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Gobi Manchurian | Super Easy Crispy Restaurant Style Recipe

Gobi Manchurian | Super Easy Crispy Restaurant Style Recipe
Gobi Manchurian | Super Easy Crispy Restaurant Style Recipe
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5 from 1 vote

Gobi Manchurian | Super Easy Crispy Restaurant Style Recipe

In this video, we're making the Indo-Chinese favorite of us Indians, Gobi Manchurian in the absolute Indian Restaurant Style. This is a very easy, delicious and crispy recipe for the Cauliflower Dry Manchurian!
Video attached …
Course Appetizer, Breakfast, Indian, Main Course, Main Dish, Side Dish, Snack, Snacks, Starter
Cuisine American, Breakfast, French, Indian, Japanese, Main, Mediterranean
Prep Time 4 minutes
Cook Time 15 minutes
Servings 4 people
Calories 98kcal
Cost 25 rupee

Equipment

  • Fry Pan
  • Vessel
  • Mixer
  • Spatula
  • Plate
  • Knife

Ingredients

  • 250 grams Cauliflower
  • 6 tbsp Corn Starch
  • 4 tbsp All Purpose Flour
  • 1/2 cup Chopped Onion
  • 2 tbsp Grated Garlic
  • 1 tbsp Grated Ginger
  • 1 unit Chopped Green Chilli
  • 1 tbsp Soy Sauce
  • 2 tbsp Red Chilli Sauce
  • 1 tbsp White Vinegar
  • 1 tbsp Tomato Sauce
  • 1 tbsp Green Chilli Sauce
  • 1/2 tsp Pepper Powder
  • 1/4 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 1 tbsp Ginger Garlic Paste
  • 1/2 cup Spring Onion
  • To Fry Oil

Instructions

  • Take 250 grams of Cauliflower, Cut Florets in Small Pieces
  • Take one Bowl, Add 6 tbsp Corn Starch / Corn Flour,4 tbsp All Purpose Flour, 1 tbsp Ginger Garlic Paste, 1/4 tsp Black Pepper Powder, 1/4 tsp Red Chilli Powder, 1/2 tsp Salt
  • Mix all ingredients, Add 1/2 cup Water. Make Batter
    Batter should not be very Thick or Watery
  • Mix Cauliflower Florets in the Batter
    Now Fry Cauliflower.
  • Place a Fry Pan or Wok on the Gas.
  • Pour Oil.
  • Oil should be Sufficient Enough to Fry Cauliflower.
  • Wait Oil to Heat, Oil is Hot.
    Reduce Gas Flame to Low.
  • Drop Cauliflower Florets Wrap in Batter in the Fry Pan
  • Increase Gas Flame to Medium
  • Do not Touch Cauliflower Florets for 2 minutes
  • Flip Cauliflower
  • Fry Cauliflower till become Light Brown
  • Do not Continuously Stir, Cauliflower is Light Brown
  • Cauliflower is Crispy and Cooked
    Transfer Cauliflower in a Plate
  • Fry Rest All
  • Now Transfer Extra Oil and Leave 2 tbsp in the Fry Pan. Oil is Hot.
  • Add 2 tbsp Grated Garlic, 1 tbsp Grated Ginger.
  • Fry for 10 seconds. After 10 seconds
  • Add Chopped Onion, Fry Onion for 20-30 seconds on Medium Flame
  • Add 1 Chopped Green Chilli, Fry for 10 seconds.
    After 10 seconds.
  • Add 1/2 tsp Black Pepper Powder, 1 tbsp Soy Sauce, 2 tbsp Red Chilli Sauce, 1 tbsp Tomato Sauce, 1 tbsp Green Chilli Sauce
  • Mix
  • You can Adjust Sauce Quantity as per your Taste
  • Cook for 10 seconds on Medium Flame, After 10 seconds
    Add 1/2 Cup Spring Onion, Fry for 10 seconds
  • Pour 1/4 cup Water.
    Cook Gravy on High Flame
  • If you want to make Gravy, then Add some more Water, Gravy is Boiling
  • For Binding, Take 1 tbsp Corn Starch / Corn Flour, 2 tbsp Water, Mix.
  • Pour Corn Water in the Gravy and Mix.
    If You like Sweet, then Add 1 tsp of Sugar.
    Add 1 tbsp White Vinegar, Mix.
  • Sauce is Ready. Add Fried Cauliflower
    Mix Well. Add 1/2 tsp Salt.
    Check If Salt is Required or Not
  • Add Few Spring Onion, Mix.
  • Switch off the Gas
    Serve Hot
    Gobi Manchurian | Super Easy Crispy Restaurant Style Recipe

Video

Nutrition

Serving: 100grams | Calories: 98kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 33mg | Calcium: 23mg | Iron: 1mg
Web Directory

Soybean Aloo Korma Dhaba Style

Soybean Aloo Korma Dhaba Style
Soybean Aloo Korma Dhaba Style
Print Pin
5 from 1 vote

Soybean Aloo Korma Dhaba Style

This Korma Style Soyabean Aloo Korma Sabji is very to use and also delicious, Soya has lot of nutritional values like protein, It fulfil protein deficiency specially for vegetarians. Everone should include soya in their diet, Along with health taste of food should also be good. Try this new and tasty method to make curry very delicious.
Watch recipe video attached…
Course Breakfast, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 4 minutes
Cook Time 20 minutes
Servings 6 people
Calories 285kcal
Cost 30 rupee

Equipment

  • Fry Pan / Wok
  • Spatula
  • Mixer Grinder
  • Plate

Ingredients

  • 2 Cup Sliced Onion
  • 100 grams Soya Chunks
  • 2 unit Chopped Green Chilli
  • 1.5 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Cumin / Jeera
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Garama Masala Powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Kasuri Methi
  • 2 unit Bay Leaf / Tej Patta
  • 12 unit Black Pepper/ Kali Mirch
  • 4 unit Green Cardamom / Hari Elaichi
  • 1 inch Cinnamon/ Dalcheeni
  • 4 unit Cloves/ Laung
  • 1/2 cup Curd / Dahi
  • 1 cup Tomato Paste
  • 2 unit Medium-Size Chopped Potato
  • 1/2 cup Oil / Tel
  • As per taste Salt

Instructions

  • First Put a Vessel on the Gas
  • Pour Approximately 600 ml Water in the Vessel
  • Add Soya Chunks in Water
  • Cover Vessel with Lid
  • Boil Soya Chunks for 5-6 minutes on Medium Flame
  • After 5 minutes
  • Open the Lid of the vessel
  • Soya Chunks are Cooked now
  • Switch off the Gas
  • Filter Soya Chunks with the help of Sieve
  • Soya Chunks are Hot Now, wait to Cool Down Soya Chunks
  • Squeeze all Water from the Soya Chunks
  • Put a Fry Pan on the Gas
  • Pour Oil
  • Wait Oil to Heat
  • Oil is Hot Now
  • Add Sliced Onion
  • Gas Flame is High
  • Fry Onion till It Becomes Light Brown
  • Stir in Between, Else Onion will Burn
  • Onion is Becoming Brown
  • Onions are Fried Now
  • Switch off the Gas
  • Take Out Onion in a Plate and Keep It Aside for Later Use
  • Take Out 3 tsp of oil in a Separate Bowl to Use for Later Use
  • I have Squeezed All the Water from Soya Chunks
  • Squeezing Water from Soya Chunks is very Important, else Final Curry will not be Good
  • Fry Pan has 2 tsp of Oil, Wait Oil to Heat
  • Now Add Soya Chunks in the Fry Pan
  • Gas Flame should be High
  • Fry for 2 Minutes, So that Extra Water from Soya Chunks will Evaporate
  • After 2 Minutes
  • Reduce Gas Flame to Low
  • Take Out Soya Chunks in a Plate, Keep It Aside
  • Increase Gas Flame to High
  • Pour 3 tsp of Oil in the Fry Pan
  • Wait Oil to Heat
  • Oil is Hot Now
  • Add Cumin / जीरा
  • Fry Cumin Seeds, Cinnamon Stick, Green Cardamom, Cloves, Bay Leaf, Black Pepper, Green Chilli.
  • Fry for 5-6 Seconds
  • Add Ginger Garlic Paste
  • Saute So That Raw Smell of Ginger Garlic Paste should Gone
  • Add Tomato Paste, Turmeric Powder.
  • Increase Gas Flame to High
  • Fry till Tomato will Start Releasing Oil
  • Tomatoes are Cooked Now
  • Add 1/4 th of Fried Onions in the Gravy
  • Rest of Onion, Grind with Curd
  • Mix, Add Chopped Potato.
  • Soak Potatoes in Water, If Not Using Immediately, Else Potatoes will be Black, Mix Potatoes.
  • Add 1 cup Water, Cover with Lid.
  • Cook Tomatoes on Medium Flame for 5-6 minutes
  • Meanwhile We will Make Paste of Fried Onions and Curd
  • Transfer Fried Onion and Curd in a Jar
  • Make a Fine Paste
  • 6 Minutes are Over
  • Open the Lid
  • Add Soya Chunks, Coriander Powder, Roasted Cumin Powder, Red Chilli Powder
  • Mix Well
  • You can Add Water as per Your Choice
  • Add 2 cups of Water
  • Cover Again with Lid
  • Cook for 7 minutes on Low Flame
  • After 7 MinutesOpen the Lid
  • Curry is Cooked Now
  • Add Paste of Onion and Curd, Mix
  • Cook on Low Flame for 2 minutes,So that Curd will not Break in Pieces.
  • You can Add Water as per your Choice
  • Adding Curd enhance the Taste of Gravy
  • Curd is Cooked Now
  • Now Add Salt and Mix
  • Keep in Mind, Add Salt in the Last
  • Add 1/2 cup of Water.
  • Add Garama Masala Powder, Kasuri Methi, Mix.
  • Reduce Gas Flame to Medium
  • Cook for 3 Minutes
  • After 3 Minutes
  • Switch off the Gas
  • You Can Garnish with Green Coriander or Add 1 tsp Desi Ghee or ButterKorma Style
  • Aloo Soya Chunks Gravy is Ready
  • Enjoy this Recipe with Chapati, Poori, Naan, Rice
    Enjoy this Recipe with Chapati, Poori, Naan, Rice

Video

Nutrition

Serving: 100grams | Calories: 285kcal | Carbohydrates: 16g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 490mg | Fiber: 6g | Sugar: 7g | Vitamin A: 697IU | Vitamin C: 10mg | Calcium: 118mg | Iron: 4mg
Web Directory

Veg Momos and Chutney Recipe

Veg Momos and Chutney Recipe
Veg Momos and Chutney Recipe
Print Pin
5 from 1 vote

Veg Momos and Chutney Recipe

Veg moms are very easy to make and tasty also, Momos can fill your stomach and also satisfy your taste buds in very short time. Try this yummy momos recipe and teekhi chutney also…
Attach video in the last.
Course Appetizer, Breakfast, Indian, Side Dish, Snack, Snacks
Cuisine American, Chinese, Indian, Italian, Japanese, Mediterranean
Prep Time 3 minutes
Cook Time 22 minutes
Total Time 25 minutes
Servings 4 people
Calories 150kcal
Cost 20 rupee

Equipment

  • Fry Pan / Wok
  • Spatula
  • Momos Maker
  • Grater

Ingredients

Stuffings Ingredients :

  • 2 cup Grated Cabbage
  • 1 cup Grated Carrot
  • 2 unit Green Chilli
  • 4 unit Garlic
  • 1/2 tsp Grated Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper Powder
  • 2 tbsp White Portion of Spring Onion
  • 2 tbsp Green Portion of Spring Onion
  • 3 tsp Oil

Dough Ingredients :

  • 1 cup All Purpose Flour
  • 1/3 cup Water
  • 1/2 tsp Salt
  • 1/2 tsp Oil

Instructions

  • First Make a Dough.
  • Add Salt in the All Purpose Flour.
  • Add Small Portions of Water to Make a Dough.
  • Don't Add all the Water at a Time.
  • Ratio of All Purpose Flour to Water should be 3 : 1.
  • Knead the Dough for 5 minutes
  • We are Kneading the Dough for 5 minute to Generate Gluten.
  • After 5 minute, Apply 1/2 tsp of Oil on the Surface of Dough.
  • Cover with One Lid for 30 minutesMeanwhile.
  • We make Stuffings of Momos.
  • Place a Fry Pan on the Gas.
  • Gas Flame Should be High. Pour Oil in the Fry Pan.
  • Wait Oil to Heat. Oil is Hot Now.
  • Add Chopped Ginger Garlic, Green Chilli.
  • Reduce Gas Flame to Low.
  • Fry for 10 seconds.
  • After 10 seconds, Add White Portion of Spring Onion. Fry for 10 seconds.
  • Add Grated Carrot, Fry for 2 minutes. Reduce Gas Flame to Medium.
  • Don't Overcook.
  • After 2 minutes, Add Grated Cabbage.
  • Fry for 2 minutes. Don't Overcook, When We Steam Momos, Vegetable's will Automatically Cook.
  • After 2 minutes, Add Black Pepper, Add Salt Mix and Fry for 2 minute.
  • After 2 minutes, Add Green Portion of Spring Onion ,Mix and Switch off the Gas.
  • Momos Stuffings is Ready.
  • Wait to Cool Down Momos Stuffings.
  • 30 minutes of Resting time of Dough is Over Now.
  • Dough became very Soft.
  • Take Small Portion of Dough and Cover Rest of Dough with Plate.
  • Make Small Balls from the Dough, Take Some All Purpose Flour Dust to Roll Out Momos Envelop.
  • Round Dough, Adjust Momos Size as per Your Choice.
  • Wrap Dough Ball with All Purpose Flour Dust, Roll Out Envelop of Momos.
  • Make Envelop very Thin, It should not be Thick.
  • Fill Stuffings.
  • Now Add 1.5 tsp of Stuffings or as per Your Choice.
  • Now Close Momos.
  • Make Plate of Edges One Over Other with Light Hand Once Plate making is Done, Twist Momos with Light Hand.
  • Momos is Ready, Make Rest of Momos Like This.
  • In 1 cup All Purpose Flour Approximately 19 Moms are made.
  • Now Steam Momos.
  • Take Momos Maker or A SieveIf.
  • If you are using Sieve, Place Sieve Above Vessel having Warm Water Cover Sieve with Plate and Steam.
  • Pour Water, Water should be 40% of Vessel's Volume.
  • Grease Sieve with Oil, So that Momos will not Stick on the Surface of Sieve.
  • Place MomosDo the Same, If You are using More than One Sieve.
  • Cover with LidSteam for 20-22 minutes on Medium Flame.
  • If You want to cook Less, then Steam for 15 minutes only 20-22 minutes are Over Now .
  • Switch off the Gas.
  • Open Lid after 5 minute.
  • After 5 Minutes. Open the Lid.
  • Momos are Properly Cooked. Now Serve Hot

Video

Notes

Eat momos with Momos Chutney
https://youtu.be/qmOcyCoNhq4

Nutrition

Serving: 100grams | Calories: 150kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Web Directory

Golgappa/ Golgappe/ Pani Puri/ Pani Ke Batashe / Gupchup / Puchka

Golgappa/ Golgappe/ Pani Puri/ Pani Ke Batashe / Gupchup / Puchka
Golgappa/ Golgappe/ Pani Puri/ Pani Ke Batashe / Gupchup / Puchka
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5 from 1 vote

Golgappa/ Golgappe/ Pani Puri/ Pani Ke Batashe / Gupchup / Puchka

Golgappa/ Golgappe/ Pani Puri/ Pani Ke Batashe / Gupchup / Puchka is loved by all age group , all gender people.
Today I will tell you how to make golgappa by easy way with 100% guarantee, that if you make golgappa by my way, you will get crispy and tasty golgappa.
If you like this yummy recipe, Then kindly share with family and friends also.
Kindly do watch video attached also.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Cuisine American, Desert, French, Indian
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 12 people
Calories 38kcal
Cost 30 Rupee

Equipment

  • Wok/ Fry Pan
  • Spatula
  • Rolling Board
  • Rolling Pin
  • Plate
  • Bowl

Ingredients

  • 125 grams Semolina/ Suji / Rava
  • 125 grams All Purpose Flour/ Maida
  • 25 grams Wheat Flour / Aata
  • 1/4 tsp Salt / Namak
  • 2 Pinch Soda

Instructions

  • Take all purpose flour, semolina, wheat flour in a bowl.Add salt, soda and mix.
  • Mix a dough with water.Dough should be like chapati dough.
  • Take a poly bag, keep dough in the poly bag and make a knot, Let it rest for 25 minutes.
  • After 25 minutes, make small bowl, and roll out dough.
  • Puri should neither to be thick and nor thin.
  • Roll out all puri's in similar way and keep all puri's in a plate and place separately.
  • Put a fry pan/ wok on the gas.
  • Pour Refined oil in the fry pan.Wait oil to heat.
  • Oil should be smoky hot.
  • Drop puri's in the oil and fry, Puri's will pop out.
  • I am taking 100% guarantee, By this way, all puri's will be pop out and crispy.

Video

Notes

You can try golgappa water and stuffings video.

Nutrition

Serving: 100grams | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Calcium: 2mg | Iron: 1mg
Web Directory

Restaurant Style Chilli Mushroom

Restaurant Chilli Mushroom
Restaurant Chilli Mushroom
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5 from 1 vote

Restaurant Style Chilli Mushroom

Chilli Mushroom is very easy to make and very delicious. Now no need to go to restaurant or hotel just few minutes in kitchen and yummy chilli mushroom is ready. Try this amazing recipe and watch attached video …
Course Appetizer, Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Calories 20kcal
Cost 50 rupee

Equipment

  • Fry Pan / Wok
  • Spatula
  • Knife
  • Bowl

Ingredients

  • 200 grams Mushroom
  • 1/2 Cup Onion/ Pyaz, Cut and Separate Onion Petals
  • 1/2 Cup Capsicum/ Shimla Mirch
  • 1/2 Cup All Purpose flour/ Maida
  • 1/4 Cup Corn Flour
  • 1/4 tsp Red Chilli Powder/ Lal Mirch Powder
  • 1/4 tsp Black Pepper Powder/ Kali Mirch Powder
  • 1/4 tsp Ginger Garlic Paste
  • 2 Cloves Garlic/ Lahsun, Finely Chopped
  • 1 inch Ginger/ Adrak, Finely Chopped
  • 2 unit Green Chilli, Slits in 4 pieces
  • 4 tsp Spring Onion
  • 2 tbsp Tomato Sauce
  • 1 tsp Red Chilli Sauce
  • 1 tbsp White Vinegar
  • 1 tbsp Soya Sauce
  • 2 tbsp Corn Water, made with 1 tbsp corn flour + 2 tbsp Water
  • 1/2 Cup Water
  • To Fry Oil
  • as to taste Salt

Instructions

For Frying Mushrooms

  • Cut Mushroom in two pieces in vertical direction, if size of mushroom is big, then cut in 3 to 4 pieces.
  • Now take a vessel, take 1/2 cup of all purpose flour(maida) , 1/4 cup of corn flour.
  • Add 1/4 tsp of red chilli powder, 1/4 tsp black pepper powder, 1/4 ginger garlic paste, 1/4 tsp of salt, add 1/2 cup of water.
  • Make a fine paste, paste should not have lumps.
  • Place fry pan on the gas, switch on the gas.
  • Pour oil in the fry pan, quantity of oil should be sufficient to fry mushrooms.
  • Gas flame should be high, wait oil to heat.
  • Once oil becomes hot, wrap each mushroom piece with paste and drop in the hot oil.
  • After few seconds change the side of mushrooms, Fry till mushrooms become light golden.
  • Once mushroom becomes light golden, take out fried mushrooms from fry pan to the plate and keep it aside. Fry all mushrooms in the same manner.
  • Now Place a fry pan on the gas, Switch on the gas, Gas flame should be high.
  • Put 3 tbsp of oil in the fry pan. Wait oil to heat.
  • Once oil become hot, add chopped ginger, ginger and fry.
  • Add green chilli, and fry.
  • Add 2 tbsp of chopped green spring onion. Fry for 10 seconds.
  • After 10 seconds, add onion petals. Fry for 10 seconds.
  • Add chopped capsicum. Fry for 30 seconds.
  • Add tomato sauce, chilli sauce, white vinegar, soya sauce, black pepper powder. Mix spices well.
  • Add salt and mix. Keep gas flame high.
  • Add corn water and mix properly.
  • After that add fried mushrooms and mix properly.
  • Add 1 tbsp of green spring onion. Mix properly and fry for 1 minute on high flame.
  • Add 1 tbsp of green spring onion in the last. Switch off the gas.
  • Chilli Mushroom is ready and serve hot.
    Restaurant Chilli Mushroom

Video

Nutrition

Serving: 100grams | Calories: 20kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 18mg | Calcium: 3mg | Iron: 1mg
Web Directory

Mushroom Pepper Fry || Mushroom Pepper Masala

Mushroom Pepper Fry || Mushroom Pepper Masala
Mushroom Pepper Fry || Mushroom Pepper Masala
Print Pin
5 from 1 vote

Mushroom Pepper Fry || Mushroom Pepper Masala

Mushroom Pepper Fry is very easy to make and very tasty to eat, You can this as snacks and with meal also. Mushroom is very good for health as well and it also has very less calories. You can watch attached video…
Course Appetizer, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 4 People
Calories 25kcal
Cost 50 rupee

Equipment

  • Plate
  • Chopping Board
  • Knife
  • Fry Pan/ Wok/ Kadhai
  • Spatula
  • Mixer Grinder with Jar

Ingredients

  • 300 Grams Mushroom
  • 1 tsp Mustard Seeds
  • 1/2 tsp Fennel Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Black Pepper
  • 2 unit Whole Red Chilli
  • 1/2 unit Chopped Capsicum
  • 1/2 unit Chopped Onion
  • 2 tsp Desi Ghee/ Butter
  • 1 inch Finely Chopped Ginger
  • 5-6 Leaves Curry
  • as per taste Salt

Instructions

  • Take 300 grams of mushroom and wash with clean water, remove all the dust, for that clean at=least 4-5 times with running tab.
  • Cut mushroom in vertical pieces.
  • Now make the spices powder for mushroom pepper fry. for that take black pepper, coriander seeds, fennel seeds, cumin seeds and coarsely grind the spices.
  • Now put a fry pan on the gas.
  • Once fry pan become hot, add 2 tsp of desi ghee or oil or butter in it.
  • Once desi ghee become hot, add mustard seeds in it.
  • Once mustard seeds start crackling, add chopped onion in it.
  • Fry onion, add whole green chilli, curry leaves and chopped ginger.
  • Fry onion till it becomes light pink or transparent.
  • Once onion becomes transparent or light pink, add chopped mushrooms.
  • Fry chopped mushrooms for 2 minutes on medium flame.
  • After 2 minutes, texture of mushroom will start changing. Keep in mind, don't overcook mushrooms.
  • At this time add chopped capsicum.
  • Now fry for 2 more minutes on medium flame.
  • After 2 minute, add grounded spices.
  • Mix grounded spices properly.
  • Add salt as per taste.
  • Fry for one more minute.
  • After one minute, switch-off the gas.
  • Mushroom pepper fry is ready, Serve hot with chapati or as snacks.

Video

Nutrition

Serving: 100grams | Calories: 25kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 239mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
Web Directory

Restaurant Style Kadhai Matar Mushroom Masala || Green Peas Mushroom Pot Gravy || Gluten Free

Kadhai Matar Mushroom Masala
Kadhai Matar Mushroom Masala
Print Pin
5 from 1 vote

Restaurant Style Kadhai Matar Mushroom Masala || Green Peas Mushroom Pot Gravy || Gluten Free

This Kadhai Matar Mushroom Masala gravy recipe is very easy to make and very delicious also As we know Mushroom is very good for health, it has lot of nutritional values. Try this recipe and tell your experience in the comment section.
Course Appetizer, Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish
Cuisine American, Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 People
Calories 39kcal
Cost 55 Rupee

Equipment

  • Kadhai/ Fry Pan/ Wok
  • Mixer Grinder
  • Spatula
  • Plate
  • Bowl
  • Knife

Ingredients

  • 200 grams Mushroom
  • 3 Unit Tomato / tamatar
  • 2 Unit Onion/ Pyaz
  • 3 tsp Butter/ Desi Ghee/ oil
  • 15 Unit Cashews/ Kaju
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Red Chilli Powder / Lal Mirch Powder
  • 2 tsp Beaten Curd/ Yogurt
  • 1/2 tsp Cumin Seed
  • 2 Unit Green Chilli
  • as per taste Salt / Namak
  • 1 tsp Kasuri Methi

Instructions

  • First clean the mushrooms for 5 to 6 time with clean water so that dust should not be there.
  • Take 2 medium size onion, 3 medium size tomato, 2 green chilli and 5 to 6 garlic cloves
  • Chop the mushrooms in medium size, cut 1 mushroom in 6 to 8 pieces.
  • Chop the onion and tomato in big size as we have to grind them after frying.
  • Same way cut green chillies also.
  • Put the fry pan on the gas, switch on the gas.
  • Now take 2 teaspoon of butter in the fry pan.
  • Once butter melts, add chopped onion, and garlic along with that Red Chillies also.
  • Fry for 30 second, after 30 second add chopped tomatoes.
  • Reduce the gas flame to medium, cover the fry pan with lid and cook onion, tomato, garlic, green chillies for 5 minutes.
  • After 5 minute open the lid of the fry pan and stir vegetables.
  • Cook for 2 minutes more, once onion and garlic start showing light brown colour, switch off the gas and wait for few minutes cool the vegetables.
  • Once vegetables are cool make a paste using mixer grinder.
  • Now again put a fry pan on gas, and add 1 tsp of butter in the fry pan.
  • Once butter melts, add cumin seeds, when cumin seeds started crackling, add chopped mushroom.
  • Fry mushroom for 30 seconds after that add turmeric powder and salt as per taste.
  • Fry for few seconds, at this time mushroom will start releasing water. Reduce the gas flame to medium and cover the fry pan with lid for 5 minutes, stir in between in 5 minutes duration.
  • After 5 minutes mushrooms will be cooked and excess water should have been gone.
  • Now add paste with mushroom. After that add coriander powder, red chilli powder in the paste.
  • Add one cup of water to mushrooms. If you think gravy is thick add some more water, but do not add too much amount of water.
  • Cook for 5 minutes on low flame.
  • Check if the salt is correct otherwise add some more salt.
  • After 5 minutes add 1 teaspoon of kasuri methi in the gravy.
  • Close the lid for 2 minutes, gas flame should be low.
  • After 2 minutes matar mushroom masala is ready. Switch off the gas and transfer button mushroom masala in a bowl.
  • Sprinkle chopped green coriander leaves enjoy this yummy recipe with roti, paratha, Puri or rice.

Video

Notes

You can try few more recipe’s of mushroom…

Nutrition

Serving: 100grams | Calories: 39kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Iron: 1mg
Web Directory

Pilaf / Pulao

Pulav
Pulaav
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5 from 1 vote

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.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Calories 370kcal

Equipment

  • Vessel
  • Big Spoon
  • Plate

Ingredients

  • 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

Instructions

  • Take 1 cup of Basmati rice. Wash rice and keep them aside
    Take 1 cup of Basmati rice.
  • Place handi / fry pan on the gas stove.
    Place handi / fry pan on the gas stove.
  • Put 1 tsp of desi ghee into handi / fry pan.
    Put 1 tbsp of desi ghee into handi / fry pan.
  • Put Broken cashew and almond in the 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.
    Fry cashew and almond.
  • After that add cumin seed in the handi / fry pan. You can add bay leaf and black pepper seed also.
    Fry till cashew and almond become little brown.
  • 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.
    Once cumin started crackling, after that add basmati rice in the handi / fry pan.
  • After that 2 cup of water into handi / fry pan.
    After that 2 cup of water into handi / fry pan.
  • Now let boil the rice in the handi.
    Now let boil the rice in the handi. Stire rice periodically so that rice should not stick to vessel bottom.
  • Stir rice periodically so that rice should not stick to vessel bottom.
    Stire rice periodically so that rice should not stick to vessel bottom.
  • Wait for water starts boiling in the handi.
    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.
    Once the water starts boiling. Place the lid on the handi / fry pan.
  • 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.
    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 rice 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.
    Pulaav

Notes

  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

Nutrition

Serving: 100gram | Calories: 370kcal | Carbohydrates: 77g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Web Directory

Baby corn Recipe / Makke Ki Sabji

Grate cheese on the prepared baby corn.
Grate cheese on the prepared baby corn.
Print Pin
5 from 1 vote

Baby Corn / बेबी कॉर्न

Baby corn (also known as young corn, cornets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes.Maize also is known as corn.It’s rich in fiber, vitamins and minerals. Processed corn products are not as nutritious.Baby corn is very easy to make, baby corn is very tasty to eat,Today I will tell you to make very easy and delicious baby corn vegetable.Please follow the method given below…
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 48kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 200 Grams Baby Corn
  • 1 Unit Big Tomato / Bada Tamatar
  • 1 tsp Turmeric (haldi) powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Cumin / Jeera Seeds
  • 2 tsp Oil / Tel
  • 1 Cube Cheese / Paneer
  • as per taste Salt / Namak

Instructions

  • Take 200 grams of baby corn to make baby corn.
    Take 200 grams of baby corn to make baby corn.
  • Wash baby corn thoroughly.
  • Cut baby corn into thin slices.
  • Take a big tomato and mix it into a paste.
    Take a big tomato and mix it into a paste.
  • Put kadhai/fry pan on the gas.
  • Put 2 teaspoon oil in the kadhai/fry pan.
    Put 1 teaspoon oil in the kadai / pan.
  • When the oil is hot, add 1/2 teaspoon cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped baby corn.
    When the cumin seeds crackle, add chopped baby corn.
  • Add 1/2 teaspoon turmeric to baby corn.
    Add 1/2 teaspoon turmeric to baby corn.
  • Fry baby corn for a minute.
    Fry baby corn for a minute.
  • Turn down the flame to low.
  • Cover the lid on the kadhai/fry pan.
  • Cook baby corn for 2 minutes.
  • After 2 minutes remove the baby corn in a plate and keep it aside.
    After 2 minutes remove the baby corn in a plate and keep it aside.
  • After 2 minutes remove the baby corn in a plate and keep it aside.
  • Put the same kadhai /fry pan on the gas.
  • If you are using nonstick dishes, then there is no need to add oil again.
  • If you are not using nonstick dishes, add a spoon of oil to the pan.
  • After that add paste of tomato in kadhai /fry pan.
    After that add paste of tomato in kadai / pan.
  • Then add 1/2 teaspoon turmeric powder to the frying pan.
    Then add 1/2 teaspoon turmeric powder to the pan.
  • Mix turmeric with a spoon and cook. Reduce the flame of the gas.
    Mix turmeric with a spoon and cook.
  • Let tomatoes cook.
    Let tomatoes cook.
  • When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chili powder and 1/4 teaspoon garam masala powder.
    When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chilli powder and 1/4 teaspoon garam masala powder.
  • Do not add garam masala if you do not like garam masala.
  • Now put the fried baby corn in the kadhai /fry pan.
    Now put the fried baby corn in the kadai / pan.
  • Add baby corn to the spices and cook for a minute.
    Add baby corn to the spices and cook for a minute.
  • After that add a half cup of water and cook on low flame for 5 minutes.
    After that add half cup of water and cook on low flame for 5 minutes.
  • Finally, add 1/2 teaspoon sour powder and mix well.
    Finally add 1/2 teaspoon sour powder and mix well.
  • Cook the baby corn for 5 minutes.
    Cook the baby corn for 5 minute.
  • Yummy Baby corn recipe is ready.
    Yummy Baby corn is ready.
  • Grate cheese on the prepared baby corn.
    Grate cheese on the prepared baby corn.

Notes

  1. Maize also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
  2. It’s rich in fiber, vitamins and minerals.
  3. One cup (164 grams) of sweet yellow corn contains :
  4. • Calories: 177 calories
    • Carbs: 41 grams
    • Protein: 5.4 grams
    • Fat: 2.1 grams
    • Fiber: 4.6 grams
    • Vitamin C: 17% of the daily value
    • Thiamine (vitamin B1): 24% of the daily value
    • Folate (vitamin B9): 19% of the daily value
    • Magnesium: 11% of the daily value
    • Potassium: 10% of the daily value
  5. Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious.

Nutrition

Serving: 100gram | Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 3mg | Iron: 1mg
Web Directory

Moong Daal Cheela / Mung Daal Cheela

Moong dal chila is ready.
Moong dal chila is ready.
Print Pin
5 from 1 vote

Moong Daal Cheela / Mung Daal Cheela

Moong Dal Cheela is a great breakfast and it is also very easy to make.Soak moong dal and grind it finely.Moong dal is also very good for health, moong dal cheela is very tasty to eat and it is also very light to eat, you can also eat it as an evening snack.Eat moong dal cheela with green coriander sauce, you will feel very tasty.Follow the steps mentioned below to make Dal Chila.So let's start . . .
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, Main
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 0.247kcal

Equipment

  • Mixer Grinder
  • Griddle/ Tawa
  • Knife
  • Big Spoon

Ingredients

  • 2 Cup Moong Daal / Mung Pulse
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt / Namak
  • 2 tsp Oil / Desi Ghee / Butter

Instructions

  • Soak 2 cups of moong dal first for 4 hours. When the moong dal get wet, wash them clean with clean water.
    Soak 2 cups of moong dal first for 4 hours.
  • Now add some water in the moong dal and grind them in the grinder. Add salt to the paste.
    Now add some water in the moong dal and grind them in the grinder.
  • Put a griddle on the gas. Put 1 teaspoon of oil or desi ghee on the griddle.
    Put a griddle on the gas
  • Put about 4-5 teaspoons of moong dal paste on the griddle. And spread it with a spoon.
    Put about 4-5 teaspoons of moong dal paste on the griddle. And spread it with a spoon
  • As soon as the moong dal paste is put on the pan, spread a little bit of chopped coriander leaves and chopped green chilli paste over it so that the coriander sticks well.
  • If the paste starts to stick on the griddle, apply half a teaspoon of desi ghee on the side of the cheela.
  • Now flip the cheela with a spatula.
    Now flip the cheela with a spatula.
  • Cook both sides of the cheela till it becomes light brown.
    Cook both sides of the cheela till it becomes light brown.
  • Moong dal chila is ready.
    Moong dal chila is ready.
  • Eat moong dal chila with green chutney and drink later tea.
    Moong dal chila is ready.

Notes

  1. The mung bean, alternatively known as the green gram, maash, or moong is a plant species in the legume family.
  2. The mung bean is an annual vine with yellow flowers and fuzzy brown pods.
You can try below chutney’s with Moong Daal Cheela, which we made extra.
  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: 100grams | Calories: 0.247kcal
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