HAKKA NOODLES ( CHINESE DISH)

HAKKA NOODLES ( CHINESE DISH )

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Order now for Noodles click on above link 

HAKKA NOODLES is basically Chinese dish that is loved by children & young generation love too very much.It is very simple recipe & best combination goes for veg manchurian. I used only onion & spring onion in making noodles but if you like more vegetables , can add carrot french beans & capsicum as per your choice. Ajinomoto  is used in chinese dish but i didn't use because i read somewhere that it is harmful for health. However i tried to make in very simple way without using more veggies & ajinomoto & came out very awesome in taste.

Let us start to make HAKKA NOODLES

INGREDIENTS:-

* Oil - 2 tsp

* Noodles - 1 cup boiled

* Onion - 1 chopped

* Spring onion - 1/2 cup chopped 

* Salt to taste

* Vinegar (White) - less than small 1/4 spoon

* Soya sauce - 2-3 drops 

* Tomato chilli sauce little depend upon your choice

METHOD :-

* Boil noodles in a pan with salt & little oil

* Avoid stickiness of noodles we use oil

* Drain water with a strainer and put in cold water for few second

* Separate  noodles by fingers and again drain water

* Now noodles are ready for making

START TO MAKE NOODLES:-

* Heat oil in a pan 

* Deep fry onion & spring onion in it for few seconds

* When some transparent half cook onion , add noodles, salt ,vinegar, soya sauce & tomato chilli  sauce

* Mix it by skipping noodles & all ingredients

* HAKKA NOODLES  is ready. Serve hot & enjoy

NOTE :-

Try & share your feedback.Your comments r welcome

BREAD CHEELA TOAST / SANDWICH / BRUNCH RECIPE

BREAD CHEELA  TOAST

BREAD CHEELA  TOAST that is very delicious and healthy breakfast Let us see how to make
BREAD CHEELA  TOAST

FOR  FULL CHEELA RECIPE Click on  BESAN CHEELA

FOR FILLING OF CHEELA :-
Make sprout salad, please click on SPROUT SALAD   I made showed sprouts filling  for cheela toast

METHOD:-

1. Take out sprout in a bowl and put cucumber, tomato,paneer, grated ginger, green chilli
2. Mix green coriander chutney & Tomato sauce in sprouts. Now filling of cheela is ready
3. Take two slice of bread & toast it brown on tawa at medium flame or you can toast bread in pop-up toaster.

4  Spread sprouts filling  on Cheela & fold in square size & put between two bread toast

5. Serve it and enjoy

NOTE:-

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NUTRITIOUS CRUNCHY SPROUT SALAD

HOW TO MAKE SPROUTS SALAD

SPROUTS lentil (dal) salad is a very colourful, refreshing and healthy dish that is a crisp and tangy salad with basic indian flavours. Refreshing sprout salad for the Spring and Summers that has no oil, but just juice from lemon, a dash of sugar, salt and pepper and flavoured with lots of  raw food in your diet. Sprout salad is simple to make  and very delicious and rich in protein. Give it a try, it just takes a little planning to make your meals healthy.

 INGREDIENTS :-

* Mix Sprouts - whatever u like (Mung Moth Channa)-1 bowl

* Oil - 1tsp

* Cumin seeds-1/4 tsp

* Asafoetida -1 pinch

* Salt to taste

* Turmeric -1/4 tsp

* Ginger -(grated)

* Green chilli -1 or 2 finely chopped

* Black pepper depending on your choice

* Lemon juice -1/2 tsp

* Cucumber,Tomato, Radish & Beetroot  -Small size chopped in square shape

* Green coriander leaves for garnishing

METHOD:-

1. Heat oil in pressure cooker and put cumin seeds & asafoetida.

2. When it crackle then add sprouts and all ingredients except cucumber, tomatoes, radish, & beetroot.

3. Place 1 /2 cup of water & mix it well.

4. Close the lid ,Let 2-3 whistle come.

5. Now open lid & put cucumber, tomato, radish and beetroot grated ginger green chilli black pepper, & lemon juice.

6. Mix well and take out sprouts into a bowl

7. Garnish with green coriander leaves and serve

NOTE:-

 If you can add paneer and onion too as you like.

If you like my recipe please share your feedback

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.

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

PANCAKE LENTIL BURGER

PANCAKE LENTIL BURGER

LENTIL PANCAKE BURGER is one of my family's favourite and complete nutritious

food for lunch. These wonderful burger have undergone several transformation since i first tried for my lovely granddaughter. So let us see what ingredients are required to prepare this interesting LENTIL PANCAKE BURGER 

INGREDIENTS:-

* 1 Tbsp oil  

* 2 Tsp finely chopped garlic 

* 2 Tsp finely chopped ginger 

* 1 Tbsp finely chopped onion 

* 1 Tsp finely chopped green chilli 

* 1 Tsp finely chopped celery 

* Salt to taste

* 1 ½ Tbsp finely chopped carrots 

* 1 ½ Tbsp finely chopped french beans 

* 2 Tbsp boiled and grated potato 

* ½ Cup boiled mixed lentils 

* 1 Tbsp breadcrumbs 

* 2 Tsp chopped coriander 

* 2 Tsp oil for shallow frying   

* ½ Sliced tomato  

* ½ cucumber slices

FOR PANCAKE BATTER:-

* ½ Cup refined flour  

* 1 ½ Tbsp gram flour 

* ½ Tsp turmeric powder 

* Crushed black pepper to taste

* Salt to taste

* ½ Cup milk 

* 1 Tsp baking soda 

METHOD:-

1. In a pan add oil, finely chopped garlic, finely chopped ginger, finely chopped onion, finely chopped green chilli, finely chopped celery, salt, finely chopped carrots and finely chopped french beans and sauté.

2. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix.

3. To make the pancake batter; in a bowl add refined flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk.

4. In a hot pan add oil. Make a patty of the filling and pan sear it from both sides. 

5. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more.

6. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger.

7. Serve the lentil pancake burger with tomato ketchup.

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.

PANCAKE RECIPE FOR BREAKFAST

PANCAKE RECIPE

PANCAKE RECIPE FOR BREAKFAST
This is really great recipe It is fast, simple and you usually have the ingredients on hand.Fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream if you like sweet flavour or if you want another taste then you can add mashed potatoes, spring onion and grated cheese .But for beginners can try this pancake very easily.

INGREDIENTS:-

* 1 Cup All purpose flour

*1/2 cup Milk

*1tsp Sugar

*1 tsp oil

*1/8 tsp Salt

*1 tsp Baking powder
*1 tsp vanilla essance

METHOD:- How to make pancake

* Mix all the ingredients together with no lumps. The consistency of the batter should be running when poured but not watery. 

* Pour the batter on the low-med heat of flat tawa. While pouring the batter on tawa, it will spread slowly by itself.

* Let it cook until the batter forms bubbled holes on the top. 

* When it starts drying from the top. Flip it and cook for a minute. 

* Enjoy with butter or maple syrup or honey. 

Tip:-

If the pancake breaks, your consistency of ingredients is not correct.

BROKEN WHEAT( DALIYA) UPMA

BROKEN WHEAT (DALIYA) UPMA

BROKEN WHEAT (DALIYA) UPMA

UPMA is Maharashtrian indian dish .It is very popular as light dish in breakfast. But today we would make BROKEN WHEAT(DALIYA) UPMA. Let us start for preparation to make UPMA.

Preparation Time  - 10 mins       Cooking time - 15 mins         For people - 2

INGREDIENTS: -

* Broken wheat (Daliya) -150 gm =1 cup,

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves- 4-5

* Rai seeds -1 small spoon,

* Ginger - 1 inch piece (grated),

*Green chilli cut into small piece

*Green peas -1/2 bowl

* Carrot-1/4 bowl (cut in to small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE BROKEN WHEAT UPMA 

METHOD: -

* Heat a pan and put ghee into it,

* Add Mustard seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut.

* Now add peas ,salt & carrot & Shute it till come out soft,after that mix BROKEN WHEAT(DALIYA) & roast for few minutes on medium flame,

* Put water about 2 cup and mix it well,

* Cover lid and let it cook 7 to 10 minutes, then stir it and again cover for five minutes if little water is required then add in it to make upma

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -

You can add onion depending on your choice. Thanks for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

PARLE G BISCUIT CAKE

PARLE G BISCUIT CAKE

Sharing this recipe for 5 minutes PARLE G CAKE in sandwich toast maker that sounds good & new for me. This is very EASY & SIMPLE RECIPE

PARLE G BISCUIT CAKE IN SANDWICH TOAST MAKER

INGREDIENTS :-

Parle G biscuit - 2 pkt
Milk - 3/4 cup
Almonds -15-20 chopped
Eno salt -1 tsp or baking soda
Baking powder - 1/4 tbs
Chocolate sauce - 1tbs

METHOD :-

1 - Dip Parle G biscuit in milk and make nice & smooth batter
2 - Add chopped almonds and chocolate sauce.Mix it well
3 - Put baking powder in making batter
4 - And last add baking powder but don’t mix much more
5 - Mix all ingredients in a bowl & Place this batter in preheated sandwich toast maker for four or five minutes

Now PARLE G CAKE is ready

NOTE:-

Try and share your comments that valuable for me

HOME MADE RAVA IDLI (SOUTH INDIAN DISH)

HOME MADE RAVA IDLI

RAVA IDLI  is quick and easy recipe. Neither to go for market nor to soak it overnight.We can prepare rava mixture at home without any tension. So let us see HOW TO MAKE IDLI FROM THIS MIXTURE

INGREDIENTS:-

* Rava (Semolina) - 1 kg

* Salt - 1tbsp

* Oil - 2 service spoon

* Mustard seeds - 1tsp

* Curry leaves fresh - 6-7

* Ginger grated - 1'' piece

* Gram dal - 1/2 tsp soaked in water

* Urad dal - 1/4 tsp soaked in water

* Coriander leaves  -washed & chopped

* Cashew nut cut into half in length

HOW TO MAKE IDLI MIXTURE:- Go to link

1. Heat oil in a pan. 

2. Put chana (Gram) and urad dal when it  get light roast, add mustard seeds, let it splutter.

3. Now add curry leaves, grated ginger and cashew nut then add semolina, coriander leaves and salt

4. Roast it for 1 or 2 minutes. Switch off the flame mix thoroughly this mixture

Now mixture is ready

HOW TO MAKE RAVA IDLI BATTER:- 

INGREDIENTS :-

* Rava - 200gm(2 cup)

* Curd - 200gm(2 cup)

* Water - 100gm(1 cup)

* Baking soda - 1/2 tsp

* Oil for greasing the idli stand

METHOD----- HOW TO MAKE RAVA IDLI 

1. Place suji in a bowl and add whisked curd in it

2. Mix well and leave the mixture for 20 minutes.

3.  Put baking soda into the mixture after 20 minutes and mix it well. Make sure that the mixture should not neither too thick nor too thin.

4. Take a cooker and pour 2 small glass of water in it. Let the water warm up.  

5. Meanwhile, take the idli stand and grease it with little oil. Pour the mixture with the spoon in the mold of the stand. You can make 12-15 idly at the same time depending on the size of the idli stand. 6. Keep the idli stand in the cooker and cover it with the lid without the whistle. The idli gets cooked in 8-10 minutes. 

7. Open the lid and check whether the idli is cooked properly from inside with the help of a fork. If the fork comes out clean then the idli is ready.

 8. Take out the idli stand from the cooker and let it cool down. 

9. Take out each idli from the idli stand with the help of a spoon and put them on a plate.

10. Rava Idli is ready. 

11. Serve it with sambar, coconut chutney.

NOTE:-

Your comments are most welcome.

WHEAT FLOUR DOSA OR UTTAPAM

WHEAT FLOUR DOSA OR UTTAPAM

This wheat flour dosa is very easy and simple to make. Let us see which ingredients are required and method to make

INGREDIENTS:-

• 2 cups - Wheat flour
• ½ cup - Rice flour
• Pinch of asafoetida
• Salt to taste
• 1 tbsp - Finely chopped green chillis
• 1 tbsp - Chopped coriander leaves.
• ½ tsp-  Cumin seeds.
•  Water to make the batter.

METHOD:-

1 First take the flour in a  big bowl, add all the ingredients one by one .

2  Add enough water to make a batter which should be slightly thinner than normal dosa batter but not runny.

3. Use a whisk to blend all ingredients and the flours to get a smooth lump free batter. 

4.Heat a non stick pan, let it get heated well, then take a big ladle of the batter and make quick swirls, don’t keep spreading it slowly as lumps will form or will get disconnected.

5.This batter is unlike regular batter where you can afford to make swirls slowly and try to make as thin as possible. 

6.The gluten in the flours will get sticky on the hot pan and you will not be able to make smooth swirls. 

7. Do a bit of practice , but you will get delicious , mildly spiced dosas.

8.Served hot with chutneys, sambar or Chutney powder.

NOTE:-

You may add finely chopped onions or different kind of grated vegetables  too in to the batter.

Your comments are valuable for me

RICE IDLI (SOUTH INDIAN DISH)

RICE IDLI

RICE IDLI

To make soft idli batter should be perfect & for that ratio of ingredients should be correct quantity. I am posting this recipe whatever i know.

INGREDIENTS FOR IDLI BATTER

• Rice - 3 cups
• Urad dal without skin - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Water as needed

Idly rice is different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating

METHOD TO MAKE BATTER FOR IDLY:-

• Clean rice & urad dal and wash  thoroughly.
• Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
• First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.Again add 1/2 cup of water more and use a spatula to wipe up dal .the batter should be light fluffy and have micro bubbles 
• Then grind rice coarsely using less water because it is easy to wash the grinder
• Mix both paste in a big bowl and put salt in it 
• Mix well by hand
• The consistency should be same as pakora batter
• Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting 
• It will be fermented and raised ,the batter stands stiff like foam
• Batter for making idli is ready.You can store in refrigerator and can use it within 3 - 4 days.
• Grease the idly plate before pouring the batter
• After it get cooked for 8 -10 minutes  in steamer and let it sit for 2 minutes until idli comes out without sticking the plate 
•  This batter can also be used for dosa and uttapam

NOTE:-

• By grinding urad dal, You can judge the quality of urad dal
• If the first time You don’t get volume, the idly turns hard
• If the quality of urad dal is not good ,you can add soaked poha along with rice batter that would help to make soft  idly or can also add cooked rice while you grind rice 
• If you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
• Cooking time of idly is differ depends upon the size of idly utensils 
• Don't stir the batter when you make idli
• Batter of idly shouldn’t too watery otherwise colour of idly wouldn’t white

BREAD ROLL COATED VERMICELLI (BREAKFAST) SNACKS

BREAD ROLL COATED VERMICELLI

BREAKFAST  SNACKS

Bread roll Coated vermicelli  is new & favourite snack for everyone . Mostly people like it as brunch at breakfast time. Let us try to make BREAD ROLL COATED VERMICELLI

INGREDIENTS :-

* 1/2 bowl cooked mix vegetable , cauliflower, capsicum, french bean,carrot

* peas or sprouts depending on your choice

* 5-6 slices of white bread or brown bread or multigrain bread
* 2 medium sized potatoes non sticky

* 300 gm paneer (cottage cheese)

* 1/2 tsp dry mango powder

*1/2 tsp crushed black pepper

*  *1/4 tsp red chilli powder

* 1 green chilli, finely chopped
* 1/4 tsp garam masala powder
*1/4 tsp cumin powder
*1/2 tsp chaat masala

*1/ 4 tsp carom seeds

*1/4 fennel seeds

*1'' grated ginger
2 to 3 tsp chopped coriander leaves
salt as required

* 3/4 cup plain flour (maida)

*  vermicelli For coating

* Oil for frying

* Tomato ketchup to serve

INSTRUCTIONS:-

* Boil the potatoes.
* When they are still warm, peel and mash them .Mix all vegetables,peas or sprouts with cottage cheese and keep aside.
* Add the mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder carom seeds,funnel seeds,ginger and salt.

* Mix the whole filing well.

* First of all cut the all sides of bread

* Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.

* Take a slice of bread and dampen it with water,

squeeze the water from the bread.

* place the filling in the middle of the bread.

* Roll the bread and close the edges so as to get an even outer cover

make all bread rolls this way and keep aside. 

* Mix the plain flour very well in 11/2 teacups of water. Put some salt & black pepper

 

* Dip the cutlets in this paste and roll into vermicelli 

* Heat oil and fry these bread roll coated with vermicelli  till they become crisp and golden in colour on medium flame.

* Drain the bread rolls coated vermicelli on kitchen paper tissues to remove excess oil.

* Serve the bread rolls coated with vermicell with tomato sauce or green chutney

Note :-

Please share your lovely comments. Awaiting for your feedback

KHICHADI WITH MIX VEGETABLE

KHICHDI WITH MIX VEGETABLE

It is said that Khichdi is very digestive food for patient but when we make in different way, every people like it. Main ingredients of khichdi is rice & split moong dal .When we include all vegetable in khichadi , its taste increase double.Let us start to make MIX VEGETABLE KHICHDI

INGREDIENTS :-

* Rice - 1cup

* Split moong dal - 2cup

* All vegetables like carrot,cabbage, french beans, cauliflower, peas, capsicum chopped in small pieces 

* Oil - 1and1/2 tbs

* Cumin seeds less than small1/4 tsp, 

* Mustard seeds less than small1/4 tsp

* Carom seeds less than small1/4 tsp

* Asafoetida - 1 pinch

* Salt to taste

* Turmeric powder - small 1 tsp

* Red Chilli powder - 1/2 tsp

* Coriander powder - 1+1/2tsp

* Ginger + Coconut grated - 1+1 tbs

PREPARATION:-

*Wash rice, split moong dal & all vegetables in water  Keep aside

METHOD:-

1. Heat oil in pressure cooker and put cumin seeds, carom seed, mustard seeds,then add asafoetida

2. When it crackles , place rice, split moong dal & all vegetables

3. Add salt, red cilli powder, coriander powder, grated ginger & coconut .Mix it well

4. cover the lid & let the 1whistle come

5. Now on medium flame let the second whistle come

6. Turn off the flame & wait until the lid open itself

7. MIX VEGETABLE KHICHDI IS READY

8. Serve it with deshi ghee, pickles or papad as u like

NOTE:-

Vegetable can be less or more as u wish .

Share your comments

NAMKEEN SEVIYAN (SALTED VERMICELLI) BREAKFAST SNACKS

NAMKEEN SEVIYAN

SALTED VERMICELLI

Namkeen Seviyan is very tasty recipe It is also called vermicelli. Due to less oil people prefer it as light snacks in the breakfast time.In this recipe either more vegetables are used or less depanding on your choice. Let us see how to prepare Namkeen Seviyan.........

INGREDIENTS: -

* Roasted Sevinyan 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

.For TADKA: -

* 2 Tbs oil,

* Cumin seeds,1/4 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Nylon sev made by wheat flour accordingly choice.

PREPARATION: -

* Cut all vegetables in equal size of pea  and wash,

* Wash coriander, green chilli & cut it,

* Grate ginger 

METHOD: -

Heat a pan & oil. Now add cumin seeds & asafoetida.when it tampered ,then add ginger & green chilli, turmeric powder.Add cabbage,carrot french beans,cauliflower,potatoes,peas and  shoute on midium flame till it take out brown on colour. Add salt, red chilli powder. At last add seviyan and 3 cup of water mix with vegetables .When dry water from seviyan then turn off the flame & put raisins, lemon juice.

Garnish with coriander leaves, or nylon sev as u wish.

Serve it with chutney.

NOTE :-

Roasted vermicelli is available in the market,if u don't get then u can take plain vermicelli and roast at home.

Split Moong Dal Paratha

DAL PARATHA

Dal Paratha is best described as Indian stuffed flatbread. This delicious bread is filled with cooked split Moong dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. Let us start to make Dal Paratha

Ingredients:

For DOUGH :-

• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 tablespoon oil
• About 1/3 cup lukewarm water

• For FILLING

• 1/2 cup split Moong dal, available in Indian grocery stores
• 1/2 teaspoon salt
• 1 teaspoon fennel seed powder, (saunf)
• 1/2 teaspoon red chili powder, adjust to taste
• 1/8 teaspoon asafetida (hing)
• 1 inch piece Ginger (chopped)
• 2-3 finely chopped green chillies
• 1/4 cup whole wheat flour, for rolling
• 2 tablespoons oil for cooking paratha

Method:-

For DOUGH:-

1. Mix the flour, salt and oil.
2. Add the water slowly, mixing with your fingers as you pour.
3. Dough should be soft, do not knead the dough.
4. Cover the dough and let it sit for at least fifteen minutes.

FOR FILLING:-

1. Boil the Moong dal with two cups of water on medium high heat. After dal comes to boil, reduce the heat to medium and let it cook until dal is very soft. If needed add little more water. Strain the dal removing the excess water if needed.
2. consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to do the filling, then stir fry the dal to bring to the right consistency. If it is too dry and crumbly add little water.
3. In a bowl mix dal with salt, fennel powder, chili powder and asafetida. Add the pepper and salt to taste. Set aside 

HOW TO MAKE PARATHA:-

1. Divide the dough and filling into eight equal parts and form into balls.
2. Roll dough ball lightly in dry flour and roll into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes.
3. Meanwhile heat an iron or other heavy griddle on medium high heat until moderately hot. To test, sprinkle water on the griddle If the water sizzles right away, the griddle is ready.
4. Press the filled ball lightly on dry flour from both sides.
5. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into seven-inch circle.
6. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
7. After a few seconds, drizzle half teaspoon of oil over the paratha. Flip the paratha and put again half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help paratha to puff.
8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
9. Parathas are best served hot and crispy. They will be soft as they cool off.
10. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Re-heat using a griddle or oven. But they taste great at room temperature.

NOTE:- you can enjoy Moong Dal paratha with Dahi, GREEN CORIANDER CHUTNEY, Aaloo ki sabji or tea as breakfast. Your comments r welcome

#BREAD PAKODA (SNACKS)

BREAD PAKODA

BREAD PAKODA is a snack eaten during rainy season. Its always good to eat a home made pakoda for better health. At sweetshops in India, the oil is reheated every time if something is to be heated or cooked. Everything is cooked in same oil.. changes the texture of the oil and every cooked item leave its flavor which doesn't bring the right taste of bread pakoda. I prefer to cook at home and tasty enough to not to resist. Let us prepare pakoda

INGREDIENTS:-

* 8-10 Bread slices cut into two parts

* 1 cup -Besan or gram flour

* 2 tbs -Rice flour

* ½ tsp -Red chilli powder/lal mirch powder

* ½ tsp -Turmeric powder/haldi

* ½ tsp -Garam masala powder

* ½ tsp -Ajwain/carom seeds

* ⅔ to ¾ tsp -Salt or add as required

* 1''-Ginger (grated)

* 2 Green chilli finely chopped

*¼ cup -Water

METHOD:-

* Place gram, rice flour & all ingredients in a bowl

* Make liquid batter ,consistancy like thread with the help of water as shown in picture & keep aside for 5 minutes for setting

* Heat oil in kadahi (wok) on medium flame

* Dip half bread piece in batter and deep fry  in oil till they becomes crispy & golden in colour

* Drain all pakodaand place them on a kitchen paper towel so that extra oil is absorbed.

* Fry the pakoras in batches this way. When done keep all of them aside.

*Serve hot BREAD PAKODA with green coriander chutney or tomato sauce as you like

NOTE:-

Try these BREAD PAKODA and share your comment