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Mint Tomato / Pudina Tamatar Chutney

When the chutney is crushed, take it out in a separate bowl, try to transfer the chutney in a ceramic bowl, so that the taste of the chutney remains good for a long time.
Mint Tomato / Pudina Tamatar Chutney
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5 from 1 vote

Mint Tomato / Pudina Tamatar Chutney

Chutney is very important part of our daily life. We include chutney in our diet to increase taste of the food. In chutney we add spices,that increase the tanginess and taste as well.
In many ways chutney gives nutrition to the body.
Chutney have various types.
Here we will learn to make mint tomato / pudina tamatar chutney.
Follow step by step method to make mint tomato / pudina tamatar chutney …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Salad, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Mediterranean
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 6 people
Calories 32kcal
Cost 10 rupee

Equipment

  • Mixer Grinder
  • Bowl

Ingredients

  • 1 unit Medium Tomato/ Chhota Tamatar
  • 5 tsp Mint/ Pudina
  • 1 unit Green Chili/ Hari Mirch
  • 2 tsp Lemon / Neembu Juice
  • 3 clove Garlic/ Lehsun
  • As per taste Salt/ Namak, or Black Salt

Instructions

  • To make Mint Tomato Chutney take 5 teaspoons of mint.
    To make Mint Tomato Chutney take 5 teaspoons of Mint.
  • Take one medium sized tomato, one green chilli, 3 garliccloves and 2 teaspoons lemon juice with it.
     
    Take one medium-sized tomato, one green chili, 3 garlic cloves and 2 teaspoons lemon juice with it. 
  • Cut the tomatoes and put in the jar of the mixer grinder, add green chili, mint, lemon juice, and salt to taste. You can also use black salt if you want.
    Cut the tomatoes and put in the jar of the mixer grinder, add green chili, mint, lemon juice, and salt to taste. You can also use black salt if you want.
  • Then grind chutney, do not grind the chutney too much. The chutney should be coarsely ground, for this, you must first grind chutney for 3seconds, then stop, after that again grind for 3 seconds and check if the chutney is coarsely crushed, otherwise grind again for 3 seconds.
     
    Now grind the chutney in the grinder.
  • Then grind chutney, do not grind the chutney too much. The chutney should be coarsely ground, for this, you must first grind chutney for 3seconds, then stop, after that again grind for 3 seconds and check if the chutney is coarsely crushed, otherwise grind again for 3 seconds. 
  • When the chutney is crushed, take it out in a separate bowl, try to transfer the chutney in a ceramic bowl, so that the taste of the chutney remains good for a long time.
    When the chutney is crushed, take it out in a separate bowl, try to transfer the chutney in a ceramic bowl, so that the taste of the chutney remains good for a long time.
  • Eat chutney with puri, paratha or dal rice.
     
  • Make sure chutney should not be watery.

Video

Nutrition

Serving: 100grams | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg
Web Directory

Ginger Tea / Adrak Ki Chai

Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. When the tea is drunk with flavourful ginger, the taste buds are all the more thrilling. Enjoy this tea in winters with your favourite savours, warm and fresh. This ginger tea also acts as a medicine to avoid cold in winter.
Ginger Tea / Adrak Ki Chai
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5 from 1 vote

Ginger Tea / Adrak Ki Chai/ Adrak Ki Desi Dhaba Chai

Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. It is the world's most commonly consumed beverage after water. Many distinct tea kinds, such as Darjeeling and Chinese greens, have a cooling, mildly bitter, and astringent taste. While others have profiles that greatly differ, including sweet, nutty, floral or grassy notes. When the tea is drunk with flavourful ginger, the taste buds are all the more thrilling. Enjoy this tea in winters with your favourite savours, warm and fresh.This ginger tea also acts as a medicine to avoid cold in winter.
Course Breakfast, Main Dish, Snacks, Starter
Cuisine Breakfast, Indian, Main, snacks
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 Cup
Calories 25kcal

Equipment

  • Pan
  • Tea Strainer

Ingredients

  • 3 / 4 cup Water / Pani
  • 1 / 2 cup Milk / Dhoodh
  • 1 inch Ginger Paste / Adrak Kooti hui
  • 1 tsp Sugar / Cheeni, If you like more or less sugar,you can add or reduce sugar quantity
  • 1 tsp Tea Leaves / Chai Patti

Instructions

  • First take empty fry pan, put on the gas.
    First take empty fry pan, put on the gas.
  • After that take 3/4 cup of water.
    After that take 3/4 cup of water.
  • Along with that, take 1 inch of coarse paste of ginger.
    Along with that, take 1 inch of coarse paste of ginger.
  • Take one tsp of sugar and one tsp of tea leaves.
    Take one tbsp of sugar and one tbsp of tea leaves.
  • Pour water into the pan. Add coarse paste of ginger and 1 tsp of sugar to pan.
    Pour water into the pan.
  • Wait till the water boils.
    Wait till the water boils.
  • Once water starts boiling add 1 tsp of tea leaves to pan.
    Allow the tea to boil for thirty seconds.
  • Allow the tea to boil for 30 seconds.
    Allow the tea to boil for thirty seconds.
  • Then add 1/2 cup of milk to the pan.
    Then add 1/2 cup of milk to the pan.
  • Let the tea boil.
    Let the tea boil.
  • Let the tea boil for one minute.
    Let the tea boil for a minute.
  • After one minute filter the tea using tea strainer.
    After one minute filter the tea using tea strainer.

Notes

  1. Ginger tea helps in fighting with cold and cough.
  2. High levels of Vitamin C, magnesium and other minerals, ginger root is extremely beneficial for health.
  3. Ginger tea improve Blood circulation.
  4. Ginger tea can help to improve your immunity due to the high levels of antioxidants in ginger.
  5. You can also try Cardamom Clove / Elaichi Laung Tea to change the taste buds.

Nutrition

Serving: 100grams | Calories: 25kcal | Carbohydrates: 0.7g | Protein: 0.5g | Fat: 0.5g
https://youtu.be/Hsl3oOsXdi4
Ginger Tea / Adrak Ki Chai/ अदरक की देसी ढाबा स्टाइल चाय
Web Directory

Cardamom Clove Tea/ Elaichi laung Chai

Filter tea with tea strainer. Enjoy the tea.
Cardamom Clove / Elaichi laung Tea
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5 from 3 votes

Cardamom Clove Tea / Elaichi laung Chai

Tea is an aromatic drink frequently prepared by pouring warm or boiling water over healed Camellia sinensis leaves, an evergreen shrub (bush) from East Asia. It is the world’s most commonly consumed beverage after water. Many distinct tea kinds, such as Darjeeling and Chinese greens, have a cooling, mildly bitter, and astringent taste. While others have profiles that greatly differ, including sweet, nutty, floral or grassy notes. When the tea is drunk with flavourful and aromatic cardamom, the taste buds are all the more thrilling. Enjoy this tea with your favourite savours, warm and fresh.
Course Indian, Snacks, Starter
Cuisine Breakfast, Indian
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 People
Calories 15kcal

Equipment

  • Pan
  • Tea Strainer
  • Cup

Ingredients

  • 3/4 Cup Water / Pani
  • 1/2 Cup Milk / doodh
  • 1 Unit Cardamom / Elaichi, Should not be dry. If dry then take 2 Unit of cardamom
  • 2 Unit Clove / Laung
  • 1 tsp Sugar, If you like more sugar, you can add sugar as per your taste
  • 1 tsp Tea Leaves / Chai Patti

Instructions

  • First take 1 tsp sugar, 1 tsp tea , 1 battered cardamom
    sugar, tea, cardamom
  • After that batter cardamom, clove with mortar & pestle / khallar / khal kutni.
    After that batter cardamom, clove with mortar & pestle / khallar / khal kutni.
  • Take 3/4 cup of water in the tea pan. Place on the gas. Combine cardamom, clove, sugar in the water. Let boil the water.
    First take tea pan.
  • Now add tea in the tea pan.
    Now add tea in the tea pan.
  • After 1 minute add 1/2 cup of water in the tea pan.
    After 1 minute add 1/2 cup of water in the tea pan.
  • After few minute tea will start boiling.
    After few minute tea will start boiling.
  • Let boil the tea for approx 2 minute, so that flavour of tea, cardamom, clove will be added to the tea,
    Let boil the tea for approx 2 minute, so that flavour of tea, cardamom, clove will be added to the tea,
  • Filter tea with tea strainer. Serve immediately. Enjoy the tea.
    Filter tea with tea strainer. Enjoy the tea.

Notes

  1. Take this tea 1 or 2 times in a day.
  2. Avoid take more that 2 to 3 times a day.
  3. As clove is warming in nature, more tea can create hotness in body.
  4. In winters you can take as many times as you want.
  5. You can also try Ginger Tea / Adrak Ki Chai. This tea is very good to change the taste buds, cold and cough.

Nutrition

Serving: 100gram | Calories: 15kcal | Carbohydrates: 4g | Sodium: 1mg | Sugar: 4g
Web Directory

Poha/ Flattened Rice

Delicious poha is ready Serve Pohe and Enjoy Poha with Tea
poha
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5 from 1 vote

Poha / Flattened Rice

Poha is a very easy and good breakfast for health.Poha is very popular in Maharashtra but it is an easy and tasty snack to be used as breakfast all over India.Poha is made in a very tasty way using onion, potato, lemon juice, curry leaves, and tomatoes.You can also add peanuts to it, in the same way, you can eat poha raw in water or milk mixed with salt and sugar or you can fry it lightly in oil.In Chhattisgarh, raw poha eat with mix with jaggery…
Course Breakfast, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine Breakfast, Main, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 65kcal
Cost 30 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Knife
  • Spatula

Ingredients

  • 200 grams Raw beaten rice or poha
  • 1 Unit Potato
  • 1 Unit Tomato
  • 1/2 Cup Green Peas
  • 4-5 tsp Raw Peanut
  • 1 Unit Green Chili
  • 1 Medium Size onion
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Turmeric Powder
  • 2 tsp Lemon Juice
  • 1/2 tsp Red Chili Powder
  • 2 tsp Green coriander leaves
  • 5-6 Leaves Curry Patta
  • as per taste Salt
  • 3 tsp Oil , for frying peanuts
  • 1 tsp Oil, To make Poha

Instructions

  • First take 200 grams of poha.
  • If poha is dirty then clean it. Then wash the poha in a sieve.
    If poha is dirty then clean it Then wash the poha in a sieve.
  • If poha is dirty then clean it Then wash the poha in a sieve.
  • 1 medium size finely chopped onion.
    Now finely chop the onion
  • 1 medium size potato peel cut into small pieces.
    1 medium size potato peel cut into small pieces.
  • Take 4 to 5 teaspoons of peanuts.
  • Chop a tomato into small pieces.
    Chop a tomato into small pieces
  • Chop a green chili into small pieces.
    Chop a green chili into small pieces
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 to 3 tsp of oil in the kadhai/pan.
    Put 2 to 3 tablespoons of oil in the kadai / pan.
  • When the oil is hot, add raw peanuts to it.
    When the oil is hot, add raw peanuts to it
  • Fry peanuts on medium heat.
  • When the peanuts are fried, take them out in a separate plate.
    When the peanuts are fried, take them out in a separate plate.
  • Now add chopped potatoes in the oil left in the kadhai/pan.
    Now add chopped potatoes in the oil left in the kadai / pan.
  • Fry the potatoes on medium heat.
    Fry the potatoes on medium heat
  • When the potatoes are fried, take them out in a separate plate.
    When the potatoes are fried, take them out in a separate plate.
  • 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.
    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 start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • If the oil is left in the pan, use the same oil if there is no oil left in the pan, then put one spoon of oil in the kadhai/pan.
    When the oil is hot, add mustard seeds to it.
    If oil is left in the pan, use the same oil if there is no oil left in the pan, then put one spoon of oil in the kadai / pan. When the oil is hot, add mustard seeds to it.
  • When the mustard seeds crackle then add curry leaves to the mustard seeds.
    When the mustard seeds crackle then add curry leaves to the mustard seeds
  • Then add green chili.
    Then add green chili
  • When the green chilies fry lightly, add chopped onions to the kadhai/pan.
    When the green chillies fry lightly, add chopped onions to the kadai / pan.
  • Now fry the onion, when the onion starts to turn brown, add chopped tomatoes to the onion.
    Now fry the onion, when the onion starts to turn brown, add chopped tomatoes to the onion
  • Mix the tomatoes with the onion and add light salt and half a teaspoon turmeric powder.
    Mix the tomatoes with the onion and add light salt and half a teaspoon turmeric powder
  • Do not add too much salt, add according to the quantity of tomatoes.
    Do not add too much salt according to the quantity of tomatoes.
  • Now mix the salt in the tomatoes and cover the lid.
    Now mix the salt in the tomatoes and cover the lid.
  • After a minute remove the lid from the pan and stir the tomatoes again.
    After a minute remove the lid from the pan and stir the tomatoes again.
  • If the tomato is cooked, add poha to it.
    If the tomato is cooked, add poha to it.
  • Mix the poha well and add some salt.
    Mix the poha well and add some salt
  • Also add boiled green peas.
    Also add boiled green peas.
  • Then add fried potatoes to the poha. And fry poha for a minute on medium heat.
    Then add fried potatoes to the poha. And fry poha for a minute on medium heat.
  • Then add fried peanuts to the poha and fry for one to two minutes.
    Then add fried peanuts and half a teaspoon red chili powder to the poha and fry for one to two minutes.
  • Then add 2-3 teaspoons lemon juice and mix.
    Then add 2 teaspoons lemon juice and mix
  • After adding the juice, add green coriander and mix well.
    After adding the juice, add green coriander and mix well.
  • Then add half teaspoon red chili powder and mix.
    Then add half teaspoon red chili powder and mix
  • Delicious poha is ready. Serve Poha and Enjoy Poha with Tea.
    Delicious poha is ready Serve Pohe and Enjoy Poha with Tea

Nutrition

Serving: 100gram | Calories: 65kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
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Yummy Vegetable Masala Maggi

maggie
maggie
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5 from 1 vote

Yummy Veg Maggie

Maggi is really a dream come true for those who are looking for food that is easy to make. Simple maggi, however, can be a bit boring for everyone because there's only a masala taste.That's precisely why we got this special recipe for you for Vegetable Masala Maggi Noodles. This snack recipe provides your boring noodles a healthy as well as a delicious twist as several veggies are added to it.Because maggi is loved by individuals of all generations, you don't have to think twice while serving people of distinct ages.Especially children have a unique place for maggi in their hearts. They will definitely be surprised by this innovative manner of creating maggi.You can serve them as an evening snack or just create them when you experience those erratic pangs of hunger.
Course Snacks, Starter
Cuisine Breakfast, Indian, snacks
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 People
Calories 248kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Plate

Ingredients

  • 1 Unit Masala Maggi 70 gram packet, 70 gram packet
  • 1 Unit Small Onion / Pyaz, Chopped / Chhote pieces me kata hua
  • 1 Unit Tomato / Tamatar, Chopped / Chhote pieces me kata hua
  • 1 Unit Small Potato / Chhota Aloo, Chopped / Chhote pieces me kata hua
  • 1 – 2 tsp Green Pea / Hari Matar, if you like more pea, you can take 2 tbsp pea
  • 1 / 4 tsp Mustard Seeds / Rai
  • 1 Unit Green Chilli / Hari Mirch, Chopped / Chhote pieces me kata hua
  • 2 tbsp Oil

Instructions

  • First take one fry pan or kadai, and place kadai on the gas. Add 2 teaspoons of oil to the kadai.
    First take one fry pan or kadai, and place kadai on the gas.
  • Add chopped potato to the kadai.
    Add chopped potato to the kadai.
  • Stir and fry the potatoes with spatula.
    Stir and fry the potatoes with spatula.
  • Fry the potatoes till they turn brown.
    Fry the potatoes till they turn brown.
  • Remove the potatoes from kadai and keep them aside.
    Remove the potatoes from kadai and keep them aside.
  • Now put the same pan on the gas again. Add 1 teaspoon oil. Add mustard seeds when oil become hot.
    Now put the same pan on the gas again
  • After that add chopped onion in the kadai.
    After that add chopped onion in the kadai.
  • Fry onion till they turn brown.
    Fry onion till they turn brown.
  • Once onion become brown, add chopped tomato in the kadai.
    Once onion become brown, add chopped tomato in the kadai.
  • Fry till tomatoes are cooked.Remove and keep in a separate plate
    Remove and keep in a separate plate
  • Now put the same pan on the gas again. Add 1.5 cup of water and peas.
    Now put the same pan on the gas again.
  • After that add maggi masala and wait till water starts boiling.
    After that add maggie masala and break maggie into 4 pieces. Add maggie also in the kadai.
  • Break maggi into 4 pieces. Add maggi also in the kadai.
    Break maggie into 4 pieces. Add maggie also in the kadai.
  • Break maggie into 4 pieces. Add maggie also in the kadai.
  • Add tomato which we previously fried.
    Add tomato which we previously fried.
  • Stir maggi with spatula, and add fried potato.
    Stir maggie with spatula, and add fried potato.
  • Mix potato in the maggie.
  • Dry excess water of maggie.
    Dry excess water of maggie.
  • Now maggi is ready, sprinkle coriander leaves on maggi. Serve hot.
    maggie

Video

Notes

If you want you can sprinkle chat masala on the maggie.
You can also try this snacks recipe, Dhaniya Aloo/ Aloo Chat/ Coriander Chutney Potato

Nutrition

Serving: 100gram | Calories: 248kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Sodium: 1mg | Sugar: 1g
Web Directory

Moong Daal Cheela / Mung Daal Cheela

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

Moong Daal Cheela / Mung Daal Cheela

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

Equipment

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

Ingredients

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

Instructions

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

Notes

  1. The mung bean, alternatively known as the green gram, maash, or moong is a plant species in the legume family.
  2. The mung bean is an annual vine with yellow flowers and fuzzy brown pods.
You can try below chutney’s with Moong Daal Cheela, which we made extra.
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni

Nutrition

Serving: 100grams | Calories: 0.247kcal
Web Directory

Watermelon / Tarbooj Juice

watermelon juice
watermelon juice
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5 from 1 vote

Watermelon / Tarbooj Juice

Watermelon juice is good for everyone. It’s high in vitamin A, vitamin C and potassium. It is sweet, refreshing, watery fruit . It is high in water content makes it a very good fruit for hot summer.It’s about 92% water, so it’s plenty hydrating, too.Make watermelon juice to quench your thirst on a warm summer day.You can also drink watermelon juice to detox your body.
Course Breakfast, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 75kcal

Equipment

  • Mixer Grinder
  • Strainer
  • Glass

Ingredients

  • 1 unit Watermelon / Tarbooj, Watermelon weigh around 1.5 Kg
  • as per taste Black Salt / Kala namak, This is optional
  • 1 tsp Lemon / Neebu Juice, This is optional

Instructions

  • Take watermelon. Rinse watermelon through running water.
    Take watermelon.
  • Cut watermelon into pieces. Remove seeds from the watermelon.
    Cut watermelon into pieces.
  • Put all the pieces into the jar of mixer grinder. You can also add sugar to the juice if watermelon is not sweet enough. But i will suggest not to add sugar into it.
    Put all the pieces into the jar of mixer grinder.
  • Start mixer grinder and make juice.
    Start mixer grinder and make juice.
  • Start mixer grinder and make juice.
  • Start mixer grinder and make juice.
  • After that take one juice strainer.
    After that take one juice strainer.
  • Filter juice with the strainer.
    Filter juice with the strainer.
  • So that all the seeds and impurities will be filter out. Add lemon juice and black salt. This step is optional. If you want to have pure juice then do not add lemon juice and black salt. Lemon juice will add extra zing in the taste.
    So that all the seeds and impurities will be filter out.
  • Now watermelon juice is ready. Enjoy juice and detox your body.
    Now watermelon juice is ready. Enjoy juice and detox your body.

Video

Notes

  1. The juice will separate over time, just stir it with a spoon to recombine.
  2. Black watermelon seeds contain zinc, protein, iron and fiber so if you do have any problem while having it, then no need to be spitting them out!
  3. Watermelon is high in vitamin A, vitamin C and potassium.
You can also try turmeric ginger cumin water/ haldi adrak jeera pani for good health and improve immunity.

Nutrition

Serving: 100grams | Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 280mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1423IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 1mg
Web Directory

Mattha Tadka/ Whey Tempering

Mattha Tadka/ Whey Tempering
Mattha Tadka/ Whey Tempering
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5 from 1 vote

Mattha Tadka/ Whey Tempering

Everyone likes whey liquid/ mattha.Some people like to eat whey with salt and others with sugar.
Whey is the liquid remaining after milk has been curdled and strained in the process of making cheese.
Today we will see how to do tadka/ tempering in whey. Eating white salt or black salt in whey gives a lot of relief and soothes to the stomach and is also very good for health.
Follow the below given method step by step to make mattha tadka or whey tempering…
Course Breakfast, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Soup
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main
Prep Time 0 minutes
Cook Time 1 minute
Total Time 1 minute
Servings 4 people
Calories 27kcal
Cost 15 rupee

Equipment

  • Big Bowl
  • Spatula/ Big Spoon

Ingredients

  • 250 grams Whey
  • 1/2 tsp Cumin / Jeera Seeds
  • 1 pinch Asafoetida / Heeng
  • 1 tsp Mustard Oil/ Sarson Tel
  • as per taste Black Salt

Instructions

  • First take 250 grams of whey/ mattha in a vessel or bowl.
    First take 250 grams of whey/ mattha in a vessel or bowl.
  • Take one whole red chily.
    Take one whole red chily.
  • Put a spoon on the gas. Keep the flame on medium.
    Put a spoon on the gas. Keep the flame on medium.
  • After this, pour one teaspoon mustard oil in a spoon.
  • When the oil is hot, break half teaspoon of cumin and one red chilli into it.
    When the oil is hot, break half teaspoon of cumin and one red chili into it.
  • As soon as the cumin starts crackling, add a pinch ofasafoetida. Keep in mind cumin should properly crackle
  • After this, pour the tempering in the whey/ mattha, cover the vessel with a plate as soon as you add the tempering.
    After this, pour the tempering in the whey/ mattha, cover the vessel with a plate as soon as you add the tempering. So that the fragrance of asafetida should remain in the whey liquid or mattha.
  • So that the fragrance of asafetida should remain in the whey liquid or mattha.
    So that the fragrance of asafetida should remain in the whey liquid or mattha.
  • Remove the plate after 10 seconds.
  • When you have to eat whey, add black salt as per taste before adding it to the whey. If you add salt to the whey long before eating,the whey will turn sour.
  • Take the whey in a bowl and eat it with food, or you can also eat the whey separately.
    Take the whey in a bowl and eat it with food, or you can also eat the whey separately.

Notes

  1. Whey liquid/ mattha is very good and soothing for the stomach in summer, with it, whey also reduces body heat.
  2. Liquid whey contains lactose, vitamins, protein, and minerals, along with traces of fat.
  3. Because whey contains lactose, it should be avoided by those who are lactose intolerant.
  4. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals.
You can also try few raita’s as well…
  1. Carrot Radish / Gazar Mooli Raita
  2. Bottle Gourd Raita
  3. Pudina/ Mint Raita
  4. Mix Veg Raita
  5. Boondi Raita
  6. Kheera / Cucumber Raita

Nutrition

Serving: 100grams | Calories: 27kcal | Carbohydrates: 5.14g | Protein: 0.85g | Fat: 0.36g | Sugar: 5.14g | Calcium: 47mg
Web Directory

Pumpkin Poori / Kaddu Ki Poori

kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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5 from 3 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.

Nutrition

Serving: 100grams | Calories: 144kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1542IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg
Web Directory

Guava Chutney / Amrood Ki Chutney

Transfer the chutney from the jar and keep it in a bowl.
Transfer the chutney from the jar and keep it in a bowl.
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5 from 1 vote

Guava Chutney / Amrood Ki Chutney

Guava is the main fruit in our country. Light green guava is sweet to eat. There are hundreds of small seeds inside it. Guava is very easily found in the market. People also plant their trees in homes. But due to the very common fruit, most people do not know how beneficial it is in health.
Guava is cold in nature. This is the panacea for curing many stomach diseases. Consumption of guava eliminates constipation. Consuming its seeds is also very beneficial for health. Guava contains a sufficient amount of Vitamin C, which benefits many diseases.
Guava chutney is also very beneficial for the stomach.
To make guava chutney, follow the steps given below…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Salad, Side Dish, Snack, Snacks, Starter
Cuisine American, Breakfast, French, Indian, Main, Mediterranean
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 5 People
Calories 12kcal
Cost 14 rupee

Equipment

  • Plate
  • Knife
  • Mixer Grinder
  • Spoon

Ingredients

  • 1 unit Guava / Amrood, or 80-gram guava
  • 1 unit Onion / Pyaz, or 20-gram onion
  • 1 unit Green Chili / Hari Mirch
  • 4 cloves Garlic / Lahsun
  • 1/2 inch Ginger / Adrak
  • 1/4 tsp Cumin / Jeera Seeds
  • 4 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1/4 cup Water / Pani
  • 1 tsp Lemon / Neebu Juice
  • as per taste Black Salt / Kala Namak
  • as per taste White Salt / Safed Namak

Instructions

  • To make guava chutney, take medium-sized guava, the guava should weigh about 80 grams.
  • Finely chop the guava. If you want, you can remove seeds of guava.
    Finely chop the guava.
  • Take 4 teaspoons of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take a quarter of a medium-sized onion or about 20 grams of onion.
    Take a quarter of a medium-sized onion or about 20 grams of onion.
  • Take one green chili, 1/4 tsp cumin/ jeera seeds too.
  • Take some black salt and some white salt.
  • Take a half-inch piece of ginger.
    Take a half-inch piece of ginger.
  • Peel the 4 garlic.
    Peel the 4 garlic.
  • Take one teaspoon of lemon juice.
    Take one teaspoon of lemon juice.
  • Add chopped guava, onion, green chili, chopped coriander, cumin, garlic, black salt, white salt, lemon juice to the jar of the mixer grinder.
    Add chopped guava, onion, green chili, chopped coriander, cumin, garlic, black salt, white salt, lemon juice to the jar of the mixer grinder.
  • Then pour about a quarter cup of water into the jar. So that the chutney is easy to grind.
  • Now grind the chutney in the grinder.
    Now grind the chutney in the grinder.
  • Keep in mind that the chutney is not ground at all, the chutney should be slightly coarse.
    Keep in mind that the chutney is not ground at all, the chutney should be slightly coarse.
  • Transfer the chutney from the jar and keep it in a bowl.
    Transfer the chutney from the jar and keep it in a bowl.
  • This sauce is very beneficial for the stomach.
    Use this chutney in paratha or puri or food.

Notes

  1. Digestive problems are eliminated by eating guava with black salt. This is the best fruit for digestion.
  2. If your children have worms in their stomach, then consuming guava will be beneficial for them.
  3. Make a paste by grinding guava leaves and applying it under the eyes reduces dark circles and swelling.
  4. If you have constipation, eating guava cooked on an empty stomach in the morning is beneficial.
  5. If you have bad smell from your mouth, chewing soft leaves of guava will be beneficial for you. Apart from this, chewing it also reduces toothache.
  6. If someone has problems with bile, then it is beneficial to consume guava.
You can also try given below chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  3. Raw Mango Chutney / Amiya Ki Chutney
  4. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  5. Tamarind / Imli Chutney

Nutrition

Serving: 100grams | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 37mg | Calcium: 3mg | Iron: 1mg
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