Pumpkin Poori / Kaddu Ki Poori

kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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3.8 from 5 votes

Pumpkin Poori / Kaddu Ki Poori

Pumpkin/ kaddu is very good for health.
Children do not want to eat vegetables, so we make vegetables by different ways, so that when children eat vegetables ,they find it delicious and it will solve our purpose as well.
Pumpkin/ kaddu is eaten in many ways, dry pumpkin/ kaddu vegetable, pumpkin/ kaddu kheer etc.
Pumpkin/ kaddu poori's, parathas and rotis/ chapati can also be eaten.
We will learn how to make pumpkin/ kaddu puris here.
Follow the given below step by step to make pumpkin/ kaddu poori…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine American, Breakfast, dinner, Indian, lunch, Main, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Grater/ Kaddukas
  • Ladle / Karchal
  • Spoon
  • Bowl
  • Plate
  • Rolling Pin/ Belan

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa, or 1/2 cup
  • 1 tsp Coriander Powder/ Dhaniya Powder, or 5 grams
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder, 2.5 grams
  • 1/2 tsp Turmeric Powder/ Haldi Powder, 2.5 grams
  • 1/2 tsp Carom / Ajwain Seeds, 2.5 grams
  • 3/4 tsp Salt / Namak, 4 grams or as per taste
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 1 pinch Asa
  • 100 mili liter Oil / Tel

Instructions

  • Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take one a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 teaspoon of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take 100 grams or one cup of flour in a vessel.
    Take 100 grams or one cup of flour in a vessel.
  • Add 50grams or half cup of semolina also.
  • After this add chopped green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon redchilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • After this, add 2 spoons of oil also.
    After this, add 2 spoons of oil also.
  • Add grated pumpkin/ kaddu over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes to settle down properly.
    Combine all the things in the dough and knead it.
  • After 10 minutes, put the kadhai/ fry pan on the gas.
    After 10 minutes, put the kadhai/ fry pan on the gas.
  • Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
    Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
  • Now remove the plate from the dough.
    Now remove the plate from the dough.
  • And take about 44 grams of dough.
    And take about 44 grams of dough.
  • Wrap the dough with flour dust.
    Wrap the dough with flour dust.
  • Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise itwill be burnt and will leave black residue on poori.
    Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise, it will be burnt and will leave a black residue on poori.
  • Roll out the poori with a rolling pin.
  • The thickness of the poori should not be too thin, nor should be too thick.
    The thickness of the poori should not be too thin, nor should it be too thick.
  • Just like we roll the plain poori, so is the pumpkin poori should be roll.
  • The diameter of the pumpkin puri should be about 4 inches.
    The diameter of the pumpkin puri should be about 4 inches.
  • The oil of kadhai/ fry pan must have been hot by now.
  • To check whether the oil is hot or not, drop a very small ball of dough in the oil.
  • If the oil is hot, then the small ball will immediately come-up in the upper layer of oil in the kadhai/ fry pan.
  • When the oil is hot, place rolled poori in the oil kadhai/fry pan.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • Press the corners of the poori lightly with a ladle/ spatula, poori will pop up immediately.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • After that flip the poori side.
  • Fry both the sides of the poori till it turns light brown,take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
    Fry both the sides of the poori till it turns light brown, take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
  • But keep in mind poori should not be burn. To take care of this, we can roll 4 to 5 poori at a time and then start frying, it will save oil and also time, apart from that pooris will also not burn.
  • Fry the remaining pooris in the same manner.
    Pumpkin Poori / Kaddu Ki Poori
  • Eat pumpkin / kaddu pooris with chutney or pickle and curd.
  • These pooris can be eaten for breakfast and snacks.
    Pumpkin puris are very tasty to eat. Enjoy it.

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

After 3 minutes, transfer vegetable in a bowl.
After 3 minutes, transfer vegetable in a bowl.
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5 from 4 votes

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

Broccoli is not a very popular vegetable, but it cannot be denied that it is a treasure of qualities. Protein, calcium, carbohydrate,iron, vitamin A, C, and many other nutrients are found in plenty. Many types of salts are also found in it, which are helpful in keeping the sugar level balanced.
To make broccoli pea mushroom dry recipe/ broccoli matar mushroom sookhi sabji dry recipe follow given method steps by steps …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, dinner, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 53kcal
Cost 45 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 250 grams Broccoli
  • 1/2 cup Green Peas / Hari Matar, or 100 grams Green Peas / Hari Matar
  • 200 grams Mushroom
  • 1/2 tsp Black Pepper Powder/ Kali Mirch
  • 4 tsp Lemon Juice / Neebu Juice, or 1/2 tsp Amchur Powder/ Raw Mango Powder
  • 4 tsp Water / Pani
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions

  • To make a dry vegetable of broccoli pea mushrooms, take 250 grams of broccoli.
  • Broccoli can contain insects, so put water in a vessel and heat the water.
    When the water becomes slightly hot. Then add the broccoli to the hot water. Allow the broccoli to remain in hot water for 10 minutes.
  • When the water gets hot, add broccoli to the water.
  • Let the broccoli lie in water for 10 minutes.
  • After 10 minutes take out the broccoli with hot water.
  • Cut the broccoli into small pieces.
    Cut the broccoli.
  • Take 200 grams mushrooms, wash the mushrooms thoroughly with water. Cut the mushroom into 4 parts.
    To make Punjabi Mushroom Matar Masala, take 200 grams of mushroom.
  • Now cut the mushrooms. Cut one mushroom into about 5 to 6 pieces.
  • Put a kadhai/ fry pan on the gas.
  • Turn down the flame to medium.
  • After this, put a spoon of oil in the kadhai/ fry pan.
    After this, put a spoon of oil in the kadhai/ fry pan.
  • When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
    When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
  • Fry the mushrooms with a spoon.
    Fry the mushrooms with a spoon.
  • While frying the mushroom, water will come out of the mushroom.
    While frying the mushroom, water will come out of the mushroom.
  • Fry the mushrooms until the water of the mushrooms dry up.
  • After the mushrooms are fried, take out the fried mushrooms on a separate plate.
    After the mushrooms are fried, take out the fried mushrooms on a separate plate.
  • Now take green peas in a vessel, add water to the pot.
    Now take green peas in a vessel, add water to the pot.
  • Put the vessel on the gas.
  • Allow the peas to boil in water.
  • When the peas boil, remove the peas from the water and keep them in a separate bowl.
    When the peas boil, remove the peas from the water and keep them in a separate bowl.
  • Put a kadhai/ fry pan on the gas again.
    Turn down the flame to medium.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
    When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
  • When the cumin seeds crackle, add chopped broccoli.
    When the cumin seeds crackle, add chopped broccoli.
  • Add some salt to the broccoli.
  • Mix the salt well.
  • Put 3 spoons of water in the kadhai/ fry pan with it.
    Put 3 spoons of water in the kadhai/ fry pan with it.
  • Cover the broccoli with a plate, slow down the flame.
    Cover the broccoli with a plate, slow down the flame.
  • Remove the plate after 3 minutes.
  • Stir the broccoli with a spoon.
  • Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
    Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
  • Then add boiled peas in the kadhai/ fry pan.
    Then add boiled peas in the kadhai/ fry pan.
  • Then add the fried mushrooms.
    Then add the fried mushrooms.
  • After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
    After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
  • Fry the broccoli for 2 to 3 minutes.
    Fry the broccoli for 2 to <span class="wprm-timer" data-seconds="180">3 minutes</span>.
  • After 3 minutes, transfer vegetables in a bowl.
    After 3 minutes, transfer vegetable in a bowl.
  • Broccoli vegetable can be eaten to lose weight.
  • Broccoli has a significant amount of fiber.
    Broccoli can be eaten with roti or paratha.

Notes

  1. You can also eat dry vegetables of broccoli potatoes, dry bread, paratha or empty broccoli potatoes.
  2. Broccoli is very helpful in reducing weight.
  3. Eating broccoli protects against heart diseases.
  4. Carotenoids lutein is found in broccoli. It keeps the arteries of the heart healthy. Consumption of this reduces the risk of heart attack and other diseases.
  5. The potassium present in it does not allow cholesterol levels to rise.
  6. Consumption of broccoli also reduces the risk of cancer.
  7. Taking small amounts of folate increases the risk of depression.
  8. Plenty of folate is found in broccoli.
  9. It is very important to maintain the mood. Also it is also necessary for mental health.
  10. An adequate amount of vitamin C is found in broccoli. Vitamin C helps to boost the immune system in the body and prevent infection.
  11. Pregnant women should consume broccoli regularly.
  12. The elements present in it are not only beneficial for the health and development of the child, but also keep the mother away from many types of infections.
You can also try below recipe…
Broccoli Potato dry recipe

Tel se Daliya Kaise Fry Karen / How to Fry Broken Wheat With Oil

Fried Daliya / broken wheat is ready.
Fried Daliya / broken wheat is ready.
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5 from 1 vote

Tel se Daliya Kaise Fry Karen / How to Fry Broken Wheat With Oil

Today I will tell you how to fry the daliya / broken wheat.
I will use oil/ ghee to fry daliya / broken wheat here.
Daliya / broken wheat is very good for our health.
You can eat it for breakfast, whose khichdi can be prepared and eaten in lunch.
You can even eat at dinner and use it in many ways. But frying the river is very important to make things.
Let us now see how to fry the daliya / broken wheat. Follow the below method step by step to fry the daliya / broken wheat …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 172kcal
Cost 15 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula
  • Bowl

Ingredients

  • 200 grams Broken Wheat / Daliya

Instructions

  • Take 200 grams of daliya / broken wheat.
    Put a kadhai/ fry pan on the gas.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Put about 2 teaspoons of oil in the kadhai/ fry pan.
    Put about 2 teaspoons of oil in the kadhai/ fry pan.
  • When oil becomes hot then add daliya / broken wheat to it.
    When oil become hot then add daliya / broken wheat to it.
  • Keep the gas on medium heat.
  • But kept stirring the daliya / broken wheat with a spatula.
    But kept stirring the daliya / broken wheat with a spatula.
  • The daliya / broken wheat has to be stirred continuously so that it does not burn.
    The daliya / broken wheat has to be stirred continuously so that it does not burn.
  • When the daliya / broken wheat continues to run, the daliya / broken wheat will start to turn
    slightly brown.
  • Fry until the daliya / broken wheat turns slightly brown.
    Fry until the daliya / broken wheat turns slightly brown.
  • Now you can also make daliya / broken wheat fry or make any recipe.
  • So we saw how easy it is to fry the daliya / broken wheat.
  • But one thing to keep in mind is that while stirring the daliya / broken wheat continuously, fry it, otherwise the daliya / broken wheat will burn in the bottom and then it will be very dirty to eat.
  • Fried Daliya / broken wheat is ready.
    Fried Daliya / broken wheat is ready.
  • You can also eat daliya / broken wheat like rice.
  • Or you can also eat daliya / broken wheat like Tehri or Khichdi.
  • Daliya / broken wheat contains a good amount of fiber, it is very beneficial for health.

Notes

  1. Daliya / Broken Wheat is very good for our health.
  2. You can eat it for breakfast, whose khichdi can be prepared and eaten in lunch.
  3. You can even eat at dinner and use it in many ways. But frying the river is very important to make things.
  4. If you cook without frying it will be very useless and you will not be able to eat.
  5. Today I will tell you a very important thing in the match that if you want to control your weight.
  6. And if you are very fond of rice, you can use Daliya / Broken Wheat instead of rice.
  7. And believe me the Daliya / Broken Wheat taste looks exactly like rice.
  8. This is my adopted method. I do not eat rice while I like rice a lot.
  9. Because of this I eat daliya / broken wheat. I don’t even think I’m eating oatmeal. It seems to me that I am eating rice, but eating daliya / broken wheat has immense benefits.
  10. The first is that we buy packeted flour from the market to eat flour, then what happens in it that wheat is brewed to make the dough.
  11. And when grinding wheat, the company removes the top layer of wheat. So all the elements in it, all end there.
  12. But what is daliya / broken wheat, in the kitchen we make wheat by making daliya / broken wheat.
  13.  Or we buy daliya / broken wheat from the market. So all its essential elements remain in daliya / broken wheat, daliya / broken wheat is very good for the stomach, face glow for our body and for the whole body.
  14. You can also make sweet dish with the help of daliya / broken wheat.
  15. You can also try Bina Tel Ke Daliya Kaise Fry Karen / How To Fry Broken Wheat Without Oil

Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Take out the cauliflower potato dry vegetable in a separate bowl.
Take out the cauliflower potato dry vegetable in a separate bowl.
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5 from 1 vote

Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Potato cauliflower dry recipe is very tasty to eat, This recipe is good for weight loss.
To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, follow the steps given below…
Course Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 35kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula
  • Knife

Ingredients

  • 250 grams Cauliflower
  • 1 Unit Big Potato / Bada Aloo
  • 1/2 cup Green Peas/ Hari Matar
  • 1 unit Onion / Pyaz
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder, optional
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 2 tsp Mustard Oil/ Sarson Ka Tel
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 1/2 tsp Cumin Seed / Jeera
  • as per taste Salt / Namak

Instructions

  • To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, take 250 grams of
    cauliflower.
    Take a vessel, put some water in the vessel, add some salt to the water. 

    After this take about 250 grams of cauliflower.
  • When the water becomes slightly hot, then put cauliflower pieces in the hot water.
  • Allow the cauliflower to stay in hot water for 5 minutes, so that if there are insects in the cauliflower, then the insects are removed. 

  • After that remove the cauliflower from hot water and wash it with clean water. 

  • Cut the cauliflower into small pieces. Take care not to make the cauliflower pieces too small. 

  • After this take a potato, the potato should be big.
    Peel the potato and cut the potato into small square shapes.
    Take a medium sized potato. Peel the potatoes, cut the potatoes into small sizes.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a medium-sized onion.
    After this take 2 medium-sized onions. Finely chop the onion.
  • Take 60 grams or half a cup of green peas.

  • Put the peas in a pot and boil it well with water.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • When the peas boil, remove them from the water and keep them in a separate bowl.
    Drain water from peas and keep in a bowl
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
    Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
  • Keep in mind that use mustard oil only, by using mustard oil to cook the cauliflower vegetable, the cauliflower vegetable becomes very tasty. 

  • The method of making every vegetable is different, which oil we use to make it, is also important. 

  • Some vegetables are made good in mustard oil, some vegetables are good in desi ghee, or some vegetables are suitable in refined oil. 

  • Although most people use refined for making vegetables, some vegetables are tasty only by making in mustard oil. 

  • Cauliflower potato vegetable tastes very tasty by making it in mustard oil.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
  • Fry the onion.
    Fry the onion.
  • Then add chopped green chili to the kadhai/ fry pan.
    Then add chopped green chili to the kadhai/ fry pan.
  • Then add chopped potatoes.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • After that add 1 tsp of ginger garlic paste.
    After that add 1 tsp of ginger garlic paste.
  • Mix ginger garlic paste with potato.
    And later add chopped cauliflower along with it.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • Mix the potatoes and cauliflower with a spatula.
  • After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
    After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
  • After this, put salt in the kadhai/ fry pan.
  • Mix turmeric and salt well with cauliflower and potatoes.
    Mix turmeric and salt well with cauliflower and potatoes.
  • Cover the kadhai fry pan with a plate, slow down the flame.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
  • Open the plate of kadhai/ fry pan again after 2 to 3 minutes. 

  • And press the cabbage and potato to see if it is cooked or not, if not cooked then add 3 teaspoons of water and stir with a spatula. 

  • After this, cover the plate again. 

  • Keep the flame on low. 

  • After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not. 

  • When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
    When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
  • Mix the peas well with potatoes, cauliflower.
  • Put half a teaspoon of red chili powder in the kadhai/ fry pan, you can increase
    or decrease the quantity of red chili powder according to taste.
  • After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
    After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
  • Mix all the spices well.
    Mix all the spices well.
  • Cover the kadhai/ fry pan with the plate.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan after 2 minutes.
  • Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well
    with cauliflower and potatoes.
    Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
  • After this, cover the kadhai/ fry pan with a plate.
  • After 2 minutes, remove the plate of the kadhai/ fry pan and stir it with a spatula.
  • Fry the vegetable while stirring for a minute.

    Fry the vegetable while stirring for a minute.

  • Cauliflower potato dry vegetable is ready.
  • Take out the cauliflower potato dry vegetable in a separate bowl.
    Take out the cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on cauliflower potato dry vegetable.

Broccoli Potato Dry Recipe/ Broccoli Aloo Sookhi Sabji

Broccoli Potato Dry Recipe/ Broccoli Aloo Sookhi Sabji
Broccoli Potato Dry Recipe/ Broccoli Aloo Sookhi Sabji
Print Pin
5 from 1 vote

Broccoli Potato Dry Recipe/ Broccoli Aloo Sookhi Sabji

Broccoli is not a very popular vegetable, but it cannot be denied that it is a treasure of qualities. Protein, calcium, carbohydrate,iron, vitamin A, C, and many other nutrients are found in plenty. Many types of salts are also found in it, which are helpful in keeping the sugar level balanced.
To make broccoli potato dry recipe follow given method steps by steps …
Course Dinner, Indian, Lunch, Main Course
Cuisine Chinese, Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 26kcal
Cost 40 rupee

Equipment

  • Bowl
  • Kadhai / Fry Pan
  • Spatula
  • Knife

Ingredients

  • 300 grams Broccoli
  • 1 Unit Potato / Aloo
  • 1/2 tsp Black Pepper/ Kali Mirch Powder
  • 2 tsp Lemon/ Neembu Juice
  • as per taste Salt
  • 1/2 tsp Cumin Seed / Jeera

Instructions


  • Take 300 grams of cabbage to make a dry vegetable of broccoli potato. You can take more or less the amount of broccoli.








  • Broccoli can contain insects, so take water in a vessel.


  • When the water becomes slightly hot. Then add the broccoli to the hot water. Allow the broccoli to remain in hot water for 10 minutes.








    When the water becomes slightly hot. Then add the broccoli to the hot water. Allow the broccoli to remain in hot water for 10 minutes.
  • Remove the broccoli from the water after 10 minutes.
  • Cut the broccoli.
    Cut the broccoli.
  • Take one potato, peel the potato. Cut the potato into small pieces.
    Take one potato, peel the potato. Cut the potato into small pieces.
  • Put a kadhai/ fry pan on the gas.
  • Keep the flame on medium.
  • Add 1.5 tsp of oil in the kadhai/ fry pan.
    Add 1.5 tsp of oil in the pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • And broken red chili together.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds start crackling, put the chopped potatoes in the pan.
    When the cumin seeds start crackling, put the chopped potatoes in the pan.
  • Add a little salt to the potato, remember that salt should be added according to the amount of potato.
  • Cover the plate on the kadhai/fry pan.
    Cover the plate on the kadhai/fry pan.
  • Put a heavy vessel on the kadhai/ fry pan.
    If there is no heavy vessel, then fill water in a vessel and place the pot of water on the plate of the kadhai/ fry pan.
    Put a heavy vessel on the kadhai/ fry pan. If there is no heavy vessel, then fill water in a vessel and place the pot of water on the plate of the kadhai/ fry pan.
  • After 5 minutes, remove the plate from the kadhai/ fry pan.
  • By now the potato must have been cooked, press the potato to see if the potato is cooked or not.
    By now the potato must have been cooked, press the potato to see if the potato is cooked or not.
  • If the potato is cooked, add chopped broccoli in the kadhai/ fry pan.
    If the potato is cooked, add chopped broccoli in the kadhai/ fry pan.
  • Mix the potatoes well in the broccoli, add half a teaspoon of black pepper powder to the broccoli.
    Mix the potatoes well in the broccoli, add half a teaspoon of black pepper powder to the broccoli.
  • Mix the black pepper powder in the broccoli. Add about 5 teaspoons of water to the pan.
  • Add some salt with it. Cover the broccoli with a plate.
    Remove the plate of embroidery after 4 to 5 minutes.
  • Remove the plate of embroidery after 4 to 5 minutes.
    Remove the plate of embroidery after 4 to 5 minutes.
  • Keep in mind that broccoli is not cooked much. When broccoli is 90% cooked, then add 3 teaspoons lemon juice in the last.
    Keep in mind that broccoli is not cooked much. When broccoli is 90% cooked, then add 3 teaspoons lemon juice in the last.
  • Fry the broccoli for 2 minutes.
  • Dry broccoli potato vegetable is ready.
    Dry broccoli potato vegetable is ready.

Notes

  1. You can also eat dry vegetables of broccoli potatoes, dry bread, paratha or empty broccoli potatoes.
  2. Broccoli is very helpful in reducing weight.
  3. Eating broccoli protects against heart diseases.
  4. Carotenoids lutein is found in broccoli. It keeps the arteries of the heart healthy. Consumption of this reduces the risk of heart attack and other diseases.
  5. The potassium present in it does not allow cholesterol levels to rise.
  6. Consumption of broccoli also reduces the risk of cancer.
  7. Taking small amounts of folate increases the risk of depression.
  8. Plenty of folate is found in broccoli.
  9. It is very important to maintain the mood. Also it is also necessary for mental health.
  10. An adequate amount of vitamin C is found in broccoli. Vitamin C helps to boost the immune system in the body and prevent infection.
  11. Pregnant women should consume broccoli regularly.
  12. The elements present in it are not only beneficial for the health and development of the child, but also keep the mother away from many types of infections.
You can also try broccoli pea mushroom dry recipe

Bottle Gourd Raita / लौकी का रायता

Serve Bottle gourd raita with dal, rice or paratha, and roti.
Bottle Gourd Raita / लौकी का रायता
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5 from 2 votes

Bottle Gourd Raita / लौकी का रायता

Bottle  Gourd is very beneficial for health and also smoothen stomach.
Bottle Gourd raita is very tasty to eat and it is also very easy to make this raita.
Follow the method given below to make Bottle gourd raita …
Course Indian, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 People
Calories 0.098kcal
Cost 20 rupee

Equipment

  • Cooker
  • Bowl
  • Masher

Ingredients

  • 100 grams Bottle Gourd / Lauki
  • 100 grams Curd / Yogurt / Dahi
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Salt / Namak

Instructions

  • Peel the gourd to make gourd raita.
    Peel the gourd to make gourd raita.


  • Take a cup of bottle gourd.






    Take a cup of bottle gourd.


  • Finely chop Bottle gourd into pieces.






    Finely chop Bottle gourd into pieces.


  • Pour the chopped Bottle gourd into the cooker and add half a cup of water.






    Pour the chopped Bottle gourd into the cooker and add half a cup of water.


  • Add 1/4 teaspoon salt to the cooker.








  • Close the cooker and wait for 2 whistles to come.






    Close the cooker and wait for 2 whistles to come.
  • Take a masher.
    Take a masher.


  • Mash the Bottle gourd with a masher.






    Mash the Bottle gourd with a masher.


  • Take out the mashed gourd in a bowl.






    Take out the mashed gourd in a bowl.


  • Put the pan on the gas and put a spoon of cumin seeds in the pan.






    Put the pan on the gas and put a spoon of cumin seeds in the pan.
  • Put the pan on the gas and put a spoon of cumin seeds in the pan.


  • Fry the cumin seeds with a spoon.






    Fry the cumin seeds with a spoon.


  • When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make a coarse powder.






    When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make coarse powder.


  • Take out the powder in a bowl and keep it aside.






    Take out the powder in a bowl and keep it aside.


  • Take 100 grams of curd in a bowl.






    Take 100 grams of curd in a bowl.


  • Whisk the curd well.








  • Add mashed bottle gourd to the curd.






    Add mashed bottle gourd to the curd.


  • After this, add coarsely ground cumin, black pepper to the curd.






    After this, add coarsely ground cumin, black pepper to the curd.


  • Add a small amount of red chili powder if you want.








  • If salt is less then add black salt and mix.






    If salt is less then add black salt and mix.


  • Bottle Gourd raita is ready.








  • Garnish with grated coriander leaves.








  • Serve Bottle gourd raita with dal, rice or paratha, and roti.






    Serve Bottle gourd raita with dal, rice or paratha, and roti.

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

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.

Pudina Raita / Mint Raita / पुदीना रायता

Pudina / Mint Raita
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5 from 1 vote

Pudina Raita / Mint Raita / पुदीना रायता

Mint / Pudina raita is flavourful, refreshing and cooling raita recipe made from yogurt, mint leaves and usual spices. Perfect raita recipe for summer season.Mint and curd both are very good for stomach and gives relief to stomach.This mint / pudina raita fights against the hot weather summers.
Course Breakfast, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 35kcal

Equipment

  • Mixer Grinder
  • Bowl
  • Spoon

Ingredients

  • 10 tsp Mint / Pudina Leaves
  • 1/2 tsp Roasted Cumin / Jeera Powder
  • 1/4 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • As per taste Black Salt / Kala namak
  • 150 Gram Curd / Dahi / Yogurt

Instructions

  • First take 6 tbsp of mint / pudina leaves. Properly clean with water.
    First take 6 tbsp of mint / pudina leaves. Properly clean with water.
  • After that place 6 tbsp of mint leave in the jar of mixer grinder.
    After that place 6 tbsp of mint leave in the jar of mixer grinder.
  • Grind the mint leaves in the grinder and make paste.
    Grind the mint leaves in the grinder and make paste.
  • Take 150 grams of curd/ yogurt in a bowl.
    Take 150 grams of curd in a bowl.
  • Beat the curd with fork.
    Beat the curd with fork.
  • Add mint paste in the beaten curd.
    Add mint paste in the beaten curd.
  • Mix the paste and curd.
    Mix the paste and curd.
  • Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.
    Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.

Notes

 
  • Perfect raita recipe for summer season.
  • Mint and curd both are very good for stomach and gives relief to stomach.
  • This mint / pudina raita fights against the hot weather summers.
You can also see different raita’s …
  1. Bottle Gourd Raita / लौकी का रायता
  2. Boondi Raita / बूंदी रायता
  3. Kheera (Cucumber) Raita
  4. Carrot Radish/ Gazar Mooli Raita 
  5. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
 
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