Paneer Kolhapuri Recipe

Paneer Kolhapuri Recipe – How to make Paneer Kolhapuri?

Paneer kolhapuri is a delicious and one of the most popular Indian recipes. Who doesn’t like eating sabzi or any other dish prepared with paneer after all? This super scrumptious and delicious recipe is another easiest paneer recipe that can be prepared in a jiff without any onions and garlic. Yes, you read it right. You don’t need any onion or garlic for making this recipe. Paneer kolhapuri is rich Tomato-coconut-cashew gravy based recipe that will surely awaken your taste buds.

Paneer kolhapuri is a tarty-tangy sabzi prepared with freshly ground spices, coconut and fresh soft paneer. This rich and super tasty recipe pairs well with any Indian bread like chapatti, parantha, naan or poori. Infact it goes well with jeera rice or plain rice too. Try to follow this easy step-by-step recipe of paneer kolhapuri yourself and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

1.  Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.


2.  Cut paneer into 1-1 inch square chunks.

Making:

3.  To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.


4.  Take out the roasted spices in a plate and let them cool them.


5.  Now grind these spices to make a coarse powder. Kolhapuri masala is ready.


6.  Heat some oil in a wok or pan and add cumin seeds into it.


7.  After this add asafoetida, turmeric powder, coriander powder and saute for a while.


8.  Then add rest of the spices i.e. dry whole red chilly and tomato-cashew paste.


9.  Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.


10.  To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.


11.  Now add ½ cup water and let it simmer for few more minutes.


12.  When you see gentle boil in the gravy, add salt and chopped coriander into it.


13.  Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.


14.  Transfer paneer kolhapuri in a serving bowl. recipe is ready.

Serving:

15.  Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

Suggestions

  • Prepare fresh paneer at home for this recipe. It will taste amazing.

 

Paneer Kolhapuri Recipe paneer kolhapuri recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomatoes - 4 (250 grams)
  • Green chilly - 2
  • Ginger - 1 inch baton
  • Cashew - ¼ cup
  • Dry coconut - ½ cup (grated)
  • Oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp
  • Sesame seeds - 2 tsp
  • Cumin seeds - 1.5 tsp
  • Fennel - 1 tsp
  • Whole garam masala - 1 inch cinnamon stick, 1 brown cardamom, 2 green cardamom, 4 clove and 8-10 black pepper
  • Dried red chilly - 2
  • Salt - 1 tsp (as per taste)
  • Red chilly powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
Instructions
  1. Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.
  2. Cut paneer into 1-1 inch square chunks.
  3. To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.
  4. Take out the roasted spices in a plate and let them cool them.
  5. Now grind these spices to make a coarse powder. Kolhapuri masala is ready.
  6. Heat some oil in a wok or pan and add cumin seeds into it.
  7. After this add asafoetida, turmeric powder, coriander powder and saute for a while.
  8. Then add rest spices i.e. dry whole red chilly and tomato-cashew paste.
  9. Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.
  10. To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.
  11. Now add ½ cup water and let it simmer for few more minutes.
  12. When you see gentle boil in the gravy, add salt and chopped coriander into it.
  13. Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.
  14. Transfer paneer kolhapuri in a serving bowl. recipe is ready.
  15. Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

 

 

Mysore Masala Dosa Recipe

Mysore Masala Dosa Recipe

Mysore Masala dosa is one of the classic and super duper recipe of dosa among South Indian breakfast recipes. Now here is another recipe of Mysore masala dosa for you all. Here, we lathered the dosa with tangy-spicy red chutney and stuffed with stir fried potato filling and believe us, it was finger licking good. Serve this snack as a complete meal along with some steaming hot sambar and freshly grind coconut chutney. Everyone at your home will like it for sure!

The Mysore masala dosa that we make are crispy-brown from outside and soft inside. This lip smacking dosa, layered with spicy chutney is one the famous street food for all. This recipe of dosa also includes the recipe for the tomato chutney. So, hop on and try making this mouth drooling recipe of Mysore masala dosa yourself with this easy to follow step-by-step instructions with pictures. Enjoy!

Direction

Getting ready:

1. Rinse the tomatoes thorough and chop them roughly in big chunks.

mysore masala dosa

2. Peel the potatoes and mash them finely. Keep it in a bowl.

mysore masala dosaMaking:

3. Heat 2 tsp oil in a pan or wok and splutter cumin seeds first. Then add asafoetida, coriander powder and dry red chilly. Saute for a while.

mysore masala dosa

4. Add chopped tomatoes and salt to taste. Mix everything really well.

mysore masala dosa

5. Cover and let the tomatoes simmer for 3-4 minutes on low flame until soft and tender. Turn off the flame when tomatoes are cooked through.

mysore masala dosa

6. Now let the tomatoes cool then transfer them to a mixer jar and grind finely to make chutney.

mysore masala dosa

7. Chutney for the dosa is ready. Take it out in a bowl.

mysore masala dosa

8. After this, heat 2 tsp oil in a wok or pan and splutter brown mustard seeds first. Then mix ginger paste, turmeric powder, coriander powder and green peas in the oil. Stir well.

mysore masala dosa

9. Cover and let the peas cook until soft. This can take 2-3 minutes.

mysore masala dosa

10. Now add mashed potatoes, green chilly, red chilly powder, salt and little water. Mix and stir well. Add some green coriander as well.

mysore masala dosa

11. Stuffing is now ready. Take it out in a bowl.

mysore masala dosa

12. Mix ½ tsp salt to the dosa batter and heat a non stick tawa or skillet for roasting the dosas.

mysore masala dosa

13. Spread some oil over the tawa and pour 2 tsp batter over it. Spread in circular motion with a ladle and then pour some ghee on the corners.

mysore masala dosa

14. When the dosa is brown, spread some chutney over it evenly and lathered it with 1 to 2 tsp stuffing on the half side of dosa. Fold the dosa and roast until brown and crispy on both sides.

mysore masala dosa

15. Take the dosa on a plate. Similarly prepare the rest of the dosas until the batter is completely utilized.

mysore masala dosaServing:

16. Serve this crispy and spicy mysore masala dosa steaming hot with side assortment of tomato chutney, peanut chutney, coconut chutney and relish eating.

mysore masala dosa

  • For 4-5 members
  • Time- 50 minutes

Mysore Masala Dosa Recipe Mysore Masala Dosa Recipe
Author: 
Recipe type: Snack Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dosa batter - 2 cup
  • Oil - 3 to 4 tbsp
  • Butter - 1 to 2 tbsp
  • Salt - ½ tsp or as per taste
  • Boiled potatoes - 4 (400 grams)
  • Green peas - ¼ cup
  • Green coriander(finely chopped) - 2 to 3 tbsp
  • Green chilly - 2
  • Ginger - 1 tsp (paste)
  • Salt - ¾ tsp or as per taste
  • Turmeric powder - ¼ tsp
  • Mustard seeds - ¼ tsp
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Tomatoes - 3 (250 grams)
  • Coriander powder - 1 tsp
  • Cumin seeds - 1 tsp
  • Salt - ¾ tsp or as per taste
  • Dry red chilly - 3
  • Asafoetida - 1 pinch
Instructions
  1. Rinse the tomatoes thorough and chop them roughly in big chunks.
  2. Peel the potatoes and mash them finely. Keep it in a bowl.
  3. Heat 2 tsp oil in a pan or wok and splutter cumin seeds first. Then add asafoetida, coriander powder and dry red chilly. Saute for a while.
  4. Add chopped tomatoes and salt to taste. Mix everything really well.
  5. Cover and let the tomatoes simmer for 3-4 minutes on low flame until soft and tender. Turn off the flame when tomatoes are cooked through.
  6. Now let the tomatoes cool then transfer them to a mixer jar and grind finely to make chutney.
  7. Chutney for the dosa is ready. Take it out in a bowl.
  8. After this, heat 2 tsp oil in a wok or pan and splutter brown mustard seeds first. Then mix ginger paste, turmeric powder, coriander powder and green peas in the oil. Stir well.
  9. Cover and let the peas cook until soft. This can take 2-3 minutes.
  10. Now add mashed potatoes, green chilly, red chilly powder, salt and little water. Mix and stir well. Add some green coriander as well.
  11. Stuffing is now ready. Take it out in a bowl.
  12. Mix ½ tsp salt to the dosa batter and heat a non stick tawa or skillet for roasting the dosas.
  13. Spread some oil over the tawa and pour 2 tsp batter over it.
  14. Spread in circular motion with a ladle and then pour some ghee on the corners.
  15. When the dosa is brown, spread some chutney over it evenly and lathered it with 1 to 2 tsp stuffing on the half side of dosa. Fold the dosa and roast until brown and crispy on both sides.
  16. Take the dosa on a plate. Similarly prepare the rest of the dosas until the batter is completely utilized.
  17. Serve this crispy and spicy mysore masala dosa steaming hot with side assortment of tomato chutney, peanut chutney, coconut chutney and relish eating.

 

Prasad Boodi Recipe

Prasad Boondi Recipe video

Sweet boondi or Prasad boondi, is a very popular recipe and is often prepared to offer it as a Prasad to deities. Making Prasad boondi is not a challenging task. All you need is a perforated spoon or slotted ladle and a smooth batter of urad dal and refined flour. The bigger the size of spoon is the bigger will the boondi.

We use boondi for making raita or namkeen as well. But the recipe we are sharing with you all today is of Sweet boondi, dipped in sugar syrup and offered as Prasad, especially during Tuesday. This recipe is a very quick and easy way to make boondi. You can serve it warm or hot to your guest as well. They’ll relish it for sure. So, try following this simple step-by-step recipe of Sweet Prasad boondi yourself. Enjoy!

Directions

Getting ready:

1. Rinse and soak the husked urad dal for 2 hours in water.

prasad boondi

2. Now, place the soaked husked urad dal in a mixture jar, followed by some water and grind to make a fine paste.

prasad boondiMaking:

3. Let us prepare the syrup first for making boondi. For this, take 3 cups of sugar and a cup of water in any vessel and let in simmer on low flame until the sugar dissolves completely.

prasad boondi

4. Syrup with one thread consistency is now ready, turn off the flame and mix some cardamom powder into it.

prasad boondi

5. Take refined flour in a mixing bowl and add baking powder, ½ pinch of red food color into it.

prasad boondi

6. Then add water in small portions and make a smooth batter.

prasad boondi

7. Mix the ground urad dal paste into the batter and mix well. Batter is ready for boondi.

prasad boondi

8. Heat oil in a wok or pan for deep frying the boondi. Take a slotted ladle and flip it upside down, over the wok.

prasad boondi

9. Pour some batter over the ladle and press it with your hands. The batter will pass through and you’ll get round boondi.

prasad boondi

10. Place as much boondi as possible at one and then deep fry until they get golden brown and crispy. Keep tossing and flipping the boondi.

prasad boondi

11. Soak the fried boondi in the syrup for 1-2 minutes and let it remain drenched for a minute or so until it absorbs syrup well.

prasad boondi

12. Place the sugar syrup coated boondi in a separate plate and continue making the rest until the entire batter is utilized.

prasad boondiServing:

13. Serve this sweet and super delicious prasad boondi as it is and relish eating.

prasad boondiSuggestions

  • Consistency of the batter should be perfect, neither too thick nor too runny.
  • Oil should be hot enough for deep frying the boondis else boondis will stick to each other.
  • After transferring boondis from the chasni, keep stirring them on regular intervals so that they don’t stick.
  • Clean the ladle spoon after making every batch of boondis. So that the pores doesn’t get blocked and boodis are nice and round.
  • For 1.25kg of boondis
  • Time- 60 minutes

5.0 from 1 reviews
Prasad Boodi Recipe Prasad Boodi Recipe
Author: 
Recipe type: Dessert recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup (150 grams)
  • Urad dal – ¼ cup (50 grams) (soaked)
  • Red food color – ½ pinch
  • Baking powder – ½ tsp
  • Sugar – 3 cup (750 grams)
  • Cardamom powder- ½ tsp
  • Oil – for frying
Instructions
  1. Rinse and soak the husked urad dal for 2 hours in water.
  2. Now, place the soaked husked urad dal in a mixture jar, followed by some water and grind to make a fine paste.
  3. Let us prepare the syrup first for making boondi. For this, take 3 cups of sugar and a cup of water in any vessel and let in simmer on low flame until the sugar dissolves completely.
  4. Syrup with one thread consistency is now ready, turn off the flame and mix some cardamom powder into it.
  5. Take refined flour in a mixing bowl and add baking powder, ½ pinch of red food color into it.
  6. Then add water in small portions and make a smooth batter.
  7. Mix the ground urad dal paste into the batter and mix well. Batter is ready for boondi.
  8. Heat oil in a wok or pan for deep frying the boondi. Take a slotted ladle and flip it upside down, over the wok.
  9. Pour some batter over the ladle and press it with your hands. The batter will pass through and you’ll get round boondi.
  10. Place as much boondi as possible at one and then deep fry until they get golden brown and crispy. Keep tossing and flipping the boondi.
  11. Soak the fried boondi in the syrup for 1-2 minutes and let it remain drenched for a minute or so until it absorbs syrup well.
  12. Place the sugar syrup coated boondi in a separate plate and continue making the rest until the entire batter is utilized.
  13. Serve this sweet and super delicious prasad boondi as it is and relish eating.

 

Rajasthani Mirchi ke Tipore – Instant Chili Pickle

Mirchi ke Tipore – Hari Mirch ke Tipore

Rajasthani Hari Mirch ke tipore is hot, spicy and tangy recipe. It is one of traditional and authentic recipe for Rajasthani cuisine. You can call it a zingy, spicy pickle or a stir fry sabzi which is really easy to make and take very little time and efforts.

Green chilly tipore is a spicy and scrumptious recipe prepared with sauteing green chilly and is often served in Rajasthani thali. This dish completes the Rajasthani thali. Me and my family thoroughly enjoyed eating this scrumptious recipe and surely you’ll like it too. Enjoy!

Directions

Getting ready:

1. Wash the chilies thoroughly and cut off the stalk.

mirch tipore

2. Now chop the chilies in ½ inch small chunks.

mirch tiporeMaking:

3. Heat some oil in a pan and splutter cumin seeds first.

mirch tipore

4. Then add asafoetida, turmeric powder and chopped green chilies

mirch tipore

5. Further add fennel powder, mango powder, coriander powder and salt and saute for few minutes.

mirch tipore

6. Let the chilies simmer for 1-2 minutes until they absorb all the spices.

mirch tipore

7. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes.

mirch tipore

8. Now cook it on high flame until the moisture escapes completely. Tipore is now ready.

mirch tipore

9. Transfer it to a serving bowl.

mirch tiporeServing:

10. Serve this spicy and tangy Rajasthani Mirch ke Tipore as an assortment with paranthans or any meal and relish eating. To store the tipore in refrigerator for up to 1 week.

Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly (thick variety) - 200 grams
  • Mustard oil - 4 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 2 tsp
  • Fennel powder - 2 tsp
  • Asafoetida - 1-2 pinch
  • Cumin seeds - ½ tsp
  • Mango powder - less than 1 tsp
  • Salt - less than 1 tsp (or as per taste)
Instructions
  1. Wash the chilies thoroughly and cut off the stalk. Now chop the chilies in ½ inch small chunks.
  2. Heat some oil in a pan and splutter cumin seeds first.
  3. Then add rest of the following spices into the wok - asafoetida, turmeric powder and chopped green chilies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
  4. Let the chilies simmer for 1 to 2 minutes until they absorb all the spices.
  5. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely.
  6. Serve and relish eating. To store the tipore, place them in a container and keep them in refrigerator for up to 1 week.

 

Creamy Mushroom Soup – Easy Mushroom Soup recipe

Mushroom Soup recipe – Quick Mushroom Soup recipe

Creamy Mushroom Soup is a really simple and super duper delicious recipe. Mushroom soup is prepared with numerous styles. But when Mushroom cream is stir fried in butter and grounded spices, then there is nothing more sumptuous than this mushroom soup. The intense and earthy flavour in the soup will make everyone go wow. It’s really classic.

Try making this recipe of creamy soup at your home and I am sure you and your dear ones will enjoy it. So, try to follow this simple recipe of Mushroom soup yourself and enjoy!

Directions

Getting ready:

Start with cleaning the mushrooms with a cloth and the cut off the stalks. Dice the mushrooms in small pieces.

creamy mushroom

Dissolve 2 to 3 tbsp corn flour in water until smooth. Corn slurry is now ready.

creamy mushroomMaking:

Heat 1 to 2 tbsp butter in a pan or wok. Add chopped ginger, mushroom chunks, salt and black pepper to the butter. Mix well. Now cover the pan with a lid and let in simmer on low flame for 3 to 4 minutes. Check later.

creamy mushroom

The mushrooms will start releasing juice, so cook them for 2 more minutes without covering so that the moisture evaporates on its own. Cook until the mushrooms get tender. Now, leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.

creamy mushroom

Mix the mushroom paste in the same pan and add 2 cups of water as well. Let it simmer.

creamy mushroom

Let the soup simmer for 2 to 3 minutes and add 1 tbsp cream into it.

creamy mushroom

Turn off the flame and mix 2 tsp lemon juice into it. Creamy mushroom soup is ready.

creamy mushroom

Transfer the mushroom soup to a bowl.

creamy mushroomServing:

Garnish it with some cream and green coriander sprigs and serve lip smacking creamy mushroom soup steaming hot and relish eating.

creamy mushroom

 

5.0 from 1 reviews
Creamy Mushroom Soup - Easy Mushroom Soup recipe mushroom soup
Author: 
Recipe type: Apptizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mushroom - 1 pack (200 grams)
  • Butter - 2 tbsp
  • Green coriander - 1-2 tbsp
  • Cream - 2 tbsp
  • Lemon - 1
  • Corn flour - 2 tbsp
  • Salt - 1 tsp (as per taste)
  • Black pepper - ¼ tsp (freshly grounded)
  • Ginger paste - ½ tsp
Instructions
  1. Start with cleaning the mushrooms with a cloth and the cut off the stalks. Dice the mushrooms in small pieces.
  2. Dissolve 2 to 3 tbsp corn flour in water until smooth.
  3. Heat 1 to 2 tbsp butter, ginger, mushroom chunks, salt and black pepper into it. Mix well.
  4. The mushrooms will start releasing juice. Cook until the mushrooms get tender.
  5. Now leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.
  6. Mix the mushroom paste, cream and add 2 cups of water as well. Let it simmer.
  7. Turn off the flame and mix 2 tsp lemon juice into it. Transfer the mushroom soup to a bowl.
  8. Garnish it with some cream and green coriander sprigs and serve lip smacking creamy mushroom soup steaming hot and relish eating.

 

Roasted Potato Wedges – Baked Potato Wedges Recipe

Roasted Potato Wedges Recipe – Oven Baked Potato Wedges Recipe

Roasted potato wedges is an all star and easy to make recipe which makes a perfect appetizer in any party or special occasion. The potatoes are marinated with black pepper powder, dry fenugreek leaves and sesame seeds mixed with olive oil and baked in the oven until golden brown and crispy.

When you feel like eating something light and devouring then try making baked potato wedges. Enjoy this lip smacking recipe of potatoes in supper or coffee. It’s really very easy to prepare baked potato wedges. Mix spices with potatoes and bake them and you have roasted potato wedges ready. Try making these chunky, golden potato wedges, yourself with this easy to follow recipe. Enjoy!

Directions

Getting ready:

1. Rinse the potatoes thoroughly. Peel the potatoes for making the wedges. You can also make wedges without peeling the potatoes.

potato wedges

2. Lift a potato and cut it into half. Further divide it into two.

potato wedges

3. Again take a piece and slice it in half. Repeat these steps to cut the potatoes into wedges.

potato wedgesMaking:

4. In a big mixing bowl add olive oil, salt, black pepper powder, oregano and dry fenugreek leaves to marinate the potato wedges and really well.

potato wedges

5. To it add the potato wedges and coat them well with the spices.

potato wedges

6. Then add sesame seeds to the potato mix. Give it a stir.

potato wedges

7. Now preheat oven at 180 degree centigrade. Evenly place the potatoes over the baking tray.

potato wedges

8. Place the tray in the oven and bake the potatoes for 35 minutes at 180 degree centigrade until golden brown and crispy.

potato wedges

9. Take the tray out. Potato wedges are now ready. Transfer them in a serving bowl.

potato wedgesServing:

10. Serve these tangy, spicy and delicious roasted potato wedges hot with any dip, accompanied with your favorite drink.

potato wedgesSuggestions

  • You can peel the potatoes or use them with their skin on.
  • Use any edible oil instead of olive oil.
  • If you want to make it more spicy then add red chilly powder to the potato wedges.

5.0 from 1 reviews
Roasted Potato Wedges Roasted Potato Wedges
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 4 medium size
  • Olive oil – 2 tbsp
  • Salt – ½ tsp
  • Black pepper powder – ½ tsp
  • Dry fenugreek leaves – ½ tsp
  • Sesame seeds – ½ tsp
Instructions
  1. Instructions
  2. Peel the potatoes for making the wedges. You can also make wedges without peeling the potatoes.
  3. Rinse the potatoes thoroughly and cut each potato in four to six long slices.
  4. In a big mixing bowl add the following ingredients to marinate the potato wedges- olive oil, salt, black pepper, oregano, dry fenugreek leaves and mix well.
  5. To it add the potato wedges and coat them well the spices.
  6. Now preheat oven at 180 degree centigrade. Evenly place the potatoes over the baking tray and bake the potatoes for 35 minutes at 180 degree centigrade until golden brown and crispy.
  7. Potato wedges are now ready. Transfer them to any serving bowl and serve hot with any dip, accompanied with your favorite drink.

 

Achari Bhindi Recipe

Achari Bhindi recipes – How to make Achari Bhindi

Achari Bhindi is really delectable to eat and is mostly served as a side dish in your meals. So, here’s another delicious, tangy and spicy recipe of achari Bhindi for you all. We all often include this zingy and flavorful recipe of achari Bhindi in my meals. This preparation of okra is made with a wide assortment of desi spices which give it a super-duper taste, flavors and aroma too.

Achari bhindi prepared with pickle spices with spicy and tantalizing taste is relished by all. This sabzi can be prepared instantly and very easily. Serve this preparation of okra steaming hot with chapatti, parantha or pooris and relish eating. Achari Bhindi is a different and simple way to cook Bhindi. The unique taste and flavors of stir fried spicy okra will make everyone go wow!

Directions

Getting ready:
1. Rinse the okras thoroughly and place them in sieve to dry.

achari bhindi

2. After this remove the stalk from both the ends.

achri bhindi

3. Chop it into 3 to 4 four with ½ to 0.75 inch size.

achari bhindiMaking:

4. Heat some oil in a wok and then add fenugreek seeds, mustard seeds, cumin seeds, coriander powder, turmeric powder, ginger paste and green chilly. Stir to sauté the spices until fragrant.

achari bhindi

5. Now to it add okra, fennel powder, mango powder, salt, red chilly powder and garam masala.

achari bhindi

6. Stir the okra and masala nicely so that each chunk should be coated well with the spices.

achari bhindi

7. Cover the pan and let the okra simmer on low flame for 3 to 4 minutes until they get tender. Check at regular intervals. It takes 12 to 14 minutes for okra to get cooked aptly.

achari bhindi

8. Sabzi is ready, turn off the flame and mix some green coriander to the sabzi. 9. Transfer the sabzi to a serving bowl.

achari bhindiServing:

10. Serve this mouth-watering and delectable achari bhindi steaming hot with chapatti, parantha or poori.

For 3-4 members
Time – 20 minutes

Achari Bhindi RecipeAchari Bhindi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra (bhindi) - 300 grams
  • Mustard oil - 2-3 tbsp
  • Green coriander - 2 tbsp
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Fenugreek seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Mango powder - ¼ tsp
  • Salt - ¾ tsp or as per taste
  • Fennel powder - 1 tsp
  • Coriander powder - 1 tsp
  • Ginger - 1 tsp paste or grated
  • Green chilly - 1 (finely chopped)
  • Garam masala - ¼ tsp
Instructions
  1. Rinse the okras thoroughly and place them in sieve to dry.
  2. After this remove the stalk from both the ends.
  3. Chop it into 3 to 4 four with ½ to 0.75 inch size.
  4. Heat some oil in a wok and then add fenugreek seeds, mustard seeds, cumin seeds, coriander powder, turmeric powder, ginger paste and green chilly. Stir to sauté the spices until fragrant.
  5. Now to it add okra, fennel powder, mango powder, salt, red chilly powder and garam masala.
  6. Stir the okra and masala nicely so that each chunk should be coated well with the spices.
  7. Cover the pan and let the okra simmer on low flame for 3 to 4 minutes until they get tender. Check at regular intervals. It takes 12 to 14 minutes for okra to get cooked aptly.
  8. Sabzi is ready, turn off the flame and mix some green coriander to the sabzi. 9. Transfer the sabzi to a serving bowl.
  9. Serve this mouth-watering and delectable achari bhindi steaming hot with chapatti, parantha or poori.

 

Instant Khaman Dhokla Recipe without eno

Dhokla Recipe – Besan Dhokla without ENO – How to Make Soft and Spongy Khaman Dhokla

Who doesn’t relish eating scrumptious dhokla? We often make dhokla with eno salt mixed in chickpea flour batter. But I often receive queries from my viewers for a substitute of eno salt in dhokla. So, this recipe of dhokla with baking soda is the solution. Today I am sharing with you all a simple recipe of dhokla using baking soda.

We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day. I personally, do like eating dhokla and often make it a light snack at my home. I will be sharing more versions to this simple and easy recipe of dhokla here soon. Till then try making dhokla with baking soda at your home today and I am sure everyone will like it. Enjoy!

Directions

Getting ready:

Crush tartaric acid crystals into fine powder in mortar pestle.

khaman dhokla

Grease the plate to be used for steaming the dhokla with some oil or ghee. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it. Cover and let it simmer.

khaman dhoklaMaking:

Mix tartaric powder and sugar in a mixing bowl, followed by ½ cup of water. Stir and continue stirring until the sugar and tartaric powder dissolves completely.

khaman dhokla

Then add chickpea flour to the same bowl and continue stirring to prevent formation of lumps. Add some water into the batter. Mix it well. Keep the consistency of batter thick and smooth. Overall we have used 1 cup and 1 tbsp of water in the batter. Add 1 tsp salt and less than 1/4 tsp of turmeric powder. Mix everything really well. Now cover and keep aside the batter for 10 minutes to rest.

khaman dhokla

Add baking soda to the batter after 10 minutes and mix well. Pour this batter over the greased tray and spread evenly.

khaman dhokla

When you see gentle boil in the water, place a net stand inside the vessel and place the tray with batter over it. Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 20 minutes.

khaman dhokla

To check, insert a knife or toothpick and it should come out clean. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit.

khaman dhokla

Meanwhile heat 2 tsp oil of oil in a small pan and add red mustard seeds and allow them to crackle. When the seeds are crackling, add curry leaves, green chillies, 1 cup of water and 2 tsp of sugar and let it simmer. Tempering is ready.

khaman dhokla

When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate. Invert the tray over another plate. Dhokla will slide on the plate.

khaman dhokla

Slice the dhokla in small to medium size chunks as desired.

khaman dhokla

Pour this tempering over the dhokla evenly with the help of a spoon. Instant khaman dhokla is now ready .

khaman dhoklaServing:

Garnish this lip smacking and spongy instant khaman dhokla with some green coriander sprigs and grated fresh coconut and serve right away with side assortment of green coriander chutney, coconut chutney or sweet chutney and relish eating.

khaman dhoklaSuggestion

  • If the dhokla batter is thin or too thick, then dhokla doesn’t puff up and is not spongy.
  • After adding baking soda, don’t whisk it too much else its reaction escapes and dhokla doesn’t become spongy.
  • You can also use 2 tbsp lemon juice in place of tartaric powder for making the batter.

Instant Khaman Dhokla Recipe without eno dhokla with baking soda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1.5 cup (150 grams)
  • Salt – less than 1tsp or as per taste
  • Tartaric powder (Tartaric acid) – 1 tsp
  • Oil – 2 tsp
  • Sugar – 4 tsp
  • Baking soda – ⅓ tsp
  • Water – ¾ cup
  • Oil – 1 to 2 tsp
  • Red mustard seeds – ½ tsp
  • Curry leaves – 10 to 12
  • Green chilly (chopped in two long pieces) – 3 to 4
  • Sugar – 2 tsp
  • Fresh coconut – 2 to 3 tbsp (grated)
  • Green coriander – 1 to 2 tbsp
  • Water – 1 cup
Instructions
  1. Grease the plate to be used for steaming the dhokla with some oil or ghee. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it. Cover and let it simmer.
  2. Mix tartaric powder and sugar in a mixing bowl, followed by ½ cup of water.
  3. Then add chickpea flour, salt and turmeric powder to the same bowl. Add some water into the batter. Mix it well. Keep the consistency of batter thick and smooth.
  4. Now cover and keep aside the batter for 10 minutes to rest. Add baking soda to the batter and mix well.
  5. Pour this batter over the greased tray. Place a net stand inside the vessel and place the tray with batter over it.
  6. Cover with lid and let it simmer on medium flame until the batter is cooked through. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit.
  7. Meanwhile heat 2 tsp oil of oil in a small pan and add red mustard seeds, curry leaves, green chillies, 1 cup of water and sugar and let it simmer.
  8. When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.
  9. Slice the dhokla in small to medium size chunks as desired.
  10. Pour this tempering over the dhokla. Instant khaman dhokla is now ready .
  11. Garnish this lip smacking and spongy instant khaman dhokla with some green coriander sprigs and grated fresh coconut and serve.

 

Dahi Bhalla Dahi Pakodi Recipe

Dahi Vada Recipe – Dahi Bhalla Recipe – Dahi Bhalle Recipe

Dahi vada are a great hit in any home and do prepare them often, sometimes as a snack or as a side dish in main course. The most liked street food of Northern India, Dahi Vada/Dahi Bhalla or Dahi Pakori or Dahi Gujiya, is almost prepared on every festival or special occasions. The softness and sponginess of dahi vada, served with zingy-tangy Indian dips/chutney will make your guests and family simply go wow!

Here’s presenting you a detailed recipe on making Dahi vada, Dahi pakodi and Dahi gujiya prepared with Urad-Moong dal. What are you waiting for? Run to your kitchen and prepare this mouth watering recipe of dahi vadas at your home today. Enjoy!

Directions

Getting ready:

1. Start with cleaning the urad dal thoroughly and rinse it well. Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.

dahi bhallaMaking:

2. Transfer the ground dal in a big mixing bowl and whisk it really well.

dahi bhalla

3. To prepare the stuffing, mix grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger in a bowl. Mix everything well.

dahi bhalla

4. Heat enough oil in a wok or pan for deep frying the vadas.

dahi bhalla

5. Now pinch some mixture with your fingers and make a lump.

dahi bhalla

6. Place over the wet polythene sheet and flatten it gently in round shape.

dahi bhalla

7. Top it up with 1-2 tsp of stuffing and cover it with another flat lump.

dahi bhalla

8. Close the stuffing well and flatten in a round shape.

dahi bhalla

9. Very gently separate out the vada from polythene sheet and slide it into hot oil.

dahi bhalla

10. Fry the vada until golden brown and crispy from both the sides.

dahi bhalla

11. To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.

dahi bhalla

12. Flatten the vada your fingers thinly.

dahi bhalla

13. Top it up with 1 tsp stuffing.

dahi bhalla

14. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.

dahi bhalla

15. Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.

dahi bhalla

16. For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well.

dahi bhalla

17. Make small lump from the mixture with your hand and drop these round balls in the hot oil.

dahi bhalla

18. Deep fry the vadas until they become golden brown and crispy.

dahi bhalla

19. Now drench all the fried vadas in water with some salt and asafoetida.

dahi bhalla

20. Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.

dahi bhalla

21. Squeeze out the vadas from water and place them in a plate.

dahi bhallaServing:

22. To serve these tantalizing dahi vadas, place as many vadas as desired on a plate.

dahi bhalla

23. Then add whisked curd, black salt, roasted cumin powder red chilly powder, some black salt and mint powder.

dahi bhalla

24. Pour pour some green chutney and sweet chutney and serve as it is. Relish eating!

dahi bhallaSuggestions:

  • Always grind the dal with very less or no water. Whisk the dal until it gets fluffy with your hands.
  • If you wish to serve the dahi vadas immediately, then soak them in water with salt-asafoetida, the moment you take them out from the wok. If you wish to serve them later for some party, then soak them in lukewarm water with salt-asafoetida 2 hours prior using. After 1 hour dahi vadas turn puffy and can be served.
  • For 4 members
  • Time – 90 minutes

Dahi Bhalla Dahi Pakodi Recipe Dahi Bhalla Recipe - Dahi Vada Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Urad dal - 1 cup (250 grams) (soaked)
  • Coconut - ¼ cup (grated)
  • Green coriander - 3 to 4 tbsp
  • Cashews - 7 to 8 (finely chopped)
  • Black pepper - 1 tsp (crushed)
  • Ginger - 1 inch (minced)
  • Asafoetida - 1 inch (minced)
  • Oil - for frying vada
  • Roasted Cumin powder - 1 tbsp
  • Black salt - more than 1 tbsp
  • Red chilly powder - 1 tbsp
  • Mint powder - 1 tbsp
  • Green coriander chutney
  • Mango powder sweet chutney
Instructions
  1. Start with cleaning the urad dal thoroughly and rinse it well. Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.
  2. Transfer the ground dal in a big mixing bowl and whisk it really well.
  3. To prepare the stuffing, mix grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger in a bowl. Mix everything well.
  4. Heat enough oil in a wok or pan for deep frying the vadas.
  5. Now pinch some mixture with your fingers and make a lump.
  6. Place over the wet polythene sheet and flatten it gently in round shape.
  7. Top it up with 1-2 tsp of stuffing and cover it with another flat lump.
  8. Close the stuffing well and flatten in a round shape.
  9. Very gently separate out the vada from polythene sheet and slide it into hot oil.
  10. Fry the vada until golden brown and crispy from both the sides.
  11. To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.
  12. Flatten the vada your fingers thinly.
  13. Top it up with 1 tsp stuffing.
  14. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.
  15. Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.
  16. For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well.
  17. Make small lump from the mixture with your hand.
  18. Deep fry the vadas until they become golden brown and crispy.
  19. Now drench all the fried vadas in water with some salt and asafoetida.
  20. Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.
  21. Squeeze out the vadas from water and place them in a plate.
  22. To serve these tantalizing dahi vadas, place as many vadas as desired on a plate.
  23. Then add whisked curd, black salt, roasted cumin powder red chilly powder, some black salt and mint powder.
  24. Pour pour some green chutney and sweet chutney and serve as it is. Relish eating!

 

Bajre ke Aate ke Ladoo recipe – Millet Flour Laddu Recipe

Bajra Atta Ladoo – Millet Flour Laddu Recipe

Bajra ladoos are very easy and quick to make and are perfect sweet for any special occasion or party. Millet or Bajra, as known in Hindi, is a good source of iron, calcium and fiber. Consuming millets during winters proves really beneficial. Millet roti or paranthas are too healthy to be consumed. You can also make ladoos with these nutritious millets.

Ladoos prepared with it are too scrumptious and are considered good for health. So, try making these ladoos prepared with jaggery, millet flour and edible gum (gond) today and surely you and everyone at your home will crave for more. Here’s an easy and instant recipe with step-by-step instructions and pictures for Bajra atta ladoo. Enjoy!

Directions

Getting ready:

1. Sieve millet flour in a bowl.

bajra atta ladoo

2. Now coarsely crush the jaggery into small chunks.

bajra atta ladoo

3. Chop almonds and cashews in small chunks.

bajra atta ladooMaking:

4. Heat some ghee in a wok.

bajra atta ladoo
5. When ghee is sufficiently hot, add Gond into it (fry Gond on low flame so that its aptly cooked from inside).

bajra atta ladoo

6. After Gond is aptly fried and puffy, drain it out on a plate.

bajra atta ladoo

7. Then add millet flour in same wok with ghee and stir constantly to roast. Cook until there is slight change in color.

bajra atta ladoo

8. When oil starts separating from the flour and it releases good aroma that means flour is aptly cooked. It takes 15 minutes for roasting flour.

bajra atta ladoo

9. Transfer the roasted millet flour in another bowl.

bajra atta ladoo

10. Place jaggery in wok and cook on low flame. Once jaggery is melted completely, turn off the flame.

bajra atta ladoo

11. Add chopped cashews and almonds in roasted flour.

bajra atta ladoo

12. Also add grated coconut, gond, cardamom powder and melted jaggery into it and mix all ingredients really well. Mixture for making ladoo is ready.

bajra atta ladoo

13. Make a small lump from the mixture in your hands and bind to make a medium size ladoo.

bajra atta ladoo

14. Place the ladoo over a plate and continue doing the same until the entire mixture is utilized. With this much mixture 10-12 ladoos can be prepared.

bajra atta ladooServing:

15. Serve this mouth-watering and delicious bajra atta ladoo as a dessert after meal or have it anytime in a day. Once ladoos cool down completely, place them in an airtight container and enjoy eating for upto 2-3 months.

Suggestions:

  • You can use tagar, khand, boora and powdered sugar instead of jaggery for making bajra ladoos.
  • You can even add chironji or any other dry fruit as per your taste or desire.

Bajre ke Aate ke Ladoo recipe Bajra Atta Ladoo
Author: 
Recipe type: Sweet Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Millet flour - 1.5 cup (200 grams)
  • Jaggery - 1 cup (250 grams)
  • Ghee - ½ cup (150 grams)
  • Cashews - 10-12
  • Almonds - 10-12
  • Edible gum (Gond) - 2 tbsp
  • Coconut - 2-3 tbsp (grated)
  • Cardamom powder - ½ tsp
Instructions
  1. Sieve millet flour in a bowl.
  2. Now coarsely crush the jaggery into small chunks.
  3. Chop almonds and cashews in small chunks
  4. Heat some ghee in a wok.
  5. When ghee is sufficiently hot, add Gond into it (fry Gond on low flame so that its aptly cooked from inside).
  6. After Gond is aptly fried and puffy, drain it out on a plate.
  7. Then add millet flour in same wok with ghee and stir constantly to roast. Cook until there is slight change in color.
  8. When oil starts separating from the flour and it releases good aroma that means flour is aptly cooked. It takes 15 minutes for roasting flour.
  9. Transfer the roasted millet flour in another bowl.
  10. Place jaggery in wok and cook on low flame. Once jaggery is melted completely, turn off the flame.
  11. Add chopped cashews and almonds in roasted flour.
  12. Also add grated coconut, gond, cardamom powder and melted jaggery into it and mix all ingredients really well. Mixture for making ladoo is ready.
  13. Make a small lump from the mixture in your hands and bind to make a medium size ladoo.
  14. Place the ladoo over a plate and continue doing the same until the entire mixture is utilized. With this much mixture 10-12 ladoos can be prepared.
  15. Serve this mouth-watering and delicious bajra atta ladoo as a dessert after meal or have it anytime in a day. Once ladoos cool down completely, place them in an airtight container and enjoy eating for upto 2-3 months.

 

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