Crispy Pumpkin Paratha / Kaddu Crispy Paratha

Desi ghee or butter can also be applied on pumpkin paratha while eating.
Desi ghee or butter can also be applied on pumpkin paratha while eating.
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Crispy Pumpkin Forota / Kaddu Crispy Paratha

Pumpkin is very beneficial for health.
Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.
Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.
 Pumpkin puris, parathas and rotis can also be eaten and eaten.
We will learn how to make pumpkin puris here.
To make Pumpkin Paratha, follow the steps given below…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rs

Equipment

  • Vessel/ Bartan
  • Griddle/ Tawa
  • Spoon
  • Rolling Pin/ Belan
  • Rolling Board/ Chakla
  • Tongs/ Chimta
  • Grater/ Kaddukas

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Carom / Ajwain Seeds
  • 3/4 tsp Salt / Namak, or as per required
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 50 mililiter Oil/ Butter/ Desi Ghee/ Tel
  • as per require Water/ Pani

Instructions

  • Take pumpkin to make pumpkin paratha.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make a pumpkin paratha, take 100 grams or 1 cup of pumpkin.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin and grate the pumpkin with the help of grater.
    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.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 tablespoons of chopped coriander.
    Cut 3 teaspoons green coriander leaves.
  • Take 100 grams or one cup of flour in a vessel, take 50grams or half cup of semolina over it.
  • After this add green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one tea spoon turmeric powder, one teaspoon or 5 grams celery, half teaspoon red chilli 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 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.
  • Combine all the things in the dough and knead it.
    Combine all the things in the dough and knead it.
  • Keep in mind that do not add water to the flour. If you have trouble 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.
  • After 10 minutes, put the griddle on the gas.
  • Keep the flame on high.
  • Now take the dough, oil and flour dust.
    Now take the dough, oil and flour dust.
  • Now remove the plate from the dough.
  • And take about 46 grams of dough.
    And take about 44 grams of dough.
  • Cover the dough with flour dust.
    Wrap the dough with flour dust.
  • After this, roll the paratha using rolling pin on the rolling board and keep in mind that don't use much flour dust on the dough.
  • Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
    Roll the paratha with light hand. The size of the paratha should be approximately 5.5 inches of diameter.
  • Now put the griddle on the gas, high the flame.
    Now put the griddle on the gas.
  • Once griddle become hot. Now put the paratha on the griddle.
    Now put the paratha on the griddle.
  • Change the side of the paratha with the help of tongs after 30 seconds.
  • Take oil or desi ghee / butter in spoon and apply on the paratha surface.
    Take oil or desi ghee / butter in spoon and apply on the paratha surface.
  • Take oil or desi ghee / butter in spoon and apply on the paratha surface.
  • Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
    Now change the side of the paratha again, and apply oil or desi ghee or butter on the other side as well.
  • Press and cook the paratha with the help of a spoon.
  • Make sure that the paratha is properly cooked and don't overcook otherwise it will burn.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the paratha by remaining dough to crispy parathas.
  • Desi ghee or butter can also be applied on pumpkin paratha while eating.
    Desi ghee or butter can also be applied on pumpkin paratha while eating.
  • Eat pumpkin crispy paratha with green chutney and curd or vegetable.
    Desi ghee or butter can also be applied on pumpkin paratha while eating.

Baby corn Recipe / Makke Ki Sabji

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

Baby Corn / बेबी कॉर्न

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

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

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

Instructions

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

Notes

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

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

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

Aloo Tamatar pyaz bharta
Aloo Tamatar pyaz bharta
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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

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

Pumpkin Poori / Kaddu Ki Poori

kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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3.8 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.

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.

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

Take out the fried colocasia /ghuiyaan or arbi in a plate.
Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
Print Pin
5 from 1 vote

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

All have their own ways of fasting. Some people drink only water and some eat at one time a day.
The question of what to eat or not to eat during fasting is always in mind.
One should always try that whatever we eat should be light.
Rock salt is used in fasting.
Colocasia /ghuiyaan or arbi in fasting is a very good option.
Where the colocasia /ghuiyaan or arbi are mild in food, it is also very beneficial for health.
Follow the below method step by step to make fasting colocasia /ghuiyaan or arbi dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian, Main
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 people
Calories 90kcal
Cost 25 rupee

Equipment

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

Ingredients

  • 400 grams Colocasia/ Ghuiyaan / Arbi
  • 2 tsp Desi Ghee / Fresh Butter
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Carom / Ajwain Seeds
  • 4 unit Green Chili / Hari Mirch
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • Take 400 grams of colocasia /ghuiyaan or arbi to make colocasia /ghuiyaan or arbi recipe.
  • Wash and put the knives in the pressure cooker.
  • Pour water into the cooker, the water level should be half an inch higher than the level of the colocasia /ghuiyaan or arbi.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker's lid and put it on the gas.
  • Turn the flame on high.
  • When 2 whistles come in the cooker, turn off the gas.
  • If the colocasia /ghuiyaan or arbi are very tight, allow one more whistle.
  • When the pressure of the cooker drops. Then open the lid and pour cold water.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
    Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
  • Finely chop 3 green chilies.
    Finely chop 3 green chilies.
  • Finely chop 3 tsp green coriander leaves.
    Finely chop 3 tsp green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
  • Desi ghee can be added more or less according to your taste.
  • When the ghee becomes hot, add one spoon cumin seeds to the ghee.
    When the ghee becomes hot, add one spoon cumin seeds to the ghee.
  • When the cumin starts crackling, add carom/ajwain seeds.
    When the cumin starts crackling, add carom/ajwain seeds.
  • After that, add chopped green chilies in the kadhai/ fry pan.
    After that, add chopped green chilies in the kadhai/ fry pan.
  • Fry the green chilies.
    Fry the green chilies.
  • When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
    When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
  • Stir the colocasia /ghuiyaan or arbi with a spatula.
    Stir the colocasia /ghuiyaan or arbi with a spatula.
  • Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
    Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
  • Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
    Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
  • Cover the kadhai/ fry pan with lid.
    Cover the kadhai/ fry pan with lid.
  • Open the lid after 2 minutes.
    Open the lid after 2 minutes.
  • Fry the colocasia /ghuiyaan or arbi well.
  • Keep stirring the colocasia /ghuiyaan or arbi in continuously.
    Keep stirring the colocasia /ghuiyaan or arbi in continuously.
  • Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
    Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
  • When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
    When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
  • Add green coriander to the kadhai/ fry pan and mix well.
    Add green coriander to the kadhai/ fry pan and mix well.
  • Sprinkle 3 tsp juice of the lemon on fried colocasia /ghuiyaan or arbi.
  • Mix well.
  • After that turn off the gas.
    After that turn off the gas.
  • Take out the fried colocasia /ghuiyaan or arbi in a plate.
    Take out the fried colocasia /ghuiyaan or arbi in a plate.
  • Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
    Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.

Notes

You can also try recipe’s of colocasia/ arbi/ taro …
  1. Colocasia/ arbi/ taro ghuiya curry recipe
  2. Yogurt colocasia/ Dahi arbi/ Dahi ghuiya Recipe
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