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Poha/ Flattened Rice

Delicious poha is ready Serve Pohe and Enjoy Poha with Tea
poha
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5 from 1 vote

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

Nutrition

Serving: 100gram | Calories: 65kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
Web Directory

Pumpkin Poori / Kaddu Ki Poori

kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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5 from 3 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.

Nutrition

Serving: 100grams | Calories: 144kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1542IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg
Web Directory

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.

Nutrition

Serving: 100grams | Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 332mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Web Directory

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

When the pressure comes out of the cooker, take out daal in a bowl.
When the pressure comes out of the cooker, take out daal in a bowl.
Print Pin
5 from 1 vote

Plain Pigeon Pea / Plain Arhar(Tur) Daal / Simple Arhar(Tur) Daal

Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.
To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish
Cuisine American, Chinese, dinner, Indian
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 people
Calories 38kcal
Cost 25 rupee

Equipment

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

Ingredients

  • 125 grams Pigeon Pea
  • 2 tsp Coriander leaves / Dhaniya Patti, Chopped
  • 3/4 tsp Turmeric Powder/ Haldi Powder, or 5 grams of Turmeric Powder/ Haldi Powder
  • 500 grams Water / Pani
  • as per taste Salt / Namak

Instructions



  • For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea.

    Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.






    For this, first, take 125 grams or half glass of arhar/ tur dal/ pigeon pea. Put tur dal in a pressure cooker and wash it well, at least wash the lentils with water 4 times.
  • After washing the lentils, add 500 grams of water to the cooker.
    After washing the lentils, add 500 grams of water to the cooker.
  • And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
    And add 3/4 teaspoon of turmeric and salt as per taste, add about 5 grams of salt to 125 grams of lentils or you can add salt according to your taste.
  • After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • Wait for the cooker to whistle, wait for 2 whistle to come on high flame, when the 2 whistles come, then slow down the gas flame.
  • Allow one whistle to come on low heat. When a whistle comes on low heat, turn off the gas. Wait for the pressure to come out of the cooker.
  • When the pressure comes out of the cooker, take out daal in a bowl.
    When the pressure comes out of the cooker, take out daal in a bowl.
  • Sprinkle chopped coriander leaves.
  • Eat the lentils with rice, if you are going to eat rice with lentils, then eat half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  • Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.

Notes

  1. Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
  2. Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
You can try Arhar tadka daal/ Tempering Pigeon Pulse also…
Pigeon pea with onion tomato tempering arhar tur daal pyaz tamatar tadka arhar daal fry

Nutrition

Serving: 100grams | Calories: 38kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 120mg | Fiber: 2g | Calcium: 13mg | Iron: 1mg
Web Directory

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

Nutrition

Serving: 100grams | Calories: 27kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 500mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7137IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg
Web Directory

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

Nutrition

Serving: 100grams | Calories: 23kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5935IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 2mg
Web Directory

Egg Curry / Anda Curry

Egg curry can also be eaten with roti or rice.
Egg curry can also be eaten with roti or rice.
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5 from 2 votes

Egg Curry / Anda Curry

Egg curry is not only delicious to eat but is also very nutritious for the body.
Eggs are rich in protein. Which is very important for making body muscles. An egg is also helpful in reducing your body weight.
To make egg curry, follow the steps given below step by step…
Course Dessert, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people
Calories 62kcal
Cost 35 rupee

Equipment

  • Bowl
  • Kadhai / Fry Pan
  • Spatula
  • Mixer Grinder

Ingredients

  • 4 Unit Egg/ Anda
  • 3 Unit Tomato / Tamatar
  • 2 Unit Onion / Pyaz
  • 2 Unit Green Chili / Hari Mirch
  • 10 Unit Cashew / Kaju
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 1.5 tsp Coriander / Dhaniya Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1 Unit Bay Leaf / Tej Patta
  • 2 Unit Clove / Laung
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Green Cardamom / Hari Elaichi
  • 1/2 inch Cinnamon / Dalcheeni Stick
  • 3 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions



  • Take 4 raw eggs to make egg curry.
    Now boil eggs.






    Take 4 raw eggs to make egg curry.


  • For that, take water in a vessel, the amount of water should be such that after putting eggs in the vessel, it should remain 1 inch more.






    For that, take water in a vessel, the amount of water should be such that after putting eggs in the vessel, it should remain 1 inch more.


  • Now put the pot of water on the gas.


    Keep the flame on high.








  • Put eggs gently in the pot.






    Put eggs gently in the pot.


  • Put half a teaspoon of salt in the pot.






    Put half a teaspoon of salt in the pot.


  • Now wait for the water to boil.






    Now wait for the water to boil.
  • Now wait for the water to boil.
  • When the water starts boiling, let the eggs boil for 2 minutes.


  • When the water starts boiling, let the eggs boil for 2 minutes.






    Now wait for the water to boil.


  • Turn off the gas after 2 minutes. And cover the pot with a lid.






    Turn off the gas after 2 minutes. And cover the pot with a lid.


  • So that the egg cooks well from inside.


    After 10 minutes, open the lid of the pot.








    So that the egg cooks well from inside. After 10 minutes, open the lid of the pot.
  • Remove the hot water from the vessel and pour cold water from the tap into the vessel.
    Remove the hot water from the vessel and pour cold water from the tap into the vessel.


  • So that there is no problem in peeling eggs.





  • When the eggs turn cold, peel all the eggs.





    When the eggs turn cold, peel all the eggs.
  • Make a mark in the egg with the help of a knife, so that the spices are well filled in the eggs.


    Make a mark in the egg with the help of a knife, so that the spices are well filled in the eggs.
  • After this, take half a teaspoon coriander powder, 1/4 teaspoon red chili powder, half teaspoon garam masala powder, half teaspoon turmeric powder, half teaspoon salt, 3/4 teaspoon ginger garlic paste for egg spice.
    After this, take half a teaspoon coriander powder, 1/4 teaspoon red chili powder, half teaspoon garam masala powder, half teaspoon turmeric powder, half teaspoon salt, 3/4 teaspoon ginger garlic paste for egg spice.


  • Then take a bowl and put the boiled eggs in it.








    Then take a bowl and put boiled egg in it.
  • Now take eggs in a bowl, along with half a teaspoon coriander powder, half a teaspoon turmeric powder, 1/4 teaspoon red chili powder, half a teaspoon garam masala powder, half a teaspoon salt, 3/4 teaspoon ginger garlic paste over the eggs in the bowl.
    Now take eggs in a bowl, along with half a teaspoon coriander powder, half a teaspoon turmeric powder, 1/4 teaspoon red chili powder, half a teaspoon garam masala powder, half a teaspoon salt, 3/4 teaspoon ginger garlic paste over the eggs in the bowl.
  • Add and mix the spices well on the eggs, you can also use a spoon or hands to mix the spices.
    Add and mix the spices well on the eggs, you can also use a spoon or hands to mix the spices.


  • The spices should mix well around the eggs.








    Add and mix the spices well on the eggs, you can also use a spoon or hands to mix the spices.
  • Now put a pan or fry pan on the gas.


    Now put a pan or fry pan on the gas.
  • Turn on the gas.


    Keep the flame on medium.


  • Add a spoon of oil to the gas.


    When the oil is heated.
    Add a spoon of oil to the gas. When the oil is heated.


  • Then take the eggs out of the bowl with light hands and gently place them in the pan.








    Then take the eggs out of the bowl with light hands and gently place them in the pan.
  • Now reduce the flame to low.


  • Now fry the egg lightly.


    Now fry the egg lightly.
  • When the egg is cooked light brown from one side, then change the egg side.


    Fry the eggs for 2 to 3 minutes.
    When the egg is cooked light brown from one side, then change the egg side. Fry the eggs for 2 to 3 minutes.


  • Do not fry the eggs too much, otherwise, the eggs will become like rubber and will not give good taste in curry.






  • After frying the eggs all around for 3 minutes, take out the eggs on a plate.



    After frying the eggs all around for 3 minutes, take out the eggs on a plate.
  • After this take 2 medium-sized onions.

    Finely chop the onion.
    After this take 2 medium-sized onions. Finely chop the onion.

  • Make sure to finely chop the onion so that the gravy becomes good.


  • Take 2 green chilies and chop it finely.
    Take 2 green chili and chop it finely.


  • Take 3 tomatoes and chop the tomatoes, then add the chopped tomatoes to the jar of the mixer grinder.








    Take 3 tomatoes and chop the tomatoes, then add the chopped tomatoes to the jar of the mixer grinder.
  • Take 3 tomatoes and chop the tomatoes, then add the chopped tomatoes to the jar of the mixer grinder.
  • After this, grind tomatoes in the grinder, do not make a watery paste of tomatoes make a coarse paste of tomato, this will thicken the gravy.
    After this, grind tomatoes in the grinder, do not make a watery paste of tomatoes make a coarse paste of tomato, this will thicken the gravy.
  • Remove paste from the jar and keep aside in a tomato bowl.


    Remove paste from the jar and keep aside in a tomato bowl.
  • After this, take 10 to 12 cashews.
    After this, take 10 to 12 cashews.
  • Add cashews to the mixer jar and add 1/4 cup of water and grind it in the mixer.
    Add cashews to the mixer jar and add 1/4 cup of water and grind it in the mixer.
  • Grind cashew in the mixer grinder.
    Grind cashew in the mixer grinder.
  • Keep the cashew paste in the bowl.
    Keep the cashew paste in the bowl.


  • Now take garam masala for gravy.


    Like 1 bay leaf, 2 cloves, 2 cardamoms, half-inch cinnamon, one big cardamom.


    Now take garam masala for gravy. Like 1 bay leaf, 2 cloves, 2 cardamoms, half-inch cinnamon, one big cardamom.
  • After this, put the kadhai/ fry pan on the gas, put 2 to 3 tablespoons of oil in the pan, you can also add butter if you want.


    After this, put the kadhai/ fry pan on the gas, put 2 to 3 tablespoons of oil in the pan, you can also add butter if you want.
  • Turn the flame on high.








  • When the oil is hot, add one teaspoon of cumin seeds to the oil.


    When the oil is hot, add one teaspoon of cumin seeds to the oil.
  • When cumin starts crackling, add bay leaves, cloves, green cardamom, big cardamom, cinnamon.
    When cumin starts crackling, add bay leaves, cloves, green cardamom, big cardamom, cinnamon.


  • If you want, cut the bay leaves into two parts.


    Fry for 30 seconds after that add finely chopped onions.



    If you want, cut the bay leaves into two parts. Fry for 30 seconds after that add finely chopped onions.
  • Add finely chopped green chilis.






    Fry the onion. When the onion is light brown fry, then add half a teaspoon of ginger garlic paste.
  • Fry the onion. When the onion is light brown fry, then add half a teaspoon of ginger garlic paste.
    Fry the onion. When the onion is light brown fry, then add half a teaspoon of ginger garlic paste.
  • Now fry the ginger garlic paste, so that the ginger garlic paste gets smeared.


  • After that add half teaspoon turmeric powder and one teaspoon coriander powder.


    After that add half teaspoon turmeric powder and one teaspoon coriander powder.
  • Cook the spices for 30 seconds, then add the ground tomatoes.
    Cook the spices for 30 seconds, then add the ground tomatoes.
  • Cook the spices for 30 seconds, then add the ground tomatoes.


  • Mix the tomato paste well with the spices.


    Mix the tomato paste well with the spices.
  • Fry the tomato paste.


    Fry the tomato paste.
  • If the tomato looks thick, you can mash it with a masher.


    If the tomato looks thick, you can mash it with a masher.
  • Fry till the tomato leaves the oil.
    Fry till the tomato leaves the oil.
  • If you feel less water then add 150 mg of water. Turn the flame on high, when the gravy starts boiling then put all the four eggs in the gravy. Now add salt and half teaspoon red chili powder, 1/4 teaspoon garam masala powder to the gravy.
  • Then add a glass or 300 mg of water.


    Then add a glass or 300 mg of water.
  • If you feel less water then add 150 mg of water.





  • Turn the flame on high, when the gravy starts boiling then put all the four eggs in the gravy.




    Turn the flame on high, when the gravy starts boiling then put all the four eggs in the gravy.
  • Now add salt and 1/4 teaspoon red chili powder, 1/4 teaspoon garam masala powder to the gravy.
    Do not add garam masala if you do not want to add garam masala powder.
    Now add salt and half teaspoon red chili powder, 1/4 teaspoon garam masala powder to the gravy. Do not add garam masala if you do not want to add garam masala powder.




  • After this, add one spoon of Kasuri to the gravy.


     




    Turn the flame on high, when the gravy starts boiling then put all the four eggs in the gravy.
  • Cook the gravy on low heat for 5 to 4 minutes.
  • After this, reduce the flame to medium, then add cashew paste.


    Mix the cashew paste in the gravy and reduce the flame.
    After this, reduce the flame to medium, then add cashew paste. Mix the cashew paste in the gravy and reduce the flame.


  • If you do not want to add cashew paste, do not add cashew paste.




    Cook the gravy on low heat for 5 to 4 minutes.
  • Cook the gravy on low heat for 5 to 4 minutes.




     


    Cook the gravy on low heat for 5 to 4 minutes.
  • Add chopped coriander to the gravy and serve hot.


     


    Add chopped coriander to the gravy and serve hot.
  • Add chopped coriander to the gravy and serve hot.
  • Egg curry can also be eaten with roti or rice.
    Egg curry can also be eaten with roti or rice.

Video

Notes

You can also try below egg recipe’s as well …
How to boil egg
Egg Bhurji/ Anda Bhurji
 

Nutrition

Serving: 100gram | Calories: 62kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 7mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Web Directory

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

Nutrition

Serving: 100gram | Calories: 241kcal | Carbohydrates: 6g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 81mg | Calcium: 73mg | Iron: 1mg
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Sambar / सांभर

Sambar / सांभर
Sambar / सांभर
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5 from 1 vote

Sambar / सांभर

Sambar is good for the stomach and health.
There is only one pulse in sambar, as well as green vegetables.
Often children do not like green vegetables, so you can make sambar so that children will not be reluctant to eat food, and it is also good for health.
You can also eat sambar with idli, dosa or with roti and rice.
To make sambar follow the below-mentioned step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 People
Calories 0.052kcal
Cost 60 rupee

Equipment

  • Pressure Cooker
  • Kadai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 150 gram Arhar Dal / Toor Dal / Pigeon Pea
  • 1 Unit Onion / Pyaz
  • 1 Unit Carrot / Gazar
  • 1 Unit Radish / Mooli
  • 1 Unit Brinjal / Baigan
  • 1 Unit Tomato / Tamatar
  • 10-15 Leaf Curry Leaves
  • 2 tsp Oil / Tel
  • 3 tsp Sambhar Masala Powder
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 1 tsp Mustard / Sarson seeds
  • 1 pinch Asafoetida / Heeng
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Ginger Garlic Paste/ Adrak Lehsun Paste
  • as per taste Salt / Namak

Instructions



  • Take 150 gram of arhar dal /pigeon pea.
    Clean the lentils with water.












    Take 60 grams of arhar dal /pigeon pea. Clean the lentils with water.


  • Pour the lentils in the cooker, add 600 ml water to the lentils.


    Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.












    Pour the lentils in the cooker, add 280 ml water to the lentils. Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.


  • Put the cooker on the gas and switch on the gas.


    Allow 2 whistles on high flame in the cooker, now reduce the flame to low.








    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • And wait for two whistles to come.


  • Now turn off the gas.
  • Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.
    Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.


  • Lightly peel carrot and radish.






    Lightly peel carrot and radish.


  • If you want, you can have more seasonal vegetables, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower etc.








  • You can add whatever vegetable you have.


  • You can change the number and weight of vegetables as per your likings.


  • Cut all the vegetables.
    If you want, you can have more seasonal vegetables according to you, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower. You can add whatever vegetable you have. You can change the number and weight of vegetables as per your likings. Cut all the vegetables.


  • Cut tomatoes into small pieces.






    Cut tomatoes into small pieces.


  • Take one spoon of tamarind and soak the tamarind in water.






    Take one spoon of tamarind and soak the tamarind in water.


  • When the tamarind becomes slightly fluffy, make paste of tamarind.








  • Now put the kadhai/pan on the gas.






    Now put the kadhai/pan on the gas.


  • Add chopped vegetables to the kadhai/pan.






    Add chopped vegetables to the kadhai/pan.


  • Put half a cup of water in the kadhai/pan with it.






    Put half a cup of water in the kadhai/pan with it.
  • Turn down the flame to medium.
    Cover the pan with a lid.
    Turn down the flame to medium. Cover the pan with a lid.


  • Allow the vegetable to cook on a medium flame for 5 minutes.








  • After 5 minutes, take out the vegetable in a vessel and keep it aside.






    After 5 minutes, take out the vegetable in a vessel and keep it aside.


  • Now put the same kadhai/fry pan/cauldron on the gas.








  • When the kadhai/fry pan is hot, add 2 teaspoons of oil in the pan.






    Now put the same kadhai/fry pan/cauldron on the gas.


  • When oil became hot, add one spoon mustard seeds in the oil.






    When hot, add one spoon mustard seeds in the oil.


  • When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.






    When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.


  • Keep in mind that mustard seeds should be cracked, otherwise eating uncooked mustard will spoil the taste of sambhar.








  • After this add chopped onion.






    After this add chopped onion and break 2 whole red chilies and add to kadhai/fry pan.
  • And break 2 whole red chilies and add to kadhai/fry pan.
    And break 2 whole red chilies and add to kadhai/fry pan.
  • After frying the onion for one minute add chopped tomatoes.


  • After frying the onion for one minute, add chopped tomatoes.






    After frying the onion for one minute add chopped tomatoes.


  • Fry the tomato.






  • Add a spoonful of ginger garlic paste.
    Add a spoonful of ginger garlic paste. Cook ginger garlic paste.
  • Cook ginger garlic paste.
    Cook ginger garlic paste.




  • Now put the cooked vegetables in the kadhai/fry pan.












    Now put the cooked vegetables in the kadhai/fry pan.


  • Cook the vegetable for 2 minutes.








  • Now add 3 teaspoons of sambar masala to the vegetable.






    Now add 3 teaspoons of sambar masala to the vegetable.


  • You can add more or less spice if you want.








  • Cook the spices for one minute.






    Cook the spices for one minute.


  • Now add cooked arhar/tur/pigeon dal.






    Now add cooked arhar/tur/pigeon dal.


  • Mix the spices well with the lentils.






    Mix the spices well with the lentils.


  • Now add half teaspoon red chilli powder to the lentils, add salt as well.






    Now add half teaspoon red chilli powder to the lentils, add salt as well.


  • Now add tamarind paste to the lentils.






    Now add tamarind paste to the lentils.


  • Now reduce the flame to low.
    Now mix all spices and lentils well with a spoon.





    Now reduce the flame to low.


  • Now let the sambhar cook for 10 minutes.






    Now let the sambhar cook for 10 minutes.


  • Turn off the gas after 10 minutes.








  • Sambhar is ready. Garnish with coriander leaves.


  • Serve the hot sambar with idli, dosa or roti and rice.


     








    Serve the hot sambar with idli, dosa or roti and rice.
  • Try this sambhar recipe, please give feedback in the comment section.

Notes

  1. If the sambar is extra in quantity then keep the sambar in the refrigerator.
  2. After 5 to 6 hours, the sambar tastes better.
  3. Try this one too.
You can also try pulao rice with sambhar

Nutrition

Serving: 100grams | Calories: 0.052kcal | Carbohydrates: 11g | Protein: 10g | Fat: 0.5g | Saturated Fat: 0.1g | Trans Fat: 0g | Fiber: 10g | Sugar: 5g