Tamarind Rice Recipe

Tamarind Rice – Super quick and simple tamarind rice. Tangy and Yummy rice recipe.

How to Make Tamarind Rice:

Recipe Video-

Ingredients:
2 bowls cooked rice
2 tbsp fried Peanuts
1 medium sliced Onion
2 dry Red Chilies
1 pinch Asafoetida
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
few Curry Leaves
2 tbsp Tamarind paste mixed with 1/2 bowl water
Salt
Oil

Method:

  • Heat oil in a pan.
  • Add Asafoetida.
  • Add dry Red Chilies, Mustard and Cumin seeds.
  • Add Curry leaves.
  • Add onion. Saute till onion turns golden.
  • Add Tamarind paste mixed with water.
  • Add Salt.
  • Let it come to boil and mixture thickens a bit.
  • Add cooked rice. Mix well.
  • Add fried Peanuts and mix.
  • Switch off the flame.
  • Yummy and Tangy Tamarind rice is ready.

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Cheesy Vegetable Pasta Recipe

Cheesy Vegetable Pasta Recipe

How to make Cheesy Vegetable Pasta

Video Link:

Ingredients:
2 bowls boiled Pasta
1 chopped Onion
1/2 sliced Capsicum
1/2 sliced Red Bell pepper
1 Carrot sliced
1 tbsp Red Chili Sauce
1 tbsp Tomato Sauce
1 cup grated Cheese
Salt as per taste
1/2 tbsp oil
1 tbsp Butter

Method:

  • Heat 1/2 tbsp oil in a pan and add 1 tbsp butter.
  • Add chopped onion.
  • Add Sliced Carrot.
  • Add sliced green and red Bell Pepper.
  • Sprinkle some salt.
  • Add Chili and Tomato Sauces. Mix well.
  • Add boiled Pasta.
  • Mix well and saute for few seconds.
  • Add grated Cheese and mix well with pasta.
  • Turn off the flame and sprinkle some more grated Cheese.
  • Serve hot.

 

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Chickpea Salad Recipe

Chickpea Salad | Kabuli Chana Salad

Chickpea salad is a very simple and nutritious salad.
Chickpea also known as Garbanzo beans and in India it is known as chole or kabuli chana.

Chickpeas are loaded with protein and fiber.
The iron, calcium, magnesium, manganese, phosphate, zinc and vitamin K content present in chickpeas which contribute to building and maintaining bone strength.

Enjoy it as a light dinner, or pack it up for lunch or you can enjoy this as healthy breakfast or as an evening snack.

How to make Chickpea Salad

Video Link:

Ingredients:

Chickpeas/Kabuli Chana – 2 cups soaked in water for 6 to 8 hours
Onion – 1 finely chopped
Cucumber – 1/2 chopped
Tomato – 1 chopped
Green Chili – 2 finely chopped
Lemon juice – 2 tbsp
coriander leaves – chopped
Chaat masala – 1 tsp
Salt as per taste
Method:

  •  Pressure cook soaked chickpeas with 4 cups of water and 1 tsp salt till 4 whistle.
  • Drain Chickpeas and Cool completely.
  • Combine the Chickpeas/kabuli chana with the remaining ingredients for the salad.
  • Serve chilled.

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Matar Chhole Recipe

Matar Chhole Recipe | Dried Peas Curry

Video Link:

Ingredients:

Dry Peas/Matar – 250 gm soaked for 5 to 6 hours
Onion – 1 chopped
Tomato – 2 chopped
Green Chilies – 2
whole Cumin/Jeera – 1 tsp
Chopped Garlic – 4 to 5
Chopped Ginger – 1 inch
Turmeric/Haldi powder – 1 tsp
Coriander powder – 1 tsp
Chili powder – 1 tsp
Garam masala powder – 1 tsp
Hing/Asafoetida – 1 pinch
Bay leaf/ tej patta – 1
Salt as per taste
Oil

Method:

  • Pressure cook matar with 3 cups of water and 2 tsp salt.
  • Cook till two whistle.
  • Meanwhile grind 2 chopped tomatoes to make puree. Keep aside.
  •  Heat oil in a kadai.
  • When oil is hot, add 1 pinch hing.
  • Add 1 tsp cumin and a bay leaf.
  • Add 4 to 5 chopped garlic. Saute till raw aroma goes off.
  • Add 1 Chopped Onion.
  • Add two green chilies.
  • Saute till onion turns golden.
  • Add 1 tsp turmeric, 1 tsp chili and 1 tsp coriander powder. Mix well.
  • Add prepared tomato puree.
  • Cook till mixture thickens with continuous stirring.
  • Add Salt.
  • Once mixture thickens, add chopped ginger.
  • Add boiled peas/matar. Mix well.
  • Add 2 to 3 cups of water.
  • When it comes to boil add 1 tsp garam masala powder.
  • Let it simmer for 5 minutes.
  • Turn off flame. Matar chhole is ready.

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Chhole Recipe

Chhole Recipe step by step with video

Chhole is one of the most famous north Indian vegeterian dish. Chhole is basically Chickpea cooked in Indian style curry.
It is also called as Punjabi Chhole or Chhole Masala.

Chhole is the best accompaniment of bhature, puri and rice.

Chhole Bhature, Chhole Puri and Chhole Chawal are the most famous Chhole dishes.

To make Chhole you have to soak chickpeas/kabuli chana for 6 to 8 hours. In my recipe I have used soaked chickpeas directly.
You can also first boil chickpeas and add with cooked spices. But I prefer without boiling one method.
I cook spices with chickpeas and lastly pressure cook it, so get very nice flavor of chickpea curry.

For perfectly puffed restaurant Bhature Recipe Click here.

How to Cook Chhole

Video Link:

Ingredients:
Chickpea / Kabuli Chana – 250 gm soaked for 6 to 7 hours
Onion – 3 to 4 medium sliced
Ginger Garlic paste – 2 tbsp
Cumin / Jeera – 1 tsp
Tejpatta/ Bay leaf- 1
Elaychi / Green cardamom – 4
Cinnamon stick/ dalchini – 1 small piece
Green chili – 2
Turmeric/ haldi powder – 1 tsp
Coriander/ Dhania powder – 1 tsp
Chili / Mirch powder – 1 tsp
Cumin/ Jeera powder – 1 tsp
Tomato – 1 medium chopped
Coriander leaves
Salt
Oil

Method to make spicy Chhole:

  • Heat 3 to 4 tbsp oil in a pressure cooker.
  • Add Hing / asafoetida.
  • Add 1 tsp jeera, 4 cardamom, one of inch Cinnamon stick and green chilies.
  • Add 3 to 4 thinly sliced Onion. Cook till Onion turns golden.
  • Add soaked Chickpea / Kabuli chana.
  • Cook it for 4 to 5 with stirring at intervals.
  • Meanwhile Take 2 tbsp ginger garlic paste in a bowl. Add 1 tsp turmeric, 1 tsp chili, 1 tsp coriander and 1 tsp cumin powder. Add some water to make a thick paste.
  • Now add prepared spices paste to chickpeas.
  • Now cook it with continuous stirring till spices are cooked and oil starts separating from it.
  • Now add 1 chopped Tomato and Salt and cook till tomatoes become soft.
  • Once Tomatoes cooked completely, add 2.5 cups of water.
  • Add 1 tsp garam masala powder and coriander leaves.
  • Now cook it till 2 whistle. Then switch off the flame and let it set for 5 minutes.
  • Open pressure cooker and serve Chhole garnish with fresh coriander leaves, chopped onion, lemon slice and green chilies.

For Bhature Recipe Click here

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Sattu Paratha Recipe

Sattu Paratha is a famous dish of Bihar region of India. The main ingredient of Sattu Paratha is sattu which is made of roasted chana/gram dal (powdered roasted grams).
It’s a delicious recipe. Sattu is mainly famous in state of Bihar, Jharkhand and UP. You can get ready made Sattu at groceries store. You don’t have to prepare it yourself.

Sattu ka Paratha is stuffed with spiced up sattu mixture.

How to make Sattu Paratha

Video Link:

Ingredients:

For Dough:
Wheat flour/ Atta – 2 bowl
salt – 1/4 tsp

For Filling:
Wheat flour/ Aatta – 2 cup
Sattu/roasted gram flour – 1 cup
Finely chopped Onion – 1
chopped Garlic – 3 to 4 cloves
chopped Ginger – 1 inch
chopped coriander leaves
Oil and spices from mango pickle – 1 tbsp
Lemon juice – 1/2 lemon
finely chopped green chillies – 2 to 3
Salt as per taste
Oil to shallow fry Parathas

Making Sattu Parathas:

  • For preparing the dough, add 1/4 tsp of salt in wheat flour/atta. Now slowly add water in small incremental quantities and knead soft and smooth dough.
  • Cover the dough with a wet cloth or kitchen towel.
  • For filling, take sattu in a bowl. Add all other ingredients mentioned for filling. Mix well all the ingredients.
  • Sprinkle some water to make the mixture a bit wet.
  • The filling should be slightly moist, neither powdery nor sticky.
  • Take a small portion from the dough and roll and flatten with your palm.
  • Roll it to a thick and small roti (approx 2.5 inch diameter).
  • Place a generous amount of the sattu mixture (approx 2 tbsp) in the middle.
  • Bring the edges of the dough around and seal the edges at the top, flattening the stuffed dough gently.
  • Now gently roll out the parathas into round shape of approx 5 to 6 inch diameter.
  • Heat a tawa. Place rolled-out paratha on the tawa to cook on medium heat.
  • When the bottom suface starts spotting with brown dots (about 1 to 2 min), flip it and cook another side.
  • When it’s cooked from both sides,  spread some oil evenly on the top surface.
  • After few seconds, flip again and repeat on the other side of the paratha.
  • Cook edges of the paratha by pressing it with spatula.
  • When both sides of the sattu paratha are cooked, remove it from heat. Serve with curd, pickle, baingan bharta.

For Baingan Bharta Recipe Click here

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Kathal Curry | Jackfruit Curry Recipe

Kathal Curry Recipe- Made with authentic Indian style.

How to Make Kathal Curry or Jackfruit Curry:

Video link:

Ingredients:

Kathal/Jackfruit – 500 gm cut into medium sizes pieces
Onion – 2 to 3 sliced
Jeera/Cumin seeds – 1 tsp
Bay Leaf/Tej patta – 2
Haldi/Turmeric powder – 1 tbsp
Jeera/Cumin powder – 1 tbsp
Coriander/Dhaniya powder – 1 tbsp
Chili/Mirch powder – 1/2 tbsp
Ginger Garlic paste – 2 tbsp
Garam Masala powder – 1 tsp
Oil
Salt

Method:

  • Heat 3 to 4 tbsp Oil in kadai.
  • Add Kathal/jackfruit pieces and cook till they become tender.
  • Once kathal pieces become tender and golden in color, switch off the flame and keep it aside.
  • In the same kadai heat 2 to 3 tbsp oil.
  • Add Cumin/jeera seeds and Bay leaf/Tejpatta. Let them splutter.
  • Add 2 medium sliced Onion and cook till become golden.
  • Meanwhile take 2 tbsp ginger garlic paste. Add 1 tbsp cumin, 1/2 tbsp chili, 1 tbsp turmeric and  1 tbsp coriander powder.
  • Add water to make a thick paste. Keep aside.
  • Once onion turns golden, add prepared paste.
  • saute with continuous stirring till oil start separating from it.
  • Add salt.
  • Once all raw aroma goes off and oil starts separating, add fried kathal/jackfruit pieces And Mix well.
  • Cook kathal with spices for 1 to 2 minutes.
  • Add 3 cups of water  and cook on high flame.
  • Once it comes to boil, add garam masala and set flame to low.
  • Now cover and let simmer for 4 to 5 minutes or till kathal/jackfruit is cooked.
  • Switch off the flame and let it set for 5-10 minutes.
  • Serve hot with rice or roti.

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Stuffed Tomato Gravy Recipe

Stuffed Tomato Gravy Recipe: A delicious tangy stuffed tomato gravy. Tomato is stuffed with potato and peas. How to make stuffed tomato gravy:

Video Link:

Ingredients:
For Stuffing:

Tomato – 4

Potato – 3 boiled and mashed

Matar/Green Peas – 1/4

small bowl Onion – 1 chopped

Turmeric/Haldi powder – 1/4 tsp

Red Chili/Mirch powder – 1/4 tsp

Coriander powder – 1/2 tsp

Garam Masala powder – 1/4 tsp

Chopped Coriander Salt as per taste

For Gravy:

Onion – 1 sliced Ginger

Garlic paste – 1 tbsp

Turmeric/Haldi powder- 1 tsp

Coriander powder – 1 tsp

Chili/Mirch Powder – 1/2 tsp

Matar/Green Peas – 1/4 small bowl

1 boiled potato – broken into small pieces

Chopped coriander

Jeera/Cumin seeds – 1 tsp

Asafoetida/Hing 1 pinch

Make Stuffing:

  • Heat 2tbsp oil in a kadai.
  • Add chopped onion.
  • Add 1/2 tsp turmeric, 1/2 tsp Chili and 1/4 tsp coriander powder.
  • Saute for few seconds.
  • Add salt.
  • Add Matar. Saute for few seconds.
  • Add 1/4 tsp Garam Masala powder and mix.
  • Add mashed boiled potato.
  • Saute for 1 – 2 minutes.
  • Add chopped coriander.
  • Switch off the flame and keep potato mixture aside for stuffing.
  • Cut the top of the tomatoes and remove it.
  • Now scoop out pulp with a spoon.
  • Grind pulp and keep aside. We will use it while making gravy.
  • Stuff the tomatoes with filling. Set aside.
  • Heat oil in a pan.
  • When oil is medium hot, place the tomatoes in pan and cook on low flame till tomato become little tender. It will take approx 1 minute.
  • Don’t cook for longer as tomato will be overcooked and stuffing will come out.
  • Once Tomato becomes tender, take it out and keep aside.

Making Gravy:

  • Now for gravy heat 2-3 tbsp oil in the same pan.
  • Add 1 tsp cumin seeds.
  • Add a pinch of Asafoetida/Hing.
  • Once Onion turns golden, Add 2 tbsp ginger garlic paste. Saute until raw smell goes off.
  • Add 1 tsp urmeric powder, 1 tsp coriander powder, 1/2 tsp chili powder podwer and saute for few seconds.
  • Add Peas and saute for few seconds.
  • Saute for few seconds. Then add tomato pulp to it and again cook for few seconds.
  • Add Salt.
  • Now add 3 cups of water and let it comes to boil.
  • Add chopped coriander leaves and let it simmer for 2-3 minutes.
  • Now add stuffed tomato to  the gravy. Cook it for another 1 minute and switch off the flame.
  • Let it set for 5 minutes and serve hot with rice.

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Veg Noodles Recipe

Veg Noodles Recipe | Veg Chow Mein | Vegetable Noodles

Recipe Video:

Ingredients:
Boiled Noodle – 200 gm
1 medium Capsicum – julienned
1 medium Carrot/Gajar – julienned
10 to 12 beans – thinly sliced diagonally
1/2 small Broccoli – cut into small pices
Soy Sauce – 1 tbsp
Chili Sauce – 1/2 tbsp
Tomato sauce – 1/2 tbsp
Aginomoto – 1 tsp
Salt as required
Oil – 2 tbsp

 

Method:

  • Heat enough amount of water in a pan with salt and few drops of oil.
  • When water comes to boil, add noodle.
  • Stir and let noodle cook.
  • Once noodles are coked well, drain them from hot water and rinse the noodles in fresh tap water.
  • Now drain noodles and keep aside.
  • Heat oil in a pan.
  • First add beans and carrot and saute on medium flame for 10 seconds.
  • Then add broccoli and capsicum.
  • Continue to toss and stir fry till vegetables are almost cooked.
  • But don’t cook the vegetables till they become completely soft.
  • Add 1/4 tsp of salt. Don’t add more as sauces already contain salt. You can check the taste after adding sauce and add more if required.
  • Now add Soy sauce, Chili sauce and Tomato sauce one by one and mix well.
  • Add Aginomoto and mix.
  • Add boiled noodles.
  • Keep on tossing and stirring till the veggies are mixed well with the noodles.
  • Switch off the flame. Check the taste and add more salt or any sauces if required.
  • Serve the noodle hot.

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Palak Paneer

Palak Paneer is a popular Indian main course dish. Palak paneer is made with paneer/cottage cheese cooked in palak/spinach gravy.

Recipe video:

Ingredients:
For Palak Puree:
Palak/Spinach – 200 gm fresh
Garlic – 3 to 4 cloves
Ginger- 1/2 inch chopped
Green Chilies- 2

For Gravy:
Paneer – 250 gm
Onion – 1 medium chopped
Tomato- 1 medium chopped
Garlic- 4 to 5 finey chopped
Jeera/Cumin seeds- 1/2 teaspoon
Tej patta/Bay leaf- 1
Haldi/Turmeric powder – 1/4 teaspoon
Mirch/Red Chili powder – 1/2 teaspoon
Kasoori Methi – 1 teaspoon
Dry Red Chili- 2 broken into two halves
Garam masala powder- 1/2 teaspoon
Oil- 1 tbsp
Butter – 2 tbsp
Salt as required

Making Palak/Spinach puree-

  • Rinse the palak/spinach well in running water.
  • Boil 4 to 5 cups of water in a pan and add 1/4 tsp salt. Now add Palak/spinach leaves in the hot water. Cover it and let cook it for 3 minutes on medium flame.
  • When the palak leaves are blanching, take some water in a pan and add some ice cubes.
  • After 3 minutes strain the blanched palak leaves from hot water and add them to cold water. Keep Palak stock aside to use later.
  • After 1 minute strain it again from cold water.
  • Now add Palak/spinach leaves a grinder jar with 1/2 inch chopped ginger, 3 to 4 cloves garlic, 2 green chilies.
  • Make a smooth palak/spinach gravy without adding water. Keep it aside.

 

Making Palak Paneer Gravy-

  • Heat 1 tbsp oil and 2 tbsp butter in a pan or kadai.
  • Add 1/2 tsp jeera/cumin seeds, 1 Bay leaf/tej patta and 2 red chilies. Let them splutter.
  • Now add 1 medium chopped onion. Saute till Onion turns light golden.
  • Add 4 to 5 finely chopped garlic. Saute until raw aroma of garlic goes away.
  • Now add 1/4 tsp haldi/turmeric powder and 1/2 tsp chili powder. Saute for 10 to 20 seconds.
  • Add 1 medium chopped tomato. Stir and saute till tomatoes soften.
  • Once the tomatoes are softened, add salt.
  • Then add 1 tsp Kasoori Methi and mix well.
  • Add Palak/Spinach Puree.
  • Add 1/2 cup of palak/spinach stock or water or as required.
  • Add Garam Masala powder and stir very well.
  • Simmer for 4 to 5 minutes till palak or spinach is cooked.
  • Now add Paneer cubes(250 gms) and stir well.
  • Now cover and simmer for another 2 to 3 minutes.
  • Now add 2 tbsp cream. This is optional. I have not added.
  • Now stir and switch off the flame.
  • Serve Palak Paneer hot with roti, naan or rice.

 

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