CURD RICE / SOUTH INDIAN RECIPE

 CURD. RICE /SOUTH INDIAN RECIPE

I like CURD RICE very much, actually I am passionate of South Indian food that's why today my lunch was curd rice. This is very easy & simple recipe of leftover rice. I used parboiled rice. Let us see how to make curd rice.

INGREDIENTS:-

* Leftover rice - 1 cup. Sona masuri rice click on link

* Thick curd - 2 tbsp beaten

* Oil for tadka https://amzn.to/3DiCjw2

* Urad dal - less than1/8 small tsp

https://amzn.to/3DiCjw2 

* whole black pepper - 5-6 https://amzn.to/43y2sl2

*  Cumin seeds - less than 1/4 tsp

https://amzn.to/3DjOQiP

*  Mustard seed - less than 1/4)small tsp

https://amzn.to/3rAt7k1

* Ginger -   1/2" piece finely chopped

* Green chilli -chopped 

* Asafoetida - 1 pinch

https://amzn.to/44uEyrW

* Salt to taste

* Curry leaves - 6 to 7

* Green coriander leaves chopped for garnishing

*. Pomegranate seeds  -1 tbsp - for garnishing

METHOD:-

1. Place beaten curd and rice in a bowl and mix it well. Keep aside

2. Heat oil in a pan and add Urad dal then cumin seeds, mustard seeds.and Asafoetida

3. When it splutter, add finely chopped ginger, chopped green chilli, curry leaves and stirring for few seconds

4. Switch off the flame and put this tadka over mixed curd rice and mix it well along with coriander leaves 

5. Garnish with chopped grapes or pomegranate seeds

6. Serve & Enjoy

Note:-

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MAKAR SANKRANTI AND PONGAL RECIPE

MAKAR SANKRANTI AND PONGAL RECIPE

LET US COME WE TRY TO MAKE THESE RECIPES WITH TOGETHERNESS
ON AUSPICIOUS FESTIVAL MAKAR SANKRANTI AND PONGAL RECIPES

MAKE EASY & SIMPLE RECIPE

TIL BUGGA( SESAME RECIPE)

http://aishvaryasbharrat.blogspot.in/2016/01/til-bugga-sesame-recipe.html

CHURMA LADDU

http://aishvaryasbharrat.blogspot.in/2015/01/churma-ladoo-rajasthani-recipe.html

Makai ki roti

http://aishvaryasbharrat.blogspot.in/2014/12/a-real-story-about-makai-ki-roti.html

BAJRA KHICHDI

http://aishvaryasbharrat.blogspot.in/2015/01/bajra-khichdi-or-millet-recipe.html

PANCH RATAN DAL

http://aishvaryasbharrat.blogspot.in/2015/02/panchratan-or-panchmel-dal-pulses.html

BAJRA (MILLET FLOUR) FLOUR KI ROTI

BAJRA/MILLET FLOUR KI ROTI

Bajra atta(flour) ki roti is main recipe of Rajasthan and Braj in winter that's  best combination goes with Khatte ki kadi, Urad dal and any type of saag. Today i made bajre ki roti that is different and more delicious than normal bajre ki roti. Let us see how to make this bajra roti.

INGREDIENTS:-

* Bajra flour - 1/2 kg

* Spinach -250 gm washed and finely chopped

* Ginger(grated) -1"piece

* Green chilli - 2 finely chopped

* Flaxseed(roasted) - 1/2 tsp

* Sesame seeds(roasted) - 1/2 tsp

* Cumin seeds - less than 1/4 tsp

* Carom seeds - less than 1/4 tsp

* Salt as per taste

* Water warm

* Butter/ ghee for cooking and serving

METHOD:-

1. Strain Bajra flour by sieve and place in a big bowl 

2. Add all ingredients except butter and knead this flour with the help of warm water

3. Keep aside and heat tawa on gas

4. On the other side make a big lemon size ball from this dough, if required take a little water to make soft dough that can spread by hand or you can use flour to spread roti by hand 

5. Spread a wet and clean thick on surface of rolling plate See picture

6. Take a ball of dough & keep on it .Try to spread by wet palm of hand 

7. without any problem it will spread like a roti Now Pick cloth with roti and shift on other hand.

8. Put roti on griddle and cook both sides applying ghee or oil

 9. Cook all side brown very well on medium flame It well take 5 to 7 minutes.

 10. Now bajre ki roti is ready and serve hot with Sarson ka saag ,Gud & Butter whatever you want to eat.

NOTE :-

*Bajra flour should be fresh and good

* Make dough with little warm water 

* You can also make plain Bajra roti depending on your choice

Awaiting your comments .You can reach me through mail that mentioned in my profile

BUNDI RAITA (CURD RECIPE)

BUNDI RAITA (CURD RECIPE)

Any type of raita increases the taste of food. There are many varieties of rayta but Boondi raita is superb for any dishes. Boondi raita is the also favorite of all and is prepared for any religious or any special. Let us start for making Boondi

INGREDIENTS FOR MAKING BOONDI

*Gram flour - 1 cup

* Oil -  for frying

METHOD:-

 Strain gram flour in a container  & Add ½ cup water to make a thick paste.Add a little  water at a time in gram flour, keeping stir until all lumps gets dissolved and to make consistency quite smooth .Mix 2 teaspoons oil in batter and beat it.over for 10-15 minutes  to keep ready to make now.

1. Heat oil in a pan on gas flame. 

2. Stir the gram flour mixture for one more time nicely. Place the ladle 6-7 inch above the pan and pour gram flour batter on top of it with help of a spoon.

3. Mixture falls in the pan and boondi gets ready.

 4. Fry until boondi turns golden brown in color. Likewise fry all boondi.

METHOD :- 

1. Dip bundi in water to make soft for five minutes

2. Beat the curd & mix salt, cumin seeds powder,ginger, asafoetida & black or red pepper powder

3. Strain bundi from water and add bundi in the curd and mix it well

4. BUNDI raita is ready and serve it along with any type of chapati, poori, parantha, rice and naan etc

NOTE:-

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WHEAT FLOUR APPAM( SOUTH INDIAN DISH)

WHEAT FLOUR APPAM

INGREDIENTS:-

* Wheat flour - 1/2 cup
* Jaggery - 1/3 cup
* Ripened banana - 1
* Rice flour - 2 tsp
* Salt - a pinch
* Coconut (grated) - 2 tsp
* Cardamom powder - less than 1/4 tsp
* Baking soda - one pinch
* Ghee for greasing the pariyaram pan

METHOD :-

1. In a bowl take ripe banana and mash with a fork
2. Melt jaggery in bowl with little water that would be added to make batter of wheat flour
3. Now mix all ingredients in a bowl along with melted jaggery and mashed banana. Stir well

4. On the other side grease ghee in the mold of pariyaram pan and heat it on slow medium flame.

5. Place batter in the mold of pariyaram pan and cover it with lid.

 6. Let it cook for three or four minutes

7. After cooking one side, flip all on other side with wooden skewer.

8. When both side cooked, take out all in a plate.

9.  Now it is ready to serve

NOTE:-

* When ripened banana  added in making batter, gives a nice flavour and spongy texture to the appam

 * If  use organic jaggery, no need to strain the jaggery water.  For other jaggery,  use strainer to remove impurities from jaggery.

* Rice flour give little crispiness to the appams.

* You can also make appams with maida, jaggery and banana. They turn out smooth and spongy.

* Instead of ghee, you can also use oil to grease the pan.

***  Please leave your comments.

MOONG DAL HALWA (SWEET) RECIPE

MOONG DAL HALWA (SWEET RECIPE)

MOONG DAL HALWA is originated from Rajasthan north indian sweet dish. It is very popular and delicious dessert usually prepared during in any season or on any festival occasions. It is prepared with split yellow moong dal. Let us see how to make this awesome recipe

INGREDIENTS:-

* Moong dal (split yellow dal) -100 gm

* Ghee - 100 gm

* Sugar - 150gm

* Milk - 1 cup + 1 cup of water

* Khoya (mawa) -50 gm or milk powder - 50 gm

* Cashew nuts - 10

* Raisins - 10

* Kesar strings - 4 -5 no  dip in warm milk should be ready before making halwa.

* Almond 4 -5 no

* Cardamom - 3

METHOD:-

1. Soak yellow moong dal in water for 2 hours.

2. Strain  moong dal and grind it coarsely without water

3. Heat ghee in kadahi and then put moong dal in it

4. By stirring it continuously on medium flame, roast it

5. It will take time 20 to 25 minutes to roast it. Moong dal doesn't stick

6. Now add 1 cup milk and 1 cup of water in it and keep stirring on low medium flame

7. At this time you can yellow food colour or kesar that was dipped in warm milk. Keep stirring until milk doesn't soak in moong dal

8. Now add sugar in it and mix it well. Sugar syrup would release in it.

9. Mix it well and keep stirring. When sugar syrup absorb in moong dal properly then add khoya or milk powder. I added milk powder

10. Mix it well and roast it for 8 to 10 minutes on medium flame till oil separates all sides like as picture. 

11. Now turn off the flame. Mix cardamom powder in halwa 

12. Take out halwa in a plate and garnish with almonds and raisin.  Halwa is ready and serve it hot.

NOTE:-

If you like my recipe please leave your comments

SARSON KA SAAG RECIPE (GREEN MUSTARD LEAVES RECIPE)

SARSON KA SAAG

In winter season SARSON KA SAAG is always available in the market.  Its best compliment goes with MAKKI KI ROTI and Jaggery(gur). When we eat butter along with sarson ka saag, its taste increase double. Then let us see how to make sarson ka saag at home.

INGREDIENTS:-

* Green sarson ka saag - 500 gm

* Spinach - 200 gm

* Bathua - 50 gm

* Tomatoes - 250 gm

* Ginger - 1'' piece

* Green chillies - 2 or 3

* Oil -2 tbsp

* Asafoetida - 2 pinch

* Corn flour - 1tbsp
* Carom seeds - 1/4 tsp
* Salt to taste
* Red chilli powder - 1/4 tsp
* Butter - 1 tsp for garnishing

METHOD:-

1. First of all clean sarson ka saag and place in strainer. Wash it properly under the open tap water.
2. Chop the leaves into pieces and place it with 1 big cup of water in the pressure cooker
3. Close the lid and let one whistle come and then switch off the flame
4. Let the lid of cooker open itself and take out the boiled saag into bowl for cooling it.
5. In the meantime make fine paste of tomatoes, ginger and green chillies
6.  Heat a kadai and pour oil in it. Now add carom seeds and asafoetida in hot oil.When it roasted put corn flour. After roasting for one second , put the tomato paste and red chilli powder.
7. On the other side grind the boiled sarson saag in coarsely form not in fine paste
8. Fry the spices till oil separates from all sides of gravy. Now add ground sarson saag, one glass of water and salt into tomato gravy. Stirring and mix it well.
9. When one boil comes, cook it for ten minutes on low flame
10. Now sarson ka saag is ready.
11. Garnish with butter or ghee and served with Makki ki roti

NOTE:-
If you like onion and garlic then you can fry along with the tomato paste. Please leave your feedback about my blog, it would help to improve my blog.

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Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker.

SARSAON KA  SAG

500 gms desi sarson.. 300 gms palak 150 gms bathua. Ye approx hai upar neeche bhi kr sakti ho.. Sabko achhe se cut kro dho lo aur phir garlic ginger and green chilly paste daal ker boil krne ke liye rakh do.. Ek whistle ke baad sim per fifteen min.. Jab boil ho jaye tab thoda thanda hone ke baad mixer main grind kro just start stop.. Bilkul mahin mat krna.. Ab is poore saag main two tablespoons makke ka aata thode se paani main ghol kr mix kr dein aata kam bhi kr sakti ho.. Paani bhi add kr lena ab saag main aur iss open hi boil krne rakh do.. Ab alag pan main desi ghee jyada sa add kro one big onion chopped krke add kro... Bhoono.. Three desi tomatoes add kro add salt dhaniya powder garam masala and heeng.. Mix it bhoono and jab ho jaye tab saag main mix kro fifteen twenty min tak sim per pakao.. Paani apne hisaab se rakhna jyDa gaada na ho na patla.. Garam masala zra sa dalta haiMakki ki roti

RAM LADOO RECIPE

RAM LADOO RECIPE

RAM LADOO is not sweet dish it is salty and sour recipe that is consumed with green and red tamarind chutney. It is available at every street corner of delhi. But we would make this recipe at home. Let us see which ingredients are required for this recipe.

INGREDIENTS:-

* Yellow Moong Dal - 100 gms (1/2 cup)

* Channa Dal - 50 gms. (1/4 cup)
* Salt -   as per taste)
* Green chilli - 2-3 (chopped)
* Ginger - 1" piece (chopped)
* Coriander leaves - 1 tbsp (chopped)

* Radish (grated)for garnishing - 1
* Oil - for fry.

METHOD:-

 HOW TO MAKE RAM LADOO

1. Wash and clean the channa or moong dal and soak them for 5-6 hours in the water.  

2. Drain  water from the dal and grind it without adding water to it ( do not grind it too much).
3. Take out the ground dal in a bowl and add salt to it along with green chilli, ginger and coriander leaves. 

4. Mix the ingredients well and add water to it. Beat the batter thoroughly till batter becomes light fluffy and creamy texture

5. Heat oil in a non-stick pan. Pick up a small portion of the dal mixture and pour it into the pan to fry giving it a round shape.

6. Keep on turning them and fry on a medium flame. Take out the fried Ram Ladoo in a plate and make more ladoo in the same way.
7. Garnish with grated radish and chopped coriander leaves on the top of ladoo
8. Serve the hot Ladoo with green chutney and grated radish to your family members.

RECIPE FOR GREEN CHUTNEY:- see recipe for green chutney

RECIPE FOR RED CHUTNEY:-

INGREDIENTS:-

* Sugar - 1 cup                                             

* Water - 1 cup
* Tamarind pulp - 1/2 cup
* Anardana powder - 1/2 tsp
* Salt to taste
* Mango powder -1 tsp
* Black salt -  2 pinch
* Roasted cumin powder - less than 1/4 tsp
* Coriander powder - 1/2 tsp

METHOD:-

1. Mix all ingredients in bowl and cook it on low flame  when it boils then turn off the flame
2. After cooling you can use on ram ladoo

NOTE:-

Green and red chutney should be watery consistency for RAM LADOO , according to that consistency you can add water
You have to semi-fry  pakoda, at the serving time again fry these pakoda
 Serve hot RAM LADOO with green and red chutney and garnish grated radish and chopped coriander leaves on the top

If you like my recipe pls leave me your comments.

PHALAHARI CHEELA OR DOSA(NAVRATRI RECIPE)

PHALAHARI CHEELA OR DOSA(NAVRATRI RECIPE)

 This is phalahari cheela or dosa and you can call NAVRATRI RECIPE. It is made of two flour of  Chestnut (Singhade) and Buckwheat (Kuttu).Today let us see what ingredients is needed in this recipe

INGREDIENTS:-

* Singhare ka atta (Chestnut flour) - 1 cup

* Kuttu ka atta (Buckwheat flour) - 1 cup

* Rock salt or black salt as taste

* Black pepper - less than 1/4 tsp

* Green chilli - 2 finely chopped

* Ginger (Grated) - 1'' piece

* Spinach (Palak) - 250 gm washed and finely chopped

Method :-

* Place all ingredients  in a bowl

* Make a paste with help of water,consistency of batter should be thick like pakora batter. For setting this batter keep aside for 10 minutes setting

* Heat griddle (tawa) on high flame and put some oil to grease the tawa,

* Switch the flame on medium before you put the mixture on griddle.

* Put mixture on tawa and spread it in round shape properly

* Put some oil around chilla. when chilla gets colour change of colour brown, flip it and cook another side.

* Cook it both sides till it get some crisp.

* Take out  and serve it with  CORIANDER CHUTEY or curd

NOTE:-
If you like my recipe plz leave your comment.

BREAD UTTAPAM TOAST BY SEMOLINA OR SUJI(BREAKFAST RECIPE)

BREAD UTTAPAM TOAST BY SEMOLINA

BREAD UTTAPAM TOAST is best option for breakfast or can have any time as you feel hungry. If you don't have time to make vegetable then can try it. Let us see how to make BREAD UTTAPAM TOAST

INGREDIENTS :-

* Bread - white or brown bread

* Semolina (Suji) - 1 cup RAVA IDLI MIXTURE use this mixture for this recipe

* Curd - 1/2 cup

* All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, and french bean 

* Ginger (grated),-1" piece,

* 2 Green chilli - finely chopped

* Coriander leaves washed & finely chopped -50 gm

* Salt to taste

* Oil - 1tbsp

METHOD :-

1.Mix semolina (suji), oil, grated ginger finely chopped green chillies, coriander leaves and all vegetables with curd  in a big bowl and let it sit for 10 mins.

2. The consistency of batter should be thick as a paste.

3. Heat non stick tawa/pan. Drizzle some oil on it. 

4. Keep the bread on your palm and  cover it with the batter. Place it on tawa covered side down and plain side up. Spread oil around the sides of bread and cook on slow flame. 

5. After roast one side, flip side of the bread. Now cook other side also on slow flame.

6. Be careful that it doesn't get burnt After 2 mins cook both sides on medium flame.

7. Cook it till d nice colour appears on both sides. 

8. Serve it hot with  GREEN CORIANDER CHUTNEY

NOTE:-

If you can also add onion in this recipe, it depending on your choice. Plz leave your precious comments too.

DRY KALA CHANA RECIPE (BLACK CHICKPEA)

DRY KALA CHANA RECIPE
(BLACK CHICKPEA)

KALA CHANA is very tasty and nutritious to eat . This recipe is most important to make in NAVRATRI PUJA as a prashad along with suzi halwa & puri. But you can have this recipe for any time especially  for breakfast is good. This dry black chickpeas is best combination goes for SUJI HALWA AND PUFFY POORI.  Let us start to make DRY KALA CHANA

INGREDIENTS :-

* Black chana - 400gm

* Salt -1 tsp

* Oil - 2 tbsp

* Cumin seeds - 1/2tsp
* Asafoetida - 1 pinch
* Turmeric powder - less than small 1/4 tsp

* Coriander powder - 1 tbsp

* Red chilli powder - less than small 1/4 tsp

* Ginger grated - 1" piece

* Mango powder -1/2 tsp

* Garam Masala -1/4 tsp

* Tomato puree - 4 tbsp

* Green chilli, grated mooli, chopped tomato and green coriander leaves for garnishing

METHOD :-

 1. Soak kale channe in water for overnight
2. Drain out soaked kale chane from water and place in pressure cooker along with 2 cup of water and salt
3. Close the lid and let it boil till one whistle comes, then boil for 10 minutes on low flame.
4. When pressure of cooker release itself, open the lid and take out the channe in a bowl and keep gravy aside
5. Heat pan and place oil in it. Now put cumin seeds and asafoetida in hot oil. Let it crackle, then add
tomato puree and grated ginger.Roast it for few seconds.
6. Put all ingredients turmeric powder, coriander powder, red chilli powder, mango powder, garam masala and mix very well. After oil separates from all ingredients.
7. Add channe and stir all spices with spatula
8. Also add kept gravy aside and let it simmer till gravy becomes thick. Cook for two minutes while you stir regularly
9. Turn off flame and take out dry channe in a plate or bowl
10. Garnish with green coriander leaves, chopped tomato, green chilli and grated mooli.
11. Serve it with PUFFY POORI  SUJI HALWA

NOTE:-
If you like my recipe plz leave your comments that is more valuable for me.

GHIYA KA RAITA (BOTTLE GOURD)

GHIYA KA RAITA

Ghiya ka Raita is very quick and easy recipe. There are many variety of raita like Boondi raita, pumpkin raita, onion, pineapple and mix vegetable raita. Most of the time curd recipe is served with sumptuous food that helps for digest. Ghiya ka raita is best compliment for pooris, paratha etc.let us see how to make GHIYA KA RAITA

INGREDIENTS:-

* Ghiya -1 small

* Curd - 1/2 kg

* Black salt - 1/4 tsp

* Black pepper powder

* Sugar - 1pinch
* Ginger (grated) - less than small 1/4 tsp

* Cumin seed powder (roasted) - 1/2 tsp

* Coriander leaves for garnishing

METHOD:-

1. Peel ghiya and wash. Then grate and boil in pressure cooker on medium flame till one whistle comes. 

2. Let it cool and open the lid.

3. Strain it with the help of strainer

4. Now place beaten curd in a bowl and add boiled grated ghiya Mix it well.

5. Add salt ,black pepper, grated ginger roasted cumin powder & sugar

6. Garnish with coriander leaves and serve with paratha LACCHA PARANTHA Poori PUFFY POORI or BEDMI PURI

 http://aishvaryasbharrat.blogspot.in/2015/05/radish-leaves-paratha-muli-ke-pataon-ka.html

NOTE :-

If you like my recipe please leave your precious comment in comment box

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PYAZ (ONION) KI KACHORI

PYAZ KI KACHORI

 Pyaz Ki Kachori is a very popular & delicious Rajasthani dish. It can be made at home and served as snacks or in breakfast. Its best compliment is with Aloo ki subzi. Let us see what ingredients is required for making Kachori.

INGREDIENTS:- 

* 2 Cup maida 

* 2 Tbsp ghee 

* 1 Tsp baking powder 

* Salt to taste

* Cold water for making dough

FOR STUFFING:- 

* 2 Cups finely chopped onions

* 1 Tsp nigella seeds (kalonji) 

* 2 Tsp fennel seeds 

* 2 Tbsp besan 

* 2 Tsp coriander powder

* 1 Tsp amchur powder

* 2 Tsp chilli powder

* Salt to taste

METHOD FOR MAKING DOUGH :-

** In a big bowl place maida , ghee , baking powder and rub it by using your fingertips. Knead dough adding little water at a time, keep the dough aside and let it rest for ten minutes

METHOD FOR MAKING FILLING:-

* Heat oil in a pan, add the nigella seeds, fennel seeds, and onions, mix well and saute on a medium flame for 5 minutes.

* Add the besan and spices and salt and cook on a medium flame for 2 minutes, keep stirring occasionally. Remove from flame and let it cool down .

HOW TO MAKE KACHORI :-

1. Now divide the dough it into equal portions, make smooth ball, then flatten and roll it evenly into circle.
2. Take one rolling dough and make an impression in the middle with your thumb to make it look like a small cup
3. Place some stuffing of onion  in the center.
4. Apply water on the edges to bring together all the edges and pinch them. Press the edges downwards below and roll into a 4-5 inches kachori. prepare all kachoris like these. keep the kachoris covered with a wet cloth.

5. Now heat a oil in a kadai and fry kachori one by one on a low medium flame fry till it become golden and crispy
6. Take out on a paper that absorb extra oil
7. Store in an airtight container when completely cool.

8. Serve kachori hot with some coriander chutney, tamarind chutney and aloo subzi depending on your choice

NOTE :-

If you like my recipe plz leave your precious comments. See recipe for aloo subzi
 http://aishvaryasbharrat.blogspot.in/2015/05/aaloo-ki-sabji-side-dish-potato-with.html

and for coriander chutney
http://aishvaryasbharrat.blogspot.in/2015/06/coriander-chutney.html

POORI (PUFFY POORI) MAIN DISH

POORI (PUFFY)

 Pooris are made by wheat flour in smaller size than chapati. Mostly people like to eat in breakfast and it is served with aloo masala sabzi and suji halwa. There are various type of pooris but today we will make poori by wheat flour. Let us see what ingredients is required to make poori.

INGREDIENTS:-

* Wheat flour - 450gm (3 bowl)

* Oil - 1 tbs

* Carom seeds - less than 1/2 small tsp

* Salt to taste

* Oil for frying

METHOD - How to make Poori

1. Take wheat flour in a bowl and add 1tbs oil, salt and carom seeds

2. Make a dough with the help of water. Poori dough should be harder than chapati dough.

3. cover dough for half an hour 

4. Heat oil in a kadahi & make a small balls from dough

5. Roll the with the help of rolling pin in size of 3-4’’ round

6. Place the poori in hot oil,when poori float on oil flip it other side

7. Fry until it get golden brown

8. Remove from oil and place it on tissue paper for soaking excess oil

9. Serve with aloo masala sabzi or any type of pickle

NOTE:-

• For making and puffy pooris, ferment the dough for ½ hour.
• While rolling the poori make sure it is even from all sides and doesn’t get thin from center.
• Make sure oil is medium hot for frying pooris and fry on medium-low flame until they turn golden brown in colour.
• Now drain out from oil and place on kitchen towel for soaking excess oil
• Serve hot  & IN NAVRATROAN enjoy with SUJI HALWA DRY BLACK CHANNA  ALOO KI SUBZI Aloo matar Ki sabji, Chloe Dry Aloo Cauliflower & peas ki sabji pickles etc.

• NOTE:-
• Your comments are most welcome   

HONEY CHILLI POTATO (CHINESE DISH)

HONEY CHILLI POTATO
INDO CHINESE DISH

HONEY CHILLI POTATO is one of the most popular indo-chinese dish. Even kids like this dish very much. It is very simple and easy recipe to prepare it. Whenever desired to taste it, can make it dry or with gravy. Without any tension, you can serve it as a starter in party or get together also. Then come and let us see ingredients for recipe of HONEY CHILLI POTATO

INGREDIENTS:-

* Potatoes - 3 (250gm)

* Green chilli -2 slit

* Green coriander leaves - 2-3 tsp

* Corn flour - 4 tbsp

* Ginger paste - 1tsp

* Garlic cloves - 2 medium sized finely chopped

* Red chilli sauce - 1tsp

* Tomato sauce - 2 tbsp

* Soya sauce - 1 tsp

* Salt to taste

* Honey - 1tsp

* Oil for fry and cook

* Sesame seeds(roasted) - 1small tsp

* Whole red chilli - 1

PREPARATION:-

* Wash potatoes, peel and slice lengthwise like finger chips

* Take a bowl and place cornflour. Mix all pieces in corn flour and coat properly.

METHOD:-

1. Heat oil in a pan.When heated, place corn flour coated potato in oil and fry it till they get golden brown in colour. Fry all potatoes like same,then drain out from oil and keep on kitchen towel paper that excess oil soaked on it.

2. Heat another sauce pan and add 1 tbsp oil to pan.

3. Add finely chopped garlic, ginger paste and green chilli. Saute for 1 minutes and then add all sauces Red chilli sauce,soya sauce and tomato sauce 

4. Add salt to taste and stir well

5. Place fried potato and honey, stir well

6. Now HONEY CHILLI POTATO is ready and take out in a saucer. 

7. Garnish with fried red chilli, chopped coriander leaves and roasted sesame seed.

Note:-

* If you want to add onion then put it after saute  chopped garlic, fry for 1 minutes then add all sauce

* If you want gravy in this recipe, prepare a thick liquid of corn flour and water. Then add to this recipe before adding potato. Let it boil and make its consistency you like

** Pls leave your precious comments

DESHI TURAI VEGETABLE (RIDGE GOURD)

DESI TURAI KI SABJI

RIDGE GOURD

Desi Turai is called Ridge Gourd in english. Its taste is tastier than normal turai, but sometimes

it comes out bitter in taste. While peeling and cutting turai always try to taste one by one, otherwise sabji would be bitter in taste. It is available in summer season.  You can made not only in gravy form, but also in dry or stuffy, whatever you like. It can served with chapati paratha and rice. Let us see how does it look and to make this vegetable in gravy form.

INGREDIENTS:-

* Ridge Gourd - 250gm

* Cumin seeds - 1/4 tsp

* Salt to taste 

* Refined oil - 2 tbs

* Turmeric - small1/4 tsp

* Coriander powder - 1small tsp

* Red chilli powder - less than small 1 tsp

* Fennel seeds powder - 1/2 tsp

* Green coriander leaves - Chopped & washed

* Tomato - 2

METHOD:-

1. Cut Turai in length pieces & grind tomatoes  in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add Turai & salt, mix it well

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Turai ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & rice as you like

NOTE:-

* NO need to add water in this vegetable because in cooking time turai leaves water itself.

* If you like my recipe, leave your comments.

HOME MADE RAVA IDLI MIXTURE (SOUTH INDIAN)

HOMEMADE RAVA IDLI MIXTURE

Here is recipe for Rava idli mix. You can make at home whenever you want to make rava idli. NO need to go for shopping it. It is very simple and easy recipe with few ingredients. Let us see for ingredients which is available at home easily.

INGREDIENTS:-

* Rava (Semolina) - 1/2 kg

* Oil - 2 tbsp

* Mustard seeds - 2tsp

* Gram pulse - 1tsp (Soaked)

* Urad pulse - 1 tsp (Soaked)

* Salt to taste

* Curry leave washed and torn by hand -  2 tsp

* Ginger grated - 2 tsp

METHOD:-

1. Heat oil in pan. when heated oil put mustard seeds

2. Let it crackle, add gram dal and urad dal that should be drained out from water

3. When both pulses get light golden brown, add ginger and curry leaves

4. After 30 seconds add rava (Semolina)

5. Stir continuously rava (semolina)on medium flame

6. Don't roast golden brown. Only roast for 1 to 2 minutes

7. Switch off the flame

8. Store in container after cool and whenever you need to make idli go to link http://aishvaryasbharrat.blogspot.in/2015/06/home-made-rava-idli-south-indian-dish.html

Note :-

Try my recipe and pls leave your precious comments 

SUJI HALWA (SWEET DISH)

SUJI (SEMOLINA)

HALWA

SUJI HALWA is sweet dish that is very easy to prepare it. Whenever we want to make it we can make at home . Mostly all ingredients are available at home and there is no more time to prepare it. Its main ingredient is SUJI that is called RAWA or SEMOLINA. So let us see how to make SUJI HALWA

INGREDIENTS:-

* SUJI - 1/2 Cup

* Besan - 2 tbs

* Wheat flour - 2 tbs

* Ghee - 1/3 cup

* Sugar - 3/4 cup

* Dry fruit as required - chopped

* Cardamom -3-4 

* Raisin -10-15

* Water - 2 cup

METHOD :-

1. Heat Ghee in a Kadahi and place suji, Besan and wheat flour

2. Roast suji, besan and wheat flour by stirring continuously till golden brown these ingredients

3. After suji get golden brown, add water & keep stirring

4. Then put sugar in it, let it cook on medium flame

5. Mix all chopped dry fruits & raisin and stir

6. When halwa is ready, turnoff flame & mix cardamom powder

7. Serve hot halwa in a plate & enjoy

NOTE:-

Your comments are welcome. If any suggestion, it would be precious for me

PAV BHAJI

PAV BHAJI

Pav bhajji is a street food famous in Mumbai, Gujarat and now pan-india. Healthy recipe with all the vegetables of your choice are put in it and eaten with pav, a round bread. Let us make PAV BHAJI

INGREDIENTS:-

*Potatoes - 2
* onion - 2

* Cauliflower - 1 very small

* Peas - 1 cup separate boiled

* Ginger - 1'' piece

* Garlic cloves - 4-5 count

* Tomatoes - 4 medium size

* Pav Bhaji Masala

* Salt - 1 1/2 tsp

* Turmeric Powder - less than 1/4 tsp

* Degi red pepper - 1tbls

* Oil & butter - 1+1 tbls

* Cumin seeds - 1tsp

* coriander leaves for garnishing

METHOD :-  HOW TO MAKE PAV BHAJI

1. Take washed cauliflower and potatoes and boil them in pressure cooker with a  whistle. 

2. Boil the peas separately.

3. In a pan, add cumin seeds to a tablespoon of cooking butter. Once they turn brown, add fresh ginger and garlic.

4. Add onions, saute them and once they are golden brown add pureed tomatoes. 

5. Once the curry is ready, add boiled vegetables and crush them with the help of spatula. 

6. Add any pav bhaji masala, with salt, haldi and deggi mirch ( because deggi mirch brings rich redness to bhaji and spicy tangy taste). 

7. To bring a hint of sweetness, add a tablespoon of ketchup.

8.Once the masalas are added to the curry, pour water in it and simmer your bhaji. Till the curry gets thickened.

9. Once, bhaji is cooked, add  another tablespoon of butter to add richness and taste to it. 

10. Enjoy with market bought pav.

NOTE:-

Many a put all the vegetables they like and boil them. You have that option too.

Thanks for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.