Makka ki Pinni – Makka Churma Laddu Recipe

Makka ki Pinni – Makka Churma Laddu Recipe

Maize flour pinni is a treat for all those who have sweet tooth. Maize flour, millet and sesame seeds are often used to make various tempting and delicious food. Today we are making a special sweet dish with maize flour and that is pinni, a sweet dish from Punjab and Rajasthani cuisine. This recipe is prepared with maize flour, edible gum and some dry fruits.

Making this tantalizing dish is really easy and it taste scrumptious too. It is little time consuming though end result will be worth the wait. Have it after you meals or whenever you like eating something sweet. So, definitely try out this makke pinni recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.

makke pinni

Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni. Chop walnuts into small pieces.

makke pinniMaking:

Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well. With help from milk, knead soft dough. Cover and keep aside for 10 minutes to rest.

makke pinni

Next, divide the dough into three equal parts. Heat a non stick pan or tawa. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour. Place it on rolling pin and roll out in a parantha.

makke pinni

When the pan is hot, spread some ghee. Place the parantha over it. Let it roast from beneath. Once roasted from beneath, flip the side and roast it from the other side as well. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.

makke pinni

Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.

makke pinni

Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour. Transfer roasted edible gum to a plate. Once cools down, grind it coarsely with the help of a rolling pin.

makke pinni

When the paranthas cool down, break them and ground in a mixture jar. Take out the grounded maize flour parantha on a plate. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it. Mix all the ingredients really well and add the rest of the ghee as well.

makke pinni

Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.

makke pinniServing:

Garnish this mouth-watering and delectable makka pinni with a cashew slice and serve it as it is. Keep the pinni as it is in open for 1 to 2 hours so that they dry up. Store them in any container and relish eating for up to 10 to 12 days.

makke pinni

  • For 14 to 16 pinni
  • Time – 60 minutes

Makka ki Pinni - Makka Churma Laddu Recipe makka pinni
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - 1 cup (150 grams)
  • Wheat flour - ¼ cup (35 grams)
  • Boora - 1 cup (150 grams)
  • Ghee - ½ cup (100 grams)
  • Milk - 1 cup
  • Cashew nuts - 50 grams
  • Walnuts - 50 grams
  • Almonds (ground) - 50 grams
  • Edible gum - 25 grams
  • Green cardamom - 1 tsp
Instructions
  1. Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.
  2. Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni.
  3. Chop walnuts into small pieces.
  4. Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well.
  5. With help from milk, knead soft dough.
  6. Cover and keep aside for 10 minutes to rest.
  7. Next, divide the dough into three equal parts. Heat a non stick pan or tawa.
  8. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour.
  9. Place it on rolling pin and roll out in a parantha.
  10. When the pan is hot, spread some ghee.
  11. Place the parantha over it. Let it roast from beneath.
  12. Once roasted from beneath, flip the side and roast it from the other side as well.
  13. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.
  14. Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.
  15. Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour.
  16. Transfer roasted edible gum to a plate.
  17. Once cools down, grind it coarsely with the help of a rolling pin.
  18. When the paranthas cool down, break them and ground in a mixture jar.
  19. Take out the grounded maize flour parantha on a plate.
  20. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it.
  21. Mix all the ingredients really well and add the rest of the ghee as well.
  22. Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.
  23. Place one cashew chunk over the ladoo and press it gently to garnish. With this much mixture almost, 15 to 16 ladoos can be prepared. Keep the pinni as it is in open for 1 to 2 hours so that they dry up.
  24. Serve this mouth-watering and delectable makka pinni as it is. Store them in any container and relish eating for up to 10 to 12 days.

 

Pasta in White Sauce – White Sauce Pasta Recipe

Pasta in White Sauce – White Sauce Pasta Recipe

White sauce pasta prepared with stir fried veggies and freshly made white sauce can be served anytime. Pasta in white sauce is an instant, quick recipe which tastes yummylicious when served hot. Your kids will like it for sure. We usually make pasta or macaroni at our home because of its high demand, especially with kids. Also, when you are not in the mood to cook too time consuming meal, then white sauce pasta is a great option.

It’s a good way to include some veggies in your fussy kid’s diet. Not only kids relish eating this scrumptious white sauce pasta recipe, but even other family members will love it for sure. Pasta in white sauce is an easy preparation that we can indulge in once in a while. Learn to make rich, delicious and yummy pasta in white sauce with this simple step-by-step recipe.

Directions

Getting ready:

Chop capsicum, french beans and baby corn into small pieces.

Making:

Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.

white sauce pasta
After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.white sauce pasta

 

To check the pasta is cooked or not, press it with your hands.

white sauce pasta

Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.

white sauce pasta

Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.

white sauce pasta

Now heat 2 tbsp of butter in another pan.

white sauce pasta

When the butter melts, add refined flour into it and stir constantly till there is little change in its color.

white sauce pasta

After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.

white sauce pasta

White sauce is now ready, mix some salt, black pepper and oregano into it.

white sauce pasta

Add roasted veggies and pasta into the white sauce. Mix everything really well.

white sauce pasta

Add Cream as well and stir to mix all the ingredients. Pasta is ready, turn off the flame. Transfer the pasta in a plate.

white sauce pastaServing:

Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

white sauce pastaSuggestions:

  • You can use any vegetable as per your taste and preference. omit the use of ones you don’t prefer eating.
  • For 2 to 3 members
  • Time – 35 minutes

White Sauce Pasta Recipe Pasta in White Sauce - White Sauce Pasta Recipe /></div> <div class=
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta – 1 cup
  • Capsicum (finely chopped) – 1 cup
  • French beans (finely chopped) – 10 to 12
  • Carrots (finely minced) – 1
  • Baby corn (finely chopped) – 4
  • Milk – 300 liter
  • Refined flour – 2 tbsp
  • Butter – 2 to 3 tbsp
  • Cream – ¼ cup
  • Oil – 2 tbsp
  • Black pepper – ¼ tsp
  • Oregano – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop capsicum, french beans and baby corn into small pieces.
  2. Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.
  3. After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.
  4. To check the pasta is cooked or not, press it with your hands.
  5. Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.
  6. Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it.
  7. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.
  8. Now heat 2 tbsp of butter in another pan.
  9. When the butter melts, add refined flour into it and stir constantly till there is little change in its color.
  10. After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.
  11. White sauce is now ready, mix some salt, black pepper and oregano into it.
  12. Add roasted veggies and pasta into the white sauce. Mix everything really well.
  13. Add Cream as well and stir to mix all the ingredients.
  14. Pasta is ready, turn off the flame. Transfer the pasta in a plate.
  15. Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

 

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable poha prepared with slightly crunchy peas, some vegetables and soft flattened rice (poha) is relished by everyone when served in breakfast. It is a quick, easy and healthy recipe and a popular breakfast in Maharashtra. It is very easy to prepare and tastes super delicious. Veg poha keeps your tummy full for long hours.

This delicious recipe can be prepared with 10-15 minutes and keeps one fuller for long. Poha is a light breakfast and also can be served during brunch or a snack. There are many recipes for making poha and everybody have their own way of making this dish. Here is another variation to the authentic recipe of making poha. So, definitely try out this recipe of veg poha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel and chop potatoes into small pieces. Chop carrot and baby corn in small pieces.

veg pohaMaking:

Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.

veg poha

Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy. Drain them out with a slotted spoon and keep aside.

veg poha

In the same wok, add mustard seeds. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas. Saute for a minute or so until the veggies become tender but still had a crunch.

veg poha

Next add turmeric powder, salt, potatoes and poha. Stir nicely but very well till all ingredients are mixed. Turn off the flame now and add lemon juice into it.

veg poha

Transfer to the serving bowl. Vegetable poha is now ready to serve.

veg pohaServing:

Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha steaming hot along with any chutney you like. Enjoy!

veg pohaSuggestions

  • Boiled potatoes can also be used in this recipe. Infact, you can use any other vegetable like capsicum, cauliflower and so on as per your taste and preference.
  • For 2-3 members
  • Time – 15 minutes

Vegetable Poha Recipe - Mixed Vegetable Poha Recipe veg poha
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Flattened rice - 2 Cup
  • Potato - 1
  • Green peas - ¼ cup
  • Carrot - ¼ cup
  • Baby corn - ¼ cup
  • Green coriander (finely chopped) - 2-3 tbsp
  • Salty Sev - ½ cup
  • Oil - 3-4 tbsp
  • Curry leaves - 6-7
  • Lemon - 1
  • Green chilly (finely chopped) - 1
  • Turmeric powder - ¼ tsp
  • Brown mustard seeds - ½ tsp
  • Salt - Less than 1 tsp or as per taste
  • Sugar - 1 tsp
Instructions
  1. Clean poha and place it on a plate.
  2. Peel and chop potatoes into small pieces.
  3. Chop carrot and baby corn in small pieces.
  4. Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy.
  5. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.
  6. Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy.
  7. Drain them out with a slotted spoon and keep aside.
  8. In the same wok, add mustard seeds.
  9. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas.
  10. Saute for a minute or so until the veggies become tender but still had a crunch.
  11. Next add turmeric powder, salt, potatoes and poha.
  12. Stir nicely but very well till all ingredients are mixed.
  13. Turn off the flame now and add lemon juice into it.
  14. Transfer to the serving bowl. Vegetable poha is now ready.
  15. Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha.

 

Aloe Vera subzi – Gwarpatha Ki Subzi

Aloe Vera subzi – Gwarpatha Ki Subzi

Aloe vera sabzi is very healthy and delicious recipe. Aloe Vera is best for diseases related to stomach and joint pain. It also increases immunity in the body. Aloe vera is not just known for its medical benefits but we can make many savory dishes with it too. Have you ever thought of using aloe Vera in cooking too? No? Then to your surprise this aloe vera plant can be used for many few recipes. We can make ladoos, halwa and so on from this healthy ingredient. So, today I am showing you how to make aloe vera sabzi.

It is counted as the most traditional Rajasthani dish which not only keeps us healthy and strong but also keeps us entice with its delightful aroma and flavors.

Directions

Getting ready:

1. Thoroughly wash aloe vera leaves. After this, cut off edges on both the sides.

aloe vera sabzi

2. Then make small chunks from it. Similarly, cut another leave as well.

aloe vera sabziMaking:

3. Now take 2 cups of water in a vessel and place it on flame for heating.

aloe vera sabzi

4. Add ½ tsp salt and some turmeric powder to it.

aloe vera sabzi

5. When water starts boiling, add aloe vera chunks into it and allow it to simmer for 6 to 7 minutes.

aloe vera sabzi

6. Turn off the flame and take the aloe vera chunks out from water.

aloe vera sabzi

7. Wash these chunks twice with water thoroughly. Simmering aloe vera in water reduces its bitterness.

aloe vera sabzi

8. Heat some oil in a wok or pan. When oil is hot, add cumin seeds and let them splutter.

aloe vera sabzi

9. Then add turmeric powder, coriander powder and green chilly into it and sauté on low flame.

aloe vera sabzi

10. Now add aloe vera chunks in the spices and stir well.

aloe vera sabzi

11. Also add salt, fennel powder and mango powder into it and mix the ingredients constantly until the aloe vera chunks are coated well with the spices.

aloe vera sabzi

12. Cook for 3 to 4 minutes so that the aloe vera chunks are well coated with the spices.

aloe vera sabzi

13. Aloe vera sabzi is ready. Take it out in a plate.

aloe vera sabziServing:

14. Garnish with some green coriander and serve it as a side assortment. Place the aloe vera sabzi in a refrigerator and relish eating for up to 4 to 5 days.

aloe vera sabziSuggestions

  • This is not a regular but a medicinal sabzi. Only 4 to 5 chunks from the sabzi are usually taken with meals. Avoid giving aloe vera sabzi to a pregnant lady. It can be harmful for them.
  • Time – 20 minutes

Aloe Vera subzi Recipe Aloe Vera subzi - Gwarpatha Ki Subzi
Author: 
Recipe type: Vegetable Fry Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Aloe vera - 2 leaves
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Oil - 1 to 2 tbsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Mango powder - ½ tsp
  • Salt - 1 tsp or as per taste
  • Green chilly - 1 (finely chopped)
Instructions
  1. Thoroughly wash aloe vera leaves. After this, cut off edges on both the sides.
  2. Then make small chunks from it. Similarly, cut another leave as well.
  3. Now take 2 cups of water in a vessel and place it on flame for heating.
  4. Add ½ tsp salt and some turmeric powder to it.
  5. When water starts boiling, add aloe vera chunks into it and allow it to simmer for 6 to 7 minutes.
  6. Turn off the flame and take the aloe vera chunks out from water.
  7. Wash these chunks twice with water thoroughly. Simmering aloe vera in water reduces its bitterness.
  8. Heat some oil in a wok or pan. When oil is hot, add cumin seeds and let them splutter.
  9. Then add turmeric powder, coriander powder and green chilly into it and sauté on low flame.
  10. Now add aloe vera chunks in the spices and stir well.
  11. Also add salt, fennel powder and mango powder into it and mix the ingredients constantly until the aloe vera chunks are coated well with the spices. 12. Cook for 3 to 4 minutes.
  12. Aloe vera sabzi is ready. Take it out in a plate.
  13. Garnish with some green coriander and serve it as a side assortment. Place the aloe vera sabzi in a refrigerator and relish eating for up to 4 to 5 days.

 

Cornmeal Halwa Recipe – Makki Atte Ka Halwa

Cornmeal Halwa Recipe – Makki Atte Ka Halwa

Cornmeal halwa is a popular dessert of Rajasthan. Maize flour is not only used for making rotis but many other traditional dishes like maheri, lapsi (porridge) and many more. Winters are here and we have maize flour available in market in abundance. Many of use do like having steaming hot maize flour roti when served with sarso saag.

Making this halwa is not a big task. You can very conveniently make this recipe at your home and serve it as a sweet dish after meals. Cornmeal halwa is a healthy and scrumptious variation to regular halwa recipes. Everyone will surely like it. Follow this step by step recipe at your home today and relish eating!

Directions

Getting ready:

Dice almond and cashews in small chunks. Peel cardamom and make powder.

cornmeal halwaMaking:

Preheat some ghee in a pan or wok. When ghee is hot, add maize flour into it. Stir the flour constantly. Cook on low-medium flame until it turns slightly brown in color and it turns fragrant.

cornmeal halwa
Now add 1.5 cup water and sugar into it and mix well. Cook on medium flame until halwa turns thick in consistency.

cornmeal halwa

Halwa has turned thick in consistency add coconut, almonds, cashews, raisins and cardamom powder into it. Mix well.

cornmeal halwa

Cornmeal halwa is now ready. Transfer it to a plate.

cornmeal halwaServing:

Pour some more ghee on top and garnish with cashews, almonds and serve this mouth drooling and scrumptious cornmeal halwa piping hot as a dessert.

cornmeal halwa

 

Suggestions

  • You can adjust the quantity of sugar and ghee as per your taste.
  • Even the quantity of dry fruits can be adjusted as per your taste.
  • Use more of dry fruits you like eating and omit or replace the use of ones you don’t prefer eating.
  • For 3-4 family members
  • Time – 30 minutes

Cornmeal Halwa Recipe - Makki Atte Ka Halwa cornmeal halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - ½ cup (80 grams)
  • Ghee - ⅓ cup (70 grams)
  • Sugar - ½ cup (120 grams)
  • Cashews - 10-12
  • Almonds - 10-12
  • Green cardamom - 4-5
  • Dry coconut - 2 tbsp (finely chopped)
  • Raisins - 1 tbsp (remove stalk)
Instructions
  1. Dice almond and cashews in small chunks.
  2. Peel cardamom and make powder.
  3. Preheat some ghee in a pan or wok. When ghee is hot, add maize flour into it.
  4. Stir the flour constantly. Cook on low-medium flame until it turns slightly brown in color and it turns fragrant.
  5. Now add 1.5 cup water and sugar into it and mix well. Cook on medium flame until halwa turns thick in consistency.
  6. Halwa has turned thick in consistency add coconut, almonds, cashews, raisins and cardamom powder into it. Mix well.
  7. Cornmeal halwa is now ready. Transfer it to a plate.
  8. Pour some more ghee on top and garnish with cashews, almonds and serve this mouth drooling and scrumptious cornmeal halwa piping hot as a dessert.

 

Achari Paneer Recipe – How To Make Achari Paneer

Achari Paneer Recipe – How To Make Achari Paneer

Paneer achari is a flavorful, highly nutritious and healthy. This delectable dish can be served as an appetizer or include it in your meals as an accompaniment.If you are fond of pickles and the robust flavor, then do try making Achari paneer recipe prepared with flavors and taste of pickle.

The paneer gravy in this recipe has robust flavors of achari masala or spices. Achari paneer is really scrumptious and aromatic. It goes well with any Indian bread like rotis, paranthas or naan. Follow this simple recipe to make Paneer achari at your home today with step-by-step pictures.

Directions

Getting ready:

1. Cut paneer in 1-1 inch chunks.

achari paneer recipe

2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.

achari paneer sabzi

3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.

achari paneer

4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.

achari paneer sabziMaking:

5. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.

achari paneer sabzi

6. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.

achari paneer sabzi

7. Saute the masala until tomatoes get mushy and you see fat leaving the edges.

achari paneer sabzi

8. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.

achari paneer

9. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.

achari paneer sabzi

10. Drop the paneer chunks into it and simmer for 2 more minutes.

achari paneer sabzi

11. Cover and cook for 2 more minutes until paneer absorbs all the spices.

achari paneer

12. Achari paneer is ready. Transfer it to a serving bowl.

achari paneerServing:

13. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

achari paneer sabziSuggestion

  • You can replace the use of cream with cashew paste or melon seeds pasts, mawa, poppy seeds paste and so on for making the gravy. You can make gravy as per your preference and taste.
  • You can also use onion in here. For this take 1 finely chopped onion and add it in hot oil prior sautéing any other ingredient. Saute till the onions become translucent. Rest, add the spices same as mentioned above to make the sabzi.
  • For 3 to 4 members
  • Time – 30 minutes

Achari Paneer Recipe Achari Paneer Recipe - How To Make Achari Paneer
Author: 
Recipe type: Vegetable Fry Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomato - 3 (150 grams)
  • Green chilly - 2
  • Ginger - 1 inch piece
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp
  • Fenugreek seeds - ¼ tsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Fennel seeds - 1 tsp
  • Coriander powder - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Cream - ½ cup
  • Salt - 1 tsp or as per taste
Instructions
  1. Cut paneer in 1-1 inch chunks.
  2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.
  3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.
  4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.
  5. Making:
  6. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.
  7. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.
  8. Saute the masala until tomatoes get mushy and you see fat leaving the edges.
  9. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.
  10. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.
  11. Drop the paneer chunks into it and simmer for 2 more minutes.
  12. Cover and cook for 2 more minutes until paneer absorbs all the spices.
  13. Achari paneer is ready. Transfer it to a serving bowl.
  14. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

 

Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi

Aloo Baingan Mangodi Recipe – Aloo Baingan Wadi Ki Subzi

Aloo baingan mangodi sabzi, prepared with potatoes and eggplant along with moong dal mangodi is one of the sabzi which can be prepared quickly and also taste super delectable. In this recipe of aloo baingan, moong dal mangodis are cooked along with potatoes and brinjals and seasoned with desi spices. So, it’s potatoes again but this time we have used them with brinjals and mangodis. Today’s recipe is a simple yet flavorful and tempting dish. Potato brinjals always make an amazing combination and this little variation of adding mangodis to the sabzi make it super duper scrumptious.

We can serve this tempting sabzi with any Indian bread like chapatti, parantha, poori or plain rice. They taste delicious in any way. Here’s the recipe for making this simple recipe of potato-brinjal mangodi sabzi with step-by-step picture. Follow and enjoy!

Directions

Getting ready:

1. Crush each mangodis into 2 to 3 coarse chunks using Ihe mortar pestal.

aloo baingan mangodi

2. Rinse the brinjals thoroughly and then cut them in small chunks as well.

aloo baingan mangodi

3. Drench the chopped brinjals in water to prevent them from turning black.

aloo baingan mangodi

4. Peel the potatoes, wash and chop them in small chunks.

aloo baingan mangodiMaking:

5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.

aloo baingan mangodi

6. Keep stirring constantly and roast the mangodis until you see a little change in color.

aloo baingan mangodi

7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt. Stir to mix everything well.

aloo mangodi sabzi

 

8. Cover and let it simmer for 5 minutes. Stir at regular intervals.

aloo baingan mangodi

9. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.

aloo baingan mangodi

10. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.

aloo baingan mangodi

11. Now saute for a while until you see oil leaving the edges of masala.

aloo baingan mangodi

12. After sautéing the masala, add 1 cup water and let it simmer.

aloo baingan mangodi

13. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.

aloo baingan mangodi

14. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.

aloo baingan mangodi

15. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl.

aloo baingan mangodiServing:

16. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.

aloo baingan mangodi

  • For 4 to 5 members
  • Time – 35 minutes

Aloo Baingan Mangodi Recipe Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi
Author: 
Recipe type: Curry recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brinjals – 1 (400 grams)
  • Potatoes – 3 (250 grams)
  • Mangodi – ½ cup (100 grams)
  • Tomato – 3 (paste)
  • Green chilly – 2 (paste)
  • Mustard oil – 2 to 3 tbsp
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Ginger paste – 1 tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – less than ¼ tsp or as per taste
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1.5 tsp
  • Salt – less than 1.5 tsp or as per taste
Instructions
  1. Crush each mangodis into 2 to 3 chunks.
  2. Then cut the brinjals in small chunks as well.
  3. Drench them in water to prevent from turning black.
  4. Peel the potatoes, wash and chop them in small chunks.
  5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.
  6. Keep stirring constantly and roast the mangodis until you see a little change in color.
  7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt.
  8. Stir to mix everything well.
  9. Cover and let it simmer for 5 minutes. Stir at regular intervals.
  10. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.
  11. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.
  12. Now saute for a while until you see oil leaving the edges of masala.
  13. After sautéing the masala, add 1 cup water and let it simmer.
  14. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.
  15. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.
  16. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl
  17. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.

 

Bread Bonda Recipe – Aloo Bread Vada Recipe – Bread Vada – Bread Batata Vada

Bread Bonda Recipe – Aloo Bread Vada Recipe – Bread Vada – Bread Batata Vada

Bread aloo bonda or bread batata vada is one the all time favorite snacks. These luscious piping hot and tempting bread potato bonda are a treat for all who are too fond of eating spicy food! The bondas here are prepared with spicy potato filling stuffed in bread, coated with gram flour batter and then deep fried till crispy and golden brown. These can be served in breakfast or prepare them for any special occasion or a party.

Bread bonda is a quite easy to prepare. Serve these delectable bread bondas with any dips/chutney like green chutney or tomato ketchup; everyone will relish eating it for sure. We have kept the bondas mildly spiced, but you can adjust the spices as per your taste. So, here is an easy step-by-step recipe to make bread aloo bonda at your home for today’s supper. Enjoy!

Directions

Getting ready:

Sieve gram flour in a bowl.

bread aloo bonda

Peel the boiled potatoes. Mash them finely with a spoon or ladle.

 

bread aloo bonda

Cut off the edges from the bread slices.

bread aloo bonda

Take some water in a plate for dipping the bread.

bread aloo bondaMaking:

Take gram flour in a big bowl and add water in small portions.

bread aloo bonda

Prepare a batter with thin consistency, same as required for making pakoras. Whisk the batter for 2 to 3 minutes.

bread aloo bonda

Now add salt, carom seeds, red chilly powder and mix all the ingredients nicely.

bread aloo bonda

For stuffing, add salt, mango powder, red chilly powder, finely chopped ginger, garam masala, coriander powder, finely chopped green chilly and some green coriander. Mix all the ingredients really well.

bread aloo bonda

Divide the potato stuffing in 10 equal portions and roll giving them round shape.

bread aloo bonda

Dip a bread slice into water and then take it out immediately.

bread aloo bonda

Place the soaked bread slice on your palm and squeeze out the excess water gently without breaking the slices.

bread aloo bonda

Now place one stuffing ball over it and fold the bread from all sides, closing the stuffing nicely.

bread aloo bonda

Place these balls on a plate. Likewise, prepare all the bread bondas.

bread aloo bonda

Heat some oil in a wok to deep fry the bondas.

bread aloo bonda

When the oil is sufficiently hot, lift one dough ball, coat it in gram flour.

bread aloo bonda

Slide it gently in oil for frying. Place 2 to 3 or as many balls as possible in the wok.

bread aloo bonda

Fry until they turn golden brown and crispy.

bread aloo bonda

Take out the fried bondas from oil and place them in a plate covered with absorbent paper. Similarly, fry all the bondas until golden brown and crispy.

bread aloo bondaServing:

Piping hot and mouth drooling Potato bread bonda is ready. Serve these tantalizing bondas with tomato sauce, green coriander chutney or sweet chutney and relish eating.

Suggestions

  • Make sure you seal the potato stuffing with bread slice very nicely and when fry the balls after coating them with gram flour batter in hot oil.
  • For 10 bread bondas
  • Time – 40 minutes

Bread Bonda Recipe - Aloo Bread Vada Recipe - Bread Vada - Bread Batata Vada aloo bonda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread slice - 10
  • Gram flour - 1.5 cup (200 grams)
  • Carom seeds - ½ tsp
  • Salt - ½ tsp
  • Red chilly powder - ¼ to ½ tsp
  • Oil - for frying
  • Potato (boiled) - 4 (300 grams)
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Green chilly (finely chopped) - 2 to 3
  • Ginger (finely minced) - 1 inch
  • Red chilly powder - ½ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp
  • Garam masala - ¼ tsp
  • Coriander powder - 1 tsp
  • Carom seeds - ¼ tsp
Instructions
  1. Sieve gram flour in a bowl.
  2. Peel the boiled potatoes
  3. Mash them finely with a spoon or ladle.
  4. Cut off the edges from the bread slices.
  5. Take some water in a plate for dipping the bread.
  6. Take gram flour in a big bowl and add water in small portions. Prepare a batter with thin consistency, same as required for making pakoras. 8. Whisk the batter for 2 to 3 minutes.
  7. Now add salt, carom seeds, red chilly powder and mix all the ingredients nicely.
  8. For stuffing, add salt, mango powder, red chilly powder, finely chopped ginger, garam masala, coriander powder, finely chopped green chilly and some green coriander. Mix all the ingredients really well.
  9. Divide the potato stuffing in 10 equal portions and roll giving them round shape.
  10. Dip a bread slice into water and then take it out immediately.
  11. Place the soaked bread slice on your palm and squeeze out the excess water gently without breaking the slices.
  12. Now place one stuffing ball over it and fold the bread from all sides, closing the stuffing nicely. Place these balls on a plate. Likewise, prepare all the bread bondas.
  13. Heat some oil in a wok to deep fry the bondas. When the oil is sufficiently hot, lift one dough ball, coat it in gram flour
  14. Slide it gently in oil for frying. Place 2 to 3 or as many balls as possible in the wok
  15. Fry until they turn golden brown and crispy.
  16. Take out the fried bondas from oil and place them in a plate covered with absorbent paper. Similarly, fry all the bondas until golden brown and crispy.
  17. Piping hot and mouth drooling Potato bread bonda is ready. Serve these tantalizing bondas with tomato sauce, green coriander chutney or sweet chutney and relish eating.

 

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious potato stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Directions

Getting ready:

Sieve refined flour in a bowl.

mini samosa

Boil and peel the potatoes. Mash finely with the help of a spoon or hand.

mini samosaMaking:

Take refined flour in a bowl and add salt, ghee into it. Mix well and knead stiff and tight dough by adding water little by little (we have used less than 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set.

mini samosa

Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it. Saute for a while until peas get soft. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.

mini samosa

Mix all ingredients really well and add some green coriander as well. Saute for 2 minutes by stirring continuously. Stuffing is ready, take it out in a plate and allow it to cool down.

mini samosa

Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Divide the rolled poori into two equal halves.

mini samosa

 

Lift one part and fold giving it a cone shape. Stick the edges using some water. Stuff the cone with potato stuffing.

mini samosa

Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for 1/2 to 1 hour.

mini samosa

Take some oil in a wok for frying the samosas. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.

mini samosa

Fry on medium-low flame until samosas turn golden brown in color.

mini samosa

Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.

mini samosaServing:

Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

mini samosaSuggestions

  • Add moen in refined flour prior kneading it, samosa tastes tastier. The dough should be stiff and tight.
  • While make the cone and sticking the edges, use water and stick well.
  • Leave aside the stuffed samosas for half an hour as this prevents the formation of bubbles at the time of frying.
  • For 35 to 40 samosas
  • Time – 75 minutes

Mini samosa recipe - Potato stuffed Mini Samosa mini samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1.5 cup (200 grams)
  • Ghee - 2 tbsp (40 grams)
  • Salt - ½ tsp or to taste
  • Potato (Boiled)- 3 (200 grams)
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Green peas - 2 tbsp
  • Green chilly - 1 (finely minced)
  • Ginger - ½ inch long piece (grated)
  • Red chilly powder - ¼ tsp
  • Roasted cumin powder - ½ tsp
  • Salt -1/2 tsp or to taste
  • Garam masala - less than ¼ tsp
  • Mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Oil - for frying
Instructions
  1. Sieve refined flour in a bowl.
  2. Boil and peel the potatoes.
  3. Mash finely with the help of a spoon or hand.
  4. Take refined flour in a bowl and add salt, ghee into it.
  5. Mix well and knead stiff and tight dough by adding water little by little (we have used less than ½ cup of water for kneading this much quantity of flour).
  6. Cover and keep aside the dough for 20 minutes to set.
  7. Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it.
  8. Saute for a while until peas get soft.
  9. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.
  10. Mix all ingredients really well and add some green coriander as well.
  11. Saute for 2 minutes by stirring continuously.
  12. Stuffing is ready, take it out in a plate and allow it to cool down.
  13. Grease your hands with some oil and knead the dough again. Make small lumps from the dough.
  14. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter.
  15. Divide the rolled poori into two equal halves.
  16. Lift one part and fold giving it a cone shape.
  17. Stick the edges using some water.
  18. Stuff the cone with potato stuffing.
  19. Give a plate at the back of the samosa and stick the edges using some water.
  20. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for ½ to 1 hour.
  21. Take some oil in a wok for frying the samosas.
  22. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.
  23. Fry on medium-low flame until samosas turn golden brown in color.
  24. Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.
  25. Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

 

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk cake is special sweet dish from Uttar Pradesh and Haryana. This can be prepared on any festival. This delectable sweet is prepared with milk, where milk is cooked until it gets dense and grainy in texture. It’s further cooked with sugar and allowed to set for almost 24 hours.

This dish is really satisfying! A treat for all those you love easting sweet. Milk cake which usually takes number of hours and hard work can be prepared easily using this recipe. Follow the step by step instructions and it’s sure that everybody will love it at your home!

Directions

Getting ready:

Cut the lemon into half. Squeeze lemon juice into a bowl.

milk cake

Peel the cardamoms take out seeds and ground to make a coarse or fine powder. Grease a vessel with some ghee.

milk cakeMaking:

Add milk in a heavy bottom vessel and place it on flame for simmering. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).

milk cake

Cook until milk reduces to 1/3 in quantity. When the milk remains 1/3 in quantity reduce the flame. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture. Leave it as it is for half a minute on low flame. Do not stir the milk at this point

milk cake

After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.

milk cake

When the mixture has becomes very thick then add green cardamom in to the mixture and mix well. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.

milk cake

Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.

milk cake

Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Place the milk cake slices on a serving plate.

milk cakeServing:

Serve this mouth drooling milk cake as it is as a dessert and relish eating.

milk cakeSuggestions

  • You are required to stir the milk while simmering it. Stir it really well, by bringing the ladle to the bottom of the vessel so that milk doesn’t stick to the bottom. Make sure the milk doesn’t get brown from the base.
  • Making milk cake needs a lot of patience and plenty of time. Make sure that after adding sugar, you cook the mixture until it gets thick in consistency. Only then the cake will set appropriately. It takes 24 hours for setting the milk cake.
  • With these ingredients you’ll get 800 to 900 grams of milk cake
  • Time – 90 minutes

Milk Cake Recipe - Milk Cake Kalakand Recipe milk cake kalakand
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 2.5 liter
  • Sugar – 1 cup (250 grams)
  • Ghee – ½ tsp
  • Lemon – 1
  • Cardamom powder – 1 tsp
Instructions
  1. Cut the lemon into half.
  2. Squeeze lemon juice into a bowl.
  3. Peel the cardamoms; take out seeds and ground to make a coarse or fine powder.
  4. Grease a vessel with some ghee.
  5. Add milk in a heavy bottom vessel and place it on flame for simmering.
  6. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
  7. Cook until milk reduces to ⅓ in quantity. When the milk remains ⅓ in quantity reduce the flame.
  8. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture.
  9. Leave it as it is for half a minute on low flame. Do not stir the milk at this point
  10. After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
  11. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.
  12. Add sugar into the mixture, reduce the flame and stir constantly.
  13. When the mixture has becomes very thick then add green cardamom in to the mixture and mix well.
  14. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.
  15. Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it.
  16. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.
  17. Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake.
  18. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside.
  19. Place the milk cake slices on a serving plate.
  20. Serve this mouth drooling milk cake as it is as a dessert and relish eating.

 

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