Chhola Curry / White Chana Curry / Chickpea Curry

Chhola Curry / White Chana Curry
chhola ki sabji wordpress
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5 from 2 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 People
Calories 87kcal

Equipment

  • Kadhai / Fry Pan
  • Big Bowl
  • Big Spoon
  • Pressure Cooker

Ingredients

  • 200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
  • 1 Unit Big Onion / Bada Pyaz, Finely Chopped
  • 6 Unit Clove / Laung
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Bay Leaf / Tej Patta
  • 7 Unit Black Pepper / Kali Mirch
  • 1 tsp Cumin Seed / Jeera
  • 3 Unit Small Cardamon / Chhoti Elaichi
  • 1 Unit Green Chili / Hari Mirch, Finely Chopped
  • 3 Unit Big Tomato / Bade Tamatar, Finely Chopped
  • 1 tsp Turmeric (haldi) powder
  • 1.5 tsp Coriander / Dhaniya Powder
  • 2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
  • as per taste Salt / Namak
  • 2 tsp Black Tea / Chai Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 3 tsp Oil

Instructions

  • Soak the chickpeas in water for 8 hours.
    Soak the chickpeas in water for 8 hours
  • Wash the chickpeas with water, add them to the cooker, and also add salt.
    Wash the chickpeas with water, add them to the cooker, and also add salt
  • Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
    Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
  • Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
    Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
  • Sieve the tea water with a sieve And pour that water into the cooker.
    Sieve the tea water with a sieve And pour that water into the cooker
  • Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
    Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
  • Put gas on the pan. Add 3 tsp of oil.
    Add 3 tablespoons of oil
  • Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
  • Add chopped onions and green chillies to the kadai / pan.
    Add chopped onions and green chillies to the kadai / pan.
  • Fry the onion until light brown.
  • When the onions are roasted add chopped tomatoes and turmeric powder.
    When the onions are roasted add chopped tomatoes.
  • Add some salt and stir, Then put the lid on the Kadai / pan.
    Add some salt and stir, Then put the lid on the Kadai / pan.
  • Cook tomatoes.
    Cook tomatoes.
  • When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
    When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
  • Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
    Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
  • Add 1.5 glasses of water and salt as per taste.
    Add 1.5 glasses of water and salt as per taste.
  • Let the vegetable boil.
    Let the vegetable boil.
  • Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
    Add half a teaspoon of Amchur powder to the vegetable and let the vegetable cook on low heat for 7 minutes.
  • Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
    Serve hot chickpeas with puri or rice.
  • Serve hot chickpeas with puri or rice.
    Serve hot chickpeas with puri or rice.

Nutrition

Serving: 100grams | Calories: 87kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 116mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Raw Banana Kofta / Kachche Kele Ka Kofta

Raw Banana Kofta / Kachche Kele Ka Kofta
Raw Banana Kofta / Kachche Kele Ka Kofta
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4.5 from 2 votes

Raw Banana Kofta / Kachche Kele Ka Kofta

Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta. Ripe bananas are very beneficial for health and raw banana is also very good for health. By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different. The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it. You can sometimes make banana kofta sabzi at home to change your taste. If you want, you can eat banana koftas in this way without even making curry. Follow the steps given below to make Banana Kofta curry recipe ….
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 18kcal

Ingredients

  • 1 Unit Raw Banana / Plaintain / Kachcha Kela
  • 1.5 tsp Gram Flour / Besan
  • 1 Unit Big Onion / Pyaz
  • 3 Unit Local Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
  • 2 Unit Green Chili / Hari Mirch
  • 1 inch Ginger slice / Adrak ka tukda
  • 1 pinch Asafoetida / Heeng
  • 1 tsp Coriander Seeds / Khadi Dhaniya
  • 2 tsp Coriander leave / Dhaniya Patti
  • as per taste Salt / Namak
  • 100 grams Oil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
  • 2 tsp Oil, To make curry

Instructions

  • To make a banana kofta, first take a raw banana.
    To make a banana kofta, first take a banana
  • And divide raw banana into 2 pieces.
    And divide raw banana in 2 pieces
  • After that put raw banana in the pressure cooker and add about a cup of water.
    After that put raw banana in the pressure cooker and add about a cup of water.
  • After this, cook the banana by giving it a whistle in the cooker.
    Remove the banana peel when the pressure comes out from the cooker.
    After this, cook the banana by giving it a whistle in the cooker. Remove the banana peel when the pressure comes out from cooker.
  • Then mash the banana.
    Then mash the banana.
  • Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too.
    Besan is not to be added too much, otherwise, only gram flour will appear in banana koftas.
    Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too. Besan is not to be added too much, otherwise only gram flour will appear in banana koftas.
  • Now mix the mixture.
    Now mix the mixture.
  • After this, take a little mashed mixture in your hand and make medium size spherical ball.
    After this, take a little mashed mixture in your hand and make medium size spherical ball. Keep the ball diameter 1:30 to 2 inches.
  • Make all the balls of that mixture.
    Make all the balls of that mixture.
  • Now put a kadhai/frying pan on the gas.
    Now put a kadai / frying pan on the gas.
  • Pour oil into the kadhai/ fry pan.
    Pour oil into the pan.
  • When the oil is hot, turn the gas to medium flame. Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
    When the oil is hot, turn the gas to medium flame. Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
  • Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
    Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
  • And fry them till they turn light brown.
    And fry them till they turn light brown.
  • When the balls become slightly bad, take them out of the oil.
    When the balls become slightly bad, take them out of the oil.

Now we’ll prepare mixture for Kofta Curry

  • For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1-inch piece of ginger, two red chilies, one spoon of coriander seeds.
    For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1 inch piece of ginger, two red chillies, one spoon of coriander seeds.
  • And put all the spices in the jar of the grinder.
    And put all the spices in the jar of grinder.
  • And grind them until they are slightly coarse in the grinder.
    And grind them until they are slightly coarse in the grinder.

Now we will prepare curry for Kofta

  • Now take out the extra oil from the kadhai/ fry pan and leave two spoons of oil in it.
    Now take out the extra oil from the pan and leave two spoons of oil in it.
  • When the oil is hot, add cumin seeds and red chili.
    When the oil is hot, add cumin seeds and red chili.
  • When the cumin starts crackling.
    chili
  • Add the grinded spices to it.
    Add the grinded spices to it.
  • Now fry the spices.
    Now fry the spices.
  • Fry the masala till the masala starts leaving the oil.
    Fry the masala till the masala starts leaving the oil.
  • Now add two spoonfuls of beaten curd to the spices.
    Now add two spoonfuls of beaten curd to the spices.
  • And the spices keep stirring. The spices have to keep running until the curd mixes well.
    And the spices keep stirring. The spices have to keep running till the curd mixes well.
  • When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
    When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
  • Turn high the flame.
    Turn high the flame.
  • As soon as the curry comes to a boil add the koftas in it.
    As soon as the curry comes to a boil add the koftas in it.
  • Also, put garam masala along with it.
    Also put garam masala along with it.
  • Cover the pan with lid.
    And reduce the flame to medium.
    Cook for about 5 minutes.
    If you feel that the water is less then you can add more water.
    Cover the pan with lid.
  • Put a tempering pan on a separate gas. When the pan is hot, add 1 teaspoon Kasuri Methi to it.
    When the pan is hot, add 1 teaspoon Kasuri Methi to it.
  • Add hot kasoori methi to the kadhai/fry pan.
    Close the lid.
    Add hot kasoori methi to the kadhai / pan. Close the lid.
  • Cook for about 5 minutes.
    Cook for about 5 minutes.
  • Delicious koftas are ready. You can eat koftas with pulav or with roti or with paratha or puri. These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.
    Delicious koftas are ready. You can eat koftas with pulav or with roti or with paratha or puri. These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.

Nutrition

Serving: 100grams | Calories: 18kcal | Fat: 2g | Saturated Fat: 1g

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
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5 from 1 vote

Boiled Potato Tomato Matar Curry / Uble Aloo Tamatar Matar Sabji

Today I will tell you the potato tomato pea vegetable. By the way, it is very easy to make potato tomato pea vegetable. You can call it in many ways, one way is to make potato tomato pea vegetable without boiling the potatoes. And the second way is to boil the potatoes first and then make tomato pea vegetable. Today I will tell you the other way to make potato tomato pea vegetable in which first boil the potato and then make its vegetable. This vegetable is very easy to make and is made immediately and is often made in everyone’s homes. This vegetable can be made in both dry and succulent manner. Potato Tomato Pea vegetable is colorful to look at, which you feel like eating, you can feed this vegetable to whomever it will be happy, you can eat potato tomato pea vegetable with paratha roti whole rice. Follow the steps given below to make potato tomato pea vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 15kcal

Equipment

  • Kadhai / Fry Pan
  • Pressure Cooker
  • Spatula
  • Knife
  • Bowl

Ingredients

  • 4 Unit Potato
  • 1 Unit Onion / Pyaz, Chopped
  • 2 Unit Tomamto / Tamatar, Chopped
  • 1 Unit Red Chilli / Lal Mirch, Break in two pieces
  • 1/2 tbsp Turmeric (haldi) powder
  • 1/2 Cup Green Peas / Hari Matar
  • 1 tsp Coriander / Dhaniya Powder
  • 2 tsp Coriander leave / Dhaniya Patti, Finely Chopped
  • as per taste Salt / Namak
  • 2 tsp Oil / Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder

Instructions

  • First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  • Then put the kadai or fry pan on the gas.
    Then put the kadai or fry pan on the gas.
  • Put oil into the kadai / pan.
    Pour oil into the kadai / pan.
  • When the oil is hot, add cumin seeds to the oil.
    When the oil is hot, add cumin seeds to the oil.
  • When the cumin starts crackling, add the red chillies.
    chili
  • Then add chopped onions to the pan.
    Then add chopped onions to the pan.
  • Fry the onion when the onion turns light pink then add chopped tomatoes.
    Fry the onion when the onion turns light pink then add chopped tomatoes.
  • Cook tomatoes. As soon as the tomatoes are cooked, add the peas.
    Cook tomatoes.
  • Then add turmeric powder and coriander powder to it.
    Then add turmeric powder and coriander powder to it.
  • And also add salt.
    And also add salt.
  • Stir the mixture and cover the pan with a lid.
    Stir the mixture and cover the pan with a lid.
  • So that the tomatoes and peas cook well and the masala also cooks well.
    So that the tomatoes and peas cook well and the masala also cooks well.
  • When tomatoes and peas are cooked add lightly mashed potatoes.
    When tomatoes and peas are cooked add lightly mashed potatoes.
  • Mix the potatoes well with a spoon.
    Mix the potatoes well with a spoon.
  • Cook for two minutes.
    Cook for two minutes.
  • Then add 1.5 cups of water.
    Then add 1.5 cups of water.
  • Mix the curry with a spoon. Add 1/2 teaspoon garam masala and 1/2 teaspoon red chilli powder.
    Mix the curry with a spoon.
  • Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander. Cook the vegetable on low flame for five minutes.
    Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander Cook the vegetable on low flame for five minutes
  • Now the curry is ready. Eat this delicious curry with paratha, roti, puri or rice and enjoy.
    Now the curry is ready. Eat this delicious vegetable with paratha, roti, puri or rice and enjoy.

Nutrition

Serving: 100grams | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 103mg | Fiber: 1g | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

Garlic Desi Ghee / Lehsun Desi Ghee Tadka
Garlic Desi Ghee / Lehsun Desi Ghee Tadka
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5 from 1 vote

Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

Today I will tell you how to make chilli garlic tempering / lehsun lal mirch tadka. Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe. You can add garlic tempering to any recipe, add to dal or any vegetable or curry. If ever your recipe has become a little bad taste then add garlic tempering to the recipe, your recipe will be amazingly delicious. Add garlic tempering to the vegetable and enjoy the recipe. Follow the steps given below to make a delicious Tadka of garlic…
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Pickle
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 People

Equipment

  • Tadka Pan
  • Spoon

Ingredients

  • 3-4 Cloves / Kali Garlic / Lehsun, Cut in 3 to 4 pieces
  • 2 Unit Red Chilli / Lal Mirch
  • 3 tsp Desi Ghee
  • 1 tsp Cumin / Jeera Seeds
  • 1/2 tsp Red Chilli / Lal Mirch Powder

Instructions

  • First take one tadka pan and place on the gas. Switch on the gas on medium flame.
    First take one tadka pan and place on the gas. Switch on the gas on medium flame.
  • Add 3 tsp of desi ghee / country ghee in the pan.
    Add a teaspoon of country ghee in the pan
  • Allow ghee to heat. When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
    Allow ghee to heat. When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
  • Stir garlic with spoon. Let fry garlic for 20 seconds. After that add pieces of red chilli.
    Stir garlic with spoon. Let fry garlic for 30 seconds. After that add pieces of red chilli.
  • Add cumin seeds after 10 seconds. Roast cumin.
    Add cumin seeds after 10 seconds.
  • Fry the garlic till light brown.
    Fry the garlic till light brown.
  • Turn off the gas and add red chilli powder.
    Turn off the gas and add red chilli powder.
  • Now garlic red chilli / lehsun lal mirch tadka is ready.
    Transfer the tadka from pan to the bowl. Now garlic red chilli / lehsun lal mirch tadka is ready.

Notes

Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe.

Ginger Tea / Adrak Ki Chai

Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. When the tea is drunk with flavourful ginger, the taste buds are all the more thrilling. Enjoy this tea in winters with your favourite savours, warm and fresh. This ginger tea also acts as a medicine to avoid cold in winter.
Ginger Tea / Adrak Ki Chai
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5 from 1 vote

Ginger Tea / Adrak Ki Chai

Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. It is the world’s most commonly consumed beverage after water. Many distinct tea kinds, such as Darjeeling and Chinese greens, have a cooling, mildly bitter, and astringent taste. While others have profiles that greatly differ, including sweet, nutty, floral or grassy notes. When the tea is drunk with flavourful ginger, the taste buds are all the more thrilling. Enjoy this tea in winters with your favourite savours, warm and fresh. This ginger tea also acts as a medicine to avoid cold in winter.
Course Breakfast, Main Dish, Snacks, Starter
Cuisine Breakfast, Indian, Main, snacks
Prep Time 1 minute
Cook Time 8 minutes
Total Time 9 minutes
Servings 1 Cup
Calories 25kcal

Equipment

  • Pan
  • Tea Strainer

Ingredients

  • 3 / 4 cup Water / Pani
  • 1 / 2 cup Milk / Dhoodh
  • 1 inch Ginger Paste / Adrak Kooti hui
  • 1 tsp Sugar / Cheeni, If you like more or less sugar,you can add or reduce sugar quantity
  • 1 tsp Tea Leaves / Chai Patti

Instructions

  • First take empty fry pan, put on the gas.
    First take empty fry pan, put on the gas.
  • After that take 3/4 cup of water.
    After that take 3/4 cup of water.
  • Along with that, take 1 inch of coarse paste of ginger.
    Along with that, take 1 inch of coarse paste of ginger.
  • Take one tsp of sugar and one tsp of tea leaves.
    Take one tbsp of sugar and one tbsp of tea leaves.
  • Pour water into the pan. Add coarse paste of ginger and 1 tsp of sugar to pan.
    Pour water into the pan.
  • Wait till the water boils.
    Wait till the water boils.
  • Once water starts boiling add 1 tsp of tea leaves to pan.
    Allow the tea to boil for thirty seconds.
  • Allow the tea to boil for 30 seconds.
    Allow the tea to boil for thirty seconds.
  • Then add 1/2 cup of milk to the pan.
    Then add 1/2 cup of milk to the pan.
  • Let the tea boil.
    Let the tea boil.
  • Let the tea boil for one minute.
    Let the tea boil for a minute.
  • After one minute filter the tea using tea strainer.
    After one minute filter the tea using tea strainer.

Notes

  1. Ginger tea helps in fighting with cold and cough.
  2. High levels of Vitamin C, magnesium and other minerals, ginger root is extremely beneficial for health.
  3. Ginger tea improve Blood circulation.
  4. Ginger tea can help to improve your immunity due to the high levels of antioxidants in ginger.
  5. You can also try Cardamom Clove / Elaichi Laung Tea to change the taste buds.

Nutrition

Serving: 100grams | Calories: 25kcal | Carbohydrates: 0.7g | Protein: 0.5g | Fat: 0.5g

Coconut Laddu / Nariyal Ka Laddu

Coconut Laddo / Nariyal Ka Laddo
Coconut Laddo / Nariyal Ka Laddo
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5 from 1 vote

Coconut Laddu / Nariyal Ka Laddu

Coconut is very good for health and is also very tasty to eat.
The raw white meat inside a coconut is referred to as the kernel. It has a firm texture and delicious, slightly sweet flavor.
If you have a whole coconut, you can scrape the raw meat out of the shell and eat it. In its processed form, you’ll usually find it sliced, shaved, or grated.
Grated coconut is also called as coconut powder or coconut boora.
Coconut laddus can be eaten in any season, whatever the season, coconut has very few calories.
So this coconut dessert is also very effective in reducing your body weight, Because it is made of coconut powder, coconut powder has very little fat.
This coconut dessert is made very quickly and is very tasty to eat as well as very beneficial for health.
I will tell you a very easy method of making coconut laddus which is very tasty to eat.
Follow the steps given below to make delicious coconut laddus …
Course Desert, Main Dish, Snacks
Cuisine Breakfast, Desert, dinner, Indian, Main, snacks
Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Servings 8 Pieces
Calories 35kcal
Cost 30 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula/ Chamcha
  • Plate
  • Spoon

Ingredients

  • 1 cup desiccatedCoconut
  • 4 tsp Sugar / Cheeni
  • 1/4 tsp Cardamom / Elaichi Powder, optional
  • 1 tsp Desi Ghee
  • 1/2 cup Milk / Dhoodh

Instructions

  • Take 1 cup of coconut powder or boora.
    Take 1 cup coconut powder or boora.
  • Take 4 tbsp of sugar.
    You can use sugar as per your wish.
    More or less but even if you eat more sugar, do not add more than half a cup of sugar.

    Take 3 tbsp of sugar. You can use sugar as per your wish. More or less but even if you eat more sugar, do not add more than half a cup of sugar. I am not making too much sweet nor faded ladoos here. Do not add sugar at all if someone has sugar. Coconut powder is naturally sweet. So it would be nice to eat ladoos without sugar as well.
  • I am not making too much sweet nor less sweet laddu here.
    Do not add sugar at all if someone has sugar problems.
    Coconut powder is naturally sweet.
    So it would be nice to eat laddu without sugar as well.
  • Take 1/2 cup of milk also.
    Take 1/2 cup of milk also.
  • After that take 1 tsp of desi ghee.
    After that take 1 tbsp of desi ghee.
  • Take 1/4 tsp cardamom / elaichi powder.
    Take 1/4 tbsp cardamom / elaichi powder.
  • Put kadhai / fry pan on the gas.
    Add a cup of coconut powder to the kadhai / fry pan.
    Put kadai / fry pan on the gas. Add a cup of coconut powder or boora to the kadai / fry pan.
  • Stir the coconut powder with a spatula so that the moisture of the coconut powder runs out. Fry for a minute.
    Stir the coconut powder with a spoon so that the moisture of the coconut powder runs out. Fry for a minute.
  • After that add sugar, cardamom powder along with 1/2 cup of milk.
    After that add sugar, cardamom powder along with 1/2 cup of milk.
  • Fry this mixture with a spatula.
    Fry till the milk dries in the mixture.
    Fry this mixture with a spatula. Fry till the milk dries while frying the mixture.
  • When the milk of the mixture dries. Then add a spoon of desi ghee and stir with a spatula.
    When the milk of the mixture dries. Then add a spoon of desi ghee and stir with a spatula.
  • Fry the mixture for 30 seconds.
    Fry the mixture for 30 seconds.
  • Now switch off the gas. Let the mixture cool.
  • When the mixture cools down. Then make the laddus with a light hand.
    When the mixture cools down. Then make the ladoos with a light hand.
  • When the mixture cools down. Then make the ladoos with a light hand.
  • Take a spoonful of coconut dust after making laddus.
    Take a spoonful of coconut dust after making laddus.
  • Wrap dust of coconut on all coconut laddu.
    Wrap dust of coconut on all coconut Laddu's.
  • Make the remaining laddu following the above-given steps.
    Wrap dust of coconut on all coconut Laddu's.
  • Delicious coconut laddus are ready to eat.
    Enjoy this delicious and instant desert.
    Delicious coconut laddu's are ready to eat. Enjoy this delicious and instant desert.

Notes

  1. Coconuts are known for their versatility of uses, ranging from food to cosmetics.
  2. The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people in the tropics and subtropics.
  3. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice.

Nutrition

Serving: 100gram | Calories: 35kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Pointed Gourd Curd / Parwal Dahi Dry Recipe

parwal ki sabji
Pointed Gourd Curd / Parwal Dahi Recipe
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5 from 1 vote

Pointed Gourd Curd / Parwal Dahi Recipe

Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health. There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories. Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Calories 28kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Plate

Ingredients

  • 200 Grams Pointed Gourd
  • 1 Unit Onion / Pyaz, chopped
  • 1 Unit Green Chilli / Hari Mirch, chopped
  • 2 Unit Whole Red Chilly / Lal Mirch, break in two pieces
  • 1 tsp Coriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
  • 1/2 tsp Turmeric (haldi) powder
  • 2 tsp Oil / Tel
  • 2 tsp Curd / Dahi / Yogurt, Beat the curd
  • 1 tsp Coriander leave / Dhaniya Patti, chop coriander leave
  • 2 tsp Oil

Instructions

  • First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
    First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
  • Take an onion and chop it well.
    Take an onion and chop it well
  • Crush the coriander seed coarsely with mortar and pestle.
    Crush the coriander seed coarsely with mortar and pestle.
  • Now put the kadai / fry pan on the gas. Add 2 tsp of oil in kadai / fry pan.
    Now put the kadai / fry pan on the gas. Add 2 tbsp of oil in kadai / fry pan.
  • Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
    Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
  • After 10 seconds add chopped green chilli and chopped onion.
    After 10 seconds add chopped green chilli and chopped onion.
  • Stir spices with spatula.
    Stir spices with spatula.
  • Fry until light pink.
    Fry until light pink.
  • After that add coarse coriander. Stir for 30 seconds.
    After that add coarse coriander.
  • After that add turmeric into kadai / fry pan. Fry the spices for about a minute.
    After that add turmeric into kadai / fry pan.
  • Then add chopped pointed gourd / parwal to the spices.
    Then add chopped pointed gourd / parwal to the spices.
  • Mix chopped pointed gourd / parwal with spices.
    Mix chopped pointed gourd / parwal with spices.
  • Cover the lid on the kadai / fry pan.
    Cover the lid on the kadai / fry pan.
  • Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically. If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
    Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically.
  • Open the lid again and check if the vegetable is cooked.
    Open the lid again and check if the vegetable is cooked.
  • If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
    Now add the 2 tbsp beaten curd onto pointed gourd / parwal.
  • Keep stirring the vegetable for one minute. Add salt to the sabji as per taste.
    Add curd to the vegetable.
  • Add red chilli powder and garam spice / masala to the vegetable.
    Add red chilli powder and garam spice / masala to the vegetable.
  • Mix spices to the vegetable and close the lid of kadai / fry pan. Leave the lid closed for one minute. So that the aroma of garam masala properly mixes with the vegetable.
    Mix spices to the vegetable and close the lid of kadai / fry pan.
  • Sprinkle coriander leaves on curd dry parwal recipe. Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.
    Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.

Nutrition

Serving: 100grams | Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 42mg | Vitamin C: 15mg | Calcium: 15mg | Iron: 1mg

Hotel Vali Matar Panner / Cheese Peas Curry

Hotel Vali Matar Panner / Cheese Peas Curry
Hotel Vali Matar Panner / Cheese Peas Curry
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5 from 2 votes

Hotel Vali Matar Panner / Cheese Peas Curry

Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin Cheese produced from 100% grass-fed cattle ‘ milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2. The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein. Cheese is very good for health. Everyone likes cheese curry very much. But today I am going to tell you the cheese curry recipe. After eating it you will be licking fingers. You must have eaten cheese curry recipe in hotels or at weddings. Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings. Please follow the steps given below and enjoy a very tasty cheese curry recipe …
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl

Ingredients

  • 250 Grams Cheese / Paneer
  • 1 Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 3 Unit Big Onion / Pyaz
  • 1 inch Ginger Sliced
  • 2 Unit Green Chilli / Hari Mirch, Sliced
  • 4 – 5 Unit Big Tomato / Bade Tamatar
  • 1 tsp Cream, optional
  • 2 leaves Bay Leave / Tej Patta
  • 1 tsp Cumin Seed / Jeera
  • 2 Unit Green Cardamom / Hari Elaichi
  • 1 Unit Big Cardamom / Badi Elaichi
  • 8 – 10 Unit Cashew / Kaju, Fry little brown
  • 1 tsp Degi Red chilli / Degi Lal Mirch
  • as per taste Salt
  • 100 grams Oil, for frying cheese cubes / paneer
  • 2 tsp Oil, Chhaunk lagane ke liye / To Blow

Instructions

  • First cut the paneer into cubes.
    First cut the paneer into cubes
  • After that take one fry pan / Kadai. Place pan / kadai on the gas.
    So Put the fry pan / kadai on the gas first.
  • Add oil to the pan / kadai to fry the paneer.
    Add oil to the pan / kadai to fry the paneer.
  • Put the paneer in the pan / kadai to fry
    Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry
  • Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry
  • Fry the paneer until light brown.
    Fry the paneer until light brown
  • When the paneer is roasted, take it out in a plate and keep it aside.
    When the paneer is roasted, take it out in a plate and keep it aside.
  • Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
    Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
  • Make the paste of onion. Paste should be coarse.
    Make the paste of onion.
  • Make the paste of Tomato.
    Make the paste of Tomato.
  • After frying the paneer, we took it out separately. Now if there is more oil in the pan, then take out more oil in a separate bowl. Leave 2 tsp of oil left in the pan.
    After frying the paneer, we took it out separately. Now if there is more oil in the pan, then take out more oil in a separate bowl. Leave 2 tablespoons of oil left in the pan.
  • Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
    Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
  • When cumin starts crackling, add chopped green chilli.
    When cumin starts crackling, add chopped green chilli.
  • After one minute add coarse paste of onion in the pan / Kadai.
    After one minute add coarse paste of onion in the pan / Kadai.
  • Fry the onion for 1 minute, When the onion paste turns light pink. Add turmeric powder, coriander powder to it.
    Fry the onion for 1 minute, When the onion paste turns light pink. Add turmeric powder, coriander powder to it.
  • Fry the spices. Stir with spatula.
    Fry the spices. Stir with spatula.
  • Fry the spices till the spices leave oil.
    Fry the spices till the spices leave oil.
  • When the masala is fried. Then put tomato paste in the pan / kadai.
    When the masala is fried. Then put tomato paste in the pan / kadai.
  • Fry tomatoes with spices. Add salt as per your taste.
    Fry tomatoes with spices.
  • Take little fried cashew.
    Take little fried cashew.
  • In addition to that take one bowl of green peas.
    In addition to that take one bowl of green peas.
  • Now add fried cashew and green peas to Kadai / Pan.
    Now add fried cashew and green peas to Kadai / Pan.
  • Add cashews and peas to the spices.
    Add cashews and peas to the spices.
  • Close the kadai / pan with lid
    Close the kadai / pan with lid
  • Cook for 3 -4 minute, Keep the mixer stir in between. Cook until the masala leaves the oil.
    Cook for 3 -4 minute, Keep the mixer stir in between.
  • Add one glass of water in the pan / kadai.
    Add one glass of water in the pan / kadai.
  • Add one glass of water in the pan / kadai.
  • After that add fried cubes of cheese in the pan / kadai.
    After that add fried cubes of cheese in the pan / kadai.
  • If you think the stock is less then add more water. If You want, you can add 1 tbsp cream.
    If you think the stock is less then add more water
  • Close the kadai / pan with lid.
    Close the kadai / pan with lid.
  • Take one tadka pan and place on the gas.
    Take one tadka pan and place on the gas.
  • Add 1 teaspoon Kasuri fenugreek / Methi to the pan
    Add 1 teaspoon Kasuri Methi to the pan
  • As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
    As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
  • Keep the lid closed for 1 minute. So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
    And immediately close the lid of the pan / kadai. So that the fenugreek smoke does not come out.
  • Keep the lid closed for 1 minute.
  • Now take again the same tadka pan and place on the gas.
    Now take again the same tadka pan and place on the gas.
  • When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
    When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
  • After that add 1 small tbsp degi red chilli powder to it.
    After that add 1 tbsp degi red chilli powder to it.
  • Stir mixture with spoon.
    stir mixture with spoon.
  • Pour this tempering in the pan.
    Pour this tempering in the pan.
  • Mix this tadka with spoon.
    Mix this tadka with spoon.
  • Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
    Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
  • Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
    Now sprinkle coriander leaves on the curry.

Notes

  1. Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
  2. The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
  3. In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
  4. A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
  5. Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
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5 from 1 vote

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

Bottle guard / Loki has a place of its own in summer green vegetables.
Bottle Gourd vegetables are very healthy and simple to digest.
Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
Vrat ki lauki can serve with (buckwheat pan-fried bread) kuttu ke paratha.
Gourd vegetable is eaten on fast, the main reason for this is that gourd vegetable is good to eat and is also healthy for the stomach and easy to digest.
We make bottle guard / lauki recipe in many respects, today in its quick (fasting) we're going to create edible curry vegetables. This recipe is very simple to make …
Course Main Dish, Snacks
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Calories 12kcal

Equipment

  • Cooker
  • Plate
  • Big Spoon

Ingredients

  • 200 Grams Bottle Gourd / Lauki, chop bottle gourd
  • 2 – 3 Unit Dried Mango Slice / Amchur Slice, Break slice into pieces
  • 1 tsp Cumin / Jeera Seeds
  • 3 tbsp Coriander leaves / Dhaniya Patti, Finely chopped
  • 1 Unit Green Chilli / Hari Mirch, Chopped
  • 1 – 2 Unit Red Chilli / Lal Mirch, Break into 2 pieces
  • 2 tsp Desi Ghee
  • as per required Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • First peel off bottle guard, and chop them in pieces in cubical shape. Place a cooker onto gas and add 2 tsp of desi ghee.
    First peel off bottle guard, and chop them in pieces in cubical shape. Place a cooker onto gas.
  • Take dried mango slice / amchur slice and finely chopped green chilli.
    Take dried mango slice / amchur slice and finely chopped green chilli.
  • When the ghee gets hot, add cumin seeds, red chilli.
    When the ghee gets hot, add cumin seeds, green chilli, red chilli.
  • Add green chilli in the cooker.
    Add green chilli in the cooker.
  • When the cumin starts crackling, add chopped bottle guard.
    When the cumin starts crackling, add chopped bottle guard.
  • After that add dried mango slice into cooker.
    After that add dried mango slice into cooker.
  • Fry bottle guard for 3 minutes in cooker.
    Fry bottle guard for 3 minutes in cooker.
  • After that add 2 cup water in the cooker.
    After that add 2 cup water in the cooker. Now add sendha salt as per taste.
  • Now add sendha salt as per taste.
    Now add sendha salt as per taste.
  • Now close the lid of cooker. Allow a whistle in the cooker. Allow gas pressure to drain.
    Now close the lid of cooker.
  • Transfer the vegetable into bowl.
    Transfer the vegetable into bowl.
  • Now sprinkle coriander leave on curry. Add lemon juice at the time of serving. Serve hot.
    Now sprinkle coriander leave on curry.

Notes

  1. Bottle Gourd has always been regarded as one of the healthiest veggies.
  2. This very versatile vegetable is full of water (about 92%) and minerals and keeps your body hydrated.
  3. Also known as Lauki or Doodhi in India, it definitely doesn’t get as much attention as it deserves.
  4. “Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium.”
  5. It helps in maintaining a healthy heart and brings down bad cholesterol levels.
  6. The juice is also beneficial for diabetic patients as it stabilises the blood sugar level and maintains blood pressure.
  7. Bottle Gourd vegetables are very healthy and simple to digest.
  8. Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.

Nutrition

Serving: 100gram | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 87mg | Calcium: 23mg | Iron: 1mg

How To Boil Egg / अण्डा कैसे उबालें

When the eggs turn cold, peel all the eggs.
How to Boil Egg
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5 from 1 vote

How to Boil Egg / Anda Kaise Ubalen

The answer to this is careful. Even the easiest cooking requires a degree of attention and care. But ultimately all it involves is first knowing the right way to go and then being happy to be able to boil perfect eggs for the rest of your life without even having to think about it.
Course Breakfast, Indian, Main Dish, Snacks
Cuisine Indian
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 People
Calories 1kcal

Equipment

  • Vessel

Ingredients

  • 4 Unit Egg /Anda
  • 1/2 tsp White Salt / Safed Namak
  • as per required Water / Pani

Instructions

  • Take 4 unit egg.
    Take 4 unit egg.
  • Take 4 unit egg.
  • Take one stainless steel bowl and fill water in the bowl. And place bowl on the gas.
    Take one stainless steel bowl and fill water in the bowl. And place bowl on the gas.
  • Now place egg into bowl after 10 second. Water level of water should be above 1 inch of egg level.
    Now place egg into bowl after 10 second. Water level of water should be above 1 inch of egg level.
  • Add 1/2 tsp of salt in the bowl.
    Add 1/2 tbsp of salt in the bowl.
  • Now close the lid of the bowl.
    Now close the lid of the bowl.
  • Then wait for the water to boil.
    Then wait for the water to boil.
  • As soon as the water starts boiling, the water will come out of the lid.
    As soon as the water starts boiling, the water will come out of the lid
  • Let the water boil for 30 seconds. After 30 seconds open the lid of bowl.
    Let the water boil for 30 seconds. After 30 seconds open the lid of bowl.
  • Again let the water boil for 30 seconds. Then close the lid of bowl.
    Again let the water boil for 30 seconds. Then close the lid of bowl.
  • Leave the lid closed for 10 minutes. So that the egg settles well.
  • After 10 minutes open the lid. Pour cold water into the bowl.
    Leave the lid closed for 10 minutes. So that the egg settles well.
  • Once egg becomes cold. Tap the eggs either with a spoon or on the ground. So that eggs are easier to peel. Peel eggs.
    Once egg becomes cold. Press the eggs either with a spoon or on the ground. So that eggs are easier to peel. Peel eggs.

Notes

  1. Use eggs that were the longest in the refrigerator for simplest peeling. The less the egg is fresh, the easier it can be peeled.
  2. To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end.
  3. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.
  4. Hard boiled eggs with the shell on and kept in a sealed container will keep for 1 week in the fridge.
You can try below chutney’s with boiled egg …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni

Nutrition

Serving: 100gram | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 292mg | Sugar: 1g
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