Gur Ki Kheer – Rasiya or Ras Kheer – Kheer with Jaggery Recipe

Gur Ki Kheer – Rasiya or Ras Kheer – Kheer with Jaggery Recipe

Gur ki Kheer is a traditional recipe belonging to Rajasthan, Uttar Pradesh and Bihar. In Bihar, this kheer is known as Rasiya and in Western Uttar Pradesh as Raskheer. Serve this jaggery kheer, especially during winters, and you’ll be spellbound by its flavors and taste.

Raskheer or Gur Kheer is a treat for all who crave for sweets. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and lovely twist to the standard kheer recipe. The milk and rice are boiled and cooked well and then sweetened with jaggery syrup once the kheer is cooled. Try making out this simple Jaggery kheer today to treat for dear ones.

Directions

Getting ready:

Clean ½ cup rice and wash them thoroughly. Soak the rice in water for 2 hours and strain to drain out excess water.

gur kheer

Finely chop cashews into 5-6 pieces each. Cut almonds into thin slices. Peel cardamom and crush its seeds into a fine powder.

gur kheerMaking:

Take milk in any vessel and place it on flame for simmering. When you see a gentle simmer in the milk, mix rice into it and give it a nice stir with a ladle. Reduce the flame now and keep stirring every 2-3 minutes. This is to prevent milk from browning at the base.

gur kheer

Meanwhile place jaggery in another vessel and add ½ cup water into it. Turn on the flame and let it simmer until jaggery dissolves in water completely. After this, turn off the flame.

gur kheer

When the rice is cooked and tender, add cashews, raisins and almonds, followed by cardamom powder. Kheer is ready, turn off the flame. Place the vessel on net stand and allow cooling down.

gur kheer

Now that the kheer has cooled down, strain the jaggery syrup through a sieve and mix it to the kheer. Give a nice and gentle stir to mix everything really well.

gur kheer

Gur ki kheer is now ready. Transfer the jaggery kheer to a serving bowl.

gur kheerServing:

Garnish with chopped cashews and almonds and serve this mouth-watering and delectable gur kheer warm or chilled.

gur kheerSuggestions

  • Make sure you stir the kheer after every 2-3 minutes bringing the spoon to the bottom of the vessel. It prevents Kheer from catching at the bottom.
  • Secondly, also keep in note that, add jaggery in kheer only when it cools down else milk can coagulate.
  • For 3 to 4 members
  • Time – 55 minutes

Gur Ki Kheer - Rasiya or Ras Kheer - Kheer with Jaggery Recipe gur kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice – ½ (80 grams)
  • Jaggery (finely crumbled) – ¾ cup (150 grams)
  • Full cream milk – 1 liter
  • Almonds – 8 to 10
  • Cashew nuts – 8 to 10
  • Raisins – 2 tbsp
  • Cardamom – 5 to 6
Instructions
  1. Clean ½ cup rice and wash them thoroughly. Soak the rice in water for 2 hours and strain to drain out excess water.
  2. Finely chop cashews into 5-6 pieces each.
  3. Cut almonds into thin slices.
  4. Peel cardamom and crush its seeds into a fine powder.
  5. Take milk in any vessel and place it on flame for simmering.
  6. When you see a gentle simmer in the milk, mix rice into it and give it a nice stir with a ladle.
  7. Reduce the flame now and keep stirring every 1 to 2 minutes. This is to prevent milk from browning at the base.
  8. Meanwhile place jaggery in another vessel and add ½ cup water into it. Turn on the flame and let it simmer until jaggery dissolves in water completely. Turn off the flame.
  9. When the rice is cooked and tender, add cashews, raisins and almonds, followed by cardamom powder.
  10. Kheer is ready, turn off the flame. Strain the jaggery syrup through a sieve and mix it to the kheer.
  11. Give a nice and gentle stir. Transfer the jaggery kheer to a serving bowl.
  12. Garnish with chopped cashews and almonds and serve this mouth-watering and delectable gur kheer warm or chilled.

 

Banana Pancake Recipe

Banana Pancakes Recipe eggless

Eggless banana pancakes are prepared with ripe bananas and wheat flour. You can serve these tempting green cardamom flavored pancake in breakfast or pack them in lunch for kids. These banana pancakes are fluffy from inside, crispy from outside and flavored so well with the bananas.

You’ll love them with simple drizzle of honey or top them up with sliced bananas and dust them up with some icing sugar. Take a look to our step by step recipe for making banana pancakes and impress your dear ones. Enjoy!

Directions

Getting ready:

Peel the banana and chop them in small chunks. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.

banana pancakeMaking:

For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.

banana pancake

Add a cup of milk into the mashed banana.

banana pancake

Mix the dry ingredients into the milk-banana mixture. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.

banana pancake

Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.

banana pancake

Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.

banana pancake

Pour some ghee all around and on the top of the pancake. Roast the pancake on medium flame until it gets slightly brown in color from beneath. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.

banana pancake

When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.

banana pancakeServing:

Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

Suggestion:

  • With using non stick pan or tawa pancakes can be prepared easily.
    Use fully ripped banana for making the pancakes, they taste luscious.
  • You can also prepare pancakes with refined-wheat flour together or with refined flour alone or with wheat flour only.
  • For 10 to 12 pancakes
  • Time – 35 minutes

Banana Pancake Recipe Banana Pancake Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Banana – 1
  • Refined flour – ¾ cup (100 grams)
  • Wheat flour – ⅓ cup (50 grams)
  • Powdered sugar – 2 tsp
  • Salt – less than ¼ tsp
  • Green cardamom – 4 (coarsely ground)
  • Baking powder – 1.5 tsp
  • Ghee – 4 to 5 tbsp
  • Milk - 1 cup
Instructions
  1. Peel the banana and chop them in small chunks.
  2. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.
  3. For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.
  4. Add a cup of milk into the mashed banana.
  5. Mix the dry ingredients into the milk-banana mixture.
  6. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.
  7. Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.
  8. Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm.
  9. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.
  10. Pour some ghee all around and on the top of the pancake.
  11. Roast the pancake on medium flame until it gets slightly brown in color from beneath.
  12. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.
  13. When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.
  14. Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

 

 

Amla Meethi Chutney – Gooseberry Sweet Chutney Recipe

Amla Meethi Chatni – Gooseberry sweet Chutney recipe

Amla meethi chutney is a quick and easy recipe of chutney which makes a perfect side accompaniment with your meals. Winters are here and we all should try to include gooseberry (amla), best known for its strong immunity and nutritious value, in our daily diets. Today we are presenting a quick recipe for Sweet amla chutney. This is a quick and easy way to include amla (gooseberries) in our daily meals.

This sweet amla chutney is really nutritious and tasty too. This can be served with parantha or poori. It also tastes scrumptious if directly applied in the bread slices. Try this amazing yet simple chutney with this small recipe.

Directions

Getting ready:

1. For making the chutney take ½ cup water in any vessel and place it on flame to simmer.

amla meethi chutney

2. Add amlas into the water till it gets soft and tender. It can take 10 to 15 minutes.

amla meethi chutney

3. Then turn off the flame and strain the amlas in a bowl through a sieve. Let it cool down for a while.

amla meethi chutney

4. Remove the seeds from amla. Chop them in rough chunks.

amla meethi chutney

5. Place the boiled amlas to a mixture jar to make a fine paste.

amla meethi chutneyMaking:

6. Place this fine amla paste in a pan and turn on the flame.

amla meethi chutney

7. Now add jaggery, salt, black pepper, cardamom powder, red chilly powder and garam masala.

amla meethi chutney

8. Stir and mix well and cook the mixture on low lame. Keep stirring at regular intervals and cook until it gets dense in consistency.

amla meethi chutney

9. Chutney is ready. To check, you can take little amount of chutney in a bowl and make sure it shouldn’t have running consistency. If it sets at one place that means chutney is ready.

amla meethi chutneyServing:

10. Turn off the flame now and transfer amla chutney to a serving bowl. Serve this scrumptious sweet amla chutney with parantha, poori or apply it on bread as a jam. Store this sweet amla chutney in refrigerator for 3 to 4 months or outside the refrigerator for up to a month.

Suggestions

  • Stir the chutney at regular intervals; it should not stick to the bottom of the pan.
  • You can even use jaggery instead of sugar for making this chutney.
  • Time – 30 minutes

Amla Sweet Chutney Recipe Amla Meethi Chutney – Gooseberry Sweet Chutney Recipe
Author: 
Recipe type: Chutney/Sauce
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry – 250 grams
  • Jaggery – 250 grams
  • Salt – ½ tsp
  • Black salt – 1 tsp
  • Cardamom powder – ½ tsp
  • Red chilly powder- ¼ tsp
  • Garam masala – 1 tsp
Instructions
  1. For making the chutney take ½ cup water in any vessel and place it on flame to simmer.
  2. Add amlas into the water till it gets soft and tender. It can take 10 to 15 minutes.
  3. Then turn off the flame and strain the amlas in a bowl through a sieve. Let it cool down for a while.
  4. Remove the seeds from amla. Chop them in rough chunks.
  5. Place the boiled amlas to a mixture jar to make a fine paste.
  6. Place this fine amla paste in a pan and turn on the flame.
  7. Now add jaggery, salt, black pepper, cardamom powder, red chilly powder and garam masala.
  8. Stir and mix well and cook the mixture on low lame. Keep stirring at regular intervals and cook until it gets dense in consistency.
  9. Chutney is ready. To check, you can take little amount of chutney in a bowl and make sure it shouldn’t have running consistency. If it sets at one place that means chutney is ready.
  10. Turn off the flame now and transfer amla chutney to a serving bowl. Serve this scrumptious sweet amla chutney with parantha, poori or apply it on bread as a jam. Store this sweet amla chutney in refrigerator for 3 to 4 months or outside the refrigerator for up to a month.

 

Palak Paneer Biryani Recipe

Palak Paneer Biryani Recipe

Palak paneer biryani is one-pot meal. Green leafy spinach, slightly roasted with fresh paneer, desi species and basmati rice. With thinking about these ingredients, you can make out, how scrumptious will this Spinach Paneer biryani will be! Usually making biryani is a little time consuming and has elaborated recipes. But sometimes we look out for easily prepared food for our meals.

So, if you have spinach and looking out for a quick recipe for today’s meal, then do make this Spinach Paneer biryani. Serve this tempting biryani with side accompaniment of raita, chutney and pickle to make it a complete meal. Everyone will surely relish eating it. So, definitely try this recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Thoroughly wash the rice and soak them in water for half an hour. Finely chop the tomatoes. Cut the paneer in ½ inch square chunks.

palak paneer biryani

Take spinach and remove the stalk. Wash the leaves thoroughly with water. 5. 5. Place them on sieve to drain excess water from it. Chop them finely.

palak paneer biryaniMaking:

Take 4 to 5 cups of water in a big vessel and place it on flame for simmering. When the water starts simmering then place the soaked rice into it. Now add 2 tsp oil and ¾ tsp salt into the rice. Mix well. Cover and cook rice. Keep checking the rice at regular intervals. Rice should be only 90 percent cooked.

palak paneer biryani

When the rice is cooked, strain them and discard the excess water and allow the rice to cool down.

palak paneer biryani

Heat some oil in a pan. When the oil is sufficiently hot, place the paneer chunks in pan. Fry until they get slightly brown in color. Take paneer chunks out in a bowl.

palak paneer biryani

Add cumin seeds, black pepper, cardamom seeds and cinnamon stick and splutter the spices for a while. Then add turmeric powder, coriander powder, chopped tomatoes, grated ginger, chopped green chilly, red chilly powder and saute for while. Cover and cook for 3 to 4 minutes.

palak paneer biryani

Tomatoes have turned tender and mushy, now add curd into it. When the masala starts simmering again, add paneer chunks and season with some salt.

palak paneer biryani

 

Now add chopped spinach into it and cook for 2 to 3 minutes. Palak paneer is now ready. Now pressurize the rice along with palak paneer sabzi to make biryani.

palak paneer biryani

Take one big vessel to pressurize the rice and add 1 to 2 tsp ghee in the vessel. Spread some sabzi over it. Now layer half the amount of rice. Spread the sabzi again over the rice. Spread it evenly and cover with rice.

palak paneer biryani

Also, sprinkle some coriander leaves and pour 2 to 3 tsp ghee over it. Now cover the biryani really well with a lid and pressurize on low flame for 15 minutes on low flame.

palak paneer biryani

Biryani is ready, turn off the flame. Open the lid. Take out the palak paneer biryani on a serving plate.

palak paneer biryaniServing:

Garnish with some green coriander leaves and serve this piping hot and delicious spinach paneer biryani with curd, raita, chutney or pickle and relish eating.

palak paneer biryani

  • For 3 to 4 members
  • Time – 55 minutes

Palak Paneer Biryani Recipe Palak paneer biryani
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach (finely chopped) – 250 grams
  • Basmati rice – 1 cup (200 grams)
  • Tomato – 2 (150 grams)
  • Paneer – 200 grams
  • Curd – ½ cup
  • Oil – 4 to 5 tbsp
  • Salt – 1.5 tsp or as per taste
  • Whole garam masala – 12 black pepper, 3 green cardamom, 4 clove, 1 inch cinnamon stick
  • Green chilly (finely chopped) – 2
  • Red chilly powder – ¼ tsp
  • Ginger – 1 tsp
  • Cumin seeds – ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Ghee – 2 tsp
Instructions
  1. Thoroughly wash the rice and soak them in water for half an hour.
  2. Finely chop the tomatoes.
  3. Cut the paneer in ½ inch square chunks.
  4. Take spinach and remove the stalk. Wash the leaves thoroughly with water. 5. 5. Place them on sieve to drain excess water from it. Chop them finely.
  5. Take 4 to 5 cups of water in a big vessel and place it on flame for simmering.
  6. When the water starts simmering then place the soaked rice into it.
  7. Now add 2 tsp oil and ¾ tsp salt into the rice. Mix well.
  8. Cover and cook rice. Keep checking the rice at regular intervals. Rice should be only 90 percent cooked.
  9. When the rice is cooked, strain them and discard the excess water and allow the rice to cool down.
  10. Heat some oil in a pan. When the oil is sufficiently hot, place the paneer chunks in pan.
  11. Fry until they get slightly brown in color.
  12. Take paneer chunks out in a bowl.
  13. Add cumin seeds, black pepper, cardamom seeds and cinnamon stick and splutter the spices for a while.
  14. Then add turmeric powder, coriander powder, chopped tomatoes, grated ginger, chopped green chilly, red chilly powder and sauté for while.
  15. Cover and cook for 3 to 4 minutes.
  16. Tomatoes have turned tender and mushy, now add curd into it.
  17. When the masala starts simmering again, add paneer chunks and season with some salt.
  18. Now add chopped spinach into it and cook for 2 to 3 minutes.
  19. Take one big vessel to pressurize the rice and add 1 to 2 tsp ghee in the vessel.
  20. Spread some sabzi over it.
  21. Now layer half the amount of rice.
  22. Spread the sabzi again over the rice. Spread it evenly and cover with rice. 24. 24. Layer the left over sabzi again, evenly.
  23. Also, sprinkle some coriander leaves and pour 2 to 3 tsp ghee over it.
  24. Now cover the biryani really well with a lid and pressurize on low flame for 15 minutes on low flame.
  25. Biryani is ready, turn off the flame. Open the lid.
  26. Take out the biryani in a serving plate.
  27. Garnish with some green coriander leaves and serve this piping hot and delicious spinach paneer biryani with curd, raita, chutney or pickle and relish eating.

 

Sarson Ka Saag Makki Ki Roti Recipe – Dhaba Style Makki di Roti Sarson ka Saag

Makki Ki Roti Sarson Ka Saag Recipe – Dhaba Style sarson ka saag makki ki roti

Sarso saag and maize flour roti, this scrumptious and super hit combo always makes most of us drool. Sarso saag is a Punjabi recipe where saag means green and sarso means mustard. There is no shortcut in the procedure for making this saag. You need a thorough sorting, washing, chopping and cooking of these leaves. The best Indian bread that best accompaniments this saag is makka (maize flour) roti.

Steaming hot makki roti with sarso saag and a dollop of butter or ghee is a yummy and lip smacking treat in winters. You can also use other green veggies like spinach, bathua, fenugreek leaves etc along with sarso leaves to make the saag. So, here is an easy method for preparing sarson saag and makki roti.

Directions

Getting ready:

Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.

sarson ka saag &makke ki roti

Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.

sarson ka saag & makke ki rotiMaking:

Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by 1/2 cup water. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.

sarson ka saag & makke ki roti

Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder. Saute for a while and add maize flour into it. Stir constantly to roast the flour until it gets little dark in color.

sarson ka saag & makke ki roti

Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.

sarson ka saag & makke ki rotiAdd 1 cup water and some green coriander as well. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.

sarson ka saag & makke ki roti

Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.

sarson ka saag & makke ki roti

Meanwhile preheat a tawa. Pinch some dough and roll into a round shape. Wet your hands with some water and flatten the dough ball into a chapatti. Very gently place this rolled roti on the tawa.

sarson ka saag & makke ki roti

When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.

sarson ka saag & makke ki roti

Place the roti on a bowl placed over a plate. Apply some ghee over it. Likewise prepare rest of the rotis.

sarson ka saag & makke ki roti

You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet. Also, apply some water on the dough ball. Place a dough ball over it.

sarson ka saag & makke ki roti

Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin. Very gently separate the roti from a polythene sheet. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.

sarson ka saag & makke ki rotiServing:

Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.

Suggestions

  • If you wish to add garlic in the saag, then after you splutter cumin seeds, coarsely crush 5 to 6 garlic cloves and add it to the pan. Saute until little pinkish and rest follow the same procedure.
  • For 3 to 4 members
  • Time – 75 minutes

Sarson Ka Saag Makki Ki Roti Recipe - Dhaba Style Makki di Roti Sarson ka Saag Makka Roti and Saag Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso Saag - 400 grams
  • Spinach - 100 grams
  • Bathua - 100 gra,s
  • Tomato - 3 (250 grams)
  • Green chilly - 2
  • Ginger paste - 1 inch piece
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 tbsp (finely chopped)
  • Maize flour - 2 to 3 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp (optional)
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Salt - Less than 1 tsp or as per taste
Instructions
  1. Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water.
  2. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.
  3. Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.
  4. Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by ½ cup water.
  5. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely.
  6. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.
  7. Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder.
  8. Saute for a while and add maize flour into it.
  9. Stir constantly to roast the flour until it gets little dark in color.
  10. Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals.
  11. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.
  12. Add 1 cup water and some green coriander as well.
  13. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.
  14. Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough.
  15. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.
  16. Meanwhile preheat a tawa. Pinch some dough and roll into a round shape.
  17. Wet your hands with some water and flatten the dough ball into a chapatti. 18. Very gently place this rolled roti on the tawa.
  18. When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots.
  19. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.
  20. Place the roti on a bowl placed over a plate.
  21. Apply some ghee over it. Likewise prepare rest of the rotis.
  22. You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet.
  23. Also, apply some water on the dough ball.
  24. Place a dough ball over it.
  25. Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin.
  26. Very gently separate the roti from a polythene sheet.
  27. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.
  28. Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.

 

Jeera Rice Recipe – jeera Rice restaurant style – Flavoured Cumin Rice

Jeera Rice Recipe – jeera Rice restaurent style – Flavoured Cumin Rice

Jeera rice prepared with some whole spices and cumin seed’s flavor, can be prepared very instantly and easily. You can serve it with dal, sabzi or any curry or serve along with pickle; they taste delicious in any way. Jeera rice is an easy and mildly spiced dish. This dish has one of the most popular dish tags and is available in many restaurants.

This jeera rice goes well with dals or any curry dishes. You can very instantly make jeera rice for your guests or any special occasion or include it in your every day meal. Follow this easy step by step recipe for making jeera rice for your meal today.

Directions

Getting ready:

Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.

jeera rice recipe
Squeeze a lemon in a bowl.

jeera rice Making:

Sufficiently heat some ghee in a wok or any other cookware. When ghee is hot, add cumin seeds and saute for a while (make sure you don’t burn the cumin seeds).

jeera rice

Now add whole spices including cinnamon stick, black pepper, clove and green cardamom. Saute for a while and add the soaked rice to it.

jeera rice

Mix the rice well and saute for 2 minutes while stirring constantly. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances). Mix all the ingredients really well.

jeera rice

Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

jeera rice

Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready. Transfer jeera rice on a plate.

jeera riceServing:

Garnish with some green coriander and serve this delicious jeera rice steaming hot.

jeera riceSuggestion:

  • Don’t cook the rice on high flame, as the water will evaporate quickly and rice may remain uncooked. So always cook the rice on low flame only.
  • For 3 to 4 members
  • Time – 25 minutes

Jeera Rice Recipe Cheese Naan Recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice - 1 cup
  • Ghee or oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Cumin seeds - 1 tsp
  • Lemon - 1
  • Whole spices - 1 brown cardamom, 4 cloves, 7 to 8 peppercorns and 1 inch cinnamon stick
  • Salt (to taste) - 1 tsp
Instructions
  1. Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.
  2. Squeeze a lemon in a bowl.
  3. Sufficiently heat some ghee in a wok or any other cookware.
  4. When ghee is hot, add cumin seeds and saute for a while (make sure you don't burn the cumin seeds).
  5. Now add whole spices including cinnamon stick, black pepper, clove and green cardamom.
  6. Saute for a while and add the soaked rice to it.
  7. Mix the rice well and saute for 2 minutes while stirring constantly.
  8. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  9. Mix all the ingredients really well.
  10. Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  11. Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready.
  12. Transfer jeera rice on a plate.
  13. Garnish with some green coriander and serve this delicious zeera rice steaming hot.

 

 

 

Cheese Stuffed Naan recipes – Pizza Naan Recipe

Cheese Naan without Tandoor recipes – How to Make Cheese Stuffed Naan on Tawa

Cheese naan or cheese stuffed naan is a super yummy and great variation to the authentic naan. Butter naan has always been a hit among us all. This is one of the favorite and most liked Indian breads which can be served with any delicacy. You can also make an amazing variation to these naans and stuff them with soft-melted cheese. This makes it crispy from outside but remains soft from inside.

This cheese stuffed naan can be prepared either in tandoor, oven or on tawa. Serve these delectable naan with any rich gravy curry like dum potato sabzi, paneer butter masala or any sabzi with rich gravy. Everyone will relish eating for sure. You can even pack in lunch for kids, they will love eating it.

Directions

Getting ready:

1. Sieve refined flour in a bowl.

cheese naan recipe

2. Grate the mozzarella cheese in a bowl.

cheese naan

3. Grease a baking tray with some ghee.

cheese naanMaking:

4. Place refined flour in a mixing bowl and make some space in the center. To it add curd, sugar, baking soda, salt, oil and mix the ingredients well.

cheese naan

5. Now with the help of lukewarm water, knead soft and smooth dough. Add water in small portions.

cheese naan

6. Cover and keep aside the dough for 2 to 4 hours to rest.

cheese naan

7. Meanwhile, let us prepare the stuffing. For this add some coriander sprigs into grated cheese.

cheese naan

8. Check the dough after 4 hours. Once done, knead it again till smooth.

cheese naan

9. Now divide the dough into four equal parts. Lift one dough lump and roll in a round shape.

cheese naan

10. Dust the dough ball with some dry flour and place it on a rolling late. Roll it out in 3 to 4 inch diameter rounds.

cheese naan

11. Place 2 to 3 tsp stuffing over it and roll back to the round dough balls.

cheese naan

12. Close the stuffing really well.

cheese naan

13. Dust this stuffed dough ball with some dry flour again and flatten with your fingers gently. Now with the help of rolling pin, roll it out in an oval shape, keeping it little thick.

cheese naan

14. Naan can be prepared in the oven too. For making naan in the oven, place the rolled naan on greased baking tray.

cheese naan

15. Apply some water on the top and sprinkle some kalonji or cumin seeds over it.

cheese naan

16. Next preheat the oven at 250 degree centigrade first. Place the tray on the upper rack and roast for 5 minutes on 250 degree centigrade. Keep checking the naan at regular intervals.

cheese naan

17. After 5 minutes, take out the naan from oven and check.

cheese naan

18. Naan is roasted from top but uncooked from beneath. Flip the side of naan and cook it for 2 more minutes. Check the naan again.

cheese naan

19. Naan is now cooked from both the sides. Apply some ghee over it. Naan in oven is ready.

cheese naan

20. To make naan on tawa, likewise roll out the dough ball to make naan and spread some water over it.

cheese naan

21. Lift the naan and place it on hot tawa keeping the wet side down. When the naan is roasted, you can see bubble over it.

cheese naan

22. When the upper side gets dark in color .i.e. when the naan is roasted from beneath, hold the tawa at the handle and turn it upside down over the flame.

23. Roast the naan directly on the flame until it gets brown spots.

cheese naan

24. Place back the tawa on flame and take of the naan from the tawa with a spatula.

cheese naan

25. Apply some ghee and likewise prepared the other naan.

cheese naanServing:

26. Slice each naan into 4-5 pieces and serve the delectable cheese naan with chutney, sabzi, pickle or any other sabzi with rich gravy and relish eating.

cheese naanSuggestions

  • You can very easily make cheese naan on tawa or in oven. In fact, these cheese naan can be prepared in tandoor as well.
  • Cooking time can vary as per different models of oven.
  • For 2 to 3 members
  • Time – 50 minutes

Cheese Stuffed Naan recipesCheese Naan Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cups (250 grams)
  • Curd - ¼ cup
  • Ghee - 2 to 3 tbsp
  • Mozzarella cheese - 100 grams
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Sugar - 1 tsp
  • Baking soda - ⅓ tsp
  • Salt - ½ tsp or as per taste
  • Oil - 2 tbsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Grate the mozzarella cheese in a bowl.
  3. Grease a baking tray with some ghee.
  4. Place refined flour in a mixing bowl and make some space in the center. To it add curd, sugar, baking soda, salt, oil and mix the ingredients well.
  5. Now with the help of lukewarm water, knead soft and smooth dough. Add water in small portions.
  6. Cover and keep aside the dough for 2 to 4 hours to rest.
  7. Meanwhile, let us prepare the stuffing. For this add some coriander sprigs into grated cheese.
  8. Check the dough after 4 hours. Once done, knead it again till smooth.
  9. Now divide the dough into four equal parts. Lift one dough lump and roll in a round shape.
  10. Dust the dough ball with some dry flour and place it on a rolling late. Roll it out in 3 to 4 inch diameter rounds.
  11. Place 2 to 3 tsp stuffing over it and roll back to the round dough balls.
  12. Close the stuffing really well.
  13. Dust this stuffed dough ball with some dry flour again and flatten with your fingers gently. Now with the help of rolling pin, roll it out in an oval shape, keeping it little thick.
  14. Naan can be prepared in the oven too. For making naan in the oven, place the rolled naan on greased baking tray.
  15. Apply some water on the top and sprinkle some kalonji or cumin seeds over it.
  16. Next preheat the oven at 250 degree centigrade first. Place the tray on the upper rack and roast for 5 minutes on 250 degree centigrade. Keep checking the naan at regular intervals.
  17. After 5 minutes, take out the naan from oven and check.
  18. Naan is roasted from top but uncooked from beneath. Flip the side of naan and cook it for 2 more minutes. Check the naan again.
  19. Naan is now cooked from both the sides. Apply some ghee over it. Naan in oven is ready.
  20. To make naan on tawa, likewise roll out the dough ball to make naan and spread some water over it.
  21. Lift the naan and place it on hot tawa keeping the wet side down. When the naan is roasted, you can see bubble over it.
  22. When the upper side gets dark in color .i.e. when the naan is roasted from beneath, hold the tawa at the handle and turn it upside down over the flame.
  23. Roast the naan directly on the flame until it gets brown spots.
  24. Place back the tawa on flame and take of the naan from the tawa with a spatula.
  25. Apply some ghee and likewise prepared the other naan.
  26. Slice each naan into 4-5 pieces and serve the delectable cheese naan with chutney, sabzi, pickle or any other sabzi with rich gravy and relish eating.

 

 

Aloo bhakarwadi – Samosa Pinwheel Recipe

Aloo Bhakarwadi Recipe – Samosas Pinwheel Recipe

Aloo bhakarwadi, a traditional recipe from Maharashtra and Gujarat can be prepared as a snack and also can be served as starter in any party. This snack recipe is stuffed with spicy potato filling and deep fried till crunchy and crispy.

Potato stuffed bhakarwadi is a modified version to traditional savory bhakarwadi stuffed with spices. It is a fast instant, easy to make appetizer. Here is a step by step recipe to make bhakarwadi at your home very conveniently. Everyone in your home will relish eating this spicy, lip smacking bhakarwadi recipe. Try out our version of this recipe for today’s supper.

Direction

Getting ready:

1. Sieve refined flour in a bowl  to knead dough for making bhakarwadis.

aloo bhakarwadi

2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.

aloo bhakarwadi

3. Add some water in 2 tbsp refined flour and make a batter of running consistency.

aloo bhakarwadiMaking

4. Take refined flour in a big bowl and add 1/4 tsp salt, 1/4 tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.

aloo bhakarwadi

5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.

aloo bhakarwadi

6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.

aloo bhakarwadi

7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.

aloo bhakarwadi

8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.

aloo bhakarwadi

9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.

aloo bhakarwadi

10. Now cut this roll into 1/2 to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.

aloo bhakarwadi

11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.

aloo bhakarwadi

12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.

aloo bhakarwadiServing:

13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

Suggestion:

Spread the stuffing over the poori evenly and then make a roll. Make sure the batter of refined flour is thin and smooth.

  • For 35 to 40 bhakarwadi
  • Time – 50 minutes

Samosa Pinwheel RecipeCheese Naan Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1 cup
  • Refined flour - 2 tbsp (for batter)
  • Carom seeds - ¼ tsp
  • Salt - ¼ tsp
  • Potato - 4 (300 grams)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Ginger - ½ tsp (paste)
  • Green chilly - 1 tsp (paste)
  • Red chilly powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.
  3. Add some water in 2 tbsp refined flour and make a batter of running consistency.
  4. Take refined flour in a big bowl and add ¼ tsp salt, ¼ tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.
  5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.
  6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.
  7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.
  8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.
  9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.
  10. Now cut this roll into ½ to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.
  11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.
  12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.
  13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

 

Fenugreek Leaves Kadhi – Methi Kadhi Recipe

Methi Kadhi – Fenugreek leaves kadhi Recipe

Fenugreek or methi kadhi is an amazing and super yummy twist to the authentic recipe of kadhi prepared with chickpea flour. Fresh fenugreek is available in abundance in markets during winter season. We often make paranthas, sabzi with fenugreek leaves during the winters and like eating them too. Fenugreek sabzi is often made with fewer ingredients and is a family recipe.

But today we are making fenugreek leaves kadhi which everyone will like eating for sure. This recipe has full flavors and taste. Include this unique yet scrumptious Fenugreek kadhi recipe in your daily meals. Try adding another tempering to the kadhi to enhance its flavor. Serve the fenugreek kadhi with piping hot chapatti, parantha or rice and relish eating.

Directions

Getting ready:

Remove the stalk from fenugreek leaves and wash them thoroughly with water. Strain the leaves and dry them completely. Finely chop the washed leaves.methi kadhi

Take curd in a bowl and whisk well until it becomes lump-free.

methi leavesMaking:

Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first. Then add turmeric powder, finely chopped green chilly, ginger paste and saute the masala again.

methi kadhi

Now add finely chopped fenugreek leaves. Add 1 cup of water. Stir and mix well.

methi kadhi

Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.

methi kadhi

Take curd in a big mixing bowl. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.

methi kadhi

Add 3.5 cup of water into the curd-gram flour batter. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.

methi kadhi

Lastly add ¼ tsp red chilly powder and salt in the kadhi. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.

methi kadhi

Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.

methi kadhi

Add another tempering to the kadhi just to enhance the flavor. For that, heat a small pan with 1 tsp oil and splutter cumin seeds first. Then add curry leaves and 1 whole red chilly, turn off the flame. Further add red chilly powder into it.

fenugreek leavesServing:

Pour this tempering over the kadhi. Serve piping hot yummy and mouth watering fenugreek any Indian bread – chapatti, parantha. It also goes well with rice.

methi kadhi

  • For 4 to 5 members
  • Time – 30 minutes

Fenugreek Leaves Kadhi RecipeMethi Kadhi Recipe
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 125 grams
  • Curd – 1.5 cup (300 grams)
  • Gram flour – ½ cup (60 grams)
  • Oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ½ tsp
  • Whole red chilly – 1
  • Green chilly (finely chopped) – 1
  • Ginger – 1 tsp (paste)
  • Salt – 1 tsp or to taste
  • Curry leaves (optional) – 10 to 12
Instructions
  1. Clean and wash the fenugreek leaves twice with water. Finely chop the washed leaves.
  2. Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first.
  3. Then add turmeric powder, finely chopped green chilly, ginger paste and sauté the masala again.
  4. Now add finely chopped fenugreek leaves and 1 cup water. Stir and mix well.
  5. Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.
  6. Take curd in a big mixing bowl and whisk well.
  7. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.
  8. Add 3.5 cup of water into the curd-gram flour batter.
  9. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.
  10. Lastly add red chilly powder and salt in the kadhi.
  11. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.
  12. Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.
  13. Add another tadka to the kadhi just to enhance the flavor.
  14. Heat a small pan with 1 tsp oil and splutter cumin seeds first.
  15. Then add curry leaves and 1 whole red chilly, turn off the flame and add red chilly powder.
  16. Pour this tempering over the kadhi.

 

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