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Maakhmi Dal Recipe-Sindhi Style Moong Dal

Maakhmi Dal Recipe-Sindhi Style Moong Dal

1/2 cup Yellow Moong Dal (Split) - washed and soaked,1 tablespoon Ghee,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,2 Onions - finely chopped,2 Tomatoes - pureed,2 teaspoon Ginger - chopped,1 Green Chilli - finely chopped,2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Coriander Powder (Dhania),2 teaspoon Cumin powder (Jeera),2 teaspoon Garam masala powder,2 tablespoons Mint Leaves (Pudina) - chopped,Salt - to taste,1 cup Water

1/2 cup Yellow Moong Dal (Split) - washed and soaked,1 tablespoon Ghee,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,2 Onions - finely chopped,2 Tomatoes - pureed,2 teaspoon Ginger - chopped,1 Green Chilli - finely chopped,2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Coriander Powder (Dhania),2 teaspoon Cumin powder (Jeera),2 teaspoon Garam masala powder,2 tablespoons Mint Leaves (Pudina) - chopped,Salt - to taste,1 cup Water

Sindhi

Main Course

Vegetarian

To begin making the Maakhmi Dal, wash and soak the moong dal for 30 minutes.In a pressure cooker, heat ghee on medium flame, add the cinnamon, cloves and cardamom. To this add onions and fry until they turn into a nice deep golden brown colour.Once the onions get the nice brown colour, add the turmeric powder and red chili powder. Mix well.Add the tomato puree at this stage and cook well, until the onion-tomato mix comes together.To this onion-tomato bhuna masala add coriander powder, cumin powder, garam masala, chopped pudina leaves and add salt as required.Add the soaked and drained dal, and water and close the pressure cooker.Pressure cook for 2 whistles and turn off the flame.  Allow the pressure to release naturally. Once you open the pressure cooker, mash the dal with the potato masher and mix well. Serve this Maakhmi Dal, along with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Tuk Patata - Aloo Took Recipe (Sindhi Styled Double Baked Crispy Potatoes)

To begin making the Maakhmi Dal, wash and soak the moong dal for 30 minutes.In a pressure cooker, heat ghee on medium flame, add the cinnamon, cloves and cardamom. To this add onions and fry until they turn into a nice deep golden brown colour.Once the onions get the nice brown colour, add the turmeric powder and red chili powder. Mix well.Add the tomato puree at this stage and cook well, until the onion-tomato mix comes together.To this onion-tomato bhuna masala add coriander powder, cumin powder, garam masala, chopped pudina leaves and add salt as required.Add the soaked and drained dal, and water and close the pressure cooker.Pressure cook for 2 whistles and turn off the flame.  Allow the pressure to release naturally. Once you open the pressure cooker, mash the dal with the potato masher and mix well. Serve this Maakhmi Dal, along with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Tuk Patata - Aloo Took Recipe (Sindhi Styled Double Baked Crispy Potatoes)

http://www.archanaskitchen.com/maakhmi-dal-recipe-sindhi-style-moong-dal

Corn Cheese Balls Recipe

Corn Cheese Balls Recipe

1/2 cup Cheese - grated,1 Potato (Aloo) - boiled and mashed,1/2 cup Corn Kernels - boiled,3 tablespoon Green Bell Pepper (Capsicum) - finely chopped,Coriander (Dhania) Leaves - chopped,1 tablespoon Red Chilli flakes,1/2 tablespoon Dried oregano,1/2 tablespoon Black pepper powder,1/8 tablespoon Garlic,1-1/2 tablespoon Corn flour,Salt - to taste,2 tablespoons All Purpose Flour (Maida),1 cup Whole Wheat Bread crumbs,Sunflower Oil - as required for deep frying

1/2 cup Cheese - grated,1 Potato (Aloo) - boiled and mashed,1/2 cup Corn Kernels - boiled,3 tablespoon Green Bell Pepper (Capsicum) - finely chopped,Coriander (Dhania) Leaves - chopped,1 tablespoon Red Chilli flakes,1/2 tablespoon Dried oregano,1/2 tablespoon Black pepper powder,1/8 tablespoon Garlic,1-1/2 tablespoon Corn flour,Salt - to taste,2 tablespoons All Purpose Flour (Maida),1 cup Whole Wheat Bread crumbs,Sunflower Oil - as required for deep frying

Continental

Appetizer

Vegetarian

To prepare Corn Cheese Balls Recipe, get all the ingredients handy- grate the cheese, boil veggies and mash boiled potatoes.In a mixing bowl, add the grated cheese, boiled and mashed potato, boiled yellow corn, green capsicum, coriander leaves, red chili flakes, crushed oregano, a little pepper, garlic paste, cornflour and salt and mix everything well.Apply a little oil on your palm and make about 1/2 inches balls from the mixture.In a bowl, add all-purpose flour and water and mix them to get pouring consistency batter.In a kadai, heat enough oil to deep fry.Put some plain flour on one side and bread crumbs on the other side on your work surface.Roll the cheese balls in plain flour, dip them in all-purpose flour batter and then in bread crumbs.Repeat the same process to coat all corn and cheese balls in a similar way.Deep fry coated cheese balls on a medium flame.Serve Corn Cheese Balls Recipe hot with dips like Cottage Cheese Dip, Tzatziki or Peanut Chilli Dipping Sauce.

To prepare Corn Cheese Balls Recipe, get all the ingredients handy- grate the cheese, boil veggies and mash boiled potatoes.In a mixing bowl, add the grated cheese, boiled and mashed potato, boiled yellow corn, green capsicum, coriander leaves, red chili flakes, crushed oregano, a little pepper, garlic paste, cornflour and salt and mix everything well.Apply a little oil on your palm and make about 1/2 inches balls from the mixture.In a bowl, add all-purpose flour and water and mix them to get pouring consistency batter.In a kadai, heat enough oil to deep fry.Put some plain flour on one side and bread crumbs on the other side on your work surface.Roll the cheese balls in plain flour, dip them in all-purpose flour batter and then in bread crumbs.Repeat the same process to coat all corn and cheese balls in a similar way.Deep fry coated cheese balls on a medium flame.Serve Corn Cheese Balls Recipe hot with dips like Cottage Cheese Dip, Tzatziki or Peanut Chilli Dipping Sauce.

https://www.archanaskitchen.com/corn-cheese-balls-recipe

Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe)

Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe)

1 Bottle gourd (lauki) - peeled and diced,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),Salt - to taste,1/4 cup Fresh coconut - grated,1 tablespoon Chana dal (Bengal Gram Dal) - soaked in hot water for 10 minutes,2 Green Chillies,1 teaspoon Cumin seeds (Jeera),1 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1 sprig Curry leaves - roughly torn,2 Dry Red Chillies

1 Bottle gourd (lauki) - peeled and diced,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),Salt - to taste,1/4 cup Fresh coconut - grated,1 tablespoon Chana dal (Bengal Gram Dal) - soaked in hot water for 10 minutes,2 Green Chillies,1 teaspoon Cumin seeds (Jeera),1 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1 sprig Curry leaves - roughly torn,2 Dry Red Chillies

South Indian Recipes

Lunch

Diabetic Friendly

We begin making the Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe) by pressure cooking the bottle gourd with 1/2 cup of water in a pressure cooker, you can also add a teaspoon of salt. Pressure cook for 1 whistle and set it aside to release the pressure naturally.Next step is to make the paste, In a blender add in all the ingredients and grind into a smooth paste, you can add water slowly while it is blending.In a sauce pan, add the bottle gourd and the ground paste and mix it evenly, let it cook for 2 minutes. Then reduce the heat to minimum.In a mixing bowl add the curd and add one cup water and beat it till it is smooth and turn into a buttermilk. Slowly add the buttermilk into the bottle gourd mixture and stir continuously. Check for seasonings.In a small-bottomed pan, heat oil and temper the mustard seeds, curry leaves and some torn dry red chilies. Pour in the Kadai onto the yogurt based curry.Serve the Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe) with hot steamed rice and Elai Vadam Recipe (A Traditional South Indian Rice Papad).

We begin making the Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe) by pressure cooking the bottle gourd with 1/2 cup of water in a pressure cooker, you can also add a teaspoon of salt. Pressure cook for 1 whistle and set it aside to release the pressure naturally.Next step is to make the paste, In a blender add in all the ingredients and grind into a smooth paste, you can add water slowly while it is blending.In a sauce pan, add the bottle gourd and the ground paste and mix it evenly, let it cook for 2 minutes. Then reduce the heat to minimum.In a mixing bowl add the curd and add one cup water and beat it till it is smooth and turn into a buttermilk. Slowly add the buttermilk into the bottle gourd mixture and stir continuously. Check for seasonings.In a small-bottomed pan, heat oil and temper the mustard seeds, curry leaves and some torn dry red chilies. Pour in the Kadai onto the yogurt based curry.Serve the Sorekai Majjige Huli Recipe (Bottle Gourd In Coconut Yogurt Curry Recipe) with hot steamed rice and Elai Vadam Recipe (A Traditional South Indian Rice Papad).

http://www.archanaskitchen.com/sorekai-majjige-huli-recipe-bottle-gourd-in-coconut-yogurt-curry-recipe

Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy

Dum Murgh Kali Mirch Recipe - Chicken In Rich White Gravy

1 kg Boneless chicken,1 cup Curd (Dahi / Yogurt),2 teaspoons Garam masala powder,1 tablespoon Ginger Garlic Paste,12 Cashew nuts - ground to paste,2 Onions - chopped,2 inch Ginger - julienned,5 cloves Garlic - julienned,5 Green Chillies - slit (adjust),1 cup Fresh cream,7 Whole Black Peppercorns - crushed (adjust),2 teaspoons Cumin powder (Jeera),Coal - a few,3 tablespoons Ghee,3 tablespoons Coriander (Dhania) Leaves - chopped,Salt - to taste

1 kg Boneless chicken,1 cup Curd (Dahi / Yogurt),2 teaspoons Garam masala powder,1 tablespoon Ginger Garlic Paste,12 Cashew nuts - ground to paste,2 Onions - chopped,2 inch Ginger - julienned,5 cloves Garlic - julienned,5 Green Chillies - slit (adjust),1 cup Fresh cream,7 Whole Black Peppercorns - crushed (adjust),2 teaspoons Cumin powder (Jeera),Coal - a few,3 tablespoons Ghee,3 tablespoons Coriander (Dhania) Leaves - chopped,Salt - to taste

Indian

Side Dish

High Protein Non Vegetarian

To prepare Dum Murgh Kali Mirch Recipe, cut chicken in cubes then marinate it with ginger garlic, half of the curd, Garam masala powder, and salt to taste. Set it aside for 2-3 hrs or overnight. In a kadai, add a little ghee. When the ghee is hot, on medium flame, add chopped onions, green chilies to it and saute it till the onions are translucent and softened.Wait till the onions and green chillies are a bit cooled and then take a mixer and blend it to a thick paste, adding a few teaspoons of water only if required. We need a thick paste here.In the same kadai, heat a little more ghee and add the cubed boneless chicken to the kadai when the ghee is hot enough.Saute on a medium flame, keep it covered, till the chicken cubes are cooked well. Take out the chicken and keep it aside.Add another tablespoon of ghee to the kadai, when it is heated, add ginger garlic juliens to it. Sauté it for a minute. Then add the blended onions paste, cashew paste, cumins, curd and cook till the gravy comes together. At this point, add chicken to the above mixture, mix together add some water if needed.Let it cook on medium-low flame for about 2 minutes or till the gravy seems a little absorbed and mixed very well with chicken.Now add garam masala and ground black pepper and fresh cream. Mix properly. Now when Dum Murgh Kali Mirch is almost done a chopped coriander. Continue to cook on low flame. Now to smoke the chicken gravy, heat coal till red hot on the burner, by holding the coal with tongs.Take a small steel katori put heated coal on it and place the steel katori in the middle of the kadai and pour a teaspoon of ghee or oil on it and cover the kadai immediately. Let the smoke fill the kadai and flavour up the dish very well.Keep Dum Murgh Kali Mirch covered till all the dum or steam is settled. Turn off the flame and transfer to a serving dish. Serve Dum Murgh Kali Mirch Recipe along with Whole Wheat Naan Recipe, and Chicken Keema Biryani Recipe, Papad Raita Recipe for a complete meal.

To prepare Dum Murgh Kali Mirch Recipe, cut chicken in cubes then marinate it with ginger garlic, half of the curd, Garam masala powder, and salt to taste. Set it aside for 2-3 hrs or overnight. In a kadai, add a little ghee. When the ghee is hot, on medium flame, add chopped onions, green chilies to it and saute it till the onions are translucent and softened.Wait till the onions and green chillies are a bit cooled and then take a mixer and blend it to a thick paste, adding a few teaspoons of water only if required. We need a thick paste here.In the same kadai, heat a little more ghee and add the cubed boneless chicken to the kadai when the ghee is hot enough.Saute on a medium flame, keep it covered, till the chicken cubes are cooked well. Take out the chicken and keep it aside.Add another tablespoon of ghee to the kadai, when it is heated, add ginger garlic juliens to it. Sauté it for a minute. Then add the blended onions paste, cashew paste, cumins, curd and cook till the gravy comes together. At this point, add chicken to the above mixture, mix together add some water if needed.Let it cook on medium-low flame for about 2 minutes or till the gravy seems a little absorbed and mixed very well with chicken.Now add garam masala and ground black pepper and fresh cream. Mix properly. Now when Dum Murgh Kali Mirch is almost done a chopped coriander. Continue to cook on low flame. Now to smoke the chicken gravy, heat coal till red hot on the burner, by holding the coal with tongs.Take a small steel katori put heated coal on it and place the steel katori in the middle of the kadai and pour a teaspoon of ghee or oil on it and cover the kadai immediately. Let the smoke fill the kadai and flavour up the dish very well.Keep Dum Murgh Kali Mirch covered till all the dum or steam is settled. Turn off the flame and transfer to a serving dish. Serve Dum Murgh Kali Mirch Recipe along with Whole Wheat Naan Recipe, and Chicken Keema Biryani Recipe, Papad Raita Recipe for a complete meal.

https://www.archanaskitchen.com/dum-murgh-kali-mirch-recipe

Paneer Matar Keema Recipe

Paneer Matar Keema Recipe

1 cup Green peas (Matar) - boiled and slightly mashed,1 Potato (Aloo) - boiled and mashed,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled,1 Tomato - finely chopped,1/4 cup Homemade tomato puree,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 pinch Asafoetida (hing),1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,Coriander (Dhania) Leaves - few sprigs,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,Sunflower Oil - as required,Salt - to taste,Water - as required

1 cup Green peas (Matar) - boiled and slightly mashed,1 Potato (Aloo) - boiled and mashed,1/2 cup Paneer (Homemade Cottage Cheese) - crumbled,1 Tomato - finely chopped,1/4 cup Homemade tomato puree,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 pinch Asafoetida (hing),1 Onion - finely chopped,1 tablespoon Ginger Garlic Paste,Coriander (Dhania) Leaves - few sprigs,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,Sunflower Oil - as required,Salt - to taste,Water - as required

North Indian Recipes

Lunch

Vegetarian

To begin making the Paneer Matar Keema Recipe, heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds, asafoetida and let it splutter.Once the mustard seeds splutter, add the finely chopped onions. Cook them till they turn soft and translucent.Once the onions are soft, add the ginger garlic paste and let it cook for about 2 minutes.After 2 minutes add the finely chopped tomatoes and tomato puree.Cover with lid and let it cook it for about 3 to 4 minutes.Next, add the spices including red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Let it cook for 5 minutes.Now add the mashed potato, crumbled paneer and 1/4 cup of water. Mix everything properly and let it cook for 6 to 8 minutes.After 6 to 8 minutes, add the boiled green peas, mix well, cover the pan and let the Green Peas Gravy With Vegetables cook for another 3 to 5 minutes.Once it is done, garnish Matar Keema recipe with coriander leaves and serve hot.Serve Paneer Matar Keema Recipe along with Dal Palak, Lauki Raita and Phulka for an everyday meal with your family.

To begin making the Paneer Matar Keema Recipe, heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds, asafoetida and let it splutter.Once the mustard seeds splutter, add the finely chopped onions. Cook them till they turn soft and translucent.Once the onions are soft, add the ginger garlic paste and let it cook for about 2 minutes.After 2 minutes add the finely chopped tomatoes and tomato puree.Cover with lid and let it cook it for about 3 to 4 minutes.Next, add the spices including red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Let it cook for 5 minutes.Now add the mashed potato, crumbled paneer and 1/4 cup of water. Mix everything properly and let it cook for 6 to 8 minutes.After 6 to 8 minutes, add the boiled green peas, mix well, cover the pan and let the Green Peas Gravy With Vegetables cook for another 3 to 5 minutes.Once it is done, garnish Matar Keema recipe with coriander leaves and serve hot.Serve Paneer Matar Keema Recipe along with Dal Palak, Lauki Raita and Phulka for an everyday meal with your family.

http://www.archanaskitchen.com/matar-keema-recipe-green-peas-gravy-with-vegetables

Palak Onion Kadhi Pakora Recipe

Palak Onion Kadhi Pakora Recipe

1/2 cup Gram flour (besan),50 grams Spinach - finely chopped,1 Onion - chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - chopped,1/2 teaspoon Enos fruit salt,Sunflower Oil - as required,3/4 cup Gram flour (besan),1 cup Hung Curd (Greek Yogurt),2-1/2 cups Lukewarm Water,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 pinch Asafoetida (hing),Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 Green Chilli - slit,1 sprig Curry leaves,1 tablespoon Ghee,Coriander (Dhania) Leaves - few,Salt - to taste

1/2 cup Gram flour (besan),50 grams Spinach - finely chopped,1 Onion - chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 Green Chilli - chopped,1/2 teaspoon Enos fruit salt,Sunflower Oil - as required,3/4 cup Gram flour (besan),1 cup Hung Curd (Greek Yogurt),2-1/2 cups Lukewarm Water,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 pinch Asafoetida (hing),Salt - to taste,1/4 teaspoon Cumin seeds (Jeera),1 Green Chilli - slit,1 sprig Curry leaves,1 tablespoon Ghee,Coriander (Dhania) Leaves - few,Salt - to taste

Punjabi

Lunch

Vegetarian

To begin making the Palak Onion Kadhi Pakora Recipe, we will make the pakoras first. *Method for Pakora'sCombine all the ingredients for the palak pakora in a large bowl. Add very little water to make a thick batter.Heat the kuzhi paniyaram pan on medium heat; add a teaspoon of oil into each of the cavities and drop a spoon of the pakora batter into the cavity. Cover the pan and steam cook the pakora's until you notice the top has steamed.Once the top has steamed, flip them over to cook on the other side. Continue to cook on medium heat until the pakoras has cooked through from the inside and have a golden brown color. Proceed the same way with the remaining pakora batter and keep them aside.*Method for the Punjabi KadhiWhisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended. Add the water and whisk more until well blended. Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil.Keep whisking it continuously while it is on heat, as this will help the yogurt and the spices along with gram flour come together into a creamy texture. Allow the kadhi to boil briskly for about 3 to 4 minutes, then turn the heat to low and simmer for another 5 minutes.The simmering process helps the kadhi get the flavors of the spices and the gram flour. It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it.Towards the end of the simmering process, add in the spinach pakora's. We will proceed to make the seasoning for the Khadi.Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies. Allow them to crackle. Add the onions and ginger and saute until onions turn golden and tender. Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi.Note: The Kadhi will thicken as the Pakora simmers in the yogurt curry, so once again adjust the thickness by adding little or more water as required and adjust to the consistency you like. Check the salt and spice levels and adjust to suit your taste.Transfer the Palak Kadhi Pakora to the serving bowl. Garnish with chopped coriander leaves.Serve the Palak Onion Kadhi Pakora along with Phulka, Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) and Bean Sprout & Corn Salad Recipe.

To begin making the Palak Onion Kadhi Pakora Recipe, we will make the pakoras first. *Method for Pakora'sCombine all the ingredients for the palak pakora in a large bowl. Add very little water to make a thick batter.Heat the kuzhi paniyaram pan on medium heat; add a teaspoon of oil into each of the cavities and drop a spoon of the pakora batter into the cavity. Cover the pan and steam cook the pakora's until you notice the top has steamed.Once the top has steamed, flip them over to cook on the other side. Continue to cook on medium heat until the pakoras has cooked through from the inside and have a golden brown color. Proceed the same way with the remaining pakora batter and keep them aside.*Method for the Punjabi KadhiWhisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended. Add the water and whisk more until well blended. Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil.Keep whisking it continuously while it is on heat, as this will help the yogurt and the spices along with gram flour come together into a creamy texture. Allow the kadhi to boil briskly for about 3 to 4 minutes, then turn the heat to low and simmer for another 5 minutes.The simmering process helps the kadhi get the flavors of the spices and the gram flour. It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it.Towards the end of the simmering process, add in the spinach pakora's. We will proceed to make the seasoning for the Khadi.Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies. Allow them to crackle. Add the onions and ginger and saute until onions turn golden and tender. Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi.Note: The Kadhi will thicken as the Pakora simmers in the yogurt curry, so once again adjust the thickness by adding little or more water as required and adjust to the consistency you like. Check the salt and spice levels and adjust to suit your taste.Transfer the Palak Kadhi Pakora to the serving bowl. Garnish with chopped coriander leaves.Serve the Palak Onion Kadhi Pakora along with Phulka, Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) and Bean Sprout & Corn Salad Recipe.

https://www.archanaskitchen.com/palak-onion-kadhi-pakora-recipe

नवरतन कोरमा (सूखा) रेसिपी - Dry Navratan Korma (Recipe In Hindi)

Dry Navratan Korma (Recipe In Hindi)

1 गोभी - छोटा काट ले,2 गाजर - बारीक काटे,5 हरी सेम - काटी हुई,1/2 कप हरी मिर्च,1 शिमला मिर्च (हरी) - काटी हुई,2 आलू - काटी हुई,2 प्याज - काटी हुई,1 इंच अदरक - काटी हुई,4 कली लहसुन - काटी हुई,2 हरी मिर्च - काटी हुई,2 टमाटर - प्यूरी,1-1/5 बड़ा चमच्च धनिया पाउडर,1/2 बड़ा चमच्च गरम मसाला पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,नमक - स्वाद अनुसार,तेल - प्रयोग अनुसार,2 तेज पत्ता,1 दालचीनी,2 इलाईची,1 छोटा चमच्च अजवाइन,100 ग्राम्स पनीर - छोटे टुकड़े,1 कप मक्खन,1/2 कप काजू - पेस्ट बना ले,1/2 कप पाइनएप्पल - छोटा काट ले,1/2 कप अनारदाना,2 बड़ा चमच्च किशमिश,काजू - थोड़े,हरा धनिया - गार्निश करने के लिए,Coriander (Dhania) Leaves - few for garnishing

1 cabbage - cut into small pieces, 2 carrots - finely chopped, 5 green beans - chopped, 1/2 cup green chili, 1 capsicum (green) - chopped, 2 potatoes - sliced, 2 onions - chopped, 1 Inch ginger - chopped, 4 cloves garlic - chopped, 2 green chillies - chopped, 2 tomatoes - puree, 1-1 / 5 tablespoon coriander powder, 1/2 tablespoon garam masala powder, 1 teaspoon red chili powder , Salt - as per taste, oil - as per use, 2 bay leaves, 1 cinnamon, 2 cardamom, 1 teaspoon celery, 100 gms cottage cheese - small pieces, 1 cup butter, 1/2 cup cashew nuts - make paste, 1/2 Cups Pineapple - cut into small pieces, 1/2 cup pomegranate, 2 tablespoons raisins, cashews - some, green coriander - to garnish, Coriander (Dhania) Leaves - few for garnishing

North Indian Recipes

Lunch

Vegetarian

नवरतन कोरमा (सूखा) बनाने के लिए सबसे पहले, सारी सामग्री तैयार कर ले. अब एक कढ़ाई में तेल गरम करें और उसमे पनीर के टुकड़े डाल ले. इसे अच्छी तरह से तल और एक टिशू पर अधिक तेल सोकने के लिए निकाल ले. थोड़ा और तेल डाले और सारे खड़े मसाले डाल दे. 10 सेकंड बाद इसमें प्याज डाले और उसे नरम होने तक पकाए।प्याज के नरम होने के बाद, इसमें अदरक लहसुन का पेस्ट और हरी मिर्च डाले। इसको 2 से 3 मिनट तक पकाए।अब इसमें टमाटर की प्यूरी डाले और 3 से 5 मिनट तक के लिए पकाए। अब इसमें कटी हुई सब्ज़िया डाले. अच्छी तरह से मिला ले और फिर धनिया पाउडर, लाल मिर्च पाउडर, गरम मसाला डाले और 5 मिनट के लिए पकने दे. 5 मिनट के बाद काजू का पेस्ट और मक्खन डाले और सबको मिला ले. इसके बाद 1/2 कप पानी डाले और कढ़ाई को ढक ले. इससे 7 से 8 मिनट तक पकने दे. जब सब्ज़िया नरम हो जाए, इसमें किशमिश और काजू डाले। 1 मिनट के बाद इसमें पाइनएप्पल और अनार डाले। गैस को बंद कर दे, पन्नेर के टुकड़े डाले और हरे गार्निश करे. नवरतन कोरमा (सूखा) को फुल्का, पंचमेल दाल और बूंदी रायता के साथ दिन के खाने के लिए परोसे।

To make Navratan Korma (dry), first of all prepare the ingredients. Now heat oil in a pan and add pieces of paneer to it. Fry it well and drain it to soak more oil on a tissue. Add some more oil and add all the spices. After 10 seconds, add onion and cook till it becomes soft. After the onion is soft, add ginger garlic paste and green chillies. Cook it for 2 to 3 minutes. Now add tomato puree and cook for 3 to 5 minutes. Now add chopped vegetables to it. Mix well and then add coriander powder, red chili powder, garam masala and let it cook for 5 minutes. Add cashew paste and butter after 5 minutes and mix them all. After this, add 1/2 cup water and cover the pan. Allow it to cook for 7 to 8 minutes. When the vegetables become soft, add raisins and cashews to it. After 1 minute add pineapple and pomegranate to it. Turn off the gas, add pieces of panner and garnish the green. Serve Navratan Korma (dry) with Phulka, Panchamel Dal and Bundi Raita for dinner.

https://www.archanaskitchen.com/dry-navratan-korma-recipe-in-hindi

मदुराई टमाटर की चटनी रेसिपी - Madurai Spicy Tomato Chutney Recipe

Madurai Spicy Tomato Chutney Recipe

2 प्याज,5 सुखी लाल मिर्च,2 टमाटर,2 टहनी कढ़ी पत्ता,1 छोटा चम्मच राइ,2 छोटे चम्मच उरद दाल,नमक - स्वाद अनुसार,1/4 कप पानी,3 छोटे चम्मच तिल का तेल,2 छोटे चम्मच इमली का पेस्ट,1/2 छोटा चम्मच शक्कर

2 onions, 5 dry red chillies, 2 tomatoes, 2 sprig curry leaves, 1 tsp rye, 2 tsp urad dal, salt - as per taste, 1/4 cup water, 3 tsp sesame oil, 2 tsp tamarind Paste, 1/2 tsp sugar

Tamil Nadu

Side Dish

Vegetarian

मदुराई टमाटर की चटनी रेसिपी बनाने के लिए सबसे पहले प्याज टमाटर को काट कर अलग से रख ले. अब एक कढ़ाई में तेल गरम करें। इसमें सुखी लाल मिर्च, प्याज, टमाटर डाले और 5 मिनट के लिए पका ले. गैस बंद करें और ठंडा होने दे. इस मिश्रण को मिक्सर ग्राइंडर में 2 बड़े चम्मच पानी के साथ डाले और पीस ले. अब एक कढ़ाई में तिल का तेल गरम करें। इसमें राइ डाले और तड़कने दे. अब इसमें उरद दाल, कढ़ी पत्ता डाले और उरद दाल को सुनहरा भूरा होने तक पका ले. अब इसमें प्याज डाले और उनके नरम होने तक पका ले. अब इसमें बचे हुए टमाटर डाले और उनके नरम होने तक पका ले.अब इसमें पिसा हुआ टमाटर प्याज मिर्च का मिश्रण, थोड़ा पानी डाले और उबाला आने दे. उबाला आने के बाद गैस बंद करें और परोसे। मदुराई टमाटर की चटनी रेसिपी को रवा इडली, कीरई सांबर और फ़िल्टर कॉफ़ी के सुबह के नाश्ते के लिए परोसे।

To make Madurai Tomato Chutney Recipe, first cut the onion tomatoes and keep them separately. Now heat oil in a pan. Add dry red chillies, onions, tomatoes and cook for 5 minutes. Turn off the gas and allow it to cool. Pour this mixture into the mixer grinder with 2 tablespoons of water and grind it. Now heat sesame oil in a pan. Add mustard seeds and let it splutter. Now add urad dal, curry leaves and cook the urad dal till it becomes golden brown. Now add onions and cook till they become soft. Now add the remaining tomatoes and cook till they become soft. Now add ground tomato onion chili mixture, some water and let it boil. Turn off the gas after boiling and serve. Serve Madurai Tomato Chutney Recipe with Rava Idli, Keerai Sambar and Filter Coffee for breakfast.

https://www.archanaskitchen.com/madurai-spicy-tomato-chutney-recipe-thakkali-vengayam-chutney-in-hindi

Baked Cauliflower Samosa Recipe

Baked Cauliflower Samosa Recipe

2 cup Whole Wheat Flour,1/4 cup Sunflower Oil,1/2 teaspoon Baking soda,1/2 teaspoon Salt,Water - as needed,1 cup Cauliflower (gobi) - small florets,1 cup Potato (Aloo) - diced and peeled,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Ginger - grated,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1 pinch Asafoetida (hing),1 Dry Red Chilli,5 Green Chillies,1 teaspoon Turmeric powder (Haldi),1 tablespoon Sugar,1 tablespoon Sunflower Oil,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,Sunflower Oil - to spray

2 cup Whole Wheat Flour,1/4 cup Sunflower Oil,1/2 teaspoon Baking soda,1/2 teaspoon Salt,Water - as needed,1 cup Cauliflower (gobi) - small florets,1 cup Potato (Aloo) - diced and peeled,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Ginger - grated,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1 pinch Asafoetida (hing),1 Dry Red Chilli,5 Green Chillies,1 teaspoon Turmeric powder (Haldi),1 tablespoon Sugar,1 tablespoon Sunflower Oil,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,Sunflower Oil - to spray

Indian

Snack

Vegetarian

To begin making Baked Cauliflower Samosa Recipe, prepare all the ingredients and start with making the dough.In a bowl, add 2 cup atta (wheat flour), oil, salt and baking soda. Keep mixing with hand  until the dough becomes crumbly enough to take a shape.Add water and make a medium tight dough, almost like chapathi dough. Cover it and rest it for 20 minutes.For Stuffing In a frying pan, heat oil, add raw peanuts, fry a bit till roasted, and then add dried whole red chilli, hing powder, fennel and cumin seeds for tadka and saute a bit.After seeds start crackling add blanched cauliflower and diced potato.Fry for about 2 minutes then add salt, sugar, turmeric powder, grated ginger and green chillies. Mix it properly then let it cook on low heat. Stir occasionally until vegetables are well cooked. Add kasuri methi and let it cool before proceeding to stuffing it.Making SamosasPreheat oven into 350 F(180 C).Divide dough into 6-7 balls. with a rolling pin roll each dough in a round shape to medium thickness then cut them in the middle. Take one portion of the flattened dough and shape like a cone overlapping the flat side together. Now put 1 and 1/2 tsp of stuffing inside the samosa cone and seal the edges with brushing water on the edges. Cover them with kitchen towel otherwise it will dry out.In a baking tray, place a parchment paper and line up all samosas. Spray some cooking oil over them.Bake samosas for 40 -45 minutes or when it nice golden in color. Cooking time varies from oven to oven so after 30 minutes check them, when done, you can take them out and allow them to cool a bit before serving for snacks.Enjoy this Baked Cauliflower Samosa Recipe with Khajur Imli Chutney or plain tomato ketchup with a hot cup of Ginger Cardamom Chai for an evening.

To begin making Baked Cauliflower Samosa Recipe, prepare all the ingredients and start with making the dough.In a bowl, add 2 cup atta (wheat flour), oil, salt and baking soda. Keep mixing with hand  until the dough becomes crumbly enough to take a shape.Add water and make a medium tight dough, almost like chapathi dough. Cover it and rest it for 20 minutes.For Stuffing In a frying pan, heat oil, add raw peanuts, fry a bit till roasted, and then add dried whole red chilli, hing powder, fennel and cumin seeds for tadka and saute a bit.After seeds start crackling add blanched cauliflower and diced potato.Fry for about 2 minutes then add salt, sugar, turmeric powder, grated ginger and green chillies. Mix it properly then let it cook on low heat. Stir occasionally until vegetables are well cooked. Add kasuri methi and let it cool before proceeding to stuffing it.Making SamosasPreheat oven into 350 F(180 C).Divide dough into 6-7 balls. with a rolling pin roll each dough in a round shape to medium thickness then cut them in the middle. Take one portion of the flattened dough and shape like a cone overlapping the flat side together. Now put 1 and 1/2 tsp of stuffing inside the samosa cone and seal the edges with brushing water on the edges. Cover them with kitchen towel otherwise it will dry out.In a baking tray, place a parchment paper and line up all samosas. Spray some cooking oil over them.Bake samosas for 40 -45 minutes or when it nice golden in color. Cooking time varies from oven to oven so after 30 minutes check them, when done, you can take them out and allow them to cool a bit before serving for snacks.Enjoy this Baked Cauliflower Samosa Recipe with Khajur Imli Chutney or plain tomato ketchup with a hot cup of Ginger Cardamom Chai for an evening.

https://www.archanaskitchen.com/baked-cauliflower-samosa-recipe

Tomato Basil Chicken Recipe

Tomato Basil Chicken Recipe

2 Chicken breasts,2 teaspoons Mixed Herbs (Dried),3 tablespoons Lemon juice,2 teaspoons Extra Virgin Olive Oil,Salt - to taste,1 sprig Basil leaves - finely chopped,2 tablespoons Extra Virgin Olive Oil,3 cups Homemade tomato puree,1/4 cup Basil leaves - fresh leaves,1 Onion - finely chopped,10 cloves Garlic - finely chopped,1 tablespoon Mixed Herbs (Dried),1 teaspoon Red Chilli powder,Salt - to taste,Sugar - to taste

2 Chicken breasts,2 teaspoons Mixed Herbs (Dried),3 tablespoons Lemon juice,2 teaspoons Extra Virgin Olive Oil,Salt - to taste,1 sprig Basil leaves - finely chopped,2 tablespoons Extra Virgin Olive Oil,3 cups Homemade tomato puree,1/4 cup Basil leaves - fresh leaves,1 Onion - finely chopped,10 cloves Garlic - finely chopped,1 tablespoon Mixed Herbs (Dried),1 teaspoon Red Chilli powder,Salt - to taste,Sugar - to taste

Continental

Main Course

High Protein Non Vegetarian

To begin making the Tomato Basil Chicken Recipe, wash and thoroughly clean the chicken breasts. Into the bowl add the chicken, add mixed herbs, lemon juice, olive oil and salt. Mix well. Heat a skillet on medium-high heat to pan sear the chicken pieces. Place the chicken pieces and cook only for a minute on both sides till it gets a light brown colour and is just about cooked.To make the tomato basil sauceHeat a saucepan with olive oil, add the garlic and onions and saute till until the onions soften and till the aroma wafts in the air. Next add the torn basil leaves, tomato puree, herbs, red chilli powder, salt and sugar . Bring the tomato basil sauce to a brisk boil. After a few minutes, add the grilled chicken breasts into the tomato basil sauce. Turn the heat to low, cover the pan and cook the Tomato Basil Chicken for about 10 minutes, until the chicken has absorbed all the flavours and is cooked through as well.Once done, turn off the heat and transfer the Tomato Basil Chicken Recipe to a serving bowl and serve hot.Serve  Tomato Basil Chicken Recipe along with some Garlic Bread With Herb Butter Recipe and Fizzy Pomegranate & Mint Mocktail Recipe for a weekend dinner or even for your house parties along with Herbed Buttered Rice Recipe With Green Peas and a Savory Melon Salad Recipe (Spiced with Ginger & Mint).

To begin making the Tomato Basil Chicken Recipe, wash and thoroughly clean the chicken breasts. Into the bowl add the chicken, add mixed herbs, lemon juice, olive oil and salt. Mix well. Heat a skillet on medium-high heat to pan sear the chicken pieces. Place the chicken pieces and cook only for a minute on both sides till it gets a light brown colour and is just about cooked.To make the tomato basil sauceHeat a saucepan with olive oil, add the garlic and onions and saute till until the onions soften and till the aroma wafts in the air. Next add the torn basil leaves, tomato puree, herbs, red chilli powder, salt and sugar . Bring the tomato basil sauce to a brisk boil. After a few minutes, add the grilled chicken breasts into the tomato basil sauce. Turn the heat to low, cover the pan and cook the Tomato Basil Chicken for about 10 minutes, until the chicken has absorbed all the flavours and is cooked through as well.Once done, turn off the heat and transfer the Tomato Basil Chicken Recipe to a serving bowl and serve hot.Serve  Tomato Basil Chicken Recipe along with some Garlic Bread With Herb Butter Recipe and Fizzy Pomegranate & Mint Mocktail Recipe for a weekend dinner or even for your house parties along with Herbed Buttered Rice Recipe With Green Peas and a Savory Melon Salad Recipe (Spiced with Ginger & Mint).

http://www.archanaskitchen.com/baked-tomato-basil-chicken-recipe

How to Cook Root Vegetables like Potatoes using a Pressure Cooker

How to Cook Root Vegetables like Potatoes using a Pressure Cooker

300 grams Potatoes,1/4 cup Water

300 grams Potatoes,1/4 cup Water

Continental

Main Course

High Protein Non Vegetarian

To begin pressure cooking the potatoes, first thoroughly clean them under running water. You can lightly scrub them too, to remove all the excess soil and grime that is usually present on the peels of potatoes and other underground spuds.Next, you can either cut the potatoes into half or place the whole potato into the pressure cooker.Add 1/4 cup of water into the cooker. Place the lid over it along with the weight. Cover and cook on a high heat until you hear the about two whistles.After the first two whistles, turn the heat to low and simmer for three minutes, after which you can turn the heat off.Once you turn the heat off, wait for the pressure to release naturally as the steam present inside continues to cook the potatoes for a while longer. This may take up to 10 minutes. Once the pressure has released, you will be able to lift the weight easily and open the lid of the cooker.You can test the potatoes for done-ness by inserting a knife into them. If the knife passes in easily, the potatoes are cooked. Cool them completely to make peeling them easier for you.Once peeled, you can either use as is, or mash them up for recipes like Rajma Galouti Kebab or other even other spuds like Arbi/Colocasia used in Arbi Ke Kebab or yams, as used in this Jimikand Ke Kebab.

To begin pressure cooking the potatoes, first thoroughly clean them under running water. You can lightly scrub them too, to remove all the excess soil and grime that is usually present on the peels of potatoes and other underground spuds.Next, you can either cut the potatoes into half or place the whole potato into the pressure cooker.Add 1/4 cup of water into the cooker. Place the lid over it along with the weight. Cover and cook on a high heat until you hear the about two whistles.After the first two whistles, turn the heat to low and simmer for three minutes, after which you can turn the heat off.Once you turn the heat off, wait for the pressure to release naturally as the steam present inside continues to cook the potatoes for a while longer. This may take up to 10 minutes. Once the pressure has released, you will be able to lift the weight easily and open the lid of the cooker.You can test the potatoes for done-ness by inserting a knife into them. If the knife passes in easily, the potatoes are cooked. Cool them completely to make peeling them easier for you.Once peeled, you can either use as is, or mash them up for recipes like Rajma Galouti Kebab or other even other spuds like Arbi/Colocasia used in Arbi Ke Kebab or yams, as used in this Jimikand Ke Kebab.

http://www.archanaskitchen.com/video-recipe-how-to-cook-root-vegetables-like-potatoes-using-a-pressure-cooker

Turai Pyaz Hari Mirch Ki Sabzi Recipe-Ridge Gourd Stir Fry With Green Chili And Onions

Turai Pyaz Hari Mirch Ki Sabzi Recipe-Ridge Gourd Stir Fry With Green Chili And Onions

300 grams Ridge Gourd (Turai/ Peerkangai) - peeled and diced,2 Badi hari mirch (Large Green Chilli) - diced,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 inch Ginger - grated,1 Tomato - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 tablespoon Jaggery,Salt - to taste,1 teaspoon Sunflower Oil,Coriander (Dhania) Leaves - finely chopped

300 grams Ridge Gourd (Turai/ Peerkangai) - peeled and diced,2 Badi hari mirch (Large Green Chilli) - diced,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 inch Ginger - grated,1 Tomato - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 tablespoon Jaggery,Salt - to taste,1 teaspoon Sunflower Oil,Coriander (Dhania) Leaves - finely chopped

North Indian Recipes

Lunch

Vegetarian

To begin making the Turai Pyaz Hari Mirch Ki Sabzi, first prep all the ingredients and keep ready. Remove the seeds from the badi hari mirch and keep aside.Heat a teaspoon of oil in a pressure cooker, add the ajwain seeds and allow it to crackle. Add the onions, ginger, garlic and saute until the onions become tender.Once the onions are tender, add the tomatoes and the rest of the masalas and saute for a few seconds. Finally add the chopped Turai (ridge gourd), badi hari mirch and salt to taste.Add 1/4 cup of water, cover the pressure cooker and cook until you hear three whistles and turn off the heat.Once done, release the pressure immediately by running the cooker under cold water to release the pressure.Check the taste of Turai Pyaz Hari Mirch Ki Sabzi and adjust salt and spices accordingly. Once done, stir in the coriander leaves, transfer to a serving bowl and serve.Serve the Turai Pyaz Hari Mirch Ki Sabzi Recipe along with Methi Thepla, Mooli Raita for a wholesome weeknight dinner.

To begin making the Turai Pyaz Hari Mirch Ki Sabzi, first prep all the ingredients and keep ready. Remove the seeds from the badi hari mirch and keep aside.Heat a teaspoon of oil in a pressure cooker, add the ajwain seeds and allow it to crackle. Add the onions, ginger, garlic and saute until the onions become tender.Once the onions are tender, add the tomatoes and the rest of the masalas and saute for a few seconds. Finally add the chopped Turai (ridge gourd), badi hari mirch and salt to taste.Add 1/4 cup of water, cover the pressure cooker and cook until you hear three whistles and turn off the heat.Once done, release the pressure immediately by running the cooker under cold water to release the pressure.Check the taste of Turai Pyaz Hari Mirch Ki Sabzi and adjust salt and spices accordingly. Once done, stir in the coriander leaves, transfer to a serving bowl and serve.Serve the Turai Pyaz Hari Mirch Ki Sabzi Recipe along with Methi Thepla, Mooli Raita for a wholesome weeknight dinner.

http://www.archanaskitchen.com/turai-pyaz-hari-mirch-ki-sabzi-recipe-ridge-gourd-stir-fry-with-green-chili-and-onions

Baby Corn Carrot Sabzi Recipe

Baby Corn Carrot Sabzi Recipe

1 cup Baby corn - sliced,2 Carrot (Gajjar) - cut into medium sized cubes,1 Green Chilli - chopped,1 teaspoon Fennel seeds (Saunf),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,3 tablespoons Fresh coconut - grated,1 sprig Coriander (Dhania) Leaves - chopped,Sunflower Oil

1 cup Baby corn - sliced,2 Carrot (Gajjar) - cut into medium sized cubes,1 Green Chilli - chopped,1 teaspoon Fennel seeds (Saunf),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,3 tablespoons Fresh coconut - grated,1 sprig Coriander (Dhania) Leaves - chopped,Sunflower Oil

North Indian Recipes

Side Dish

Vegetarian

To begin making the Baby Corn Carrot Sabzi Recipe, we will first pressure cook the vegetables with water and salt for about 1 whistle till it is done.Allow the pressure to release naturally, drain excess water if there is any.Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens.Add cooked vegetables and saute for 2 minutes. Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir.Once the masalas are coated well, add grated coconut and check for seasonings. Finally add coriander leaves and serve hot. Serve the Baby Corn Carrot Sabzi Recipe along with Tawa Paratha, Spicy Paneer Pulao With Vegetables and Raita to make it a complete meal for your lunch.

To begin making the Baby Corn Carrot Sabzi Recipe, we will first pressure cook the vegetables with water and salt for about 1 whistle till it is done.Allow the pressure to release naturally, drain excess water if there is any.Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens.Add cooked vegetables and saute for 2 minutes. Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir.Once the masalas are coated well, add grated coconut and check for seasonings. Finally add coriander leaves and serve hot. Serve the Baby Corn Carrot Sabzi Recipe along with Tawa Paratha, Spicy Paneer Pulao With Vegetables and Raita to make it a complete meal for your lunch.

https://www.archanaskitchen.com/baby-corn-and-carrot-subzi-recipe

Moong Dal Dubka Recipe

Moong Dal Dubka Recipe

1 cup Yellow Moong Dal (Split) - soaked for an hour,2 Tomatoes,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Mustard oil,Salt - Salt to taste,1 Onion - roughly chopped,1 inch Ginger,4 cloves Garlic,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Whole Black Peppercorns

1 cup Yellow Moong Dal (Split) - soaked for an hour,2 Tomatoes,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Mustard oil,Salt - Salt to taste,1 Onion - roughly chopped,1 inch Ginger,4 cloves Garlic,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Whole Black Peppercorns

North Indian Recipes

Side Dish

High Protein Vegetarian

To begin making Moong Dal Dubka Recipe, wash and soak the moong dal for an hour, then grind it to a coarse paste using a mixer grinder and keep aside.Make a fine paste of the ingredients mentioned in the spice paste table using a mixer and keep aside.Smoke mustard oil in a wide pan on medium heat till it is seasoned well.Add the ground spice paste into it and fry until the raw smell of the onion garlic goes away.Add the tomato puree, turmeric powder, season with salt and saute until the tomato puree is cooked well.Now, add the coarsely ground moong dal mix and enough water and let it simmer until the dal is cooked.It keeps getting thicker, so adjust the amount of water to your desired consistency and season with required salt.Switch off the flame and serve the Moong Dal Dubka Recipe along with Steamed Rice and Kalonji Gobi Aloo recipe for a hearty winter lunch.

To begin making Moong Dal Dubka Recipe, wash and soak the moong dal for an hour, then grind it to a coarse paste using a mixer grinder and keep aside.Make a fine paste of the ingredients mentioned in the spice paste table using a mixer and keep aside.Smoke mustard oil in a wide pan on medium heat till it is seasoned well.Add the ground spice paste into it and fry until the raw smell of the onion garlic goes away.Add the tomato puree, turmeric powder, season with salt and saute until the tomato puree is cooked well.Now, add the coarsely ground moong dal mix and enough water and let it simmer until the dal is cooked.It keeps getting thicker, so adjust the amount of water to your desired consistency and season with required salt.Switch off the flame and serve the Moong Dal Dubka Recipe along with Steamed Rice and Kalonji Gobi Aloo recipe for a hearty winter lunch.

http://www.archanaskitchen.com/moong-dal-dubka-recipe

Cucumber Honey Limeade Recipe

Cucumber Honey Limeade Recipe

1 Cucumber - juiced and strained,2 tablespoons Honey - (adjust),1 teaspoon Salt - (adjust),2 tablespoons Lemon juice,1/4 cup Aerated water (Soda Water),2 tablespoons Water,Ice cubes - to serve

1 Cucumber - juiced and strained,2 tablespoons Honey - (adjust),1 teaspoon Salt - (adjust),2 tablespoons Lemon juice,1/4 cup Aerated water (Soda Water),2 tablespoons Water,Ice cubes - to serve

Continental

Vegetarian

High Protein Vegetarian

To begin making Cucumber Honey Limeade Recipe, peel a cucumber and cut into small pieces.In a blender blend cucumber, strain in a strainer and extract the juice.In a mixing jar add honey, lemon juice, salt, cucumber juice and water. Mix it well.Pour in a serving glass living 1/4 space for club soda. Fill with chill club soda and add ice cube. Cucumber Honey Limeade is ready to serve and enjoy.Serve Cucumber Honey Limeade Recipe as an energy drink on a summer evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula or Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce).

To begin making Cucumber Honey Limeade Recipe, peel a cucumber and cut into small pieces.In a blender blend cucumber, strain in a strainer and extract the juice.In a mixing jar add honey, lemon juice, salt, cucumber juice and water. Mix it well.Pour in a serving glass living 1/4 space for club soda. Fill with chill club soda and add ice cube. Cucumber Honey Limeade is ready to serve and enjoy.Serve Cucumber Honey Limeade Recipe as an energy drink on a summer evening with Tea Sandwich Recipe With Beets, Radish, Avocado and Arugula or Grilled Tofu Satay Recipe (Wrapped in Lettuce with Peanut Dipping Sauce).

http://www.archanaskitchen.com/cucumber-honey-limeade-recipe

Konkani Style Vengaya Sagle Recipe - Eggplant Drumstick Curry

Konkani Style Vengaya Sagle Recipe - Eggplant Drumstick Curry

1 Drumstick - cut into 2 inch long,4 Brinjal (Baingan / Eggplant),1 teaspoon Mustard seeds,1 teaspoon Urad Dal Flour,Salt - to taste,Sunflower Oil,4 tablespoon Fresh coconut,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1 tablespoon White Urad Dal (Split),18 grams Tamarind,1 tablespoon Jaggery

1 Drumstick - cut into 2 inch long,4 Brinjal (Baingan / Eggplant),1 teaspoon Mustard seeds,1 teaspoon Urad Dal Flour,Salt - to taste,Sunflower Oil,4 tablespoon Fresh coconut,4 Dry Red Chillies,1 tablespoon Coriander (Dhania) Seeds,1 tablespoon White Urad Dal (Split),18 grams Tamarind,1 tablespoon Jaggery

Konkan

Lunch

Vegetarian

To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle. Allow the pressure to release naturally and set aside. Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown. Once they have roasted well and allow it to cool down.In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery). Add a little water and grind it into a smooth paste.Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat. Then add in the ground paste saute for about 2 minutes.Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften. Add in the boiled drumstick and give it good mix. Check for seasoning and garnish with some coriander leaves and serve warm. Serve the Konkani Style Vengaya Sagle Recipe along with Goan Chana Ros Recipe (White Peas Curry) and Neer Dosa to make it a complete meal. 

To begin making the Konkani Style Vengaya Sagle Recipe, firstly pressure cook the drumstick in about 1/4 cup water, salt and little turmeric powder for about 2 whistle. Allow the pressure to release naturally and set aside. Then heat a skillet, roast the coriander seeds and urad dal till it is golden brown. Once they have roasted well and allow it to cool down.In a mixer add in the roasted ingredients and the rest of the ingredients (fresh coconut, dry red chillies, tamarind & Jaggery). Add a little water and grind it into a smooth paste.Heat the same skillet, add oil, and splutter the mustard seeds and urad dal on low heat. Then add in the ground paste saute for about 2 minutes.Add chopped brinjal and sprinkle with salt and saute for at least 5 more minutes until they soften. Add in the boiled drumstick and give it good mix. Check for seasoning and garnish with some coriander leaves and serve warm. Serve the Konkani Style Vengaya Sagle Recipe along with Goan Chana Ros Recipe (White Peas Curry) and Neer Dosa to make it a complete meal. 

http://www.archanaskitchen.com/konkani-style-vengaya-sagle-recipe-eggplant-and-drumstick-curry-recipe

Kerala Style Fish Curry Recipe

Kerala Style Fish Curry Recipe

1/2 kg Fish - (I have used sardine cleaned and cut),Tamarind Water - extract from a big lemon sized tamarind,2 Shallots - finely chopped,2 tablespoons Coconut Oil,1 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,10 cloves Garlic - split length-wise,1 tablespoon Ginger Garlic Paste,2 tablespoons Kashmiri Red Chilli Powder,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Methi Powder (Fenugreek Powder)

1/2 kg Fish - (I have used sardine cleaned and cut),Tamarind Water - extract from a big lemon sized tamarind,2 Shallots - finely chopped,2 tablespoons Coconut Oil,1 teaspoon Mustard seeds,2 sprig Curry leaves,Salt - to taste,10 cloves Garlic - split length-wise,1 tablespoon Ginger Garlic Paste,2 tablespoons Kashmiri Red Chilli Powder,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Methi Powder (Fenugreek Powder)

Kerala Recipes

Lunch

High Protein Non Vegetarian

To begin making Kerala Style Fish Curry Recipe, firstly clean and cut fishes.Take a small bowl and add red chilli powder, coriander powder and fenugreek powder with little water to make slurry. Keep it aside.Heat coconut oil in clay pot earthenware. (If you don’t have one use non-stick kadai)Once hot, crackle mustard seeds. Now add chopped shallots and garlic. Sauté them until translucent or for about 2-3 minutes.After 2 to 3 minutes, add the curry leaves. Once they sizzle, add the ginger-garlic paste. Sauté it till the raw smell leaves.Now, add the chilli coriander fenugreek mixture. Let it cook for about 2 minutes.Now, add 2 cups of water and bring to a boil. Add the tamarind water, salt and fish pieces.Let it cook for 15 minutes. Just give it a slight shake at regular intervals or use the spoon to slowly move the fish pieces around. This is crucial step since the fish being delicate may break if stirred heavily.Kerala style Fish Curry Recipe is ready to enjoy. Serve Kerala Style Fish Curry Recipe along with Steamed Rice and Rava Fried Prawns for a weekday meal.

To begin making Kerala Style Fish Curry Recipe, firstly clean and cut fishes.Take a small bowl and add red chilli powder, coriander powder and fenugreek powder with little water to make slurry. Keep it aside.Heat coconut oil in clay pot earthenware. (If you don’t have one use non-stick kadai)Once hot, crackle mustard seeds. Now add chopped shallots and garlic. Sauté them until translucent or for about 2-3 minutes.After 2 to 3 minutes, add the curry leaves. Once they sizzle, add the ginger-garlic paste. Sauté it till the raw smell leaves.Now, add the chilli coriander fenugreek mixture. Let it cook for about 2 minutes.Now, add 2 cups of water and bring to a boil. Add the tamarind water, salt and fish pieces.Let it cook for 15 minutes. Just give it a slight shake at regular intervals or use the spoon to slowly move the fish pieces around. This is crucial step since the fish being delicate may break if stirred heavily.Kerala style Fish Curry Recipe is ready to enjoy. Serve Kerala Style Fish Curry Recipe along with Steamed Rice and Rava Fried Prawns for a weekday meal.

https://www.archanaskitchen.com/kerala-style-fish-curry-recipe

Eggplant Steaks Recipe

Eggplant Steaks Recipe

2 Brinjal (Baingan / Eggplant) - sliced lengthwise,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight & cooked till tender,1 Red Yellow or Green Bell Pepper (Capsicum) - roasted and chopped,1/2 cup Feta Cheese - crumbled,Parsley leaves - a handful,Salt - to taste,1-1/2 teaspoons Black pepper powder - freshly crushed,1-1/2 tablespoon Extra Virgin Olive Oil,3 tablespoons Tomato Ketchup,1-1/2 tablespoons Worcestershire sauce,1/2 teaspoon Dried oregano,1/2 teaspoon Paprika powder,1/2 teaspoon Brown Sugar (Demerara Sugar),Salt - to taste

2 Brinjal (Baingan / Eggplant) - sliced lengthwise,1/2 cup Kabuli Chana (White Chickpeas) - soaked overnight & cooked till tender,1 Red Yellow or Green Bell Pepper (Capsicum) - roasted and chopped,1/2 cup Feta Cheese - crumbled,Parsley leaves - a handful,Salt - to taste,1-1/2 teaspoons Black pepper powder - freshly crushed,1-1/2 tablespoon Extra Virgin Olive Oil,3 tablespoons Tomato Ketchup,1-1/2 tablespoons Worcestershire sauce,1/2 teaspoon Dried oregano,1/2 teaspoon Paprika powder,1/2 teaspoon Brown Sugar (Demerara Sugar),Salt - to taste

Continental

Main Course

Vegetarian

To begin making the Eggplant steaks first Rub the eggplant with salt and pepper and keep in a colander for 15-20 minutes.Mix all the ingredients under ‘For the sauce’ in a small mixing bowlHeat a grill pan and drizzle some oil on it.Place the Eggplant slices on it and grill on both sides till it becomes soft.Brush the eggplant slices with some sauce.Place the slices on a serving plate.Top with the chickpeas and bell pepper.Drizzle some sauce over it.Top with feta cheese and garnish with parsley leaves.Serve Eggplant Steaks Recipe hot or cold. Make a meal with Pita wedges and Tomato Noodle Soup.

To begin making the Eggplant steaks first Rub the eggplant with salt and pepper and keep in a colander for 15-20 minutes.Mix all the ingredients under ‘For the sauce’ in a small mixing bowlHeat a grill pan and drizzle some oil on it.Place the Eggplant slices on it and grill on both sides till it becomes soft.Brush the eggplant slices with some sauce.Place the slices on a serving plate.Top with the chickpeas and bell pepper.Drizzle some sauce over it.Top with feta cheese and garnish with parsley leaves.Serve Eggplant Steaks Recipe hot or cold. Make a meal with Pita wedges and Tomato Noodle Soup.

http://www.archanaskitchen.com/eggplant-steaks-recipe

Keri Na Gotla Nu Shaak Recipe - Gujarati Style Ripe Mango Curry

Keri Na Gotla Nu Shaak Recipe - Gujarati Style Ripe Mango Curry

3 Mango (Ripe),1 1/2 tablespoons Gram flour (besan),1 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),2 tablespoons Jaggery - adjust as per sourness of mango,Salt - to taste,3/4 cup Water,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing),1 Dry Red Chilli,1 sprig Curry leaves

3 Mango (Ripe),1 1/2 tablespoons Gram flour (besan),1 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Coriander Powder (Dhania),2 tablespoons Jaggery - adjust as per sourness of mango,Salt - to taste,3/4 cup Water,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1 pinch Asafoetida (hing),1 Dry Red Chilli,1 sprig Curry leaves

Gujarati Recipes

Lunch

Vegetarian

To begin making the Keri Na Gotla Nu Shaak Recipe, we need to soften the whole mangoes by rolling it in between your palms.In a mixing bowl, squeeze out the the mango pulp and the seeds. To this bowl, add besan and fold it in gently. Make sure that there should be any no lumps in the mixture. Next add 3/4 cup of water, along with the red chili powder, roasted cumin powder, coriander powder, jaggery and salt.Transfer this entire mixture into a saucepan and bring it boil on medium flame. Once the Keri Na Gotla Nu Shaak gets a single boil, reduce the flame, and let it simmer for 10 minutes and turn off the flame. Heat oil in a tadka pan on medium flame, add mustard seeds, curry leaves and allow them to crackle. Next add the urad dal, and allow it to turn into a lovely golden brown colour, after which you need to add turmeric powder, asafoetida and dry red chili. Turn off the flame. Add this tempering to mango curry. The Keri Na Gotla Nu Shaak is ready to be served. Serve this Keri Na Gotla Nu Shaak Recipe along with hot Steamed Rice and Puri or Phulkas and Boondi Raita for a simple Summer Weeknight dinner.

To begin making the Keri Na Gotla Nu Shaak Recipe, we need to soften the whole mangoes by rolling it in between your palms.In a mixing bowl, squeeze out the the mango pulp and the seeds. To this bowl, add besan and fold it in gently. Make sure that there should be any no lumps in the mixture. Next add 3/4 cup of water, along with the red chili powder, roasted cumin powder, coriander powder, jaggery and salt.Transfer this entire mixture into a saucepan and bring it boil on medium flame. Once the Keri Na Gotla Nu Shaak gets a single boil, reduce the flame, and let it simmer for 10 minutes and turn off the flame. Heat oil in a tadka pan on medium flame, add mustard seeds, curry leaves and allow them to crackle. Next add the urad dal, and allow it to turn into a lovely golden brown colour, after which you need to add turmeric powder, asafoetida and dry red chili. Turn off the flame. Add this tempering to mango curry. The Keri Na Gotla Nu Shaak is ready to be served. Serve this Keri Na Gotla Nu Shaak Recipe along with hot Steamed Rice and Puri or Phulkas and Boondi Raita for a simple Summer Weeknight dinner.

https://www.archanaskitchen.com/keri-na-gotla-nu-shaak-recipe-gujarati-style-ripe-mango-curry

Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo

Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo

8 Hard taco shells,1 teaspoon Herb Butter,2 Potatoes (Aloo) - cut into wedges,1 teaspoon Cumin powder (Jeera),1 cup Cauliflower (gobi) - cut into florets,1 Red Bell pepper (Capsicum) - thinly sliced,1 Yellow Bell Pepper (Capsicum) - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1 teaspoon Red Chilli flakes,1/2 cup Sweet corn,Salt - to taste,2 tablespoons Eggless Mayonnaise,1 tablespoon Achari Mayo - for drizzling on top,1 tablespoon Nutralite Cheesy Garlic Mayo - for drizzling on top

8 Hard taco shells,1 teaspoon Herb Butter,2 Potatoes (Aloo) - cut into wedges,1 teaspoon Cumin powder (Jeera),1 cup Cauliflower (gobi) - cut into florets,1 Red Bell pepper (Capsicum) - thinly sliced,1 Yellow Bell Pepper (Capsicum) - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1 teaspoon Red Chilli flakes,1/2 cup Sweet corn,Salt - to taste,2 tablespoons Eggless Mayonnaise,1 tablespoon Achari Mayo - for drizzling on top,1 tablespoon Nutralite Cheesy Garlic Mayo - for drizzling on top

Mexican

Appetizer

Vegetarian

To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready.Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp. Once done, sprinkle some cumin powder, stir well to combine and turn off the heat. Keep aside.In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum. Saute and cook until the capsicums sweat out a bit. Once done add the cauliflower, red chilli flakes and salt. Saute till combined. Cover the pan and cook till the cauliflower is soft and cooked through. Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo. Give it a good toss and keep aside.Place the Tacos in the microwave or the oven on high heat and allow it to crisp.To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately.Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner.

To begin making the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo, prepare all the ingredient and keep it ready.Heat a pan and add herb butter, once it melts add the potatoes, sprinkle some salt, cover and roast until it is cooked and lightly crisp. Once done, sprinkle some cumin powder, stir well to combine and turn off the heat. Keep aside.In another pan add a little more herb butter and once the butter melts add all the different coloured capsicum. Saute and cook until the capsicums sweat out a bit. Once done add the cauliflower, red chilli flakes and salt. Saute till combined. Cover the pan and cook till the cauliflower is soft and cooked through. Once the capsicum and cauliflower are roasted, add the roasted potatoes into the pan, steamed corn and the Nutralite Veg Mayo. Give it a good toss and keep aside.Place the Tacos in the microwave or the oven on high heat and allow it to crisp.To assemble the Indo Mexican Roasted Vegetable Taco take one taco, spoon the roasted vegetables inside the taco shell and drizzle the Achari Mayo or the Cheesy Garlic Mayo on top of the roasted vegetables and serve immediately.Serve the Indo Mexican Roasted Vegetable Taco Recipe With Creamy Mayo along with Baked Mexican Rice and glass of Sangria for your weekend dinner.

http://www.archanaskitchen.com/indo-mexican-roasted-vegetable-taco-recipe-with-creamy-mayo

Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta

Tomato Kurma Recipe - Thakkali Kurma For Biryani & Parotta

2 Onions - finely chopped,4 Tomatoes - finely chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 Star anise,2 tablespoons Sambar Powder,Salt - as per your taste,2 teaspoons Ghee,2 tablespoons Roasted Gram Dal (Pottukadalai),3 tablespoons Fresh coconut - grated,3 Green Chillies,1 tablespoon Fennel seeds (Saunf),1 tablespoon Water

2 Onions - finely chopped,4 Tomatoes - finely chopped,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),2 Star anise,2 tablespoons Sambar Powder,Salt - as per your taste,2 teaspoons Ghee,2 tablespoons Roasted Gram Dal (Pottukadalai),3 tablespoons Fresh coconut - grated,3 Green Chillies,1 tablespoon Fennel seeds (Saunf),1 tablespoon Water

South Indian Recipes

Lunch

Vegetarian

To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water. Grind the ingredients until you get a smooth paste. Keep aside for later.Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee. Once the ghee is warm, add cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.Add the chopped onions and stir until they are caramelized. Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy. Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low.  Add 1/4 cup water, stir and close the lid of the pan. Let the tomato kurma simmer for 5 minutes. After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame. Garnish it with coriander leaves and it is ready to be served.Serve Tomato Kurma Recipe along with Vegetable Biryani and Tomato Onion Cucumber Raita. You can also serve Tomato Kurma along with Kerala Style Parotta for a weeknight dinner. 

To begin making Tomato Kurma Recipe, we will first grind all the ingredients needs for the Kurma paste.In a mixer combine, add roasted gram dal, fresh grated coconut, green chillies, fennel seeds and a tablespoon of water. Grind the ingredients until you get a smooth paste. Keep aside for later.Next, place a heavy bottomed pan on medium heat and add 2 teaspoons of ghee. Once the ghee is warm, add cumin seeds and allow it to sizzle.When the cumin seeds are sizzling, add the star anise, cinnamon and saute it for about 30 to 35 seconds.Add the chopped onions and stir until they are caramelized. Next, add the chopped tomatoes along with sambar powder and saute until the tomatoes are soft and mushy. Once the tomatoes are mushy, add the ground kurma paste, salt to taste and simmer the flame to low.  Add 1/4 cup water, stir and close the lid of the pan. Let the tomato kurma simmer for 5 minutes. After 5 minutes, open the lid of the pan, give it a good stir and turn off the flame. Garnish it with coriander leaves and it is ready to be served.Serve Tomato Kurma Recipe along with Vegetable Biryani and Tomato Onion Cucumber Raita. You can also serve Tomato Kurma along with Kerala Style Parotta for a weeknight dinner. 

http://www.archanaskitchen.com/tomato-kurma-recipe-thakkali-kurma-perfect-for-biryani-parotta

Bhojpuri Style Bharbhara Recipe

Bhojpuri Style Bharbhara Recipe

1/2 cup Gram flour (besan),1/2 cup Green peas (Matar) - blanched,1 Onion - finely chopped,1 Green Chilli - finely chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,1/4 teaspoon Cumin powder (Jeera),2 teaspoon Sunflower Oil - to shallow fry,Salt - to taste

1/2 cup Gram flour (besan),1/2 cup Green peas (Matar) - blanched,1 Onion - finely chopped,1 Green Chilli - finely chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Chaat Masala Powder,1/4 teaspoon Cumin powder (Jeera),2 teaspoon Sunflower Oil - to shallow fry,Salt - to taste

Bihari

Snack

Vegetarian

To begin making the Bhojpuri Style Bharbhara Recipe, mix all the ingredients except oil into a big bowl.Make a thin batter with water, and season with salt. Heat a skillet on medium heat, grease it with a little oil.Pour a small ladle full of batter like a pancake, and pour a few drops of oil around it, let it cook for about 2 minutes or till the bottom is cooked.Once the bottom is cooked, flip over and cook on the other side for another 2 minutes and take it out on a plate. Likewise, prepare the Bharbhara with the rest of the batter as well.Serve the Bhojpuri Style Bharbhara Recipe along with a fruit smoothie for kids after school snack or along with hot Masala Chai as a tea time snack.

To begin making the Bhojpuri Style Bharbhara Recipe, mix all the ingredients except oil into a big bowl.Make a thin batter with water, and season with salt. Heat a skillet on medium heat, grease it with a little oil.Pour a small ladle full of batter like a pancake, and pour a few drops of oil around it, let it cook for about 2 minutes or till the bottom is cooked.Once the bottom is cooked, flip over and cook on the other side for another 2 minutes and take it out on a plate. Likewise, prepare the Bharbhara with the rest of the batter as well.Serve the Bhojpuri Style Bharbhara Recipe along with a fruit smoothie for kids after school snack or along with hot Masala Chai as a tea time snack.

https://www.archanaskitchen.com/bhojpuri-style-bharbhara-recipe

Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe

Maa Ki Dal Recipe - Punjabi Style Black Urad Dal Recipe

1 cup Black Urad Dal (Split),1 tablespoon Rajma (Large Kidney Beans),4 Tomatoes,1 inch Ginger,1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kashmiri dry red chillies,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder

1 cup Black Urad Dal (Split),1 tablespoon Rajma (Large Kidney Beans),4 Tomatoes,1 inch Ginger,1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kashmiri dry red chillies,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder

Punjabi

Dinner

High Protein Vegetarian

To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight.The longer you soak the better it is for the texture of the dal. Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it.Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft. This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process. However, if you are in a hurry you can use the pressure cooker to hasten the process.Next, add the tomato and ginger to the dal. Once the dal is cooked, mash the dal and tomatoes a little bit. Take care not to make it mushy, but just achieve a thick consistency. Cook the dal for more 3 to 4 minutes.In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown. Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot.Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.

To begin making Maa Ki Dal Recipe, first wash the dal and rajma well about 2-3 times and then soak them together in water for at least 8 hours or overnight.The longer you soak the better it is for the texture of the dal. Traditionally, the dals are soaked for 24 hours, changing water every 8 hours.When you are ready to prepare the dal, after sufficient soaking time, take a heavy bottom pan (or a slow cooker) and bring 5 cups of water with a dash of salt, to boil in it.Add the pre soaked dal and rajma to it and let it simmer till it cooks and turns a little soft. This could take anywhere between 2-3 hours as the dal gets it flavours from the slow cooking process. However, if you are in a hurry you can use the pressure cooker to hasten the process.Next, add the tomato and ginger to the dal. Once the dal is cooked, mash the dal and tomatoes a little bit. Take care not to make it mushy, but just achieve a thick consistency. Cook the dal for more 3 to 4 minutes.In a small pan, warm some ghee, add the cumin seeds and sauté till they turn slightly brown. Add dry red chillies, coriander powder, garam masala powder and roast on a low heat for 1 minute taking care not to burn them.Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes and serve hot.Maa Ki Dal can be served with Baingan Ka Bharta, Boondi Raita and Phulka for a comforting Punjabi meal.

http://www.archanaskitchen.com/maa-ki-dal-recipe-punjabi-style-slow-cooked-black-urad-lentils

Mini Chilli Cheese Aloo Kulcha Recipe

Mini Chilli Cheese Aloo Kulcha Recipe

1 cup Whole Wheat Flour,1 cup All Purpose Flour (Maida),1 1/2 teaspoon Active dry yeast,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Sugar,Salt - to taste,Water - warm,1 teaspoon Sunflower Oil,6 Potatoes (Aloo) - boiled and mashed,2 Onions - finely chopped,5 Green Chillies - finely chopped,1 teaspoon Chaat Masala Powder,1 teaspoon Amchur (Dry Mango Powder),200 grams Britannia Cheezza - grated,Mint Leaves (Pudina) - small bunch,Ghee - to cook the kulchas,2 tablespoons Britannia Cheese Spread - Roasted Garlic,1/2 cup Hung Curd (Greek Yogurt),1/4 cup Cucumber - finely chopped,Saffron strands - a few,Parsley leaves - a few,Salt - a pinch

1 cup Whole Wheat Flour,1 cup All Purpose Flour (Maida),1 1/2 teaspoon Active dry yeast,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Sugar,Salt - to taste,Water - warm,1 teaspoon Sunflower Oil,6 Potatoes (Aloo) - boiled and mashed,2 Onions - finely chopped,5 Green Chillies - finely chopped,1 teaspoon Chaat Masala Powder,1 teaspoon Amchur (Dry Mango Powder),200 grams Britannia Cheezza - grated,Mint Leaves (Pudina) - small bunch,Ghee - to cook the kulchas,2 tablespoons Britannia Cheese Spread - Roasted Garlic,1/2 cup Hung Curd (Greek Yogurt),1/4 cup Cucumber - finely chopped,Saffron strands - a few,Parsley leaves - a few,Salt - a pinch

North Indian Recipes

Side Dish

Vegetarian

To begin making the Mini Chilli Cheese Aloo Kulcha Recipe,we will first make the dough and keep it ready. In a mixing bowl, combine the whole wheat flour, all purpose flour, yeast, curd, sugar, salt and mix with your fingers. Next add little warm water at a time and knead to make a soft dough.Finally drizzle some oil and knead for a few more minutes. Cover the pan and allow it to rest and rise for about 2 hours.To make the stuffing for the Kulcha.Into a bowl, add in the mashed potatoes, onions, green chillies, amchur powder, chaat masala powder, salt to taste and finally mint leaves . Mix well to combine.Finally we will stuff the kulchas.Remove the dough from the warm place, punch the dough back with your knuckles. Now divide the dough into equal portions of lemon ball sizes, dust in flour and flatten them using a rolling pin to about 2 inch diameter. Spoon the aloo filling into the kulcha dough, then add the grated Britannia cheezza and close the edges.Gently roll it and keep aside. Make a few more Cheese Aloo Kulcha Recipe before you begin to cook them.Place the Mini Chilli Cheese Aloo Kulcha onto a preheated pan and cook for a few seconds on both sides.Once you notice the rawness of the dough is gone, drizzle some ghee and cook well until golden and crisp on both sides.Once done transfer the Mini Chilli Cheese Aloo Kulcha into a serving plate and serve hot with the roasted garlic dip.To make the Roasted Garlic Dip; into a mixing bowl combine Britannia roasted garlic cheese spreadz, hung yogurt, cucumber, saffron, parsley leaves, salt and mix well to combine. Check the taste and adjust the salt accordingly. Transfer the Roasted Garlic Dip to a serving bowl and serve along with the Chilli Cheese Kulcha as an appetizer for parties.You can also serve the Mini Chilli Cheese Aloo Kulcha Recipe along with  Tadkewali Masoor Dal or Dum Murgh Aatishi, Pickled Onions for a simple yet flavoursome party meal or even a special weekend dinner.

To begin making the Mini Chilli Cheese Aloo Kulcha Recipe,we will first make the dough and keep it ready. In a mixing bowl, combine the whole wheat flour, all purpose flour, yeast, curd, sugar, salt and mix with your fingers. Next add little warm water at a time and knead to make a soft dough.Finally drizzle some oil and knead for a few more minutes. Cover the pan and allow it to rest and rise for about 2 hours.To make the stuffing for the Kulcha.Into a bowl, add in the mashed potatoes, onions, green chillies, amchur powder, chaat masala powder, salt to taste and finally mint leaves . Mix well to combine.Finally we will stuff the kulchas.Remove the dough from the warm place, punch the dough back with your knuckles. Now divide the dough into equal portions of lemon ball sizes, dust in flour and flatten them using a rolling pin to about 2 inch diameter. Spoon the aloo filling into the kulcha dough, then add the grated Britannia cheezza and close the edges.Gently roll it and keep aside. Make a few more Cheese Aloo Kulcha Recipe before you begin to cook them.Place the Mini Chilli Cheese Aloo Kulcha onto a preheated pan and cook for a few seconds on both sides.Once you notice the rawness of the dough is gone, drizzle some ghee and cook well until golden and crisp on both sides.Once done transfer the Mini Chilli Cheese Aloo Kulcha into a serving plate and serve hot with the roasted garlic dip.To make the Roasted Garlic Dip; into a mixing bowl combine Britannia roasted garlic cheese spreadz, hung yogurt, cucumber, saffron, parsley leaves, salt and mix well to combine. Check the taste and adjust the salt accordingly. Transfer the Roasted Garlic Dip to a serving bowl and serve along with the Chilli Cheese Kulcha as an appetizer for parties.You can also serve the Mini Chilli Cheese Aloo Kulcha Recipe along with  Tadkewali Masoor Dal or Dum Murgh Aatishi, Pickled Onions for a simple yet flavoursome party meal or even a special weekend dinner.

http://www.archanaskitchen.com/chilli-cheese-stuffed-kulcha-recipe

कोल्लु थोगयल - Horsegram Chutney (Recipe In Hindi)

Horsegram Chutney (Recipe In Hindi)

3 कुलीथ दाल,1 बड़ा चमच्च चना दाल,1 बड़ा चमच्च काली उरद दाल,1/4 कप नारियल - कस ले,2 सुखी लाल मिर्च,1 छोटा चमच्च तेल,1 छोटा चमच्च राइ,1 टहनी कढ़ी पत्ता,हींग - चुटकी भर,हल्दी पाउडर - चुटकी भर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार

3 कुलीथ दाल,1 बड़ा चमच्च चना दाल,1 बड़ा चमच्च काली उरद दाल,1/4 कप नारियल - कस ले,2 सुखी लाल मिर्च,1 छोटा चमच्च तेल,1 छोटा चमच्च राइ,1 टहनी कढ़ी पत्ता,हींग - चुटकी भर,हल्दी पाउडर - चुटकी भर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार

South Indian Recipes

Side Dish

Vegetarian

कोल्लु थोगयल को बनाने के लिए सब्ज़े पहले एक कढ़ाई में तेल गरम कर ले. अब इसमें राइ डाले और 10 सेकण्ड्स तक पकने दे.10 सेकण्ड्स के बाद इसमें हींग, कढ़ी पत्ता, सुखी लाल मिर्च, चना दाल और उरद दाल डाले। मिलाए और 15 सेकण्ड्स तक पकने दे. 15 सेकण्ड्स के बाद इसमें हल्दी पाउडर और दाल डाले। 2 से 3 मिनट के लिए पकाए। गैस बंद करें और इसमें नारियल डाले। ठंडा होने के बाद थोड़ा पानी डालकर इसका पेस्ट बना ले. नमक डाले और फिर से एक बार पीस ले. परोसे। कोल्लु थोगयल को मिक्स्ड वेजिटेबल सांबर, चावल और चाउ चाउ थोरन के साथ दिन के खाने के लिए परोसे।

To make Kollu Thogayal, heat the oil in a pan first. Now add mustard seeds and let it cook for 10 seconds. After 10 seconds add asafetida, curry leaves, dry red chillies, chana dal and urad dal. Mix and let it cook for 15 seconds. After 15 seconds add turmeric powder and lentils. Cook for 2 to 3 minutes. Turn off the gas and add coconut to it. After cooling, add some water and make a paste. Add salt and grind once again. Serve. Serve Kollu Thogayal with mixed vegetable sambar, rice and Chow Chow Thoran for dinner.

http://www.archanaskitchen.com/horsegram-chutney-recipe-in-hindi

Onion Thepla Recipe

Onion Thepla Recipe

2 cups Whole Wheat Flour,2 Onion - finely chopped,1 Green Chilli - finely chopped,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped,2 teaspoon Garam masala powder,2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,Salt - to taste,1 tablespoon Sunflower Oil - for the dough,Ghee - or oil for making the Theplas

2 cups Whole Wheat Flour,2 Onion - finely chopped,1 Green Chilli - finely chopped,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped,2 teaspoon Garam masala powder,2 teaspoon Amchur (Dry Mango Powder),1 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,Salt - to taste,1 tablespoon Sunflower Oil - for the dough,Ghee - or oil for making the Theplas

North Indian Recipes

Lunch

Vegetarian

To begin making the Onion Thepla Recipe, we will first heat a kadai with oil, add cumin seeds and allow it crackle for few seconds.Add in ginger and garlic and saute till they turn soft, add chopped onions and cook until they turn golden brown.Once done add green chilies and all the spice powders like the garam masala powder, amchur powder, turmeric powder, pepper powder and salt to taste and mix well, cook for another few minutes till well combined and cooked and turn off the heat.Allow it to cool down and add this sautéed onions into a bowl with the wheat flour and oil. Add water little by little and form a firm dough which is not sticky.Rest for at least 10 minutes and shape them into medium sized balls.Dust it with wheat flour and roll it gently to make a Thepla. The diameter of the thepla depends on how thin or thick you want it to be. Repeat the same process with the remaining dough portions.Preheat the skillet on medium flame. Place the rolled thepla gently on it and cook on both sides, using oil or ghee till the thepla have brown spots on either side. Serve the Onion Thepla Recipe along with Yellow Pumpkin Dal , Bihari Karela and Aloo Ki Subzi and raita to make it a complete meal for your everyday lunch.

To begin making the Onion Thepla Recipe, we will first heat a kadai with oil, add cumin seeds and allow it crackle for few seconds.Add in ginger and garlic and saute till they turn soft, add chopped onions and cook until they turn golden brown.Once done add green chilies and all the spice powders like the garam masala powder, amchur powder, turmeric powder, pepper powder and salt to taste and mix well, cook for another few minutes till well combined and cooked and turn off the heat.Allow it to cool down and add this sautéed onions into a bowl with the wheat flour and oil. Add water little by little and form a firm dough which is not sticky.Rest for at least 10 minutes and shape them into medium sized balls.Dust it with wheat flour and roll it gently to make a Thepla. The diameter of the thepla depends on how thin or thick you want it to be. Repeat the same process with the remaining dough portions.Preheat the skillet on medium flame. Place the rolled thepla gently on it and cook on both sides, using oil or ghee till the thepla have brown spots on either side. Serve the Onion Thepla Recipe along with Yellow Pumpkin Dal , Bihari Karela and Aloo Ki Subzi and raita to make it a complete meal for your everyday lunch.

https://www.archanaskitchen.com/onion-thepla-recipe

Cauliflower Thoran Recipe (Kerala Style Cauliflower)

Cauliflower Thoran Recipe (Kerala Style Cauliflower)

1 Cauliflower (gobi) - finely chopped,4 Onions - finely chopped,1 tablespoon Coconut Oil,1 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),12 Curry leaves,4 tablespoons Fresh coconut - scrapped,4 Green Chillies - chopped or minced,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste

1 Cauliflower (gobi) - finely chopped,4 Onions - finely chopped,1 tablespoon Coconut Oil,1 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),12 Curry leaves,4 tablespoons Fresh coconut - scrapped,4 Green Chillies - chopped or minced,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste

South Indian Recipes

Lunch

Vegetarian

To begin making the Cauliflower Thoran, first heat the oil in a heavy bottomed pan.Add the mustard seeds and once they splutter add the cumin seeds.Add the urad dal and sauté till it just starts turning brown. Add the onions and sauté for a few seconds or till they becomes soft.Add the green chillies, turmeric powder, curry leaves and the cauliflower florets.Sprinkle salt and cook covered till the cauliflower just becomes soft. Add a splash of water if it sticks to the vessel.Add the coconut and mix. Cook for 1 to 2 minutes and take it off the heat.Serve Cauliflower Thoran with Mixed Vegetable Sambar and Steamed Rice for a perfect weekday meal.

To begin making the Cauliflower Thoran, first heat the oil in a heavy bottomed pan.Add the mustard seeds and once they splutter add the cumin seeds.Add the urad dal and sauté till it just starts turning brown. Add the onions and sauté for a few seconds or till they becomes soft.Add the green chillies, turmeric powder, curry leaves and the cauliflower florets.Sprinkle salt and cook covered till the cauliflower just becomes soft. Add a splash of water if it sticks to the vessel.Add the coconut and mix. Cook for 1 to 2 minutes and take it off the heat.Serve Cauliflower Thoran with Mixed Vegetable Sambar and Steamed Rice for a perfect weekday meal.

http://www.archanaskitchen.com/cauliflower-thoran-recipe-kerala-style-cauliflower

Atte Ka Halwa Recipe - Whole Wheat Flour Halwa with Khoya

Atte Ka Halwa Recipe - Whole Wheat Flour Halwa with Khoya

1 cup Whole Wheat Flour,1/2 cup Sooji (Semolina/ Rava),1/2 cup Khoya (Mawa),1 tablespoon Cardamom Powder (Elaichi),1 tablespoon Badam (Almond),1 tablespoon Cashew nuts - to garnish,1/4 cup Ghee,1 cup Sugar

1 cup Whole Wheat Flour,1/2 cup Sooji (Semolina/ Rava),1/2 cup Khoya (Mawa),1 tablespoon Cardamom Powder (Elaichi),1 tablespoon Badam (Almond),1 tablespoon Cashew nuts - to garnish,1/4 cup Ghee,1 cup Sugar

North Indian Recipes

Dessert

Vegetarian

To begin making the Atte Ka Halwa Recipe (Whole Wheat Flour Halwa with Khoya), first get all the ingredients ready.Heat a tablespoon of ghee in skillet on medium heat. Add the almonds and cashew nuts and roast until browned and crisp. Turn off the heat and keep aside.Heat 1/2 cup of water and sugar in a saucepan and allow the sugar the melt completely and keep the hot sugar water aside.Heat 1/4 cup of ghee in a heavy bottomed pan or a kadai. Add the wheat flour and sooji and roast on medium heat in the ghee for a good 5 to 6 minutes until you get a roasted aroma from the flour and the flour resembles coarse crumbs and has changed to a little darker brown color.Add the cardamom powder, khoya and again mix it well. Cook the Atte Ka Halwa along with a khoya for another 5 minutes. Keep stirring continuously and when the halwa begins to thicken add the sugar water and keep stirring continuously. You will notice the halwa will splutter and start thickening. Keep stirring for another 5 minutes till you notice the halwa leaves the sides of the pan. Once it does turn off the heat and transfer the Atte Ka Halwa to a serving bowl. Garnish with the roasted almonds and cashew nuts and serve.Serve the Atte Ka Halwa along with a traditional Indian meal or simply make it as a dessert for festivals when you have friends and family over.

To begin making the Atte Ka Halwa Recipe (Whole Wheat Flour Halwa with Khoya), first get all the ingredients ready.Heat a tablespoon of ghee in skillet on medium heat. Add the almonds and cashew nuts and roast until browned and crisp. Turn off the heat and keep aside.Heat 1/2 cup of water and sugar in a saucepan and allow the sugar the melt completely and keep the hot sugar water aside.Heat 1/4 cup of ghee in a heavy bottomed pan or a kadai. Add the wheat flour and sooji and roast on medium heat in the ghee for a good 5 to 6 minutes until you get a roasted aroma from the flour and the flour resembles coarse crumbs and has changed to a little darker brown color.Add the cardamom powder, khoya and again mix it well. Cook the Atte Ka Halwa along with a khoya for another 5 minutes. Keep stirring continuously and when the halwa begins to thicken add the sugar water and keep stirring continuously. You will notice the halwa will splutter and start thickening. Keep stirring for another 5 minutes till you notice the halwa leaves the sides of the pan. Once it does turn off the heat and transfer the Atte Ka Halwa to a serving bowl. Garnish with the roasted almonds and cashew nuts and serve.Serve the Atte Ka Halwa along with a traditional Indian meal or simply make it as a dessert for festivals when you have friends and family over.

http://www.archanaskitchen.com/atte-ka-halwa-recipe-whole-wheat-flour-halwa-with-khoya

Stuffed Half Moon Shaped Kaju Burfi Recipe

Stuffed Half Moon Shaped Kaju Burfi Recipe

110 grams Cashew nuts - powdered,15 grams Oats Flour,1 Saffron strands - few,1/4 teaspoon Rose Essence,50 ml Water,75 grams Sugar,1/4 cup Water,30 grams Dessicated Coconut,80 grams Paneer (Homemade Cottage Cheese) - crushed,3 tablespoons Milk Powder,1 tablespoons Cashew nuts - powdered,1-1/2 tablespoons Oats Flour,1 tablespoons Sugar,25 grams White Chocolate - melted

110 grams Cashew nuts - powdered,15 grams Oats Flour,1 Saffron strands - few,1/4 teaspoon Rose Essence,50 ml Water,75 grams Sugar,1/4 cup Water,30 grams Dessicated Coconut,80 grams Paneer (Homemade Cottage Cheese) - crushed,3 tablespoons Milk Powder,1 tablespoons Cashew nuts - powdered,1-1/2 tablespoons Oats Flour,1 tablespoons Sugar,25 grams White Chocolate - melted

Indian

Dessert

Vegetarian

To begin making the Stuffed Half Moon Shaped Kaju Burfi Recipe, we will first make the stuffing for the kaju burfi.Heat 50 ml of water in a sauce pan, add coconut and paneer and cook for 2-3 minutes.Add milk powder, cashew and oats powder, mix well. Now add sugar and chocolate and mix well. Keep stirring until the stuffing comes together in the form of a dough. Once it comes away from the sides of the pan, keep aside to cool.To begin making the kaju katli/ burfi, heat a pan, add water and sugar and let it boil till you get a two thread consistency.Once you get a two thread consistency of the sugar,  turn off the flame and add soaked saffron now the powdered oats and cashew nuts. Stir well vigorously in the sugar mixture till you get the dough like consistency.Grease your hands and the rolling pin to help in easier rolling. Place the dough on a sheet of wax/ butter paper and roll out the kaju burfi/ katli to the desired thickness.Cut the rolled out kaju burfi into circles with the cookie cutter or into your desired shape.While it's still warm, gently shape each circle in to half moon. Spoon in some of the filling and shape it well. Once done the Stuffed Half Moon Shaped Kaju Burfi in air tight box and refrigerate for a week.Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Phulka.

To begin making the Stuffed Half Moon Shaped Kaju Burfi Recipe, we will first make the stuffing for the kaju burfi.Heat 50 ml of water in a sauce pan, add coconut and paneer and cook for 2-3 minutes.Add milk powder, cashew and oats powder, mix well. Now add sugar and chocolate and mix well. Keep stirring until the stuffing comes together in the form of a dough. Once it comes away from the sides of the pan, keep aside to cool.To begin making the kaju katli/ burfi, heat a pan, add water and sugar and let it boil till you get a two thread consistency.Once you get a two thread consistency of the sugar,  turn off the flame and add soaked saffron now the powdered oats and cashew nuts. Stir well vigorously in the sugar mixture till you get the dough like consistency.Grease your hands and the rolling pin to help in easier rolling. Place the dough on a sheet of wax/ butter paper and roll out the kaju burfi/ katli to the desired thickness.Cut the rolled out kaju burfi into circles with the cookie cutter or into your desired shape.While it's still warm, gently shape each circle in to half moon. Spoon in some of the filling and shape it well. Once done the Stuffed Half Moon Shaped Kaju Burfi in air tight box and refrigerate for a week.Serve the Stuffed Half Moon Shaped Kaju Burfi as a mithai for festivals like Phulka.

https://www.archanaskitchen.com/stuffed-half-moon-shaped-kaju-burfi-recipe

Nellor Kathirikai - Nellor Brinjal Fry Recipe

Nellor Kathirikai - Nellor Brinjal Fry Recipe

1 tablespoon Sesame (Gingelly) Oil,1/2 teaspoon Mustard seeds,2 sprig Curry leaves - torn,10 Small Brinjal (Baingan / Eggplant) - quartered and soaked in salt water,1 teaspoon Turmeric powder (Haldi),1 teaspoon Salt,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 tablespoon Sesame (Gingelly) Oil,2 Onion - thinly sliced,1/4 cup Fresh coconut - grated,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,1/2 cup Water

1 tablespoon Sesame (Gingelly) Oil,1/2 teaspoon Mustard seeds,2 sprig Curry leaves - torn,10 Small Brinjal (Baingan / Eggplant) - quartered and soaked in salt water,1 teaspoon Turmeric powder (Haldi),1 teaspoon Salt,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 tablespoon Sesame (Gingelly) Oil,2 Onion - thinly sliced,1/4 cup Fresh coconut - grated,1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,1/2 cup Water

Andhra

Main Course

Vegetarian

To begin making the Nellor Brinjal Fry Recipe, prepare all the ingredients and keep them ready.Soak the cut brinjal in salt water to prevent it from turning dark.First step is to roast the brinjal. Heat oil in a pan over medium heat; add the mustard seeds and curry leaves and allow the mustard seeds to crackle.Drain the water from the brinjal and add the brinjal, turmeric powder and salt. Stir to combine and cover the pan and cook the brinjal until the brinjal is roasted and cooked. Keep this aside.To make the Nellor Masala, in a pan add the chana dal, coriander seeds and red chillies. Roast them well until the dal has turned golden brown. Keep aside.In the same pan; add oil, the sliced onions and saute until the onions soften and turn slightly brown.Once the onions have browned, add the grated coconut and stir fry for another 3 to 4 minutes until you can smell the aromas of the coconut coming through. Once done turn off the heat.Add the roasted dal mixture and onion mixture to a small jar of the mixture grinder along with 1/4 cup of water and blend to make a smooth paste.Add this masala to the roasted brinjal along with 1/2 cup of water and mix well to combine the Nellor Brinjal fry. Cover the pan and simmer for 5 minutes and turn off the heat.Check the salt and chillies and adjust to taste accordingly. Once done, transfer the Nellor Brinjal Fry to a serving bowl and serve hot.Serve the Nellor Brinjal Fry Recipe along with some Steamed Rice, Palak Tovve or Palak Dal or just with plain Tawa Parathas.

To begin making the Nellor Brinjal Fry Recipe, prepare all the ingredients and keep them ready.Soak the cut brinjal in salt water to prevent it from turning dark.First step is to roast the brinjal. Heat oil in a pan over medium heat; add the mustard seeds and curry leaves and allow the mustard seeds to crackle.Drain the water from the brinjal and add the brinjal, turmeric powder and salt. Stir to combine and cover the pan and cook the brinjal until the brinjal is roasted and cooked. Keep this aside.To make the Nellor Masala, in a pan add the chana dal, coriander seeds and red chillies. Roast them well until the dal has turned golden brown. Keep aside.In the same pan; add oil, the sliced onions and saute until the onions soften and turn slightly brown.Once the onions have browned, add the grated coconut and stir fry for another 3 to 4 minutes until you can smell the aromas of the coconut coming through. Once done turn off the heat.Add the roasted dal mixture and onion mixture to a small jar of the mixture grinder along with 1/4 cup of water and blend to make a smooth paste.Add this masala to the roasted brinjal along with 1/2 cup of water and mix well to combine the Nellor Brinjal fry. Cover the pan and simmer for 5 minutes and turn off the heat.Check the salt and chillies and adjust to taste accordingly. Once done, transfer the Nellor Brinjal Fry to a serving bowl and serve hot.Serve the Nellor Brinjal Fry Recipe along with some Steamed Rice, Palak Tovve or Palak Dal or just with plain Tawa Parathas.

https://www.archanaskitchen.com/nellor-brinjal-fry-recipe

Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns

Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns

300 grams Prawns - shelled and deveined,1 Onion - finely chopped,1 Tomato - finely chopped,5 Curry leaves,4 tablespoons Sunflower Oil,2 tablespoons Coriander (Dhania) Leaves,1 inch Ginger,2 cloves Garlic,1 teaspoon Turmeric powder (Haldi),2 Dry Red Chillies,10 Whole Black Peppercorns,Salt - to taste,1-2 teaspoons Malt vinegar

300 grams Prawns - shelled and deveined,1 Onion - finely chopped,1 Tomato - finely chopped,5 Curry leaves,4 tablespoons Sunflower Oil,2 tablespoons Coriander (Dhania) Leaves,1 inch Ginger,2 cloves Garlic,1 teaspoon Turmeric powder (Haldi),2 Dry Red Chillies,10 Whole Black Peppercorns,Salt - to taste,1-2 teaspoons Malt vinegar

Goan Recipes

Appetizer

Non Vegeterian

To begin making Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns), grind all the ingredients for the spice paste including ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, malt vinegar with about 2 tablespoons water. Make a smooth spice paste.Marinade the prawns with the paste and add some salt. Keep aside.Heat the oil in a kadai. On a medium high heat, add the curry leaves and the onions. Stir occasionally.When the onions are caramelised, add the tomato paste or chopped tomato. Cook on medium heat till the tomatoes are mushy and the onions and tomatoes have come together.Add the prawns along with all the spice paste they were marinaded in. Add about 1/4 cup of water and cook on high heat till the prawns are done and all the water has evaporated. (If you want, you can add more water and you can make a gravy dish from the same prawns as well.Garnish with chopped coriander leaves and serve hot.Serve Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns) with some Coconut Rice and Raw Mango Raita Recipe or along with Green Chutney as a party appetizer served with Cucumbertini Recipe for cocktail party.

To begin making Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns), grind all the ingredients for the spice paste including ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, malt vinegar with about 2 tablespoons water. Make a smooth spice paste.Marinade the prawns with the paste and add some salt. Keep aside.Heat the oil in a kadai. On a medium high heat, add the curry leaves and the onions. Stir occasionally.When the onions are caramelised, add the tomato paste or chopped tomato. Cook on medium heat till the tomatoes are mushy and the onions and tomatoes have come together.Add the prawns along with all the spice paste they were marinaded in. Add about 1/4 cup of water and cook on high heat till the prawns are done and all the water has evaporated. (If you want, you can add more water and you can make a gravy dish from the same prawns as well.Garnish with chopped coriander leaves and serve hot.Serve Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns) with some Coconut Rice and Raw Mango Raita Recipe or along with Green Chutney as a party appetizer served with Cucumbertini Recipe for cocktail party.

https://www.archanaskitchen.com/maharashtrian-style-jeera-miri-kolambi-recipe-cumin-black-pepper-prawns

Savory Waffles With Roasted Peppers In Sun Dried Tomato Pesto Recipe

Savory Waffles With Roasted Peppers In Sun Dried Tomato Pesto Recipe

50 grams Sun Dried Tomatoes - drain the excess oil,1 sprig Basil leaves - roughly chopped,2 cloves Garlic - finely chopped,1 tablespoon Badam (Almond) - roasted,1 tablespoon Parmigiano reggiano cheese - grated,2 tablespoons Extra Virgin Olive Oil,1/2 tablespoon Whole Black Peppercorns,Salt - to taste,1 tablespoon Extra Virgin Olive Oil,1/2 Red Bell pepper (Capsicum) - diced,1/2 Green Bell Pepper (Capsicum) - diced,1/2 Yellow Bell Pepper (Capsicum) - diced,2 tablespoons Black olives - sliced,2 tablespoons Pickled Jalapenos - sliced,3 tablespoons Sun Dried Tomato Pesto,1 Whole Egg,3/4 cup Milk,1/4 cup Sunflower Oil,1 teaspoon Sugar,2 teaspoons Baking powder,Salt - to taste,1 cup Whole Wheat Flour,1 teaspoon Black pepper powder,1 teaspoon Dried oregano

50 grams Sun Dried Tomatoes - drain the excess oil,1 sprig Basil leaves - roughly chopped,2 cloves Garlic - finely chopped,1 tablespoon Badam (Almond) - roasted,1 tablespoon Parmigiano reggiano cheese - grated,2 tablespoons Extra Virgin Olive Oil,1/2 tablespoon Whole Black Peppercorns,Salt - to taste,1 tablespoon Extra Virgin Olive Oil,1/2 Red Bell pepper (Capsicum) - diced,1/2 Green Bell Pepper (Capsicum) - diced,1/2 Yellow Bell Pepper (Capsicum) - diced,2 tablespoons Black olives - sliced,2 tablespoons Pickled Jalapenos - sliced,3 tablespoons Sun Dried Tomato Pesto,1 Whole Egg,3/4 cup Milk,1/4 cup Sunflower Oil,1 teaspoon Sugar,2 teaspoons Baking powder,Salt - to taste,1 cup Whole Wheat Flour,1 teaspoon Black pepper powder,1 teaspoon Dried oregano

Continental

World Breakfast

Eggetarian

To begin making the Savory Waffles with Roasted Peppers in Sundried tomato Pesto, we need to firsts make the Sun Dried Tomato PestoFor the Sun Dried Tomato PestoTo begin making the Sundried Tomato Pesto, we have to put all the ingredients together and put them into your blender and make a coarse paste.In a blender combine sundried tomatoes, basil leaves, garlic, almonds, parmigiano reggiano cheese, whole black peppercorns and salt.While you blitz, keep adding a little olive oil at a time if the paste if too firm to grind. If your sundried tomatoes are too firm, then its a good idea to soak it in a little warm water for about 15 minutes, then grind it to make a pesto.For Roasted Peppers and Sun dried tomatoes toppingIn a pan heat olive oil on medium flame, add  mixed bell peppers, black olives and pickled jalapenos. Switch to high heat and pan fry them for 2-3 minutes.Finally add in the sundried tomato pesto and give it a good stir. Turn off the flame.For the savoury wafflesPreheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in milk, vegetable oil, sugar, baking powder, pepper, oregano and salt, just until smooth. Finally add in the flour and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil. Pour mix on to hot waffle iron. Cook until golden brown. To assemble, place the waffles on a plate, top with mixed bell peppers. Serve Savory Waffles with Roasted Peppers in Sundried tomato Pesto along with Fried Egg Recipe (Sunny Side Up) and Refreshing Smoothie Recipe With Cucumber & Kiwi and fresh fruits for a Sunday brunch.

To begin making the Savory Waffles with Roasted Peppers in Sundried tomato Pesto, we need to firsts make the Sun Dried Tomato PestoFor the Sun Dried Tomato PestoTo begin making the Sundried Tomato Pesto, we have to put all the ingredients together and put them into your blender and make a coarse paste.In a blender combine sundried tomatoes, basil leaves, garlic, almonds, parmigiano reggiano cheese, whole black peppercorns and salt.While you blitz, keep adding a little olive oil at a time if the paste if too firm to grind. If your sundried tomatoes are too firm, then its a good idea to soak it in a little warm water for about 15 minutes, then grind it to make a pesto.For Roasted Peppers and Sun dried tomatoes toppingIn a pan heat olive oil on medium flame, add  mixed bell peppers, black olives and pickled jalapenos. Switch to high heat and pan fry them for 2-3 minutes.Finally add in the sundried tomato pesto and give it a good stir. Turn off the flame.For the savoury wafflesPreheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in milk, vegetable oil, sugar, baking powder, pepper, oregano and salt, just until smooth. Finally add in the flour and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil. Pour mix on to hot waffle iron. Cook until golden brown. To assemble, place the waffles on a plate, top with mixed bell peppers. Serve Savory Waffles with Roasted Peppers in Sundried tomato Pesto along with Fried Egg Recipe (Sunny Side Up) and Refreshing Smoothie Recipe With Cucumber & Kiwi and fresh fruits for a Sunday brunch.

http://www.archanaskitchen.com/savory-waffles-with-roasted-peppers-in-sun-dried-tomato-pesto-recipe

Chicken Kathi Roll Recipe

Chicken Kathi Roll Recipe

1 cup Whole Wheat Flour,Sunflower Oil - for kneading,Salt - to taste,Sunflower Oil - to roast the parathas,200 grams Chicken breasts - cut into thin strips,1/4 cup Hung Curd (Greek Yogurt),2 tablespoons Tandoori masala,1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Ginger - finely chopped,2 teaspoons Garlic - finely chopped,1 Onion - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1/2 cup Pickled onions,Chaat Masala Powder - to sprinkle,2 Whole Eggs - beaten

1 cup Whole Wheat Flour,Sunflower Oil - for kneading,Salt - to taste,Sunflower Oil - to roast the parathas,200 grams Chicken breasts - cut into thin strips,1/4 cup Hung Curd (Greek Yogurt),2 tablespoons Tandoori masala,1 tablespoon Lemon juice,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Ginger - finely chopped,2 teaspoons Garlic - finely chopped,1 Onion - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1/2 cup Pickled onions,Chaat Masala Powder - to sprinkle,2 Whole Eggs - beaten

Indian

Main Course

Non Vegeterian

To begin making the Chicken Tikka Kathi Roll Recipe we will first make the chicken tikka filling. To make the Chicken Tikka Filling In a mixing bowl, combine the washed and cleaned chicken strips along with the yogurt, salt, turmeric powder, tandoori masala, and lemon juice. Allow it to sit for at least 30 minutes. Heat a pan with oil on medium flame, to this add the ginger, garlic and saute for 30 seconds, now add in the sliced onions and capsicum. Continue to cook for another 3-4 minutes. Now add the marinated chicken along with the marinade. Cover and cook for 5-7  minutes until the chicken tikka masala has cooked through.  We need our chicken tikka to be just about coated with the masala. Turn off the flame, and transfer to a bowl and set aside.  To make the tawa paratha To begin making the Tawa Paratha, in a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make a firm and smooth dough.Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes.Knead once again and divide the dough into 4 portions. Preheat the iron skillet on medium heat.Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 8 inches in diameter. Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place a rolled out paratha on the skillet. After a few seconds flip on the other side At this point flip the plain paratha and add some oil. Cook until almost done. Now spread two tablespoons of the beaten egg on one side of the paratha and flip. Cook for about a minute till the egg is cooked. Remove from the tawa and place it on a plate. To assemble the Chicken Tikka Kathi RollPlace the prepared chicken tikka masala filling on one side of the paratha, place pickled onions next to it and sprinkle some chaat masala. Fold like that of a roll and serve. Serve Chicken Tikka Kathi Roll along with Spicy Chilli Mango Virgin Mojito Recipe and finish it off with a dessert of Apple Pie Ice Cream Recipe. 

To begin making the Chicken Tikka Kathi Roll Recipe we will first make the chicken tikka filling. To make the Chicken Tikka Filling In a mixing bowl, combine the washed and cleaned chicken strips along with the yogurt, salt, turmeric powder, tandoori masala, and lemon juice. Allow it to sit for at least 30 minutes. Heat a pan with oil on medium flame, to this add the ginger, garlic and saute for 30 seconds, now add in the sliced onions and capsicum. Continue to cook for another 3-4 minutes. Now add the marinated chicken along with the marinade. Cover and cook for 5-7  minutes until the chicken tikka masala has cooked through.  We need our chicken tikka to be just about coated with the masala. Turn off the flame, and transfer to a bowl and set aside.  To make the tawa paratha To begin making the Tawa Paratha, in a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make a firm and smooth dough.Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes.Knead once again and divide the dough into 4 portions. Preheat the iron skillet on medium heat.Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 8 inches in diameter. Continue the same process of rolling with the remaining dough portions.With skillet on medium high heat, place a rolled out paratha on the skillet. After a few seconds flip on the other side At this point flip the plain paratha and add some oil. Cook until almost done. Now spread two tablespoons of the beaten egg on one side of the paratha and flip. Cook for about a minute till the egg is cooked. Remove from the tawa and place it on a plate. To assemble the Chicken Tikka Kathi RollPlace the prepared chicken tikka masala filling on one side of the paratha, place pickled onions next to it and sprinkle some chaat masala. Fold like that of a roll and serve. Serve Chicken Tikka Kathi Roll along with Spicy Chilli Mango Virgin Mojito Recipe and finish it off with a dessert of Apple Pie Ice Cream Recipe. 

http://www.archanaskitchen.com/chicken-kathi-roll-recipe

Guacamole Stuffed Quesadilla With Mint Mayo Recipe

Guacamole Stuffed Quesadilla With Mint Mayo Recipe

1 cup Whole Wheat Flour,1/4 cup All Purpose Flour (Maida),2 tablespoon Sunflower Oil,Salt - to taste,1 Avocado,1 Tomato - pulp removed,1 Onion - finely chopped,1 Red Bell pepper (Capsicum) - finely chopped,1 Yellow Bell Pepper (Capsicum) - finely chopped,2-3 cloves Garlic - chopped,2 Green Chillies - finely chopped,2-3 sprig Coriander (Dhania) Leaves - finely chopped,1/2 Lemon,Salt - to taste,Butter (unsalted) - for cooking,4 tablespoons Del Monte Mint Mayo

1 cup Whole Wheat Flour,1/4 cup All Purpose Flour (Maida),2 tablespoon Sunflower Oil,Salt - to taste,1 Avocado,1 Tomato - pulp removed,1 Onion - finely chopped,1 Red Bell pepper (Capsicum) - finely chopped,1 Yellow Bell Pepper (Capsicum) - finely chopped,2-3 cloves Garlic - chopped,2 Green Chillies - finely chopped,2-3 sprig Coriander (Dhania) Leaves - finely chopped,1/2 Lemon,Salt - to taste,Butter (unsalted) - for cooking,4 tablespoons Del Monte Mint Mayo

Mexican

Appetizer

Vegetarian

To begin making Guacamole Stuffed Quesadilla With Mint Mayo Recipe, mix the dry ingredients - wheat flour, maida flour and salt for tortilla. Add enough water to bind the mixture so that it is also easy to roll. Keep it aside.In the meantime keep all the ingredients ready for the Guacamole, mix the avocado, tomato, onion, red bell peppers, yellow bell peppers, garlic cloves, green chilies, coriander leaves, lemon and salt to taste in a bowl and keep it aside. Check for seasoning and salt.Divide the dough into small equal balls and roll it on the board to a 6 inch diameter. Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides.Once the tortilla are done, spread 1 tablespoon of Delmonte mint mayo onto the tortilla and add the freshly  guacamole, spread it evenly and cover it with another layer of tortilla and toast it again on the skillet with a tablespoon of butter on either side till the tortilla becomes crispy.After the quesadilla are toasted slice them lengthwise. Serve your yummy filled Guacamole Stuffed Quesadilla as an appetizer or for an afternoon quick meal along with Corn Pineapple Salsa Salad.

To begin making Guacamole Stuffed Quesadilla With Mint Mayo Recipe, mix the dry ingredients - wheat flour, maida flour and salt for tortilla. Add enough water to bind the mixture so that it is also easy to roll. Keep it aside.In the meantime keep all the ingredients ready for the Guacamole, mix the avocado, tomato, onion, red bell peppers, yellow bell peppers, garlic cloves, green chilies, coriander leaves, lemon and salt to taste in a bowl and keep it aside. Check for seasoning and salt.Divide the dough into small equal balls and roll it on the board to a 6 inch diameter. Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides.Once the tortilla are done, spread 1 tablespoon of Delmonte mint mayo onto the tortilla and add the freshly  guacamole, spread it evenly and cover it with another layer of tortilla and toast it again on the skillet with a tablespoon of butter on either side till the tortilla becomes crispy.After the quesadilla are toasted slice them lengthwise. Serve your yummy filled Guacamole Stuffed Quesadilla as an appetizer or for an afternoon quick meal along with Corn Pineapple Salsa Salad.

https://www.archanaskitchen.com/gucamole-stuffed-quesadilla-with-mint-mayo-recipe

Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy

Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy

1 Bottle gourd (lauki) - peeled and cut into roundels,1 cup Paneer (Homemade Cottage Cheese) - crumbled,1 tablespoon Gram flour (besan),1 teaspoon Garam masala powder,1 Green Chilli - finely chopped,Salt - to taste,1 Ginger,2 tablespoons Cashew nuts,2 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),2 Dry Red Chillies - (adjust),1 cup Homemade tomato puree,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoons Coriander Powder (Dhania),2 tablespoons Fresh cream,1 teaspoon Garam masala powder,Salt - to taste,Emami Rice Bran Oil - as needed,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)

1 Bottle gourd (lauki) - peeled and cut into roundels,1 cup Paneer (Homemade Cottage Cheese) - crumbled,1 tablespoon Gram flour (besan),1 teaspoon Garam masala powder,1 Green Chilli - finely chopped,Salt - to taste,1 Ginger,2 tablespoons Cashew nuts,2 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),2 Dry Red Chillies - (adjust),1 cup Homemade tomato puree,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoons Coriander Powder (Dhania),2 tablespoons Fresh cream,1 teaspoon Garam masala powder,Salt - to taste,Emami Rice Bran Oil - as needed,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)

North Indian Recipes

Main Course

No Onion No Garlic (Sattvic)

To begin making the Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy, first prep and keep all the ingredients ready.Combine all the ingredients for the stuffing in a mixing bowl. Fill the cut lauki roundels with the stuffing.Heat a shallow pan with a little oil on medium heat. Place the stuffed lauki on the oil and shallow fry until the filling and the lauki gets a little golden brown from the sides and center.For the Makhani Gravy:Grind the cashew nuts, ginger, red chillies, cardamom pods and cloves along with water to a smooth paste.Heat the rice bran oil in a heavy bottomed pan; add in the cashew and spice paste and sauté on medium heat for a few seconds.Next add the tomato puree, coriander powder, red chilli powder, turmeric powder, salt and garam masala powder. Stir for another couple of minutes until the tomatoes begin to come to a bubble state.Stir in the fresh cream and give it a brisk boil.We will now prepare the coal for smoking.This method of coal smoking is not shown in the video. If you don't have access to coal, you can skip this step.Place the coal on the flame and allow it to become red hot. Once you notice that the coal is red hot, place it in a small heat proof cup. Place this cup of coal on top of the simmering Bharwa Lauki.Add a spoon of ghee on top of the coal. It will begin to smoke. At this stage, immediately close the lid  and allow the mixture to simmer for another 5 minutes. This helps the Makhani gravy to get the smoked flavor.After five minutes, turn off the heat, stir in the kasuri methi for added flavor. Spoon and transfer the Makhani gravy into the serving bowl and place the Bharwa Lauki over the gravy and serve hot.Serve the delicious Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy along with Jeera Rice, Tawa paratha and Palak Raita Recipe (Spinach Yogurt Salad) for a delicious Sunday lunch.

To begin making the Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy, first prep and keep all the ingredients ready.Combine all the ingredients for the stuffing in a mixing bowl. Fill the cut lauki roundels with the stuffing.Heat a shallow pan with a little oil on medium heat. Place the stuffed lauki on the oil and shallow fry until the filling and the lauki gets a little golden brown from the sides and center.For the Makhani Gravy:Grind the cashew nuts, ginger, red chillies, cardamom pods and cloves along with water to a smooth paste.Heat the rice bran oil in a heavy bottomed pan; add in the cashew and spice paste and sauté on medium heat for a few seconds.Next add the tomato puree, coriander powder, red chilli powder, turmeric powder, salt and garam masala powder. Stir for another couple of minutes until the tomatoes begin to come to a bubble state.Stir in the fresh cream and give it a brisk boil.We will now prepare the coal for smoking.This method of coal smoking is not shown in the video. If you don't have access to coal, you can skip this step.Place the coal on the flame and allow it to become red hot. Once you notice that the coal is red hot, place it in a small heat proof cup. Place this cup of coal on top of the simmering Bharwa Lauki.Add a spoon of ghee on top of the coal. It will begin to smoke. At this stage, immediately close the lid  and allow the mixture to simmer for another 5 minutes. This helps the Makhani gravy to get the smoked flavor.After five minutes, turn off the heat, stir in the kasuri methi for added flavor. Spoon and transfer the Makhani gravy into the serving bowl and place the Bharwa Lauki over the gravy and serve hot.Serve the delicious Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy along with Jeera Rice, Tawa paratha and Palak Raita Recipe (Spinach Yogurt Salad) for a delicious Sunday lunch.

http://www.archanaskitchen.com/bharwa-lauki-recipe-in-no-onion-no-garlic-makhani-gravy

Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)

Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy)

4 Sardine fish - or carps,Curry leaves - 1 bunch,4 Garlic,2 Green Chillies - (adjust),1 tablespoon Whole Black Peppercorns - ground roughly,1 teaspoon Turmeric powder (Haldi),3 Dry Red Chilli - (adjust),1 tablespoon Mustard oil,Lukewarm Water - as needed

4 Sardine fish - or carps,Curry leaves - 1 bunch,4 Garlic,2 Green Chillies - (adjust),1 tablespoon Whole Black Peppercorns - ground roughly,1 teaspoon Turmeric powder (Haldi),3 Dry Red Chilli - (adjust),1 tablespoon Mustard oil,Lukewarm Water - as needed

Assamese

Side Dish

Non Vegeterian

To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills. Halve them if you have selected a little bigger fish like sardine.Marinate the sardines in turmeric and salt. (or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil). (Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan. You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure.Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat.In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water.In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic.Add the curry leaves paste and saute. See at all times that the gravy does not get burnt.Add a pinch of turmeric powder and salt to taste. After mixing thoroughly, check for spices and adjust.Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes.Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal.

To begin making Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy), clean the fishes, their stomach and remove gills. Halve them if you have selected a little bigger fish like sardine.Marinate the sardines in turmeric and salt. (or any fish you have selected)Smear the mustard oil on a shallow fry pan and heat, on a medium heat till it is close to its smoking point (till the fumes arise from oil). (Do not allow the oil to come to smoking point if you are using cooking oil other than mustard oil)Make sure the pan is uniformly greased with oil, Otherwise the fishes will stick to the frying pan. You can also use a lid to close the pan and hence retain the moisture within the pan, but you should keep checking and sauteing as required, just to be sure.Shallow fry the fishes on pan and one they are all cooked and tender, switch off heat.In a mixer grinder, grind curry leaves, pepper and a green chilli till a smooth paste, by adding a little water.In a kadai, heat a little mustard oil and once the oil is hot, add dry red chillies and crushed garlic.Add the curry leaves paste and saute. See at all times that the gravy does not get burnt.Add a pinch of turmeric powder and salt to taste. After mixing thoroughly, check for spices and adjust.Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.When the spices gets very well mixed together, add the fishes and simmer for 5 minutes in the gravy on a low heat, untill the spices get seeped inside the fishes.Serve Assamese Narasingh Masor Jhol Recipe (Fish In Curry Leaves Gravy) along with steamed rice, Egg Shoap Recipe | Assamese Appetizer and Nolen Gurer Payesh Recipe for a complete meal.

https://www.archanaskitchen.com/assamese-narasingh-masor-jhol-recipe-fish-in-curry-leaves-gravy

Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip

Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip

250 grams Shrimps - cleaned and deveined,1 Baguette - cut into slices,3 cloves Garlic - finely chopped,1/4 cup Green olives - chopped,1/4 cup Walnuts - roughly broken,4 tablespoons Del Monte Cheesy Dip,3 sprig Dill leaves - chopped,Salad leaves - (rocket leaves or any other salad leaf),Extra Virgin Olive Oil - as required,Butter - as required,Salt - as needed,Black pepper powder - as needed,Red Chilli flakes - as needed

250 grams Shrimps - cleaned and deveined,1 Baguette - cut into slices,3 cloves Garlic - finely chopped,1/4 cup Green olives - chopped,1/4 cup Walnuts - roughly broken,4 tablespoons Del Monte Cheesy Dip,3 sprig Dill leaves - chopped,Salad leaves - (rocket leaves or any other salad leaf),Extra Virgin Olive Oil - as required,Butter - as required,Salt - as needed,Black pepper powder - as needed,Red Chilli flakes - as needed

Italian Recipes

Appetizer

Non Vegeterian

To begin making the Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip Mayo, get all the ingredients prepped and ready. Apply little oil on each side of the baguette slices, season with salt and pepper. Heat the pan and toast the slices until brown and crisp. You can also toast it in preheated oven at 180 C for 10 minutes until crisp and roasted.Take the baguette slices out of the pan and set aside. In the same pan, melt 1 tablespoon of butter. Add garlic and saute until golden and aromaticAdd shrimps and toss on high for a minute. Cook for 5 to 6 minutes until the shrimp is nicely seared and done. Season with salt pepper and chili flakes. Take it off the heat and keep the shrimp aside.In a bowl, add butter tossed prawns, walnuts, dill leaves, lemon zest, olives and mix. Stir in the Del Monte Cheesy Dip and mix well until combined. Check for salt and season if required and adjust to taste.Now, take the baguette slices and smear one side of the slices with Del Monte Cheesy Dip and top it with prepared Shrimp Walnut Mayo Mixture.Place the Shrimp Walnut Mayo Bruschetta on serving platter and serve with rocket leaves as an appetizer for parties.

To begin making the Shrimp Walnut Bruschetta Recipe Flavored With Cheesy Dip Mayo, get all the ingredients prepped and ready. Apply little oil on each side of the baguette slices, season with salt and pepper. Heat the pan and toast the slices until brown and crisp. You can also toast it in preheated oven at 180 C for 10 minutes until crisp and roasted.Take the baguette slices out of the pan and set aside. In the same pan, melt 1 tablespoon of butter. Add garlic and saute until golden and aromaticAdd shrimps and toss on high for a minute. Cook for 5 to 6 minutes until the shrimp is nicely seared and done. Season with salt pepper and chili flakes. Take it off the heat and keep the shrimp aside.In a bowl, add butter tossed prawns, walnuts, dill leaves, lemon zest, olives and mix. Stir in the Del Monte Cheesy Dip and mix well until combined. Check for salt and season if required and adjust to taste.Now, take the baguette slices and smear one side of the slices with Del Monte Cheesy Dip and top it with prepared Shrimp Walnut Mayo Mixture.Place the Shrimp Walnut Mayo Bruschetta on serving platter and serve with rocket leaves as an appetizer for parties.

https://www.archanaskitchen.com/shrimp-walnut-bruschetta-recipe-flavored-with-cheesy-dip

नूडल सूप रेसिपी - Noodle Soup Recipe with Vegetables

Noodle Soup Recipe with Vegetables

100 ग्राम हक्का नूडल्स,1 गाजर - पतला और सीधा काट ले,6 हरा बीन्स - सीधा काट ले,1 कली लहसुन - बारीक काट ले,1 इंच अदरक - पतला और सीधा काट ले,2 थाई रेड चिल्ली - पतला और सीधा काट ले,2 स्टॉक सेलरी - बारीक काट ले,1 बड़ा चमच्च सोया सॉस,1 बड़ा चमच्च चावल का सिरका,1 छोटा चम्मच रेड चिल्ली सॉस,1 छोटा चम्मच शहद,3 कप वेजिटेबल स्टॉक,1/4 कप नारियल का दूध,2 टहनी हरा धनिया - बारीक काट ले,नमक - स्वाद अनुसार

100 ग्राम हक्का नूडल्स,1 गाजर - पतला और सीधा काट ले,6 हरा बीन्स - सीधा काट ले,1 कली लहसुन - बारीक काट ले,1 इंच अदरक - पतला और सीधा काट ले,2 थाई रेड चिल्ली - पतला और सीधा काट ले,2 स्टॉक सेलरी - बारीक काट ले,1 बड़ा चमच्च सोया सॉस,1 बड़ा चमच्च चावल का सिरका,1 छोटा चम्मच रेड चिल्ली सॉस,1 छोटा चम्मच शहद,3 कप वेजिटेबल स्टॉक,1/4 कप नारियल का दूध,2 टहनी हरा धनिया - बारीक काट ले,नमक - स्वाद अनुसार

Chinese

Main Course

Vegetarian

नूडल सूप रेसिपी बनाने के लिए सबसे पहले नूडल्स को पका ले. एक सॉसपैन में पानी उबाल ले. उबाला आने के बाद इसमें नूडल्स डाले और नरम होने तक पका ले. नूडल्स के पक जाने के बाद ठन्डे पानी के निचे रखें।नूडल्स को एक बाउल में निकाले और इसमें थोड़ा तेल डाले। मिला ले ताकि नूडल्स चिपके नहीं।एक कढ़ाई में तेल गरम करें। इसमें अदरक, लहसुन, गाजर, सेलरी और बीन्स डाले। नमक डाले और सब्ज़िओ के नरम हो जाने तक पकाए। ध्यान रखें सब्जिओ को ज्यादा न पकाए। उनमे थोड़ा क्रंच होना चाहिए। अब इसमें रेड चिल्ली सॉस, चावल का सिरका, सोया सॉस. शहद, वेजिटेबल स्टॉक, नारियल का दूध, नूडल्स, हरा धनिया डाले और उबाल ले. उबाला आने के बाद गैस बंद करें और गरमा गरम परोसे। नूडल सूप को अपने रात के खाने के लिए परोसे। आप इसके साथ अपने पसंद का सलाद भी परोस सकते है.

To make the noodle soup recipe, first cook the noodles. Boil water in a saucepan. After boiling, add noodles and cook till it becomes soft. After the noodles are cooked, keep them under cold water. Take out the noodles in a bowl and add some oil. Mix so that noodles do not stick. Heat the oil in a pan. Add ginger, garlic, carrots, celery and beans to it. Add salt and cook until the vegetables are soft. Take care not to over cook the vegetables. They should have a little crunch. Now add red chilli sauce, rice vinegar, soy sauce. Add honey, vegetable stock, coconut milk, noodles, coriander and boil it. Turn off the gas after boiling and serve hot. Serve the noodle soup for your dinner. You can also serve salad of your choice with it.

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

Kiwi Guava Spritzer Recipe

Kiwi Guava Spritzer Recipe

4 Guava - (pink variety) cut into cubes,2 Kiwi,1 tablespoon Ginger - grated,2 tablespoons Lemon juice,1/4 cup Sugar,3 cups Aerated water (Soda Water),Mint Leaves (Pudina) - for garnish

4 Guava - (pink variety) cut into cubes,2 Kiwi,1 tablespoon Ginger - grated,2 tablespoons Lemon juice,1/4 cup Sugar,3 cups Aerated water (Soda Water),Mint Leaves (Pudina) - for garnish

Indian

Appetizer

Vegetarian

To begin making Kiwi Guava Spritzer Recipe, wash and cut the guavas into cubes, likewise de-skin the kiwi cut into cubes and keep them aside.Place the guavas into a blender along with ginger and make a smooth puree out of it. Pass it through a seive to discard the seeds and the residue.Introduce the guava pulp back into the blender, add the kiwi cubes, lemon juice, sugar, 1/2 cup water and make a smooth mix.Just before serving divide the mix in equal part into 6 tall glasses to half, and fill the rest half with the aerated water. Garnish with mint leaves. It is ready to be served.Serve the refreshing Kiwi Guava Spritzer Recipe, to your guests at home for a welcome drink, may be along with Crispy & Spicy Paneer Starter Recipe.

To begin making Kiwi Guava Spritzer Recipe, wash and cut the guavas into cubes, likewise de-skin the kiwi cut into cubes and keep them aside.Place the guavas into a blender along with ginger and make a smooth puree out of it. Pass it through a seive to discard the seeds and the residue.Introduce the guava pulp back into the blender, add the kiwi cubes, lemon juice, sugar, 1/2 cup water and make a smooth mix.Just before serving divide the mix in equal part into 6 tall glasses to half, and fill the rest half with the aerated water. Garnish with mint leaves. It is ready to be served.Serve the refreshing Kiwi Guava Spritzer Recipe, to your guests at home for a welcome drink, may be along with Crispy & Spicy Paneer Starter Recipe.

https://www.archanaskitchen.com/kiwi-guava-spritzer-recipe

Soya Chunks Masala in Coconut Milk Recipe

Soya Chunks Masala in Coconut Milk Recipe

2 cups Soy Chunks (Nuggets) - boiled and squeezed well,2 Tomatoes - finely sliced,1 Onion - finely chopped,3 Green Chillies - slit,3 cloves Garlic - grated,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Curry powder,100 ml Coconut milk,Sunflower Oil - for cooking,Salt - to taste

2 cups Soy Chunks (Nuggets) - boiled and squeezed well,2 Tomatoes - finely sliced,1 Onion - finely chopped,3 Green Chillies - slit,3 cloves Garlic - grated,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Curry powder,100 ml Coconut milk,Sunflower Oil - for cooking,Salt - to taste

South Indian Recipes

Dinner

High Protein Vegetarian

To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil. Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft. This will take about 5 minutes. once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan. Add the cumin, curry leaves and green chilies and saute them for a few seconds.  Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften. Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well. Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes. Finally add coconut milk and about a cup of water, salt and curry powder. Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens. Once done, check the salt and spice levels and adjust to suit your taste. Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve. Serve the Soya Chunks Masala in Coconut Milk  along with Lachha Paratha,  Orange and Pomegranate Salad & Steamed Rice

To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil. Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft. This will take about 5 minutes. once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan. Add the cumin, curry leaves and green chilies and saute them for a few seconds.  Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften. Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well. Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes. Finally add coconut milk and about a cup of water, salt and curry powder. Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens. Once done, check the salt and spice levels and adjust to suit your taste. Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve. Serve the Soya Chunks Masala in Coconut Milk  along with Lachha Paratha,  Orange and Pomegranate Salad & Steamed Rice

https://www.archanaskitchen.com/soya-chunks-masala-in-coconut-milk-recipe

हरयाणा स्टाइल एग करी रेसिपी - Spicy Haryana Style Egg Curry (Recipe In Hindi)

Spicy Haryana Style Egg Curry (Recipe In Hindi)

4 अंडे - उबालकर,1 कप हरा मटर,200 ग्राम्स पनीर - काट ले,1 प्याज - बारीक़ काट ले,2 टमाटर - प्यूरी,2 छोटा चमच्च अदरक लहसुन का पेस्ट,3 हरी मिर्च,2 छोटा चमच्च धनिया पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च गरम मसाला पाउडर,1/4 कप हरा धनिया - काट ले

4 अंडे - उबालकर,1 कप हरा मटर,200 ग्राम्स पनीर - काट ले,1 प्याज - बारीक़ काट ले,2 टमाटर - प्यूरी,2 छोटा चमच्च अदरक लहसुन का पेस्ट,3 हरी मिर्च,2 छोटा चमच्च धनिया पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च गरम मसाला पाउडर,1/4 कप हरा धनिया - काट ले

Haryana

Lunch

Eggetarian

हरयाणा स्टाइल एग करी को बनाने के लिए साड़ी सामग्री तैयार करले। अब एक कढ़ाई में तेल गरम करें और उसमे पनीर डाले। पनीर को डाले और उसे भूरा होने तक पकाए। हो जाने के बाद उसे अलग से रख दे. उसी कढ़ाई में बचा हुआ तेल डाले और प्याज, हरी मिर्च डाले और प्याज के भूरा होने तक पकाए। अब इसमें अदरक लहसुन का पेस्ट डाले और 2 मिनट तक पकाए। 2 मिनट के बाद इसमें टमाटर प्यूरी डाले और 3 मिनट के लिए पकाए। गरम मसाला को छोड़कर सारे सूखे मसाले डाले और मिला ले. अब इसमें मटर के साथ 1-1/2 कप गरम पानी डाले और 10 मिनट के लिए पकाए। अब इसमें पनीर और उबले हुए अंडे डाले और 3 मिनट के लिए पका ले. 3 मिनट के बाद इसमें कटा हुआ धनिया, गरम मसाला डाले, मिलाए, गैस को बंद करे और ढक कर 10 मिनट के लिए रख दे.10 मिनट के बाद परोसे। हरयाणा स्टाइल एग करी को तवा पराठा, बूंदी रायता और चावल के साथ दिन के खाने के लिए परोसे।

Prepare saree ingredients to make Haryana style egg curry. Now heat oil in a kadhai and add paneer to it. Add the cottage cheese and cook it until it turns brown. Once done, keep it separately. Add the remaining oil in the same pan and add onions, green chilies and cook till the onions turn brown. Now add ginger garlic paste and cook for 2 minutes. After 2 minutes add tomato puree to it and cook for 3 minutes. Add garam masala and mix all the dry spices. Now add 1-1 / 2 cup of hot water along with the peas and cook for 10 minutes. Now add cottage cheese and boiled eggs and cook for 3 minutes. After 3 minutes add chopped coriander, garam masala, mix, turn off the gas and keep it covered for 10 minutes. Serve after 10 minutes. Serve Haryana Style Egg Curry with Tawa Paratha, Bundi Raita and Rice for dinner.

https://www.archanaskitchen.com/spicy-haryana-style-egg-curry-recipe-in-hindi

Orange Lemon Tea Cake Recipe

Orange Lemon Tea Cake Recipe

2-1/2 cups Whole Wheat Flour,1 cup Caster Sugar,2 teaspoons Baking powder,1/4 teaspoon Salt,1/4 teaspoon Orange Zest (Rind),1/4 cup Fresh orange juice,1 teaspoon Lemon juice,1/4 cup Milk,1/2 cup Extra Virgin Olive Oil,4 Whole Eggs

2-1/2 cups Whole Wheat Flour,1 cup Caster Sugar,2 teaspoons Baking powder,1/4 teaspoon Salt,1/4 teaspoon Orange Zest (Rind),1/4 cup Fresh orange juice,1 teaspoon Lemon juice,1/4 cup Milk,1/2 cup Extra Virgin Olive Oil,4 Whole Eggs

Continental

Dessert

Eggetarian

To begin making the Orange Lemon Tea Cake Recipe, preheat the oven to 180 degree Celsius for 10 minutes.In a mixing bowl, mix all the dry ingredients like the flour, baking powder, sugar, salt.Add milk, olive oil and eggs at one shot and mix well till it fluffs up.Add freshly squeezed lemon juice and orange juice into the cake mixture and mix it for one last time.Grease a spring form cake pan with butter, dust it with flour and slowly add the cake mixture into the tin and bake it in the oven for at least 30 minutes.Insert a knife in the center to check if the cake is cooked, if it comes out clean then it is baked otherwise keep it for 10 more minutes.Serve the Orange Lemon Tea Cake Recipe along with masala chai, lemon tea or green tea by the side as a healthy evening dessert.

To begin making the Orange Lemon Tea Cake Recipe, preheat the oven to 180 degree Celsius for 10 minutes.In a mixing bowl, mix all the dry ingredients like the flour, baking powder, sugar, salt.Add milk, olive oil and eggs at one shot and mix well till it fluffs up.Add freshly squeezed lemon juice and orange juice into the cake mixture and mix it for one last time.Grease a spring form cake pan with butter, dust it with flour and slowly add the cake mixture into the tin and bake it in the oven for at least 30 minutes.Insert a knife in the center to check if the cake is cooked, if it comes out clean then it is baked otherwise keep it for 10 more minutes.Serve the Orange Lemon Tea Cake Recipe along with masala chai, lemon tea or green tea by the side as a healthy evening dessert.

https://www.archanaskitchen.com/orange-lemon-tea-cake-recipe

चकुंदर की चटनी रेसिपी - Beetroot Chutney (Recipe In Hindi)

Beetroot Chutney (Recipe In Hindi)

1 चकुंदर - कस ले,1 टहनी कढ़ी पत्ता,2 हरी मिर्च,हींग - चुटकी भर,1/2 tablespoon तिल का तेल,1 tablespoon चना दाल,1 tablespoon काली उरद दाल,1/3 cup नारियल - कस ले,1/2 cup पानी,नमक - स्वाद अनुसार,1 tablespoon तिल का तेल,1/2 tablespoon राइ,1 sprig कढ़ी पत्ता,1 pinch हींग

1 चकुंदर - कस ले,1 टहनी कढ़ी पत्ता,2 हरी मिर्च,हींग - चुटकी भर,1/2 tablespoon तिल का तेल,1 tablespoon चना दाल,1 tablespoon काली उरद दाल,1/3 cup नारियल - कस ले,1/2 cup पानी,नमक - स्वाद अनुसार,1 tablespoon तिल का तेल,1/2 tablespoon राइ,1 sprig कढ़ी पत्ता,1 pinch हींग

South Indian Recipes

Side Dish

Diabetic Friendly

चकुंदर की चटनी बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. अब इसमें चना दाल और काली उरद दाल डाले. 20 सेकण्ड्स बाद इसमें हींग, कढ़ी पत्ता डाले और 10 सेकण्ड्स तक पकने दे.अब इसमें कसी हुई चकुंदर और हरी मिर्च डाले। 5 से 6 मिनट के लिए पकने दे. गैस बंद करें और इसमें नारियल डाले। अच्छी तरह से मिला ले.ठंडा होने के बाद इसे मिक्सर ग्राइंडर में नमक और थोड़े पानी के साथ डाले। स्मूथ पेस्ट में पीस ले और एक बाउल में निकाल ले.अब तड़के के लिए एक तड़का पैन में तेल गरम करें। इसमें राइ डाले और 10 सेकण्ड्स तक पकने दे.अब इसमें कढ़ी पत्ता, हींग डाले और गैस बंद कर ले. इस तड़के को चटनी में डाले और मिला ले. चकुंदर की चटनी को किरई सांबर, चाउ चाउ थोरन और चावल के साथ दिन के खाने के लिए परोसे।

To make Chakundar chutney, first heat oil in a pan. Now add Chana Dal and Kali Urad Dal. After 20 seconds, add asafoetida, curry leaves and let it cook for 10 seconds. Now add grated chakundar and green chilli. Let it cook for 5 to 6 minutes. Turn off the gas and add coconut to it. Mix well. After cooling, add it to the mixer grinder with salt and some water. Grind it into a smooth paste and take out in a bowl. Now heat the oil in a tempering pan for tempering. Add mustard seeds and let it cook for 10 seconds. Now add curry leaves, asafoetida and turn off the gas. Add this tempering to the chutney and mix. Serve the Chakundar chutney with kirai sambar, chow chow thoran and rice for dinner.

https://www.archanaskitchen.com/beetroot-chutney-recipe-in-hindi

Watermelon Carrot Radish Juice Recipe

Watermelon Carrot Radish Juice Recipe

1 Watermelon - peeled and cubed,500 grams Carrots (Gajjar) - diced,250 grams Mooli/ Mullangi (Radish) - diced,1 pinch Salt,Lemon juice - to taste

1 Watermelon - peeled and cubed,500 grams Carrots (Gajjar) - diced,250 grams Mooli/ Mullangi (Radish) - diced,1 pinch Salt,Lemon juice - to taste

Continental

World Breakfast

Vegetarian

To begin making the Watermelon Carrot Radish Juice Recipe, first prepare the fruits and vegetables. You can either use a juicer or a blender to make the juice. If you use a blender, then you will have to strain the juice to consume.Place the watermelon, carrots and radish in the juicer and blend to extract the juice. Once done, pour it into a glass jar, stir in a pinch of salt and squeeze some lemon to taste and serve.Serve Watermelon Carrot Radish Juice in the morning along with Grilled Rajma Masala Sandwich breakfast to give your day a refreshing start.

To begin making the Watermelon Carrot Radish Juice Recipe, first prepare the fruits and vegetables. You can either use a juicer or a blender to make the juice. If you use a blender, then you will have to strain the juice to consume.Place the watermelon, carrots and radish in the juicer and blend to extract the juice. Once done, pour it into a glass jar, stir in a pinch of salt and squeeze some lemon to taste and serve.Serve Watermelon Carrot Radish Juice in the morning along with Grilled Rajma Masala Sandwich breakfast to give your day a refreshing start.

https://www.archanaskitchen.com/watermelon-carrot-radish-juice-recipe

Fennel Potato Croquettes With Paneer Recipe

Fennel Potato Croquettes With Paneer Recipe

100 grams Paneer (Homemade Cottage Cheese) - crumbled,4 Potatoes (Aloo) - boiled,1 Onion - finely chopped,1 teaspoon Cumin powder (Jeera),2 teaspoons Fennel seeds (Saunf) - coarsely pounded,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - small bunch,Salt - to taste,2 tablespoons All Purpose Flour (Maida),Whole Wheat Bread crumbs,Sunflower Oil - for coating,1 Egg white - (optional)

100 grams Paneer (Homemade Cottage Cheese) - crumbled,4 Potatoes (Aloo) - boiled,1 Onion - finely chopped,1 teaspoon Cumin powder (Jeera),2 teaspoons Fennel seeds (Saunf) - coarsely pounded,2 Green Chillies - finely chopped,Coriander (Dhania) Leaves - small bunch,Salt - to taste,2 tablespoons All Purpose Flour (Maida),Whole Wheat Bread crumbs,Sunflower Oil - for coating,1 Egg white - (optional)

Continental

Snack

Vegetarian

To begin making the Fennel Potato Croquettes with Paneer recipe, we will first get all the ingredients ready. In a bowl, make a dough of the paneer by combining it with a pinch of salt. Divide the paneer into 6 portions and shape them into ovals.In another bowl, combine the remaining ingredients except the dried bread crumbs and the oil.  Combine well, so the potatoes are mashed and well combined. Divide the potato mixture into 6 portions.Oil the palm of your hands, take a portion of the potato and flatten it on the palm. Place a portion of the paneer in the center and cover back with the potato as its cover. Seal it well. Proceed the similar way with the remaining potatoes and the paneer portions.Preheat the airfryer or your oven at 200 C and then proceed to the next steps.Next roll the potatoes on the bread crumbs and coat them well.  If you eat eggs, then first dip the potato croquette into the egg whites then roll through the bread crumbs. Cut the aluminium foil to the size of the air fryer basket. Grease and dust the foil with a little flour so the croquettes don’t stick while getting fried. Pinch its edges of the foil and fit into the basket in such a way that there is some opening for air circulation.Place the croquettes on to the foil and air fry them for 12 to 15 minutes at 200 C. Half way through the process of frying, drizzle 1/8th spoon of oil over each croquette and put it back in again until golden brown.Serve Fennel Potato Croquettes With Paneer Recipe with Roasted Tomato Sauce, Spicy Mexican Salsa Recipe or Creamed Spinach Recipe for an evening snack.

To begin making the Fennel Potato Croquettes with Paneer recipe, we will first get all the ingredients ready. In a bowl, make a dough of the paneer by combining it with a pinch of salt. Divide the paneer into 6 portions and shape them into ovals.In another bowl, combine the remaining ingredients except the dried bread crumbs and the oil.  Combine well, so the potatoes are mashed and well combined. Divide the potato mixture into 6 portions.Oil the palm of your hands, take a portion of the potato and flatten it on the palm. Place a portion of the paneer in the center and cover back with the potato as its cover. Seal it well. Proceed the similar way with the remaining potatoes and the paneer portions.Preheat the airfryer or your oven at 200 C and then proceed to the next steps.Next roll the potatoes on the bread crumbs and coat them well.  If you eat eggs, then first dip the potato croquette into the egg whites then roll through the bread crumbs. Cut the aluminium foil to the size of the air fryer basket. Grease and dust the foil with a little flour so the croquettes don’t stick while getting fried. Pinch its edges of the foil and fit into the basket in such a way that there is some opening for air circulation.Place the croquettes on to the foil and air fry them for 12 to 15 minutes at 200 C. Half way through the process of frying, drizzle 1/8th spoon of oil over each croquette and put it back in again until golden brown.Serve Fennel Potato Croquettes With Paneer Recipe with Roasted Tomato Sauce, Spicy Mexican Salsa Recipe or Creamed Spinach Recipe for an evening snack.

http://www.archanaskitchen.com/fennel-potato-croquettes-with-paneer-recipe

Drumstick Leaves Sabzi With Crushed Peanuts Recipe

Drumstick Leaves Sabzi With Crushed Peanuts Recipe

2 cups Drumstick Leaves (Moringa/Murungai Keerai),2 tablespoon Fresh coconut - grated,1 Onion - chopped,2 cloves Garlic - finely chopped,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,1 teaspoon Sunflower Oil,2 teaspoons Roasted Peanuts (Moongphali),1/4 cup Water,Salt - to taste,Salt - to taste

2 cups Drumstick Leaves (Moringa/Murungai Keerai),2 tablespoon Fresh coconut - grated,1 Onion - chopped,2 cloves Garlic - finely chopped,1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,1 teaspoon Sunflower Oil,2 teaspoons Roasted Peanuts (Moongphali),1/4 cup Water,Salt - to taste,Salt - to taste

South Indian Recipes

Lunch

Vegetarian

To begin making Drumstick Leaves Sabzi With Crushed Peanuts Recipe, first wash the drumstick leaves and drain the water and pat the leaves dry with a kitchen towel. Crush the roasted peanuts with sharp knife and set aside in a bowl. Grate some fresh coconut, chop the garlic and onion and keep all the ingredients ready. In a heavy bottomed pan, add some oil and wait for it to heat up. Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat. Now add in the chopped onions and garlic and saute for a few minutes until the onions become soft. Add in the drumstick leaves, chilli powder and stir the sabzi well. Add salt for taste and sprinkle some water for the Drumstick Leaves to cook. When the leaves have shrunk, it means that the leaves are cookedTurn off the flame and add in fresh grated coconut and stir well until combined. Finally add the crushed peanuts as garnish and serve. Serve Drumstick Leaves Sabzi With Crushed Peanuts Recipe with Steamed Rice and Bengali Style Cholar Dal Recipe for lunch. 

To begin making Drumstick Leaves Sabzi With Crushed Peanuts Recipe, first wash the drumstick leaves and drain the water and pat the leaves dry with a kitchen towel. Crush the roasted peanuts with sharp knife and set aside in a bowl. Grate some fresh coconut, chop the garlic and onion and keep all the ingredients ready. In a heavy bottomed pan, add some oil and wait for it to heat up. Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat. Now add in the chopped onions and garlic and saute for a few minutes until the onions become soft. Add in the drumstick leaves, chilli powder and stir the sabzi well. Add salt for taste and sprinkle some water for the Drumstick Leaves to cook. When the leaves have shrunk, it means that the leaves are cookedTurn off the flame and add in fresh grated coconut and stir well until combined. Finally add the crushed peanuts as garnish and serve. Serve Drumstick Leaves Sabzi With Crushed Peanuts Recipe with Steamed Rice and Bengali Style Cholar Dal Recipe for lunch. 

https://www.archanaskitchen.com/drumstick-leaves-sabzi-with-crushed-peanuts-recipe

पुडलंगाई मिलागु कूट रेसिपी - Pudalangai Milagu Kootu Recipe

Pudalangai Milagu Kootu Recipe

1/2 कप मसूर दाल,1/2 कप चना दाल,2 चिचिंदा,1 छोटा चम्मच हल्दी पाउडर,1/4 छोटा चम्मच हींग,नमक - स्वाद अनुसार,3 सुखी लाल मिर्च,1 छोटा चम्मच धनिया के बीज,1 छोटा चम्मच जीरा,1/2 छोटा चम्मच पूरी काली मिर्च,1 छोटा चम्मच चना दाल,1 छोटा चम्मच सफ़ेद उरद दाल,1 छोटा चम्मच नारियल - कस ले,तेल - प्रयोग अनुसार,1 छोटा चम्मच तेल,1/4 छोटा चम्मच राइ,1/4 छोटा चम्मच सफ़ेद उरद दाल,2 सुखी लाल मिर्च,कढ़ी पत्ता - थोड़ा

1/2 कप मसूर दाल,1/2 कप चना दाल,2 चिचिंदा,1 छोटा चम्मच हल्दी पाउडर,1/4 छोटा चम्मच हींग,नमक - स्वाद अनुसार,3 सुखी लाल मिर्च,1 छोटा चम्मच धनिया के बीज,1 छोटा चम्मच जीरा,1/2 छोटा चम्मच पूरी काली मिर्च,1 छोटा चम्मच चना दाल,1 छोटा चम्मच सफ़ेद उरद दाल,1 छोटा चम्मच नारियल - कस ले,तेल - प्रयोग अनुसार,1 छोटा चम्मच तेल,1/4 छोटा चम्मच राइ,1/4 छोटा चम्मच सफ़ेद उरद दाल,2 सुखी लाल मिर्च,कढ़ी पत्ता - थोड़ा

South Indian Recipes

Side Dish

Diabetic Friendly

पुडलंगाई मिलागु कूट रेसिपी बनाने के लिए दाल को धो कर 30 मिनट के लिए भिगो ले.चिचिंदा को अच्छी तरह से धो ले और छोटा छोटा काट ले. अब एक प्रेशर कुकर में दाल, चिचिंदा, हल्दी पाउडर, हींग, नमक, थोड़ा पानी डाले और कुकर बंद कर ले. 2 सिटी आने तक पका ले. प्रेशर निकलने दे.  एक कढ़ाई में सुखी लाल मिर्च, धनिया के बीज, जीरा, पूरी काली मिर्च, चना दाल, सफ़ेद उरद दाल, नारियल डाले और 2 से 3 मिनट के  लिए सेक ले. इसके बाद ठंडा होने के लिए रख दे. ठंडा होने के बाद मिक्सर ग्राइंडर में डाले और पेस्ट बना ले. इस मसाले को दाल और चिचिंदा को मिश्रण में डाले और मिला ले.तड़के के लिए, एक तड़का पैन में तेल गरम कर ले. इसमें राइ, उरद दाल, सुखी लाल मिर्च, कढ़ी पत्ता डाले और राइ के तड़कने तक पका ले. परोसे। पुडलंगाई मिलागु कूट रेसिपी को चावल और बीटरूट पछडि के साथ दिन के खाने के लिए परोसे.

To make Pudlangai Milagu Coat Recipe, wash and soak the lentils for 30 minutes. Wash the chicanda thoroughly and cut into small pieces. Now put dal, chichinda, turmeric powder, asafoetida, salt, some water in a pressure cooker and close the cooker. Cook till 2 cities come. Let the pressure drain. Add dried red chillies, coriander seeds, cumin seeds, whole black pepper, chana dal, white urad dal, coconut in a pan and roast for 2 to 3 minutes. After this, keep it to cool down. After cooling, pour it into the mixer grinder and make a paste. Add the spices and pulse to the mixture and mix. To heat, heat the oil in a tempering pan. Add the mustard seeds, urad dal, dry red chillies, curry leaves and cook till the rais crackle. Serve. Serve the Pudlangai Milagu Cottage Recipe with rice and beetroot pachadi for the day's dinner.

http://www.archanaskitchen.com/pudalangai-milagu-kootu-recipe-south-indian-snake-gourd-curry-in-hindi

Vegetable Lo Mein Recipe

Vegetable Lo Mein Recipe

2 cups Wheat Noodles,1 tablespoon Extra Virgin Olive Oil,2 cloves Garlic - minced,1/4 Red Bell pepper (Capsicum) - julienned,1/4 Green Bell Pepper (Capsicum) - julienned,1/4 Yellow Bell Pepper (Capsicum) - julienned,1 Carrot (Gajjar) - julienned,1/4 cup Broccoli - cut into small florets,1/2 cup White onion - finely chopped,1/2 cup Spring Onion Greens - finely chopped,1 tablespoon Soy sauce,1 tablespoon Red Chilli sauce,1/4 teaspoon Brown Sugar (Demerara Sugar),1/2 teaspoon Sriracha sauce,Salt - to taste,2 tablespoon Sunflower Oil - + 1 teaspoon

2 cups Wheat Noodles,1 tablespoon Extra Virgin Olive Oil,2 cloves Garlic - minced,1/4 Red Bell pepper (Capsicum) - julienned,1/4 Green Bell Pepper (Capsicum) - julienned,1/4 Yellow Bell Pepper (Capsicum) - julienned,1 Carrot (Gajjar) - julienned,1/4 cup Broccoli - cut into small florets,1/2 cup White onion - finely chopped,1/2 cup Spring Onion Greens - finely chopped,1 tablespoon Soy sauce,1 tablespoon Red Chilli sauce,1/4 teaspoon Brown Sugar (Demerara Sugar),1/2 teaspoon Sriracha sauce,Salt - to taste,2 tablespoon Sunflower Oil - + 1 teaspoon

Chinese

Dinner

Vegetarian

To begin with Vegetable Lo Mein, in a saucepan of boiling water, cook noodles as per packet instructions, drain, rinse twice, rub 1 teaspoon of oil all over the noodles. Keep it aside.Whisk together soy sauce, red chilli sauce, brown sugar, siracha and keep it aside.Heat oil in a wok. Add minced garlic and white onions, sauté for about a minute.Add all the vegetables, cook, stir frequently, until tender or for about 3-4 minutes.Stir in cooked noodles and soy sauce mixture, and gently toss to combine. Serve immediately.Serve Vegetable Lo Mein with Vegetarian Wonton Soup for a weekend dinner.

To begin with Vegetable Lo Mein, in a saucepan of boiling water, cook noodles as per packet instructions, drain, rinse twice, rub 1 teaspoon of oil all over the noodles. Keep it aside.Whisk together soy sauce, red chilli sauce, brown sugar, siracha and keep it aside.Heat oil in a wok. Add minced garlic and white onions, sauté for about a minute.Add all the vegetables, cook, stir frequently, until tender or for about 3-4 minutes.Stir in cooked noodles and soy sauce mixture, and gently toss to combine. Serve immediately.Serve Vegetable Lo Mein with Vegetarian Wonton Soup for a weekend dinner.

https://www.archanaskitchen.com/vegetable-lo-mein-recipe

Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)

Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)

1-1/2 cups Cooked rice,2 tablespoons Sunflower Oil,10 Indian borage (Doddapatre) - cleaned washed and separated,3/4 teaspoon Cumin seeds (Jeera),1 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon White Urad Dal (Split),1/2 cup Dessicated Coconut - chopped,3 Byadagi Dried Chillies,3 Guntur Dried Chillies,Coriander (Dhania) Leaves - a few sprigs finely chopped for garnish,1 teaspoon Mustard seeds,1/2 teaspoon Chana dal (Bengal Gram Dal),1/2 teaspoon White Urad Dal (Split),1/4 teaspoon Asafoetida (hing),1 tablespoon Raw Peanuts (Moongphali),1 sprig Curry leaves,Salt - to taste

1-1/2 cups Cooked rice,2 tablespoons Sunflower Oil,10 Indian borage (Doddapatre) - cleaned washed and separated,3/4 teaspoon Cumin seeds (Jeera),1 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon White Urad Dal (Split),1/2 cup Dessicated Coconut - chopped,3 Byadagi Dried Chillies,3 Guntur Dried Chillies,Coriander (Dhania) Leaves - a few sprigs finely chopped for garnish,1 teaspoon Mustard seeds,1/2 teaspoon Chana dal (Bengal Gram Dal),1/2 teaspoon White Urad Dal (Split),1/4 teaspoon Asafoetida (hing),1 tablespoon Raw Peanuts (Moongphali),1 sprig Curry leaves,Salt - to taste

South Indian Recipes

Lunch

Vegetarian

To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first.Heat a teaspoon of oil in wide bottomed kadai and add urad dal, channa dal, cumin and roast them on medium flame until the dals turn golden. Transfer the seasoning to a mixie/ food processor.Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes). Add desiccated coconut and fry for a minute until the pleasant aroma rises. Cool this and add to the mixie along with other ingredients.Fry doddapatre leaves in kadai for a minute or two till the leaves wilt. Transfer the leaves to the mixie.Now grind all the ingredients into a smooth paste using little water.Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing. Fry till the dals turns golden and the groundnuts are done (the skin starts to peel).Now add the ground paste and fry for a minute. Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated. Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish.

To start preparing Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe, get all the ingredients handy first.Heat a teaspoon of oil in wide bottomed kadai and add urad dal, channa dal, cumin and roast them on medium flame until the dals turn golden. Transfer the seasoning to a mixie/ food processor.Add red chillies to the kadai and roast them on low flame until the pungent odour is slightly reduced (takes about 1-2 minutes). Add desiccated coconut and fry for a minute until the pleasant aroma rises. Cool this and add to the mixie along with other ingredients.Fry doddapatre leaves in kadai for a minute or two till the leaves wilt. Transfer the leaves to the mixie.Now grind all the ingredients into a smooth paste using little water.Heat oil in wide bottomed pan and add mustard, once it starts spluttering add the channa and urad dal, groundnuts, curry leaves and hing. Fry till the dals turns golden and the groundnuts are done (the skin starts to peel).Now add the ground paste and fry for a minute. Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated. Doddapatre Soppina Chitranna (Indian Thyme Rice) Recipe is now ready with some chopped coriander leaves to garnish.

https://www.archanaskitchen.com/doddapatre-soppina-chirtanna-indian-thyme-rice-recipe

Bhindi Masala Gravy Recipe - Ladies Finger In Tomato Onion Gravy

Bhindi Masala Gravy Recipe - Ladies Finger In Tomato Onion Gravy

250 grams Bhindi (Lady Finger/Okra) - thinly sliced,1 Onion - roughly chopped,1 inch Ginger,5 cloves Garlic,2 Green Chillies - chopped,2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 Mace (Javitri),3 Tomatoes - roughly chopped,2 tablespoons Curd (Dahi / Yogurt),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Sunflower Oil,Salt - to taste,Sunflower Oil,Salt - to taste

250 grams Bhindi (Lady Finger/Okra) - thinly sliced,1 Onion - roughly chopped,1 inch Ginger,5 cloves Garlic,2 Green Chillies - chopped,2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 Mace (Javitri),3 Tomatoes - roughly chopped,2 tablespoons Curd (Dahi / Yogurt),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Sunflower Oil,Salt - to taste,Sunflower Oil,Salt - to taste

North Indian Recipes

Side Dish

Vegetarian

To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi. This process is done in order to ensure that the bhindi doesn't get sticky while cooking it. After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail. Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked.Cover the pan of the bhindi partially while it is cooking. This will help the bhindi steam cook, at the same time roast a bit. Keeping the lip ajar, helps the steam at the same time, trap a little steam. It will take a good 10 minutes to cook the bhindi. Keep stirring to ensure it gets roasted well on all sides.Next step is to make the gravy for the Bhindi Masala.Add the tomatoes, into a mixer grinder and make a puree. Keep aside.In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste. Keep aside. Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds.After 10 seconds, add in the  onions garlic and spice paste and saute for 2 to 3 minutes.Add the turmeric powder, red chilli powder, coriander powder and mix everything well. Cook for about a minute until the raw smell goes away. Next, add the tomato puree, curd and salt. It will take about 2 to 3 minutes over medium heat for the tomato to cook. Check the salt and allow the masala to be thick.Once done, add the roasted bhindi into the masala gravy. Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala.After a couple of minutes, add the crushed kasuri methi and turn off the heat.Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot.Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner. If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner.

To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi. This process is done in order to ensure that the bhindi doesn't get sticky while cooking it. After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail. Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked.Cover the pan of the bhindi partially while it is cooking. This will help the bhindi steam cook, at the same time roast a bit. Keeping the lip ajar, helps the steam at the same time, trap a little steam. It will take a good 10 minutes to cook the bhindi. Keep stirring to ensure it gets roasted well on all sides.Next step is to make the gravy for the Bhindi Masala.Add the tomatoes, into a mixer grinder and make a puree. Keep aside.In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste. Keep aside. Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds.After 10 seconds, add in the  onions garlic and spice paste and saute for 2 to 3 minutes.Add the turmeric powder, red chilli powder, coriander powder and mix everything well. Cook for about a minute until the raw smell goes away. Next, add the tomato puree, curd and salt. It will take about 2 to 3 minutes over medium heat for the tomato to cook. Check the salt and allow the masala to be thick.Once done, add the roasted bhindi into the masala gravy. Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala.After a couple of minutes, add the crushed kasuri methi and turn off the heat.Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot.Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner. If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner.

http://www.archanaskitchen.com/bhindi-masala-recipe-for-biryani-lady-finger-in-tomato-onion-gravy

Goan Style French Beans Foogath Recipe

Goan Style French Beans Foogath Recipe

250 grams Green beans (French Beans) - cut into 1/2 inch pieces,1 Onion - sliced,2 Green Chillies - slit,3 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),8 Curry leaves,2 Kashmiri dry red chillies - broken,3 tablespoon Fresh coconut - grated,1 teaspoon Salt,Sugar - a pinch

250 grams Green beans (French Beans) - cut into 1/2 inch pieces,1 Onion - sliced,2 Green Chillies - slit,3 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),8 Curry leaves,2 Kashmiri dry red chillies - broken,3 tablespoon Fresh coconut - grated,1 teaspoon Salt,Sugar - a pinch

Goan Recipes

Side Dish

Vegetarian

To begin making the Goan Style French Beans Foogath Recipe, wash the french beans, remove the string and chop them into 1/2 inch piece.Heat oil in a heavy bottomed pan. Add mustard seeds, cumin seeds, curry leaves, dry red chillies and green chillies. Saute for about 1 to 2 minutes.After 1 to 2 minutes, add onions. Saute for 3 to 4 minutes till onion turns translucent. Then add beans, salt and a pinch of sugar. Saute.Add around 1/4 cup of water, cover and cook for 8 to 10 minutes. Don't over cook to maintain the crunchiness.When beans is cooked, finally add grated coconut, toss and switch off. Goan Style French beans foogath is ready to relish.Serve Goan Style French Beans Foogath Recipe along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee.

To begin making the Goan Style French Beans Foogath Recipe, wash the french beans, remove the string and chop them into 1/2 inch piece.Heat oil in a heavy bottomed pan. Add mustard seeds, cumin seeds, curry leaves, dry red chillies and green chillies. Saute for about 1 to 2 minutes.After 1 to 2 minutes, add onions. Saute for 3 to 4 minutes till onion turns translucent. Then add beans, salt and a pinch of sugar. Saute.Add around 1/4 cup of water, cover and cook for 8 to 10 minutes. Don't over cook to maintain the crunchiness.When beans is cooked, finally add grated coconut, toss and switch off. Goan Style French beans foogath is ready to relish.Serve Goan Style French Beans Foogath Recipe along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee.

https://www.archanaskitchen.com/goan-style-french-beans-foogath-recipe

Medu Vada With Onion (Savoury Donuts) Recipe

Medu Vada With Onion (Savoury Donuts) Recipe

3/4 cup White Urad Dal (Split),1 Onion - finely chopped,1/2 inch Ginger - optional,Baking soda - A generous pinch,2 sprig Curry leaves - chopped ( optional),Coriander (Dhania) Leaves - chopped,Salt - to taste,Sunflower Oil - to deep fry

3/4 cup White Urad Dal (Split),1 Onion - finely chopped,1/2 inch Ginger - optional,Baking soda - A generous pinch,2 sprig Curry leaves - chopped ( optional),Coriander (Dhania) Leaves - chopped,Salt - to taste,Sunflower Oil - to deep fry

South Indian Recipes

South Indian Breakfast

Vegetarian

To begin making the Medu Vada with Onion, firstly wash and soak the urad dal for about 4 to 5 hours.After 4 to 5 hours, grind it to a paste in a mixer grinder by adding little water at a time. Mix it thoroughly with hand to allow aeration and close the lid and keep it the fridge over night.If you are in a hurry continue with the next steps. Add all the above listed ingredients and mix well.Heat oil in wok/kadhai. Wet your hands with water to make roundels of the batter place it on one of the palms and make a hole with the finger of other hand.Slowly drop it in the hot oil and cook for about a minute or two or until the edges turn golden.Slowly turn it the other side and fry until the colour changes to golden brown. Remove it and drain it on a paper towel.Serve Medu Vada with Onion with South Indian Coconut Chutney for a delicious breakfast.

To begin making the Medu Vada with Onion, firstly wash and soak the urad dal for about 4 to 5 hours.After 4 to 5 hours, grind it to a paste in a mixer grinder by adding little water at a time. Mix it thoroughly with hand to allow aeration and close the lid and keep it the fridge over night.If you are in a hurry continue with the next steps. Add all the above listed ingredients and mix well.Heat oil in wok/kadhai. Wet your hands with water to make roundels of the batter place it on one of the palms and make a hole with the finger of other hand.Slowly drop it in the hot oil and cook for about a minute or two or until the edges turn golden.Slowly turn it the other side and fry until the colour changes to golden brown. Remove it and drain it on a paper towel.Serve Medu Vada with Onion with South Indian Coconut Chutney for a delicious breakfast.

http://www.archanaskitchen.com/medu-vada-with-onion-savoury-donuts-recipe

पंजाबी साबुत मूंग की दाल रेसिपी - Punjabi Sabut Moong Ki Dal (Recipe In Hindi)

Punjabi Sabut Moong Ki Dal (Recipe In Hindi)

1 कप हरी मूंग दाल,2 प्याज - काट ले,2 टमाटर - काट ले,1 इंच अदरक - कस ले,4 लॉन्ग लहसुन - कस ले,2 हरी मिर्च,1 छोटा चमच्च तेल,1 छोटा चमच्च जीरा,1/4 छोटा चमच्च गरम मसाला पाउडर,नमक - स्वाद अनुसार,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च घी,1/2 छोटा चमच्च कश्मीरी लाल मिर्च पाउडर,हरा धनिया - काट ले

1 कप हरी मूंग दाल,2 प्याज - काट ले,2 टमाटर - काट ले,1 इंच अदरक - कस ले,4 लॉन्ग लहसुन - कस ले,2 हरी मिर्च,1 छोटा चमच्च तेल,1 छोटा चमच्च जीरा,1/4 छोटा चमच्च गरम मसाला पाउडर,नमक - स्वाद अनुसार,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च घी,1/2 छोटा चमच्च कश्मीरी लाल मिर्च पाउडर,हरा धनिया - काट ले

North Indian Recipes

Lunch

High Protein Vegetarian

पंजाबी साबुत मूंग की दाल, पहले दाल को अच्छी तरह से धो ले और 4-5 घंटे के लिए भिगो ले. अब एक प्रेशर कुकर में दाल, 3 कप पानी, नमक और हल्दी पाउडर डाले। कुकर बंद करें और तेज आंच पर 1 सिटी आने तक पकाए। आंच धीमी करें और 5 मिनट के लिए पकने दे. कुकर बंद करें और उसका प्रेशर निकलने दे. अब एक कढ़ाई में तेल गरम करें। इसमें जीरा डाले और 10 सेकण्ड्स तक पकने दे. 10 सेकण्ड्स के बाद इसमें प्याज, हरी मिर्च, अदरक और लहसुन डाले और प्याज के सुनहरा होने तक पकाए। प्याज के नरम होने के बाद इसमें टमाटर डाले और टमाटर के नरम होने तक पकाए। टमाटर के नरम होने के बाद इसमें दाल, गरम मसाला डाले और 2 से 3 मिनट के लिए पकने दे. अब एक तड़का पैन में घी गरम करें। जब घी गरम हो जाए, इसमें कश्मीरी मिर्च पाउडर डाले और 30 सेकण्ड्स बाद दाल में डाल दे. अब इसमें निम्बू का रस डाले और हरे धनिये से गार्निश करें।  पंजाबी साबुत मूंग दाल को लौकी बड़ी की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।

Punjabi whole moong dal, first wash the lentils thoroughly and soak them for 4-5 hours. Now put dal, 3 cups of water, salt and turmeric powder in a pressure cooker. Turn off the cooker and cook on high flame until 1 city comes. Reduce the flame and let it cook for 5 minutes. Turn off the cooker and let its pressure drain. Now heat oil in a pan. Add cumin seeds and let it cook for 10 seconds. After 10 seconds, add onion, green chillies, ginger and garlic and cook till the onion turns golden. After the onion softens, add tomatoes and cook until the tomatoes are soft. After the tomatoes are soft, add dal, garam masala and let it cook for 2 to 3 minutes. Now heat ghee in a tempering pan. When the ghee becomes hot, add Kashmiri chilli powder to it and after 30 seconds add it to the dal. Now add lemon juice and garnish with green coriander. Serve Punjabi Sabut Moong Dal with Gourd Bada Ki Sabzi and Phulka for dinner.

http://www.archanaskitchen.com/punjabi-sabut-moong-ki-dal-recipe-in-hindi

पोहा लड्डू रेसिपी - Poha Ladoo With Chocolate And Coconut (Recipe In Hindi)

Poha Ladoo With Chocolate And Coconut (Recipe In Hindi)

1-1/2 कप पोहा - सफ़ेद या लाल,3/4 कप गुड़ - कस ले,4 इलाइची,4 बड़े चमच्च नारियल - कस ले,3 बड़े चमच्च चॉकलेट चिप्स,1/4 कप घी,10 काजू,10 किसमिस

1-1/2 कप पोहा - सफ़ेद या लाल,3/4 कप गुड़ - कस ले,4 इलाइची,4 बड़े चमच्च नारियल - कस ले,3 बड़े चमच्च चॉकलेट चिप्स,1/4 कप घी,10 काजू,10 किसमिस

Indian

Dessert

Vegetarian

पोहा लड्डू बनाने के लिए सबसे पहले एक कढ़ाई में पोहा डाले और उसके कुरकुरे होने तक सेक ले. सिकने के बाद ठंडा होने के लिए रख दे. अब इलाइची को क्रश कर ले. अब एक ब्लेंडर ले और उसमे पोहा, इलाइची और गुड़ डाले। पाउडर में पीस ले और एक प्लेट में निकाले ले.अब इसके अंदर भरने की सामग्री तैयार करें। नारियल को कढ़ाई में डाले और 5 से 6 मिनट के लिए पकने दे. इसके बाद इसमें चॉकलेट चिप्स डाले और गैस बंद कर दे. अलग से रख दे. अब एक छोटी कढ़ाई में घी गरम करें। इसमें काजू और किसमिस डाले। इस मिश्रण को पोहा पाउडर में डाल दे. अच्छी तरह से सबको मिला ले और गुंद ले. अब चॉकलेट और नारियल का छोटा गोल बाल बना ले. इसे पोहा मिश्रण से धक् ले और लड्डू जैसा बना ले. बाकी सारे लड्डू भी ऐसे ही बना ले. पोहा लड्डू चॉकलेट और नारियल के साथ को अपने रोज के खाने के बाद परोसा जा सकता है या फिर त्यौहार के दिनों में भी बना सकते है.

To make Poha Laddus, firstly put the Poha in a pan and roast it until it becomes crispy. After it gets roasted keep it for cooling. Now crush the cardamom. Now take a blender and add poha, cardamom and jaggery to it. Grind it into powder and take it out in a plate. Now prepare the filling material inside it. Put the coconut in the pan and let it cook for 5 to 6 minutes. After this add chocolate chips and turn off the gas. Keep it aside. Now heat ghee in a small pan. Add cashews and varieties in it. Put this mixture in the poha powder. Mix well and take the dough. Now make small round balls of chocolate and coconut. Beat it with the poha mixture and make it like ladoo. Make all the other laddus as well. Poha laddus can be served with chocolate and coconut after your daily dinner or can be made on festival days.

http://www.archanaskitchen.com/poha-ladoo-with-chocolate-and-coconut-recipe-in-hindi

Coriander Semiya Recipe - Vermicelli Pulao

Coriander Semiya Recipe - Vermicelli Pulao

1/2 cup Rice Vermicelli Noodles (Thin),1 cup Coriander (Dhania) Leaves,4 Green Chillies - (depending upon how spicy you want),3 tablespoons Fresh coconut - grated,2 cloves Garlic,1/2 cup Red onion - sliced,1/2 cup Carrots (Gajjar) - chopped,1/2 cup Green peas (Matar) - fresh or frozen,3 Cloves (Laung),1 Bay leaf (tej patta),1 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1/2 teaspoon Garam masala powder,Salt - to taste,3 tablespoons Sunflower Oil

1/2 cup Rice Vermicelli Noodles (Thin),1 cup Coriander (Dhania) Leaves,4 Green Chillies - (depending upon how spicy you want),3 tablespoons Fresh coconut - grated,2 cloves Garlic,1/2 cup Red onion - sliced,1/2 cup Carrots (Gajjar) - chopped,1/2 cup Green peas (Matar) - fresh or frozen,3 Cloves (Laung),1 Bay leaf (tej patta),1 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1/2 teaspoon Garam masala powder,Salt - to taste,3 tablespoons Sunflower Oil

South Indian Recipes

Dinner

Vegetarian

To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully. Keep aside for 3 to 4 minutes. Drain and keep aside.In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste. Keep it aside.Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise). Saute till it emanates a good aroma, takes a few seconds.Add the sliced onions and fry on medium till soft and light golden brown. Next, add in the carrots, green peas and cook till the carrots become soft.Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.Add the garam masala powder, soaked and drained rice sticks and salt. Mix everything nicey. Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.Close and heat on low for about 2 minutes more. Remove and serve hot with potato chips and a salad and boondi raita or any raitha.Serve Coriander Semiya Recipe along with Boondi Raita, Tadka Raita or any other raita of your choice.

To begin making the Coriander Semiya Recipe, soak the rice sticks in just enough hot water to cover it fully. Keep aside for 3 to 4 minutes. Drain and keep aside.In a blender container, blend the coriander leaves (coarsely chopped), coconut, green chilies and garlic to a fine paste. Keep it aside.Heat oil in a heavy bottomed pan and add the dry spices (cloves, bay leaf, cardamom and star anise). Saute till it emanates a good aroma, takes a few seconds.Add the sliced onions and fry on medium till soft and light golden brown. Next, add in the carrots, green peas and cook till the carrots become soft.Once the carrots become soft, stir in the coconut paste and sauté on medium high, stirring often till almost dry and the spices have fried well.Add the garam masala powder, soaked and drained rice sticks and salt. Mix everything nicey. Keep stirring on medium heat till the coriander paste and spices have coated the vermicelli well and the mixture is heated through.Close and heat on low for about 2 minutes more. Remove and serve hot with potato chips and a salad and boondi raita or any raitha.Serve Coriander Semiya Recipe along with Boondi Raita, Tadka Raita or any other raita of your choice.

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

Mango Chia Seeds Smoothie Topped with Muesli Recipe

Mango Chia Seeds Smoothie Topped with Muesli Recipe

1 cup Mango (Ripe) - pureed,4 tablespoon Milk,2 teaspoon Chia Seeds,2 tablespoon Muesli,2 Prunes - chopped,1 teaspoon Cranberries - dried

1 cup Mango (Ripe) - pureed,4 tablespoon Milk,2 teaspoon Chia Seeds,2 tablespoon Muesli,2 Prunes - chopped,1 teaspoon Cranberries - dried

Continental

World Breakfast

Sugar Free Diet

To begin making the Mango Chia Seeds Smoothie Topped with Muesli Recipe by soak the chia seeds in milk for about 25 minutes.Peel the mangoes and chop them into small pieces and blitz using a hand blender into a smooth puree. Keep it aside in a bowl. Add the milk and chia seed mixture  to your mango puree mix well and serve it in a bowl. Top it up with muesli, prunes and cranberries and serve.Serve the Mango Chia Seeds Smoothie Topped with Muesli Recipe for your morning Breakfast. Have  a small portion of it with a No Bake Peanut Butter Granola Bar or Broccoli Pesto Open Toast for a filling brunch.

To begin making the Mango Chia Seeds Smoothie Topped with Muesli Recipe by soak the chia seeds in milk for about 25 minutes.Peel the mangoes and chop them into small pieces and blitz using a hand blender into a smooth puree. Keep it aside in a bowl. Add the milk and chia seed mixture  to your mango puree mix well and serve it in a bowl. Top it up with muesli, prunes and cranberries and serve.Serve the Mango Chia Seeds Smoothie Topped with Muesli Recipe for your morning Breakfast. Have  a small portion of it with a No Bake Peanut Butter Granola Bar or Broccoli Pesto Open Toast for a filling brunch.

http://www.archanaskitchen.com/mango-chia-seeds-smoothie-topped-with-muesli-recipe

Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy

Knol Khol Gravy Recipe - Kohlrabi In A Yogurt Based Gravy

3 Knol Khol (Ganth Gobi/kadam),1 Onion - finely chopped,3 Tomatoes,3 tablespoons Curd (Dahi / Yogurt) - whisked/ beaten,1 teaspoon Red Chilli powder,1 tablespoon Garam masala powder,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1/2 cup Water,Salt - As per your taste,1 tablespoon Sunflower Oil,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - finely chopped

3 Knol Khol (Ganth Gobi/kadam),1 Onion - finely chopped,3 Tomatoes,3 tablespoons Curd (Dahi / Yogurt) - whisked/ beaten,1 teaspoon Red Chilli powder,1 tablespoon Garam masala powder,1 inch Ginger - finely chopped,3 cloves Garlic - finely chopped,1 teaspoon Coriander Powder (Dhania),1/2 cup Water,Salt - As per your taste,1 tablespoon Sunflower Oil,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - finely chopped

Indian

Side Dish

Vegetarian

To begin making the Knol Knol Gravy Recipe, peel the  knol knol also known as Knol Khol and chop them into bite size pieces.Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates. (Blanching the tomatoes). Cool completely and grind into smooth paste. In a kadai, add oil on medium heat. Once the oil is hot, add cumin seeds. When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.Add finely chopped ginger and garlic and saute until raw smell goes away.Next, add the prepared tomato puree and cook for 5 minutes. Continue to cook till until the oil comes to the surface. Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder. Stir well until all the masalas are well combined into the gravy. Now toss in chopped knol khol and coat well with masala gravy. Whisk curd and add it to the gravy.Add in half cup water, cover and cook for 20 to 25 minutes. Stir in between and check for water. If required, add some more water to adjust the consistency of the gravy. Turn off the heat. Garnish with chopped coriander leaves. Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner.  

To begin making the Knol Knol Gravy Recipe, peel the  knol knol also known as Knol Khol and chop them into bite size pieces.Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates. (Blanching the tomatoes). Cool completely and grind into smooth paste. In a kadai, add oil on medium heat. Once the oil is hot, add cumin seeds. When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.Add finely chopped ginger and garlic and saute until raw smell goes away.Next, add the prepared tomato puree and cook for 5 minutes. Continue to cook till until the oil comes to the surface. Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder. Stir well until all the masalas are well combined into the gravy. Now toss in chopped knol khol and coat well with masala gravy. Whisk curd and add it to the gravy.Add in half cup water, cover and cook for 20 to 25 minutes. Stir in between and check for water. If required, add some more water to adjust the consistency of the gravy. Turn off the heat. Garnish with chopped coriander leaves. Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner.  

https://www.archanaskitchen.com/knol-khol-gravy-recipe

Corn Bhel Recipe

Corn Bhel Recipe

1 cup Sweet corn - boiled,1 Onion - chopped,1 Potato (Aloo) - boiled,2 tablespoons Sweet Chutney (Date & Tamarind),2 tablespoons Green Chutney (Coriander & Mint),1 tablespoon Chaat Masala Powder,2 Green Chillies - chopped,2 sprig Coriander (Dhania) Leaves - chopped,Salt and Pepper - to taste,Sev - to garnish

1 cup Sweet corn - boiled,1 Onion - chopped,1 Potato (Aloo) - boiled,2 tablespoons Sweet Chutney (Date & Tamarind),2 tablespoons Green Chutney (Coriander & Mint),1 tablespoon Chaat Masala Powder,2 Green Chillies - chopped,2 sprig Coriander (Dhania) Leaves - chopped,Salt and Pepper - to taste,Sev - to garnish

North Indian Recipes

Snack

Vegetarian

To begin making the Corn Bhel recipe, take a mixing bowl and mix corn kernels, onion, potato, green chillies and coriander leaves well.Add both date tamarind, dhaniya pudina chutney and mix everything properly.Next add chaat masala and salt to taste. Sprinkle some sev and some more fresh coriander. Mix everything and serve immediately.Serve Corn Bhel along with Masala Chai for your evening snack.

To begin making the Corn Bhel recipe, take a mixing bowl and mix corn kernels, onion, potato, green chillies and coriander leaves well.Add both date tamarind, dhaniya pudina chutney and mix everything properly.Next add chaat masala and salt to taste. Sprinkle some sev and some more fresh coriander. Mix everything and serve immediately.Serve Corn Bhel along with Masala Chai for your evening snack.

http://www.archanaskitchen.com/corn-bhel-recipe

Egg And Spinach Breakfast Pizza Recipe

Egg And Spinach Breakfast Pizza Recipe

1 cup All Purpose Flour (Maida),1 cup Whole Wheat Flour,1 tablespoon Active dry yeast,1/2 cup Lukewarm Water,1 teaspoon Sugar,1 teaspoon Salt,1 cup Mozzarella cheese - grated,1 cup Spinach,1/2 cup Cherry tomatoes - halved lengthwise,1/2 cup Caramelized onions,4 Whole Eggs,1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano

1 cup All Purpose Flour (Maida),1 cup Whole Wheat Flour,1 tablespoon Active dry yeast,1/2 cup Lukewarm Water,1 teaspoon Sugar,1 teaspoon Salt,1 cup Mozzarella cheese - grated,1 cup Spinach,1/2 cup Cherry tomatoes - halved lengthwise,1/2 cup Caramelized onions,4 Whole Eggs,1 teaspoon Red Chilli flakes,1 teaspoon Dried oregano

Continental

World Breakfast

Eggetarian

To begin making the Egg And Spinach Breakfast Pizza recipe, get prepped up with all the ingredients first.Start by adding yeast and sugar in a bowl and pour lukewarm water to let it sit for 5-10 minutes until the yeast starts bubbling.In another bowl, add all-purpose flour, wheat flour, salt and mix with your fingers, dig a well in its center and pour in the yeast mixture. Mix well. Knead in the same bowl for about 5-10 minutes.Clean thoroughly counter surface, dust with flour, transfer the dough to the counter and start kneading. Knead until smooth, soft and shiny dough.Place the dough in the bowl used for kneading, and cover it with a damp cloth. Set it aside for 1 to 1.5 hours, for the dough to prove. After 1 to 1.5 hours dough would have risen and it would be double the initial size.Cut onions in slices and fry it in oil until it caramelizes. Remove from pan and keep aside.Chop spinach into small pieces and sauté it too for about a minute or two. Remove from pan and keep aside.Preheat oven at 180-degree centigrade. Once the dough is proven, knock down the down (punch it with your fist), this is done to release all the air that would have collected. Gently knead for another 2 minutes and pizza dough is ready to use.Make two equal portions of the dough. Take a portion and flatten the pizza base to the shape and size you wish. Using a fork prick holes on the base to allow it to bake uniform all over the dough.Apply olive oil on the baking tray. Place the flattened pizza crust on the baking tray.Sprinkle cheese, add spinach, and sprinkle caramelized onions, place cherry tomatoes, sprinkle red chili flakes, oregano. Finally, break eggs on the top.Bake in preheated oven for 30 to 35 minutes until fully cooked.Serve Egg and Spinach Breakfast Pizza Recipe along with a bowl of fruits and a Espresso Coffee.

To begin making the Egg And Spinach Breakfast Pizza recipe, get prepped up with all the ingredients first.Start by adding yeast and sugar in a bowl and pour lukewarm water to let it sit for 5-10 minutes until the yeast starts bubbling.In another bowl, add all-purpose flour, wheat flour, salt and mix with your fingers, dig a well in its center and pour in the yeast mixture. Mix well. Knead in the same bowl for about 5-10 minutes.Clean thoroughly counter surface, dust with flour, transfer the dough to the counter and start kneading. Knead until smooth, soft and shiny dough.Place the dough in the bowl used for kneading, and cover it with a damp cloth. Set it aside for 1 to 1.5 hours, for the dough to prove. After 1 to 1.5 hours dough would have risen and it would be double the initial size.Cut onions in slices and fry it in oil until it caramelizes. Remove from pan and keep aside.Chop spinach into small pieces and sauté it too for about a minute or two. Remove from pan and keep aside.Preheat oven at 180-degree centigrade. Once the dough is proven, knock down the down (punch it with your fist), this is done to release all the air that would have collected. Gently knead for another 2 minutes and pizza dough is ready to use.Make two equal portions of the dough. Take a portion and flatten the pizza base to the shape and size you wish. Using a fork prick holes on the base to allow it to bake uniform all over the dough.Apply olive oil on the baking tray. Place the flattened pizza crust on the baking tray.Sprinkle cheese, add spinach, and sprinkle caramelized onions, place cherry tomatoes, sprinkle red chili flakes, oregano. Finally, break eggs on the top.Bake in preheated oven for 30 to 35 minutes until fully cooked.Serve Egg and Spinach Breakfast Pizza Recipe along with a bowl of fruits and a Espresso Coffee.

http://www.archanaskitchen.com/egg-and-spinach-breakfast-pizza-recipe

Dal Dhokli Recipe With Sprouted Moong Dal

Dal Dhokli Recipe With Sprouted Moong Dal

3/4 cup Whole Wheat Flour,1/4 cup Gram flour (besan),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Green Moong Sprouts - steamed,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 inch Cinnamon Stick (Dalchini),1 Kokum (Malabar Tamarind),2 tablespoons Jaggery - powdered,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 tablespoon Lemon juice,Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,2 Green Chillies - slit,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),2 tablespoon Ghee

3/4 cup Whole Wheat Flour,1/4 cup Gram flour (besan),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Green Moong Sprouts - steamed,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 inch Cinnamon Stick (Dalchini),1 Kokum (Malabar Tamarind),2 tablespoons Jaggery - powdered,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 tablespoon Lemon juice,Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,2 Green Chillies - slit,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),2 tablespoon Ghee

Gujarati Recipes

Lunch

Vegetarian

To begin making the Dal Dhokli Recipe With Sprouted Moong Dal, we will first make the dal. To Make The DhokliIn a large mixing bowl, combine the wheat flour, gram flour, red chilli powder, turmeric powder, salt , and coriander leaves. Add water little by little and make a firm and smooth dough. Dust the dough in flour and roll out the dough into a large circle and cut the dough into desired shape (either into strips or into a flower using a cookie cutter).Keep the dhokli aside.To Make Dal DhokliInto a pressure cooker, add the sprouts, turmeric powder, salt, cinnamon stick, kokum , jaggery, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles.Turn off the heat and allow the pressure to release naturally. Once we open the pressure cooker, add in the lemon juice and coriander leaves, check the salt and spices. Add 1 cup of water to the dal and then turn the heat back on to high heat until it come to brisk boil.Once the dal comes to a boil, add the dhokli into the dal and allow it to simmer and get cooked in the dal. This will not take more than 5 minutes to cook the dhokli. Adjust the consistency of the Dal Dhokli, by adding more water if required. In the meantime, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cumin seeds and allow it to crackle. Once it crackles, add the green chilies, curry leaves and add to the add.Finally squeeze in the lemon and stir in the coriander leaves and serve. Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.  

To begin making the Dal Dhokli Recipe With Sprouted Moong Dal, we will first make the dal. To Make The DhokliIn a large mixing bowl, combine the wheat flour, gram flour, red chilli powder, turmeric powder, salt , and coriander leaves. Add water little by little and make a firm and smooth dough. Dust the dough in flour and roll out the dough into a large circle and cut the dough into desired shape (either into strips or into a flower using a cookie cutter).Keep the dhokli aside.To Make Dal DhokliInto a pressure cooker, add the sprouts, turmeric powder, salt, cinnamon stick, kokum , jaggery, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles.Turn off the heat and allow the pressure to release naturally. Once we open the pressure cooker, add in the lemon juice and coriander leaves, check the salt and spices. Add 1 cup of water to the dal and then turn the heat back on to high heat until it come to brisk boil.Once the dal comes to a boil, add the dhokli into the dal and allow it to simmer and get cooked in the dal. This will not take more than 5 minutes to cook the dhokli. Adjust the consistency of the Dal Dhokli, by adding more water if required. In the meantime, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cumin seeds and allow it to crackle. Once it crackles, add the green chilies, curry leaves and add to the add.Finally squeeze in the lemon and stir in the coriander leaves and serve. Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.  

https://www.archanaskitchen.com/dal-dhokli-recipe-with-sprouted-moong-dal

Ragi Sankati Recipe - Andhra Style Ragi Mudda

Ragi Sankati Recipe - Andhra Style Ragi Mudda

1-1/2 cups Cooked rice,5 tablespoons Ragi Flour (Finger Millet/ Nagli),Water - as needed,Salt - to taste,Ghee - as required

1-1/2 cups Cooked rice,5 tablespoons Ragi Flour (Finger Millet/ Nagli),Water - as needed,Salt - to taste,Ghee - as required

Andhra

Lunch

Vegetarian

To begin making the Ragi Sankati recipe, add the cooked rice, ragi flour with water to a pressure cooker and cook on high flame till the cooker releases 2 whistles.Allow the cooker to leave pressure on itself. Once done, take it out.With a traditional lentil masher or a hand blender, blend it coarsely.Check for seasoning and make balls of it by applying ghee to your hands and it is read to be served.Serve Ragi Sankati with Vendakkai Puli Kuzhambu and Elai Vadam for a perfect meal.

To begin making the Ragi Sankati recipe, add the cooked rice, ragi flour with water to a pressure cooker and cook on high flame till the cooker releases 2 whistles.Allow the cooker to leave pressure on itself. Once done, take it out.With a traditional lentil masher or a hand blender, blend it coarsely.Check for seasoning and make balls of it by applying ghee to your hands and it is read to be served.Serve Ragi Sankati with Vendakkai Puli Kuzhambu and Elai Vadam for a perfect meal.

http://www.archanaskitchen.com/ragi-sankati-recipe-andhra-style-ragi-mudda

Instant Baked Aloo Tikki Recipe

Instant Baked Aloo Tikki Recipe

4 Potatoes (Aloo) - grated,2 Spring Onion (Bulb & Greens) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,3 tablespoons Whole Wheat Flour - or maida,2 tablespoons Rice flour,Salt - to taste,1 teaspoon Red Chilli powder,Sunflower Oil - to brush

4 Potatoes (Aloo) - grated,2 Spring Onion (Bulb & Greens) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,3 tablespoons Whole Wheat Flour - or maida,2 tablespoons Rice flour,Salt - to taste,1 teaspoon Red Chilli powder,Sunflower Oil - to brush

Indian

Snack

Vegetarian

To begin making Instant Baked Aloo Tikki Recipe, peel and grate potatoes. Chop all other required veggies.In a mixing bowl, add all the veggies, salt and squeeze so that the water oozes out. Now, add wheat and rice flour to bind the mixture. Add red chilli powder and mix well.Take 2 tablespoons of the mixture, make tikkis with your palms and put them on a baking tray lined with parchment sheet.Preheat the oven to 220 degrees Celsius. Lightly brush oil on the tikkis and bake for 10-20 minutes or till done and crisp..Serve Instant Baked Aloo Tikki Recipe along with Dhaniya Pudina Chutney and tomato ketchup with a cup of hot Ginger Lemon Black Tea Recipe.

To begin making Instant Baked Aloo Tikki Recipe, peel and grate potatoes. Chop all other required veggies.In a mixing bowl, add all the veggies, salt and squeeze so that the water oozes out. Now, add wheat and rice flour to bind the mixture. Add red chilli powder and mix well.Take 2 tablespoons of the mixture, make tikkis with your palms and put them on a baking tray lined with parchment sheet.Preheat the oven to 220 degrees Celsius. Lightly brush oil on the tikkis and bake for 10-20 minutes or till done and crisp..Serve Instant Baked Aloo Tikki Recipe along with Dhaniya Pudina Chutney and tomato ketchup with a cup of hot Ginger Lemon Black Tea Recipe.

http://www.archanaskitchen.com/instant-baked-aloo-tikki-recipe

Sukhe Chole Recipe - Dry Masala Chickpeas

Sukhe Chole Recipe - Dry Masala Chickpeas

1 cup Kabuli Chana (White Chickpeas) - soaked overnight and boiled,Sunflower Oil - as required,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Ginger - paste,2 teaspoon Chana Masala Powder,2 teaspoon Red Chilli powder,1/4 teaspoon Cumin powder (Jeera),2 teaspoon Amchur (Dry Mango Powder),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),Salt - to taste

1 cup Kabuli Chana (White Chickpeas) - soaked overnight and boiled,Sunflower Oil - as required,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Ginger - paste,2 teaspoon Chana Masala Powder,2 teaspoon Red Chilli powder,1/4 teaspoon Cumin powder (Jeera),2 teaspoon Amchur (Dry Mango Powder),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),Salt - to taste

Punjabi

Lunch

High Protein Vegetarian

To begin making the Sukhe Chole Recipe, cook the Chole Chana in a pressure cooker with salt and water for 3 whistles until they are soft. Drain and keep aside.Heat the oil in a wok/kadai, add the cumin seeds. When the seeds crackle, add ginger paste and cook for seconds.Add the chole masala, red chilli powder, amchur powder, turmeric powder, coriander powder, cumin seed powder and salt and saute for about a minute.After a minute, add the chana and mix well. Cook Sukhe Chole for another 2 minutes. Once done, switch off the gas and add chopped coriander leaves. Garnish Sukhe Chole with some ginger julienne.Serve Sukhe Chole Recipe during your fasting day along with Rajgira Puri. You can also have it as a snack with your cup of Masala Tea.

To begin making the Sukhe Chole Recipe, cook the Chole Chana in a pressure cooker with salt and water for 3 whistles until they are soft. Drain and keep aside.Heat the oil in a wok/kadai, add the cumin seeds. When the seeds crackle, add ginger paste and cook for seconds.Add the chole masala, red chilli powder, amchur powder, turmeric powder, coriander powder, cumin seed powder and salt and saute for about a minute.After a minute, add the chana and mix well. Cook Sukhe Chole for another 2 minutes. Once done, switch off the gas and add chopped coriander leaves. Garnish Sukhe Chole with some ginger julienne.Serve Sukhe Chole Recipe during your fasting day along with Rajgira Puri. You can also have it as a snack with your cup of Masala Tea.

https://www.archanaskitchen.com/dry-chole-recipe-dry-masala-chickpeas

अमरुद नी करी रेसिपी - Parsi Style Dry Guava Curry (Recipe In Hindi)

Parsi Style Dry Guava Curry (Recipe In Hindi)

2 अमरुद - (पका हुआ) काट ले,1/2 छोटा चमच्च राइ,1 छोटा चमच्च हींग,1 छोटा चमच्च लाल मिर्च पाउडर,1 छोटा चमच्च धनिया पाउडर,1 छोटा चमच्च हल्दी पाउडर,1 बड़ा चमच्च गुड़ - पाउडर कर ले,नमक - स्वाद अनुसार,तेल - प्रयोग अनुसार

2 अमरुद - (पका हुआ) काट ले,1/2 छोटा चमच्च राइ,1 छोटा चमच्च हींग,1 छोटा चमच्च लाल मिर्च पाउडर,1 छोटा चमच्च धनिया पाउडर,1 छोटा चमच्च हल्दी पाउडर,1 बड़ा चमच्च गुड़ - पाउडर कर ले,नमक - स्वाद अनुसार,तेल - प्रयोग अनुसार

Parsi Recipes

Lunch

Vegetarian

अमरुद नी करी बनाने के लिए सबसे पहले एक प्रेशर कुकर में तेल गरम कर ले. इसमें राइ और हींग डाले। 10 सेकण्ड्स के बाद इसमें कटे हुए अमरुद, सारे मसाले और 1 कप पानी डाले। नमक डालकर, कुकर को बंद कर ले. 3 सिटी आने तक पकाए और फिर प्रेशर को अपने आप निकलने दे. आपकी अमरुद नी करी कहने के लिए तैयार है. अमरुद नी करी को आप दिन के खाने के लिए तवा पराठा और बूंदी रायता के साथ परोसे।

To make guava ni curry, first heat oil in a pressure cooker. Add mustard seeds and asafoetida to it. After 10 seconds, add chopped guava, all spices and 1 cup of water. Add salt and close the cooker. Cook until 3 cities come and then let the pressure drain automatically. Your Guava Nee Curry is ready to be said. Serve Amarud Ni Curry with Tawa Paratha and Bundi Raita for your dinner.

https://www.archanaskitchen.com/parsi-style-dry-guava-curry-recipe-in-hindi

Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe

Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe

2 cups Whole Wheat Flour,1/4 cup Cocoa Powder,1/2 teaspoon Baking soda,1/2 cup Sunflower Oil - or canola or olive oil,3/4 cup Caster Sugar,1 teaspoon Vanilla Extract,3/4 cup Curd (Dahi / Yogurt)

2 cups Whole Wheat Flour,1/4 cup Cocoa Powder,1/2 teaspoon Baking soda,1/2 cup Sunflower Oil - or canola or olive oil,3/4 cup Caster Sugar,1 teaspoon Vanilla Extract,3/4 cup Curd (Dahi / Yogurt)

Continental

Dessert

Vegetarian

To begin making the Whole Wheat Chocolate Cupcake Recipe preheat the oven to 180 C and line the cupcake molds with liners and keep aside.Sift the flour, baking soda and cocoa powder and keep aside.Into a large mixing bowl, add the flour mixture, oil, yogurt/curd and vanilla extract. Beat well until fluffy and all the ingredients are well combined.If you don't have cupcake liners, grease and flour the cupcake cavities with oil or butter and dust it with flour. Spoon the Whole Wheat Chocolate Cupcake batter into the cupcake cavities.Place the tray in the preheated oven. Bake the Whole Wheat Chocolate Cupcake Recipe about 15 minutes or or until the cake is cooked when tested with a skewer comes out clean.Remove the Whole Wheat Chocolate Cupcake Recipe from the oven and serve.Serve the Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe  as a snack for the family along with green tea, coffee or even plain hot milk.

To begin making the Whole Wheat Chocolate Cupcake Recipe preheat the oven to 180 C and line the cupcake molds with liners and keep aside.Sift the flour, baking soda and cocoa powder and keep aside.Into a large mixing bowl, add the flour mixture, oil, yogurt/curd and vanilla extract. Beat well until fluffy and all the ingredients are well combined.If you don't have cupcake liners, grease and flour the cupcake cavities with oil or butter and dust it with flour. Spoon the Whole Wheat Chocolate Cupcake batter into the cupcake cavities.Place the tray in the preheated oven. Bake the Whole Wheat Chocolate Cupcake Recipe about 15 minutes or or until the cake is cooked when tested with a skewer comes out clean.Remove the Whole Wheat Chocolate Cupcake Recipe from the oven and serve.Serve the Quick and Easy Eggless Whole Wheat Chocolate Cupcake Recipe  as a snack for the family along with green tea, coffee or even plain hot milk.

https://www.archanaskitchen.com/quick-and-easy-chocolate-cupcake-recipe-with-eggless-option

Corn and Spinach Whole Wheat Calzone Recipe

Corn and Spinach Whole Wheat Calzone Recipe

2 cups Whole Wheat Flour,1 cup Spinach - roughly chopped,Salt - to taste,1 cup Sweet corn - steamed,1 Red Bell pepper (Capsicum) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1/2 cup Paneer (Homemade Cottage Cheese) - or tofu,1/4 cup Cheese,1 Green Chilli - finely chopped,5 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - oil for cooking

2 cups Whole Wheat Flour,1 cup Spinach - roughly chopped,Salt - to taste,1 cup Sweet corn - steamed,1 Red Bell pepper (Capsicum) - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,1/2 cup Paneer (Homemade Cottage Cheese) - or tofu,1/4 cup Cheese,1 Green Chilli - finely chopped,5 sprig Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - oil for cooking

Italian Recipes

Snack

Vegetarian

To begin making the Corn and Spinach Whole Wheat Calzone Recipe, first get all the ingredients ready.To begin making the dough for the spinach roti - in a wok, add a teaspoon of oil and stir fry the spinach until it wilts down. Once the spinach wilts down, turn off the heat and allow it to cool. once cooled, puree the spinach.In a large mixing bowl, add the pureed spinach, the whole wheat flour, salt and add little water at a time to make a smooth firm dough. Drizzle a little oil and knead again to make a smooth dough.Divide the dough into 8 to 10 equal portions and shape into balls. Keep aside.To make the corn filling for the calzone, heat oil in a pan and add green chillies and capsicum and stir fry until the capsicum becomes soft and tender. Once soft and tender, add the remaining filling ingredients and stir well to combine. Check the salt and adjust to suit your taste.To make the calzones, roll the dough ball into a flat circle of 3 inch diameter by dusting it in flour.Place a tablespoon of the filling on one side of the rolled dough. Now fold the other to make a calzone which is half moon shaped.Take a fork and press on all sides to seal the edges and make a design. Place this calzone on a hot tava on simmer. Add a little oil on both sides and cook until the dough is cooked through and brown on both sides and lightly crisp.Once done, remove from the skillet and serve.Serve the Corn and Spinach Whole Wheat Calzone as a tea time snack, pack into the kids lunch box or even serve it as an appetizer for parties along with Macaroni Minestrone Soup and Roasted Potatoes & Zucchini Bake

To begin making the Corn and Spinach Whole Wheat Calzone Recipe, first get all the ingredients ready.To begin making the dough for the spinach roti - in a wok, add a teaspoon of oil and stir fry the spinach until it wilts down. Once the spinach wilts down, turn off the heat and allow it to cool. once cooled, puree the spinach.In a large mixing bowl, add the pureed spinach, the whole wheat flour, salt and add little water at a time to make a smooth firm dough. Drizzle a little oil and knead again to make a smooth dough.Divide the dough into 8 to 10 equal portions and shape into balls. Keep aside.To make the corn filling for the calzone, heat oil in a pan and add green chillies and capsicum and stir fry until the capsicum becomes soft and tender. Once soft and tender, add the remaining filling ingredients and stir well to combine. Check the salt and adjust to suit your taste.To make the calzones, roll the dough ball into a flat circle of 3 inch diameter by dusting it in flour.Place a tablespoon of the filling on one side of the rolled dough. Now fold the other to make a calzone which is half moon shaped.Take a fork and press on all sides to seal the edges and make a design. Place this calzone on a hot tava on simmer. Add a little oil on both sides and cook until the dough is cooked through and brown on both sides and lightly crisp.Once done, remove from the skillet and serve.Serve the Corn and Spinach Whole Wheat Calzone as a tea time snack, pack into the kids lunch box or even serve it as an appetizer for parties along with Macaroni Minestrone Soup and Roasted Potatoes & Zucchini Bake

http://www.archanaskitchen.com/corn-and-spinach-whole-wheat-calzone-recipe

ढाबा स्टाइल एग करी रेसिपी - Dhaba Style Egg Curry Recipe

Dhaba Style Egg Curry Recipe

4 अंडे - उबाल ले,1 बड़ा चम्मच घी,1/2 छोटा चम्मच जीरा,1/2 छोटा चम्मच राइ,1/4 छोटा चम्मच हींग,3 लॉन्ग,1 तेज पत्ता,1 बड़ी इलाइची,2 इलाइची,4 सुखी लाल मिर्च,1 इंच अदरक - बारीक काट ले,4 कली लहसुन - बारीक काट ले,1 प्याज - बारीक काट ले,1 कप टमाटर प्यूरी,2 बड़े चम्मच दही,1 छोटा चम्मच कश्मीरी लाल मिर्च पाउडर,1/2 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच धनिया पाउडर,नमक - प्रयोग अनुसार,पानी - प्रयोग अनुसार,हरा धनिया - थोड़ा

4 अंडे - उबाल ले,1 बड़ा चम्मच घी,1/2 छोटा चम्मच जीरा,1/2 छोटा चम्मच राइ,1/4 छोटा चम्मच हींग,3 लॉन्ग,1 तेज पत्ता,1 बड़ी इलाइची,2 इलाइची,4 सुखी लाल मिर्च,1 इंच अदरक - बारीक काट ले,4 कली लहसुन - बारीक काट ले,1 प्याज - बारीक काट ले,1 कप टमाटर प्यूरी,2 बड़े चम्मच दही,1 छोटा चम्मच कश्मीरी लाल मिर्च पाउडर,1/2 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच धनिया पाउडर,नमक - प्रयोग अनुसार,पानी - प्रयोग अनुसार,हरा धनिया - थोड़ा

North Indian Recipes

Dinner

Eggetarian

ढाबा स्टाइल एग करी रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले. अंडो को उबाल के अलग से रख ले. अब प्रेशर कुकर में घी गरम करें। इसमें जीरा, राइ, हींग, तेज पत्ता, सुखी लाल मिर्च, बड़ी इलाइची, इलाइची, लॉन्ग डाले और 30 सेकण्ड्स के लिए पका ले.अब इसमें प्याज, अदरक, लहसुन डाले और प्याज के नरम होने तक पका ले. प्याज के नरम होने के बाद कश्मीरी लाल मिर्च पाउडर, हल्दी पाउडर, धनिया पाउडर, नमक डाले, मिलाए और 3 से 4 मिनट के लिए पका ले. 4 मिनट के बाद इसमें टमाटर की प्यूरी डाले और 5 से 6 मिनट के लिए पका ले. इसके बाद दही, प्रयोग अनुसार पानी डाले और 1 मिनट के लिए धीमी आंच पर पका ले.कुकर को बंद करें और 2 सिटी आने तक पका ले. कुकर का प्रेशर अपने आप निकलने दे. कुकर खोले, हरा धनिया डाले और मिला ले.अंडो को आधा करें और करी में डालकर अच्छी तरह से मिला ले. परोसे। ढाबा स्टाइल एग करी रेसिपी को बूंदी रायता और तवा पराठा के साथ दिन के खाने के लिए परोसे। 

To make dhaba style egg curry recipe, first of all prepare the ingredients. Keep the eggs aside to boil. Now heat the ghee in the pressure cooker. Add cumin seeds, mustard seeds, asafoetida, bay leaves, dry red chillies, big cardamom, cardamom, long and cook for 30 seconds. Now add onion, ginger, garlic and cook till the onion becomes soft. After the onion becomes soft, add Kashmiri red chilli powder, turmeric powder, coriander powder, salt, mix and cook for 3 to 4 minutes. After 4 minutes, add tomato puree and cook for 5 to 6 minutes. After this, add yogurt, water as per use and cook on low flame for 1 minute. Turn off the cooker and cook till 2 city comes. Allow the pressure of the cooker to drain automatically. Open the cooker, add green coriander and mix it. Cut the eggs in half and mix them well by adding them to the curry. Serve. Serve Dhaba Style Egg Curry Recipe along with Boondi Raita and Tawa Paratha for dinner.

https://www.archanaskitchen.com/dhaba-style-egg-curry-recipe-in-electric-pressure-cooker-in-hindi

Masala Palak Bhurji Recipe

Masala Palak Bhurji Recipe

4 Whole Eggs,1 cup Spinach,2 Onion - finely chopped,1 Tomato - chopped,1 Green Bell Pepper (Capsicum) - chopped,4 cloves Garlic - chopped,1 inch Ginger - chopped,2 Green Chillies - chopped,1 teaspoon Ajwain (Carom seeds),1 tablespoon Red Chilli powder,1 tablespoon Cumin powder (Jeera),1 teaspoon Turmeric powder (Haldi),Salt and Pepper - to taste

4 Whole Eggs,1 cup Spinach,2 Onion - finely chopped,1 Tomato - chopped,1 Green Bell Pepper (Capsicum) - chopped,4 cloves Garlic - chopped,1 inch Ginger - chopped,2 Green Chillies - chopped,1 teaspoon Ajwain (Carom seeds),1 tablespoon Red Chilli powder,1 tablespoon Cumin powder (Jeera),1 teaspoon Turmeric powder (Haldi),Salt and Pepper - to taste

Indian

North Indian Breakfast

Eggetarian

We begin making the Masala Palak Bhurji Recipe by heating a pan with oil, splutter the ajwain seeds, add in the onions and bell peppers saute till the onions become translucent.Then add in the tomatoes and add the spice powders along with salt and pepper. Give it a stir.Add the chopped spinach and wet the spinach and cook till it wilts. Then finally crack one egg at a time.Start mixing the egg with the masala that is been sautéed. Mix well and combine all the ingredients together. Check for seasoning once done, and serve. Serve the Masala Palak Bhurji Recipe along with toasted bread and a Chickoo Banana Date Smoothie for your healthy breakfast. 

We begin making the Masala Palak Bhurji Recipe by heating a pan with oil, splutter the ajwain seeds, add in the onions and bell peppers saute till the onions become translucent.Then add in the tomatoes and add the spice powders along with salt and pepper. Give it a stir.Add the chopped spinach and wet the spinach and cook till it wilts. Then finally crack one egg at a time.Start mixing the egg with the masala that is been sautéed. Mix well and combine all the ingredients together. Check for seasoning once done, and serve. Serve the Masala Palak Bhurji Recipe along with toasted bread and a Chickoo Banana Date Smoothie for your healthy breakfast. 

https://www.archanaskitchen.com/masala-spinach-omelette-recipe

Broccoli & Water Chestnut Soup Recipe

Broccoli & Water Chestnut Soup Recipe

300 grams Singhade (water chestnut) - boiled and peeled,1 Broccoli - head,3 cloves Garlic - chopped,1 cup Milk,1 teaspoon Dried oregano,1 teaspoon Rosemary,1 teaspoon Black pepper powder,Salt - to taste,2 tablespoon Bean Sprouts - to garnish

300 grams Singhade (water chestnut) - boiled and peeled,1 Broccoli - head,3 cloves Garlic - chopped,1 cup Milk,1 teaspoon Dried oregano,1 teaspoon Rosemary,1 teaspoon Black pepper powder,Salt - to taste,2 tablespoon Bean Sprouts - to garnish

Continental

Appetizer

Vegetarian

To begin making the Broccoli & Water Chestnut Soup Recipe, we will pressure cook the water chestnuts with water for at least 8 whistle and allow it to rest for few seconds until pressure releases naturally.Once done take the water chestnuts out and peel off the black skin and keep the seeds aside. Chop them into half.Pressure cook the broccoli with little water separately for 1 whistle and set aside.Blitz the broccoli and water chest nut into a blender along with ½ cup milk to a smooth paste.Transfer the blended paste to a saucepan, add a little more milk to adjust the consistency, season well with salt and dried herbs and bring it to a boil.Before serving sprinkle some pepper powder and add beans sprouts and serve.Serve the Broccoli & Water Chestnut Soup Recipe along with garlic bread or Crispy Eggless Pinwheels Bread to enjoy your meal.

To begin making the Broccoli & Water Chestnut Soup Recipe, we will pressure cook the water chestnuts with water for at least 8 whistle and allow it to rest for few seconds until pressure releases naturally.Once done take the water chestnuts out and peel off the black skin and keep the seeds aside. Chop them into half.Pressure cook the broccoli with little water separately for 1 whistle and set aside.Blitz the broccoli and water chest nut into a blender along with ½ cup milk to a smooth paste.Transfer the blended paste to a saucepan, add a little more milk to adjust the consistency, season well with salt and dried herbs and bring it to a boil.Before serving sprinkle some pepper powder and add beans sprouts and serve.Serve the Broccoli & Water Chestnut Soup Recipe along with garlic bread or Crispy Eggless Pinwheels Bread to enjoy your meal.

http://www.archanaskitchen.com/broccoli-water-chestnut-soup-recipe

Kadhai Tofu Sabji Recipe

Kadhai Tofu Sabji Recipe

250 grams Tofu - firm,1 Green Bell Pepper (Capsicum) - diced,1 Onion - diced,1 teaspoon Garlic - paste,1 teaspoon Ginger - paste,2 Tomatoes - blanched,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed,1 tablespoon Sunflower Oil,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Sugar,Salt - to taste,Coriander (Dhania) Leaves - as required,2 teaspoon Coriander (Dhania) Seeds,5 to 6 Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1 teaspoon Cumin seeds (Jeera),1 teaspoons Anardana Powder (Pomegranate Seed Powder),3 to 4 Dry Red Chilli,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1/2 teaspoon Amchur (Dry Mango Powder)

250 grams Tofu - firm,1 Green Bell Pepper (Capsicum) - diced,1 Onion - diced,1 teaspoon Garlic - paste,1 teaspoon Ginger - paste,2 Tomatoes - blanched,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - crushed,1 tablespoon Sunflower Oil,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Sugar,Salt - to taste,Coriander (Dhania) Leaves - as required,2 teaspoon Coriander (Dhania) Seeds,5 to 6 Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1 teaspoon Cumin seeds (Jeera),1 teaspoons Anardana Powder (Pomegranate Seed Powder),3 to 4 Dry Red Chilli,1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1/2 teaspoon Amchur (Dry Mango Powder)

North Indian Recipes

Lunch

High Protein Vegetarian

To begin making the Kadai Tofu Sabji, first make the dry masala.In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom. Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.Now we will make the Kadai Tofu SabjiIn a kadai/wok, heat the oil. Add the cumin seeds and let it splutter.Once done add  the onion and the  ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.Once the onions have turned translucent add  the turmeric powder, tomato puree and cook for 1 to 2 minutes.Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.Once done add the capsicum and stir fry for a few seconds. Add the Tofu cubes, sprinkle salt and sugar.Mix nicely so that the masala coats the Tofu cubes. Cook for another minute.Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.

To begin making the Kadai Tofu Sabji, first make the dry masala.In a small pan, dry roast the coriander seeds, peppercorns, fennel seeds, cumin seeds, red chillies, tejpatta and black cardamom. Cool and coarsely grind it in a blender along with the Anardana and dry mango powder.Now we will make the Kadai Tofu SabjiIn a kadai/wok, heat the oil. Add the cumin seeds and let it splutter.Once done add  the onion and the  ginger and garlic paste and sauté for a few seconds till the onion becomes translucent.Once the onions have turned translucent add  the turmeric powder, tomato puree and cook for 1 to 2 minutes.Add 2 to 3 teaspoons of the freshly ground masala and kasuri methi, mix well to combine.Once done add the capsicum and stir fry for a few seconds. Add the Tofu cubes, sprinkle salt and sugar.Mix nicely so that the masala coats the Tofu cubes. Cook for another minute.Garnish with coriander leaves and transfer Kadai Tofu Sabji to a serving bowl,it is ready to be served.Serve Kadhai Tofu Sabji with Pudina Lehsun Laccha Paratha, Dal Palak and Red Cabbage Carrot, Sprout And Onion Salad for a wholesome lunch.

http://www.archanaskitchen.com/kadhai-tofu-sabji-recipe

Vrat Ki Kachori Recipe (Savory Buckwheat Paneer Pastry)

Vrat Ki Kachori Recipe (Savory Buckwheat Paneer Pastry)

100 grams Buckwheat Flour (Kuttu Ka Atta),2 Green Chillies - chopped,Rock Salt - to taste,1/2 teaspoon Red Chilli powder - with black pepper powder (adjust according to your taste),1 Potato (Aloo) - boiled & mashed,Water - to knead the dough,Sunflower Oil - to fry,1 cup Paneer (Homemade Cottage Cheese),Rock Salt - to taste,Black pepper powder - to taste,2 Green Chillies - chopped,1 tablespoon Coriander (Dhania) Leaves - optional

100 grams Buckwheat Flour (Kuttu Ka Atta),2 Green Chillies - chopped,Rock Salt - to taste,1/2 teaspoon Red Chilli powder - with black pepper powder (adjust according to your taste),1 Potato (Aloo) - boiled & mashed,Water - to knead the dough,Sunflower Oil - to fry,1 cup Paneer (Homemade Cottage Cheese),Rock Salt - to taste,Black pepper powder - to taste,2 Green Chillies - chopped,1 tablespoon Coriander (Dhania) Leaves - optional

North Indian Recipes

Snack

Vegetarian

To begin making the Vrat Ki Kachori Recipe (Savory Buckwheat-Paneer Pastry), start with making the kachori/pastry mix. Mix flour, salt, green chilies, mashed potatoes in a mixing bowl. Add red chilli powder or pepper powder as per preference and mix everything well.Add a little water to knead the dough and knead a soft dough. Once it is done, keep the dough covered for 5 minutes.Meanwhile, we will prepare the paneer filling for Vrat Ki Kachori. For the filling, mash the paneer, along with the rest of ingredients for filling. You can optionally add raisins to oomph up the flavour. Keep it aside. To prepare the Vrat Ki Kachori, heat oil in a Shallow fry pan. Take a small ball of the dough between your palms. The dough will be soft. Press in the center and make an indent.Put the paneer filling in the indent and softly bring the edges together till the center and close into a ball again. Now, press between your palms and flatten the kachori lightly.Take some dry buckwheat flour and lightly cover the kachori on all sides. Make all the kachoris like this.Next, heat some oil in a heavy bottomed pan. Put these kachoris in the wok and shallow fry them in the pan on medium heat, till they are crisp on both sides. Take them out on a kitchen towl to absorb the excess oil. Serve hot.Serve this crispy Vrat Ki Kachori Recipe with Paneer filling for evening snacks with No Onion No Garlic Dhaniya Pudina Chutney.

To begin making the Vrat Ki Kachori Recipe (Savory Buckwheat-Paneer Pastry), start with making the kachori/pastry mix. Mix flour, salt, green chilies, mashed potatoes in a mixing bowl. Add red chilli powder or pepper powder as per preference and mix everything well.Add a little water to knead the dough and knead a soft dough. Once it is done, keep the dough covered for 5 minutes.Meanwhile, we will prepare the paneer filling for Vrat Ki Kachori. For the filling, mash the paneer, along with the rest of ingredients for filling. You can optionally add raisins to oomph up the flavour. Keep it aside. To prepare the Vrat Ki Kachori, heat oil in a Shallow fry pan. Take a small ball of the dough between your palms. The dough will be soft. Press in the center and make an indent.Put the paneer filling in the indent and softly bring the edges together till the center and close into a ball again. Now, press between your palms and flatten the kachori lightly.Take some dry buckwheat flour and lightly cover the kachori on all sides. Make all the kachoris like this.Next, heat some oil in a heavy bottomed pan. Put these kachoris in the wok and shallow fry them in the pan on medium heat, till they are crisp on both sides. Take them out on a kitchen towl to absorb the excess oil. Serve hot.Serve this crispy Vrat Ki Kachori Recipe with Paneer filling for evening snacks with No Onion No Garlic Dhaniya Pudina Chutney.

https://www.archanaskitchen.com/vrat-ki-kachori-recipe-savory-buckwheat-paneer-pastry

Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam

Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam

30 grams Tamarind - soaked in hot water,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Black pepper powder,1/4 teaspoon Turmeric powder (Haldi) - optional,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves

30 grams Tamarind - soaked in hot water,1 teaspoon Whole Black Peppercorns - coarsely pounded,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Black pepper powder,1/4 teaspoon Turmeric powder (Haldi) - optional,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves

South Indian Recipes

Lunch

No Onion No Garlic (Sattvic)

To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water.Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt.Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.You can add more water, pepper and cumin if you find the water too tangy.Once done, turn off the heat and serve Jeera Milagu Rasam hot. Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.

To begin making the Jeera Milagu Rasam - Pepper Rasam Recipe, first extract the pulp from the tamarind and combine it with 3 to 3-1/2 cups of water to give diluted tamarind water.Heat ghee in a saucepan over medium heat; add the mustard seeds, cumin seeds and allow it to crackle. Add the curry leaves, pounded black peppercorns, cumin powder, black pepper powder, turmeric powder, tamarind water and salt.Stir the mixture and give it a brisk boil for 3 to 4 minutes until the raw taste from the tamarind water goes away.You can add more water, pepper and cumin if you find the water too tangy.Once done, turn off the heat and serve Jeera Milagu Rasam hot. Serve the Jeera Milagu Rasam along with Cabbage Poriyal (Muttaikose) and Steamed Rice for a quick weeknight dinner.

http://www.archanaskitchen.com/jeera-milagu-rasam-recipe-south-indian-pepper-cumin-rasam

Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe

Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe

500 grams Hilsa Fish,3 tablespoon Mustard oil,1/4 teaspoon Kalonji (Onion Nigella Seeds),1/2 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),3 tablespoon Curd (Dahi / Yogurt),1/2 cup Water,1/2 tablespoon Poppy seeds - ground,1/2 tablespoon Kasundi mustard sauce,5 Green Chillies - slit (adjust to taste),Salt - to taste

500 grams Hilsa Fish,3 tablespoon Mustard oil,1/4 teaspoon Kalonji (Onion Nigella Seeds),1/2 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),3 tablespoon Curd (Dahi / Yogurt),1/2 cup Water,1/2 tablespoon Poppy seeds - ground,1/2 tablespoon Kasundi mustard sauce,5 Green Chillies - slit (adjust to taste),Salt - to taste

Bengali Recipes

Side Dish

High Protein Non Vegetarian

To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes. Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.Meanwhile in a kadai, heat the mustard oil on a low flame. Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan. Cover the pan and cook further for about 10 minutes.Check the salt and adjust to suit your taste, check if the fish is tender and cooked well. Once it is cooked well, switch off and serve.Serve Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe along with Steamed Rice, Bengali Posto Porota Recipe, Bengali Style Cholar Dal Recipe and Bengali Bhog Khichuri Recipe for a wholesome lunch.

To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes. Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.Meanwhile in a kadai, heat the mustard oil on a low flame. Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan. Cover the pan and cook further for about 10 minutes.Check the salt and adjust to suit your taste, check if the fish is tender and cooked well. Once it is cooked well, switch off and serve.Serve Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe along with Steamed Rice, Bengali Posto Porota Recipe, Bengali Style Cholar Dal Recipe and Bengali Bhog Khichuri Recipe for a wholesome lunch.

https://www.archanaskitchen.com/bengali-style-hilsa-fish-in-poppy-seeds-yogurt-curry-recipe

जीरा हींग आलू रेसिपी - Jeera Hing Aloo (Recipe In Hindi)

Jeera Hing Aloo (Recipe In Hindi)

500 ग्राम्स छोटे आलू,1-1/2 बड़े चमच्च जीरा,1/2 छोटा चमच्च हींग,नमक,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च धनिया पाउडर,1 छोटा चमच्च अदरक - बारीक काट ल,1/2 छोटा चमच्च अमचूर,तेल - प्रयोग अनुसार,हरा धनिया - प्रयोग अनुसार

500 ग्राम्स छोटे आलू,1-1/2 बड़े चमच्च जीरा,1/2 छोटा चमच्च हींग,नमक,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च धनिया पाउडर,1 छोटा चमच्च अदरक - बारीक काट ल,1/2 छोटा चमच्च अमचूर,तेल - प्रयोग अनुसार,हरा धनिया - प्रयोग अनुसार

Indian

Lunch

Vegetarian

जीरा हींग आलू बनाने के लिए सबसे पहले आलू को धो कर उसे छील ले. अब एक सॉसपैन में पानी डालकर इसे पका ले. इसे अच्छी तरह उबाल ले और आलू को थोड़ा कड़क रहने दे. एक कढ़ाई में तेल गरम करें। इसमें जीरा और हींग डाले। 10 सेकण्ड्स बाद इसमें कसी हुई अदरक डाले और मिला ले।अब इसमें सारे मसाले और आलू डाले। अच्छी तरह से मिला ले और आलू के पकने तक पकाए। अमचूर पाउडर और हरा धनिया डाले और मिला ले. गरमा गरम परोसे. जीरा हींग आलू को लहसुनि दाल और फुल्के के साथ दिन के खाने के लिए परोसे.

To make cumin asafoetida potatoes, first wash and peel the potatoes. Now add water to a saucepan and cook it. Boil it well and let the potatoes harden. Heat oil in a pan. Add cumin and asafoetida to it. After 10 seconds, add grated ginger and mix it. Now add all the spices and potatoes in it. Mix well and cook until the potatoes are cooked. Add mango powder and green coriander and mix. Serve hot. Serve cumin asafoetida and potatoes along with garlic lentils and phulka for dinner.

https://www.archanaskitchen.com/jeera-hing-aloo-recipe-in-hindi

Malabar Style Dates Pickle Recipe

Malabar Style Dates Pickle Recipe

250 grams Dates - pitted and roughly chopped,1 tablespoon Ginger - paste,1 tablespoon Garlic - paste,4 Green Chillies - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Red Chilli powder,3 tablespoons Vinegar,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 tablespoon Sugar,2 tablespoons Sunflower Oil,1 sprig Curry leaves,Salt - to taste

250 grams Dates - pitted and roughly chopped,1 tablespoon Ginger - paste,1 tablespoon Garlic - paste,4 Green Chillies - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Red Chilli powder,3 tablespoons Vinegar,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 tablespoon Sugar,2 tablespoons Sunflower Oil,1 sprig Curry leaves,Salt - to taste

Malabar

Side Dish

Vegetarian

To begin making the Malabar Style Dates Pickle Recipe, remove the seeds from the dates, roughly chop them and keep aside.Heat oil in a wide pan, add the mustard seeds, allow to splutter and then add asafoetida, curry leaves and let the curry leaves splutter.Add the ginger, garlic pastes and green chilli. Saute till the raw smell goes away. Add the turmeric, red chilli powder and mix well.Add the chopped dates, and cook until the dates become soft. Season this with salt, sugar and saute for another minute or till the seasoning merges with the recipe.Add the vinegar and simmer until the pickles comes together and then switch off the heat.Serve the Malabar Style Dates Pickle Recipe along with Parathas for breakfast or with Vegetable Biryani and Papadam for a weekend lunch.

To begin making the Malabar Style Dates Pickle Recipe, remove the seeds from the dates, roughly chop them and keep aside.Heat oil in a wide pan, add the mustard seeds, allow to splutter and then add asafoetida, curry leaves and let the curry leaves splutter.Add the ginger, garlic pastes and green chilli. Saute till the raw smell goes away. Add the turmeric, red chilli powder and mix well.Add the chopped dates, and cook until the dates become soft. Season this with salt, sugar and saute for another minute or till the seasoning merges with the recipe.Add the vinegar and simmer until the pickles comes together and then switch off the heat.Serve the Malabar Style Dates Pickle Recipe along with Parathas for breakfast or with Vegetable Biryani and Papadam for a weekend lunch.

https://www.archanaskitchen.com/malabar-style-dates-pickle-recipe

Carrot Semolina Phirni Recipe

Carrot Semolina Phirni Recipe

2 Carrots (Gajjar) - grated,500 ml Milk,5 tablespoons Sugar,1/2 cup Sooji (Semolina/ Rava),1/2 teaspoon Cardamom Powder (Elaichi),10 Badam (Almond) - blanched,2 tablespoons Ghee,5 Saffron strands

2 Carrots (Gajjar) - grated,500 ml Milk,5 tablespoons Sugar,1/2 cup Sooji (Semolina/ Rava),1/2 teaspoon Cardamom Powder (Elaichi),10 Badam (Almond) - blanched,2 tablespoons Ghee,5 Saffron strands

North Indian Recipes

Dessert

Vegetarian

To begin making the Carrot Semolina Phirni Recipe, we will first saute the grated carrots with a tablespoon of ghee on to a sauce pan. Saute them for just 5 minutes.Heat milk over sauce pan, add sugar allow it to boil. After it has reached the boiling stage, add the grated carrot, cardamom powder, saffron strands and boil it again for another 10 minutes.At the end add semolina and stir well so that there are no lumps formed.  Once it thickens switch of the heat. Keep it aside.Heat a small sauce pan, add the remaining ghee, once it starts to melt add the silvered almonds and toast them for 10 seconds and pour it over the phirni and serve.Serve the Carrot Semolina Phirni Recipe after a nice meal of dum biryani and gola kabab for your Sunday lunch. 

To begin making the Carrot Semolina Phirni Recipe, we will first saute the grated carrots with a tablespoon of ghee on to a sauce pan. Saute them for just 5 minutes.Heat milk over sauce pan, add sugar allow it to boil. After it has reached the boiling stage, add the grated carrot, cardamom powder, saffron strands and boil it again for another 10 minutes.At the end add semolina and stir well so that there are no lumps formed.  Once it thickens switch of the heat. Keep it aside.Heat a small sauce pan, add the remaining ghee, once it starts to melt add the silvered almonds and toast them for 10 seconds and pour it over the phirni and serve.Serve the Carrot Semolina Phirni Recipe after a nice meal of dum biryani and gola kabab for your Sunday lunch. 

http://www.archanaskitchen.com/carrot-semolina-phirni-recipe

Oil Free Gujarati Undhiyu Recipe - No Onion No Garlic

Oil Free Gujarati Undhiyu Recipe - No Onion No Garlic

1 cup Gram flour (besan) - or handwa flour mix,1/2 cup Methi Leaves (Fenugreek Leaves) - chopped,1 tablespoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Asafoetida (hing),1 teaspoon Sugar,1 pinch Cooking soda,1-1/2 cups Coriander (Dhania) Leaves - chopped,2 teaspoons Green Chillies - finely chopped,2 tablespoons Dessicated Coconut,3 teaspoons Red Chilli powder,1-1/2 teaspoons Turmeric powder (Haldi),4 teaspoons Coriander Powder (Dhania),2 teaspoons Garam masala powder,Salt - to taste,2 teaspoons Sugar - (optional),1 cup Avarekalu / Lilva Beans - stringed,1 cup Tindora (Dondakaya/ Kovakkai) - sliced,1 cup Raw Banana - chopped,1/2 cup Green peas (Matar),1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1/2 cup Purple cabbage - shredded,3 Brinjal (Baingan / Eggplant) - make 4 slits,Coriander (Dhania) Leaves - few

1 cup Gram flour (besan) - or handwa flour mix,1/2 cup Methi Leaves (Fenugreek Leaves) - chopped,1 tablespoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Asafoetida (hing),1 teaspoon Sugar,1 pinch Cooking soda,1-1/2 cups Coriander (Dhania) Leaves - chopped,2 teaspoons Green Chillies - finely chopped,2 tablespoons Dessicated Coconut,3 teaspoons Red Chilli powder,1-1/2 teaspoons Turmeric powder (Haldi),4 teaspoons Coriander Powder (Dhania),2 teaspoons Garam masala powder,Salt - to taste,2 teaspoons Sugar - (optional),1 cup Avarekalu / Lilva Beans - stringed,1 cup Tindora (Dondakaya/ Kovakkai) - sliced,1 cup Raw Banana - chopped,1/2 cup Green peas (Matar),1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1/2 cup Purple cabbage - shredded,3 Brinjal (Baingan / Eggplant) - make 4 slits,Coriander (Dhania) Leaves - few

Gujarati Recipes

Side Dish

No Onion No Garlic (Sattvic)

To prepare Oil Free Gujarati Undhiyu Recipe (No Onion No Garlic), prep up with all the ingredients required and proceed with making muthiya.To make muthiya, mix all the ingredients - besan, fenugreek leaves, red chilli powder, turmeric powder, hing,  sugar, salt, soda along with some water required to make a stiff dough.Once the dough ahs come together, form small round dumpling of the size of muthiyas.Steam them in a preheated steamer for 10-15 minutes on medium-low heat, or until the dumplings are steamed. Keep aside.In a large bowl, mix all the ingredients of dry masala which include - coriander leaves, green chillies, coconut powder, red chilli powder, turmeric powder, coriander powder, garam masala, salt to taste, sugar and mix them well with a little water just enough to bind it. Fill this dry masala into the eggplants. Similarly, rub the same masala on to other vegetables except cabbage. Keep the veggies to marinate in the masala for 30 minutes.In a pressure cooker, add all the veggies - lilva, tindora, raw banana, and the green peas with a glass (240ml) of water and salt to taste. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Bake cabbage in a preheated oven, at 375 degrees fahrenheit for 10 minutes or till done. You can steam it as well.Bake filled eggplants for about 10-15 minutes in oven at 375 degrees fahrenheit. Now take a large kadai or saucepan and add all the vegetables, except the eggplants  and mix well. Adjust water only if required.Add in the steamed muthia and eggplants and give a quick and careful mix. Garnish it with coriander leaves.Serve Gujarati Undhiyu along with Gujarati Puran Poli Recipe, Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi and some steamed rice  and finish the meal with a dessert of Golpapdi Recipe.

To prepare Oil Free Gujarati Undhiyu Recipe (No Onion No Garlic), prep up with all the ingredients required and proceed with making muthiya.To make muthiya, mix all the ingredients - besan, fenugreek leaves, red chilli powder, turmeric powder, hing,  sugar, salt, soda along with some water required to make a stiff dough.Once the dough ahs come together, form small round dumpling of the size of muthiyas.Steam them in a preheated steamer for 10-15 minutes on medium-low heat, or until the dumplings are steamed. Keep aside.In a large bowl, mix all the ingredients of dry masala which include - coriander leaves, green chillies, coconut powder, red chilli powder, turmeric powder, coriander powder, garam masala, salt to taste, sugar and mix them well with a little water just enough to bind it. Fill this dry masala into the eggplants. Similarly, rub the same masala on to other vegetables except cabbage. Keep the veggies to marinate in the masala for 30 minutes.In a pressure cooker, add all the veggies - lilva, tindora, raw banana, and the green peas with a glass (240ml) of water and salt to taste. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Bake cabbage in a preheated oven, at 375 degrees fahrenheit for 10 minutes or till done. You can steam it as well.Bake filled eggplants for about 10-15 minutes in oven at 375 degrees fahrenheit. Now take a large kadai or saucepan and add all the vegetables, except the eggplants  and mix well. Adjust water only if required.Add in the steamed muthia and eggplants and give a quick and careful mix. Garnish it with coriander leaves.Serve Gujarati Undhiyu along with Gujarati Puran Poli Recipe, Gujarati Kadhi Recipe - Sweet And Spicy Gujarati Kadhi and some steamed rice  and finish the meal with a dessert of Golpapdi Recipe.

http://www.archanaskitchen.com/oil-free-gujarati-undhiyu-recipe-no-onion-no-garlic

Karnataka Style Orange Peels Curry Recipe

Karnataka Style Orange Peels Curry Recipe

2 Orange,Tamarind - big lemon size,3 tablespoon Jaggery - adjustable,1 teaspoon Rasam Powder,1 teaspoon Red Chilli powder,1 tablespoon Rice flour,Salt - to taste,1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon White Urad Dal (Split),1 Dry Red Chilli - broken,1 Green Chilli - slit,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi)

2 Orange,Tamarind - big lemon size,3 tablespoon Jaggery - adjustable,1 teaspoon Rasam Powder,1 teaspoon Red Chilli powder,1 tablespoon Rice flour,Salt - to taste,1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon White Urad Dal (Split),1 Dry Red Chilli - broken,1 Green Chilli - slit,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi)

Karnataka

Lunch

Vegetarian

To begin making the Karnataka Style Orange Peels Curry recipe, Peel out 2 oranges. Gently scrape the white region from the orange peel using a spoon. Remove as much as possible as this will reduce the bitterness .Chop the orange peels finely.Soak tamarind in water. After it's soaked well, squeeze out tamarind water and keep aside.Heat oil in a heavy bottomed pan and temper with mustard seeds, urad dal, cumin seeds & fenugreek seeds. When it splutters add curry leaves, red chilli powder, green chilli, hing and turmeric powder. Mix and add chopped orange peel. Fry for 4-5 minutes.Later add tamarind water, salt, jaggery, red chilli powder and rasam powder. Add some water and close the lid. Keep the flame on low medium and allow the peel to cook well. Mix in between.Meanwhile  in a mixing bowl, mix rice flour in water such that no lumps are formed.When orange peels are cooked well, add the rice flour mix to the curry and allow it to boil for 1-2 minutes. Adding rice flour gives nice thickness to the gravy. If the desired consistency is attained, switch off.Serve Karnataka Style Orange Peels Curry along with Cabbage Thoran and Whole Wheat Lachha Paratha for your weekday meal. It even tastes great with Steamed Rice.

To begin making the Karnataka Style Orange Peels Curry recipe, Peel out 2 oranges. Gently scrape the white region from the orange peel using a spoon. Remove as much as possible as this will reduce the bitterness .Chop the orange peels finely.Soak tamarind in water. After it's soaked well, squeeze out tamarind water and keep aside.Heat oil in a heavy bottomed pan and temper with mustard seeds, urad dal, cumin seeds & fenugreek seeds. When it splutters add curry leaves, red chilli powder, green chilli, hing and turmeric powder. Mix and add chopped orange peel. Fry for 4-5 minutes.Later add tamarind water, salt, jaggery, red chilli powder and rasam powder. Add some water and close the lid. Keep the flame on low medium and allow the peel to cook well. Mix in between.Meanwhile  in a mixing bowl, mix rice flour in water such that no lumps are formed.When orange peels are cooked well, add the rice flour mix to the curry and allow it to boil for 1-2 minutes. Adding rice flour gives nice thickness to the gravy. If the desired consistency is attained, switch off.Serve Karnataka Style Orange Peels Curry along with Cabbage Thoran and Whole Wheat Lachha Paratha for your weekday meal. It even tastes great with Steamed Rice.

https://www.archanaskitchen.com/karnataka-style-orange-peels-curry-recipe

Kerala Style Chakka Pal Kozhukattai Recipe-Rice Dumpling In Jackfruit flavored Coconut Milk

Kerala Style Chakka Pal Kozhukattai Recipe-Rice Dumpling In Jackfruit flavored Coconut Milk

1 cup Jackfruit Ripe (Kathal) - chopped finely,1/2 cup Rice flour,1 tablespoon Sunflower Oil,1 teaspoon Salt,Lukewarm Water - to knead,1 cup Fresh coconut - grated,1 Cardamom (Elaichi) Pods/Seeds

1 cup Jackfruit Ripe (Kathal) - chopped finely,1/2 cup Rice flour,1 tablespoon Sunflower Oil,1 teaspoon Salt,Lukewarm Water - to knead,1 cup Fresh coconut - grated,1 Cardamom (Elaichi) Pods/Seeds

Kerala Recipes

One Pot Dish

Vegetarian

We begin making the Kerala Style Chakka Pal kozhukattai Recipe by boiling the jackfruit. To make the Jackfruit puree for the Chakka Pal kozhukattaiIn a kadai, combine the chopped jackfruit with 1/2 cup water over a medium heat. Leave it on, for about 20 minutes till the jackfruit become soft.Now once the jackfruit is done, allow it to cool down. Transfer the jackfruit into a mixer-jar and grind it  into a smooth puree. Keep it aside.To make the Coconut Milk for the Chakka Pal kozhukattaiNext make coconut milk by combining the grated coconut and 1/2 cup of water in a grinder until smooth. Once done pour it over a strainer and take the first milk out. Once you squeeze out all the water. Add the coconut back into the grinder and add some more water and grind it once again. Squeeze out all the water again into the same bowl and keep it aside.To make the rice dumplings for the Chakka Pal kozhukattaiIn a mixing bowl, add the rice flour, salt oil and 2 tablespoon of the jackfruit puree and water, knead it into a firm dough. Rest it for 20 minutes. After 20 minutes, grease your hands with some ghee and start making the rice dumplings by making small round shaped dumplings with the dough. Make the dumplings using all the dough and keep aside. To assemble the Chakka Pal kozhukattaiHeat a saucepan on medium flame, combin  the coconut milk, jackfruit puree, and cardamom stirring continuously using a whisk.Reduce the heat, and allow the coconut milk to simmer.Next, keep a small bowl of ghee by your side, grease your fingers with it and start making the rice dumplings by rolling small round shaped dumplings with the mixed rice flour dough and drop it into the boiling coconut milk. Gradually drop the rice dumplings into this coconut-jackfruit milkOnce everything is complete you can keep stirring until the milk thickens and then turn off the flame. Serve the Kerala Style Chakka Pal kozhukattai Recipe along with Kerala Style Pazham Pori Recipe (Banana Fry)  to kick start your meal.

We begin making the Kerala Style Chakka Pal kozhukattai Recipe by boiling the jackfruit. To make the Jackfruit puree for the Chakka Pal kozhukattaiIn a kadai, combine the chopped jackfruit with 1/2 cup water over a medium heat. Leave it on, for about 20 minutes till the jackfruit become soft.Now once the jackfruit is done, allow it to cool down. Transfer the jackfruit into a mixer-jar and grind it  into a smooth puree. Keep it aside.To make the Coconut Milk for the Chakka Pal kozhukattaiNext make coconut milk by combining the grated coconut and 1/2 cup of water in a grinder until smooth. Once done pour it over a strainer and take the first milk out. Once you squeeze out all the water. Add the coconut back into the grinder and add some more water and grind it once again. Squeeze out all the water again into the same bowl and keep it aside.To make the rice dumplings for the Chakka Pal kozhukattaiIn a mixing bowl, add the rice flour, salt oil and 2 tablespoon of the jackfruit puree and water, knead it into a firm dough. Rest it for 20 minutes. After 20 minutes, grease your hands with some ghee and start making the rice dumplings by making small round shaped dumplings with the dough. Make the dumplings using all the dough and keep aside. To assemble the Chakka Pal kozhukattaiHeat a saucepan on medium flame, combin  the coconut milk, jackfruit puree, and cardamom stirring continuously using a whisk.Reduce the heat, and allow the coconut milk to simmer.Next, keep a small bowl of ghee by your side, grease your fingers with it and start making the rice dumplings by rolling small round shaped dumplings with the mixed rice flour dough and drop it into the boiling coconut milk. Gradually drop the rice dumplings into this coconut-jackfruit milkOnce everything is complete you can keep stirring until the milk thickens and then turn off the flame. Serve the Kerala Style Chakka Pal kozhukattai Recipe along with Kerala Style Pazham Pori Recipe (Banana Fry)  to kick start your meal.

https://www.archanaskitchen.com/kerala-style-chakka-pal-kozhukattai-recipe-rice-dumpling-in-jackfruit-flavored-coconut-milk-recipe

अचारी पनीर मसाला रेसिपी - Achari Paneer Masala Recipe

Achari Paneer Masala Recipe

250 ग्राम पनीर,2 प्याज - बारीक काट ले,4 टमाटर,1 शिमला मिर्च (हरी),4 काजू,1 बड़ा चम्मच सरसों का तेल,1 हरी मिर्च,हींग - चुटकी भर,नमक - स्वाद अनुसार,1 बड़ा चम्मच धनिये के बीज,1 बड़ा चम्मच सौंफ,1 छोटा चम्मच राइ,1/2 छोटा चम्मच मेथी के दाने,2 सुखी कश्मीरी मिर्च,1/4 छोटा चम्मच कलोंजी के बीज,1 छोटा चम्मच जीरा

250 ग्राम पनीर,2 प्याज - बारीक काट ले,4 टमाटर,1 शिमला मिर्च (हरी),4 काजू,1 बड़ा चम्मच सरसों का तेल,1 हरी मिर्च,हींग - चुटकी भर,नमक - स्वाद अनुसार,1 बड़ा चम्मच धनिये के बीज,1 बड़ा चम्मच सौंफ,1 छोटा चम्मच राइ,1/2 छोटा चम्मच मेथी के दाने,2 सुखी कश्मीरी मिर्च,1/4 छोटा चम्मच कलोंजी के बीज,1 छोटा चम्मच जीरा

North Indian Recipes

Lunch

High Protein Vegetarian

अचारी पनीर मसाला रेसिपी बनाने के लिए सबसे पहले, काजू को गरम पानी में 15 से 20 मिनट के लिए गरम पानी में भिगो ले.अब एक कढ़ाई में धनिये के बीज, सौंफ, राइ, मेथी के दाने, कश्मीरी सुखी लाल मिर्च, कलोंजी, जीरा डाले और 5 से 10 मिनट के लिए पका ले. ठंडा होने के बाद एक मिक्सर ग्राइंडर में डाले और पीस ले.मिक्सर ग्राइंडर में शिमला मिर्च, काजू, टमाटर डाले और प्यूरी बना ले. अलग से रख ले. एक कढ़ाई में सरसों का तेल गरम करें। गरम हो जाने के बाद इसमें हरी मिर्च, हींग डाले और 10 से 15 सेकण्ड्स के लिए पका ले. इसके बाद इसमें कटे हुए प्याज डाले और उनके सुनहरे भूरे होने तक पका ले. अब इसमें पिसा हुआ सूखा मसाला डाले और 30 सेकण्ड्स के लिए पका ले. 15 से 20 सेकण्ड्स के बाद इसमें टमाटर शिमला मिर्च काजू की प्यूरी डाले और 6 से 8 मिनट के लिए पका ले. अब इसमें पनीर डाले, मिलाए और 2 मिनट के लिए पका ले. स्वाद अनुसार नमक डाले, मिलाए और परोसे। अचारी पनीर मसाला रेसिपी को मखनी दाल, जीरा राइस, बूंदी रायता और फुल्के के साथ वीकेंड के खाने के लिए परोसे।

To make Achari Paneer Masala Recipe, first soak cashew nuts in hot water for 15 to 20 minutes. Now in a pan, coriander seeds, fennel, rye, fenugreek seeds, Kashmiri dry red chillies, kalonji, Add cumin seeds and cook for 5 to 10 minutes. After it cools down, put it in a mixer grinder and grind it. Add capsicum, cashews, tomatoes and mix puree in the mixer grinder. Keep it separately. Heat mustard oil in a pan. After heating, add green chili, asafoetida and cook for 10 to 15 seconds. After this add chopped onions and cook till they turn golden brown. Now add ground dry spices and cook for 30 seconds. After 15 to 20 seconds, add tomato capsicum cashew puree to it and cook it for 6 to 8 minutes. Now add paneer to it, mix and cook for 2 minutes. Add salt to taste, mix and serve. Serve Achari Paneer Masala Recipe with Makhani Dal, Cumin Rice, Bundi Raita and Phulka for a weekend dinner.

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

Dhaba Style Tawa Pulao Recipe - Masala Brown Rice Tawa Pulao

Dhaba Style Tawa Pulao Recipe - Masala Brown Rice Tawa Pulao

1 cup Brown Rice,2 tablespoons Ghee,1 tablespoon Cumin seeds (Jeera),1 Green Chilli - finely chopped,1 Onion - finely chopped,1 Tomato - finely chopped,1 Carrot (Gajjar) - finely chopped,1/4 cup Green peas (Matar) - steamed,1/4 cup Sweet corn - steamed,Salt - to taste,1/2 tablespoon Red Chilli powder,1 tablespoon Pav bhaji masala,Coriander (Dhania) Leaves - a small bunch

1 cup Brown Rice,2 tablespoons Ghee,1 tablespoon Cumin seeds (Jeera),1 Green Chilli - finely chopped,1 Onion - finely chopped,1 Tomato - finely chopped,1 Carrot (Gajjar) - finely chopped,1/4 cup Green peas (Matar) - steamed,1/4 cup Sweet corn - steamed,Salt - to taste,1/2 tablespoon Red Chilli powder,1 tablespoon Pav bhaji masala,Coriander (Dhania) Leaves - a small bunch

North Indian Recipes

Lunch

Vegetarian

To begin making the Dhaba Style Tawa Pulao recipe, first cook the brown rice in 1-1/2 cups of water in a pressure cooker for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and allow the rice to cool completely, before adding it to the Tawa Masala.To make the Tawa Masala, heat ghee in a heavy bottomed pan. Once the ghee is hot, add cumin seeds and let them crackle. Add chopped green chillies, onions and cook them till the onions are soft and translucent.Once the onions are soft, add chopped carrot, green peas and corn. Cook for about a minute or two until slightly tender.Add salt to taste, red chilli powder and pav bhaji masala.Once the vegetables are cooked, add tomatoes and cook for about a minute. After a minute, add the cooked brown rice and mix everything well. Cover the pan with a lid and let Dhaba Style Tawa Pulao cook for 2 to 3 minutes more. Open the lid and give the Tawa Pulao a good stir.Once done, switch off the gas and garnish the Dhaba Style Tawa Pulao with chopped coriander leaves and serve hot.Serve Dhaba Style Tawa Pulav along with Palak Raita, Tadka Raita or any other Raita of your choice, Satvik Carrot Sprout Salad and Papad for a weeknight dinner.

To begin making the Dhaba Style Tawa Pulao recipe, first cook the brown rice in 1-1/2 cups of water in a pressure cooker for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and allow the rice to cool completely, before adding it to the Tawa Masala.To make the Tawa Masala, heat ghee in a heavy bottomed pan. Once the ghee is hot, add cumin seeds and let them crackle. Add chopped green chillies, onions and cook them till the onions are soft and translucent.Once the onions are soft, add chopped carrot, green peas and corn. Cook for about a minute or two until slightly tender.Add salt to taste, red chilli powder and pav bhaji masala.Once the vegetables are cooked, add tomatoes and cook for about a minute. After a minute, add the cooked brown rice and mix everything well. Cover the pan with a lid and let Dhaba Style Tawa Pulao cook for 2 to 3 minutes more. Open the lid and give the Tawa Pulao a good stir.Once done, switch off the gas and garnish the Dhaba Style Tawa Pulao with chopped coriander leaves and serve hot.Serve Dhaba Style Tawa Pulav along with Palak Raita, Tadka Raita or any other Raita of your choice, Satvik Carrot Sprout Salad and Papad for a weeknight dinner.

http://www.archanaskitchen.com/dhaba-style-tawa-pulao-recipe-masala-brown-rice-tawa-pulao

Apple Burfi Recipe

Apple Burfi Recipe

2 Apples - grated,1 Fresh coconut - grated,200 grams Condensed Milk,1/2 cup Milk,1 tablespoon Ghee,1 tablespoon Raisins,1 tablespoon Cashew nuts - chopped,Canned Cherries - a few to garnish,1 teaspoon Cardamom Powder (Elaichi)

2 Apples - grated,1 Fresh coconut - grated,200 grams Condensed Milk,1/2 cup Milk,1 tablespoon Ghee,1 tablespoon Raisins,1 tablespoon Cashew nuts - chopped,Canned Cherries - a few to garnish,1 teaspoon Cardamom Powder (Elaichi)

Indian

Dessert

Vegetarian

To begin making Apple Burfi Recipe, scrape coconut and churn it into a fine paste without adding any water in a mixer grinder. Keep aside. Peel and chop apples.In a mixing bowl, mix chopped apples, coconut paste ,condensed milk, chopped nuts, raisins and milk. Mix well.Heat ghee in a pan. Add this apple mixture and stir well.When the moisture dries up, colour changes to brown and leaves the sides of the pan,add cardamom powder.Give it a nice mix. Cook for few seconds and switch off the flame.Grease a dish with ghee and pour the mixture on it. Let it cool.Keep it in the refrigerator for 30 minutes. Garnish with chopped nuts, raisins and cherries. Run a knife around the edges, cut it in the shape of barfi and serve.Serve Apple Burfi Recipe along with Gujarati Fafda Recipe and Omapodi Diwali Mixture Recipe for snacking during special occasions and festivals.

To begin making Apple Burfi Recipe, scrape coconut and churn it into a fine paste without adding any water in a mixer grinder. Keep aside. Peel and chop apples.In a mixing bowl, mix chopped apples, coconut paste ,condensed milk, chopped nuts, raisins and milk. Mix well.Heat ghee in a pan. Add this apple mixture and stir well.When the moisture dries up, colour changes to brown and leaves the sides of the pan,add cardamom powder.Give it a nice mix. Cook for few seconds and switch off the flame.Grease a dish with ghee and pour the mixture on it. Let it cool.Keep it in the refrigerator for 30 minutes. Garnish with chopped nuts, raisins and cherries. Run a knife around the edges, cut it in the shape of barfi and serve.Serve Apple Burfi Recipe along with Gujarati Fafda Recipe and Omapodi Diwali Mixture Recipe for snacking during special occasions and festivals.

https://www.archanaskitchen.com/apple-burfi-recipe

Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas)

Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas)

1 cup Green Moong Dal (Whole) - soaked for 2 hours,1/2 cup Jaggery,1 Cardamom Powder (Elaichi),1/2 cup Fresh coconut,1/4 cup Gram flour (besan),1/2 cup Rice flour,1 teaspoon Turmeric powder (Haldi),Salt - Pinch

1 cup Green Moong Dal (Whole) - soaked for 2 hours,1/2 cup Jaggery,1 Cardamom Powder (Elaichi),1/2 cup Fresh coconut,1/4 cup Gram flour (besan),1/2 cup Rice flour,1 teaspoon Turmeric powder (Haldi),Salt - Pinch

Kerala Recipes

Snack

Vegetarian

To begin making the Kerala Style Sugiyan Recipe, soak the mung dal and keep it ready. Pressure cook the green mung bean with water for about 4 whistle till it is just cooked. Once the pressure has released naturally, take them out.Heat a saucepan, add jaggery and little bit of water for the jaggery to melt. Once it is completely melted you can add cardamom pods.Leave it to boil for 10 minutes and add cooked green mung bean and coconut and mix well. Make sure the mixture becomes dry.Keep it on a medium heat and allow it to boil so that the water is all evaporated.Cool it down and mix besan flour into the mixture and combine them together. Take little mixture and shape them into small balls.In a mixing bowl, add rice flour, turmeric powder and little water to create a smooth slightly thick batter.Heat a kuzi paniyaram pan with oil, dip the round shaped filling into the rice flour batter and carefully place them in the kuzi paniyaram pan.After 5 minutes flip it over the other side and cook for few minutes until it is evenly crisped on all sides. Serve the Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas) along with tea or coffee to enjoy your evening snack in a healthy way.

To begin making the Kerala Style Sugiyan Recipe, soak the mung dal and keep it ready. Pressure cook the green mung bean with water for about 4 whistle till it is just cooked. Once the pressure has released naturally, take them out.Heat a saucepan, add jaggery and little bit of water for the jaggery to melt. Once it is completely melted you can add cardamom pods.Leave it to boil for 10 minutes and add cooked green mung bean and coconut and mix well. Make sure the mixture becomes dry.Keep it on a medium heat and allow it to boil so that the water is all evaporated.Cool it down and mix besan flour into the mixture and combine them together. Take little mixture and shape them into small balls.In a mixing bowl, add rice flour, turmeric powder and little water to create a smooth slightly thick batter.Heat a kuzi paniyaram pan with oil, dip the round shaped filling into the rice flour batter and carefully place them in the kuzi paniyaram pan.After 5 minutes flip it over the other side and cook for few minutes until it is evenly crisped on all sides. Serve the Kerala Style Sugiyan Recipe (Sweet Moong Dal Bondas) along with tea or coffee to enjoy your evening snack in a healthy way.

https://www.archanaskitchen.com/kerala-style-sugian-recipe-sweet-moong-dal-bondas

गाजर धनिए का सूप रेसिपी - Carrot And Coriander Soup Recipe

Carrot And Coriander Soup Recipe

1 गाजर,1/2 प्याज - काट ले,2 बड़े चमच्च हरा धनिया - काट ले,1 हरी मिर्च - सीधा पतला काट ले,2 कली लहसुन - काट ले,2 लॉन्ग,नमक - स्वाद अनुसार,1/2 निम्बू,काली मिर्च पाउडर - स्वाद अनुसार,हरा धनिया - गार्निश के लिए,2 बड़े चमच्च घी - या मक्खन

1 गाजर,1/2 प्याज - काट ले,2 बड़े चमच्च हरा धनिया - काट ले,1 हरी मिर्च - सीधा पतला काट ले,2 कली लहसुन - काट ले,2 लॉन्ग,नमक - स्वाद अनुसार,1/2 निम्बू,काली मिर्च पाउडर - स्वाद अनुसार,हरा धनिया - गार्निश के लिए,2 बड़े चमच्च घी - या मक्खन

Indian

Dinner

Vegetarian

गाजर धनिए का सूप रेसिपी बनाने के लिए सबसे पहले एक प्रेशर कुकर में घी या मक्खन गरम कर ले. इसमें प्याज, लहुसन, हरी मिर्च डाले और प्याज के नरम होने तक पका ले. अब इसमें गाजर, धनिया, लॉन्ग डाले और 1 मिनट के लिए पका ले. प्रयोग अनुसार पानी डाले, कुकर बंद करें और 1 सिटी आने तक पका ले. प्रेशर अपने आप निकलने दे.सब्ज़िओ को अलग से निकाले और स्टॉक को अलग से निकाले।स्टॉक को एक सॉसपैन में निकाले. उबली हुई सब्ज़िओ में से हरी मिर्च और लॉन्ग निकाले और बाकी मिश्रण को मिक्सर ग्राइंडर में दे और पीस ले.इस प्यूरी को स्टॉक में डाले और मिला ले, नमक और काली मिर्च डाले और उबलने दे.उबाला आने के बाद, गैस की आंच कम करें और उबलने दे, हरे धनिये और निम्बू के रस से गार्निश करें। गाजर धनिए का सूप रेसिपी अपने रोज के खाने के पहले परोसे। आप इस सूप को शाम में भी परोस सकते है.

To make carrot coriander soup recipe, first heat ghee or butter in a pressure cooker. Add onion, garlic, green chilies and cook till the onion becomes soft. Now add carrots, coriander, long and cook for 1 minute. Add water as per use, close the cooker and cook till 1 city comes. Allow the pressure to drain on its own. Remove the vegetables separately and the stock separately. Remove the stock in a saucepan. Remove the green chillies and long from the boiled vegetables and grind the rest of the mixture in a mixer grinder. Add the puree to the stock and mix, add salt and pepper and let it boil. After the boiling, reduce the flame And let it boil, garnish with green coriander and lemon juice. Serve the carrot coriander soup recipe before your daily dinner. You can also serve this soup in the evening.

https://www.archanaskitchen.com/carrot-and-coriander-soup-recipe-in-hindi

Makki Ki Baked Mathri Recipe (Baked Cornmeal Flaky Biscuit)

Makki Ki Baked Mathri Recipe (Baked Cornmeal Flaky Biscuit)

2 cup Corn meal,2 to 3 tablespoons Sesame seeds (Til seeds),1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Sunflower Oil - as required,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1 cup Water - warm

2 cup Corn meal,2 to 3 tablespoons Sesame seeds (Til seeds),1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Sunflower Oil - as required,1/2 teaspoon Whole Black Peppercorns - crushed,Salt - to taste,1 cup Water - warm

North Indian Recipes

Snack

Vegetarian

To begin making the Makki Ki Baked Mathri recipe, take a bowl and add corn meal (Makki ka aata), salt, crushed black pepper, kasoori methi and oil in the flour.Knead a soft dough with lukewarm water. Leave the dough covered for 10 to 15 minutes. Mash the dough to make it soft.Preheat the oven at 180 degree C. Take out a small lump from the dough and shape it like a ball. Flatten it a little with both hands. Now place the Mathris on a baking tray.Bake them for at least 25-30 minutes in an oven or until they turned light brown from both the sides.The delicious Corn flaky Mathris are now ready to serve and eat. You can put them in an air tight container and you can enjoy them for at least a month.Serve Makki Ki Baked Mathri along with hot masala chai for your tea time break.

To begin making the Makki Ki Baked Mathri recipe, take a bowl and add corn meal (Makki ka aata), salt, crushed black pepper, kasoori methi and oil in the flour.Knead a soft dough with lukewarm water. Leave the dough covered for 10 to 15 minutes. Mash the dough to make it soft.Preheat the oven at 180 degree C. Take out a small lump from the dough and shape it like a ball. Flatten it a little with both hands. Now place the Mathris on a baking tray.Bake them for at least 25-30 minutes in an oven or until they turned light brown from both the sides.The delicious Corn flaky Mathris are now ready to serve and eat. You can put them in an air tight container and you can enjoy them for at least a month.Serve Makki Ki Baked Mathri along with hot masala chai for your tea time break.

https://www.archanaskitchen.com/makki-ki-baked-mathri-recipe-baked-cornmeal-flaky-biscuit

Khara Bhath Recipe-South Indian Rava Bhath

Khara Bhath Recipe-South Indian Rava Bhath

1 cup Sooji (Semolina/ Rava),1 Onion - finely chopped,1 Tomato - chopped,1 Green Bell Pepper (Capsicum) - chopped,3/4 cup Mixed vegetables - (beans,1 Ginger - finely chopped,2 Green Chillies - slit,3 teaspoons Vangi Bath Powder,3 cups Water,1/2 Lemon,Coriander (Dhania) Leaves - to garnish (as required),Fresh coconut - grated to garnish (as required),Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/2 teaspoon Chana dal (Bengal Gram Dal),1 Cashew nuts - few,1 Curry leaves - few,1 Dry Red Chillies - broken,1 pinch Turmeric powder (Haldi),Sunflower Oil - to cook,1 tablespoon Ghee

1 cup Sooji (Semolina/ Rava),1 Onion - finely chopped,1 Tomato - chopped,1 Green Bell Pepper (Capsicum) - chopped,3/4 cup Mixed vegetables - (beans,1 Ginger - finely chopped,2 Green Chillies - slit,3 teaspoons Vangi Bath Powder,3 cups Water,1/2 Lemon,Coriander (Dhania) Leaves - to garnish (as required),Fresh coconut - grated to garnish (as required),Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/2 teaspoon Chana dal (Bengal Gram Dal),1 Cashew nuts - few,1 Curry leaves - few,1 Dry Red Chillies - broken,1 pinch Turmeric powder (Haldi),Sunflower Oil - to cook,1 tablespoon Ghee

Karnataka

South Indian Breakfast

Vegetarian

To start making the Khara Bhath Recipe, get all the ingredients handy. Start with dry roasting rava on medium flame in a pan and keep stirring to avoid darkening. Saute until roasted well and aromatic. Keep aside.To temper, pick all the required ingredients. Add oil and ghee in a kadai. Once hot, add mustard. Upon spluttering, add urad and chana dal.Once they seem crisp and lightly browned, add chopped onions and capsicum. Saute till tender and onions appear translucent.Add chopped veggies, a little salt, turmeric and saute till the vegetables becomes tender. Add vangibhath powder and mix well.Add 3 cups of water and salt. Once the mixture starts boiling, simmer the flame and gradually add roasted rava. While adding it in one hand, keep swirling and mixing the mixture to avoid lumps in Khara Bhath.Once all the rava is added and mixed, close the lid and wait for 2-3 minutes to allow the rava to be cooked.Switch off flame, scoop the Khara Bhat Recipe out and serve garnished with chopped coriander leaves and coconut.Serve Khara Bhath along with South Indian Coconut Chutney and Masala Chai for your weekday breakfast.

To start making the Khara Bhath Recipe, get all the ingredients handy. Start with dry roasting rava on medium flame in a pan and keep stirring to avoid darkening. Saute until roasted well and aromatic. Keep aside.To temper, pick all the required ingredients. Add oil and ghee in a kadai. Once hot, add mustard. Upon spluttering, add urad and chana dal.Once they seem crisp and lightly browned, add chopped onions and capsicum. Saute till tender and onions appear translucent.Add chopped veggies, a little salt, turmeric and saute till the vegetables becomes tender. Add vangibhath powder and mix well.Add 3 cups of water and salt. Once the mixture starts boiling, simmer the flame and gradually add roasted rava. While adding it in one hand, keep swirling and mixing the mixture to avoid lumps in Khara Bhath.Once all the rava is added and mixed, close the lid and wait for 2-3 minutes to allow the rava to be cooked.Switch off flame, scoop the Khara Bhat Recipe out and serve garnished with chopped coriander leaves and coconut.Serve Khara Bhath along with South Indian Coconut Chutney and Masala Chai for your weekday breakfast.

http://www.archanaskitchen.com/khara-bhath-recipe-south-indian-rava-bhath

Hyderabadi Chicken Shikampuri Kebab Recipe

Hyderabadi Chicken Shikampuri Kebab Recipe

1/2 cup Hung Curd (Greek Yogurt),2 Onion - finely chopped,4 Green Chillies - finely chopped,2 tablespoons Coriander (Dhania) Leaves - finely chopped,5 Mint Leaves (Pudina) - finely chopped,Salt - to taste,500 grams Boneless chicken - cut into cubes,1/2 cup Chana dal (Bengal Gram Dal) - soaked for 30 mins,1-1/2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 tablespoon Ginger - grated,1 tablespoon Garlic - minced,2 tablespoons Coriander (Dhania) Leaves - finely chopped,3 Mint Leaves (Pudina) - chopped,2 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),4 Cloves (Laung),4 Whole Black Peppercorns,1 teaspoon Ajwain (Carom seeds),1 Whole Egg - beaten,Salt - to taste,Sunflower Oil - for shallow frying

1/2 cup Hung Curd (Greek Yogurt),2 Onion - finely chopped,4 Green Chillies - finely chopped,2 tablespoons Coriander (Dhania) Leaves - finely chopped,5 Mint Leaves (Pudina) - finely chopped,Salt - to taste,500 grams Boneless chicken - cut into cubes,1/2 cup Chana dal (Bengal Gram Dal) - soaked for 30 mins,1-1/2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 tablespoon Ginger - grated,1 tablespoon Garlic - minced,2 tablespoons Coriander (Dhania) Leaves - finely chopped,3 Mint Leaves (Pudina) - chopped,2 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),4 Cloves (Laung),4 Whole Black Peppercorns,1 teaspoon Ajwain (Carom seeds),1 Whole Egg - beaten,Salt - to taste,Sunflower Oil - for shallow frying

Hyderabadi

Appetizer

Non Vegeterian

To begin making Hyderabadi Chicken Shikampuri Kebab Recipe, firstly heat 1-2 cups of water in a pan and add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, red chili powder, turmeric powder, chopped ginger and garlic.Cover the lid and cook till the chicken is done and the dal is soft cooked. Discard excess water since more water will ruin it.  Allow to cool and grind everything together to make a fine paste.Add egg, chopped mint and coriander into the mixture and mix well. Keep aside.Meanwhile, take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.Place a small filling of the hung curd and cover up the filling.Cover from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper.Heat a skillet or shallow frying pan with a little oil.Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too.Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess oil.Serve the Hyderabadi Chicken Shikampuri Kebab Recipe along with dips like Dhaniya Pudina Chutney Recipe (Green Chutney) and other appetizers like Tawa Crispy Pomfret Fry Recipe for your house parties.

To begin making Hyderabadi Chicken Shikampuri Kebab Recipe, firstly heat 1-2 cups of water in a pan and add chicken pieces, chana dal, crushed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, red chili powder, turmeric powder, chopped ginger and garlic.Cover the lid and cook till the chicken is done and the dal is soft cooked. Discard excess water since more water will ruin it.  Allow to cool and grind everything together to make a fine paste.Add egg, chopped mint and coriander into the mixture and mix well. Keep aside.Meanwhile, take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili and coriander powder.Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc.Place a small filling of the hung curd and cover up the filling.Cover from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper.Heat a skillet or shallow frying pan with a little oil.Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too.Transfer the kebabs once shallow fried, on a kitchen napkin to soak excess oil.Serve the Hyderabadi Chicken Shikampuri Kebab Recipe along with dips like Dhaniya Pudina Chutney Recipe (Green Chutney) and other appetizers like Tawa Crispy Pomfret Fry Recipe for your house parties.

http://www.archanaskitchen.com/hyderabadi-chicken-shikampuri-kebab-recipe

Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices

Kadai Broccoli Masala Recipe - Broccoli Cooked With Indian Spices

500 grams Broccoli - cut into little florets,1 Red Bell pepper (Capsicum) - diced,1 Onion - roughly chopped,2 Tomatoes - pureed,1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 Black cardamom (Badi Elaichi),1/4 Water,Salt - to taste,2 tablespoons Sunflower Oil,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Fennel seeds (Saunf)

500 grams Broccoli - cut into little florets,1 Red Bell pepper (Capsicum) - diced,1 Onion - roughly chopped,2 Tomatoes - pureed,1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 Black cardamom (Badi Elaichi),1/4 Water,Salt - to taste,2 tablespoons Sunflower Oil,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Fennel seeds (Saunf)

North Indian Recipes

Main Course

Vegetarian

To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli.Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water.Add salt, and mix well. Cover and cook, until it is al dente. (70% cooked) Do not over cook.The broccoli florets have to be cook yet remain crunchy. Keep aside. Do not drain the water, if any left. In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises.  Switch off heat, add crushed kasuri methi and give a quick stir and cool completely. Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside.Add remaining oil to a heavy bottomed pan on medium heat. Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent. This will take about 3-4 minutes. Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes. Next, add tomatoes and bai elaichi and mix well.Cook for about 3 to 4 minutes until the tomato becomes thick. At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well. Stir in the Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family.

To begin making Kadai Broccoli Masala Recipe, let us begin by cooking the Broccoli.Heat a heavy bottomed pan on medium flame, add a teaspoon of oil, add broccoli florets and 5 tablespoons of water.Add salt, and mix well. Cover and cook, until it is al dente. (70% cooked) Do not over cook.The broccoli florets have to be cook yet remain crunchy. Keep aside. Do not drain the water, if any left. In another pan, add ingredients for the kadai masala powder which includes coriander seeds, cumin seeds, fennel seeds except kasuri methi and dry roast for 5 minutes on medium flame until the aroma rises.  Switch off heat, add crushed kasuri methi and give a quick stir and cool completely. Transfer into a mixer jar and grind into a coarse powder in a mixer grinder and keep aside.Add remaining oil to a heavy bottomed pan on medium heat. Once the oil is hot, add onions, ginger and garlic and saute until they turn soft and transparent. This will take about 3-4 minutes. Once the onions and ginger garlic is well cooked, add the capsicum, salt and cook till the capsicum becomes soft for about 2 minutes. Next, add tomatoes and bai elaichi and mix well.Cook for about 3 to 4 minutes until the tomato becomes thick. At this stage, add the prepared kadai masala powder, garam masala, red chilli powder and mix everything well. Stir in the Once it boils, add broccoli florets, give it a quick stir and cover and cook for about 3 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.Serve Kadai Broccoli Masala Recipe along with Tawa Paratha and Boondi Raita for a weekday meal with your family.

http://www.archanaskitchen.com/kadai-broccoli-masala-recipe-broccoli-cooked-with-indian-spices

पालक पकोरा रेसिपी - Palak Pakora Recipe

Palak Pakora Recipe

3/4 कप बेसन,1/4 कप चावल का आटा,1 कप पालक - काट ले,1 प्याज - बारीक काट ले,1 हरी मिर्च - बारीक काट ले,2 कली लहसुन - कस ले,1 इंच अदरक - कस ले,1 छोटा चमच्च सौंफ,नमक - स्वाद अनुसार,तेल,चाट मसाला पाउडर - स्वाद अनुसार

3/4 कप बेसन,1/4 कप चावल का आटा,1 कप पालक - काट ले,1 प्याज - बारीक काट ले,1 हरी मिर्च - बारीक काट ले,2 कली लहसुन - कस ले,1 इंच अदरक - कस ले,1 छोटा चमच्च सौंफ,नमक - स्वाद अनुसार,तेल,चाट मसाला पाउडर - स्वाद अनुसार

North Indian Recipes

Snack

Vegetarian

पालक पकोरा को बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले और अलग से रख ले. एक मिक्सिंग बाउल में बेसन, चावल का आटा, पालक, प्याज, हरी मिर्च, लहसुन, अदरक, सौंफ, नमक डाले और मिला ले.अब इसमें थोड़ा पानी डाले और पतला बैटर बना ले. पनियारम पैन को गरम करें और हर कैविटी में थोड़ा थोड़ा तेल डाले। गरम होने के बाद हर कैविटी में पकोड़े का मिश्रण डाले और दोनों तरफ से पकने दे. दोनों तरफ से कुरकुरे होने के बाद पैन से निकाले और गरमा गरम परोसे। पालक पकोरा को धनिया पुदीना चटनी और मसाला चाय के साथ शाम के नाश्ते के लिए परोसे।

To make spinach pakora, firstly prepare all the ingredients and keep them separately. In a mixing bowl, add gram flour, rice flour, spinach, onion, green chillies, garlic, ginger, fennel, salt and now add some water and make a thin batter. Heat the paniyaram pan and add little oil to each cavity. After heating, add the mixture of pakoras to each cavity and let it cook from both the sides. Remove from pan and serve hot after being crisp on both sides. Serve the spinach pakora with coriander mint chutney and masala tea for the evening breakfast.

https://www.archanaskitchen.com/palak-pakora-recipe-made-in-kuzhi-paniyaram-pan-in-hindi

Bhindi Raita Recipe (Okra Salad)

Bhindi Raita Recipe (Okra Salad)

250 grams Bhindi (Lady Finger/Okra) - cleaned,3/4 cup Hung Curd (Greek Yogurt) - whisked,2 tablespoons Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Red Chilli powder,1/2 tablespoon Groundnut powder - roasted,1/2 teaspoon Chaat Masala Powder,1/4 teaspoon Asafoetida (hing),1 teaspoon Sugar,Salt - to taste

250 grams Bhindi (Lady Finger/Okra) - cleaned,3/4 cup Hung Curd (Greek Yogurt) - whisked,2 tablespoons Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Red Chilli powder,1/2 tablespoon Groundnut powder - roasted,1/2 teaspoon Chaat Masala Powder,1/4 teaspoon Asafoetida (hing),1 teaspoon Sugar,Salt - to taste

Indian

Side Dish

Vegetarian

To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices. Add some salt and half of the chilli powder.Microwave (in batches) for 5 to 6 minutes on high till crisp. Stir at 1 minute interval so that they cook evenly.Alternatively you can pan fry of air fry the slices till crisp. Cool it down.In a mixing bowl add the curd. Add little salt, sugar, groundnut powder, chaat masala and mix.In a small wok/pan, heat oil. Add the mustard seeds, cumin seeds, red chilli powder and hing.Add the crisp okras in the curd and pour the tempering on the curd. The raita is ready to be served.Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal.

To begin making the Bhindi Raita first, mix 1-1/2 tablespoon oil with the Bhindi and rub lightly to coat the slices. Add some salt and half of the chilli powder.Microwave (in batches) for 5 to 6 minutes on high till crisp. Stir at 1 minute interval so that they cook evenly.Alternatively you can pan fry of air fry the slices till crisp. Cool it down.In a mixing bowl add the curd. Add little salt, sugar, groundnut powder, chaat masala and mix.In a small wok/pan, heat oil. Add the mustard seeds, cumin seeds, red chilli powder and hing.Add the crisp okras in the curd and pour the tempering on the curd. The raita is ready to be served.Serve Bhindi Raita with roti or Rice and Panchmel Dal for a light everyday meal.

http://www.archanaskitchen.com/bhindi-raita-recipe-okra-salad

Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry

Chana Methi Dal Recipe - Fenugreek & Split Bengal Gram Curry

1 cup Chana dal (Bengal Gram Dal),1 cup Methi Leaves (Fenugreek Leaves) - a bunch,1/4 teaspoon Asafoetida (hing),1 Onion - thinly sliced,1 Tomato - chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,Salt - to taste,1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies

1 cup Chana dal (Bengal Gram Dal),1 cup Methi Leaves (Fenugreek Leaves) - a bunch,1/4 teaspoon Asafoetida (hing),1 Onion - thinly sliced,1 Tomato - chopped,1 teaspoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,Salt - to taste,1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies

North Indian Recipes

Lunch

High Protein Vegetarian

To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened. Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.In the next step, we will cook the Chana dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat.  Add asafoetida and saute for few seconds. Next add onion and saute till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat.Add soaked chana dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on. Cook chana dal for 5 to 8 whistles and turn off the heat. Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sautéed methi leaves. Transfer the Chana Methi Dal to a serving bowl.Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies. Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot.Serve Chana Methi Dal along with Raita for a wholesome weekday lunch.

To prepare the Chana Methi Dal, first wash and soak the chana dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened. Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.In the next step, we will cook the Chana dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat.  Add asafoetida and saute for few seconds. Next add onion and saute till they turn soft.Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and saute for a minute or so over medium heat.Add soaked chana dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on. Cook chana dal for 5 to 8 whistles and turn off the heat. Allow the pressure to release naturally from the pressure cooker.Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sautéed methi leaves. Transfer the Chana Methi Dal to a serving bowl.Heat ghee in a tadka pan over medium heat; add the cumin seeds and the red chillies. Allow the chillies to roast for a few seconds and pour the tadka for the Chana Methi Dal and serve hot.Serve Chana Methi Dal along with Raita for a wholesome weekday lunch.

https://www.archanaskitchen.com/chana-methi-dal-recipe-fenugreek-split-bengal-gram-curry

Sheer Khurma Recipe - Seviyan or Vermicelli Kheer Pudding

Sheer Khurma Recipe - Seviyan or Vermicelli Kheer Pudding

3 cups Milk,1/4 cup Semiya (Vermicelli) - roasted,1/2 cup Sugar,5 Dates - deseeded and finely chopped,1 tablespoon Raisins,2 tablespoons Pistachios - roughly broken,1/2 teaspoon Cardamom Powder (Elaichi) - freshly pounded,3 Saffron strands

3 cups Milk,1/4 cup Semiya (Vermicelli) - roasted,1/2 cup Sugar,5 Dates - deseeded and finely chopped,1 tablespoon Raisins,2 tablespoons Pistachios - roughly broken,1/2 teaspoon Cardamom Powder (Elaichi) - freshly pounded,3 Saffron strands

Hyderabadi

Dessert

Vegetarian

To begin making the Sheer Khurma Recipe (Seviyan or Vermicelli Kheer Pudding), we will first heat the milk, sugar, saffron and cardamom powder in a heavy bottomed pan; stir the mixture well until all the sugar dissolves completely.Once the sugar is dissolved, add in the roasted vermicelli and simmer the mixture in the milk until the vermicelli is cooked.Once the vermicelli is cooked stir in the dates, pistachios, raisins and simmer for about 4 to 5 minutes.If the sheer khurma is too thick, stir in a little water or milk and adjust the sugar levels according to your taste. Turn off the heat and transfer to a serving bowl.Serve Sheer Khurma as a dessert after your Hyderabadi meal including Hyderabadi Biryani, Mirchi ka Salan and Burani Raita.

To begin making the Sheer Khurma Recipe (Seviyan or Vermicelli Kheer Pudding), we will first heat the milk, sugar, saffron and cardamom powder in a heavy bottomed pan; stir the mixture well until all the sugar dissolves completely.Once the sugar is dissolved, add in the roasted vermicelli and simmer the mixture in the milk until the vermicelli is cooked.Once the vermicelli is cooked stir in the dates, pistachios, raisins and simmer for about 4 to 5 minutes.If the sheer khurma is too thick, stir in a little water or milk and adjust the sugar levels according to your taste. Turn off the heat and transfer to a serving bowl.Serve Sheer Khurma as a dessert after your Hyderabadi meal including Hyderabadi Biryani, Mirchi ka Salan and Burani Raita.

http://www.archanaskitchen.com/sheer-khurma-recipe-a-delicious-vermicelli-pudding

चेटिनाड तक्काली सादम रेसिपी - Chettinad Takkali Sadam Recipe

Chettinad Takkali Sadam Recipe

2 टमाटर - बारीक काट ले,1 प्याज - पतला और सीधा काट ले,2 कप चावल - पके हुए,1 छोटा चम्मच लाल मिर्च पाउडर,1 हरी मिर्च - सीधा काट ले,पुदीना - थोड़ा,हरा धनिया - थोड़ा,1 दालचीनी,2 लॉन्ग,1 टहनी कढ़ी पत्ता,1 बड़ा चम्मच घी,नमक - स्वाद अनुसार,1 इंच अदरक - काट ले,3 कली लहसुन,1 छोटा चम्मच सौंफ

2 टमाटर - बारीक काट ले,1 प्याज - पतला और सीधा काट ले,2 कप चावल - पके हुए,1 छोटा चम्मच लाल मिर्च पाउडर,1 हरी मिर्च - सीधा काट ले,पुदीना - थोड़ा,हरा धनिया - थोड़ा,1 दालचीनी,2 लॉन्ग,1 टहनी कढ़ी पत्ता,1 बड़ा चम्मच घी,नमक - स्वाद अनुसार,1 इंच अदरक - काट ले,3 कली लहसुन,1 छोटा चम्मच सौंफ

Chettinad

Lunch

Gluten Free

चेटिनाड तक्काली सादम रेसिपी को बनाने के लिए सबसे पहले चावल को अच्छी तरह से पका ले और अलग से रख दे.अब एक हमनदस्ते में अदरक, लहसुन, सौंफ डाले और पीस ले. अलग से रख ले।एक कढ़ाई में घी गरम करें। इसमें दालचीनी, लॉन्ग डाले और 10 सेकण्ड्स तक पका ले.10 सेकण्ड्स के बाद इसमें अदरक, लहसुन, सौंफ डाले और 3 मिनट के लिए पका ले. कढ़ी पत्ता, प्याज डाले और प्याज के नरम होने तक पका ले. प्याज के नरम होने के बाद टमाटर डाले और टमाटर के आधा पकने तक पका ले. अब इसमें हरी मिर्च, लाल मिर्च पाउडर, पुदीना, हरा धनिया डाले और मिला ले. नमक डाले और टमाटर के अच्छी तरह से पकने तक पका ले. इसमें कम से कम 10 मिनट लगेंगे। 10 मिनट के बाद इसमें पके हुए चावल डाले और अच्छी तरह से मिला ले. 5 मिनट के लिए पकाए और गैस बंद कर ले. परोसे। चेटिनाड तक्काली सादम रेसिपी को बूंदी रायता और पापड़ के साथ दिन के लिए परोसे।

To make the Chettinad Takkali Sadam Recipe, first cook the rice well and keep it aside. Now add ginger, garlic, fennel and grind it in a humdasta. Keep it aside. Heat ghee in a pan. Add cinnamon, long and cook for 10 seconds. After 10 seconds, add ginger, garlic, fennel and cook for 3 minutes. Add curry leaves, onions and cook till the onions become soft. After the onion becomes soft, add tomatoes and cook till the tomatoes are half cooked. Now add green chili, red chili powder, mint, green coriander and mix. Add salt and cook until tomatoes are cooked well. This will take at least 10 minutes. After 10 minutes, add cooked rice and mix it well. Cook for 5 minutes and turn off the gas. Serve. Serve the Chettinad Takkali Sadam Recipe along with Bundi Raita and Papad for the day.

http://www.archanaskitchen.com/chettinad-takkali-sadam-recipe-chettinad-style-tomato-rice-in-hindi

आम की लौंजी रेसिपी - Aam Ki Launji Recipe

Aam Ki Launji Recipe

500 ग्राम कच्चा आम - छीलकर काट ले,1/4 कप गुड़,1/2 छोटा चम्मच लाल मिर्च पाउडर,नमक - स्वाद अनुसार,1 बड़ा चम्मच तेल,1/2 छोटा चम्मच हींग,1/4 छोटा चम्मच मेथी के दाने,1 छोटा चम्मच जीरा,1 छोटा चम्मच सौंफ,1/2 छोटा चम्मच हल्दी पाउडर,काला नमक या सेंधा नमक - स्वाद अनुसार,1/2 छोटा चम्मच गरम मसाला पाउडर

500 ग्राम कच्चा आम - छीलकर काट ले,1/4 कप गुड़,1/2 छोटा चम्मच लाल मिर्च पाउडर,नमक - स्वाद अनुसार,1 बड़ा चम्मच तेल,1/2 छोटा चम्मच हींग,1/4 छोटा चम्मच मेथी के दाने,1 छोटा चम्मच जीरा,1 छोटा चम्मच सौंफ,1/2 छोटा चम्मच हल्दी पाउडर,काला नमक या सेंधा नमक - स्वाद अनुसार,1/2 छोटा चम्मच गरम मसाला पाउडर

North Indian Recipes

Side Dish

Vegetarian

आम की लौंजी रेसिपी बनाने के लिए सबसे पहले आम को अच्छी तरह से धो कर साफ़ कर ले. अब इन्हे वेड्जेस में काट ले और अलग से रख दे. अब एक कढ़ाई में तेल गरम करे. इसमें जीरा, मेथी के दाने, सौंफ डाले और तड़कने दे. अब इसमें हींग, हल्दी पाउडर, आम डाले और अच्छी तरह से मिला ले. 1 मिनट के बाद इसमें 3/4 कप पानी, नमक, काला नमक, लाल मिरह पाउडर डाले और सबको अच्छी तरह से मिला ले.कढ़ाई को ढके और आम को 10 मिनट तक पकने दे. 10 मिनट के बाद कढ़ाई खोले, गुड, गरम मसाला डाले और अच्छी तरह से मिला ले. गाढ़ा होने तक पकाए और गैस बंद कर ले. ठंडा होने दे और गिलास की बोटल में डाले और स्टोर करें। आम की लौंजी रेसिपी को आलू प्याज की सब्ज़ी और अजवाइन पूरी के साथ दिन के खाने के लिए परोसे।

To make Mango Launji recipe, first wash and clean the mango. Now cut them into wedges and keep them separately. Now heat oil in a pan. Add cumin seeds, fenugreek seeds, fennel seeds and let it crackle. Now add asafoetida, turmeric powder, mangoes and mix well. After 1 minute, add 3/4 cup water, salt, black salt, red miraa powder and mix well. Cover the pan and let the mango cook for 10 minutes. Open the pan after 10 minutes, add good, garam masala and mix well. Cook until thick and turn off the gas. Allow to cool and pour in a glass bottle and store. Serve the Mango Launji recipe with potato onion vegetable and celery poori for dinner.

http://www.archanaskitchen.com/aam-ki-launji-pickle-recipe-sweet-spicy-mango-pickle-in-hindi

Baked Fish In Coconut Milk Recipe

Baked Fish In Coconut Milk Recipe

1 kg Fish fillet - cut into medium,2 tablespoon Sunflower Oil,2 Onion - finely chopped,2 tablespoon Lemon juice,2 teaspoon Garlic - minced,2 teaspoon Ginger - minced,1 teaspoon Green Chilli - minced,2 Tomatoes - sliced into roundels,1/4 cup Sunflower Oil,2 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf) - coarsely ground with mortar pestle,Salt - to taste,1 cup Coconut milk - thick (canned or fresh),2 tablespoons Coriander (Dhania) Leaves - finely chopped

1 kg Fish fillet - cut into medium,2 tablespoon Sunflower Oil,2 Onion - finely chopped,2 tablespoon Lemon juice,2 teaspoon Garlic - minced,2 teaspoon Ginger - minced,1 teaspoon Green Chilli - minced,2 Tomatoes - sliced into roundels,1/4 cup Sunflower Oil,2 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf) - coarsely ground with mortar pestle,Salt - to taste,1 cup Coconut milk - thick (canned or fresh),2 tablespoons Coriander (Dhania) Leaves - finely chopped

South Indian Recipes

Dinner

High Protein Vegetarian

To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets. Let the fish marinade for 1 hour in refrigerator. Pre heat the oven to 350 degree C. In a fry pan heat 1/4 cup of oil and fry onion till golden. Add minced garlic, ginger and green chilies and stir for 2 mins. Now add tomatoes, spices, crushed fennel seeds and salt to taste. Fry for 3 to 4 minutes till tomatoes are tender. Add coconut milk and simmer for 5 minutes until thick.Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan. Bake the fish for 10 mins. Pour the coconut milk sauce all over the fish. cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes. Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner.

To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets. Let the fish marinade for 1 hour in refrigerator. Pre heat the oven to 350 degree C. In a fry pan heat 1/4 cup of oil and fry onion till golden. Add minced garlic, ginger and green chilies and stir for 2 mins. Now add tomatoes, spices, crushed fennel seeds and salt to taste. Fry for 3 to 4 minutes till tomatoes are tender. Add coconut milk and simmer for 5 minutes until thick.Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan. Bake the fish for 10 mins. Pour the coconut milk sauce all over the fish. cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes. Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.Serve Baked Fish In Coconut Milk along with Steamed rice for a weeknight dinner.

https://www.archanaskitchen.com/baked-fish-in-coconut-milk-recipe

Andhra Style Chicken Fry Recipe

Andhra Style Chicken Fry Recipe

1 Chicken breasts - cubed,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1/2 tablespoon Ginger Garlic Paste,1/2 cup Hung Curd (Greek Yogurt),Salt - to taste,1 Onion - chopped,3 Green Chillies - chopped,1 teaspoon Fennel seeds (Saunf),2 Tomatoes - cubed,1/2 tablespoon Ginger Garlic Paste,2 sprig Curry leaves,1 tablespoon Black pepper powder,1 tablespoon Garam masala powder,1/2 tablespoon Coriander Powder (Dhania) - coarsely grounded,1/2 tablespoon Kashmiri Red Chilli Powder,Sunflower Oil - or ghee as required

1 Chicken breasts - cubed,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1/2 tablespoon Ginger Garlic Paste,1/2 cup Hung Curd (Greek Yogurt),Salt - to taste,1 Onion - chopped,3 Green Chillies - chopped,1 teaspoon Fennel seeds (Saunf),2 Tomatoes - cubed,1/2 tablespoon Ginger Garlic Paste,2 sprig Curry leaves,1 tablespoon Black pepper powder,1 tablespoon Garam masala powder,1/2 tablespoon Coriander Powder (Dhania) - coarsely grounded,1/2 tablespoon Kashmiri Red Chilli Powder,Sunflower Oil - or ghee as required

Andhra

Appetizer

High Protein Non Vegetarian

To begin making the Andhra Chicken Fry recipe, put chicken cubes and all the ingredients listed under marination including turmeric powder, red chilli powder, ginger garlic paste, hung yogurt, salt in a bowl and mix it well.Make sure that chicken pieces are coated properly. Cover the bowl and let it sit in the fridge for an hour.Once the chicken is marinated, take it out from fridge and keep it aside.Heat oil in a kadhai/wok and add fennel seeds, curry leaves and chopped green chillies into the wok. Saute it for couple of seconds but make sure it doesn't burn.Now, add ginger garlic paste and saute for couple of seconds until the raw smell of ginger garlic goes away.Next step is to add onion and cook it till the time it becomes soft and translucent.Once the onions are soft, add the cubed tomatoes and cook till they become mushy.Once the tomatoes are soft and mushy, add the marinated chicken pieces and marination batter into the wok. Add garam masala powder and cook it for 10 minutes on medium heat.After 10 minutes, add coriander powder, red chilli powder into the wok and give it a good mix and cook the chicken again for 5 minutes on high heat.Y ou have to make sure that chicken gets dry and there is no gravy left.In the end sprinkle black pepper powder and adjust salt as per your taste. Cook for few more minutes till the chicken is cooked properly. Serve it hot and garnish with some onion rings.Serve Andhra Chicken Fry as a starter in your house parties or as a side dish along with Andhra Style Yellow Cucumber Dal and Phulkas for a weekday meal.

To begin making the Andhra Chicken Fry recipe, put chicken cubes and all the ingredients listed under marination including turmeric powder, red chilli powder, ginger garlic paste, hung yogurt, salt in a bowl and mix it well.Make sure that chicken pieces are coated properly. Cover the bowl and let it sit in the fridge for an hour.Once the chicken is marinated, take it out from fridge and keep it aside.Heat oil in a kadhai/wok and add fennel seeds, curry leaves and chopped green chillies into the wok. Saute it for couple of seconds but make sure it doesn't burn.Now, add ginger garlic paste and saute for couple of seconds until the raw smell of ginger garlic goes away.Next step is to add onion and cook it till the time it becomes soft and translucent.Once the onions are soft, add the cubed tomatoes and cook till they become mushy.Once the tomatoes are soft and mushy, add the marinated chicken pieces and marination batter into the wok. Add garam masala powder and cook it for 10 minutes on medium heat.After 10 minutes, add coriander powder, red chilli powder into the wok and give it a good mix and cook the chicken again for 5 minutes on high heat.Y ou have to make sure that chicken gets dry and there is no gravy left.In the end sprinkle black pepper powder and adjust salt as per your taste. Cook for few more minutes till the chicken is cooked properly. Serve it hot and garnish with some onion rings.Serve Andhra Chicken Fry as a starter in your house parties or as a side dish along with Andhra Style Yellow Cucumber Dal and Phulkas for a weekday meal.

http://www.archanaskitchen.com/andhra-chicken-fry-recipe

Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida

Kashmiri Monj Haakh Recipe - Knol Khol Flavored With Asafoetida

1/2 kg Knol Khol (Ganth Gobi/kadam),2 Stalks Knol khol Leaves (Ganth Gobi leaves),2 pinch Asafoetida (hing),2 Dry Red Chillies,1 pinch Baking soda,1 teaspoon Kashmiri masala powder,2-3 tablespoon Mustard oil,Salt - to taste

1/2 kg Knol Khol (Ganth Gobi/kadam),2 Stalks Knol khol Leaves (Ganth Gobi leaves),2 pinch Asafoetida (hing),2 Dry Red Chillies,1 pinch Baking soda,1 teaspoon Kashmiri masala powder,2-3 tablespoon Mustard oil,Salt - to taste

Kashmiri

Lunch

Vegetarian

To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.Chop the green leafs into two halves. Wash nicely to remove dirt and collect in a colander and keep aside.In a broad base Pan, heat oil, and add asafoetida.Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.Saute for a while and now add the Kashmiri spice mix/garam masala and stir.Add water and baking soda. Stir and close the lid.Let the vegetable cook in low flame till soft and tender. Don't overcook the greens, try to retain the green color.Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.

To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobhi/ knol khol (bulb) and cut into fine slices.Chop the green leafs into two halves. Wash nicely to remove dirt and collect in a colander and keep aside.In a broad base Pan, heat oil, and add asafoetida.Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.Saute for a while and now add the Kashmiri spice mix/garam masala and stir.Add water and baking soda. Stir and close the lid.Let the vegetable cook in low flame till soft and tender. Don't overcook the greens, try to retain the green color.Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.

https://www.archanaskitchen.com/kashmiri-munj-haakh-recipe-knol-khol-flavored-with-asafoetida

Tamatar Chaat Banarasi Style Recipe

Tamatar Chaat Banarasi Style Recipe

2 Potatoes (Aloo) - boiled,1 teaspoon Red Chilli powder,4 Tomatoes,1 teaspoon Black Salt (Kala Namak),1 teaspoon Cumin powder (Jeera),1 teaspoon Black pepper powder,2 tablespoons Tomato Ketchup,1 tablespoon Sugar,1 teaspoon Garam masala powder,1 Onion - finely chopped,3 Green Chillies - chopped,Coriander (Dhania) Leaves - chopped,Puffed rice - and namkeen (mixture),Sunflower Oil - as required

2 Potatoes (Aloo) - boiled,1 teaspoon Red Chilli powder,4 Tomatoes,1 teaspoon Black Salt (Kala Namak),1 teaspoon Cumin powder (Jeera),1 teaspoon Black pepper powder,2 tablespoons Tomato Ketchup,1 tablespoon Sugar,1 teaspoon Garam masala powder,1 Onion - finely chopped,3 Green Chillies - chopped,Coriander (Dhania) Leaves - chopped,Puffed rice - and namkeen (mixture),Sunflower Oil - as required

Uttar Pradesh

Snack

Vegetarian

To begin making the Tamatar Chaat Banarasi Style recipe, boil the potatoes in a pressure cooker with required water and salt. Cook them till the cooker releases 3 whistles. When they are cooled down, peel the skin and mash them.Now add cumin powder, red chilli, coriander, black pepper, garam masala powder, salt & black salt into the mashed potatoes and mix it properly.Next, take the washed tomatoes and cut the upper half of the tomatoes & cut then pull out the pulp of the tomato. Stuff the tomatoes with mashed potatoes.Next heat up 2-3 tablespoon of oil in a flat surface pan and put the tomatoes in the pan with the potato stuffed side down. Let it cook for 10-15 minutes until the tomatoes start getting a bit mushy.Turn off the gas and grind the stuffed tomatoes plus leftover tomato pulp together and turn it into a thick paste.Now turn the heat again and use the same pan, add some more oil into it.Once the oil is hot enough then add thick tomato paste, a bit of salt, sugar & tomato sauce and cook on low heat for 10-12 minutes.Transfer the cooked chaat into a serving bowl and garnish it with some chopped onions, green chillies, fresh coriander leaves & Namkeen. Serve Tamatar Chaat Banarasi Style along with Masala Tea and Poha Chivda for your tea time break.

To begin making the Tamatar Chaat Banarasi Style recipe, boil the potatoes in a pressure cooker with required water and salt. Cook them till the cooker releases 3 whistles. When they are cooled down, peel the skin and mash them.Now add cumin powder, red chilli, coriander, black pepper, garam masala powder, salt & black salt into the mashed potatoes and mix it properly.Next, take the washed tomatoes and cut the upper half of the tomatoes & cut then pull out the pulp of the tomato. Stuff the tomatoes with mashed potatoes.Next heat up 2-3 tablespoon of oil in a flat surface pan and put the tomatoes in the pan with the potato stuffed side down. Let it cook for 10-15 minutes until the tomatoes start getting a bit mushy.Turn off the gas and grind the stuffed tomatoes plus leftover tomato pulp together and turn it into a thick paste.Now turn the heat again and use the same pan, add some more oil into it.Once the oil is hot enough then add thick tomato paste, a bit of salt, sugar & tomato sauce and cook on low heat for 10-12 minutes.Transfer the cooked chaat into a serving bowl and garnish it with some chopped onions, green chillies, fresh coriander leaves & Namkeen. Serve Tamatar Chaat Banarasi Style along with Masala Tea and Poha Chivda for your tea time break.

http://www.archanaskitchen.com/tamatar-chaat-banarasi-style-recipe

Mexican Salsa Chicken With Italian Cream Cheese Recipe

Mexican Salsa Chicken With Italian Cream Cheese Recipe

200 grams Boneless chicken,1 teaspoon Black pepper powder,1 teaspoon Rock Salt,1 cup Penne pasta - optional,Salt - to taste,50 grams Mozzarella cheese,4 Tomatoes - chopped,1 Onion - chopped,1/2 cup Coriander (Dhania) Leaves,1 cloves Garlic - chopped,1 Pickled Jalapenos - deseeded,1/2 teaspoon Sugar,1 teaspoon Lemon juice,250 gram Britannia Cream Cheese,100 grams Butter,1/2 teaspoon Garlic - minced,3/4 cup Milk

200 grams Boneless chicken,1 teaspoon Black pepper powder,1 teaspoon Rock Salt,1 cup Penne pasta - optional,Salt - to taste,50 grams Mozzarella cheese,4 Tomatoes - chopped,1 Onion - chopped,1/2 cup Coriander (Dhania) Leaves,1 cloves Garlic - chopped,1 Pickled Jalapenos - deseeded,1/2 teaspoon Sugar,1 teaspoon Lemon juice,250 gram Britannia Cream Cheese,100 grams Butter,1/2 teaspoon Garlic - minced,3/4 cup Milk

Italian Recipes

Dinner

High Protein Non Vegetarian

To prepare Mexican Salsa Chicken With Italian Cream Cheese Recipe, Wash the chicken thoroughly and to marinate it, in a mixing bowl, combine the chicken with salt, black pepper powder and rock salt.Prepare the salsa by grinding together tomatoes, cilantro leaves, chopped onions, lemon juice, garlic pod, sugar, salt and whole jalapeno in a mixer jar until coarsely ground.Add this salsa mixture to the marinated chicken. Heat a pan on medium flame and add butter to it.Add the chicken along with salsa and cook covered for about 20 minutes or till the chicken is cooked.Heat another pan to prepare cream cheese sauce. Add butter to melt on medium flame.Add garlic and sauté. Add cream cheese to butter and garlic. Add milk and stir it well. Keep whisking to avoid lumps. Adjust salt if required. (Cream cheese is usually salted)Once the sauce has thickened, whisk and remove from heat.In another Kadai, boil the penne pasta al dente. Drain and keep aside. Just to make this a heavy meal, I added pasta. It is purely optional though.Once the chicken is grilled and cooked, place the chicken on a baking tray.Add penne pasta and pour the cream cheese sauce over the chicken.Sprinkle some mozzarella cheese, chopped parsley leaves and freshly crushed black pepper on the top.Bake it in oven for 10-15 minutes at 180 degree Celsius till the cheese has melted.Serve Mexican Salsa Chicken With Italian Cream Cheese with Apple And Ginger Cocktail Recipe for a fusion dinner. Finish the meal with a dessert of Spiced Apple Crumble Recipe with Greek Yogurt

To prepare Mexican Salsa Chicken With Italian Cream Cheese Recipe, Wash the chicken thoroughly and to marinate it, in a mixing bowl, combine the chicken with salt, black pepper powder and rock salt.Prepare the salsa by grinding together tomatoes, cilantro leaves, chopped onions, lemon juice, garlic pod, sugar, salt and whole jalapeno in a mixer jar until coarsely ground.Add this salsa mixture to the marinated chicken. Heat a pan on medium flame and add butter to it.Add the chicken along with salsa and cook covered for about 20 minutes or till the chicken is cooked.Heat another pan to prepare cream cheese sauce. Add butter to melt on medium flame.Add garlic and sauté. Add cream cheese to butter and garlic. Add milk and stir it well. Keep whisking to avoid lumps. Adjust salt if required. (Cream cheese is usually salted)Once the sauce has thickened, whisk and remove from heat.In another Kadai, boil the penne pasta al dente. Drain and keep aside. Just to make this a heavy meal, I added pasta. It is purely optional though.Once the chicken is grilled and cooked, place the chicken on a baking tray.Add penne pasta and pour the cream cheese sauce over the chicken.Sprinkle some mozzarella cheese, chopped parsley leaves and freshly crushed black pepper on the top.Bake it in oven for 10-15 minutes at 180 degree Celsius till the cheese has melted.Serve Mexican Salsa Chicken With Italian Cream Cheese with Apple And Ginger Cocktail Recipe for a fusion dinner. Finish the meal with a dessert of Spiced Apple Crumble Recipe with Greek Yogurt

http://www.archanaskitchen.com/mexican-salsa-chicken-with-italian-cream-cheese-recipe

केरला स्टाइल वेदक्कै उप्पादन रेसिपी - Okra Curry Without Coconut (Recipe In Hindi)

Okra Curry Without Coconut (Recipe In Hindi)

200 ग्राम भिंडी - 1 इंच में काट ले,इमली - थोड़ा,1/4 छोटा चमच्च हल्दी पाउडर,1 बड़ा चमच्च नारियल का तेल,1 छोटा चमच्च राइ,1/4 छोटा चमच्च हींग,1 टहनी कढ़ी पत्ता,नमक - स्वाद अनुसार,1 छोटा चमच्च मेथी,2 बड़े चमच्च चावल,2 सुखी लाल मिर्च

200 ग्राम भिंडी - 1 इंच में काट ले,इमली - थोड़ा,1/4 छोटा चमच्च हल्दी पाउडर,1 बड़ा चमच्च नारियल का तेल,1 छोटा चमच्च राइ,1/4 छोटा चमच्च हींग,1 टहनी कढ़ी पत्ता,नमक - स्वाद अनुसार,1 छोटा चमच्च मेथी,2 बड़े चमच्च चावल,2 सुखी लाल मिर्च

Kerala Recipes

Dinner

Vegetarian

केरला स्टाइल वेदक्कै उप्पादन बनाने के लिए सबसे पहले इमली को थोड़े गरम पानी में 10 मिनट के लिए भिगो ले. इसमें से इमली का पानी निकाले और अलग से रख दे. अब एक कढ़ाई गरम करें। इसमें सारे सेक कर पीसने वाले मसाले डाले और 1 से 2 मिनट के लिए सेक ले. अब इसे मिक्सर ग्राइंडर में डाले और पीस ले. अलग से रख दे. उसी कढ़ाई में थोड़ा नारियल का तेल डाले। इसमें हींग, कढ़ी पत्ता डाले और 10 सेकण्ड्स के बाद इसमें ओकरा डाले और 2 मिनट के लिए पकने दे. इसके बाद इसमें 1 कप पानी, हल्दी पाउडर, नमक डाले, कढ़ाई को ढके और ओकरा के पकने तक पकाए। इसमें 3-4 मिनट लगेंगे। अब इसमे पिसा हुआ मसाला डाले और 2 से 3 मिनट तक पकने दे. परोसे। केरला स्टाइल वेदक्कै उप्पादन को चाउ चाउ थोरन और चावल के साथ दिन के खाने के लिए परोसे।

To make Kerala Style Vedakka inductions, first soak the tamarind in hot water for 10 minutes. Remove tamarind water from it and keep it aside. Now heat a pan. Add all the grinded spices to it and roast it for 1 to 2 minutes. Now pour it into the mixer grinder and grind it. Keep it aside. Add some coconut oil in the same pan. Add asafoetida, curry leaves and after 10 seconds add okra to it and let it cook for 2 minutes. After this, add 1 cup of water, turmeric powder, salt, cover the pan and cook till the okra is cooked. It will take 3-4 minutes. Now add ground spices and let it cook for 2 to 3 minutes. Serve. Serve Kerala Style Vedakka Upda with Chow Chow Thoran and rice for dinner.

http://www.archanaskitchen.com/kerala-style-vendakkai-uppadan-recipe-okra-curry-without-coconut-recipe-in-hindi