Carrot Radish Raita/ Gazar Mooli Raita

Carrot Radish Raita/ Gazar Mooli Raita
Carrot Radish Raita/ Gazar Mooli Raita
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5 from 1 vote

Carrot Radish Raita/ Gazar Mooli Raita

Curd/ Yogurt/ Daucus carota is very good for the stomach, It soothes stomach. Curd/ yogurt is eaten in many ways. Similarly, raita can be prepare from curd/yogurt, there are different types of raita we can made from curd.
Have you eaten carrot radish raita/ gazar mooli raita?
Today we will learn how to make carrot radish raita/ gazar mooli raita, follow the method given below to make carrot radish raita/ gazar mooli raita…
Course Breakfast, Dinner, Lunch, Main Course, Main Dish, Salad, Side Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 2 people
Calories 54kcal
Cost 20 rupee

Equipment

  • Bowl
  • Knife
  • Blender/ Mathani
  • Grater/ Kaddukas

Ingredients

  • 20 grams or 1 tsp Raddish/ Mooli
  • 20 grams or 1 tsp Carrot/ Gazar
  • 1/4 tsp Roasted Cumin Powder
  • 150 grams Curd / Dahi / Yogurt
  • 1/4 tsp Black Pepper / Kali Mirch
  • one pinch Red Chili / Lal Mirch Powder, optional
  • as per taste Black Salt
  • as per taste White Salt

Instructions

  • Take 50 grams of carrots, 50 grams of radish.
    Take 50 grams of carrots, 50 grams of radish.
  • Peel the carrots and radish.
  • Grate carrots and radish with grater.
    Grate carrots and radish with the grater.
  • Take one spoon of chopped green coriander.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Take about 150 grams of curd/ yogurt in a bowl.
    Take about 150 grams of curd/ yogurt in a bowl.
  • Beat the curd with spoon or beater. Add carrot and radish to the whipped curd/ yogurt.
    Beat the curd with spoon or beater. Add carrot and radish to the whipped curd/ yogurt.
  • Add 1/4 teaspoon black pepper powder, 1/4 teaspoon roasted cumin powder, a little black salt and a little white salt to the curd.
    Add 1/4 teaspoon black pepper powder, 1/4 teaspoon roasted cumin powder, a little black salt and a little white salt to the curd.
  • You can also use either black salt or white salt as per your taste.
  • Add little red chili powder along with it. If you do not eatred chili powder, do not add red chili powder.
  • Mix all the spices well in the curd/ yogurt.
    Mix all the spices well in the curd/ yogurt.
  • Sprinkle chopped green coriander leaves.
    Sprinkle chopped green coriander leaves.
  • Carrot radish raita/ gazar mooli is ready.
    Carrot radish raita/ gazar mooli is ready.
  • This raita is made very quickly.
    This raita is very tasty to eat and is also beneficial for the stomach.
    This raita is made very quickly.This raita is very tasty to eat and is also beneficial for the stomach.

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.
Print Pin
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.

Dahi Ke Aloo / Curd(yogurt) Potato Curry

dahi aloo
Dahi Ke Aloo / Curd Potato Curry
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2.95 from 19 votes

Dahi Ke Aloo / Curd Potato Curry

Curd potatoes are very tasty to eat, you can also eat curd potatoes alone and eat it with bread or rice. You can also eat curd potatoes with poori Yogurt is very good for health. Yogurt is eaten every season. Curd potatoes are very easy to make and also very tasty to eat. And very light for the stomach. If you have a bad stomach or a heavy stomach, then curd potatoes will help a lot. Follow the steps given below to make yogurt potatoes….
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 0.05kcal

Equipment

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

Ingredients

  • 4 Unit Potato / Aloo
  • 10 Seed Coriander Seeds / Dhaniya Ka Beej, Break in pestle
  • 2 Unit Green Chili / Hari Mirch, Chopped
  • 3 tsp coriander leaves, Chopped
  • 2 Unit Cloves / Laung, Break in pestle
  • 1 tsp Cumin Seed / Jeera
  • 1 inch Ginger / Adrak, Chopped
  • 2 tsp Oil / Desi Ghee
  • 1/2 tsp Red Chili Powder
  • 200 Grams Curd / Yogurt, Beat the curd
  • as per taste Salt / Namak

Instructions

  • To make curd potatoes, first, take potatoes.
    To make curd potatoes, first take potatoes. Put 4 light cuts in the potato, it will be easy to peel after boiling the potato. Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker. When the pressure in the cooker is gone, then peel the potato peel. And break the potatoes lightly by hand.
  • Put 4 light cuts in the potato, it will be easy to peel after boiling the potato.
  • Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker.
  • When the pressure in the cooker is gone, then peel the potato peel.
  • And break the potatoes lightly by hand.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Add 2 teaspoons of oil or desi ghee in the kadhai/pan.
    Desi ghee makes the vegetable taste very good.
  • So I would advise you to add desi ghee.
    If you want, you can also add desi ghee in the last.
  • When the desi ghee or oil is hot, add cumin seeds in the kadhai/pan.
    When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  • When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
    When the cumin starts crackling, add 2 cloves crushed in the kadai / pan.
  • Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  • Then add chopped green chilies and chopped the ginger.
    Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  • Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  • And put potatoes in a kadhai.
    And put potatoes in kadai.
  • Mix the potatoes in the spices.
    Now cook the potatoes for 3 minutes to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  • Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  • And mix the curd with potatoes, turn the flame on high and keep stirring the curd.
    And mix the curd with potatoes, turn the flame on high and keep stirring the curd
  • Stir the curd till the stock starts boiling.
    Stir the curd till the stock starts boiling.
  • If you stop running curd then the curd will burst.
    So the yogurt has to be stirred continuously.
    If you stop running curd then the curd will burst. So the yogurt has to be stirred continuously.
  • When the stock comes to a boil then add half a glass of water and stir again
    Pour water after it boils.
  • Now add salt after boiling again.
    And add half teaspoon red chilies.
    Now add salt after boiling again. And add half teaspoon red chillies.
  • And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  • And also add a spoonful of desi ghee.
    And cook on low heat for 5 minutes.
    And also add a spoonful of desi ghee And cook on low heat for 5 minutes
  • If the curd is not too sour then you can also add tartaric or lemon salt.
  • Add a very small amount of lemon salt of tartaric.
    Turn off the gas after cooking for 2 minutes.
  • Now put curd potatoes in the serving bowl and serve with roti or rice.
    You can enjoy curd aloo/yogurt potato with poori.
    Now put curd potatoes in the serving bowl and serve with roti or rice. Somewhere yogurt potato is also eaten with poori. So you can also eat with poori.

Notes

Salt should be added to curry in the last when curry starts boiling otherwise curd will break.

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
Print Pin
5 from 2 votes

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry

Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent. Today we will learn to make Colocasia dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 0.042kcal
Cost 25 rupee

Equipment

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

Ingredients

  • 10 unit colocasia
  • 2 unit green chilly, chop them
  • 1 tsp carom seed ( ajwain )
  • 1 unit onion
  • 4 cloves garlic
  • 1 inch ginger
  • 1 tsp coriander seed
  • 2 unit whole red chilly
  • salt as per taste
  • 2 tsp lemon juice , or 1 small tsp raw mango powder
  • 1 tsp coriander leaves
  • 1/4 tsp Fenugreek seed
  • 2 tsp Oil

Instructions

  • Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
    raw colocasia
  • Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
    masala dry
  • Chop colocasia in round shape.
  • Take fry pan (non stick is preferable ) . Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
    fry pan with spices
  • Put the masala in the fry pan.
    masala
  • Fry until it start releasing oil
    fry masala
  • Add arbi to the masala and mix with spatula
  • Cover the fry pan with plate
  • Remove the plate after 5 minute, close the plate again and open again after 5 minutes. Fry until arbi becomes crispy.
    remove the pan
  • Add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
  • Now crispy colocasia (arbi) is ready , garnish with coriander leaves. Enjoy this crispy colocasia (arbi) with chapati or paratha.
    sookhi arbi

Video

Notes

  1. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  2. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  3. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  4. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can also try few other recipe’s of colocasia/ arbi/ ghuiya…
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