.mango mastani

Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds  in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.mango mastani Serving :

Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

Suggestion:

  • You can increase or decrease the quantity of sugar as according to your taste.
  • Using Pistachios and grapes is optional.
  • Make sure you provide a spoon and a straw while serving it.
  • You can make Mango Mastani in various flavors with chocolate syrup , strawberry flavor or rose flavor as desired.

Mango Mastani - मैंगो मस्तानी - How to make Pune's Mango Mastanimango mastani
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mangoes – 2 ( 400 grams )
  • Grapes – 15 to 16
  • Cashew nuts – 2 tbsp ( finely chopped )
  • Almond – 2 tbsp
  • Milk – 400 ml
  • Sugar – 3 tbsp
  • Pistachios – 1 tbsp finely chopped
  • Chocolate syrup – 2 tbsp
  • Ice cream – 2 scoops
Instructions
  1. Wash, peel and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.
  2. Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.
  3. Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.
  4. To prepare Mango Mastani , put the chopped pieces of mango in a glass, pour the mango shake into it. Leave a little space in your glass.
  5. Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.
  6. Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

 

Mango Frooti- Fresh Pulpy Mango Juice

Mango Frooti – Fresh Pulpy Mango Juice

Summer is a season of refreshing drinks. Mango frooti is one refreshing drink you will love to have anytime. A glass full of fresh Mango pulpy juice is all you need to complete your gatherings.

Here is a quick and easy recipe with pictures to make mango pulpy juice. Enjoy this drink made with your ever favorite fruit and enjoy the summers.

Direction :

Getting ready :

Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.

mango pulpy juice
Wash and cut the raw mangoes into small pieces.

mango pulpy juice Making :

Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.

mango pulpy juice
Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.

mango pulpy juice

Add 2.5 cup (500 grams)  sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.

mango pulpy juice
When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.

mango pulpy juice
Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.

mango pulpy juice
Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.

mango pulpy juice Serving :

Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

mango pulpy juice Suggestions:

The color of the juice depends on the color of the pulp. If the mango is ripe the juice will be yellow in color, if slightly light in color the juice will be a little light.


Mango Frooti- Fresh Pulpy Mango Juicemango frooti
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (700 grams )
  • Raw Mango – 2 (350 grams )
  • Sugar – 2.5 cup ( 500 grams )
Instructions
  1. Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.
  2. Wash and cut the raw mangoes into small pieces.
  3. Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.
  4. Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.
  5. Add 2.5 cup (500 grams) sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.
  6. When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.
  7. Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.
  8. Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.
  9. Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

 

Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza is complete with tangy and  tasty pizza sauce. What better than making it at home rather than buying it out from the market. Making Pizza sauce is really easy and you can use it on any of your pizza and satisfy your hunger pangs. I am sure both kids and adults will relish its amazing test.

Here is an easy recipe with step by step pictures to make Pizza sauce. Apply this mouth-drooling and luscious pizza sauce on any pizza base and make delicious pizzas that will surprise everyone. Enjoy!

Directions

Getting ready:

Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.pizza sauce

After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.

pizza sauce

Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.

pizza sauce Making:

Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.

pizza sauce

Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.

pizza sauce

Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.

pizza sauce Serving:

Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

  • Suggestion

    If you want to add onion then finely chop an onion and saute it in hot oil until it becomes light pink in colour. Afterward, make the sauce in same manner.

Pizza Sauce Recipe | Homemade Pizza Saucepizza sauce
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 7 (500 grams)
  • Olive oil – 4 tbsp
  • Black pepper powder - ¼ tsp
  • Fennel powder - ½ tsp
  • Basil leaves – 10-12
  • Sugar – 2 tsp
  • Salt - ½ tsp
Instructions
  1. Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.
  2. After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.
  3. Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.
  4. Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.
  5. Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.
  6. Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.
  7. Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

 

 

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

How to Make Rice Papad – Rice papad recipe – Rice flour papad

How to Make Rice Papad – Rice papad recipe video – Rice flour papad

Crispy Rice papad is something we alays relish with our meals. The cruncy papad made from rice flour and an amzing mix of flavorful spices. Munch over these bite sized Rice papads. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea during your snack time.

Here is an easy recipe with step by step picture to make rice papad. Prepare rice papad at your home easily rather than buying it out from the market. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Directions

Getting ready:

Sieve rice flour in a bowl.

Grease a plate evenly with some oil.

Rice flour papadMaking:

Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.

Rice flour papad
Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.

Rice flour papad
Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.

Rice flour papad
.Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.

Rice flour papad
After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.

Rice flour papad
Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.

Rice flour papad
Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.

Rice flour papad After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.

Rice flour papadPress and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
Rice flour papadServing:

Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Suggestions

  • While making this papad make sure that it is cooked aptly. Its colour should change completely otherwise it may break while separating from the plate.
  • Make sure that the papad cools down completely before separating it from the plate otherwise it may break.

How to Make Rice Papad - Rice papad recipe - Rice flour papad
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour – 1 cup
  • Oil – 1-2 tbsp
  • Salt – ½ tsp
  • Cumin seeds – ¼ tsp
Instructions
  1. Sieve rice flour in a bowl.
  2. Grease a plate evenly with some oil.
  3. Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.
  4. Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.
  5. Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.
  6. Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.
  7. After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.
  8. Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.
  9. Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth.
  10. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.
  11. After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.
  12. Press and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
  13. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

 

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

Mixed Veg Raita recipe – Mixed Vegetable Raita- Recipes

Mixed Veg Raita recipe – Mixed Vegetable Raita- Recipes

Raita make an amazing side dish with any and every meal. You can make this tempting raita and serve to guests too. You might have usually tried out the boondi raita or cucumber raita . Its time you try out this tempting variation with a bowl of Mix veg Raita.

Here is a quick recipe with pictures to make mouth drooling Mix veg  raita. Relish the condiment with meals during lunch and dinner.

Directions

Getting ready:

Cut the cucumber from both the ends and peel it using a peeler. Then chop it in small chunks and keep them in a plate.raita

Remove the stalk from the tomato and chop it into fine pieces. Keep them on the plate.raita

Peel the potato and chop it into small chunks as well. Place them on the plate.raitaMaking:

Take whisked curd in a big bowl and add the tomato, potato and cucumber in it.raita

Then add the salt, black salt, black pepper powder, sugar, red chilly powder, half amount of cumin powder and half amount of green coriander in the curd. Mix all the ingredients thoroughly. Mix veg raita is ready.raitaServing:

Garnish this appetizing and lip-smacking mix veg raita with some cumin powder and green coriander and serve it along with any meal.raita Suggestion

  • You can add finely chopped carrot, onion, snake cucumber or any other veggie in this raita.

Mixed Veg Raita recipe - Mixed Vegetable Raita- Recipesraita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cups (whisked)
  • Potato – 1 (boiled)
  • Tomato – 1
  • Cucumber – 1
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Roasted cumin powder - ½ tsp
  • Black pepper powder – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp (optional)
  • Sugar - ½ tsp
  • Black salt - ¼ tsp
  • Salt - ¼ tsp
Instructions
  1. Cut the cucumber from both the ends and peel it using a peeler. Then chop it in small chunks and keep them in a plate.
  2. Remove the stalk from the tomato and chop it into fine pieces. Keep them on the plate.
  3. Peel the potato and chop it into small chunks as well. Place them on the plate.
  4. Take whisked curd in a big bowl and add the tomato, potato and cucumber in it.
  5. Then add the salt, black salt, black pepper powder, sugar, red chilly powder, half amount of cumin powder and half amount of green coriander in the curd. Mix all the ingredients thoroughly. Mix veg raita is ready.
  6. Garnish this appetizing and lip-smacking mix veg raita with some cumin powder and green coriander and serve it along with any meal.

 

Broccoli Salad Recipe Video

Broccoli Salad Recipe Video

Brocoli salad is an amazing mouth drooling salad you should surely include in your menu. The amazing combination of brocoli pistachios and nuts not only keeps you healthy but also leaves and everlasting flavor on your taste buds.

Here is a quick and easy recipe with pictures to  make tempting Brocoli salad. Make a delicious variation from the usual salads and dig into a bowl of healthy Brocoli salad. Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

Directions

Getting ready:

Remove the stalk of the broccoli. Separate its florets and Keep it aside. Then peel out the hard part of the stalk and chop it in small pieces. Now rinse the broccoli thoroughly with water. Drain out the excess water from it.brocoli salad

Make a bunch of half the quantity of mint leaves and chop it with the help of a scissor or a knife. Place it in a small bowl.brocoli salad

Making:

Now steam the broccoli. For this take 1.5-2 cups of water in a vessel and put it on flame to simmer. Cover the vessel so that the water starts steaming quickly. Place the broccoli and almonds on a colander. After that, place the colander on the vessel cover it properly so that no steam escapes. Let the broccoli and almonds steam for about 3 minutes.brocoli salad

After 3 minutes, turn off the flame and remove the lid. Broccoli is now steamed aptly. Take the colander off the vessel and transfer the broccoli and almonds into a big bowl.brocoli salad

Now add ginger juliennes, chopped mint leaves, whole mint leaves, green coriander, lemon juice, olive oil, salt and crushed black pepper into the steamed broccoli and almonds. Mix all the ingredients really well.brocoli salad

Broccoli salad is now ready. Transfer it to a serving plate and serve.brocoli salad

Serving:

Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

 

Suggestions: 

  • Instead of fresh mint leaves you can use 1 tsp of mint powder.
  • If you want to add some sweetness to the salad then add 1 tsp of honey into the salad.

Broccoli Salad Recipe Videobrocoli salad
Author: 
Recipe type: salad
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Broccoli – 1 (300 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Mint leaves – 25-30
  • Almond – 15-16 (soaked for 30 minutes)
  • Ginger baton – ½ inch (thinly sliced)
  • Lemon juice – 1 tsp
  • Olive oil – 1 tsp
  • Black peppercorns – ½ tsp (crushed)
  • Salt – ½ tsp or to taste
Instructions
  1. Remove the stalk of the broccoli. Separate its florets and Keep it aside. Then peel out the hard part of the stalk and chop it in small pieces. Now rinse the broccoli thoroughly with water. Drain out the excess water from it.
  2. Make a bunch of half the quantity of mint leaves and chop it with the help of a scissor or a knife. Place it in a small bowl.
  3. Now steam the broccoli. For this take 1.5-2 cups of water in a vessel and put it on flame to simmer. Cover the vessel so that the water starts steaming quickly. Place the broccoli and almonds on a colander. After that, place the colander on the vessel cover it properly so that no steam escapes. Let the broccoli and almonds steam for about 3 minutes.
  4. After 3 minutes, turn off the flame and remove the lid. Broccoli is now steamed aptly. Take the colander off the vessel and transfer the broccoli and almonds into a big bowl.
  5. Now add ginger juliennes, chopped mint leaves, whole mint leaves, green coriander, lemon juice, olive oil, salt and crushed black pepper into the steamed broccoli and almonds. Mix all the ingredients really well.
  6. Broccoli salad is now ready. Transfer it to a serving plate and serve.
  7. Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

 

 

 

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora makes an amazing snack whenever you want to eat something different. You can make this crispy snack and serve it piping hot with a cup of tea. Serve  this Cottage cheese bread pakora to your guests, i am sure they will relish eating it.

Here is a quick and easy recipe with pictures to make Stuffed Paneer Bread Pakora  whick is relished by kids as well as adults. erve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

Direction:

Getting ready :

Take 150 gms paneer and grate it.

bread paneer pakoraMaking: 

Take1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.

bread paneer pakora

Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.

bread paneer pakora

To prepare stuffing. Take the grated paneer. To it add 1/3 tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander  and ½ tsp chaat masala as well. Mix all ingredients well.

bread paneer pakora

Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.

bread paneer pakora

Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.

bread paneer pakora

Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.

bread paneer pakora

Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.

bread paneer pakora

Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely.

paneer bread pakora

Serving:

Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

bread paneer pakora

Suggestions:

  • Avoid adding too much water altogether as it gets difficult to dissolve the lumps.
  • You can make pakoras without baking soda as well.
  • You can use ½ tsp ginger paste as well.
  • You can omit the use of green chilies if making these pakoras for kids or reduce the quantity.
  • You can also add finely chopped spinach, finely chopped capsicum as per your taste and preference.
  • If you wish to make them in smaller size then further divide the bread slice like this as the size of pakoras gets bigger.
  • While coating the bread pakoras in the batter, be little gentle as the bread gets soft too quickly in the batter.
  • Coat it quickly with the batter and drop in oil immediately.

Bread Paneer Pakora - Cottage Cheese Bread Pakora - Stuffed Paneer Bread Pakorabread paneer pakora
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread – 4 slices
  • Paneer – 150 gms
  • Chickpeas flour – 1.5 cup
  • Carom Seeds- ¼ tsp
  • Red chilli powder- ¼ tsp
  • Coriander Powder- 1 tsp
  • Salt –More than 1 tsp (or to taste )
  • Baking Soda – 1 pinch
  • Coriander leaves – 3 to 4 tbsp (finely chopped )
  • Ginger- ½ inch piece (finely chopped)
  • Green chilli – 2 ( finely chopped)
  • Chaat Masala- ½ tsp
  • Oil – for frying
Instructions
  1. Take 150 gms paneer and grate it.
  2. Take1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.
  3. Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.
  4. To prepare stuffing. Take the grated paneer. To it add ⅓ tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander and ½ tsp chaat masala as well. Mix all ingredients well.
  5. Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.
  6. Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.
  7. Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.
  8. Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.
  9. Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely
  10. Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

 

How to make Ghee at home? | Clarified Butter

How to make Ghee at home? | Clarified Butter

We often saw elders of the family making Ghee at home. It added more more flavors to your everyday food. It is still possible to make clarified butter at home. All you need is a bit of effort to make it. I am sure you will like the aromatic and pure ghee. Rather than buying out from the market, you can now make it very easily.

Here is a quick and easy method with pictures to make Ghee at home. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.

Directions

Making:

Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes. clarified butter

After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don’t keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.clarified butter

Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.clarified butter

As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.clarified butterServing:

Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.   clarified butter

 

How to make Ghee at home? | Clarified Butter
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Homemade butter
Instructions
  1. Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes.
  2. After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don't keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.
  3. Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.
  4. As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.
  5. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.