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Spring Onion Dosa Recipe

Spring Onion Dosa Recipe

1 cup Spring Onion (Bulb & Greens) - chopped,1 cup Spring Onion Greens - chopped,2 cups Dosa rice,1/2 cup Poha (Flattened rice),2 tablespoons White Urad Dal (Split),1 tablespoon Methi Seeds (Fenugreek Seeds),6 Dry Red Chillies,1/4 cup Fresh coconut - grated,2 tablespoon Jaggery - grated,Water - as required for batter,Sunflower Oil - to prepare dosa,Salt - to taste

1 cup Spring Onion (Bulb & Greens) - chopped,1 cup Spring Onion Greens - chopped,2 cups Dosa rice,1/2 cup Poha (Flattened rice),2 tablespoons White Urad Dal (Split),1 tablespoon Methi Seeds (Fenugreek Seeds),6 Dry Red Chillies,1/4 cup Fresh coconut - grated,2 tablespoon Jaggery - grated,Water - as required for batter,Sunflower Oil - to prepare dosa,Salt - to taste

Karnataka

South Indian Breakfast

Vegetarian

To begin making the Spring Onion Dosa, clean dosa rice with water and soak in water for 4 hours.Soak urad dal and methi seeds separately in water for 4 hours. Clean thick poha with water and soak with little water for 15 mins.After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste. Pour this into a mixing vessel.Now add remaining rice, soaked poha, red chilies and grated fresh coconut in a mixer jar and grind into fine paste.Pour this ground paste into the batter bowl and mix everything properly. Add grated jaggery and mix well. Next add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well. Add water as required to prepare the medium thick batter. Heat a skillet and pour the Spring Onion dosa batter over the heated skillet.Sprinkle oil on the surface and close with a lid. Cook the dosa properly from both the sides. Serve hot with butter, ghee, and liquid jaggery.Serve Spring Onion Dosa along with Dhaniya Pudina Chutney, South Indian Coconut Chutney or any other chutney of your choice.

To begin making the Spring Onion Dosa, clean dosa rice with water and soak in water for 4 hours.Soak urad dal and methi seeds separately in water for 4 hours. Clean thick poha with water and soak with little water for 15 mins.After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste. Pour this into a mixing vessel.Now add remaining rice, soaked poha, red chilies and grated fresh coconut in a mixer jar and grind into fine paste.Pour this ground paste into the batter bowl and mix everything properly. Add grated jaggery and mix well. Next add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well. Add water as required to prepare the medium thick batter. Heat a skillet and pour the Spring Onion dosa batter over the heated skillet.Sprinkle oil on the surface and close with a lid. Cook the dosa properly from both the sides. Serve hot with butter, ghee, and liquid jaggery.Serve Spring Onion Dosa along with Dhaniya Pudina Chutney, South Indian Coconut Chutney or any other chutney of your choice.

https://www.archanaskitchen.com/karnataka-style-spring-onion-dosa-recipe

Prawns Spinach Spaghetti Recipe

Prawns Spinach Spaghetti Recipe

16 to 20 Prawns - medium sized,300 grams Spinach - with leaf torn into half will also do,500 grams Spaghetti Pasta,10 to 12 cloves Garlic - chopped,4 tablespoons Extra Virgin Olive Oil,4 tablespoons Butter,1/2 Lemon zest,5 tablespoons Lemon juice,1 tablespoon Black pepper powder - freshly ground,1 tablespoon Paprika powder,4 tablespoons Parsley leaves - chopped

16 to 20 Prawns - medium sized,300 grams Spinach - with leaf torn into half will also do,500 grams Spaghetti Pasta,10 to 12 cloves Garlic - chopped,4 tablespoons Extra Virgin Olive Oil,4 tablespoons Butter,1/2 Lemon zest,5 tablespoons Lemon juice,1 tablespoon Black pepper powder - freshly ground,1 tablespoon Paprika powder,4 tablespoons Parsley leaves - chopped

Italian Recipes

Lunch

Vegetarian

To begin making the Prawns And Spinach Spaghetti recipe, by pre heating the oven to 180 degree celsius for 10 minutes. Pat the prawns dry, put it on a baking tray. Add butter, lemon juice, paprika powder, pepper, chopped parsley and garlic in a bowl and mix well. Drizzle it over the prawns. Bake in the oven at 200 degree C for 10 mins or until the prawn are cooked and turns orange.Laterally, blanch the spinach (remove stem, take only leaves), keep it aside.Cook wheat pasta with 4 tablespoons of olive oil and pinch of salt in a saucepan. Once the pasta is cooked, transfer to colander, run it through cold water to stop the cooking process. Drizzle some olive oil and toss it over so that it does not stick to each other.To this pasta add blanched spinach, and salt if required.Then add the baked prawns mixture (with the buttery sauce that will be left in the baking tray) to the pasta and spinach. Stir gently and patiently until the mixture is even.Serve in the meal bowl, sprinkle some lemon zest and chopped parsley. Serve hot.Serve Prawns And Spinach Spaghetti on its own or with a Pizza Margherita for a weekend night dinner along with a glass of Watermelon-Cranberry Mocktail Recipe to make your night special.

To begin making the Prawns And Spinach Spaghetti recipe, by pre heating the oven to 180 degree celsius for 10 minutes. Pat the prawns dry, put it on a baking tray. Add butter, lemon juice, paprika powder, pepper, chopped parsley and garlic in a bowl and mix well. Drizzle it over the prawns. Bake in the oven at 200 degree C for 10 mins or until the prawn are cooked and turns orange.Laterally, blanch the spinach (remove stem, take only leaves), keep it aside.Cook wheat pasta with 4 tablespoons of olive oil and pinch of salt in a saucepan. Once the pasta is cooked, transfer to colander, run it through cold water to stop the cooking process. Drizzle some olive oil and toss it over so that it does not stick to each other.To this pasta add blanched spinach, and salt if required.Then add the baked prawns mixture (with the buttery sauce that will be left in the baking tray) to the pasta and spinach. Stir gently and patiently until the mixture is even.Serve in the meal bowl, sprinkle some lemon zest and chopped parsley. Serve hot.Serve Prawns And Spinach Spaghetti on its own or with a Pizza Margherita for a weekend night dinner along with a glass of Watermelon-Cranberry Mocktail Recipe to make your night special.

https://www.archanaskitchen.com/prawns-and-spinach-spaghetti-recipe

Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry

Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry

6 Small Brinjal (Baingan / Eggplant) - cut into wedges,1 teaspoon Mustard seeds,1 Onion - chopped,4 cloves Garlic - crushed,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 sprig Curry leaves,1 tablespoon White Urad Dal (Split),1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Whole Black Peppercorns,4 Dry Red Chillies

6 Small Brinjal (Baingan / Eggplant) - cut into wedges,1 teaspoon Mustard seeds,1 Onion - chopped,4 cloves Garlic - crushed,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 sprig Curry leaves,1 tablespoon White Urad Dal (Split),1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Coriander (Dhania) Seeds,1 teaspoon Whole Black Peppercorns,4 Dry Red Chillies

Mangalorean

Lunch

Vegetarian

To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first dry roasting the ingredients (urad dal, chana dal, coriander seeds, whole peppercorns, dry red chillies) on a flat skillet over a medium heat.Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside.Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds. Then add in the chopped onions and garlic and saute till the onions turn translucent.Now add the eggplant along with the ground masala, turmeric powder and red chilli powder. Give it a toss and add the cashew nuts as well and mix well.Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal.Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan.Once done serve it by sprinkling some chopped coriander leaves over it. Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe along with Mangalorean Padengi Ghassi, Goli Baje Recipe and Steamed Rice for your weekend Lunch.

To begin making the Mangalorean Style Vaingana Mashinga Sange Sukhe by first dry roasting the ingredients (urad dal, chana dal, coriander seeds, whole peppercorns, dry red chillies) on a flat skillet over a medium heat.Roast them until it is golden brown, then cool it down and then grind them into a smooth powder and keep it aside.Heat a flat skillet on a medium heat, add oil and temper the mustard seeds and curry leaves for few seconds. Then add in the chopped onions and garlic and saute till the onions turn translucent.Now add the eggplant along with the ground masala, turmeric powder and red chilli powder. Give it a toss and add the cashew nuts as well and mix well.Sprinkle some water and salt so that the egg plants gets cooked well, cover it with a lid and cook the brinjal.Keep sautéing and turning over so that the eggplant does not get stuck at the bottom of the pan.Once done serve it by sprinkling some chopped coriander leaves over it. Serve the Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe along with Mangalorean Padengi Ghassi, Goli Baje Recipe and Steamed Rice for your weekend Lunch.

http://www.archanaskitchen.com/mangalorean-style-vaingana-mashinga-sange-sukhe-sukka-recipe-dry-brinjal-and-cashewnut-stir-fry-recipe

Vietnamese Chicken & Potato Curry Recipe

Vietnamese Chicken & Potato Curry Recipe

300 grams Chicken breasts - cut into big chunks,2 Potato (Aloo) - skin peeled and cut into big chunks,2 Carrot (Gajjar) - skin peeled and cut into big chunks,2 Onion - sliced,4 cloves Garlic - finely chopped,300 ml Coconut milk,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil,2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),2 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Star anise,1 teaspoon Black pepper corns

300 grams Chicken breasts - cut into big chunks,2 Potato (Aloo) - skin peeled and cut into big chunks,2 Carrot (Gajjar) - skin peeled and cut into big chunks,2 Onion - sliced,4 cloves Garlic - finely chopped,300 ml Coconut milk,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil,2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),2 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Star anise,1 teaspoon Black pepper corns

Vietnamese

Lunch

Non Vegeterian

To begin making the Vietnamese Chicken & Potato Curry Recipe, we will roast the whole spice for Vietnamese curry powder on a small skillet over a medium heat. Roast the spice for at least 5 minutes until you get a good aroma from it. Once the whole spices are well roasted. Transfer it to a mixer and grind it into a smooth powder. In a mixing bowl, add the chicken pieces and half of the ground curry powder and turmeric powder. Mix well and rest for at least 30 minutes, keep it ready to roast them.  To make the Vietnamese chicken curry, you can keep pressure cooker over medium heat. Drizzle some oil, add the marinated chicken pieces and roast them for at least 3 minutes. Once done take the chicken pieces out, into the same oil add onions and garlic and saute till they turn translucent and soft. Add in chopped carrot and potatoes and saute for 2 more minutes and add in the remaining ground curry powder, coconut milk, 1 cup of water and mix well. Bring it to a boil, add the roasted chicken pieces and sprinkle salt to taste and mix well. Cover the Vietnamese Chicken & Potato Curry with a lid and cook for at least 2 whistles and turn off the heat.Allow the pressure to release naturally. Open the pressure cooker and give the Vietnamese Chicken & Potato Curry. Check the salt and adjust according to taste. Once done, serve Vietnamese Chicken & Potato Curry over serving bowl.Serve the Vietnamese Chicken & Potato Curry Recipe along with Steamed Rice and Vietnamese Vegetarian Spring Rolls to make a special weeknight dinner. 

To begin making the Vietnamese Chicken & Potato Curry Recipe, we will roast the whole spice for Vietnamese curry powder on a small skillet over a medium heat. Roast the spice for at least 5 minutes until you get a good aroma from it. Once the whole spices are well roasted. Transfer it to a mixer and grind it into a smooth powder. In a mixing bowl, add the chicken pieces and half of the ground curry powder and turmeric powder. Mix well and rest for at least 30 minutes, keep it ready to roast them.  To make the Vietnamese chicken curry, you can keep pressure cooker over medium heat. Drizzle some oil, add the marinated chicken pieces and roast them for at least 3 minutes. Once done take the chicken pieces out, into the same oil add onions and garlic and saute till they turn translucent and soft. Add in chopped carrot and potatoes and saute for 2 more minutes and add in the remaining ground curry powder, coconut milk, 1 cup of water and mix well. Bring it to a boil, add the roasted chicken pieces and sprinkle salt to taste and mix well. Cover the Vietnamese Chicken & Potato Curry with a lid and cook for at least 2 whistles and turn off the heat.Allow the pressure to release naturally. Open the pressure cooker and give the Vietnamese Chicken & Potato Curry. Check the salt and adjust according to taste. Once done, serve Vietnamese Chicken & Potato Curry over serving bowl.Serve the Vietnamese Chicken & Potato Curry Recipe along with Steamed Rice and Vietnamese Vegetarian Spring Rolls to make a special weeknight dinner. 

https://www.archanaskitchen.com/vietnamese-chicken-potato-curry-recipe

Konkani Style Phanna Doddak Recipe-Tempered Dosa Recipe

Konkani Style Phanna Doddak Recipe-Tempered Dosa Recipe

1 cup White Urad Dal (Split) - soaked for 30 minutes,2 cups Sooji (Semolina/ Rava) - (idli rava),1 inch Ginger,1 Green Chilli,Salt - to taste,2 sprig Curry leaves,2 tablespoons Mustard seeds,Sunflower Oil - for the tadka

1 cup White Urad Dal (Split) - soaked for 30 minutes,2 cups Sooji (Semolina/ Rava) - (idli rava),1 inch Ginger,1 Green Chilli,Salt - to taste,2 sprig Curry leaves,2 tablespoons Mustard seeds,Sunflower Oil - for the tadka

Konkan

South Indian Breakfast

High Protein Vegetarian

To begin making Phanna Doddak Recipe, wash and soak the split urad dal for 30 minutes.After half an hour add the urad dal to a mixer grinder and grind the soaked urad dal along with green chillies and ginger to a smooth paste with just enough water.Take the urad dal mixture into a big bowl, add the rice semolina to this and mix well.Season with salt and add water to make a thick dosa batter.To prepare the Phanna Doddak, heat a skillet on medium heat.Add a teaspoon of oil, mustard seeds and few curry leaves and let it splutter.Pour a ladle of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.Flip over and cook on the other side for another 2 minutes and remove Phanna Doddak into a serving plate.Likewise, prepare the rest of the dosas.Serve the Phanna Doddak Recipe along with Coconut Chutney or Tomato Gotsu Recipe (Spicy & Tangy Tomato Gravy) and hot filter coffee for the breakfast or pack for kids lunch box.

To begin making Phanna Doddak Recipe, wash and soak the split urad dal for 30 minutes.After half an hour add the urad dal to a mixer grinder and grind the soaked urad dal along with green chillies and ginger to a smooth paste with just enough water.Take the urad dal mixture into a big bowl, add the rice semolina to this and mix well.Season with salt and add water to make a thick dosa batter.To prepare the Phanna Doddak, heat a skillet on medium heat.Add a teaspoon of oil, mustard seeds and few curry leaves and let it splutter.Pour a ladle of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.Flip over and cook on the other side for another 2 minutes and remove Phanna Doddak into a serving plate.Likewise, prepare the rest of the dosas.Serve the Phanna Doddak Recipe along with Coconut Chutney or Tomato Gotsu Recipe (Spicy & Tangy Tomato Gravy) and hot filter coffee for the breakfast or pack for kids lunch box.

http://www.archanaskitchen.com/phanna-doddak-recipe-konkani-style-tempered-dosa

Mozzarella Stuffed Potato Balls Recipe

Mozzarella Stuffed Potato Balls Recipe

3 Potatoes (Aloo) - boiled and peeled,1 tablespoon Corn flour,1/2 teaspoon Black pepper powder,Salt - to taste,1 cup Mozzarella cheese - cut into small cubes,1/2 cup Whole Wheat Bread crumbs,1 tablespoon All Purpose Flour (Maida),1 teaspoon Corn flour,Sunflower Oil - for deep frying

3 Potatoes (Aloo) - boiled and peeled,1 tablespoon Corn flour,1/2 teaspoon Black pepper powder,Salt - to taste,1 cup Mozzarella cheese - cut into small cubes,1/2 cup Whole Wheat Bread crumbs,1 tablespoon All Purpose Flour (Maida),1 teaspoon Corn flour,Sunflower Oil - for deep frying

Indian

Appetizer

Vegetarian

To begin making Mozzarella Stuffed Potato Balls Recipe, mash the boiled potatoes in a mixing bowl, add pepper powder, corn flour and salt. Mix all the ingredients well.Cut the mozzarella cheese in medium sized cubes and keep aside.Mix all purpose flour, corn flour with some water to make a paste. Please ensure that the paste should not be too watery. Keep the flour paste aside.Take a medium sized ball of potato mixture and roll it into a round shape or make a round shape with your hands.Gently press the centre and keep cheese cube in it. Close the cheese completely with the potato mixture and roll again as ball. Dip the ball in the flour paste and roll it in some bread crumbs. Similarly, make all the other balls. Refrigerate them for 10-15 minutes.Place a kadai on medium heat. Add oil for deep frying. Deep fry the potato balls until they turn golden brown. Drain the excess of oil with paper towel. Alternatively, you can fry them in air fryer.Serve the Mozzarella Stuffed Potato Balls on a serving plate with your favorite dip or simple tomato sauce. You can make them as a tea time snack, party snack or even pack it for kids snack box.

To begin making Mozzarella Stuffed Potato Balls Recipe, mash the boiled potatoes in a mixing bowl, add pepper powder, corn flour and salt. Mix all the ingredients well.Cut the mozzarella cheese in medium sized cubes and keep aside.Mix all purpose flour, corn flour with some water to make a paste. Please ensure that the paste should not be too watery. Keep the flour paste aside.Take a medium sized ball of potato mixture and roll it into a round shape or make a round shape with your hands.Gently press the centre and keep cheese cube in it. Close the cheese completely with the potato mixture and roll again as ball. Dip the ball in the flour paste and roll it in some bread crumbs. Similarly, make all the other balls. Refrigerate them for 10-15 minutes.Place a kadai on medium heat. Add oil for deep frying. Deep fry the potato balls until they turn golden brown. Drain the excess of oil with paper towel. Alternatively, you can fry them in air fryer.Serve the Mozzarella Stuffed Potato Balls on a serving plate with your favorite dip or simple tomato sauce. You can make them as a tea time snack, party snack or even pack it for kids snack box.

https://www.archanaskitchen.com/mozzarella-stuffed-potato-balls-recipe

Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves

Alu Vadi Or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves

6 Colocasia Leaves (Arbi) - de-stemmed,1-1/2 cups Multigrain flour - or chickpea flour (adjust),2 tablespoon Tamarind Water,2 teaspoons Garlic - grated,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2-3 teaspoons Jaggery - grated,Salt - to taste,Water - as required to make a thick batter,2 teaspoon Sunflower Oil,2 teaspoons Cumin seeds (Jeera),2 teaspoons Fennel seeds (Saunf),3 teaspoons Sesame seeds (Til seeds)

6 Colocasia Leaves (Arbi) - de-stemmed,1-1/2 cups Multigrain flour - or chickpea flour (adjust),2 tablespoon Tamarind Water,2 teaspoons Garlic - grated,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2-3 teaspoons Jaggery - grated,Salt - to taste,Water - as required to make a thick batter,2 teaspoon Sunflower Oil,2 teaspoons Cumin seeds (Jeera),2 teaspoons Fennel seeds (Saunf),3 teaspoons Sesame seeds (Til seeds)

Maharashtrian Recipes

Snack

Vegetarian

To begin making Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, first wipe the colocasia leaves with a kitchen towel to remove excess moisture.Use a rolling pin to flatten the thick part of the vein so that it becomes easy to roll the leaves.In a mixing bowl add the flour, tamarind, spices, jaggery, salt, and garlic.Add enough water to make a thick paste/batter.Place one leaf on a flat working surface.Spread some paste all over the leaf, leaving some space around the edge.Place another leaf over the batter. Spread some more batter over this leaf.Place another leaf over it and spread more paste.Starting from the stem side tightly roll the stacked leaves.Repeat this with the remaining set of leaves and batter.Prepare a steamer and place both the rolls in it.Steam for about 12-15 minutes or till the rolls are cooked through. You can insert a knife and check if it comes out clean.Cool the rolls on a plate .With a sharp knife slice the rolls.Heat oil in a pan. Add the cumin seeds and once they sizzle add the fennel seeds nd sesame seeds if using. Add the sliced vadi and gently stir to coat them with the seeds and tempering.Serve Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves as required, as a side dish or snack. Refrigerate if you need to store them for more than a day.

To begin making Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves, first wipe the colocasia leaves with a kitchen towel to remove excess moisture.Use a rolling pin to flatten the thick part of the vein so that it becomes easy to roll the leaves.In a mixing bowl add the flour, tamarind, spices, jaggery, salt, and garlic.Add enough water to make a thick paste/batter.Place one leaf on a flat working surface.Spread some paste all over the leaf, leaving some space around the edge.Place another leaf over the batter. Spread some more batter over this leaf.Place another leaf over it and spread more paste.Starting from the stem side tightly roll the stacked leaves.Repeat this with the remaining set of leaves and batter.Prepare a steamer and place both the rolls in it.Steam for about 12-15 minutes or till the rolls are cooked through. You can insert a knife and check if it comes out clean.Cool the rolls on a plate .With a sharp knife slice the rolls.Heat oil in a pan. Add the cumin seeds and once they sizzle add the fennel seeds nd sesame seeds if using. Add the sliced vadi and gently stir to coat them with the seeds and tempering.Serve Alu Vadi or Patrode Recipe - Maharashtrian Snack With Colocasia Leaves as required, as a side dish or snack. Refrigerate if you need to store them for more than a day.

http://www.archanaskitchen.com/alu-vadi-or-patrode-recipe-maharashtrian-snack-with-colocasia-leaves

Healthy Bharwa Karela Recipe - Stuffed Bitter Gourd

Healthy Bharwa Karela Recipe - Stuffed Bitter Gourd

8 Karela (Bitter Gourd/ Pavakkai),Sunflower Oil - coconut oil or mustard oil as required (maximum 3 tablespoons),1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garam masala powder,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 Onion - (red or white),1 Tomato,1/4 cup Mango (Raw) - chopped,1 Green Chilli,4 cloves Garlic,1 inch Ginger - peeled,1/2 inch Fresh turmeric root - or 1 teaspoon turmeric powder,10 Raw Peanuts (Moongphali),2 teaspoons Coriander (Dhania) Seeds,2 Dry Red Chillies,Tamarind - marble sized,1/2 cup Fresh coconut - grated

8 Karela (Bitter Gourd/ Pavakkai),Sunflower Oil - coconut oil or mustard oil as required (maximum 3 tablespoons),1 teaspoon Kashmiri Red Chilli Powder,1 teaspoon Garam masala powder,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 Onion - (red or white),1 Tomato,1/4 cup Mango (Raw) - chopped,1 Green Chilli,4 cloves Garlic,1 inch Ginger - peeled,1/2 inch Fresh turmeric root - or 1 teaspoon turmeric powder,10 Raw Peanuts (Moongphali),2 teaspoons Coriander (Dhania) Seeds,2 Dry Red Chillies,Tamarind - marble sized,1/2 cup Fresh coconut - grated

Indian

Side Dish

Diabetic Friendly

To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact. Gently scoop out the seeds and the pith and set it aside.Rub the bitter gourds with salt, inside out.Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour. Squeeze excess water and wash and drain them. Pat the bitter gourds with a kitchen towel.In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder including onion, tomato, raw mango, green chilli, garlic, ginger and fresh turmeric root.Heat a pan and gently roast the ingredients given under the 'dry masala' except coconut including raw peanuts, coriander seeds, dry red chillies and tamarind.Once it is done, grind them coarsely with coconut. Keep it aside.Heat a pan/ kadai over a low flame with a little oil. When the oil heats up add the ground tomato onion masala and the pith of karela.Mix dry (roasted) masala, kashmiri red chili powder, amchur powder and garam masala. Add salt as required. Adjust spices.Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off.Spoon the masala into each processed bitter gourd/Karela.Heat a wide pan with 1-2 tablespoons of oil.Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned. You can keep the lid closed often to have them cooked evenly.Delicious Healthy Bharwa Karela (Indian Masala Stuffed Bitter Gourd) is now all set to be served. Serve Bharwa Karela along with Palak Dal, Phulka and Boondi Raita for an everyday meal.

To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact. Gently scoop out the seeds and the pith and set it aside.Rub the bitter gourds with salt, inside out.Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour. Squeeze excess water and wash and drain them. Pat the bitter gourds with a kitchen towel.In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder including onion, tomato, raw mango, green chilli, garlic, ginger and fresh turmeric root.Heat a pan and gently roast the ingredients given under the 'dry masala' except coconut including raw peanuts, coriander seeds, dry red chillies and tamarind.Once it is done, grind them coarsely with coconut. Keep it aside.Heat a pan/ kadai over a low flame with a little oil. When the oil heats up add the ground tomato onion masala and the pith of karela.Mix dry (roasted) masala, kashmiri red chili powder, amchur powder and garam masala. Add salt as required. Adjust spices.Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off.Spoon the masala into each processed bitter gourd/Karela.Heat a wide pan with 1-2 tablespoons of oil.Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned. You can keep the lid closed often to have them cooked evenly.Delicious Healthy Bharwa Karela (Indian Masala Stuffed Bitter Gourd) is now all set to be served. Serve Bharwa Karela along with Palak Dal, Phulka and Boondi Raita for an everyday meal.

https://www.archanaskitchen.com/healthy-bharwa-karela-recipe-indian-masala-stuffed-bitter-gourd

Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy)

Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy)

1 Bottle gourd (lauki) - grated,1 teaspoon Ginger Garlic Paste,1/2 teaspoon Panch Phoran Masala,1 Green Chilli - finely chopped,1/3 cup Gram flour (besan) - (adjust as needed),Salt - to taste,1 teaspoon Ajwain (Carom seeds),1 Bay leaf (tej patta),1 Onion - chopped,2 Tomato - chopped,1 inch Ginger - peeled,5 cloves Garlic,2 Green Chillies,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin powder (Jeera) -,1 tablespoon Coriander Powder (Dhania),Sugar - a pinch,Salt - to taste,Sunflower Oil - to cook,Coriander (Dhania) Leaves - a few sprigs

1 Bottle gourd (lauki) - grated,1 teaspoon Ginger Garlic Paste,1/2 teaspoon Panch Phoran Masala,1 Green Chilli - finely chopped,1/3 cup Gram flour (besan) - (adjust as needed),Salt - to taste,1 teaspoon Ajwain (Carom seeds),1 Bay leaf (tej patta),1 Onion - chopped,2 Tomato - chopped,1 inch Ginger - peeled,5 cloves Garlic,2 Green Chillies,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin powder (Jeera) -,1 tablespoon Coriander Powder (Dhania),Sugar - a pinch,Salt - to taste,Sunflower Oil - to cook,Coriander (Dhania) Leaves - a few sprigs

Bengali Recipes

Side Dish

Vegetarian

To begin making Lau Er Kofta Curry Recipe, grate the bottle gourd first. With your palms, squeeze out the water as much as you can. Reserve the juice which can be used in the gravy.Microwave the grated bottle gourd on high for 3 minutes. Allow it to cool and squeeze again if required.To the grated bottle gourd add ginger paste, garlic paste, chilies, salt, garam masala and gram flour. Mix everything well to form koftas. Gram flour is used for binding so add it little by little and just enough to form the koftas.Meanwhile preheat the oven at 200 degrees for a few minutes.Grease a baking dish, place the koftas on the dish. Drizzle a bit of oil/brush with oil and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.Meanwhile in a mixer grinder, grind the tomatoes along with ginger, garlic and green chillies.For making the gravy, in a kadai (preferably non-stick), heat a little oil and temper with shahi jeera. Once they sizzle, add bay leaf and saute for a few seconds. Add the chopped onions. Saute well till they turn translucent.When the onions turns translucent, add the pureed mix of tomatoes, cumin powder, coriander powder, salt and sugar. Stir well to combine everything.Saute the masalas till it comes together from the sides of the pan. Then add required amount of water to form a gravy. You might want to make it a bit more runny since the water is also absorbed by the koftas and the gravy thicken once the koftas are added.Let the gravy simmer for 4-5 minutes on a low heat, check the seasoning and adjust salt & spices if required.Add the koftas and let the gravy simmer for another 2-3 minutes.Finish it by adding the garam masala and chopped coriander leaves. Turn off the flame and keep it covered for the flavors to combine before serving.Serve Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy) as a side dish with a Bengali meal of rice, Luchi Recipe or Garlic Naan Without Yeast Recipe and Cholar Dal Recipe. You can serve Fish Sukka Recipe on the sides as well, for a meal treat to your family.

To begin making Lau Er Kofta Curry Recipe, grate the bottle gourd first. With your palms, squeeze out the water as much as you can. Reserve the juice which can be used in the gravy.Microwave the grated bottle gourd on high for 3 minutes. Allow it to cool and squeeze again if required.To the grated bottle gourd add ginger paste, garlic paste, chilies, salt, garam masala and gram flour. Mix everything well to form koftas. Gram flour is used for binding so add it little by little and just enough to form the koftas.Meanwhile preheat the oven at 200 degrees for a few minutes.Grease a baking dish, place the koftas on the dish. Drizzle a bit of oil/brush with oil and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.Meanwhile in a mixer grinder, grind the tomatoes along with ginger, garlic and green chillies.For making the gravy, in a kadai (preferably non-stick), heat a little oil and temper with shahi jeera. Once they sizzle, add bay leaf and saute for a few seconds. Add the chopped onions. Saute well till they turn translucent.When the onions turns translucent, add the pureed mix of tomatoes, cumin powder, coriander powder, salt and sugar. Stir well to combine everything.Saute the masalas till it comes together from the sides of the pan. Then add required amount of water to form a gravy. You might want to make it a bit more runny since the water is also absorbed by the koftas and the gravy thicken once the koftas are added.Let the gravy simmer for 4-5 minutes on a low heat, check the seasoning and adjust salt & spices if required.Add the koftas and let the gravy simmer for another 2-3 minutes.Finish it by adding the garam masala and chopped coriander leaves. Turn off the flame and keep it covered for the flavors to combine before serving.Serve Lau Er Kofta Curry Recipe (Bengali Style Doodhi Dumplings In Tomato Based Gravy) as a side dish with a Bengali meal of rice, Luchi Recipe or Garlic Naan Without Yeast Recipe and Cholar Dal Recipe. You can serve Fish Sukka Recipe on the sides as well, for a meal treat to your family.

https://www.archanaskitchen.com/lau-er-kofta-curry-recipe-bengali-style-doodhi-dumplings-in-tomato-based-gravy

Ginger Garlic Chicken Recipe

Ginger Garlic Chicken Recipe

3 Chicken breasts - cut into 1 inch cubes,2 tablespoon Garlic - finely chopped,3 tablespoon Ginger - finely chopped,1 Onion - cut into cubes,2 Green Chilli - chopped,1/4 cup Spring Onion Greens,2 tablespoons Sprig Ginger Teriyaki Sauce -,1 tablespoon Schezwan sauce,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 teaspoon Soy sauce - soy sauce,1 teaspoon Chilli vinegar - chilli vinegar,Salt - to taste,1/2 teaspoon Black pepper powder -,1/2 teaspoon Honey,2 teaspoons Corn flour

3 Chicken breasts - cut into 1 inch cubes,2 tablespoon Garlic - finely chopped,3 tablespoon Ginger - finely chopped,1 Onion - cut into cubes,2 Green Chilli - chopped,1/4 cup Spring Onion Greens,2 tablespoons Sprig Ginger Teriyaki Sauce -,1 tablespoon Schezwan sauce,1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce),1 teaspoon Soy sauce - soy sauce,1 teaspoon Chilli vinegar - chilli vinegar,Salt - to taste,1/2 teaspoon Black pepper powder -,1/2 teaspoon Honey,2 teaspoons Corn flour

Indo Chinese

Side Dish

Non Vegeterian

To begin making the Ginger Garlic Chicken Recipe, combine the corn flour with 1/4 cup of water and make a corn flour slurry. Keep this aside.Heat a skillet with oil on medium heat, add the ginger, garlic and saute for about a minute until starts turning into a light brown colour. Next add the onions, green chilli and saute for another minute. At this stage add in the salt and pepper and the chicken cubes. Continue to cook the Ginger Garlic Chicken by placing the lid on for 2-3 minutes until the chicken is tender and cooked.After 3 minutes, open the lid and add, ginger teriyaki sauce, schezwan sauce, red chilli sauce, chilli vinegar, soy sauce, honey and black pepper powder. Stir fry the Ginger Garlic Chicken on high heat until the chicken is well coated with the sauces.Finally add in the cornflour slurry and mix thoroughly on medium-high heat until the ginger garlic chicken becomes thick. Check the salt and other spices and adjust according to taste.Transfer the Ginger Garlic Chicken to a serving bowl and serve hot. Serve  Ginger Garlic Chicken Recipe along with Szechuan Vegetarian Fried Rice or Hakka Noodles With Egg Recipe followed by a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce for a simple weekend meal. 

To begin making the Ginger Garlic Chicken Recipe, combine the corn flour with 1/4 cup of water and make a corn flour slurry. Keep this aside.Heat a skillet with oil on medium heat, add the ginger, garlic and saute for about a minute until starts turning into a light brown colour. Next add the onions, green chilli and saute for another minute. At this stage add in the salt and pepper and the chicken cubes. Continue to cook the Ginger Garlic Chicken by placing the lid on for 2-3 minutes until the chicken is tender and cooked.After 3 minutes, open the lid and add, ginger teriyaki sauce, schezwan sauce, red chilli sauce, chilli vinegar, soy sauce, honey and black pepper powder. Stir fry the Ginger Garlic Chicken on high heat until the chicken is well coated with the sauces.Finally add in the cornflour slurry and mix thoroughly on medium-high heat until the ginger garlic chicken becomes thick. Check the salt and other spices and adjust according to taste.Transfer the Ginger Garlic Chicken to a serving bowl and serve hot. Serve  Ginger Garlic Chicken Recipe along with Szechuan Vegetarian Fried Rice or Hakka Noodles With Egg Recipe followed by a dessert of Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce for a simple weekend meal. 

http://www.archanaskitchen.com/ginger-garlic-chicken-recipe

प्याज का रायता रेसिपी - Onion Raita Recipe

Onion Raita Recipe

1/2 कप दही,1/4 कप पानी,1 प्याज - पतला और सीधा काट ले,1 हरी मिर्च - बारीक काट ले,2 टहनी हरा धनिया - बारीक काट ले,2 टहनी पुदीना - बारीक काट ले,नमक - स्वाद अनुसार,1/2 छोटा चम्मच जीरा पाउडर

1/2 cup yogurt, 1/4 cup water, 1 onion - cut thin and straight, 1 green chilli - finely chopped, 2 sprig green coriander - finely chopped, 2 sprig mint - finely chopped, salt - as per taste 1/2 teaspoon cumin powder

Indian

Side Dish

Vegetarian

प्याज का रायता रेसिपी बनाने के लिए सबसे पहले प्याज को पतला और सीधा काट ले.  हरी मिर्च, पुदीना और धनिया को भी बारीक काट ले. अब एक मिक्सिंग बाउल में दही, नमक, जीरा पाउडर डाले और अच्छी तरह से मिला ले. अब इसमें प्रयोग अनुसार पानी, प्याज, हरी मिर्च, पुदीना, धनिया डाले और अच्छी तरह से मिला ले. परोसे। प्याज का रायता रेसिपी को अम्बुर स्टार चिकन बिरयानी या चेटिनाड मिंट पोटैटो बिरयानी और मिर्च के सालन के साथ परोसे।

To make onion raita recipe, first cut the onion thin and straight. Finely chop green chili, mint and coriander. Now add yogurt, salt, cumin powder to a mixing bowl and mix well. Now add water, onion, green chillies, mint, coriander and mix well as per the experiment. Serve. Serve Onion Raita Recipe with Ambur Star Chicken Biryani or Chettinad Mint Potato Biryani and Chilli Salon.

https://www.archanaskitchen.com/onion-raita-recipe-pyaz-ka-raita-recipe-in-hindi

Paneer Bhurji Wraps Recipe

Paneer Bhurji Varpas Recipe

4 Tortillas,1 cup Paneer (Homemade Cottage Cheese) - grated,1 Onion - finely chopped,1 Tomato - finely chopped,1 Green Chilli - finely chopped,4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 teaspoons Sunflower Oil,Salt - to taste

4 Tortillas,1 cup Paneer (Homemade Cottage Cheese) - grated,1 Onion - finely chopped,1 Tomato - finely chopped,1 Green Chilli - finely chopped,4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 teaspoons Sunflower Oil,Salt - to taste

Indian

Snack

High Protein Vegetarian

To begin making the Paneer Bhurji Wraps Recipe, heat oil in a wok/kadhai, add the chopped onion and saute till they turns soft and translucent.Once the onions have softened, add the tomatoes, green chillies and cook until the tomatoes are half done.Add the grated paneer, season with salt and mix well. Let it cook for 2 minutes with the lid closed.Once the paneer is cooked, add the coriander leaves and give it a good stir and switch off the heat.Now, heat the tortilla wraps in a skillet in medium flame using a little oil if you prefer and keep aside.To arrange the Paneer Bhurji Wraps, take each tortilla wrap and fill 2 to 3 tablespoons of the paneer filling in the middle.Fold one third of the tortilla wrap at the bottom and then flap over the sides. Serve Paneer Bhurji Wraps along with Tomato Garlic Chutney, Dhaniya Pudina Chutney or any other chutney of your choice in your kids lunch box or as a tea time snack.

To begin making the Paneer Bhurji Wraps Recipe, heat oil in a wok/kadhai, add the chopped onion and saute till they turns soft and translucent.Once the onions have softened, add the tomatoes, green chillies and cook until the tomatoes are half done.Add the grated paneer, season with salt and mix well. Let it cook for 2 minutes with the lid closed.Once the paneer is cooked, add the coriander leaves and give it a good stir and switch off the heat.Now, heat the tortilla wraps in a skillet in medium flame using a little oil if you prefer and keep aside.To arrange the Paneer Bhurji Wraps, take each tortilla wrap and fill 2 to 3 tablespoons of the paneer filling in the middle.Fold one third of the tortilla wrap at the bottom and then flap over the sides. Serve Paneer Bhurji Wraps along with Tomato Garlic Chutney, Dhaniya Pudina Chutney or any other chutney of your choice in your kids lunch box or as a tea time snack.

http://www.archanaskitchen.com/paneer-burjee-wraps-recipe

Whole Wheat Oats And Pesto Bread Recipe

Whole Wheat Oats And Pesto Bread Recipe

3/4 cup Whole Wheat Flour,1/3 cup Instant Oats (Oatmeal),3 tablespoons Homemade Basil Pesto,1 teaspoon Active dry yeast,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Salt,1 teaspoon Garlic powder

3/4 cup Whole Wheat Flour,1/3 cup Instant Oats (Oatmeal),3 tablespoons Homemade Basil Pesto,1 teaspoon Active dry yeast,2 tablespoons Extra Virgin Olive Oil,1 teaspoon Salt,1 teaspoon Garlic powder

Continental

Dinner

Vegetarian

To begin making the Whole Wheat Oats And Pesto Bread Recipe, mix the flour, oats, salt, yeast, garlic and pesto together either using the paddle attachment of your hand mixer. (If you are using active dry yeast or fresh yeast you will have to let the yeast stand in water for 10 minutes before mixing)When it's just about combined, switch to the dough hook and slowly add warm water and knead it starts looking a dough like. Add the oil at this stage and knead using the hand mixer for about 5 minutes until you notice the dough begins to come away from the sides of the pan.If you are kneading by hand continue kneading for 10 minutes or so. You need to knead it the dough is soft and elastic in nature.Once you have kneaded the dough, place the dough in a greased bowl, covered with cling wrap and leave it in a warm place for 1 to 2 hours till it rises and becomes double in size.Once you notice the dough has doubled in size after a couple of hours, knock back all the air out of the fermented dough and knead it gently again for about 2-3 minutes. At this point of time don’t be very harsh with your dough.Let the dough rest for another 15 minutes. Knock back the air again and shape it into a desired shape and place it on the baking tray.Let it proof again (rise) for about 45 minutes or so till it doubles. About 15 minutes after, preheat your oven to 250 C.Brush the bread with egg wash (optional but it gives the crust a beautiful color, if you don’t want to use egg you can also use oil + milk to brush the bread)Reduce the temperature of the oven to 200 C and place the bake the bread for about 35 minutes or until the crust is browned and the bottom of the bread sounds hollow when tapped.Remove the bread from the oven and allow it to cool completely before you can serve.Serve the Whole Wheat Oats And Pesto Bread once it has cooled down along with Minestrone Soup for a weeknight dinner.

To begin making the Whole Wheat Oats And Pesto Bread Recipe, mix the flour, oats, salt, yeast, garlic and pesto together either using the paddle attachment of your hand mixer. (If you are using active dry yeast or fresh yeast you will have to let the yeast stand in water for 10 minutes before mixing)When it's just about combined, switch to the dough hook and slowly add warm water and knead it starts looking a dough like. Add the oil at this stage and knead using the hand mixer for about 5 minutes until you notice the dough begins to come away from the sides of the pan.If you are kneading by hand continue kneading for 10 minutes or so. You need to knead it the dough is soft and elastic in nature.Once you have kneaded the dough, place the dough in a greased bowl, covered with cling wrap and leave it in a warm place for 1 to 2 hours till it rises and becomes double in size.Once you notice the dough has doubled in size after a couple of hours, knock back all the air out of the fermented dough and knead it gently again for about 2-3 minutes. At this point of time don’t be very harsh with your dough.Let the dough rest for another 15 minutes. Knock back the air again and shape it into a desired shape and place it on the baking tray.Let it proof again (rise) for about 45 minutes or so till it doubles. About 15 minutes after, preheat your oven to 250 C.Brush the bread with egg wash (optional but it gives the crust a beautiful color, if you don’t want to use egg you can also use oil + milk to brush the bread)Reduce the temperature of the oven to 200 C and place the bake the bread for about 35 minutes or until the crust is browned and the bottom of the bread sounds hollow when tapped.Remove the bread from the oven and allow it to cool completely before you can serve.Serve the Whole Wheat Oats And Pesto Bread once it has cooled down along with Minestrone Soup for a weeknight dinner.

https://www.archanaskitchen.com/whole-wheat-oats-and-pesto-bread-recipe

Grilled Aubergines with Tzatziki Sauce Recipe

Grilled Aubergines with Tzatziki Sauce Recipe

2 Brinjal (Baingan / Eggplant),1/4 Cup Extra Virgin Olive Oil - + more for brushing the eggplant,5 - 6 sprig Fresh Thyme leaves - fresh,1/4 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Za'atar,1/4 teaspoon Sumac,Salt and Pepper - to taste,1 Cup Tzatziki,2 tablespoon Extra Virgin Olive Oil,Salt,2 - 3 sprig Fresh Thyme leaves - fresh

2 Brinjal (Baingan / Eggplant),1/4 Cup Extra Virgin Olive Oil - + more for brushing the eggplant,5 - 6 sprig Fresh Thyme leaves - fresh,1/4 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Za'atar,1/4 teaspoon Sumac,Salt and Pepper - to taste,1 Cup Tzatziki,2 tablespoon Extra Virgin Olive Oil,Salt,2 - 3 sprig Fresh Thyme leaves - fresh

Mediterranean

Appetizer

Vegetarian

To begin making Grilled Aubergines with Tzatziki Sauce, first grill the eggplant. Preheat the oven to 180 degree C or heat a tablespoon of olive oil in a grill pan over medium heat. Slice the eggplant into half lengthwise, cutting straight through the green stalk. You will get oval shape thin slices of the eggplant. Line a baking sheet with parchment paper or grease with little oil. Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices.Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices. Once grilled, let the eggplant slices cool down for few minutes. To serve Grilled Eggplant, pour a spoonful of Tzatziki Dip and spread over the grilled eggplant slice. Similarly pour the dip on all the slices. Sprinkle Zaatar, sumac, salt, pomegranate pearls and thyme over the slices. At last drizzle olive oil. Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna.

To begin making Grilled Aubergines with Tzatziki Sauce, first grill the eggplant. Preheat the oven to 180 degree C or heat a tablespoon of olive oil in a grill pan over medium heat. Slice the eggplant into half lengthwise, cutting straight through the green stalk. You will get oval shape thin slices of the eggplant. Line a baking sheet with parchment paper or grease with little oil. Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices.Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices. Once grilled, let the eggplant slices cool down for few minutes. To serve Grilled Eggplant, pour a spoonful of Tzatziki Dip and spread over the grilled eggplant slice. Similarly pour the dip on all the slices. Sprinkle Zaatar, sumac, salt, pomegranate pearls and thyme over the slices. At last drizzle olive oil. Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna.

https://www.archanaskitchen.com/grilled-aubergines-with-tzatziki-sauce-recipe

Lemon Coriander Soup Recipe

Lemon Coriander Soup Recipe

1 teaspoon Sunflower Oil,3 cloves Garlic - finely chopped,1/2 inch Ginger - finely chopped,1/3 cup Spring Onion (Bulb & Greens) - finely chopped,1/3 cup Coriander (Dhania) Leaves - finely chopped,1/3 cup Carrots (Gajjar) - finely chopped,3 cups Water,Salt - to taste,1 teaspoon Black pepper powder,1 tablespoon Corn flour,1 tablespoon Lemon juice - freshly squeezed

1 teaspoon Sunflower Oil,3 cloves Garlic - finely chopped,1/2 inch Ginger - finely chopped,1/3 cup Spring Onion (Bulb & Greens) - finely chopped,1/3 cup Coriander (Dhania) Leaves - finely chopped,1/3 cup Carrots (Gajjar) - finely chopped,3 cups Water,Salt - to taste,1 teaspoon Black pepper powder,1 tablespoon Corn flour,1 tablespoon Lemon juice - freshly squeezed

Indo Chinese

Appetizer

Vegetarian

To begin making the Lemon Coriander Soup Recipe, keep all the ingredients ready. In a saucepan, heat oil on medium flame, add ginger and garlic and saute for a couple of minutes, once fried add in the onions. Cook the onions until they turn transparent.  This will take about 2-3 minutes. Next add the finely chopped carrots, coriander leaves and mix.  In a small mixing bowl, combine the corn flour along with 1/4 cup of water until there are no lumps.At this stage add water, cornflour mixture and bring the soup to a rolling boil.  While the soup is coming to a boil, add in the salt and pepper. Finally, once the Lemon Coriander Soup has come to a boil, turn off the flame and add in the lemon juice. Mix well and serve the Lemon Coriander Soup piping hot. Serve Lemon Coriander Soup Recipe, along with some Chilli Coriander Fried Rice Recipe and Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce. Finish the meal with a dessert of Sweet Potato Avocado Brownie Bites Recipe with a scoop of vanilla ice cream. 

To begin making the Lemon Coriander Soup Recipe, keep all the ingredients ready. In a saucepan, heat oil on medium flame, add ginger and garlic and saute for a couple of minutes, once fried add in the onions. Cook the onions until they turn transparent.  This will take about 2-3 minutes. Next add the finely chopped carrots, coriander leaves and mix.  In a small mixing bowl, combine the corn flour along with 1/4 cup of water until there are no lumps.At this stage add water, cornflour mixture and bring the soup to a rolling boil.  While the soup is coming to a boil, add in the salt and pepper. Finally, once the Lemon Coriander Soup has come to a boil, turn off the flame and add in the lemon juice. Mix well and serve the Lemon Coriander Soup piping hot. Serve Lemon Coriander Soup Recipe, along with some Chilli Coriander Fried Rice Recipe and Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce. Finish the meal with a dessert of Sweet Potato Avocado Brownie Bites Recipe with a scoop of vanilla ice cream. 

https://www.archanaskitchen.com/lemon-coriander-soup-recipe

Dry Jamun Recipe

Dry Jamun Recipe

300 grams Khoya (Mawa) - crumbled,200 grams Paneer (Homemade Cottage Cheese) - grated,4 tablespoons Milk Powder,3/4 cup All Purpose Flour (Maida),1/4 teaspoon Cardamom Powder (Elaichi),1 tablespoon Sugar - powdered,1-1/2 cups Sugar,1/2 cup Water - to make sugar syrup,1/2 cup Dessicated Coconut,2 cups Ghee - for frying

300 grams Khoya (Mawa) - crumbled,200 grams Paneer (Homemade Cottage Cheese) - grated,4 tablespoons Milk Powder,3/4 cup All Purpose Flour (Maida),1/4 teaspoon Cardamom Powder (Elaichi),1 tablespoon Sugar - powdered,1-1/2 cups Sugar,1/2 cup Water - to make sugar syrup,1/2 cup Dessicated Coconut,2 cups Ghee - for frying

Indian

Dessert

Vegetarian

To begin making the Dry Jamun Recipe, we first start with making the sugar syrup. Place a sauce pan on medium heat, add in the sugar and half a cup of water and boil until the sugar dissolves, turns thick to one string consistency. Keep aside.Now take a big bowl, add the crumbled khoya, grated paneer, milk powder, cardamom powder, powdered sugar and mix well.To this slowly add in the maida and knead to a smooth yet stiff dough. Make small balls of small lemon size and keep aside.Now, heat the ghee in a pan and once it is hot enough fry a batch of jamun balls until it turns golden brown, keep stirring it else, to avoid burning. Likewise, fry the rest of the jamun balls. Put the prepared fried jamun balls into the sugar syrup that we prepared earlier and toss it so it coats all the balls.Let it soak in the syrup for few minutes and remove them in a plate.Now spread the desiccated coconut in a plate and slowly coat the jamuns until it is nicely coated on all the sides. Likewise finish coating the rest of the prepared jamuns in desiccated coconut.Serve the Dry Jamun Recipe for your guests this Diwali along with a meal of Sindhi Pulao Recipe , Paneer Makhani and Tomato Onion Cucumber Raita.

To begin making the Dry Jamun Recipe, we first start with making the sugar syrup. Place a sauce pan on medium heat, add in the sugar and half a cup of water and boil until the sugar dissolves, turns thick to one string consistency. Keep aside.Now take a big bowl, add the crumbled khoya, grated paneer, milk powder, cardamom powder, powdered sugar and mix well.To this slowly add in the maida and knead to a smooth yet stiff dough. Make small balls of small lemon size and keep aside.Now, heat the ghee in a pan and once it is hot enough fry a batch of jamun balls until it turns golden brown, keep stirring it else, to avoid burning. Likewise, fry the rest of the jamun balls. Put the prepared fried jamun balls into the sugar syrup that we prepared earlier and toss it so it coats all the balls.Let it soak in the syrup for few minutes and remove them in a plate.Now spread the desiccated coconut in a plate and slowly coat the jamuns until it is nicely coated on all the sides. Likewise finish coating the rest of the prepared jamuns in desiccated coconut.Serve the Dry Jamun Recipe for your guests this Diwali along with a meal of Sindhi Pulao Recipe , Paneer Makhani and Tomato Onion Cucumber Raita.

https://www.archanaskitchen.com/dry-jamun-recipe

Whole Wheat Butter Cookies Recipe

Whole Wheat Butter Cookies Recipe

1 cup Whole Wheat Flour,1/3 cup Brown Sugar (Demerara Sugar),1/4 cup Decorative sugar (Cake/ Candy Sprinkles),1/2 teaspoon Cardamom Powder (Elaichi),1 pinch Baking powder,100 grams Butter - (adjust),50 gram Extra Virgin Olive Oil

1 cup Whole Wheat Flour,1/3 cup Brown Sugar (Demerara Sugar),1/4 cup Decorative sugar (Cake/ Candy Sprinkles),1/2 teaspoon Cardamom Powder (Elaichi),1 pinch Baking powder,100 grams Butter - (adjust),50 gram Extra Virgin Olive Oil

Continental

Snack

Vegetarian

To prepare Whole Wheat Butter Cookies Recipe, powder Sugar and cardamom in a Mixer into a fine mix.Mix flour, sugar, cardamom, sprinkles, baking powder in a mixing bowl and mix them well.Add the olive oil and mix well.Melt the butter (optional) and add into the mix little by little. You may choose not to melt the butter as the hand heat itself is enough while mixing.Make the whole grain butter cookie dough.Grease your hands with butter and make small balls and flatten them into round shaped cookies. Or you can shape them the way you like, with a cookie cutter.Take a Baking tray and place baking sheet/parchment paper.Place the cookies one by one giving a good gap of at least an inch between each one of them.If required use a fork and just put a simple design.Preheat Oven for 5 minutes at 180 degrees Celsius.Place the cookies and let it bake. It will take around 12 – 15 minutes. Keep watching after 10 minutes as the baking varies with ovens.Once baked, place them on a wire rack and let Whole Wheat Butter Cookies cool completely.Store Whole Wheat Butter Cookies Recipe in an air-tight container and served with Milkshake to the kids or with Masala Chai or Qahwa to adults.

To prepare Whole Wheat Butter Cookies Recipe, powder Sugar and cardamom in a Mixer into a fine mix.Mix flour, sugar, cardamom, sprinkles, baking powder in a mixing bowl and mix them well.Add the olive oil and mix well.Melt the butter (optional) and add into the mix little by little. You may choose not to melt the butter as the hand heat itself is enough while mixing.Make the whole grain butter cookie dough.Grease your hands with butter and make small balls and flatten them into round shaped cookies. Or you can shape them the way you like, with a cookie cutter.Take a Baking tray and place baking sheet/parchment paper.Place the cookies one by one giving a good gap of at least an inch between each one of them.If required use a fork and just put a simple design.Preheat Oven for 5 minutes at 180 degrees Celsius.Place the cookies and let it bake. It will take around 12 – 15 minutes. Keep watching after 10 minutes as the baking varies with ovens.Once baked, place them on a wire rack and let Whole Wheat Butter Cookies cool completely.Store Whole Wheat Butter Cookies Recipe in an air-tight container and served with Milkshake to the kids or with Masala Chai or Qahwa to adults.

https://www.archanaskitchen.com/whole-wheat-butter-cookies-recipe

Broccoli, Paneer & Peanut Sandwich Recipe

Broccoli, Paneer & Peanut Sandwich Recipe

4 Whole Wheat Brown Bread,1 Broccoli - one head,150 grams Paneer (Homemade Cottage Cheese) - cut into small cubes,4 tablespoons Roasted Peanuts (Moongphali) - pound,4 cloves Garlic - chopped,2 tablespoons Red Chilli sauce,1 teaspoon Black pepper powder,Salt - to taste,2 tablespoons Butter,1 teaspoon Sunflower Oil

4 Whole Wheat Brown Bread,1 Broccoli - one head,150 grams Paneer (Homemade Cottage Cheese) - cut into small cubes,4 tablespoons Roasted Peanuts (Moongphali) - pound,4 cloves Garlic - chopped,2 tablespoons Red Chilli sauce,1 teaspoon Black pepper powder,Salt - to taste,2 tablespoons Butter,1 teaspoon Sunflower Oil

Continental

Snack

High Protein Vegetarian

To begin making the Broccoli, Paneer & Peanut Sandwich Recipe, in a mixing bowl, add the broccoli florets and pour 1 cup of boiling hot water over it and let it sit. Heat oil in a skillet on medium heat, add garlic and saute until it turns light brown in colour. This will take about a minute or so.Once the garlic has turned golden brown, drain the water from the broccoli and add it to the pan, stir fry for a couple of minutes. Do not overcook as broccoli loses its nutrition when overcooked. To the cooked broccoli, add crumbled paneer, salt, pepper powder, sichuan sauce and saute until the ingredients are well combined.Once done turn off the heat, mix in the toasted peanut and keep aside to cool. Preheat the sandwich maker.Apply butter on either side of the bread slices. On one of the slice add the Broccoli, Paneer & Peanut stuffing and cover it with the other bread slice to make a sandwich. Toast Broccoli, Paneer & Peanut Sandwich in a sandwich maker until golden brown. Once done transfer the Broccoli, Paneer & Peanut Sandwich from the sandwich maker and into a serving plate. Slice the Broccoli, Paneer & Peanut Sandwich diagonally and serve. Serve Broccoli, Paneer & Peanut Sandwich Recipe along with a Date and Banana Smoothie or a freshly squeezed Orange Juice for a delectable breakfast option.

To begin making the Broccoli, Paneer & Peanut Sandwich Recipe, in a mixing bowl, add the broccoli florets and pour 1 cup of boiling hot water over it and let it sit. Heat oil in a skillet on medium heat, add garlic and saute until it turns light brown in colour. This will take about a minute or so.Once the garlic has turned golden brown, drain the water from the broccoli and add it to the pan, stir fry for a couple of minutes. Do not overcook as broccoli loses its nutrition when overcooked. To the cooked broccoli, add crumbled paneer, salt, pepper powder, sichuan sauce and saute until the ingredients are well combined.Once done turn off the heat, mix in the toasted peanut and keep aside to cool. Preheat the sandwich maker.Apply butter on either side of the bread slices. On one of the slice add the Broccoli, Paneer & Peanut stuffing and cover it with the other bread slice to make a sandwich. Toast Broccoli, Paneer & Peanut Sandwich in a sandwich maker until golden brown. Once done transfer the Broccoli, Paneer & Peanut Sandwich from the sandwich maker and into a serving plate. Slice the Broccoli, Paneer & Peanut Sandwich diagonally and serve. Serve Broccoli, Paneer & Peanut Sandwich Recipe along with a Date and Banana Smoothie or a freshly squeezed Orange Juice for a delectable breakfast option.

https://www.archanaskitchen.com/broccoli-paneer-peanut-sandwich-recipe

Egg Butter Masala Recipe

Egg Butter Masala Recipe

4 Whole Eggs,3 Tomatoes - finely chopped,2 Onions - finely chopped,6 cloves Garlic,1/4 inch Ginger,6 tablespoon Butter,1 Bay leaf (tej patta),1 teaspoon Red Chilli powder,1 tablespoon Garam masala powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),20 Cashew nuts,1 tablespoon Ginger Garlic Paste,Salt - to taste

4 Whole Eggs,3 Tomatoes - finely chopped,2 Onions - finely chopped,6 cloves Garlic,1/4 inch Ginger,6 tablespoon Butter,1 Bay leaf (tej patta),1 teaspoon Red Chilli powder,1 tablespoon Garam masala powder,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),20 Cashew nuts,1 tablespoon Ginger Garlic Paste,Salt - to taste

Indian

Lunch

Eggetarian

To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashew nuts.Boil the eggs and after cooling, crack and discard the shell. Keep them aside.In a kadhai, add 2 tablespoon butter. After the butter melts, add onion and fry till onion turns pinkish. Add tomato and saute till tomato turns mushy.Add garlic, ginger and saute till raw smell of garlic goes away. Add the boiled cashew nuts and mix.Switch off the gas. After cooling, grind the sauteed onion tomato mixture by adding 1 cup water.Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer. Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.Heat the kadai again, add 1 tablespoon butter. Add bayleaf and ginger garlic paste and fry for 1 minute.Add the gravy and mix everything well. Add 2 tablespoons butter and simmer the gravy for 10 minutes.Add chili powder, garam masala, kasuri methi and mix well. Finally, add the boiled eggs and simmer for 5 minutes. Add salt to taste.Garnish with chopped coriander leaves or fresh cream if you wish.Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice.

To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashew nuts.Boil the eggs and after cooling, crack and discard the shell. Keep them aside.In a kadhai, add 2 tablespoon butter. After the butter melts, add onion and fry till onion turns pinkish. Add tomato and saute till tomato turns mushy.Add garlic, ginger and saute till raw smell of garlic goes away. Add the boiled cashew nuts and mix.Switch off the gas. After cooling, grind the sauteed onion tomato mixture by adding 1 cup water.Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer. Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.Heat the kadai again, add 1 tablespoon butter. Add bayleaf and ginger garlic paste and fry for 1 minute.Add the gravy and mix everything well. Add 2 tablespoons butter and simmer the gravy for 10 minutes.Add chili powder, garam masala, kasuri methi and mix well. Finally, add the boiled eggs and simmer for 5 minutes. Add salt to taste.Garnish with chopped coriander leaves or fresh cream if you wish.Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice.

http://www.archanaskitchen.com/egg-butter-masala-recipe

Carrot and Cucumber Thalipeeth Recipe

Carrot and Cucumber Thalipeeth Recipe

1 cup Rice flour,1/2 cup Gram flour (besan),1/2 cup Whole Wheat Flour,1 Cucumber - grated,1 Carrot (Gajjar) - grated,2 sprig Dill leaves - chopped,1 tablespoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),Salt - to taste

1 cup Rice flour,1/2 cup Gram flour (besan),1/2 cup Whole Wheat Flour,1 Cucumber - grated,1 Carrot (Gajjar) - grated,2 sprig Dill leaves - chopped,1 tablespoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),Salt - to taste

Maharashtrian Recipes

North Indian Breakfast

No Onion No Garlic (Sattvic)

We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot. Squeeze out all the water from them and add it along with other ingredients in a bowl.Add 1/2 cup of lukewarm water and knead it into a wet and soft dough.The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions.Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water.Spread the cloth on a smooth counter top. Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try to not make it too thin as it can break while flipping it on the skillet.Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.After about 3 minutes, you will be able to flip the Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.Continue the same procedure with the other portions of the Thalipeeth dough.Serve the Carrot and Cucumber Thalipeeth Recipe along with ginger and walnut chutney or Dhaniya Pudina Chutney Recipe (Green Chutney) for your morning breakfast.

We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot. Squeeze out all the water from them and add it along with other ingredients in a bowl.Add 1/2 cup of lukewarm water and knead it into a wet and soft dough.The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions.Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water.Spread the cloth on a smooth counter top. Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try to not make it too thin as it can break while flipping it on the skillet.Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.After about 3 minutes, you will be able to flip the Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.Continue the same procedure with the other portions of the Thalipeeth dough.Serve the Carrot and Cucumber Thalipeeth Recipe along with ginger and walnut chutney or Dhaniya Pudina Chutney Recipe (Green Chutney) for your morning breakfast.

https://www.archanaskitchen.com/carrot-and-cucumber-thalipeeth-recipe

Maharashtrian Style Kelfulachi Bhaji Recipe - Banana Flower Stir Fry Recipe

Maharashtrian Style Kelfulachi Bhaji Recipe - Banana Flower Stir Fry Recipe

1 Banana flower (Vazhaipoo) - cleaned and chopped small,1/4 cup Green peas (Matar),2 Onion - chopped,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),4 Cloves (Laung) - chopped,1 tablespoon Jaggery,4 tablespoon Malwani masala,3 Kokum (Malabar Tamarind) - chopped finely,Salt - to taste

1 Banana flower (Vazhaipoo) - cleaned and chopped small,1/4 cup Green peas (Matar),2 Onion - chopped,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 pinch Asafoetida (hing),4 Cloves (Laung) - chopped,1 tablespoon Jaggery,4 tablespoon Malwani masala,3 Kokum (Malabar Tamarind) - chopped finely,Salt - to taste

Maharashtrian Recipes

Side Dish

Vegetarian

To begin making the Kelfulachi Bhaji Recipe, we will first clean the banana blossom/plantain flower.Oil your hands and start working with the banana flowers.Firstly, peel the purple layers and remove the florets. In each floret remove the longest string with a round head called the 'stamen' and the translucent thin cover.Now chop the florets finely and soak them in diluted buttermilk or plain water.Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes.Check out the recipe to make the Malvani masala and also keep it ready.Heat a sauce pan with oil, add cumin seeds and mustard and leave it to crackle for 10 seconds.Add hing, chopped garlic and onions and fry till the onions turn translucent. Once it is done add the chopped florets without the water. Add the malvani masala and also salt to taste.Give it a toss, add jaggery and kokum and saute until the florets softens and gets cooked.You can sprinkle some water and cover it with a lid and also cook. Make sure you keep sautéing so that it does not get stuck at the bottom of the pan.Serve the Maharashtrian Style Kelfulachi Bhaji along with Khandeshi Dal Recipe or Khichdi to enjoy your healthy lunch.

To begin making the Kelfulachi Bhaji Recipe, we will first clean the banana blossom/plantain flower.Oil your hands and start working with the banana flowers.Firstly, peel the purple layers and remove the florets. In each floret remove the longest string with a round head called the 'stamen' and the translucent thin cover.Now chop the florets finely and soak them in diluted buttermilk or plain water.Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes.Check out the recipe to make the Malvani masala and also keep it ready.Heat a sauce pan with oil, add cumin seeds and mustard and leave it to crackle for 10 seconds.Add hing, chopped garlic and onions and fry till the onions turn translucent. Once it is done add the chopped florets without the water. Add the malvani masala and also salt to taste.Give it a toss, add jaggery and kokum and saute until the florets softens and gets cooked.You can sprinkle some water and cover it with a lid and also cook. Make sure you keep sautéing so that it does not get stuck at the bottom of the pan.Serve the Maharashtrian Style Kelfulachi Bhaji along with Khandeshi Dal Recipe or Khichdi to enjoy your healthy lunch.

https://www.archanaskitchen.com/maharashtrian-style-kelfulachi-bhaji-recipe-banana-floweret-stir-fry-recipe

Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram

Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram

1 cup Horse Gram Dal (Kollu/ Kulith) - soaked for 4 hours,1 Onion - finely chopped,2 Stalk Celery - finely chopped,2 Pickled Jalapenos - finely chopped,3 cloves Garlic - finely chopped,1 Tomato - finely chopped,1/2 teaspoon Red Chilli powder,2 teaspoons Cumin powder (Jeera) - roasted,1 teaspoon Dried oregano,1 Bay leaf (tej patta),1/2 teaspoon Black pepper powder - adjustable,1 tablespoon Extra Virgin Olive Oil,Salt - to taste

1 cup Horse Gram Dal (Kollu/ Kulith) - soaked for 4 hours,1 Onion - finely chopped,2 Stalk Celery - finely chopped,2 Pickled Jalapenos - finely chopped,3 cloves Garlic - finely chopped,1 Tomato - finely chopped,1/2 teaspoon Red Chilli powder,2 teaspoons Cumin powder (Jeera) - roasted,1 teaspoon Dried oregano,1 Bay leaf (tej patta),1/2 teaspoon Black pepper powder - adjustable,1 tablespoon Extra Virgin Olive Oil,Salt - to taste

Mexican

Dinner

Diabetic Friendly

To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils. We will cook the soaked horse gram using the pressure cooker method.  You can also cook it in a saucepan if you prefer that method. Place the soaked horse gram in the pressure cooker, along with 2 cups of water. Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles. After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes. After 10 to 15 minutes turn off the heat. Allow the pressure to release naturally. Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl. We will use it for the chiles as and when required. The next step is to make the spice base for the Mexican Chili. Heat the olive oil in a heavy-bottomed pan on medium heat. Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender. Once tender, add the chopped tomatoes, jalapenos, along with chili powder, ground cumin, bay leaf, dried oregano, black pepper, and cook until tomato become soft and well cooked. Now add the cooked horse gram lentils along with 2 tablespoons of reserved water. Give the Mexican Chili a brisk boil.Once it comes to a brisk boil, cover the pan, turn the heat to low and simmer the Vegetarian Mexican Chili for about 10 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.Transfer the Vegetarian Mexican Chili to a serving bowl. Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese. 

To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils. We will cook the soaked horse gram using the pressure cooker method.  You can also cook it in a saucepan if you prefer that method. Place the soaked horse gram in the pressure cooker, along with 2 cups of water. Cover the pan, place the weight on and pressure cook the horse gram until you hear 5 to 6 whistles. After a couple of whistles, turn the heat to low and simmer the horse gram for 10 to 15 minutes. After 10 to 15 minutes turn off the heat. Allow the pressure to release naturally. Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl. We will use it for the chiles as and when required. The next step is to make the spice base for the Mexican Chili. Heat the olive oil in a heavy-bottomed pan on medium heat. Add minced garlic, the onions, the celery stalk and stir-fry until the onions and celery are tender. Once tender, add the chopped tomatoes, jalapenos, along with chili powder, ground cumin, bay leaf, dried oregano, black pepper, and cook until tomato become soft and well cooked. Now add the cooked horse gram lentils along with 2 tablespoons of reserved water. Give the Mexican Chili a brisk boil.Once it comes to a brisk boil, cover the pan, turn the heat to low and simmer the Vegetarian Mexican Chili for about 10 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.Transfer the Vegetarian Mexican Chili to a serving bowl. Serve it along with Taco Shells, a Lettuce Salad, sour cream, and grated cheddar cheese. 

http://www.archanaskitchen.com/vegetarian-mexican-chili-for-tacos-recipe-made-from-horse-gram

Pahadi Chicken Curry Recipe

Pahadi Chicken Curry Recipe

500 grams Chicken - with bone,1/2 cup Curd (Dahi / Yogurt) - whisked,1/4 cup Milk,1 teaspoon Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom (Badi Elaichi),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,Sunflower Oil,2 Onions - chopped,4 cloves Garlic - chopped,1 inch Ginger,2 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 teaspoon Fennel seeds (Saunf),1 teaspoon Whole Black Peppercorns,1 Green Chilli - chopped

500 grams Chicken - with bone,1/2 cup Curd (Dahi / Yogurt) - whisked,1/4 cup Milk,1 teaspoon Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom (Badi Elaichi),2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,Sunflower Oil,2 Onions - chopped,4 cloves Garlic - chopped,1 inch Ginger,2 tablespoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 teaspoon Fennel seeds (Saunf),1 teaspoon Whole Black Peppercorns,1 Green Chilli - chopped

North Indian Recipes

Lunch

Non Vegeterian

To begin making the Pahadi Chicken Curry Recipe, heat a kadai with oil. Once the oil is hot, add cloves, cinnamon stick, cloves and allow it to fry for few seconds.Add coriander seeds, fennel seeds, garlic, ginger and saute till they soften. Add onions and saute till the onions turn translucent and become brown.Allow it to cool down and grind the onion mixture to a smooth paste by adding little water ina  mixer grinder.Heat the same kadai with little oil, add chicken pieces, turmeric powder, salt and fry till the chicken turn golden brown and crispy.Take the chicken out, and in the same oil, add black cardamom, green cardamom and allow it the aroma to release for few seconds.Add onion mixture and cook for about 4 to 5 minutes.After 4 to 5 minutes, add chicken pieces, whisked curd, milk and mix well. Check for salt and cook the pahadi chicken curry on medium heat.You can add some water to adjust the consistency of the chicken curry.Cover and cook the Pahadi Chicken Curry in medium heat for about 10 minutes. Add coriander leaves at the end, give it a mix and serve hot.Serve the Pahadi Chicken Curry Recipe along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family.

To begin making the Pahadi Chicken Curry Recipe, heat a kadai with oil. Once the oil is hot, add cloves, cinnamon stick, cloves and allow it to fry for few seconds.Add coriander seeds, fennel seeds, garlic, ginger and saute till they soften. Add onions and saute till the onions turn translucent and become brown.Allow it to cool down and grind the onion mixture to a smooth paste by adding little water ina  mixer grinder.Heat the same kadai with little oil, add chicken pieces, turmeric powder, salt and fry till the chicken turn golden brown and crispy.Take the chicken out, and in the same oil, add black cardamom, green cardamom and allow it the aroma to release for few seconds.Add onion mixture and cook for about 4 to 5 minutes.After 4 to 5 minutes, add chicken pieces, whisked curd, milk and mix well. Check for salt and cook the pahadi chicken curry on medium heat.You can add some water to adjust the consistency of the chicken curry.Cover and cook the Pahadi Chicken Curry in medium heat for about 10 minutes. Add coriander leaves at the end, give it a mix and serve hot.Serve the Pahadi Chicken Curry Recipe along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family.

http://www.archanaskitchen.com/pahadi-chicken-curry-recipe

Kurkuri Bhindi And Onion Masala Recipe

Crunchy ladyfinger and onion masala recipe

250 grams Bhindi (Lady Finger/Okra) - sliced in small round shape,1-1/2 tablespoon Gram flour (besan),1-1/2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1-1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Amchur (Dry Mango Powder),Salt - as required,Water - as required,Sunflower Oil - as required,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 tablespoon Ginger Garlic Paste,1 Green Chilli - finely chopped,2 Onions - finely chopped,Coriander (Dhania) Leaves - finely chopped

250 grams Bhindi (Lady Finger/Okra) - sliced in small round shape,1-1/2 tablespoon Gram flour (besan),1-1/2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1-1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Amchur (Dry Mango Powder),Salt - as required,Water - as required,Sunflower Oil - as required,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 tablespoon Ginger Garlic Paste,1 Green Chilli - finely chopped,2 Onions - finely chopped,Coriander (Dhania) Leaves - finely chopped

North Indian Recipes

Lunch

Vegetarian

To begin making the Kurkuri Bhindi And Onion Masala recipe, Firstly we will make the kurkuri bhindi. Take a mixing bowl, add the sliced bhindi, besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon amchur powder, required salt and a little water. Mix everything properly.Once it is done, heat oil in a wok and fry the bhindis. Once done, take it out on the absorbent paper to absorb the extra oil. Keep it aside.Now heat oil in a different wok. Add cumin seeds, mustard seeds, hing and green chillies.After 10 to 15 seconds add in the ginger garlic paste. Saute it for a minute and then add the chopped onions. Cook till it becomes soft and translucent.Add in the remaining red chilli powder, turmeric powder, coriander powder and the required salt. Mix it, cover the kadai and let it cook for 3 to 4 minutes.Add in the fried bhindi and mix it properly. Cook for two more minutes, switch off the stove and garnish with chopped coriander leaves.Serve Kurkuri Bhindi And Onion Masala along with Panchmel dal and Phulka for a weekday meal.

To begin making the Kurkuri Bhindi And Onion Masala recipe, Firstly we will make the kurkuri bhindi. Take a mixing bowl, add the sliced bhindi, besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon amchur powder, required salt and a little water. Mix everything properly.Once it is done, heat oil in a wok and fry the bhindis. Once done, take it out on the absorbent paper to absorb the extra oil. Keep it aside.Now heat oil in a different wok. Add cumin seeds, mustard seeds, hing and green chillies.After 10 to 15 seconds add in the ginger garlic paste. Saute it for a minute and then add the chopped onions. Cook till it becomes soft and translucent.Add in the remaining red chilli powder, turmeric powder, coriander powder and the required salt. Mix it, cover the kadai and let it cook for 3 to 4 minutes.Add in the fried bhindi and mix it properly. Cook for two more minutes, switch off the stove and garnish with chopped coriander leaves.Serve Kurkuri Bhindi And Onion Masala along with Panchmel dal and Phulka for a weekday meal.

http://www.archanaskitchen.com/kurkuri-bhindi-and-onion-masala-recipe

हिमाचली कच्चे आम की चटनी रेसिपी - Himachali Dry Raw Mango Chutney Recipe

Himachali Dry Raw Mango Chutney Recipe

1 कप कच्चा आम - टुकड़े कर ले,1 कप पुदीना - धो कर काट ले,1/2 कप हरा धनिया - धो कर काट ले,2 हरी मिर्च - काट ले,1/2 बड़ा चमच्च शक्कर,नमक - स्वाद अनुसार,पानी - गरम

1 cup raw mango - cut into pieces, 1 cup peppermint - wash and chop, 1/2 cup green coriander - wash and chop, 2 green chillies - chopped, 1/2 tablespoon sugar, salt - water, as per taste - hot

Himachal

Side Dish

Vegetarian

हिमाचली कच्चे आम की चटनी बनाने के लिए सबसे पहले कच्चे आम को 10 से 15 मिनट के लिए गरम पानी में भिगो दे जब तक वो नरम न हो जाए. आम के टुकड़ो में से पानी निकाले और आम और पानी दोनों को अलग से रख ले. अब एक मिक्सर जार में कच्चा आम, पुदीना, हरा धनिया, हरी मिर्च, शक्कर, नमक और थोड़ा पानी डाले। पीस ले और अलग से रख ले. पीसने के बाद एक बाउल में निकाले और परोसे। हिमाचली कच्चे आम की चटनी को हिमाचली चना मादरा और चावल के साथ दिन के खाने के लिए परोसे।

To make Himachali raw mango chutney, first soak the raw mango in hot water for 10 to 15 minutes until it becomes soft. Take out the water from the mango pieces and keep both the mango and water separately. Now in a mixer jar add raw mango, mint, green coriander, green chilli, sugar, salt and some water. Grind and keep aside. Remove and serve in a bowl after grinding. Serve Himachali raw mango chutney with Himachali Chana Madra and rice for dinner.

https://www.archanaskitchen.com/himachali-dry-raw-mango-chutney-recipe-in-hindi

Sichuan Style Bird Eye Chili Sauce Recipe

Sichuan Style Bird Eye Chili Sauce Recipe

15 Thai Red chilli (Birds Eye Chilli),1 teaspoon Ginger - chopped,1 teaspoon Garlic - chopped,1 tablespoon Sugar,5 tablespoon Vinegar,1 teaspoon Salt,Sesame (Gingelly) Oil - for cooking

15 Thai Red chilli (Birds Eye Chilli),1 teaspoon Ginger - chopped,1 teaspoon Garlic - chopped,1 tablespoon Sugar,5 tablespoon Vinegar,1 teaspoon Salt,Sesame (Gingelly) Oil - for cooking

Sichuan

Lunch

Non Vegeterian

We begin making the Sichuan Style Bird Eye Chili Sauce Recipe by heating the pan with 2 tablespoons of oil. Add ginger garlic and red chilies cut into half.Saute till the red chili soaks in all the oil. Once done add the vinegar, sugar, and salt. Lower the heat and let it cook for 5 minutes.Cool the mixture and grind it in a blender to a coarse paste.Serve Sichuan Style Bird Eye Chili Sauce Recipe along with Sichuan-style fried rice or Sichuan Mapo Tofu.

We begin making the Sichuan Style Bird Eye Chili Sauce Recipe by heating the pan with 2 tablespoons of oil. Add ginger garlic and red chilies cut into half.Saute till the red chili soaks in all the oil. Once done add the vinegar, sugar, and salt. Lower the heat and let it cook for 5 minutes.Cool the mixture and grind it in a blender to a coarse paste.Serve Sichuan Style Bird Eye Chili Sauce Recipe along with Sichuan-style fried rice or Sichuan Mapo Tofu.

https://www.archanaskitchen.com/sichuan-style-bird-eye-chili-sauce-recipe

Beetroot And Celery Juice Recipe

Beetroot And Celery Juice Recipe

2 Beetroot - diced,1 Stalk Celery,1 inch Ginger,pinch Black Salt (Kala Namak) - to taste

2 Beetroot - diced,1 Stalk Celery,1 inch Ginger,pinch Black Salt (Kala Namak) - to taste

Continental

World Breakfast

Vegetarian

To begin making the Beetroot And Celery Juice Recipe, get all the ingredients ready and all you need to do is add the raw cut vegetables into the Juicer. Extract the first juice and add more water to get the 2nd extract out from the pulp. Pour the juice into a jar, add the salt and lemon if required. Check the taste and adjust the consistency of the juice by adding more water if required.Serve the Beetroot And Celery Juice immediately along with Whole Wheat Pancake Recipe With Banana, Honey And Nuts.to get the maximum benefits from the raw vegetables.

To begin making the Beetroot And Celery Juice Recipe, get all the ingredients ready and all you need to do is add the raw cut vegetables into the Juicer. Extract the first juice and add more water to get the 2nd extract out from the pulp. Pour the juice into a jar, add the salt and lemon if required. Check the taste and adjust the consistency of the juice by adding more water if required.Serve the Beetroot And Celery Juice immediately along with Whole Wheat Pancake Recipe With Banana, Honey And Nuts.to get the maximum benefits from the raw vegetables.

https://www.archanaskitchen.com/beetroot-and-celery-juice-recipe

Nut Filled Chocolate Pastry Recipe

Nut Filled Chocolate Pastry Recipe

1 Puff Pastry Sheet,1 Chocolate Bar,8 Cashew nuts - crushed,1 Whole Egg,Caster Sugar - as needed

1 Puff Pastry Sheet,1 Chocolate Bar,8 Cashew nuts - crushed,1 Whole Egg,Caster Sugar - as needed

Continental

Dessert

Eggetarian

To begin making Nut Filled Chocolate Pastry Recipe, preheat your oven at 200 C. prepare a baking sheet lined with a parchment paper.Flatten the puff pastry sheet using a rolling pin and give it a rectangular shape.Now place the chocolate bar in the middle of the puff pastry.Sprinkle the crushed cashew nuts on top of the chocolate bar.Next, make cuts in the pastry sheet using a knife or kitchen scissor for braiding. Pull in alternative free ends of the pastry sheet that is cut slantly. Once the braiding is done, then carefully place the braided pastry of baking tray lined with parchment paper.Now take egg + 1 teaspoon water in a small bowl and whisk it using a fork.Apply this egg wash on the top of the pastry using a silicon brush.You can also use milk instead of the egg if you are a vegetarian.Bake the pastry for 20 minutes or until it turns golden in colour.Dust some powdered sugar on the pastry and serve the warm pastry with a hot cup of tea.Optional: Once the pastry is baked, you can stick some cashew nuts on top of it and bake it again for 5 more minutes before cooling it down to room temperature.Serve Nut Filled Chocolate Pastry Recipe as a dessert after a dinner of Cheesy Pasta Casserole With Broccoli And Cheese Recipe or along with Maple Roasted Cinnamon Spiced Latte Recipe in the evening.

To begin making Nut Filled Chocolate Pastry Recipe, preheat your oven at 200 C. prepare a baking sheet lined with a parchment paper.Flatten the puff pastry sheet using a rolling pin and give it a rectangular shape.Now place the chocolate bar in the middle of the puff pastry.Sprinkle the crushed cashew nuts on top of the chocolate bar.Next, make cuts in the pastry sheet using a knife or kitchen scissor for braiding. Pull in alternative free ends of the pastry sheet that is cut slantly. Once the braiding is done, then carefully place the braided pastry of baking tray lined with parchment paper.Now take egg + 1 teaspoon water in a small bowl and whisk it using a fork.Apply this egg wash on the top of the pastry using a silicon brush.You can also use milk instead of the egg if you are a vegetarian.Bake the pastry for 20 minutes or until it turns golden in colour.Dust some powdered sugar on the pastry and serve the warm pastry with a hot cup of tea.Optional: Once the pastry is baked, you can stick some cashew nuts on top of it and bake it again for 5 more minutes before cooling it down to room temperature.Serve Nut Filled Chocolate Pastry Recipe as a dessert after a dinner of Cheesy Pasta Casserole With Broccoli And Cheese Recipe or along with Maple Roasted Cinnamon Spiced Latte Recipe in the evening.

http://www.archanaskitchen.com/nut-filled-chocolate-pastry-recipe

पुदीना लस्सी रेसिपी - Pudina Lassi Recipe

Pudina Lassi Recipe

1 कप दही,बर्फ - प्रयोग अनुसार,1 हरी मिर्च - काट ले,1/2 कप पुदीना - धो कर काट ले,1/2 छोटा चम्मच काला नमक या सेंधा नमक - वैकल्पिक

1 कप दही,बर्फ - प्रयोग अनुसार,1 हरी मिर्च - काट ले,1/2 कप पुदीना - धो कर काट ले,1/2 छोटा चम्मच काला नमक या सेंधा नमक - वैकल्पिक

North Indian Recipes

Side Dish

Vegetarian

पुदीना लस्सी रेसिपी बनाने के लिए सबसे पहले दही, पुदीने के पत्ते, काला नमक, हरी मिर्च डाले और अच्छी तरह से पीस ले. 2 से 3 मिनट के लिए ब्लेंड करें।अब इसमें बर्फ डाले और फिर से 30 सेकण्ड्स के लिए ब्लेंड करें। एक ग्लास में डाले और परोसे। पुदीना लस्सी रेसिपी को दाल बनजारा, सेव टमाटर की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।

To make the Mint Lassi recipe, firstly add curd, mint leaves, black salt, green chilli and grind it well. Blend for 2 to 3 minutes. Now add ice to it and blend again for 30 seconds. Pour into a glass and serve. Serve Pudina Lassi Recipe along with Dal Banjara, Sew Tomato Vegetable and Phulka for dinner.

https://www.archanaskitchen.com/pudina-lassi-recipe-refreshing-pud-lassi-recipe-in-hindi

Cauliflower Moong Dal Recipe

Cauliflower Moong Dal Recipe

1 cup Yellow Moong Dal (Split),1 Cauliflower (gobi),1 teaspoon Turmeric powder (Haldi),3 Green Chillies,1 tablespoon Cumin powder (Jeera),1 Onion - chopped,Salt - to taste,2 Tomatoes,1 tablespoon Sunflower Oil - (adjust),1 teaspoon Ginger - minced,2 tablespoon Coriander (Dhania) Leaves,1 teaspoon Garam masala powder

1 cup Yellow Moong Dal (Split),1 Cauliflower (gobi),1 teaspoon Turmeric powder (Haldi),3 Green Chillies,1 tablespoon Cumin powder (Jeera),1 Onion - chopped,Salt - to taste,2 Tomatoes,1 tablespoon Sunflower Oil - (adjust),1 teaspoon Ginger - minced,2 tablespoon Coriander (Dhania) Leaves,1 teaspoon Garam masala powder

Indian

Side Dish

High Protein Vegetarian

To prepare Cauliflower Moong Dal Recipe, dry roast the moong dal for few minutes to get a nice aroma.Soak the dal in water for about 15-20 minutesNow wash the dal and put in a saucepan. Add around 4 cups of water, salt, turmeric powder, cumin powder and the whole green chili to the dal.Let the dal to cook for around 15-20 minutes or until the dal become just soft.Now heat oil or ghee in another pan/kadai.Add the chopped onion in the oil and fry them until soft.Add the ginger, tomato and stir them to mix. (If it is needed, add a little water so that your masala do not burn). Stir in the masala until everything gets cooked well.Add the cauliflower florets in the pan and stir carefully to coat all the floret with the masala.Then carefully pour the cooked dal in the pan, give a stir and cover the pan; and let it cook for around another 15-20 minutes or until the cauliflower become soft.Sprinkle garam masala on the top, switch off the heat and serve Cauliflower Moong Dal Recipe along with phulkas or Gehun Bhajra Thepla Recipe for lunch or dinner.

To prepare Cauliflower Moong Dal Recipe, dry roast the moong dal for few minutes to get a nice aroma.Soak the dal in water for about 15-20 minutesNow wash the dal and put in a saucepan. Add around 4 cups of water, salt, turmeric powder, cumin powder and the whole green chili to the dal.Let the dal to cook for around 15-20 minutes or until the dal become just soft.Now heat oil or ghee in another pan/kadai.Add the chopped onion in the oil and fry them until soft.Add the ginger, tomato and stir them to mix. (If it is needed, add a little water so that your masala do not burn). Stir in the masala until everything gets cooked well.Add the cauliflower florets in the pan and stir carefully to coat all the floret with the masala.Then carefully pour the cooked dal in the pan, give a stir and cover the pan; and let it cook for around another 15-20 minutes or until the cauliflower become soft.Sprinkle garam masala on the top, switch off the heat and serve Cauliflower Moong Dal Recipe along with phulkas or Gehun Bhajra Thepla Recipe for lunch or dinner.

https://www.archanaskitchen.com/cauliflower-moong-dal-recipe

Spanish Omelette Recipe (Tortilla Espanola)

Spanish Omelette Recipe (Tortilla Espanola)

5 Whole Eggs,1 Onion - sliced or diced,3 Potatoes (Aloo) - peeled and cut into bite sized pieces,1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Paprika powder - or red chilli powder (adjustable),1/4 cup Extra Virgin Olive Oil,Salt - to taste,2-3 Spring Onion Greens - or coriander leaves for garnishing

5 Whole Eggs,1 Onion - sliced or diced,3 Potatoes (Aloo) - peeled and cut into bite sized pieces,1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Paprika powder - or red chilli powder (adjustable),1/4 cup Extra Virgin Olive Oil,Salt - to taste,2-3 Spring Onion Greens - or coriander leaves for garnishing

Mediterranean

World Breakfast

Eggetarian

To begin making the Spanish Omelette, first heat the oil in a small non-stick omelet panAdd the potatoes and onion and saute, stirring continuously till the potatoes are just cooked. This will take about 10-12 minutes.Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.Crack the eggs in a small bowl and sprinkle the salt. Whisk thoroughly until fluffy.Add the fried potatoes to the eggs and mix again.Keep 1 tablespoon of oil in the omelet pan and drain the rest.Pour the egg-potato mixture to the pan. Cover and cook on low heat till the bottom is lightly browned and the top is no longer jiggly.Loosen the bottom of the omelette using a flat spatula to release the edges. Place a flat large plate over the pan and carefully slide the omelette onto it.Slide the omelette back on to the pan, uncooked side down this time, cook till the eggs are done on either side.Cut a wedge from the Spanish Omelette and serve garnished with onion greens.Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast.

To begin making the Spanish Omelette, first heat the oil in a small non-stick omelet panAdd the potatoes and onion and saute, stirring continuously till the potatoes are just cooked. This will take about 10-12 minutes.Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.Crack the eggs in a small bowl and sprinkle the salt. Whisk thoroughly until fluffy.Add the fried potatoes to the eggs and mix again.Keep 1 tablespoon of oil in the omelet pan and drain the rest.Pour the egg-potato mixture to the pan. Cover and cook on low heat till the bottom is lightly browned and the top is no longer jiggly.Loosen the bottom of the omelette using a flat spatula to release the edges. Place a flat large plate over the pan and carefully slide the omelette onto it.Slide the omelette back on to the pan, uncooked side down this time, cook till the eggs are done on either side.Cut a wedge from the Spanish Omelette and serve garnished with onion greens.Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast.

https://www.archanaskitchen.com/spanish-omelette-recipe-tortilla-espanola

Cantonese Style Vegetarian Chowmein Recipes

Cantonese Style Vegetarian Chowmein Recipes

1 packet Egg noodles,1 1/2 cups Bean Sprouts,1/2 cup Broccoli - cut into florets,1 Green Bell Pepper (Capsicum) - cut into diamonds,3 sprig Spring Onion (Bulb & Greens) - finely chopped,1 tablespoon Corn flour,2 tablespoons Soy sauce,2 tablespoons Red Chilli sauce,1/2 teaspoon Sesame (Gingelly) Oil,1/4 teaspoon Sugar,1 tablespoon Vinegar,Salt - to taste,Black pepper powder - for seasoning

1 packet Egg noodles,1 1/2 cups Bean Sprouts,1/2 cup Broccoli - cut into florets,1 Green Bell Pepper (Capsicum) - cut into diamonds,3 sprig Spring Onion (Bulb & Greens) - finely chopped,1 tablespoon Corn flour,2 tablespoons Soy sauce,2 tablespoons Red Chilli sauce,1/2 teaspoon Sesame (Gingelly) Oil,1/4 teaspoon Sugar,1 tablespoon Vinegar,Salt - to taste,Black pepper powder - for seasoning

Cantonese

Main Course

Vegetarian

We begin making the Cantonese Style Vegetarian Chow mien Recipe by boiling the noodles in a saucepan with enough water. Cook till it is half done. Then strain the water by using a strainer and run the noodles under cold water for 1 minute. Then toss it with a tablespoon of oil in order to stop the cooking.Pre - heat the “air fryer” at 180-degree celsius for 5 minutes.Once done place the noodles inside the basket and then in order to half crisp the noodle place it inside for 5 minutes. When it is done, remove the basket out and keep it aside.Heat a saucepan with oil add ginger, garlic and then add in all the vegetables, fry till the vegetable is all done. The next step is to mix the cornstarch in a small bowl with all the sauces and other ingredients mentioned in the list by adding 1/2 cup of water. Reduce the heat and pour the entire mixture into the pan slowly and keep mixing slowly so that the sauce doesn't thicken.When the sauce is reached to a pouring consistency, you are now ready to pour it over the half crispy noodles and can be served hot. Serve your Cantonese Style Vegetarian Chow Mein with Cantonese Style Ban Mien Bian Ruo (Noodle Soup With Vegetable dumplings)

We begin making the Cantonese Style Vegetarian Chow mien Recipe by boiling the noodles in a saucepan with enough water. Cook till it is half done. Then strain the water by using a strainer and run the noodles under cold water for 1 minute. Then toss it with a tablespoon of oil in order to stop the cooking.Pre - heat the “air fryer” at 180-degree celsius for 5 minutes.Once done place the noodles inside the basket and then in order to half crisp the noodle place it inside for 5 minutes. When it is done, remove the basket out and keep it aside.Heat a saucepan with oil add ginger, garlic and then add in all the vegetables, fry till the vegetable is all done. The next step is to mix the cornstarch in a small bowl with all the sauces and other ingredients mentioned in the list by adding 1/2 cup of water. Reduce the heat and pour the entire mixture into the pan slowly and keep mixing slowly so that the sauce doesn't thicken.When the sauce is reached to a pouring consistency, you are now ready to pour it over the half crispy noodles and can be served hot. Serve your Cantonese Style Vegetarian Chow Mein with Cantonese Style Ban Mien Bian Ruo (Noodle Soup With Vegetable dumplings)

https://www.archanaskitchen.com/cantonese-style-vegetarian-chowmein-recipes

पाल कट्टी चेट्टिनाड करी रेसिपी - Chettinad Style Paneer Kurma (Recipe In Hindi)

Chettinad Style Paneer Kurma (Recipe In Hindi)

250 ग्राम्स पनीर - चॉकोर कटा हुआ,1/2 कप छोटे प्याज़ - चार टुकड़ो में काटा हुआ,1 टमाटर - कटा हुआ,1 छोटी चमच्च राई,1 बड़ा चमच्च लाल मिर्च पाउडर,नमक - स्वादानुसार,तेल - पकाने के लिए,2 डली करी पत्ते,2 बड़ा चमच्च धनिये के बीज,3 लवंग,1 इंच दालचीनी,1 इलाइची,2 छोटे चमच्च पूरी काली मिर्च,3 कल्पासी के पत्ते,2 चक्र फूल,6 सुखी लाल मिर्च,1 छोटी चमच्च खस खस,1/2 कप नारियल - कसा हुआ,2 हरी मिर्च - चीरि हुई,1 डली करी पत्ते,हरा धनिया - बारीक कटा हुआ

250 grams Paneer - Chopped chopped, 1/2 cup small onions - cut into four pieces, 1 tomato - chopped, 1 teaspoon mustard, 1 tablespoon red chili powder, salt - as per taste, oil - to cook, 2 Nuggets curry leaves, 2 tablespoons coriander seeds, 3 lavang, 1 inch cinnamon, 1 cardamom, 2 teaspoons whole pepper, 3 kalpasi leaves, 2 chakra flowers, 6 dry red chillies, 1 teaspoon poppy poppy seeds, 1 / 2 cups coconut - grated, 2 green chillies - sliced, 1 curry leaves, coriander - finely chopped

Chettinad

Main Course

Vegetarian

पाल कट्टी चेट्टिनाड करी बनाने के लिए, सबसे पहले चेट्टिनाड पेस्ट के साड़ी सामग्री को अच्छे से भूरा होने तक सेंकलें। ठंडा होने दे और हल्का सा पानी डालकर ब्लेंडर से अच्छे से पीसले।अब नॉन स्टिक पैन में तेल गरम होने पर, उसमे राई और हींग डालकर पकने दे।  अब लहसुन और प्याज डालकर भूरा होने तक पकाए। कटे हुए टमाटर डालकर अच्छी तरह पकाले। आप इसे जल्दी पकाने के लिए नमक भी डाल सकते है।     एक बार यह करी पक जाए, आप इसमें पनीर डालकर अच्छे से मिलाले। थोड़ा पानी डालकर इसे ढकले और 3-4 मिनट तक पकने दे।  पकने के बाद ऊपर से बारीक कटा धनिया डाले और मिलाले। पाल कट्टी चेट्टिनाड करी को तवा पराठा के साथ भोजन में परोसे। 

To make Pal Katti Chettinad curry, first bake the saree ingredients of Chettinad paste till it turns brown. Allow to cool down and grind it well with a blender by adding a little water. Now when the oil is heated in a non stick pan, add mustard seeds and asafoetida and cook it. Now add garlic and onion and cook till it turns brown. Add chopped tomatoes and cook well. You can also add salt to cook it quickly. Once this curry is cooked, add cottage cheese and mix well. Cover it with some water and let it cook for 3-4 minutes. After cooking, add finely chopped coriander and mix. Serve Pal Katti Chettinad Curry with Tawa Paratha as a meal.

https://www.archanaskitchen.com/chettinad-style-paneer-kurma-recipe-in-hindi

Sicilian Watermelon Pudding Recipe With Cinnamon Twist - Gelo Di Melone

Sicilian Watermelon Pudding Recipe With Cinnamon Twist - Gelo Di Melone

2 1/3 cups Watermelon - chopped into chunks,1/4 cup Corn flour,3/4 cup Sugar,1 teaspoon Vanilla Extract,1/4 inch Cinnamon Stick (Dalchini),1/2 teaspoon Cinnamon Powder (Dalchini) - to garnish,2 teaspoon Walnuts - chopped for garnish

2 1/3 cups Watermelon - chopped into chunks,1/4 cup Corn flour,3/4 cup Sugar,1 teaspoon Vanilla Extract,1/4 inch Cinnamon Stick (Dalchini),1/2 teaspoon Cinnamon Powder (Dalchini) - to garnish,2 teaspoon Walnuts - chopped for garnish

Italian Recipes

Dessert

Vegetarian

To make Sicilian Watermelon Pudding Recipe With Cinnamon Twist, first start by preparing the watermelon puree. Deseed fresh watermelon and cut into large chunks.Place in a Hand blender and process until smooth and well pureed.Strain the mixture into a bowl and measure 2 cups and reserve 5 teaspoon puree from it.Stir and mix cornflour in a small bowl with 1/4 cup watermelon puree to it without any lumps.In a Saucepan, combine watermelon puree, cornstarch mixture, sugar, vanilla extract and cinnamon stick.Bring the watermelon mixture to a boil on medium heat, and then let it simmer for 10-15 minutes until the mixture thickens. Stir continuously to avoid any lumps.Rinse Ramekins/molds with water. Do not pat them dry. Pour the watermelon pudding mixture into the ramekins. Cover it with a plastic clear wrap and refrigerate it for 6 hours.To serve, remove the plastic cover. You can serve it in the ramekins itself or unmold the pudding.To unmold, rub ramekin between your palms and invert it on a plate, slightly tilted, give a hard whack or two.Garnish the Sicilian Watermelon Pudding Recipe With Cinnamon Twist (Gelo Di Melone) with ground cinnamon powder and chopped walnuts.Serve Sicilian Watermelon Pudding Recipe during tea-party or as a dessert after a meal of Spaghetti Aglio Olio Pasta Recipe with Bacon and Garlic Bread With Herb Butter Recipe. 

To make Sicilian Watermelon Pudding Recipe With Cinnamon Twist, first start by preparing the watermelon puree. Deseed fresh watermelon and cut into large chunks.Place in a Hand blender and process until smooth and well pureed.Strain the mixture into a bowl and measure 2 cups and reserve 5 teaspoon puree from it.Stir and mix cornflour in a small bowl with 1/4 cup watermelon puree to it without any lumps.In a Saucepan, combine watermelon puree, cornstarch mixture, sugar, vanilla extract and cinnamon stick.Bring the watermelon mixture to a boil on medium heat, and then let it simmer for 10-15 minutes until the mixture thickens. Stir continuously to avoid any lumps.Rinse Ramekins/molds with water. Do not pat them dry. Pour the watermelon pudding mixture into the ramekins. Cover it with a plastic clear wrap and refrigerate it for 6 hours.To serve, remove the plastic cover. You can serve it in the ramekins itself or unmold the pudding.To unmold, rub ramekin between your palms and invert it on a plate, slightly tilted, give a hard whack or two.Garnish the Sicilian Watermelon Pudding Recipe With Cinnamon Twist (Gelo Di Melone) with ground cinnamon powder and chopped walnuts.Serve Sicilian Watermelon Pudding Recipe during tea-party or as a dessert after a meal of Spaghetti Aglio Olio Pasta Recipe with Bacon and Garlic Bread With Herb Butter Recipe. 

https://www.archanaskitchen.com/sicilian-watermelon-pudding-recipe-with-cinnamon-twist-gelo-di-melone

Russian Pattice Recipe - Parsi Chicken Cutlet

Russian Pattice Recipe - Parsi Chicken Cutlet

2 Potatoes (Aloo) - boiled and peeled,200 grams Chicken breasts,1/2 cup Cheese - grated,1/2 tablespoon Garlic - paste,1/2 tablespoon Ginger - paste,2 Green Chillies,2 sprig Coriander (Dhania) Leaves,1/3 cup Whole Wheat Bread crumbs,Salt - to taste,1 teaspoon Black pepper powder,1 teaspoon Garam masala powder,1 Whole Egg,1/4 cup Sooji (Semolina/ Rava),1/2 cup Whole Wheat Bread crumbs

2 Potatoes (Aloo) - boiled and peeled,200 grams Chicken breasts,1/2 cup Cheese - grated,1/2 tablespoon Garlic - paste,1/2 tablespoon Ginger - paste,2 Green Chillies,2 sprig Coriander (Dhania) Leaves,1/3 cup Whole Wheat Bread crumbs,Salt - to taste,1 teaspoon Black pepper powder,1 teaspoon Garam masala powder,1 Whole Egg,1/4 cup Sooji (Semolina/ Rava),1/2 cup Whole Wheat Bread crumbs

Parsi Recipes

Appetizer

Non Vegeterian

To begin making the Russian Pattice Recipe, we will first par boil the chicken. Heat water in a saucepan on high heat along with some salt and give it a brisk boil, add the chicken breast to it and cook it for about 3-5 minutes. Turn off the flame, drain the excess water and shred the chicken into small pieces. Transfer to a bowl. Along with the chicken in the bowl, add mashed potatoes, cheese, garlic, ginger, green chillies, coriander leaves, bread crumbs, salt, black pepper powder, garam masala powder, mix well and bring the mixture together. Divide the Russian pattice mixture into equal portions. Roll each portion between your palms and flatten it to resemble like a disc. Preheat a kadai, with oil on medium-highh heat. Alternatively, if you wish to, you could also shallow fry it. In a small bowl, break the egg and whisk it well. In yet another bowl, mix together the rava and the bread crumbs and set aside. Dip each pattice into the egg then roll it into the rava-bread crumb mixture. Drop these Russian pattice into the hot oil and fry until it turns into a lovely golden brown colour. Serve hot Russian Pattice. Serve Russian Pattice as a tea time snack or along with a Parsi meal along with Green Chutney or Tomato Ketchup. 

To begin making the Russian Pattice Recipe, we will first par boil the chicken. Heat water in a saucepan on high heat along with some salt and give it a brisk boil, add the chicken breast to it and cook it for about 3-5 minutes. Turn off the flame, drain the excess water and shred the chicken into small pieces. Transfer to a bowl. Along with the chicken in the bowl, add mashed potatoes, cheese, garlic, ginger, green chillies, coriander leaves, bread crumbs, salt, black pepper powder, garam masala powder, mix well and bring the mixture together. Divide the Russian pattice mixture into equal portions. Roll each portion between your palms and flatten it to resemble like a disc. Preheat a kadai, with oil on medium-highh heat. Alternatively, if you wish to, you could also shallow fry it. In a small bowl, break the egg and whisk it well. In yet another bowl, mix together the rava and the bread crumbs and set aside. Dip each pattice into the egg then roll it into the rava-bread crumb mixture. Drop these Russian pattice into the hot oil and fry until it turns into a lovely golden brown colour. Serve hot Russian Pattice. Serve Russian Pattice as a tea time snack or along with a Parsi meal along with Green Chutney or Tomato Ketchup. 

https://www.archanaskitchen.com/russian-pattice-recipe-parsi-chicken-cutlet

Tomato pulao Recipe

Tomato pulao Recipe

1 cup Basmati rice,3 Tomatoes - diced into large pieces,1 Onion - sliced,10 Mint Leaves (Pudina),1/2 teaspoon Cumin seeds (Jeera),1 Bay leaves (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sugar,1 teaspoon Lemon juice,2 tablespoon Sunflower Oil,1 tablespoon Ghee,1 tablespoon Coriander (Dhania) Seeds,2 teaspoons Poppy seeds,1 teaspoon Cumin seeds (Jeera),7 to 8 Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),2 Green Chillies,1-1/2 teaspoon Red Chilli powder,6 Garlic,1/2 Onion,1/2 inch Ginger

1 cup Basmati rice,3 Tomatoes - diced into large pieces,1 Onion - sliced,10 Mint Leaves (Pudina),1/2 teaspoon Cumin seeds (Jeera),1 Bay leaves (tej patta),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sugar,1 teaspoon Lemon juice,2 tablespoon Sunflower Oil,1 tablespoon Ghee,1 tablespoon Coriander (Dhania) Seeds,2 teaspoons Poppy seeds,1 teaspoon Cumin seeds (Jeera),7 to 8 Whole Black Peppercorns,1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),2 Green Chillies,1-1/2 teaspoon Red Chilli powder,6 Garlic,1/2 Onion,1/2 inch Ginger

Karnataka

Lunch

Vegetarian

To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes.Chop tomatoes, slice onion and prepare all ingredients required.In a small mixer jar add coriander seeds, cumin seeds,poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder. Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth.In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions.Saute until the onions are golden and then add the ground paste and saute on a low flame. Keep stirring or else the masala will stick to the bottom of the pam. Cook for a couple of minutes until the raw smell disappears and the oil separates.Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft.After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice.Bring it to a boil and add the rice and mix everything well until combined.Now add another 3/4 cup of water bring it to a boil. Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated.Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot.Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal.

To begin making the Tomato pulao recipe, soak basmati rice for 10 to 20 minutes.Chop tomatoes, slice onion and prepare all ingredients required.In a small mixer jar add coriander seeds, cumin seeds,poppy seeds, cinnamon stick, cloves and whole black peppercorn and grind to a powder. Now add the rest of the ingredients like the green chillies, ginger, garlic, red chilli powder, turmeric powder, onion and ginger with very little water and blend till smooth.In a large heavy bottomed pan heat oil and ghee, add jeera and let it crackle, now add bay leaf and then add sliced onions.Saute until the onions are golden and then add the ground paste and saute on a low flame. Keep stirring or else the masala will stick to the bottom of the pam. Cook for a couple of minutes until the raw smell disappears and the oil separates.Once done add tomatoes and mint leaves and cook for a minute till the tomatoes turn soft.After the tomatoes are soft add 1 cup of water, salt to taste, sugar and lemon juice.Bring it to a boil and add the rice and mix everything well until combined.Now add another 3/4 cup of water bring it to a boil. Lower the flame to simmer and cook covered for 15 minutes or until all the liquid is evaporated.Turn of the heat, let the Tomato Pulao sit for 10 minutes and then serve hot.Serve Tomato pulao with Burani Raita or any other raita of your choice for a delicious meal.

https://www.archanaskitchen.com/tomato-pulav-recipe

Filter Coffee Fudge Brownies Recipe

Filter Coffee Fudge Brownies Recipe

1 cup Butter - at room temperature + more for greasing,4 Whole Eggs,1/4 cup Coffee Decoction,1 tablespoon Cocoa Powder,1 cup Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,350 grams Dark chocolate - (i used 70% cocoa),1/2 cup All Purpose Flour (Maida),1/2 cup Walnuts,1/2 cup Dark Chocolate Chips,1 cup Heavy whipping cream,1 1/4 cup Dark Chocolate Chips - or chopped chocolate,1 tablespoon Instant Coffee Powder - (like Nescafé)

1 cup Butter - at room temperature + more for greasing,4 Whole Eggs,1/4 cup Coffee Decoction,1 tablespoon Cocoa Powder,1 cup Brown Sugar (Demerara Sugar),1 teaspoon Vanilla Extract,350 grams Dark chocolate - (i used 70% cocoa),1/2 cup All Purpose Flour (Maida),1/2 cup Walnuts,1/2 cup Dark Chocolate Chips,1 cup Heavy whipping cream,1 1/4 cup Dark Chocolate Chips - or chopped chocolate,1 tablespoon Instant Coffee Powder - (like Nescafé)

Continental

Dessert

Eggetarian

To make the Filter Coffee Fudge Brownies Recipe, prepare a Square brownie pan by greasing it with butter and line it with greaseproof paper.Preheat the Oven to 180 degree Celsius.Melt dark chocolate bar and butter in a heatproof bowl over a pot of simmering water (double boiling method). Make sure water doesn’t touch the bottom of the bowl. Once melted, turn off the heat.Now add the filter coffee, cocoa powder, vanilla extract and sugar into the chocolate mixture and whisk well until the sugar has dissolved.Now crack an egg into a bowl and then transfer it into the chocolate mixture and whisk it in until it is combined.Repeat it with the remaining eggs. Sift in the flour and salt, fold it in gently.Now combine the walnuts and chocolate chips into the batter.Pour this mixture into the prepared tin and bake it for 30-40 minutes or until the skewer comes out clean.Transfer this to a cooling rack and cool completely.Meanwhile to prepare the frosting, in a saucepan, add cream and swirl in the instant coffee and bring it to a gentle simmer. Let it infuse for half an hour.Now strain this mixture into a fresh saucepan and bring this to a gentle boil.Pour this over a bowl of chocolate chips and let it sit for a minute. Now gently mix it with a spatula until it is homogenous and well combined.Transfer the brownie back into the tin it was baked in and pour this fudge sauce over the brownie and spread it all over. (This helps in brownie be thickly covered with fudge). Now let this sit on the counter for 3-4 hours.Slice Filter Coffee Fudge Brownies Recipe and serve either warm or cold, with a scoop of vanilla ice cream with dessert at the end of the meal.

To make the Filter Coffee Fudge Brownies Recipe, prepare a Square brownie pan by greasing it with butter and line it with greaseproof paper.Preheat the Oven to 180 degree Celsius.Melt dark chocolate bar and butter in a heatproof bowl over a pot of simmering water (double boiling method). Make sure water doesn’t touch the bottom of the bowl. Once melted, turn off the heat.Now add the filter coffee, cocoa powder, vanilla extract and sugar into the chocolate mixture and whisk well until the sugar has dissolved.Now crack an egg into a bowl and then transfer it into the chocolate mixture and whisk it in until it is combined.Repeat it with the remaining eggs. Sift in the flour and salt, fold it in gently.Now combine the walnuts and chocolate chips into the batter.Pour this mixture into the prepared tin and bake it for 30-40 minutes or until the skewer comes out clean.Transfer this to a cooling rack and cool completely.Meanwhile to prepare the frosting, in a saucepan, add cream and swirl in the instant coffee and bring it to a gentle simmer. Let it infuse for half an hour.Now strain this mixture into a fresh saucepan and bring this to a gentle boil.Pour this over a bowl of chocolate chips and let it sit for a minute. Now gently mix it with a spatula until it is homogenous and well combined.Transfer the brownie back into the tin it was baked in and pour this fudge sauce over the brownie and spread it all over. (This helps in brownie be thickly covered with fudge). Now let this sit on the counter for 3-4 hours.Slice Filter Coffee Fudge Brownies Recipe and serve either warm or cold, with a scoop of vanilla ice cream with dessert at the end of the meal.

https://www.archanaskitchen.com/filter-coffee-fudge-brownies-recipe

Peanut Butter And Flax Oats Bar With Chocolate Chip Recipe

Peanut Butter And Flax Oats Bar With Chocolate Chip Recipe

1 1/2 cup Instant Oats (Oatmeal),1/2 cup Peanut Butter,1/4 cup Honey,2 tablespoons Flax seeds - ground,1/4 cup Chocolate chips

1 1/2 cup Instant Oats (Oatmeal),1/2 cup Peanut Butter,1/4 cup Honey,2 tablespoons Flax seeds - ground,1/4 cup Chocolate chips

Continental

Snack

Vegetarian

To begin with the Peanut Butter And Flax Oats Bar With Chocolate Chip Recipe first, line a pan with foil or parchment paper.Take a mixing bowl and add the oats and ground flax into it. Combine well.Melt the honey and peanut butter together until it’s smooth enough to mix with the oats. You could do this in the microwave for approximately 1 to 2 minutes because it’s faster]Combine the mixture with the oats and flax and mix well.Allow it to cool for some time. Add the chocolate chips and stir well. Pour it into your prepared pan, and store it in the refrigerator/ freezer for a four hours until it’s set enough to cut into squares.Once ready cut them into squares and serve them. Serve the Peanut Butter And Flax Oat Squares With Chocolate Chips as a snack and munch it whenever you are hungry or serve it with some Cantaloupe Pomegranate and Mint Juice.

To begin with the Peanut Butter And Flax Oats Bar With Chocolate Chip Recipe first, line a pan with foil or parchment paper.Take a mixing bowl and add the oats and ground flax into it. Combine well.Melt the honey and peanut butter together until it’s smooth enough to mix with the oats. You could do this in the microwave for approximately 1 to 2 minutes because it’s faster]Combine the mixture with the oats and flax and mix well.Allow it to cool for some time. Add the chocolate chips and stir well. Pour it into your prepared pan, and store it in the refrigerator/ freezer for a four hours until it’s set enough to cut into squares.Once ready cut them into squares and serve them. Serve the Peanut Butter And Flax Oat Squares With Chocolate Chips as a snack and munch it whenever you are hungry or serve it with some Cantaloupe Pomegranate and Mint Juice.

http://www.archanaskitchen.com/peanut-butter-and-flax-oats-bar-with-chocolate-chip-recipe

साबूदाना खीर रेसिपी - Sabudana Kheer (Recipe In Hindi)

Sabudana Kheer (Recipe In Hindi)

1 कप साबूदाना,1 लीटर दूध,1 कप शक्कर,1 छोटा चमच्च इलाईची पाउडर,1 छोटा चमच्च घी,1/4 कप बादाम - सिल्वर परत वाली,1/4 कप किसमिस

1 कप साबूदाना,1 लीटर दूध,1 कप शक्कर,1 छोटा चमच्च इलाईची पाउडर,1 छोटा चमच्च घी,1/4 कप बादाम - सिल्वर परत वाली,1/4 कप किसमिस

Indian

Dessert

Vegetarian

साबूदाना खीर बनाने के लिए सबसे पहले साबूदाना क एक घंटे के लिए पानी में भिगो दे. अब एक सॉस पैन में दूध दाल दे. इसमें शक्कर डाले और शक्कर के पिघलने तक पकाए। दूध के उबलने के बाद, आंच धीमी करें और दूध के आधे हो जाने तक पकने दे.एक दूसरे सॉसपैन में 2-1/2 कप पानी डाले। जब पानी उबलने लगे उसमे साबूदाना डाले और उसके पकने तक पकाए। पकने के बाद पानी निकल ले और साबूदाना को एक अलग कटोरे में रख दे. अुब यह साबूदाना और इलाईची पाउडर दूध में दाल दे और 10 मिनट तक धीमी आंच पर पकने दे. 10 मिनट बाद गैस बंद करें और गरमा गरम परोसे.  एक तड़का पैन में घी गरम करें। इसमें बादाम डाले और 20 सेकण्ड्स के लिए पकाए। 20 सेकण्ड्स बाद किसमिस डाले और 10 सेकण्ड्स के लिए पकाए। गैस बंद करें और इससे खीर में डाल दे. साबूदाना खीर को त्यौहार के लिए या रोज के खाने के बाद मीठे के लिए परोसे.

To make sago kheer, first soak the sago in water for one hour. Now give milk and dal in a saucepan. Add sugar and cook until the sugar melts. After the milk boils, reduce the heat and cook till the milk has reduced to half. Add 2-1 / 2 cups of water to another saucepan. When the water starts boiling, add sago and cook till it is cooked. After cooking, drain the water and keep the sago in a separate bowl. Now put sago and cardamom powder in milk and let it cook on low flame for 10 minutes. Turn off the gas after 10 minutes and serve hot. Heat ghee in a tempering pan. Add almonds and cook for 20 seconds. After 20 seconds add the seeds and cook for 10 seconds. Turn off the gas and pour it into the kheer. Serve Sago Kheer for festival or for dessert after daily dinner.

https://www.archanaskitchen.com/sabudana-kheer-recipe-in-hindi

Pirandai Oorugai Recipe - Pirandai Pickle Recipe

Pirandai Oorugai Recipe - Pirandai Pickle Recipe

1 cup Pirandai - cleaned,10 Dry Red Chillies,2 tablespoons Tamarind Paste,4 tablespoons Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),Salt,1/2 teaspoon Asafoetida (hing)

1 cup Pirandai - cleaned,10 Dry Red Chillies,2 tablespoons Tamarind Paste,4 tablespoons Sesame (Gingelly) Oil,1 teaspoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),Salt,1/2 teaspoon Asafoetida (hing)

South Indian Recipes

Side Dish

Vegetarian

To begin making the Pirandai Oorugai Recipe, firstly select tender pirandais, remove the leaves attached to it and rinse them well.Peel the sides of the pirandai. You can see the fibres (naar) and remove them using a small knife.Chop them into small pieces and they are ready to use.Heat the required oil in a heavy bottomed pan. Once the oil is hot, add pirandai, red chillies and tamarind. Cook for about 2 to 3 minutes. Once done, switch off the heat and keep it aside to cool down. Meanwhile, dry roast fenugreek seeds and mustard seeds in a pan for about a minute. Switch off the heat, cool them down and crush coarsely using a mortar pestle.Once done add pirandai, red chillies, tamarind in a mixer grinder and grind them into paste. Heat oil in a heavy bottomed pan. Add the paste, asafoetida, salt, mix well and cook the Pirandai Oorugai  on low heat for about 8 to 10 minutes. After 8 to 10 minutes, add fenugreek mustard seeds powder to the Pirandai Oorugai and mix everything properly. Cook the Pirandai Oorugai on low heat for another 4 minutes. Switch off the heat, let the Pirandai Oorugai to cool.Store the Pirandai Oorugai  in airtight container.Serve Pirandai Oorugai along with Steamed Rice, Mixed Vegetable Sambar and Chow Chow Thoran for a weekday meal.

To begin making the Pirandai Oorugai Recipe, firstly select tender pirandais, remove the leaves attached to it and rinse them well.Peel the sides of the pirandai. You can see the fibres (naar) and remove them using a small knife.Chop them into small pieces and they are ready to use.Heat the required oil in a heavy bottomed pan. Once the oil is hot, add pirandai, red chillies and tamarind. Cook for about 2 to 3 minutes. Once done, switch off the heat and keep it aside to cool down. Meanwhile, dry roast fenugreek seeds and mustard seeds in a pan for about a minute. Switch off the heat, cool them down and crush coarsely using a mortar pestle.Once done add pirandai, red chillies, tamarind in a mixer grinder and grind them into paste. Heat oil in a heavy bottomed pan. Add the paste, asafoetida, salt, mix well and cook the Pirandai Oorugai  on low heat for about 8 to 10 minutes. After 8 to 10 minutes, add fenugreek mustard seeds powder to the Pirandai Oorugai and mix everything properly. Cook the Pirandai Oorugai on low heat for another 4 minutes. Switch off the heat, let the Pirandai Oorugai to cool.Store the Pirandai Oorugai  in airtight container.Serve Pirandai Oorugai along with Steamed Rice, Mixed Vegetable Sambar and Chow Chow Thoran for a weekday meal.

https://www.archanaskitchen.com/pirandai-oorugai-recipe-pirandai-pickle-recipe

Surati Jowar Vada Recipe

Surati Jowar Vada Recipe

1 cup Jowar Flour (Sorghum),1/2 cup Gram flour (besan),1 inch Ginger - chopped,4 cloves Garlic - chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),Salt - to taste,3 teaspoon Sesame seeds (Til seeds),Sunflower Oil

1 cup Jowar Flour (Sorghum),1/2 cup Gram flour (besan),1 inch Ginger - chopped,4 cloves Garlic - chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 cup Curd (Dahi / Yogurt),Salt - to taste,3 teaspoon Sesame seeds (Til seeds),Sunflower Oil

North Indian Recipes

Snack

Gluten Free

To begin making the Surati Jowar Vada Recipe, mix all the ingridietns into a bowl and add about 1/2 cup water to form a batter.Rest the batter for atleast an hour and then start to fry them.Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam.You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.When you insert the back of the spoon or a knife in the center it should come out clean - this is the test to check whether it is has been cooked. Continue the same process with the remaining batter.Serve the Surati Jowar Vada Recipe as a snack recipe along with adrak chai or Punjabi Style Espresso Coffee.

To begin making the Surati Jowar Vada Recipe, mix all the ingridietns into a bowl and add about 1/2 cup water to form a batter.Rest the batter for atleast an hour and then start to fry them.Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the vada batter using a scoop spoon. Cover the pan and allow it to steam.You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crisp as well.When you insert the back of the spoon or a knife in the center it should come out clean - this is the test to check whether it is has been cooked. Continue the same process with the remaining batter.Serve the Surati Jowar Vada Recipe as a snack recipe along with adrak chai or Punjabi Style Espresso Coffee.

https://www.archanaskitchen.com/surati-jowar-vada-recipe

Beetroot and Carrot Veg balls with sautéed leek Recipe

Beetroot and Carrot Veg balls with sautéed leek Recipe

1 Leek - thinly sliced,1 teaspoon Black sesame seeds,1 teaspoon Butter,2 Carrots (Gajjar) - pelled and grated,1 Beetroot - peeled and grated,50 grams Paneer (Homemade Cottage Cheese) - crumbled,1 inch Ginger - chopped,1 Onion - chopped,1 teaspoon Dried oregano,1 teaspoon Tarragon,1 teaspoon Rosemary,2 teaspoon Red Chilli flakes,1 teaspoon Honey,2 tablespoon Gram flour (besan),Salt - to taste,Sunflower Oil

1 Leek - thinly sliced,1 teaspoon Black sesame seeds,1 teaspoon Butter,2 Carrots (Gajjar) - pelled and grated,1 Beetroot - peeled and grated,50 grams Paneer (Homemade Cottage Cheese) - crumbled,1 inch Ginger - chopped,1 Onion - chopped,1 teaspoon Dried oregano,1 teaspoon Tarragon,1 teaspoon Rosemary,2 teaspoon Red Chilli flakes,1 teaspoon Honey,2 tablespoon Gram flour (besan),Salt - to taste,Sunflower Oil

Continental

Lunch

Vegetarian

To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready.Heat a skillet with oil, add ginger and allow it to soften. Add onions and stir fry till they turn translucent.Add grated carrot and beetroot and saute till they are cooked. Add paneer along with all the dried seasonings and salt.Add honey and chickpea flour and give it a stir. The mixture will become soft and sticky.Switch off the heat. Heat a kuzhi paniyaram pan with oil to fry. Once the veg ball mixture cools down. Shape them to balls and place it in each cavity and fry evenly till Beetroot and Carrot Veg balls crisps up.Once done keep it aside. Do the same for the rest of the mixture.Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it.Saute till it softens add salt and stir well. Place the sautéed leeks first over a plate and then place your crispy vegetable balls on top.Serve the Beetroot and Carrot Veg balls with sauteed leek Recipe along with some Tzatziki dip or Mexican Chilli & Cheesy Bean Dip Recipe with a bowl of Potato and Spring Onion Soup Recipe and Baked Creamy Potato Gratin Recipe for Sunday brunch.

To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready.Heat a skillet with oil, add ginger and allow it to soften. Add onions and stir fry till they turn translucent.Add grated carrot and beetroot and saute till they are cooked. Add paneer along with all the dried seasonings and salt.Add honey and chickpea flour and give it a stir. The mixture will become soft and sticky.Switch off the heat. Heat a kuzhi paniyaram pan with oil to fry. Once the veg ball mixture cools down. Shape them to balls and place it in each cavity and fry evenly till Beetroot and Carrot Veg balls crisps up.Once done keep it aside. Do the same for the rest of the mixture.Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it.Saute till it softens add salt and stir well. Place the sautéed leeks first over a plate and then place your crispy vegetable balls on top.Serve the Beetroot and Carrot Veg balls with sauteed leek Recipe along with some Tzatziki dip or Mexican Chilli & Cheesy Bean Dip Recipe with a bowl of Potato and Spring Onion Soup Recipe and Baked Creamy Potato Gratin Recipe for Sunday brunch.

http://www.archanaskitchen.com/ginger-and-carrot-veg-balls-with-sauteed-leek-recipe

गुलाब गुलकंद फिरनी रेसिपी - Rose Gulkand Phirni (Recipe In Hindi)

Rose Gulkand Phirni (Recipe In Hindi)

2 लीटर दूध - फुल फैट,1/2 कप चावल - 30 मिनट के लिए पानी में भिगो दे,1-1/2 कप कंडेन्स दूध,4 बड़े चमच्च गुलाब के पत्ते - 4 चमच्च गरम दूध में भिगो दे,2 बड़े चमच्च गुलकंद,2 बड़े चमच्च शक्कर,2 बड़े चमच्च गुलाब का पानी - या रूह अफ़ज़ाह,1/2 छोटा चमच्च इलाइची पाउडर,1/2 छोटा चमच्च सौंफ पाउडर,1 छोटा चमच्च गुलाब का पानी,12 पिस्ता - काट ले,12 बादाम - काट ले,12 काजू - काट ले,गुलाब के पत्ते - सूखे (थोड़े)

2 लीटर दूध - फुल फैट,1/2 कप चावल - 30 मिनट के लिए पानी में भिगो दे,1-1/2 कप कंडेन्स दूध,4 बड़े चमच्च गुलाब के पत्ते - 4 चमच्च गरम दूध में भिगो दे,2 बड़े चमच्च गुलकंद,2 बड़े चमच्च शक्कर,2 बड़े चमच्च गुलाब का पानी - या रूह अफ़ज़ाह,1/2 छोटा चमच्च इलाइची पाउडर,1/2 छोटा चमच्च सौंफ पाउडर,1 छोटा चमच्च गुलाब का पानी,12 पिस्ता - काट ले,12 बादाम - काट ले,12 काजू - काट ले,गुलाब के पत्ते - सूखे (थोड़े)

North Indian Recipes

Dessert

Vegetarian

गुलाब गुलकंद फिरनी बनाने के लिए सबसे पहले भिगोए हुए चावल में से पानी निकाल ले। चावल को कोर्स मिश्रण में पीस ले. इसमें 1/4 कप पानी डाले, मिलाए और रख दे. अब एक सॉसपैन में दूध उबलने रख दे. दूध के उबलने के बाद, आंच को काम कर ले और इसमें पिसा हुआ चावल डाले।दूध के गाढ़ा होने तक मिलाते रहे और इस समय तक चावल भी पक जाने चाहिए। चावल के पक जाने के बाद इसमें बची हुई सामग्री डाले और 3 से 5 मिनट के लिए और पकने दे. गैस बंद करें और फिरनी को ठंडा होने के लिए रख दे.  इस पर नट्स और गुलाब की पत्तियां डाले और परोसे।   गुलाब गुलकंद फिरनी को रात या दन के खाने के बाद मीठे में परोसे।

To make Gulab Gulkand Phirni, first take out water from the soaked rice. Grind the rice in the course mixture. Add 1/4 cup of water to it, mix and keep it. Now keep the milk boiling in a saucepan. After boiling the milk, work the heat and add the powdered rice to it. Stir until the milk thickens and by this time the rice should be cooked. After the rice is cooked, add the remaining ingredients and let it cook for another 3 to 5 minutes. Turn off the gas and keep the firni to cool. Add nuts and rose leaves over it and serve. Serve Gulab Gulkand Firni sweet after dinner or after dinner.

http://www.archanaskitchen.com/rose-gulkand-phirni-recipe-in-hindi

Wheat Berry Salad With Cranberries & Carrots Recipe

Wheat Berry Salad With Cranberries & Carrots Recipe

1 Orange - peel and remove the flesh from membrane,1/2 teaspoon Fresh Thyme leaves - chopped,1/2 teaspoon Rosemary,2 tablespoon Extra Virgin Olive Oil,1 tablespoon Red Wine Vinaigrette,Salt and Pepper - to taste,1/2 cup Wheat Berries/ Whole Wheat,1 = Carrot (Gajjar) - thinly sliced,1/4 cup Cranberries - dried,1/8 cup Walnuts - or pecans

1 Orange - peel and remove the flesh from membrane,1/2 teaspoon Fresh Thyme leaves - chopped,1/2 teaspoon Rosemary,2 tablespoon Extra Virgin Olive Oil,1 tablespoon Red Wine Vinaigrette,Salt and Pepper - to taste,1/2 cup Wheat Berries/ Whole Wheat,1 = Carrot (Gajjar) - thinly sliced,1/4 cup Cranberries - dried,1/8 cup Walnuts - or pecans

Continental

Appetizer

Vegetarian

To begin making the Wheat Berry Salad With Cranberries & Carrots Recipe, we will first soak and cook the wheat berries until soft and firm.Soak the wheat berries for a couple of hours. Once soaked, drain the water out. Place the berries along with 1 cup of water and salt in a saucepan. Bring the wheat berries to a brisk boil.Once it comes to a brisk boil, cover the pan and cook until soft and all the water is absorbed. Turn off the heat. If you feel the berries are not yet cooked, add a little more water and simmer until soft.Once the wheat berries are cooked through, allow it to cool.Now to start making wheat berry salad, in a large bowl, combine the orange juice, thyme, rosemary, oil and vinegar. Whisk well to combine and season with required salt and pepper.Add wheat berries, carrot, cherries, orange segments and pecans to the dressing and toss to combine. Check the salt and seasonings and adjust to suit your taste.Serve the Wheat Berry Salad with Cranberries and Carrots as a complete meal for summers or even as a salad for dinner or lunch alongside Cheese and Spinach Tart Recipe.

To begin making the Wheat Berry Salad With Cranberries & Carrots Recipe, we will first soak and cook the wheat berries until soft and firm.Soak the wheat berries for a couple of hours. Once soaked, drain the water out. Place the berries along with 1 cup of water and salt in a saucepan. Bring the wheat berries to a brisk boil.Once it comes to a brisk boil, cover the pan and cook until soft and all the water is absorbed. Turn off the heat. If you feel the berries are not yet cooked, add a little more water and simmer until soft.Once the wheat berries are cooked through, allow it to cool.Now to start making wheat berry salad, in a large bowl, combine the orange juice, thyme, rosemary, oil and vinegar. Whisk well to combine and season with required salt and pepper.Add wheat berries, carrot, cherries, orange segments and pecans to the dressing and toss to combine. Check the salt and seasonings and adjust to suit your taste.Serve the Wheat Berry Salad with Cranberries and Carrots as a complete meal for summers or even as a salad for dinner or lunch alongside Cheese and Spinach Tart Recipe.

http://www.archanaskitchen.com/wheat-berry-salad-with-cranberries-recipe

Chai Ka Masala Recipe - Homemade Spice Powder for Tea

Chai Ka Masala Recipe - Homemade Spice Powder for Tea

1/4 cup Cardamom (Elaichi) Pods/Seeds,1/4 cup Cloves (Laung),1/4 cup Dry ginger powder,1 tablespoon Whole Black Peppercorns,2 inch Cinnamon Stick (Dalchini),1 teaspoon Nutmeg powder

1/4 cup Cardamom (Elaichi) Pods/Seeds,1/4 cup Cloves (Laung),1/4 cup Dry ginger powder,1 tablespoon Whole Black Peppercorns,2 inch Cinnamon Stick (Dalchini),1 teaspoon Nutmeg powder

Goan Recipes

Lunch

High Protein Non Vegetarian

To begin making Chai ka Masala, place a pan on medium heat. Add cloves, cardamom, black peppercorns and cinnamon, one by one, in no particular order.Dry roast the spices on medium heat for a couple of minutes until they release a roasted aroma. Turn off the heat and transfer the spices to a plate and allow them to cool.Once the spices have cooled, add the dried ginger powder, nutmeg powder and blend the roasted spice mixture in a blender to a smooth powder.Your Chai ka Masala is ready. Transfer the masala to an airtight container and store it for 4 to 6 months in a glass jar in the freezer and use and when required.Add 1/4 teaspoon Chai Masala powder to make 2 cups of Chai (Tea). Adjust the masala to suit your taste. If you like black tea, then add a pinch and if you are making tea along with milk then 1/4 teaspoon for two cups would give you a mild flavor. Every Chai lover has a preference in their ways the tea has to be made, so go ahead and experiment and enjoy this delicious Chai Masala.

To begin making Chai ka Masala, place a pan on medium heat. Add cloves, cardamom, black peppercorns and cinnamon, one by one, in no particular order.Dry roast the spices on medium heat for a couple of minutes until they release a roasted aroma. Turn off the heat and transfer the spices to a plate and allow them to cool.Once the spices have cooled, add the dried ginger powder, nutmeg powder and blend the roasted spice mixture in a blender to a smooth powder.Your Chai ka Masala is ready. Transfer the masala to an airtight container and store it for 4 to 6 months in a glass jar in the freezer and use and when required.Add 1/4 teaspoon Chai Masala powder to make 2 cups of Chai (Tea). Adjust the masala to suit your taste. If you like black tea, then add a pinch and if you are making tea along with milk then 1/4 teaspoon for two cups would give you a mild flavor. Every Chai lover has a preference in their ways the tea has to be made, so go ahead and experiment and enjoy this delicious Chai Masala.

http://www.archanaskitchen.com/chai-ka-masala-recipe-homemade-spice-powder-for-tea

केरला स्टाइल उल्ली थियल रेसिपी - Kerala Style Ulli Theeyal Recipe

Kerala Style Ulli Theeyal Recipe

200 ग्राम छोटे प्याज,2 टहनी कढ़ी पत्ता,2 कप इमली का पानी,1/2 छोटा चमच्च राइ,1/4 छोटा चमच्च हींग,1/4 छोटा चमच्च हल्दी पाउडर,3 बड़े चमच्च तेल,नमक - स्वाद अनुसार,1 बड़े चमच्च धनिये के बीज,1/2 छोटा चमच्च जीरा,6 सुखी लाल मिर्च,1 कप नारियल - कस ले

200 ग्राम छोटे प्याज,2 टहनी कढ़ी पत्ता,2 कप इमली का पानी,1/2 छोटा चमच्च राइ,1/4 छोटा चमच्च हींग,1/4 छोटा चमच्च हल्दी पाउडर,3 बड़े चमच्च तेल,नमक - स्वाद अनुसार,1 बड़े चमच्च धनिये के बीज,1/2 छोटा चमच्च जीरा,6 सुखी लाल मिर्च,1 कप नारियल - कस ले

Kerala Recipes

Side Dish

Vegetarian

केरला स्टाइल उल्ली थियल रेसिपी बनाने के लिए सबसे पहले एक छोटी कढ़ाई को गरम कर ले. इसमें धनिये के बीज, जीरा, सुखी लाल मिर्च, नारियल डाले और नारियल के सुनहरा भूरा होने तक पका ले.ठंडा करें और थोड़ा पानी डालकर पेस्ट बना ले.  एक कढ़ाई में तेल गरम करें। इसमें राइ डाले और तड़कने दे. तड़कने के बाद इसमें कढ़ी पत्ता और छोटे प्याज डाले. प्याज के थोड़ा नरम और सुनहरा होने तक पका ले. इसमें कम से कम 10 मिनट लगेंगे।  प्याज के पक जाने के बाद इसमें इमली का पानी, हींग, हल्दी पाउडर, नमक और नारियल का पेस्ट डाले। सबको अच्छी तरह से मिला ले और धीमी आंच पर 10 मिनट के लिए पकने दे. 10 मिनट के बाद गैस बंद करें और एक बाउल में निकाल दे.केरला स्टाइल उल्ली थियल को चावल, चाउ चाउ थोरन और पापड़ के साथ दिन के खाने के लिए परोसे। 

To make Kerala Style Ulli Thial recipe, first heat a small pan. Add coriander seeds, cumin seeds, dry red chillies, coconut and cook until the coconut is golden brown. Cool and add a little water to make a paste. Heat oil in a pan. Add mustard seeds and let it splutter. After tempering, add curry leaves and small onions. Cook onion until it becomes soft and golden. This will take at least 10 minutes. After the onion is cooked, add tamarind water, asafoetida, turmeric powder, salt and coconut paste. Mix well and let it cook for 10 minutes on low heat. Turn off the gas after 10 minutes and drain in a bowl. Serve Kerala Style Ulli Thial with rice, Chow Chow Thoran and Papad for dinner.

http://www.archanaskitchen.com/kerala-style-ulli-theeyal-recipe-small-onions-roasted-in-spicy-tamarind-coconut-gravy-in-hindi

Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties

Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties

2 cups Spinach Leaves (Palak),1/4 cup Coriander (Dhania) Leaves - chopped,1 Potato (Aloo) - boiled,1 cup Green peas (Matar) - blanched,1 inch Ginger - grated,4 Green Chillies - (adjust),1/2 teaspoon Amchur (Dry Mango Powder) - (adjust),2-1/2 tablespoon Gram flour (besan),Sunflower Oil - to shallow fry,Chaat Masala Powder - as needed,Salt - to taste

2 cups Spinach Leaves (Palak),1/4 cup Coriander (Dhania) Leaves - chopped,1 Potato (Aloo) - boiled,1 cup Green peas (Matar) - blanched,1 inch Ginger - grated,4 Green Chillies - (adjust),1/2 teaspoon Amchur (Dry Mango Powder) - (adjust),2-1/2 tablespoon Gram flour (besan),Sunflower Oil - to shallow fry,Chaat Masala Powder - as needed,Salt - to taste

Indian

Appetizer

High Protein Vegetarian

To begin making the Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties, first blanch the spinach in enough water and drain.In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.Mash the boiled potatoes in a bowl  and add the green paste, salt, amchur powder, besan. Mix well to combine.Divide them into equal parts and make the patties round and disc-shaped. Wet your hands a bit to help shape the kebab with ease.Heat a griddle or Tawa, place the disc-shaped kabab cook them on medium heat on one side.Once the bottom of the kebab is golden brown in color, flip them and cook them the other side the same way. Drizzle oil as needed to aid browning and avoid charring.Once done remove the Hara Bhara Kebab onto a plate. Sprinkle chaat masala on them and serve hot.Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack with pudina chutney and Masala Chai. 

To begin making the Restaurant Style Hara Bhara Kebab Recipe - Vegetarian Green Patties, first blanch the spinach in enough water and drain.In a blender, blend spinach, coriander leaves, green chillies, ginger, cooked peas and blend them to a smooth paste.Mash the boiled potatoes in a bowl  and add the green paste, salt, amchur powder, besan. Mix well to combine.Divide them into equal parts and make the patties round and disc-shaped. Wet your hands a bit to help shape the kebab with ease.Heat a griddle or Tawa, place the disc-shaped kabab cook them on medium heat on one side.Once the bottom of the kebab is golden brown in color, flip them and cook them the other side the same way. Drizzle oil as needed to aid browning and avoid charring.Once done remove the Hara Bhara Kebab onto a plate. Sprinkle chaat masala on them and serve hot.Serve these Restaurant Style Hara Bhara Kebab Recipe as an evening snack with pudina chutney and Masala Chai. 

http://www.archanaskitchen.com/restaurant-style-hara-bhara-kebab-recipe-vegetarian-green-patties

Oats, Dates And Dry Fruits Ladoo Recipe

Oats, Dates And Dry Fruits Ladoo Recipe

1/2 cup Dates - deseeded and chopped,1/4 cup Instant Oats (Oatmeal),1/4 cup Cashew nuts,1/4 cup Badam (Almond),1/4 cup Dessicated Coconut,Caster Sugar - to taste (optional),1/2 teaspoon Cardamom Powder (Elaichi),Ghee

1/2 cup Dates - deseeded and chopped,1/4 cup Instant Oats (Oatmeal),1/4 cup Cashew nuts,1/4 cup Badam (Almond),1/4 cup Dessicated Coconut,Caster Sugar - to taste (optional),1/2 teaspoon Cardamom Powder (Elaichi),Ghee

Indian

Snack

Vegetarian

To begin making Oats, Dates And Dry Fruits Ladoo Recipe, remove seeds from dates and chop them.Dry roast oats, cashewnuts and almonds, shredded coconut separately in a heavy bottomed pan.Coarsely grind dates, oats, cashewnuts and almonds separately.Heat a pan or kadai and add 1 tablespoon ghee.Now add grounded oats, cashewnuts, almonds, shredded coconut, green cardamom powder. Mix well and cook for 2-3 minutes on slow flame. Stir continuously.When the mixture starts to come together switch off the flame.Transfer the mixture into the large mouth bowl and add powdered sugar and some ghee (if required for binding).Mix well and allow this mixture to cool down. Shape the mixture into small balls like ladoo.Serve Oats, Dates And Dry Fruits Ladoo Recipe as a dessert after your festive meal of Dal Makhani, Paneer Butter Masala, Palak Raita, Jeera Rice and Phulka.

To begin making Oats, Dates And Dry Fruits Ladoo Recipe, remove seeds from dates and chop them.Dry roast oats, cashewnuts and almonds, shredded coconut separately in a heavy bottomed pan.Coarsely grind dates, oats, cashewnuts and almonds separately.Heat a pan or kadai and add 1 tablespoon ghee.Now add grounded oats, cashewnuts, almonds, shredded coconut, green cardamom powder. Mix well and cook for 2-3 minutes on slow flame. Stir continuously.When the mixture starts to come together switch off the flame.Transfer the mixture into the large mouth bowl and add powdered sugar and some ghee (if required for binding).Mix well and allow this mixture to cool down. Shape the mixture into small balls like ladoo.Serve Oats, Dates And Dry Fruits Ladoo Recipe as a dessert after your festive meal of Dal Makhani, Paneer Butter Masala, Palak Raita, Jeera Rice and Phulka.

http://www.archanaskitchen.com/oats-dates-and-dry-fruits-ladoo-recipe

Kashmiri Mutton Yakhni Recipe

Kashmiri Mutton Yakhni Recipe

500 grams Mutton - on the bone,2 tablespoons Nutralite Classic Spread,4 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),2 Bay leaf (tej patta),2 Dry Red Chillies,3 Cloves (Laung),2 teaspoons Fennel seeds (Saunf),Salt - to taste,1-1/2 cups Curd (Dahi / Yogurt),2 teaspoons Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,1 pinch Saffron strands,2 tablespoons Milk

500 grams Mutton - on the bone,2 tablespoons Nutralite Classic Spread,4 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),2 Bay leaf (tej patta),2 Dry Red Chillies,3 Cloves (Laung),2 teaspoons Fennel seeds (Saunf),Salt - to taste,1-1/2 cups Curd (Dahi / Yogurt),2 teaspoons Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Dry ginger powder,1 pinch Saffron strands,2 tablespoons Milk

Kashmiri

Main Course

Non Vegeterian

To begin making the Kashmiri Mutton Yakhni Recipe wash and clean the mutton well. Soak mutton in hot water for about 10 minutes and set aside. Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to rest and dissolve to get the color and the flavours.In a pressure cooker, heat Nutralite Classic Spread on medium flame, once its hot, add the cardamom, cinnamon stick, bay leaf, dry red chillies and cloves. Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes. Next, to this add the whisked yogurt and mix well. Add about 1/3 cup of water and give it a good mix. Now add the red chilli powder, turmeric powder, dry ginger powder, salt to taste and the saffron strand along with the milk to the Kashmiri Mutton Yakhni.Close the pressure cooker and pressure cook the Kashmiri Mutton Yakhni for 3 whistles. Turn off the flame and allow the pressure to release naturally. Open the cooker, check the salt and other flavours and adjust to suit your taste.Transfer the Kashmiri Mutton Yakhni to a serving dish and serve hot.Serve this Kashmiri Style Mutton Yakhni Recipe along with Steamed Rice and some Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs for a simple comforting Sunday lunch.

To begin making the Kashmiri Mutton Yakhni Recipe wash and clean the mutton well. Soak mutton in hot water for about 10 minutes and set aside. Heat milk in a bowl in the microwave for about a minute, remove from the microwave, add the saffron strands and allow it to rest and dissolve to get the color and the flavours.In a pressure cooker, heat Nutralite Classic Spread on medium flame, once its hot, add the cardamom, cinnamon stick, bay leaf, dry red chillies and cloves. Once they begin to sizzle, add the mutton, discarding the water and cook for a few minutes. Next, to this add the whisked yogurt and mix well. Add about 1/3 cup of water and give it a good mix. Now add the red chilli powder, turmeric powder, dry ginger powder, salt to taste and the saffron strand along with the milk to the Kashmiri Mutton Yakhni.Close the pressure cooker and pressure cook the Kashmiri Mutton Yakhni for 3 whistles. Turn off the flame and allow the pressure to release naturally. Open the cooker, check the salt and other flavours and adjust to suit your taste.Transfer the Kashmiri Mutton Yakhni to a serving dish and serve hot.Serve this Kashmiri Style Mutton Yakhni Recipe along with Steamed Rice and some Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs for a simple comforting Sunday lunch.

https://www.archanaskitchen.com/kashmiri-mutton-yakhni-recipe

Banana Apple Mash Recipe

Banana Apple Mash Recipe

1 Ripe Bananas - finely chopped,1/2 Apple - finely chopped without peel,1 pinch Cardamom Powder (Elaichi),1/2 pinch Cinnamon Powder (Dalchini),1-1/2 cup Milk,Honey - to taste,1 pinch Cardamom Powder (Elaichi),1/2 pinch Cinnamon Powder (Dalchini)

1 Ripe Bananas - finely chopped,1/2 Apple - finely chopped without peel,1 pinch Cardamom Powder (Elaichi),1/2 pinch Cinnamon Powder (Dalchini),1-1/2 cup Milk,Honey - to taste,1 pinch Cardamom Powder (Elaichi),1/2 pinch Cinnamon Powder (Dalchini)

Indian

Main Course

Vegetarian

To begin making Banana Apple Mash Recipe, clean and wash apple, peel off its skin. Chop it finely.In a saucepan, put the apple pieces inside add a bit of water and bring it to boil. Once the apple is cooked, take it off heat, take out apples into a bowl.Add banana, and mash very well with the back of the spoon until mushy.Mix the mashed banana and cooked apple well together and mash it until they are well combined. Serve this Banana and Apple Mash to your baby/toddler from 6 months onwards. 

To begin making Banana Apple Mash Recipe, clean and wash apple, peel off its skin. Chop it finely.In a saucepan, put the apple pieces inside add a bit of water and bring it to boil. Once the apple is cooked, take it off heat, take out apples into a bowl.Add banana, and mash very well with the back of the spoon until mushy.Mix the mashed banana and cooked apple well together and mash it until they are well combined. Serve this Banana and Apple Mash to your baby/toddler from 6 months onwards. 

https://www.archanaskitchen.com/banana-apple-mash-recipe

Hawaiian Chicken Skewers Recipe

Hawaiian Chicken Skewers Recipe

2 cups Chicken breasts - cubed,1/3 cup Tomato Ketchup,1/4 cup Brown Sugar (Demerara Sugar),1/3 cup Soy sauce,1/3 cup White vinegar,1/4 cup Pineapple juice,Salt - as per your taste,1 tablespoon Sesame (Gingelly) Oil,6 cloves Garlic - minced,1 tablespoon Ginger - minced,3 tablespoons Whole Black Peppercorns - freshly ground,1 Red Bell pepper (Capsicum) - cubed,1 Yellow Bell Pepper (Capsicum) - cubed,1 Green Bell Pepper (Capsicum) - cubed,1 cup Pineapple - cubed

2 cups Chicken breasts - cubed,1/3 cup Tomato Ketchup,1/4 cup Brown Sugar (Demerara Sugar),1/3 cup Soy sauce,1/3 cup White vinegar,1/4 cup Pineapple juice,Salt - as per your taste,1 tablespoon Sesame (Gingelly) Oil,6 cloves Garlic - minced,1 tablespoon Ginger - minced,3 tablespoons Whole Black Peppercorns - freshly ground,1 Red Bell pepper (Capsicum) - cubed,1 Yellow Bell Pepper (Capsicum) - cubed,1 Green Bell Pepper (Capsicum) - cubed,1 cup Pineapple - cubed

Continental

Appetizer

High Protein Non Vegetarian

To prepare Hawaiian Chicken Skewers Recipe, get ready with all the ingredients mentioned and start by coarsely grinding ginger and garlic in a Mixer and keep aside.In a bowl, combine tomato ketchup, soy sauce, rice vinegar, sugar, salt, pepper, olive oil, sesame oil, ginger garlic paste, and chicken. Adjust spices to suit your taste. Mix them well. Place them in an airtight bowl. Keep them aside for about 2 hours.Preheat the Oven to 350 degrees Fahrenheit/180 degrees Celsius.Combine cubed peppers and pineapple chunks in a bowl. Add a tablespoon of olive oil, salt and pepper to the vegetables. Mix them together.In a wood skewer, thread chicken pieces, peppers, and pineapple chunks according to your imagination level. Soak the wood skewers in a cold water for about 20 minutes before usageArrange the wood skewers in a griller and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining oil on top of the chicken while cooking in an oven. The chicken would leave water on the tray while cooking and this is expected.Once the chicken pieces are half cooked, change the oven to broil mode and broil the chicken for about 10 minutes, turning sides for every 3-4 minutes.Once the chicken is cooked, remove the skewer from the oven and cool down. Do not overcook as the chicken might become hard and lose its juiciness.Serve Hawaiian chicken skewers recipe with with Crispy Whole Wheat Flatbread with Spinach Pesto & Roasted Vegetables on the sides and homemade mayonnaise and enjoy the start of a perfect Hawaiian island dinner at the comfort of your home.

To prepare Hawaiian Chicken Skewers Recipe, get ready with all the ingredients mentioned and start by coarsely grinding ginger and garlic in a Mixer and keep aside.In a bowl, combine tomato ketchup, soy sauce, rice vinegar, sugar, salt, pepper, olive oil, sesame oil, ginger garlic paste, and chicken. Adjust spices to suit your taste. Mix them well. Place them in an airtight bowl. Keep them aside for about 2 hours.Preheat the Oven to 350 degrees Fahrenheit/180 degrees Celsius.Combine cubed peppers and pineapple chunks in a bowl. Add a tablespoon of olive oil, salt and pepper to the vegetables. Mix them together.In a wood skewer, thread chicken pieces, peppers, and pineapple chunks according to your imagination level. Soak the wood skewers in a cold water for about 20 minutes before usageArrange the wood skewers in a griller and cook them for about 15 minutes, turning sides for every 5 minutes.Brush the remaining oil on top of the chicken while cooking in an oven. The chicken would leave water on the tray while cooking and this is expected.Once the chicken pieces are half cooked, change the oven to broil mode and broil the chicken for about 10 minutes, turning sides for every 3-4 minutes.Once the chicken is cooked, remove the skewer from the oven and cool down. Do not overcook as the chicken might become hard and lose its juiciness.Serve Hawaiian chicken skewers recipe with with Crispy Whole Wheat Flatbread with Spinach Pesto & Roasted Vegetables on the sides and homemade mayonnaise and enjoy the start of a perfect Hawaiian island dinner at the comfort of your home.

http://www.archanaskitchen.com/hawaiian-chicken-skewers-recipe

Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe

Maharashtrian Style Kala Chana Cooked In Koli Masala Recipe

1-1/2 cup Kala Chana (Brown Chickpeas) - boiled,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 tablespoon Sunflower Oil,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste,2 Onions - thinly sliced,4 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),3 sprig Coriander (Dhania) Leaves,2 Green Chillies,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 teaspoon Koli masala,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),2 Kokum (Malabar Tamarind)

1-1/2 cup Kala Chana (Brown Chickpeas) - boiled,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 tablespoon Sunflower Oil,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste,2 Onions - thinly sliced,4 tablespoons Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),3 sprig Coriander (Dhania) Leaves,2 Green Chillies,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1 teaspoon Koli masala,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),2 Kokum (Malabar Tamarind)

Maharashtrian Recipes

Lunch

High Protein Vegetarian

To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside.Heat a pan and dry roast onions and grated coconut till it turns golden in colour.To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant.Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside.Heat oil in the same pan, add cumin seeds and let it crackle.Add the curry leaves and let it splutter.To this add the ground masala paste and saute for a few minutes until the oil separates.Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes.Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves.Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner.

To begin making Kala Chana Cooked in Koli Masala, soak the kala chana overnight and pressure cook with 2 cups of water for 3 whistles and keep aside.Heat a pan and dry roast onions and grated coconut till it turns golden in colour.To this add rest of the ingredients listed in the masala table and dry roast for 5 minutes till the spices become fragrant.Once cool, grind the ingredients to a smooth paste using a mixer grinder adding a little water and keep aside.Heat oil in the same pan, add cumin seeds and let it crackle.Add the curry leaves and let it splutter.To this add the ground masala paste and saute for a few minutes until the oil separates.Add the boiled kala chana, season with salt and water to your desired consistency and simmer for 5 minutes.Once, the gravy thickens, switch off the flame and garnish with chopped coriander leaves.Serve the Kala Chana Cooked in Koli Masala with hot Phulkas or steamed rice and Papad Raita with Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) for dinner.

https://www.archanaskitchen.com/kala-chana-cooked-in-koli-masala-recipe-maharashtrian-koli-style-kala-chana-masala

South Indian Filter Coffee Recipe With Filter Coffee Powder

South Indian Filter Coffee Recipe With Filter Coffee Powder

1-1/2 tablespoons Filter Coffee Powder,1/2 cup Hot water,1/2 cup Milk,2 teaspoons Sugar - to taste

1-1/2 tablespoons Filter Coffee Powder,1/2 cup Hot water,1/2 cup Milk,2 teaspoons Sugar - to taste

South Indian Recipes

Indian Breakfast

Vegetarian

To begin making the South Indian Filter Coffee Recipe, we will first prepare the filter coffee decoction.In a coffee filter, add the coffee powder and pour hot boiling water (If using traditional stainless steel coffee filter) and allow the decoction to drip into the bottom jar.Or if you are making it in an electric coffee maker, pour room temperature water in the coffee machine and switch it on till the decoction is obtained.In a saucepan, bring the milk to boil along with sugar to taste. Use full fat creamy milk for best results.Pour the decoction coffee into the tumblers/ coffee cups. Pour in the hot milk and combined both by mixing well. Serve South Indian Filter Coffee Recipe along with Vegetable Rava Upma and South Indian Coconut Chutney for breakfast or with an evening snack like Mullu Murukku.

To begin making the South Indian Filter Coffee Recipe, we will first prepare the filter coffee decoction.In a coffee filter, add the coffee powder and pour hot boiling water (If using traditional stainless steel coffee filter) and allow the decoction to drip into the bottom jar.Or if you are making it in an electric coffee maker, pour room temperature water in the coffee machine and switch it on till the decoction is obtained.In a saucepan, bring the milk to boil along with sugar to taste. Use full fat creamy milk for best results.Pour the decoction coffee into the tumblers/ coffee cups. Pour in the hot milk and combined both by mixing well. Serve South Indian Filter Coffee Recipe along with Vegetable Rava Upma and South Indian Coconut Chutney for breakfast or with an evening snack like Mullu Murukku.

http://www.archanaskitchen.com/south-indian-filter-coffee-recipe

Jain Style Corn Palak Recipe

Jain Style Corn Palak Recipe

1 cup Spinach Leaves (Palak) - packed,1/2 cup Sweet corn - boiled,Salt - to taste,1 tablespoon Sugar,1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Lemon juice,1 tablespoon Garam masala powder,1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - as required,2 Tomatoes,2 Green Chillies,8 to 10 Cashew nuts,Sunflower Oil - as required,1/2 teaspoon Cumin seeds (Jeera),Asafoetida (hing),1/2 teaspoon Red Chilli powder

1 cup Spinach Leaves (Palak) - packed,1/2 cup Sweet corn - boiled,Salt - to taste,1 tablespoon Sugar,1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Lemon juice,1 tablespoon Garam masala powder,1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),Sunflower Oil - as required,2 Tomatoes,2 Green Chillies,8 to 10 Cashew nuts,Sunflower Oil - as required,1/2 teaspoon Cumin seeds (Jeera),Asafoetida (hing),1/2 teaspoon Red Chilli powder

North Indian Recipes

Lunch

Vegetarian

To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water. Drain and puree into a paste in a mixer grinder.Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit.Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins.Adjust water to desired thickness, adding a tablespoon or two at a time. Finish with crushed kasuri methi, salt and lemon juice.Mix everything well and it is ready to be served. Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner.

To begin making the Jain Style Corn Palak recipe, blanch the spinach leaves and reserve in ice cold water. Drain and puree into a paste in a mixer grinder.Saute the ingredients mentioned under "To grind" in 1 teaspoon oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.In a heavy bottomed pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. Mix well and let the spinach paste cook for 3 to 4 minutes till it dries up a bit.Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins.Adjust water to desired thickness, adding a tablespoon or two at a time. Finish with crushed kasuri methi, salt and lemon juice.Mix everything well and it is ready to be served. Serve Jain Style Corn Palak along with Phulka, Pudina Tawa Paratha or Steamed Rice for a weekday lunch or dinner.

http://www.archanaskitchen.com/jain-style-corn-palak-recipe

Cabbage And Carrot Thoran Recipe

Cabbage And Carrot Thoran Recipe

3 Carrots (Gajjar) - grated,1/2 Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 Onion - finely chopped,4 Green Chillies - slit,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,6 Curry leaves,Salt - as required

3 Carrots (Gajjar) - grated,1/2 Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 Onion - finely chopped,4 Green Chillies - slit,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 cup Fresh coconut - grated,6 Curry leaves,Salt - as required

Kerala Recipes

Lunch

Vegetarian

To prepare this easy Cabbage And Carrot Thoran Recipe, wash and prepare carrots and cabbage first.In a bowl, add grated carrots and chopped cabbage. Add onions, green chilies, cumin powder, turmeric powder and required salt to the vegetable mixture.Toss them well so that they are mixed well together.In a kadai, add oil and heat over a medium flame.Add mustard seeds once the oil is hot.Once the mustards splutter, add curry leaves and the vegetable mixture.Cook the mixture over the medium flame with the lid covered. This may take 10-12 minutes.Once the vegetables become tender and cooked, add grated coconut to the mixture.Combine them well and cook with the lid open for about 3 minutes till the dish is cooked.Switch off the flame. Serve the carrot and cabbage thoran with hot boiled rice, Cheriya ulli sambar and fried papad for a perfect meal.

To prepare this easy Cabbage And Carrot Thoran Recipe, wash and prepare carrots and cabbage first.In a bowl, add grated carrots and chopped cabbage. Add onions, green chilies, cumin powder, turmeric powder and required salt to the vegetable mixture.Toss them well so that they are mixed well together.In a kadai, add oil and heat over a medium flame.Add mustard seeds once the oil is hot.Once the mustards splutter, add curry leaves and the vegetable mixture.Cook the mixture over the medium flame with the lid covered. This may take 10-12 minutes.Once the vegetables become tender and cooked, add grated coconut to the mixture.Combine them well and cook with the lid open for about 3 minutes till the dish is cooked.Switch off the flame. Serve the carrot and cabbage thoran with hot boiled rice, Cheriya ulli sambar and fried papad for a perfect meal.

https://www.archanaskitchen.com/cabbage-and-carrot-thoran-recipe

Sweet Potato And Bitter Gourd Kulambu Recipe

Sweet Potato And Bitter Gourd Kulambu Recipe

1/2 cup Sweet Potatoes,1/4 cup Onion - thinly sliced,1 tablespoon Dry coconut (kopra),1 cup Karela (Bitter Gourd/ Pavakkai) - chopped,1 Tamarind - lemon sized,4 Dry Red Chillies,Sesame (Gingelly) Oil - as required,1 tablespoon Raw Peanuts (Moongphali),1 teaspoon Turmeric powder (Haldi),1-1/2 tablespoon Sambar Powder,1 teaspoon Coriander Powder (Dhania),Salt - as needed,1 teaspoon Mustard seeds,2 teaspoons Methi Seeds (Fenugreek Seeds),2 teaspoons Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),Curry leaves - few,Water - as required

1/2 cup Sweet Potatoes,1/4 cup Onion - thinly sliced,1 tablespoon Dry coconut (kopra),1 cup Karela (Bitter Gourd/ Pavakkai) - chopped,1 Tamarind - lemon sized,4 Dry Red Chillies,Sesame (Gingelly) Oil - as required,1 tablespoon Raw Peanuts (Moongphali),1 teaspoon Turmeric powder (Haldi),1-1/2 tablespoon Sambar Powder,1 teaspoon Coriander Powder (Dhania),Salt - as needed,1 teaspoon Mustard seeds,2 teaspoons Methi Seeds (Fenugreek Seeds),2 teaspoons Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),Curry leaves - few,Water - as required

Indian

Lunch

Vegetarian

To begin making the Sweet Potato And Bitter Gourd Kulambu recipe, soak tamarind in water and squeeze the juice.Take a wok/kadai or a clay pot and add oil. Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chilli and dry coconut. Add onions and fry them until translucent. Add sweet potato and fry until they are half cooked.At this stage add bitter gourd pieces and cook for 2 minutes. Add curry leaves, salt, turmeric powder, sambar powder & coriander powder. Mix them well.After 2 minutes, add tamarind water and cook until the mix thickens. Once it is done, switch off the heat.Sweet Potato Bitter Gourd Kulambu is ready to serve. Serve Sweet Potato And Bitter Gourd Kulambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.

To begin making the Sweet Potato And Bitter Gourd Kulambu recipe, soak tamarind in water and squeeze the juice.Take a wok/kadai or a clay pot and add oil. Temper with mustard seeds, bengal gram, methi seeds, peanuts, red chilli and dry coconut. Add onions and fry them until translucent. Add sweet potato and fry until they are half cooked.At this stage add bitter gourd pieces and cook for 2 minutes. Add curry leaves, salt, turmeric powder, sambar powder & coriander powder. Mix them well.After 2 minutes, add tamarind water and cook until the mix thickens. Once it is done, switch off the heat.Sweet Potato Bitter Gourd Kulambu is ready to serve. Serve Sweet Potato And Bitter Gourd Kulambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.

http://www.archanaskitchen.com/sweet-potato-and-bitter-gourd-kulambu-recipe

Diabetic Friendly Green Moong Dal/ Mung Beans Soup Recipe

Diabetic Friendly Green Moong Dal/ Mung Beans Soup Recipe

1/4 cup Green Moong Dal (Whole),1 Green Chilli,1 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - a pinch,6 Whole Black Peppercorns - crushed,1 teaspoon Lemon juice,Salt - as required,1 teaspoon Sunflower Oil

1/4 cup Green Moong Dal (Whole),1 Green Chilli,1 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - a pinch,6 Whole Black Peppercorns - crushed,1 teaspoon Lemon juice,Salt - as required,1 teaspoon Sunflower Oil

Indian

Appetizer

Diabetic Friendly

To begin making the Green Moong Dal Soup, wash the Green moong dal and soak it in water for 4 hours or overnight.Next day, add it to pressure cooker and cook for 3 whistles. Once done, mash it or puree with hand blender or mixer adding a cup of water. Heat oil in a pan, add cumin seeds. Once the cumin seeds sizzles, add asafoetida and saute for a minute.Now pour the mashed dal along with a cup of water, required salt, slit green chilli and crushed pepper. Mix well and boil in low flame for 5 minutes. Switch off the flame and add lemon juice. Garnish with Coriander leaves. Mix and serve hot. Serve Green Moong Dal Soup along  Sweet Potato & Methi Stuffed Paratha Recipe & Raw Papaya, Apple & Carrot Salad Recipe for a wholesome weeknight Indian dinner. 

To begin making the Green Moong Dal Soup, wash the Green moong dal and soak it in water for 4 hours or overnight.Next day, add it to pressure cooker and cook for 3 whistles. Once done, mash it or puree with hand blender or mixer adding a cup of water. Heat oil in a pan, add cumin seeds. Once the cumin seeds sizzles, add asafoetida and saute for a minute.Now pour the mashed dal along with a cup of water, required salt, slit green chilli and crushed pepper. Mix well and boil in low flame for 5 minutes. Switch off the flame and add lemon juice. Garnish with Coriander leaves. Mix and serve hot. Serve Green Moong Dal Soup along  Sweet Potato & Methi Stuffed Paratha Recipe & Raw Papaya, Apple & Carrot Salad Recipe for a wholesome weeknight Indian dinner. 

https://www.archanaskitchen.com/diabetic-friendly-green-moong-dal-mung-beans-soup-recipe

Masala Roasted Aloo Recipe

Masala Roasted Aloo Recipe

500 grams Baby Potatoes,4 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 Lemon - Juice,1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 teaspoon Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Cumin seeds (Jeera)

500 grams Baby Potatoes,4 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 Lemon - Juice,1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 teaspoon Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Cumin seeds (Jeera)

Indian

Lunch

Vegetarian

To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat. Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant.Turn off the heat and allow it to cool a bit. Once cooled grind the spice mix into a fine powder. Transfer to a bowl and keep aside. The next step is the roast the potatoes. Heat oil in stir fry pan over medium heat. Add cumin seeds and asafoetida.Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt.Stir to combine well and roast the potatoes until they turn crisp from outside. Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving. Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal.

To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat. Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant.Turn off the heat and allow it to cool a bit. Once cooled grind the spice mix into a fine powder. Transfer to a bowl and keep aside. The next step is the roast the potatoes. Heat oil in stir fry pan over medium heat. Add cumin seeds and asafoetida.Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt.Stir to combine well and roast the potatoes until they turn crisp from outside. Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving. Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal.

http://www.archanaskitchen.com/masala-roasted-aloo-recipe-indian-spiced-baby-potatoes

सुखी दाल पालक की सब्ज़ी रेसिपी - Dry Palak Dal Sabzi (Recipe In Hindi)

Dry Palak Dal Sabzi (Recipe In Hindi)

250 ग्राम्स पालक,1/2 कप अरहर दाल,1 प्याज - बारीक काट ले,4 कली लहसुन - बारीक काट ले,2 लाल मिर्च - काट ले,नमक - प्रयोग अनुसार,1/2 छोटा चमच्च लाल मिर्च पाउडर,तेल - प्रयोग अनुसार,1/4 छोटा चमच्च जीरा

250 ग्राम्स पालक,1/2 कप अरहर दाल,1 प्याज - बारीक काट ले,4 कली लहसुन - बारीक काट ले,2 लाल मिर्च - काट ले,नमक - प्रयोग अनुसार,1/2 छोटा चमच्च लाल मिर्च पाउडर,तेल - प्रयोग अनुसार,1/4 छोटा चमच्च जीरा

Andhra

Dinner

High Protein Vegetarian

सुखी दाल पालक की सब्ज़ी बनाने के लिए सबसे पहले, पालक को धो कर बारीक काट ले. अलग से रख दे. अब तुअर दाल को 1/2 कप पानी में डाले औरआधा पका ले.अब एक कढ़ाई में तेल गरम करें। इसमें जीरा, लाल मिर्च और लहसुन डाले। 10 सेकण्ड्स बाद इसमें कटे हुए प्याज डाले और उनके नरम होने तक पकाए।नरम होने के बाद इसमें पालक, हल्दी पाउडर डाले और अच्छी तरह से मिला ले. नमक डाले और 5 से 6 मिनट तक पकाए। पालक के पकने के बाद इसमें तुअर दाल डाले और 5 मिनट तक पकने दे. 5 मिनट के बाद इसमें लाल मिर्च पाउडर डाले और मिला ले. दाल के पकने के बाद, इसमें गरम मसाला डाले और 2 मिनट के लिए पकने दे,2 मिनट के बाद गैस बंद करें और गरमा गरम परोसे। सुखी दाल पालक की सब्ज़ी को बूंदी रायता और फुल्के के साथ दिन के खाने के लिए परोसे।

To make dried dal spinach vegetable, first wash and finely chop the spinach. Keep it aside. Now add the tur dal in 1/2 cup of water and cook it. Now heat the oil in a pan. Add cumin, red chili and garlic to it. After 10 seconds, add chopped onions and cook till they become soft. After soft, add spinach, turmeric powder and mix well. Add salt and cook for 5 to 6 minutes. After the spinach is cooked add tur dal to it and let it cook for 5 minutes. Add red chili powder after 5 minutes and mix it. After the lentils are cooked, add garam masala to it and let it cook for 2 minutes, turn off the gas after 2 minutes and serve hot. Serve the dried dal spinach curry with boondi raita and phulka for dinner.

https://www.archanaskitchen.com/dry-palak-dal-sabzi-recipe-in-hindi

Baklava Rolls Recipe - Turkish Sweet Rolls

Baklava Rolls Recipe - Turkish Sweet Rolls

1/2 cup Badam (Almond) - coarsely powdered,1/2 cup Walnuts - coarsely powdered,1/2 cup Pistachios - coarsely powdered,1/2 cup Caster Sugar,1/2 cup Butter - melted,1/4 teaspoon Cinnamon Powder (Dalchini),3/4 cup Sugar,3/4 cup Water,1 teaspoon Lemon juice,2 Phyllo Sheets - or strudel sheets,Pistachios - finely chopped for garnishing

1/2 cup Badam (Almond) - coarsely powdered,1/2 cup Walnuts - coarsely powdered,1/2 cup Pistachios - coarsely powdered,1/2 cup Caster Sugar,1/2 cup Butter - melted,1/4 teaspoon Cinnamon Powder (Dalchini),3/4 cup Sugar,3/4 cup Water,1 teaspoon Lemon juice,2 Phyllo Sheets - or strudel sheets,Pistachios - finely chopped for garnishing

Middle Eastern

Dessert

Vegetarian

To begin making the Baklava Rolls Recipe, the first step is to prep all the ingredients and keep them ready.Into a mixing bowl, combine all the filling ingredients - almond powder, walnut powder, pistachio powder, sugar, cinnamon powder and butter. Mix them well to combine.Take the phyllo sheets and fold it into half and butter the side which is facing up. Note: Phyllo sheets should be thawed completely before use. Place the rolls seam-side down on the baking sheet for best results. Do not crowd the rolls in the baking pan else they will lose shape.Spoon about 2 tablespoons of the filling mixture at the short end in one line and roll the sheet. As you roll, keep applying butter on the rolled side up.Don't roll completely till the end as yet. We will fill the dry fruit filling mixture again halfway through before rolling it to the end.Once halfway through rolling add about 2 tablespoons of the filling mix along the same short side. Now roll the sheet completely till the end.Repeat the same procedure for the remaining sheet. Cut each roll into 3 pieces. Arrange the Baklava rolls into a baking sheet. Brush the rolls again lightly with butter.Preheat the oven at 180 degree C; place the Baklava rolls in the oven and bake for about 15-20 minutes or until it turns golden brown.Method for making the SyrupTo make the syrup, boil the sugar and water until you get one thread consistency.This will take about 15 minutes. Once the consistency is reached, stir in the lemon juice.Final Step for the Baklava RollsOnce the Baklava rolls are baked and the syrup is just warm, pour the syrup over the rolls.Allow the rolls to soak in the syrup for about 8 hours in room temperature.Finally, garnish with broken pistachios for delicious tasting Baklava Rolls.

To begin making the Baklava Rolls Recipe, the first step is to prep all the ingredients and keep them ready.Into a mixing bowl, combine all the filling ingredients - almond powder, walnut powder, pistachio powder, sugar, cinnamon powder and butter. Mix them well to combine.Take the phyllo sheets and fold it into half and butter the side which is facing up. Note: Phyllo sheets should be thawed completely before use. Place the rolls seam-side down on the baking sheet for best results. Do not crowd the rolls in the baking pan else they will lose shape.Spoon about 2 tablespoons of the filling mixture at the short end in one line and roll the sheet. As you roll, keep applying butter on the rolled side up.Don't roll completely till the end as yet. We will fill the dry fruit filling mixture again halfway through before rolling it to the end.Once halfway through rolling add about 2 tablespoons of the filling mix along the same short side. Now roll the sheet completely till the end.Repeat the same procedure for the remaining sheet. Cut each roll into 3 pieces. Arrange the Baklava rolls into a baking sheet. Brush the rolls again lightly with butter.Preheat the oven at 180 degree C; place the Baklava rolls in the oven and bake for about 15-20 minutes or until it turns golden brown.Method for making the SyrupTo make the syrup, boil the sugar and water until you get one thread consistency.This will take about 15 minutes. Once the consistency is reached, stir in the lemon juice.Final Step for the Baklava RollsOnce the Baklava rolls are baked and the syrup is just warm, pour the syrup over the rolls.Allow the rolls to soak in the syrup for about 8 hours in room temperature.Finally, garnish with broken pistachios for delicious tasting Baklava Rolls.

http://www.archanaskitchen.com/baklava-rolls-recipe-turkish-sweet

Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi Recipe

Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi Recipe

1 cup Green Moong Sprouts,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves - roughly torn,1 inch Ginger - finely chopped,1 Green Chillies - chopped or slit,1/2 teaspoon Turmeric powder (Haldi),2 Lemon - juice from the lemon,Coriander (Dhania) Leaves - a small bunch,1/2 teaspoon Sunflower Oil,Salt - to taste

1 cup Green Moong Sprouts,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves - roughly torn,1 inch Ginger - finely chopped,1 Green Chillies - chopped or slit,1/2 teaspoon Turmeric powder (Haldi),2 Lemon - juice from the lemon,Coriander (Dhania) Leaves - a small bunch,1/2 teaspoon Sunflower Oil,Salt - to taste

Gujarati Recipes

Side Dish

High Protein Vegetarian

To begin making the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi,  you need to have the moong sprouts ready.Place the moong sprouts in the pressure cooker along with 2 tablespoons of water, a pinch of salt and pressure cook for 2 whistles and turn off the heat.Allow the pressure to release naturally. Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle.Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds. Add the cooked moong sprouts and stir gently to combine all the ingredients.Taste and adjust the salt to suit your taste. Stir fry the Vagharela Mag for about a minute and turn off the heat, Finally squeeze the lemon juice, add the coriander leaves and give it a gentle stir.Serve the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi along with Tawa paratha to make a rich, wholesome and nutritious breakfast.

To begin making the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi,  you need to have the moong sprouts ready.Place the moong sprouts in the pressure cooker along with 2 tablespoons of water, a pinch of salt and pressure cook for 2 whistles and turn off the heat.Allow the pressure to release naturally. Heat oil in a pan on medium heat; add the cumin seeds and allow them to crackle.Stir in the green chillies, curry leaves ginger and turmeric powder, sauté for a few seconds. Add the cooked moong sprouts and stir gently to combine all the ingredients.Taste and adjust the salt to suit your taste. Stir fry the Vagharela Mag for about a minute and turn off the heat, Finally squeeze the lemon juice, add the coriander leaves and give it a gentle stir.Serve the Gujarati Vagharela Mag Recipe - Moong Sprouts Sabzi along with Tawa paratha to make a rich, wholesome and nutritious breakfast.

http://www.archanaskitchen.com/whole-green-moong-dal-sabzi-recipe-vagharela-mag

Mushrooms Stuffed With Carrots And Mint Mayo Recipe

Mushrooms Stuffed With Carrots And Mint Mayo Recipe

10-12 Button mushrooms - cleaned,1/2 Carrot (Gajjar) - peeled and grated,2-3 tablespoons Del Monte Mint Mayo,1 tablespoon Onions - chopped,1 Garlic - crushed,2-3 tablespoons Roasted Peanuts (Moongphali) - crushed,1/2 teaspoon Whole Black Peppercorns - crushed,1 tablespoon Extra Virgin Olive Oil,Salt - to taste

10-12 Button mushrooms - cleaned,1/2 Carrot (Gajjar) - peeled and grated,2-3 tablespoons Del Monte Mint Mayo,1 tablespoon Onions - chopped,1 Garlic - crushed,2-3 tablespoons Roasted Peanuts (Moongphali) - crushed,1/2 teaspoon Whole Black Peppercorns - crushed,1 tablespoon Extra Virgin Olive Oil,Salt - to taste

Continental

Appetizer

Vegetarian

To begin making Mushrooms Stuffed With Carrots And Mint Mayo Recipe, first pre- heat the oven to 190 degree Celsius.Lightly grease a mini muffin pan or baking sheet with few drops little oil.Chop the mushroom stems.In a small pan, heat the oil. Add garlic, onion and sauté for a few seconds.Add the carrots and chopped mushroom stem. Sprinkle some salt and sauté for 1 minute or till the carrots and mushrooms sweat out. Take it off the heat.Add black pepper and Del Monte Mint Mayo.Using a spoon fill the mushroom caps with the carrot-mayo mixture.Sprinkle crushed groundnuts over it.Bake for 10-12 minutes till the mushrooms are cooked and filling slightly browns. You can alternatively pan fry the mushrooms using little oil.Serve Mushrooms Stuffed With Carrots And Mint Mayo Recipe hot as an appetizer or as an evening snack.

To begin making Mushrooms Stuffed With Carrots And Mint Mayo Recipe, first pre- heat the oven to 190 degree Celsius.Lightly grease a mini muffin pan or baking sheet with few drops little oil.Chop the mushroom stems.In a small pan, heat the oil. Add garlic, onion and sauté for a few seconds.Add the carrots and chopped mushroom stem. Sprinkle some salt and sauté for 1 minute or till the carrots and mushrooms sweat out. Take it off the heat.Add black pepper and Del Monte Mint Mayo.Using a spoon fill the mushroom caps with the carrot-mayo mixture.Sprinkle crushed groundnuts over it.Bake for 10-12 minutes till the mushrooms are cooked and filling slightly browns. You can alternatively pan fry the mushrooms using little oil.Serve Mushrooms Stuffed With Carrots And Mint Mayo Recipe hot as an appetizer or as an evening snack.

https://www.archanaskitchen.com/mushrooms-stuffed-with-carrots-and-mint-mayo-recipe

Ridge Gourd Peel Chutney Recipe

Ridge Gourd Peel Chutney Recipe

6 Ridge Gourd Skin (Turai/ Peerkangai),1 tablespoon Sesame seeds (Til seeds) - roasted,1 teaspoon Red Chilli powder,1 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Sunflower Oil,Salt - to taste

6 Ridge Gourd Skin (Turai/ Peerkangai),1 tablespoon Sesame seeds (Til seeds) - roasted,1 teaspoon Red Chilli powder,1 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Sunflower Oil,Salt - to taste

Indian

Side Dish

Diabetic Friendly

To begin making the Ridge Gourd Peel chutney, roughly chop the peels of the ridge gourd.Heat 1 teaspoon oil in a pan, stir and roast the peels in the oil till the moisture evaporates and they become crisp. Alternatively, you can also microwave the peels with oil for about 1-1/2 minutes.Let the roasted ridge gourd peels cool down and then coarsely grind them in a mixer grinder.Heat the remaining oil in the pan and add cumin seeds, and once they start to sizzle, add the roasted sesame seed and allow it to crackle.Add the ground Ridge gourd peels and red chilli powder to the oil and stir for a minute, turn off the heat, add salt and sugar, and mix well and serve warm.Serve the Ridge Gourd Peel chutney as a side dish along with Phulka or Steamed rice, Maharashtrian Aloo Bhujne and Pumpkin Dal with Garlic Tadka  .

To begin making the Ridge Gourd Peel chutney, roughly chop the peels of the ridge gourd.Heat 1 teaspoon oil in a pan, stir and roast the peels in the oil till the moisture evaporates and they become crisp. Alternatively, you can also microwave the peels with oil for about 1-1/2 minutes.Let the roasted ridge gourd peels cool down and then coarsely grind them in a mixer grinder.Heat the remaining oil in the pan and add cumin seeds, and once they start to sizzle, add the roasted sesame seed and allow it to crackle.Add the ground Ridge gourd peels and red chilli powder to the oil and stir for a minute, turn off the heat, add salt and sugar, and mix well and serve warm.Serve the Ridge Gourd Peel chutney as a side dish along with Phulka or Steamed rice, Maharashtrian Aloo Bhujne and Pumpkin Dal with Garlic Tadka  .

https://www.archanaskitchen.com/ridge-gourd-peel-chutney-recipe

Kashmiri Style Rajma Recipe

Kashmiri Style Rajma Recipe

1 cup Rajma (Large Kidney Beans),1 cup Homemade tomato puree,1 Onion - finely chopped,4 to 5 tablespoons Curd (Dahi / Yogurt) - whisked,1 Bay leaf (tej patta),Sunflower Oil - as required,pinch Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 teaspoon Dry ginger powder,2 inch Ginger - grated and ground to paste,1/2 tablespoon Coriander Powder (Dhania),1 tablespoon Kashmiri Red Chilli Powder,1 Green Chilli - slit,1/2 teaspoon Garam masala powder,Salt - to taste,Few sprig Coriander (Dhania) Leaves - finely chopped,1 Black cardamom (Badi Elaichi),5 Cardamom (Elaichi) Pods/Seeds,4 Cloves (Laung),1/2 teaspoon Whole Black Peppercorns,2 to 3 Cinnamon Stick (Dalchini)

1 cup Rajma (Large Kidney Beans),1 cup Homemade tomato puree,1 Onion - finely chopped,4 to 5 tablespoons Curd (Dahi / Yogurt) - whisked,1 Bay leaf (tej patta),Sunflower Oil - as required,pinch Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 teaspoon Dry ginger powder,2 inch Ginger - grated and ground to paste,1/2 tablespoon Coriander Powder (Dhania),1 tablespoon Kashmiri Red Chilli Powder,1 Green Chilli - slit,1/2 teaspoon Garam masala powder,Salt - to taste,Few sprig Coriander (Dhania) Leaves - finely chopped,1 Black cardamom (Badi Elaichi),5 Cardamom (Elaichi) Pods/Seeds,4 Cloves (Laung),1/2 teaspoon Whole Black Peppercorns,2 to 3 Cinnamon Stick (Dalchini)

Kashmiri

Lunch

Vegetarian

To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe. Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder.Soak rajma overnight in a large bowl. Next day, drain the water and rinse them properly.Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water.Wait till first whistle and then reduce the flame and cook for another 15 minutes.After the pressure subsides, drain the water from the beans and keep the water aside for later use.Heat oil in a widepan. When hot enough, add cumin seeds and asafoetida.Add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder.Add tomato puree and cook it for about 5 to 8 minutes.After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle.Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.Add 1/4 of the boiled rajma in pan and mash it properly.Add rest of rajma and the water (which we retained from the boiled rajmas)Stir it and let it cook for 15 to 20 minutes on low flame. Add homemade fresh garam masala and let it cook for 5 more minutes.Once it is done, garnish with chopped coriander leaves and it is ready to be served.Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal.

To begin with Kashmiri Rajma recipe, we will first prepare the garam masala for the recipe. Add all the ingredients mentioned under ‘For homemade garam masala’ in a grinder and grind it into a fine powder.Soak rajma overnight in a large bowl. Next day, drain the water and rinse them properly.Add rinsed rajm, 1 bay leaf and required salt into a pressure cooker with 2 to 3 cups of water.Wait till first whistle and then reduce the flame and cook for another 15 minutes.After the pressure subsides, drain the water from the beans and keep the water aside for later use.Heat oil in a widepan. When hot enough, add cumin seeds and asafoetida.Add finely chopped onion and saute them till they becomes light brown in colour. Add ginger paste and dry ginger powder.Add tomato puree and cook it for about 5 to 8 minutes.After 5 to 8 minutes, add the whisked curd and keep stirring or else it will curdle.Now add red kashmiri chilli powder, coriander powder, slit green chili and salt required.Add 1/4 of the boiled rajma in pan and mash it properly.Add rest of rajma and the water (which we retained from the boiled rajmas)Stir it and let it cook for 15 to 20 minutes on low flame. Add homemade fresh garam masala and let it cook for 5 more minutes.Once it is done, garnish with chopped coriander leaves and it is ready to be served.Serve Kashmiri Rajma with Whole Wheat Lachha Paratha, Tawa Paratha or steamed rice for a delicious meal.

http://www.archanaskitchen.com/kashmiri-rajma-recipe

Mushroom Manchurian Recipe | Mushroom Chilli Recipe | Indian Chinese

Mushroom Manchurian Recipe | Mushroom Chilli Recipe | Indian Chinese

400 grams Button mushrooms - washed and halved with stem,1 teaspoon Sesame (Gingelly) Oil,6 Stalk Spring Onion (Bulb & Greens) - chopped,4 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,2 Green Chillies - finely chopped,3 tablespoons Red Chilli sauce,3 tablespoons Tomato Ketchup,2 teaspoons Dark soy sauce

400 grams Button mushrooms - washed and halved with stem,1 teaspoon Sesame (Gingelly) Oil,6 Stalk Spring Onion (Bulb & Greens) - chopped,4 cloves Garlic - finely chopped,2 inch Ginger - finely chopped,2 Green Chillies - finely chopped,3 tablespoons Red Chilli sauce,3 tablespoons Tomato Ketchup,2 teaspoons Dark soy sauce

Indo Chinese

Dinner

Vegetarian

To begin making the Mushroom Manchurian recipe/ Mushroom Chilli, first prep the ingredients and keep them ready.Into a small mixing bowl, add the sauces - red chilli sauce, tomato ketchup and soy sauce. Whisk all the sauces until well combined and keep aside.Next into a wok or a kadai, heat oil over medium heat. Add the ginger, garlic and saute for a few seconds.Add the spring onion, green chilli and mushroom and saute until the mushroom begin to release water and just about cooked. Mushrooms get cooked very quickly and hence its important not to over cook them and shrink them into small sizes.Once the mushrooms have begin releasing water, it means they are cooked.At this stage at the sauce mixture and give the mushroom manchurian/ chilli a brisk boil for 3 to 4 minutes until the sauces get well absorbed with the mushrooms.Check the salt at this stage and adjust according to taste.Once done, turn off the heat and transfer the Mushroom Manchurian/ Mushroom Chilli to a serving bowl and serve hot.Serve Mushroom Manchurian / Mushroom Chilli along with Veg Hakka Noodles or Vegetable Fried Rice and Cream of Mushroom & Spring Onion Soup for a Indian Chinese Style dinner.

To begin making the Mushroom Manchurian recipe/ Mushroom Chilli, first prep the ingredients and keep them ready.Into a small mixing bowl, add the sauces - red chilli sauce, tomato ketchup and soy sauce. Whisk all the sauces until well combined and keep aside.Next into a wok or a kadai, heat oil over medium heat. Add the ginger, garlic and saute for a few seconds.Add the spring onion, green chilli and mushroom and saute until the mushroom begin to release water and just about cooked. Mushrooms get cooked very quickly and hence its important not to over cook them and shrink them into small sizes.Once the mushrooms have begin releasing water, it means they are cooked.At this stage at the sauce mixture and give the mushroom manchurian/ chilli a brisk boil for 3 to 4 minutes until the sauces get well absorbed with the mushrooms.Check the salt at this stage and adjust according to taste.Once done, turn off the heat and transfer the Mushroom Manchurian/ Mushroom Chilli to a serving bowl and serve hot.Serve Mushroom Manchurian / Mushroom Chilli along with Veg Hakka Noodles or Vegetable Fried Rice and Cream of Mushroom & Spring Onion Soup for a Indian Chinese Style dinner.

https://www.archanaskitchen.com/mushroom-manchurian-recipe-mushroom-chilli-recipe-indian-chinese

Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe

Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe

2 Sweet Potatoes - cut into 1 inch cubes,1 Pineapple - cut into cubes,2 tablespoons Extra Virgin Olive Oil,2 teaspoons Red Chilli powder,Lemon juice - to taste,1 teaspoon Garlic powder,1 teaspoon Soy sauce,Salt - to taste,1/2 cup Peanut Butter,1/2 cup Water,1 Lemon - juiced,1-1/2 tablespoons Soy sauce,1 teaspoon Honey,1/2 teaspoon Garlic powder,1 teaspoon Red Chilli powder

2 Sweet Potatoes - cut into 1 inch cubes,1 Pineapple - cut into cubes,2 tablespoons Extra Virgin Olive Oil,2 teaspoons Red Chilli powder,Lemon juice - to taste,1 teaspoon Garlic powder,1 teaspoon Soy sauce,Salt - to taste,1/2 cup Peanut Butter,1/2 cup Water,1 Lemon - juiced,1-1/2 tablespoons Soy sauce,1 teaspoon Honey,1/2 teaspoon Garlic powder,1 teaspoon Red Chilli powder

Asian

Appetizer

Vegetarian

To begin making Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe, soak wooden skewers in water for 15-20 minutes, to start with. Partially cook sweet potato in a microwave for about 3-4 minutes, or grill them till cooked al dente, while basting with olive oil. In a mixing bowl, take olive oil, salt, lemon juice, chilli powder, soya sauce and garlic powder. Throw in the sweet potato cubes and pineapple cubes. Mix everything well . Allow to marinate for 10 minutes. Meanwhile preheat oven for 10 mins at 180C.Skew all the marinated cubes into a skewer. Brush the leftover marinade. Grill the sweet potato pineapple skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender.As its getting grilled prepare the spicy peanut dip. Mix all the ingredients mentioned for peanut sauce, in a mixing bowl. The spicy sweetish peanut dip is ready.You can serve Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe along with other skewers like Paprika Chicken Skewers Recipe and Grilled Tofu in Spicy Plum Barbecue Sauce for a weekend house party for starters.

To begin making Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe, soak wooden skewers in water for 15-20 minutes, to start with. Partially cook sweet potato in a microwave for about 3-4 minutes, or grill them till cooked al dente, while basting with olive oil. In a mixing bowl, take olive oil, salt, lemon juice, chilli powder, soya sauce and garlic powder. Throw in the sweet potato cubes and pineapple cubes. Mix everything well . Allow to marinate for 10 minutes. Meanwhile preheat oven for 10 mins at 180C.Skew all the marinated cubes into a skewer. Brush the leftover marinade. Grill the sweet potato pineapple skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender.As its getting grilled prepare the spicy peanut dip. Mix all the ingredients mentioned for peanut sauce, in a mixing bowl. The spicy sweetish peanut dip is ready.You can serve Sweet Potato Pineapple Skewers In Spicy Sweetish Peanut Dip Recipe along with other skewers like Paprika Chicken Skewers Recipe and Grilled Tofu in Spicy Plum Barbecue Sauce for a weekend house party for starters.

https://www.archanaskitchen.com/sweet-potato-pineapple-skewers-in-spicy-sweetish-peanut-dip-recipe

Methi Missi Roti Recipe

Methi Missi Roti Recipe

1-1/2 cups Gram flour (besan),1/2 Whole Wheat Flour,1 cup Methi Leaves (Fenugreek Leaves) - washed,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 inch Ginger - grated,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1/2 teaspoon Black Salt (Kala Namak),Salt - to taste,Sunflower Oil - or ghee for smearing

1-1/2 cups Gram flour (besan),1/2 Whole Wheat Flour,1 cup Methi Leaves (Fenugreek Leaves) - washed,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 inch Ginger - grated,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1/2 teaspoon Black Salt (Kala Namak),Salt - to taste,Sunflower Oil - or ghee for smearing

Gujarati Recipes

Side Dish

Vegetarian

To begin making the Missi Roti Recipe, combine all the ingredients together in a large bowl. Add a little water at a time and knead to make a firm and smooth dough.Once the dough has come together, drizzle a little oil over the dough and knead to make it smooth and soft.Cover the dough and allow it to rest for at least 15 minutes.Divide the dough into 10 equal portions and shape into balls. Dust in a little flour and roll out each portion of dough into a 4-inch diameter circle.Place the missi roti dough on a preheated iron skillet and cook on both sides using a little oil or ghee. Cook until lightly browned and cooked through. The missi roti will be little crisp from the outside and yet soft inside.Proceed the same way with the remaining dough portions.Serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe.

To begin making the Missi Roti Recipe, combine all the ingredients together in a large bowl. Add a little water at a time and knead to make a firm and smooth dough.Once the dough has come together, drizzle a little oil over the dough and knead to make it smooth and soft.Cover the dough and allow it to rest for at least 15 minutes.Divide the dough into 10 equal portions and shape into balls. Dust in a little flour and roll out each portion of dough into a 4-inch diameter circle.Place the missi roti dough on a preheated iron skillet and cook on both sides using a little oil or ghee. Cook until lightly browned and cooked through. The missi roti will be little crisp from the outside and yet soft inside.Proceed the same way with the remaining dough portions.Serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe.

http://www.archanaskitchen.com/methi-missi-roti-recipe

नागालैंड स्टाइल काली दालरेसिपी - Nagaland Style Kali Dal (Recipe In Hindi)

Nagaland Style Kali Dal (Recipe In Hindi)

1/2 कप काली उरद दाल (स्प्लिट),2 हरी मिर्च - 2 हरीमिर्च,बेकिंग सोडा - चुटकीभर,नमक - स्वादानुसार,2 तेज पत्ता - 2 तेज पत्ता,1 बड़ा चमच्च तेल,2 सुखी लाल मिर्च - 2 सूखी लाल मिर्च,1/2 छोटा चमच्च पंच फोरन मसाला,अदरक - जरूरत अनुसार (अदरक के लच्छे)

1/2 cup black urad dal (split), 2 green chillies - 2 green chillies, baking soda - pinch, salt - as per taste, 2 bay leaves - 2 bay leaves, 1 tablespoon oil, 2 dry red chilies - 2 dry red chilies, 1/2 teaspoon Panch Foran Masala, Ginger - As per need (ginger flakes)

Nagaland

Lunch

Vegetarian

नागालैंड स्टाइल काली दाल बनाने के लिए सबसे पहले दाल को धोकर 30 मिनट के लिए भिगोकर रखे।दाल को 1 कप पानी, हरीमिर्च (बीच मे चीरा लगाई हुई), बेकिंग सोडा डालकर ढक्कन ढक कर पकाए। जरूरत अनुसार थोडा और पानी डालकर पकाए।दाल पुरी तरह से नही गलनी चाहिए। पानी सूखने तक उबाल ले।तडका पेन मे तेल डाले। तेल मे राई डाले। राई तडक ने पर लाल सूखी मिर्च, तेज पत्ता और पंच पोरन डाले। यह तडका दाल पर डाले। अदरक के लच्छे से सजाकर गर्म दाल को चावल के साथ परोसे। नागालैंड स्टाइल काली दाल को जीरा पुलाव और बूंदी रायते के साथ दिन के खाने के लिए परोसे।

To make Nagaland style black lentils, first wash and soak the lentils for 30 minutes. Cook the dal with 1 cup of water, green chillies (cut in the middle), baking soda and cover the lid. Add a little more water as needed and cook. The pulses should not melt completely. Boil until the water dries. Add oil to the pan. Add mustard seeds to the oil. Rye tadak added red dry chillies, bay leaves and panch poran. Add this tadka to the dal. Serve hot lentils with rice garnished with ginger flakes. Serve Nagaland style black lentils with cumin casserole and boondi raita for dinner.

https://www.archanaskitchen.com/nagaland-style-kali-dal-recipe-in-hindi

Parmesan And Fresh Herbs Savoury Scones Recipe

Parmesan And Fresh Herbs Savoury Scones Recipe

2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,2 teaspoon Sugar,1/2 teaspoon Salt,1/4 teaspoon Baking soda,1 Butter (unsalted) - stick,1 cup Parmesan cheese,1/2 cup Mixed Herbs (Dried),1/4 cup Fresh cream,1/4 cup Milk,1 Whole Egg

2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,2 teaspoon Sugar,1/2 teaspoon Salt,1/4 teaspoon Baking soda,1 Butter (unsalted) - stick,1 cup Parmesan cheese,1/2 cup Mixed Herbs (Dried),1/4 cup Fresh cream,1/4 cup Milk,1 Whole Egg

Continental

World Breakfast

Eggetarian

To begin making Parmesan And Fresh Herbs Savoury Scones, first set your oven to preheat at 180 degrees C. Place the oven rack to the lower-middle position. Line a baking sheet with parchment paper and set it aside for later use.In a medium bowl, mix the flour, baking powder, sugar, salt and baking soda. Grate 1/3rd of the solid cold butter using large holes of a grater into the flour mixture. Toss the flour to coat the grated butter. Repeat the process until the butter is completed grated. Then work the butter and flour well together. Mix in the cheese and fresh herbs. Stir well.In a small bowl, mix the heavy cream, milk and egg with a fork until smooth.Pour the egg mixture into the dry ingredients. Stir with a fork until large dough clumps form. Then, using your hands, press the dough to the sides of the bowl and gather it together to form a ball. Do not add any additional cream or water at this stage, and simply continue to press so the dough will come together.Place the dough on a lightly floured surface and pat it into a circle of 3/4 inch thickness and 7 inch diameter. Use a knife and cut the dough into 8 wedges.Arrange them on the lined baking sheet, an inch apart. Place the tray in the oven to bake for 15 to 17 minutes or until the scones turn golden on top.When baked through, remove the sheet form the oven and place the scones on a rack to cool.Serve Parmesan And Fresh Herbs Savoury Scones warm, with a dab of butter and Egg White Omelette with Spinach for breakfast, or as a tea time snack with masala chai.

To begin making Parmesan And Fresh Herbs Savoury Scones, first set your oven to preheat at 180 degrees C. Place the oven rack to the lower-middle position. Line a baking sheet with parchment paper and set it aside for later use.In a medium bowl, mix the flour, baking powder, sugar, salt and baking soda. Grate 1/3rd of the solid cold butter using large holes of a grater into the flour mixture. Toss the flour to coat the grated butter. Repeat the process until the butter is completed grated. Then work the butter and flour well together. Mix in the cheese and fresh herbs. Stir well.In a small bowl, mix the heavy cream, milk and egg with a fork until smooth.Pour the egg mixture into the dry ingredients. Stir with a fork until large dough clumps form. Then, using your hands, press the dough to the sides of the bowl and gather it together to form a ball. Do not add any additional cream or water at this stage, and simply continue to press so the dough will come together.Place the dough on a lightly floured surface and pat it into a circle of 3/4 inch thickness and 7 inch diameter. Use a knife and cut the dough into 8 wedges.Arrange them on the lined baking sheet, an inch apart. Place the tray in the oven to bake for 15 to 17 minutes or until the scones turn golden on top.When baked through, remove the sheet form the oven and place the scones on a rack to cool.Serve Parmesan And Fresh Herbs Savoury Scones warm, with a dab of butter and Egg White Omelette with Spinach for breakfast, or as a tea time snack with masala chai.

https://www.archanaskitchen.com/parmesan-and-fresh-herbs-savoury-scones-recipe

सुखी दही वाली लौकी रेसिपी - Yogurt Based Bottle Gourd Sabzi (Recipe In Hindi)

Yogurt Based Bottle Gourd Sabzi (Recipe In Hindi)

1-1/2 कप लौकी - छीलकर काट ले,1/2 छोटा चमच्च जीरा,1/2 छोटा चमच्च राइ,5 कढ़ी पत्ता,1 हरी मिर्च - बारीक काट ले,3 लॉन्ग लहसुन - बारीक काट ले,1 प्याज - बारीक काट ले,1 टमाटर - काट ले,1/4 कप दही,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च धनिया पाउडर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार,तेल - प्रयोग अनुसार

1-1/2 कप लौकी - छीलकर काट ले,1/2 छोटा चमच्च जीरा,1/2 छोटा चमच्च राइ,5 कढ़ी पत्ता,1 हरी मिर्च - बारीक काट ले,3 लॉन्ग लहसुन - बारीक काट ले,1 प्याज - बारीक काट ले,1 टमाटर - काट ले,1/4 कप दही,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च धनिया पाउडर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार,तेल - प्रयोग अनुसार

North Indian Recipes

Lunch

Diabetic Friendly

सुखी दही वाली लौकी बनाने के लिए सबसे पहले एक कढाईमे तेल गरम कर ले. इसमें जीरा, राइ, कढ़ी पत्ता और हरी मिर्च डाले। 10 से 15 सेकण्ड्स के बाद, इसमें लहसुन और प्याज डाले। प्याज के नरम होने तक पकाए। प्याज के नरम होने के बाद इसमें कटी हुई लौकी डाले। मिलाए और फिर नमक, हल्दी पाउडर डाले और सबको फिर से मिला ले. 3 से 4 मिनट तक पकाए। इसके बाद टमाटर, लाल मिर्च पाउडर और धनिया पाउडर डाले। सबको मिलाए और कढ़ाई को धक् ले. अब एक बाउल में दही और पानी मिला के अलग से रख दे. जब लौकी नरम हो जाए, गैस को धीमा करें और दही डाले। इसको मिलते रहे.दही अच्छी तरह से लौकी में मिल जाए, उसके बाद कढ़ाई को फिर से धक् ले और अगले 5 मिनट तक पकाए। 5 मिनट के बाद गरमा गरम परोसे।सुखी दही वाली लौकी को राजस्थानी कढ़ी, खीचिया चुरी और फुल्के के साथ दिन के खाने के लिए परोसे। 

To make gourd with dry curd, first heat a pan with oil. Add cumin seeds, mustard seeds, curry leaves and green chilies. After 10 to 15 seconds, add garlic and onion to it. Cook onion until it becomes soft. After the onion softens, add chopped gourd to it. Mix and then add salt, turmeric powder and mix them all again. Cook for 3 to 4 minutes. Then add tomato, red chili powder and coriander powder. Mix them all and stir the embroidery. Now mix yogurt and water in a bowl and keep it aside. When the gourd becomes soft, slow down the gas and add the curd. Keep stirring it. The mixture is well mixed in the gourd, after that push the pan again and cook for the next 5 minutes. Serve hot after 5 minutes. Serve gourd with dry curd along with Rajasthani kadhi, khichia churi and phulka for dinner.

https://www.archanaskitchen.com/yogurt-based-bottle-gourd-sabzi-recipe-in-hindi

Buckwheat & Oat Waffle Recipe With Bananas & Vanilla Ice Cream

Buckwheat & Oat Waffle Recipe With Bananas & Vanilla Ice Cream

3/4 cup Buckwheat Flour (Kuttu Ka Atta),1/2 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal) - instant,1-1/2 teaspoon Baking powder,1 teaspoon Sugar,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,1/4 teaspoon Cloves (Laung) - ground,1 cup Curd (Dahi / Yogurt) - add more if required,1 Whole Egg,1 tablespoon Sunflower Oil,2 Ice cream - vanilla,2 Ripe Bananas - sliced,Chocolate sauce - or maple syrup to drizzle on top,Mixed nuts - finely chopped for garnish (optional)

3/4 cup Buckwheat Flour (Kuttu Ka Atta),1/2 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal) - instant,1-1/2 teaspoon Baking powder,1 teaspoon Sugar,1 teaspoon Vanilla Extract,1/4 teaspoon Salt,1/4 teaspoon Cloves (Laung) - ground,1 cup Curd (Dahi / Yogurt) - add more if required,1 Whole Egg,1 tablespoon Sunflower Oil,2 Ice cream - vanilla,2 Ripe Bananas - sliced,Chocolate sauce - or maple syrup to drizzle on top,Mixed nuts - finely chopped for garnish (optional)

Continental

Dessert

Vegetarian

To begin making the Buckwheat & Oat Waffle Recipe With Bananas & Vanilla Ice Cream, in a mixing bowl, add the buckwheat flour, whole wheat flour, instant oats, baking powder, sugar, salt, ground clove and stir all the dry ingredients.Once the dry ingredients for the buckwheat and oat waffles are combined, add the wet ingredients-vanilla extract, yogurt and more if required, egg and oil.Stir well to make a thick waffle batter.The next step is to cook the buckwheat and oat waffles. Drizzle oil in the waffle cavities of the waffle maker. Spoon the waffle batter into the cavities, ensure that you don't overfill the cavities, else the waffle batter will ooze out from the sides while it is getting cooked. Allow the waffles to get cooked through or until the waffle maker shows a light indicator that it's done.Once done, remove the buckwheat and oat waffles from the waffle maker. Place it on the serving platter and serve along with bananas, vanilla ice cream and chocolate sauce or maple syrup drizzled on top and garnished with chopped nuts. Serve these Buckwheat & Oat Waffle With Bananas & Vanilla Ice Cream as a dessert for parties or even for an indulgent breakfast.

To begin making the Buckwheat & Oat Waffle Recipe With Bananas & Vanilla Ice Cream, in a mixing bowl, add the buckwheat flour, whole wheat flour, instant oats, baking powder, sugar, salt, ground clove and stir all the dry ingredients.Once the dry ingredients for the buckwheat and oat waffles are combined, add the wet ingredients-vanilla extract, yogurt and more if required, egg and oil.Stir well to make a thick waffle batter.The next step is to cook the buckwheat and oat waffles. Drizzle oil in the waffle cavities of the waffle maker. Spoon the waffle batter into the cavities, ensure that you don't overfill the cavities, else the waffle batter will ooze out from the sides while it is getting cooked. Allow the waffles to get cooked through or until the waffle maker shows a light indicator that it's done.Once done, remove the buckwheat and oat waffles from the waffle maker. Place it on the serving platter and serve along with bananas, vanilla ice cream and chocolate sauce or maple syrup drizzled on top and garnished with chopped nuts. Serve these Buckwheat & Oat Waffle With Bananas & Vanilla Ice Cream as a dessert for parties or even for an indulgent breakfast.

https://www.archanaskitchen.com/buckwheat-oat-waffle-recipe-with-bananas-vanilla-ice-cream

Sprouted Moong Dhokla Recipe

Sprouted Moong Dhokla Recipe

250 grams Green Moong Sprouts,120 grams Gram flour (besan),1 Carrot (Gajjar),3 Green Chillies,1 inch Ginger,1-1/2 tablespoon Sunflower Oil,Salt - to taste,1/2 teaspoon Cumin powder (Jeera),1/2 cup Buttermilk,1/2 teaspoon Baking soda,2 tablespoon Coriander (Dhania) Leaves,1/2 teaspoon Mustard seeds,1/2 teaspoon Sesame seeds (Til seeds),1 sprig Curry leaves

250 grams Green Moong Sprouts,120 grams Gram flour (besan),1 Carrot (Gajjar),3 Green Chillies,1 inch Ginger,1-1/2 tablespoon Sunflower Oil,Salt - to taste,1/2 teaspoon Cumin powder (Jeera),1/2 cup Buttermilk,1/2 teaspoon Baking soda,2 tablespoon Coriander (Dhania) Leaves,1/2 teaspoon Mustard seeds,1/2 teaspoon Sesame seeds (Til seeds),1 sprig Curry leaves

Gujarati Recipes

North Indian Breakfast

High Protein Vegetarian

To begin making the Sprouted Moong Dhokla recipe, wash the whole moong and soak them in water for overnight.Rinse again the soaked Moong and place them in a wet muslin cloth and again put them for 6 to 8 hours without disturbing the position.Untie the cloth and check the Moong, The sprouted Moong are ready to use. If they are not sprouted properly, sprinkle some water on them and again tie the cloth for 3 to 4 more hours.Now to make dhokla, first crush the sprouted Moong coarsely and put the paste aside. (Note: To crush the Moong, you can use little amount of water to make coarse paste.)Now, cut the carrot roughly, and add green chilies, ginger and some roughly chopped coriander leaves and make churn them in a mixer grinder.Add this carrot mixture paste in sprouted Moong paste and make a Dhokla batter by adding buttermilk and Gram flour.Season the batter with salt, red chili powder, and cumin seed powder and keep the batter aside.Now heat a dhokla maker with some amount of water in it, and grease the dhokla plate with oil.Let the water starts boiling, Now add Soda bicarb in dhokla batter and 1 tablespoon of oil and mix the batter properly, and place this mixture on dhokla plate, cover it with lid and steam the dhokla at least for 15-20 minutes.If you don't have dhokla maker, simply take a big deep vessel and add water in it, let it starts boiling and place the plate on it which has the exact diameter of that vessel, and spread the dhokla mixture in that plate and cover it with another big size of plate tied with muslin cloth.Serve Sprouted Moong Dhokla along with Dhaniya Pudina Chutney for breakfast or serve as a tea time snack.

To begin making the Sprouted Moong Dhokla recipe, wash the whole moong and soak them in water for overnight.Rinse again the soaked Moong and place them in a wet muslin cloth and again put them for 6 to 8 hours without disturbing the position.Untie the cloth and check the Moong, The sprouted Moong are ready to use. If they are not sprouted properly, sprinkle some water on them and again tie the cloth for 3 to 4 more hours.Now to make dhokla, first crush the sprouted Moong coarsely and put the paste aside. (Note: To crush the Moong, you can use little amount of water to make coarse paste.)Now, cut the carrot roughly, and add green chilies, ginger and some roughly chopped coriander leaves and make churn them in a mixer grinder.Add this carrot mixture paste in sprouted Moong paste and make a Dhokla batter by adding buttermilk and Gram flour.Season the batter with salt, red chili powder, and cumin seed powder and keep the batter aside.Now heat a dhokla maker with some amount of water in it, and grease the dhokla plate with oil.Let the water starts boiling, Now add Soda bicarb in dhokla batter and 1 tablespoon of oil and mix the batter properly, and place this mixture on dhokla plate, cover it with lid and steam the dhokla at least for 15-20 minutes.If you don't have dhokla maker, simply take a big deep vessel and add water in it, let it starts boiling and place the plate on it which has the exact diameter of that vessel, and spread the dhokla mixture in that plate and cover it with another big size of plate tied with muslin cloth.Serve Sprouted Moong Dhokla along with Dhaniya Pudina Chutney for breakfast or serve as a tea time snack.

https://www.archanaskitchen.com/sprouted-moong-dhokla-recipe

Refreshing Sweet Lime Soda Recipe

Refreshing Sweet Lime Soda Recipe

4 tablespoons Sugar,1/4 cup Lemon juice,1 cup Water,1 cup Aerated water (Soda Water),1 teaspoon Cumin (Jeera) seeds - powdered,Black Salt (Kala Namak) - to taste,Black pepper powder - a pinch,Mint Leaves (Pudina) - as required,Ice cubes - as required

4 tablespoons Sugar,1/4 cup Lemon juice,1 cup Water,1 cup Aerated water (Soda Water),1 teaspoon Cumin (Jeera) seeds - powdered,Black Salt (Kala Namak) - to taste,Black pepper powder - a pinch,Mint Leaves (Pudina) - as required,Ice cubes - as required

Indian

Snack

Vegetarian

To begin making the Refreshing Sweet Lime Soda Recipe, in a big bowl, add Lemon Juice, Water, Sugar, Jeera Powder, Black Pepper Powder and mix everything properly.Continue mixing until the sugar dissolves properly. Meanwhile, in a glass add Ice Cubes, Pudina Leaves, Lemon Juice Mixture and Soda. Mix everything properly and serve chilled. Serve Sweet Lime Soda Recipe along with Baked Mathri Recipe for your evening snacks.

To begin making the Refreshing Sweet Lime Soda Recipe, in a big bowl, add Lemon Juice, Water, Sugar, Jeera Powder, Black Pepper Powder and mix everything properly.Continue mixing until the sugar dissolves properly. Meanwhile, in a glass add Ice Cubes, Pudina Leaves, Lemon Juice Mixture and Soda. Mix everything properly and serve chilled. Serve Sweet Lime Soda Recipe along with Baked Mathri Recipe for your evening snacks.

https://www.archanaskitchen.com/refreshing-sweet-lime-soda-recipe

Spicy And Delicious Chicken Teriyaki Noodle Recipe

Spicy And Delicious Chicken Teriyaki Noodle Recipe

2 cups Egg noodles - (Flat) boiled,100 grams Chicken - shredded,2 Carrots (Gajjar) - julienned,1 Green bell peppers - julienned,1/2 Green zucchini - julienned,1 Onion - sliced,1 inch Ginger - chopped,4 cloves Garlic - chopped,3 tablespoons Sprig Ginger Teriyaki Sauce,2 tablespoons Soy sauce,1 tablespoon Red Chilli sauce,Salt and Pepper - to taste,1 tablespoon Sunflower Oil

2 cups Egg noodles - (Flat) boiled,100 grams Chicken - shredded,2 Carrots (Gajjar) - julienned,1 Green bell peppers - julienned,1/2 Green zucchini - julienned,1 Onion - sliced,1 inch Ginger - chopped,4 cloves Garlic - chopped,3 tablespoons Sprig Ginger Teriyaki Sauce,2 tablespoons Soy sauce,1 tablespoon Red Chilli sauce,Salt and Pepper - to taste,1 tablespoon Sunflower Oil

Indo Chinese

Main Course

Non Vegeterian

To begin making the Chicken Teriyaki Noodle Recipe,follow how to make these flat noodles at home to make noodles.We will boil the noodles in a saucepan filled with enough water. Once the noodles are cooked, drain all the water and rinse the noodles over a running cold water. This is done in order to stop the noodles from cooking further. Drizzle some oil over the noodles, mix and keep it aside. In a bowl, add the shredded chicken pieces and two tablespoons of Teriyaki Sauce. Coat the chicken pieces with the sauce and let it marinate for at least 20 minutes. In a wok, add a tablespoon of oil and let it heat up. Once the oil is hot, add the chopped ginger and garlic and saute till they soften. Add in onions and saute till they turn translucent.Once the onions are translucent,  add carrots and sprinkle a little salt and saute for 5 minutes till the carrots are soft and cooked.Add zucchini and bell peppers and saute till they become soft. Once the vegetables are well roasted  add all the sauces - a tablespoon of ginger teriyaki sauce, soy sauce and sichuan sauce and mix well.Add in marinated chicken pieces and roast until the chicken is cooked. When the chicken is done, add in the cooked flat noodles and toss it well for 3 to 4 minutes and serve Chicken Teriyaki Noodle warm.Serve the Chicken Teriyaki Noodle Recipe along with Vegetable Clear Soup With Lemon Grass Recipe and Spring Rolls to make it a special meal for your weekend dinner.

To begin making the Chicken Teriyaki Noodle Recipe,follow how to make these flat noodles at home to make noodles.We will boil the noodles in a saucepan filled with enough water. Once the noodles are cooked, drain all the water and rinse the noodles over a running cold water. This is done in order to stop the noodles from cooking further. Drizzle some oil over the noodles, mix and keep it aside. In a bowl, add the shredded chicken pieces and two tablespoons of Teriyaki Sauce. Coat the chicken pieces with the sauce and let it marinate for at least 20 minutes. In a wok, add a tablespoon of oil and let it heat up. Once the oil is hot, add the chopped ginger and garlic and saute till they soften. Add in onions and saute till they turn translucent.Once the onions are translucent,  add carrots and sprinkle a little salt and saute for 5 minutes till the carrots are soft and cooked.Add zucchini and bell peppers and saute till they become soft. Once the vegetables are well roasted  add all the sauces - a tablespoon of ginger teriyaki sauce, soy sauce and sichuan sauce and mix well.Add in marinated chicken pieces and roast until the chicken is cooked. When the chicken is done, add in the cooked flat noodles and toss it well for 3 to 4 minutes and serve Chicken Teriyaki Noodle warm.Serve the Chicken Teriyaki Noodle Recipe along with Vegetable Clear Soup With Lemon Grass Recipe and Spring Rolls to make it a special meal for your weekend dinner.

http://www.archanaskitchen.com/asian-flat-noodles-with-chicken-in-teriyaki-sauce-recipe

Beetroot Tambuli (Beetroot Raita With Coconut) Recipe

Beetroot Tambuli (Beetroot Raita With Coconut) Recipe

1 cup Beetroot - grated,1 cup Curd (Dahi / Yogurt),3/4 cup Fresh coconut - grated,10 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies,1 inch Ginger - chopped,Salt - to taste,2 teaspoons Coriander (Dhania) Leaves - chopped,1/2 teaspoon Mustard seeds,1 to 2 Dry Red Chilli,1 sprig Curry leaves,1 pinch Asafoetida (hing)

1 cup Beetroot - grated,1 cup Curd (Dahi / Yogurt),3/4 cup Fresh coconut - grated,10 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies,1 inch Ginger - chopped,Salt - to taste,2 teaspoons Coriander (Dhania) Leaves - chopped,1/2 teaspoon Mustard seeds,1 to 2 Dry Red Chilli,1 sprig Curry leaves,1 pinch Asafoetida (hing)

Indian

Side Dish

Vegetarian

To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns.Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour.Add the fresh coconut and roast until you see the rawness disappear. It will take about 1-2 minutes.Add these into a small blender and blend it without adding any water.To the same pan, add some more oil and toss the grated beetroot with some salt. Saute until it becomes soft and tender. Allow it to cool.Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender.In a bowl add the yogurt, beetroot mixture and required salt and mix well.The next step is to make the tempering. Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies. Spoon the tempering on the Beetroot Tambuli and it is ready to be served.Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal.

To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns.Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour.Add the fresh coconut and roast until you see the rawness disappear. It will take about 1-2 minutes.Add these into a small blender and blend it without adding any water.To the same pan, add some more oil and toss the grated beetroot with some salt. Saute until it becomes soft and tender. Allow it to cool.Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender.In a bowl add the yogurt, beetroot mixture and required salt and mix well.The next step is to make the tempering. Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies. Spoon the tempering on the Beetroot Tambuli and it is ready to be served.Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal.

https://www.archanaskitchen.com/beetroot-tambuli-beetroot-raita-with-coconut-recipe

Malpua With Rose And Saffron Syrup Recipe

Malpua With Rose And Saffron Syrup Recipe

1 cup Milk,1/2 cup Sooji (Semolina/ Rava),1/2 cup All Purpose Flour (Maida),1/3 cup Khoya (Mawa),1/4 teaspoon Baking powder,2 tablespoons Sugar,1/2 teaspoon Fennel seeds (Saunf) - crushed,1/4 teaspoon Cardamom (Elaichi) Pods/Seeds - crushed,1/4 cup Raisins,Pistachios - or almonds to garnish,Sunflower Oil - to deep fry,2 cup Sugar,1-3/4 cup Water,5 Cardamom (Elaichi) Pods/Seeds,8 Saffron strands,1 teaspoon Rose Essence,Rabri - thick clotted cream

1 cup Milk,1/2 cup Sooji (Semolina/ Rava),1/2 cup All Purpose Flour (Maida),1/3 cup Khoya (Mawa),1/4 teaspoon Baking powder,2 tablespoons Sugar,1/2 teaspoon Fennel seeds (Saunf) - crushed,1/4 teaspoon Cardamom (Elaichi) Pods/Seeds - crushed,1/4 cup Raisins,Pistachios - or almonds to garnish,Sunflower Oil - to deep fry,2 cup Sugar,1-3/4 cup Water,5 Cardamom (Elaichi) Pods/Seeds,8 Saffron strands,1 teaspoon Rose Essence,Rabri - thick clotted cream

North Indian Recipes

Dessert

Vegetarian

To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil. Switch off the heat when it reaches the boiling point.Add semolina/suji to the milk and mix well. Let it stand for 15-20 min and again mix it properly.Add flour, sugar and mawa, mix well. Grate the mawa/khoya before adding to the mixture.Add crushed fennel seeds, cardamom seeds and raisins and mix it gently. Cover the mixture and let it stand for at least an hour.The next step is to make the syrup. Add measured amount of sugar and water in a saucepan and let it boil. As the sugar dissolves completely, lower the heat to medium.Add cardamoms, saffron and rose to flavour the syrup. Keep the syrup hot.Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying. As the oil is heating up, beat the batter really well. Add baking powder to the batter just before frying.Once the oil is hot, reduce it to the lowest point. Next, take a ladle full of batter, pour it gently into the oil and do not touch.Once it starts to get golden brown, turn it over and let it fry on the other side as well.Deep fry till nicely brown. The edges should start to get crispy but the centre still be a little soft. Drain the pancakes on tissues.Dip it in the hot rose and saffron syrup.To serve the malpuas, remove the pancakes/malpuas from the syrup, transfer them to individual plates, pour a bit of syrup on top and garnish it with almonds and pistachios. Serve with cold rabri on the side.Serve Malpua With Rose And Saffron Syrup as a dessert after your meal or you can also serve it to your guest with some spicy snack like Matar Samosa or Moong Dal Mini Samosas.

To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil. Switch off the heat when it reaches the boiling point.Add semolina/suji to the milk and mix well. Let it stand for 15-20 min and again mix it properly.Add flour, sugar and mawa, mix well. Grate the mawa/khoya before adding to the mixture.Add crushed fennel seeds, cardamom seeds and raisins and mix it gently. Cover the mixture and let it stand for at least an hour.The next step is to make the syrup. Add measured amount of sugar and water in a saucepan and let it boil. As the sugar dissolves completely, lower the heat to medium.Add cardamoms, saffron and rose to flavour the syrup. Keep the syrup hot.Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying. As the oil is heating up, beat the batter really well. Add baking powder to the batter just before frying.Once the oil is hot, reduce it to the lowest point. Next, take a ladle full of batter, pour it gently into the oil and do not touch.Once it starts to get golden brown, turn it over and let it fry on the other side as well.Deep fry till nicely brown. The edges should start to get crispy but the centre still be a little soft. Drain the pancakes on tissues.Dip it in the hot rose and saffron syrup.To serve the malpuas, remove the pancakes/malpuas from the syrup, transfer them to individual plates, pour a bit of syrup on top and garnish it with almonds and pistachios. Serve with cold rabri on the side.Serve Malpua With Rose And Saffron Syrup as a dessert after your meal or you can also serve it to your guest with some spicy snack like Matar Samosa or Moong Dal Mini Samosas.

https://www.archanaskitchen.com/malpua-with-rose-and-saffron-syrup-recipe

Carrot Cake Overnight Oats Recipe

Carrot Cake Overnight Oats Recipe

1-1/4 cup Almond Milk (Badam Milk),1/2 cup Hung Curd (Greek Yogurt),2 teaspoon Vanilla Extract,1/2 cup Carrots (Gajjar) - grated,1 teaspoon Cinnamon Powder (Dalchini),1 pinch Salt,1 pinch Nutmeg powder,2 teaspoon Chia Seeds,2 tablespoon Honey - or as needed,2 tablespoon Dessicated Coconut,1 1/4 cup Rolled Oats,1/3 cup Mixed nuts - roughly chopped,Granola - and more nuts for topping

1-1/4 cup Almond Milk (Badam Milk),1/2 cup Hung Curd (Greek Yogurt),2 teaspoon Vanilla Extract,1/2 cup Carrots (Gajjar) - grated,1 teaspoon Cinnamon Powder (Dalchini),1 pinch Salt,1 pinch Nutmeg powder,2 teaspoon Chia Seeds,2 tablespoon Honey - or as needed,2 tablespoon Dessicated Coconut,1 1/4 cup Rolled Oats,1/3 cup Mixed nuts - roughly chopped,Granola - and more nuts for topping

Continental

World Breakfast

Vegetarian

To make the Carrot Cake Overnight Oats, mix together all the ingredients, except the granola and nuts for topping, in a medium sized bowl.Stir them all well until it is fully combined.Divide the oats mixture into smaller mason jars or single serving bowls. Cover them and refrigerate overnight or for at least for 3 hours, until the oats soak up the liquid and turn soft and tender.At breakfast time, when ready to eat, top with some nuts or granola. If you prefer your oats warm, microwave the jar/bowl for 40 to 50 seconds.Serve the Carrot Cake Overnight Oats along with a bowl of fruits.

To make the Carrot Cake Overnight Oats, mix together all the ingredients, except the granola and nuts for topping, in a medium sized bowl.Stir them all well until it is fully combined.Divide the oats mixture into smaller mason jars or single serving bowls. Cover them and refrigerate overnight or for at least for 3 hours, until the oats soak up the liquid and turn soft and tender.At breakfast time, when ready to eat, top with some nuts or granola. If you prefer your oats warm, microwave the jar/bowl for 40 to 50 seconds.Serve the Carrot Cake Overnight Oats along with a bowl of fruits.

https://www.archanaskitchen.com/carrot-cake-overnight-oats-recipe

गाजर और बीन्स का पोरियल रेसिपी - Carrot and Beans Poriyal (Recipe In Hindi)

Carrot and Beans Poriyal (Recipe In Hindi)

200 ग्राम हरा बीन्स - काट ले,200 ग्राम गाजर - काट ले,1 छोटा चमच्च राइ,1 छोटा चमच्च सफेद उरद दाल (split),1/4 छोटा चमच्च हींग,1/4 छोटा चमच्च हल्दी पाउडर,5 कढ़ी पत्ता,1 बड़ा चमच्च तेल,नमक - स्वाद अनुसार,1 बड़ा चमच्च नारियल - गार्निश के लिए

200 ग्राम हरा बीन्स - काट ले,200 ग्राम गाजर - काट ले,1 छोटा चमच्च राइ,1 छोटा चमच्च सफेद उरद दाल (split),1/4 छोटा चमच्च हींग,1/4 छोटा चमच्च हल्दी पाउडर,5 कढ़ी पत्ता,1 बड़ा चमच्च तेल,नमक - स्वाद अनुसार,1 बड़ा चमच्च नारियल - गार्निश के लिए

South Indian Recipes

Lunch

Vegetarian

गाजर और बीन्स का पोरियल बनाने के लिए सबसे पहले गाजर और बीन्स को भाप ले. सब्ज़ी के भांपने के बाद बाउल में निकाले और अलग से रख दे. अब एक कढ़ाई में तेल गरम करें। इसमें राइ डाले और 15 सेकण्ड्स तक पकाए। अब इसमें उरद दाल डाले और उसके भूरा होने तक पकाए। अब एक कढ़ाई में तेल गरम करें। इसमें राइ डाले और 15 सेकण्ड्स तक पकने दे. उसके बाद इसमें उरद दाल डाले और हल्का भूरा होने तक पकाए। भूरा होने के बाद इसमें कढ़ी पत्ता, हींग डाले और कुछ सेकण्ड्स के लिए पकाए। अब इसमें गाजर और बीन्स डाले। नमक डाले, मिलाए और 1 मिनट के लिए पकने दे. हरे धनिये से गार्निश करें और गरमा गरम परोसे। गाजर और बीन्स के पोरियल को चावल और किरई सांबर के साथ दिन के खाने के लिए परोसे।

To make the carrot and beans porridge, first of all steam the carrots and beans. After steaming the vegetables, take it out in a bowl and keep it aside. Now heat oil in a pan. Add mustard seeds and cook for 15 seconds. Now add urad dal and cook till it turns brown. Now heat oil in a pan. Add mustard seeds and let it cook for 15 seconds. Then add urad dal and cook till it turns light brown. After browning, add curry leaves, asafoetida and cook for a few seconds. Now add carrots and beans to it. Add salt, mix and let it cook for 1 minute. Garnish with green coriander and serve hot. Serve the porridge of carrots and beans with rice and kirai sambar for dinner.

https://www.archanaskitchen.com/carrot-and-beans-poriyal-recipe-in-hindi

How to Make Quinoa Flour Recipe

How to Make Quinoa Flour Recipe

200 grams Quinoa

200 grams Quinoa

Indian

Lunch

Vegetarian

To begin making Quinoa flour recipe, we will first roast the quinoa seeds.Heat a wok on medium high heat and place the quinoa for roasting. Keep stirring in the roasting process, so it gets roasted evenly and you get a roasted aroma.The roasting process also helps remove any excess moisture, so when ground into flour you can store the flour for a longer period.Once roasted, turn off the heat and allow it to cool.Blend into a fine powder using the spice jar of the Mixer Grinder. Once done, use the quinoa flour as desired.

To begin making Quinoa flour recipe, we will first roast the quinoa seeds.Heat a wok on medium high heat and place the quinoa for roasting. Keep stirring in the roasting process, so it gets roasted evenly and you get a roasted aroma.The roasting process also helps remove any excess moisture, so when ground into flour you can store the flour for a longer period.Once roasted, turn off the heat and allow it to cool.Blend into a fine powder using the spice jar of the Mixer Grinder. Once done, use the quinoa flour as desired.

https://www.archanaskitchen.com/how-to-make-quinoa-flour-recipe

Spiced Carrot Walnut Cake Recipe With Chocolate

Spiced Carrot Walnut Cake Recipe With Chocolate

1-1/4 cup All Purpose Flour (Maida),1 teaspoon Baking powder,1/4 teaspoon Salt,1/4 teaspoon Cardamom Powder (Elaichi),1/4 teaspoon Cinnamon Powder (Dalchini),3/4 cup Sugar,2 cups Carrots (Gajjar) - grated,1/2 cup Sunflower Oil,2 Whole Eggs,1/4 cup Walnuts - toasted,1/4 cup Dark chocolate - chopped

1-1/4 cup All Purpose Flour (Maida),1 teaspoon Baking powder,1/4 teaspoon Salt,1/4 teaspoon Cardamom Powder (Elaichi),1/4 teaspoon Cinnamon Powder (Dalchini),3/4 cup Sugar,2 cups Carrots (Gajjar) - grated,1/2 cup Sunflower Oil,2 Whole Eggs,1/4 cup Walnuts - toasted,1/4 cup Dark chocolate - chopped

Continental

Dessert

Eggetarian

To begin making the Spiced Carrot Walnut Cake Recipe, first get all the ingredients ready - like grating carrots, measuring the ingredients, chopping the chocolate etc.Preheat the oven to 180 C and grease a round or square baking dish with butter and dust it with flour.In a mixing bowl, sift together the flour, cinnamon powder, cardamom powder, baking powder and salt. Add the sugar, carrots, oil, eggs and toasted walnuts. Using a hand mixer, beat all the ingredients together until well combined.Pour the carrot cake batter into the baking dish and bake in the oven for about 25 to 30 minutes until done. When you insert a tester into the cake, it should come out clean.Once baked, remove the carrot cake from the oven and allow it to cool, while we make our topping.Melt the chocolate in a double boiler or in the microwave until you get a smooth paste of the chocolate.Spread the melted chocolate over the cake and serve.Serve the Spiced Carrot Walnut Cake with Chocolate as a tea time snack along with a cup of coffee or pack into the snack box for kids.

To begin making the Spiced Carrot Walnut Cake Recipe, first get all the ingredients ready - like grating carrots, measuring the ingredients, chopping the chocolate etc.Preheat the oven to 180 C and grease a round or square baking dish with butter and dust it with flour.In a mixing bowl, sift together the flour, cinnamon powder, cardamom powder, baking powder and salt. Add the sugar, carrots, oil, eggs and toasted walnuts. Using a hand mixer, beat all the ingredients together until well combined.Pour the carrot cake batter into the baking dish and bake in the oven for about 25 to 30 minutes until done. When you insert a tester into the cake, it should come out clean.Once baked, remove the carrot cake from the oven and allow it to cool, while we make our topping.Melt the chocolate in a double boiler or in the microwave until you get a smooth paste of the chocolate.Spread the melted chocolate over the cake and serve.Serve the Spiced Carrot Walnut Cake with Chocolate as a tea time snack along with a cup of coffee or pack into the snack box for kids.

http://www.archanaskitchen.com/spiced-carrot-walnut-cake-recipe-with-chocolate

कद्दू का रायता रेसिपी - Pumpkin Raita (Recipe In Hindi)

Pumpkin Raita (Recipe In Hindi)

200 ग्राम्स कद्दू - छीलकर कस ले,1-1/2 कप दही,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च जीरा पाउडर,1 हरी मिर्च - बारीक काट ले,1 हरा धनिया - थोड़ा,नमक - स्वाद अनुसार

200 ग्राम्स कद्दू - छीलकर कस ले,1-1/2 कप दही,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च जीरा पाउडर,1 हरी मिर्च - बारीक काट ले,1 हरा धनिया - थोड़ा,नमक - स्वाद अनुसार

Indian

Side Dish

Vegetarian

कद्दू का रायता बनाने के लिए सबसे पहले कद्दू को पकाएंगे। एक कढ़ाई में तेल गरम करें। इसमें कसा हुआ कद्दू, थोड़ा नमक डाले और 3 से 4 मिनट तक पकने दे. कद्दू के पक जाने के बाद, गैस बंद करें और उसे एक कटोरी में निकल ले. अब एक कटोरी में दही, नमक, लाल मिर्च पाउडर, जीरा पाउडर, हरी मिर्च और धनिया डाले। मिलाए और इसमें पका हुआ कद्दू डाले। अच्छी तरह से मिला ले और परोसे.कद्दू के रायते को सेव टमाटर की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे.

To make pumpkin raita, we will first cook the pumpkin. Heat oil in a pan. Add grated pumpkin, a little salt and let it cook for 3 to 4 minutes. After the pumpkin is cooked, turn off the gas and take it out in a bowl. Now add curd, salt, red chili powder, cumin powder, green chilli and coriander in a bowl. Mix and add the cooked pumpkin to it. Mix well and serve. Serve the pumpkin raita with Sew Tomato vegetable and Phulka for dinner.

https://www.archanaskitchen.com/pumpkin-raita-recipe-in-hindi

High Protein Broccoli and Dill Stuffed Paratha Recipe

High Protein Broccoli and Dill Stuffed Paratha Recipe

1 cup Whole Wheat Flour,1 teaspoon Salt,Water - as required,1/2 cup Gram flour (besan),1 cup Broccoli - florets blitzed into small pieces,1/2 cup Dill leaves - chopped,1 Red Bell pepper (Capsicum) - chopped,1 Onion - chopped,1 inch Ginger - chopped,4 cloves Garlic - chopped,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil

1 cup Whole Wheat Flour,1 teaspoon Salt,Water - as required,1/2 cup Gram flour (besan),1 cup Broccoli - florets blitzed into small pieces,1/2 cup Dill leaves - chopped,1 Red Bell pepper (Capsicum) - chopped,1 Onion - chopped,1 inch Ginger - chopped,4 cloves Garlic - chopped,1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil

North Indian Recipes

Lunch

Vegetarian

We begin making the High Protein Broccoli and Dill Stuffed Paratha Recipe by mixing for the dough, add all the ingredients and add water slowly and knead it into a firm and non-sticky dough. Keep it aside covered.Now to make the stuffing, heat a sauce pan, crackle the cumin seeds and asafetida. Add in the chopped vegetables and saute till it is cooked.In a separate bowl add the red chilli powder, salt Besan flour and water, mix well, keep it aside. Then add it to the sautéing vegetables.Mix well and cook till it is cooked. Check for seasoning and saute well. Leave it to cool down.Now to begin making the paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add the Broccoli and Bell peppers Mixture, add about a tablespoon in the center. Close the paratha by folding it from all the side like a dumpling and seal it properly and flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Protein Broccoli and Dill Paratha, first preheat the skillet on medium heat. Place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve the High Protein Broccoli and Dill Stuffed Paratha Recipe as a Lunch meal for your kids lunch box or have it during lunch on Sunday.

We begin making the High Protein Broccoli and Dill Stuffed Paratha Recipe by mixing for the dough, add all the ingredients and add water slowly and knead it into a firm and non-sticky dough. Keep it aside covered.Now to make the stuffing, heat a sauce pan, crackle the cumin seeds and asafetida. Add in the chopped vegetables and saute till it is cooked.In a separate bowl add the red chilli powder, salt Besan flour and water, mix well, keep it aside. Then add it to the sautéing vegetables.Mix well and cook till it is cooked. Check for seasoning and saute well. Leave it to cool down.Now to begin making the paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add the Broccoli and Bell peppers Mixture, add about a tablespoon in the center. Close the paratha by folding it from all the side like a dumpling and seal it properly and flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Protein Broccoli and Dill Paratha, first preheat the skillet on medium heat. Place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve the High Protein Broccoli and Dill Stuffed Paratha Recipe as a Lunch meal for your kids lunch box or have it during lunch on Sunday.

http://www.archanaskitchen.com/high-protein-broccoli-and-dill-stuffed-paratha-recipe

रोस्टेड गोभी रेसिपी - Roasted Cauliflower (Recipe In Hindi)

Roasted Cauliflower (Recipe In Hindi)

2 कप्स गोभी,4 लहसुन - कटा हुआ,2 छोटा चमच्च जीरा - रोस्ट कर के क्रश करे,1 छोटा चमच्च धनिया पाउडर,2 छोटा चमच्च काली मिर्च पाउडर - या लाल मिर्च पाउडर,3 बड़ा चमच्च ओलिव का तेल,1/4 कप अनारदाना,2 बड़ा चमच्च अनार का सिरप - या शहद,ताजे हर्ब - बेसिल,नमक - स्वाद अनुसार

2 कप्स गोभी,4 लहसुन - कटा हुआ,2 छोटा चमच्च जीरा - रोस्ट कर के क्रश करे,1 छोटा चमच्च धनिया पाउडर,2 छोटा चमच्च काली मिर्च पाउडर - या लाल मिर्च पाउडर,3 बड़ा चमच्च ओलिव का तेल,1/4 कप अनारदाना,2 बड़ा चमच्च अनार का सिरप - या शहद,ताजे हर्ब - बेसिल,नमक - स्वाद अनुसार

South Indian Recipes

Dinner

Vegetarian

रोस्टेड गोभी को बनाने के लिए सबसे पहले ओवन को 200 डिग्री सेल्सियस पर पहले से गरम कर ले. अब एक मिक्सिंग बाउल में गोभी, ओलिव का तेल और लहसुन डाले। थोड़ा नमक डाले और सबको मिला ले. इस गोभी को एक बेकिंग ट्रे पर डाल कर फैला दे और 10 से 12 मिनट तक रोस्ट करें। उसके बाद ट्रे को ओवन से निकाले। उसमे धनिया पाउडर, जीरा पाउडर और काली मिर्च पाउडर डाले। अच्छी तरह से मिलाए और फिर से 10 से 12 मिनट के लिए रोस्ट करें जब तक की गोभी थोड़ी सी भूरी न हो जाए. बाहर निकाले और एक बाउल में डाल दे. अनार, हर्ब और अनार के सिरप से गार्निश करके परोसे। रोस्टेड गोभी को गुजराती कढ़ी, रोटी और पापड़ के साथ दिन या रत के खाने के लिए परोसे।

To make roasted cabbage, preheat the oven to 200 degree Celsius. Now put cabbage, olive oil and garlic in a mixing bowl. Add a little salt and mix them all. Spread this cabbage on a baking tray and roast for 10 to 12 minutes. Then take the tray out of the oven. Add coriander powder, cumin powder and black pepper powder. Mix well and roast again for 10 to 12 minutes until the cabbage turns slightly brown. Take it out and put it in a bowl. Garnish with pomegranate, herb and pomegranate syrup. Serve roasted cabbage with Gujarati kadhi, roti and papad for dinner or dinner.

https://www.archanaskitchen.com/roasted-cauliflower-recipe-in-hindi

Dhuska Recipe (Rice Fried Bread)

Dhuska Recipe (Rice Fried Bread)

1 cup Basmati rice - washed and soaked in water for 4 to 5 hours,1/2 cup Chana dal (Bengal Gram Dal) - washed and soaked in water for 4 to 5 hours,2 tablespoons Green peas (Matar),3 Green Chillies - finely chopped,Salt - to taste,2 tablespoon Coriander (Dhania) Leaves - finely chopped,1/5 teaspoon Turmeric powder (Haldi),Mustard oil - as required to deep fr

1 cup Basmati rice - washed and soaked in water for 4 to 5 hours,1/2 cup Chana dal (Bengal Gram Dal) - washed and soaked in water for 4 to 5 hours,2 tablespoons Green peas (Matar),3 Green Chillies - finely chopped,Salt - to taste,2 tablespoon Coriander (Dhania) Leaves - finely chopped,1/5 teaspoon Turmeric powder (Haldi),Mustard oil - as required to deep fr

Jharkhand

Snack

Vegetarian

To begin making the Dhuska, grind rice and chana dal with water to a idli/dosa batter consistency.Now add green peas, green chillies, salt, turmeric powder and chopped coriander. Mix well.Heat oil in a pan. When the oil is hot, pour some batter directly in the oil with the help of a laddle.Deep fry both the sides till it changes the colour.Transfer them on a paper towel. Repeat the process with with remaining batter.Serve Dhuska along with Aloo Sabzi and Dhaniya Pudina Chutney for lunch on a weekend.

To begin making the Dhuska, grind rice and chana dal with water to a idli/dosa batter consistency.Now add green peas, green chillies, salt, turmeric powder and chopped coriander. Mix well.Heat oil in a pan. When the oil is hot, pour some batter directly in the oil with the help of a laddle.Deep fry both the sides till it changes the colour.Transfer them on a paper towel. Repeat the process with with remaining batter.Serve Dhuska along with Aloo Sabzi and Dhaniya Pudina Chutney for lunch on a weekend.

https://www.archanaskitchen.com/dhuska-recipe-rice-fried-bread

शिमला मिर्च की सब्ज़ी रेसिपी - No Onion No Garlic Sweet Pepper Sabji (Recipe In Hindi)

No Onion No Garlic Sweet Pepper Sabji (Recipe In Hindi)

1 शिमला मिर्च (पिली) - काट ले,1 शिमला मिर्च (लाल) - काट ले,1 बड़ा चमच्च मूंगफली पाउडर,2 छोटे चमच्च तिल का पाउडर,1/2 छोटा चमच्च गोडा मसाला - वैक्लपिक,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/4 हल्दी पाउडर,1/4 छोटा चमच्च हींग,1 छोटा चमच्च इमली का पेस्ट,1-1/2 छोटा चमच्च गुड़ - कस ले,2 छोटे चमच्च तेल,1/2 छोटा चमच्च राइ,1/2 छोटा चमच्च जीरा,हरा धनिया - प्रयोग अनुसार

1 शिमला मिर्च (पिली) - काट ले,1 शिमला मिर्च (लाल) - काट ले,1 बड़ा चमच्च मूंगफली पाउडर,2 छोटे चमच्च तिल का पाउडर,1/2 छोटा चमच्च गोडा मसाला - वैक्लपिक,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/4 हल्दी पाउडर,1/4 छोटा चमच्च हींग,1 छोटा चमच्च इमली का पेस्ट,1-1/2 छोटा चमच्च गुड़ - कस ले,2 छोटे चमच्च तेल,1/2 छोटा चमच्च राइ,1/2 छोटा चमच्च जीरा,हरा धनिया - प्रयोग अनुसार

Indian

Lunch

Vegetarian

शिमला मिर्च की सब्ज़ी बनाने के लिए सबसे पहले कढ़ाई में तेल गरम करें। इसमें राइ और जीरा डाले। 15 सेकण्ड्स तक पकने के बाद इसमें हल्दी पाउडर, लाल मिर्च पाउडर और गोडा मसाला डाले। 30 सेकण्ड्स बाद इसमें लाल और पिली शिमला मिर्च डाले और मिला ले. नमक डाले, कढ़ाई को ढके और 2 मिनट तक पकने दे. अब इसमें इमली का पेस्ट, गुड़, मूंगफली का पाउडर, तिल का पाउडर और 3 चमच्च पानी डाले। 2 से 3 मिनट के लिए पकाए। पकने के बाद गैस बंद करें और हरे धनिये से गार्निश करें। शिमला मिर्च की सब्ज़ी को दाल फ्राई, भिंडी रायता और फुल्के के साथ दिन के खाने के लिए परोसे.

To make capsicum vegetable, first heat the oil in a pan. Add mustard seeds and cumin seeds. After cooking for 15 seconds, add turmeric powder, red chili powder and goda masala. After 30 seconds, add red and yellow capsicum to it and mix. Add salt, cover the pan and let it cook for 2 minutes. Now add tamarind paste, jaggery, groundnut powder, sesame powder and 3 tablespoons of water. Cook for 2 to 3 minutes. After cooking, turn off the gas and garnish with green coriander. Serve capsicum curry along with dal fry, bhindi raita and phulka for dinner.

https://www.archanaskitchen.com/no-onion-no-garlic-sweet-pepper-sabji-recipe-in-hindi

Healthy Kale Pesto Pasta Recipe

Healthy Kale Pesto Pasta Recipe

Kale - one bunch,Basil leaves - one bunch,1 tablespoon Avocado - mashed,2 tablespoons Walnuts,1 Lemon juice,1 tablespoons Black pepper powder,2 tablespoons Extra Virgin Olive Oil,Pasta Fusilli,1 tablespoon Green Chilli Paste,2 cloves Garlic,2 tablespoons Parmesan cheese,3/4 cup Mozzarella cheese - grated,Salt - for seasoning

Kale - one bunch,Basil leaves - one bunch,1 tablespoon Avocado - mashed,2 tablespoons Walnuts,1 Lemon juice,1 tablespoons Black pepper powder,2 tablespoons Extra Virgin Olive Oil,Pasta Fusilli,1 tablespoon Green Chilli Paste,2 cloves Garlic,2 tablespoons Parmesan cheese,3/4 cup Mozzarella cheese - grated,Salt - for seasoning

Italian Recipes

Lunch

Vegetarian

To begin Healthy Kale Pesto Pasta Recipe, bring a pot of water to a rolling boil and add the fusilli pasta.Add a tablespoon of oil and a teaspoon of salt. Cook until the pasta is cooked through. Drain the water from the cooked pasta and cool the pasta under running water so that the pasta stops cooking.  Keep aside.Now to make the pesto, in a food processor add roughly chopped Kale leaves, basil leaves, walnuts, lemon juice, black pepper powder, olive oil, green chilli paste, garlic and parmesan cheese. Blend until it becomes a smooth green paste. Place a heavy bottomed pan, on a low to medium flame. Add in the pesto mixture and cooked pasta. Add in the grated mozzarella cheese and give them all a good toss. Kale pesto pasta is ready to serve, serve it warm or let it cool in refrigerator and serve as a pasta salad.Serve Kale Pesto Pasta along with Whole Wheat Rosemary Focaccia Bread and Mushroom soup for a sumptuous Italian Style Sunday lunch. 

To begin Healthy Kale Pesto Pasta Recipe, bring a pot of water to a rolling boil and add the fusilli pasta.Add a tablespoon of oil and a teaspoon of salt. Cook until the pasta is cooked through. Drain the water from the cooked pasta and cool the pasta under running water so that the pasta stops cooking.  Keep aside.Now to make the pesto, in a food processor add roughly chopped Kale leaves, basil leaves, walnuts, lemon juice, black pepper powder, olive oil, green chilli paste, garlic and parmesan cheese. Blend until it becomes a smooth green paste. Place a heavy bottomed pan, on a low to medium flame. Add in the pesto mixture and cooked pasta. Add in the grated mozzarella cheese and give them all a good toss. Kale pesto pasta is ready to serve, serve it warm or let it cool in refrigerator and serve as a pasta salad.Serve Kale Pesto Pasta along with Whole Wheat Rosemary Focaccia Bread and Mushroom soup for a sumptuous Italian Style Sunday lunch. 

https://www.archanaskitchen.com/healthy-kale-pesto-pasta-recipe

Chickpea Soup Recipe

Chickpea Soup Recipe

1/2 cup Kabuli Chana (White Chickpeas),1 Onion - chopped,1 teaspoon Ginger Garlic Paste,1 teaspoon Basil powder - or oregano,1/2 teaspoon Red Chilli flakes,1 teaspoon Black pepper powder,Turmeric powder (Haldi) - a pinch,1 teaspoon Sunflower Oil,Lemon juice - to taste,Salt - to taste

1/2 cup Kabuli Chana (White Chickpeas),1 Onion - chopped,1 teaspoon Ginger Garlic Paste,1 teaspoon Basil powder - or oregano,1/2 teaspoon Red Chilli flakes,1 teaspoon Black pepper powder,Turmeric powder (Haldi) - a pinch,1 teaspoon Sunflower Oil,Lemon juice - to taste,Salt - to taste

North Indian Recipes

Dinner

High Protein Vegetarian

To begin making the Chickpea Soup recipe, wash and soak chickpeas for 8 to 10 hours. Pressure cook chickpeas for 3 to 4 whistles till they are soft. While cooking add a cup of water and a pinch of turmeric. Allow the chickpeas to cool. Once they are cool enough to handle, add some more water and blend the chickpeas to a super smooth paste. Heat a teaspoon oil in a wok. Saute chopped onions, ginger garlic paste till raw smell goes. Add chickpeas puree and add water as required to get the desired consistency.Add salt, basil powder, chilli flakes and bring it to boil. Finally, add freshly ground pepper powder and few drops of lemon and boil for another 2 minutes. Serve hot.Serve Chickpea Soup along with Garlic Bread for a weeknight healthy and light dinner.

To begin making the Chickpea Soup recipe, wash and soak chickpeas for 8 to 10 hours. Pressure cook chickpeas for 3 to 4 whistles till they are soft. While cooking add a cup of water and a pinch of turmeric. Allow the chickpeas to cool. Once they are cool enough to handle, add some more water and blend the chickpeas to a super smooth paste. Heat a teaspoon oil in a wok. Saute chopped onions, ginger garlic paste till raw smell goes. Add chickpeas puree and add water as required to get the desired consistency.Add salt, basil powder, chilli flakes and bring it to boil. Finally, add freshly ground pepper powder and few drops of lemon and boil for another 2 minutes. Serve hot.Serve Chickpea Soup along with Garlic Bread for a weeknight healthy and light dinner.

http://www.archanaskitchen.com/chickpea-soup-recipe

पारंपरिक पंजीरी लड्डू (जन्माष्टमी पसादम) रेसिपी - Panjiri Ladoo (Recipe In Hindi)

Panjiri Ladoo (Recipe In Hindi)

75 ग्राम सोंठ,15 ग्राम जीरा,15 ग्राम अजवाइन,15 ग्राम धनिये के बीज,15 ग्राम पूरी काली मिर्च,15 ग्राम सौंफ,125 ग्राम घी,500 ग्राम शक्कर - पीसी हुई

75 ग्राम सोंठ,15 ग्राम जीरा,15 ग्राम अजवाइन,15 ग्राम धनिये के बीज,15 ग्राम पूरी काली मिर्च,15 ग्राम सौंफ,125 ग्राम घी,500 ग्राम शक्कर - पीसी हुई

North Indian Recipes

Dessert

Vegetarian

पारंपरिक पंजीरी लड्डू बनाने के लिए सबसे पहले सोंठ, सूखा धनिया, जीरा, अजवाइन, काली मिर्च, सौंफ को मिक्सर मे पीस ले।पीसे हुए मिश्रण को बाउल मे निकाल ले। चीनी और घी डाले।सभी चीजो को मिलाकर लड्डू बनाए । तुलसी पत्ते रख कर भोग लगाए। पारंपरिक पंजीरी लड्डू को जन्माष्टमी के दिन प्रसाद के रूप में परोसे। 

To make traditional Panjiri Laddus, first grind dry ginger, dry coriander, cumin, celery, black pepper, fennel in a mixer. Take out the crushed mixture in a bowl. Add sugar and ghee. Mix all the ingredients and make laddus. Put basil leaves and offer it as an offering. Serve traditional Panjiri Laddus as Prasad on Janmashtami.

http://www.archanaskitchen.com/panjiri-ladoo-recipe-in-hindi

Kollu Rasam Recipe - Healthy Horse Gram Rasam

Kollu Rasam Recipe - Healthy Horse Gram Rasam

1 cup Tamarind Water,2 Tomatoes - made into a puree,50 grams Horse Gram Dal (Kollu/ Kulith) - soaked for 4 hours,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Coriander Powder (Dhania) - roasted,1/4 teaspoon SSP Asafoetida (Hing),1/2 teaspoon Black pepper powder,Salt - to taste,1/2 teaspoon Red Chilli powder - as required,5 sprig Coriander (Dhania) Leaves - chopped for garnishing,1 tablespoon Ghee,3 cloves Garlic - crushed,1/2 teaspoon Mustard seeds,1 sprig Curry leaves

1 cup Tamarind Water,2 Tomatoes - made into a puree,50 grams Horse Gram Dal (Kollu/ Kulith) - soaked for 4 hours,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Coriander Powder (Dhania) - roasted,1/4 teaspoon SSP Asafoetida (Hing),1/2 teaspoon Black pepper powder,Salt - to taste,1/2 teaspoon Red Chilli powder - as required,5 sprig Coriander (Dhania) Leaves - chopped for garnishing,1 tablespoon Ghee,3 cloves Garlic - crushed,1/2 teaspoon Mustard seeds,1 sprig Curry leaves

South Indian Recipes

Lunch

Diabetic Friendly

To begin making the Kollu Rasam Recipe, first soak the Kollu (horse gram) for 4 hours or overnight.Once it is well soaked, add 1/4 cup of  water and cook it in the pressure cooker for  6 whistles. Turn the heat to low and simmer for another 15 minutes and turn of the heat. Allow the pressure to release naturally.Combine the tomato puree, tamarind water and the cooked kollu/horse gram in a saucepan.Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.Add in the salt to taste and stir well. Place this mixture on high heat and boil it for 5 to 8 minutes until you smell the aromas rising.Adjust the consistency of the horse gram rasam by adding more water if required.Check the salt and seasonings at this stage and adjust to taste accordingly.While the Kollu Rasam is simmering, we will proceed to make the seasoningHeat ghee in a small pan; add in the mustard seeds and allow it to crackle. Next add in the crushed garlic cloves and stir for a few seconds until you smell the aromas.Finally add in the curry leaves and turn off the heat and add the seasoning to the horse gram rasam. Transfer the Kollu Rasam into a serving bowl and serve hot.Serve Kollu Rasam/ Horse gram Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal.

To begin making the Kollu Rasam Recipe, first soak the Kollu (horse gram) for 4 hours or overnight.Once it is well soaked, add 1/4 cup of  water and cook it in the pressure cooker for  6 whistles. Turn the heat to low and simmer for another 15 minutes and turn of the heat. Allow the pressure to release naturally.Combine the tomato puree, tamarind water and the cooked kollu/horse gram in a saucepan.Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.Add in the salt to taste and stir well. Place this mixture on high heat and boil it for 5 to 8 minutes until you smell the aromas rising.Adjust the consistency of the horse gram rasam by adding more water if required.Check the salt and seasonings at this stage and adjust to taste accordingly.While the Kollu Rasam is simmering, we will proceed to make the seasoningHeat ghee in a small pan; add in the mustard seeds and allow it to crackle. Next add in the crushed garlic cloves and stir for a few seconds until you smell the aromas.Finally add in the curry leaves and turn off the heat and add the seasoning to the horse gram rasam. Transfer the Kollu Rasam into a serving bowl and serve hot.Serve Kollu Rasam/ Horse gram Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal.

https://www.archanaskitchen.com/kollu-rasam-recipe-nourishing-horsegram-stew

Kathiyawadi Stuffed Onion Recipe

Kathiyawadi Stuffed Onion Recipe

300 grams Pearl onions (Sambar Onions),3/4 cup Roasted Peanuts (Moongphali),10 cloves Garlic,2 tablespoons Coriander Powder (Dhania),2 tablespoons Red Chilli powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 teaspoons Sunflower Oil - for the stuffing,Salt - to taste

300 grams Pearl onions (Sambar Onions),3/4 cup Roasted Peanuts (Moongphali),10 cloves Garlic,2 tablespoons Coriander Powder (Dhania),2 tablespoons Red Chilli powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Turmeric powder (Haldi),4 tablespoons Coriander (Dhania) Leaves - finely chopped,2 teaspoons Sunflower Oil - for the stuffing,Salt - to taste

Gujarati Recipes

Side Dish

Vegetarian

To begin making Kathiyawadi Stuffed Onion Recipe, peel the baby onions, keeping the base intact make 4 slits in the shape of a cross to help us fill the stuffing. Keep aside.For the stuffing, make a coarse dry mix of the roasted peanuts, garlic cloves, coriander powder, red chilli powder, cumin, turmeric and salt using a mixer grinder and transfer into a bowl.Now add the chopped coriander, about 2 teaspoons oil to the filling mixture and mix well till the mixture turns crumbly.Take the baby onions and carefully fill in the ground mixture into the slits of each one of them.Heat oil in a non stick pan on medium flame, place the stuffed onions on the surface of the pan and let it cook on low heat for 5 minutes.Add about 1/4 cup of water, add the remaining stuffing mix, close it with a lid and let the onions cook in the steam. This will take about 10 minutes.Saute sparingly if required in between. Make sure the onions are cooked well while still retaining its shape.Once the onions are cooked, switch off the heat and garnish Kathiyawadi Stuffed Onion with coriander leaves.Serve the Kathiyawadi Stuffed Onion Recipe along with Methi Jowar Roti Recipe and Gujarati Dal Recipe for a delightful weeknight dinner.

To begin making Kathiyawadi Stuffed Onion Recipe, peel the baby onions, keeping the base intact make 4 slits in the shape of a cross to help us fill the stuffing. Keep aside.For the stuffing, make a coarse dry mix of the roasted peanuts, garlic cloves, coriander powder, red chilli powder, cumin, turmeric and salt using a mixer grinder and transfer into a bowl.Now add the chopped coriander, about 2 teaspoons oil to the filling mixture and mix well till the mixture turns crumbly.Take the baby onions and carefully fill in the ground mixture into the slits of each one of them.Heat oil in a non stick pan on medium flame, place the stuffed onions on the surface of the pan and let it cook on low heat for 5 minutes.Add about 1/4 cup of water, add the remaining stuffing mix, close it with a lid and let the onions cook in the steam. This will take about 10 minutes.Saute sparingly if required in between. Make sure the onions are cooked well while still retaining its shape.Once the onions are cooked, switch off the heat and garnish Kathiyawadi Stuffed Onion with coriander leaves.Serve the Kathiyawadi Stuffed Onion Recipe along with Methi Jowar Roti Recipe and Gujarati Dal Recipe for a delightful weeknight dinner.

http://www.archanaskitchen.com/kathiyawadi-stuffed-onion-recipe

Strawberry And Sooji Halwa Recipe

Strawberry And Sooji Halwa Recipe

1/4 cup Sooji (Semolina/ Rava),4 tablespoons Strawberry Compote,1-1/2 tablespoons Ghee,1/4 teaspoon Cardamom Powder (Elaichi),1/4 cup Sugar,1 cup Hot water,1 tablespoon Mixed nuts - sliced

1/4 cup Sooji (Semolina/ Rava),4 tablespoons Strawberry Compote,1-1/2 tablespoons Ghee,1/4 teaspoon Cardamom Powder (Elaichi),1/4 cup Sugar,1 cup Hot water,1 tablespoon Mixed nuts - sliced

Indian

Dessert

Vegetarian

We begin making Strawberry And Sooji Halwa Recipe with heating ghee in a kadai.Once the ghee melts, add semolina and roast till it starts giving a nice aroma and the color changes to light golden brown. You can use less ghee to roast semolina, too.Now add the hot boiling water (or milk if using) slowly and keep stirring the halwa.Add sugar and cardamom powder and mix well.Once the sugar mixes completely, cover the kadai and let the halwa simmer for 2 more minutes.Now add strawberry puree and cook for another 2 minutes or till done.Transfer the halwa into a serving bowl and garnish with the sliced almonds and cashewnuts.Halwa is ready to serve. Serve Strawberry And Sooji Halwa Recipe as a party dessert along with Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices.

We begin making Strawberry And Sooji Halwa Recipe with heating ghee in a kadai.Once the ghee melts, add semolina and roast till it starts giving a nice aroma and the color changes to light golden brown. You can use less ghee to roast semolina, too.Now add the hot boiling water (or milk if using) slowly and keep stirring the halwa.Add sugar and cardamom powder and mix well.Once the sugar mixes completely, cover the kadai and let the halwa simmer for 2 more minutes.Now add strawberry puree and cook for another 2 minutes or till done.Transfer the halwa into a serving bowl and garnish with the sliced almonds and cashewnuts.Halwa is ready to serve. Serve Strawberry And Sooji Halwa Recipe as a party dessert along with Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices.

https://www.archanaskitchen.com/strawberry-and-sooji-halwa-recipe

Maharashtrian Kadhi Recipe

Maharashtrian Kadhi Recipe

1 cup Hung Curd (Greek Yogurt),4 tablespoon Gram flour (besan),1 tablespoon Sugar,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 Green Chilli - chopped,1 sprig Curry leaves - chopped,1 sprig Coriander (Dhania) Leaves - chopped,1 pinch Asafoetida (hing)

1 cup Hung Curd (Greek Yogurt),4 tablespoon Gram flour (besan),1 tablespoon Sugar,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 Green Chilli - chopped,1 sprig Curry leaves - chopped,1 sprig Coriander (Dhania) Leaves - chopped,1 pinch Asafoetida (hing)

Maharashtrian Recipes

Lunch

Vegetarian

To begin making the Maharashtrian Kadhi Recipe, first mix the yogurt and besan in a bowl. Add 1 cup water and whisk it to a smooth mixture without any lumps.Heat a sauce pan with oil, add mustard seeds and cumin seeds, leave it to splutter for 10 seconds.Add asafoetida, green chilli, ginger and curry leaves and fry them for 10 more seconds till the aroma is released.At this stage you can add the yogurt and besan mixture and keep at a low heat and leave it to boil. Keep whisking till it thickens.Add salt and sugar and adjust it according to your taste. Switch off the heat.Once the kadhi is ready, garnish the kadhi with some chopped fresh coriander leaves.Serve the Maharashtrian Kadhi Recipe along with Gajarachi Koshimbir, Steamed Rice and a roasted Papad for a delicious weekday meal.

To begin making the Maharashtrian Kadhi Recipe, first mix the yogurt and besan in a bowl. Add 1 cup water and whisk it to a smooth mixture without any lumps.Heat a sauce pan with oil, add mustard seeds and cumin seeds, leave it to splutter for 10 seconds.Add asafoetida, green chilli, ginger and curry leaves and fry them for 10 more seconds till the aroma is released.At this stage you can add the yogurt and besan mixture and keep at a low heat and leave it to boil. Keep whisking till it thickens.Add salt and sugar and adjust it according to your taste. Switch off the heat.Once the kadhi is ready, garnish the kadhi with some chopped fresh coriander leaves.Serve the Maharashtrian Kadhi Recipe along with Gajarachi Koshimbir, Steamed Rice and a roasted Papad for a delicious weekday meal.

https://www.archanaskitchen.com/mahashtrian-kadhi-recipe

ड्रमस्टिक दाल सूप रेसिपी - Drumstick Dal Soup Recipe

Drumstick Dal Soup Recipe

2 ड्रमस्टिक,1 कप हरी मूंग दाल,1 कप पानी - या प्रयोग अनुसार,1 प्याज,1 टमाटर,4 लहसुन,1/2 छोटा चमच्च हल्दी पाउडर,1/4 छोटा चमच्च जीरा पाउडर,1/2 छोटा चमच्च काली मिर्च पाउडर,1/2 छोटा चमच्च नमक

2 drumsticks, 1 cup green moong dal, 1 cup water - or as per use, 1 onion, 1 tomato, 4 garlic, 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, 1/2 teaspoon pepper powder , 1/2 teaspoon salt

South Indian Recipes

Dinner

Vegetarian

ड्रमस्टिक दाल सूप रेसिपी बनाने के लिए सबसे पहले प्याज और टमाटर को बड़ा बड़ा काट ले और अलग से रख दे. दाल को भी अच्छी तरह से धो ले.एक प्रेशर कुकर में दाल, प्याज, टमाटर, लहसुन, हल्दी पाउडर, जीरा पाउडर, नमक, काली मिर्च पाउडर, 1 कप पानी डाले और मिला ले. कुकर बंद करें और 3 सिटी आने तक पका ले.एक सॉसपैन में पानी गरम करें। इसमें ड्रमस्टिक डाले और नरम होने तक पका ले. पक जाने के बाद ड्रमस्टिक को निकाल ले और अलग से रख ले. इसमें से पल्प निकाले और अलग से रख दे. पकी हुई दाल और ड्रमस्टिक के पल्प को ब्लेंडर में डाले और प्यूरी बना ले. इसको छान ले. इस मिश्रण को सॉसपैन में डाले और थोड़ा गरम कर ले। नमक, काली मिर्च पाउडर डाले और मिला ले. परोसे।ड्रमस्टिक दाल सूप को राजमा मसाला और चावल के साथ रात के खाने के लिए परोसे। 

ड्रमस्टिक दाल सूप रेसिपी बनाने के लिए सबसे पहले प्याज और टमाटर को बड़ा बड़ा काट ले और अलग से रख दे. दाल को भी अच्छी तरह से धो ले.एक प्रेशर कुकर में दाल, प्याज, टमाटर, लहसुन, हल्दी पाउडर, जीरा पाउडर, नमक, काली मिर्च पाउडर, 1 कप पानी डाले और मिला ले. कुकर बंद करें और 3 सिटी आने तक पका ले.एक सॉसपैन में पानी गरम करें। इसमें ड्रमस्टिक डाले और नरम होने तक पका ले. पक जाने के बाद ड्रमस्टिक को निकाल ले और अलग से रख ले. इसमें से पल्प निकाले और अलग से रख दे. पकी हुई दाल और ड्रमस्टिक के पल्प को ब्लेंडर में डाले और प्यूरी बना ले. इसको छान ले. इस मिश्रण को सॉसपैन में डाले और थोड़ा गरम कर ले। नमक, काली मिर्च पाउडर डाले और मिला ले. परोसे।ड्रमस्टिक दाल सूप को राजमा मसाला और चावल के साथ रात के खाने के लिए परोसे। 

http://www.archanaskitchen.com/drumstick-dal-soup-recipe-in-hindi

लेमन राइस रेसिपी - Lemon Rice (Recipe In Hindi)

Lemon Rice (Recipe In Hindi)

2 कप चावल - पके हुए,1 छोटा चमच्च राइ,1 छोटा चमच्च सफेद उरद दाल (split),1/4 कप मूंगफली,1 टहनी कढ़ी पत्ता - काट ले,1 इंच अदरक - कस ले,2 हरी मिर्च - बारीक काट ले,1 छोटा चमच्च हल्दी पाउडर,निम्बू का रस - प्रयोग अनुसार,नमक - स्वाद अनुसार,1 बड़ा चमच्च तिल का तेल,हरा धनिया - थोड़ा

2 कप चावल - पके हुए,1 छोटा चमच्च राइ,1 छोटा चमच्च सफेद उरद दाल (split),1/4 कप मूंगफली,1 टहनी कढ़ी पत्ता - काट ले,1 इंच अदरक - कस ले,2 हरी मिर्च - बारीक काट ले,1 छोटा चमच्च हल्दी पाउडर,निम्बू का रस - प्रयोग अनुसार,नमक - स्वाद अनुसार,1 बड़ा चमच्च तिल का तेल,हरा धनिया - थोड़ा

South Indian Recipes

Lunch

No Onion No Garlic (Sattvic)

लेमन राइस बनाने के लिए सबसे पहले चावल को बना के रख दे. आप बचे हुए चावल का भी प्रयोग कर सकते है. अब एक कढ़ाई में तेल गरम करें। इसमें राइ, उरद दाल और मूंगफली डाले। मूंगफली के हल्का भूरा होने तक पकाए। अब इसमें कढ़ी पत्ता, अदरक, हरी मीर्च, हल्दी पाउडर डाले और 15 सेकण्ड्स के लिए पकने दे.15 सेकण्ड्स बाद इसमें पके हुए चावल, नमक डाले और मिला ले. आंच को कम करें, कढ़ाई को ढके और 3 से 4 मिनट तक पकने दे. उसके बाद इसमें निम्बू का रस डाले और अच्छी तरह से मिला ले. गैस बंद करें और हरे धनिये से गार्निश करें। लेमन राइस को आपके पसंद के रायते के साथ दिन के खाने के लिए परोसे।

लेमन राइस बनाने के लिए सबसे पहले चावल को बना के रख दे. आप बचे हुए चावल का भी प्रयोग कर सकते है. अब एक कढ़ाई में तेल गरम करें। इसमें राइ, उरद दाल और मूंगफली डाले। मूंगफली के हल्का भूरा होने तक पकाए। अब इसमें कढ़ी पत्ता, अदरक, हरी मीर्च, हल्दी पाउडर डाले और 15 सेकण्ड्स के लिए पकने दे.15 सेकण्ड्स बाद इसमें पके हुए चावल, नमक डाले और मिला ले. आंच को कम करें, कढ़ाई को ढके और 3 से 4 मिनट तक पकने दे. उसके बाद इसमें निम्बू का रस डाले और अच्छी तरह से मिला ले. गैस बंद करें और हरे धनिये से गार्निश करें। लेमन राइस को आपके पसंद के रायते के साथ दिन के खाने के लिए परोसे।

http://www.archanaskitchen.com/lemon-rice-recipe-in-hindi

Lauki Yakhni Recipe - Bottle Gourd In Yogurt Gravy

Lauki Yakhni Recipe - Bottle Gourd In Yogurt Gravy

1 Bottle gourd (lauki),1 inch Cinnamon Stick (Dalchini),2-3 Cardamom (Elaichi) Pods/Seeds,3-4 Cloves (Laung),1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Dry ginger powder,1 teaspoon Fennel Powder,1/4 teaspoon Asafoetida (hing),1 cup Curd (Dahi / Yogurt),1 1/2 tablespoon Mustard oil,Salt - as required

1 Bottle gourd (lauki),1 inch Cinnamon Stick (Dalchini),2-3 Cardamom (Elaichi) Pods/Seeds,3-4 Cloves (Laung),1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Dry ginger powder,1 teaspoon Fennel Powder,1/4 teaspoon Asafoetida (hing),1 cup Curd (Dahi / Yogurt),1 1/2 tablespoon Mustard oil,Salt - as required

Awadhi

Lunch

Vegetarian

To begin with the Lauki Yakhini Recipe, let's first cut lauki (bottle gourd) into small cubes.Heat half a tablespoon oil in a tawa. place the lauki in the tawa and let them fry until they are tender and brown. Once done keep them aside. Add some more oil in the same pan and add cloves, cinnamon stick, carom seeds and saute until nice aroma comes out of it.Now bring down the flame and add water, bring the water to boiling point. As the water boils add the lauki pieces, dry ginger powder, fennel powder, asafoetida and combine them well.Now take the yogurt in a bowl and whisk them and add to the Lauki (bottle gourd)Cook in medium flame until the curry becomes thick saucy consistency. Add required amount of salt and simmer the curry for a minute.Taste the gravy and if you feel it needs some more salt add them. Switch off the flame and garnish with coriander leaves.Serve Lauki Yakhni Recipe along with Aamras and Tawa Paratha for an everyday meal. You can also pack this for your Lunch Box.

To begin with the Lauki Yakhini Recipe, let's first cut lauki (bottle gourd) into small cubes.Heat half a tablespoon oil in a tawa. place the lauki in the tawa and let them fry until they are tender and brown. Once done keep them aside. Add some more oil in the same pan and add cloves, cinnamon stick, carom seeds and saute until nice aroma comes out of it.Now bring down the flame and add water, bring the water to boiling point. As the water boils add the lauki pieces, dry ginger powder, fennel powder, asafoetida and combine them well.Now take the yogurt in a bowl and whisk them and add to the Lauki (bottle gourd)Cook in medium flame until the curry becomes thick saucy consistency. Add required amount of salt and simmer the curry for a minute.Taste the gravy and if you feel it needs some more salt add them. Switch off the flame and garnish with coriander leaves.Serve Lauki Yakhni Recipe along with Aamras and Tawa Paratha for an everyday meal. You can also pack this for your Lunch Box.

http://www.archanaskitchen.com/lauki-yakhini-recipe-bottle-gourd-in-yogurt-gravy

Twice Baked Potatoes Recipe

Twice Baked Potatoes Recipe

4 Potatoes (Aloo) - (2 if large) scrubbed clean,1-2 teaspoons Extra Virgin Olive Oil,Salt and Pepper - as required,1/2 cup Vegetable stock - warmed,1 tablespoon Butter,1 Onion - thinly sliced,1 teaspoon Garlic - minced,1/2 teaspoon Ginger - grated,1/2 cup Green peas (Matar),1 Green Chilli - finely chopped,pinch Cumin powder (Jeera),1/4 teaspoon Asafoetida (hing),pinch Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),pinch Kashmiri Red Chilli Powder,1/2 teaspoon Amchur (Dry Mango Powder),1 tablespoon All Purpose Flour (Maida),1 tablespoon Sour cream,1/3 cup Mozzarella cheese - grated,2 tablespoon Coriander (Dhania) Leaves - chopped

4 Potatoes (Aloo) - (2 if large) scrubbed clean,1-2 teaspoons Extra Virgin Olive Oil,Salt and Pepper - as required,1/2 cup Vegetable stock - warmed,1 tablespoon Butter,1 Onion - thinly sliced,1 teaspoon Garlic - minced,1/2 teaspoon Ginger - grated,1/2 cup Green peas (Matar),1 Green Chilli - finely chopped,pinch Cumin powder (Jeera),1/4 teaspoon Asafoetida (hing),pinch Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),pinch Kashmiri Red Chilli Powder,1/2 teaspoon Amchur (Dry Mango Powder),1 tablespoon All Purpose Flour (Maida),1 tablespoon Sour cream,1/3 cup Mozzarella cheese - grated,2 tablespoon Coriander (Dhania) Leaves - chopped

Continental

Appetizer

Vegetarian

To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C.Rub the cleaned potatoes with some oil and salt. Take a square of aluminium foil and wrap each potato tightly inside it.When the oven is hot enough, place the covered potatoes on a baking sheet and bake them for 30 minutes until tender. When done, remove them from the oven and allow them to cool slightly.Open the potatoes up and halve them. Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside. Collect the baked potato in a bowl and set aside till later use.Meanwhile, in a skillet heat 1/2 tablespoon butter over medium heat. Add the onions, green chilli, salt and pepper and cook down till the onions are nicely browned. This might take 7-8 minutes.Next, add the garlic, ginger and cook until fragrant. Stir in the peas and toss to coat well. Transfer the mixture into a medium bowl.In the same skillet melt remaining butter, add cumin powder, turmeric powder, kashmiri chilli powder, flour, asafetida and stir for few seconds. Slowly add the broth and simmer until the sauce thickens. Add the prepared onion, green peas mixture which you had set aside.Add the scooped baked potato to this too along with sour cream, dry mango powder, chopped coriander leaves stir to combine. Check for salt and pepper or season if needed.Divide the mixture equally to the halved potato shells.Top them with grated cheese and bake for about 12 to 15 minutes or until the top of the cheese is golden brown.Serve the Twice Baked Potatoes as a warm appetiser along with Roasted Vegetable Lasagna With Ricotta for a weeknight dinner.

To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C.Rub the cleaned potatoes with some oil and salt. Take a square of aluminium foil and wrap each potato tightly inside it.When the oven is hot enough, place the covered potatoes on a baking sheet and bake them for 30 minutes until tender. When done, remove them from the oven and allow them to cool slightly.Open the potatoes up and halve them. Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside. Collect the baked potato in a bowl and set aside till later use.Meanwhile, in a skillet heat 1/2 tablespoon butter over medium heat. Add the onions, green chilli, salt and pepper and cook down till the onions are nicely browned. This might take 7-8 minutes.Next, add the garlic, ginger and cook until fragrant. Stir in the peas and toss to coat well. Transfer the mixture into a medium bowl.In the same skillet melt remaining butter, add cumin powder, turmeric powder, kashmiri chilli powder, flour, asafetida and stir for few seconds. Slowly add the broth and simmer until the sauce thickens. Add the prepared onion, green peas mixture which you had set aside.Add the scooped baked potato to this too along with sour cream, dry mango powder, chopped coriander leaves stir to combine. Check for salt and pepper or season if needed.Divide the mixture equally to the halved potato shells.Top them with grated cheese and bake for about 12 to 15 minutes or until the top of the cheese is golden brown.Serve the Twice Baked Potatoes as a warm appetiser along with Roasted Vegetable Lasagna With Ricotta for a weeknight dinner.

https://www.archanaskitchen.com/twice-baked-potatoes-recipe

Tomato and Zucchini Frittata Recipe

Tomato and Zucchini Frittata Recipe

2 Whole Eggs,50 ml Milk,1 teaspoon Dried oregano,1 teaspoon Red Chilli flakes,1 teaspoon Dried Thyme Leaves,1 Tomato - sliced,50 grams Green zucchini - sliced,2 tablespoons Paneer (Homemade Cottage Cheese),Salt - to taste

2 Whole Eggs,50 ml Milk,1 teaspoon Dried oregano,1 teaspoon Red Chilli flakes,1 teaspoon Dried Thyme Leaves,1 Tomato - sliced,50 grams Green zucchini - sliced,2 tablespoons Paneer (Homemade Cottage Cheese),Salt - to taste

Continental

World Breakfast

Eggetarian

To begin making the Tomato and Zucchini Frittata, break the eggs in a bowl, add milk and beat it until fluffy.Preheat the oven to 180 degree for 10 minutes and keep the oven ready. Take out a small skillet pan, drizzle some oil, pour in the beaten egg mixture. Place the sliced tomato, zucchini into the pan and sprinkle red chilli flakes, thyme, oregano and salt.Add paneer over the eggs and tomatoes and zucchini and bake it in the oven for at least 20 -25 minutes until your eggs get cooked. Once done remove the Tomato and Zucchini Frittata out of the oven and serve. Serve the Tomato and Zucchini Frittata Recipe along with a cup of hot chocolate and a bowl filled with assorted fruits for a healthy breakfast.

To begin making the Tomato and Zucchini Frittata, break the eggs in a bowl, add milk and beat it until fluffy.Preheat the oven to 180 degree for 10 minutes and keep the oven ready. Take out a small skillet pan, drizzle some oil, pour in the beaten egg mixture. Place the sliced tomato, zucchini into the pan and sprinkle red chilli flakes, thyme, oregano and salt.Add paneer over the eggs and tomatoes and zucchini and bake it in the oven for at least 20 -25 minutes until your eggs get cooked. Once done remove the Tomato and Zucchini Frittata out of the oven and serve. Serve the Tomato and Zucchini Frittata Recipe along with a cup of hot chocolate and a bowl filled with assorted fruits for a healthy breakfast.

https://www.archanaskitchen.com/tomato-and-zucchini-frittata-recipe

Spiced Turnips with Spinach Recipe

Spiced Turnips with Spinach Recipe

3 Turnips - peeled and diced into cubes,1 Spinach Leaves (Palak) - bunch,2 Tomatoes - chopped,1 Onion - sliced,Salt - to taste,Red Chilli powder - to taste,3/4 teaspoon Turmeric powder (Haldi),3/4 teaspoon Coriander Powder (Dhania),1/2 teaspoon Ginger - paste,1 teaspoon Garlic - paste(optional),3/4 teaspoon Cumin seeds (Jeera),3 Green Chillies - slit,Sunflower Oil - to cook,2 sprig Coriander (Dhania) Leaves - finely chopped

3 Turnips - peeled and diced into cubes,1 Spinach Leaves (Palak) - bunch,2 Tomatoes - chopped,1 Onion - sliced,Salt - to taste,Red Chilli powder - to taste,3/4 teaspoon Turmeric powder (Haldi),3/4 teaspoon Coriander Powder (Dhania),1/2 teaspoon Ginger - paste,1 teaspoon Garlic - paste(optional),3/4 teaspoon Cumin seeds (Jeera),3 Green Chillies - slit,Sunflower Oil - to cook,2 sprig Coriander (Dhania) Leaves - finely chopped

Indian

Lunch

Vegetarian

To start preparing Spiced Turnips with Spinach Recipe, get all the ingredients handy. In a pan, heat oil. Once the oil is hot, add in the cumin seeds and allow them to sizzle.Add sliced onions and saute it till it changes colour on a medium flame.Add ginger and garlic paste and saute it for a minute until the raw smell goes.Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder. Cover and cook for another 2 minutes till done.Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.Add chopped spinach, green/red chillies and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan.

To start preparing Spiced Turnips with Spinach Recipe, get all the ingredients handy. In a pan, heat oil. Once the oil is hot, add in the cumin seeds and allow them to sizzle.Add sliced onions and saute it till it changes colour on a medium flame.Add ginger and garlic paste and saute it for a minute until the raw smell goes.Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder. Cover and cook for another 2 minutes till done.Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.Add chopped spinach, green/red chillies and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan.

https://www.archanaskitchen.com/spiced-turnips-with-spinach-recipe

सब्ज़ी और चावल रेसिपी - Mashed Vegetables With Rice (Recipe In Hindi)

Mashed Vegetables With Rice (Recipe In Hindi)

1/4 कप हरे मटर,1/4 कप गाजर - बारीक काट ले,1/2 कप चावल - उबले हुए,हींग - चुटकी भर,नमक - स्वाद अनुसार

1/4 कप हरे मटर,1/4 कप गाजर - बारीक काट ले,1/2 कप चावल - उबले हुए,हींग - चुटकी भर,नमक - स्वाद अनुसार

Indian

Lunch

Vegetarian

सब्ज़ी और चावल बनाने के लिए सबसे पहले गाजर और मटर को कूकर मे आवश्यकता अनुसार पानी, हींग, नमक डालकर 1 या 2 सीटी लगाकर पकाले ।कटोरी मे उबले मटर और गाजर को चम्मच से नरम पेस्ट सा बना ले। चावल डालकर सब मिलाए । ब्लेंडर से नरम पेस्ट भी बना सकते है ।शिशु को यह दोपहर को भोजन मे खिलाए ।

To make vegetables and rice, first cook the carrots and peas in the cooker by adding water, asafoetida, salt as per need and then add 1 or 2 whistles. Make boiled peas and carrots into a soft paste with a spoon. Add rice and mix everything. Blender can also make a soft paste. Feed the baby in the afternoon.

https://www.archanaskitchen.com/mashed-vegetables-with-rice-recipe-in-hindi

Labra Assamese Chunky Mix Vegetables Recipe

Labra Assamese Chunky Mix Vegetables Recipe

1 cup Kaddu (Parangikai/ Pumpkin) - cut into 1.5 inch cubes,2 Potatoes (Aloo) - cut into quarters,1 cup Small Green brinjal (green aubergine) - cut into big pieces,1/2 cup Mooli/ Mullangi (Radish) - cut into big pieces,1 Onion,5 cloves Garlic,2 inch Ginger,2 Dry Red Chillies,1/2 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,2 tablespoon Mustard oil,Salt - to taste,1 cup Water,1 Bay leaf (tej patta),1 Dry Red Chilli,1 teaspoon Panch Phoran Masala

1 cup Kaddu (Parangikai/ Pumpkin) - cut into 1.5 inch cubes,2 Potatoes (Aloo) - cut into quarters,1 cup Small Green brinjal (green aubergine) - cut into big pieces,1/2 cup Mooli/ Mullangi (Radish) - cut into big pieces,1 Onion,5 cloves Garlic,2 inch Ginger,2 Dry Red Chillies,1/2 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,2 tablespoon Mustard oil,Salt - to taste,1 cup Water,1 Bay leaf (tej patta),1 Dry Red Chilli,1 teaspoon Panch Phoran Masala

Assamese

Lunch

Vegetarian

To begin making the Labra Assamese Chunky Mix Vegetables recipe, grind onion, ginger-garlic paste, dried red chilies with little water into a paste. Heat oil in a kadai. Add bay leaf, dry red chilli and panch phoran masala. After 10 seconds add the onion-ginger-garlic paste and sauté until there is no raw smell left in the paste. Add the chopped vegetables, cook in oil for about 3 to 5 minutes and keep stirring continuously. Add salt and sugar in the vegetables and mix well. Next, add turmeric powder, cumin powder stir well. Cover and continue to cook with constant stirring until the vegetables are almost cooked. Now add about 1/2 cup water, bring it to boil. Reduce the flame to low and continue to cook until the vegetables are fully cooked and turns soft. Finally add garam masala powder in the vegtable, stir well. Let it cook until Labra reaches desired consistency. Do not make it too dry or too liquidy like curries (This dish has to be gravy consistency).Serve Labra Assamese Chunky Mix Vegetables along with Steamed Rice for a weekday meal.

To begin making the Labra Assamese Chunky Mix Vegetables recipe, grind onion, ginger-garlic paste, dried red chilies with little water into a paste. Heat oil in a kadai. Add bay leaf, dry red chilli and panch phoran masala. After 10 seconds add the onion-ginger-garlic paste and sauté until there is no raw smell left in the paste. Add the chopped vegetables, cook in oil for about 3 to 5 minutes and keep stirring continuously. Add salt and sugar in the vegetables and mix well. Next, add turmeric powder, cumin powder stir well. Cover and continue to cook with constant stirring until the vegetables are almost cooked. Now add about 1/2 cup water, bring it to boil. Reduce the flame to low and continue to cook until the vegetables are fully cooked and turns soft. Finally add garam masala powder in the vegtable, stir well. Let it cook until Labra reaches desired consistency. Do not make it too dry or too liquidy like curries (This dish has to be gravy consistency).Serve Labra Assamese Chunky Mix Vegetables along with Steamed Rice for a weekday meal.

https://www.archanaskitchen.com/labra-assamese-chunky-mix-vegetables-recipe