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Kurkuri Bhindi ( crispy Lady finger)

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Kurkuri Bhindi (lady finger) is a delicious and easy to make. Kurkuri bhindi (lady finger) issome spicy,and very delicious. The bhindi (okra) is marinated in spices, coated with flour, and then deep fried for a golden brown crunch. Kurkuri bhindi especially serve with chapatti or triangle paratha. Kurkuri bhindi can also be served as a snack.
Preparation time- 15 minutes Cooking time- 20 minutes Serve- 4 Person
Ingredients
§Approx. 250gmbhindi (okra) §Salt to taste §½ tespn cumin seed (jeera) §1 tbspn coriander powder (dhania) §1 tespn red chilipowder §½ tespn amchoor powder §¼ tespn turmeric powder (haldi)

Aloo-Parwal Gravy

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I am always very excited to make aloo-parwal gravy, during the season. This authentic dish is prepared in the northeast part of India. It is famous gravy dish of UP and Biahar. It is traditionally cooked with mustard oil and spices, the aroma of mustard oil complements the other flavours of this gravy really good . This mouth watering aloo-parwal gravycan be eaten with Roti, Paratha and rice. 
Preparation Time-10 min.Cooking Time- 20-25 min.Serve- 4 personIngredients8 -10 parwal (patal) 1-2 medium sized diced potatoes ½ cup chopped onion 1 medium size chopped tomato 1 tespn cumin seeds 1-2 bay leaf 1 tbspn coriander powder ½ tsp cummin powder ½ tsp chilli powder or to taste ½ tespn turmeric powder 1 tespn garlic ginger paste 1 tespn garam masala 3 tbsp mustard oil Or any oil salt to taste.
Method
1.Wash the parwal (patal) and scrape them lightly with knife , cut the ends and cut them half horizontally. (Dont peel the skin of parwal (patal) completely otherwise it will become mushy).
2.

Mango Pickle or Aam Ka Achaar

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Mango Pickle or Aam Ka Achaar is a tangy and spicy condiment made from raw mangoes that adds an extra taste to the meal. In India most household make a whole year's stock of mango pickle in summers when raw mangoes are available in abundance.Pickle is a necessary side dish in all the Indian meals. Indian Cuisine is very famous for its spicy hot pickles with variety of vegetables. These pickles differ in taste from region to region with unique taste and flavor. Every summer almost all homes are busy in preparing these pickles. Everyone love the north Indian version of mango pickles for their nice flavor and mustard oil taste.



Ingradients-
Raw mango 500gm cut into pieces Fennel seeds – 2 tablespoon Fenugreek seeds – 2 tablespoon Nigella seeds or kalonji – 2 teaspoon Red chilli powder – 3-4 tablespoon (can be adjusted as per taste) Turmeric powder – 1 teaspoon Asafoetida – ½ teaspoon Salt – to taste Mustard oil – as required MethodWash the raw mangoes and let the water dry. While selecting the …

Homemade Potato Smiley

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The Potato Smiley is an all-time favourite kids’ recipe.This recipe is inspired by Mccins potato smiley. The potato-based dough is shaped into small, flat rounds, with eyes and a smile impressed upon each, using a straw and a spoon. Once deep-fried, they become crisp and golden-brown, attractive in every way. It is very easy to make recipe, you can serve it immediately as demanding your kids.


Prep. Time-40 min.(refrigerator time-30min.) Cooking Time- 20 min. Type- Snacks
Ingredients
2 cups boiled potato grated ¼ cup bread crumbs 2 tbsp corn flour ½ tspn red chilli flaks ½ tspn chilli powder 1 tspn black paper powder ½ cup grated cheese (optional) Salt to taste Oil for deep frying
Method-

First, take a large mixing bowl and 2 cups boiled and grated potato.
Further add ¼ cup bread crumbs, 2 tbsp corn flour, ½ tsp chilli flacks, black powder, chilli powder, grated cheese and salt to taste.


Combine all the ingredients well. Add more bread crumbs if required. Mix properly and make a soft non sticky dough.


Moong dal pakaura (fritters)

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Moong Dal Vadas are also known as moong dal  pakoras, bhajias or fritters. This is a spicy delicious and very healthy  snack crispy outside and soft inside. Moong dal pakaura is a very popular tasty snack dish, specially for evening snacks with tea.


Prep Time: 25-30 minutes Cooking Time: 10-15 minutes Serve:4 Type- Snacks
Ingredients-
1 cup Dhuli moong dal (Split skinless green gram) 2-3 chopped green chilli 1 tspn finally chopped ginger 1 pinch hing 2 tbspn chopped coriander leaves 2 tbspn Rice flour ½ cup finally chopped onions Oil for deep frying

Method-
Wash and soak dal in about 3 cup of water for 3-4 hours.
Take soak dal and grind coarsely using very little water.
Add all ingredients to the dal better—chopped onions, chilli, corianders, leaves, hing, ginger and salt to taste.

Mix the better for 1-2 min. properly this will make batter light.
Add the water if needed, batter should be soft. (If better is too thick pakaura will be hard)

Heat the oil in any frying pan on medium flame.
When oil is read…

Dhaniya ki chutney

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Dhaniya Ki chutney is a blend of fresh cilantro( green  Coriander leaves) and varity of spices, like green chilli, garlic cloves, ginger, etc. Dhaniya ki chutney is a serve with pakaura, samosa, bread rolls, chaats, and many popular Indian snacks. Dhaniya ki chutney can be used in a variety of different ways. 

To make a delicious dip for vegetables, chips, or cracker, mix one part of chutney and three part of thick curd. To make a sandwich spread, mix one part of chutney and two parts of cream cheese.


Ingredients-
1 bunch of chopped Dhaniya (coriander leaves) 4-5 green chilli 3 tbspn of lemon juice ½ inch ginger 2-3 garlic clove (optional) Sal to taste 1 tspn oil
Method-
Take a grinder add all ingredients in jar, except Dhaniya. Make paste to all ingredients.
Add dhaniya leaves a little time and blend until smooth. Add more water as needed.
Add salt according to your taste.
After blending a smooth chutney add 3 tbspn lemon juice and any oil. Mix properly.


Your chutney is ready for serve with any I…

Bathua roti Or Paratha-

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Bathua roti Or Paratha-
 Bathua Ka Paratha is a winter special recipe prepared using this nutritious leafy vegetable. Enjoy making these Bathua Ka Parathas with the help of an easy and detailed recipe . I have already post Bathua ka saag.
Ingredients-
·2 cup wheat flour ·1 teaspoon carom seeds ·1 teaspoon ginger-garlic paste ·water as required ·1bunch bathua saag ·1 teaspoon chopped green chilli ·salt as required ·refined oil as required