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.

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

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

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

Equipment

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

Ingredients

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

Instructions

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

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

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

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

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

Equipment

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

Ingredients

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

Instructions

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

Notes

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

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Cook spinach well.
Cook spinach well.
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5 from 1 vote

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Spinach is the main vegetable eaten in green vegetables. You can eat spinach raw, eat it by making vegetables, eat it in salads, make soup and drink it. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
To make spinach tomato potato dry vegetable follow the given method step by step …
Course Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 27kcal
Cost 20 rupee

Equipment

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

Ingredients

  • 300 grams Spinach / Palak
  • 1 unit Potato / Aloo
  • 1 unit Tomato / Tamatar
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1 unit Red Chilli / Lal Mirch
  • 0.5 inch Ginger / Adrak
  • 1 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/4 tsp Red chili / Lal Mirch Powder
  • as per taste Salt / Namak

Instructions

  • Spinach Potatoes To make dry tomato vegetables, take about 300 grams of spinach.
    Take 300 grams of spinach to make dry spinach potato vegetable.
  • Wash the spinach, there are insects in the spinach, so wash the spinach with warm.
    Heat water in a pan or a pot.
  • Take water in a vessel, heat the water, when the water becomes hot.
  • Then put spinach in the pot. Allow the spinach to stay in hot water for 10 minutes.
    Add spinach in hot water.
  • After 5 minutes remove the spinach from the hot water.
  • Remove the water from the spinach thoroughly.
    Remove the water from the spinach thoroughly.
  • Finely chop the spinach.
    Finely chop the spinach.
  • Finely chop an onion.
    Take a big onion, finely chop the onion.
  • Finely chop one chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a potato.
    Take one potato and peel the potato.
  • Finely chop a tomato.
    Cut tomatoes into small pieces.
  • Put a kadhai/ frying pan on the gas.
    Put a kadhai/ frying pan on the gas.
  • Keep the flame on medium.
  • Put 2 tablespoons of oil in the kadhai/fry pan.
  • When the oil in the pan becomes hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add the red chilies to the oil.
    When the cumin seeds crackle, add the red chilies to the oil.
  • After this, add chopped onions in the pan, along with half-inch chopped ginger.
    After this, add chopped onions in the pan, along with half-inch chopped ginger.
  • Add chopped green chili.
    When the onion is fried, add chopped potatoes in the kadhai/fry.
  • When the onion is fried, add chopped potatoes in the kadhai/fry.
    When the onion is fried, add chopped potatoes in the kadhai/fry.
  • Add half a teaspoon of turmeric powder along with it.
    Add half a teaspoon of turmeric powder along with it.
  • Turn down the flame to low.
  • Now cover the potatoes with a plate.
    Now cover the potatoes with a plate.
  • Open the potato plate after 4 minutes.
    Open the potato plate after 4 minutes.
  • When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
    When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
  • When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
  • Cook tomatoes well with potatoes.
  • Add a little salt.
  • Mix the salt well with the tomatoes.
  • After this, cover the tomatoes with a plate.
    After this, cover the tomatoes with a plate.
  • Leave the plate covered for 2 minutes.
  • Remove the plate from the pan after 2 minutes.
    Remove the plate from the pan after 2 minutes.
  • Cook the tomatoes well, then add chopped spinach to the kadhai/fry.
    Cook the tomatoes well, then add chopped spinach to the kadhai/fry.
  • Mix the spinach well with tomatoes and potatoes.
    Mix the spinach well with tomatoes and potatoes.
  • Add a little salt, take care not to add too much salt, as the spinach will cook and remain a bit.
  • Now cover the spinach kadhai/ fry pan with a plate.
    Now cover the spinach kadhai/ fry pan with a plate.
  • Turn down the flame to low.
  • Open the plate of kadhai/ fry pan after 4 minutes.
    Open the plate of kadhai/ fry pan after 4 minutes.
  • If water starts pouring in the spinach, fry the spinach further.
  • Fry the spinach for 2 to 3 minutes.
  • Allow spinach water to dry.
    Allow spinach water to dry.
  • When the spinach water dries, add half teaspoon amchur powder, 1/4 teaspoon red chili powder to the spinach.
    When the spinach water dries, add half teaspoon amchur powder, 1/4 teaspoon red chili powder to the spinach.
  • Cook spinach well. In the last add 1 tsp of desi ghee, it will give very nice taste to the recipe.
    Cook spinach well.
  • After 2 minutes spinach potato is ready to be a dry tomato vegetable.
    Cook spinach well.
  • Take out the dry spinach potatoes tomato dry recipe in a bowl.
  • Eat spinach potato tomato dry vegetable with roti, paratha and puri.

Notes

  1. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese and iron.
  2. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
  3. You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
  4. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  5. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  6. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  7. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  8. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  9. You can also try Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.
And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.
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5 from 1 vote

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

Spinach is the main vegetable eaten in green vegetables. You can eat spinach raw, eat it by making vegetables, eat it in salads, make soup and drink it. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
To make spinach potato dry recipe, follow the steps given below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 23kcal
Cost 20 rupee

Equipment

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

Ingredients

  • 250 grams Spinach / Palak
  • 1 unit Potato / Tomato
  • 1/2 tsp Cumin Seed / Jeera
  • 1/4 tsp Red Chili / Lal Mirch Powder
  • 1/2 tsp Raw Mango / Katai Powder
  • as per taste Salt / Namak
  • 2 tsp Oil / Tel
  • 1 tsp Desi Ghee

Instructions



  • Take 300 grams of spinach to make dry spinach potato vegetable.






    Take 300 grams of spinach to make dry spinach potato vegetable.
  • Wash the spinach.
  • There may be bugs in green vegetables, so put the green vegetables in hot water for a while.
  • Heat water in a pan or a pot.
    Heat water in a pan or a pot.
  • Add half a teaspoon of salt to the water.
  • Add spinach in hot water.
    Add spinach in hot water.
  • Allow the spinach to stay in the water for 5 minutes.
  • Remove the spinach from the water after 5 minutes.
  • Squeeze out all the water from the spinach.
  • Finely chop the spinach.
    Finely chop the spinach.
  • Take one potato and peel the potato.
  • Take 2 or 3 potatoes if you want.
  • Chop the potatoes finely.
    Take one potato and peel the potato.
  • Take 5 cloves of garlic, peel them and chop them.
    Take 5 cloves of garlic, peel them and chop them.
  • Now put the kadhai/fry pan on the gas.
  • Keep the flame on medium.
  • Add 2 teaspoons of oil to the kadhai/fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to
    the oil.
  • When the cumin starts crackling, add chopped garlic.
    When the cumin starts crackling, add chopped garlic.
  • After that break red chili and pour it.
    After that break a red chilli and pour it.
  • When cumin starts crackling, add chopped potatoes in the pan.
  • When cumin starts crackling, add chopped potatoes in the
    pan.
    When cumin starts crackling, add chopped potatoes in the pan.
  • Then add half a teaspoon of turmeric powder.
    Then add half a teaspoon of turmeric powder.
  • Mix turmeric properly in potato.
  • Cover the potatoes with a plate.
    Cover the potatoes with a plate.
  • Turn down the flame.
  • Potatoes should cook quickly, so place a heavy vessel on the plate of the kadhai.
  • Open the plate of kadhai after 4 minutes.
    Open the plate of kadhai after 4 minutes.
  • The potato must have been cooked by now if the potato is not cooked, cook the potato.
  • When potatoes are cooked, add chopped spinach to the potatoes.
    When potatoes are cooked, add chopped spinach to the potatoes.
  • Add salt to the vegetable as per taste.
  • Mix the spinach with the potatoes.
    Mix the spinach with the potatoes.
  • Allow the gas to slow down.
  • Cover the kadhai/fry pan with a plate.
    Cover the kadhai/fry pan with a plate.
  • And place some heavy utensils on the plate, so that the
    spinach cooks quickly.
  • Open the plate of kadhai/fry pan after 4 minutes.
    Open the plate of kadhai / fry pan after 4 minutes.
  • And cook the spinach, maybe the spinach may release water.
  • Stir the spinach potato vegetable with a spoon.
  • And cook uncovered for 3 to 4 minutes.
  • When the vegetable water dries, then add 1/4 teaspoon red
    chili powder to the vegetable. Add half a teaspoon of raw mango powder with it.
    When the vegetable water dries, then add 1/4 teaspoon red chili powder to the vegetable. Add half a teaspoon of Amchur powder with it.
  • And fry the vegetable for 2 to 3 minutes and add one spoon
    of desi ghee in the last.
  • Adding desi ghee will change the vegetable test and the
    vegetable will taste very tasty.
  • If you do not want to add desi ghee, do not add desi ghee.
  • Eat a dry spinach potato vegetable with roti, paratha, puri.
    And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.

Notes

  1. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese and iron.
  2. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
  3. You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
  4. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  5. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  6. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  7. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  8. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  9. You can also try Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी

Besan Pakora Kadhi is a very quick recipe. If you are full of food by eating lentils and vegetables every day and want to eat something good and light, then Pakora Kadhi is the best option for you. Kadhi on one side is light for the stomach, while the curd is also light for the stomach. If you want to make Besan Pakora Kadhi, follow the method given below...
Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी
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5 from 1 vote

Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी

Besan Pakora Kadhi is a very quick recipe.
If you became bore by eating lentils and vegetables every day and want to eat something good and light, then Pakora Kadhi is the best option for you.
Kadhi on one side is light for the stomach, while the curd is also light for the stomach.
If you want to make Besan Pakora Kadhi, follow the method given below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 6 minutes
Cook Time 15 minutes
Servings 5 people
Calories 241kcal
Cost 40 rupee

Equipment

  • Kadhai / Fry Pan
  • Bowl
  • Big Spoon/ chamcha
  • Knife/ Chaku
  • Mortar and Pestle/ Khallad Moosar
  • Hand Mixer/ Mathani

Ingredients

  • 6.5 tsp Gram Flour / Besan, Here 4 tsp is for making pakauda's and 2.5 tsp for making curry
  • 1 Unit Green Chili / Hari Mirch
  • 100 ml Oil / Desi Ghee
  • 1 tsp Coarse Coriander Seeds/ Dardari khadi Dhaniya
  • 1/2 tsp Whole Coriander Seeds/ Dhaniaya Beej
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 inch Ginger / Adrak
  • 250-300 gram Sour Curd / Dahi / Yogurt
  • 10 leaf Curry Leaves
  • 1 tsp Cumin Seeds/ Jeera
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1/2 tsp Fenugreek Seeds/ Methi Dana
  • 1 pinch Asafoetida / Heeng
  • 1.5 tsp Desi Ghee
  • as per taste Salt / Namak
  • 4-5 small ball Tartaric
  • 2-3 Unit Clove/ Laung

Instructions



  • To make besan/gram flour pakora kadhi, First, we will make pakoras of kadhi.
    To make pakora's of besan pakora kadhi/ gram pakora kadhi, take 4 spoons gram flour.






    To make pakora's of besan pakora kadhi/ gram pakora kadhi, take 4 spoons gram flour.


  • Now add 3 teaspoons chopped coriander leaves to the gram flour and also add chopped green chilies, 1/4 teaspoon salt.






    Now add 3 teaspoons chopped coriander leaves to the gram flour and also add chopped green chilies, 1/4 teaspoon salt.


  • Add half teaspoon of coriander seeds, asafoetida, salt to taste.






    Add half teaspoon of coriander seeds, asafoetida, salt to taste.


  • Now take water in a glass.






    Now take water in a glass.


  • And add some water.






    And add some water.


  • Take care not to add too much water.
    Paste should not be watery.
    Paste should be a little thick.
    You have to add a small quantity of water so that pakoras/dumplings can be made easily.
    Now whisk the gram flour well with a fork or hand mixer, so that lumps should not form.






    Take care not to add too much water. Paste should not be watery. Paste should be a little thick. You have to add a small quantity of water so that dumplings can be made easily. Now whisk the gram flour well with a fork or hand mixer, so that lumps should not form.


  • Whisk the gram flour for at least 4 minutes.








  • So while frying the gram flour pakora's/dumplings, it will flourish well and will be soft as well.








  • So that when you add pakora's/dumplings to gram flour gravy, the pakora's/dumplings will be very soft to eat.
    So that when you add pakora's/dumplings to gram flour gravy, the pakora's/dumplings will be very soft to eat.
  • Cover the bowl with a plate, let it sit for 2 minutes.
    Cover the bowl with a plate, let it sit for 2 minutes.


  • Then take another bowl, fill the bowl with water.


    Fill about a glass of water.












    Then take another bowl, fill the bowl with water.


  • Put a kadhai/ fry pan/ cauldron on the gas.






    Put a kadhai/ fry pan/ cauldron on the gas.


  • Add about 100 ml oil to the kadhai/ fry pan/ cauldron.






    Add about 100 ml oil to the kadhai/ fry pan/ cauldron.


  • When the oil is hot, drop round-shaped pakora's/dumplings to the oil.






    When the oil is hot, drop round-shaped pakora's/dumplings to the oil.


  • Keep in mind the oil should be heated.








  • As soon as the pakora's/dumplings are added to the oil, the pakora's/dumplings
    will start to fritters.






    As soon as the pakora's/dumplings are added to the oil, the pakora's/dumplings will start to fritters.


  • Fry the pakora's/dumplings from both the sides till they turn light brown.






    Fry the pakora's/dumplings from both the sides till they turn light brown.


  • Remove the pakora's/dumplings with a spoon.






    Remove the pakora's/dumplings with a spoon.
  • And immediately add them to the water bowl.
    And immediately add them to the water bowl.
  • Cover the bowl with a lid.
    Cover the bowl with a lid.


  • This will make the pakora's/dumplings soft.






  • Similarly, make all the gram flour pakora's/dumplings and put them in a bowl of water.



    Similarly, make all the gram flour dumplings and put them in a bowl of water.
  • Cover the lid of the bowl.
    Cover the lid of the bowl.
  • If you want, you can also make extra pakora's/dumplings, keep the extra pakora's/dumplings that you have made, and you can eat them with tea or chutney.






  • After this take 2 red chilies, one spoon cumin, take 8 -10 curry leaves.



  • Take one inch of ginger and finely chop it, grind one spoon of coriander seeds in a mortar and pestle(khallad moosar) as shown below image.





    After this take 2 red chilies, one spoon cumin, take 8 -10 curry leaves.


  • Take 2.5 teaspoon gram flour in a vessel.






    Take 2.5 teaspoon gram flour in a vessel.
  • Add about 250 to 300 grams of curd over the gram flour.



    Add about 250 to 300 grams of curd over the gram flour.
  • Add one spoon turmeric powder along with it.



  • Add one spoon turmeric powder along with it.


    And with that add a spoon of ginger-garlic paste. If you do not want to add ginger-garlic paste, you can avoid adding ginger-garlic paste.



    Add one spoon turmeric powder along with it. And with that add a spoon of ginger-garlic paste. If you do not want to add ginger-garlic paste, you can also avoid it.
  • Mix the gram flour and curd well with the hand mixer.



    Mix the gram flour and curry well with the hand mixer.
  • Make sure, properly blend gram flour and curd well, no lumps should be formed.


  • Now take out the extra oil from the kadhai/ fry pan/ cauldron in which we made the pakora's/dumplings.








  • Leave 2 tablespoons of oil left in the kadhai/ fry pan.
    Now take out the extra oil from the cauldron in which we made the dumplings. Leave 2 tablespoons of oil left in the pan.


  • Switch on the gas, keep the flame high.








  • When the oil is hot, add one teaspoon of cumin seeds to the oil, along with chopped ginger, add 2 to 3 crushed cloves, half teaspoon coarse coriander seeds.






    When the oil is hot, add one teaspoon of cumin seeds to the oil, along with chopped ginger, add 2 to 3 crushed cloves, half teaspoon coarse coriander seeds.


  • When the ginger is fried, add a pinch of asafoetida, half teaspoon fenugreek seeds, curry leaves, 2 red chillies to the kadhai/ fry pan.
    Before putting red chillies in the kadhai/ fry pan, break the red chillies from the middle.









    When the ginger is fried, add a pinch of asafoetida, half teaspoon fenugreek seeds, curry leaves, 2 red chillies to the kadhai/ fry pan.
  • Now fry all the spices well for 30 seconds.



  • After this, put half a glass of water in the kadhai/ fry pan.



    After this, put half a glass of water in the kadhai/ fry pan.
  • After this, put the gram flour and curd solution in the kadhai/ fry pan, which we have made previously.



    After this, put the gram flour and curd solution in the kadhai/ fry pan, which we have made previously.


  • Now stir the solution well with a spoon.






    Now stir the solution well with a spoon.


  • Then add about a glass of water.








  • You can add water according to your choice.






    Then add about a glass of water. You can add water according to your choice. Add more water if you like thin gravy. And if you like thick gravy, then you add less amount of water. Keep in mind that the flame of the gas should remain high.


  • Add more water if you like a thin gravy.








  • And if you like thick gravy, then you add less amount of water.






    And if you like thick gravy, then you add less amount of water.


  • Keep in mind that the flame of the gas should remain high.








  • Stir the gravy until it comes to a boil.






    Stir the curd and gram flour until it comes to a boil.


  • As soon as the gravy comes to a boil, take pakora's/ dumplings out of the water and put them in the kadhai/ fry pan.






    As soon as the solution comes to a boil, take pakora's/ dumplings out of the water and put them in the kadhai/ fry pan.
  • After adding the pakora's/dumplings, add salt to the gravy.
    Keep in mind, we should add salt when the gravy starts boiling, otherwise, curd and gram flour will be separated, and the taste of kadhi will spoil.



    After adding the pakora's/dumplings, add salt to the gravy.


  • Turn down the flame to slow.








  • And let the kadhi cook on slow heat for about 10 minutes.








  • Now switch on another gas, place a tadka pan/ tempering pan on the gas.






    Now on another gas, place a tadka pan/ tempering pan on the gas.


  • Add 1.5 teaspoons of desi ghee to the tadka pan/ tempering pan.






    Add 1.5 teaspoons of desi ghee to the tadka pan/ tempering pan.
  • When the desi ghee becomes hot, add one spoon cumin/ jeera seeds to the pan.



    When the desi ghee becomes hot, add one spoon cumin/ jeera seeds to the pan


  • When the cumin/ jeera starts crackling, break two red chilies and add them to the ghee.






    When the cumin/ jeera starts crackling, break two red chilies and add them to the ghee.


  • Now turn off the gas, immediately after that add a pinch of asafoetida and after that add half a teaspoon of red chili powder.


    Remember to turn off the gas before adding red chili powder.


    Otherwise, red chili powder will burn.






    Now turn off the gas, immediately after that add a pinch of asafoetida and after that add half a teaspoon of red chili powder. Remember to turn off the gas before adding red chili powder. Otherwise, red chili powder will burn.


  • Kadhi would be on other gas on low flame.
    Wait for 10 minutes, continue to simmer the kadhi on the gas.
    After that switch off the gas.


     








    Kadhi would be on other gas on low flame. Wait for 10 minutes, continue to simmer the kadhi on the gas. After that switch off the gas.
  • If you want kadhi more sour and the kadhi is not sour.
  • So you can also use tartaric in Kadhi, but remember that tartaric is very sour, so if you want to use Tatri, use a small amount of tartaric.


  • Kadhi will become very sour with the use of a little bit of tartaric. And the use of excess tartaric can also harm the body. So use a little amount.


  • If you are using tartaric, let the kadhi cook for another 2 minutes after putting it.






    Serve with green coriander leaves and desi ghee tadka over the curry.


  • Serve with green coriander leaves and desi ghee tadka over the curry.






    Serve with green coriander leaves and desi ghee tadka over the curry.


  • If you want, you can eat Kadhi by adding a spoonful of desi ghee.


    The taste of kadhi becomes very good by adding desi ghee.






    If you want, you can eat Kadhi by adding a spoonful of desi ghee.

Notes

  1. If you have an upset stomach and feel like eating something light.
  2. So eat kadhi, this will give a lot of relief to your stomach.
  3. Even if you have loose motion, eating hot curry gives a lot of benefit in the stomach.
  4. You can try Punjabi Pyaz Pkoda Kadhi
You can try below chutney’s with besan pakoda’s, 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

Gooseberry Chutney / Amla Chutney

Gooseberry Chutney / Amla Chutney
Amla chutney is ready.
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5 from 2 votes

Gooseberry Chutney / Amla Chutney

Amla chutney is very beneficial for both face and hair.
Eating Amla increases the glow of the face and also helps to black the hair.
Digestion of the stomach is better by eating amla.
To make gooseberry chutney, follow the steps given below …
Course Dinner, Indian, Lunch, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 People
Calories 1kcal
Cost 20 rupee

Equipment

  • Mixer Grinder
  • Bowl
  • Knife

Ingredients

  • 5 Unit Gooseberry / Amla
  • 2 Unit Green Chili / Hari Mirch
  • 10 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • as per taste Black Salt / Kala Namak

Instructions



  • To make gooseberry/amla chutney take 5 amla/gooseberries.






    To make gooseberry/amla chutney take 5 amla/gooseberries.
  • Wash the gooseberry/amla with water.



  • Finely chop the gooseberry/amla.


    Finely chop the gooseberry.
  • Take 2 green chilies.








  • And also take 8-10 teaspoons chopped coriander leaves.


    And also take 10 teaspoons chopped coriander leaves.
  • Now add chopped amla, green chilies, coriander leaves, black salt as per taste in the mixer grinder.


     


     


    Now add chopped amla, green chillies, coriander leaves, black salt as per taste in the mixer grinder.
  • Add about half a cup of water to the jar.


    Add about half a cup of water to the jar.
  • Otherwise, it will be very difficult to grind the chutney.


  • Now grind the chutney in the mixer.


    Now grind the chutney in the mixer.
  • Gooseberry/Amla chutney is ready.


    Amla chutney is ready.
  • Eat Gooseberry/Amla chutney with dal, rice or puri, paratha.


Notes

  1. Amla chutney is very beneficial.
  2. People whose hair is turning white soon. Use amla every day, so that white hair will turn black.
  3. This is a tried and tested recipe.
  4. Increased body weight is also reduced by using amla daily.
You can try few more chutney’s …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni
  4. Gooseberry Chutney / Amla Chutney

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

chutney
Coconut Peanut Chutney / नारियल मूंगफली की चटनी
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5 from 1 vote

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

Coconut chutney is healthy to eat as well as healthy.
Coconut chutney makes food tasty.
You can eat coconut chutney with dal rice.
It can also be eaten with puri, paratha.
Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams). Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
Follow the method given below to make coconut spicy and tangling chutney …
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 39kcal

Equipment

  • Mixer Grinder
  • Knife
  • Fry Pan/ Kadhai
  • Spatula
  • Tadka Pan

Ingredients

  • 1 Cup Raw Coconut/ Kachcha Nariyal , If you do not have raw coconut , you can take ripe coconut
  • 1 Cup Raw Peanut / Kachchi Moongphali
  • 1.5 tsp Roasted Gram / Bhuna Chana
  • 2 Unit Green Chili / Hari Mirch
  • 2 Unit Whole Red Chili / Lal Mirch Khadi
  • 1 Inch Ginger / Adrak
  • 6-7 Leaf Curry leaves, For grinding chutney
  • 6-7 Leaf Curry, For tadka
  • 1 tsp Mustard Seeds / Rai
  • 4 Cloves Garlic / Lahsun
  • 10 tsp Coriander leave / Dhaniya Patti
  • 1 Pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1 tsp Desi Ghee / Oil, For frying peanuts
  • 4 tsp Oil, For tadka

Instructions

  • To make coconut chutney take 1 cup chopped raw coconut.
    To make coconut chutney take 1 cup chopped raw coconut.
  • Take 1 cup raw peanuts.
    Take 1 cup raw peanuts.
  • Take 1.5 teaspoon roasted gram.
    Take 1 teaspoon roasted gram.
  • After this, put a kadai / cauldron on the gas.
  • Add a spoon of desi ghee or oil to the pan.
  • When ghee or oil gets hot, add raw peanuts.
    When ghee or oil gets hot, add raw peanuts.
  • And stir the peanuts with a spoon and fry the peanuts.
    And stir the peanuts with a spoon and fry the peanuts.
  • Fry while driving the peanuts or else the peanuts will burn.
  • When the peanuts are fried, take them out in a plate.
    When the peanuts are fried, take them out in a plate.
  • Take 2 whole red chili.
  • Take 10 tablespoons chopped coriander leaves.
    Take 10 tablespoons chopped coriander leaves.
  • Cut into 1 inch ginger.
  • Take 4 cloves of garlic.
  • Take 2 chopped green chilies.
  • Take 6 leaves of curry leaf.
  • Now put the sliced ​​raw coconut pieces in the jar of the mixer grinder, if there is no raw coconut, then ripe coconut can also be used.
  • With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
    With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
  • And add salt as per taste.
  • If you want to eat more or less spicy, then according to you, reduce or decrease the amount of green chillies.
  • Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
    Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
  • Grind the chutney in the mixer grinder.
  • Now take out the chutney in a bowl.
    Now take out the chutney in a bowl.
  • Now place a tadka pan to the tempering on the gas.
    Now place a tadka pan to the tempering on the gas.
  • Put 4 teaspoons of oil in the pan.
    Put 4 teaspoons of oil in the pan.
  • When the oil is hot, add one spoon cumin seeds to the oil.
    When the oil is hot, add one spoon cumin seeds to the oil.
  • When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
    When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
  • After that add 6 to 7 curry leaves.
    After that add 6 to 7 curry leaves.
  • Then add 1/2 teaspoon mustard seed.
    Then add 1/2 teaspoon mustard seed.
  • When the mustard seed starts crackling, add a pinch of asafoetida.
    When the mustard seed starts crackling, add a pinch of asafoetida.
  • Now turn off the gas and pour this tempering in the chutney bowl over the top.
    Now turn off the gas and pour this tempering in the chutney bowl over the top.
  • Spicy and tangy chutney is ready.
  • Enjoy this chutney with idli and dosa.
  • You can also eat this chutney with dal and rice or puri, paratha.
  • This chutney is very tasty and healthy.
  • Please prepare and eat the sauce and write your experience in the comment section.

Notes

  1. Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams).
  2. Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
You can try few more chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni
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