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
Take 1 cup of Basmati rice. Wash rice and keep them aside
Place handi / fry pan on the gas stove.
Put 1 tsp of desi ghee into handi / fry pan.
Put Broken cashew and almond in the handi / fry pan.
Fry cashew and almond. Fry till cashew and almond become little brown.
After that add cumin seed in the handi / fry pan. You can add bay leaf and black pepper seed also.
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.
After that 2 cup of water into handi / fry pan.
Now let boil the rice in the handi.
Stir rice periodically so that rice should not stick to vessel bottom.
Wait for water starts boiling in the handi.
Once the water starts boiling. Place the lid on the handi / fry pan. Now put the gas flame to medium.
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.
Now Pilaaf / Pulao is ready Serve hot with curry, choola, kadhi or any other curry recipe.
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.
Without side dishes, this vegetable pulao can be served alone. But the meal is complimented by a chhol and raita.
With egg curry or chicken curry or any grilled dishes such as kababs, non-vegetarians can serve veg pulao.
But just appreciate it with some simple curd / yogurt and papad if you’re short of moment.
We serve vegetable pulao with a salan or shorba for unique occasions or when we have visitors at home.
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 1minute
Cook Time 5minutes
Total Time 6minutes
Servings 1People
Calories 15kcal
Equipment
Pan
Tea Strainer
Cup
Ingredients
3/4CupWater / Pani
1/2CupMilk / doodh
1UnitCardamom / Elaichi, Should not be dry. If dry then take 2 Unit of cardamom
2UnitClove / Laung
1tspSugar, If you like more sugar, you can add sugar as per your taste
1tspTea Leaves / Chai Patti
Instructions
First take 1 tsp sugar, 1 tsp tea , 1 battered cardamom
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.
Now add tea in the tea pan.
After 1 minute add 1/2 cup of water in the tea pan.
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,
Filter tea with tea strainer. Serve immediately.
Enjoy the tea.
Video
Notes
Take this tea 1 or 2 times in a day.
Avoid take more that 2 to 3 times a day.
As clove is warming in nature, more tea can create hotness in body.
In winters you can take as many times as you want.
You can also try Ginger Tea / Adrak Ki Chai. This tea is very good to change the taste buds, cold and cough.
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
1unit Watermelon / Tarbooj, Watermelon weigh around 1.5 Kg
as per tasteBlack Salt / Kala namak, This is optional
1tspLemon / Neebu Juice, This is optional
Instructions
Take watermelon.
Rinse watermelon through running water.
Cut watermelon into pieces.
Remove seeds from the watermelon.
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.
Start mixer grinder and make juice.
After that take one juice 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.
Now watermelon juice is ready.
Enjoy juice and detox your body.
Video
Notes
The juice will separate over time, just stir it with a spoon to recombine.
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!
Watermelon is high in vitamin A, vitamin C and potassium.
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 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 2People
Calories 35kcal
Equipment
Mixer Grinder
Bowl
Spoon
Ingredients
10tspMint / Pudina Leaves
1/2tspRoasted Cumin / Jeera Powder
1/4tspBlack Pepper / Kali Mirch
1/4tspRed Chilly / Lal Mirch Powder
As per tasteBlack Salt / Kala namak
150Gram Curd / Dahi / Yogurt
Instructions
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.
Grind the mint leaves in the grinder and make paste.
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.
Puri or Poori is a deep-fried bread, famous in Indian subcontinent.
This recipe is eaten for breakfast or snacks to change the taste.
It is usually served with bhaji or curry.
It can also be eaten with sweet dishes.
It is also served on special occasion or ceremonial functions along with other vegetable food or with sweet dish, offered in prayer as prasadam.
Puri can be prepared with wheat flour ( atta ), sooji (coarse wheat flour) or with maide known as refined wheat flour.
You can also add ajwain or cumin seed while kneading the dough to change the taste of poori.
The dough rolled out in small circle and then deep fried in ghee or vegetable oil.
At the time of deep frying, puri puff up like a round ball because moisture in the dough changes into steam, which try to expand in all directions.
When they golden brown in color or cooked, they are removed from oil and can served hot.
At the time of frying ,they may be pricked with a fork before deep frying to make flat puris for chat or bhel puri, this is also called as mathari.
A punctured poori does not puff because of on steam inside poori as it it already escaped at the time of prickling.
Poori also taste good with mango pickle.
Course Breakfast, Dinner, Lunch, Main Dish, Snacks, Starter
Cover the dough with cotton cover or any plate and rest it for 10 minute.
Mix and press the dough again.
Divide the dough into small lemon size balls.
Place the fry pan or kadai on the gas with high flame.
Dust the dough ball lightly with flour.
Roll the ball with rolling pin, make small circular shaped disc.
Thickness of disc should be approximately 2 mm.
Meanwhile oil would be hot enough, check with drop a very small ball into oil.
If the oil becomes hot, that circular ball will come up on the upper layer of oil.
Now oil is hot enough to fry the poori.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Back and front both sides of poori is cooked.
Now One more poori i will guide you, In this poori I will not cover the dough ball with flour.
This time apply little amount of oil as the cover for dough ball.
By this process oil be be clean after cooking all the poori’s.
Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc.
Thickness of disc should be approximately 2 mm.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Cook the rest of poori in the same way.
Poori is ready. Serve these yummy poori’s with aloo curry, chhola, curd, pickle, raita or chutney also.
Notes
You can add sooji / rava while kneading the dough to get more crispy poori’s.
You can also add ghee or oil while kneading the dough.
Do not fry poori in very hot oil otherwise it will burn the poori’s.
You can also make poori of maida flour / refined wheat flour.
A paratha is a flatbread that originated in the Indian subcontinent prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words paratha and atta, which literally means layers of cooked dough. Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried. Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha. To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the griddle/ tava and shallow frying.
This bread is very nutritious and helps to get rid of hunger for a long time, plus it does not tire and improves brain function. This is important for people who work for a long time at the computer. Such as online casino players. The Slotogate platform is the best platform where various casinos are presented and where you can make various deposit methods including ecopayz online casino
4 tsp Oil or Desi Ghee (To apply on the layer of paratha)
First take wheat flour and add 2 tsp of oil or desi ghee.Knead the dough.Dough will be like dough of chapati.
Cover the dough for 5 minute, so that dough will be properly settled.
After that take Oil or Desi ghee in the plate.
Make 2 balls / pieces of that prepared dough.Take one of them.
Coat one of ball with flour.Flatten the ball of dough.
Roll the ball to 3 -4 inch in circular motion with rolling pin.
Spread 1/2 tsp of oil over the entire surface of the circle.
After that spread 1/4 tsp of oil over entire surface of the semi-circle.Do one more fold to create triangle.
Folding the layer is totally depend on you.Here we are creating and greasing the layer to create multi layer of the paratha.You can give any shape to the paratha, square or circular or any geometrical shape.
Now wrap the triangular shape with flour dust.
After this step, roll the triangle with rolling pin with light hand in circular motion.There is a trick on rolling paratha or any type of bread.As we know there are 2 handle of rolling pin.So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.
Roll the paratha till it reaches 1/4 inch thickness, do not press hard while layer.Otherwise layer will not properly create.
Heat the flat pan on the high flam.After that place the paratha on the flat pan.
Now flip the paratha, when you see raised bumps on the upper layer of paratha /flatbread.
Now flip the paratha / flatbread again with spatula.
Apply 1/2 tbsp of oil all over the surface of paratha /flatbread, if oil required more then take little more amount of oil.
After that apply required oil to spread on the other side of paratha /flatbread.
Again flip the paratha /flatbread.
To make paratha crisp press paratha /flatbread by wooden hand masher on both side of the paratha.
Now layered, crispy paratha/ flatbread is ready to eat.
There is a trick on rolling paratha or any type of bread.
As we know there are 2 handle of rolling pin.
So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.
Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa. There are so many fast, where you can have one time meal. This curry is very good for that purpose. You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast. This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast. Even if you became boar to eat dal, regular sabzi/curry on a daily basis. This sabzi/curry is a very good substitute. After having this curry with paratha or chapati. You will enjoy it fully. Your mind will be full of satisfaction. Its sour and spicy green chilly taste is very yummy and exotic. Prepare one time, next time if you will even think of this curry. It will fill your mouth with water. Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
asper tasteFasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
Instructions
First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
Pour tamarind into water 10 minutes, to create a tamarind pulp.
After that put tamarind into a mixer jar with little water.
Grind the tamarind into the mixer and prepare pulp.
Peel off the potato, mash them with hand only.
Chop both green chilly and red chilly into pieces.
Put kadai or fry pan on the gas on the high flame. Add 2 tsp desi ghee in the kadai.
Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
Once cumin seed starts crackling and green chilly become a little fade in green color. After that add mashed potato into kadai.
Fry potato with a spatula.
Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
Mix tamarind with a spatula.
After 30 seconds, add 400 grams of water.
Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
Meanwhile, similarly, chop the green coriander.
After that add the water in the curry if needed, In this curry, water should be more than the potato or content. At the same time sprinkle chopped green coriander.
Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minutes on the low medium flame. It will add flavor to the curry.
Once the curry is properly flavored. Transfer in the bowl and while serving sprinkle chopped green coriander.
Video
Notes
If you do not want to add salt to curry, then you can skip that step.
If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
Tomato and coriander both are very good for health.This chutney is very good for health as well as you can make this in no time.With the tempting taste of chutney, you can enjoy with meal, with aloo pakoda, any type of chat.You can also enjoy this exotic chutney with bhel poori, you can sprinkle chutney on namkeen and can enjoy this yummy chutney.
Course Main Dish, Snacks, Starter
Cuisine Indian, Main, snacks
Prep Time 2minutes
Cook Time 3minutes
Total Time 5minutes
Servings 4People
Calories 0.01kcal
Equipment
Mixer Grinder
Spoon
Bowl
Ingredients
1UnitTomato / Tamatar
1/2 UnitLemon / Neebu, squeeze the lemon juice
4ClovesGarlic / Lahsun
2-3UnitGreen Chilly / Hari Mirch
10tspCoriander leaves / Dhaniya Patti
As per tasteBlack Salt / Kala namak
Instructions
First Clean all the ingredients except salt.
After that put all the ingredients in the mixer jar.
After that grind coarse all the ingredients, Do not make very thin paste.
Yummy chutney is ready. Enjoy this chutney with any thing. Full taste of meal will change.
Notes
Here important thing is that you need to grind mixture coarse not very pulpy.
You can enjoy this chutney with potato pakodi, onion pakodi, mashed potato, potato fry and many more.
Aloo ka Bharta is a North Indian recipe made by using potatoes and a lot of Indian spices. Aloo bharta has several names like choke, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference. Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating. Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings. See how to make Potato Onion bharta recipe with detailed step by step photos as given below…
Take 1 raw potato.
Boil them in cooker, give 2 whistle after that close the gas stove.
Peel off the potato.
Take Onion and green chilly.
After that chop onion and green chilly.
After that mash potatoes.
Add onion, green chilly, coriander leaves.
Mix all ingredients.
After that add red chilly powder and oil in the mixture.
If you have mango pickle then take 1 tsp of oil from the pickle.
This will add extra flavour to the mixture.
After that add salt and lemon juice and 5 tsp of water.
Now exotic, yummy and flavoured bharta / mashed potato is ready
Aloo ka Bharta is a North Indian recipe made using potatoes and a lot of Indian spices. Aloo bharta has several names like chokha, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference.Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating.Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings.See how to make Potato Tomato Onion bharta recipe with detailed step by step photos as given below…
Course Dinner, Lunch, Main Dish, Snacks
Cuisine Indian, snacks
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 1People
Calories 8kcal
Equipment
Pressure Cooker
Spoon
Bowl
Ingredients
2unitPotato, Potato should be boiled
1unitonion, Chopped
1unitTomato, Chopped
1/2unitgreen chilly, Chopped
2tbspLemon Juice
1/4tbspRed Chilly Powder
1tbspGreen coriander leaves
White salt as per taste
Instructions
Take 1 raw potato.
Boil them in cooker, give 2 whistle after that close the gas stove.
Peel off the potato.
Take potato, tomato, green chilly, onion and lemon.
Chop tomato, potato, green chilly.
After that mash potato.
After that mix tomato, potato, green chilly, mashed potato.
Sprinkle salt, red chilly powder.
After that add 5 tbsp water and lemon juice in the bharta.
Sprinkle coriander leave in the bharta.
After mixing, bharta is ready. Enjoy bharta with rice and dal or with chapati and dal.
Notes
If you do not have lemon then you can add amchur / raw mango powder.You can try below chutney’s with Aloo Tamatar Pyaz Bharta …
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