Pilaf / Pulao

Pulav
Pulaav
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5 from 1 vote

Pilaf / Pulao

Pilaf or pilau is a rice dish or a wheat dish in some areas.Which generally includes cooking in stock or broth, adding spices and other ingredients such as vegetables or meat.This veg pulao recipe is one of many Indian homes ' fundamental dishes produced frequently. It is also the most frequently found menu served along with a raita, chhola or spicy curry for parties, buffets & festivities.There are a few distinct ways to make pulao recipe for vegetables. Every region has a distinct way to do it. I am sharing a simple pulao veg generic recipe which we create at home. It tastes really delicious and is very fragrant.Not only does this work well for a regular or special meal, it is also good to pack in lunch boxes for office & college.Since this is the easiest of Indian rice dishes produced with very little preparation, making even for a party when you have a crowd is extremely fast & ridiculously simple.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Calories 370kcal

Equipment

  • Vessel
  • Big Spoon
  • Plate

Ingredients

  • 1 Cup Basmati Rice
  • 2 tsp Green Pea
  • 1/2 tsp Cumin Seed
  • 1 tsp Desi Ghee
  • 6 Unit Cashew, Break in two pieces
  • 3 Unit Almond, Break in two pieces
  • 1/8 tsp White Salt, Use very little amount of salt
  • 1 Unit Bay Leaf, optional
  • 2 Unit Black Pepper seed

Instructions

  • Take 1 cup of Basmati rice. Wash rice and keep them aside
    Take 1 cup of Basmati rice.
  • Place handi / fry pan on the gas stove.
    Place handi / fry pan on the gas stove.
  • Put 1 tsp of desi ghee into handi / fry pan.
    Put 1 tbsp of desi ghee into handi / fry pan.
  • Put Broken cashew and almond in the handi / fry pan.
    Put Broken cashew and almond in the handi / fry pan.
  • Fry cashew and almond. Fry till cashew and almond become little brown.
    Fry cashew and almond.
  • After that add cumin seed in the handi / fry pan. You can add bay leaf and black pepper seed also.
    Fry till cashew and almond become little brown.
  • Once cumin started crackling, after that add basmati rice in the handi / fry pan. Add 2 tsp green peas and little amount of salt. Fry rice for 30 seconds.
    Once cumin started crackling, after that add basmati rice in the handi / fry pan.
  • After that 2 cup of water into handi / fry pan.
    After that 2 cup of water into handi / fry pan.
  • Now let boil the rice in the handi.
    Now let boil the rice in the handi. Stire rice periodically so that rice should not stick to vessel bottom.
  • Stir rice periodically so that rice should not stick to vessel bottom.
    Stire rice periodically so that rice should not stick to vessel bottom.
  • Wait for water starts boiling in the handi.
    Wait for water starts boiling in the handi.
  • Once the water starts boiling. Place the lid on the handi / fry pan. Now put the gas flame to medium.
    Once the water starts boiling. Place the lid on the handi / fry pan.
  • Let remain the lid close for 5 – 7 minute. After that open the lid and check whether rice is cooked. If its 90 % cooked. Close the gas flame, and close the lid for 10 minute. Do not open the lid before 10 minute. If pulao is not cooked properly. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
    Let remain the lid close for 5 - 7 minute. After that open the lid and check whether rice is cooked. If its 90 % cooked. Close the gas flame, and close the lid for 10 minute. Do not open the lid before 10 minute. If rice is not cooked properly. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
  • Now Pilaaf / Pulao is ready Serve hot with curry, choola, kadhi or any other curry recipe.
    Pulaav

Notes

  1. If Pulao is not cooked properly.
  2. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
  3. Without side dishes, this vegetable pulao can be served alone. But the meal is complimented by a chhol and raita.
  4. With egg curry or chicken curry or any grilled dishes such as kababs, non-vegetarians can serve veg pulao.
  5. But just appreciate it with some simple curd / yogurt and papad if you’re short of moment.
  6. We serve vegetable pulao with a salan or shorba for unique occasions or when we have visitors at home.
 
You can try below chutney’s with Pilaf/ Pulao …
  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

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

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

Carrot Radish Raita/ Gazar Mooli Raita

Carrot Radish Raita/ Gazar Mooli Raita
Carrot Radish Raita/ Gazar Mooli Raita
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5 from 1 vote

Carrot Radish Raita/ Gazar Mooli Raita

Curd/ Yogurt/ Daucus carota is very good for the stomach, It soothes stomach. Curd/ yogurt is eaten in many ways. Similarly, raita can be prepare from curd/yogurt, there are different types of raita we can made from curd.
Have you eaten carrot radish raita/ gazar mooli raita?
Today we will learn how to make carrot radish raita/ gazar mooli raita, follow the method given below to make carrot radish raita/ gazar mooli raita…
Course Breakfast, Dinner, Lunch, Main Course, Main Dish, Salad, Side Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 people
Calories 54kcal
Cost 20 rupee

Equipment

  • Bowl
  • Knife
  • Blender/ Mathani
  • Grater/ Kaddukas

Ingredients

  • 20 grams or 1 tsp Raddish/ Mooli
  • 20 grams or 1 tsp Carrot/ Gazar
  • 1/4 tsp Roasted Cumin Powder
  • 150 grams Curd / Dahi / Yogurt
  • 1/4 tsp Black Pepper / Kali Mirch
  • one pinch Red Chili / Lal Mirch Powder, optional
  • as per taste Black Salt
  • as per taste White Salt

Instructions

  • Take 50 grams of carrots, 50 grams of radish.
    Take 50 grams of carrots, 50 grams of radish.
  • Peel the carrots and radish.
  • Grate carrots and radish with grater.
    Grate carrots and radish with the grater.
  • Take one spoon of chopped green coriander.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Take about 150 grams of curd/ yogurt in a bowl.
    Take about 150 grams of curd/ yogurt in a bowl.
  • Beat the curd with spoon or beater. Add carrot and radish to the whipped curd/ yogurt.
    Beat the curd with spoon or beater. Add carrot and radish to the whipped curd/ yogurt.
  • Add 1/4 teaspoon black pepper powder, 1/4 teaspoon roasted cumin powder, a little black salt and a little white salt to the curd.
    Add 1/4 teaspoon black pepper powder, 1/4 teaspoon roasted cumin powder, a little black salt and a little white salt to the curd.
  • You can also use either black salt or white salt as per your taste.
  • Add little red chili powder along with it. If you do not eatred chili powder, do not add red chili powder.
  • Mix all the spices well in the curd/ yogurt.
    Mix all the spices well in the curd/ yogurt.
  • Sprinkle chopped green coriander leaves.
    Sprinkle chopped green coriander leaves.
  • Carrot radish raita/ gazar mooli is ready.
    Carrot radish raita/ gazar mooli is ready.
  • This raita is made very quickly.
    This raita is very tasty to eat and is also beneficial for the stomach.
    This raita is made very quickly.This raita is very tasty to eat and is also beneficial for the stomach.

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.

Taro / Colocasia / Arbi or Ghuiya Curry( Raseele ) Recipe

Serve the colocasia / arbi or ghuiyan gravy recipe hot.
Serve the colocasia / arbi or ghuiyan gravy recipe hot.
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5 from 1 vote

Taro / Colocasia / Arbi or Ghuiya Curry( Raseele ) Recipe

Colocasia / arbi or ghuiyan is often enjoyed by people, it can also be made with spices, curd and plain, it can be made as well as the dry vegetable of colocasia / arbi or ghuiyan and it is delicious to eat colocasia / arbi or ghuiyan gravy recipe too.
Today, we will see how to make the gravy recipe of colocasia / arbi or ghuiyan. Follow the below method step by step to make colocasia / arbi or ghuiyan gravy recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, dinner, Indian, Main, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Calories 88kcal
Cost 30 rupee

Equipment

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

Ingredients

  • 10-12 unit Taro/ Colocasia/ Ghuiyan/ Arbi, or 200 grams
  • 1 unit Big Onion / Bada Pyaz, or 100 grams
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1 pinch Asafoetida / Heeng
  • 1/2 tsp Carom / Ajwain Seeds
  • 1/2 tsp Cumin/ Jeera Seeds
  • 3 tsp Oil / Tel
  • 1 unit Green Chili / Hari Mirch
  • 7-8 unit Garlic / Lahsun
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Chat Masala Powder
  • as per taste Salt / Namak

Instructions

  • Take about 200 grams or 10 or 12 colocasia / arbi or ghuiyan to make colocasia / arbi or ghuiyan gravy vegetables.
  • Peel off the taro/ colocasia / arbi or ghuiyan with knives.
    Peel off the taro/ colocasia / arbi or ghuiyan with knives.
  • Rinse the colocasia / arbi or ghuiyan well with water.
  • Keep in mind that there is no soil left in the colocasia / arbi or ghuiyan.
  • Cut the colocasia / arbi or ghuiyan into round slices.
    Cut the colocasia / arbi or ghuiyan into round slices.
  • Take a large onion or about 100 grams of onion, finely chop the onion.
    Take a large onion or about 100 grams of onion, finely chop the onion.
  • Peel 6 to 4 garlic and finely chop. Then add chopped garlic, chopped green chili and chopped ginger.
    Peel 6 to 4 garlic and finely chop. Then add chopped garlic, chopped green chili and chopped ginger.
  • Cut 3 teaspoons green coriander leaves.
    Cut 3 teaspoons green coriander leaves.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  •  Put two to three teaspoons of oil in the kadhai/ fry pan.
     Put two to three teaspoons of oil in the kadhai/ fry pan.
  •  Turn the flame on high.
  • Put 1/2 spoon of cumin/ jeera seeds in the kadhai/ fry pan.
    Put one spoon of cumin/ jeera seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, then add 1/2 spoon of carom/ ajwain seed.
    When the cumin starts crackling, then add 1/2 spoon of carom/ ajwain seed.
  • Add a pinch of asafoetida in kadhai/ fry pan.
    Add a pinch of asafoetida in kadhai/ fry pan.
  • Add chopped green chili, garlic, ginger to the kadhai/ fry pan.
    Add chopped green chili, garlic, ginger to the kadhai/ fry pan.
  •  Fry ginger and garlic well.
     Fry ginger and garlic well.
  • Add finely chopped onion in kadhai/ fry pan once the ginger and garlic are fried.
    Add finely chopped onion in kadhai/ fry pan once the ginger and garlic are fried. Fry the onion.
  • Fry the onion.
    Fry the onion.
  • Fry the onion till light brown.
    Fry the onion till light brown.
  • When onion turns light brown, add one spoon turmeric powder to it.
    When onion turns light brown, add one spoon turmeric powder to it.
  • Mix turmeric powder with onion.
  • After this, add chopped colocasia / arbi or ghuiyan in the kadhai/ fry pan.
    After this, add chopped colocasia / arbi or ghuiyan in the kadhai/ fry pan.
  • Mix the colocasia / arbi or ghuiyan well in the onion.
    Mix the colocasia / arbi or ghuiyan well in the onion.
  • After this, add salt in colocasia / arbi or ghuiyan and mix salt well in colocasia / arbi or ghuiyan.
    After this, add salt in colocasia / arbi or ghuiyan and mix salt well in colocasia / arbi or ghuiyan.
  • After this, add salt in colocasia / arbi or ghuiyan and mix salt well in colocasia / arbi or ghuiyan.
  • After this, add 150 grams or one cup of water in colocasia/ arbi or ghuiyan.
    After this, add 150 grams or one cup of water in colocasia/ arbi or ghuiyan.
  • After this, add 150 grams or one cup of water in colocasia/ arbi or ghuiyan.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Turn down the flame to medium.
  • Remove the plate from the kadhai/ fry pan after 10 minutes, stir the colocasia / arbi or ghuiyan with a spoon.
    Remove the plate from the kadhai/ fry pan after 10 minutes, stir the colocasia / arbi or ghuiyan with a spoon.
  • Now put 400 grams or 2.5 cups of water in the kadhai/ fry pan. If you want more stock then you can add a half cup of more water.
    Now put 400 grams or 2.5 cups of water in the kadhai/ fry pan. If you want more stock then you can add a half cup of more water.
  • Keep the flame on medium.
  • Add 1 teaspoon of coriander powder.
    Add 1 teaspoon of coriander powder.
  • Add 1/4 teaspoon garam masala powder, 1/2 teaspoon red chili powder in colocasia / arbi or ghuiyan.
    Add 1/4 teaspoon garam masala powder, 1/2 teaspoon red chili powder in colocasia / arbi or ghuiyan.
  • Mix the spices well.
    Mix the spices well.
  • Mix the spices well.
  • Cover the kadhai/ fry pan again with a plate.
    Cover the kadhai/ fry pan again with a plate.
  • Remove the plate of kadhai/ fry pan after 7 to 8 minutes.
    Remove the plate of kadhai/ fry pan after 7 to 4 minutes.
  • Press colocasia / arbi or ghuiyan with a spoon to see if colocasia / arbi or ghuiyan is cooked or not.
  • Add about a teaspoon of raw mango/ khatai powder to the colocasia/ arbi or ghuiyan.
    Add about a teaspoon of raw mango/ khatai powder to the colocasia/ arbi or ghuiyan.
  • Add 1/4 teaspoon of chat masala powder with it, if you do not want to add chat masala powder then do not add chat masala powder.
  • Mix raw mango/ khatai powder and chat masala powder well. Turn down the flame.
    Mix raw mango/ khatai powder and chat masala powder well. Turn down the flame.
  • Allow the curry recipe to cook on low heat for 2 to 3 minutes.
  • Add chopped coriander to the curry.
  • Serve the colocasia / arbi or ghuiyan gravy recipe hot.
    Serve the colocasia / arbi or ghuiyan gravy recipe hot.
  • Eat colocasia / arbi or ghuiyan gravy recipe with roti, paratha, and poori.

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

Take out the fried colocasia /ghuiyaan or arbi in a plate.
Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
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5 from 1 vote

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

All have their own ways of fasting. Some people drink only water and some eat at one time a day.
The question of what to eat or not to eat during fasting is always in mind.
One should always try that whatever we eat should be light.
Rock salt is used in fasting.
Colocasia /ghuiyaan or arbi in fasting is a very good option.
Where the colocasia /ghuiyaan or arbi are mild in food, it is also very beneficial for health.
Follow the below method step by step to make fasting colocasia /ghuiyaan or arbi dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian, Main
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 people
Calories 90kcal
Cost 25 rupee

Equipment

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

Ingredients

  • 400 grams Colocasia/ Ghuiyaan / Arbi
  • 2 tsp Desi Ghee / Fresh Butter
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Carom / Ajwain Seeds
  • 4 unit Green Chili / Hari Mirch
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • Take 400 grams of colocasia /ghuiyaan or arbi to make colocasia /ghuiyaan or arbi recipe.
  • Wash and put the knives in the pressure cooker.
  • Pour water into the cooker, the water level should be half an inch higher than the level of the colocasia /ghuiyaan or arbi.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker's lid and put it on the gas.
  • Turn the flame on high.
  • When 2 whistles come in the cooker, turn off the gas.
  • If the colocasia /ghuiyaan or arbi are very tight, allow one more whistle.
  • When the pressure of the cooker drops. Then open the lid and pour cold water.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
    Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
  • Finely chop 3 green chilies.
    Finely chop 3 green chilies.
  • Finely chop 3 tsp green coriander leaves.
    Finely chop 3 tsp green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
  • Desi ghee can be added more or less according to your taste.
  • When the ghee becomes hot, add one spoon cumin seeds to the ghee.
    When the ghee becomes hot, add one spoon cumin seeds to the ghee.
  • When the cumin starts crackling, add carom/ajwain seeds.
    When the cumin starts crackling, add carom/ajwain seeds.
  • After that, add chopped green chilies in the kadhai/ fry pan.
    After that, add chopped green chilies in the kadhai/ fry pan.
  • Fry the green chilies.
    Fry the green chilies.
  • When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
    When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
  • Stir the colocasia /ghuiyaan or arbi with a spatula.
    Stir the colocasia /ghuiyaan or arbi with a spatula.
  • Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
    Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
  • Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
    Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
  • Cover the kadhai/ fry pan with lid.
    Cover the kadhai/ fry pan with lid.
  • Open the lid after 2 minutes.
    Open the lid after 2 minutes.
  • Fry the colocasia /ghuiyaan or arbi well.
  • Keep stirring the colocasia /ghuiyaan or arbi in continuously.
    Keep stirring the colocasia /ghuiyaan or arbi in continuously.
  • Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
    Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
  • When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
    When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
  • Add green coriander to the kadhai/ fry pan and mix well.
    Add green coriander to the kadhai/ fry pan and mix well.
  • Sprinkle 3 tsp juice of the lemon on fried colocasia /ghuiyaan or arbi.
  • Mix well.
  • After that turn off the gas.
    After that turn off the gas.
  • Take out the fried colocasia /ghuiyaan or arbi in a plate.
    Take out the fried colocasia /ghuiyaan or arbi in a plate.
  • Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
    Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.

Notes

You can also try recipe’s of colocasia/ arbi/ taro …
  1. Colocasia/ arbi/ taro ghuiya curry recipe
  2. Yogurt colocasia/ Dahi arbi/ Dahi ghuiya Recipe

Radish Paratha/ Mooli Paratha

Serve radish paratha with chutney.
Serve radish paratha with chutney.
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5 from 1 vote

Radish(Daikon) Paratha/ Mooli Paratha

Radish/ daikon is full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it's quite good for your heart as well.
Radish paratha is very tasty to eat and is good for the stomach.
To make Radish Paratha follow the step by step below…
Course Breakfast, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 people
Calories 146kcal
Cost 50 rupee

Equipment

  • Plate
  • Grater
  • Griddle/ Tawa
  • Big Spoon
  • Bowl
  • Rolling Pin

Ingredients

  • 20 tsp Wheat Flour / Atta
  • 4 Unit Raddish
  • 10 tsp Oil/ Desi Ghee/ Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • as per taste Salt / Namak
  • 1/2 tsp Raw Mango Powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 tsp Butter/ Makkhan
  • Water

Instructions



  • To make Radish Paratha, take about 4 radishes of medium size.


    Wash the radish with water.

    To make Radish Paratha, take about 4 radishes of medium size. Wash the radish with water.
  • Grate the radish with the grater.






    Grate the radish with the grater.
  • Squeeze out the water from the radish. And take out the radish on a separate plate.


    Squeeze out the water from the radish. And take out the radish on a separate plate.
  • Do not throw the extracted water by squeezing it from the radish.


    Do not throw the extracted water by squeezing it from the radish.
  • Take about 20 teaspoons of flour in a bowl, add 2 tsp of oil in the flour and mix it well.
    Take about 20 teaspoons of flour in a bowl.


  • Add about 1/4 teaspoon salt to the flour.







    Add about 1/4 teaspoon salt to the flour.
  • Now knead the dough with the radish water.


    If reddish water finishes, then take normal water to kneed the dough.


  • Knead the dough like bread. The dough should not be too hard.


    Knead the dough like bread. The dough should not be too hard. While kneading the dough of any stuffed paratha, keep in mind that as stiff or soft as the stuffing, the dough should be as hard or soft.
  • While kneading the dough of any stuffed paratha, keep in mind that the dough should be as stiff or soft as the stuffing.


  • That is, the viscosity of dough and stuffings should be the same.







  • Now knead the dough and keep it in a separate bowl and cover the plate so that the
    dough settles well.


  • Now take grated radish.


  • Add half a teaspoon red chili powder to the radish.



    Add half a teaspoon red chili powder to the radish.
  • Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped
    coriander leaves.





    Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped coriander leaves.
  • If you do not like garam masala, do not add garam masala.


    Mix all the spices in the radish.




    If you do not like garam masala, do not add garam masala. Mix all the spices in the radish.
  • Now put the griddle on the gas.
    Now put the griddle on the gas.


  • Keep the flame on medium.







  • After this, take the dough, radish stuffings, oil, flour dust.


  • Now take about 30 grams of dough.


    Now take about 30 grams of dough.


  • Now roll out bread with the help of a rolling pin.










    Now roll out bread with the help of a rolling pin.


  • After a little flour dust on the disc and roll it to make a 4-inch disc.






  • Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the bread.
    Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the roti.
  • Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
    Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
  • Now apply the flour dust in the dough ball.


  • Now apply the flour dust in the dough ball.







    Now apply the flour dust in the dough ball.
  • Now roll the paratha with a rolling pin.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
    Take care to roll the paratha lightly with hand by rolling pin so that the stuffings do not come out.
  • Roll the parathas well.
  • Now put the paratha on the griddle.
    Now put the paratha on the griddle.


  • Turn the side of paratha after about 30 seconds.








    Turn the paratha after about 30 seconds.
  • Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha,
    you can also use butter if you want.


    Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha, you can also use butter if you want.
  • Now change the side of the paratha.


    Now change the side of the paratha.
  • And on the other side of the paratha also apply a spoon of oil or desi ghee.
    And on the other side of the paratha also apply a spoon of oil or desi ghee.
  • Bake the parathas with a spoon.
    Bake the parathas with a spoon.
  • Keep in mind that the heat of the gas should be medium.
  • While baking the paratha, keep in mind that the paratha should not be burnt.
    While baking the paratha, keep in mind that the paratha should not be burnt.
  • Make remaining parathas with the remaining dough as well.
    Make remaining parathas with the remaining dough as well.
  • Radish parathas are ready. Apply Butter on paratha.
    Radish parathas are ready.












  • Serve radish paratha with chutney.








    Serve radish paratha with chutney.
  • You can also serve radish parathas with pickle or curd.

Notes

  1. Radish is chock full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
  2. Radish veggie has anti-congestive properties, which help clear the mucus from your throat and
    respiratory tract.
  3. Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it’s quite good for your heart as well.
  4. Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body. 
  5. Apart from all the vitamins in radishes, they also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne, and rashes.
  6. Radish paratha is very tasty to eat and is good for the stomach.
  7. To make Radish Paratha follow the step by step below.
You can also try some more paratha’s/ flat bread :
Pumpkin Forota/ Kaddu Paratha
 Crispy Pumpkin Forota/ Crispy Kaddu Paratha

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
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5 from 1 vote

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed/ Gobhi paratha is very tasty to eat and also it is made very quickly, as well as there are not many calories in cauliflower, so eating it also keeps your weight under control.
If your mind is doing something good and spicy then cauliflower stuffed paratha is a very good option.
Follow the steps given below to make Cauliflower Stuffed Flatbread/ Gobhi Paratha…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7 People
Calories 54kcal
Cost 40 rupee

Equipment

  • Big Bowl
  • Kadhai / Fry Pan
  • Big Spoon
  • Tawa
  • Grater
  • Knife
  • Small Bowl
  • Plate

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 14 tsp Wheat Flour/ Atta, 1 paratha will take 2 tsp of wheat flour
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Garam Masala
  • 3/4 tsp Raw Mango Powder/ Amchur Powder
  • 10 tsp Oil/ Desi Ghee
  • 1/2 tsp Cumin Seed/ Jeera
  • 1 pinch asafoetida/ Heeng
  • 1 Unit Big Onion / Bada Pyaz, optional
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Coriander Powder/ Dhaniya Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt/ Namak

Instructions

  • To make cauliflower paratha take 14 teaspoons of flour.
    To make cabbage paratha take 14 teaspoons of flour.
  • Add 1/4 teaspoon salt to the flour, add 2 tsp oil in flour and mix oil with flour.
    Add 1/4 teaspoon salt to the flour.
  • Now take water in a glass.
    Now take water in a glass.
  • Knead the dough by adding a little water, take care not to add more water at one time.
    Knead the dough by adding a little water, take care not to add more water at one time.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Make small holes in the dough and sprinkle few drops of water in it.
    Make a few holes in the dough and sprinkle few drops of water in it.
  • Cover the dough with a plate for at least 5 minutes.
    Resulting the dough settles well so that the paratha can be soft and well-formed.
    Cover the dough with a plate for at least 5 minutes.
  • After this take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Cauliflower contains insects, so wash the cauliflower with hot water.
    Warm the water in a vessel, add salt to the water.
  • Water does not have to boil, water must be warm.
  • Break the cauliflower into pieces and put the pieces in hot water and leave it for at least 10 to 15 minutes.
  • After 10 minutes to 15 minutes remove the pieces of cauliflower and wash them with clean water.
  • Now grate the cauliflower with the grater.
    Now grate the cauliflower with the grater.
  • Take a big onion, finely chop the onion.
    This step is optional if you don't like onion avoid this step.
    Take a big onion, finely chop the onion.
  • Take a green chili, wash the chili water, chop the green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Cut approximately 2 tablespoons of green coriander leaves.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • Turn the flame on high.
  • When the oil is hot, then add cumin seeds to the oil.
    When the oil is hot, then add cumin seeds to the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida.
  • After this add chopped onion, fry the onion for 2 minutes.
    After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped green chilies, fry onions, and green chilies.
    After this add chopped green chilies, fry onions and green chilies.
  • Fry the onion until light brown.
    Fry the onion until light brown.
  • Now add the grated cauliflower.
    Now add the grated cabbage.
  • Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cauliflower.
    Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cabbage.
  • Add salt with it.
    Add salt along with it. Turn down the flame to medium.
  • Turn down the flame to medium.
  • Now fry the cauliflower.
    Now fry the cauliflower
  • Fry the cauliflower for 5 minutes.
    Fry the cauliflower for 5 minutes.
  • Press cauliflower with hand, weather the cauliflower is cooked or not.
    Check cabbage with hand, weather the cabbage is cooked or not.
  • When the cauliflower is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
    When the cabbage is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
  • And fry the cauliflower for 2 minutes.
  • Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
    Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
  • Mix coriander leaves well with a spoon.
    Now take out the cabbage spices in a separate plate.
  • Now take a little cauliflower in a spoon and eat to check if the spice is made right, that is, the salt is fine or not.
    Now take out the cabbage spices on a separate plate.
  • Now take out the cauliflower spices on a separate plate.
    Now take out the cabbage spices on a separate plate.
  • Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
    Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
  • After this, take out the dough in a bowl and keep it.
    After this, take out the dough in a bowl and keep it.
  • Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
    Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
  • If you use more oil in the paratha then take a little more oil. You can also use desi ghee or butter instead of oil.
  • Now take a rolling pin to make paratha.
  • To make the paratha, put the griddle/ tawa on the gas.
    Turn down the flame to medium.
    To make the paratha, put the griddle/ tawa on the gas.
  • Take 30 grams of dough.
    Make the dough in a circular shape.
    Take 30 grams of dough.
  • After this, apply a little flour dust on the dough and roll it to make 4-inch disc.
    After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
    Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
    Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now dip the dough in flour dust.
    Now dip the dough in flour dust.
  • After this, roll the paratha with a light hand, so that stuffing should not come out from the dough.
  • Spread more flour dust around the dough so that the parathas can be rolled well.
    Wrap more flour dust around the dough so that the parathas can be rolled well.
  • The size of the paratha disc should be 4 to 5 inches.
    The size of the paratha disc should be 4 to 5 inches.
  • If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
    If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
  • Now put the paratha on the griddle/ tawa.
    Now put the paratha on the griddle/ tawa.
  • Change the side of the paratha after 30 seconds.
    Change the side of the paratha after 30 seconds.
  • Again Change the side of the paratha after 40 seconds.
    Again Change the side of the paratha after 40<span class="wprm-timer" data-seconds="40"></span> seconds.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
    Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
    Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
  • Press and roast the paratha with the help of a spoon.
    Press and roast the paratha with the help of a spoon.
  • Properly cook the paratha, paratha should not be uncooked.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
    Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the remaining parathas as well.
    Eat the paratha with Tamatar Dhaniya Chutney and curd.
    Make the remaining parathas as well. Eat the paratha with green chutney and curd.
  • Bake the remaining flour parathas as well. Eat the paratha with green chutney and curd.

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.