Amiya chutney is very tasty to eat.
Eating Amiya chutney with lentils and rice makes it very tasty.
You can also eat Amiya chutney with paratha, puri.
Amiya is available in summer season, though pickle of Amiya is also very tasty.
But Amiya chutney is a very easy and inexpensive solution to make instant.
All you need is amiya green chilli mint green coriander and black salt.
Follow the steps given below to make Amiya Chutney …
Course Breakfast, Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, Main
Prep Time 5minutes
Cook Time 3minutes
Total Time 8minutes
Servings 4People
Calories 1kcal
Equipment
Mixer Grinder
Knife
Bow
Ingredients
4-5tbspRaw Mango Pieces
2UnitGreen Chili
10-12tspMint Leaves
2tspcoriander leaves
asper tasteBlack Salt / Kala namak
Instructions
Peel the raw mango first.
And cut it.
Amiya should be around 4-5 teaspoons.
Then take about 10 teaspoons of mint leaves.
And also take 2 teaspoons green coriander and 2 green chillies.
If you want to eat more or less spicy then take green chilies accordingly.
Now in a mixer grinder add raw mango pieces, mint leaves, coriander leaves, green chillies and black salt as per taste.
Grind the chutney coarsely and do not grind it too finely.
Chutney is ready. Eat the chutney with lentils, rice and roti.
Coconut is very good for health and is also very tasty to eat. The raw white meat inside a coconut is referred to as the kernel. It has a firm texture and delicious, slightly sweet flavor. If you have a whole coconut, you can scrape the raw meat out of the shell and eat it. In its processed form, you’ll usually find it sliced, shaved, or grated. Grated coconut is also called as coconut powder or coconut boora. Coconut laddus can be eaten in any season, whatever the season, coconut has very few calories. So this coconut dessert is also very effective in reducing your body weight, Because it is made of coconut powder, coconut powder has very little fat. This coconut dessert is made very quickly and is very tasty to eat as well as very beneficial for health. I will tell you a very easy method of making coconut laddus which is very tasty to eat. Follow the steps given below to make delicious coconut laddus …
Take 4 tbsp of sugar. You can use sugar as per your wish. More or less but even if you eat more sugar, do not add more than half a cup of sugar.
I am not making too much sweet nor less sweet laddu here. Do not add sugar at all if someone has sugar problems. Coconut powder is naturally sweet. So it would be nice to eat laddu without sugar as well.
Take 1/2 cup of milk also.
After that take 1 tsp of desi ghee.
Take 1/4 tsp cardamom / elaichi powder.
Put kadhai / fry pan on the gas. Add a cup of coconut powder to the kadhai / fry pan.
Stir the coconut powder with a spatula so that the moisture of the coconut powder runs out.
Fry for a minute.
After that add sugar, cardamom powder along with 1/2 cup of milk.
Fry this mixture with a spatula. Fry till the milk dries in the mixture.
When the milk of the mixture dries.
Then add a spoon of desi ghee and stir with a spatula.
Fry the mixture for 30 seconds.
Now switch off the gas.
Let the mixture cool.
When the mixture cools down.
Then make the laddus with a light hand.
Take a spoonful of coconut dust after making laddus.
Wrap dust of coconut on all coconut laddu.
Make the remaining laddu following the above-given steps.
Delicious coconut laddus are ready to eat. Enjoy this delicious and instant desert.
Notes
Coconuts are known for their versatility of uses, ranging from food to cosmetics.
The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people in the tropics and subtropics.
Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice.
Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Bottle guard / Loki has a place of its own in summer green vegetables. Bottle Gourd vegetables are very healthy and simple to digest. Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting. Vrat ki lauki can serve with (buckwheat pan-fried bread) kuttu ke paratha. Gourd vegetable is eaten on fast, the main reason for this is that gourd vegetable is good to eat and is also healthy for the stomach and easy to digest. We make bottle guard / lauki recipe in many respects, today in its quick (fasting) we're going to create edible curry vegetables. This recipe is very simple to make …
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 1minute
Cook Time 5minutes
Total Time 6minutes
Servings 1People
Calories 15kcal
Equipment
Pan
Tea Strainer
Cup
Ingredients
3/4CupWater / Pani
1/2CupMilk / doodh
1UnitCardamom / Elaichi, Should not be dry. If dry then take 2 Unit of cardamom
2UnitClove / Laung
1tspSugar, If you like more sugar, you can add sugar as per your taste
1tspTea Leaves / Chai Patti
Instructions
First take 1 tsp sugar, 1 tsp tea , 1 battered cardamom
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.
Now add tea in the tea pan.
After 1 minute add 1/2 cup of water in the tea pan.
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,
Filter tea with tea strainer. Serve immediately.
Enjoy the tea.
Video
Notes
Take this tea 1 or 2 times in a day.
Avoid take more that 2 to 3 times a day.
As clove is warming in nature, more tea can create hotness in body.
In winters you can take as many times as you want.
You can also try Ginger Tea / Adrak Ki Chai. This tea is very good to change the taste buds, cold and cough.
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
1unit Watermelon / Tarbooj, Watermelon weigh around 1.5 Kg
as per tasteBlack Salt / Kala namak, This is optional
1tspLemon / Neebu Juice, This is optional
Instructions
Take watermelon.
Rinse watermelon through running water.
Cut watermelon into pieces.
Remove seeds from the watermelon.
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.
Start mixer grinder and make juice.
After that take one juice 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.
Now watermelon juice is ready.
Enjoy juice and detox your body.
Video
Notes
The juice will separate over time, just stir it with a spoon to recombine.
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!
Watermelon is high in vitamin A, vitamin C and potassium.
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 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 2People
Calories 35kcal
Equipment
Mixer Grinder
Bowl
Spoon
Ingredients
10tspMint / Pudina Leaves
1/2tspRoasted Cumin / Jeera Powder
1/4tspBlack Pepper / Kali Mirch
1/4tspRed Chilly / Lal Mirch Powder
As per tasteBlack Salt / Kala namak
150Gram Curd / Dahi / Yogurt
Instructions
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.
Grind the mint leaves in the grinder and make paste.
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.
Tomato and coriander both are very good for health.This chutney is very good for health as well as you can make this in no time.With the tempting taste of chutney, you can enjoy with meal, with aloo pakoda, any type of chat.You can also enjoy this exotic chutney with bhel poori, you can sprinkle chutney on namkeen and can enjoy this yummy chutney.
Course Main Dish, Snacks, Starter
Cuisine Indian, Main, snacks
Prep Time 2minutes
Cook Time 3minutes
Total Time 5minutes
Servings 4People
Calories 0.01kcal
Equipment
Mixer Grinder
Spoon
Bowl
Ingredients
1UnitTomato / Tamatar
1/2 UnitLemon / Neebu, squeeze the lemon juice
4ClovesGarlic / Lahsun
2-3UnitGreen Chilly / Hari Mirch
10tspCoriander leaves / Dhaniya Patti
As per tasteBlack Salt / Kala namak
Instructions
First Clean all the ingredients except salt.
After that put all the ingredients in the mixer jar.
After that grind coarse all the ingredients, Do not make very thin paste.
Yummy chutney is ready. Enjoy this chutney with any thing. Full taste of meal will change.
Notes
Here important thing is that you need to grind mixture coarse not very pulpy.
You can enjoy this chutney with potato pakodi, onion pakodi, mashed potato, potato fry and many more.
Tamarind / Imli is a leguminous tree belonging to the Fabaceae family and indigenous to tropical Africa. The tamarind tree produces edible, pod-like fruits, which are used extensively in cuisines around the world. Tamarind Chutney or Imli Chutney is a sour and tangy sauce made from Tamarind extract. Tamarind chutney is delicious with samosas, any type of pakoras, serve over dahi vadas, or any kind of chat. As Tamarind add tastes to almost all the India snacks but it has many heathy benefits too. It protects the health of heart, manages diabetes, boosts immunity and improves digestion.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Indian, snacks
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4People
Calories 0.019kcal
Cost 10 rupee
Equipment
Mixer Grinder
Knife
Bowl
Ingredients
3tspTamarind / Imli, Make paste
6tspCoriander leaves / Dhaniya Patti
1/2tspCoriander Seeds
1/2tspCumin / Jeera Seeds
1unitgreen chilly, You can add more chilly.
Saltasper taste
Instructions
Break the tamarind / imli into peaces and soak them into water.
If you are sort of time you can boil tamarind with little water.
Put tamarind / imli, green chilly, coriander leaves, coriander seeds, cumin seeds, black / kala, white / safed salt into grinding jar.
Make paste in the grinder.
Exotic Tamarind / Imli chutney is ready.
Notes
Black / Kala salt is good for stomach.
Cumin / Jeera seeds is also good for digestion.
Exotic chutney is ready. Serve with samosas, any type of pakoras, serve over dahi vadas, or any kind of chat.
Cucumber or kheera Raita is a delightful refreshing dish and adds very good taste to any meal. Cucumber dip in curd or yogurt typically served with paratha and full meal. Spices in this raita makes very yummy taste. Cucumber or kheera raita usually served during summer to counter the heat in the body and also it tastes very good.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 2People
Calories 0.098kcal
Cost 12 rupee
Equipment
Knife
Bowl
Ingredients
1unitCucumber (Kheera)
150gramsCurd (Yogurt)/ Dahi, Beat the curd
1/2tspBlack Pepper / Kali Mirch
1/2tspCumin / Jeera Powder
1/2 tspCoriander leaves / Dhaniya Patti
1/4tspChilly / Lal Mirch Powder
asper tasteSalt / Namak, add half white salt as we need to add black salt as well
asper tasteBlack Salt / Kala namak, add half black salt as we already added white salt
Instructions
Take cucumber ( kheera ), peel off the cucumber.
Grate the cucumber / kheera with grater.
Take the curd / dahi and beat the curd
Add grated cucumber / Kheera into beaten curd / dahi.
Add all the spices black salt, cumin powder, black pepper, red chilly powder, white salt.
Mix all the spices with curd.
Sprinkle Coriander leave in the raita.
Serve the raita with meal or paratha.
Video
Notes
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
It is a creeping vine that bears cucumiform fruits that are used as vegetables.
There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.
In a 100-gram serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table).
Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry
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 Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4people
Calories 38kcal
Equipment
Pressure Cooker
Kadhai / Fry Pan
Big Spoon
Knife
Bowl
Ingredients
125gramsArhar Dal / Toor Dal / Pigeon Pea
1tspTurmeric (haldi) powder
1unitTomato / Tamatar, chopped
1unitOnion / Pyaz, chopped
3clovesGarlic / Lahsun, cut into 3 pieces
1tspDesi Ghee or Butter
1/2inchGinger/ Adrak
500gramsWater / Pani
1tsp Cumin Seed / Jeera
1pinchAsafoetida / Heeng
1unitWhole Red Chilly / Lal Mirch
Salt as per taste
Instructions
Take 125 grams of arhar/ tur dal / Pigeon Pea.
Wash arhar/tur dal at least 4 times with fresh and clean water, and put it into a cooker.
Add 500 milliliters of water and one tsp turmeric and salt as per taste, add about 5 grams of salt to 125 grams of arhar/ tur daal or you can add salt according to your taste. cover the cooker with lid.
After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
Wait for 2 whistles to come on the high flame and one on the low flame.
After that switch off the gas.
Wait for the pressure to come out of the cooker.
Once pressure release, transfer the arhar/ tur dal in a bowl.
Finely chop garlic, onion, green chili, and ginger.
Finely chop one tomato.
Take kadhai or fry pan and put 1 tsp desi ghee in a kadhai or frying pan.
Once the desi ghee becomes hot, put cumin seed in the kadhai/ fry pan.When cumin starts crackling after that add chopped garlic after 10 sec similarly adds chopped onion and whole red chilly and add ginger slices. Break red chili in two pieces and add them.
Fry the onion and garlic till it becomes brown. Add one pinch of asafoetida in the kadhai /fry pan.
Add the chopped tomato in the kadhai/ fry pan and add a small amount of salt, salt should be according to the quantity of tomato, fry the tomato.
Place the lid on the kadhai/ fry pan, so that the tomato will be properly cooked. Remove the lid after 30 seconds and mash the tomato with a spatula. Do not make juice of tomato mixture.
Once the tomato is cooked, add the cooked arhar daal in the kadhai (fry pan). Add 1/4 tsp mango (amchur) powder (optional).
Place the lid of kadhai for 30 seconds.
As Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar, Tadka/ Arhar Daal Fry daal is ready to eat.
Transfer the daal in the serving bowl. You can also add coriander leaves in the last step. Arhar Daal Fry is ready, Enjoy Arhar Daal Fry with chapati and rice.
Notes
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.
Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
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