Cuisine: Breakfast

Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

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Garlic Desi Ghee / Lehsun Desi Ghee Tadka
dal ka tadka
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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
Calories 27kcal

Equipment

  • Tadka Pan
  • Spoon
  • Knife
  • Bowl

Ingredients

  • 3-4 Cloves / Kali Garlic / Lehsun, Cut in 3 to 4 pieces
  • 2 Unit Red Chilli / Lal Mirch
  • 3 tsp Butter/ 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.

Video

Notes

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

Coconut Laddu / Nariyal Ka Laddu

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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.
You can also try roasted coconut laddu/ fry nariyal laddu

Pointed Gourd Curd / Parwal Dahi Dry Recipe

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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.

Notes

You can also try Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Hotel Vali Matar Panner / Cheese Peas Curry

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

Hotel Vali Matar Paneer / Restaurant Style 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
Calories 497kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Mixer Grinder and Jar

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.
    Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry
  • Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
    Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry

Notes

  1. Cheese is a dairy product derived from milk that is produced in a wide range of flavours, 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.
You can also try few more recipe’s of paneer/ cheese …

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

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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
  • Knife
  • Spatula

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.
You can also try some more recipe’s for fasting…

Instant Lemon Rind(Peel), Chili Pickle / Nimbu Chhilka, Mirch Achaar

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This pickle is ready to eat. Kindly eat this pickle within 3 to 4 days. This pickle is not long lasting.
Lemon Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar
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5 from 2 votes

Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar / नींबू का छिलका , हरी मिर्च का फटाफट अचार

Lemon rind, chilli pickle is very good, when you need additional flavour for your dinner.The pickle acts as a flavour enhancer and is usually consumed with the remainder of the meal in small pieces.Pickles are such a wonderful complement to any Indian meal. A little pickle with dinner enhances the flavour, add some spice to otherwise bland tasting dishes such as khichadi etc.The lemon rind and chilli pickle is very easy to make.A steady supply of seasonal pickles is available at home thanks to Mom. She's making a delicious pickles range. One of her instant recipe is this Nimbu Chhilka and Mirchi ka achar.
Course Main Dish, Pickle, Snacks
Cuisine Breakfast, Indian, Main, snacks
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 1kcal

Equipment

  • Bowl
  • Knife
  • Plate

Ingredients

  • 4 Unit Lemon Rind / Neembu Chhilka, take lemon,who are squeezed and used
  • 4 Unit Green Chilli / Hari Mirch
  • 1/4 tsp Turmeric (haldi) powder
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Black Salt / Kala namak
  • 1/4 tsp White Salt / Safed Namak
  • 2 tsp Lemon / Nimbu Juice

Instructions

  • First cut each lemon rind / neembu chiilka into 4 pieces. And 4 chilli into pieces, each into 2 pieces.
    First cut each lemon rind / neembu chiilka into 4 pieces. And 4 chilly into pieces, each into 2 pieces.
  • After that put sliced lemon rind and green chilli in a bowl.Put turmeric powder, black pepper, black salt, white salt into bowl.
    After that put sliced lemon rind and green chilly in a bowl.
  • Mix all the ingredients.
    Mix all the ingredients.
  • Cover the bowl with lid.
    Cover the bowl with lid.
  • This pickle is ready to eat. Kindly finish this pickle within 3 to 4 days. This pickle is not long lasting.
    This pickle is ready to eat. Kindly eat this pickle within 3 to 4 days. This pickle is not long lasting.

Notes

  • This pickle is ready to eat.
  • Kindly finish this pickle within 3 to 4 days.
  • This pickle is not long lasting.
You can also try amla murabba/ gooseberry syrup

Pilaf / Pulao

by
Pulaav


Pilaf / Pulao

Pilaf or pilau is a rice dish or a wheat dish in some areas.
Which generally includes cooking in stock or broth, adding spices and other ingredients such as vegetables or meat.
This veg pulao recipe is one of many Indian homes ‘ fundamental dishes produced frequently. It is also the most frequently found menu served along with a raita, chhola or spicy curry for parties, buffets & festivities.
There are a few distinct ways to make pulao recipe for vegetables. Every region has a distinct way to do it. I am sharing a simple pulao veg generic recipe which we create at home. It tastes really delicious and is very fragrant.
Not only does this work well for a regular or special meal, it is also good to pack in lunch boxes for office & college.
Since this is the easiest of Indian rice dishes produced with very little preparation, making even for a party when you have a crowd is extremely fast & ridiculously simple. As they say, rice is the head of everything. Rice is very nutritious and full of vitamins and minerals. Two servings of this rice a day gives you energy for 24 hours. Who uses athletes and people who sit at the computer a lot. People like programmers, designers or online players. The Slotogate platform is the best platform that gives you a wide range of online casinos where you can use various deposit methods including casinon med bankid

  • 1 Cup Basmati Rice
  • 2 tsp Green Pea
  • 1/2 tsp Cumin Seed
  • 1 tsp Desi Ghee
  • 6 Unit Cashew (Break in two pieces)
  • 3 Unit Almond (Break in two pieces)
  • 1/8 tsp White Salt (Use very little amount of salt)
  • 1 Unit Bay Leaf (optional)
  • 2 Unit Black Pepper seed
  1. Take 1 cup of Basmati rice.
    Wash rice and keep them aside

  2. Place handi / fry pan on the gas stove.

  3. Put 1 tsp of desi ghee into handi / fry pan.
  4. Put Broken cashew and almond in the handi / fry pan.

  5. Fry cashew and almond.
    Fry till cashew and almond become little brown.
  6. After that add cumin seed in the handi / fry pan.
    You can add bay leaf and black pepper seed also.
  7. Once cumin started crackling, after that add basmati rice in the handi / fry pan.
    Add 2 tsp green peas and little amount of salt.
    Fry rice for 30 seconds.

  8. After that 2 cup of water into handi / fry pan.
  9. Now let boil the rice in the handi.

  10. Stir rice periodically so that rice should not stick to vessel bottom.
  11. Wait for water starts boiling in the handi.
  12. Once the water starts boiling.
    Place the lid on the handi / fry pan.
    Now put the gas flame to medium.
  13. Let remain the lid close for 5 – 7 minute.
    After that open the lid and check whether rice is cooked.
    If its 90 % cooked. Close the gas flame, and close the lid for 10 minute.
    Do not open the lid before 10 minute.
    If pulao is not cooked properly.
    You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.

  14. Now Pilaaf / Pulao is ready
    Serve hot with curry, choola, kadhi or any other curry recipe.
  1. If Pulao is not cooked properly.
  2. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
  3. Without side dishes, this vegetable pulao can be served alone. But the meal is complimented by a chhol and raita. 
  4. With egg curry or chicken curry or any grilled dishes such as kababs, non-vegetarians can serve veg pulao.
  5. But just appreciate it with some simple curd / yogurt and papad if you’re short of moment.
  6. We serve vegetable pulao with a salan or shorba for unique occasions or when we have visitors at home.

You can try below chutney’s with Pilaf/ Pulao …

  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


Cardamom Clove / Elaichi laung Tea

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Cardamom Clove / Elaichi laung Tea
Cardamom Clove / Elaichi laung Tea
Print Pin
5 from 3 votes

Cardamom Clove Tea / Elaichi laung 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 and aromatic cardamom, the taste buds are all the more thrilling. Enjoy this tea with your favourite savours, warm and fresh.
Course Indian, Snacks, Starter
Cuisine Breakfast, Indian
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 People
Calories 15kcal

Equipment

  • Pan
  • Tea Strainer
  • Cup

Ingredients

  • 3/4 Cup Water / Pani
  • 1/2 Cup Milk / doodh
  • 1 Unit Cardamom / Elaichi, Should not be dry. If dry then take 2 Unit of cardamom
  • 2 Unit Clove / Laung
  • 1 tsp Sugar, If you like more sugar, you can add sugar as per your taste
  • 1 tsp Tea Leaves / Chai Patti

Instructions

  • First take 1 tsp sugar, 1 tsp tea , 1 battered cardamom
    sugar, tea, cardamom
  • After that batter cardamom, clove with mortar & pestle / khallar / khal kutni.
    After that batter cardamom, clove with mortar & pestle / khallar / khal kutni.
  • Take 3/4 cup of water in the tea pan. Place on the gas. Combine cardamom, clove, sugar in the water. Let boil the water.
    First take tea pan.
  • Now add tea in the tea pan.
    Now add tea in the tea pan.
  • After 1 minute add 1/2 cup of water in the tea pan.
    After 1 minute add 1/2 cup of water in the tea pan.
  • After few minute tea will start boiling.
    After few minute tea will start boiling.
  • Let boil the tea for approx 2 minute, so that flavour of tea, cardamom, clove will be added to the tea,
    Let boil the tea for approx 2 minute, so that flavour of tea, cardamom, clove will be added to the tea,
  • Filter tea with tea strainer. Serve immediately. Enjoy the tea.
    Filter tea with tea strainer. Enjoy the tea.

Video

Notes

  1. Take this tea 1 or 2 times in a day.
  2. Avoid take more that 2 to 3 times a day.
  3. As clove is warming in nature, more tea can create hotness in body.
  4. In winters you can take as many times as you want.
  5. You can also try Ginger Tea / Adrak Ki Chai. This tea is very good to change the taste buds, cold and cough.

Watermelon / Tarbooj Juice

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watermelon juice
watermelon juice
Print Pin
5 from 1 vote

Watermelon / Tarbooj Juice

Watermelon juice is good for everyone. It’s high in vitamin A, vitamin C and potassium. It is sweet, refreshing, watery fruit . It is high in water content makes it a very good fruit for hot summer.It’s about 92% water, so it’s plenty hydrating, too.Make watermelon juice to quench your thirst on a warm summer day.You can also drink watermelon juice to detox your body.
Course Breakfast, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 75kcal

Equipment

  • Mixer Grinder
  • Strainer
  • Glass

Ingredients

  • 1 unit Watermelon / Tarbooj, Watermelon weigh around 1.5 Kg
  • as per taste Black Salt / Kala namak, This is optional
  • 1 tsp Lemon / Neebu Juice, This is optional

Instructions

  • Take watermelon. Rinse watermelon through running water.
    Take watermelon.
  • Cut watermelon into pieces. Remove seeds from the watermelon.
    Cut watermelon into pieces.
  • Put all the pieces into the jar of mixer grinder. You can also add sugar to the juice if watermelon is not sweet enough. But i will suggest not to add sugar into it.
    Put all the pieces into the jar of mixer grinder.
  • Start mixer grinder and make juice.
    Start mixer grinder and make juice.
  • Start mixer grinder and make juice.
  • Start mixer grinder and make juice.
  • After that take one juice strainer.
    After that take one juice strainer.
  • Filter juice with the strainer.
    Filter juice with the strainer.
  • So that all the seeds and impurities will be filter out. Add lemon juice and black salt. This step is optional. If you want to have pure juice then do not add lemon juice and black salt. Lemon juice will add extra zing in the taste.
    So that all the seeds and impurities will be filter out.
  • Now watermelon juice is ready. Enjoy juice and detox your body.
    Now watermelon juice is ready. Enjoy juice and detox your body.

Video

Notes

  1. The juice will separate over time, just stir it with a spoon to recombine.
  2. Black watermelon seeds contain zinc, protein, iron and fiber so if you do have any problem while having it, then no need to be spitting them out!
  3. Watermelon is high in vitamin A, vitamin C and potassium.
You can also try turmeric ginger cumin water/ haldi adrak jeera pani for good health and improve immunity.

Pudina Raita / Mint Raita / पुदीना रायता

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Pudina / Mint Raita
Print Pin
5 from 1 vote

Pudina Raita / Mint Raita / पुदीना रायता

Mint / Pudina raita is flavourful, refreshing and cooling raita recipe made from yogurt, mint leaves and usual spices. Perfect raita recipe for summer season.Mint and curd both are very good for stomach and gives relief to stomach.This mint / pudina raita fights against the hot weather summers.
Course Breakfast, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 35kcal

Equipment

  • Mixer Grinder
  • Bowl
  • Spoon

Ingredients

  • 10 tsp Mint / Pudina Leaves
  • 1/2 tsp Roasted Cumin / Jeera Powder
  • 1/4 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • As per taste Black Salt / Kala namak
  • 150 Gram Curd / Dahi / Yogurt

Instructions

  • First take 6 tbsp of mint / pudina leaves. Properly clean with water.
    First take 6 tbsp of mint / pudina leaves. Properly clean with water.
  • After that place 6 tbsp of mint leave in the jar of mixer grinder.
    After that place 6 tbsp of mint leave in the jar of mixer grinder.
  • Grind the mint leaves in the grinder and make paste.
    Grind the mint leaves in the grinder and make paste.
  • Take 150 grams of curd/ yogurt in a bowl.
    Take 150 grams of curd in a bowl.
  • Beat the curd with fork.
    Beat the curd with fork.
  • Add mint paste in the beaten curd.
    Add mint paste in the beaten curd.
  • Mix the paste and curd.
    Mix the paste and curd.
  • Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.
    Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.

Notes

 
  • Perfect raita recipe for summer season.
  • Mint and curd both are very good for stomach and gives relief to stomach.
  • This mint / pudina raita fights against the hot weather summers.
You can also see different raita’s …
  1. Bottle Gourd Raita / लौकी का रायता
  2. Boondi Raita / बूंदी रायता
  3. Kheera (Cucumber) Raita
  4. Carrot Radish/ Gazar Mooli Raita 
  5. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
 
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