Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani

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.

Baby corn Recipe / Makke Ki Sabji

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
  5. Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious.

Cardamom Clove Tea/ Elaichi laung Chai

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

Cardamom Clove Tea / Elaichi laung Chai

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

Equipment

  • Pan
  • Tea Strainer
  • Cup

Ingredients

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

Instructions

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

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.

Moong Daal Cheela / Mung Daal Cheela

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

Moong Daal Cheela / Mung Daal Cheela

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

Equipment

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

Ingredients

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

Instructions

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

Notes

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

Chickpea Protein Salad / Chhola Protein Salad

Chickpea Protein Salad / छोला प्रोटीन सलाद
Chickpea Protein Salad / छोला प्रोटीन सलाद
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5 from 1 vote

Chickpea Protein Salad / छोला प्रोटीन सलाद

Chickpeas are good to eat. Along with this, chickpeas are also very beneficial for health. Kabuli chana or chick pea (Cicer eritinum) is an annual function of the family Fabaceae, subfamily Faboidae. Chickpeas serve as an energy and protein source. Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ). The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table). .75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat. It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health. To make nutritious and tasty chickpea salad, follow the method given below…
Course Breakfast, Indian, Lunch, Main Dish, Snacks, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 41kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Chickpea/ White Chola
  • 1 Unit Onion / Pyaz
  • 1 Unit Tomato / Tamatar
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Chat Masala
  • 2 tsp Lemon / Neebu Juice
  • as per taste Salt / Namak
  • 2 tsp Coriander leave / Dhaniya Patti

Instructions

  • To make chickpea protein salad, take 100 grams of chickpeas.
  • Soak the chickpeas in the night or soak the chickpeas in water for 5 to 6 hours.
    Soak the chickpeas in the night or soak the chickpeas in water for 5 to 6 hours.
  • When the chickpeas get soaked then put the chickpeas in the cooker and add half teaspoon salt.
  • Close the lid of the cooker and allow 4 to 5 whistles.
  • Turn off the gas after 5 whistles. When the pressure of the cooker drops.
  • Then open the lid and see.
  • If the chickpeas are cooked then step ahead.
  • If the chickpeas are not cooked, apply one or two whistles on the lid of the cooker.
  • Because sometimes in different cookers the food is cooked even in low whistle.
  • And sometimes it may require more whistling to cook.
  • So if the chickpeas are cooked, drain the chickpeas.
    So if the chickpeas are cooked, drain the chickpeas.
  • So if the chickpeas are cooked, drain the chickpeas.
  • Now cut an onion into small size, cut a tomato , chop coriander leaves along with green chili.
    Now cut an onion into small size, cut a tomato , chop coriander leaves along with green chili.
  • After this, take the cooked chickpeas, chopped onions, chopped tomatoes and chopped green chilies, chopped coriander leaves in a vessel.
    After this, take the cooked chickpeas, chopped onions, chopped tomatoes and chopped green chilies in a vessel.
  • And mix everything.
    And mix everything.
  • After this, add salt, half a teaspoon of chaat masala and also add 2 teaspoons lemon juice to the chickpeas.
    After this, add salt, half a teaspoon of chaat masala and also add 2 teaspoons lemon juice to the chickpeas.
  • If you like more sour then you can increase the quantity of lemon.
  • Garnish with green coriander and serve.
    Garnish with green coriander and serve.
  • Chickpea protein salad is ready.
  • And take care of health with taste and give feedback in the comment section.

Notes

  1. Chickpeas serve as an energy and protein source.
  2. Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ).
  3. The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table).
  4. 75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat.
  5. It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health.
You can try below chutney’s with Chickpea Protein Salad …
  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

Watermelon / Tarbooj Juice

watermelon juice
watermelon juice
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5 from 1 vote

Watermelon / Tarbooj Juice

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

Equipment

  • Mixer Grinder
  • Strainer
  • Glass

Ingredients

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

Instructions

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

Video

Notes

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

Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Hari Mirch Achaar

This pickle is ready to eat. Kindly eat this pickle within 3 to 4 days. This pickle is not long lasting.
Lemon Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar
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5 from 2 votes

Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar / नींबू का छिलका , हरी मिर्च का फटाफट अचार

Lemon rind, chilli pickle is very good, when you need additional flavour for your dinner.The pickle acts as a flavour enhancer and is usually consumed with the remainder of the meal in small pieces.Pickles are such a wonderful complement to any Indian meal. A little pickle with dinner enhances the flavour, add some spice to otherwise bland tasting dishes such as khichadi etc.The lemon rind and chilli pickle is very easy to make.A steady supply of seasonal pickles is available at home thanks to Mom. She's making a delicious pickles range. One of her instant recipe is this Nimbu Chhilka and Mirchi ka achar.
Course Main Dish, Pickle, Snacks
Cuisine Breakfast, Indian, Main, snacks
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 1kcal

Equipment

  • Bowl
  • Knife
  • Plate

Ingredients

  • 4 Unit Lemon Rind / Neembu Chhilka, take lemon,who are squeezed and used
  • 4 Unit Green Chilli / Hari Mirch
  • 1/4 tsp Turmeric (haldi) powder
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Black Salt / Kala namak
  • 1/4 tsp White Salt / Safed Namak
  • 2 tsp Lemon / Nimbu Juice

Instructions

  • First cut each lemon rind / neembu chiilka into 4 pieces. And 4 chilli into pieces, each into 2 pieces.
    First cut each lemon rind / neembu chiilka into 4 pieces. And 4 chilly into pieces, each into 2 pieces.
  • After that put sliced lemon rind and green chilli in a bowl.Put turmeric powder, black pepper, black salt, white salt into bowl.
    After that put sliced lemon rind and green chilly in a bowl.
  • Mix all the ingredients.
    Mix all the ingredients.
  • Cover the bowl with lid.
    Cover the bowl with lid.
  • This pickle is ready to eat. Kindly finish this pickle within 3 to 4 days. This pickle is not long lasting.
    This pickle is ready to eat. Kindly eat this pickle within 3 to 4 days. This pickle is not long lasting.

Notes

  • This pickle is ready to eat.
  • Kindly finish this pickle within 3 to 4 days.
  • This pickle is not long lasting.
You can also try amla murabba/ gooseberry syrup

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

Egg Bhurji/ Anda Bhurji/ Mashed Egg

Egg Bhurji/ Anda Bhurji/ Mashed Egg
Egg Bhurji/ Anda Bhurji/ Mashed Egg
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Egg Bhurji/ Anda Bhurji/ Mashed Egg

An Egg is very good for health.
There is a lot of protein in the egg, which is very important for making muscles.
Eggs are eaten in many ways, the eggs are also eaten by boiling them, as well as egg curry can also be made.
Today we will learn how to make anda bhurji/ mashed egg, itis very easy to make anda bhurji and it becomes very quick too, it takes only 5 minutes to make anda bhurji.
To make anda bhurji/ mashed egg, follow the method given below.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, Indian, Italian, Japanese
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 4 people
Calories 28kcal
Cost 30 rupee

Ingredients

  • 4 unit Egg/ Anda
  • 3 unit Medium Tomato/ Tamatar
  • 10 grams Butter/ Desi ghee/ Oil
  • 1 unit Green Chili / Hari Mirch
  • 1/2 tsp Cumin Seed / Jeera
  • 1 unit Big Onion/ Pyaz
  • 1/4 tsp Red Chili / Lal Mirch Powder
  • as per taste Salt / Namak

Instructions

  • To make anda bhurji/ mashed egg, take 4 eggs.
    To make anda bhurji/ mashed egg, take 4 eggs.
  • Take 3 tomatoes and chop them finely.
    Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
  • Finely chop a green chilli.
    Take 2 green chili and chop it finely.
  • Finely chop a large onion.
    Take a large onion or about 100 grams of onion, finely chop the onion.
  • Break eggs into a bowl and beat with a blender.
    Break eggs into a bowl and beat with a blender.
  • Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
  • Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
    Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
  • Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
  • Put a kadhai or fry pan on the gas. Keep the flame on high.
    Put the kadhai/ fry pan on the gas.
  • Now put one spoon of butter in the kadhai or fry pan. If the butter is liquid, add 2 tablespoons butter.
    Now put one spoon of butter in the kadhai or fry pan. If the butter is liquid, add 2 tablespoons butter.
  • When the butter is hot, add half a teaspoon of cumin seedsin the kadhai or fry pan.
    Now put one spoon of butter in the kadhai or fry pan. If the butter is liquid, add 2 tablespoons butter.
  • When the cumin starts crackling, add chopped green chillies and chopped onions.
    When the cumin starts crackling, add chopped green chilies and chopped onions.
  • Fry the onion.
    Fry the onion.
  • Fry the onion till it becomes light brown.
    Fry the onion till it becomes light brown.
  • When the onion turns light brown, add chopped tomatoes.
    When the onion turns light brown, add chopped tomatoes.
  • Mix the tomatoes well with the onion.
    Mix the tomatoes well with the onion.
  • Add salt to the tomatoes as per taste.
    Add salt to the tomatoes as per taste.
  • Cook tomatoes.
    Cook the tomatoes by mashing them well.
  • Cook the tomatoes by mashing them well.
    Cook the tomatoes by mashing them well.
  • When the tomatoes are cooked, add the beaten eggs in the kadhai or fry pan.
    Cook the tomatoes by mashing them well.
  • Cook the tomatoes by mashing them well.
  • Let the egg settle for 40 seconds.
    Let the egg settle for 40 seconds.
  • After 40 seconds mix the eggs well with the help of spatula in the tomatoes.
    After 40 seconds mix the eggs well with the help of spatula in the tomatoes.
  • Fry the bhurji while stirring with a spatula for 2 minutes.
    Fry the bhurji while stirring with a spatula for 2 minutes.
  • Then add chopped coriander leaves.
    Then add chopped coriander leaves.
  • Mix green coriander well.
    Then add chopped coriander leaves.
  • Then add 1/4 teaspoon red chili powder.
    Then add 1/4 teaspoon red chili powder.
  • Add red chili powder to bhurji. This step is otional. If you don't like red chili then avoid to add red chili powder.
    Add red chili powder to bhurji. This step is otional. If you don't like red chili then avoid to add red chili powder.
  • Fry the bhurji for 2 to 3 minutes.
  • Turn off the gas after 3 minutes.
  • Anda bhurji/ mashed egg/ egg bhurji is ready.
  • Take out the anda bhurji/ mashed egg in a separate bowl.
    Take out the anda bhurji/ mashed egg in a separate bowl.
  • Eat anda bhurji/ egg bhurji/ mashed egg with roti or paratha.

Notes

  1. Eggs are considered a good source of protein, calcium and omega-3 fatty acids. All these nutrients are necessary for our body. Apart from this, calcium makes teeth and bones strong.
  2. Eating eggs provides your body with essential amino acids, which increases the body’s stamina.
  3. Egg contains vitamin A which strengthens hair and increases eye light.
  4. Folic acid and vitamin B-12 found in eggs protects against breast cancer. Vitamin B-12 helps in the brain process and increases memory power.
  5. Pregnant women must include eggs in their diet, it helps in developing the fetus.
  6. Egg is very helpful in controlling your weight. Actually, hunger subsides after eating egg. After eating it, your stomach is full for a long time and you are saved from overeating.
  7. If you want to lose weight, then eat only the white part of the egg because the yellow part is very high in cholesterol.
  8. Eggs are specially included in the diet of those who go to the gym. But they are advised to eat only white portion.
  9. At the same time, those who want to gain weight, they should eat the yellow portion of the egg especially. Children who lose weight are advised to eat one egg daily.
  10. Carotenoids are found in plenty in eggs, which is very important for the health of the eyes. Carotenoids strengthen the muscles of the eyes.
  11. Eating one egg daily does not risk cataract. The antioxidants present in it work to strengthen the retina.
  12. Omega 3, vitamins and fatty acids present in eggs are very beneficial for the brain. Not only this, choline is found in eggs, due to which the memory is fast and the brain remains active.
  13. Apart from this, the vitamin B-12 present in eggs helps to relieve tension. Some elements are also found in it, which relieve depression and make the mood good.
  14. The yellow part of the egg contains biotin which tightens the hair and tightens the skin. By applying the yellow part of the egg to the hair, the hair becomes soft and soft. You can reduce skin wrinkles by using egg yolk as a face pack or mask.
  15. Eating eggs gives your body plenty of energy. Eating eggs for breakfast will keep you energetic throughout the day. Apart from this, it also increases your efficiency.
You can also try few more recipes of egg …
  1. Egg / Anda Curry
  2. How to boil Egg

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

When the pressure comes out of the cooker, take out daal in a bowl.
When the pressure comes out of the cooker, take out daal in a bowl.
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5 from 1 vote

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.
To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish
Cuisine American, Chinese, dinner, Indian
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 people
Calories 38kcal
Cost 25 rupee

Equipment

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

Ingredients

  • 125 grams Pigeon Pea
  • 2 tsp Coriander leaves / Dhaniya Patti, Chopped
  • 3/4 tsp Turmeric Powder/ Haldi Powder, or 5 grams of Turmeric Powder/ Haldi Powder
  • 500 grams Water / Pani
  • as per taste Salt / Namak

Instructions



  • For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea.

    Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.






    For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea. Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.
  • After washing the lentils, add 500 grams of water to the cooker.
    After washing the lentils, add 500 grams of water to the cooker.
  • And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
    And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
  • After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • Wait for the cooker to whistle, wait for 2 whistle to come on high flame, when the 2 whistles come, then slow down the gas flame.
  • Allow one whistle to come on low heat. When a whistle comes on low heat, turn off the gas. Wait for the pressure to come out of the cooker.
  • When the pressure comes out of the cooker, take out daal in a bowl.
    When the pressure comes out of the cooker, take out daal in a bowl.
  • Sprinkle chopped coriander leaves.
  • Eat the lentils with rice, if you are going to eat rice with lentils, then eat half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  • Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.

Notes

  1. Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  2. Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
You can try Arhar tadka daal/ Tempering Pigeon Pulse also…
Pigeon pea with onion tomato tempering arhar tur daal pyaz tamatar tadka arhar daal fry
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