calcium rich food

Mint Tomato / Pudina Tamatar Chutney

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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

Notes

You can try more chutney …
  1. Guava / Amrood Chutney
  2. Gooseberry/ Amla Chutney
  3. Coconut peanut/ nariyal moongphali Chutney
  4. Raw Mango/ Amiya Chutney
  5. Tamatar Dhaniya/ Tomato Coriander Chutney
  6. Tamarind/ Imli Chutney

Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani

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Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani
Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani
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4.67 from 3 votes

Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani / مياه هالدي لزيادة المناعة وفقدان الوزن الشراب

Turmeric ginger cumin water is very beneficial in increasing immunity of the body.
It also keeps your weight balanced and helps a lot in reducing abdominal fat.
Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body. Try adding extra turmeric into your diet during periods of stress or during flu season to help give your immune system a little boost.
Along with this, turmeric ginger cumin water also helps in fighting any disease, cold or flu like coronavirus, pneumonia etc. nowadays, your immunity in coronavirus should be very strong. Turmeric ginger cumin benefits a lot to boost immunity.
 
Today we will learn how to make turmeric ginger cumin water step by step…
Course Breakfast, Indian, Main Dish, Snack, Soup
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 people
Calories 25kcal
Cost 6 rupee

Equipment

  • Bowl/ Vessel
  • Grater/ Kaddukas
  • Strainer/ Chhanni

Ingredients

  • 2 inch Raw Turmeric/ Kachchi Haldi, or Turmeric / Haldi Powder
  • 1 inch Ginger/ Adrak
  • 1.5 tsp Cumin Seed/ Jeera
  • 2 inch Cinnamon/ Dalcheeni
  • 2 tsp Lemon/ Nimbu
  • 1 tsp Honey/ Shahad
  • 2 Glass Water/ Pani

Instructions

  • To make turmeric ginger cumin water, take 2 inch long rawturmeric, take one inch long ginger, 2 teaspoon cumin, 2 inch long cinnamon andhalf lemon.
    To make turmeric ginger cumin water, take 2-inch long raw turmeric, take one-inch long ginger, 2 teaspoon cumin, 2-inch long cinnamon, and half lemon.
  • Now grate the turmeric and ginger.
    Now grate the turmeric and ginger.
  • If you don't have raw turmeric then you can use turmeric powder as well.
  • Put grated turmeric, ginger, cumin, cinnamon, lemon in a vessel.
    Put grated turmeric, ginger, cumin, cinnamon, lemon in a vessel.
  • Then add 2 glasses of water.
    Then add 2 glasses of water.
  • Place the lid on the bowl and Try to soak overnight. Soak about 6 to 7 hours.
    Place the lid on the bowl and Try to soak overnight. Soak about 6 to 7 hours.
  • After 7 hours, turmeric ginger water will look like this, transfer the turmeric, ginger water in a steel vessel.
    After 7 hours, turmeric ginger water will look like this, transfer the turmeric, ginger water in a steel vessel.
  • And place the vessel on gas. Turn the flame on high.
    And place the vessel on gas. Turn the flame on high.
  • Place the lid on the vessel.
    Place the lid on the vessel.
  • Boil the water.
    Boil the water till the water remains half ie one glass.
  • Boil the water.
  • Wait till the water remains half i.e. one glass.
    Wait till the water remains half i.e. one glass.
  • After this, turn off the gas and cool the water till itbecomes slightly warm.
    After this, turn off the gas and cool the water till it becomes slightly warm.
  • Let cool the water till water become lukewarm.
    Let cool the water till water becomes lukewarm.
  • After that filter turmeric ginger cumin water with strainer.
  • Add one spoon of honey to the water. And drink turmericginger cumin water.
  • Turmeric ginger cumin water/ Haldi adrak jeera pani is ready.
    Turmeric ginger cumin water/ Haldi adrak jeera pani is ready.
  • Drink turmeric ginger cumin water immediately after brush in the morning.
    You can also see Foods to Improve Immunity Power and Respiratory System

Video

Notes

  1. Turmeric is an antibacterial and ginger is also very good for health, it contains vitamin C and vitamin E. Which increases the immunity of the body and improves the respiratory system.
  2. Which helps our body to fight against diseases and viruses.
  3. This water also helps in reducing belly fat or fat around waist.
  4. Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body.
  5. Try adding extra turmeric into your diet during periods of stress or during flu season to help give your immune system a little boost.

Pilaf / Pulao

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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

Baby corn Recipe / Makke Ki Sabji

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Grate cheese on the prepared baby corn.
Grate cheese on the prepared baby corn.
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5 from 1 vote

Baby Corn / बेबी कॉर्न

Baby corn (also known as young corn, cornets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes.Maize also is known as corn.It’s rich in fiber, vitamins and minerals. Processed corn products are not as nutritious.Baby corn is very easy to make, baby corn is very tasty to eat,Today I will tell you to make very easy and delicious baby corn vegetable.Please follow the method given below…
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 48kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 200 Grams Baby Corn
  • 1 Unit Big Tomato / Bada Tamatar
  • 1 tsp Turmeric (haldi) powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Cumin / Jeera Seeds
  • 2 tsp Oil / Tel
  • 1 Cube Cheese / Paneer
  • as per taste Salt / Namak

Instructions

  • Take 200 grams of baby corn to make baby corn.
    Take 200 grams of baby corn to make baby corn.
  • Wash baby corn thoroughly.
  • Cut baby corn into thin slices.
  • Take a big tomato and mix it into a paste.
    Take a big tomato and mix it into a paste.
  • Put kadhai/fry pan on the gas.
  • Put 2 teaspoon oil in the kadhai/fry pan.
    Put 1 teaspoon oil in the kadai / pan.
  • When the oil is hot, add 1/2 teaspoon cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped baby corn.
    When the cumin seeds crackle, add chopped baby corn.
  • Add 1/2 teaspoon turmeric to baby corn.
    Add 1/2 teaspoon turmeric to baby corn.
  • Fry baby corn for a minute.
    Fry baby corn for a minute.
  • Turn down the flame to low.
  • Cover the lid on the kadhai/fry pan.
  • Cook baby corn for 2 minutes.
  • After 2 minutes remove the baby corn in a plate and keep it aside.
    After 2 minutes remove the baby corn in a plate and keep it aside.
  • After 2 minutes remove the baby corn in a plate and keep it aside.
  • Put the same kadhai /fry pan on the gas.
  • If you are using nonstick dishes, then there is no need to add oil again.
  • If you are not using nonstick dishes, add a spoon of oil to the pan.
  • After that add paste of tomato in kadhai /fry pan.
    After that add paste of tomato in kadai / pan.
  • Then add 1/2 teaspoon turmeric powder to the frying pan.
    Then add 1/2 teaspoon turmeric powder to the pan.
  • Mix turmeric with a spoon and cook. Reduce the flame of the gas.
    Mix turmeric with a spoon and cook.
  • Let tomatoes cook.
    Let tomatoes cook.
  • When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chili powder and 1/4 teaspoon garam masala powder.
    When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chilli powder and 1/4 teaspoon garam masala powder.
  • Do not add garam masala if you do not like garam masala.
  • Now put the fried baby corn in the kadhai /fry pan.
    Now put the fried baby corn in the kadai / pan.
  • Add baby corn to the spices and cook for a minute.
    Add baby corn to the spices and cook for a minute.
  • After that add a half cup of water and cook on low flame for 5 minutes.
    After that add half cup of water and cook on low flame for 5 minutes.
  • Finally, add 1/2 teaspoon sour powder and mix well.
    Finally add 1/2 teaspoon sour powder and mix well.
  • Cook the baby corn for 5 minutes.
    Cook the baby corn for 5 minute.
  • Yummy Baby corn recipe is ready.
    Yummy Baby corn is ready.
  • Grate cheese on the prepared baby corn.
    Grate cheese on the prepared baby corn.

Notes

  1. Maize also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
  2. It’s rich in fiber, vitamins and minerals.
  3. One cup (164 grams) of sweet yellow corn contains :
    4. • Calories: 177 calories
    • Carbs: 41 grams
    • Protein: 5.4 grams
    • Fat: 2.1 grams
    • Fiber: 4.6 grams
    • Vitamin C: 17% of the daily value
    • Thiamine (vitamin B1): 24% of the daily value
    • Folate (vitamin B9): 19% of the daily value
    • Magnesium: 11% of the daily value
    • Potassium: 10% of the daily value
  4. Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious.

Ginger Tea / Adrak Ki Chai

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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.
Ginger Tea / Adrak Ki Chai/ अदरक की देसी ढाबा स्टाइल चाय

Cardamom Clove Tea/ Elaichi laung Chai

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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.

Video

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.

Poha/ Flattened Rice

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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

Notes

You can try below chutney’s with poha …
  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

Yummy Vegetable Masala Maggi

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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

Moong Daal Cheela / Mung Daal Cheela

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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

Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

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Potato Onion Oil Bharta
Potato onion mashed
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5 from 1 vote

Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

Aloo ka Bharta is a North Indian recipe made by using potatoes and a lot of Indian spices. Aloo bharta has several names like choke, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference. Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating. Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings. See how to make Potato Onion bharta recipe with detailed step by step photos as given below…
Course Breakfast, Dinner, Indian, Main Dish
Cuisine dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 2kcal

Equipment

  • Pressure Cooker
  • Plate
  • Knife

Ingredients

  • 2 Unit Potato, Potato should be boiled
  • 1 Unit onion, chopped
  • 1/2 Unit green chilly, finely chopped
  • 2 tsp Lemon Juice, optional amchur powder/ mango powder
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • 1 tsp Coriander leaves / Dhaniya Patti, finely chopped
  • Salt as per taste

Instructions

  • Take 1 raw potato. Boil them in cooker, give 2 whistle after that close the gas stove.
  • Peel off the potato.
    Peel off the potato.
  • Take Onion and green chilly.
    Take Onion and green chilly.
  • After that chop onion and green chilly.
    After that chop onion and green chilly.
  • After that mash potatoes.
    After that mash potatoes.
  • Add onion, green chilly, coriander leaves.
    Add onion, green chilly, coriander leaves.
  • Mix all ingredients.
    mix all ingredients.
  • After that add red chilly powder and oil in the mixture. If you have mango pickle then take 1 tsp of oil from the pickle. This will add extra flavour to the mixture.
    After that add red chilly powder in the mixture.
  • After that add salt and lemon juice and 5 tsp of water.
    After that add salt and lemon juice and 5 tsp of water.
  • Now exotic, yummy and flavoured bharta / mashed potato is ready

Notes

If you do not have lemon then you can add amchur / raw mango powder.
You can also try aloo tamatar pyaz bharta/ mashed potato tomato onion. 
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