Intermittent fasting diet

Sabudana Ki Khichadi/ Sago Polenta

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Sabudana Ki Khichdi/ Sago Polenta
Sabudana Ki Khichdi/ Sago Polenta
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5 from 1 vote

Sabudana Ki Khichadi/ Sago Polenta

Sago/ sabudana is very tasty to eat. It can be eaten in many ways, we can made pudding from this, as well as sago/sabudana dumplings can be made. It is also eaten on a fast and eat sago khichadi in the breakfast or evening snack.
Today we will learn how to make sago/ sabudana khichadi,follow the method given below steps…
Course Appetizer, Breakfast, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 269kcal
Cost 40 Rupee

Equipment

  • Wok/ kadhai/ Fry Pan
  • Knife
  • Mixer Grinder and Jar
  • Knife
  • Plate
  • Bowl/ Vessel

Ingredients

  • 200 grams Sago
  • 150 grams Potato
  • 50 grams Groundnut
  • 50 grams Butter
  • 60 grams Tomato

Instructions

  • To make sago/ sabudana khichadi, take 200 grams of sago/sabudana, clean the sago/ sabudana.
    To make sago/ sabudana khichadi, take 200 grams of sago/sabudana, clean the sago/ sabudana.
  • After this, put sago/ sabudana in a bowl and wash the sago/sabudana with clean water.
    After this, put sago/ sabudana in a bowl and wash the sago/sabudana with clean water.
  • After this, soak the sago/ sabudana in water, add about 500 grams of water to the sago/ sabudana.
  • Here we have to see what kind of sago/ sabudana is, if the sago is dissolving quickly in water, keep it in water for a short time.
  • And if the sago/ sabudana is of good quality, then soak it in water for about 3 hours, press the sago by finger to see if the sago/sabudana is puffed up or not. See a look of sago/ sabudana after 3 hours.
    And if the sago/ sabudana is of good quality, then soak it in water for about 3 hours, press the sago by finger to see if the sago/sabudana is puffed up or not. See a look of sago/ sabudana after 3 hours.
  • When the sago/ sabudana puffed swell, sieve the sago/sabudana from the water with the help of strainer.
    When the sago/ sabudana puffed swell, sieve the sago/sabudana from the water with the help of strainer.
  • Simultaneously put 5 medium sized potatoes in the cooker and boil them. Keep in mind that to boil the potato, let it boil for 2 whistles on the high flame and one whistle on low flame, then turn off the gas, peel the potatoes after the pressure of the cooker comes out.
    Simultaneously put 5 medium sized potatoes in the cooker and boil them. Keep in mind that to boil the potato, let it boil for 2 whistles on the high flame and one whistle on low flame, then turn off the gas, peel the potatoes after the pressure of the cooker comes out.
  • Break the potatoes by hand into pieces.
    Break the potatoes by hand into pieces.
  • Cut 2 medium sized tomatoes.
    Cut 2 medium sized tomatoes.
  • Cut 2 green chilies, if you eat less chilli then you can take chilli according to your likings.
    Finely chop 3 green chilies.
  • Take 2 teaspoons of lemon juice.
    Take 2 teaspoons of lemon juice.
  • Take 2 teaspoons chopped coriander.
    Finely chop 3 tsp green coriander leaves.
  • Take 3/4 cup or 100 grams of peanuts.
    Clean the peanuts.
    Take 3/4 cup or 100 grams of peanuts. Clean the peanuts.
  • After this, put the wok (kadhai)/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Add 2 teaspoons of desi ghee in the wok (kadhai)/ fry pan,if the ghee is not in liquid form then add one full spoon of ghee/ butter. Keep gas to medium flame.
    Add 2 teaspoons of desi ghee in the wok (kadhai)/ fry pan,if the ghee is not in liquid form then add one full spoon of ghee/ butter. Keep gas to medium flame.
  • When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
    When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
  • Fry the peanuts on medium heat.
    Fry the peanuts on medium heat.
  • In a while, the peanuts will start to crackle and become light brown.
    In a while, the peanuts will start to crackle and become light brown.
  • When the peanuts are fried, take out the fried peanuts in the plate.
    When the peanuts are fried, take out the fried peanuts in the plate.
  • Take out 2 teaspoons of peanuts/ groundnut separately from the fried peanuts and grind the peanuts in a mixer grinder and make powder.
    Take out 2 teaspoons of peanuts/ groundnut separately from the fried peanuts and grind the peanuts in a mixer grinder and make powder.
  • If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
    If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
  • If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
  • Break the remaining peanuts with the help of either wooden block or you can also use rolling pin, do not break peanuts in so many pieces.
    Break the remaining peanuts, do not break peanuts in so manypieces, break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
  • Break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
    Break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
  • After removing the peanuts from the wok/ fry pan, a little ghee will be left in the wok/ frying pan, now add one more spoon of desi ghee/butter in the wok/ frying pan.
    After removing the peanuts from the wok/ fry pan, a little ghee will be left in the wok/ frying pan, now add one more spoon of desi ghee/butter in the wok/ frying pan.
  • Turn the flame on high, when the desi ghee gets hot, add one teaspoon of cumin seeds in the wok/ fry pan.
    Turn the flame on high, when the desi ghee gets hot, add one teaspoon of cumin seeds in the wok/ fry pan. When the cumin seeds starts crackle, add chopped green chilies.
  • When the cumin seeds starts crackle, add chopped green chilies.
    When the cumin seeds starts crackle, add chopped green chilies.
  • Fry the green chilies.
    Fry the green chilies, when the green chilies are fried, add chopped tomatoes.
  • When the green chilies are fried, add chopped tomatoes.
    When the green chilies are fried, add chopped tomatoes.
  • Fry the tomatoes with a spatula.
  • Add salt to the tomatoes, add salt to the tomatoes and fry the tomatoes,
    Add salt to the tomatoes, add salt to the tomatoes and fry the tomatoes,
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
    If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • When the tomatoes are properly cooked, add the mashed potatoes to the tomatoes.
    When the tomatoes are properly cooked, add the mashed potatoes to the tomatoes.
  • Mix the potatoes well in the tomatoes.
    Mix the potatoes well in the tomatoes.
  • Fry the potatoes with tomatoes for 2 minutes so that the salt mixes well with the potatoes and potatoes will be little crispy.
    Fry the potatoes with tomatoes for 2 minutes so that the salt mixes well with the potatoes and potatoes will be little crispy.
  • Add sago/ sabudana after 2 minutes.
    Add sago/ sabudana after 2 minutes.
  • Mix sago/ sabudana with tomatoes and potatoes.
    Mix sago/ sabudana with tomatoes and potatoes.
  • Also add some salt and mix the salt well and taste a little to check if the salt is right or not.
    Add salt according to your taste.
    Also add some salt and mix the salt well and taste a little to check if the salt is right or not. Add salt according to your taste.
  • After this, add the fried peanuts to the sago/ sabudana.
    After this, add the fried peanuts to the sago/ sabudana.
  • Mix the peanuts in the sago/ sabudana.
    Mix the peanuts in the sago/ sabudana.
  • Then add peanut powder.
    Then add peanut powder.
  • Mix the peanut powder to the sago/ sabudana.
    Mix the peanut powder to the sago/ sabudana.
  • Fry the sago/ sabudana for 2 minutes, making sure to fry the sago/ sabudana with a light hand. Otherwise sago/ sabudana khichadi/ polenta will be mashed too much.
  • After this, mix lemon juice in sago/ sabudana khichadi.
  • After this add chopped coriander, mix green coriander with the sago/ sabudana.
    After this add chopped coriander, mix green coriander with the sago/ sabudana.
  • Fry the sago/ sabudana khichadi/ polenta for a minute.
    Fry the sago/ sabudana khichadi/ polenta for a minute.
  • Fry the sago/ sabudana khichadi/ polenta for a minute.
  • Take out the sago/ sabudana khichadi in a plate.
    Take out the sago/ sabudana khichadi in a plate.
  • You can also eat sago/ sabudana khichadi with green chutney or enjoy sago/ sabudana khichadi with tea.
    You can also eat sago/ sabudana khichadi with green chutney or enjoy sago/ sabudana khichadi with tea.

Notes

It is pure carbohydrate recipe with very less protein, vitamins.
Peanuts in the sago/ sabudana adds protein to make it balanced diet, but do not eat this khichadi/ polenta daily otherwise you will end up putting extra body weight.
This recipe contains high calorie as it has starch and fat in its ingredients.

Baby corn Recipe / Makke Ki Sabji

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

Baby Corn / बेबी कॉर्न

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

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

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

Instructions

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

Notes

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

Cardamom Clove Tea/ Elaichi laung Chai

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

Cardamom Clove Tea / Elaichi laung Chai

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

Equipment

  • Pan
  • Tea Strainer
  • Cup

Ingredients

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

Instructions

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

Video

Notes

  1. Take this tea 1 or 2 times in a day.
  2. Avoid take more that 2 to 3 times a day.
  3. As clove is warming in nature, more tea can create hotness in body.
  4. In winters you can take as many times as you want.
  5. You can also try Ginger Tea / Adrak Ki Chai. This tea is very good to change the taste buds, cold and cough.

Moong Daal Cheela / Mung Daal Cheela

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

Moong Daal Cheela / Mung Daal Cheela

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

Equipment

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

Ingredients

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

Instructions

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

Notes

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

Aloo Tamatar Pyaz Bharta | Potato Onion Tomato Bharta | Indian Mashed Potatoes

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Aloo Tamatar pyaz bharta
Aloo Tamatar pyaz bharta
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5 from 1 vote

Aloo Tamatar Pyaz Bharta

Aloo ka Bharta is a North Indian recipe made using potatoes and a lot of Indian spices. Aloo bharta has several names like chokha, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference.Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating.Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings.See how to make Potato Tomato Onion bharta recipe with detailed step by step photos as given below…
Course Dinner, Lunch, Main Dish, Snacks
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 People
Calories 8kcal

Equipment

  • Pressure Cooker
  • Spoon
  • Bowl

Ingredients

  • 2 unit Potato, Potato should be boiled
  • 1 unit onion, Chopped
  • 1 unit Tomato, Chopped
  • 1/2 unit green chilly, Chopped
  • 2 tbsp Lemon Juice
  • 1/4 tbsp Red Chilly Powder
  • 1 tbsp Green coriander leaves
  • White salt as per taste

Instructions

  • Take 1 raw potato. Boil them in cooker, give 2 whistle after that close the gas stove.
  • Peel off the potato.
    Peel off the potato.
  • Take potato, tomato, green chilly, onion and lemon.
    Take potato, green chilly, onion and lemon.
  • Chop tomato, potato, green chilly.
    Chop tomato, potato, green chilly.
  • After that mash potato.
    Mash potato.
  • After that mix tomato, potato, green chilly, mashed potato.
    After that mix tomato, potato, green chilly, mashed potato.
  • Sprinkle salt, red chilly powder.
    Sprinkle salt, red chilly powder
  • After that add 5 tbsp water and lemon juice in the bharta.
    After that add 4 tbsp water and lemon juice in the bharta.
  • Sprinkle coriander leave in the bharta.
    Sprinkle coriander leave in the bharta.
  • After mixing, bharta is ready. Enjoy bharta with rice and dal or with chapati and dal.
    Aloo Tamatar pyaz bharta

Notes

If you do not have lemon then you can add amchur / raw mango powder.
You can try below chutney’s with Aloo Tamatar Pyaz Bharta …
  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

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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

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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

Egg Bhurji/ Anda Bhurji/ Mashed Egg

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Egg Bhurji/ Anda Bhurji/ Mashed Egg
Egg Bhurji/ Anda Bhurji/ Mashed Egg
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5 from 1 vote

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

Pumpkin Poori / Kaddu Ki Poori

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kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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3.80 from 5 votes

Pumpkin Poori / Kaddu Ki Poori

Pumpkin/ kaddu is very good for health.
Children do not want to eat vegetables, so we make vegetables by different ways, so that when children eat vegetables ,they find it delicious and it will solve our purpose as well.
Pumpkin/ kaddu is eaten in many ways, dry pumpkin/ kaddu vegetable, pumpkin/ kaddu kheer etc.
Pumpkin/ kaddu poori's, parathas and rotis/ chapati can also be eaten.
We will learn how to make pumpkin/ kaddu puris here.
Follow the given below step by step to make pumpkin/ kaddu poori…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine American, Breakfast, dinner, Indian, lunch, Main, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Grater/ Kaddukas
  • Ladle / Karchal
  • Spoon
  • Bowl
  • Plate
  • Rolling Pin/ Belan

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa, or 1/2 cup
  • 1 tsp Coriander Powder/ Dhaniya Powder, or 5 grams
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder, 2.5 grams
  • 1/2 tsp Turmeric Powder/ Haldi Powder, 2.5 grams
  • 1/2 tsp Carom / Ajwain Seeds, 2.5 grams
  • 3/4 tsp Salt / Namak, 4 grams or as per taste
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 1 pinch Asa
  • 100 mili liter Oil / Tel

Instructions

  • Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take one a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 teaspoon of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take 100 grams or one cup of flour in a vessel.
    Take 100 grams or one cup of flour in a vessel.
  • Add 50grams or half cup of semolina also.
  • After this add chopped green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon redchilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • After this, add 2 spoons of oil also.
    After this, add 2 spoons of oil also.
  • Add grated pumpkin/ kaddu over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes to settle down properly.
    Combine all the things in the dough and knead it.
  • After 10 minutes, put the kadhai/ fry pan on the gas.
    After 10 minutes, put the kadhai/ fry pan on the gas.
  • Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
    Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
  • Now remove the plate from the dough.
    Now remove the plate from the dough.
  • And take about 44 grams of dough.
    And take about 44 grams of dough.
  • Wrap the dough with flour dust.
    Wrap the dough with flour dust.
  • Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise itwill be burnt and will leave black residue on poori.
    Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise, it will be burnt and will leave a black residue on poori.
  • Roll out the poori with a rolling pin.
  • The thickness of the poori should not be too thin, nor should be too thick.
    The thickness of the poori should not be too thin, nor should it be too thick.
  • Just like we roll the plain poori, so is the pumpkin poori should be roll.
  • The diameter of the pumpkin puri should be about 4 inches.
    The diameter of the pumpkin puri should be about 4 inches.
  • The oil of kadhai/ fry pan must have been hot by now.
  • To check whether the oil is hot or not, drop a very small ball of dough in the oil.
  • If the oil is hot, then the small ball will immediately come-up in the upper layer of oil in the kadhai/ fry pan.
  • When the oil is hot, place rolled poori in the oil kadhai/fry pan.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • Press the corners of the poori lightly with a ladle/ spatula, poori will pop up immediately.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • After that flip the poori side.
  • Fry both the sides of the poori till it turns light brown,take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
    Fry both the sides of the poori till it turns light brown, take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
  • But keep in mind poori should not be burn. To take care of this, we can roll 4 to 5 poori at a time and then start frying, it will save oil and also time, apart from that pooris will also not burn.
  • Fry the remaining pooris in the same manner.
    Pumpkin Poori / Kaddu Ki Poori
  • Eat pumpkin / kaddu pooris with chutney or pickle and curd.
  • These pooris can be eaten for breakfast and snacks.
    Pumpkin puris are very tasty to eat. Enjoy it.

Notes

You can also try plain poori.
You can also try below chutney…
  1. Tamarind chutney
  2. Coconut peanut chutney
  3. Dhaniya tamatar chutney 
  4. Guava/ Amrood chutney
  5. Gooseberry/ Amla chutney
  6. Raw mango/ amiya chutney

Guava Chutney / Amrood Ki Chutney

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