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Moong Dal Wade (Pakode)



  • How to make moong dal wade (pakode):
          Hi everyone,how are you all doing? Are you all enjoying rainy season? Well it's 
          raining & one of the favorite monsoon snack is pakode with hot tea. Here we are 
          with another guest recipe. I tried this recipe,really we enjoyed it.
           This is easy & no grinding of the moong dal.
           In marathi we usually call the pakode as wade.
           The traditional method of making it is in the wade form(as shown).
           So,here's the recipe.









  • Ingredients:
          1. Oil (for frying)
          2. Moong dal/Yellow split dal (1-2 small bowl)
          3. Curry leaves 
          4. Cumin seeds (jeera)
          5. Ajwain/Ova /Thymol seeds(optional)
          6. Green chillies (4-5 no)
          7. Red chilli powder (1-2 tspn-optional)
          8. Chana dal flour
          9. Turmeric powder 
         10. Coriander leaves 
         11. Onion (1-2 no chopped)
         12. Salt to taste
         13. Garlic-ginger paste



  • Preparation & Cooking:
          1. Clean the moong dal & soak for 3-4 hours.
          2. Drain out the soaked water. Chop the onion & green chillies.
          3. Add the chopped onion & green chillies,also add chopped curry & 
              coriander leaves.
          4. Add some red chilli powder,turmeric powder,salt to taste,garlic-ginger 
              paste,1 small tspn of ajwain & cumin seeds.
          5. Mix all the masala & moong dal together,add 2-3 tblpsn of chana dal flour.
          6. Mix the mixture with chana dal flour,& check if all the ingredients are bound 
              together.
          7. We are using chana dal flour for binding. Check if all the mixture has bound 
               & a pakoda or wada can be formed.
          8. Heat oil for frying in a broad vessel. Grease your fingers with little oil & place
              the mixture By pressing with other hand fingers make the circular wada.
          9. Check whether the oil is heated first by adding a small piece of the mixture.
         10. Once checked,add the wada & fry from both the sides till it is golden-brownish
               in color.
         11. Repeat the step & make more wadas.
         12. Serve the moong dal wade with sauce or dahi dip see the link under Guest
               Special or refer Curd dip/Dahi Dip




  • Serves: Two-Three






  • About the recipe author:
         The author of this recipe is Mrs Kusum Chavan. She lives in Patur,Akola district,
          Maharashtra. She is a home maker,has two sons & two daughters. This is one of
          favorite dish of her family members.

  

           Try this recipe & enjoy with your family members. Do share your comments with us.
           Keep sending your favorite recipes to us on our email address that is
           gangofthrees@gmail.com

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Vegetable Curd Rice



  • How to make vegetable curd rice:






  • Ingredients:
          1. Oil (1-2 tblspn)
          2. Curd/Dahi (250 gms)
          3. Onion (1 no)
          4. Curry leaves
          5. Turmeric powder
          6. Green chilies (3-4 no)
          7. Red chilli powder (1-2 tspn)
          8. Cauliflower (1 small bowl florets)
          9. Capsicum (1 no)
         10. Potato/Aloo (1 no)
         11. French beans/Farasbean (1 small bowl cut long)
         12. Basmati Rice/Regular rice (2 small bowl)
         13. Mustard seeds 
         14. Cumin seeds
         15. Garam masala (1-2 tspn)
         16. Salt to taste
         17. Water (1-2 cups)
         18. Coriander leaves




  • Preparation & Cooking:
          1. Clean the rice & cook the rice about 80%. For basmati rice soak for 
               10-15 mins & then cook.
          2. Heat oil in a broad vessel,add mustard & cumin seeds. Cut the onions 
              long & add. Add the curry leaves.
          3. Saute the onions till it is brown color. Add turmeric powder & chopped 
              green chillies.
          4. Wash clean all the vegetables,add & saute for 3-4 mins.
          5. Cover the lid & cook the vegetables for 5-8 mins.
          6. Churn the curd/dahi & even out the small dahi lumps & keep aside.
          7. Add the garam masala, some red chilli powder,saute for 5 mins.
          8. Add the curd,mix well & cook for 2-3 mins.
          9. Cool the cooked rice,add salt to the curry. Add the rice & mix well all the 
              ingredients.
         10. Cover the lid & cook the rice for 10-15 mins.
         11. The vegetable curd rice is ready.
         12. Garnish with coriander leaves & serve.




  • Serves: Two- Three.



        Usually, in some recipes of pulao/biryani curd is added. This recipe has more curd with 
         equivalent vegetables. The rice tastes little sour & has vegetable bites. This is easy 
         to cook recipe. You can have it with papad or just like that. Try this recipe & do 
         share your comments with us. 


        
          

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Tur-Shengdana Dal Fry



  • How to make toovar/tur dal fry with groundnut:







  • Ingredients:
          1. Oil (1 tblspn)
          2. Tur/Toovar Dal (1-2 small bowl)
          3. Garlic cloves (4-5 no)
          4. Kasuri Methi/Dry fenugreek leaves
          5. Tomato (1 no)
          6. Curry leaves 
          7. Green chillies (3-4 no)
          8. Turmeric powder
          9. Mustard seeds
         10. Cumin seeds
         11. Onion (1 no chopped)
         12. Ginger (less than half inch)
         13. Coriander leaves to garnish
         14. Salt to taste
         15. Groundnut/peanuts (half or less than half small bowl)
         16. Water (1-2 cups for cooking)



  • Preparation & Cooking:
          1. Clean the toovar/tur dal & place it in the pressure cooker.
          2. Crush the ginger & garlic (do not grind in mixer),add in the cooker.
          3. Add curry leaves,turmeric powder,peanuts,chopped green chillies & tomato,
              1 tspn of kasuri methi in the cooker.
          4. Add water say1-2 cups of water. Steam cook the dal till 2-3 whistles.
          5. Let the cooker cool down, do not churn the dal keep it as it is.
          6. Heat oil in a wok/kadhai, add the mustard & cumin seeds.
          7. Add the chopped onion & saute till it is brown in color.
          8. Add the cooked dal, add salt to taste. Mix well.
          9. Give it a boil & garnish with coriander leaves.
         10. The dal fry is ready, serve with roti & steamed rice.




  • Servings: Four-Five.



       Instead of making the toovar dal fry the regular way, I tried making this dal fry with
       groundnut & kasuri methi. It tasted really good. You all try this recipe & do share
       your views by posting your comments or tick your reactions below.




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Aloo Baingan Sabji (dry)



  • How to make aloo baingan sabji (dry):






  • Ingredients:
          1. Oil (1 tblspn)
          2. Onion (1 no)
          3. Tomato (1 no chopped)
          4. Garlic-ginger paste/Wet masala (1-2 tspn)
          5. Red chilli powder (1 tspn)
          6. Turmeric powder 
          7. Salt to taste
          8. Garlic-dry coconut grated
          9. Potato/Aloo (2-3 no)
         10. Baingan (3-4 no)
         11. Mustard seeds 
         12. Cumin seeds




  • Preparation & Cooking:
         1. Heat oil in a kadhai/wok. Add mustard & cumin seeds.
         2. Cut the onion long/lengthwise & add. Saute for 2-3 mins.
         3. Add the garlic-ginger paste & turmeric powder. Saute for 2-3 mins.
         4. Wash & cut the baingan & potato & keep aside.
         5. Grate a small piece of dry coconut & 4-5 garlic cloves & mix 2 tspn of
              red chilli powder with this grated mixture. Add this mixture.
         6. Saute the above mixture for 3-4 mins.
         7. Add the chopped tomatoes,mix well. Add the cut aloo & baingan. 
         8. Add salt to taste,mix well all the ingredients,cover the lid & cook for 
            10-15 mins.
         9. You can add some more red chilli powder the way you like.
        10. Serve with roti. 




  • Servings: Three-Four.


        
            Try this sabji, according to your liking you can make it chillier & have it. Do share
            your comments with us.
       

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Moong Dal Khichadi


  • How to make moong dal khichadi:




  • Ingredients:
         1. Moong dal/Yellow split lentil (1 & half small bowl)
         2. Rice grains (2 small bowl)
         3. Mustad seeds (rai)
         4. Cumin seeds (jeera)
         5. Turmeric powder (haldi)
         6. Green chilli (2-3 no)
         7. Salt to taste
         8. Oil (1 tblspn)
         9. Water (2 cups)



  • Preparation & Cooking:
          1. Heat oil in a vessel. Add mustard & cumin seeds.
          2. Cut the green chillies long or chop. Add the green chillies & saute.
          3. Add the turmeric powder & salt to taste. Mix well.
          4. Wash & clean the moong dal & add,saute for 3-4 mins.
          5. Add 1 cup water & mix well.
          6. Wash clean the rice & add to the vessel. Mix well.
          7. Add another cup of water & let the khichadi cook for next 15-20 mins.
          8. The moong dal khichadi is ready.
          9. Serve with roasted papad & acchar (pickle ).



  • Serves: Two.




       

          Try this khichadi. Moong dal cooks quick compared to other dals. This is real quick & 
           easy recipe. Do share your comments.

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Firewood Pizza making video



  • Firewood Pizza making video:


                                 (Image Source - Google Images)


     
         Hi everyone I am back again with another interesting video clip. Yes you are right it's 
         a pizza making video. Everyone loves pizza,we really don't need a occasion to eat 
         pizza.Whenever we want we can call up & have pizza with our choice of toppings
          right! This is a short video of firewood pizza making of the famous Cafe Xtasi at 
         Pondicherry. They have a good number & varieties of pizzas & pastas. You can 
         check out more on their website www.cafextasi.com with a description about the
         firewood concept. This video is posted on you tube & does not belong to me.







           You can see the pizzerias' pizza making process is open to public. Check out this
          video & post your comments or tick your reactions below. If you guys happen to visit
          this place & have some interesting story to tell do share with us. If you guys have 
          some interesting food/food making videos do share with us or send its' you tube link
          or link to us on our email address gangofthrees@gmail.com. Have a nice day!!!!!!


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Wheat Semolina Kheer/ Gehun Suji Kheer

  • Gehun Suji Kheer :






  • Ingredients:
          1. Wheat semolina (Broken wheat) - (1 small bowl)
          2. Sajuk Tup/Pure Ghee (2-3 tspn)
          3. Almonds/Badam (7-8 no)
          4. Cashew-nuts/Kaju (5-6 no)
          5. Raisins (8-10 no)
          6. Sugar (7-8 tspn)
          7. Milk (1-2 cups)
          8. Dry coconut (1 small piece grated )




  • Preparation & Cooking:
          1. Heat the sajuk tup/pure in a wok/kadhai. Let it melt.
          2. Add the semolina/suji & roast till it is slight brown in color.
          3. Heat the milk say till it is warm in temperature.
          4. Once the semolina is roasted turn off the heat. Let it cool till it is warm in 
              temperature.
          5. Add the milk to the semolina & add the sugar. Mix well.
          6. Cook the kheer. As the semolina cooks, it absorbs the milk so you can add 
               some more milk as required or add some water.
           7. Cook the kheer for 20 mins on low flame.
           8. Cut the almonds & cashew-nuts in pieces.
           9. Add all the the three dry fruits & grated dry coconut. Mix well.
          10. The gehun suji/wheat semolina kheer is ready to serve.




  • Servings: Three-Four.



  • Notes:
          1. This is like a variety of kheer you can make. Good for kids.
          2. You can make it total ghee free. First cook the wheat semolina in water to 
               about 80%. Then add to warm milk with sugar & dry fruits. Thus you can have
               this kheer without ghee also. Good for diet conscious people. 
           3. Try this recipe & share with us how the recipe turned out with ghee & without
                using ghee. Do share by posting your comments how your kids & family 
                members liked it.


  

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Puri Aloo Bhaji


  • Puri Aloo Bhaji:






  • Ingredients:
         1. Wheat Flour (2-3 small bowl)
         2. Aloo/Potato (3-4 no)
         3. Oil (half tblspn for bhaji)
         4. Oil ( for frying puris)
         5. Mustard seeds (rai)
         6. Cumin seeds (jeera)
         7. Turmeric powder 
         8. Onion (1 no chopped)
         9. Green chillies (3-4 no chopped)
        10. Tomato (1 no chopped)
        11. Salt to taste
        12. Curry leaves
        13. Water 




  • Preparation & Cooking:
          1. Cook potatoes inn boiling water Or pressure cook them.
          2. Take the wheat flour in  a broad vessel add 1to half tspn of salt & by adding 
              water make dough. Keep it aside.
          3. Make the dough between hard & soft.
          4. Let the potatoes cool. Peel the potato skin off & cut in pieces.
          5. Heat 1 tblspn of oil in a wok/kadhai. Add mustard & cumin seeds.
          6. After the seeds crackle add curry leaves,chopped onion & green chillies. 
              Saute for 3-4 mins.
          7. Add the turmeric powder & salt to taste. Add the cooked potato pieces.
          8. Saute the potatoes for 2-3 mins. Add the chopped tomato & mix well.
          9. Cook the sabji for 5 mins on low flame.
         10. Heat oil for frying in a wok for puris.
         11. Take lemon size wheat dough ball. Sprinkle some wheat flour & roll to make
                small roti.
         12. Roll it evenly less thin. If you make it very thin it will fry out like papadi 
                & will be difficult to chew.
         13. Test whether the oil is heated by adding very small ball of wheat dough if it
                fries out slight brown color the oil is heated.
         14. Add the puri ,fry from one side as it rises flip on the other side.
         15. Keep the spoon as a weight over the puri as it rises. Fry till it is slight brown
               in color.
         16. The puri aloo bhaji is ready to eat. 
         17. Repeat the step & make more puris. 




  • Servings: Puris (Eight - Ten), Aloo sabji serves two.






      
               Make the puri aloo bhaji for you & your family. Have it either in your breakfast or lunch.
         

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Aloo Dahi Curry/Potato Curd Curry


  • How to make aloo dahi curry :






  • Ingredients:
         1. Aloo/Potato (3-4 no)
         2. Oil (1 tblspn)
         3. Curd/Dahi (1-2 small bowl)
         4. Mustard seeds (rai)
         5. Cumin seeds (jeera)
         6. Turmeric powder (haldi)
         7. Onion (1 no chopped)
         8. Garlic cloves (3-4 no chopped)
         9. Green chillies (3-4 no chopped)
        10. Salt to taste 
        11. Curry leaves 
        12. Sugar (optional)
        13. Water 



  • Preparation & Cooking:
          1. Cook the potatoes in boiling water for 10-15 mins. Or pressure cook them.
          2. Take curd in a bowl & churn it.
          3. Heat oil in a broad vessel/wok. Add mustard & cumin seeds.
          4. Add the chopped garlic & curry leaves. Saute till the garlic are slight brown 
              in color.
          5. Add the chopped onion & green chillies. Saute for 2-3 mins.
          6. Add the turmeric powder & curd. Mix well.
          7. Add some water & let it cook or give it a boil.
          8. Till this time let the potatoes cool, peel off the potato skin.
          9. Cut the potatoes in pieces.
         10. Add the cooked potatoes in the dahi curry. Cook for 5-8 mins on low
               flame.
         11. Serve with rotis & steamed rice.



  • Serves: Two

                                    
                             Try this recipe & share your comments with us.


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Masoor dal fry


  • How to make masoor dal fry:






  • Ingredients:
         1. Oil (1 tblspn)
         2. Onion (1 no chopped)
         3. Tomato (1 no chopped)
         4. Curry leaves/Kadipatta
         5. Garlic-ginger paste/Wet masala 
         6. Red chilli powder (2-3 tspn)
         7. Turmeric powder
         8. Salt to taste
         9. Water
        10. Masoor Dal/Red lentil (2 small bowl)
        11. Mustard seeds
        12. Cumin seeds



  • Preparation & Cooking:
         1. Wash & clean the masoor dal & keep aside.
         2. Heat oil in a wok/kadhai. Add mustard & cumin seeds.
         3. After the seeds crackle add the chopped onion & curry leaves.
         4. Saute till the onion are light brown in color.
         5. Add ginger-garlic paste/wet masala,saute for 2-3 mins.
         6. Add turmeric powder & red chilli powder. Add the chopped tomato.
         7. Saute the ingredients for 3-4 mins.
         8. Add the masoor dal & saute for 2-3 mins.
         9. Add 1-2 cups of water,cover the lid & cook on low flame.
        10. Cook the dal for 15-20 mins.
        11. The masor dal fry is ready. Serve with rotis & steamed rice.



  • Serves: Two - Three.


          Masoor dal cooks quickly compared to tur dal or chana dal. Try this quick dal fry
          & share your views by posting your comments. Just a small info to share have  
          variety of dal in your diet.
        

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Doughnut making video

     
        
         Hi everyone today I am sharing with you Krispy Kreme's Dougnut making short video.
         Krispy Kreme Doughnuts Inc. is an American global doughnut company & coffee-
         house chain based in Winston-Salem,North Carolina.-(Source Wikipedia).
         It's a video of one of the Krispy Kreme outlet at Bengaluru,India.
         This video is posted on you tube,it does not belong to me.      






                 
        Check out this video. If any of you blog readers happen to visit this outlet at
        Bengaluru. Do share with us your experience,what were various flavored donuts
        your review etc. Have a nice day!!!!
        




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Chana Jor Garam


  • Chana Jor Garam using black gram pulse:






  • Ingredients:
          1. Black gram pulse (1 small bowl)
          2. Onion (1 no chopped)
          3. Green chilies (1-2 no chopped)
          4. Salt to taste 
          5. Coriander leaves
          6. Lemon juice
          7. Water



  • Preparation & Cooking:
          1. Soak the black gram pulse overnight.
          2. Pressure cook the black gram pulse for 1 whistle (not over cooked).
          3. Cool the pulses & using the roti roll place some cooked pulses & press
               them.
          4. Roast them slightly on a hot pan on low flame for 3-4 mins.
          5. Add the chopped onion & green chillies. Add salt to taste.
          6. Sprinkle the lemon juice & garnish with coriander leaves.
          7. Enjoy the chana jor garam at home.



  • Serves: Two
          
             






  • Notes:
         1. Whenever you are making black gram pulse sabji, you can keep aside some  
              cooked pulses to make this dish.
         2. Try this recipe & share your views, how was the attempt,any different way you 
             tried to make it by posting your comments.

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Veg Hakka Noodles


  • Veg Hakka Noodles:







  • Ingredients:
          1. Hakka Noodles (1 packet)
          2. Oil ( 1 tblspn)
          3. Cumin seeds
          4. Cabbage (1 small bowl )
          5. Capsicum (1 no)
          6. Tomato (1 no)
          7. Onion ( 1 no)
          8. Red chilli powder (1-2 tspn)
          9. Black pepper powder (1 small tspn)
         10. Salt to taste
         11. Tomato Sauce 
         12. Green chillies (2-3 no)
         13. Water



  • Preparation & Cooking:
          1. Boil 2 cups of water in a broad vessel.
          2. Keep the fame low,add the hakka noodles as it is without breaking them.
          3. Add 1-2 tspn of oil in order to have non-sticky cooked noodles.
          4. Cook the noodles for 5-10 mins & switch off the flame.
          5. Add some cold water and drain out the water from the hakka noodles 
              completely.
          6. Wash clean the vegetables & cut them long/lengthwise.
          7. Heat oil in another vessel,crush some cumin seeds & add to the oil.
          8. Add the cut vegetables and saute for 5-7 mins.
          9. Add the red chilli powder & salt to taste.
         10. Mix well all the ingredients. Add the cooked noodles.
         11. Mix the noodles with all the ingredients & saute for 2-3 mins.
         12. Add some tomato as per your liking & mix well.
         13. Cook for 5 mins & turn off the heat.
         14. Add some black pepper powder and mix.
         15. Serve with tomato & soya sauce.



  • Servings: Two-Three.

     
      Try this recipe at home & enjoy with your family. Variety for kids. Do share your comments.

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Toovar Dal Kofta/Lavat


  • How to make toovar dal kofta (non-oily koftas)/Lavat:






  • Ingredients:
          1. Toovar/Tur dal (1-2 small bowl)
          2. Oil (1 tblspn)
          3. Mustard seeds (rai)
          4. Cumin seeds (jeera)
          5. Turmeric powder
          6. Ginger-garlic paste/Wet masala
          7. Red chilli powder (2-3 tspn)
          8. Garam Masala (1-2 tspn)
          9. Salt to taste
         10. Onion (1 no chopped)
         11. Tomato (1 no chopped or paste)
         12. Water
         13. Wheat flour (2-3 tblspn)



  • Preparation & Cooking:
          1. Clean & soak the toovar/tur dal in water for 3-4 hrs.
          2. Grind the dal  to a make slight coarse to fine paste without adding water.
          3. After grinding the dal,take it out in a bowl,add 1 tspn red chilli powder & 1 tspn 
              salt.
          4. Initially add 1 tspn of wheat flour and mix all the ingredients.
          5. Add some more wheat flour if required as we are using the wheat flour as binding
              to make balls of the ground tur/toovar dal.
          6. Make balls of the toovar/tur dal mixture & keep aside.
          7. Heat oil in a kadhai/wok. Add mustard & cumin seeds.
          8. After the seeds crackle add the chopped onion & saute for 2-3 mins.
          9. Add about 1-2 tspn of garlic-ginger paste/wet masala. Saute for 2 mins.
         10. Add turmeric powder,red chilli powder & garam masala. Mix well.
         11. Add the chopped tomato/tomato paste. Cook for 3-4 mins.
         12. Add about 1-2 cups of water & give it a boil.
         13. Keep the flame low & put the kofta in the curry. Cover the lid and cook 
               for 15-20 mins.
         14. Serve with roti &rice.
  


  • Servings: Three-Four.


  • Notes:
         1. Use wheat flour only for slight binding to make koftas.
         2. As the koftas cook the gravy thickens. 
         3. In marathi language we call it lavat.
         4. You can add some chopped spinach too to the ground dal mixture & make
              spinach tur/toovar dal kofta curry. 

         
  

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Aloo Paratha


  • How to make stuffed aloo paratha:







  • Ingredients:
         1. Potato/Aloo (5-6 no)
         2. Onion (1 no chopped)
         3. Green chillies (4-5 no chopped)
         4. Cumin seeds (jeera)
         5. Turmeric powder (half tspn)
         6. Salt to taste
         7. Oil
         8. Wheat flour (2-3 small bowls for dough)
         9. Water
        10. Coriander leaves (chopped)




  • Preparation & Cooking:
         1. Cook the potatoes in pressure cooker for 1-2 whistles on low-medium flame.
         2. After the potatoes are cooked cool them,take out the outer skin of the potatoes.
         3. Smash the potatoes with hands,add the chopped onion & green chillies.
         4. Add turmeric powder,cumin seeds,salt to taste & chopped coriander leaves.
         5. Mix well all the ingredients & keep aside.
         6. Take the wheat flour in a broad vessel,add water and knead into a dough.
         7. Make the dough slight hard as we have to stuff the potato mixture.
         8. Take a lemon size or slight bigger than lemon size of the wheat dough.
         9. Roll on the small dough to make small roti, take some potato mixture in a spoon 
             and keep on the roti.
       10. Gather the roti from all the sides like making a modak. Press it in the middle 
              slowly with hands.
       11. Close the filling and sprinkle some wheat flour and slowly roll on to make a roti.
       12. If some potato mix is coming out, cover it some dough or put some wheat flour 
             over it.
       13. Heat the pan,and place the paratha over the pan. Let it cook from one side.
       14. Add oil on the sides of the paratha, flip the side & spread some oil over the other
             side of the paratha.
       15. Cook from both the sides till it is slight brown.
       16. The aloo paratha is ready. Serve with tomato sauce or curd/dahi.



  • Servings: Seven-Eight.


  • Notes:
         1. Add some ragi/nachani flour with the wheat flour while making dough or 
             you can use multi-grain atta also to increase the nutrition value of the paratha.


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Jeera Rice with Dal Tadka


  • Jeera Rice with Dal Tadka:









  • Ingredients:
         1. Oil
         2. Mustard seeds 
         3. Cumin seeds 
         4. Turmeric powder
         5. Onion (1 no chopped)
         6. Tomato (1 no chopped)
         7. Green chillies (2-3 no chopped)
         8. Red chilli powder (2-3 tspn)
         9. Curry leaves 
        10. Garlic cloves (5-6 no)
        11. Dry red chillies (2-3 no)
        12. Regular rice/Basmati rice (2-3 small bowl)
        13. Salt to taste
        14. Garam masala (optional)
        15. Coriander leaves to garnish
        16. Toovar/Tur dal (2-3 small bowl)
        17. Water



  • For side dish:
          1. Cabbage shredded (1-2 small bowl)
          2. Oil (1 tspn)
          3. Urad dal (1 tspn)
          4. Cumin seeds 
          5. Mustard seeds 
          6. Salt to taste



  • Preparation & Cooking (Jeera rice & Dal Tadka):
         1. Wash clean the rice,in case of basmati rice clean & soak for 10-15 mins.
         2. Cook the rice about 80 percent.
         3. Let the rice cool & separate the cooked rice in another vessel or plate.
         4. Heat 1 tblspn oil in a broad vessel,add the cumin seeds. Add salt to taste.
         5. Once the cumin seeds crackle, add the steamed rice & mix well with all the 
             ingredients.
         6. Cover the lid and cook for 5-10 mins.
         7. The jeera rice is ready.
         8. Clean the toovar/tur dal & pressure cook for 2-3 whistles.
         9. Churn the dal evenly.
        10. Heat half tblspn oil in  kadhai,add mustard,cumin seeds & curry leaves.
        11. Add the chopped garlic,onion & green chillies. Saute for 2-3 mins.
        12. Add the turmeric & red chilli powder saute for 1-2 mins.
        13. Add the chopped tomatoes & salt to taste.
        14. Add the churned dal & add to the sauted ingredients.
        15. Add 1 tspn of garam masala  mix with all the ingredients.
        16. Add 1-2 cups while churning or during cooking as required.
        17. Boil the dal for 5-10 mins on medium flame & turn off the heat.
        18. Heat 1 tblspn of oil,add mustard,cumin seeds & dry red chilli. Let the red chilli
             be sauted well till it becomes  still dark in color. Turn off the heat.
        19. Pour this tempering over the cooked dal.
        20 . The dal tadka is ready.



  • Preparation & Cooking (Sauteed Cabbage):
         1. Shred the cabbage of about 1-2 small bowl of quantity.
         2. Wash clean the cabbage.
         3. In a small vessel,heat the oil,add mustard & cumin seeds.
         4. Add about 1 small tspn of urad dal. Saute for 2-3 mins.
         5. Add salt to taste,mix well. Add the clean cabbage,mix well with all the
             ingredients.
         6. Cook for about 5-10 mins. I half cooked the cabbage. If you want you can 
             cook for some more time.
         7. The sauteed cabbage as a side dish with jeera rice & dal tadka is ready.


  • Serves: Two-Three.


       Try this recipe for you &  your family when feel like not making rotis. Quick recipes
      with all time mustard & cumin seeds. Do share your views by posting your comments.
      :) :) :) :) :) :) !!!!!!!!!!!!!!!!!!!!!
         
  
         
         

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Tamatarcha aaran/Tomato Aaran

  • How to make tamatar aaran:







  • Ingredients:
          1. Tomato (4 no)
          2. Oil (1 tblspn)
          3. Mustard seeds (rai)
          4. Cumin seeds (jeera)
          5. Onion (1 no chopped)
          6. Red chilli powder (2-3 tspn)
          7. Curry leaves 
          8. Salt to taste
          9. Besan/Chana Dal Flour (1-2 tblspn)
         10. Coriander leaves to garnish
         11. Ginger-garlic paste/wet masala
         12. Turmeric powder
         13. Water




  • Preparation & Cooking:
         1. Wash the tomatoes,put them in water & let the tomatoes cook for 10-15 mins
              on low-medium flame.
         2. After the tomatoes are cooked, cool them & blend in a blender/mixer to make
             a puree like.
         3. Heat oil in a wok/kadhai,add cumin & mustard seeds. Add curry leaves.
         4. Add the chopped onion,garlic-ginger paste & saute for 2-3 mins.
         5. Add the turmeric powder,red chilli powder & saute for 2-3 mins.
         6. Add the tomato puree,mix well with all the ingredients.
         7. Add about half to 1 cup of water. Add salt to taste & mix.
         8. Let the tomato puree boil,keep the flame low & slowly add the besan/chana 
             flour. Stir continuously while adding the besan with the big spoon.
         9. Once the besan is stirred and mixed well with the tomato puree,let it cook
              for some 5-10 mins.
        10. Turn off the flame & garnish with coriander leaves.
        11. Serve with roti or bhakri & steamed rice.


  • Serves: Two




      


  • Notes:
         1. You can add more chilli and have the tomato aaran with bhakri.
         2. It is a different variety to cook when you are out of other vegetables.
         3. Easy & quick to cook option for working ladies. You can boil & cook the onion
            also with the tomatoes and prepare it.


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Spring onion leaves muthe/Kandyachya Paticha upma


  • Kandyachya Paticha Upma:







  • Ingredients:
         1. Spring onion leaves/Patticha Kanda (1-2 small bowl)
         2. Besan/chana dal flour
         3. Rice flour
         4. Green chillies (4-5 no chopped)
         5. Turmeric powder
         6. Ginger-garlic paste/wet masala
         7. Tomato (1 no paste)
         8. Salt to taste
         9. Coriander leaves to garnish
        10. Oil 
        11. Mustard seeds (rai)
        12. Cumin seeds (jeera)
        13. Red chilli powder (optional)
        14. Water




  • Preparation & Cooking:
          1. Take the spring onion leaves,clean and cut the cut the leaves.
          2. Take the leaves in a vessel,add chopped green chilies,turmeric powder,salt
               to taste.
          3. Add half to 1 tspn of ginger-garlic paste & the tomato paste.
          4. Mix all the ingredients. Take about 2 tblspn of besan & 2 tblspn of rice flour.
          5. Add both the flours in the mixture.
          6. Slowly add the water and make a dough of the mixture. Make it slight hard.
          7. If the water is more or you can add more amount of rice & chana dal flour as
              required.
          8. Once the dough is ready. Prepare your steamer.
          9. If you have steamer good, otherwise take a medium sized vessel,add 3-4 cups 
              of water to it.
         10. Place a sieve type utensil on the vessel with water.
         11. Keep this assembly on the gas.
         12.Make small balls like of the dough and place them over the sieve.
         13. Keep the sieve over the boiling water vessel. Cover the top with lid.
         14. Steam this for about 10-15 mins. To check if its cooked,poke a fork or
               knife,take out & check if it comes out clean.
         15. Once it is steam cooked,after cooling take out the muthe.
         16. It looks like upma,you can have it like a steamed upma. OR
         17. In a wok heat 1-2 tspn of oil,add the mustard & cumin seeds,little red chilli
               powder & add the steamed spring onion muthe.
         18. Have it with roti or you can eat it just like that.
         19. Garnish with coriander leaves.
 
       

  • Servings: One-Two.





         Make this recipe for you & your family. Share your views,reviews by posting your comments.
 
 

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Besan Bhajji Aamti


  • How to make Besan Bhajji Aamti:






  • Ingredients:
          1. Chana Dal Flour/Besan (1 small bowl)
          2. Oil (1 tblspn)
          3. Onion (2 no chopped)
          4. Green chillies (3-4 no chopped)
          5. Salt to taste
          6. Mustard seeds (rai)
          7. Cumin seeds (jeera)
          8. Turmeric powder
          9. Tomato (1 no paste)
         10. Ginger-garlic paste/wet masala
         11. Red chilli powder (1-2 tspn)
         12. Coriander leaves to garnish
         13. Water



  • Preparation & Cooking:
          1. Take besan/chana dal flour in a vessel. Add 1 chopped onion,chopped green
              chillies,cumin seeds & some salt.
          2. Add turmeric powder,slowly add water to make a dough of the mixture. Make
             dough between hard & soft so as to make small balls.
          3. Heat oil in a wok/kadhai. Add mustard & cumin seeds.
          4. After the seeds crackle add the chopped onion,ginger-garlic paste & saute for 
              2-3 mins.
          5. Add turmeric powder,red chilli powder,tomato paste & saute for 2-3 mins.
          6. Add about half to 1 cup of water,let the water boil.
          7. Once the water starts boiling turn the flame low, make small or big shape like  
              bhajji & add to the water. 
          8. As some salt is already added to the bhajji dough, add little less salt to the curry.
          9. Cook on low-medium flame for 15 mins.
         10. Garnish with coriander leaves & serve with roti & steamed rice.



  • Serves: Three-Four.

     Try this besan bhajji aamti recipe & enjoy with your family. Share your comments with us.

              

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Pevandi/Totaphalli Aam Murabba


  • How to make pevandi/totaphalli murabba:
           Hi all,hope you are enjoying our blog. I am Prachi,happy to write & publish this 
           post. This recipe is my mom's experimentation & a real good one. This is very
           easy to make murabba made using the pevandi aam as you can see in the picture
           Heres' the recipe.








  • Ingredients:
         1. Pevandi amba/mango (2 no little raw)
         2. Kesar/Saffron (3-4 no)
         3. Salt to taste (optional)
         4. Sugar (1 small bowl)
         5. Elaichi/Cardamom seeds (4-5 no)
         6. Water



  • Preparation & Cooking:
          1. Take two pevandi mangoes & peel off.
          2. Wash clean the peeled mango & grate it.
          3. Side by side soak the kesar/saffron in water.
          4. Take the grated mango & sugar in a broad vessel mix together & cook
              the mixture.
          5. Cook the mixture on low flame for 15-20 mins.
          6. After the murabba is cooked add the kesar/saffron water,crushed elaichi
              some salt to taste.
          7. Mix well all the ingredients.
          8. The murabba is ready.




  • Serves: Four.









  • About recipe author:
         The author of this recipe is Asha Ukey. She lives in Nagpur. She is a home maker
         and has a daughter and a son. She likes to do creative things



  • Notes:
         1. You can add the sugar according to your taste & liking.
         2. You can store the murabba in refrigerator.
         3. Do try this murabba recipe and have it with rotis or eat it just like that. Good
             as a variety food/snack for kids.

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Manali wali Moong Dal/Moong Dal Fry

 
              Hi everyone, Prachi here.I hope you all are healthy & good. Well you guys must be
              wondering the name manali wali moong dal. Well here's the story,when me & my
              husband had gone to manali, the hotel we stayed,right now I am not able to
              recollect the name of the hotel. Their in that hotel the moong dal fry recipe they
              served was very tasty.Here I have tried to recreate it,was successful to some
              extent.Really guys,we loved the moong dal fry they prepared.
              SO here's the recipe.


  • How to make moong dal fry:
         
       






  • Ingredients:
          1. Moong Dal (1-2 small bowl)
          2. Oil (1 tblspn)
          3. Cumin seeds (jeera)
          4. Mustard seeds (rai)
          5. Curry leaves/Kadipatta
          6. Tomato (1 no chopped)
          7. Onion (1 no chopped)
          8. Coriander seeds/Dhania (7-8 no)
          9. Turmeric powder 
         10. Green chillies (3-4 no)
         11. Salt to taste
         12. Dry red chilli (1-2 break-optional)
         13. Garlic-ginger paste/Wet masala (optional)
         14. Asafoetida/Hing powder 
         15. Water




  • Preparation & Cooking:
          1. Heat oil in a kadhai/wok. Add the cumin & mustard seeds. 
          2. Slightly crush the coriander seeds & add. Add the curry leaves & dry red
              chilli. Saute for 1-2 mins.
          3. Add the chopped onion & green chillies,saute for 2-3 mins.
          4. Add the turmeric powder & garlic-ginger paste. Saute for 2 mins.
          5. Add small tspn of asafoetida/hing powder,chopped tomato & saute
              for 2-3 mins.
          6. Wash clean the moong dal and add. Saute for 5 mins.
          7. Add salt and mix all the ingredients well.
          8. Add 1 cup of water,cover the lid and cook for 15-20 mins.
          9. Add the water for cooking the dal as and when required.
         10. You can keep it slight thick to have with roti or little bit watery to 
               have with steamed rice.



  • Serves: Two.

                        
                            Try this easy & quick cooking recipe and share your comments!!!!!





      

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