Vegetable Pakoda Recipe

Vegetable Pakoda Recipe

About Vegetable Pakoda Recipe

Monsoon snack, which is the most liked nationwide, is easy to cook as well as cooked pakodas.
This pakora recipe contains hot and crispy gram flours filled with fresh vegetables like carrots,
potatoes, onions and capsicum. Toss is done with licking masala, you serve mint with mint chutney.

Ingredients for Vegetable Pecos

40 grams of carrots

40 grams of potatoes

40 gms onion

40 grams capsicum

120 gms of gram flour

20 grams Corn Flour

40 grams mint chutney

1 piece banana leaf

40 mL sun flower oil

1 gram chat masala

How to Make Vegetable Pecos

Mix all vegetables with gram flour.

2. Fry in a deep fried net and fry until golden brown.

3. Remove and cut into small pieces, toss with chat masala.

4. Serve with mint chutney

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Handi Paneer Recipe

Handi Paneer Recipe

About Handi Paneer Recipe:

A gourmet dish of paneer masala is such a thing that one can never resist! Here is a delicious
recipe of Handy Paneer, which is completely cheese with tomato and onion as well as spices.
Pair this panoramic cheese dish with some warm and piping parathas to treat your family for
a delicious meal or lunch.

Ingredients of Handi Paneer:

200 gm cottage cheese

2 ginger, grated

1/2 teaspoon turmeric powder

1/2 tsp chili powder

1/2 tsp Garam Masala Powder

1 tomato

1/2 cup water

2 stalk coriander leaves

2 pinch of pepper powder

4 tablespoons refined oil

3 onions, sliced

1/2 cup beaten yogurt

How to make hand paneer

1. Put oil in a handful, fry the chopped onion on medium flame, when it is done, reduce the heat. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well.

2. Add finely chopped tomato and green chillies, and cook on low flame for about 10 minutes.

3. Before adding half cup beaten yogurt and salt, cook until dry. Boil by adding half a cup of water.

4. Combine mashed paneer and chopped coriander, cook until the seasoning is dry.

5. Add black pepper and remove from the flame. Serve in a large bowl and sprinkle coriander leaves on top of the dish.

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Bajra-Methi missi roti

Bajra-Methi Missi Roti Recipe

Millet-Fenugreek Missy About the recipe for roti:

 An Indian dish is never complete except for an Indian bread with a dish. This method of buzzer-fenugreek-Missy roti curated by Ms. Priyam Naik is particularly recommended for diabetics. It is made with a combination of two flour, which ensures nutritious food with whole nutritious elements.In addition to being a very good source of millet or pearl millet protein, high glycemic index is low on carbs with a high fiber content, which is mixed with fenugreek leaves, this recipe is used for fiber content Enhances. Fenugreek has a similar role in this recipe because it is extremely beneficial for diabetic patients to control the level of blood glucose.There is also good content of vitamins and minerals with low-fat yogurt, which makes this recipe a nutritious and tasty treat for all diabetics.

Ingredient of Bajra-missi roti:

200 g millet flour

Wheat flour 100 grams

250 gm fenugreek leaves

2 garlic cloves, finely chopped

1 tablespoon low fat curd

1 green pepper, chopped

Cottage cheese with less fat 50 grams

2 teaspoons coriander leaves, cut

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

To taste the salt

How to Make Bread-Fenugreek Missi Roti

1. Combine all ingredients and knead the dough in the firm dough with the required amount of water.

2. Divide into five parts. Roll into thin rotis and fry on the frying pan until they are well.

Serve hot with green chutney.

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Kheer

                                     Kheer

The best savings for the past! Kheer is one of the best Indian desserts which is made in festivals and special occasions in almost every Indian house. It's delicious, light and easy to cook. This Kheer recipe is a low fat mache kheer, which can be cooked during Navratri's fasting season or if you are on a low fat diet. So do not oppose your sweet crew with this low-fat Makhana Kheer!

Ingredients of Low Fat Makhana Kheer

1 liter milk

1/4 cup makhana (bloated lotus seeds)

2 tablespoons sugar

2 teaspoons pistachios, chopped

2 spoons almonds, chopped

1 teaspoon green cardamom powder (optional)

How to Make Low Fat Makhana Kheer

1. In a deep vessel, put it in milk, break the butterflies into small pieces, put them in milk and let it boil for about 1 1/2 to 2 hours, until the milk is boiling and seeds are not soft. Go .

2. Add sugar and stir for a few minutes.

3. Mix pistachios, almonds and cardamom powder, stir well again.

4. Hot or cold, as you like.

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Khichdi

                                             Khichdi

A comfortable meal, khichdi is the lightest, easiest recipes. Top gourds with ghee cloves are perfect for cooking on a delicious weekend lunch or when you are very tired to cook dinner on a weekend. In this step of the step recipe of Khichdi, green gram has been divided and rice comes together beautifully for a dish, with all the nutrients.

Ingredients of Moong Dal

1 cup rice

1/2 cup of moong dal shing (divided green gram)

2 tbsp ghee

1 teaspoon cumin seeds

A pinch asafoetida (asafoetida)

1 tablespoon coriander, powder

2 teaspoons salt

How to make mung dal khichadi

1. Wash rice and pulses and soak them in water for 1/2 hours, at least. Drain and keep aside.

2. Put ghee in a heavy saucepan and add cumin and asafetida.

3. When seeds separate, add a mixture of rice and lentils, and put sauce on high heat, as long as the well mixed and excess water does not dry up.

4. Pour the rice powder and salt and mix well. Insert 2 1/4 cup water, and boil, covered.

5. Heat and boil for 10 minutes, by the time the slaughter should be cooked, and ready to serve.

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Hyderabad Biryani

                            Hyderabadi Biryani

This is the perfect choice for those foods, which like their rice with spices, is mixed with tender peacocks of meat or chicken. Hyderabadi Biryani is a dish from the south, but spreads all over the country and even abroad. Cooked in 'Dum Style', it is layered with fried onion and mint, serve dinner parties with a cold Raita.

Ingredient of Hyderabadi Biryani Recipes

1 kg of meat

1 tbsp salt

1 tbspn ginger garlic paste

1 tablespoon red chilli paste

1 tablespoon green chili paste (brown onion for taste)

1/2 large spoonful of cardamom powder

3-4 cinnamon sticks

1 large spoon cumin seeds

4 cloves

A pinch mace

To taste the mint leaves

2 teaspoons lemon juice

250 gms of curd

4 tablespoons butter

750 grams semi-cooked rice

1 teaspoon saffron

1/2 cup water

1/2 cup of oil

Garnish Ingredients:

Eggs, boiled

Carrot, chopped

Cucumber

How to make Hyderabadi Biryani

1. Clean the meat Now add meat, salt, ginger garlic paste, green chilli paste, green chili paste, cardamom powder, cardamom powder, cinnamon, cumin seeds, cloves, mud, mint leaves and lemon juice in a pan. .

2. Mix all these ingredients well together

3. Yogurt, clear butter, semi-cooked rice, saffron, water and oil. Mix it well.

4. Now put sticky dough on the edges of the pan.

5. Cover it with lid and cook it for about 25 minutes.

6. Hayabadi Biryani is ready to eat. Garnish it with boiled eggs, chopped carrots, cucumbers and serve hot.

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Chicken Stew and Appam Recipes

Chicken Stew and Appam Recipe

This stunning dish comes directly from the hidden treasures of God's own country, Kerala. Chicken Stu is a popular dishes as a popular Easter dish and is especially among Christian families for breakfast or brunch. Chicken-centric appetizers, pieces of chicken boiled in a beautiful spicy and fancy coconut gravy with southern-style rice pancakes.

Ingredient of chicken stew and appam recipes

1/2 kg chicken

4 tablespoons coconut oil

2 onions, finely chopped

1 red pepper, chopped

2 green chillies

1 tbsp ginger-garlic paste

2 tomatoes, chopped

2 potatoes (diced)

Coconut milk- 1 second from coconut and second extracts

Salt

chilli

1 lemon

1 bunch coriander, small

For App:

1 cup of rice, soaked

3 tablespoons coconut, grated

1/2 teaspoon baking soda

1 tablespoon rice (ripe)

1/2 tsp salt

1 tablespoon sugar

How to make chicken stew and apple

Prepare the Chicken Stew:

1. In a deep pan, take coconut oil, add chopped onion, red chili, green chili, ginger paste. Fry until soft and golden.

2. Add chicken in the spice mixture and fry for 3 minutes.

3. For chicken, add tomatoes and potatoes and mix well. Add second coconut milk milk extracts.

4. Mix black pepper with salt, salt and water. Put on the lid for 45 minutes and boil.

5. Mix 1 extra sugar of coconut milk, coriander and lemon juice for chicken.

Prepare App:

1. For this, take a cooked rice, grated coconut and soaked rice in a deep bowl. Blend it well into a smooth paste. Keep it for overnight for fermentation.

2. In fermented paste, mix baking soda, salt, sugar and water. Blend the paste for a smooth, consistency.

3. In a small pan, add 1 tablespoon applemix and stirring the mixture so that the mixture is spread evenly.

4. Keep it for 1-2 minutes.

5. Cook it until the holes are not visible in the entire episode and the edges are brown in color.

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Bhappa Alloo

Bhaapa Alloo

A stunner of a recipe, this one Bengali flavors just gets right. Bhapati is the Bengali word for
the bang and this Bengali recipe really means it. Pour potato (five spices powder), coconut
paste and local flavors of mustard oil boiled for full potatoes. You can just say that this is a veg
vegetarian version, just fish has been replaced with baby potatoes. Simple yet satisfactory!

Ingredient of Bhaapa Alloo

200 g small potatoes

2 spoons Mustard Oil

1/2 tsp Bengalis five spice mixture (Panchfouran) (whole cumin seeds, fennel seeds,
fenugreek seeds, black mustard seeds and black skin)

2 dry red chillies

1/2 tsp mustard paste

1 teaspoon hung curd

3/4 spoon coconut paste

Pinch of green pepper paste

Pinch of turmeric

salt to taste

Lime juice

2 banana leaves

How to Make Bhapaa Aloo

Step 1. Peel the potatoes and boil them in salted water, drain and keep aside.

Step 2. Heat oil in a non-stick pan, mix five spices in it, cut the red chillies in half and mix them.

Step 3. Spread the spices all around until they separate.

Step 4. Put it on top of potatoes and keep it aside

Step 5. In a mixing bowl, add mustard paste, curd, coconut paste, green chilli paste and
turmeric powder and knead it well.

Step 6. Mix the potatoes in this pickle.

Step 7. Add salt and lime juice, mix again.

Step 8. Place the potatoes on a steel plate, cover with banana leaves and steam for 6-8 minutes.
serve hot.

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Dal Makhni

Dal Makhni

Dal Makhni is an authentic North Indian recipe which is the most popular recipe served in
any restaurant. However, you can make this traditional recipe in the restaurant style using
some simple ingredients available in your kitchen easily.Made with lentils, red kidney beans,
creams and butter, everyone likes it when eating this quick recipe.The best thing about this
recipe is the perfect blend of creamy texture and spices. To make kidney beans and pulses
more smooth, the best hack is to soak them overnight and boil it separately with a pinch of
salt. With this, if you want to make this dish very greasy, you can make roasted spices first
and then grind it. And then put it in its paste; This provides your lentils a great gourmet
restaurant style texture.The abundance of this recipe and its delicious taste has made this
lentil recipe a hit in restaurants and parties. It is best to be served with naan, missi roti or
cumin juice. You can prepare this delicious recipe for your family and friends. We are sure
that they will find it surprisingly delicious

Ingredient of Dal Makhni

2 cups whole utad dal

8 cups of water

2 tablespoons salt

1 tbsp ginger, chopped

2 tablespoons butter

1 tablespoon oil

2 teaspoons royal cumin

1 teaspoon Kasoori Fenugreek

2 cups tomato puree

1 teaspoon Chili powder

1 teaspoon sugar

1/2 cup cream

Green Greener for Garnishing

How to make lentil butter?

Step 1.

Soak the whole urad and rajma in three cups of water overnight. Dip it and cook pressure in 4 cups of water with a pinch of salt. It softens rajma and pulses.

Step 2.

Take a pan on medium flame, then heat the oil and add little cumin seeds to it. Sprinkle cumin and half ginger-garlic paste and stir for a while. Then you can put some onions, chopped green chillies and tomato puree, fry until the mixture turns golden. You can taste the recipe with a spoonful of almond paste, which you can prepare with soaked almonds.

This will make the recipe more creamy. If you are someone who loves the authentic style of Dal Makhni, then we suggest you use ghee instead of using sunflower oil.

Step 3.

After the roasted masala is ready, you can put ripe pressure of raisins and pulses and boil it. If you want your pulse to remain smooth, you can grind the masala first and then mix lentils and rajma.

Step 4.

Then add a little hot masala and salt according to your taste. Stir well and bring to boil, if you think the paste is very thick then you can add some water, then add some fresh cream in this recipe and shake well. This will make your dal and pancakes delicious. Garnish this recipe with fresh cream and freshly chopped coriander leaves.You can serve this indulgence recipe with Naan, Cumin Rice and Tandoori Butter Roti. Do not forget to add a big piece of butter in the bowl. This home-based recipe will definitely praise you for the culinary skills.

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Butter Chicken

                            Butter Chicken

Butter chicken! You can enjoy this Indian dish from the name alone. Butter chicken is being hit equally between Indians and foreigners, especially those who want to taste Indian cuisine. There are several versions of how this dish was made, and most historians agree that the iconic butter chicken was invented in the moti palace kitchen.This recipe of Butter Chicken from Moti Mahal is easy to follow and makes instant chat-starter! Overnight, chicken is roasted and cooked in tomato puree, cream and spices. Perfect dinner party recipes, this North-Indian style chicken recipe is made with the same enthusiasm throughout the country.

Ingredient of Butter chicken

1 1 cup full-fat greek yogurt

2 tablespoons lemon juice

1 ½ tbsp turmeric

2 tbsp Garam Masala

2 tbspspoon cumin seeds

3 pounds chicken thighs, on the bone

. Pound Unsalted Butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked

1 pound unsalted butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked

Preapration

Step 1.

Mix curd, lemon juice, turmeric, garam masala and cumin seeds in a large bowl. Put the chicken in and marinate it and make it coat. Cover, and refrigerant (one day).

Step 2.

Melt the butter in the oil in a large pan on medium flame until it starts forming the foam. Add onions, and cook, stirring frequently, translucent till Add garlic, ginger and cumin and cook onions until brown.

Step 3.

Add cinnamon stick, tomato, pepper and salt and cook for about 10 minutes until the chilli is soft.

Step 4.

Put the chicken and marinate in the pan and cook for 5 minutes, then add the chicken stock. Boil the mixture, then reduce heat and boil for about 30 minutes.

Step 5

Stir in cream and tomato paste, and boil until cooked chicken for about 10 to 15 minutes.

Step 6

Add almonds, cook for an additional 5 minutes and remove from heat. Garnish with Citaph leaves.

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