Cumin Seed / Jeera

Dahi Ke Aloo / Curd(yogurt) Potato Curry

April 2, 2020October 17, 2019 by admin

2.95 from 19 votes

Dahi Ke Aloo / Curd Potato Curry

Curd potatoes are very tasty to eat, you can also eat curd potatoes alone and eat it with bread or rice. You can also eat curd potatoes with poori Yogurt is very good for health. Yogurt is eaten every season. Curd potatoes are very easy to make and also very tasty to eat. And very light for the stomach. If you have a bad stomach or a heavy stomach, then curd potatoes will help a lot. Follow the steps given below to make yogurt potatoes….

Course Dinner, Indian, Lunch, Main Dish

Cuisine dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 0.05kcal

Equipment

Pressure Cooker
Spatula
Knife
Kadhai / Fry Pan
Plate
Bowl

Ingredients

4 Unit Potato / Aloo
10 Seed Coriander Seeds / Dhaniya Ka Beej, Break in pestle
2 Unit Green Chili / Hari Mirch, Chopped
3 tsp coriander leaves, Chopped
2 Unit Cloves / Laung, Break in pestle
1 tsp Cumin Seed / Jeera
1 inch Ginger / Adrak, Chopped
2 tsp Oil / Desi Ghee
1/2 tsp Red Chili Powder
200 Grams Curd / Yogurt, Beat the curd
as per taste Salt / Namak

Instructions

To make curd potatoes, first, take potatoes.
Put 4 light cuts in the potato, it will be easy to peel after boiling the potato.
Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker.
When the pressure in the cooker is gone, then peel the potato peel.
And break the potatoes lightly by hand.
Now put the kadai / pan on the gas.
Add 2 teaspoons of oil or desi ghee in the kadhai/pan.
Desi ghee makes the vegetable taste very good.
So I would advise you to add desi ghee.
If you want, you can also add desi ghee in the last.
When the desi ghee or oil is hot, add cumin seeds in the kadhai/pan.
When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
Put 10 grains of coriander in it.
Then add chopped green chilies and chopped the ginger.
Mix and cook all the spices well.
Now add a teaspoon of turmeric. Cook the turmeric.
And put potatoes in a kadhai.
Mix the potatoes in the spices.
Now cook the potatoes for 3 minutes to 4 minutes.
Then add 200 grams of beaten curd.
And mix the curd with potatoes, turn the flame on high and keep stirring the curd.
Stir the curd till the stock starts boiling.
If you stop running curd then the curd will burst.
So the yogurt has to be stirred continuously.
When the stock comes to a boil then add half a glass of water and stir again
Pour water after it boils.
Now add salt after boiling again.
And add half teaspoon red chilies.
And reduce the flame. Now add chopped coriander.
And also add a spoonful of desi ghee.
And cook on low heat for 5 minutes.
If the curd is not too sour then you can also add tartaric or lemon salt.
Add a very small amount of lemon salt of tartaric.
Turn off the gas after cooking for 2 minutes.
Now put curd potatoes in the serving bowl and serve with roti or rice.
You can enjoy curd aloo/yogurt potato with poori.

Notes

Salt should be added to curry in the last when curry starts boiling otherwise curd will break.

Chhola Curry / White Chana Curry / Chickpea Curry

December 21, 2019September 29, 2019 by admin

Print Pin

5 from 3 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …

Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 5 People

Calories 87kcal

Equipment

Kadhai / Fry Pan
Big Bowl
Big Spoon
Pressure Cooker

Ingredients

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

Instructions

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

Hotel Vali Matar Panner / Cheese Peas Curry

December 21, 2019September 21, 2019 by admin

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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.
After that take one fry pan / Kadai. Place pan / kadai on the gas.
Add oil to the pan / kadai to fry the paneer.
Put the paneer in the pan / kadai to fry
Fry the paneer until light brown.
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.
Make the paste of onion. Paste should be coarse.
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.
Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
When cumin starts crackling, add chopped green chilli.
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 spices. Stir with spatula.
Fry the spices till the spices leave oil.
When the masala is fried. Then put tomato paste in the pan / kadai.
Fry tomatoes with spices. Add salt as per your taste.
Take little fried cashew.
In addition to that take one bowl of green peas.
Now add fried cashew and green peas to Kadai / Pan.
Add cashews and peas to the spices.
Close the kadai / pan with lid
Cook for 3 -4 minute, Keep the mixer stir in between. Cook until the masala leaves the oil.
Add one glass of water 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.
Close the kadai / pan with lid.
Take one tadka pan and place on the gas.
Add 1 teaspoon Kasuri fenugreek / Methi to the 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.
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.
After that add 1 small tbsp degi red chilli powder to it.
Stir mixture with spoon.
Pour this tempering in the pan.
Mix this tadka with spoon.
Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.

Notes

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.
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.
In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
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 …

Stuffed Potato Paneer Capsicum/ Bharwa Aloo Paneer Shimla Mirch

Pilaf / Pulao

May 11, 2023September 16, 2019 by admin

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

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.

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

Dahi Ke Aloo / Curd Potato Curry

Equipment

Ingredients

Instructions

Notes

Chhola Curry / White Chana Curry

Equipment

Ingredients

Instructions

Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry

Equipment

Ingredients

Instructions

Notes

Pilaf / Pulao

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