SPINACH SOUP(PALAK KA SOUP)

SPINACH SOUP

(PALAK KA SOUP)

PALAK SOUP is very nutritious and very easy & simple recipe to prepare. To make this recipe let us see what we required ingredients

INGREDIENTS:-

* Spinach - 250 gm

* Bottle gourd - 1/2 cup

* Onion - 1/2

* Ginger -1/2"

* Garlic cloves - 4 to 5

* Celery little for flavour and depend on your choice

* Salt to taste

* Black pepper - 3 - 4

or green chilli -1/2

* Cinnamon stick -1 very small piece

* Milk - 1/2 cup

*  Cream - 1 tsp for garnish

METHOD:-

1. Wash spinach, carrot and bottle gourd cut into pieces, tomatoes,onion and place in pressure cooker

2. Add ginger , garlic green chilli or black pepper, cinnamon stick, torned celery and little salt

3. Boil all these thing in pressure cooker for one whistle

4. Let open the lid of pressure cooker & take out spinach with all ingredients in mixer 

5. Grind it and strain with the help of strainer

6. Once again boil, then add milk

7. Garnish with cream at the top of soup and serve it hot

NOTE:-

Boiling time you can add a pinch of baking soda to maintain green colour of soup but i avoid to use baking soda. Pls share your comments.

KADHI PAKODA

KADHI PAKODA

 KADHI PAKODA

RECIPE TYPE: main dish                      CUISINE: north indian                          SERVES: 4-5

INGREDIENTS:-  

FOR KADHI:-

* Sour curd -1.5 cup or 375 gram curd
* Water - 3 cups or add as required
* Red chilli powder or lal mirch - ½ tsp
* Turmeric powder/ haldi - ½ tsp
* Garam masala powder - ½ tsp
*  Pinch of asafoetida/hing
* Salt - 1 to 1.5 tsp or add as required
* Besan or gram flour - 8 tbsp or about 40 grams
* Mustard oil or sunflower oil or any oil for shallow frying or deep frying pakoras

FOR PAKORAS:-

* Besan or gram flour -1cup
* Red chilli powder/lal mirch - ½ tsp
* Turmeric powder/haldi - ½ tsp 

* Garam masala powder - ½ tsp r
* Carom seeds/ajwain -½ tsp
* Salt to taste

* Water - ¼ cup water

FOR THE KADHI TADKA:-

* Ginger/adrak - 1 tbsp chopped
* Garlic finely chopped - ¾ to 1 tbsp
* Fenugreek seeds/methi seeds - 8-10

* 2 Green chillies chopped
* 2 Red chillies broken
* Cumin seeds/jeera - 1 tsp

* Mustard seeds - 1 tsp

* Carom seeds/ajwain - less than 1tsp
* Pinch of asafoetida/hing
* 8 to 10 curry leaves
2 tbsp mustard oil

INSTRUCTIONS:-

PREPARING THE CURD MIXTURE:-

1. In a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth
2. Add 8 tbsp gram flour, red chilli powder, turmeric powder, garam masala powder and 1 tsp salt to the whisked curd. Stir and mix everything again.

3. Add 3 cups water and stir again.
4. Stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wire whisk or a spatula or with your fingers. keep the curd mixture aside. you can use a blender to make this mixture, but make sure you haven’t over do it. you will get butter instead of a smooth blended curd

PREPARING THE PAKORAS:-

* Put 1 cup gram flour/besan in a bowl and add ajwain/carom seeds, red chili powder, garam masala powder and salt or as required.
* Mix everything well and keep aside covered for 30 minutes.
* Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
* When the pakoras are partly cooked, then turn over and fry the other side.
fry till the pakoras are crisp and golden.

* Remove the fried pakoras and 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.

PREPARING THE KADHI:-
* In another pan or kadai, heat 2 tbsp mustard oil.
* Add the 1 tsp cumin seeds, 8 to 10 methi seeds and a pinch of asafoetida. Allow the cumin seeds to crackle and the methi seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
* Then add 1 tbsp chopped ginger/adrak, chopped garlic and green chillies, stir and saute for a minute.
Now add curry leaves, dry red chilies (halved or broken). Stir and saute for a minute on a low flame,then add the curd mixture.
* Stir very well.Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get brown

* Low the flame and then simmer the kadhi until the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.
* Now add the pakoras in the kadhi. stir gently.
* Cover the kadhi with a lid and let the pakoras be soaked in the kadhi for 8 to 10 minutes.
 * Sprinkle some garam masala powder on the kadhi.
* Serve the kadhi pakora with steamed rice or jeera rice,  you could also have kadhi with rotis or parathas.

NOTE:-

(measuring cup used, 1 cup = 250 ml)
for kadhi mixture:

If you like onion then you can use in tadka or pakoras. Please give your precious comments

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

RAJMA (KIDNEY BEANS)

RAJMA (KIDNEY BEANS) CURRY

Rajma Masala is a popular North Indian-Punjabi vegetarian side dish consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. It taste delicious, healthy and one of the comfort food in India. I always use the small Kashmiri Rajma which takes the gravy on to a higher notch with its creamy and thick texture. Let us see HOW TO MAKE RAJMA

INGREDIENTS:-

* 1 and 1/2 cup Rajma soaked in 4 cups water at overnight
* Salt to taste
* 3 Medium sized tomatoes roughly chopped and prepare puree in mixer
* Coriander powder -1 tbsp
* Kashmiri mirch powder -1/2 tbsp
* Garam masala -1/2 tsp
* Cumin seeds -1/2 tsp
* Roasted cumin powder -1/4 tsp
* Ghee/ clarified butter -1 and 1/2 tbsp
* Asafoetida -2 pinch
* Ginger garlic paste - 1/3tbsp

* Green chilli - 2 to 3

* Mango powder - 1tsp

METHOD :-

1. In a pressure cooker put the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes.
3. Switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato, green chilli and ginger in mixer jar.
4. For tempering, heat ghee in a wok/ pan .
5. Add cumin seeds and let it splutter, then add asafoetida.
6. Add tomato paste and mix.
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala.
8. Mix everything well, and cover the pan with lid, and let the spices and  tomato paste cook till  oil leaves from the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and mix well
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water.

11. Serve with  hot steamed rice, jeera rice .

NOTE:-

If you like onions then chop onion finely and add it before mixing tomatoes paste. Cook till it gets lightly golden brown. Now add all spices and follow the above steps now to make RAJMA.

YOUR SUGGESTIONS ARE ALWAY WELCOME