Lavang Latika Recipe – Labanga Latika

Lavang Latika recipe – How To Make Lavang Latika – Longlata Recipe

Lavang Latika is a traditional recipe of Bengal prepared especially on festivals. This tantalizing dish is stuffed with sweetened Khoya and dry fruits stuffing, coated with sugar syrup making it crusty from outside but soft from inside and sealed with a clove.

You can use coconut or any other ingredient to prepare the stuffing for this delicious recipe and believe me it’s not at all hard to make. I prepared this recipe and it was a super hit at my home. Everyone liked it very much. So, why don’t you try this great and simple recipe of lavang latika at your home with this easy step-by-step recipe? Enjoy!

Directions

Getting ready:

Chop cashews, almonds and pistachios in a bowl. Peel and crush green cardamom seeds.

lavang latikaMaking:

Take refined flour is in a big mixing bowl and add some ghee into it. Now add water in small portions and knead firm and stiff dough. Cover the dough and keep aside for 20 minutes to set and meanwhile prepare stuffing.

lavang latika

Take mawa in a wok or pan and roast until you see slight change in color. Keep the flame medium and keep stirring constantly to prevent it from browning at the base. Transfer the roasted mawa on a plate.

lavang latika

Now, mix powdered sugar, dry fruits and cardamom powder in mawa and mix everything together to prepare the stuffing.

lavang latika

Knead the dough again after 20 minutes and make pinch small to medium size dough balls from the dough. Take one dough ball and flatten it with your palms and then roll out into a poori with 2.5 to 3 inch diameter.

lavang latika

Place 1 tsp stuffing over it and seal it really well. Folding technique can be seen in the video.

lavang latika

Insert one clove on the folded lavang latika and place on a plate. Likewise prepare the rest until the entire stuffing is utilized.

lavang latika

Heat enough ghee in a wok for deep frying the lavang latika. Gently slide 4 to 5 lavang latika in ghee and deep fry until they crispy and golden brown from all sides.

lavang latika

Drain out the fried lavang latika on paper kitchen towels to drain excess ghee. Similarly fry the rest.

lavang latika

Next, take 1 cup sugar in any vessel and add ½ cup water to it. Let it simmer until the sugar dissolves completely. After this, let it simmer for 2 more minutes until it gets little gooey and sticky in texture.

lavang latika

Now, put off the flame and add cardamom powder to it. Syrup is now ready.

lavang latika

Let the syrup cool down and then dip all the fried lavang latika into it. Keep them soaked for another minute. Drain them out on a plate. Lavang latika are ready to serve.

lavang latikaServing:

Serve these scrumptious and delicious lavang latika warm and relish eating. It keeps good for up to 15 days if stored in refrigerator.

Suggestions

  • Make sure that the dough should not be too soft or too stiff.
  • Don’t over stuff the lavang latika and make sure you seal them properly. They should not splatter.
  • Always fry lavang latika on low flame.
  • You can prepare stuffing for lavang latika with any other dry fruits, pistachios, walnuts, coconut or any other ingredient, as per your taste.
  • For 20-21 lavang latika
  • Time – 70 minutes

Lavang Latika Recipe - Labanga Latika lavang latika
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Ghee - ¼ cup (60 to 65 grams)
  • Mawa - ¾ cup (150 grams)
  • Powdered Sugar - 2 tbsp (30 grams)
  • Cashews - 10
  • Almonds - 10
  • Green cardamom - 4
  • Clove - 20
  • Sugar - 1 cup (250 grams)
  • Green cardamom - 4
  • Ghee - for frying
Instructions
  1. Chop cashews, almonds and pistachios in a bowl.
  2. Peel and crush green cardamom seeds.
  3. Take refined flour is in a big mixing bowl and add some ghee into it.
  4. Now add water in small portions and knead firm and stiff dough.
  5. Cover the dough and keep aside for 20 minutes to set and meanwhile prepare stuffing.
  6. Take mawa in a wok or pan and roast until you see slight change in color. Keep the flame medium and keep stirring constantly to prevent it from browning at the base.
  7. Transfer the roasted mawa on a plate.
  8. Now, mix powdered sugar, dry fruits and cardamom powder in mawa and mix everything together to prepare the stuffing.
  9. Knead the dough again after 20 minutes and make pinch small to medium size dough balls from the dough.
  10. Take one dough ball and flatten it with your palms and then roll out into a poori with 2.5 to 3 inch diameter.
  11. Place 1 tsp stuffing over it and seal it really well. Folding technique can be seen in the video.
  12. Insert one clove on the folded lavang latika and place on a plate. Likewise prepare the rest until the entire stuffing is utilized.
  13. Heat enough ghee in a wok for deep frying the lavang latika. Gently slide 4 to 5 lavang latika in ghee and deep fry until they crispy and golden brown from all sides.
  14. Drain out the fried lavang latika on paper kitchen towels to drain excess ghee. Similarly fry the rest.
  15. Next, take 1 cup sugar in any vessel and add ½ cup water to it. Let it simmer until the sugar dissolves completely.
  16. After this, let it simmer for 2 more minutes until it gets little gooey and sticky in texture.
  17. Now, put off the flame and add cardamom powder to it. Syrup is now ready.
  18. Let the syrup cool down and then dip all the fried lavang latika into it. Keep them soaked for another minute.
  19. Drain them out on a plate. Lavang latika are ready to serve.
  20. Serve these scrumptious and delicious lavang latika warm and relish eating. It keeps good for up to 15 days if stored in refrigerator.

 

Roasted Poha Namkeen

Roasted Poha Namkeen recipe

Roasted Poha namkeen prepared with very less oil is really scrumptious to eat and it can be prepared very easily and instantly. Who doesn’t like eating namkeen, especially during supper? Today we are presenting another recipe of namkeen prepared with Poha or flattened rice for you all. We have already uploaded many recipes with poha and this namkeen recipe is one of them.

You can serve this yummy namkeen as light snack or enjoy having it with tea or coffee. Everyone at your home will like it for sure. Try these easy step-by-step instructions to make this delectable roasted poha namkeen recipe yourself. Enjoy!

Directions

Getting ready:

1.  Clean poha.


2.  Rinse and finely chop the green chilies.

Making:

3.  Take poha (flattened rice) in a wok or pan and dry roast until you see little change in color and the poha get crispy. It will take 4-5 minutes.


4.  Transfer the roasted poha in a plate or bowl.


5.  Then heat 2-3 tbsp oil in a wok and add peanuts. Stir fry until the peanuts get little brown in color and crispy. Take out the peanuts in separate bowl.


6.  Add coconut to the same wok and stir fry until little brown and fragrant. Transfer to the same bowl.


7.  Now add chopped green chilies and curry leaves in the remaining oil and saute for a while. To it add turmeric powder and raisins. Stir again.


8.  After this add roasted poha, coconut, peanut, salt and powdered sugar and thoroughly mix all the ingredients on low flame for 2 minutes.


9.  Zingy and scrumptious roasted poha namkeen is ready, transfer it on a bowl and let it cool down completely.

Serving:

10.  Serve this sweet-tangy roasted poha namkeen with your steaming hot cup of tea or coffee. Store the remaining namkeen in an airtight container and relish eating for upto 2-3 months.

Suggestions

  • You can also add roasted chana dal, roasted cashew or almonds to this poha namkeen.

Roasted Poha Namkeen poha namkeen
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 450 grams
 
Ingredients
  • Flattened rice – 3 cups (200 grams)
  • Peanuts – 1 cup (150 grams)
  • Dry coconut(thinly sliced)– 60 to 70 grams
  • Oil – 2 to 3 tbsp
  • Green chilly (finely chopped) – 2
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Curry leaves – 10 to 12
  • Sugar powder – 2 tsp
  • Raisins – 2 tbsp
Instructions
  1. Clean poha.
  2. Rinse and finely chop the green chilies.
  3. Take poha (flattened rice) in a wok or pan and dry roast until you see little change in color and the poha get crispy. It will take 4-5 minutes.
  4. Transfer the roasted poha in a plate or bowl.
  5. Then heat 2-3 tbsp oil in a wok and add peanuts. Stir fry until the peanuts get little brown in color and crispy. Take out the peanuts in separate bowl.
  6. Add coconut to the same wok and stir fry until little brown and fragrant. Transfer to the same bowl.
  7. Now add chopped green chilies and curry leaves in the remaining oil and saute for a while. To it add turmeric powder and raisins. Stir again.
  8. After this add roasted poha, coconut, peanut, salt and powdered sugar and thoroughly mix all the ingredients on low flame for 2 minutes.
  9. Zingy and scrumptious roasted poha namkeen is ready, transfer it on a bowl and let it cool down completely.
  10. Serve this sweet-tangy roasted poha namkeen with your steaming hot cup of tea or coffee. Store the remaining namkeen in an airtight container and relish eating for upto 2-3 months.

 

American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian | American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian Recipe is a super scrumptious and lip smacking recipe which is a great hit among kids. So, we are sharing a simple and quite famous recipe of American Chopsuey with you all. American chopsuey is a lip smacking preparation of crispy noodles and served with a zingy, tangy sauce of few veggies and spices. This can be served as one-pot meal and trust me it keeps one full for longer.

This preparation of American Chopsuey with a combination of crispy noodles and vegetable sauce is liked by all, especially kids. This recipe of American chopsuey is a really savory. So, this step-by-step instruction of American chopsuey is my version of the authentic recipe. Enjoy!

Directions

Getting ready:

Mix 2 to 3 tbsp water in corn flour to make a smooth batter.

american chopsueyMaking:

Take 3 to 4 cups of water in any vessel and place it for flame for heating. When water starts simmering, add 1 to 1.5 tsp oil and ½ tsp salt into it. After this break the noodles and place them in boiling water and cook until they little soft. Within 5 to 6 minutes, noodles turn soft and are ready to be used.

american chopsuey

Now the noodle are cooked aptly. Strain the noodles through a sieve. Wash them with some cold water. Boiled noodles are ready. When the noodles cools down, add 1 to 1.5 tsp corn flour in to it and mix well.

american chopsuey

Then heat enough oil in a pan. When oil is sufficiently hot, place the noodles in circular into the oil. When fried from one side, turn the side and fry from the other side as well until crispy.

american chopsuey

Drain out the fried noodles on a plate covered with kitchen paper towels and likewise fry rest of the noodles as well.

american chopsuey

Leave 2 tbsp oil in the same wok and remove out the rest. Now to it add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce. Stir the vegetables constantly and sauté on high flame for 2 minutes until they get crispy.

american chopsuey

 

Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt and let it simmer. Also add finely chop sweet basil leaves. Add vinegar to and mix really well. Cook for 2 to 3 more minutes on low flame.

american chopsuey

Veggies are cooked aptly. Sauce is now ready. Turn off the flame and transfer the sauce in another bowl.

american chopsueyServing:

Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve this super delicious and delectable American vegetarian chop suey steaming hot. You’ll definitely relish this crispy noodles and spicy sauce.

american chopsueySuggestion

  • For making vegetable sauce, you can use any other vegetable as per your preference like cauliflower, baby corn, mushrooms and so on. Chilly sauce can be increased or decreased as per your taste.
  • For 3 to 4 members
  • Time – 45 minutes

American Chopsuey Recipe Indian Style american chopsuey
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Noodles – 100 grams
  • Corn flour- 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • French beans – ½ cup (finely chopped)
  • Oil – for frying
  • Cabbage – ½ cup
  • Sprouted moong dal – less than ½ cp
  • Tomato sauce – 2 to 3 tbsp
  • Soya sauce – 1.5 tsp
  • Salt – 1.5 tsp or as per taste
  • Vinegar – 1 tsp
  • Chilly sauce – ½ tsp
  • Sweet Tulsi – 5 to 6 sprigs
Instructions
  1. Mix 2 to 3 tbsp water in corn flour to make a smooth batter.
  2. Place the noodles in boiling water and cook until they little soft.
  3. Now strain the noodles through a sieve.
  4. Wash them with some cold water. Boiled noodles are ready. Then add 1 to 1.5 tsp corn flour in to it and mix well.
  5. Then heat enough oil in a pan. Fry the noodles until crispy.
  6. Drain out the fried noodles on a plate covered with kitchen paper towels.
  7. Leave 2 tbsp oil in the same wok, add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce.
  8. Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt, vinegar and sweet basil leaves. Let it simmer.
  9. Turn off the flame and Transfer the sauce in another bowl.
  10. Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve.

 

Noodles Stuffed Bread Rolls Recipe

Bread Rolls with Noodles Stuffing | Bread Rolls Recipe

Noodles stuffed bread rolls make a perfect devouring tea time snack which can be prepared instantly. So, if you are looking out for some great and simple recipes for supper? Then you made the right halt. This lip smacking recipe of noodle bread rolls is for sure the best Indian appetizer to company your tea or coffee. Why only serve it a snack or starter when you can also pack the scrumptious noodle bread rolls in a lunchbox for kids. They will love this dish for sure.

Noodle rolls with crispy bread covering and stuffed with noodles, vegetables and spices is liked by everyone. They are super yummy and super easy to prepare. These tantalizing rolls can be prepared for any special occasion or parties as well. Serve these crispy and stomach filling noodle bread rolls with a side accompaniment of green coriander chutney or tomato sauce.

Directions

Getting ready:

1.  Cut off the edges of all the bread slices.


2.  Boil noodles till it becomes tender. Strain it and drizzle some oil over it.


3.  Take water in a tray to dip breads.


4.  Squeeze 1/2 lemon in a bowl.

Making:

5.  Heat 1 tsp oil in a pan and add ginger, green chilly and peas into it. Cover and let the peas cook for 1 minute on low flame until tender.


6.  Now add salt, red chilly powder, green coriander, lemon juice and soya sauce to the pan. Saute for a while.


7.  Add boiled noodles into the masala. Keep the flame low. Stir all the ingredients well and transfer the stuffing to a plate.


8.  Dip the bread slice in water and place it on palm to drain out the excess water completely.


9.  Place 1-1.5 tsp stuffing over the bread slice and roll nicely to close the stuffing. Similarly, prepare all the bread rolls.


10.  Heat enough oil in a pan for deep frying the bread rolls. Gently slide 2-3 bread rolls to the oil and deep fry until crispy and golden brown.


11.  Drain out the fried bread rolls over kitchen paper towels to remove excess oil. Bread rolls is ready to serve.

Serving:

12.  Serve this lip smacking and crunchy noodles stuffed bread rolls with a side accompaniment of any Indian dip or chutney like coriander chutney, mint chutney, tomato ketchup and relish eating.

Suggestions

  • Immediately take the bread slice out while dipping it in the water and squeeze it. Otherwise it will become too soft and can not be rolled.
  • Make sure that the stuffing in the covered with bread really well. Else oil will enter the rolls while frying them.

 

Noodles Stuffed Bread Rolls Recipe noodles stuffed bread rolls
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Bread - 12
  • Noodles - 100 grams (boiled)
  • Green peas - ½ cup
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Lemon - 1
  • Ginger - 1 inch piece (finely chopped)
  • Soya sauce - 1 tsp
  • Salt - ½ tsp or as per taste
  • Red chilly powder - ¼ tsp
  • Oil - for preparing stuffing or for frying
Instructions
  1. Cut off the edges of all the bread slices.
  2. Boil noodles till it becomes tender. Strain it and drizzle some oil over it.
  3. Take water in a tray to dip breads.
  4. Squeeze ½ lemon in a bowl.
  5. Heat 1 tsp oil in a pan and add ginger, green chilly and peas into it. Cover and let the peas cook for 1 minute on low flame until tender.
  6. Now add salt, red chilly powder, green coriander, lemon juice and soya sauce to the pan. Saute for a while.
  7. Add boiled noodles into the masala. Keep the flame low. Stir all the ingredients well and transfer the stuffing to a plate.
  8. Dip the bread slice in water and place it on palm to drain out the excess water completely.
  9. Place 1-1.5 tsp stuffing over the bread slice and roll nicely to close the stuffing. Similarly, prepare all the bread rolls.
  10. Heat enough oil in a pan for deep frying the bread rolls. Gently slide 2-3 bread rolls to the oil and deep fry until crispy and golden brown.
  11. Drain out the fried bread rolls over kitchen paper towels to remove excess oil. Bread rolls is ready to serve.
  12. Serve this lip smacking and crunchy noodles stuffed bread rolls with a side accompaniment of any Indian dip or chutney like coriander chutney, mint chutney, tomato ketchup and relish eating.

 

Cheese Dosa Recipe – How to make Cheese Dosa

Cheese Dosa Recipe Veggie cheese dosa

Who doesn’t relish eating dosas stuffed with zingy, tangy potato filling and served with steaming hot sambhar and coconut chutney? Mouth drooling! We have many differently flavored dosas with numerous stuffing like masala dosa, paneer dosa, Mysore dosa, onion dosa and so on. But today I am sharing a lip smacking and simple recipe of Cheese dosa with you all. The combination of few veggies and cheese makes this dosa irresistible.

I often make cheese dosa at my home and we all love them. Steaming hot dosa, stuffed with cheese stuffing, will be loved by kids a lot. This makes a great and perfect recipe for kid’s lunch box or as a snack. You can eat this cheese dosa as it is or make a hot tea or coffee and relish eating. So, try making this mouth drooling cheese dosa at your home with this easy step-by-step instructions. Enjoy!

Directions

Getting ready:

Mix water in idli batter flour and mix well to form a smooth batter.

cheese dosaMaking:

Let make the stuffing for dosa. For this, heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper. Stir and sauté the vegetables for a while or until it become crunchy. Keep the wok covered.

cheese dosa

Stuffing is ready, turn off the flame. Transfer the stuffing to another bowl.

cheese dosa

Add ½ tsp salt to the idli batter and mix well.

cheese dosa

Heat a non stick tawa or skillet and spread some oil over it. Pour 2 tsp batter over the tawa and spread it evenly in round shape. Then pour some oil all around the dosas as well. Now spread some butter over the dosa evenly.

cheese dosa

Layer it with some 2 to 3 tsp tomato chutney.

cheese dosa

Then spread 2 to 3 tsp stuffing over the dosa, evenly.

cheese dosa

Add grated cheese as well.

cheese dosa

Fold the dosa and roast till it gets golden brown in color and crispy.

cheese dosa

Stack the dosa over a plate and similarly prepare all the dosas. Cheese dosa is now ready to serve.

cheese dosaServing:

Serve this lip smacking cheese dosa steaming hot with side assortment of any Indian dip or chutneys like coconut chutney, tomato chutney or peanuts chutney.

Suggestion

  • Make sure that the tawa is heated sufficiently as it gets easy to spread the dosa batter over it.

Cheese Dosa Recipe - How to make Cheese Dosa cheese dosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 2 cup
  • Salt – ½ tsp or as per taste
  • Mozzarella cheese – 2x2 inch chunk
  • Butter – 2 to 3 tbsp
  • Tomato chutney – ½ cup
  • Oil – 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • Sweet corn – ½ cup
  • Mushroom – ½ cup (finely chopped)
  • Coriander – ½ tsp
  • Salt – ¼ tsp or as per taste
  • Chaat masala – ½ tsp
  • Black pepper - ¼ tsp (freshly grounded)
Instructions
  1. Mix water in idli batter flour and mix well to form a smooth batter.
  2. Let make the stuffing for dosa. For this, heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper.
  3. Stir and sauté the vegetables for a while or until it become crunchy. Keep the wok covered.
  4. Stuffing is ready, turn off the flame.
  5. Transfer the stuffing to another bowl.
  6. Add ½ tsp salt to the idli batter and mix well.
  7. Heat a non stick tawa or skillet and spread some oil over it.
  8. Pour 2 tsp batter over the tawa and spread it evenly in round shape.
  9. Then pour some oil all around the dosas as well.
  10. Now spread some butter over the dosa evenly.
  11. Layer it with some 2 to 3 tsp tomato chutney.
  12. Then spread 2 to 3 tsp stuffing over the dosa, evenly.
  13. Add grated cheese as well.
  14. Fold the dosa and roast till it gets golden brown in color and crispy.
  15. Stack the dosa over a plate and similarly prepare all the dosas. Cheese dosa is now ready to serve.
  16. Serve this lip smacking cheese dosa steaming hot with side assortment of any Indian dip or chutneys like coconut chutney, tomato chutney or peanuts chutney.

 

Kaju Korma Recipes – How to make Kaju Korma

Kaju korma recipe – Korma with Cashew Nuts Recipe

Kaju korma sabzi is one of such recipes which is simply divine and has a royal feel to it. How good it feels to eat a curry or sabzi with rich gravy and delectable flavors? So, today we have a great and simple recipe of Kaju korma for you all. Try making it for your parties and surely it will add flavorful zing to your menu.

Kaju korma sabzi is something that you can like making on special occasions or festivals, particularly. This dish is really very rich in gravy and taste really scrumptious. Whenever you feel like having something special then try making kaju korma. Here’s an easy step-by-step instructions to make this kaju korma at your home. Enjoy!

Directions

Getting ready:

1. Wash and grind tomatoes, green chilly, ginger and cashews into a fine paste.

kaju korma

2. Heat some oil in a pan and add cashews to it.

kaju korma

3. Stir constantly and roast until you see slight change in the color.

kaju korma

4. Transfer the roasted cashew to a plate.

kaju kormaMaking:

5. Add cumin seeds into the hot oil. After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.

kaju korma

6. Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.

kaju korma

7. Now add cream to the masala and stir for a while.

kaju korma

8. Then add ½ cup water to the gravy. Let the gravy simmer.

kaju korma

9. Add some green coriander as well.

kaju korma

10. Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy.

kaju korma

11. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.

kaju korma

12. The sabzi is ready, turn off the flame and transfer it to another bowl.

kaju kormaServing:

13. Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha. In fact it tastes scrumptious with plain or jeera rice too.

kaju korma

 

Suggestions:

  • If you wish to add onion to the gravy then, take one onion and chop it finely or ground finely. After sauteing cumin seeds add onions and likewise add rest of the spices as mentioned above.
  • You can make the gravy as per your preference with other ingredients as well like melon seeds, poppy seeds, mawa, paneer, coconut and so on.
  • If you like eating spicy sabzi then increase the amount of red chilly powder.
  • For 4 to 5 members
  • Time – 25 minutes

Kaju Korma Recipes Kaju korma recipe - Korma with Cashew Nuts Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashews – 50 grams
  • Tomato – 4 (250 grams)
  • Ginger – 1
  • Cashews (to be ground for masala) – 10 to 12
  • Green chilly – 1
  • Cream – 100 grams
  • Oil – 2 to 3 tbsp
  • Green coriander (finely chopped) – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ¼ tsp
  • Whole garam masala – Brown cardamom – 1, Clove – 2, Black pepper – 6 to 7, Cinnamon stick – 2 to 3
  • Salt – 1 tsp or as per taste
  • Garam masala – less than ¼ tsp
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
Instructions
  1. Wash and grind tomatoes, green chilly, ginger and cashews into a fine paste.
  2. Heat some oil in a pan and add cashews to it.
  3. Stir constantly and roast until you see slight change in the color.
  4. Transfer the roasted cashew to a plate.
  5. Add cumin seeds into the hot oil. After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.
  6. Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.
  7. Now add cream to the masala and stir for a while.
  8. Then add ½ cup water to the gravy. Let the gravy simmer.
  9. Add some green coriander as well.
  10. Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy.
  11. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.
  12. The sabzi is ready, turn off the flame and transfer it to another bowl.
  13. Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha. In fact it tastes scrumptious with plain or jeera rice too.

 

Chaat Masala recipe- How to make Chat Masala at home

Chaat Masala Recipe – How to make Chaat Masala ?

Chaat masala is nothing but a smart combination of everyday spices like cumin seeds, black pepper, red chilly powder, tatri or mango powder, black salt and so on. Everybody relishes eating chaats and most of the chaat that we eat in the markets owe their tangy and tongue tickling taste to this tangy and peppy masala. These ingredients give this masala a very strong aroma which gauges everyone to the dish it used in.

Even though this chat masala is easily available in the market, the home made one tastes far better and different. This zingy and tangy chaat masala is just beyond the perfect seasoning! So, here I present you an simple and great authentic recipe of making chaat masala at your home today. Follow the step-by-step instructions and I am sure you’ll make a perfect masala. Enjoy!

Directions

Getting ready:

1.  Clean coriander seeds, so that no dirt is left.


2.  Also, clean black peppercorns.


3.  Remove the stalk from dry red chilies.

Making:

4.  Let’s start with roasting the cumin seeds and coriander seeds first in a pan or wok until they get little brown in color.


5.  Then add black peppercorns and dry red chilies in the same wok and dry roast until fragrant.


6.  Transfer all the roasted spices in a big bowl. Let everything cool down completely.


7.  Now, place all the ingredients, followed by salt and asafoetida in a mixture jar and grind them finely.


8.  Strain the powder through sieve.


9.  Now grind the granules left in the sieve along with black salt and mango powder.


10.  Sieve the ground powder again.


11.  Mix everything really well.


12.  Transfer it to a plate. Chaat masala is ready.

Serving:

13.  Sprinkle this tangy-zingy chaat masala over any dish like salads, soaked chickpeas, sweet corn and so on and relish their snazzy flavor. Store it in an airtight container and use it for up to 6 months.

 

Chaat Masala recipe- How to make Chat Masala at home chaat masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cumin seeds – 100 grams
  • Asafetida – 3 to 4 pinch
  • Whole Coriander – 100 grams
  • Black pepper – 50 grams
  • Red chili – 10 grams
  • Tatri – 15 grams
  • Plain salt – 200 grams
  • Black Salt – 200 grams
Instructions
  1. Clean coriander seeds, so that no dirt is left.
  2. Also, clean black peppercorns.
  3. Remove the stalk from dry red chilies.
  4. Let’s start with roasting the cumin seeds and coriander seeds first in a pan or wok until they get little brown in color.
  5. Then add black peppercorns and dry red chilies in the same wok and dry roast until fragrant.
  6. Transfer all the roasted spices in a big bowl. Let everything cool down completely.
  7. Now, place all the ingredients, followed by salt and asafoetida in a mixture jar and grind them finely.
  8. Strain the powder through sieve.
  9. Now grind the granules left in the sieve along with black salt and mango powder.
  10. Sieve the ground powder again.
  11. Mix everything really well.
  12. Transfer it to a plate. Chaat masala is ready.
  13. Sprinkle this tangy-zingy chaat masala over any dish like salads, soaked chickpeas, sweet corn and so on and relish their snazzy flavor. Store it in an airtight container and use it for up to 6 months.

 

 

Flax seed Sweet Paratha Recipe – Alsi ka Sweet Paratha

Flax-seed Paratha Recipe – Alsi Paratha Recipe

Flax seed Sweet Paratha is another healthy yet devouring recipe prepared with flax seeds and sugar. Flax seeds full of nutritious value can be used for making chutney, roti, cheela and so on. Have you ever tried of making sweet parantha with flax seeds? No, then here’s a great recipe for you all. Flax seeds account to more nutritional value and are good source of Omega 3 fatty acid, lignan and fiber than compared to walnuts and almonds. We should include these nutritious seeds in our diet.

So, today we are sharing a simple and delectable recipe of sweet flax seed parantha with you all. You can have this parantha in your meals or have them after your food as sweet dish. In fact, these scrumptious sweet paranthas can be packed in tiffin as well. Kids do love eating these sweet parantha. Try making this simple recipe of sweet flax seeds parantha with this easy step-by-step method with pictures. Enjoy!

Directions

Getting ready:

1. Strain the wheat flour through a sieve in a bowl.

alsi sweet paranthaMaking:

2. Take a mixing bowl and add wheat flour, ¼ tsp salt and 1 tsp ghee to it for kneading dough. Mix well.

alsi sweet parantha

3. Now add water in little portions and knead soft and firm dough for the paranthas.

alsi sweet parantha

4. Cover the dough and keep aside for 20 minutes to rest.

alsi sweet parantha

5. Meanwhile prepare the stuffing. For this, take flax seeds powder and sugar in a small bowl and mix them together.

alsi sweet parantha

6. To it add 2 tsp ghee and mix it well. Stuffing is ready.

alsi sweet parantha

7. Grease your hands with some ghee and knead the dough again.

alsi sweet parantha

8. Pinch small to medium size dough and make a round dough ball.

alsi sweet parantha

9. Dust it with some dry flour and roll out to about 3-4 inch diameter round.

alsi sweet parantha

10. Place 2 tsp stuffing over this rolled parantha and close the stuffing well.

alsi sweet parantha

11. Flatten the stuffed dough ball with your hand and dust some flour and roll it out to about 5-6 inch diameter rounds.

alsi sweet parantha

12. Now spread some ghee over a hot tawa or griddle.

alsi sweet parantha

13. Place this rolled parantha over it.

alsi sweet parantha

14. When the parantha get dark on surface, flip the side and let it cook until you see little brown spots beneath.

alsi sweet parantha

15. Then flip the side and cook it from other side as well. Now take the parantha off the flame and apply some ghee on both the sides.

alsi sweet parantha

16. Parantha is ready. Stack it in a casserole or kitchen basket. Similarly, prepare the rest of the paranthas as well.

alsi sweet paranthaServing:

17. Serve these delicious and nutritious flax seeds sweet paranthas piping hot with sweet-tarty pickle or jam. Pack these paranthas for kids in lunch, they will love it for sure.

alsi sweet paranthaSuggestions

  • To make flax seeds powder, clean flax seeds and grind them into a fine powder.
  • For 2 members
  • Time – 25 minutes

Flax seed Sweet Paratha Recipe Alsi ka Meetha Paratha - Flax-seed Sweet Paratha Recipe
Author: 
Recipe type: Roti/Parantha Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Wheat flour – 1 cup (150 grams)
  • Salt – ¼ tsp or to taste
  • Ghee – 1 tsp
  • Flax seeds powder – ¼ cup (30 grams)
  • Sugar – ¼ cup (50 grams)
  • Ghee – 2 tsp
Instructions
  1. Strain the wheat flour through a sieve in a bowl.
  2. Take a mixing bowl and add wheat flour, ¼ tsp salt and 1 tsp ghee to it for kneading dough. Mix well.
  3. Now add water in little portions and knead soft and firm dough for the paranthas.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Meanwhile prepare the stuffing. For this, take flax seeds powder and sugar in a small bowl and mix them together.
  6. To it add 2 tsp ghee and mix it well. Stuffing is ready.
  7. Grease your hands with some ghee and knead the dough again.
  8. Pinch small to medium size dough and make a round dough ball.
  9. Dust it with some dry flour and roll out to about 3-4 inch diameter round.
  10. Place 2 tsp stuffing over this rolled parantha and close the stuffing well.
  11. Flatten the stuffed dough ball with your hand and dust some flour and roll it out to about 5-6 inch diameter rounds.
  12. Now spread some ghee over a hot tawa or griddle.
  13. Place this rolled parantha over it.
  14. When the parantha get dark on surface, flip the side and let it cook until you see little brown spots beneath.
  15. Then flip the side and cook it from other side as well. Now take the parantha off the flame and apply some ghee on both the sides.
  16. Parantha is ready. Stack it in a casserole or kitchen basket. Similarly, prepare the rest of the paranthas as well.
  17. Serve these delicious and nutritious flax seeds sweet paranthas piping hot with sweet-tarty pickle or jam. Pack these paranthas for kids in lunch, they will love it for sure.

 

Tamatar ki Kadhi – Tomato Kadhi Recipe

Tamatar ki Kadhi – Tomato Kadhi Recipe

Tomato kadhi is a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies. Here’s another innovative yet easy, recipe from my side for all my viewers prepared with tomatoes. Today we are sharing a great and simple recipe of tomato kadhi with you all. Tomato kadhi a great and simple way to include tomatoes in your meals, apart from using them in preparing masala for gravies.

Surely you all will relish eating this kadhi recipe for sure, after all who does not like eating tangy and mouth drooling kadhi? Kadhi prepared with tomatoes and gram flour is really scrumptious and different in taste. You can serve it with rice, chapatti or parantha. So, what are you waiting for? Here’s an easy step-by-step method for making this tangier version of kadhi.

Directions

Getting ready:

Start with washing the tomatoes and green chilies. Chop them in big and rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.

tomato kadhi

Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.

tomato kadhiMaking:

Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida. Stir a little. Then add coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala.

tomato kadhi

Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi.

tomato kadhi

Allow it to simmer on low flame for 10 to 12 minutes and keep stirring at regular intervals. Delectable kadhi is now ready, turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.

tomato kadhi

Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.

tomato kadhi

Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.

tomato kadhiServing:

Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao. Infact you can serve it with any Indian breads like chapatti, parantha, naan or poori.

tomato kadhiSuggestions

  • If you like eating onion and garlic then after crackling cumin seeds and mustard seeds, add 1 finely chopped onion and 5-6 chopped garlic cloves. Stir them for a while and follow the remaining instructions as given.
  • For 3-4 members
  • Time- 30 minutes

Tamatar ki Kadhi - Tomato Kadhi Recipe tamatar kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 5 (300 grams)
  • Green chilly – 2
  • Chickpea flour – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Curry leaves – 10 to 12
  • Asafoetida – 1 to 2 pinch
  • Cumin seeds – ½ tsp
  • Fenugreek seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Ginger – ½ tsp (paste)
  • Salt – 1 tsp or to taste
Instructions
  1. Wash and chop tomatoes and green chillies in rough chunks and place in mixture jar. Grind them in a mixture jar to make a fine paste.
  2. Mix chickpea flour with 1 cup of water. Whisk until it become lump-free.
  3. Heat a wok or a pan with 2 tbsp of oil. When oil starts to fume, splutter cumin seeds, fenugreek seeds, mustard seeds and asafoetida, coriander powder, turmeric powder, ½ tsp ginger paste and curry leaves as well. Saute for a few more minutes
  4. Add tomato-green chilly paste into it. Saute until you see oil leaving the sides of the masala. Now pour chickpea flour batter into it, followed by 1.5 cups of more water. Overall we have used 2.5 cups of water.
  5. Let the kadhi simmer until you see a gentle boil in it. Then reduce the flame and add some salt and red chilly powder to the kadhi. Turn off the flame and add some chopped green coriander to it. Transfer the kadhi to another bowl.
  6. Prepare another tempering for the kadhi. Heat 1 tsp of oil in a small pan and add cumin seed first. When the seeds crackles, add 1 green chilly (slit in two parts) and 3-4 curry leaves. Saute for a while and turn off the flame then add the remaining red chilly powder.
  7. Now pour this tempering over the kadhi and mix gently. Mouth-watering tomato kadhi is ready to serve.
  8. Serving:
  9. Garnish with some green coriander sprigs and serve steaming hot tangy and delectable tomato kadhi with plain rice or jeera pulao.

 

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi Bhindi Recipe – Spice curd okra – Dahi wali Bhindi

Dahi bhindi recipe is another great and simple recipe of okras prepared in curd and some desi spices. This recipe is really easy and goes well as side accompaniment with hot chapattis, paranthas or naan. In fact, it goes well with steamed rice or jeera pulao as well.

Okra is one of the vegetable liked by kids a lot and can be prepared with numerous styles. Okra prepared along with curd taste really scrumptious and has a different taste as well. So, let’s prepare Okra with curd today for the dinner. What are you waiting for, here is an amazing and simple step-by-step recipe of dahi bhindi for you all. Enjoy!

Directions

Getting ready:

1.Rinse the okra really well and place them in a sieve to dry. You can also use a cloth to clean the okras. Now remove the stalk from both the ends. Make a cut in the center or cut them in ½ or ¾ inch rounds.

dahi bhindiMaking:

Then heat some oil in a pan or wok. Add asafoetida and cumin seeds into it first. When the seeds crackle, add turmeric powder, green chilly, coriander powder and curd in the pan and stir well.

dahi bhindi

Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame. Keep stirring at regular intervals.

dahi bhindi

Within 8 to 10 minutes the okra will be cooked completely. Sabzi is now ready, add some chopped coriander sprigs and mix well.

dahi bhindi

Turn off the flame and transfer the sabzi to another serving bowl.

dahi bhindiServing:

Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

dahi bhindi

 

Dahi Bhindi Recipe - Spice curd okra - Dahi wali Bhindi dahi okra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra – 250 grams
  • Curd – ¼ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Fennel powder – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Salt – more than ½ tsp or as per taste
Instructions
  1. Rinse the okra. Make a cut in the center or cut them in ½ or ¾ inch rounds.
  2. Then heat some oil in a pan or wok. Add asafoetida, cumin seeds, turmeric powder, green chilly, coriander powder and curd in the pan and stir well.
  3. Now saute the masala for a while and add bhindi, salt, red chilly powder and fennel powder. Stir well. Cover and let them cook for 3 to 4 minutes on low flame.
  4. Sabzi is now ready, add some chopped coriander sprigs and mix well. Turn off the flame and transfer the sabzi to another serving bowl.
  5. Garnish with some green coriander sprigs and serve this devouring dahi bhindi steaming hot with chapatti, parantha poori or rice. It will make you drool!

 

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