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Senai Kizhangu Varuval Recipe - Spicy Chettinad Style Yam Stir Fry

Senai Potato Curry Recipe - Spicy Chettinad Style Yum Stir Pre

300 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin slices,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 sprig Curry leaves,Salt - to taste,Sunflower Oil - for cooking

300 grams Elephant yam (Suran/Senai/Ratalu) - cut into thin slices,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 sprig Curry leaves,Salt - to taste,Sunflower Oil - for cooking

South Indian Recipes

Lunch

Vegetarian

To begin making the Senai Kizhangu Varuval Recipe (Spicy Chettinad Style Yam Stir Fry Recipe), by mixing all the spice powder including turmeric powder, red chilli powder, coriander powder with yam in a small mixing bowl. Check for seasonings. Heat a flat bottomed pan, add a tablespoon oil for shallow frying the yam slices, fry the yam slices for 2 minutes on each side till its brown and crisp.Once done in the same oil add some curry leaves and let it splutter, then add in the shallow fried yam chips and give it a toss. Serve the Senai Kizhangu Varuval Recipe as a side dish for Thandu Keerai Sambar and Steamed Rice for lunch box meal.

To begin making the Senai Kizhangu Varuval Recipe (Spicy Chettinad Style Yam Stir Fry Recipe), by mixing all the spice powder including turmeric powder, red chilli powder, coriander powder with yam in a small mixing bowl. Check for seasonings. Heat a flat bottomed pan, add a tablespoon oil for shallow frying the yam slices, fry the yam slices for 2 minutes on each side till its brown and crisp.Once done in the same oil add some curry leaves and let it splutter, then add in the shallow fried yam chips and give it a toss. Serve the Senai Kizhangu Varuval Recipe as a side dish for Thandu Keerai Sambar and Steamed Rice for lunch box meal.

https://www.archanaskitchen.com/senai-kizhangu-varuval-recipe-spicy-chettinad-style-yam-stir-fry-recipe

Date, Nuts And Quinoa Energy Bite Recipe

Date, Nuts And Quinoa Energy Bite Recipe

1 cup Cashew nuts,1 cup Raw Peanuts (Moongphali),1 cup Quinoa,1 cup Instant Oats (Oatmeal),2 cups Dates - (about 20 dates,1/2 cup Honey,1 cup Dessicated Coconut,1/2 cup Cocoa Powder - (you can use semi sweet cocoa also),1 teaspoon Ghee - at room temperature

1 cup Cashew nuts,1 cup Raw Peanuts (Moongphali),1 cup Quinoa,1 cup Instant Oats (Oatmeal),2 cups Dates - (about 20 dates,1/2 cup Honey,1 cup Dessicated Coconut,1/2 cup Cocoa Powder - (you can use semi sweet cocoa also),1 teaspoon Ghee - at room temperature

Continental

Snack

Vegetarian

To prepare Date, Nuts And Quinoa Energy Bite Recipe, dry roast the cashews, peanuts, quinoa and oats in a kadai. you can also microwave them for about 2 minutes on high. Set aside to cool.Pulse the mixture in a processor, into crunchy bits. Set aside.Pulse the dates and coconut in a processor until they form a crumbly dough. Add in the nuts mixture. Pulse to form a dough. Finally add honey, cocoa powder and ghee. Pulse until they all come together to form a dough.Line and grease a wax sheet lined baking pan. Press the dough flat and cut into square of desired size. Refrigerate for an hour.Store Date, Nuts And Quinoa Energy Bite Recipe in an airtight container at room temperature for about 10 days. It will stay longer or in the fridge. Enjoy!

To prepare Date, Nuts And Quinoa Energy Bite Recipe, dry roast the cashews, peanuts, quinoa and oats in a kadai. you can also microwave them for about 2 minutes on high. Set aside to cool.Pulse the mixture in a processor, into crunchy bits. Set aside.Pulse the dates and coconut in a processor until they form a crumbly dough. Add in the nuts mixture. Pulse to form a dough. Finally add honey, cocoa powder and ghee. Pulse until they all come together to form a dough.Line and grease a wax sheet lined baking pan. Press the dough flat and cut into square of desired size. Refrigerate for an hour.Store Date, Nuts And Quinoa Energy Bite Recipe in an airtight container at room temperature for about 10 days. It will stay longer or in the fridge. Enjoy!

https://www.archanaskitchen.com/date-nuts-and-quinoa-energy-bite-recipe

गवारफली की सुखी सब्ज़ी रेसिपी - Gavarfali Ki Sukhi Sabzi (Recipe In Hindi)

Gavarfali Ki Sukhi Sabzi (Recipe In Hindi)

1 प्याज - बारीक काट ले,1-1/2 कप गवार फली - छोटा काट ले,1/2 छोटा चमच्च जीरा,1/2 छोटा चमच्च लहसुन - कस ले,तेल - प्रयोग अनुसार,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च धनिया पाउडर,1/2 छोटा चमच्च जीरा पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,नमक - प्रयोग अनुसार

1 onion - finely chopped, 1-1 / 2 cup gwar pods - cut into small pieces, 1/2 teaspoon cumin seeds, 1/2 teaspoon garlic - tightly, oil - as per use, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon red chili powder, salt - as per use

Rajasthani

Lunch

Vegetarian

गवारफली की सुखी सब्ज़ी को बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. इसमें जीरा डाले और 10 सेकण्ड्स तक पकने दे.  अब इसमें लहसुन डाले और 1 मिनट तक पकाए। 1 मिनट बाद इसमें प्याज डाले और प्याज के नरम होने तक पकाए। अब इसमें गवारफली और 1/2 कप पानी डाले। आधा पकने के बाद इसमें धनिया पाउडर, लाल मिर्च पाउडर, जीरा पाउडर और नमक डाले। मिलाए और तब तक पकाए जब तक गवारफली अच्छी तरह से पक न जाए.  गवारफली की सुखी सब्ज़ी को राबोडी की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।

To make Gawarfli dry vegetable, first heat oil in a pan. Add cumin seeds and let it cook for 10 seconds. Now add garlic and cook for 1 minute. After 1 minute add onion and cook till the onion becomes soft. Now add Gwarfali and 1/2 cup of water. After half cooking, add coriander powder, red chili powder, cumin powder and salt. Mix and cook until the Gwarfali is cooked well. Serve Gawarfali Dry Vegetables along with Rabodi and Phulka for dinner.

http://www.archanaskitchen.com/gavarfali-ki-sukhi-sabzi-recipe-in-hindi

मुलांगी करी रेसिपी - Mullangi Curry (Recipe In Hindi)

Mullangi Curry Recipe

2 मूली - धोकर,1/8 छोटा चमच्च हल्दी पाउडर,2 छोटे चमच्च लाल मिर्च पाउडर,1 छोटा चमच्च धनिया पाउडर,नमक - स्वाद अनुसार,1 छोटा चमच्च चना दाल,1 बड़ा चमच्च तिल का तेल,1 छोटा चमच्च काली उरद दाल (स्प्लिट),1 छोटा चमच्च जीरा,1 टहनी कढ़ी पत्ता

2 radishes - washed, 1/8 teaspoon turmeric powder, 2 teaspoons red chilli powder, 1 teaspoon coriander powder, salt - as per taste, 1 teaspoon chana dal, 1 tablespoon sesame oil, 1 teaspoon black urad dal (Split), 1 teaspoon Cumin seeds, 1 sprig Curry leaves

Tamil Nadu

Dinner

Diabetic Friendly

मुलांगी करी को बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. इसमें तड़के के लिए दी गई सामग्री को एक एक कर के डाले। 15 सेकण्ड्स बाद इसमें गाजर डाले और मिला ले. गाजर मिलाने के बाद इसमें हल्दी पाउडर, लाल मिर्च पाउडर, धनिया पाउडर और नमक डाले। 1 मिनट तक पकाए आउट फिर 1/2 कप पानी डाले। कढ़ाई को ढके और मूली को नरम होने तक पकने दे. बिच बिच में हिलाते रहे.पकने के बाद, कड़ाही को खोले और 20 सेकण्ड्स तेज आंच पर पकाए। गरमा गरम परोसे। मुलांगी करी को मिक्स्ड वेजिटेबल सांबर और चावल के साथ दिन के खान के लिए परोसे.

To make Mulangi curry, first heat oil in a pan. Add the given ingredients one by one for tempering. After 15 seconds, add carrots to it and mix. After adding the carrots, add turmeric powder, red chili powder, coriander powder and salt. Cook out for 1 minute then add 1/2 cup of water. Cover the pan and let the radish cook till it becomes soft. Stir in the bitch. After cooking, open the pan and cook on high heat for 20 seconds. Serve hot. Serve mulangi curry with mixed vegetable sambar and rice for the day's mine.

https://www.archanaskitchen.com/mullangi-curry-recipe-in-hindi

Dum Pukht Gosht Recipe - Slow Cooked Mutton Curry

Dum Pukht Gosht Recipe - Slow Cooked Mutton Curry

500 grams Mutton,1-1/2 cups Curd (Dahi / Yogurt),2 Cardamom (Elaichi) Pods/Seeds,1 Brown cardamom (Badi Elaichi),1 teaspoon Black pepper corns,4 Cloves (Laung),1 inch Cinnamon stick,1 teaspoon Cumin (Jeera) seeds,1 Onion - sliced,8 cloves Garlic,1 inch Ginger,4 Green Chillies,1-1/2 teaspoons Coriander (Dhania) Powder,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,1/4 cup Coriander (Dhania) Leaves,Ghee - for cooking,2 cups Whole Wheat Flour,Water - for kneading

500 grams Mutton,1-1/2 cups Curd (Dahi / Yogurt),2 Cardamom (Elaichi) Pods/Seeds,1 Brown cardamom (Badi Elaichi),1 teaspoon Black pepper corns,4 Cloves (Laung),1 inch Cinnamon stick,1 teaspoon Cumin (Jeera) seeds,1 Onion - sliced,8 cloves Garlic,1 inch Ginger,4 Green Chillies,1-1/2 teaspoons Coriander (Dhania) Powder,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,1/4 cup Coriander (Dhania) Leaves,Ghee - for cooking,2 cups Whole Wheat Flour,Water - for kneading

Lucknowi

Lunch

Non Vegeterian

To begin making Dum Pukht Gosht we will first prepare the ingredients required for marinating the mutton. Heat ghee in a preheated pan; add the onions and saute until the onion turn golden brown.Once the onions have started to turn golden brown add all the whole spices, black cardamom, green cardamom, cloves, cinnamon stick, peppercorn and saute till the spices release a nice aroma. Turn off the heat and let it cool.Once cooled add the caramelized onions and the whole spices to a mixer grinder. Add the garlic, ginger, green chillies and half the curd and grind to a smooth paste. Marinate the mutton with the above ground spice curd and onion mixture. Add the remaining curd, chilli powder, turmeric powder, coriander powder,garam masala powder, salt to taste to the above mutton and marinate it in the refrigerator for two hours or overnight.You can marinate the meat longer to get maximum flavour in the dish. While the mutton is marinating knead the dough that you need to seal the vessel in which you are going to cook the gosht in. The dough should be a bit stiff, like how you knead for puris.*To make the Dum Pukht GoshtOnce the mutton has marinated, preheat a heavy bottomed vessel or handi and add some ghee.Add the marinated mutton in the handi and saute for a few minutes till the marinated mutton leaves oil on the sides. This will take about 10 minutes. Add one glass of water and bring the Mutton gosht to a boil.Cover the handi with a lid and seal it with the wheat dough and leave the Mutton gosht cook on low heat for about 50 minutes. This process of covering and sealing the lid with the dough is called "Dum Cooking" - a very slow cooking process that brings in flavours to the dish.After about one hour turn off the heat and remove the dough on the lid with the help of a kitchen knife.You will notice the Dum Pukht Gosht has a rich colour and taste with all the natural oils from the the mutton released into the dish. Give it a stir and adjust the salt accordingly. Transfer the Dum Pukht Gosht into a serving dish and garnish with coriander leaves and serve hot.Serve Dum Pukht Gosht with hot with Mande Roti or Butter Garlic Naan and Tomato Onion Cucumber Raita for a weekend lunch or dinner. you can even serve it at your next dinner party.

To begin making Dum Pukht Gosht we will first prepare the ingredients required for marinating the mutton. Heat ghee in a preheated pan; add the onions and saute until the onion turn golden brown.Once the onions have started to turn golden brown add all the whole spices, black cardamom, green cardamom, cloves, cinnamon stick, peppercorn and saute till the spices release a nice aroma. Turn off the heat and let it cool.Once cooled add the caramelized onions and the whole spices to a mixer grinder. Add the garlic, ginger, green chillies and half the curd and grind to a smooth paste. Marinate the mutton with the above ground spice curd and onion mixture. Add the remaining curd, chilli powder, turmeric powder, coriander powder,garam masala powder, salt to taste to the above mutton and marinate it in the refrigerator for two hours or overnight.You can marinate the meat longer to get maximum flavour in the dish. While the mutton is marinating knead the dough that you need to seal the vessel in which you are going to cook the gosht in. The dough should be a bit stiff, like how you knead for puris.*To make the Dum Pukht GoshtOnce the mutton has marinated, preheat a heavy bottomed vessel or handi and add some ghee.Add the marinated mutton in the handi and saute for a few minutes till the marinated mutton leaves oil on the sides. This will take about 10 minutes. Add one glass of water and bring the Mutton gosht to a boil.Cover the handi with a lid and seal it with the wheat dough and leave the Mutton gosht cook on low heat for about 50 minutes. This process of covering and sealing the lid with the dough is called "Dum Cooking" - a very slow cooking process that brings in flavours to the dish.After about one hour turn off the heat and remove the dough on the lid with the help of a kitchen knife.You will notice the Dum Pukht Gosht has a rich colour and taste with all the natural oils from the the mutton released into the dish. Give it a stir and adjust the salt accordingly. Transfer the Dum Pukht Gosht into a serving dish and garnish with coriander leaves and serve hot.Serve Dum Pukht Gosht with hot with Mande Roti or Butter Garlic Naan and Tomato Onion Cucumber Raita for a weekend lunch or dinner. you can even serve it at your next dinner party.

https://www.archanaskitchen.com/dum-pukht-gosht-recipe-slow-cooked-mutton-curry

Idli Manchurian Recipe With Oriental Twist

Idli Manchurian Recipe With Oriental Twist

5 Idli,1 Onion,1 Green Bell Pepper (Capsicum),1 teaspoon Ginger - grated,1 teaspoon Red Chilli powder,2 Soy sauce,2 Green Chillies - (adjust),1 tablespoon Sunflower Oil,1-2 tablespoons Dried oregano,Salt - to taste,1-2 teaspoons Spring Onion Greens - chopped,1 teaspoon Coriander (Dhania) Leaves - chopped

5 Idli,1 Onion,1 Green Bell Pepper (Capsicum),1 teaspoon Ginger - grated,1 teaspoon Red Chilli powder,2 Soy sauce,2 Green Chillies - (adjust),1 tablespoon Sunflower Oil,1-2 tablespoons Dried oregano,Salt - to taste,1-2 teaspoons Spring Onion Greens - chopped,1 teaspoon Coriander (Dhania) Leaves - chopped

Indo Chinese

Snack

Vegetarian

To prepare Idli Manchurian Recipe With Oriental Twist, get all the ingredients ready along with leftover idlis. Or make idlis from idli batter in idli steamer and keep aside for 1-2 hours or more. Cut each idli into 6-7 pieces.Heat a shallow fry pan and add a teaspoon of oil and spread evenly.Place 6-8 pieces of idli at the bottom of the pan and shallow fry for a few minutes until crisp.The idli pieces will turn brown and crunchy at the base. This is one way of making crunchy idli pieces. I prefer making the crispy idli pieces this way. The other way (easier way) is shallow fry whole idlis until they turn light brown.Then cut these idlis into 6-7 pieces. Now, heat another pan, with a wide base. Add the remaining oil.  Once the oil is heated, add chopped onions and fry until it turns crispy. Add the chopped capsicum pieces and fry well.Add the ginger paste and mix well.  Add to the above mix, add soy sauce, red chilli powder and salt.  Add slit green chillies and saute well. Put off the heat and sprinkle oregano flakes and mix. Garnish Idli Manchurian Recipe With Oriental Twist with coriander leaves and chopped spring onion leaves and serve with roasted tomato sauce or Schezuan Sauce as an evening snack.

To prepare Idli Manchurian Recipe With Oriental Twist, get all the ingredients ready along with leftover idlis. Or make idlis from idli batter in idli steamer and keep aside for 1-2 hours or more. Cut each idli into 6-7 pieces.Heat a shallow fry pan and add a teaspoon of oil and spread evenly.Place 6-8 pieces of idli at the bottom of the pan and shallow fry for a few minutes until crisp.The idli pieces will turn brown and crunchy at the base. This is one way of making crunchy idli pieces. I prefer making the crispy idli pieces this way. The other way (easier way) is shallow fry whole idlis until they turn light brown.Then cut these idlis into 6-7 pieces. Now, heat another pan, with a wide base. Add the remaining oil.  Once the oil is heated, add chopped onions and fry until it turns crispy. Add the chopped capsicum pieces and fry well.Add the ginger paste and mix well.  Add to the above mix, add soy sauce, red chilli powder and salt.  Add slit green chillies and saute well. Put off the heat and sprinkle oregano flakes and mix. Garnish Idli Manchurian Recipe With Oriental Twist with coriander leaves and chopped spring onion leaves and serve with roasted tomato sauce or Schezuan Sauce as an evening snack.

http://www.archanaskitchen.com/idli-manchurian-recipe-with-oriental-twist

Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut

Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut

1 Pineapple - chopped into medium cubes,1 Mango (Ripe) - chopped into medium cubes,1 cup Green seedless Grapes,4 tablespoon Fresh coconut,1 Dry Red Chilli,1 teaspoon Jaggery,1 teaspoon Mustard seeds,1 teaspoon Mustard seeds,1 sprig Curry leaves,Sunflower Oil - for cooking

1 Pineapple - chopped into medium cubes,1 Mango (Ripe) - chopped into medium cubes,1 cup Green seedless Grapes,4 tablespoon Fresh coconut,1 Dry Red Chilli,1 teaspoon Jaggery,1 teaspoon Mustard seeds,1 teaspoon Mustard seeds,1 sprig Curry leaves,Sunflower Oil - for cooking

Konkan

Dessert

Vegetarian

To begin making the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut chop all the fruits and keep it ready.Grind coconut, jaggery, mustard seeds, and dry red chillies to a coarse mixture.Heat a kadai with oil, add the ground coconut mixture and add chopped pineapple. Mix well to combine.Add chopped mangoes and grapes and turn off the heat. Toss the fruits well with the ground masala.To temper, heat a small kadai with oil, add mustard seeds and let them splutter, add the curry leaves and crackle them for 2 seconds and pour the tempering over the fruit salad and serve. Serve the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut along with Kori gassi and neer dosa for a wonderful Sunday lunch.

To begin making the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut chop all the fruits and keep it ready.Grind coconut, jaggery, mustard seeds, and dry red chillies to a coarse mixture.Heat a kadai with oil, add the ground coconut mixture and add chopped pineapple. Mix well to combine.Add chopped mangoes and grapes and turn off the heat. Toss the fruits well with the ground masala.To temper, heat a small kadai with oil, add mustard seeds and let them splutter, add the curry leaves and crackle them for 2 seconds and pour the tempering over the fruit salad and serve. Serve the Konkani Style Avnas Ambe Sasam Recipe-Fruit Salad with Coconut along with Kori gassi and neer dosa for a wonderful Sunday lunch.

http://www.archanaskitchen.com/konkani-style-avnas-ambe-sasam-recipe-fruit-salad-with-coconut

Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad

Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad

1 Cucumber - peeled and cubed,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,2 tablespoons Fresh coconut - grated,2 tablespoons Roasted Peanuts (Moongphali) - roughly crushed in a mortar and pestle,1/2 teaspoon Sugar,2 teaspoons Lemon juice,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 Dry Red Chilli,1 sprig Curry leaves

1 Cucumber - peeled and cubed,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,2 tablespoons Fresh coconut - grated,2 tablespoons Roasted Peanuts (Moongphali) - roughly crushed in a mortar and pestle,1/2 teaspoon Sugar,2 teaspoons Lemon juice,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 Dry Red Chilli,1 sprig Curry leaves

Maharashtrian Recipes

Lunch

Diabetic Friendly

To begin making Kakdi Chi Koshimbir Recipe, in a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.Season with salt, sugar, lemon juice and mix all the ingredients evenly.Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.Serve the Kakdi Chi Koshimbir Recipe along with Maharastrian Kairichi Amti Recipe and Steamed Rice for a simple Maharashtrian meal.

To begin making Kakdi Chi Koshimbir Recipe, in a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.Season with salt, sugar, lemon juice and mix all the ingredients evenly.Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.Serve the Kakdi Chi Koshimbir Recipe along with Maharastrian Kairichi Amti Recipe and Steamed Rice for a simple Maharashtrian meal.

http://www.archanaskitchen.com/kakdi-chi-koshimbir-recipe-maharashtrian-style-cucumber-salad

Chatpati Sattu Ki Kachori Recipe - Kachori Stuffed With Sattu And Pickle

Chatpati Sattu Ki Kachori Recipe - Kachori Stuffed with Sattu and Pickle

500 grams All Purpose Flour (Maida),1/4 cup Sooji (Semolina/ Rava),2 tablespoons Sunflower Oil,Water - as required,200 grams Roasted Gram Flour (Sattu Ka Atta),1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Salt,2 tablespoons Mustard oil,2 teaspoons Lemon juice,1/4 cup Pickle - red chilli pickle,1-1/2 teaspoon Garlic - finely chopped,1-1/2 teaspoon Ginger - finely chopped,2 Green Chillies - finely chopped,1 Onion - small,3 Coriander (Dhania) Leaves - chopped fine for garnish,Sunflower Oil - for frying

500 grams All Purpose Flour (Maida),1/4 cup Sooji (Semolina/ Rava),2 tablespoons Sunflower Oil,Water - as required,200 grams Roasted Gram Flour (Sattu Ka Atta),1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Salt,2 tablespoons Mustard oil,2 teaspoons Lemon juice,1/4 cup Pickle - red chilli pickle,1-1/2 teaspoon Garlic - finely chopped,1-1/2 teaspoon Ginger - finely chopped,2 Green Chillies - finely chopped,1 Onion - small,3 Coriander (Dhania) Leaves - chopped fine for garnish,Sunflower Oil - for frying

Rajasthani

Snack

Vegetarian

To begin making Chatpati Sattu Kachori, we have to first make the filling for the kachori. For the fillingIn a bowl, mix together the sattu flour, salt and ajwain. Add the mustard oil, lemon juice and rub them into the flour.Next, add the red chilli pickle, squish & rub it into the sattu flour including the chilli skin and chilli stuffing. Mix everything well.Add the finely chopped garlic, ginger, green chillies, onions and coriander leaves and mix everything well. Keep it aside. The masala for kachori is ready.To make the pastry dough for kachori, mix together maida and sooji in a bowl. Add the oil and rub it into the flour with your fingers. Add water slowly, mix and make a stiff dough.While you are making the dough, add ample oil to the frying pan and get it ready for deep frying the kachoris. Keep the frying pan on low medium heat.The final step is to make the Kachori. Divide the dough in 30 equal parts and roll each into three and half inch size discs.Take the required achari sattu masala and place it in the middle of the disc.Bring the edges together and seal the top by slightly twisting it and pressing against the ball. Keep the balls covered with a moist cloth. Pat them a little to get a flat shape.Once the oil is hot, slide in the kachoris one by one and fry them till the kachoris become golden brown in colour.Serve Chatpati Sattu Kachori with Dhaniya Pudina Chutney or Imli chutney as an evening snack along with a cup of Adrak Chai or at Holi with a glass of chilled Thandai.

To begin making Chatpati Sattu Kachori, we have to first make the filling for the kachori. For the fillingIn a bowl, mix together the sattu flour, salt and ajwain. Add the mustard oil, lemon juice and rub them into the flour.Next, add the red chilli pickle, squish & rub it into the sattu flour including the chilli skin and chilli stuffing. Mix everything well.Add the finely chopped garlic, ginger, green chillies, onions and coriander leaves and mix everything well. Keep it aside. The masala for kachori is ready.To make the pastry dough for kachori, mix together maida and sooji in a bowl. Add the oil and rub it into the flour with your fingers. Add water slowly, mix and make a stiff dough.While you are making the dough, add ample oil to the frying pan and get it ready for deep frying the kachoris. Keep the frying pan on low medium heat.The final step is to make the Kachori. Divide the dough in 30 equal parts and roll each into three and half inch size discs.Take the required achari sattu masala and place it in the middle of the disc.Bring the edges together and seal the top by slightly twisting it and pressing against the ball. Keep the balls covered with a moist cloth. Pat them a little to get a flat shape.Once the oil is hot, slide in the kachoris one by one and fry them till the kachoris become golden brown in colour.Serve Chatpati Sattu Kachori with Dhaniya Pudina Chutney or Imli chutney as an evening snack along with a cup of Adrak Chai or at Holi with a glass of chilled Thandai.

https://www.archanaskitchen.com/chatpati-sattu-ki-kachori-recipe-kachori-stuffed-with-sattu-and-pickle

Foxtail Millet Pongal Recipe

Foxtail Millet Pongal Recipe

1/2 cup Foxtail Millet,1/2 cup Yellow Moong Dal (Split),2 Green Chillies,1 teaspoon Cumin seeds (Jeera),2 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,8 Cashew nuts,1/4 teaspoon Asafoetida (hing),1 teaspoon Ginger - chopped,2 tablespoon Ghee,1 tablespoon Sunflower Oil,Salt - to taste

1/2 cup Foxtail Millet,1/2 cup Yellow Moong Dal (Split),2 Green Chillies,1 teaspoon Cumin seeds (Jeera),2 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,8 Cashew nuts,1/4 teaspoon Asafoetida (hing),1 teaspoon Ginger - chopped,2 tablespoon Ghee,1 tablespoon Sunflower Oil,Salt - to taste

South Indian Recipes

South Indian Breakfast

Vegetarian

To prepare Foxtail Millet Pongal, first dry roast foxtail millet and moong dal in a hot kadai. This will bring nice aroma to the Pongal.Wash & soak roasted foxtail millet and moong dal together for about 1 hour. Soaking helps in faster cooking.In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft.Once pressure is released, remove the cooker lid and mash the mixture using a ladle.In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside.Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves. Sauté for a minute or two.Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed. Reduce the flame and cook it for 5 minutes.Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal.

To prepare Foxtail Millet Pongal, first dry roast foxtail millet and moong dal in a hot kadai. This will bring nice aroma to the Pongal.Wash & soak roasted foxtail millet and moong dal together for about 1 hour. Soaking helps in faster cooking.In a pressure cooker, add the soaked millet, dal, 4 cups of water, whole green chilies and pressure cook for 3-4 whistles or until soft.Once pressure is released, remove the cooker lid and mash the mixture using a ladle.In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside.Into the same pan, add oil, once hot, add cumin seeds, peppercorns, asafoetida, salt, chopped ginger and curry leaves. Sauté for a minute or two.Now add cooked foxtail millet - dal and mix it well making sure no lumps are formed. Reduce the flame and cook it for 5 minutes.Serve the Foxtail Millet Pongal hot with red chilli coconut chutney and Mixed Vegetable Sambar or even spicy lemon pickle goes well with Pongal.

https://www.archanaskitchen.com/foxtail-millet-pongal-recipe

Shepuchi Bhaji Recipe (Stir Fried Maharashtrian Suva/Dill Greens)

Shepuchi Bhaji Recipe (Stir Fried Maharashtrian Suva/Dill Greens)

6 sprig Dill leaves - cleaned and chopped,1 Onion - finely chopped (optional),3 Garlic - cloves,3 tablespoons Yellow Moong Dal (Split) - soaked in water for 30 mins,3 Green Chillies - chopped,1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),Salt - to taste

6 sprig Dill leaves - cleaned and chopped,1 Onion - finely chopped (optional),3 Garlic - cloves,3 tablespoons Yellow Moong Dal (Split) - soaked in water for 30 mins,3 Green Chillies - chopped,1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),Salt - to taste

Maharashtrian Recipes

Dinner

Vegetarian

To begin making the Shepuchi Bhaji Recipe first wash and thoroughly clean the dill leaves thoroughly. After cleaning and washing the dill greens, drain them in a colander for few minutes and pat dry between kitchen towels to remove excess water.Soak the moong dal for at least 30 mins before preparing the dill stir fry.Place a wok or kadhai on the heat and warm some oil in it.Add the mustard seeds and allow them to crackle a little. Next, add cumin seeds, followed by the chopped onion (if using). Toss these together.Next, add the garlic and green chillies and saute again for 1-2 minutes.Add the turmeric powder and the moong dal next and mix well. Then cover the pan and allow the moong dal to cook for about 3-4 minutes. Take care not to burn the dal, and you can add a tablespoon of water, if required.Take the cover off the pan, and add the chopped dill greens. Toss well, season with salt keeping in mind that the greens will will and reduce in volume once cooked, so add salt accordingly.Mix well and cook covered for another 7-8 minutes till the greens are just cooked, and not overcooked.Serve Shepuchi Bhaji along with Bhakri/Phulka and Bharleli Vangi or add it to a meal of Varan Bhaat for a comforting weekday meal. 

To begin making the Shepuchi Bhaji Recipe first wash and thoroughly clean the dill leaves thoroughly. After cleaning and washing the dill greens, drain them in a colander for few minutes and pat dry between kitchen towels to remove excess water.Soak the moong dal for at least 30 mins before preparing the dill stir fry.Place a wok or kadhai on the heat and warm some oil in it.Add the mustard seeds and allow them to crackle a little. Next, add cumin seeds, followed by the chopped onion (if using). Toss these together.Next, add the garlic and green chillies and saute again for 1-2 minutes.Add the turmeric powder and the moong dal next and mix well. Then cover the pan and allow the moong dal to cook for about 3-4 minutes. Take care not to burn the dal, and you can add a tablespoon of water, if required.Take the cover off the pan, and add the chopped dill greens. Toss well, season with salt keeping in mind that the greens will will and reduce in volume once cooked, so add salt accordingly.Mix well and cook covered for another 7-8 minutes till the greens are just cooked, and not overcooked.Serve Shepuchi Bhaji along with Bhakri/Phulka and Bharleli Vangi or add it to a meal of Varan Bhaat for a comforting weekday meal. 

https://www.archanaskitchen.com/shepuchi-bhaji-recipe-stir-fried-maharashtrian-suva-dill-greens

Bhindi & Capsicum Sabzi Recipe

Bhindi and Capsicum Sabzi Recipe

200 grams Bhindi (Lady Finger/Okra) - cut into stripes,2 Green Bell Pepper (Capsicum) - cut diagonally,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),3 tablespoon Fresh coconut - grated,Salt - to taste,Sunflower Oil

200 grams Bhindi (Lady Finger/Okra) - cut into stripes,2 Green Bell Pepper (Capsicum) - cut diagonally,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),3 tablespoon Fresh coconut - grated,Salt - to taste,Sunflower Oil

North Indian Recipes

Side Dish

Vegetarian

To begin making the Bhindi & Capsicum Subzi Recipe, heat a kadai with oil, add chopped bhindi, sprinkle with salt and stir fry until they are done. The ladies finger will slightly crisp up and become soft.Once the ladies finger is crisp and cooked through remove the ladies finger into a bowl and keep aside.Add some more oil to the same pan and add sprinkle cumin seeds and allow it to crackle.Once the cumin seeds have crackled add the  ginger and saute until it softensOnce done add capsicum and stir fry till they become soft. Add bhindi along with all the spice powders and stir fry for few seconds.Finally add grated coconut and toss well until it combines and turn off the heat.Transfer Bhindi & Capsicum Sabzi into a serving bowl and serve hot.Serve the Bhindi & Capsicum Sabzi Recipe along with tawa paratha, Dal Palak Recipe (Spinach And Lentil Curry) and Raita of your choice to make it a complete meal.

To begin making the Bhindi & Capsicum Subzi Recipe, heat a kadai with oil, add chopped bhindi, sprinkle with salt and stir fry until they are done. The ladies finger will slightly crisp up and become soft.Once the ladies finger is crisp and cooked through remove the ladies finger into a bowl and keep aside.Add some more oil to the same pan and add sprinkle cumin seeds and allow it to crackle.Once the cumin seeds have crackled add the  ginger and saute until it softensOnce done add capsicum and stir fry till they become soft. Add bhindi along with all the spice powders and stir fry for few seconds.Finally add grated coconut and toss well until it combines and turn off the heat.Transfer Bhindi & Capsicum Sabzi into a serving bowl and serve hot.Serve the Bhindi & Capsicum Sabzi Recipe along with tawa paratha, Dal Palak Recipe (Spinach And Lentil Curry) and Raita of your choice to make it a complete meal.

http://www.archanaskitchen.com/bhindi-capsicum-subzi-recipe

Oats Ven Pongal Recipe

Oats Ven Pongal Recipe

1 tablespoon Ghee,1 cup Instant Oats (Oatmeal),1/2 cup Yellow Moong Dal (Split),Salt - to taste,2 tablespoons Ghee,2 tablespoons Cashew nuts - quartered,1 inch Ginger,1/8 teaspoon Asafoetida (hing),1 teaspoon Whole Black Peppercorns - coarsely pounded,1 sprig Curry leaves

1 tablespoon Ghee,1 cup Instant Oats (Oatmeal),1/2 cup Yellow Moong Dal (Split),Salt - to taste,2 tablespoons Ghee,2 tablespoons Cashew nuts - quartered,1 inch Ginger,1/8 teaspoon Asafoetida (hing),1 teaspoon Whole Black Peppercorns - coarsely pounded,1 sprig Curry leaves

South Indian Recipes

South Indian Breakfast

Vegetarian

To begin making the Oats Ven Pongal Recipe we will first cook the Yellow Split Moong Dal. I will be using a pressure cooker to cook the Moong Dal. You can also use the saucepan method.Rinse the Moong Dal under water and place it in the pressure cooker. Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside.In our next step, we will roast and cook the oats. Heat a tablespoon of ghee in a heavy bottomed pan on medium heat. Add the oats and saute on medium heat until the oats gets lightly toasted. Add in 3/4 cup of water and cook the oats. This will take about 3 to 4 minutes. Keep stirring continuously until the oats is cooked. Once the oats are cooked, stir in the cooked Moong dal and add some salt to taste. Cover the pan and keep the heat on low, while we proceed to prepare the seasoning.To make the seasoning for the Oats Ven Pongal; heat 2 tablespoons of ghee on medium heat. Add the cashew nuts and allow it to roast until golden brown. As you notice the cashew nuts changing color, add the ginger, pepper, curry leaves and asafoetida and give the mixture a stir for a few seconds. Turn off the heat.In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine.Serve the Oats Ven Pongal along with Coconut Chutney and Oats Sakkarai Pongal for the "Festival of Pongal", for breakfast or even for dinner.

To begin making the Oats Ven Pongal Recipe we will first cook the Yellow Split Moong Dal. I will be using a pressure cooker to cook the Moong Dal. You can also use the saucepan method.Rinse the Moong Dal under water and place it in the pressure cooker. Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside.In our next step, we will roast and cook the oats. Heat a tablespoon of ghee in a heavy bottomed pan on medium heat. Add the oats and saute on medium heat until the oats gets lightly toasted. Add in 3/4 cup of water and cook the oats. This will take about 3 to 4 minutes. Keep stirring continuously until the oats is cooked. Once the oats are cooked, stir in the cooked Moong dal and add some salt to taste. Cover the pan and keep the heat on low, while we proceed to prepare the seasoning.To make the seasoning for the Oats Ven Pongal; heat 2 tablespoons of ghee on medium heat. Add the cashew nuts and allow it to roast until golden brown. As you notice the cashew nuts changing color, add the ginger, pepper, curry leaves and asafoetida and give the mixture a stir for a few seconds. Turn off the heat.In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine.Serve the Oats Ven Pongal along with Coconut Chutney and Oats Sakkarai Pongal for the "Festival of Pongal", for breakfast or even for dinner.

http://www.archanaskitchen.com/oats-ven-pongal-recipe

Kerala Style Chicken Chatti Pathiri Recipe

Kerala Style Chicken Chatti Pathiri Recipe

300 grams Chicken - minced,1 Onion - sliced,1 sprig Curry leaves,4 cloves Garlic - chopped,1 inch Ginger - chopped,1 teaspoon Turmeric powder (Haldi),2 teaspoons Red Chilli powder,2 teaspoons Garam masala powder,1 teaspoon Black pepper powder,Coconut Oil - for cooking,Salt - to taste,1/2 cup Whole Wheat Flour,1/2 cup All Purpose Flour (Maida),Salt - to taste

300 grams Chicken - minced,1 Onion - sliced,1 sprig Curry leaves,4 cloves Garlic - chopped,1 inch Ginger - chopped,1 teaspoon Turmeric powder (Haldi),2 teaspoons Red Chilli powder,2 teaspoons Garam masala powder,1 teaspoon Black pepper powder,Coconut Oil - for cooking,Salt - to taste,1/2 cup Whole Wheat Flour,1/2 cup All Purpose Flour (Maida),Salt - to taste

Kerala Recipes

Snack

Non Vegeterian

To begin making the Kerala Style Chicken Chatti Pathiri Recipe, we will first heat a saucepan over  medium heat.Add coconut oil, add curry leaves and allow it splutter. Add chopped ginger and garlic and saute for few seconds.Add sliced onions and fry them till they turn translucent. At this point you can add minced chicken along with all the spice powders - turmeric powder, red chilli powder, garam masala powder, pepper powder, salt and give it a toss.Adjust the seasoning according to your taste and saute well till the chicken is cooked. Keep it aside.To make the pathiri batter, in a mixing bowl, combine wheat flour, all purpose flour along with ½ cup of water and mix to form batter that is similar to that of a pancake batter.Now heat up a small flat skillet on medium heat, add a ladle full of the pathiri batter and swirl it around, Shape it like crepes and keep it as thin as possible. Flip and cook, ensuring it is juts about cooked and no brown spots appear. Repeat the same process till you finish the batter, to make enough crepes for layering.Now layer each crepe with the chicken mixture and build it up. Crepe-chicken-crepe, repeat the layers.  Heat a skillet with oil, carefully place the layered Chicken Pathiri and roast till it is light brown. Carefully flip it over and roast it on the other side. Turn off the flame. Serve the Kerala Style Chicken Chatti Pathiri Recipe along with Masala Chai Recipe - Indian Spiced Tea or Ginger Cardamom Chai  to enjoy your evening snack.

To begin making the Kerala Style Chicken Chatti Pathiri Recipe, we will first heat a saucepan over  medium heat.Add coconut oil, add curry leaves and allow it splutter. Add chopped ginger and garlic and saute for few seconds.Add sliced onions and fry them till they turn translucent. At this point you can add minced chicken along with all the spice powders - turmeric powder, red chilli powder, garam masala powder, pepper powder, salt and give it a toss.Adjust the seasoning according to your taste and saute well till the chicken is cooked. Keep it aside.To make the pathiri batter, in a mixing bowl, combine wheat flour, all purpose flour along with ½ cup of water and mix to form batter that is similar to that of a pancake batter.Now heat up a small flat skillet on medium heat, add a ladle full of the pathiri batter and swirl it around, Shape it like crepes and keep it as thin as possible. Flip and cook, ensuring it is juts about cooked and no brown spots appear. Repeat the same process till you finish the batter, to make enough crepes for layering.Now layer each crepe with the chicken mixture and build it up. Crepe-chicken-crepe, repeat the layers.  Heat a skillet with oil, carefully place the layered Chicken Pathiri and roast till it is light brown. Carefully flip it over and roast it on the other side. Turn off the flame. Serve the Kerala Style Chicken Chatti Pathiri Recipe along with Masala Chai Recipe - Indian Spiced Tea or Ginger Cardamom Chai  to enjoy your evening snack.

http://www.archanaskitchen.com/kerala-style-chicken-chatti-pathiri-recipe

Black Eyed Peas Masala Vadas Recipe

Black Eyed Peas Masala Vadas Recipe

1 cup Black Eyed Beans (Lobia) - soaked for at least 4 hours,1/3 cup Sweet corn - crushed,20 Curry leaves - torn,1/4 cup Coriander (Dhania) Leaves - chopped,2 tablespoons Mint Leaves (Pudina) - chopped,5 Green Chillies,1 inch Ginger,1/4 cup Dry coconut (kopra) - chopped (optional),1/4 teaspoon Asafoetida (hing),2 tablespoons Sesame seeds (Til seeds),1 Onion - finely chopped,Salt - to taste,Sunflower Oil - to deep fry

1 cup Black Eyed Beans (Lobia) - soaked for at least 4 hours,1/3 cup Sweet corn - crushed,20 Curry leaves - torn,1/4 cup Coriander (Dhania) Leaves - chopped,2 tablespoons Mint Leaves (Pudina) - chopped,5 Green Chillies,1 inch Ginger,1/4 cup Dry coconut (kopra) - chopped (optional),1/4 teaspoon Asafoetida (hing),2 tablespoons Sesame seeds (Til seeds),1 Onion - finely chopped,Salt - to taste,Sunflower Oil - to deep fry

Karnataka

Snack

Vegetarian

To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible.In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl.Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl.Squeeze out extra moisture from the crushed corn and add it into the mixing bowl.Add all the remaining ingredients into the mixing bowl. Combine everything and taste to adjust seasoning.Shape the mixture into vadas and deep fry until golden in a deep fry pan. Make sure to cook on a medium to high flame so that its cooked through.If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture.Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas.Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day.

To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible.In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl.Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl.Squeeze out extra moisture from the crushed corn and add it into the mixing bowl.Add all the remaining ingredients into the mixing bowl. Combine everything and taste to adjust seasoning.Shape the mixture into vadas and deep fry until golden in a deep fry pan. Make sure to cook on a medium to high flame so that its cooked through.If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture.Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas.Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day.

http://www.archanaskitchen.com/black-eyed-peas-masala-vadas-recipe

नवाबी पनीर करी रेसिपी - Nawabi Paneer Curry Recipe

Nawabi Paneer Curry Recipe - Nawabi Paneer Curry Recipe

300 ग्राम पनीर - काट ले,1 छोटा चम्मच निम्बू का रस,नमक - स्वाद अनुसार,1/2 छोटा चम्मच जीरा पाउडर,1/2 छोटा चम्मच चाट मसाला पाउडर,1/2 छोटा चम्मच काली मिर्च पाउडर,1/2 छोटा चम्मच तेल,1/2 कप नारियल - कस ले,6 काजू - गरम पानी में भिगो दे,2 हरी मिर्च,1 इंच दालचीनी,2 लॉन्ग,2 इलाइची,1 छोटा चम्मच जीरा,1/4 कप पानी,1 छोटा चम्मच घी,2 प्याज - बारीक काट ले,6 कली लहसुन - बारीक काट ले,1 इंच अदरक - बारीक काट ले,1/2 कप हरे मटर - उबाल ले,1 शिमला मिर्च (लाल) - काट ले,1/3 कप हरा धनिया - बारीक काट ले,नमक - स्वाद अनुसार,1/2 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच काली मिर्च पाउडर,1 कप नारियल का दूध,1/3 कप पानी

300 grams Paneer - cut, 1 tsp lemon juice, salt - as per taste, 1/2 tsp cumin powder, 1/2 tsp chaat masala powder, 1/2 tsp black pepper powder, 1/2 tsp Oil, 1/2 cup coconut - tighten, 6 cashews - soak in hot water, 2 green chillies, 1 inch cinnamon, 2 long, 2 cardamom, 1 tsp cumin, 1/4 cup water, 1 tsp ghee, 2 onions - finely chopped, 6 cloves garlic - finely chopped, 1 inch ginger - finely chopped, 1/2 cup green peas - boil, 1 capsicum (red) - cut, 1/2 cup coriander - Finely chop, salt - as per taste, 1/2 tsp turmeric powder, 1 tsp pepper powder, 1 cup coconut milk, 1/3 cup water

Hyderabadi

Main Course

Vegetarian

नवाबी पनीर करी रेसिपी बनाने के लिए सबसे पहले एक मिक्सिंग बाउल में पनीर, निम्बू का रस, नमक, जीरा पाउडर, चाट मसाला पाउडर, काली मिर्च पाउडर और तेल डाले। मिलाए और 20 मिनट के लिए अलग से रख ले. एक स्किलेट में तेल गरम कर ले. इसमें पनीर डाले और दोनों तरफ से सुनहरा भूरा होने तक पका ले. पक जाने के बाद अलग से निकाल ले. अब करी बनाने के लिए सबसे पहले एक मिक्सर जार में नारियल, काजू, हरी मिर्च, दालचीनी, लॉन्ग, इलाइची, जीरा, पानी डाले और अच्छी तरह से पीस ले. अलग से रख ले. एक कढ़ाई में घी गरम करें। इसमें अदरक, लहसुन डाले और 10 सेकण्ड्स के लिए पका ले. इसमें प्याज डाले और प्याज के नरम होने तक पका ले. इसमें 3 से 4 मिनट लगेंगे। अब इसमें पिसा हुआ मसाला, नमक, हल्दी पाउडर, काली मिर्च पाउडर डाले और 5 मिनट के लिए पका ले. 5 मिनट के बाद इसमें नारियल का दूध डाले और अच्छी तरह से मिला ले. 1 मिनट के बाद इसमें मटर, शिमला मिर्च, पानी, हरा धनिया डाले और उबलने दे. उबाला आने के बाद गैस बंद करें और पनीर डाले और परोसे। नवाबी पनीर करी रेसिपी को तवा पराठा और बूंदी रायता के साथ दिन के खाने के लिए परोसे।

To begin making the Nawabi Paneer Curry Recipe, first of all, add cheese, lemon juice, salt, cumin powder, chaat masala powder, black pepper powder and oil to a mixing bowl. Mix and keep aside for 20 minutes. Heat oil in a skillet. Add paneer to it and cook till it turns golden brown from both the sides. Once cooked, take it out separately. Now to make curry, firstly put coconut, cashew, green chilli, cinnamon, long, cardamom, cumin, water in a mixer jar and grind it well. Keep it separately. Heat ghee in a pan. Add ginger, garlic and cook for 10 seconds. Add onions and cook till the onion becomes soft. It will take 3 to 4 minutes. Now add ground spices, salt, turmeric powder, black pepper powder and cook it for 5 minutes. After 5 minutes add coconut milk to it and mix well. After 1 minute, add peas, capsicum, water, coriander and let it boil. Turn off the gas after boiling and add cottage cheese and serve. Serve the Nawabi Paneer Curry Recipe with Tawa Paratha and Bundi Raita for dinner.

http://www.archanaskitchen.com/nawabi-paneer-curry-recipe-in-hindi

Broccoli Chilli Noodles With Grilled Salmon Recipe

Broccoli Chilli Noodles With Grilled Salmon Recipe

400 grams Salmon fillet - (indian Salmon works fine),1 teaspoon Sesame (Gingelly) Oil,1 teaspoon Rice Wine Vinegar,1/2 teaspoon Fish sauce,1/4 teaspoon Lemongrass,1/2 teaspoon Ginger - ground,1/2 teaspoon Garlic - ground,1/2 teaspoon Red Chilli flakes,1/4 teaspoon Lemon zest,1/4 teaspoon Whole Black Peppercorns - freshly ground,1 cup Egg noodles - boiled,1 teaspoon Sesame (Gingelly) Oil,1 teaspoon Red Chilli flakes,1 teaspoon Garlic - ground,1 teaspoon Ginger - ground,1 teaspoon Soy sauce,1/2 teaspoon Vinegar,Salt - to taste,1 cup Broccoli - chopped into small florets,1 teaspoon Extra Virgin Olive Oil,Salt - to taste,1 teaspoon Whole Black Peppercorns - freshly ground

400 grams Salmon fillet - (indian Salmon works fine),1 teaspoon Sesame (Gingelly) Oil,1 teaspoon Rice Wine Vinegar,1/2 teaspoon Fish sauce,1/4 teaspoon Lemongrass,1/2 teaspoon Ginger - ground,1/2 teaspoon Garlic - ground,1/2 teaspoon Red Chilli flakes,1/4 teaspoon Lemon zest,1/4 teaspoon Whole Black Peppercorns - freshly ground,1 cup Egg noodles - boiled,1 teaspoon Sesame (Gingelly) Oil,1 teaspoon Red Chilli flakes,1 teaspoon Garlic - ground,1 teaspoon Ginger - ground,1 teaspoon Soy sauce,1/2 teaspoon Vinegar,Salt - to taste,1 cup Broccoli - chopped into small florets,1 teaspoon Extra Virgin Olive Oil,Salt - to taste,1 teaspoon Whole Black Peppercorns - freshly ground

Fusion

Lunch

Vegetarian

To begin making the Broccoli Chilli Noodles With Grilled Salmon recipe, mix together all the ingredients for broccoli and grill in a preheated oven at 180 C for 15 minutes.You can also stir fry the broccoli in a wok/kadhai at high heat till it is nicely browned.Mix all the salmon ingredients i.e sesame oil, fish sauce, rice wine vinegar and all the spices in a small bowl. Whisk well and keep aside.Keep the salmon fillets in a foil and pour the spice mixture over salmon.Close the foils from all four sides sealing the salmon fully.Grill in a preheated oven at 180 C for 10 to 12 minutes. Open and broil for 2-3 minutes till slightly caramelized.Serve the grilled salmon over chilli noodles with broccoli on the side and a glass of  Watermelon-Cranberry Mocktail Recipe and Fresh Garden Salad Recipe enjoy a perfect Saturday meal.

To begin making the Broccoli Chilli Noodles With Grilled Salmon recipe, mix together all the ingredients for broccoli and grill in a preheated oven at 180 C for 15 minutes.You can also stir fry the broccoli in a wok/kadhai at high heat till it is nicely browned.Mix all the salmon ingredients i.e sesame oil, fish sauce, rice wine vinegar and all the spices in a small bowl. Whisk well and keep aside.Keep the salmon fillets in a foil and pour the spice mixture over salmon.Close the foils from all four sides sealing the salmon fully.Grill in a preheated oven at 180 C for 10 to 12 minutes. Open and broil for 2-3 minutes till slightly caramelized.Serve the grilled salmon over chilli noodles with broccoli on the side and a glass of  Watermelon-Cranberry Mocktail Recipe and Fresh Garden Salad Recipe enjoy a perfect Saturday meal.

http://www.archanaskitchen.com/broccoli-chilli-noodles-with-grilled-salmon-recipe

पालक पुलाव रेसिपी - Palak Pulao (Recipe In Hindi)

Palak Pulao Recipe

2 कप चावल,200 ग्राम पालक - धो कर काट ले,1 छोटा चमच्च जीरा,1 छोटा चमच्च अदरक - कस ले,1 टमाटर प्यूरी,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च सांबर पाउडर,1 छोटा चमच्च गरम मसाला पाउडर,2 बड़ा चमच्च घी - या टिल का तेल,नमक - स्वाद अनुसार

2 cups rice, 200 grams spinach - wash and chop, 1 teaspoon cumin seeds, 1 teaspoon ginger - grated, 1 tomato puree, 1/2 teaspoon turmeric powder, 1 teaspoon sambar powder, 1 teaspoon garam masala powder , 2 tablespoons Ghee - or til oil, salt - as per taste

Indian

Lunch

Vegetarian

पालक पुलाव बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. इसमें जीरा, अदरक डाले और 10 सेकण्ड्स के लिए पका ले. 10 सेकण्ड्स बाद इसमें टमाटर, हल्दी पाउडर डाले और टमाटर के नरम होने तक पकाए। टमाटर के नरम होने के बाद इसमें पालक और नमक डाले। कढ़ाई को ढके और उसके नरम होने तक पकने दे. पालक के नरम होने के बाद आंच को ज्यादा कर ले और पालक से छूटा हुआ पानी गायब होने दे.अब इसमें पके हुए चावल, सांबर पाउडर , नमक डाले और मिला ले. आंच को धीमा करें, कढ़ाई को ढके और 2 मिनट के लिए पकने दे. 2 मिनट के बाद कढ़ाई को खोले, मिलाए और गैस बंद कर दे. गरमा गरम परोसे।पालक पुलाव को बूंदी रायता, कचुम्बर सलाद और पापड़ के साथ दिन या रात के खाने के लिए परोसे। 

To make spinach casserole, first heat oil in a pan. Add cumin, ginger and cook for 10 seconds. After 10 seconds, add tomatoes, turmeric powder and cook till the tomatoes become soft. After the tomatoes are soft, add spinach and salt. Cover the pan and let it cook until it becomes soft. After the spinach becomes soft, increase the heat and let the spinach water disappear. Now add cooked rice, sambar powder, salt and mix it. Turn down the heat, cover the pan and let it cook for 2 minutes. After 2 minutes, open the pan, mix and turn off the gas. Serve hot. Serve Pulao Pulao with Bundi Raita, Kachumbar Salad and Papad for day or dinner.

http://www.archanaskitchen.com/palak-pulao-recipe-in-hindi

Roasted Garlic Potato Soup Recipe

Roasted Garlic Potato Soup Recipe

2 Potatoes (Aloo) - boiled and cubed,3 cloves Garlic,1 teaspoon Rosemary - dried,1 teaspoon Black pepper powder,Salt - to taste,1 teaspoon Extra Virgin Olive Oil,4 cloves Garlic - thinly sliced,1 teaspoon Extra Virgin Olive Oil

2 Potatoes (Aloo) - boiled and cubed,3 cloves Garlic,1 teaspoon Rosemary - dried,1 teaspoon Black pepper powder,Salt - to taste,1 teaspoon Extra Virgin Olive Oil,4 cloves Garlic - thinly sliced,1 teaspoon Extra Virgin Olive Oil

Continental

Appetizer

Vegetarian

To begin making the Roasted Garlic Potato Soup, into a small skillet add the olive oil and garlic. Roast the garlic until it changes color and also gives out a good aroma. Once roasted, turn off the heat.Blend the potatoes, the roasted garlic, rosemary, salt and pepper adding water to get a smooth soup puree. Add just enough water to get the desired consistency. If you like it thicker then you can add less water.Once well blended, pour the Roasted Garlic Potato soup into a saucepan and bring it to a boil and turn off the heat. Check the salt and pepper, adjust to suit your taste.While the soup is boiling, we will roast the garlic for garnishing.In the same skillet we roasted the garlic above, add the olive oil and the sliced garlic. Roast until the garlic turns golden brown.Pour the Roasted Garlic Potato soup into bowl and garnish it with more roasted garlic. Serve Roasted Garlic Potato Soup warm along with Chickpea Orange Salad with Sun Dried Tomatoes and Garlic Bread with Herb Butter for a quick weeknight dinner.

To begin making the Roasted Garlic Potato Soup, into a small skillet add the olive oil and garlic. Roast the garlic until it changes color and also gives out a good aroma. Once roasted, turn off the heat.Blend the potatoes, the roasted garlic, rosemary, salt and pepper adding water to get a smooth soup puree. Add just enough water to get the desired consistency. If you like it thicker then you can add less water.Once well blended, pour the Roasted Garlic Potato soup into a saucepan and bring it to a boil and turn off the heat. Check the salt and pepper, adjust to suit your taste.While the soup is boiling, we will roast the garlic for garnishing.In the same skillet we roasted the garlic above, add the olive oil and the sliced garlic. Roast until the garlic turns golden brown.Pour the Roasted Garlic Potato soup into bowl and garnish it with more roasted garlic. Serve Roasted Garlic Potato Soup warm along with Chickpea Orange Salad with Sun Dried Tomatoes and Garlic Bread with Herb Butter for a quick weeknight dinner.

http://www.archanaskitchen.com/roasted-garlic-potato-soup-recipe

Vegetable Filled Souffle Recipe

Vegetable Filled Souffle Recipe

1/8 cup Margarine (Reduced Calorie),1/8 cup All Purpose Flour (Maida),1/4 teaspoon Salt,1/4 teaspoon Cayenne Pepper - ground,3/4 cup Milk - skim milk,3 Egg whites,2 Egg yolks,1/4 teaspoon White vinegar,Basil leaves - prepared earlier,1 Onion - finely chopped,1 clove Garlic - minced,1 tablespoon Extra Virgin Olive Oil,3/4 cup Yellow Zucchini - grated,1/8 cup Basil leaves - sniped,1/8 cup Parmesan cheese - grated

1/8 cup Margarine (Reduced Calorie),1/8 cup All Purpose Flour (Maida),1/4 teaspoon Salt,1/4 teaspoon Cayenne Pepper - ground,3/4 cup Milk - skim milk,3 Egg whites,2 Egg yolks,1/4 teaspoon White vinegar,Basil leaves - prepared earlier,1 Onion - finely chopped,1 clove Garlic - minced,1 tablespoon Extra Virgin Olive Oil,3/4 cup Yellow Zucchini - grated,1/8 cup Basil leaves - sniped,1/8 cup Parmesan cheese - grated

Continental

World Breakfast

Eggetarian

To start making Vegetable Filled Souffle Roll, heat a heavy bottomed pan over medium heat and add oil. Add onion, garlic and cook for 2 minutes or until onion is tender.Stir in zucchini and basil. Reduce heat and simmer until zucchini is lightly cooked and not too soft.  Turn off the heat and stir in cheese.To start making soufflé, spray non-stick cooking spray on a jelly roll pan or a baking sheet with rim. Line bottom of pan with parchment paper.Heat margarine in a small saucepan over low heat until melted. Stir in flour, salt and red pepper. Cook stirring constantly until smooth and bubbly.Remove the pan from the heat. Stir in milk until well combined into the flour mixture. Use a whisk to make the process easier. Cook and stir the mixture until thick and bubbly. Turn off the heat and cool slightly.Once cooled, add the egg yolks one at a time and whisk it.In another bowl beat egg whites and white vinegar until stiff but not dry. Gradually stir beaten egg whites to the prepared flour mixture and combine well.Preheat oven to 180 C.Spread the prepared mixture to the prepared jelly roll pan or a baking sheet evenly.Bake in the preheated oven until puffed and golden brown or about 35 to 40 minutes.While the souffle is baking, place a long piece of foil on a large baking sheet and grease the foil.Once the souffle is done and is fluffy,  Immediately loosen the baked souffle from the pan. Place the foil lined baking sheet over the souffle. Invert souffle onto the foil lined baking sheet. Carefully peel off parchment paper on top of souffle.Spread the basil flavored vegetables evenly on the souffle and roll up from narrow end. Don't roll the souffle along with the foil. Once you have a souffle roll, slice them to 1-inch thickness and serve immediately.Serve these Vegetable Filled Souffle Rolls along with a tomato basil sauce for a tasty meal.

To start making Vegetable Filled Souffle Roll, heat a heavy bottomed pan over medium heat and add oil. Add onion, garlic and cook for 2 minutes or until onion is tender.Stir in zucchini and basil. Reduce heat and simmer until zucchini is lightly cooked and not too soft.  Turn off the heat and stir in cheese.To start making soufflé, spray non-stick cooking spray on a jelly roll pan or a baking sheet with rim. Line bottom of pan with parchment paper.Heat margarine in a small saucepan over low heat until melted. Stir in flour, salt and red pepper. Cook stirring constantly until smooth and bubbly.Remove the pan from the heat. Stir in milk until well combined into the flour mixture. Use a whisk to make the process easier. Cook and stir the mixture until thick and bubbly. Turn off the heat and cool slightly.Once cooled, add the egg yolks one at a time and whisk it.In another bowl beat egg whites and white vinegar until stiff but not dry. Gradually stir beaten egg whites to the prepared flour mixture and combine well.Preheat oven to 180 C.Spread the prepared mixture to the prepared jelly roll pan or a baking sheet evenly.Bake in the preheated oven until puffed and golden brown or about 35 to 40 minutes.While the souffle is baking, place a long piece of foil on a large baking sheet and grease the foil.Once the souffle is done and is fluffy,  Immediately loosen the baked souffle from the pan. Place the foil lined baking sheet over the souffle. Invert souffle onto the foil lined baking sheet. Carefully peel off parchment paper on top of souffle.Spread the basil flavored vegetables evenly on the souffle and roll up from narrow end. Don't roll the souffle along with the foil. Once you have a souffle roll, slice them to 1-inch thickness and serve immediately.Serve these Vegetable Filled Souffle Rolls along with a tomato basil sauce for a tasty meal.

https://www.archanaskitchen.com/vegetable-filled-souffle-recipe

वेजीटेरियन हक्का नूडल्स रेसिपी - Vegetarian Hakka Noodles Recipe

Vegetarian Hakka Noodles Recipe - Vegetarian Hakka Noodles Recipe

1 हक्का नूडल्स - पूरा पैकेट,2 प्याज - पतला काट ले,1 इंच अदरक - बारीक काट ले,1 गाजर - पतला और सीधा काट ले,1 शिमला मिर्च (हरी) - पतला काट ले,1 कप पत्ता गोभी - छोटा चम्मच,1/2 कप हरा बीन्स - छोटा चम्मच,4 टहनी हरे प्याज - काट ले,1/2 छोटा चम्मच काली मिर्च पाउडर,1/2 छोटा चम्मच सोया सॉस,1 छोटा चम्मच रेड चिल्ली सॉस,1/2 छोटा चम्मच चिल्ली विनेगर,नमक - स्वाद अनुसार,1 बड़ा चम्मच तेल

1 Hakka Noodles - whole packet, 2 onions - finely chopped, 1 inch ginger - finely chopped, 1 carrot - thin and straight cut, 1 capsicum (green) - finely chopped, 1 cup cabbage - small spoon, 1/2 cup green beans - small spoon, 4 sprig green onions - chopped, 1/2 tsp pepper powder, 1/2 tsp soy sauce, 1 tsp red chilli sauce, 1/2 tsp chilli vinegar, Salt - 1 tbsp oil, as per taste

Cantonese

Main Course

Vegetarian

वेजीटेरियन हक्का नूडल्स रेसिपी बनाने के लिए सबसे पहले नूडल्स को पैकेट पर दी गई विधि के अंसार उबाल ले. उबलने के बाद ोानी के निचे रखें और अच्छी तरह से ठंडा कर ले. पानी निकल जाने के बाद इसमें थोड़ा तेल डाले और मिला ले, ताकि नूडल्स एक दूसरे से चिपके न. अलग से रख दे. अब एक कढ़ाई में तेल गरम करें। इसमें प्याज, अदरक डाले और प्याज के नरम होने तक पका ले.प्याज के पतला होने के बाद इसमें शिमला मिर्च, गाजर, बीन्स, पत्ता गोभी, हरे प्याज, नमक, काली मिर्च डाले और 2 से 3 मिनट के लिए पका ले. अब इसमें सोया सॉस, चिल्ली सॉस, चिल्ली विनेगर डाले, मिलाए और 2 मिनट के लिए पका ले.अब इसमें पके हुए नूडल्स डाले और अच्छी तरह से मिला ले. गैस बंद करें और एक बाउल में डालकर परोसे. वेजीटेरियन हक्का नूडल्स रेसिपी को वेजीटेरियन मंचुरियन के साथ रात के खाने के लिए परोसे।

To make Vegetarian Hakka Noodles recipe, first boil the noodles according to the method given on the packet. After boiling keep the bottom of the sieve and cool it well. After the water runs out, add some oil and mix, so that the noodles do not stick to each other. Keep it aside. Now heat oil in a pan. Add onion, ginger and cook till the onion becomes soft. After the onion is thin, add capsicum, carrot, beans, cabbage, green onion, salt, pepper and cook for 2 to 3 minutes. Now add soy sauce, chilli sauce, chilli vinegar, mix and cook for 2 minutes. Now add cooked noodles and mix it well. Turn off the flame and serve in a bowl. Serve the Vegetarian Hakka Noodles recipe for dinner with Vegetarian Manchurian.

https://www.archanaskitchen.com/vegetarian-hakka-noodles-chinese-chowmein-recipe-in-hindi

मैसुर चटनी रेसिपी - Mysore Chutney Recipe

Mysore Chutney Recipe

1 छोटा चम्मच तेल,1/2 कप चना दाल,5 सुखी लाल मिर्च,1 बड़ा चम्मच निम्बू का रस,नमक - स्वाद अनुसार,1 छोटा चम्मच नारियल पाउडर,1 टहनी कढ़ी पत्ता,1 छोटा चम्मच अदरक - काट ले

1 tsp oil, 1/2 cup chana dal, 5 dry red chillies, 1 tbsp lemon juice, salt - as per taste, 1 tsp coconut powder, 1 spoon curry leaves, 1 tsp ginger - cut

Karnataka

Side Dish

Vegetarian

मैसुर चटनी रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. इसमें चना दाल डाले और सेक ले. चना दाल के हल्का सुनहरा होने तक पका ले. पक जाने के बाद निकाले और ठंडा होने के लिए अलग से रख ले. अब सुखी लाल मिर्च को गरम पानी में आधे घंटे के लिए भिगो ले. उसके बाद इसे एक मिक्सर ग्राइंडर में सेकी हुई दाल, सुखी लाल मिर्च, इमली का पल्प, नमक, नारियल, कढ़ी पत्ता, अदरक और पानी के साथ डाले। अच्छी तरह से पीस ले. पीसने के बाद एक बाउल में निकाले और परोसे। मैसुर चटनी रेसिपी को अपने सुबह के नाश्ते के लिए वेजिटेबल उत्तपम और फ़िल्टर कॉफ़ी के साथ परोसे।

To make the Mysore chutney recipe, first heat the oil in a pan. Add chana dal to it and roast it. Cook the gram lentils till they become golden brown. Once cooked, remove and keep it aside to cool. Soak dry red chillies in hot water for half an hour. Then pour it in a mixer grinder with baked lentils, dry red chillies, tamarind pulp, salt, coconut, curry leaves, ginger and water. Grind it well. Remove and serve in a bowl after grinding. Serve the Mysore Chutney recipe with vegetable uttapam and filter coffee for your morning breakfast.

http://www.archanaskitchen.com/mysore-chutney-recipe-chana-dal-chutney-in-hindi

Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi

Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi

1 cup Ragi Seeds - soaked for at least 12 hours,1-1/4 cup Jaggery,1 teaspoon Cardamom Powder (Elaichi),3 cups Milk,3 cups Water,50 grams Cashew nuts,3 tablespoons Ghee - + more to grease

1 cup Ragi Seeds - soaked for at least 12 hours,1-1/4 cup Jaggery,1 teaspoon Cardamom Powder (Elaichi),3 cups Milk,3 cups Water,50 grams Cashew nuts,3 tablespoons Ghee - + more to grease

Karnataka

Dessert

High Protein Vegetarian

To prepare this yummy Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi, soak Ragi for at least 12 hours in water and get ready with the other ingredients as well.In a saucepan, cook jaggery and 1 cup of water until it is melted (Syrup is not required). Now strain this through a sieve to get rid of any impurities within.In a tadka pan, heat 2 tablespoons of ghee and fry the cashews until golden. Set aside.Drain the water from the ragi through a sieve and remove excess water.Add Ragi and 1 cup of water in a mixer/blender and blend until very smooth and fine, this helps in extracting as much ragi milk as possible. Slowly add another cup of water into this and blend further. This process should take about 7-10 minutes depending on the power of your mixer/blender.Now pass this liquid through a fine muslin cloth/cheese cloth and separate the ragi milk from the meal.Grease a Thaali/rimmed steel plate with some ghee and keep it ready.In a wide and deep pan add 2 cups of the extracted Ragi milk, jaggery water and 3 cups of milk and bring this to a boil by mixing with a wooden flat spoon.Cook this mixture on medium to high heat, whilst stirring continuously.After about 20 minutes of cooking and continuous stirring, add 1 tablespoon of Ghee and continue to stir about 10 minutes.You will notice thickening and starts to coat the back of the wooden spoon. Wet your hands lightly and touch the surface of the halwa, it shouldn’t stick to your wet hands.Cook for a further of 5-6 minutes and whisk in the Cardamom powder and fried cashews.Pour the mixture onto a greased thaali and let it cool to room temperature.Run a freshly washed Knife to cut the halwa into squares or diamond shaped ragi halwas.This Ragi Halwa Recipe is a great dish for toddlers and growing children since it is sweetened so you can also serve it after having Bisi Bele Bath Recipe (A Spicy Mixed Vegetable Sambar Rice) to have a sweet note at the end.

To prepare this yummy Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi, soak Ragi for at least 12 hours in water and get ready with the other ingredients as well.In a saucepan, cook jaggery and 1 cup of water until it is melted (Syrup is not required). Now strain this through a sieve to get rid of any impurities within.In a tadka pan, heat 2 tablespoons of ghee and fry the cashews until golden. Set aside.Drain the water from the ragi through a sieve and remove excess water.Add Ragi and 1 cup of water in a mixer/blender and blend until very smooth and fine, this helps in extracting as much ragi milk as possible. Slowly add another cup of water into this and blend further. This process should take about 7-10 minutes depending on the power of your mixer/blender.Now pass this liquid through a fine muslin cloth/cheese cloth and separate the ragi milk from the meal.Grease a Thaali/rimmed steel plate with some ghee and keep it ready.In a wide and deep pan add 2 cups of the extracted Ragi milk, jaggery water and 3 cups of milk and bring this to a boil by mixing with a wooden flat spoon.Cook this mixture on medium to high heat, whilst stirring continuously.After about 20 minutes of cooking and continuous stirring, add 1 tablespoon of Ghee and continue to stir about 10 minutes.You will notice thickening and starts to coat the back of the wooden spoon. Wet your hands lightly and touch the surface of the halwa, it shouldn’t stick to your wet hands.Cook for a further of 5-6 minutes and whisk in the Cardamom powder and fried cashews.Pour the mixture onto a greased thaali and let it cool to room temperature.Run a freshly washed Knife to cut the halwa into squares or diamond shaped ragi halwas.This Ragi Halwa Recipe is a great dish for toddlers and growing children since it is sweetened so you can also serve it after having Bisi Bele Bath Recipe (A Spicy Mixed Vegetable Sambar Rice) to have a sweet note at the end.

https://www.archanaskitchen.com/ragi-halwa-recipe-healthy-indian-sweet-made-with-ragi

Indian Festive Sweet Rice And Jamun Bhog Recipe

Indian Festive Sweet Rice And Jamun Bhog Recipe

1/2 cup Govind Bhog Rice,1 cup Sugar,11/2 cups Water,Rose water - a few drops,1 teaspoon Cardamom Powder (Elaichi),2 Bay leaf (tej patta),2 teaspoon Ghee,Saffron strands - for garnish,200 grams Paneer (Homemade Cottage Cheese),3 tablespoon All Purpose Flour (Maida),3 tablespoon Caster Sugar,1 Cardamom Powder (Elaichi),3 tablespoon Ghee,Saffron strands - a few,1 cup Sugar,1-1/2 cup Water

1/2 cup Govind Bhog Rice,1 cup Sugar,11/2 cups Water,Rose water - a few drops,1 teaspoon Cardamom Powder (Elaichi),2 Bay leaf (tej patta),2 teaspoon Ghee,Saffron strands - for garnish,200 grams Paneer (Homemade Cottage Cheese),3 tablespoon All Purpose Flour (Maida),3 tablespoon Caster Sugar,1 Cardamom Powder (Elaichi),3 tablespoon Ghee,Saffron strands - a few,1 cup Sugar,1-1/2 cup Water

Bengali Recipes

Dessert

Vegetarian

To make the Indian Festive Sweet Rice And Jamun Bhog recipe, first we will prepare the sweet rice so let's wash the rice and soak for 10 minutes.Heat a large heavy bottomed saucepan with ghee and fry the rice.Add green cardamom and bay leaf .Pour in water, rose water and sugar and let the rice cook on medium to low flame. Once the rice is cooked completely spread on a plate to cool. Drain any excess water in the rice if there is any.Sprinkle Kesar all over the rice.Now let's make the sugar syrup for the jamuns. Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.Finally to  make the jamuns, take a big plate and mash the paneer, sugar powder, cardamom powder, kesar and flour with your palm. The mixture should become smooth. Shape the paneer mixture in mini oval jamuns .Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few at a time and transfer in hot sugar syrup. Let it rest for 15 minutes.You can serve Indian Festive Sweet Rice And Jamun Bhog Recipe with  Matar Ki Puri and  Kasuri Methi Aur Aloo Rasedar .

To make the Indian Festive Sweet Rice And Jamun Bhog recipe, first we will prepare the sweet rice so let's wash the rice and soak for 10 minutes.Heat a large heavy bottomed saucepan with ghee and fry the rice.Add green cardamom and bay leaf .Pour in water, rose water and sugar and let the rice cook on medium to low flame. Once the rice is cooked completely spread on a plate to cool. Drain any excess water in the rice if there is any.Sprinkle Kesar all over the rice.Now let's make the sugar syrup for the jamuns. Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.Finally to  make the jamuns, take a big plate and mash the paneer, sugar powder, cardamom powder, kesar and flour with your palm. The mixture should become smooth. Shape the paneer mixture in mini oval jamuns .Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few at a time and transfer in hot sugar syrup. Let it rest for 15 minutes.You can serve Indian Festive Sweet Rice And Jamun Bhog Recipe with  Matar Ki Puri and  Kasuri Methi Aur Aloo Rasedar .

https://www.archanaskitchen.com/indian-festive-sweet-rice-and-jamun-bhog-recipe

Raw Tomato Chutney Recipe

Raw Tomato Chutney Recipe

500 grams Tomatoes,4 Green Chillies,4 cloves Garlic,1 teaspoon Methi Seeds (Fenugreek Seeds),Salt - to taste,1 teaspoon Jaggery,1 sprig Curry leaves,1 Onion - finely chopped,1 teaspoon Mustard seeds,Sunflower Oil - to cook

500 grams Tomatoes,4 Green Chillies,4 cloves Garlic,1 teaspoon Methi Seeds (Fenugreek Seeds),Salt - to taste,1 teaspoon Jaggery,1 sprig Curry leaves,1 Onion - finely chopped,1 teaspoon Mustard seeds,Sunflower Oil - to cook

South Indian Recipes

Side Dish

Vegetarian

To prepare Raw tomato chutney recipe, in a pan, heat oil.Add fenugreek seeds and let them turn red.Add garlic, chopped green tomatoes, and saute till the tomatoes sweat and soften. Cool it down.Add the cooled down tomatoes, salt, jaggery into a blender and blend it into a coarse paste.Heat the remaining oil in the pan. Add mustard seeds and let it crackle.Add curry leaves and let it crisp up.Add finely chopped onions and saute till it turns translucent.Add the chutney and 1/4 cup water and boil till the raw tomato chutney thickens.Serve Raw tomato chutney recipe with hot steamed rice and a dollop of ghee, or with curd rice.

To prepare Raw tomato chutney recipe, in a pan, heat oil.Add fenugreek seeds and let them turn red.Add garlic, chopped green tomatoes, and saute till the tomatoes sweat and soften. Cool it down.Add the cooled down tomatoes, salt, jaggery into a blender and blend it into a coarse paste.Heat the remaining oil in the pan. Add mustard seeds and let it crackle.Add curry leaves and let it crisp up.Add finely chopped onions and saute till it turns translucent.Add the chutney and 1/4 cup water and boil till the raw tomato chutney thickens.Serve Raw tomato chutney recipe with hot steamed rice and a dollop of ghee, or with curd rice.

http://www.archanaskitchen.com/raw-tomato-chutney-recipe

Raw Banana Raita Recipe

Raw Banana Raita Recipe

250 grams Curd (Dahi / Yogurt),1 Raw Banana,1 teaspoon Cumin powder (Jeera) - roasted,1/2 teaspoon Ginger - grated,1/2 teaspoon Mustard seeds,1/4 teaspoon White Urad Dal (Whole),1 Dry Red Chilli,1 sprig Curry leaves,Salt - to taste

250 grams Curd (Dahi / Yogurt),1 Raw Banana,1 teaspoon Cumin powder (Jeera) - roasted,1/2 teaspoon Ginger - grated,1/2 teaspoon Mustard seeds,1/4 teaspoon White Urad Dal (Whole),1 Dry Red Chilli,1 sprig Curry leaves,Salt - to taste

Indian

Side Dish

Vegetarian

To begin making Raw Banana Raita Recipe, pressure cook the plantain or raw banana for 2 whistles using a pressure cooker.Once it is cooked, peel the skin, grate it using a fine grater and keep aside.Add the yogurt to a big bowl and whisk it into a creamy consistency.To this add the grated plantain or the raw banana, grated ginger, cumin powder, salt and mix well.Now heat oil in a small tadka pan, add mustard seeds, urad dal and let it crackle.Add the red chilli and curry leaves and let it splutter.Pour this tadka over the raita and sprinkle a pinch of cumin powder on top.Serve the Raw Banana Raita along with Vegetable Biryani and Salad for the weekend lunch.

To begin making Raw Banana Raita Recipe, pressure cook the plantain or raw banana for 2 whistles using a pressure cooker.Once it is cooked, peel the skin, grate it using a fine grater and keep aside.Add the yogurt to a big bowl and whisk it into a creamy consistency.To this add the grated plantain or the raw banana, grated ginger, cumin powder, salt and mix well.Now heat oil in a small tadka pan, add mustard seeds, urad dal and let it crackle.Add the red chilli and curry leaves and let it splutter.Pour this tadka over the raita and sprinkle a pinch of cumin powder on top.Serve the Raw Banana Raita along with Vegetable Biryani and Salad for the weekend lunch.

https://www.archanaskitchen.com/raw-banana-raita-recipe

Vegan Burger Recipe With Beans And Tofu Patty

Vegan Burger Recipe With Beans And Tofu Patty

1 cup Moth Dal (Matki) - soaked overnight,1 cup Kala Chana (Brown Chickpeas) - soaked overnight or any moong beans,1 Onion - chopped,1/2 cup Carrot (Gajjar) - grated,1 cup Button mushrooms - finely chopped,2 Potatoes (Aloo) - or raw banana,3-4 tablespoon Tofu - grated,2 teaspoon Ginger Garlic Paste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Mint Leaves (Pudina) - finely chopped,1/4 cup Whole Wheat Bread crumbs,2 teaspoon Red Chilli powder,1-1/2 teaspoon Garam masala powder,2-3 tablespoon Rice flour,1/2 tablespoon Lemon juice,2 tablespoon Sunflower Oil,Salt and Pepper - to taste,6-7 Burger buns,1 Tomato - sliced,1 Onion - cut into rings,1/2 cup Iceberg lettuce - shredded,1/4 cup Roasted tomato pasta sauce

1 cup Moth Dal (Matki) - soaked overnight,1 cup Kala Chana (Brown Chickpeas) - soaked overnight or any moong beans,1 Onion - chopped,1/2 cup Carrot (Gajjar) - grated,1 cup Button mushrooms - finely chopped,2 Potatoes (Aloo) - or raw banana,3-4 tablespoon Tofu - grated,2 teaspoon Ginger Garlic Paste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Mint Leaves (Pudina) - finely chopped,1/4 cup Whole Wheat Bread crumbs,2 teaspoon Red Chilli powder,1-1/2 teaspoon Garam masala powder,2-3 tablespoon Rice flour,1/2 tablespoon Lemon juice,2 tablespoon Sunflower Oil,Salt and Pepper - to taste,6-7 Burger buns,1 Tomato - sliced,1 Onion - cut into rings,1/2 cup Iceberg lettuce - shredded,1/4 cup Roasted tomato pasta sauce

Continental

Lunch

Vegan

To begin making the Vegan Burger Recipe With Beans And Tofu Patty firstly, pressure cook the overnight soaked mixed beans with 1/2 cup of water  and pressure cook for about 6 whistles.Turn off the flame. Allow the pressure to release naturally.Open the cooker and drain the water completely.Heat 1 tablespoon oil in a Wok/pan.Add the chopped onions and ginger garlic paste.Sauté for a minute or till the onion just softens.Now add mushrooms and carrots.Stir and cook till water evaporates.To this add the coriander, cumin powder, garam masala, red chilli powder, and sauté for a few seconds.Add the cooked beans and salt. Stir and sauté for another minute or till all the water evaporates.Take it off the heat. Cool slightly.Pulse this bean-vegetable mixture coarsely in a food processor. In a mixing bowl, add bean mixture, potatoes, tofu, herbs, lime juice, rice flour and bread crumbs.Mix and knead lightly till it everything comes together. Adjust the amount of salt or masala if required.Make equal portions of the patty. Drizzle some oil on a grill pan and cook them on medium flame until the patties on both sides till they turn golden brown.To ServeWarm/grill the burger buns on a pan. Slice them and spread some roasted tomato sauce on one slice.Place lettuce leaf, tomato, onion and cucumber slices on it, next a patty over the salad.Drizzle more sauce and top with the other half of the bun. Serve Vegan Burger Recipe With Beans And Tofu Patty immediately with Vegan Mayonnaise with more tomato sauce and Vegan Guilt Free Chocolate Espresso Mousse Recipe.

To begin making the Vegan Burger Recipe With Beans And Tofu Patty firstly, pressure cook the overnight soaked mixed beans with 1/2 cup of water  and pressure cook for about 6 whistles.Turn off the flame. Allow the pressure to release naturally.Open the cooker and drain the water completely.Heat 1 tablespoon oil in a Wok/pan.Add the chopped onions and ginger garlic paste.Sauté for a minute or till the onion just softens.Now add mushrooms and carrots.Stir and cook till water evaporates.To this add the coriander, cumin powder, garam masala, red chilli powder, and sauté for a few seconds.Add the cooked beans and salt. Stir and sauté for another minute or till all the water evaporates.Take it off the heat. Cool slightly.Pulse this bean-vegetable mixture coarsely in a food processor. In a mixing bowl, add bean mixture, potatoes, tofu, herbs, lime juice, rice flour and bread crumbs.Mix and knead lightly till it everything comes together. Adjust the amount of salt or masala if required.Make equal portions of the patty. Drizzle some oil on a grill pan and cook them on medium flame until the patties on both sides till they turn golden brown.To ServeWarm/grill the burger buns on a pan. Slice them and spread some roasted tomato sauce on one slice.Place lettuce leaf, tomato, onion and cucumber slices on it, next a patty over the salad.Drizzle more sauce and top with the other half of the bun. Serve Vegan Burger Recipe With Beans And Tofu Patty immediately with Vegan Mayonnaise with more tomato sauce and Vegan Guilt Free Chocolate Espresso Mousse Recipe.

https://www.archanaskitchen.com/vegan-burger-recipe-with-beans-and-tofu-patty

Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks)

Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks)

2 cup All Purpose Flour (Maida),1 tablespoon Kala jeera - or kalonji,2 tablespoons Sunflower Oil,Water - as needed,Salt - to taste,Sunflower Oil - to cook

2 cup All Purpose Flour (Maida),1 tablespoon Kala jeera - or kalonji,2 tablespoons Sunflower Oil,Water - as needed,Salt - to taste,Sunflower Oil - to cook

Bengali Recipes

Snack

Vegetarian

To begin making Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks), first we start with making the dough.In a big bowl, add flour, salt, kalo jeera and oil. Now start mixing it, we called it ' mayan'. This process make nimkis more crunchy and fluffy. After 5 minutes add water and make a medium dough not very soft or hard.Cover it up and rest it for 20 minutes.Make 2 balls out of that dough, and with the help of rolling pin, flatten it in medium thickness. Make sure that they are not too thin. Thick like a tawa paratha would do. With a knife, cut the flattened dough in diamond shape.Meanwhile, heat oil in a frying pan and then simmer the heat once oil is hot.Fry nimkis on low heat to make it crunchy. Drain each batch on a paper towel before cooling them fully.Serves hot or store them in an airtight container after it is cooled to room temperature.Serve Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks) along with Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea).

To begin making Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks), first we start with making the dough.In a big bowl, add flour, salt, kalo jeera and oil. Now start mixing it, we called it ' mayan'. This process make nimkis more crunchy and fluffy. After 5 minutes add water and make a medium dough not very soft or hard.Cover it up and rest it for 20 minutes.Make 2 balls out of that dough, and with the help of rolling pin, flatten it in medium thickness. Make sure that they are not too thin. Thick like a tawa paratha would do. With a knife, cut the flattened dough in diamond shape.Meanwhile, heat oil in a frying pan and then simmer the heat once oil is hot.Fry nimkis on low heat to make it crunchy. Drain each batch on a paper towel before cooling them fully.Serves hot or store them in an airtight container after it is cooled to room temperature.Serve Bengali Style Kucho Nimki Recipe (Diamond Shaped Salty Snacks) along with Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea).

https://www.archanaskitchen.com/bengali-style-kucho-nimki-recipe-diamond-shaped-salty-snacks

Tzatziki Recipe - A Greek Yogurt Dip

Tzatziki Recipe - A Greek Yogurt Dip

500 grams Hung Curd (Greek Yogurt),1 English Cucumber - finely chopped,2 tablespoons Extra Virgin Olive Oil,3 cloves Garlic - minced,2 sprig Parsley leaves - finely chopped,Black pepper powder - freshly ground to taste,Salt - to taste

500 grams Hung Curd (Greek Yogurt),1 English Cucumber - finely chopped,2 tablespoons Extra Virgin Olive Oil,3 cloves Garlic - minced,2 sprig Parsley leaves - finely chopped,Black pepper powder - freshly ground to taste,Salt - to taste

Mediterranean

Side Dish

Vegetarian

To begin making the Tzatziki, we will first remove all the whey from the yogurt. To do this we will hang the yogurt in a cloth sieve strainer, set over a bowl and kept in the refrigerator overnight.You will notice that the whey has collected below and the yogurt is now thick and creamy.Into a large mixing bowl, add in the thick hung yogurt ,you can also use Greek Yogurt as well.To the bowl add the finely chopped cucumber, some minced garlic, minced parsley, chopped black olives, salt to taste, some freshly pounded black pepper, and not to miss the generous drizzle of olive oil. Stir well to combine.Check the salt and flavors and adjust to suit your taste.Transfer the Tzatziki to a serving dish place a sprig of parsley over the dip and sprinkle some smoked paprika or chilli powder. You can now serve the Tzatziki (Greek Yogurt Dip) along with cucumbers, carrots and other vegetables like broccoli and even pineapple.Serve the Tzatziki Recipe - A Greek Yogurt Dip as an appetizer dips along with Oven Baked Lemon & Herb Zucchini Fries Recipe or High Protein Spinach & Soy Bites Recipe for Parties during a special occasion.

To begin making the Tzatziki, we will first remove all the whey from the yogurt. To do this we will hang the yogurt in a cloth sieve strainer, set over a bowl and kept in the refrigerator overnight.You will notice that the whey has collected below and the yogurt is now thick and creamy.Into a large mixing bowl, add in the thick hung yogurt ,you can also use Greek Yogurt as well.To the bowl add the finely chopped cucumber, some minced garlic, minced parsley, chopped black olives, salt to taste, some freshly pounded black pepper, and not to miss the generous drizzle of olive oil. Stir well to combine.Check the salt and flavors and adjust to suit your taste.Transfer the Tzatziki to a serving dish place a sprig of parsley over the dip and sprinkle some smoked paprika or chilli powder. You can now serve the Tzatziki (Greek Yogurt Dip) along with cucumbers, carrots and other vegetables like broccoli and even pineapple.Serve the Tzatziki Recipe - A Greek Yogurt Dip as an appetizer dips along with Oven Baked Lemon & Herb Zucchini Fries Recipe or High Protein Spinach & Soy Bites Recipe for Parties during a special occasion.

http://www.archanaskitchen.com/video-recipe-tzatziki-a-greek-yogurt-dip

क्रिस्पी पालक पकोरा रेसिपी - Crispy Palak Pakora Recipe

Crispy Palak Pakora Recipe

25 पालक,150 ग्राम बेसन,1/2 छोटा चम्मच लाल मिर्च पाउडर,1/2 छोटा चम्मच अजवाइन,1/4 छोटा चम्मच हल्दी पाउडर,चाट मसाला पाउडर - छिड़कने के लिए,नमक - स्वाद अनुसार,तेल - प्रयोग अनुसार

25 Spinach, 150 grams gram flour, 1/2 tsp red chilli powder, 1/2 tsp celery, 1/2 tsp turmeric powder, chaat masala powder - to sprinkle, salt - as per taste, oil - as per use

Indian

Snack

Vegetarian

क्रिस्पी पालक पकोरा रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले. एक मिक्सिंग बाउल में बेसन, हल्दी पाउडर, नमक, लाल मिर्च पाउडर डाले। थोड़ा पानी डाले और गाढ़ा बैटर बना ले. अब एक कढ़ाई में तेल गरम करें। तेल गरम होने के बाद, पालक के पत्ते को बैटर में डाले और पालक को अच्छी तरह से कोट कर ले. इस पालक के पत्ते को धीरे से कढ़ाई में डाले और कुरकुरा सुनहरा होने तक तल ले. एक किचन टॉवल पर निकाले ताकि वो अधिक तेल सोख ले. क्रिस्पी पालक पकोरा रेसिपी को इमली की चटनी और धनिया पुदीना चटनी के साथ शाम की मसाला चाय के साथ परोसे। 

To make crispy spinach pakora recipe, prepare all the ingredients first. In a mixing bowl, add gram flour, turmeric powder, salt, red chili powder. Add some water and make a thick batter. Now heat oil in a pan. After the oil is hot, put the spinach leaves in the batter and coat the spinach well. Gently put the spinach leaves in the pan and fry till it becomes crisp golden. Take out a kitchen towel so that it absorbs more oil. Serve the Crispy Spinach Pakora Recipe with tamarind chutney and coriander mint chutney with evening masala tea.

https://www.archanaskitchen.com/crispy-palak-pakora-recipe-monsoon-snack-in-hindi

Malabar Mutton Biryani Recipe

Malabar Mutton Biryani Recipe

2 cups Basmati rice - soaked for 15 minutes and drained,300 grams Mutton - chopped,4 Green Chillies,1 tablespoon Ginger Garlic Paste,1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Mint Leaves (Pudina),60 ml Curd (Dahi / Yogurt),3 Tomatoes - chopped,3 Onions - sliced,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),5 Cashew nuts,15 Raisins,1 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Ghee - (more to serve),1 tablespoon Coriander Powder (Dhania),100 ml Milk,1 Saffron strands - soaked in bit of milk,4 cups Water,2 Green Chillies,2 inch Cinnamon Stick (Dalchini),2 cloves Cloves (Laung),1 teaspoon Fennel seeds (Saunf),3 Cardamom (Elaichi) Pods/Seeds,3 Whole Black Peppercorns

2 cups Basmati rice - soaked for 15 minutes and drained,300 grams Mutton - chopped,4 Green Chillies,1 tablespoon Ginger Garlic Paste,1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Mint Leaves (Pudina),60 ml Curd (Dahi / Yogurt),3 Tomatoes - chopped,3 Onions - sliced,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),5 Cashew nuts,15 Raisins,1 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Ghee - (more to serve),1 tablespoon Coriander Powder (Dhania),100 ml Milk,1 Saffron strands - soaked in bit of milk,4 cups Water,2 Green Chillies,2 inch Cinnamon Stick (Dalchini),2 cloves Cloves (Laung),1 teaspoon Fennel seeds (Saunf),3 Cardamom (Elaichi) Pods/Seeds,3 Whole Black Peppercorns

Malabar

Main Course

Non Vegeterian

To begin making Malabar Mutton Biryani Recipe, prep all the ingredients well. Once done, take the ingredients for biryani masala in a mixer grinder and grind to a smooth paste with the help of little water. Also soak basmati rice in water for 10-15 minutes.Heat the ghee in a cast iron or heavy bottomed kadai; Once the ghee is hot but not yet smoking, add the sliced onions and saute till golden brown in colour and caramelized. You can take these onions out and add them at the end of the recipe for a nice texture.Now into the same pan, add the sliced tomatoes and saute well till mushy.Once the tomatoes are mushy, add in ginger garlic paste, curd and freshly ground biryani masala paste, cardamom, turmeric powder, and coriander powder and saute a bit till the raw smell of ginger garlic paste goes away. Add the mutton pieces and cook well with lid closed.Melt the ghee in a biryani pot and add in the remaining spices- green chillies, mint, coriander leaves, cashew nuts, raisins, bay leaves and saute till brown in colour.Add milk, curd, and water. Wait till it comes to a boil and then add rice. Add salt to taste. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes or till teh rice is done.Take another biryani pot, place half the rice into it. Now layer the cooked flavourful mutton on the top of the rice. Add the remaining rice on top of the mutton. Spread the contents of the pan to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk.Place a few spoons of ghee, caramelized onion, cashew nuts and raisins on the surface and cover tightly. Serve the biryani hot.Serve Malabar Mutton Biryani Recipe along with Biriyani Chammanthi Recipe (Green Chutney Recipe) and Masala Chaas Recipe (Indian Spiced Buttermilk).

To begin making Malabar Mutton Biryani Recipe, prep all the ingredients well. Once done, take the ingredients for biryani masala in a mixer grinder and grind to a smooth paste with the help of little water. Also soak basmati rice in water for 10-15 minutes.Heat the ghee in a cast iron or heavy bottomed kadai; Once the ghee is hot but not yet smoking, add the sliced onions and saute till golden brown in colour and caramelized. You can take these onions out and add them at the end of the recipe for a nice texture.Now into the same pan, add the sliced tomatoes and saute well till mushy.Once the tomatoes are mushy, add in ginger garlic paste, curd and freshly ground biryani masala paste, cardamom, turmeric powder, and coriander powder and saute a bit till the raw smell of ginger garlic paste goes away. Add the mutton pieces and cook well with lid closed.Melt the ghee in a biryani pot and add in the remaining spices- green chillies, mint, coriander leaves, cashew nuts, raisins, bay leaves and saute till brown in colour.Add milk, curd, and water. Wait till it comes to a boil and then add rice. Add salt to taste. Lower the heat, cover the pan with a lid and continue to cook for 15 minutes or till teh rice is done.Take another biryani pot, place half the rice into it. Now layer the cooked flavourful mutton on the top of the rice. Add the remaining rice on top of the mutton. Spread the contents of the pan to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk.Place a few spoons of ghee, caramelized onion, cashew nuts and raisins on the surface and cover tightly. Serve the biryani hot.Serve Malabar Mutton Biryani Recipe along with Biriyani Chammanthi Recipe (Green Chutney Recipe) and Masala Chaas Recipe (Indian Spiced Buttermilk).

https://www.archanaskitchen.com/malabar-mutton-biryani-recipe

Thalicha Thayir Sadam Recipe - Spicy Seasoned Curd Rice

Thalicha Thayir Sadam Recipe - Spicy Seasoned Curd Rice

1-1/2 cups Cooked rice,3 cups Curd (Dahi / Yogurt),1/4 cup Anardana Powder (Pomegranate Seed Powder),1 Green Chillies - finely chopped,Salt - to taste,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1 teaspoon Sunflower Oil

1-1/2 cups Cooked rice,3 cups Curd (Dahi / Yogurt),1/4 cup Anardana Powder (Pomegranate Seed Powder),1 Green Chillies - finely chopped,Salt - to taste,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1 teaspoon Sunflower Oil

Chettinad

Lunch

Vegetarian

To begin making the Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice), make sure you have some cooked rice ready. The rice should be cooked very soft, such that if you place it between your fingers it will mash very easily.Place the rice in a large mixing bowl. If the rice is a little war, it will help in mashing the rice to a more soft consistency. Add a ladle of yogurt to the rice and using your hands or the Potato Masher mash the rice well to combine it with the yogurt.Once the rice is mashed well, add the remaining yogurt, green chilies, pomegranates and salt. Stir to combine well and check the salt and adjust to suit your taste.The next step is to make the seasoning for the Curd Rice. Heat a small Tadka Pan with a teaspoon of oil. Once the oil heats up, add the mustard seeds, the urad dal and allow it to crackle. Once it crackles and the urad dal turns golden, add the curry leaves. Turn off the heat.Pour the seasoning over the prepared Curd Rice (Thayir Sadam) and give it a stir.The Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) is ready to be served chilled for an afternoon lunch.Serve Thalicha Thayir Sadam Recipe with Andhra Avakaya and Elai Vadam for a comforting lunch.

To begin making the Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice), make sure you have some cooked rice ready. The rice should be cooked very soft, such that if you place it between your fingers it will mash very easily.Place the rice in a large mixing bowl. If the rice is a little war, it will help in mashing the rice to a more soft consistency. Add a ladle of yogurt to the rice and using your hands or the Potato Masher mash the rice well to combine it with the yogurt.Once the rice is mashed well, add the remaining yogurt, green chilies, pomegranates and salt. Stir to combine well and check the salt and adjust to suit your taste.The next step is to make the seasoning for the Curd Rice. Heat a small Tadka Pan with a teaspoon of oil. Once the oil heats up, add the mustard seeds, the urad dal and allow it to crackle. Once it crackles and the urad dal turns golden, add the curry leaves. Turn off the heat.Pour the seasoning over the prepared Curd Rice (Thayir Sadam) and give it a stir.The Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) is ready to be served chilled for an afternoon lunch.Serve Thalicha Thayir Sadam Recipe with Andhra Avakaya and Elai Vadam for a comforting lunch.

https://www.archanaskitchen.com/thalicha-thayir-sadam-recipe-spicy-seasoned-curd-rice

Eggless Fudgy Chocolate Chunk Brownie Recipe

Eggless Fudgy Chocolate Chunk Brownie Recipe

3/4 cup All Purpose Flour (Maida),1/4 teaspoon Baking powder,1/2 cup Cocoa Powder,1/4 teaspoon Salt,1/2 cup Sugar,1/2 cup Butter,1 teaspoon Vanilla Extract,1 cup Chocolate Bar - chopped to chunks,2 tablespoons Flax seed powder (flax meal),6 tablespoons Chilled water

3/4 cup All Purpose Flour (Maida),1/4 teaspoon Baking powder,1/2 cup Cocoa Powder,1/4 teaspoon Salt,1/2 cup Sugar,1/2 cup Butter,1 teaspoon Vanilla Extract,1 cup Chocolate Bar - chopped to chunks,2 tablespoons Flax seed powder (flax meal),6 tablespoons Chilled water

Continental

Dessert

Vegetarian

To begin making the Fudgy Chocolate Chunk Brownie Recipe, preheat the oven to 180C and grease and dust a square baking dish. Keep it aside.To make the Flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To Make the Batter In a large mixing bowl. sift the flour, cocoa powder, baking powder and salt. Keep it aside.In another bowl or the bowl of the stand mixer, beat the butter and sugar until light and fluffy. Add the flax meal egg replacer and beat until light and fluffy. Gradually beat in the vanilla extract, the flour mixture and beat until all the ingredients have come together. Don't over beat at this stage.Once done, fold in the chocolate chunks and pour the Fudgy Chocolate Chunk Brownie Batter into the prepared cake pan. Bake the chocolate chunk brownie for 25 mins or until a tester inserted inside comes out clean with cooked crumbs sticking to it. The cake should not be raw and its ok to have crumbs sticking to the tester.Once done, remove the Fudgy Chocolate Chunk Brownie from the oven and allow it to cool a bit. Cut the Fudgy Chocolate Chunk Brownie into squares and serve warm along with vanilla ice cream or as it is.Serve the Fudgy Brownie Recipe with Chocolate Chunks along with a glass of Oreo Milkshake Recipe or just serve it plain with a scoop of Icecream to make a nice comforting dessert.

To begin making the Fudgy Chocolate Chunk Brownie Recipe, preheat the oven to 180C and grease and dust a square baking dish. Keep it aside.To make the Flax meal egg replacer If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.To Make the Batter In a large mixing bowl. sift the flour, cocoa powder, baking powder and salt. Keep it aside.In another bowl or the bowl of the stand mixer, beat the butter and sugar until light and fluffy. Add the flax meal egg replacer and beat until light and fluffy. Gradually beat in the vanilla extract, the flour mixture and beat until all the ingredients have come together. Don't over beat at this stage.Once done, fold in the chocolate chunks and pour the Fudgy Chocolate Chunk Brownie Batter into the prepared cake pan. Bake the chocolate chunk brownie for 25 mins or until a tester inserted inside comes out clean with cooked crumbs sticking to it. The cake should not be raw and its ok to have crumbs sticking to the tester.Once done, remove the Fudgy Chocolate Chunk Brownie from the oven and allow it to cool a bit. Cut the Fudgy Chocolate Chunk Brownie into squares and serve warm along with vanilla ice cream or as it is.Serve the Fudgy Brownie Recipe with Chocolate Chunks along with a glass of Oreo Milkshake Recipe or just serve it plain with a scoop of Icecream to make a nice comforting dessert.

http://www.archanaskitchen.com/fudgy-chocolate-chunk-brownie-recipe-with-egg-free-eggless-option

Marwadi Gatte Ki Kadhi Recipe - Gram Flour Dumpling In Yogurt Curry

Marwadi Gatte Ki Kadhi Recipe - Gram Flour Dumpling In Yogurt Curry

1/2 cup Gram flour (besan),1/2 teaspoon Red Chilli powder,1/2 teaspoon Ajwain (Carom seeds),1 tablespoon Curd (Dahi / Yogurt),Salt - to taste,2 tablespoon Gram flour (besan),1 cup Curd (Dahi / Yogurt),4 cloves Garlic,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Ghee,1/2 teaspoon Cumin seeds (Jeera),1 Dry Red Chilli,1 inch Cinnamon Stick (Dalchini)

1/2 cup Gram flour (besan),1/2 teaspoon Red Chilli powder,1/2 teaspoon Ajwain (Carom seeds),1 tablespoon Curd (Dahi / Yogurt),Salt - to taste,2 tablespoon Gram flour (besan),1 cup Curd (Dahi / Yogurt),4 cloves Garlic,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Ghee,1/2 teaspoon Cumin seeds (Jeera),1 Dry Red Chilli,1 inch Cinnamon Stick (Dalchini)

Rajasthani

Lunch

Vegetarian

To begin making the Marwadi Gatte Ki Kadhi Recipe (Gram Flour Dumpling In Yogurt Curry Recipe), we will first make the gatte.In a mixing bowl, combine all the ingredients for the gatte including gram flour, red chilli powder, ajwain, curd, salt and knead to make a stiff dough. Add a little water if required.Divide the gatte mixture into 8 to 10 small portions, and shape into a small cylindrical roll. Keep it aside.The next step is to cook the gatte.Heat water in the saucepan and bring it to a roaring boil. Place the gatte in the boiling water and allow it to cook for about 7 to 8 minutes.You will notice the gatte rising to the top. After 7 to 8 minutes, drain the gatte from the water and keep aside.In a small pestle and motor, pound the garlic and green chilies to make a coarse paste.The next step is to make the kadhi. In a large saucepan, whisk the yogurt along with the gram flour in a mixing bowl. Add 2 cups of water to make a smooth batter. Add the coarse paste and turmeric powder.Place the saucepan over high heat, add the kadhi mixture into it and bring the kadhi to a boil. Keep whisking while the kadhi boils to bring the mixture to a homogeneous consistency.Once the kadhi thickens, turn the heat to low, add the gatte and allow it to simmer for another 5 minutes.While the Gatte ki Kadhi is simmering, we will proceed to make the tadka. Heat ghee over medium heat in a tadka pan, add the cumin seeds, red chili, and cinnamon and saute for a few seconds.Add the tadka to the Gatte ki Kadhi, stir in the coriander leaves and serve.Serve the Gatte Ki Kadhi Recipe along with Gehun Ki Bikaneri Khichdi, Bajri Ki Roti and Bharwa Bhindi for a weekday meal.

To begin making the Marwadi Gatte Ki Kadhi Recipe (Gram Flour Dumpling In Yogurt Curry Recipe), we will first make the gatte.In a mixing bowl, combine all the ingredients for the gatte including gram flour, red chilli powder, ajwain, curd, salt and knead to make a stiff dough. Add a little water if required.Divide the gatte mixture into 8 to 10 small portions, and shape into a small cylindrical roll. Keep it aside.The next step is to cook the gatte.Heat water in the saucepan and bring it to a roaring boil. Place the gatte in the boiling water and allow it to cook for about 7 to 8 minutes.You will notice the gatte rising to the top. After 7 to 8 minutes, drain the gatte from the water and keep aside.In a small pestle and motor, pound the garlic and green chilies to make a coarse paste.The next step is to make the kadhi. In a large saucepan, whisk the yogurt along with the gram flour in a mixing bowl. Add 2 cups of water to make a smooth batter. Add the coarse paste and turmeric powder.Place the saucepan over high heat, add the kadhi mixture into it and bring the kadhi to a boil. Keep whisking while the kadhi boils to bring the mixture to a homogeneous consistency.Once the kadhi thickens, turn the heat to low, add the gatte and allow it to simmer for another 5 minutes.While the Gatte ki Kadhi is simmering, we will proceed to make the tadka. Heat ghee over medium heat in a tadka pan, add the cumin seeds, red chili, and cinnamon and saute for a few seconds.Add the tadka to the Gatte ki Kadhi, stir in the coriander leaves and serve.Serve the Gatte Ki Kadhi Recipe along with Gehun Ki Bikaneri Khichdi, Bajri Ki Roti and Bharwa Bhindi for a weekday meal.

https://www.archanaskitchen.com/marwadi-gatte-ki-kadhi-recipe-gram-flour-dumpling-in-yogurt-curry-recipe

Whole Wheat Flour Chakli Recipe

Whole Wheat Flour Chakli Recipe

1 cup Whole Wheat Flour,1 teaspoon Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Butter,Sunflower Oil - for deep frying,1/2 teaspoon Asafoetida (hing),Salt - to taste

1 cup Whole Wheat Flour,1 teaspoon Red Chilli powder,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Butter,Sunflower Oil - for deep frying,1/2 teaspoon Asafoetida (hing),Salt - to taste

South Indian Recipes

Snack

Vegetarian

To begin with Whole Wheat Flour Chakli, put the wheat flour in a muslin cloth, tie it and steam it in an idli pan.After about 8-10 mins switch off the pan, open the cloth and transfer to a plate. Big cake pieces of flour will be formed, so you can break it all with your hand.Sieve the cooked flour and add red chili powder, jeera, hing powder, butter, salt and mix everything well.Once it is mixed properly, add water and make a non-sticky dough.Heat a kadai with oil on medium flame. Fill the chakli presser with the prepared dough and press it on paper or back of ladle.Fry them in hot oil in a deep fry pan until it changes its colour. Repeat the same process for the reaming chaklis.Cool and store it in an air-tight container.Serve Whole Wheat Flour Chakli with Masala Chai or a hot cup of coffee.

To begin with Whole Wheat Flour Chakli, put the wheat flour in a muslin cloth, tie it and steam it in an idli pan.After about 8-10 mins switch off the pan, open the cloth and transfer to a plate. Big cake pieces of flour will be formed, so you can break it all with your hand.Sieve the cooked flour and add red chili powder, jeera, hing powder, butter, salt and mix everything well.Once it is mixed properly, add water and make a non-sticky dough.Heat a kadai with oil on medium flame. Fill the chakli presser with the prepared dough and press it on paper or back of ladle.Fry them in hot oil in a deep fry pan until it changes its colour. Repeat the same process for the reaming chaklis.Cool and store it in an air-tight container.Serve Whole Wheat Flour Chakli with Masala Chai or a hot cup of coffee.

https://www.archanaskitchen.com/whole-wheat-flour-chakli-recipe

Raw Mango Dal Fry Recipe

Raw Mango Dal Fry Recipe

1 Cup Arhar dal (Split Toor Dal),2 Tablespoon Mango (Raw) - Grated,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 Tomato - chopped,2 Green Chillies - Slit,1 sprig Curry leaves - Curry Leaves,1 Onion - chopped,2 Dry Red Chillies,4 cloves Garlic - minced,Salt - to taste,1 teaspoon Ghee - for tadka

1 Cup Arhar dal (Split Toor Dal),2 Tablespoon Mango (Raw) - Grated,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 Tomato - chopped,2 Green Chillies - Slit,1 sprig Curry leaves - Curry Leaves,1 Onion - chopped,2 Dry Red Chillies,4 cloves Garlic - minced,Salt - to taste,1 teaspoon Ghee - for tadka

North Indian Recipes

Side Dish

High Protein Vegetarian

To begin making Raw Mango Dal Fry Recipe, prep all the ingredients first.Into the pressure cooker, add the dal, salt red chilli powder, turmeric powder, slit green chilli, tomato and grated raw mango into the cooker. Add 2 cups of water and pressure cook for 3 to 4 whistles until the dal is cooked.Once done, allow the pressure to release naturally.Open the cooker and use a wooden ladle to make the Raw Mango Dal Fry mushy. Keep it aside.Heat ghee in a kadai/wok and add whole red chillies into it. Add the diced onions and cook them till they become translucent in colour.Once onions are ready then add minced garlic and curry leaves and saute them for at least 1 minute.Now add the cooked Raw Mango Dal Fry into the pan and let it cook for 5-7 minutes. Add more water if you feel that dal has become too thick. Adjust salt as per your taste.Serve Raw Mango Dal Fry Recipe along with Curried Tofu Kebab Recipe, Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir Fry), Phulka, and steamed rice.

To begin making Raw Mango Dal Fry Recipe, prep all the ingredients first.Into the pressure cooker, add the dal, salt red chilli powder, turmeric powder, slit green chilli, tomato and grated raw mango into the cooker. Add 2 cups of water and pressure cook for 3 to 4 whistles until the dal is cooked.Once done, allow the pressure to release naturally.Open the cooker and use a wooden ladle to make the Raw Mango Dal Fry mushy. Keep it aside.Heat ghee in a kadai/wok and add whole red chillies into it. Add the diced onions and cook them till they become translucent in colour.Once onions are ready then add minced garlic and curry leaves and saute them for at least 1 minute.Now add the cooked Raw Mango Dal Fry into the pan and let it cook for 5-7 minutes. Add more water if you feel that dal has become too thick. Adjust salt as per your taste.Serve Raw Mango Dal Fry Recipe along with Curried Tofu Kebab Recipe, Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir Fry), Phulka, and steamed rice.

https://www.archanaskitchen.com/raw-mango-dal-fry-recipe

KhiraSaku ( Odiya Style Rice Pan Cake) Recipe

KhiraSaku ( Odiya Style Rice Pan Cake) Recipe

1/2 cup Basmati rice,1/2 cup Sugar,2 cups Milk,2 tablespoon Dry Fruits - chopped,Ghee - as required

1/2 cup Basmati rice,1/2 cup Sugar,2 cups Milk,2 tablespoon Dry Fruits - chopped,Ghee - as required

Oriya Recipes

Dessert

Vegetarian

To begin with KhiraSaku ( Odiya Style Rice Pan Cake) Recipe, it is important to soak rice for 3 hours before you proceed with the recipe.After soaking the rice for 3 hours, grind the rice into smooth paste by adding a little water to it.Now in a pan boil the milk, as it boils ass sugar and chopped dry fruits.For the next step to the milk add the rice batter and keep stirring it.On the other side heat a nonstick pan and add some ghee to it, now pour the batter into the pan and let it cook for by covering the pan with a lid on low flame.When the saku turns golden brown from edges remove it from the pan and see to that it doesn't get burnt.Now serve your KhiraSaku ( Odiya Style Rice Pan Cake) Recipe on a serving plate to you beloved ones.If you wish to give more sweetness you can drizzle honey on top or add some ice cream and have them.

To begin with KhiraSaku ( Odiya Style Rice Pan Cake) Recipe, it is important to soak rice for 3 hours before you proceed with the recipe.After soaking the rice for 3 hours, grind the rice into smooth paste by adding a little water to it.Now in a pan boil the milk, as it boils ass sugar and chopped dry fruits.For the next step to the milk add the rice batter and keep stirring it.On the other side heat a nonstick pan and add some ghee to it, now pour the batter into the pan and let it cook for by covering the pan with a lid on low flame.When the saku turns golden brown from edges remove it from the pan and see to that it doesn't get burnt.Now serve your KhiraSaku ( Odiya Style Rice Pan Cake) Recipe on a serving plate to you beloved ones.If you wish to give more sweetness you can drizzle honey on top or add some ice cream and have them.

https://www.archanaskitchen.com/khirasaku-odiya-style-rice-pan-cake-recipe

Maharashtrian Goda Masala Powder Recipe

Maharashtrian Goda Masala Powder Recipe

500 grams Coriander (Dhania) Seeds,100 grams Cumin seeds (Jeera),10 grams Cinnamon Stick (Dalchini),10 grams Whole Black Peppercorns,10 grams Cloves (Laung),10 grams Bay leaves (tej patta),10 grams Dagad phool (/pathar phool/black stone flower),10 grams Nagkesar/cassia buds,10 grams Ajwain (Carom seeds),10 grams Asafoetida (hing),20 grams Dried turmeric,10 grams Methi Leaves (Fenugreek Leaves),100 grams Sesame seeds (Til seeds),125 grams Dessicated Coconut,10 grams Poppy seeds,125 grams Red Chilli powder,3-4 tablespoons Salt,5-6 tablespoons Sunflower Oil

500 grams Coriander (Dhania) Seeds,100 grams Cumin seeds (Jeera),10 grams Cinnamon Stick (Dalchini),10 grams Whole Black Peppercorns,10 grams Cloves (Laung),10 grams Bay leaves (tej patta),10 grams Dagad phool (/pathar phool/black stone flower),10 grams Nagkesar/cassia buds,10 grams Ajwain (Carom seeds),10 grams Asafoetida (hing),20 grams Dried turmeric,10 grams Methi Leaves (Fenugreek Leaves),100 grams Sesame seeds (Til seeds),125 grams Dessicated Coconut,10 grams Poppy seeds,125 grams Red Chilli powder,3-4 tablespoons Salt,5-6 tablespoons Sunflower Oil

Maharashtrian Recipes

Dessert

Vegetarian

To begin making the Goda Masala Recipe, first place a large pan/wok/kadai on a medium heat to roast all the ingredients. When the kadai is moderately hot, with the heat on medium, gently and separately roast the ingredients listed under ‘To be roasted dry’ until they are fragrant and lightly browned. Take care to keep the heat consistent and moderate so as not to burn any of the ingredients.When each of the ingredients is roasted till aromatic, remove it in a separate container/wide plate and place it aside to cool.Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”. Drizzle very little oil into the warm kadai and once again gently and separately roast the ingredients listed one by one. You can club a few spices together such as the cloves, peppercorn, nagkesar etc.Take them out in containers/wide plates and set them aside to cool.Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch. Then grind all the ingredients roasted in oil together in another batch.Ina large wide pan, mix the two batches of ground spices together. Using a large spoon fold the mixture repeatedly so that the spices are uniformly blended.Next, add in the chilli powder and salt. If using turmeric powder add that too at this stage. Mix well once again.If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend.Empty the mixture into an airtight container and use it when making Maharashtrian Masale Baath, Dal Vangi and Moong Sprouts Usal.

To begin making the Goda Masala Recipe, first place a large pan/wok/kadai on a medium heat to roast all the ingredients. When the kadai is moderately hot, with the heat on medium, gently and separately roast the ingredients listed under ‘To be roasted dry’ until they are fragrant and lightly browned. Take care to keep the heat consistent and moderate so as not to burn any of the ingredients.When each of the ingredients is roasted till aromatic, remove it in a separate container/wide plate and place it aside to cool.Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”. Drizzle very little oil into the warm kadai and once again gently and separately roast the ingredients listed one by one. You can club a few spices together such as the cloves, peppercorn, nagkesar etc.Take them out in containers/wide plates and set them aside to cool.Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch. Then grind all the ingredients roasted in oil together in another batch.Ina large wide pan, mix the two batches of ground spices together. Using a large spoon fold the mixture repeatedly so that the spices are uniformly blended.Next, add in the chilli powder and salt. If using turmeric powder add that too at this stage. Mix well once again.If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend.Empty the mixture into an airtight container and use it when making Maharashtrian Masale Baath, Dal Vangi and Moong Sprouts Usal.

https://www.archanaskitchen.com/goda-masala-recipe-maharashtrian-spice-powder

अासामिस फिश फ्राइड राइस रेसिपी - Assamese Fish Fried Rice (Recipe In Hindi)

Assamese Fish Fried Rice (Recipe In Hindi)

2 कप चावल - पका ले,1 कप फिश - आधा काट ले,1 प्याज - काट ले,2 बड़े चमच्च सूखा नारियल - कस ले,1 बड़ा चमच्च धनिया पाउडर,1 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च जीरा पाउडर,1 इंच अदरक - काट ले,1/2 कप हरे मटर,1 गाजर - छोटा काट ले,1 तेज पत्ता,तेल - प्रयोग अनुसार,1 छोटा चमच्च निम्बू का रस,नमक - स्वाद अनुसार,हरा धनिया - काट ले,हरे प्याज - काट ले

2 cups rice - cook, 1 cup fish - cut in half, 1 onion - cut, 2 tablespoons dry coconut - tighten, 1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 inch Ginger - chopped, 1/2 cup green peas, 1 carrot - cut into small pieces, 1 bay leaf, oil - as per use, 1 teaspoon lemon juice, salt - as per taste, green coriander - chopped, green onion - chopped Take

Assamese

Dinner

High Protein Non Vegetarian

अासामिस फिश फ्राइड राइस बनाने के लिए सबसे पहले फिश को धो कर 1 इंच में काट ले. अब एक बाउल में धनिया पाउडर, हल्दी पाउडर, जीरा और अदरक मिला ले.अब एक कढ़ाई में तेल गरम करें. इसमें बाउल में बनाया हुआ मसाला डाले और 3 से 4 मिनट के लिए पका ले.    अब इसमें फिश डाले और धीमी आंच पर 5 मिनट के लिए पका ले. फिश को निकाले और अलग से रख दे. अब बचे हुए तेल में तेज पत्ता और प्याज डाले और प्याज के नरम होने तक पकाए।  अब इसमें नारियल डाले और 2 से 3 मिनट के लिए पका ले. अब इसमें निम्बू का रस, मटर और गाजर डाले और अगले 2 मिनट के लिए पका ले.अब इसमें चावल डाले और अच्छी तरह से मिला ले. 1 मिनट बाद इसमें फिश डाले और मिलाए। 1 मिनट तक पकाए और फिर हरे धनिये और हरे प्याज से गार्निश करें। अासामिस फिश फ्राइड राइस को दही और कचुम्बर सलाद के साथ रात के खाने के लिए परोसे।

To make Asamis fish fried rice, firstly wash and cut the fish into 1 inch. Now mix coriander powder, turmeric powder, cumin and ginger in a bowl. Now heat oil in a pan. Add the spices prepared in the bowl and cook for 3 to 4 minutes. Now add fish and cook for 5 minutes on low flame. Remove the fish and keep it aside. Now add bay leaves and onions to the remaining oil and cook till the onion becomes soft. Now add coconut and cook for 2 to 3 minutes. Now add lemon juice, peas and carrots to it and cook it for next 2 minutes. Now add rice and mix it well. After 1 minute add fish and mix. Cook for 1 minute and then garnish with green coriander and green onions. Serve Asamis Fish Fried Rice with Curd and Kachumbar Salad for dinner.

https://www.archanaskitchen.com/assamese-fish-fried-rice-recipe-in-hindi

Chatpata Rajma Salad Recipe - Kidney Beans Salad Recipe

Chatpata Rajma Salad Recipe - Kidney Beans Salad Recipe

2 cups Rajma (Large Kidney Beans) - cooked,1 Onion - finely chopped,1 Tomato - finely chopped,2 Green Chillies - finely chopped,1 teaspoon Chaat Masala Powder,1 Lemon - juiced,Mint Leaves (Pudina) - small bunch,Salt - to taste

2 cups Rajma (Large Kidney Beans) - cooked,1 Onion - finely chopped,1 Tomato - finely chopped,2 Green Chillies - finely chopped,1 teaspoon Chaat Masala Powder,1 Lemon - juiced,Mint Leaves (Pudina) - small bunch,Salt - to taste

North Indian Recipes

Side Dish

High Protein Vegetarian

To begin making the Chatpata Rajma Salad Recipe, soak the rajma overnight and pressure cook them with water for about 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low and simmer for another 20 minutes.Allow the pressure to release naturally. The rajma should be soft and cooked. If there was is any water, drain the excess water and keep the rajma aside,Into a mixing bowl, add the cooked rajma, onions, tomatoes, green chilli, chaat masala powder, salt, mint leaves and lemon juice.Mix well to combine the rajma salad. Check the salt and adjust to taste. Serve chilled.Serve the Chatpata Rajma Salad Recipe along with Missi Roti Recipe and Cauliflower and Vegetable Curry for your everyday lunch or dinner.

To begin making the Chatpata Rajma Salad Recipe, soak the rajma overnight and pressure cook them with water for about 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low and simmer for another 20 minutes.Allow the pressure to release naturally. The rajma should be soft and cooked. If there was is any water, drain the excess water and keep the rajma aside,Into a mixing bowl, add the cooked rajma, onions, tomatoes, green chilli, chaat masala powder, salt, mint leaves and lemon juice.Mix well to combine the rajma salad. Check the salt and adjust to taste. Serve chilled.Serve the Chatpata Rajma Salad Recipe along with Missi Roti Recipe and Cauliflower and Vegetable Curry for your everyday lunch or dinner.

https://www.archanaskitchen.com/chatpata-rajma-salad-recipe-kidney-beans-salad-recipe

Odisha Style Aloo Bharta Recipe -Aloo Mash Sabzi

Odisha Style Aloo Husband Recipe -Aloo Mash Sabeeji

4 Potatoes (Aloo) - peeled,1 teaspoon Mustard seeds,1 sprig Curry leaves,3 Dry Red Chillies - seeds removed and torn,1 Onion - chopped,1 Green Chilli - chopped,Salt - to taste

4 Potatoes (Aloo) - peeled,1 teaspoon Mustard seeds,1 sprig Curry leaves,3 Dry Red Chillies - seeds removed and torn,1 Onion - chopped,1 Green Chilli - chopped,Salt - to taste

Oriya Recipes

Side Dish

Vegetarian

To begin making the Odisha Style Aloo Bharta Recipe, pressure cook the potatoes with water and salt for about 4 whistles until it is done.Allow the pressure to release naturally and mash it using a potato masher.Heat a kadai with oil, add mustard seeds and allow it to splutter. Add onions and saute until they turn translucent.Now add dry red chillies and green chillies and stir for few seconds. Add the mashed potato and sprinkle salt and mix well. Once done switch off the heat and serve the  Aloo Bharta hot. Serve the Odisha Style Aloo Bharta Recipe along with Puri Recipe (Puffed Fried Indian Bread) and Sagu by the side to enjoy your morning breakfast.

To begin making the Odisha Style Aloo Bharta Recipe, pressure cook the potatoes with water and salt for about 4 whistles until it is done.Allow the pressure to release naturally and mash it using a potato masher.Heat a kadai with oil, add mustard seeds and allow it to splutter. Add onions and saute until they turn translucent.Now add dry red chillies and green chillies and stir for few seconds. Add the mashed potato and sprinkle salt and mix well. Once done switch off the heat and serve the  Aloo Bharta hot. Serve the Odisha Style Aloo Bharta Recipe along with Puri Recipe (Puffed Fried Indian Bread) and Sagu by the side to enjoy your morning breakfast.

https://www.archanaskitchen.com/odisha-style-aloo-bharta-recipe-aloo-mash-sabzi

Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies

Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies

10 Badi hari mirch (Large Green Chilli) - (less spicy bajji variety),1 cup Walnuts,1 teaspoon Cumin seeds (Jeera),1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder) - powdered,1 teaspoon Dry ginger powder,Salt - to taste,1 cup Vinegar,3 to 4 tablespoon Sunflower Oil

10 Badi hari mirch (Large Green Chilli) - (less spicy bajji variety),1 cup Walnuts,1 teaspoon Cumin seeds (Jeera),1-1/2 teaspoon Anardana Powder (Pomegranate Seed Powder) - powdered,1 teaspoon Dry ginger powder,Salt - to taste,1 cup Vinegar,3 to 4 tablespoon Sunflower Oil

Kashmiri

Appetizer

Vegetarian

To prepare Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe, first lightly dry roast walnuts, cumin seeds separately until fragrant, in a kadai.Then add the roasted walnuts, cumin seeds, pomegranate seeds powder, ginger powder and salt to taste into a blender and blend into smooth paste with very little water. Keep aside.Wash and pat dry the chilies. Make a slit in the center leaving the stem part intact. If you do not like heat, scoop out the seeds. I love heat, so left the seeds on. Soak the slit chilies in vinegar for about 30 minutes.Remove the chilies from vinegar. Do not throw the vinegar away, you can use it in cooking Chinese noodles/fried rice.Stuff the chilies with the walnut mix stuffing.Heat oil in a Pan for shallow frying. Place few stuffed chilies a time and fry on low flame until browned and cooked on all sides. Repeat the same procedure for all the stuffed chilies.Remove from stove and serve Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe immediately as appetizer or side dish, with Raita.

To prepare Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe, first lightly dry roast walnuts, cumin seeds separately until fragrant, in a kadai.Then add the roasted walnuts, cumin seeds, pomegranate seeds powder, ginger powder and salt to taste into a blender and blend into smooth paste with very little water. Keep aside.Wash and pat dry the chilies. Make a slit in the center leaving the stem part intact. If you do not like heat, scoop out the seeds. I love heat, so left the seeds on. Soak the slit chilies in vinegar for about 30 minutes.Remove the chilies from vinegar. Do not throw the vinegar away, you can use it in cooking Chinese noodles/fried rice.Stuff the chilies with the walnut mix stuffing.Heat oil in a Pan for shallow frying. Place few stuffed chilies a time and fry on low flame until browned and cooked on all sides. Repeat the same procedure for all the stuffed chilies.Remove from stove and serve Bharit Marchavangun/Kashmiri Stuffed Chillies Recipe immediately as appetizer or side dish, with Raita.

http://www.archanaskitchen.com/bharit-marchavangun-kashmiri-stuffed-chillies-recipe

Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi)

Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi)

1/2 cup Cashew nuts - soaked in warm water and salt for 15 minutes,3 tablespoons Fresh coconut - grated,1 teaspoon Sugar,Salt - to taste,2 teaspoons Coconut Oil,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,3 Dry Red Chillies - broken (adjust to taste),4 cloves Garlic - crushed,1/4 teaspoon Turmeric powder (Haldi),Curry leaves - a few

1/2 cup Cashew nuts - soaked in warm water and salt for 15 minutes,3 tablespoons Fresh coconut - grated,1 teaspoon Sugar,Salt - to taste,2 teaspoons Coconut Oil,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,3 Dry Red Chillies - broken (adjust to taste),4 cloves Garlic - crushed,1/4 teaspoon Turmeric powder (Haldi),Curry leaves - a few

Karnataka

Side Dish

Vegetarian

To begin making the Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi), soak the cashews in warm water and a little salt for about 10 minutes.Heat oil in a heavy bottomed pan. Once the oil is hot, add the mustard seeds and let them splutter.As the mustard splutters, add split black gram and fry till them till it turns golden brown.Break in the dry red chillies into half into the kadai and add curry leaves along with crushed garlicAfter a few seconds of frying them, add the cashew nuts and turmeric. Toss cashews to mix with the tempering. Keep sautéing for a couple of minutes on medium heat.Add salt, sugar and about 1/4 cup of water and mix everything well. Now cover and cook in low heat for 5 to 10 minutes. Cashew nuts should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring. Check for salt and adjust spices if needed, allow to sit for a minute and switch off.Serve Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi) along with Karwar Style Muga Ambat and Phulkas for a weekday meal.

To begin making the Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi), soak the cashews in warm water and a little salt for about 10 minutes.Heat oil in a heavy bottomed pan. Once the oil is hot, add the mustard seeds and let them splutter.As the mustard splutters, add split black gram and fry till them till it turns golden brown.Break in the dry red chillies into half into the kadai and add curry leaves along with crushed garlicAfter a few seconds of frying them, add the cashew nuts and turmeric. Toss cashews to mix with the tempering. Keep sautéing for a couple of minutes on medium heat.Add salt, sugar and about 1/4 cup of water and mix everything well. Now cover and cook in low heat for 5 to 10 minutes. Cashew nuts should be soft but slightly crunchy.Add grated coconut and allow all the water to dry up with stirring. Check for salt and adjust spices if needed, allow to sit for a minute and switch off.Serve Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi) along with Karwar Style Muga Ambat and Phulkas for a weekday meal.

http://www.archanaskitchen.com/bibya-usal-recipe-karwar-spiced-cashew-nut-sabzi

Chocolate Banana Smoothie Bowl Recipe

Chocolate Banana Smoothie Bowl Recipe

3 Ripe Bananas - chopped into chunks,1 cup Milk,2 tablespoons Peanut Butter,2 tablespoon Instant Oats (Oatmeal),1 tablespoon Cocoa Powder,4 Dates - pitted and chopped,4 tablespoons Walnuts - chopped,1 Ripe Bananas - sliced,1/4 cup Wheat Bran,2 tablespoons Cranberries - or raisins

3 Ripe Bananas - chopped into chunks,1 cup Milk,2 tablespoons Peanut Butter,2 tablespoon Instant Oats (Oatmeal),1 tablespoon Cocoa Powder,4 Dates - pitted and chopped,4 tablespoons Walnuts - chopped,1 Ripe Bananas - sliced,1/4 cup Wheat Bran,2 tablespoons Cranberries - or raisins

Continental

World Breakfast

High Protein Vegetarian

To begin making the Chocolate Banana Smoothie Bowl Recipe into a tall jar of the blender add the ripe bananas, milk, peanut butter, oats, cocoa powder and soft pitted dates. Blend well to make a smooth puree.Once all the ingredients are blended well transfer the Chocolate Banana Smoothie into a smoothie bowl. Top the Chocolate Banana Smoothie with chopped walnuts, banana slices, wheat bran flakes and few cranberries or raisins.Serve the Chocolate Banana Smoothie Bowl immediately or chilled. Serve Chocolate Banana Smoothie Bowl Recipe on its own for breakfast to give you a healthy start to your day.

To begin making the Chocolate Banana Smoothie Bowl Recipe into a tall jar of the blender add the ripe bananas, milk, peanut butter, oats, cocoa powder and soft pitted dates. Blend well to make a smooth puree.Once all the ingredients are blended well transfer the Chocolate Banana Smoothie into a smoothie bowl. Top the Chocolate Banana Smoothie with chopped walnuts, banana slices, wheat bran flakes and few cranberries or raisins.Serve the Chocolate Banana Smoothie Bowl immediately or chilled. Serve Chocolate Banana Smoothie Bowl Recipe on its own for breakfast to give you a healthy start to your day.

http://www.archanaskitchen.com/chocolate-banana-smoothie-bowl-recipe

Rava Vada Recipe

Rava Vada Recipe

1 cup Sooji (Semolina/ Rava),1/2 cup Curd (Dahi / Yogurt),1 Onion - finely chopped,2 Green Chillies - finely chopped,1 sprig Curry leaves,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns - roughly pounded,Sunflower Oil - for frying,Salt - to taste

1 cup Sooji (Semolina/ Rava),1/2 cup Curd (Dahi / Yogurt),1 Onion - finely chopped,2 Green Chillies - finely chopped,1 sprig Curry leaves,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns - roughly pounded,Sunflower Oil - for frying,Salt - to taste

South Indian Recipes

South Indian Breakfast

Vegetarian

To begin making Rava Vada Recipe, take a big mixing bowl, add the rava, curd, chopped onion, green chilies, curry leaves, coriander leaves and mix well.Using a mortar and pestle, pound the whole peppercorns roughly. To the mixing bowl with the rava, add the cumin seeds, roughly pounded peppercorns and salt to taste. Mix well and leave it to rest for 15 minutes.In a wok, heat some cooking oil. Wet your hands with water, take a small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter with the finger of other hand so that you can shape it like a vada. Slowly drop it in the hot oil.You can alternatively, grease a banana leaf with two drops of oil and placea small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter to shape it like a vada. Pick up the banana leaf and slide the uncooked vada in the oil. Fry for about a minute or two or until the edges turn golden. Slowly flip it over and fry until the Rava vadas are golden brown in colour. Once done transfer the Rava Vada onto a plate with an oil absorbent paper.Serve the Rava Vada Recipe along with Coconut Chutney and Filter Coffee as a part of the weekend breakfast or as a tea time snack.

To begin making Rava Vada Recipe, take a big mixing bowl, add the rava, curd, chopped onion, green chilies, curry leaves, coriander leaves and mix well.Using a mortar and pestle, pound the whole peppercorns roughly. To the mixing bowl with the rava, add the cumin seeds, roughly pounded peppercorns and salt to taste. Mix well and leave it to rest for 15 minutes.In a wok, heat some cooking oil. Wet your hands with water, take a small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter with the finger of other hand so that you can shape it like a vada. Slowly drop it in the hot oil.You can alternatively, grease a banana leaf with two drops of oil and placea small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter to shape it like a vada. Pick up the banana leaf and slide the uncooked vada in the oil. Fry for about a minute or two or until the edges turn golden. Slowly flip it over and fry until the Rava vadas are golden brown in colour. Once done transfer the Rava Vada onto a plate with an oil absorbent paper.Serve the Rava Vada Recipe along with Coconut Chutney and Filter Coffee as a part of the weekend breakfast or as a tea time snack.

https://www.archanaskitchen.com/rava-vada-recipe

Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry

Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry

400 grams Button mushrooms,1 cup Coconut milk,1 Onion - finely chopped,2 Green Chillies - slit,5 Garlic - finely chopped,1 inch Ginger - finely chopped,1 teaspoon Salt - or to taste,1 teaspoon Sunflower Oil - for cooking,1/2 cup Fresh coconut,20 grams Tamarind,1 teaspoon Cumin (Jeera) seeds,1/2 teaspoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Water

400 grams Button mushrooms,1 cup Coconut milk,1 Onion - finely chopped,2 Green Chillies - slit,5 Garlic - finely chopped,1 inch Ginger - finely chopped,1 teaspoon Salt - or to taste,1 teaspoon Sunflower Oil - for cooking,1/2 cup Fresh coconut,20 grams Tamarind,1 teaspoon Cumin (Jeera) seeds,1/2 teaspoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),1/4 cup Water

Goan Recipes

Lunch

Vegetarian

To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready. In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder. Add 1/4 cup of warm water and blend to make a smooth paste.Cut the mushrooms either into slices or halfs or you can leave them as whole. Its a personal choice of how you like your mushrooms. I like them sliced lengthwise. Heat oil in a pan; add the onion, garlic, ginger and green chillies. Saute until the onions are tender and lightly browned.Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy. Cover the pan to fasten the cooking process of the tomatoes.Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.They will shrink in size and release water. At this stage, add the caldine masala paste, coconut milk and salt to taste.Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat. Check the taste and adjust the salt accordingly.Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together.

To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready. In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder. Add 1/4 cup of warm water and blend to make a smooth paste.Cut the mushrooms either into slices or halfs or you can leave them as whole. Its a personal choice of how you like your mushrooms. I like them sliced lengthwise. Heat oil in a pan; add the onion, garlic, ginger and green chillies. Saute until the onions are tender and lightly browned.Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy. Cover the pan to fasten the cooking process of the tomatoes.Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.They will shrink in size and release water. At this stage, add the caldine masala paste, coconut milk and salt to taste.Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat. Check the taste and adjust the salt accordingly.Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together.

https://www.archanaskitchen.com/mushroom-caldin-recipe

Thai Ice Tea Recipe

Thai Ice Tea Recipe

4 cups Lukewarm Water,2 tablespoons Tea Monk Bodh Second Flush Black Tea,1/4 cup Honey,1/4 cup Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,1-1/2 cups Coconut milk,2 cups Ice cubes

4 cups Lukewarm Water,2 tablespoons Tea Monk Bodh Second Flush Black Tea,1/4 cup Honey,1/4 cup Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,1-1/2 cups Coconut milk,2 cups Ice cubes

Thai

Appetizer

Vegetarian

To begin making the Thai Ice Tea, in a large saucepan, bring water to a boil and turn off the heat. Add the tea leaves and stir. Let the tea brew for 5 minutes.Strain the tea into a pitcher and discard the tea leaves. Stir in the honey, brown sugar and vanilla extract.Stir well to dissolve all the sugar until it combines it well into the tea. Check the taste and adjust the sweetness accordingly. Refrigerate the tea for 3 to 4 hours.Once tea is chilled, prepare serving glasses with generous portions of ice.Fill 3/4 th of the glass the brewed Bodh Second Flush Black Tea.  Finally top it with coconut milk, stir gently and serve.Serve the Thai Ice Tea Recipe at a party or simply for a cozy sunday dinner with family along with dimsums or crispy lotus stems.

To begin making the Thai Ice Tea, in a large saucepan, bring water to a boil and turn off the heat. Add the tea leaves and stir. Let the tea brew for 5 minutes.Strain the tea into a pitcher and discard the tea leaves. Stir in the honey, brown sugar and vanilla extract.Stir well to dissolve all the sugar until it combines it well into the tea. Check the taste and adjust the sweetness accordingly. Refrigerate the tea for 3 to 4 hours.Once tea is chilled, prepare serving glasses with generous portions of ice.Fill 3/4 th of the glass the brewed Bodh Second Flush Black Tea.  Finally top it with coconut milk, stir gently and serve.Serve the Thai Ice Tea Recipe at a party or simply for a cozy sunday dinner with family along with dimsums or crispy lotus stems.

http://www.archanaskitchen.com/thai-ice-tea-recipe

Awadhi Style Karela Ka Dulma Recipe - Stuffed Bitter Gourd In Yogurt Gravy

Awadhi Style Karela Ka Dulma Recipe - Stuffed Bitter Gourd In Yogurt Gravy

2 Karela (Bitter Gourd/ Pavakkai) - cut cylindrical,3 tablespoon Curd (Dahi / Yogurt),3 Onions - chopped,6 cloves Garlic - chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Kalonji (Onion Nigella Seeds),2 teaspoon Ajwain (Carom seeds),5 Badam (Almond) - blanched and skin peeled,Salt - to taste,Sunflower Oil - for cooking

2 Karela (Bitter Gourd/ Pavakkai) - cut cylindrical,3 tablespoon Curd (Dahi / Yogurt),3 Onions - chopped,6 cloves Garlic - chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Kalonji (Onion Nigella Seeds),2 teaspoon Ajwain (Carom seeds),5 Badam (Almond) - blanched and skin peeled,Salt - to taste,Sunflower Oil - for cooking

Awadhi

Side Dish

Diabetic Friendly

To begin making the Awadhi Style Karela Ka Dulma Recipe -Stuffed Bitter Gourd Simmered in Yogurt Gravy by cleaning and cutting the bitter into 2 inch length cylindrical shapes, remove the inner white part with the seeds using a spoon and hollow out the karela cylinders.Soak these cut bitter gourd in water mixed with salt solutions so that it reduces the bitterness little.Next is to make the stuffing so heat a flat non stick pan, add the kalonji seeds, fenugreek seeds, cashew nuts and almonds and roast it for 2 minutes until the nuts are roasted and stars to turn golden brown in colour.Then using a hand blander, blend it into a coarse paste. Heat another pan with oil, add ginger, garlic, onions and chilies, sauté till the onions are translucent.Add the powdered nuts and seeds and give it a stir. Once done, stuff it inside the karela tightly. Add these into the remaining stuffing on the pan and fry it for few minutes.Add curd and coat it evenly, making sure that the karela does not break. Simmer Awadhi Style Karela Ka Dulma Recipe for 2 minutes by closing it with a lid.Serve the Awadhi Style Karela Ka Dulma Recipe (Stuffed Bitter Gourd Simmered In Yogurt Gravy) along with Whole Wheat Lachha Paratha Recipe and Palak Raita for an everyday meal.

To begin making the Awadhi Style Karela Ka Dulma Recipe -Stuffed Bitter Gourd Simmered in Yogurt Gravy by cleaning and cutting the bitter into 2 inch length cylindrical shapes, remove the inner white part with the seeds using a spoon and hollow out the karela cylinders.Soak these cut bitter gourd in water mixed with salt solutions so that it reduces the bitterness little.Next is to make the stuffing so heat a flat non stick pan, add the kalonji seeds, fenugreek seeds, cashew nuts and almonds and roast it for 2 minutes until the nuts are roasted and stars to turn golden brown in colour.Then using a hand blander, blend it into a coarse paste. Heat another pan with oil, add ginger, garlic, onions and chilies, sauté till the onions are translucent.Add the powdered nuts and seeds and give it a stir. Once done, stuff it inside the karela tightly. Add these into the remaining stuffing on the pan and fry it for few minutes.Add curd and coat it evenly, making sure that the karela does not break. Simmer Awadhi Style Karela Ka Dulma Recipe for 2 minutes by closing it with a lid.Serve the Awadhi Style Karela Ka Dulma Recipe (Stuffed Bitter Gourd Simmered In Yogurt Gravy) along with Whole Wheat Lachha Paratha Recipe and Palak Raita for an everyday meal.

https://www.archanaskitchen.com/awadhi-style-karela-ka-dulma-recipe-stuffed-bitter-gourd-simmered-in-yogurt-gravy-recipe

पुलि इंजी रेसिपी - Tamarind Ginger Chutney

Tamarind Ginger Chutney

1 कप इमली का पेस्ट - निम्बू जितना,2 बड़े चम्मच अदरक - काट ले,2 बड़े चम्मच हरी मिर्च - काट ले,1/4 छोटा चम्मच हल्दी पाउडर,1/4 छोटा चम्मच मेथी के दाने,1/4 छोटा चम्मच लाल मिर्च पाउडर,1/4 छोटा चम्मच हींग,3 बड़े चम्मच गुड़,1 बड़ा चम्मच तिल का तेल,1/4 छोटा चम्मच राइ,2-3 कढ़ी पत्ता - बारीक काट ले,नमक - स्वाद अनुसार

1 cup tamarind paste - as much as lemon, 2 tbsp ginger - cut, 2 tbsp green chillies - cut, 1/4 tsp turmeric powder, 1/4 tsp fenugreek seeds, 1/4 tsp red chilli Powder, 1/4 tsp asafoetida, 3 tbsp jaggery, 1 tbsp sesame oil, 1/4 tsp rye, 2-3 curry leaves - finely chopped, salt - as per taste

South Indian Recipes

Side Dish

Vegetarian

पुलि इंजी रेसिपी बनाने के लिए सबसे पहले एक सॉसपैन में तेल गरम कर ले. इसमें राइ, मेथी के दाने डाले और 10 सेकण्ड्स के लिए पका ले. अब इसमें हींग, कढ़ी पत्ता, अदरक, हरी मिर्च डाले और 30 सेकण्ड्स के लिए पका ले.अब इसमें हल्दी पाउडर, इमली का पेस्ट, लाल मिर्च पाउडर, गुड़, नमक डाले और 1 मिनट के लिए पका ले.अब इस मिश्रण में उबाला आने दे. उबाला आने के बाद, आंच को धीमा करें और 15 मिनट के लिए पकने दे. अब गैस बंद करें और परोसे. पुलि इंजी को आप घी रोस्ट डोसा और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे.

To make the Puli Engi recipe, first heat the oil in a saucepan. Add the mustard seeds, fenugreek seeds and cook for 10 seconds. Now add asafoetida, curry leaves, ginger, green chilli and cook for 30 seconds. Now add turmeric powder, tamarind paste, red chilli powder, jaggery, salt and cook for 1 minute. Now boil in this mixture Come on After boiling, reduce the heat and let it cook for 15 minutes. Turn off the flame and serve. Serve Puli Engi with ghee roast dosa and filter coffee for breakfast.

https://www.archanaskitchen.com/puli-ingi-recipe-tamarind-and-ginger-chutney-in-hindi

Whole Masala Gobhi Recipe - Spiced Whole Roasted Cauliflower Masala

Whole Masala Gobhi Recipe - Spiced Whole Roasted Cauliflower Masala

1 Cauliflower (gobi),2 Onions - diced,2 Potatoes (Aloo) - diced,3 tablespoons Sunflower Oil,1 cup Hung Curd (Greek Yogurt),2 teaspoon Red Chilli powder,2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,2 cloves Garlic - grated,1 inch Ginger - grated,Salt - to taste,Coriander (Dhania) Leaves - a bunch

1 Cauliflower (gobi),2 Onions - diced,2 Potatoes (Aloo) - diced,3 tablespoons Sunflower Oil,1 cup Hung Curd (Greek Yogurt),2 teaspoon Red Chilli powder,2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,2 cloves Garlic - grated,1 inch Ginger - grated,Salt - to taste,Coriander (Dhania) Leaves - a bunch

Indian

Side Dish

Diabetic Friendly

To begin making the Poori Masala Gobhi Recipe, wash the cauliflower and remove the stem and leaves, while keeping the cauliflower as a whole. Boil the whole cauliflower in a large pot filled with water for 10 minutes until it is just about cooked through. The color of the cauliflower to a greenish color. Once done, remove the cauliflower from the water and allow it to cool a bit.Preheat the oven to 200 C.In a small bowl, mix together yogurt, a tablespoon of oil, red chili powder, coriander powder, garam masala powder, ginger garlic paste and salt.Once the cauliflower is cool, rub the yogurt mixture all over the cauliflower, potatoes and onions.Brush an oven proof skillet or roasting pan with oil. The pan should be large enough to fit the cauliflower, potatoes and onions.Place the poori gobi (cauliflower) along with the along with onions and potatoes in the roasting pan.Drizzle with the remaining oil over the poori gobi masala. Bake the poori gobi masala in a preheated oven for 20 -25 minutes till the top is golden brown and the cauliflower is cooked through. Since the cauliflower is already partially cooked, this process will not take time.Once you notice it is cooked, remove the Poori Masala Gobi from the oven and serve.Optionally sprinkle some chaat masala over the Poori Masala Gobhi Recipe and serve it as a side dish for dinner or for parties along with Lachha Parathas and Punjabi Dal Tadka and Paneer Butter Masala.

To begin making the Poori Masala Gobhi Recipe, wash the cauliflower and remove the stem and leaves, while keeping the cauliflower as a whole. Boil the whole cauliflower in a large pot filled with water for 10 minutes until it is just about cooked through. The color of the cauliflower to a greenish color. Once done, remove the cauliflower from the water and allow it to cool a bit.Preheat the oven to 200 C.In a small bowl, mix together yogurt, a tablespoon of oil, red chili powder, coriander powder, garam masala powder, ginger garlic paste and salt.Once the cauliflower is cool, rub the yogurt mixture all over the cauliflower, potatoes and onions.Brush an oven proof skillet or roasting pan with oil. The pan should be large enough to fit the cauliflower, potatoes and onions.Place the poori gobi (cauliflower) along with the along with onions and potatoes in the roasting pan.Drizzle with the remaining oil over the poori gobi masala. Bake the poori gobi masala in a preheated oven for 20 -25 minutes till the top is golden brown and the cauliflower is cooked through. Since the cauliflower is already partially cooked, this process will not take time.Once you notice it is cooked, remove the Poori Masala Gobi from the oven and serve.Optionally sprinkle some chaat masala over the Poori Masala Gobhi Recipe and serve it as a side dish for dinner or for parties along with Lachha Parathas and Punjabi Dal Tadka and Paneer Butter Masala.

https://www.archanaskitchen.com/poori-masala-gobhi-recipe-spiced-whole-roasted-cauliflower-masala

Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry

Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry

1 Drumstick - cut into 1 inch,1 Mangalorean cucumber - cut into small pieces with the skin,1 cup Tamarind Water,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 tablespoon Jaggery,4 cloves Garlic - roughly chopped,Salt - to taste,5 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1/2 cup Fresh coconut

1 Drumstick - cut into 1 inch,1 Mangalorean cucumber - cut into small pieces with the skin,1 cup Tamarind Water,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 tablespoon Jaggery,4 cloves Garlic - roughly chopped,Salt - to taste,5 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1/2 cup Fresh coconut

Konkan

Lunch

Vegetarian

To begin making the Maskasangi Magge Koddel Recipe, prep all the ingredients and keep them aside.We will first begin to roast the ingredients to be ground into a masala  in "Masala To roast and grind"In a small skillet, roast red chillies and coriander seeds until well roasted.  Grind it along with coconut, add a little water to make a smooth paste.Heat a pressure cooker with oil, add some crushed garlic and saute for 10 seconds. Add the mangalore cucumber and drumsticks and the tamarind water.Add in the ground masala mixture, jaggery, chilli powder and salt and about 1/2 cup of water. Cover the pressure cooker and cook for 2 to 3 whistles.Once done, turn off the heat and allow the pressure to release naturally. Check the salt and seasonings and adjust to suit your taste and serve warm.Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe.

To begin making the Maskasangi Magge Koddel Recipe, prep all the ingredients and keep them aside.We will first begin to roast the ingredients to be ground into a masala  in "Masala To roast and grind"In a small skillet, roast red chillies and coriander seeds until well roasted.  Grind it along with coconut, add a little water to make a smooth paste.Heat a pressure cooker with oil, add some crushed garlic and saute for 10 seconds. Add the mangalore cucumber and drumsticks and the tamarind water.Add in the ground masala mixture, jaggery, chilli powder and salt and about 1/2 cup of water. Cover the pressure cooker and cook for 2 to 3 whistles.Once done, turn off the heat and allow the pressure to release naturally. Check the salt and seasonings and adjust to suit your taste and serve warm.Serve the Maskasangi Magge Koddel Recipe with steamed rice or Mangalorean Neer Dosa and Chettinad Pepper Chicken Dry Recipe.

http://www.archanaskitchen.com/maskasangi-magge-kodel-recipe-drumstick-and-mangalore-cucumber-curry

Karachi Biscuits Recipe

Karachi Biscuits Recipe

1-1/2 cups All Purpose Flour (Maida),1/2 cup Butter - at room temperature,1/2 cup Custard powder - (vanilla flavoured),1 cup Caster Sugar,1/4 cup Cashew nuts - chopped,3/4 cup Tutti frutti,1 teaspoon Baking powder,5 tablespoons Milk

1-1/2 cups All Purpose Flour (Maida),1/2 cup Butter - at room temperature,1/2 cup Custard powder - (vanilla flavoured),1 cup Caster Sugar,1/4 cup Cashew nuts - chopped,3/4 cup Tutti frutti,1 teaspoon Baking powder,5 tablespoons Milk

Indian

Snack

Vegetarian

To prepare Karachi Biscuits Recipe, in a large mixing bowl, sieve in All-purpose flour and Custard powder and Mix well.Add in roughly chopped cashew nuts and Tutti frutti. Mix.In another mixing bowl add butter and powdered sugar. Cream the butter and sugar well by whisking and then add in milk. Whisk everything together.Once the milk, butter and sugar are well combined, add prepared mixture of flour, custard nuts and tutti frutti, in batches. Make sure there are no lumps.Add a little mil if you feel that the dough is too dry.Roll the prepared dough to form rectangular logs or any desired shapes and cover it using a cling wrap and freeze it for about 15 mins or until it become firm.Meanwhile, preheat oven at 180 Deg C.Once firmed, remove cling wrap from the dough and cut into even sized biscuits.Arrange cookies to be baked on a baking sheet with 1 inch gap in between and bake in preheated oven for about 15 minutes or until the cookies start darkening in colour.Once the completely cooled store Karachi Biscuits recipe in airtight containers and enjoy with Ginger Cardamom Chai.

To prepare Karachi Biscuits Recipe, in a large mixing bowl, sieve in All-purpose flour and Custard powder and Mix well.Add in roughly chopped cashew nuts and Tutti frutti. Mix.In another mixing bowl add butter and powdered sugar. Cream the butter and sugar well by whisking and then add in milk. Whisk everything together.Once the milk, butter and sugar are well combined, add prepared mixture of flour, custard nuts and tutti frutti, in batches. Make sure there are no lumps.Add a little mil if you feel that the dough is too dry.Roll the prepared dough to form rectangular logs or any desired shapes and cover it using a cling wrap and freeze it for about 15 mins or until it become firm.Meanwhile, preheat oven at 180 Deg C.Once firmed, remove cling wrap from the dough and cut into even sized biscuits.Arrange cookies to be baked on a baking sheet with 1 inch gap in between and bake in preheated oven for about 15 minutes or until the cookies start darkening in colour.Once the completely cooled store Karachi Biscuits recipe in airtight containers and enjoy with Ginger Cardamom Chai.

https://www.archanaskitchen.com/karachi-biscuits-recipe

मालवानी मसाला पाउडर रेसिपी - Malvani Masala Powder Recipe

Malvani Masala Powder Recipe

6 सुखी लाल मिर्च,2 बड़ा चम्मच धनिये के बीज,1 बड़ा चम्मच पूरी काली मिर्च,1 बड़ा चम्मच सौंफ,1 बड़ा चम्मच जीरा,2 बड़ा चम्मच खस खस,5 जावित्री,5 लॉन्ग,3 inch दालचीनी,2 स्टार अनीस,3 स्टोन फ्लॉवर,1 बड़ा चम्मच नटमेग पाउडर,2 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच हींग

6 dry red chillies, 2 tbsp coriander seeds, 1 tbsp whole black pepper, 1 tbsp fennel seeds, 1 tbsp cumin seeds, 2 tbsp poppy seeds, 5 mace, 5 long, 3 inch cinnamon, 2 star anis, 3 Stone Flower, 1 Tbsp Nutmeg Powder, 2 Tsp Turmeric Powder, 1 Tsp Asafoetida

Maharashtrian Recipes

Snack

Vegetarian

मालवानी मसाला पाउडर रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में धनिये के बीज, जीरा, सौंफ, पूरी काली मिर्च, खस खस डाले और 2 मिनट्स के लिए सेक ले.इसके बाद इसमें सुखी लाल मिर्च, स्टार अनीस, जावित्री, लॉन्ग, स्टोन फ्लावर, नटमेग पाउडर, हल्दी पाउडर, हींग डाले और 3 मिनट्स के लिए पका ले.ठंडा होने दे और मिक्सर ग्राइंडर में डालकर पीस ले. 

To make Malwani Masala Powder recipe, firstly put coriander seeds, cumin, fennel, whole black pepper, poppy seeds in a pan and roast it for 2 minutes. Add the flowers, nutmeg powder, turmeric powder, asafoetida and cook for 3 minutes. Let it cool and grind it in a mixer grinder.

https://www.archanaskitchen.com/malvani-masala-powder-recipe-in-hindi

Padipe Saasmi Recipe - Udupi Style Amaranth Leaves Curry With Coconut & Tamarind

Padipe Saasmi Recipe - Udupi Style Amaranth Leaves Curry With Coconut & Tamarind

12 sprig Red Amaranth Leaves - You can use spinach also,1 cup Fresh coconut - grated,4 Dry Red Chillies,2 Green Chillies,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 Tamarind - marble sized,Salt - to taste,1-1/2 teaspoon Sunflower Oil,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,2 Dry Red Chillies,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves

12 sprig Red Amaranth Leaves - You can use spinach also,1 cup Fresh coconut - grated,4 Dry Red Chillies,2 Green Chillies,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 Tamarind - marble sized,Salt - to taste,1-1/2 teaspoon Sunflower Oil,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,2 Dry Red Chillies,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves

Udupi

Side Dish

Vegetarian

To begin making the Padipe Saasmi Recipe, pluck the amaranth leaves, include some of the tender stem as well. Wash the leaves and stem well in water. Drain the leaves from water. Chop them finely. Soak tamarind in 1/2 cup water for about 30 minutes.Grind together coconut, dry red chilies, green chillies, mustard seeds and cumin seeds into a thick and smooth paste.Heat oil in a heavy bottomed pan. Add the ground paste and cook until the raw smell is gone.Add chopped spinach/amaranth leaves and saute for about 5 to 7 minutes. Add salt to taste and tamarind extract or juice to the curry.Heat oil in a tadka pan. Add mustard seeds and allow it to splutter. Add dry red chilies, urad dal and curry leaves. Once urad dal begin to turn golden brown remove the pan from heat and pour it into the spinach curry. Turn off flame and serve hot.Serve Padipe Saasmi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.

To begin making the Padipe Saasmi Recipe, pluck the amaranth leaves, include some of the tender stem as well. Wash the leaves and stem well in water. Drain the leaves from water. Chop them finely. Soak tamarind in 1/2 cup water for about 30 minutes.Grind together coconut, dry red chilies, green chillies, mustard seeds and cumin seeds into a thick and smooth paste.Heat oil in a heavy bottomed pan. Add the ground paste and cook until the raw smell is gone.Add chopped spinach/amaranth leaves and saute for about 5 to 7 minutes. Add salt to taste and tamarind extract or juice to the curry.Heat oil in a tadka pan. Add mustard seeds and allow it to splutter. Add dry red chilies, urad dal and curry leaves. Once urad dal begin to turn golden brown remove the pan from heat and pour it into the spinach curry. Turn off flame and serve hot.Serve Padipe Saasmi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.

http://www.archanaskitchen.com/padipe-saasmi-recipe-udupi-style-amaranth-leaves-curry-with-coconut-tamarind

Bengali Style Cholar Dal Recipe-Chana Dal

Bengali Style Cholar Dal Recipe-Chana Dal

2 cups Chana dal (Bengal Gram Dal),2 tablespoons Ghee,1 teaspoon Ginger - paste,2 tablespoons Fresh coconut - grated,1/2 cup Fresh coconut - slices,5 to 6 Raisins,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - (adjustable),1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),3 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),2 to 3 Dry Red Chilli,1 Bay leaf (tej patta),1 pinch Asafoetida (hing)

2 cups Chana dal (Bengal Gram Dal),2 tablespoons Ghee,1 teaspoon Ginger - paste,2 tablespoons Fresh coconut - grated,1/2 cup Fresh coconut - slices,5 to 6 Raisins,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - (adjustable),1/2 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),3 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),2 to 3 Dry Red Chilli,1 Bay leaf (tej patta),1 pinch Asafoetida (hing)

Bengali Recipes

Lunch

High Protein Vegetarian

To begin making the Cholar Dal recipe, wash dal under running water nicely till clear water appear.In a pressure cooker, add dal with salt, turmeric, bay leaf, cardamom, cinnamon and water till the dal is immersed.Pressure cook for 2 to 3 whistles as we don't want the dal to get mashed completely.Once the dal is cooked, keep aside and prepare the tempering.Heat ghee in a wok/kadhai and add cumin seeds and asafoetida, wait till cumin crackles.Now add green chilies, ginger paste, raisins and saute for a while.Add in the cooked dal and grated coconut and stir well.Check salt again and adjust if required, cover the lid and cook for 10 to 12 minutes in low flame.Once the dal is done, add a generous pinch of sugar along with some coconut slices before turning off the gas.Serve hot and delicious Cholar Dal with fluffy Bengali Luchi for a perfect Bengali meal.

To begin making the Cholar Dal recipe, wash dal under running water nicely till clear water appear.In a pressure cooker, add dal with salt, turmeric, bay leaf, cardamom, cinnamon and water till the dal is immersed.Pressure cook for 2 to 3 whistles as we don't want the dal to get mashed completely.Once the dal is cooked, keep aside and prepare the tempering.Heat ghee in a wok/kadhai and add cumin seeds and asafoetida, wait till cumin crackles.Now add green chilies, ginger paste, raisins and saute for a while.Add in the cooked dal and grated coconut and stir well.Check salt again and adjust if required, cover the lid and cook for 10 to 12 minutes in low flame.Once the dal is done, add a generous pinch of sugar along with some coconut slices before turning off the gas.Serve hot and delicious Cholar Dal with fluffy Bengali Luchi for a perfect Bengali meal.

http://www.archanaskitchen.com/cholar-dal-recipe-bengali-style-chana-dal

Savory Flax Seed Multigrain Crackers Recipe

Savory Flax Seed Multigrain Crackers Recipe

3/4 cup Whole Wheat Flour,1/2 cup Jowar Flour (Sorghum),1/4 cup Ragi Flour (Finger Millet/ Nagli),2 teaspoons Sunflower Oil,2 tablespoons Sesame seeds (Til seeds) - white,2 tablespoons Flax seeds,3 to 5 Green Chillies - finely chopped (adjustable),Few sprig Coriander (Dhania) Leaves - finely chopped,Few Curry leaves - finely chopped,Water - as required,Salt - to taste

3/4 cup Whole Wheat Flour,1/2 cup Jowar Flour (Sorghum),1/4 cup Ragi Flour (Finger Millet/ Nagli),2 teaspoons Sunflower Oil,2 tablespoons Sesame seeds (Til seeds) - white,2 tablespoons Flax seeds,3 to 5 Green Chillies - finely chopped (adjustable),Few sprig Coriander (Dhania) Leaves - finely chopped,Few Curry leaves - finely chopped,Water - as required,Salt - to taste

Chettinad

Lunch

Non Vegeterian

To begin making the Savory Flax Seed Multigrain Crackers recipe, slightly roast white sesame seeds till they start cracking in a small pan.Roast flax seeds and roast them till the popping sound reduces. Turn off the flame and transfer the flax seeds to a separate plate and allow it to cool. Once the flaxseeds have cooled, add them to a mixer and make into a smooth powder.To a big mixing bowl, add ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chillies, coriander and curry leaves.Add oil and mix everything nicely with your finger tips to form bread crumb like texture.Next, add water in steps and combine everything together to form a dough. Don't add whole water together as required water quantity may vary little depending on flour quality.Allow the dough to rest for 15 to 30 minutes. Preheat the oven at 180 deg C for 8 to 10 minutes. Divide the dough into two equal portions.Dust the slab and roll each portion into a big circle thicker than the roti. While rolling edges may break, try sealing them with your fingers and roll.Using a cookie cutter or any lid cut them into your desired shape and size.Slowly lift them and arrange them on a baking tray lined with parchment paper sheet and bake it for around 15 to 25 minutes at 160 deg C in an oven.Check the cookies after 15 minutes. Remove them if you see the edges turning red in colour.Once done, place them on a cooling rack to cool . They become more crispier once they cool down. Store the cookies in airtight containers.Serve Savory Flaxseed Multigrain Crackers along with Masala Chai for a perfect tea time break with your family.

To begin making the Savory Flax Seed Multigrain Crackers recipe, slightly roast white sesame seeds till they start cracking in a small pan.Roast flax seeds and roast them till the popping sound reduces. Turn off the flame and transfer the flax seeds to a separate plate and allow it to cool. Once the flaxseeds have cooled, add them to a mixer and make into a smooth powder.To a big mixing bowl, add ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chillies, coriander and curry leaves.Add oil and mix everything nicely with your finger tips to form bread crumb like texture.Next, add water in steps and combine everything together to form a dough. Don't add whole water together as required water quantity may vary little depending on flour quality.Allow the dough to rest for 15 to 30 minutes. Preheat the oven at 180 deg C for 8 to 10 minutes. Divide the dough into two equal portions.Dust the slab and roll each portion into a big circle thicker than the roti. While rolling edges may break, try sealing them with your fingers and roll.Using a cookie cutter or any lid cut them into your desired shape and size.Slowly lift them and arrange them on a baking tray lined with parchment paper sheet and bake it for around 15 to 25 minutes at 160 deg C in an oven.Check the cookies after 15 minutes. Remove them if you see the edges turning red in colour.Once done, place them on a cooling rack to cool . They become more crispier once they cool down. Store the cookies in airtight containers.Serve Savory Flaxseed Multigrain Crackers along with Masala Chai for a perfect tea time break with your family.

http://www.archanaskitchen.com/savory-flaxseed-multigrain-crackers-recipe

Broccoli & Bell Pepper Zunka Recipe

Broccoli & Bell Pepper Zunka Recipe

1 teaspoon Cumin seeds (Jeera),1 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder,1/4 cup Gram flour (besan),1/2 cup Water,1 cup Broccoli - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1/2 Red Bell pepper (Capsicum) - finely chopped,1/2 Green Bell Pepper (Capsicum) - finely chopped,1 tablespoon Sunflower Oil

1 teaspoon Cumin seeds (Jeera),1 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Red Chilli powder,1/4 cup Gram flour (besan),1/2 cup Water,1 cup Broccoli - finely chopped,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1/2 Red Bell pepper (Capsicum) - finely chopped,1/2 Green Bell Pepper (Capsicum) - finely chopped,1 tablespoon Sunflower Oil

Maharashtrian Recipes

North Indian Breakfast

No Onion No Garlic (Sattvic)

We begin making Broccoli & Bell Pepper Zunka Recipe by prepping all the ingredients and keeping it ready. Make sure that the cabbage is chopped small and finely. In a kadai, add one teaspoon of oil and let it heat up.Once the oil is hot, add cumin seeds, asafoetida and let it crackle. Once the cumins seeds have crackled, add in the chopped vegetables - broccoli, bell peppers, cabbage and saute till it is cooked. Since the vegetables are chopped finely, the vegetables should take about 7 minutes to cook completely. Meanwhile, in a separate bowl add the red chilli powder, salt, chickpea flour/ besan flour and water, mix well, keep it aside.Add it to the vegetables that are being cooked in the pan. Mix well and cook till it is cooked. Check for seasoning and saute well.Serve Broccoli & Bell Pepper Zunka Recipe along with some toasted bread or just eat it with Bhakri for breakfast.

We begin making Broccoli & Bell Pepper Zunka Recipe by prepping all the ingredients and keeping it ready. Make sure that the cabbage is chopped small and finely. In a kadai, add one teaspoon of oil and let it heat up.Once the oil is hot, add cumin seeds, asafoetida and let it crackle. Once the cumins seeds have crackled, add in the chopped vegetables - broccoli, bell peppers, cabbage and saute till it is cooked. Since the vegetables are chopped finely, the vegetables should take about 7 minutes to cook completely. Meanwhile, in a separate bowl add the red chilli powder, salt, chickpea flour/ besan flour and water, mix well, keep it aside.Add it to the vegetables that are being cooked in the pan. Mix well and cook till it is cooked. Check for seasoning and saute well.Serve Broccoli & Bell Pepper Zunka Recipe along with some toasted bread or just eat it with Bhakri for breakfast.

http://www.archanaskitchen.com/broccoli-bell-pepper-zunka-recipe

Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn

Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn

100 grams Button mushrooms - sliced,1/4 cup Sweet corn,1 tablespoon Nutralite Cheesy Garlic Mayo,1 sprig Basil leaves,1 tablespoon Nutralite Garlic & Oregano Spread,1 teaspoon Nutralite Garlic & Oregano Spread,4 Whole Eggs,Salt and Pepper - to taste

100 grams Button mushrooms - sliced,1/4 cup Sweet corn,1 tablespoon Nutralite Cheesy Garlic Mayo,1 sprig Basil leaves,1 tablespoon Nutralite Garlic & Oregano Spread,1 teaspoon Nutralite Garlic & Oregano Spread,4 Whole Eggs,Salt and Pepper - to taste

Continental

World Breakfast

High Protein Vegetarian

To begin making the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn, break the eggs into a bowl sprinkle some salt, pepper and whisk till it combines well. Heat a flat skillet with oil, add mushroom and saute until all the water has been evaporated. Add sweet corn along with Nutralite Cheesy Garlic Mayo. Toss well to combine. Keep the stuffing aside.Heat a another flat nonstick skillet to make the omelette, Add a tablespoon of Nutralite Garlic & Oregano Spread. Keep the heat to medium and slowly add the whisked eggs.Allow the egg to cook for 5 minutes until both sides are cooked. Once done,  add sautéed mushroom and sweet corn to one side and fold. Turn off the heat and transfer the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn to a serving platter and serve hot.Serve the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn along with some baked beans, Semolina French Toast Recipe and warm chai to make your breakfast complete.

To begin making the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn, break the eggs into a bowl sprinkle some salt, pepper and whisk till it combines well. Heat a flat skillet with oil, add mushroom and saute until all the water has been evaporated. Add sweet corn along with Nutralite Cheesy Garlic Mayo. Toss well to combine. Keep the stuffing aside.Heat a another flat nonstick skillet to make the omelette, Add a tablespoon of Nutralite Garlic & Oregano Spread. Keep the heat to medium and slowly add the whisked eggs.Allow the egg to cook for 5 minutes until both sides are cooked. Once done,  add sautéed mushroom and sweet corn to one side and fold. Turn off the heat and transfer the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn to a serving platter and serve hot.Serve the Stuffed Omelette Recipe With Cheesy Garlic Mushroom & Corn along with some baked beans, Semolina French Toast Recipe and warm chai to make your breakfast complete.

https://www.archanaskitchen.com/mushroom-corn-basil-stuffed-omelette-recipe

Vegetarian Sloppy Joe Recipe

Vegetarian Sloppy Joe Recipe

2 Burger buns,1 Cucumber - sliced,4 tablespoon Del Monte Cheesy Garlic Mayo,1 Onion - finely chopped,4 cloves Garlic - chopped,1 cup Masoor Dal (Whole) - soaked for about 2 hours,1/2 cup Homemade tomato puree,2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),Salt - to taste

2 Burger buns,1 Cucumber - sliced,4 tablespoon Del Monte Cheesy Garlic Mayo,1 Onion - finely chopped,4 cloves Garlic - chopped,1 cup Masoor Dal (Whole) - soaked for about 2 hours,1/2 cup Homemade tomato puree,2 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 teaspoon Sugar,1 teaspoon Cumin powder (Jeera),Salt - to taste

Continental

Dinner

High Protein Vegetarian

To begin making the Vegetarian Sloppy Joe Recipe, soak the lentils for at least 2 hours and keep it ready.Pressure cook the lentil with 1 cup water and salt for about 3 whistle and allow it to release the pressure by itself. Drain the water out and keep the masoor dal aside.Heat a sauce pan with oil, add onions and garlic and sauté till the onions turn translucent.Add the tomato puree along with sugar, chilli sauce, sugar, and cumin powder.Allow it cook for 2 minutes, add the cooked lentils and salt. Keep stirring till the gravy becomes thick and turn off the heat.Take the burger buns, slit them into half and toast it with butter till golden brown and crispy on both sides.To assemble the burger, spread the lentil filling on top of the base, place the sliced cucumber over it and drop a heap tablespoon of the Del Monte Cheesy Garlic Mayo, cover the sloppy joe and serve.Serve the Vegetarian Sloppy Joe Recipe along with a glass of Homemade Fresh Orange Juice to make whole dinner with friends and family.

To begin making the Vegetarian Sloppy Joe Recipe, soak the lentils for at least 2 hours and keep it ready.Pressure cook the lentil with 1 cup water and salt for about 3 whistle and allow it to release the pressure by itself. Drain the water out and keep the masoor dal aside.Heat a sauce pan with oil, add onions and garlic and sauté till the onions turn translucent.Add the tomato puree along with sugar, chilli sauce, sugar, and cumin powder.Allow it cook for 2 minutes, add the cooked lentils and salt. Keep stirring till the gravy becomes thick and turn off the heat.Take the burger buns, slit them into half and toast it with butter till golden brown and crispy on both sides.To assemble the burger, spread the lentil filling on top of the base, place the sliced cucumber over it and drop a heap tablespoon of the Del Monte Cheesy Garlic Mayo, cover the sloppy joe and serve.Serve the Vegetarian Sloppy Joe Recipe along with a glass of Homemade Fresh Orange Juice to make whole dinner with friends and family.

https://www.archanaskitchen.com/vegetarian-sloppy-joe-recipe-kids-recipes-made-with-del-monte

Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe)

Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe)

1 Beetroot - boiled,1 Raw Banana - boiled,2 tablespoon Fresh coconut - grated,2 tablespoon Roasted Peanuts (Moongphali) - roasted,1 inch Ginger - grated,2 Green Chilli - finely chopped,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Fennel seeds (Saunf) - crushed,1/2 teaspoon Red Chilli powder,2 tablespoons Corn flour,Salt - to taste,Whole Wheat Bread crumbs - for coating,Sunflower Oil - for cooking

1 Beetroot - boiled,1 Raw Banana - boiled,2 tablespoon Fresh coconut - grated,2 tablespoon Roasted Peanuts (Moongphali) - roasted,1 inch Ginger - grated,2 Green Chilli - finely chopped,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Fennel seeds (Saunf) - crushed,1/2 teaspoon Red Chilli powder,2 tablespoons Corn flour,Salt - to taste,Whole Wheat Bread crumbs - for coating,Sunflower Oil - for cooking

Bengali Recipes

Snack

Vegetarian

To begin making Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe) by boiling the beetroot and the raw banana in a pressure cooker for 3 whistles till it is well done.Let it rest till the pressure from the cooker come out naturally.Once the vegetables are cooled, grate it using a grater and keep it aside.Heat oil in a pan and add the coconut, roast it for some time, then add ginger, green chili, and the whole spice powder. Add the grated vegetable into the masala and saute till it binds.Cool the mixture for some time, and divide them into small balls and shape them flat. Coat it with cornflour mixed with water and roll it in the breadcrumbs for an even coating.Shallow fry them in a pan on both the sides.Serve yummy Bengali Beetroot And Raw Banana Chop  (Spiced Cutlet) with Dhaniya Pudina Chutney for a tea time snack.

To begin making Bengali Beetroot And Raw Banana Chop Recipe (Spiced Cutlet Recipe) by boiling the beetroot and the raw banana in a pressure cooker for 3 whistles till it is well done.Let it rest till the pressure from the cooker come out naturally.Once the vegetables are cooled, grate it using a grater and keep it aside.Heat oil in a pan and add the coconut, roast it for some time, then add ginger, green chili, and the whole spice powder. Add the grated vegetable into the masala and saute till it binds.Cool the mixture for some time, and divide them into small balls and shape them flat. Coat it with cornflour mixed with water and roll it in the breadcrumbs for an even coating.Shallow fry them in a pan on both the sides.Serve yummy Bengali Beetroot And Raw Banana Chop  (Spiced Cutlet) with Dhaniya Pudina Chutney for a tea time snack.

https://www.archanaskitchen.com/bengali-beetroot-and-raw-banana-chop-recipe-spiced-cutlet-recipe

Quick and Easy Bread Upma Recipe

Quick and Easy Bread Upma Recipe

16 Whole Wheat Brown Bread,3 Tomatoes - chopped small,2 Onions - thinly sliced,2 Green Chillies - finely chopped,1 teaspoon Sambar Powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Mustard seeds,3 sprig Curry leaves,Salt - to taste,Butter - for cooking,2 sprig Coriander (Dhania) Leaves - finely chopped

16 Whole Wheat Brown Bread,3 Tomatoes - chopped small,2 Onions - thinly sliced,2 Green Chillies - finely chopped,1 teaspoon Sambar Powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Mustard seeds,3 sprig Curry leaves,Salt - to taste,Butter - for cooking,2 sprig Coriander (Dhania) Leaves - finely chopped

Indian

South Indian Breakfast

Vegetarian

To begin making the bread upma recipe, we will first toast the bread. You can toast it in your toaster or on a skillet.Once the bread is toasted, apply the softened butter over the toasted bread. Next cut the bread into small dices and keep aside.In a large wok or a kadai, heat 1 tablespoon of oil on medium heat and add in the mustard seeds. Allow the mustard seeds to crackle and add in the onions and green chillies. Saute the onions on medium heat, until soft and tender.Once the onions are soft, add in the tomatoes, curry leaves, turmeric powder and sambar powder. Stir and cook the tomatoes until they turn lightly soft as well.Finally add in the salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.We stir fry just to make sure the bread pieces have got all the spices and salted well. Check salt levels. Remember the butter you used could have some salt as well.Stir in the chopped coriander leaves into the bread upma to get the delicious fresh flavour.Serve the Bread Upma Recipe for a healthy breakfast along with Papaya Banana Smoothie Recipe

To begin making the bread upma recipe, we will first toast the bread. You can toast it in your toaster or on a skillet.Once the bread is toasted, apply the softened butter over the toasted bread. Next cut the bread into small dices and keep aside.In a large wok or a kadai, heat 1 tablespoon of oil on medium heat and add in the mustard seeds. Allow the mustard seeds to crackle and add in the onions and green chillies. Saute the onions on medium heat, until soft and tender.Once the onions are soft, add in the tomatoes, curry leaves, turmeric powder and sambar powder. Stir and cook the tomatoes until they turn lightly soft as well.Finally add in the salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.We stir fry just to make sure the bread pieces have got all the spices and salted well. Check salt levels. Remember the butter you used could have some salt as well.Stir in the chopped coriander leaves into the bread upma to get the delicious fresh flavour.Serve the Bread Upma Recipe for a healthy breakfast along with Papaya Banana Smoothie Recipe

http://www.archanaskitchen.com/quick-and-easy-bread-upma-recipe

Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)

Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)

400 grams Brinjal (Baingan / Eggplant) - long purple ones,4 Tomatoes - blanched,5 cloves Garlic - finely chopped,1 inch Ginger - grated,2 Green Chillies - finely chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 teaspoon Garam masala powder,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Fennel Powder,3 tablespoons Coconut cream,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) - crushed,2 sprig Coriander (Dhania) Leaves - for garnish,1 Onion - sliced for garnish,1 Bay leaf (tej patta),2 tablespoons Sunflower Oil,Salt - to taste

400 grams Brinjal (Baingan / Eggplant) - long purple ones,4 Tomatoes - blanched,5 cloves Garlic - finely chopped,1 inch Ginger - grated,2 Green Chillies - finely chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 teaspoon Garam masala powder,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Fennel Powder,3 tablespoons Coconut cream,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) - crushed,2 sprig Coriander (Dhania) Leaves - for garnish,1 Onion - sliced for garnish,1 Bay leaf (tej patta),2 tablespoons Sunflower Oil,Salt - to taste

Indian

Dinner

Vegan

To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation.Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside.Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden. Keep them aside.In the same pan, add the bay leaf, chopped garlic and saute till golden.Add the grated ginger, green chillies and tomato puree and saute for a minute.Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides.Add the cardamom, fennel powder and salt and simmer for a few more minutes.Add a cup of water if it gets too thick and simmer for 10 minutes.Now, add in the sauteed eggplants and simmer until they are cooked through.Switch off the flame, add the kasuri methi, coconut cream and mix well.Garnish with sliced onions, coriander leaves and serve hot.Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner.

To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation.Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside.Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden. Keep them aside.In the same pan, add the bay leaf, chopped garlic and saute till golden.Add the grated ginger, green chillies and tomato puree and saute for a minute.Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides.Add the cardamom, fennel powder and salt and simmer for a few more minutes.Add a cup of water if it gets too thick and simmer for 10 minutes.Now, add in the sauteed eggplants and simmer until they are cooked through.Switch off the flame, add the kasuri methi, coconut cream and mix well.Garnish with sliced onions, coriander leaves and serve hot.Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner.

http://www.archanaskitchen.com/vegan-baingan-makhani-recipe-eggplant-in-rich-coconut-gray

Thandai Kulfi Recipe - Holi Recipe

Thandai Kulfi Recipe - Holi Recipe

3 liter Milk - (I use 2% fat),1/2 cup Sugar,1/4 cup Badam (Almond) - blanched and peeled,1/4 cup Cashew nuts,1/4 cup Pistachios,2 tablespoons Poppy seeds,2 teaspoons Cardamom Powder (Elaichi),1 tablespoon Fennel seeds (Saunf),1/2 teaspoon Cinnamon Powder (Dalchini),8 Whole Black Peppercorns

3 liter Milk - (I use 2% fat),1/2 cup Sugar,1/4 cup Badam (Almond) - blanched and peeled,1/4 cup Cashew nuts,1/4 cup Pistachios,2 tablespoons Poppy seeds,2 teaspoons Cardamom Powder (Elaichi),1 tablespoon Fennel seeds (Saunf),1/2 teaspoon Cinnamon Powder (Dalchini),8 Whole Black Peppercorns

Indian

Dessert

Vegetarian

To begin making the Thandai Kulfi Recipe, first we will make a paste of the Thadai Masala by blending all the ingredients for the Thandai masala in a mixer grinder. Keep this thandai masala aside.To begin making the Kulfi Recipe, the first step is to have to condense the milk. For this heat milk in a heavy bottomed saucepan and bring it to boil.Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity. It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously. This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. Burning of milk is also toxic so you want to be extra careful.Once it the milk is reduced to more than half of its quantity, stir in the sugar until it dissolves completely. Finally stir in the Thandai Paste Mix and give the mixture a good stir. You can even use a hand blender to give it a good whisk.Turn off the heat and allow the kulfi mixture to cool completely. Pour the thandai kulfi milk in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator. The Thandai Kulfi takes a good fifteen hours or more to freeze.Once the Thandai Kulfi is frozen you can run the kulfi moulds under water to enable easy release on to the plate.Serve Thandai Kulfi Recipe as a Indian dessert for parties or even make it as a special dessert for the festival of holi.

To begin making the Thandai Kulfi Recipe, first we will make a paste of the Thadai Masala by blending all the ingredients for the Thandai masala in a mixer grinder. Keep this thandai masala aside.To begin making the Kulfi Recipe, the first step is to have to condense the milk. For this heat milk in a heavy bottomed saucepan and bring it to boil.Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity. It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously. This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. Burning of milk is also toxic so you want to be extra careful.Once it the milk is reduced to more than half of its quantity, stir in the sugar until it dissolves completely. Finally stir in the Thandai Paste Mix and give the mixture a good stir. You can even use a hand blender to give it a good whisk.Turn off the heat and allow the kulfi mixture to cool completely. Pour the thandai kulfi milk in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator. The Thandai Kulfi takes a good fifteen hours or more to freeze.Once the Thandai Kulfi is frozen you can run the kulfi moulds under water to enable easy release on to the plate.Serve Thandai Kulfi Recipe as a Indian dessert for parties or even make it as a special dessert for the festival of holi.

https://www.archanaskitchen.com/thandai-kulfi-recipe-festive-twist-to-the-original-recipe

Crispy Eggless Pinwheels Bread Recipe

Crispy Eggless Pinwheels Bread Recipe

4 Whole Wheat Brown Bread,1/4 cup Potato (Aloo) - boiled and mashed,1/4 cup Chenna (Homemade Cottage Cheese),1 tablespoon Onion - finely chopped,1 teaspoon Green Chilli - finely chopped,1 tablespoon Cheddar cheese - grated,1/4 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1/4 teaspoon Cumin powder (Jeera),1/4 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,1 teaspoon Dried Thyme Leaves,1 teaspoon Red Chilli flakes,Salt - to taste,Butter (unsalted) - to apply on pinwheels,Sunflower Oil - to grease

4 Whole Wheat Brown Bread,1/4 cup Potato (Aloo) - boiled and mashed,1/4 cup Chenna (Homemade Cottage Cheese),1 tablespoon Onion - finely chopped,1 teaspoon Green Chilli - finely chopped,1 tablespoon Cheddar cheese - grated,1/4 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1/4 teaspoon Cumin powder (Jeera),1/4 teaspoon Red Chilli flakes,1 teaspoon Dried oregano,1 teaspoon Dried Thyme Leaves,1 teaspoon Red Chilli flakes,Salt - to taste,Butter (unsalted) - to apply on pinwheels,Sunflower Oil - to grease

Fusion

Appetizer

Vegetarian

To begin preparing these Crispy Eggless Bread Pinwheels Recipe, get prepped with all the ingredients.Mash boiled potato and crumble the paneer and place it in a bowl.Add in all the spices like oregano, red chilli flakes and thyme and also add cheese to the mashed potato mixture. Mix well and keep it aside. Cut the border of bread slices and roll it thin with a rolling pin.Now attach all the bread slices by applying some water on the sides of each bread.  It will be a long rectangular sheet which we will roll into a pinwheel. Spread the mixture evenly over the attached bread slices and roll it tightly. Do it firm and slow, such that the bread slices doesn’t break.Wrap it in Aluminium foil tightly and freeze the Bread Pinwheels for 45 minutes.Preheat Oven to 180 degrees Celsius for 10 minutes.Spread an Aluminium foil over a Baking tray and grease it well with butter.Meanwhile, take rolled bread out from freezer and remove the aluminium foil that was wrapped over it. Carefully cut into 1-inch thick slice that looks like a pinwheels. Brush some butter over these pinwheels.Place it on a baking tray that has aluminium foil and bake for 10 minutes.After 10 minutes, flip them carefully and bake for another 10 minutes on the other side until crisp.Serve Crispy Eggless Bread Pinwheels Recipe hot and crisp with tomato ketchup. Pair it along with Eggless Tutti Frutti cake and Qahwa-Arabic coffee.

To begin preparing these Crispy Eggless Bread Pinwheels Recipe, get prepped with all the ingredients.Mash boiled potato and crumble the paneer and place it in a bowl.Add in all the spices like oregano, red chilli flakes and thyme and also add cheese to the mashed potato mixture. Mix well and keep it aside. Cut the border of bread slices and roll it thin with a rolling pin.Now attach all the bread slices by applying some water on the sides of each bread.  It will be a long rectangular sheet which we will roll into a pinwheel. Spread the mixture evenly over the attached bread slices and roll it tightly. Do it firm and slow, such that the bread slices doesn’t break.Wrap it in Aluminium foil tightly and freeze the Bread Pinwheels for 45 minutes.Preheat Oven to 180 degrees Celsius for 10 minutes.Spread an Aluminium foil over a Baking tray and grease it well with butter.Meanwhile, take rolled bread out from freezer and remove the aluminium foil that was wrapped over it. Carefully cut into 1-inch thick slice that looks like a pinwheels. Brush some butter over these pinwheels.Place it on a baking tray that has aluminium foil and bake for 10 minutes.After 10 minutes, flip them carefully and bake for another 10 minutes on the other side until crisp.Serve Crispy Eggless Bread Pinwheels Recipe hot and crisp with tomato ketchup. Pair it along with Eggless Tutti Frutti cake and Qahwa-Arabic coffee.

http://www.archanaskitchen.com/crispy-eggless-bread-pinwheels-recipe

Watalappan Recipe - Steamed Egg Pudding With Jaggery

Watalappan Recipe - Steamed Egg Pudding With Jaggery

300 ml Coconut milk,200 grams Jaggery - (Kithul Jaggery/ Goan Jaggery),5 Whole Eggs,1 tablespoon Cardamom Powder (Elaichi),1 tablespoon Cinnamon Powder (Dalchini),8 Pistachios - finely chopped,6 Cashew nuts - finely chopped,10 Raisins

300 ml Coconut milk,200 grams Jaggery - (Kithul Jaggery/ Goan Jaggery),5 Whole Eggs,1 tablespoon Cardamom Powder (Elaichi),1 tablespoon Cinnamon Powder (Dalchini),8 Pistachios - finely chopped,6 Cashew nuts - finely chopped,10 Raisins

Sri Lankan

Dessert

Eggetarian

To begin making Watalappan Recipe, grate the jaggery and keep aside. Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour.Crack the eggs and add them in a big bowl. Beat the eggs until frothy.In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder. Blend until it becomes fluffy without any lumps.Strain the mixture using a cloth or strainer and pour into a steaming bowl. Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture.Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat.Turn off the heat once it is cooked well. Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled.Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and  Tomato Onion Cucumber Raita Recipe.

To begin making Watalappan Recipe, grate the jaggery and keep aside. Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour.Crack the eggs and add them in a big bowl. Beat the eggs until frothy.In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder. Blend until it becomes fluffy without any lumps.Strain the mixture using a cloth or strainer and pour into a steaming bowl. Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture.Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat.Turn off the heat once it is cooked well. Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled.Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and  Tomato Onion Cucumber Raita Recipe.

http://www.archanaskitchen.com/watalappan-recipe-steamed-egg-pudding-with-jaggery

Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry

Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry

1 cup Dried Yellow/White Peas (Vatana) - soaked for 4 hourse,1 inch Ginger - grated,1/2 teaspoon Kalonji (Onion Nigella Seeds),1/4 teaspoon Turmeric powder (Haldi),1 Lemon - to be used when serving,2 Green Chillies - finely chopped,3 inch Ginger - thinly sliced,3 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1/4 cup Cumin seeds (Jeera),1/4 cup Coriander (Dhania) Seeds,1/8 cup Rock Salt,1/8 cup White pepper powder,1/8 cup Amchur (Dry Mango Powder),1/8 cup Red Chilli powder,10 Bay leaves (tej patta)

1 cup Dried Yellow/White Peas (Vatana) - soaked for 4 hourse,1 inch Ginger - grated,1/2 teaspoon Kalonji (Onion Nigella Seeds),1/4 teaspoon Turmeric powder (Haldi),1 Lemon - to be used when serving,2 Green Chillies - finely chopped,3 inch Ginger - thinly sliced,3 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1/4 cup Cumin seeds (Jeera),1/4 cup Coriander (Dhania) Seeds,1/8 cup Rock Salt,1/8 cup White pepper powder,1/8 cup Amchur (Dry Mango Powder),1/8 cup Red Chilli powder,10 Bay leaves (tej patta)

Bengali Recipes

Snack

High Protein Vegetarian

To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala.To make the muri masala, roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder.Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months. We will not be using all the masala for this dish.To next step is to make the Ghugni Recipe. We will first cook the soaked yellow peas until soft and mushy. See video recipe of how to cook peas in a pressure cooker. Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles. After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat. Allow the pressure to release naturally.Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes. Once the yellow peas are cooked, making the Ghugni is very simple.Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala. Adjust the salt as required. Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.Serve the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner.

To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala.To make the muri masala, roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder.Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months. We will not be using all the masala for this dish.To next step is to make the Ghugni Recipe. We will first cook the soaked yellow peas until soft and mushy. See video recipe of how to cook peas in a pressure cooker. Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles. After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat. Allow the pressure to release naturally.Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes. Once the yellow peas are cooked, making the Ghugni is very simple.Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala. Adjust the salt as required. Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.Serve the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner.

https://www.archanaskitchen.com/calcutta-ghugni-recipe-a-delicious-street-food-snack-from-dried-peas

Karantaka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe)

Karantaka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe)

1 cup Rice flour,1 pinch Salt,2 tablespoon Jaggery,4 tablespoon Fresh coconut,1 Cardamom (Elaichi) Pods/Seeds

1 cup Rice flour,1 pinch Salt,2 tablespoon Jaggery,4 tablespoon Fresh coconut,1 Cardamom (Elaichi) Pods/Seeds

Karnataka

Dessert

Vegetarian

We begin making the Karnataka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe) by boiling water over a sauce. About 1/2 cup.Once it comes to a boil, add the rice flour with a pinch of salt. Then keep mixing till it combines.Once done switch it off, and by using ghee start making small dumpling when it is hot itself.Heat an idli or dhokla steamer and stream these dumplings for about 10 minutes. Keep it aside.Heat a pan, add the jaggery, coconut and cardamom. Leave the jaggery to melt and combine.Add these steamed dumplings and coat it nicely with this sweet mixture. Serve the Karnataka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe) after a nice meal of Mavinakayi Chitranna Recipe (Spiced Raw Mango Tempered Rice) or Avalakki Bisi Bele Bhat Recipe.

We begin making the Karnataka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe) by boiling water over a sauce. About 1/2 cup.Once it comes to a boil, add the rice flour with a pinch of salt. Then keep mixing till it combines.Once done switch it off, and by using ghee start making small dumpling when it is hot itself.Heat an idli or dhokla steamer and stream these dumplings for about 10 minutes. Keep it aside.Heat a pan, add the jaggery, coconut and cardamom. Leave the jaggery to melt and combine.Add these steamed dumplings and coat it nicely with this sweet mixture. Serve the Karnataka Style Seke Undlaka/ Undlige Recipe (Mini steamed sweet dumplings Recipe) after a nice meal of Mavinakayi Chitranna Recipe (Spiced Raw Mango Tempered Rice) or Avalakki Bisi Bele Bhat Recipe.

https://www.archanaskitchen.com/karantaka-style-seke-undlaka-undlige-recipe-mini-steamed-sweet-dumplings-recipe

Homemade Easy Gulab Jamun Recipe - Delicious & Tasty

Homemade Easy Gulab Jamun Recipe - Delicious & Tasty

250 grams Milk Powder,120 grams All Purpose Flour (Maida),1/2 teaspoon Cardamom Powder (Elaichi),1/4 teaspoon Baking soda,200 ml Fresh cream,2 tablespoons Ghee,Sunflower Oil - for deep frying,400 grams Sugar,600 ml Water,2 tablespoons Rose water,1/4 teaspoon Saffron strands

250 grams Milk Powder,120 grams All Purpose Flour (Maida),1/2 teaspoon Cardamom Powder (Elaichi),1/4 teaspoon Baking soda,200 ml Fresh cream,2 tablespoons Ghee,Sunflower Oil - for deep frying,400 grams Sugar,600 ml Water,2 tablespoons Rose water,1/4 teaspoon Saffron strands

North Indian Recipes

Dessert

Vegetarian

To begin making the Gulab Jamun Recipe, get all the ingredients ready.Preheat the oil for deep frying. Into a large mixing bowl, add all the dry ingredients - milk powder, maida, sugar, soda and cardamom powder. Add the cream and mix well to combine until you get a dough like consistency.The Gulab Jamun mixture will be a little sticky and this is the nature of it, as the milk powder has sweet which will cause this.Grease your fingers with oil and start shaping the Gulab Jamuns into tiny balls little larger than an Indian gooseberry / amla. Once you have shaped all the Gulab Jamun dough, we will now begin to start deep frying.Slide the Gulab Jamuns into the pre heated oil and deep fry on medium heat until all the jamuns are fried until golden brown. It will take close to 5 minutes to fry a batch of jamuns over medium heat.Once fried strain them into kitchen paper towels and keep aside.Parallely, into a large wide bowl heat the water and sugar. Allow the sugar to dissolve completely.Once the sugar dissolves, add the rose water and a large pinch of saffron. Give the Gulab Jal water a brisk boil for about 2 to 3 minutes and turn off the heat.Add the fried Gulab Jamuns into the hot gulab jal water and allow it to soak for about 2 hours. The Gulab Jamuns will expand and soak in the water and fluff up.So ensure you keep some room in the gulab jal water bowl for this expansion.  If required soak it in two bowls.Cover the pan while the gulab jamun us soaking so it becomes soft. Half way through the soaking process, turn the Gulab Jamuns around so all the sides get evenly soaked.Once soaked, the Gulab Jamuns are ready to be served.Serve the Gulab Jamuns hot or cold as a dessert after a delicious meal.

To begin making the Gulab Jamun Recipe, get all the ingredients ready.Preheat the oil for deep frying. Into a large mixing bowl, add all the dry ingredients - milk powder, maida, sugar, soda and cardamom powder. Add the cream and mix well to combine until you get a dough like consistency.The Gulab Jamun mixture will be a little sticky and this is the nature of it, as the milk powder has sweet which will cause this.Grease your fingers with oil and start shaping the Gulab Jamuns into tiny balls little larger than an Indian gooseberry / amla. Once you have shaped all the Gulab Jamun dough, we will now begin to start deep frying.Slide the Gulab Jamuns into the pre heated oil and deep fry on medium heat until all the jamuns are fried until golden brown. It will take close to 5 minutes to fry a batch of jamuns over medium heat.Once fried strain them into kitchen paper towels and keep aside.Parallely, into a large wide bowl heat the water and sugar. Allow the sugar to dissolve completely.Once the sugar dissolves, add the rose water and a large pinch of saffron. Give the Gulab Jal water a brisk boil for about 2 to 3 minutes and turn off the heat.Add the fried Gulab Jamuns into the hot gulab jal water and allow it to soak for about 2 hours. The Gulab Jamuns will expand and soak in the water and fluff up.So ensure you keep some room in the gulab jal water bowl for this expansion.  If required soak it in two bowls.Cover the pan while the gulab jamun us soaking so it becomes soft. Half way through the soaking process, turn the Gulab Jamuns around so all the sides get evenly soaked.Once soaked, the Gulab Jamuns are ready to be served.Serve the Gulab Jamuns hot or cold as a dessert after a delicious meal.

http://www.archanaskitchen.com/homemade-easy-gulab-jamun-recipe-delicious-tasty

Aamras Ki Kadhi Recipe - Mango Kadhi Recipe

Aamras Ki Kadhi Recipe - Mango Kadhi Recipe

1 cup Aamras - (mango puree),1/4 cup Curd (Dahi / Yogurt),2 tablespoon Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),3 cups Water,2 Dry Red Chilli,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder,1 inch Ginger - finely chopped,1 sprig Curry leaves,2 teaspoon Ghee,Salt - to taste

1 cup Aamras - (mango puree),1/4 cup Curd (Dahi / Yogurt),2 tablespoon Gram flour (besan),1/4 teaspoon Turmeric powder (Haldi),3 cups Water,2 Dry Red Chilli,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder,1 inch Ginger - finely chopped,1 sprig Curry leaves,2 teaspoon Ghee,Salt - to taste

Gujarati Recipes

Dinner

Vegetarian

To begin making the Aamras Ki Kadhi recipe, first whip up the aamras, curd, besan, turmeric powder and water in a medium bowl to a fine paste with no lumps.Pour the Aamras mixture into a saucepan, add the salt and whisk continuously until the aamras kadhi begins to thicken. It is important to keep whisking it until the kadhi thickens, to prevent lump formation.Bring the Aamras Kadhi into a roaring bowl for a couple of minutes. After that, turn the heat to low and simmer for a good 10 minutes, so all the flavors come together.Heat ghee in a tadka pan over medium heat; add cumin seeds, dry red chilli and curry leaves. Allow the mustard seeds to crackle. Once it crackles, add the chopped ginger red chilli powder, asafoetida and saute for a few seconds.Pour this tadka over the Aamras Kadhi and give it a quick stir.Check the salt to taste and adjust accordingly. Once done, turn off the heat and transfer the Aamras Kadhi into a serving bowl and serve hot.Serve Aamras Ki Kadhi along with Aloo Na Shaak, Methi Thepla and Steamed Rice for a comforting weekday lunch or dinner.                

To begin making the Aamras Ki Kadhi recipe, first whip up the aamras, curd, besan, turmeric powder and water in a medium bowl to a fine paste with no lumps.Pour the Aamras mixture into a saucepan, add the salt and whisk continuously until the aamras kadhi begins to thicken. It is important to keep whisking it until the kadhi thickens, to prevent lump formation.Bring the Aamras Kadhi into a roaring bowl for a couple of minutes. After that, turn the heat to low and simmer for a good 10 minutes, so all the flavors come together.Heat ghee in a tadka pan over medium heat; add cumin seeds, dry red chilli and curry leaves. Allow the mustard seeds to crackle. Once it crackles, add the chopped ginger red chilli powder, asafoetida and saute for a few seconds.Pour this tadka over the Aamras Kadhi and give it a quick stir.Check the salt to taste and adjust accordingly. Once done, turn off the heat and transfer the Aamras Kadhi into a serving bowl and serve hot.Serve Aamras Ki Kadhi along with Aloo Na Shaak, Methi Thepla and Steamed Rice for a comforting weekday lunch or dinner.                

https://www.archanaskitchen.com/aamras-ki-kadhi-recipe

Kerala Pazham Pori Recipe - Banana Fritters Recipe | Nedra Pazham Fry

Kerala Pazham Pori Recipe - Banana Fritters Recipe | Nedra Pazham Fry

2 Nendra Pazham Banana (Ripe),1 cup All Purpose Flour (Maida),1/4 cup Rice flour,1/8 teaspoon Baking soda,1/8 teaspoon Salt,1/8 teaspoon Turmeric powder (Haldi),2 Cardamom Powder (Elaichi) - powdered,3 tablespoons Sugar,Sunflower Oil - for deep frying

2 Nendra Pazham Banana (Ripe),1 cup All Purpose Flour (Maida),1/4 cup Rice flour,1/8 teaspoon Baking soda,1/8 teaspoon Salt,1/8 teaspoon Turmeric powder (Haldi),2 Cardamom Powder (Elaichi) - powdered,3 tablespoons Sugar,Sunflower Oil - for deep frying

Kerala Recipes

Snack

Vegetarian

We begin making the Kerala Pazham Pori Recipe (Banana Fritters Recipe) by prepping all the ingredients and keeping them ready.First step is to make the batter.In a mixing bowl, combine the rice flour, maida, baking soda, salt, turmeric powder, cardamom powder and sugar. Stir well to combine.Add little water at a time and make a thick batter such that it smoothly coats the back of the spoon. Next, cut the banana into thin long stripes and keep aside.Heat the oil in a kadai for deep frying and keep it ready.Once the oil is hot, dip the banana slices in the batter until well coated and carefully slide it into the hot oil.Deep fry the Kerala Pazham Pori till it is golden brown and crisp on both sides.Drain the Kerala Pazham Pori from the oil and place it on a kitchen paper napkin to drain excess oil and serve hot.Serve the Kerala Style Pazham Pori Recipe can be served as a Tea Time Snack or make it for the festival of Onam.

We begin making the Kerala Pazham Pori Recipe (Banana Fritters Recipe) by prepping all the ingredients and keeping them ready.First step is to make the batter.In a mixing bowl, combine the rice flour, maida, baking soda, salt, turmeric powder, cardamom powder and sugar. Stir well to combine.Add little water at a time and make a thick batter such that it smoothly coats the back of the spoon. Next, cut the banana into thin long stripes and keep aside.Heat the oil in a kadai for deep frying and keep it ready.Once the oil is hot, dip the banana slices in the batter until well coated and carefully slide it into the hot oil.Deep fry the Kerala Pazham Pori till it is golden brown and crisp on both sides.Drain the Kerala Pazham Pori from the oil and place it on a kitchen paper napkin to drain excess oil and serve hot.Serve the Kerala Style Pazham Pori Recipe can be served as a Tea Time Snack or make it for the festival of Onam.

http://www.archanaskitchen.com/kerala-style-pazham-pori-recipe-banana-fritters-recipe

Mexican Taco Recipe With Spicy Tofu Crumble

Mexican Taco Recipe With Spicy Tofu Crumble

4 Soft Taco Shells - or hard taco shells,2 tablespoon Achari Mayo,100 grams Cheddar cheese - shredded (optional),400 grams Tofu - crumbled,1/2 cup Sweet corn,1 teaspoon Tabasco Original - Hot Sauce,1 tablespoon Extra Virgin Olive Oil,1 Cucumber - finely chopped,1 Tomato - finely chopped,1 Onion - finely chopped,Salt and Pepper - to taste

4 Soft Taco Shells - or hard taco shells,2 tablespoon Achari Mayo,100 grams Cheddar cheese - shredded (optional),400 grams Tofu - crumbled,1/2 cup Sweet corn,1 teaspoon Tabasco Original - Hot Sauce,1 tablespoon Extra Virgin Olive Oil,1 Cucumber - finely chopped,1 Tomato - finely chopped,1 Onion - finely chopped,Salt and Pepper - to taste

Mexican

Lunch

Gluten Free

To begin making the Mexican Taco Recipe With Spicy Tofu Crumble, first prep all the ingredients and keep them ready.Mix the tomatoes, onion, cucumber and toss it along with salt and pepper and keep aside.Heat olive oil in a pan; add the crumbled tofu, corn and achari mayo along with tabasco sauce and toss them together on high heat until it is well combined.Check the salt to taste and adjust accordingly. Toss the onions, tomato and cucumber into the tofu corn crumble and keep aside.To assemble the Mexican Taco Recipe With Spicy Tofu Crumble, warm the soft tacos on a skillet for a fe seconds.Place it on a platter, spoon the achari tofu corn crumble on the tacos and serve immediately.Serve your healthy Mexican Taco Recipe With Spicy Tofu Crumble along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe, Cinnamon Spiced Orange Iced Tea Recipe, followed by a dessert of Mexican Style Capirotada Recipe-Bread Pudding Recipe. 

To begin making the Mexican Taco Recipe With Spicy Tofu Crumble, first prep all the ingredients and keep them ready.Mix the tomatoes, onion, cucumber and toss it along with salt and pepper and keep aside.Heat olive oil in a pan; add the crumbled tofu, corn and achari mayo along with tabasco sauce and toss them together on high heat until it is well combined.Check the salt to taste and adjust accordingly. Toss the onions, tomato and cucumber into the tofu corn crumble and keep aside.To assemble the Mexican Taco Recipe With Spicy Tofu Crumble, warm the soft tacos on a skillet for a fe seconds.Place it on a platter, spoon the achari tofu corn crumble on the tacos and serve immediately.Serve your healthy Mexican Taco Recipe With Spicy Tofu Crumble along with Mexican Vegetarian Bean & Cheese Enchiladas Recipe, Cinnamon Spiced Orange Iced Tea Recipe, followed by a dessert of Mexican Style Capirotada Recipe-Bread Pudding Recipe. 

http://www.archanaskitchen.com/mexican-taco-recipe-with-spicy-tofu-crumble

Rava Ladoo Recipe | Sooji Laddu Recipe

Rava Ladoo Recipe | Sooji Laddu Recipe

1 tablespoon Ghee,1/4 cup Raisins,1/4 cup Cashew nuts - roughly halved,1 tablespoon Ghee,2 cups Sooji (Semolina/ Rava) - semolina,1/2 cup Ghee - plus more if required,1/4 cup Dessicated Coconut - (dry fine variery),3/4 cup Sugar - finely powdered,2 teaspoons Cardamom Powder (Elaichi)

1 tablespoon Ghee,1/4 cup Raisins,1/4 cup Cashew nuts - roughly halved,1 tablespoon Ghee,2 cups Sooji (Semolina/ Rava) - semolina,1/2 cup Ghee - plus more if required,1/4 cup Dessicated Coconut - (dry fine variery),3/4 cup Sugar - finely powdered,2 teaspoons Cardamom Powder (Elaichi)

Indian

Dessert

Vegetarian

To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma. Ensure it does not brown and burn. Once the sooji is roasted, turn off the heat and keep aside.Into a mixer grinder, add the sugar and blend to make a fine powder.Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture.Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo. Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins. Give the mixture a stir.Add the melted ghee and combine it well together. Shape the rava ladoo mixture into 20 equal size balls. The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball. If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together.  As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball. Once you have shaped all the Rava Ladoos, they are ready to be served. Store them in an airtight container for about 2 weeks.Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family.

To begin making the Rava Ladoo Recipe, we will first heat a teaspoon of ghee in a small pan on low heat; roast the cashew nuts until lightly golden and crisp. Once roasted add in the raisins and sauté for a few seconds. Turn off the heat and keep this aside.Preheat a pan over medium heat and roast the rava/sooji/ semolina for about 4 to 5 minutes until you get a roasted aroma. Ensure it does not brown and burn. Once the sooji is roasted, turn off the heat and keep aside.Into a mixer grinder, add the sugar and blend to make a fine powder.Add the roasted sooji/rava, dessicated coconut, elaichi powder to the powdered sugar and blend to make a coarse powder of the entire sooji mixture.Powdering the rava/sooji will a little will give a better texture and good bite for the rava ladoo. Into a large mixing bowl, add the sugar, rava, coconut mixture, roasted cashew nuts and raisins. Give the mixture a stir.Add the melted ghee and combine it well together. Shape the rava ladoo mixture into 20 equal size balls. The entire mixture should be warm, if the rava mixture has cooled down, then it will not be able to hold firm into a ball. If you are unable to hold the mixture and shape it into a ball; add in a tablespoon of milk or ghee or both to help it come together.You have to ensure the you compress the rava ladoo mixture effectively with your fingers to bring it together.  As you keep compressing the rava ladoo, it will get more and more firm and you will be able to shape it into a ball. Once you have shaped all the Rava Ladoos, they are ready to be served. Store them in an airtight container for about 2 weeks.Serve the Rava Ladoo as a dessert after your everyday meal of Punjabi Dal Tadka, Arbi Shimla Mirch Sabzi and Phulka with your family.

http://www.archanaskitchen.com/microwave-carrot-rava-laddoo-recipe

Mixed Millet Phulka Recipe - Ragi Jowar Bajra Wheat Phulka

Mixed Millet Phulka Recipe - Ragi Jowar Bajra Wheat Phulka

1/4 cup Ragi Flour (Finger Millet/ Nagli),1/4 cup Bajra Flour ( Pearl Millet),1/4 cup Jowar Flour (Sorghum),1/2 cup Whole Wheat Flour,1/2 teaspoon Salt - optional,1 teaspoon Sunflower Oil,Ghee - for serving

1/4 cup Ragi Flour (Finger Millet/ Nagli),1/4 cup Bajra Flour ( Pearl Millet),1/4 cup Jowar Flour (Sorghum),1/2 cup Whole Wheat Flour,1/2 teaspoon Salt - optional,1 teaspoon Sunflower Oil,Ghee - for serving

North Indian Recipes

Side Dish

Vegetarian

To begin making the Mixed Millet Phulka Recipe first bring all the ingredients together and we will make the dough.In a large bowl combine the ragi, jowar, bajra, wheat flour and salt; add a little water at a time to make firm dough. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the millet phulka dough aside to rest covered for 15 minutes. Knead once again and divide the dough into 8 portions.Preheat the iron skillet on medium high heat. Roll the portions of phulka (roti) dough into balls; flatten these balls with the palm of your hand.Take a portion of the Millet phulka dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Cook the millet phulka as indicated in the steps below. Continue the process of rolling with the remaining portions of the dough.*Cooking Millet Phulka (Roti) on Gas StovePlace rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet.After a few seconds turn the flame to high; using tongs take the rolled Millet phulka off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up.Remove the Millet phulka from heat, place it on a flat plate and optionally spread little ghee on the side facing up.Continue the same process for the remaining portions of the rolled Millet phulka dough and keep stacking them one over the other.*Cooking Millet Phulka (Roti) on Electric StoveThis process can be used if you are using a gas stove as well.Preheat an iron skillet. Place rolled Millet phulka dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled Millet phulka dough to the other side on the skillet.Flip over again and cook the first side pressing lightly with a napkin. The rolled out phulka dough should begin to start puffing out.Flip and cook the other side for a few more seconds.Remove from the heat, place the Millet phulka on a flat plate and optionally spread little ghee on the side facing up. Continue the same process for the remaining portions of the rolled dough and keep stacking them the phulka one over the other.Serve the Mixed Millet Phulka Recipe with Spinach Paneer Kofta Curry and Dangar Pachadi With Grated Carrots to create complete healthy meal.TipMaking the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to bread making.Even if yours does not puff the first time or the times after, the rotis that you have made are cooked and are edible, so you could consume them with your choice of vegetables.Using thinner rolling pins is the key, as you want to be gentle with the dough.The heavy big ones will make you press harder which might just make it tear. It’s well worth investing in a thinner rolling pin and tongs to hold the bread which is available in most Indian stores around the world.Tossing the phulka dough in flour as you roll is another helper that will make the rolling out the dough easier.

To begin making the Mixed Millet Phulka Recipe first bring all the ingredients together and we will make the dough.In a large bowl combine the ragi, jowar, bajra, wheat flour and salt; add a little water at a time to make firm dough. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the millet phulka dough aside to rest covered for 15 minutes. Knead once again and divide the dough into 8 portions.Preheat the iron skillet on medium high heat. Roll the portions of phulka (roti) dough into balls; flatten these balls with the palm of your hand.Take a portion of the Millet phulka dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Cook the millet phulka as indicated in the steps below. Continue the process of rolling with the remaining portions of the dough.*Cooking Millet Phulka (Roti) on Gas StovePlace rolled dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled dough to the other side on the skillet.After a few seconds turn the flame to high; using tongs take the rolled Millet phulka off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up.Remove the Millet phulka from heat, place it on a flat plate and optionally spread little ghee on the side facing up.Continue the same process for the remaining portions of the rolled Millet phulka dough and keep stacking them one over the other.*Cooking Millet Phulka (Roti) on Electric StoveThis process can be used if you are using a gas stove as well.Preheat an iron skillet. Place rolled Millet phulka dough on the hot skillet. In a few seconds you will notice that small air pockets start to form. At this point flip the rolled Millet phulka dough to the other side on the skillet.Flip over again and cook the first side pressing lightly with a napkin. The rolled out phulka dough should begin to start puffing out.Flip and cook the other side for a few more seconds.Remove from the heat, place the Millet phulka on a flat plate and optionally spread little ghee on the side facing up. Continue the same process for the remaining portions of the rolled dough and keep stacking them the phulka one over the other.Serve the Mixed Millet Phulka Recipe with Spinach Paneer Kofta Curry and Dangar Pachadi With Grated Carrots to create complete healthy meal.TipMaking the rolled out phulka dough puff into a balloon comes with practice. So give yourself time if you are new to bread making.Even if yours does not puff the first time or the times after, the rotis that you have made are cooked and are edible, so you could consume them with your choice of vegetables.Using thinner rolling pins is the key, as you want to be gentle with the dough.The heavy big ones will make you press harder which might just make it tear. It’s well worth investing in a thinner rolling pin and tongs to hold the bread which is available in most Indian stores around the world.Tossing the phulka dough in flour as you roll is another helper that will make the rolling out the dough easier.

https://www.archanaskitchen.com/mixed-millet-phulka-recipe-ragi-jowar-bajra-wheat-phulka

Pavakka Theeyal Recipe - Spicy & Tangy Karela In Tamarind Gravy

Pavakka Theeyal Recipe - Spicy & Tangy Karela In Tamarind Gravy

2 Karela (Bitter Gourd/ Pavakkai),2 Onions,1/4 cup Tamarind Water,1/2 cups Water,1 teaspoon Jaggery,1 tablespoons Sunflower Oil,Salt - to taste,1 cup Fresh coconut,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Seeds,6 Dry Red Chillies,Methi Seeds (Fenugreek Seeds) - a pinch,3 Whole Black Peppercorns,5 Curry leaves,1 tablespoon Coconut Oil,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,8 Curry leaves,2 Dry Red Chillies

2 Karela (Bitter Gourd/ Pavakkai),2 Onions,1/4 cup Tamarind Water,1/2 cups Water,1 teaspoon Jaggery,1 tablespoons Sunflower Oil,Salt - to taste,1 cup Fresh coconut,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Coriander (Dhania) Seeds,6 Dry Red Chillies,Methi Seeds (Fenugreek Seeds) - a pinch,3 Whole Black Peppercorns,5 Curry leaves,1 tablespoon Coconut Oil,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,8 Curry leaves,2 Dry Red Chillies

Tamil Nadu

Lunch

Vegetarian

To begin making the Pavakka Theeyal recipe, firstly cut the bitter gourds into semi circles and soak them in required salt water. After 15 minutes, squeeze the bitter gourds and keep it aside. The next step is to make the masala for Bitter Gourd curry. Add coconut, coriander seeds and dry red chillies into a heavy bottomed pan and dry roast till the coconut turns dark brown.Then reduce the flame and add turmeric, fenugreek seeds, peppercorns and curry leaves. Let it cook for 1 more minute.After a minute, add coconut oil and switch off the heat. Add this gravy mixture into a grinder, add a little water and grind it into a smooth paste.Heat some more oil the same pan and add the cut bitter gourd. Stir fry them till the bitter gourd roundels become crispy. Once the bitter gourd becomes crispy, add onions and cook them till they turn soft and brown.Add the grounded curry paste, tamarind juice, jaggery and 1-1/2 cups water. Mix everything properly. Add salt in the curry and let it cook for about 5 to 6 minutes. Once it is ready, switch off the heat.Next, to make the tadka for curry, heat oil in a tadka pan. When the oil is hot, add mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds and add it to the curry. Give it a mix and it is ready to be served. Serve Pavakka Theeyal along with Palak Raita and Phulka for a weekday lunch with your family. You can also pack it in your Lunch box. You could also serve it along with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and drink a glass of Spiced Butter Milk With Coriander And Ginger Recipe with the meal.

To begin making the Pavakka Theeyal recipe, firstly cut the bitter gourds into semi circles and soak them in required salt water. After 15 minutes, squeeze the bitter gourds and keep it aside. The next step is to make the masala for Bitter Gourd curry. Add coconut, coriander seeds and dry red chillies into a heavy bottomed pan and dry roast till the coconut turns dark brown.Then reduce the flame and add turmeric, fenugreek seeds, peppercorns and curry leaves. Let it cook for 1 more minute.After a minute, add coconut oil and switch off the heat. Add this gravy mixture into a grinder, add a little water and grind it into a smooth paste.Heat some more oil the same pan and add the cut bitter gourd. Stir fry them till the bitter gourd roundels become crispy. Once the bitter gourd becomes crispy, add onions and cook them till they turn soft and brown.Add the grounded curry paste, tamarind juice, jaggery and 1-1/2 cups water. Mix everything properly. Add salt in the curry and let it cook for about 5 to 6 minutes. Once it is ready, switch off the heat.Next, to make the tadka for curry, heat oil in a tadka pan. When the oil is hot, add mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds and add it to the curry. Give it a mix and it is ready to be served. Serve Pavakka Theeyal along with Palak Raita and Phulka for a weekday lunch with your family. You can also pack it in your Lunch box. You could also serve it along with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and drink a glass of Spiced Butter Milk With Coriander And Ginger Recipe with the meal.

http://www.archanaskitchen.com/pavakka-theeyal-recipe-tamil-nadu-style-bitter-gourd-curry

Parsi Salli Boti Recipe

Parsi Salli Boti Recipe

800 grams Mutton,2 Onions - finely chopped,2 Tomatoes - pureed,2 tablespoons Garlic - paste,2 tablespoons Ginger - paste,4 Green Chillies - (adjustable),1/2 cup Curd (Dahi / Yogurt),2 tablespoons Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Red Chilli powder,2 Bay leaf (tej patta),Salt - as required,Sunflower Oil - as required,4 Black pepper powder,4 Cloves (Laung),3 Cardamom (Elaichi) Pods/Seeds,2 Black cardamom (Badi Elaichi),1/2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Mace (Javitri),1/2 teaspoon Ajwain (Carom seeds),2 sprig Coriander (Dhania) Leaves - chopped,1 cup Potato (Aloo) - fries

800 grams Mutton,2 Onions - finely chopped,2 Tomatoes - pureed,2 tablespoons Garlic - paste,2 tablespoons Ginger - paste,4 Green Chillies - (adjustable),1/2 cup Curd (Dahi / Yogurt),2 tablespoons Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Red Chilli powder,2 Bay leaf (tej patta),Salt - as required,Sunflower Oil - as required,4 Black pepper powder,4 Cloves (Laung),3 Cardamom (Elaichi) Pods/Seeds,2 Black cardamom (Badi Elaichi),1/2 inch Cinnamon Stick (Dalchini),1/2 teaspoon Mace (Javitri),1/2 teaspoon Ajwain (Carom seeds),2 sprig Coriander (Dhania) Leaves - chopped,1 cup Potato (Aloo) - fries

Parsi Recipes

Lunch

Non Vegeterian

To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric. Season with salt and mix well.Add the curd mix to the mutton pieces and mix well such that everything incorporates well.Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.Heat oil in a thick bottomed pan or wok and add bay leaf. Now add chopped onions and saute till they are golden in colour.Add in the chopped tomatoes and mix well. Cook till the tomatoes soften and turn mushy.Take the mutton marinade and add in to the wok and ground spice mix. Stir well and fry till the texture becomes a little watery.Adjust salt if needed and also add more oil if required.Close the lid of the allow the mutton to cook in medium to low flames till it softens. This might take an hour or so.Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.Adjust the consistency of the gravy to semi liquid and give a boil again.Turn off the heat and garnish with plenty of potato fried and coriander. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.

To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric. Season with salt and mix well.Add the curd mix to the mutton pieces and mix well such that everything incorporates well.Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.Heat oil in a thick bottomed pan or wok and add bay leaf. Now add chopped onions and saute till they are golden in colour.Add in the chopped tomatoes and mix well. Cook till the tomatoes soften and turn mushy.Take the mutton marinade and add in to the wok and ground spice mix. Stir well and fry till the texture becomes a little watery.Adjust salt if needed and also add more oil if required.Close the lid of the allow the mutton to cook in medium to low flames till it softens. This might take an hour or so.Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.Adjust the consistency of the gravy to semi liquid and give a boil again.Turn off the heat and garnish with plenty of potato fried and coriander. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.

https://www.archanaskitchen.com/parsi-salli-boti-recipe

Smoked Tandoori Paneer Tikka Recipe

Smoked Tandoori Paneer Tikka Recipe

300 grams Paneer (Homemade Cottage Cheese) - cut into cubes,1 cup Pickled onions,Sunflower Oil - for tossing,2 Coal - for coal smoking method,1 cup Hung Curd (Greek Yogurt),3 tablespoons Gram flour (besan),6 Mint Leaves (Pudina),3 cloves Garlic,1 inch Ginger,1 teaspoon Fennel seeds (Saunf) - roasted ground to powder,1/2 teaspoon Ajwain (Carom seeds),2 Saffron strands,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),3/4 teaspoon Black pepper powder,3/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Black Salt (Kala Namak),Salt - to taste

300 grams Paneer (Homemade Cottage Cheese) - cut into cubes,1 cup Pickled onions,Sunflower Oil - for tossing,2 Coal - for coal smoking method,1 cup Hung Curd (Greek Yogurt),3 tablespoons Gram flour (besan),6 Mint Leaves (Pudina),3 cloves Garlic,1 inch Ginger,1 teaspoon Fennel seeds (Saunf) - roasted ground to powder,1/2 teaspoon Ajwain (Carom seeds),2 Saffron strands,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),3/4 teaspoon Black pepper powder,3/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Black Salt (Kala Namak),Salt - to taste

Punjabi

Appetizer

Vegetarian

To begin making the Smoked Tandoori Paneer Tikka Recipe, In a bowl, combine yogurt and gram flour making a smooth paste. Using a pestle and mortar, pound the ginger, garlic, and mint leaves to make a coarse paste.Add in the fennel seeds and ajwain and pound until blended. Add this to the yogurt mixture. Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well.Place the paneer cubes in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight. While the paneer marination is close to over, we will now prepare for the coal smoking method.Take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and also grey in about 5 minutes.This indicates that the coal can be used for smoking. Place this hot coal inside a crack proof bowl. At this point heat a large wok or a skillet with rim that can be covered on medium heat.Add a little oil and place a few pieces of marinated paneer along with a little of the marinade.If you have a stove top grill or a skillet, then arrange the paneer pieces and pour a little of the marinade over each of them. Place the coal along with the bowl over the paneer.Add a spoon of ghee or oil on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away. Open the lid and remove the coal cup.You dish will get a smoked flavored paneer that taste just like the Tandoori Paneer Tikkas. Serve the Smoked Tandoori Paneer Tikka Recipe as a Party Appetizer with your meal of Dal Makhani, Paneer Butter Masala, Jeera Rice and Phulka.

To begin making the Smoked Tandoori Paneer Tikka Recipe, In a bowl, combine yogurt and gram flour making a smooth paste. Using a pestle and mortar, pound the ginger, garlic, and mint leaves to make a coarse paste.Add in the fennel seeds and ajwain and pound until blended. Add this to the yogurt mixture. Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well.Place the paneer cubes in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight. While the paneer marination is close to over, we will now prepare for the coal smoking method.Take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and also grey in about 5 minutes.This indicates that the coal can be used for smoking. Place this hot coal inside a crack proof bowl. At this point heat a large wok or a skillet with rim that can be covered on medium heat.Add a little oil and place a few pieces of marinated paneer along with a little of the marinade.If you have a stove top grill or a skillet, then arrange the paneer pieces and pour a little of the marinade over each of them. Place the coal along with the bowl over the paneer.Add a spoon of ghee or oil on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away. Open the lid and remove the coal cup.You dish will get a smoked flavored paneer that taste just like the Tandoori Paneer Tikkas. Serve the Smoked Tandoori Paneer Tikka Recipe as a Party Appetizer with your meal of Dal Makhani, Paneer Butter Masala, Jeera Rice and Phulka.

http://www.archanaskitchen.com/video-recipe-smoked-tandoori-paneer-tikka

साउथ इंडियन नारियल की चटनी रेसिपी - South Indian Coconut Chutney (Recipe In Hindi)

South Indian Coconut Chutney (Recipe In Hindi)

1 कप नारियल - कस ले,1 बड़ा चमच्च रोस्टेड चना दाल,5 बादाम,2 हरी मिर्च,1 इंच अदरक,1/2 छोटा चमच्च राइ,1 छोटा चमच्च सफ़ेद उरद दाल,1 छोटा चमच्च तेल - प्रयोग अनुसार,4 कढ़ी पत्ता - बारीक काट ले,2 सुखी लाल मिर्च,नमक - स्वाद अनुसार

1 कप नारियल - कस ले,1 बड़ा चमच्च रोस्टेड चना दाल,5 बादाम,2 हरी मिर्च,1 इंच अदरक,1/2 छोटा चमच्च राइ,1 छोटा चमच्च सफ़ेद उरद दाल,1 छोटा चमच्च तेल - प्रयोग अनुसार,4 कढ़ी पत्ता - बारीक काट ले,2 सुखी लाल मिर्च,नमक - स्वाद अनुसार

South Indian Recipes

Side Dish

Vegetarian

साउथ इंडियन नारियल की चटनी बनाने के लिए सबसे पहले तड़के की सामग्री को छोड़कर सारी सामग्री मिक्सर ग्राइंडर में 1/2 कप गरम पानी के साथ डाले और पीस ले.अब एक छोटी कढ़ाई में तेल गरम करें। इसमें राइ, उरद दाल, कढ़ी पत्ता डाले और 15 सेकण्ड्स तक पकने दे. इस तड़के को चटनी में डाले।अब इसमें निम्बू अउ नमक डाले। मिला ले और परोसे। नारियल चटनी को घी डोसा, इडली या रवा डोसा के साथ सुबह के नाश्ते के लिए परोसे।

To make South Indian coconut chutney, firstly pour all the ingredients except the tempering material into the mixer grinder with 1/2 cup of hot water and grind it. Now heat the oil in a small pan. Add the mustard seeds, urad dal, curry leaves and let it cook for 15 seconds. Add this tempering to the chutney. Now add lemon and salt to it. Mix and serve. Serve coconut chutney with ghee dosa, idli or rava dosa for breakfast.

https://www.archanaskitchen.com/south-indian-coconut-chutney-recipe-in-hindi

Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak

Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak

500 grams Tindora (Dondakaya/ Kovakkai) - cut into rounds or thin slices lengthwise,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),SSP Asafoetida (Hing) - a few pinches,1-1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 tablespoon Jaggery,4 Curry leaves - roughly torn,2 tablespoons Sunflower Oil,4 sprig Coriander (Dhania) Leaves - a small bunch (chopped),Raw Peanuts (Moongphali) - a handful of roasted peanuts

500 grams Tindora (Dondakaya/ Kovakkai) - cut into rounds or thin slices lengthwise,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),SSP Asafoetida (Hing) - a few pinches,1-1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 tablespoon Jaggery,4 Curry leaves - roughly torn,2 tablespoons Sunflower Oil,4 sprig Coriander (Dhania) Leaves - a small bunch (chopped),Raw Peanuts (Moongphali) - a handful of roasted peanuts

Indian

Lunch

Vegetarian

To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker.  If you are using a pressure cooker, cut the tinda into the desired shape, either into rounds or into think slices. Place the cut vegetable into the pressure cooker, sprinkle some salt and 2 tablespoons of water.Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles. After two whistles, turn off the heat.We will now release the pressure immediately, by running the pressure cooker under cold water. By doing this, we are making sure we don't over cook the vegetable and at the same time retain the nutrition content.Open the pressure cooker once the pressure is released and keep it aside.Our next step is to season the vegetable with spices. Heat the oil in a large wok or a heavy bottomed pan. Once the oil is heated; add the mustard seeds and cumin seeds. Allow them to crackle. Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable.The tindora sabzi will have a soft and juicy texture to it. Check the salt and spice levels and adjust to suit your taste. Turn off the heat once you achieve this consistency (about 3 to 4 minutes of stir frying).Finally stir in the peanuts and the chopped coriander leaves. Transfer the Tindora nu shaak to a serving bowl.Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner.

To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker.  If you are using a pressure cooker, cut the tinda into the desired shape, either into rounds or into think slices. Place the cut vegetable into the pressure cooker, sprinkle some salt and 2 tablespoons of water.Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles. After two whistles, turn off the heat.We will now release the pressure immediately, by running the pressure cooker under cold water. By doing this, we are making sure we don't over cook the vegetable and at the same time retain the nutrition content.Open the pressure cooker once the pressure is released and keep it aside.Our next step is to season the vegetable with spices. Heat the oil in a large wok or a heavy bottomed pan. Once the oil is heated; add the mustard seeds and cumin seeds. Allow them to crackle. Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable.The tindora sabzi will have a soft and juicy texture to it. Check the salt and spice levels and adjust to suit your taste. Turn off the heat once you achieve this consistency (about 3 to 4 minutes of stir frying).Finally stir in the peanuts and the chopped coriander leaves. Transfer the Tindora nu shaak to a serving bowl.Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner.

http://www.archanaskitchen.com/khatti-meethi-tinda-recipe-gujarati-style-tindora-nu-shaak

Chettinad Style Chilli Gobhi Recipe

Chettinad Style Chilli Gobhi Recipe

1 Cauliflower (gobi) - chopped into florets,2 sprig Curry leaves,1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Black pepper powder,1 teaspoon Ginger Garlic Paste,Sunflower Oil - as required,1 tablespoons Corn flour,1 teaspoon Rice flour,1 tablespoons Curd (Dahi / Yogurt),Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Ghee,1 teaspoon Mustard seeds,2 Green Chillies - slit,2 Dry Red Chillies

1 Cauliflower (gobi) - chopped into florets,2 sprig Curry leaves,1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Black pepper powder,1 teaspoon Ginger Garlic Paste,Sunflower Oil - as required,1 tablespoons Corn flour,1 teaspoon Rice flour,1 tablespoons Curd (Dahi / Yogurt),Coriander (Dhania) Leaves - Few sprigs,1 teaspoon Ghee,1 teaspoon Mustard seeds,2 Green Chillies - slit,2 Dry Red Chillies

Indian

Snack

Vegetarian

To begin making the Chettinad Style Chilli Gobhi Recipe, in a large pot, boil water and blanch cauliflower florets for one minute. Drain and keep aside.Take a bowl and whisk together corn starch, rice flour, red chilli powder, salt, pepper powder, ginger garlic paste and curd.Dip blanched cauliflower florets in it and deep fry them in oil or fry them using the air fryer.In a small pan, heat the ghee for tempering and add mustard seeds, curry leaves, red chillies, green chillies and fry for 2 minutes.Pour over fried gobhi and serve hot garnished with a few coriander leaves.Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad.

To begin making the Chettinad Style Chilli Gobhi Recipe, in a large pot, boil water and blanch cauliflower florets for one minute. Drain and keep aside.Take a bowl and whisk together corn starch, rice flour, red chilli powder, salt, pepper powder, ginger garlic paste and curd.Dip blanched cauliflower florets in it and deep fry them in oil or fry them using the air fryer.In a small pan, heat the ghee for tempering and add mustard seeds, curry leaves, red chillies, green chillies and fry for 2 minutes.Pour over fried gobhi and serve hot garnished with a few coriander leaves.Serve Chettinad Style Chilli Gobhi as a tea time snack along with a cup of Filter Coffee or as starter or as a side dish to a South Indian Sapad.

https://www.archanaskitchen.com/chettinad-style-chilli-gobhi-recipe

Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe)

Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe)

1 Brinjal (Baingan / Eggplant) - cut into 1 inch long inch wedges,1 Potato (Aloo) - peeled and cut into wedges,1 Red Bell pepper (Capsicum) - cut into wedges,1 1/2 tablespoons Corn flour,1 tablespoon Soy sauce,2 tablespoons Vinegar,1/2 teaspoon Black pepper powder,3 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,3 Spring Onion (Bulb & Greens) - finely chopped,2 Dry Red Chillies,Sesame (Gingelly) Oil - for cooking,Salt - to taste

1 Brinjal (Baingan / Eggplant) - cut into 1 inch long inch wedges,1 Potato (Aloo) - peeled and cut into wedges,1 Red Bell pepper (Capsicum) - cut into wedges,1 1/2 tablespoons Corn flour,1 tablespoon Soy sauce,2 tablespoons Vinegar,1/2 teaspoon Black pepper powder,3 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,3 Spring Onion (Bulb & Greens) - finely chopped,2 Dry Red Chillies,Sesame (Gingelly) Oil - for cooking,Salt - to taste

Chinese

Side Dish

Vegetarian

To begin making the Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe), first prep all the ingredients, chop all the vegetables and keep the sauces handy by the side.In a small mixing bowl, combine the corn flour, along with 1 cup of water and dissolve it well. Stir in the soy sauce, the vinegar, and black pepper powder. Keep it aside.Heat oil in a wok over medium heat; add the potato wedges,sprinkle salt and stir fry them with the pan partially covered until it is cooked through. Once the potatoes are cooked, remove from the wok and keep aside.In the same pan, add a little more oil. Add the eggplant wedges sprinkle salt, partially cover the pan and allow the eggplants to get pan roasted until soft and cooked through completely. Once done, remove from the pan and keep aside.In the same pan again, heat a little oil. Add the ginger, garlic, dry red chilies, bell peppers and spring onions and saute until you can get the aromas coming through. Saute until the bell peppers become slightly tender.Add the corn flour mixture into this and keep stirring until it thickens a bit. Add the roasted eggplant and potatoes and stir fry on high heat until the eggplant and potatoes are well coated with the sauces (about 5 minutes).Check the salt and spices and adjust to suit your taste. Once one, turn off the heat and serve.Serve the Shandong Spicy Eggplant with Pepper & Potato Recipe along with Dan Dan Noddles for a delicious Chinese dinner.

To begin making the Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe), first prep all the ingredients, chop all the vegetables and keep the sauces handy by the side.In a small mixing bowl, combine the corn flour, along with 1 cup of water and dissolve it well. Stir in the soy sauce, the vinegar, and black pepper powder. Keep it aside.Heat oil in a wok over medium heat; add the potato wedges,sprinkle salt and stir fry them with the pan partially covered until it is cooked through. Once the potatoes are cooked, remove from the wok and keep aside.In the same pan, add a little more oil. Add the eggplant wedges sprinkle salt, partially cover the pan and allow the eggplants to get pan roasted until soft and cooked through completely. Once done, remove from the pan and keep aside.In the same pan again, heat a little oil. Add the ginger, garlic, dry red chilies, bell peppers and spring onions and saute until you can get the aromas coming through. Saute until the bell peppers become slightly tender.Add the corn flour mixture into this and keep stirring until it thickens a bit. Add the roasted eggplant and potatoes and stir fry on high heat until the eggplant and potatoes are well coated with the sauces (about 5 minutes).Check the salt and spices and adjust to suit your taste. Once one, turn off the heat and serve.Serve the Shandong Spicy Eggplant with Pepper & Potato Recipe along with Dan Dan Noddles for a delicious Chinese dinner.

https://www.archanaskitchen.com/shandong-spicy-eggplant-with-peppers-and-potato-recipe-di-san-xian-recipe

अचारी मसाला पाउडर रेसिपी - Achari Masala Powder Recipe

Achari Masala Powder Recipe

2 बड़े चम्मच धनिये के बीज,1 छोटा चम्मच मेथी के दाने,1 छोटा चम्मच राइ,1 छोटा चम्मच कलोंजी के बीज,1 छोटा चम्मच जीरा,1 छोटा चम्मच सौंफ,4 सुखी लाल मिर्च

2 बड़े चम्मच धनिये के बीज,1 छोटा चम्मच मेथी के दाने,1 छोटा चम्मच राइ,1 छोटा चम्मच कलोंजी के बीज,1 छोटा चम्मच जीरा,1 छोटा चम्मच सौंफ,4 सुखी लाल मिर्च

North Indian Recipes

Vegetarian

Vegetarian

अचारी मसाला पाउडर रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में धनिये के बीज, मेथी के दाने, राइ, कलोंजी के बीज, जीरा, सौंफ, सुखी लाल मिर्च डाले और ड्राई रोस्ट कर ले. 2 से 3 मिनट के बाद गैस बंद कर ले. ठंडा होने दे.अब इससे एक मिक्सर ग्राइंडर में डाले और पाउडर बना ले. इस मसाले को एक एयर टाइट कंटिअनेर में डाले और स्टोर करें। 1 महीने तक आप इसका प्रयोग कर सकते है.आप अचारी मसाला पाउडर का प्रयोग अचारी पनीर या अचारी भिंडी बनाने के लिए कर सकते है.

To make Achari Masala Powder recipe, firstly put coriander seeds, fenugreek seeds, mustard seeds, mustard seeds, kalonji seeds, cumin seeds, fennel seeds, dry red chillies and dry roast them. Turn off the gas after 2 to 3 minutes. Let it cool. Now put it in a mixer grinder and make powder. Pour and store this spice in an air tight container. You can use it for 1 month. You can use Achari Masala Powder to make Achari Paneer or Achari Bhindi.

https://www.archanaskitchen.com/achari-masala-powder-recipe-in-hindi

Roasted Fennel and Tomato Soup Recipe

Roasted Fennel and Tomato Soup Recipe

4 Fennel bulb,4 Tomatoes,2 tablespoon Extra Virgin Olive Oil,1 tablespoon Butter,4 cloves Garlic - Chopped,2 cups Vegetable stock,Salt - to taste,1/2 teaspoon Whole Black Peppercorns - freshly ground,1/2 teaspoon Rosemary,1/2 teaspoon Dried basil leaves,2 tablespoon Fresh cream

4 Fennel bulb,4 Tomatoes,2 tablespoon Extra Virgin Olive Oil,1 tablespoon Butter,4 cloves Garlic - Chopped,2 cups Vegetable stock,Salt - to taste,1/2 teaspoon Whole Black Peppercorns - freshly ground,1/2 teaspoon Rosemary,1/2 teaspoon Dried basil leaves,2 tablespoon Fresh cream

European

Appetizer

Vegetarian

To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel. Preheat the oven to 200 C and grease a baking tray with olive oil.Cut the fennel bulbs into slices and tomatoes into halves. Arrange the fennel, tomatoes and garlic on a baking sheet.Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt.Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes.Once roasted, remove them from the oven and allow it to cool a little before you can blend. If your blender can take hot ingredients, then  you can go ahead and add the roasted fennel and tomatoes into the blender.Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requriedTransfer the fennel tomato soup into a sauce pan; add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil. Stir in the fresh cream and simmer for another minute. Check the salt and seasonings and adjust to suit your taste.Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner.

To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel. Preheat the oven to 200 C and grease a baking tray with olive oil.Cut the fennel bulbs into slices and tomatoes into halves. Arrange the fennel, tomatoes and garlic on a baking sheet.Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt.Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes.Once roasted, remove them from the oven and allow it to cool a little before you can blend. If your blender can take hot ingredients, then  you can go ahead and add the roasted fennel and tomatoes into the blender.Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requriedTransfer the fennel tomato soup into a sauce pan; add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil. Stir in the fresh cream and simmer for another minute. Check the salt and seasonings and adjust to suit your taste.Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner.

https://www.archanaskitchen.com/roasted-fennel-and-tomato-soup-recipe

Healthy Aloo Roll Recipe (Baked Bread Potato Roll)

Healthy Aloo Roll Recipe (Baked Bread Potato Roll)

8 Whole Wheat Brown Bread - slices,Butter - as required for greasing the breads,4 Sweet Potatoes - boiled ,1 Onion - finely chopped,4 sprig Coriander (Dhania) Leaves,2 Green Chillies - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Raw Peanuts (Moongphali) - roasted,1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Chaat Masala Powder,1 Lemon juice,Red Chilli powder - to taste,Salt - to taste,Sesame seeds (Til seeds) - for the crust

8 Whole Wheat Brown Bread - slices,Butter - as required for greasing the breads,4 Sweet Potatoes - boiled ,1 Onion - finely chopped,4 sprig Coriander (Dhania) Leaves,2 Green Chillies - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Raw Peanuts (Moongphali) - roasted,1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Chaat Masala Powder,1 Lemon juice,Red Chilli powder - to taste,Salt - to taste,Sesame seeds (Til seeds) - for the crust

Continental

Appetizer

Vegetarian

We begin making the Healthy Aloo Roll Recipe (Baked Bread Potato Roll) by pre heating the oven to 200 C and grease a baking sheet with butter.Combine the mashed potatoes, bell peppers, onions, green chillies, coriander, cumin powder, chaat masala powder, salt, juice from one lemon and the pounded peanuts.Stir to combine all the ingredients well.Using a rolling pin roll the bread slice to stretch it a bit, this we do so we can roll the bread over the filling with ease. Spoon a teaspoon of the filling towards the centre, roll it up tightly; press and seal the edges and cut the excess away.Proceed the same way with the remaining slices of bread to make the bread rolls.To get crusty top we will dip the rolls in the melted butter, then roll this over the sesame seeds and place it on the greased baking sheet.Proceed the same way with the remaining rolls and place them on a greased baking sheet. Place the rolls in the preheated oven and bake for about 15 to 20 minutes until the crust turns golden brown in colour.Serve the Healthy Aloo Roll Recipe (Baked Bread Potato Roll) along with Date Tamarind Chutney or Spicy Strawberry Chutney.

We begin making the Healthy Aloo Roll Recipe (Baked Bread Potato Roll) by pre heating the oven to 200 C and grease a baking sheet with butter.Combine the mashed potatoes, bell peppers, onions, green chillies, coriander, cumin powder, chaat masala powder, salt, juice from one lemon and the pounded peanuts.Stir to combine all the ingredients well.Using a rolling pin roll the bread slice to stretch it a bit, this we do so we can roll the bread over the filling with ease. Spoon a teaspoon of the filling towards the centre, roll it up tightly; press and seal the edges and cut the excess away.Proceed the same way with the remaining slices of bread to make the bread rolls.To get crusty top we will dip the rolls in the melted butter, then roll this over the sesame seeds and place it on the greased baking sheet.Proceed the same way with the remaining rolls and place them on a greased baking sheet. Place the rolls in the preheated oven and bake for about 15 to 20 minutes until the crust turns golden brown in colour.Serve the Healthy Aloo Roll Recipe (Baked Bread Potato Roll) along with Date Tamarind Chutney or Spicy Strawberry Chutney.

http://www.archanaskitchen.com/video-recipe-spicy-baked-potato-rolls

Chicken Donne Biryani Recipe - Bangalore Shivaji Military Style

Chicken Donne Biryani Recipe - Bangalore Shivaji Military Style

500 grams Chicken - washed and cleaned,1/2 cup Curd (Dahi / Yogurt),1 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Lemon juice,Salt - to taste,1/2 cup Coriander (Dhania) Leaves,1/4 cup Mint Leaves (Pudina),4 Green Chillies,1 1/2 cups Seeraga (Jeeraga) Samba rice - washed and soaked,2 tablespoons Sunflower Oil,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,2 Star anise,2 Onions - thinly sliced,1 1/2 tablespoons Ginger - finely chopped,1 1/2 tablespoons Garlic - finely chopped,Salt - to taste

500 grams Chicken - washed and cleaned,1/2 cup Curd (Dahi / Yogurt),1 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Lemon juice,Salt - to taste,1/2 cup Coriander (Dhania) Leaves,1/4 cup Mint Leaves (Pudina),4 Green Chillies,1 1/2 cups Seeraga (Jeeraga) Samba rice - washed and soaked,2 tablespoons Sunflower Oil,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,2 Star anise,2 Onions - thinly sliced,1 1/2 tablespoons Ginger - finely chopped,1 1/2 tablespoons Garlic - finely chopped,Salt - to taste

Karnataka

Main Course

Non Vegeterian

To begin making the Chicken Donne Biryani Recipe, thoroughly clean and wash the chicken pieces.*For the marinationIn a large mixing bowl combine the chicken, yogurt, turmeric powder, salt and lemon juice. Nicely massage the chicken for 5 minutes and then allow it to rest for a minimum of 30 minutes.*For the green biryani masalaIn a mixer-jar combine the coriander leaves, mint leaves, and green chilies and grind to a thick fine paste along with some water. Transfer to a bowl and set aside.To make the Donne Biryani, in a heavy bottomed pan, heat oil on medium flame, add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom and star anise, let this sizzle.Once the whole spices have sizzled add ginger and garlic paste and the sliced onions, fry until the onions turn golden brown in colour. This will take about 5 minutes.  Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade. Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously.Finally add in the freshly ground green biryani masala and washed and drained rice, 3 cups of water into the pan. Give the Chicken Donne Biryani a good mix and cover the pan. Turn the flame to the lowest heat.In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. This process is done in order to seal the kadai in which the Chicken Donne Biryani is cooking. The heat from the hot water in the saucepan provides heat from the top.After 20-25 minutes open the lid to check if the chicken and rice is done. If its is done, lightly fluff up the Chicken Donne Biryani with a fork . Transfer the Donne Biryani into a serving plate and serve piping hot.Serve this Chicken Donne Biryani Recipe along with Pudina & Dhaniya Raita Recipe, Roasted Papad and Satvik Carrot Sprout Salad for a hearty Sunday lunch.

To begin making the Chicken Donne Biryani Recipe, thoroughly clean and wash the chicken pieces.*For the marinationIn a large mixing bowl combine the chicken, yogurt, turmeric powder, salt and lemon juice. Nicely massage the chicken for 5 minutes and then allow it to rest for a minimum of 30 minutes.*For the green biryani masalaIn a mixer-jar combine the coriander leaves, mint leaves, and green chilies and grind to a thick fine paste along with some water. Transfer to a bowl and set aside.To make the Donne Biryani, in a heavy bottomed pan, heat oil on medium flame, add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom and star anise, let this sizzle.Once the whole spices have sizzled add ginger and garlic paste and the sliced onions, fry until the onions turn golden brown in colour. This will take about 5 minutes.  Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade. Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously.Finally add in the freshly ground green biryani masala and washed and drained rice, 3 cups of water into the pan. Give the Chicken Donne Biryani a good mix and cover the pan. Turn the flame to the lowest heat.In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. This process is done in order to seal the kadai in which the Chicken Donne Biryani is cooking. The heat from the hot water in the saucepan provides heat from the top.After 20-25 minutes open the lid to check if the chicken and rice is done. If its is done, lightly fluff up the Chicken Donne Biryani with a fork . Transfer the Donne Biryani into a serving plate and serve piping hot.Serve this Chicken Donne Biryani Recipe along with Pudina & Dhaniya Raita Recipe, Roasted Papad and Satvik Carrot Sprout Salad for a hearty Sunday lunch.

http://www.archanaskitchen.com/chicken-donne-biryani-recipe-bangalore-shivaji-military-style

Andey Ki Kheer Recipe - Egg White Kheer

Andey Ki Kheer Recipe - Egg White Kheer

3 Whole Eggs,2 liter Milk - unskimmed,2 cups Sugar,Dry Fruits - a handful of dry fruits- (almonds,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Kewra Water

3 Whole Eggs,2 liter Milk - unskimmed,2 cups Sugar,Dry Fruits - a handful of dry fruits- (almonds,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Kewra Water

Indian

Dessert

Eggetarian

To begin making Andey Ki Kheer (Egg White Kheer) Recipe, take a sauce pan and add milk and cardamom powder to it. Boil it to reduce it to half its initial amount. It takes 30 minutes at medium flame.Meanwhile, separate the egg yolk from the eggs and keep aside.Once the milk reduces to half, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts. Do not add Raisins at this point since it may sour the milk causing it to curdle.Add sugar and keep stirring till the sugar get completely dissolved. This may cause a thinning effect on milk. Hence, keep stirring and let the mixture boil again until reduced to a creamy consistency.Once we add sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency.Take the egg whites in a separate bowl beat it till frothy.With the help of a spoon gradually add beaten egg white into the boiling milk in low flame, stirring.Beat the remaining egg white again to make froth. Again with a spoon take the frothing egg white and add in the milk, stirring. Repeat the process till all the egg white is spooned into the saucepan. The egg white froth appears like little dumplings in milk. Keep stirring.Keep the flame low and let the dumplings cook well. Allow the milk to cook till it becomes golden in color and gets a creamy texture.Now add Kewda water into it. This gives a royal aroma to kheer and eliminates the smell of eggs.Now add in raisins and put off the flame.Allow Andey Ki Kheer (Egg White Kheer) Recipe to cool down to room temperature.Refrigerate it for a couple of hours to adore the chilled Andey Ki Kheer or enjoy it warm. Serve Andey Ki Kheer as a dessert after your delicious meal of Palak Dal, Sev Tamatar Ki Sabzi and Tawa Paratha.

To begin making Andey Ki Kheer (Egg White Kheer) Recipe, take a sauce pan and add milk and cardamom powder to it. Boil it to reduce it to half its initial amount. It takes 30 minutes at medium flame.Meanwhile, separate the egg yolk from the eggs and keep aside.Once the milk reduces to half, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts. Do not add Raisins at this point since it may sour the milk causing it to curdle.Add sugar and keep stirring till the sugar get completely dissolved. This may cause a thinning effect on milk. Hence, keep stirring and let the mixture boil again until reduced to a creamy consistency.Once we add sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency.Take the egg whites in a separate bowl beat it till frothy.With the help of a spoon gradually add beaten egg white into the boiling milk in low flame, stirring.Beat the remaining egg white again to make froth. Again with a spoon take the frothing egg white and add in the milk, stirring. Repeat the process till all the egg white is spooned into the saucepan. The egg white froth appears like little dumplings in milk. Keep stirring.Keep the flame low and let the dumplings cook well. Allow the milk to cook till it becomes golden in color and gets a creamy texture.Now add Kewda water into it. This gives a royal aroma to kheer and eliminates the smell of eggs.Now add in raisins and put off the flame.Allow Andey Ki Kheer (Egg White Kheer) Recipe to cool down to room temperature.Refrigerate it for a couple of hours to adore the chilled Andey Ki Kheer or enjoy it warm. Serve Andey Ki Kheer as a dessert after your delicious meal of Palak Dal, Sev Tamatar Ki Sabzi and Tawa Paratha.

https://www.archanaskitchen.com/andey-ki-kheer-egg-white-kheer-recipe

Lilve Ki Sabzi Recipe (Green Chickpea Curry)

Lilve Ki Sabzi Recipe (Green Chickpea Curry)

Sunflower Oil - as required,1 cup Fresh green chickpeas,1 Potato (Aloo) - cubed,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1 tablespoon Ginger Garlic Paste,1 Onion - finely chopped,1 Onion - paste,2 tablespoons Curd (Dahi / Yogurt),1 teaspoon Red Chilli powder,3/4 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),Salt - as required,Water - as required,2 sprig Coriander (Dhania) Leaves - finely chopped

Sunflower Oil - as required,1 cup Fresh green chickpeas,1 Potato (Aloo) - cubed,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1 tablespoon Ginger Garlic Paste,1 Onion - finely chopped,1 Onion - paste,2 tablespoons Curd (Dahi / Yogurt),1 teaspoon Red Chilli powder,3/4 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),Salt - as required,Water - as required,2 sprig Coriander (Dhania) Leaves - finely chopped

North Indian Recipes

Lunch

Vegetarian

To begin making the Lilve Ki Sabzi recipe, firstly heat oil in a heavy bottomed pan and add bay leaf, cloves and elaichi.Saute them for about 15 seconds and add the finely chopped onions. Cook them till they turns soft and translucent.Add the cubed potatoes and cook for another 5 minutes or until they become soft.Next, add in the ginger garlic paste and onion paste. Cook it for 2 to 3 minutes and then add all the masalas including red chilli powder, turmeric powder and coriander powder.Cook it for 2 minutes. Next add curd and the required salt. When the gravy starts leaving the oil from the sides, add the green chickpeas.After 5 minutes, add the required water, mix properly and cover the lid.Let it cook till the gravy thickens and the green chickpeas are cooked.Once it is done, garnish with coriander leaves and serve hot.Serve Lilve Ki Sabzi with hot steamed rice and rotis for a weekend meal.

To begin making the Lilve Ki Sabzi recipe, firstly heat oil in a heavy bottomed pan and add bay leaf, cloves and elaichi.Saute them for about 15 seconds and add the finely chopped onions. Cook them till they turns soft and translucent.Add the cubed potatoes and cook for another 5 minutes or until they become soft.Next, add in the ginger garlic paste and onion paste. Cook it for 2 to 3 minutes and then add all the masalas including red chilli powder, turmeric powder and coriander powder.Cook it for 2 minutes. Next add curd and the required salt. When the gravy starts leaving the oil from the sides, add the green chickpeas.After 5 minutes, add the required water, mix properly and cover the lid.Let it cook till the gravy thickens and the green chickpeas are cooked.Once it is done, garnish with coriander leaves and serve hot.Serve Lilve Ki Sabzi with hot steamed rice and rotis for a weekend meal.

https://www.archanaskitchen.com/lilve-ki-sabzi-recipe-green-chickpea-curry

टमाटर प्याज और ककड़ी का रायता रेसिपी - Tomato Onion Cucumber Raita (Recipe In Hindi)

Tomato Onion Cucumber Raita (Recipe In Hindi)

2 कप हंग दही - फेट ले,2 ककड़ी - छीलकर काट ले,2 टमाटर - बारीक काट ले,2 हरी मिर्च - बारीक काट ले,1 छोटा चमच्च जीरा पाउडर,1 छोटा चमच्च तेल,1/2 छोटा चमच्च राइ,नमक - स्वाद अनुसार

2 cups Hung curd - whisk, 2 cucumber - peel and chop, 2 tomatoes - finely chopped, 2 green chillies - finely chopped, 1 teaspoon cumin powder, 1 teaspoon oil, 1/2 teaspoon mustard, salt - According to taste

Indian

Side Dish

Vegetarian

टमाटर प्याज और ककड़ी का रायता बनाने के लिए सबसे पहले साड़ी सब्जिआ काट कर अलग से रख दे. अब एक बाउल में दही को फेट ले और उसमे नमक, जीरा पाउडर, कटी हुई सब्जिआ डाले और मिला ले. अब हम इस पर तड़का लगाएंगे। एक तड़का पेन ले और उसमे राइ डाले और 10 सेकण्ड्स के लिए पकने दे.अब यह तड़का रायते में डाले, मिलाए और परोसे। टमाटर प्याज और ककड़ी के रायते को दाल फ्राई, लौकी बड़ी की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।

To make tomato onion and cucumber raita, first cut the sari vegetables and keep them separately. Now beat curd in a bowl and add salt, cumin powder, chopped vegetables and mix. Now we will put a temper on it. Take a Tadka Pen and add mustard and let it cook for 10 seconds. Now put it in Tadka Raita, mix and serve. Serve tomato onion and cucumber raita along with dal fry, gourd elder greens and phulka for the day's dinner.

http://www.archanaskitchen.com/tomato-onion-cucumber-raita-recipe-in-hindi

Pudina Idli Recipe - Mint Flavoured Idli

Pudina Idli Recipe - Mint Flavoured Idli

3 cups Idli Dosa Batter,1/2 cup Green Chutney (Coriander & Mint)

3 cups Idli Dosa Batter,1/2 cup Green Chutney (Coriander & Mint)

South Indian Recipes

South Indian Breakfast

Vegetarian

To begin making the Pudina Idli Recipe, our two main elements need to be kept ready. Firstly, the idli batter. you can use the store bought batter, besides there's nothing better than using homemade idli batter. Follow this Homemade Idli Dosa Batter Recipe to make the idli batter at home. Secondly for the freshly made green chutney follow this recipe - Green Chutney Recipe - Coriander Mint Chutney Recipe. Getting ahead to make the Pudina Idli, in a mixing bowl, combine the idli batter along with the green chutney vigorously, until the entire batter looks completely green in colour. Preheat an idli steamer with water, grease the idli plates generously with oil or ghee. Pour a ladle full of batter into each of the cavities, place the plates in the steamer and steam for 10-12 minutes. Insert a greased knife after 12 minutes to check if the idlis are steamed. If the knife comes out clean, turn off the flame and remove the idli plates from the steamer. Now wait for a couple of minutes, before you demould them.Drizzle with some ghee and serve piping hot. Serve Pudina Idli Recipe along with Medu Vada Recipe, South Indian Coconut Chutney Recipe With Coconut Water,  Pandu Mirapakaya Pachadi - Andhra Red Chilli Chutney Recipe and wash down this flavorful breakfast with Kumbakonam Filter Coffee Recipe.

To begin making the Pudina Idli Recipe, our two main elements need to be kept ready. Firstly, the idli batter. you can use the store bought batter, besides there's nothing better than using homemade idli batter. Follow this Homemade Idli Dosa Batter Recipe to make the idli batter at home. Secondly for the freshly made green chutney follow this recipe - Green Chutney Recipe - Coriander Mint Chutney Recipe. Getting ahead to make the Pudina Idli, in a mixing bowl, combine the idli batter along with the green chutney vigorously, until the entire batter looks completely green in colour. Preheat an idli steamer with water, grease the idli plates generously with oil or ghee. Pour a ladle full of batter into each of the cavities, place the plates in the steamer and steam for 10-12 minutes. Insert a greased knife after 12 minutes to check if the idlis are steamed. If the knife comes out clean, turn off the flame and remove the idli plates from the steamer. Now wait for a couple of minutes, before you demould them.Drizzle with some ghee and serve piping hot. Serve Pudina Idli Recipe along with Medu Vada Recipe, South Indian Coconut Chutney Recipe With Coconut Water,  Pandu Mirapakaya Pachadi - Andhra Red Chilli Chutney Recipe and wash down this flavorful breakfast with Kumbakonam Filter Coffee Recipe.

https://www.archanaskitchen.com/pudina-idli-recipe-mint-flavoured-idli

Kothamalli Thovayal Recipe (Dry Coriander Leaves Chutney)

Kothamalli Thovayal Recipe (Dry Coriander Leaves Chutney)

15 sprig Coriander (Dhania) Leaves,1/4 cup White Urad Dal (Split),5 Dry Red Chillies,Asafoetida (hing) - A pinch,20 grams Tamarind,2 tablespoons Fresh coconut - grated (optional),1/2 teaspoon Sunflower Oil,Salt - to taste

15 sprig Coriander (Dhania) Leaves,1/4 cup White Urad Dal (Split),5 Dry Red Chillies,Asafoetida (hing) - A pinch,20 grams Tamarind,2 tablespoons Fresh coconut - grated (optional),1/2 teaspoon Sunflower Oil,Salt - to taste

South Indian Recipes

Side Dish

Vegetarian

To begin making Kothamalli Thovayal Recipe, heat oil in a pan and roast the split urad dal till golden brown and keep aside.In the same pan, add the died red chillies and roast. Keep this aside.Add the roughly chopped coriander leaves to the pan and saute until it just get wilted and switch off the flame.Once cool, grind all the roasted ingredients together along with salt, tamarind, asafoetida and coconut to a coarse consistency.Serve the Kothamalli Thovayal Recipe along with Steamed Rice, Tomato Rasam and Elai Vadam for a simple weeknight dinner.

To begin making Kothamalli Thovayal Recipe, heat oil in a pan and roast the split urad dal till golden brown and keep aside.In the same pan, add the died red chillies and roast. Keep this aside.Add the roughly chopped coriander leaves to the pan and saute until it just get wilted and switch off the flame.Once cool, grind all the roasted ingredients together along with salt, tamarind, asafoetida and coconut to a coarse consistency.Serve the Kothamalli Thovayal Recipe along with Steamed Rice, Tomato Rasam and Elai Vadam for a simple weeknight dinner.

https://www.archanaskitchen.com/kothamalli-thovayal-recipe-dry-coriander-leaves-chutney

टमाटर नूडल सूप रेसिपी - Tomato Noodle Soup Recipe

Tomato Noodle Soup Recipe

4 टमाटर - काट ले,2 प्याज,1 बड़ा चमच्च ओलिव का तेल,नमक - स्वाद अनुसार,काली मिर्च पाउडर - स्वाद अनुसार,200 ग्राम हक्का नूडल्स

4 tomatoes - chopped, 2 onions, 1 tablespoon olive oil, salt - according to taste, black pepper powder - 200 grams of Hakka noodles

Fusion

Dinner

Vegetarian

टमाटर नूडल सूप रेसिपी बनाने के लिए सबसे पहले एक सॉसपैन में पानी उबाल ले. इसमें नूडल्स डाले और पकने के बाद पानी निकाल ले और अलग से रख ले.एक सॉसपैन में थोड़ा तेल गरम करें। इसमें प्याज डाले और उनके नरम होने तक पका ले.प्याज के नरम होने के बाद इसमें टमाटर डाले और 5 से 6 मिनट के लिए पका ले. अब इसमें 2 कप पानी डाले और उबाला आने दे.  नमक डाले, आंच धीमी करें और 4 से 5 मिनट के लिए पकने दे. गैस बंद करें और मिश्रण को थोड़ा ठंडा होने दे. ठंडा होने के बाद मिक्सर ग्राइंडर में डाले और पीस ले. पीसने के बाद सूप को छान ले.सूप को एक बाउल में निकाल ले. नूडल्स, नमक, काली मिर्च पाउडर डाले और परोसे। टमाटर नूडल सूप रेसिपी को गार्लिक ब्रेड के साथ रात के खाने से पहले परोसा। आप इसे सर्दियों के दिनों में स्नैक की तरह भी परोस सकते है.

To make tomato noodle soup recipe, first boil water in a saucepan. Add noodles to it and after cooking, drain the water and keep it aside. Heat some oil in a saucepan. Add onions and cook till they become soft. After the onions are soft, add tomatoes and cook for 5 to 6 minutes. Now add 2 cups of water and let it boil. Add salt, reduce the flame and let it cook for 4 to 5 minutes. Turn off the gas and allow the mixture to cool slightly. After cooling, add it to the grinder and grind it. Sieve the soup after grinding. Take out the soup in a bowl. Add the noodles, salt, pepper powder and serve. Tomato Noodle Soup Recipe served with Garlic Bread before dinner. You can also serve it as a snack during winter.

https://www.archanaskitchen.com/tomato-noodle-soup-recipe-in-hindi

Cheesy Vegetarian Pizza Muffins Recipe

Cheesy Vegetarian Pizza Muffins Recipe

1-1/2 cups All Purpose Flour (Maida),1-1/2 teaspoons Baking powder,1/2 teaspoon Salt,1/2 Green Bell Pepper (Capsicum) - finely chopped,1 Whole Egg,1/4 cup Extra Virgin Olive Oil,1/2 cup Homemade Pizza And Pasta Sauce,1 teaspoon Dried oregano,1 sprig Basil leaves - finely chopped,1/2 cup Mozzarella cheese

1-1/2 cups All Purpose Flour (Maida),1-1/2 teaspoons Baking powder,1/2 teaspoon Salt,1/2 Green Bell Pepper (Capsicum) - finely chopped,1 Whole Egg,1/4 cup Extra Virgin Olive Oil,1/2 cup Homemade Pizza And Pasta Sauce,1 teaspoon Dried oregano,1 sprig Basil leaves - finely chopped,1/2 cup Mozzarella cheese

Fusion

Appetizer

Vegetarian

To begin making the Cheesy Vegetarian Pizza Muffins recipe, preheat the oven to 200 C. Line the muffin pans with cupcake liners and keep aside.Sift the flour, salt and baking powder together in a large mixing bowl and set aside.Gradually add the remaining ingredients that includes green bell pepper, egg, olive oil, pizza sauce, oregano and basil leaves except the cheese into the flour mixture and using a hand mixer, combine all the ingredients until well combined.Ensure not to over beat the pizza muffin batter. Spoon the muffins into the muffin cavities until 3/4th full. Place the pizza muffins in the oven to make and bake for 20 minutes.When the muffins are almost done, remove from the oven and sprinkle the cheese on the top and put it back into the oven, until the cheese melts.Once the pizza muffins are completely done, remove from the oven and allow it to cool for 15 minutes before you are ready to serve.The Cheesy Pizza Muffins make a great snack for kids that can be packed into their lunchbox or even made for birthday parties.Serve the Cheesy Vegetarian Pizza Muffins with Masala Chai and Linzer cookies for your tea time break or evening snacks.

To begin making the Cheesy Vegetarian Pizza Muffins recipe, preheat the oven to 200 C. Line the muffin pans with cupcake liners and keep aside.Sift the flour, salt and baking powder together in a large mixing bowl and set aside.Gradually add the remaining ingredients that includes green bell pepper, egg, olive oil, pizza sauce, oregano and basil leaves except the cheese into the flour mixture and using a hand mixer, combine all the ingredients until well combined.Ensure not to over beat the pizza muffin batter. Spoon the muffins into the muffin cavities until 3/4th full. Place the pizza muffins in the oven to make and bake for 20 minutes.When the muffins are almost done, remove from the oven and sprinkle the cheese on the top and put it back into the oven, until the cheese melts.Once the pizza muffins are completely done, remove from the oven and allow it to cool for 15 minutes before you are ready to serve.The Cheesy Pizza Muffins make a great snack for kids that can be packed into their lunchbox or even made for birthday parties.Serve the Cheesy Vegetarian Pizza Muffins with Masala Chai and Linzer cookies for your tea time break or evening snacks.

http://www.archanaskitchen.com/cheesy-vegetarian-pizza-muffins-recipe

मूंग दाल टिक्की रेसिपी - Moong Dal Tikki Recipe

Moong Dal Tikki Recipe

1 कप पिली मूंग दाल - स्प्लिट,6 हरी मिर्च,1 इंच अदरक,4 बड़े चम्मच हरा धनिया - बारीक काट ले,1 प्याज - बारीक काट ले,3 बड़े चम्मच हरे मटर - उबालकर मैश कर ले,3 बड़े चम्मच शिमला मिर्च (हरी) - बारीक काट ले,1/4 कप पनीर - कस ले,1-1/2 बड़े चम्मच कॉर्न फ्लौर,1/2 बड़ा चम्मच जीरा पाउडर,नमक - स्वाद अनुसार,1/2 बड़ा चम्मच अमचूर,1/2 बड़ा चम्मच चाट मसाला पाउडर,2 बड़ा चम्मच तेल

1 कप पिली मूंग दाल - स्प्लिट,6 हरी मिर्च,1 इंच अदरक,4 बड़े चम्मच हरा धनिया - बारीक काट ले,1 प्याज - बारीक काट ले,3 बड़े चम्मच हरे मटर - उबालकर मैश कर ले,3 बड़े चम्मच शिमला मिर्च (हरी) - बारीक काट ले,1/4 कप पनीर - कस ले,1-1/2 बड़े चम्मच कॉर्न फ्लौर,1/2 बड़ा चम्मच जीरा पाउडर,नमक - स्वाद अनुसार,1/2 बड़ा चम्मच अमचूर,1/2 बड़ा चम्मच चाट मसाला पाउडर,2 बड़ा चम्मच तेल

Indian

Appetizer

High Protein Vegetarian

मूंग दाल टिक्की रेसिपी बनाने के लिए सबसे पहले मूंग दाल को कुछ घंटो के लिए सोख ले.एक सॉसपैन में पानी गरम करें। इसमें मूंग दाल डाले और 5 मिनट के लिए मध्यम आंच पर पका ले. पानी निकाले और दाल को ठन्डे पानी से धो ले. अलग से रख ले. अब एक ग्राइंडर में दाल, हरी मिर्च, हरा धनिया, अदरक डाले और अच्छी तरह से पीस ले. अब एक बाउल में दाल का मिश्रण, प्याज, पनीर, हरे मटर डाले और अच्छी तरह से मिला ले. अब इसमें कॉर्न फ्लौर, जीरा पाउडर, चाट मसाला पाउडर, अमचूर पाउडर, नमक डाले और अच्छी तरह से मिला ले. अब इसकी गोल गोल टिक्की बना ले और अलग से रख ले. अब एक फ्राई पैन में तेल गरम कर ले. इसमें टिक्की रखें और दोनों तरफ से सुनहरा होने तक पका ले. गरमा गरम परोसे। मूंग दाल टिक्की रेसिपी को धनिया पुदीना चटनी और गरम गरम मसाला चाय के साथ दिन के खाने के लिए परोसे.

To make the moong dal tikki recipe, first soak the moong dal for a few hours. Heat the water in a saucepan. Add moong dal to it and cook on a medium flame for 5 minutes. Drain the water and wash the lentils with cold water. Keep it separately. Now in a grinder add dal, green chillies, coriander leaves, ginger and grind it well. Now add the dal mixture, onion, paneer, green peas in a bowl and mix well. Now add corn flour, cumin powder, chaat masala powder, mango powder, salt and mix well. Now make a round tikki and keep it separately. Now heat oil in a frying pan. Keep the tikkis in it and cook till it becomes golden from both the sides. Serve hot. Serve moong dal tikki recipe with coriander mint chutney and garam garam masala tea for dinner.

http://www.archanaskitchen.com/moong-dal-tikki-recipe-in-hindi

Ari Pathiri Recipe | Malabar Rice Flatbread Recipe

Ari Pathiri Recipe | Malabar Rice Flatbread Recipe

1-1/2 cups Rice flour - roasted or pathiri podi,1-1/2 cups Water,Salt - to taste,1 teaspoon Coconut Oil

1-1/2 cups Rice flour - roasted or pathiri podi,1-1/2 cups Water,Salt - to taste,1 teaspoon Coconut Oil

Malabar

Indian Breakfast

Gluten Free

To prepare Ari Pathiri Recipe | Malabar Rice Flatbread Recipe, in a wide pan, bring the water to rolling boil. Add the salt and oil.Now turn the heat to low and slowly add the rice flour, while continuously stirring with a wooden spoon till the dough comes together. Cover the pan and let the dough cook for about 10 seconds. Turn the heat off and continue to knead the dough with wooden spoon or spatula.Grease your palms with some coconut oil and knead the dough with your hands while it’s still warm to a soft and non-sticky dough. Make sure you do not add more water or flour while kneading the dough.Divide the dough into equal lime sized balls and press it between your palm and on a slightly floured (rice flour) surface roll each ball into thin circle or you can use a pathiri press/roti press.Heat a griddle pan/flat pan over medium heat. When the pan is heated through, dust the excess flour off and cook each pathiri for 20-30 seconds on each sides while pressing gently with back of a flat ladle till it puffs up. Pathiri should not change the colour (off white-ish) so make sure that your pan is not over heated.Serve Ari Pathiri Recipe | Malabar Rice Flatbread Recipe with Kerala Chicken Curry Recipe With Freshly Ground Spice.

To prepare Ari Pathiri Recipe | Malabar Rice Flatbread Recipe, in a wide pan, bring the water to rolling boil. Add the salt and oil.Now turn the heat to low and slowly add the rice flour, while continuously stirring with a wooden spoon till the dough comes together. Cover the pan and let the dough cook for about 10 seconds. Turn the heat off and continue to knead the dough with wooden spoon or spatula.Grease your palms with some coconut oil and knead the dough with your hands while it’s still warm to a soft and non-sticky dough. Make sure you do not add more water or flour while kneading the dough.Divide the dough into equal lime sized balls and press it between your palm and on a slightly floured (rice flour) surface roll each ball into thin circle or you can use a pathiri press/roti press.Heat a griddle pan/flat pan over medium heat. When the pan is heated through, dust the excess flour off and cook each pathiri for 20-30 seconds on each sides while pressing gently with back of a flat ladle till it puffs up. Pathiri should not change the colour (off white-ish) so make sure that your pan is not over heated.Serve Ari Pathiri Recipe | Malabar Rice Flatbread Recipe with Kerala Chicken Curry Recipe With Freshly Ground Spice.

https://www.archanaskitchen.com/ari-pathiri-recipe-malabar-rice-flatbread-recipe

Amaranth Leaves Khichdi Recipe

Amaranth Leaves Khichdi Recipe

1 cup Yellow Moong Dal (Split),3/4 cup Rice,100 grams Green Amaranth Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),2 Green Chillies - slit,Salt - to taste,1 tablespoon Ghee,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera)

1 cup Yellow Moong Dal (Split),3/4 cup Rice,100 grams Green Amaranth Leaves - finely chopped,1 teaspoon Turmeric powder (Haldi),2 Green Chillies - slit,Salt - to taste,1 tablespoon Ghee,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera)

Indian

Lunch

Vegetarian

To begin making the Amaranth Leaves Khichdi Recipe, first prep all the ingredients and keep aside.Wash the rice and dal and keep aside.Into a Pressure Cooker, add the rice, dal, amaranth leaves, turmeric powder, salt and green chilies. Add 5 cups of water to get a good mish mash khichdi. Cover the cooker, place the weight on and cook for 2 whistles. After two whistles turn the heat low, and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and give the Khichdi a stir. Check the salt and adjust accordingly. Transfer the amaranth khichdi to the serving bowl.For the tadka, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cinnamon stick and allow it to crackle. Pour it over the Amaranth Khichdi and serve.Serve Amaranth Leaves Khichdi Recipe with Gujarati Kadhi or Tomato Onion Cucumber Raita Recipe for a light and healthy meal.

To begin making the Amaranth Leaves Khichdi Recipe, first prep all the ingredients and keep aside.Wash the rice and dal and keep aside.Into a Pressure Cooker, add the rice, dal, amaranth leaves, turmeric powder, salt and green chilies. Add 5 cups of water to get a good mish mash khichdi. Cover the cooker, place the weight on and cook for 2 whistles. After two whistles turn the heat low, and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and give the Khichdi a stir. Check the salt and adjust accordingly. Transfer the amaranth khichdi to the serving bowl.For the tadka, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cinnamon stick and allow it to crackle. Pour it over the Amaranth Khichdi and serve.Serve Amaranth Leaves Khichdi Recipe with Gujarati Kadhi or Tomato Onion Cucumber Raita Recipe for a light and healthy meal.

https://www.archanaskitchen.com/amaranth-leaves-khichdi-recipe

Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao

Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao

1-1/2 cups Semiya (Vermicelli) - roasted,2 Onions - peeled and chopped,1 Green Bell Pepper (Capsicum) - chopped,1 Carrot (Gajjar) - peeled and chopped,1/2 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours & boiled until soft,1 tablespoon Sunflower Oil - as required,2 teaspoons Ghee,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Chana Masala Powder,Salt - to taste,Coriander (Dhania) Leaves - as required

1-1/2 cups Semiya (Vermicelli) - roasted,2 Onions - peeled and chopped,1 Green Bell Pepper (Capsicum) - chopped,1 Carrot (Gajjar) - peeled and chopped,1/2 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours & boiled until soft,1 tablespoon Sunflower Oil - as required,2 teaspoons Ghee,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Chana Masala Powder,Salt - to taste,Coriander (Dhania) Leaves - as required

Indian

Indian Breakfast

Vegetarian

To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan. Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked.Once the semiya is cooked, drain the semiya well and wash it under running water. Let it drain completely.Fluff it gently with a fork and keep it aside.Heat oil and ghee in a heavy bottomed pan. Add cumin seeds and when it starts spluttering, add the onions. Sauté till it turns soft and translucent.Add the chopped carrot and sauté for few seconds. Now add the capsicum and continue to sauté for few seconds. Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste.Mix well and let it cook for about 2 minutes. After 2 minutes, add in the cooked chickpeas and mix everything well.Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two. Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly. Garnish with chopped coriander leaves and serve hot.Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad.

To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan. Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked.Once the semiya is cooked, drain the semiya well and wash it under running water. Let it drain completely.Fluff it gently with a fork and keep it aside.Heat oil and ghee in a heavy bottomed pan. Add cumin seeds and when it starts spluttering, add the onions. Sauté till it turns soft and translucent.Add the chopped carrot and sauté for few seconds. Now add the capsicum and continue to sauté for few seconds. Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste.Mix well and let it cook for about 2 minutes. After 2 minutes, add in the cooked chickpeas and mix everything well.Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two. Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly. Garnish with chopped coriander leaves and serve hot.Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad.

http://www.archanaskitchen.com/chole-semiya-pulao-recipe-chickpea-vermicelli-pulao

Farali Pattice Recipe - A Popular Fasting Food

Farali Pattice Recipe - A Popular Fasting Food

3 to 4 Potatoes (Aloo) - boiled,1/4 cup Arrowroot flour - or corn flour,1 tablespoon Butter,1 cup Whole Wheat Bread crumbs - or sesame seeds or poppy seeds or even  rajgira lahyas,Salt - to taste,1/4 cup Roasted Peanuts (Moongphali) - coarsely powdered,1/4 cup Fresh coconut - grated,1 tablespoon Sugar,2 tablespoons Raisins - finely chopped,1 Lemon - juiced,1 tablespoon Cashew nuts - finely chopped,2 Green Chillies - finely chopped,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,Coriander (Dhania) Leaves - small bunch,Salt - to taste

3 to 4 Potatoes (Aloo) - boiled,1/4 cup Arrowroot flour - or corn flour,1 tablespoon Butter,1 cup Whole Wheat Bread crumbs - or sesame seeds or poppy seeds or even  rajgira lahyas,Salt - to taste,1/4 cup Roasted Peanuts (Moongphali) - coarsely powdered,1/4 cup Fresh coconut - grated,1 tablespoon Sugar,2 tablespoons Raisins - finely chopped,1 Lemon - juiced,1 tablespoon Cashew nuts - finely chopped,2 Green Chillies - finely chopped,1 inch Ginger - grated,1/2 teaspoon Garam masala powder,Coriander (Dhania) Leaves - small bunch,Salt - to taste

Gujarati Recipes

Snack

No Onion No Garlic (Sattvic)

To begin making the Farali Pattice, into a bowl we will first combine all the ingredients for the filling and bring them together to form a nutty dough.In another bowl combine the potato, arrowroot powder and butter together to form potato dough.To make the filling in a mixing bowl combine the roasted peanuts, freshly grated coconut, sugar, lemon juice, raisins, cashew nut, green chillies, grated ginger, garam masala powder and a small bunch of coriander leaves, finely chopped. Mix well to combine. Divide the potato mixture and the filling mixture each into 8 equal portions. Grease your palm with oil and flatten a portion of the potato mixture on your palm and place a portion of the filling mixture in the centre.Bring together the edges to seal. Roll the filled potato balls between the palms of your hands to a round shape and set aside. Repeat the above procedure with the remaining potato and filling and make the pattice.Now we will prepare to bake the Farali Pattice in the oven.  So for that first preheat the oven to 180 C.Roll the filled farali pattice on the bread crumbs (or sesame seeds or poppy seeds or even  rajgira lahyas) until it is well coated on all sides and place these filled potato balls on a cookie sheet lined with parchment paper.Place the bread crumb coated pattice in the oven and bake for 30 minutes, until crust turns golden and crisp evenly on all sides.Take the patties out from the oven place them on the serving platter.Serve the Farali Pattice as a fasting food during Healthy Appetizer for your parties.Serve Farali Pattice Recipe along with Green Chutney and Adrak Chai. 

To begin making the Farali Pattice, into a bowl we will first combine all the ingredients for the filling and bring them together to form a nutty dough.In another bowl combine the potato, arrowroot powder and butter together to form potato dough.To make the filling in a mixing bowl combine the roasted peanuts, freshly grated coconut, sugar, lemon juice, raisins, cashew nut, green chillies, grated ginger, garam masala powder and a small bunch of coriander leaves, finely chopped. Mix well to combine. Divide the potato mixture and the filling mixture each into 8 equal portions. Grease your palm with oil and flatten a portion of the potato mixture on your palm and place a portion of the filling mixture in the centre.Bring together the edges to seal. Roll the filled potato balls between the palms of your hands to a round shape and set aside. Repeat the above procedure with the remaining potato and filling and make the pattice.Now we will prepare to bake the Farali Pattice in the oven.  So for that first preheat the oven to 180 C.Roll the filled farali pattice on the bread crumbs (or sesame seeds or poppy seeds or even  rajgira lahyas) until it is well coated on all sides and place these filled potato balls on a cookie sheet lined with parchment paper.Place the bread crumb coated pattice in the oven and bake for 30 minutes, until crust turns golden and crisp evenly on all sides.Take the patties out from the oven place them on the serving platter.Serve the Farali Pattice as a fasting food during Healthy Appetizer for your parties.Serve Farali Pattice Recipe along with Green Chutney and Adrak Chai. 

http://www.archanaskitchen.com/farali-pattice-recipe-a-popular-fasting-food

Matar Paneer Galette Recipe

Matar Paneer Galette Recipe

1 cups All Purpose Flour (Maida) - or wheat flour,3/4 cup Butter - chilled and cut into small pieces OR,350 grams Paneer (Homemade Cottage Cheese),1 cup Green peas (Matar),1 Homemade tomato puree,1 Onion,1 tablespoon Ginger Garlic Paste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Asafoetida (hing) - a pinch,Salt - to taste,1 tablespoon Sunflower Oil,1 tablespoon Fresh cream,1 tablespoon Cheddar cheese,Coriander (Dhania) Leaves - to garnish

1 cups All Purpose Flour (Maida) - or wheat flour,3/4 cup Butter - chilled and cut into small pieces OR,350 grams Paneer (Homemade Cottage Cheese),1 cup Green peas (Matar),1 Homemade tomato puree,1 Onion,1 tablespoon Ginger Garlic Paste,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Asafoetida (hing) - a pinch,Salt - to taste,1 tablespoon Sunflower Oil,1 tablespoon Fresh cream,1 tablespoon Cheddar cheese,Coriander (Dhania) Leaves - to garnish

Fusion

Snack

High Protein Vegetarian

To begin making Matar Paneer Galette Recipe, first In a bowl, combine flour, butter and mix well till the flour looks like breadcrumbs.Add water and combine them well until you get pliable dough. There is no need to knead them well. Cover the dough with paper towel and keep it in fridge for an hourGrate Paneer and set aside; cook peas in a little amount of water with required amount of salt.Now in a skillet add some oil and heat it on a medium flame.Add hing, ginger garlic paste and onions. Cook until onions are slightly brownThen add tomato pieces and cook until they become mushy,cooked peas, red chili powder, coriander powder should be added to the tomato and cook it for 2 minutes.Let the peas absorb the spices completely and add the grated paneer and sauté.Simmer the flame and cook for 5 minutes. After cooking the stuffing leave it to cool for a while.Mean while pre heat the oven at 250 degree.Take out the dough. Divide them equally and make round balls with hands.Roll out the dough to small thick disksLine a baking tray with parchment paper; Place the rolled dough on the tray. Scoop the paneer mixture and place them on the disks leavening the edges.Fold the edges up and around the filling using hands.Bake the stuffed galette in the oven for about 45 minutes or till the sides are brown.When it is about five minutes to complete, spread cheddar cheese on top of each galette.Once it is done, transfer the galette to the cooling rack and allow them to cool down completely.You can serve the Matar Paneer Galette with some ketchup and a glass of fresh juice. Serve it at your next tea party along with Crispy Corn Chaat  and Mogre Ka Sharbat and Masala Chai.

To begin making Matar Paneer Galette Recipe, first In a bowl, combine flour, butter and mix well till the flour looks like breadcrumbs.Add water and combine them well until you get pliable dough. There is no need to knead them well. Cover the dough with paper towel and keep it in fridge for an hourGrate Paneer and set aside; cook peas in a little amount of water with required amount of salt.Now in a skillet add some oil and heat it on a medium flame.Add hing, ginger garlic paste and onions. Cook until onions are slightly brownThen add tomato pieces and cook until they become mushy,cooked peas, red chili powder, coriander powder should be added to the tomato and cook it for 2 minutes.Let the peas absorb the spices completely and add the grated paneer and sauté.Simmer the flame and cook for 5 minutes. After cooking the stuffing leave it to cool for a while.Mean while pre heat the oven at 250 degree.Take out the dough. Divide them equally and make round balls with hands.Roll out the dough to small thick disksLine a baking tray with parchment paper; Place the rolled dough on the tray. Scoop the paneer mixture and place them on the disks leavening the edges.Fold the edges up and around the filling using hands.Bake the stuffed galette in the oven for about 45 minutes or till the sides are brown.When it is about five minutes to complete, spread cheddar cheese on top of each galette.Once it is done, transfer the galette to the cooling rack and allow them to cool down completely.You can serve the Matar Paneer Galette with some ketchup and a glass of fresh juice. Serve it at your next tea party along with Crispy Corn Chaat  and Mogre Ka Sharbat and Masala Chai.

https://www.archanaskitchen.com/matar-paneer-galette-recipe

Udupi Red Parboiled Rice Shavige Recipe

Udupi Red Parboiled Rice Shavige Recipe

4 cups Red matta rice - boiled,1 cup Dosa rice,1/2 cup Fresh coconut - grated,Salt - to taste,3 cups Water -

4 cups Red matta rice - boiled,1 cup Dosa rice,1/2 cup Fresh coconut - grated,Salt - to taste,3 cups Water -

Udupi

South Indian Breakfast

Vegetarian

To begin making the Udupi Red Parboiled Rice Shavige recipe, soak red parboiled rice and dosa rice in water for 8 to 10 hours.Drain water and grind it to very smooth paste adding little water along with grated coconut. Add salt to taste. Don't make thin paste, the batter should be spoonable thick. To a greased container, fill the ground thick batter. Place it in a steamer and cook for 30 to 35 minutes. Check if its cooked by piercing a toothpick. If it is done, the toothpick will come out clean. Unmould from the container and place the cooked dough into the idiyappam press when it is hot. Press in a circular shape. You will see strands of Red Parboiled Rice Shavige coming. Serve Red Parboiled Rice Shavige with fresh coconut milk / season it as lemon sevai.Serve Shavige along with South Indian Coconut Chutney or you can make other recipes like Kara Sevai.

To begin making the Udupi Red Parboiled Rice Shavige recipe, soak red parboiled rice and dosa rice in water for 8 to 10 hours.Drain water and grind it to very smooth paste adding little water along with grated coconut. Add salt to taste. Don't make thin paste, the batter should be spoonable thick. To a greased container, fill the ground thick batter. Place it in a steamer and cook for 30 to 35 minutes. Check if its cooked by piercing a toothpick. If it is done, the toothpick will come out clean. Unmould from the container and place the cooked dough into the idiyappam press when it is hot. Press in a circular shape. You will see strands of Red Parboiled Rice Shavige coming. Serve Red Parboiled Rice Shavige with fresh coconut milk / season it as lemon sevai.Serve Shavige along with South Indian Coconut Chutney or you can make other recipes like Kara Sevai.

http://www.archanaskitchen.com/udupi-red-parboiled-rice-shavige-recipe

मसाला रोटी रेसिपी - Masala Roti (Recipe in Hindi)

Masala Roti (Recipe in Hindi)

1 कप गेहूं का आटा,1 कप मक्के का आटा,1/2 कप ओटमील,1/4 कप बाजरे का आटा,1/4 कप रागी का आटा,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च धनिया पाउडर,1/4 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च अलसी का पाउडर - (फ्लैक्स सीड),1 छोटा चमच्च अजवाइन - हथेली के बीच क्रश किया हुआ,2 छोटे चमच्च कसूरी मेथी,पानी - नवाया,घी - या तेल पकाने के लिए,नमक - स्वाद अनुसार

1 cup wheat flour, 1 cup corn flour, 1/2 cup oatmeal, 1/2 cup millet flour, 1/2 cup ragi flour, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder , 1/4 teaspoon turmeric powder, 1 teaspoon flaxseed powder - (flax seed), 1 teaspoon celery - crushed between the palm, 2 teaspoons Kasuri methi, water - navaia, ghee - or oil to cook ,salt to taste

Indian

Lunch

Vegetarian

मसाला रोटी बनाने के लिए, पहले सारी सामग्री (घी या तेल को छोड़कर) को एक बड़े बर्तन में लेकर, धीरे धीरे पानी मिलाते हुए, अच्छे से गून्द ले। 1 छोटी चमच्च तेल को आटे पर छींटकर फिरसे कुछ देर के लिए गून्द ले। आटे को 10 भाग मे बाँटले।  तवे को पहले ही गरम करले। हर भाग को रोल करले और सूखे आटे में डस्ट करले। रोटी की मोटाई आप पर निर्भर करती है की आप रोटी को कितना पतला रोल करते है।  रोल करने के बाद, मसाला रोटी को तवे पर चढा दे और कुछ देर तक उसे मध्यम आँच पर पकने दे।  जब रोटी मे हवा भरने लगे, रोटी को उल्टा करे। रोटी पर घी या तेल लगाले और दोनों तरफ से पकाए तब तक जब तक रोटी दोनों तरफ से भूरी और क्रिस्प नहीं हो जाती। अब पकी हुई रोटी को तवे से उतारे, और बाकी के आटे को भी उसी तरह पकाए। मसाला रोटी को जीरा आलू के साथ नाश्ते मे परोसे, या फिर पालक रायता और सलाद के साथ रात के खाने में परोसे। 

To make masala roti, first take all the ingredients (except ghee or oil) in a big pot, add water slowly and knead it well. Splash 1 teaspoon of oil on the dough and knead again for some time. Divide the dough into 10 portions. Preheat the pan. Roll each portion and dust it with dry flour. The thickness of the bread depends on you how thin you roll the bread. After rolling, put the masala roti on the pan and let it cook on medium heat for a while. When the bread starts filling the air, reverse the roti. Apply ghee or oil to the roti and cook from both sides until the roti turns brown and crisp from both the sides. Now remove the cooked roti from the pan, and cook the rest of the flour in the same way. Serve Masala Roti with cumin potatoes for breakfast, or serve it with spinach raita and salad at dinner.

http://www.archanaskitchen.com/masala-roti-recipe-in-hindi

Fruit And Nut Lauki Brownies Recipe

Fruit And Nut Lauki Brownies Recipe

3/4 cup Rolled Oats - ground to flour,1/2 cup Cocoa Powder - +2 teaspoons,1 teaspoon Baking soda,Salt - a pinch,1/2 cup Peanut Butter - or almond butter,1/2 cup Apple puree - (peeled,1-1/2 cups Bottle gourd (lauki) - grated,1/4 cup Walnuts - chopped,1/4 cup Cranberries - chopped,1/2 cup Chocolate chips,4 tablespoons Honey,1 teaspoon Vanilla Extract,Chocolate ganache - or Chocolate sauce as needed (optional)

3/4 cup Rolled Oats - ground to flour,1/2 cup Cocoa Powder - +2 teaspoons,1 teaspoon Baking soda,Salt - a pinch,1/2 cup Peanut Butter - or almond butter,1/2 cup Apple puree - (peeled,1-1/2 cups Bottle gourd (lauki) - grated,1/4 cup Walnuts - chopped,1/4 cup Cranberries - chopped,1/2 cup Chocolate chips,4 tablespoons Honey,1 teaspoon Vanilla Extract,Chocolate ganache - or Chocolate sauce as needed (optional)

Continental

Dessert

Vegetarian

To begin making Fruit And Nut Lauki Brownies Recipe, prep all the ingredients and keep them ready and handy.Grease and line a square brownie dish and set aside. Also keep the oven on preheating mode at 175 C for about 10 minutes.Meanwhile, beat the nut butter (peanut butter or almond butter, apple sauce made by cooking the apple, grinding and pureeing them, vanilla extract and honey together in a bowl till it looks and feels homogenous.Add grated lauki into this and mix well.In another mixing bowl, mix together oat flour, salt, cocoa powder and baking soda.Combine the wet and dry ingredients together. This should yield a thick batter.Toss the walnuts, cranberries and chocolate chips in 1-2 teaspoons cocoa powder and incorporate into the batter. The batter should not be very runny. You can adjust consistency with one or two teaspoons of oats flour if the batter is thin.Transfer the batter into the brownie dish and bake in a 175 C preheated oven for 28-30 minutes or until done.Insert a skewer in the middle of the dish to check if it is baked thoroughly. If the skewer comes clean, the brownie is done. Or else, you can continue baking for a couple of more minutes till done.Cool on a wired rack. Cut into slices and then top the brownie with chocolate sauce/ganache and serve.This Fruit And Nut Lauki Brownies Recipe can also be served as a party dessert after a meal like Orange Flavored Barbecue Chicken With Fresh Salad Recipe during a barbeque party at home, or after a meal of Fettuccine Pasta with Roasted Red Bell Pepper Sauce Recipe with your family and friends.

To begin making Fruit And Nut Lauki Brownies Recipe, prep all the ingredients and keep them ready and handy.Grease and line a square brownie dish and set aside. Also keep the oven on preheating mode at 175 C for about 10 minutes.Meanwhile, beat the nut butter (peanut butter or almond butter, apple sauce made by cooking the apple, grinding and pureeing them, vanilla extract and honey together in a bowl till it looks and feels homogenous.Add grated lauki into this and mix well.In another mixing bowl, mix together oat flour, salt, cocoa powder and baking soda.Combine the wet and dry ingredients together. This should yield a thick batter.Toss the walnuts, cranberries and chocolate chips in 1-2 teaspoons cocoa powder and incorporate into the batter. The batter should not be very runny. You can adjust consistency with one or two teaspoons of oats flour if the batter is thin.Transfer the batter into the brownie dish and bake in a 175 C preheated oven for 28-30 minutes or until done.Insert a skewer in the middle of the dish to check if it is baked thoroughly. If the skewer comes clean, the brownie is done. Or else, you can continue baking for a couple of more minutes till done.Cool on a wired rack. Cut into slices and then top the brownie with chocolate sauce/ganache and serve.This Fruit And Nut Lauki Brownies Recipe can also be served as a party dessert after a meal like Orange Flavored Barbecue Chicken With Fresh Salad Recipe during a barbeque party at home, or after a meal of Fettuccine Pasta with Roasted Red Bell Pepper Sauce Recipe with your family and friends.

http://www.archanaskitchen.com/fruit-and-nut-lauki-brownies-recipe