Mint Tomato / Pudina Tamatar Chutney

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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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

Baby corn Recipe / Makke Ki Sabji

Grate cheese on the prepared baby corn.
Grate cheese on the prepared baby corn.
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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.

Poha/ Flattened Rice

Delicious poha is ready Serve Pohe and Enjoy Poha with Tea
poha
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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

Moong Daal Cheela / Mung Daal Cheela

Moong dal chila is ready.
Moong dal chila is ready.
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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

Watermelon / Tarbooj Juice

watermelon juice
watermelon juice
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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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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

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

Guava Chutney / Amrood Ki Chutney

Transfer the chutney from the jar and keep it in a bowl.

Guava Chutney / Amrood Ki Chutney

Guava is the main fruit in our country. Light green guava is sweet to eat. There are hundreds of small seeds inside it. Guava is very easily found in the market. People also plant their trees in homes. But due to the very common fruit, most people do not know how beneficial it is in health.
Guava is cold in nature. This is the panacea for curing many stomach diseases. Consumption of guava eliminates constipation. Consuming its seeds is also very beneficial for health. Guava contains a sufficient amount of Vitamin C, which benefits many diseases.
Guava chutney is also very beneficial for the stomach.
To make guava chutney, follow the steps given below…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Salad, Side Dish, Snack, Snacks, Starter
Cuisine American, Breakfast, French, Indian, Main, Mediterranean
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 5 People
Calories 12kcal
Cost 14 rupee

Equipment

  • Plate
  • Knife
  • Mixer Grinder
  • Spoon

Ingredients

  • 1 unit Guava / Amrood, or 80-gram guava
  • 1 unit Onion / Pyaz, or 20-gram onion
  • 1 unit Green Chili / Hari Mirch
  • 4 cloves Garlic / Lahsun
  • 1/2 inch Ginger / Adrak
  • 1/4 tsp Cumin / Jeera Seeds
  • 4 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1/4 cup Water / Pani
  • 1 tsp Lemon / Neebu Juice
  • as per taste Black Salt / Kala Namak
  • as per taste White Salt / Safed Namak

Instructions

  • To make guava chutney, take medium-sized guava, the guava should weigh about 80 grams.
  • Finely chop the guava. If you want, you can remove seeds of guava.
    Finely chop the guava.
  • Take 4 teaspoons of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take a quarter of a medium-sized onion or about 20 grams of onion.
    Take a quarter of a medium-sized onion or about 20 grams of onion.
  • Take one green chili, 1/4 tsp cumin/ jeera seeds too.
  • Take some black salt and some white salt.
  • Take a half-inch piece of ginger.
    Take a half-inch piece of ginger.
  • Peel the 4 garlic.
    Peel the 4 garlic.
  • Take one teaspoon of lemon juice.
    Take one teaspoon of lemon juice.
  • Add chopped guava, onion, green chili, chopped coriander, cumin, garlic, black salt, white salt, lemon juice to the jar of the mixer grinder.
    Add chopped guava, onion, green chili, chopped coriander, cumin, garlic, black salt, white salt, lemon juice to the jar of the mixer grinder.
  • Then pour about a quarter cup of water into the jar. So that the chutney is easy to grind.
  • Now grind the chutney in the grinder.
    Now grind the chutney in the grinder.
  • Keep in mind that the chutney is not ground at all, the chutney should be slightly coarse.
    Keep in mind that the chutney is not ground at all, the chutney should be slightly coarse.
  • Transfer the chutney from the jar and keep it in a bowl.
    Transfer the chutney from the jar and keep it in a bowl.
  • This sauce is very beneficial for the stomach.
    Use this chutney in paratha or puri or food.

Notes

  1. Digestive problems are eliminated by eating guava with black salt. This is the best fruit for digestion.
  2. If your children have worms in their stomach, then consuming guava will be beneficial for them.
  3. Make a paste by grinding guava leaves and applying it under the eyes reduces dark circles and swelling.
  4. If you have constipation, eating guava cooked on an empty stomach in the morning is beneficial.
  5. If you have bad smell from your mouth, chewing soft leaves of guava will be beneficial for you. Apart from this, chewing it also reduces toothache.
  6. If someone has problems with bile, then it is beneficial to consume guava.
You can also try given below chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  3. Raw Mango Chutney / Amiya Ki Chutney
  4. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  5. Tamarind / Imli Chutney

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

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

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

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

Equipment

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

Ingredients

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

Instructions

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

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji
Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji
Print Pin
5 from 1 vote

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

Green vegetables are very good for health.
But often children and even the grown-ups do not like to eat green vegetables
Bitter gourd/ karela in green vegetables is very beneficial for health. The antimicrobial and antioxidant properties present in bitter gourd/ karela juice help in treating skin problems, blood disorders, removing toxins from the blood and purifying it.
So include karela/ bitter gourd in your food. There is also a way to make karela/ bitter gourd. We can also make bitter gourd in a delicious way, so let us see how to make karela/ bitter gourd onion vegetable.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 People
Calories 31kcal
Cost 20 Rupee

Equipment

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

Ingredients

  • 2 Unit Bitter Gourd, or 250 grams
  • 2 Unit Big Onion / Bada Pyaz, or 200 grams
  • 1/2 tsp Cumin Seed / Jeera
  • 1 tsp Fennel Seed / Saunf
  • 3 tsp Oil / Tel
  • 1 tsp Raw Mango / Amchur Powder, or 5 tsp Lemon Juice
  • 1 unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1/4 tsp Chat Masala, optional

Instructions

  • Take 2 medium-sized bitter gourds to make dry onion karela/ bitter gourd.
    Take 2 medium-sized bitter gourds to make dry onion karela/ bitter gourd.
  • Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
    Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
  • Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
  • Cut the karela/ bitter gourd in half, now make an incision in the curry
  • Take about a teaspoon of salt and put the salt in the karela/ bitter gourd.
    Take about a teaspoon of salt and put the salt in the karela/ bitter gourd.
  • We are applying salt in a bitter gourd for this reason so that the bitter bitterness of the karela/ bitter gourd is removed.
  • Leave salt in the karela/ bitter gourd for about 20 minutes.
    Leave salt in the karela/ bitter gourd for about 20 minutes.
  • As long as the karela/ bitter gourd has salt.
  • Take two big onions. Peel and slice the onion in a long size.
    Take two big onions. Peel and slice the onion in a long size.
  • After 20 minutes the salt must have melted to a large extent as water in the bitter gourd/ karela.
    After 20 minutes the salt must have melted to a large extent as water in the bitter gourd/ karela.
  • But still wash the karela/ bitter gourd with water, after this cut the karela/ bitter gourd finely
    But still wash the karela/ bitter gourd with water, after this cut the karela/ bitter gourd finely
  • Put the kadhai/ fry pan on the gas, put about 2 teaspoons of oil in the pan, when the oil is hot, add half a teaspoon and half a teaspoon of fennel seeds to the oil, after that break a steep red chili.
    Put the pan on the gas, put about 2 teaspoons of oil in the pan, when the oil is hot, add half a teaspoon and half a teaspoon of fennel seeds to the oil, after that break a steep red chili.
  • Fry the cumin and fennel well.
  • When the cumin and fennel fry, add chopped onions.
    When the cumin and fennel fry, add chopped onions.
  • Fry until the onions turn light pink.
    Fry until the onions turn light pink.
  • When onion turns light pink, add one teaspoon turmeric powder, spoon coriander powder and a little salt to taste.
    When onion turns light pink, add one teaspoon turmeric powder, spoon coriander powder and a little salt to taste.
  • Mix the spices well, then add the chopped karela/ bitter gourd to the onion.
    Mix the spices well, then add the chopped karela/ bitter gourd to the onion.
  • Fry the karela/ bitter gourd for 1 minute.
  • Then cover the karela/ bitter gourd with a plate.
    Then cover the karela/ bitter gourd with a plate.
  • If you want to cook karela/ bitter gourd quickly, place any heavy utensil on top of the plate, it will not evaporate and the karela/ bitter gourd will cook quickly.
  • After about 4 minutes, remove the plate, check whether the karela/ bitter gourd is cooked or not.
  • If the karela/ bitter gourd is not cooked then cover the plate again after 3 minutes, remove the plate and by now the bitter gourd must have been cooked.
    If the karela/ bitter gourd is not cooked then cover the plate again after 3 minutes, remove the plate and by now the bitter gourd must have been cooked.
  • Then add about 1 teaspoon raw mango/ amchur/ sour powder and one-fourth teaspoon chat powder.
    Then add about 1 teaspoon raw mango/ amchur/ sour powder and one-fourth teaspoon chat powder.
  • Mix the raw mango/ amchur/ sour powder and chat powder in the bitter gourd.
  • Fry the karela/ bitter gourd for 2 to 3 minutes.
  • Dry onion karela/ bitter gourd is ready.
  • Transfer dry onion karela/ bitter gourd in a bowl.
    And serve it with hot food, you can also take lemon along with it.
    Transfer dry onion karela/ bitter gourd in a bowl. And serve it with hot food, you can also take lemon along with it.

Notes

  1. The antimicrobial and antioxidant properties present in bitter gourd /karela juice help in treating skin problems, blood disorders, removing toxins from the blood and purifing it.
  2. Eating or drinking the juice of bitter gourd /karela stimulates the liver to secrete bile acids that are essential for metabolising fat in the body. Besides, a 100g serving of bitter gourd/ karela contains just 17 calories making it a great option for fitness enthusiasts.
  3. Bitter gourd / karela is an extremely rich source of vitamin C, which helps boost immunity. It also has powerful antiviral property, which stimulates the immune system and also aids in digestion.
  4. Bitter gourd/ karela has a certain insulin-like protein called polypeptide P that mimics the action of insulin and lowers blood sugar levels in diabetic patients.
  5. Consuming karela/ bitter gourd can help you get rid of acne, blemishes and skin infections and gives you a healthy and glowing skin.
You can try different Pulses / Dal with Bitter gourd/ karela recipe..
  1. Tempered Pigeon pea Pulse/ Arhar Tur Dal Tadka
  2. Plain Pigeon Pea pulse/ Arhar/ Tur Dal
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