Ingredient: Onion / Pyaz

Chickpea Protein Salad / छोला प्रोटीन सलाद

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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

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

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Mix Raita is ready. Serve with coriander.
Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
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5 from 2 votes

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Today I will tell you how to make mix raita. Raita caters to every meal Raita is also very good for health and if there is some deficiency in food then it also fulfills it. There are many types of raita like cucumber raita, mint raita, potato raita and many other types of raita can be made. The spices we add to raita are most important. Spices in raita are very beneficial for health. Like we add black pepper. Black pepper is also very good for our throat and is very good for our stomach. Together we also add black salt, which is very beneficial for the stomach. Also roasted cumin, which keeps the stomach’s digestion right and increases our appetite So let us see how to make Mix Raita, We will put Cucumber Tomato Onion in Mix Raita…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 4 People
Calories 21kcal

Equipment

  • Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Curd/ Yogurt/ Dahi
  • 1 Unit Tomato / Tamatar
  • 1 Unit Onion / Pyaz
  • 1/2 Unit Cucumber (Kheera)
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1 tsp Coriander Leave / Hari Dhaniya Patti
  • as per taste Black Salt / Kala namak

Instructions

  • Take a tomato, onion and half peeled cucumber.
  • Finely chop the tomatoes.
    Finely chop the tomatoes.
  • Similarly, finely chop the onion.
    Similarly, finely chop the onion.
  • And also cut the cucumber into cubicle shape.
    And also cut the cucumber into cubicle shape.
  • Now take about 200 grams of curd. Beat it well.
    Now take about 200 grams of curd. Beat it well.
  • Then add chopped tomatoes, chopped onion and chopped cucumber to the curd.
    Then add chopped tomatoes, chopped onion and chopped cucumber to the curd. Add black salt roasted cumin pepper and a little red chili powder.
  • Add black salt, roasted cumin powder, pepper and red chili powder.
  • Stir this mixture well with a spoon.
    Stir this mixture well with a spoon.
  • Mix Raita is ready. Serve with coriander.
    Mix Raita is ready. Serve with coriander.
  • If you are not going to eat raita immediately, add salt later. Otherwise, the curd will become sour with salt.
  • In this way we saw how easy it is to make Mixed Veg Raita. Eat this raita alone or eat it or eat it with paratha, eat it with puri.
  • Eat it in a way that will give your stomach a boost and is also very good for your health.

Notes

  1. Yogurt is very good for health.
  2. If someone does not like to drink milk. So milk curd can also be eaten.
  3. One of the many yogurt benefits is that it helps improve your digestion.
  4. Yogurt can strengthen your immune system.
  5. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  6. It also contains phosphorus which combines with calcium to promote bone growth.
  7. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  8. Yogurt helps to relieve anxiety and stress.
  9. Yogurt can help to lose weight.
  10. Yogurt enhances skin texture and quality.

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji

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Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
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5 from 1 vote

Boiled Potato Tomato Matar Curry / Uble Aloo Tamatar Matar Sabji

Today I will tell you the potato tomato pea vegetable. By the way, it is very easy to make potato tomato pea vegetable. You can call it in many ways, one way is to make potato tomato pea vegetable without boiling the potatoes. And the second way is to boil the potatoes first and then make tomato pea vegetable. Today I will tell you the other way to make potato tomato pea vegetable in which first boil the potato and then make its vegetable. This vegetable is very easy to make and is made immediately and is often made in everyone’s homes. This vegetable can be made in both dry and succulent manner. Potato Tomato Pea vegetable is colorful to look at, which you feel like eating, you can feed this vegetable to whomever it will be happy, you can eat potato tomato pea vegetable with paratha roti whole rice. Follow the steps given below to make potato tomato pea vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 15kcal

Equipment

  • Kadhai / Fry Pan
  • Pressure Cooker
  • Spatula
  • Knife
  • Bowl

Ingredients

  • 4 Unit Potato
  • 1 Unit Onion / Pyaz, Chopped
  • 2 Unit Tomamto / Tamatar, Chopped
  • 1 Unit Red Chilli / Lal Mirch, Break in two pieces
  • 1/2 tbsp Turmeric (haldi) powder
  • 1/2 Cup Green Peas / Hari Matar
  • 1 tsp Coriander / Dhaniya Powder
  • 2 tsp Coriander leave / Dhaniya Patti, Finely Chopped
  • as per taste Salt / Namak
  • 2 tsp Oil / Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder

Instructions

  • First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  • Then put the kadai or fry pan on the gas.
    Then put the kadai or fry pan on the gas.
  • Put oil into the kadai / pan.
    Pour oil into the kadai / pan.
  • When the oil is hot, add cumin seeds to the oil.
    When the oil is hot, add cumin seeds to the oil.
  • When the cumin starts crackling, add the red chillies.
    chili
  • Then add chopped onions to the pan.
    Then add chopped onions to the pan.
  • Fry the onion when the onion turns light pink then add chopped tomatoes.
    Fry the onion when the onion turns light pink then add chopped tomatoes.
  • Cook tomatoes. As soon as the tomatoes are cooked, add the peas.
    Cook tomatoes.
  • Then add turmeric powder and coriander powder to it.
    Then add turmeric powder and coriander powder to it.
  • And also add salt.
    And also add salt.
  • Stir the mixture and cover the pan with a lid.
    Stir the mixture and cover the pan with a lid.
  • So that the tomatoes and peas cook well and the masala also cooks well.
    So that the tomatoes and peas cook well and the masala also cooks well.
  • When tomatoes and peas are cooked add lightly mashed potatoes.
    When tomatoes and peas are cooked add lightly mashed potatoes.
  • Mix the potatoes well with a spoon.
    Mix the potatoes well with a spoon.
  • Cook for two minutes.
    Cook for two minutes.
  • Then add 1.5 cups of water.
    Then add 1.5 cups of water.
  • Mix the curry with a spoon. Add 1/2 teaspoon garam masala and 1/2 teaspoon red chilli powder.
    Mix the curry with a spoon.
  • Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander. Cook the vegetable on low flame for five minutes.
    Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander Cook the vegetable on low flame for five minutes
  • Now the curry is ready. Eat this delicious curry with paratha, roti, puri or rice and enjoy.
    Now the curry is ready. Eat this delicious vegetable with paratha, roti, puri or rice and enjoy.

Pointed Gourd Curd / Parwal Dahi Dry Recipe

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parwal ki sabji
Pointed Gourd Curd / Parwal Dahi Recipe
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5 from 1 vote

Pointed Gourd Curd / Parwal Dahi Recipe

Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health. There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories. Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Calories 28kcal

Equipment

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

Ingredients

  • 200 Grams Pointed Gourd
  • 1 Unit Onion / Pyaz, chopped
  • 1 Unit Green Chilli / Hari Mirch, chopped
  • 2 Unit Whole Red Chilly / Lal Mirch, break in two pieces
  • 1 tsp Coriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
  • 1/2 tsp Turmeric (haldi) powder
  • 2 tsp Oil / Tel
  • 2 tsp Curd / Dahi / Yogurt, Beat the curd
  • 1 tsp Coriander leave / Dhaniya Patti, chop coriander leave
  • 2 tsp Oil

Instructions

  • First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
    First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
  • Take an onion and chop it well.
    Take an onion and chop it well
  • Crush the coriander seed coarsely with mortar and pestle.
    Crush the coriander seed coarsely with mortar and pestle.
  • Now put the kadai / fry pan on the gas. Add 2 tsp of oil in kadai / fry pan.
    Now put the kadai / fry pan on the gas. Add 2 tbsp of oil in kadai / fry pan.
  • Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
    Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
  • After 10 seconds add chopped green chilli and chopped onion.
    After 10 seconds add chopped green chilli and chopped onion.
  • Stir spices with spatula.
    Stir spices with spatula.
  • Fry until light pink.
    Fry until light pink.
  • After that add coarse coriander. Stir for 30 seconds.
    After that add coarse coriander.
  • After that add turmeric into kadai / fry pan. Fry the spices for about a minute.
    After that add turmeric into kadai / fry pan.
  • Then add chopped pointed gourd / parwal to the spices.
    Then add chopped pointed gourd / parwal to the spices.
  • Mix chopped pointed gourd / parwal with spices.
    Mix chopped pointed gourd / parwal with spices.
  • Cover the lid on the kadai / fry pan.
    Cover the lid on the kadai / fry pan.
  • Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically. If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
    Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically.
  • Open the lid again and check if the vegetable is cooked.
    Open the lid again and check if the vegetable is cooked.
  • If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
    Now add the 2 tbsp beaten curd onto pointed gourd / parwal.
  • Keep stirring the vegetable for one minute. Add salt to the sabji as per taste.
    Add curd to the vegetable.
  • Add red chilli powder and garam spice / masala to the vegetable.
    Add red chilli powder and garam spice / masala to the vegetable.
  • Mix spices to the vegetable and close the lid of kadai / fry pan. Leave the lid closed for one minute. So that the aroma of garam masala properly mixes with the vegetable.
    Mix spices to the vegetable and close the lid of kadai / fry pan.
  • Sprinkle coriander leaves on curd dry parwal recipe. Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.
    Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.

Notes

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