Coconut Peanut Chutney / नारियल मूंगफली की चटनी

chutney
Coconut Peanut Chutney / नारियल मूंगफली की चटनी
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5 from 1 vote

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

Coconut chutney is healthy to eat as well as healthy.
Coconut chutney makes food tasty.
You can eat coconut chutney with dal rice.
It can also be eaten with puri, paratha.
Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams). Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
Follow the method given below to make coconut spicy and tangling chutney …
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 39kcal

Equipment

  • Mixer Grinder
  • Knife
  • Fry Pan/ Kadhai
  • Spatula
  • Tadka Pan

Ingredients

  • 1 Cup Raw Coconut/ Kachcha Nariyal , If you do not have raw coconut , you can take ripe coconut
  • 1 Cup Raw Peanut / Kachchi Moongphali
  • 1.5 tsp Roasted Gram / Bhuna Chana
  • 2 Unit Green Chili / Hari Mirch
  • 2 Unit Whole Red Chili / Lal Mirch Khadi
  • 1 Inch Ginger / Adrak
  • 6-7 Leaf Curry leaves, For grinding chutney
  • 6-7 Leaf Curry, For tadka
  • 1 tsp Mustard Seeds / Rai
  • 4 Cloves Garlic / Lahsun
  • 10 tsp Coriander leave / Dhaniya Patti
  • 1 Pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1 tsp Desi Ghee / Oil, For frying peanuts
  • 4 tsp Oil, For tadka

Instructions

  • To make coconut chutney take 1 cup chopped raw coconut.
    To make coconut chutney take 1 cup chopped raw coconut.
  • Take 1 cup raw peanuts.
    Take 1 cup raw peanuts.
  • Take 1.5 teaspoon roasted gram.
    Take 1 teaspoon roasted gram.
  • After this, put a kadai / cauldron on the gas.
  • Add a spoon of desi ghee or oil to the pan.
  • When ghee or oil gets hot, add raw peanuts.
    When ghee or oil gets hot, add raw peanuts.
  • And stir the peanuts with a spoon and fry the peanuts.
    And stir the peanuts with a spoon and fry the peanuts.
  • Fry while driving the peanuts or else the peanuts will burn.
  • When the peanuts are fried, take them out in a plate.
    When the peanuts are fried, take them out in a plate.
  • Take 2 whole red chili.
  • Take 10 tablespoons chopped coriander leaves.
    Take 10 tablespoons chopped coriander leaves.
  • Cut into 1 inch ginger.
  • Take 4 cloves of garlic.
  • Take 2 chopped green chilies.
  • Take 6 leaves of curry leaf.
  • Now put the sliced ​​raw coconut pieces in the jar of the mixer grinder, if there is no raw coconut, then ripe coconut can also be used.
  • With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
    With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
  • And add salt as per taste.
  • If you want to eat more or less spicy, then according to you, reduce or decrease the amount of green chillies.
  • Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
    Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
  • Grind the chutney in the mixer grinder.
  • Now take out the chutney in a bowl.
    Now take out the chutney in a bowl.
  • Now place a tadka pan to the tempering on the gas.
    Now place a tadka pan to the tempering on the gas.
  • Put 4 teaspoons of oil in the pan.
    Put 4 teaspoons of oil in the pan.
  • When the oil is hot, add one spoon cumin seeds to the oil.
    When the oil is hot, add one spoon cumin seeds to the oil.
  • When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
    When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
  • After that add 6 to 7 curry leaves.
    After that add 6 to 7 curry leaves.
  • Then add 1/2 teaspoon mustard seed.
    Then add 1/2 teaspoon mustard seed.
  • When the mustard seed starts crackling, add a pinch of asafoetida.
    When the mustard seed starts crackling, add a pinch of asafoetida.
  • Now turn off the gas and pour this tempering in the chutney bowl over the top.
    Now turn off the gas and pour this tempering in the chutney bowl over the top.
  • Spicy and tangy chutney is ready.
  • Enjoy this chutney with idli and dosa.
  • You can also eat this chutney with dal and rice or puri, paratha.
  • This chutney is very tasty and healthy.
  • Please prepare and eat the sauce and write your experience in the comment section.

Notes

  1. Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams).
  2. Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
You can try few more chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni

Chickpea Protein Salad / छोला प्रोटीन सलाद

Chickpea Protein Salad / छोला प्रोटीन सलाद
Chickpea Protein Salad / छोला प्रोटीन सलाद
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5 from 1 vote

Chickpea Protein Salad / छोला प्रोटीन सलाद

Chickpeas are good to eat. Along with this, chickpeas are also very beneficial for health. Kabuli chana or chick pea (Cicer eritinum) is an annual function of the family Fabaceae, subfamily Faboidae. Chickpeas serve as an energy and protein source. Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ). The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table). .75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat. It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health. To make nutritious and tasty chickpea salad, follow the method given below…
Course Breakfast, Indian, Lunch, Main Dish, Snacks, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 41kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Chickpea/ White Chola
  • 1 Unit Onion / Pyaz
  • 1 Unit Tomato / Tamatar
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Chat Masala
  • 2 tsp Lemon / Neebu Juice
  • as per taste Salt / Namak
  • 2 tsp Coriander leave / Dhaniya Patti

Instructions

  • To make chickpea protein salad, take 100 grams of chickpeas.
  • Soak the chickpeas in the night or soak the chickpeas in water for 5 to 6 hours.
    Soak the chickpeas in the night or soak the chickpeas in water for 5 to 6 hours.
  • When the chickpeas get soaked then put the chickpeas in the cooker and add half teaspoon salt.
  • Close the lid of the cooker and allow 4 to 5 whistles.
  • Turn off the gas after 5 whistles. When the pressure of the cooker drops.
  • Then open the lid and see.
  • If the chickpeas are cooked then step ahead.
  • If the chickpeas are not cooked, apply one or two whistles on the lid of the cooker.
  • Because sometimes in different cookers the food is cooked even in low whistle.
  • And sometimes it may require more whistling to cook.
  • So if the chickpeas are cooked, drain the chickpeas.
    So if the chickpeas are cooked, drain the chickpeas.
  • So if the chickpeas are cooked, drain the chickpeas.
  • Now cut an onion into small size, cut a tomato , chop coriander leaves along with green chili.
    Now cut an onion into small size, cut a tomato , chop coriander leaves along with green chili.
  • After this, take the cooked chickpeas, chopped onions, chopped tomatoes and chopped green chilies, chopped coriander leaves in a vessel.
    After this, take the cooked chickpeas, chopped onions, chopped tomatoes and chopped green chilies in a vessel.
  • And mix everything.
    And mix everything.
  • After this, add salt, half a teaspoon of chaat masala and also add 2 teaspoons lemon juice to the chickpeas.
    After this, add salt, half a teaspoon of chaat masala and also add 2 teaspoons lemon juice to the chickpeas.
  • If you like more sour then you can increase the quantity of lemon.
  • Garnish with green coriander and serve.
    Garnish with green coriander and serve.
  • Chickpea protein salad is ready.
  • And take care of health with taste and give feedback in the comment section.

Notes

  1. Chickpeas serve as an energy and protein source.
  2. Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ).
  3. The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table).
  4. 75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat.
  5. It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health.
You can try below chutney’s with Chickpea Protein Salad …
  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

Yogurt Colocasia(arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

दही अरवी
Yogurt Arabic / दही अरबी / Curd Colocasia
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5 from 2 votes

Yogurt Colocasia(Arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

Yogurt is very good for our stomach.Yogurt can be eaten in many ways.You can also eat salt or sugar in curd.Or Curd Raita is also eaten.Those who do not like milk can also eat curd instead of milk.Today I will tell you how to make curd arbi, follow the steps given below to make curd arbi (Curd Colocasia) …
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 54kcal

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Chamcha
  • Bowl
  • Knife
  • Plate
  • Lid

Ingredients

  • 200 Grams Curd/ Yogurt/ Dahi
  • 13 – 14 Unit Colocasia/ Ghuiya/ Arbi
  • 2 – 3 Unit Clove/ Laung
  • 2 Unit Green Chili/ Hari Mirch
  • 2 Unit Whole Red Chili/ Whole Lal Mirch
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Carom/ Ajvain
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 2 tsp Oil/ Desi Ghee/ Butter
  • 1/2 tsp Coriander Seeds/ Dhaniya Beej
  • as per taste Salt/ Namak

Instructions

  • Take colocasia / arbi first. Put the colocasia / arbi in the cooker and add water.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker’s lid and put it on the gas.
  • Allow a whistle in the cooker.
  • If the colocasia / arbi is too stiff then apply two whistles.
  • When the pressure in the cooker comes out, remove the peel of the colocasia / arbi.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • And cut the colocasia / arbi into slices.
    And cut the arbi into slices.
  • Take 1/2 teaspoon cumin / jeera .
    Take 1/2 teaspoon cumin / jeera .
  • Take 2 to 3 cloves and grind them.
    Take 2 to 3 cloves and grind them.
  • Take 1/2 teaspoon coriander / dhaniya seed.
  • Chop green chilies finely.
    Chop green chilies finely.
  • If you have carom, then take a carom / ajwain leaf.
    If you have celery, then take a carom / ajwain leaf.
  • Cut the carom / ajwain leaf.
    Cut the carom / ajwain leaf.
  • It doesn’t matter if there is no celery leaf.
  • Take half a teaspoon of celery seeds.
    It doesn't matter if there is no celery leaf. Take half a teaspoon of celery seeds.
  • Take 2 red chili peppers.
    Take 2 red chili peppers.
  • Take 200 grams of curd and beat it well.
  • Put kadhai/pan on the gas.
    Put kadai / pan on the gas.
  • Add desi ghee in the kadai / pan.
    Add desi ghee in the pan.
  • When the oil is hot, add cumin seeds in the oil.
    When the oil is hot, add cumin seeds in the oil, when the cumin starts crackling, add celery.
  • When the cumin starts crackling, add carom seeds.
    When the cumin starts crackling, add carom seeds.
  • If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
    If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
  • When the green chillies fry lightly.
    When the green chillies fry lightly. Then add turmeric powder.
  • Then add turmeric powder.
    Then add turmeric powder.
  • Turmeric will be cooked in 10 seconds.
    Turmeric will be cooked in 10 seconds.
  • Now add chopped colocasia / arbi.
    Now add chopped colocasia / arbi.
  • Add colocasia / arbi to the spices.
    Add colocasia / arbi to the spices.
  • Allow the colocasia / arbi to fry.
    Allow the colocasia / arbi to fry.
  • And reduce the flame to medium.
  • And let the colocasia / arbi fry for 5 minutes.
  • When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
    When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
  • Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
    Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
  • Stir the colocasia / arbi with a spoon so that the curd does not break.
    Stir the colocasia / arbi with a spoon so that the curd does not break. Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • When the gravy starts boiling, add 100 grams of water to the gravy.
    When the gravy starts boiling, add 100 grams of water to the gravy.
  • If you want to increase gravy, then you can add water according to your taste.
  • Now turn the flame on high.
  • And stir the gravy with a spoon.
  • Cook the gravy till it boils.
  • When the gravy starts boiling then add red chili powder in the gravy.
    When the gravy starts boiling then add red chili powder in the gravy.
  • Also add salt as per taste.
  • Turn down the flame to low.
  • Let the curry cook on low heat for 5 minutes.
  • Add green coriander leaves to the curry.
    Add green coriander leaves to the curry.
  • Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
    Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
  • Yogurt can be eaten with poori as well.

Video

Notes

  1. One of the many yogurt benefits is that it helps improve your digestion.
  2. Yogurt can strengthen your immune system.
  3. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  4. It also contains phosphorus which combines with calcium to promote bone growth.
  5. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  6. Yogurt helps to relieve anxiety and stress.
  7. Yogurt can help to lose weight.
  8. Yogurt enhances skin texture.
  9. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  10. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  11. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  12. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can try below chutney’s with Yogurt Arbi/ Dahi Arbi …
  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

Dahi Ke Aloo / Curd(yogurt) Potato Curry

dahi aloo
Dahi Ke Aloo / Curd Potato Curry
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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.
    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.
  • 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.
    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 desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  • When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
    When the cumin starts crackling, add 2 cloves crushed in the kadai / pan.
  • Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  • Then add chopped green chilies and chopped the ginger.
    Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  • Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  • And put potatoes in a kadhai.
    And put potatoes in kadai.
  • Mix the potatoes in the spices.
    Now cook the potatoes for 3 minutes to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  • Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  • And mix the curd with potatoes, turn the flame on high and keep stirring the 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.
    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.
    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.
    Now add salt after boiling again. And add half teaspoon red chillies.
  • And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  • And also add a spoonful of desi ghee.
    And cook on low heat for 5 minutes.
    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.
    Now put curd potatoes in the serving bowl and serve with roti or rice. Somewhere yogurt potato is also eaten with poori. So you can also eat with poori.

Notes

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

Baingan Bharta / Brinjal Bharta / Spicy Mashed Eggplant

baigan bharta
Baingan Bharta / Mashed Egg Plant
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5 from 1 vote

Baingan Bharta / Mashed Egg Plant

Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.
Course Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 37kcal

Equipment

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

Ingredients

  • 1 Unit Brinjal / Baigan, weight should be approx 200 grams
  • 1 Unit Big Onion/ Bada Pyaz, Chopped finely
  • 2 Unit Big Tomato / Bada Tamatar, Chopped finely
  • 1 Unit Green Chili / Hari Mirch, Chopped finely
  • 1 inch Ginger / Adrak, Chopped finely
  • 4 clove Garlic / Lahsun, Chopped finely
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Dry Mango Powder/ Amchur Powder
  • as per taste Salt / Namak
  • 3 tsp Oil / Tel

Instructions

  • Take an eggplant to make brinjal bharta. Wash the brinjals.
    Take an eggplant to make brinjal bharta.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
    Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
    Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
  • Now place the brinjals on an iron plate.
  • Now place the brinjals on an iron plate.
  • And cook the eggplants.
    And cook the eggplants.
  • And cook the eggplants.
  • Keep turning the sides of the eggplant continuously so that the whole eggplant is easily cooked from each side.
  • When the eggplant is cooked, its skin will start to get lighter.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is half cooked, push the garlic inside the eggplant.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is cooked, its skin will start to peel lighter.
  • Now remove the eggplant from the gas.
    Now remove the eggplant from the gas.
  • When the eggplants become slightly cold cut off the top of the brinjal.
    When the eggplants become slightly cold cut off the top of the brinjal.
  • And remove the eggplant peel.
  • Remove the peel of the brinjal. No peel should be avoided at all.
  • Throw the eggplant peel.
  • After this, make a knife incision in the brinjal.
    After this, make a knife incision in the brinjal.
  • If there are seeds in the brinjal, remove the seeds with the help of a spoon.
    If there are seeds in the brinjal, remove the seeds with the help of a spoon.
  • When the seeds are out, mash the brinjals with the help of a spoon.
    When the seeds are out, mash the brinjals with the help of a spoon.
  • Now finely chop the onion.
    Now finely chop the onion
  • Finely chop tomatoes.
    Chop a tomato into small pieces
  • Cut 1 inch ginger into slices. Also cut green chilies.
    Cut 1 inch ginger into slices.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 3 tsp oil in the kadai / pan.
    Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot, add cumin seeds to it.
    When the oil is hot, add cumin seeds to it
  • When the cumin starts crackling add asafoetida to it.
    When the cumin starts crackling add asafoetida to it.
  • Then add green chili.
    Then add green chili.
  • Then add chopped onions.
    Then add chopped onions.
  • Add chopped ginger too.
  • Fry onion. When the onion turns light brown.
    Fry onion. When the onion turns light brown.
  • Then add chopped tomatoes, Now mix tomatoes.
    Then add chopped tomatoes, Now mix tomatoes.
  • Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
    Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
  • Now cook tomatoes and onions with spices. When the masala is cooked, it will leave oil.
    Now cook tomatoes and onions with spices.
  • Then add mashed eggplant.
    Then add mashed eggplant.
  • Mix the eggplant with the spices.
    Turn down the flame to medium,
    And cook for 3 minutes.
    Keep stirring the brinjals in between.
    Mix the eggplant with the spices
  • After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
    After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
  • Cook for 2 more minutes.
    And finally, add chopped coriander.
    Cook for 2 more minutes. And finally add chopped coriander, And cook for 1 minute.
  • And cook for 1 minute.
    And cook for 1 minute.
  • And serve with roti or paratha.
    And serve with roti or paratha.

Video

Notes

  1. If you consider the eggplant as flatulent, and then avoid eating it, then you will be deprived of the potassium and fiber present in it.
  2. 100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
  3. With this, the problem of insomnia is overcome and the body’s immunity increases.

Chhola Curry / White Chana Curry / Chickpea Curry

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

Raw Banana Kofta / Kachche Kele Ka Kofta

banana kofta
banana kofta
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4.50 from 2 votes

Raw Banana Kofta / Kachche Kele Ke Kofta

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

Equipment

  • Fry Pan / Wok
  • Plate
  • Spatula
  • Mixer Grinder
  • Knife
  • Bowl
  • Pressure Cooker

Ingredients

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

Instructions

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

Now we’ll prepare mixture for Kofta Curry

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

Now we will prepare curry for Kofta

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

Video

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