Aloo Jeera / Potato Cumin Dry

Aloo Jeera / Potato Cumin Dry
Aloo Jeera / Potato Cumin Dry
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5 from 1 vote

Aloo Jeera / Potato Cumin Curry

Aloo jeera/ potato cumin dry recipe is everyone's choice. It is very simple and quick to make this recipe and we can eat this recipe in meal and also as alone with tea. This recipe can also be eaten in upavasa/ fasting. To make aloo jeera / potato cumin dry recipe follow given steps…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 5 people
Calories 16kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Big Spoon
  • Knife/ Chaku

Ingredients

  • 200 grams Potato / Aloo
  • 1 tsp Cumin / Jeera
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 2 tsp Oil / Desi Ghee/ Butter
  • 2 tsp Lemon Juice / Neembu Juice
  • as per taste Salt

Instructions

  • First put 200 grams of potato in the pressure cooker. Give two whistle in the pressure cooker. After that switch off the gas. Open the pressure cooker once pressure release from the cooker gas.
  • Peel the potatoes and cut potatoes in small pieces.
    peel the potatoes and cut potatoes in small pieces.
  • Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
    Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
  • Add 3 tsp of oil/ desi ghee/ butter. Once oil/ desi ghee/ butter become hot, add 1 tsp of cumin seed in it.
    Add 3 tsp of oil/ desi ghee/ butter.
  • When cumin starts crackle, add chopped potato in it.
    When cumin starts crackle, add chopped potato in it.
  • Stir potato with the help of spatula.
    Stir potato with the help of spatula.
  • Add salt in the potato as per taste.
    Add salt in the potato as per taste.
  • Properly mix salt in the potatoes.
    Properly mix salt in the potatoes.
  • Fry potatoes.
    Fry potatoes.
  • Close the lid of fry pan/ wok/kadhai.
    Close the lid of fry pan/ wok/kadhai.
  • Now reduce the flame to medium.
  • Open the lid after 2 minute.
  • Stir potato again with spatula.
    Stir potato again with spatula.
  • If you want more crispy, you can fry more for couple of minutes.
  • Once potatoes are fried then add 2 tsp of lemon juice in it and mix with potato.
  • In the last add chopped coriander leaves.
    In the last add chopped coriander leaves.
  • Mix with fried potatoes.
    Mix with fried potatoes.
  • Cumin Potato/ Aloo Jeera is ready.
  • Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.
    Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

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

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

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

Equipment

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

Ingredients

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

Instructions

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

Notes

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

Broccoli Potato Dry Recipe/ Broccoli Aloo Sookhi Sabji

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

Broccoli Potato Dry Recipe/ Broccoli Aloo Sookhi Sabji

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

Equipment

  • Bowl
  • Kadhai / Fry Pan
  • Spatula
  • Knife

Ingredients

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

Instructions


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








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


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








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

Notes

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

Bottle Gourd Raita / लौकी का रायता

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

Bottle Gourd Raita / लौकी का रायता

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

Equipment

  • Cooker
  • Bowl
  • Masher

Ingredients

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

Instructions

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


  • Take a cup of bottle gourd.






    Take a cup of bottle gourd.


  • Finely chop Bottle gourd into pieces.






    Finely chop Bottle gourd into pieces.


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






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


  • Add 1/4 teaspoon salt to the cooker.








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






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


  • Mash the Bottle gourd with a masher.






    Mash the Bottle gourd with a masher.


  • Take out the mashed gourd in a bowl.






    Take out the mashed gourd in a bowl.


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






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


  • Fry the cumin seeds with a spoon.






    Fry the cumin seeds with a spoon.


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






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


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






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


  • Take 100 grams of curd in a bowl.






    Take 100 grams of curd in a bowl.


  • Whisk the curd well.








  • Add mashed bottle gourd to the curd.






    Add mashed bottle gourd to the curd.


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






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


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








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






    If salt is less then add black salt and mix.


  • Bottle Gourd raita is ready.








  • Garnish with grated coriander leaves.








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






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

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

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

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

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

Equipment

  • Cooker
  • Plate
  • Knife

Ingredients

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

Instructions

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

Notes

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

Pudina Raita / Mint Raita / पुदीना रायता

Pudina / Mint Raita
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5 from 1 vote

Pudina Raita / Mint Raita / पुदीना रायता

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

Equipment

  • Mixer Grinder
  • Bowl
  • Spoon

Ingredients

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

Instructions

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

Notes

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