Category Archives: Miscellaneous

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.

 

Dry Kasoori Methi in Microwave – How to make Kasuri Methi at home

Dry Kasoori Methi in Microwave – How to make Kasuri Methi at home

Making Kasoori methi at home is not that tough anymore. You can do it very easily . You don’t need to run out to the market and buy Dry Kasoori Methi from time to time. You can make it and use it in various dishes like curries. It will surely enhance the flavors and tantalize your taste buds.

Here is a quick and easy recipe with pictures to Dry kasoori methi in microwave. Prepare any sabzi with this aromatic and delicious dry fenugreek leaves.

Directions

Getting ready:

Pluck the leaves on fenugreek leaves and discard its stem. Thoroughly wash the leaves. Allow them to dry out completely.fenugreek leaves

Making:

Place the fenugreek leaves on a microwave safe bowl. Spread it evenly. Place it inside the microwave and roast it for 3 minutes on maximum temperature.fenugreek leaves

After 3 minutes, take the tray out. Stir the fenugreek leaves to flip their sides with the help of a spatula. Put it back inside the microwave and again roast it for 3 minutes on maximum temperature.fenugreek leaves

3 minutes are over. Take the tray out. Fenugreek leaves have dried to an extent. Again flip its sides and place it back inside the microwave. Roast the leaves for 2 more minutes on maximum temperature.fenugreek leaves

After 2 minutes, take out the tray. Fenugreeks leaves have completely dried. Keep it aside to cool down completely. After that, crush the dried fenugreek leaves with fingers and place it on a plate. You can crush it into fine or coarse powder.fenugreek leaves

Serving:

Prepare any sabzi with this aromatic and delicious dry fenugreek leaves. Store this dry fenugreek leaves in an air-tight container and use for up to 1 year.

Suggestions

  • If you want then you can sieve the dry fenugreek leaves to remove its stem.

 

Dry Kasoori Methi in Microwave - How to make Kasuri Methi at homefenugreek leaves
Author: 
Recipe type: miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 250 grams
Instructions
  1. Pluck the leaves on fenugreek leaves and discard its stem. Thoroughly wash the leaves. Allow them to dry out completely.
  2. Place the fenugreek leaves on a microwave safe bowl. Spread it evenly. Place it inside the microwave and roast it for 3 minutes on maximum temperature.
  3. After 3 minutes, take the tray out. Stir the fenugreek leaves to flip their sides with the help of a spatula. Put it back inside the microwave and again roast it for 3 minutes on maximum temperature.
  4. minutes are over. Take the tray out. Fenugreek leaves have dried to an extent. Again flip its sides and place it back inside the microwave. Roast the leaves for 2 more minutes on maximum temperature.
  5. After 2 minutes, take out the tray. Fenugreeks leaves have completely dried. Keep it aside to cool down completely. After that, crush the dried fenugreek leaves with fingers and place it on a plate. You can crush it into fine or coarse powder.
  6. Prepare any sabzi with this aromatic and delicious dry fenugreek leaves. Store this dry fenugreek leaves in an air-tight container and use for up to 1 year.

 

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Relish scrumtious and appealing Spinach Lachcha Paratha. You can make something very delicious from spinach which is present in ample amount in the market. You will surely relish each and every bite of it.  You can make it and serve it to friends and family and have a delightful meal.

Here is a quick and easy recipe with pictures to make mouth drooling Lachcha Paratha for you to savor. Serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!


Directions

Getting ready:

Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.layered spinach paratha

Making:

Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.layered spinach paratha

20 minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.layered spinach paratha

Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.layered spinach paratha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.layered spinach paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.layered spinach paratha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.layered spinach paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.layered spinach paratha

Serving:

Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!layered spinach paratha Suggestion: 

Instead of making lachcha parantha you can make simple paranthas with this dough as well. It will taste equally delicious.

Lachcha Parantha Recipe with Palak - Spinach Layered Paratha - Palak Laccha Parathalayered spinach paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour/refined flour – 2 cup
  • Spinach – 200 grams
  • Ghee – 3-4 tbsp
  • Ginger baton - ½ inch
  • Green chilly - 1
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
Instructions
  1. Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.
  2. Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.
  3. minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  4. Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  5. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  8. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.
  9. Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

 Masala missi parantha or Besan Masala parantha is the most relished and popular Indian bread, available in almost all restaurants. We all often make missi roti, which is a traditional Punjabi recipe, prepared with gram flour and few desi spices mixed in wheat flour. But today we are making Besan Masala parantha for you all using the same ingredients.

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make this traditional and authentic Masala Missa parantha and serve it steaming hot with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed in lunch box for kids. Pack these paranthas along with mango pickle or lime pickle, they make perfect picnic or travel food as well. So, make these yummy Missa paranthas yourself with this easy recipe and enjoy!

Directions: 

Getting ready:

Making:

To prepare dough take 1 cup ( 150 gms)  wheat flour and mix 1/2 cup (50 grams) gram flour into it. Then Add less than 1/2 tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If you are not using green chilly then you can add less than ¼ tsp of red chilly powder. Add 1/2 tsp ginger paste, 1/4 tsp carom seeds and 1 tsp ghee into it and mix all  the ingredients well. Then knead the dough with lukewarm water. For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.missa paratha

                 

  After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.

missa paratha

Dust the dough ball again  with dry flour and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.missa paratha

Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.

missa paratha

Now to prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas as well.

missa paratha

Serving:

Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Suggestions:

  • You can also use green coriander (finely chopped) in place of dry fenugreek leaves.
  • If not using green chilly then add less than ¼ tsp of red chilly powder.
  • For kneading dough we have taken lukewarm water.
  • As during winters if we use lukewarm water for kneading then we can get nice and soft dough, also dough can be kneaded quickly.
  • We can keep the shape of paranthas round, triangular or square as per our choice.
  • You can even use oil for making paranthas as per your preference.
  • Place the parantha over a bowl kept above a plate or on aluminum foil or serve it directly.
  • If we place the piping hot parantha directly on a plate then it can turn soggy from beneath.
Masala Missi Paratha - Besan Masala Paratha - Besan Mixed Masala Parathamissa masala paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup ( 150 gms)
  • Chickpea flour- ½ cup (50 gms)
  • Ghee- ¼ cup ( for moen & Applying on paratha)
  • Dry Fenugreek leaves- 1 tbsp
  • Salt - Less than ½ tsp ( or to taste )
  • Ginger Paste- ½ tsp
  • Carom seeds- ¼ tsp
  • Green Chili- 1 (finely chopped)
Instructions
  1. Take 1 cup ( 150 gms) wheat flour and Mix ½ cup (50 grams) gram flour into it. Then Add less than ½ tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If not using green chilly then you can add less than ¼ tsp of red chilly powder. Also add ½ tsp ginger paste, ¼ tsp carom seeds and 1 tsp ghee into it and mix all the ingredients well. Then knead the dough with lukewarm water.For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.
  2. After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.
  3. Dust the dough ball with dry flour again and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.
  4. Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.
  5. Now let's prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas.
  6. Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Ginger Green Chilli Pickle – Adrak Hari Mirch ka Achaar

Ginger Green Chilli Pickle – Adrak Hari Mirch ka Achaar

Relish the amazing taste of spicy Ginger green chili pickle. This pickle can be prepared very easily and instantly. Ginger and green chili is easily available at home , you can make this tempting accompaniment and serve it with any food. The Adrak  Hari mirch ka Achar will surely tantalize your taste buds.

Here is an easy recipe with step by step pictures to make a delicious Ginger green chili pickle. Relish the flavors of Indian spices in this flavorful pickle. This tasty accompaniment will surely add more spice to you everyday food. Enjoy.

Direction :

Getting ready:

Take 100 gm green chili and 150 gms ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.ginger green chili pickle

 

Making:

Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.ginger and green chili pickle

 

Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board. Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely grinded mustard. Also add 6 tsp mustard oil and 4 tsp vinegar. Take 2 lemon and squeeze out its juice.Mix all the spices well.ginger and green chili pickle Serving :

Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger. Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.ginger and green chili pickle

Suggestion:

  • You can also take thick chilies to make pickles if desired.
  • You can take black or yellow mustard as desired.
  • We have put mustard oil like this, but if you don’t like the spicy taste of mustard oil
  • You can warm up the oil,then cool and add it, but the taste of mustard oil is very good.
  • You can add any vinegar to the pickle.
  • You can make the pickle with lemons but adding vinegar extends its shelf life and the pickle becomes more delicious.
  • Make sure you always take out the pickle with a clean and dry spoon. You can store and have this pickle for 3 to 4 months.

Ginger Green Chilli Pickle - Adrak Hari Mirch ka Achaarginger and green chili pickle
Author: 
Recipe type: miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chili – 100gms
  • Ginger- 150 gms
  • Lemon – 2
  • Mustard oil- 4 tbsp
  • Vinegar- 4 tsp
  • Mustard seeds- 2 tbsp (coarsely grind)
  • Salt- 2 tsp ( or more than 1 tsp)
  • Turmeric powder- 1 tsp
Instructions
  1. Take 100 gm green chili and 150 gms ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.
  2. Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.
  3. Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board. Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely grinded mustard. Also add 6 tsp mustard oil and 4 tsp apple cider vinegar. Take 2 lemon and squeeze out its juice.Mix all the spices well.
  4. Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger. Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.

 

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Try innovative Sweet potato chaat whenever you crave for something tantalizing and delicious. Did you ever wonder you could make yummy Shakarkandi chaat. I am sure you didn’t.  It is very easy and quick to make this tasty snack of Sweet potato chaat, You can serve it to friends and family and surprise everyone.

Here is an easy recipe with pictures to make Sweet potato chaat. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

Directions: 

Making:

Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn’t get dry. Tie it with a loose knot.shakarkandi chaat

Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.shakarkandi chaat

After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.shakarkandi chaat

Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.shakarkandi chaat

Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.shakarkandi chaat

Sweet potato chaat is now ready. Transfer it to a serving plate.shakarkandi chaat Serving:

Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!shakarkandi chaat Suggestions

  • If you want then you can boil the sweet potatoes in the same way as potatoes.

 

Sweet Potato Chaat Recipe - Shakarkandi ki Chaat Recipe
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Sweet potatoes – 2
  • Sweet sauce
  • green chilly sauce
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Black salt
  • Lemon – 1
Instructions
  1. Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn't get dry. Tie it with a loose knot.
  2. Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.
  3. After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.
  4. Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.
  5. Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.
  6. Sweet potato chaat is now ready. Transfer it to a serving plate.
  7. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

 

Roasted Tofu Stick Recipe | Tofu Stick Tikka Recipe – Asian Baked Tofu Recipe

Roasted Tofu Stick Recipe Video | Tofu Stick Tikka Recipe – Asian Baked Tofu Recipe

Easy to make Tofu stick tikka are an instant food you can enjoy anytime. I am sure you will not be able to resist the amazing texture and flavors of Tofu sticks These can be served as a starter or an evening snack with a chutney or dip. Arrange these tempting Tofu sticks on a platter and i am sure it will finish off in a blink.

Here is an easy step by step recipe with pictures to make mouth drooling Tofu stick tikka for friends and family. Serve these tempting and mouth-watering roasted tofu sticks steaming hot along with green coriander chutney or tomato sauce. Enjoy.


Directions: 

Getting ready:

Cut the tofu into thick long sticks, keep them on a plate.

Tofu stick tikka recipeMaking:

Place a pan on flame and pour 1 to 2 tsp of oil to it, spread the oil evenly. When the oil gets heated, put the tofu stick on it and roast them until they get golden brown from beneath.

Tofu stick tikka recipe

Once the tofu sticks gets roasted from bottom, flip their sides and roast them till golden brown from another side as well. Sprinkle the sesame seeds on the tofu so that they get roasted as well. Then turn the sides of the tofu and roast them until they become golden brown from the remaining sides as well.

Tofu stick tikka recipe

After a while, tofu will get golden brown from all the four sides then turn off the flame and sprinkle the chaat masala on them. Mix properly and transfer them on a plate. Roasted tofu sticks are now ready to serve.

Tofu stick tikka recipeServing:

Serve these tempting and mouth-watering roasted tofu sticks steaming hot along with green coriander chutney or tomato sauce.

Suggestion

  • You can add soy sauce, salt, black pepper powder, mixed herbs or any other masala according to taste on the roasted tofu sticks.

Roasted Tofu Stick Recipe | Tofu Stick Tikka Recipe - Asian Baked Tofu Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Tofu – 200 grams
  • Oil – 1 to 2 tbsp
  • Chaat masala – 1 tsp
  • Sesame seeds – 1 tsp
Instructions
  1. Cut the tofu into thick long sticks, keep them on a plate.
  2. Place a pan on flame and pour 1 to 2 tsp of oil to it, spread the oil evenly. When the oil gets heated, put the tofu stick on it and roast them until they get golden brown from beneath.
  3. Once the tofu sticks gets roasted from bottom, flip their sides and roast them till golden brown from another side as well. Sprinkle the sesame seeds on the tofu so that they get roasted as well. Then turn the sides of the tofu and roast them until they become golden brown from the remaining sides as well.
  4. After a while, tofu will get golden brown from all the four sides then turn off the flame and sprinkle the chaat masala on them. Mix properly and transfer them on a plate. Roasted tofu sticks are now ready to serve.
  5. Serve these tempting and mouth-watering roasted tofu sticks steaming hot along with green coriander chutney or tomato sauce.

 

Instant Rava Toast Recipe – Crispy Veg Suji Bread Toast – Semolina Veg Toast

Instant Rava Toast Recipe – Crispy Veg Suji Bread Toast – Semolina Veg Toast

Rava Toast with your favorite green chutney and a tea party with friends is like bliss . This crispy and crunchy toast takes very less of time to prepare and is very scrumptious to eat. I am sure everyone will relish eating this amazing snack of crispy Veg suji bread toast. The rava in the Rava toast recipe gives it a grainy texture and a crunchy feel to it. You couldn’t surely resist to munch on it.

Here is an easy step by step recipe with pictures to make crispy Instant Rava toast.  Cut and serve these Crunchy Rava Toast with green coriander chutney, tomato sauce or with any chutney of your choice and have a delightful snack time. 

Direction: 

Making :

To make rava toast start with preparing the batter with semolina, curd and veggies. Take 1/2  cup Semolina in a big bowl, and add 1/ 2 cup curd to it. Mix till all of it mixes well. Aso add 1 finely chopped green chili with its seeds removed so that it becomes less spicy. Then add less than 1/2 inch of finely chopped ginger add it and then add 1/2 tsp salt. Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped capsicum, 2 tsp green coriander and mix all the ingredients well to make the batter. Keep the batter aside for 5 minutes.  rava toast

 

Batter is ready. Now take 6 slices of bread. Then spread batter over the bread. Put 1 to 2 spoons of batter over the bread and spread it evenly. Bread is ready and batter is spread over it. We have spread batter over 2 breads to make toast. Likewise prepare the rest of the toasts.rava toast

 

Put the girdle on flame to heat for roasting the breads. Spread the ghee over the girdle and grease it and let the girdle heat for a while. Make sure you heat the girdle to medium heat and keep the flame medium low. Put the bread on the girdle to roast. Roast the bread till it golden brown from below. The side with the paste/ batter should be downward. Meanwhile spread the batter over the other slices as well.rava toast

 

Breads are golden brown from below. Flip them and roast them till golden brown on other side as well. Spread a little ghee on the other side too. Move the toast a bit so as to roast it evenly from below. Meanwhile also check the toast by flipping it so that it doesn’t burn and let it roast till golden brown on the other side as well. Bread is golden brown from below as well.rava toast

 

Serving :

Crispy and tempting Rava toast is ready. Take it out from the girdle. It took 6 to 7  minutes to roast the Rava toast at once. To serve the yummy Rava toast, you can cut and serve them. You can serve rava toast with green coriander chutney, tomato sauce or with any chutney of your choice.rava toast

 

Suggestion:

  • You can take white or brown bread as desired.
  • If desired you can make the toast without ghee as well.
  • You can them in half vertically if desired and serve it.

 

Instant Rava Toast Recipe - Crispy Veg Suji Bread Toast - Semolina Veg Toastrava toast
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • White bread – 6 slice
  • Semolina – ½ cup ( 75 gms)
  • Curd – 1/ 2 cup
  • Tomato – 2 tbsp ( finely chopped )
  • Green Capsicum – 2 tbsp ( finely chopped)
  • Green Coriander - 2 tbsp ( finely chopped)
  • Ghee – 1 tbsp
  • Green chili – 1 (finely chopped)
  • Ginger – ½ inch (finely chopped)
  • Salt- ½ tsp
Instructions
  1. To make rava toast start with preparing the batter with semolina, curd and veggies. Take ½ cup Semolina in a big bowl, and add 1/ 2 cup curd to it. Mix till all of it mixes well. Aso add 1 finely chopped green chili with its seeds removed so that it becomes less spicy. Then add less than ½ inch of finely chopped ginger add it and then add ½ tsp salt. Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped capsicum, 2 tsp green coriander and mix all the ingredients well to make the batter. Keep the batter aside for 5 minutes.
  2. Batter is ready. Now take 6 slices of bread. Then spread batter over the bread. Put 1 to 2 spoons of batter over the bread and spread it evenly. Bread is ready and batter is spread over it. We have spread batter over 2 breads to make toast. Likewise prepare the rest of the toasts.
  3. Put the girdle on flame to heat for roasting the breads. Spread the ghee over the girdle and grease it and let the girdle heat for a while. Make sure you heat the girdle to medium heat and keep the flame medium low. Put the bread on the girdle to roast. Roast the bread till it golden brown from below. The side with the paste/ batter should be downward. Meanwhile spread the batter over the other slices as well.
  4. Breads are golden brown from below. Flip them and roast them till golden brown on other side as well. Spread a little ghee on the other side too. Move the toast a bit so as to roast it evenly from below. Meanwhile also check the toast by flipping it so that it doesn’t burn and let it roast till golden brown on the other side as well. Bread is golden brown from below as well.
  5. Crispy and tempting Rava toast is ready. Take it out from the girdle. It took 6 to 7 minutes to roast the Rava toast at once. To serve the yummy Rava toast, you can cut and serve them. You can serve rava toast with green coriander chutney, tomato sauce or with any chutney of your choice.