ALL SECRETS RECIPES

Afghani Kebab Recipe| How to Make Afghani Kebab Recipe at Home

2020-06-04T18:42:00.001+05:30

Afghani Kebab Recipe

Afghani Kebab Recipe Kebab is one such recipe. If you want to make something different with food, then you can make it. Because these buns also go fast. And they are also very good to serve with food.

Another special thing about this Afghani kebab is that it is an oil-free and healthy recipe. All spices are mixed in it. With this, you can serve them with any of your favorite chutneys.

Ingredients for making Afghani kebabs - Afghani Kabab Recipe

Ingredients for Paste -

Mint leaves - 10 - 12 fresh
Coriander leaves - 10 - 12
Fresh cream - 2 tablespoons

Ingredients for making marinade -

Boneless Chicken - 1 kg (washed and cleaned)
Garlic paste - 2 tablespoons
Ginger paste - 1/5 teaspoon
Gram flour - 2 tablespoons
Curd - 1 cup
Lemon juice - 1 teaspoon
Garam masala powder - 1 teaspoon
Kasuri Methi - 1 teaspoon
Mustard Oil - 2 tbsp
Red chilli powder - 1 teaspoon
Turmeric - 1 teaspoon
Salt - as per taste

How to make Afghani Kabab Recipe

To make Afghani kebabs, grind the washed chicken into small pieces and keep it aside. Clean and wash the leaves of coriander and mint leaves, finely chop and mix them well in cream and keep them aside. Now mix gram flour, lemon juice, garam masala powder, kasoori methi, red chili powder and turmeric powder in a separate bowl and mix well. Then add whipped yogurt, ginger garlic paste, and mustard oil and mix it again. Now put salt on top and mix it.

Now add coriander and mint paste which you have set aside and mix it well. Now put it in the mixer jar and grind it finely and prepare the paste. Now take this paste out in a vessel. You can taste it and add ingredients as per it.

Mix the chicken pieces in this paste and wrap it well. Now keep this marinated chicken covered for two or three hours. then take sinks or skewers and soak it in water for 30 minutes. Heat the oven to 400 degrees free. Now put the chicken pieces in skewers and keep it in the oven. The oven must be preheated. Grill the chicken pieces for about 15 to 20 minutes.

Now your Afghani kebab is ready. Take it out on a serving plate and serve it hot in the dinner with your favorite chutney.

Dahi vada Recipe| How to Make Dahi vada Recipe at Home.

2020-05-31T22:10:00.002+05:30

Dahi vada Recipe.

Curd Vadas are very tasty and wonderful. In the summer season, everyone wants to get something light and tasty to eat, in which curd vada is the most delicious and delicious. It is prepared in a very short time and is liked by all.

Taste- The taste of curd vada is salty and mildly sweet. Many types of
chutney and curd are added to it, which makes its taste even more wonderful
and it is liked by all.

Famous- Dahi vadas are famous everywher7e. Most people like to eat it in the evening breakfast. You can easily make a party or function by making curd vada and feed everyone.

Specialty- The most special feature of Dahi Vada is that it is prepared quickly and secondly it is also beneficial. If you make this and feed it to anyone, they will eat it with great passion and will praise you.

Everyone loves the great taste of Dahi vada. You can make it easily whenever you want. Cold curd is added to it, which looks very tasty during summertime. Dahi vada is available everywhere in the market but you can easily make it at home if you want. Today we have brought for you an easy method with the help of which you can make delicious and wonderful curd vadas.
All the ingredients for making it are easily mixed. Follow the method given below and make everyone happy by making delicious curd vadas.

material make Dahi Vada

1 cup washed urad dal
1 cup yogurt
1 piece Asafoetida
2 tsp Coriander Chutney
2 tsp red chutney
2 tsp oil
1 tsp cumin roasted
1 tsp chili
Salt to taste

Method of preparation - How to make Dahi Vada

To make curd vada, first, take urad dal and keep it clean. Now take the lentils in a vessel and soak them in water and keep them for a while.
Now separate the water from the lentils and grind the lentils finely in a grinder. Take the lentils in a bowl and whisk well for a few minutes.
Add salt and asafoetida to it and beat well again.
Take a pan and put oil in it and keep it on the gas for heating. Now spoon each mixture into the pan and fry the vados. Likewise, prepare vadas of all the mixture.
Now remove these vados on a plate and wait for them to cool down. After cooling, put water in a vessel and it will become soft.
Now squeeze them out of the water to separate the water from the Vado.
After doing this, take a plate and add 3-4 vadas in it, add curd, green chutney, red chutney, salt, roasted cumin, red chili powder, etc. You can also add some more curd on top. Your delicious and wonderful curd vade is ready.
Serve them to everyone.

Chicken Biryani Recipe| how to make Chicken Biryani Recipe| hyderabadi chicken biryani recipe

2020-05-29T19:26:00.001+05:30

Chicken Biryani Recipe

It is also very easy to make. So today, we are telling you to make Mughlai Chicken Biryani. By the way people usually call it Hyderabadi Chicken Biryani.

Ingredients for Chicken Biryani - Ingredients For Chicken Biryani Recipe

Chicken - 1 kg
Basmati rice - 500 grams
Oil - 4 tbsp
Long - 4 - 5
Green cardamom - 4
Black pepper - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon - 2
Bay leaf - 3 - 4
Phulchakri - 2
Onion - 4 (finely chopped)
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Mint - 1/2 cup (finely chopped)
Green chili - 4 (cut into 2 parts)
Coriander leaves - 2 teaspoons (finely chopped)
Salt - as per taste

How to make Chicken Biryani

To make Chicken Biryani, first of all, stir the chicken thoroughly 3-4 times with water. And keep it aside.

Now remove the rice and soak it in water for 10 minutes.

Now take a pan and place it on the gas for heating. Put 4 spoons of oil in it and heat it. After the oil is hot, add cumin seeds to it, after the cumin seeds are roasted, peel the long, bud chilies, bay leaves, cinnamon, phulkachri and small cardamom.

After all the spices are roasted, add chopped onion and fry it till it becomes golden.

To this, add ginger and garlic paste and fry it.

Now add chopped mint leaves to it and after a while, add chicken pieces and salt to it.

Stir for 5 minutes, after that cover it for a while.

Now keep a separate vessel on the gas, heat water in it for rice.

Now put the rice in the chicken and stir it for 2 minutes. And then cover it by adding hot water to it.

After 15 minutes, open it and garnish it with green chili and green coriander and keep it on its own.

Moong Dal Halwa Recipe| How to Make Moong Dal Halwa Recipe at Home

2020-05-21T10:00:00.000+05:30

Moong Dal Halwa Recipe at Home

Know an easy recipe for making Moong Dal Halwa at home. It takes a little more time to make this halwa at home but the fun of eating moong dal halwa in winter is different. Let us race to make Moong Dal Halwa at home. During the winter season, most people feel that they should eat pudding. Halwa is made in many ways but the taste of moong dal halwa is most special. Moongdal pudding is mostly available for you to eat at a wedding, party, or big restaurant. It takes a little more time than the other halwa recipe to make it, but its taste is different from the rest of the halwa, so there is a special demand for moong dal halwa in every big party. But now you need to wait for a wedding or party to eat moong dal halwa because you can easily make it at home. You know this recipe for making Moong Dal Halwa at home because then you can make it at your home. You don't have to go anywhere to eat moong dal pudding. Anyway, the pudding available outside may be tasty but you do not know how healthy it is or whether it has been adulterated in any way. Moong dal is beneficial for health in such a way, in this way moong dal pudding enhances your health as well as your taste.

Ingredients to make Moong Dal Pudding

Moong dal - 100 grams
Mawa - 125 grams
Sugar - 150 grams
Ghee - 100 grams
Cardamom - 4 (grind to a powder)
Raisins - little
Cashews - 20-25
Almonds - 7-8
Pistachios - 10-12

Note: To make moong dal pudding, first of all, soak the dal in water for 2-3 hours.

How to Make Moong Dal Halwa Recipe at Home

To make moong dal pudding, first of all, take out the water of the soaked dal and grind it in a grinder.
Now add desi ghee in a pan and add powdered moong dal to it and fry it well.
Roast the moong dal carefully inside the desi ghee in the pan as it burns very quickly, so keeps stirring it evenly. It will take at least 15-20 minutes to fry the moong completely with ghee.
When the color of the lentil paste starts changing and it starts to smell, then you understand that this halwa is ready to be made, now you turn off the gas.
Keep in mind that fry the moong dal paste on low heat.
Now put one spoon of ghee in a pan, when it melts, then grind it by hand and add finely chopped
|Mawe and fry it on low heat. Mawa will also change its color while roasting like lentils and will start smelling from it.
Now take a pan and add one and a half cup of water to it and add sugar to it and with this, you prepare the sugar syrup. When one wire syrup is ready, then add roasted moong dal paste and Mawa to it.
In this mixture, you also add all the finely chopped dry fruits.
Now mix it well and now you add cardamom powder to it and mix it well.
Now to make the pudding, stir it continuously with a ladle.
The slower you cook the Moong Dal Halwa, the better it will taste.
If you notice, the pudding will gradually thicken. The syrup in which you have added moong dal paste and Mawa will mix well in it.
According to your preference, you have to keep the thick pudding and cook it while stirring it on the gas for that long.
Keep in mind that the more the pudding tastes, the more it will taste.
Now after turning off the gas, you put a spoon of desi ghee in it, it will double the taste even more.
Tips: The fresher you eat moong dal halwa, the more delicious it will taste, but if you want, you can keep it in the refrigerator after cooling it and when you feel like eating it by heating it in the oven. Moong Dal Halwa can be kept in the refrigerator for 3-4 days. You can also add grated coconut to it if you want. And if you like, add Chiroji too and make moong dal pudding, in most weddings, moong dal halwa is added to it.

Butter Garlic Naan Recipe| How to make Butter Garlic Naan Recipe| Restaurants Style Butter Garlic Naan Recipe

2020-05-20T21:00:00.001+05:30

Butter Garlic Naan

When you eat naan with paneer masala and dal fry, it tastes even tastier,
but if made by stuffing garlic and cheese on plain naan, then the taste of naan can be increased. If you want to taste Garlic Naan, then make it using the recipe made here and enjoy flavourful and tasty naan.

Ingredients: to make Butter Garlic Naan Recipe at Home

One and a half cup maida
1 cup wheat flour
Half cup curd
One and a half tsp dry yeast powder
Salt to taste
10-12 cloves of garlic (crushed)
Green coriander (chopped)
1-1 tablespoon butter and oil
For stuffing:

1 cup cheese (grated)
Other material:

2 tablespoons garlic (chopped)
Butter (for serving)
A little dry flour (to shatter)

Method: How to make Butter Garlic Naan Recipe at Home

Mix all the ingredients to knead.
Add water as required and knead the dough and keep it covered for 2 hours.
Take a medium-sized dough and roll it with 1 tsp stuffing.
Apply water on one side of the naan with a brush and pour it on a hot pan.
Burst the chopped garlic and press them lightly.
Bake the naan on low heat.
Then reverse the pan and bake the naan from the other side on direct flame.

Serve hot naan with butter. and your favorite dishes.

Afghani Chicken Recipe| how to make Afghani Chicken Recipe at home|new flavor recipe.

2020-05-20T20:20:00.002+05:30

Afghani Chicken

Non-crazy fans always want to taste something new. In Non-veg, many types of dishes are made from chicken. Today we have brought you the recipe of making 'Afghani Chicken Korma' which you will definitely like. So let's know about this new flavor recipe.

necessary ingredients fro make Afghani Chicken Recipe.

- Pound of chicken
- 1 cup onions (chopped and fried)
- 1/3 cup fresh cream
- 1 large piece of ginger cho2pped
- 4 buds of garlic
- Half a tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp black pepper powder
- 3 tablespoons coriander-mint leaves (finely chopped)
- 50 ml of oil
- 2 lemon juice
Salt as per taste

recipe how to make Afghani Chicken Recipe at home

Grind together onion, ginger, garlic, red chili powder, and salt.
Marinate the chicken in this paste and keep it for 2 hours.
Heat oil in a pan, add marinated chicken, remaining marination spices and fresh cream, cover, and cook on low flame for 20-25 minutes till the chicken melts.
Add lemon juice, garam masala powder, and black pepper powder and cook for 5 more minutes.

Serve Afghani Chicken with garnished and coriander leaves, mint, and fresh cream.

Paneer do pyaja recipe| how to make Paneer do pyaja at home| daba style Paneer do pyaja

2020-05-12T13:01:00.000+05:30

Paneer do pyaja

Recipe for making Paneer do pyaja recipe - Friends, today we will make Paneer do pyaja in a completely new way. It is very tasty to eat cheese vegetable. Can eat with bread, then friends, today we start making paneer do onion recipe

Ingredients Paneer do pyaja recipe

Paneer 500 gms
Onion 6 Healthy
Oil 4 tablespoons
Cumin 1 tablespoon
Green cardamom crushed 5
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Tomato crushed 2 healthy
Tomato/tomato puree 1/4 cup
Turmeric powder 1/2 teaspoon
Coriander powder 2 tablespoons
Cumin seeds 1 teaspoon
Red chili powder 1 tsp
Fresh cream 1/4 cup
Salt to taste
Garam masala powder 1 teaspoon
Fried onions 1/2 cup
Ginger sliced into 1 inch long thin strips
Fresh coriander chopped 1/4 (one fourth cup

Method Paneer do pyaja recipe

Step 1: Heat a deep non-stick pan and add two tablespoons of oil to it.
Step 2: Cut two onions in half. Then make two parts and open the layer.
Step 3: Heat two tablespoons of oil in another non-stick pan. Add big onions to it.
Step 4: Add cumin seeds, small cardamom, and two sliced onions to deep pan oil. Fry until the onions turn golden. Cut two-inch triangles of cottage cheese.
Step 5: Fry large onions until they turn golden and remove from heat. Add garlic paste and ginger paste to a deep pan, fry, and add two tablespoons of water.
Step 6: Add tomatoes and tomato puree and mix. Now add turmeric powder, coriander powder, cumin powder and red chili powder.
Step 7: Mix well and cook until the oil comes up. Then add the paneer triangle and mix well with the spices.
Step 8: Then add cream and mix. Add salt and mix. Now add garam masala powder, large brown onion pieces, and half a cup of fried onions.
Step 9: Now add chopped ginger and coriander leaves. Mix everything lightly.

Serve two paneer pyaja immediately with tandoori, roti, naan, and paratha.

Kadai Paneer Recipe | How to make Kadai Paneer Recipe| Restaurants style at home

2020-05-09T09:37:00.005+05:30

Kadai Paneer Recipe

Kadai Paneer Recipe: Kadai Paneer is very popular in Indian food. The paneer is cooked in a tangy gravy of capsicum and several aromatic spices. Kadai Paneer is a dish that is preferred by both non-veg and veg eaters. If you are going to have a dinner party at your home, then you can also include it in your menu.
Ingredients for making Kadai Paneer: It is easy to make as much flavor as it tastes. Paneer pieces are added to the gravy prepared with tomatoes and spices. The gravy gives a slightly tangy taste due to the curd.

Ingredients for Kadai Paneer:

250 grams Paneer (purchased or home-made)
2 tomatoes (well washed and finely chopped)
2 large onions (well washed and finely chopped)
2 Green Chillies (well washed and finely chopped)
1-inch piece of ginger (you can take only ginger paste if you want) or
thinly sliced finely.
2 tbsp oil or ghee or butter.
8 to 10 cashew pieces (you can use it with 3 teaspoons of cream)
1/2 teaspoon cumin seeds.
1/4 inch turmeric or you can also use turmeric powder.
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 teaspoon garam masala powder
Salt to taste
One Table Spoon Green Coriander
Half a teaspoon Kasuri Methi.
A large onion is well washed and diced into cubes. Keep in mind that the onion has to be cut in such a way that its 1-1 layer is removed.
Half a cup of bell pepper is well washed and diced - diced into small pieces.

Method: how to make Kadahi Paneer

First, put a pan or pan on the stove to heat it. After the pan or pan is hot, add ghee or plain oil or butter/butter to it and heat it.

After the oil is hot, add a teaspoon of ginger paste or finely chopped ginger and stir or cook until the raw ginger aroma is removed or removed (because many times the ginger aroma is eaten. Remains in it and it does not taste good at all)

After the ginger has removed its aroma, now add the prepared pan masala and cook it with light hands for 1 minute till it starts to smell light.

Now take a tomato and finely chop it into a paste in a mixer grinder. After making the tomato paste, put it in the pan and stir it with light hands for 2 minutes, making sure that the tomato is well-grounded and the paste is made.

Now add garam masala powder and red chili powder according to your mind. And cook it for 2 minutes and stir until it starts to smell.

Now add salt to taste. After adding salt, stir it well once with light hands.

Now add a little less water than half a cup or half a cup and let it cook by stirring well.
Allow it to cook until the gravy becomes slightly thick and slightly thick and until the tail is visible at the top.

Now take the fenugreek and put it by hand in the rub gravy. Test the gravy carefully once and see if
there is too much salt in it, then just add a little salt from above.

Now add a little oil in another pan and cook the chopped cottage cheese, finely chopped square onion, and finely chopped square capsicum till it turns light golden brown.

Now add the paneer, onion, and capsicum to the gravy and mix it well.

After stirring everything well, add chopped ginger or finely chopped ginger and finely chopped coriander leaves to the Julian shape.

Now after covering it properly, keep it covered for 2 minutes. After covering for 2 minutes, remove the lid. Your Kadai paneer is ready.

Now take it out of the pan in a big Kataria bowl and leave it for 15 minutes so that all the masala is mixed well, take your kadhai paneer is ready, you can also eat it with Shaadi Roti, Paratha, Naan, Cumin Rice or Fried Rice.
Remove it in a bowl and garnish it with green coriander.

Some important things to note for making Kadai Paneer / Important things for making Kadhai Paneer:

You can make Kadai paneer in all three ways, make it as you like and eat it and feed it.
Eating cheese is beneficial for health, so if you do not take this tension, eating it can spoil your health.
Make sure you add salt as per taste.
In this way, coriander is used more in Kadai paneer, but if you do not have the mind, then you can add it as per your wish.
You can increase and decrease the spices that I have added here as per your choice.
Keep in mind that do not add too much Kashmiri red chili, this will make the Kadai Paneer very hot.
Your delicious kadhai paneer is ready to eat and bloom.
Eat the Kadai Paneer with Naan or Parantha and enjoy it with your family and friends and tell me how it was made and how much everyone liked it.

Shahi Paneer recipe restaurant style| How to make Shahi Paneer recipe restaurant styleat home

2020-05-08T20:29:00.000+05:30

Shahi Paneer recipe restaurant style

Shahi paneer is a delicious and easy recipe that you can make on festivals or any special occasion and parties. This is a great dish for North Indian recipe parties. It can be eaten with rumali roti, butter naan, and cumin rice. Here is a recipe for paneer in a restaurant-style that you can easily make at home.

Ingredients of the Shahi paneer recipe restaurant style

1/3 cup melon seeds, soaked
2 tablespoons butter
1 teaspoon cumin seeds
1 tablespoon chopped ginger
1 cup pure tomatoes
1/4 teaspoon turmeric powder
2 tablespoons coriander powder
2 teaspoons salt
1 tsp red chili powder
3 pieces chopped green chilies
Crushed cheese
1/2 cup water
15 cheese pieces
2 tablespoons Coriander
2 pieces of butter

How to make Shahi Paneer recipe restaurant style

1. Soak the melon seeds in water for about 25 minutes. After that Grind it to a fine paste and keep aside.

2. In a pan heat, butter Make sure it does not burn. Add cumin seeds. When they crackle, add ginger to it and cook for a few seconds.

3. Pour tomato puree and bring to a boil. Now add watermelon paste. Stir well and cook for a minute.

4. Add turmeric powder, coriander powder, salt, red chili powder, and green chilies.

5. Add some crushed Paneer to taste and bring it to a boil on medium heat while adding water.

6. Add Paneer cubes and coat them well with the gravy. Cook for one minuter.

Now serve hot Shahi Paneer recipe restaurant-style with garnish with coriander leaves and butter.

Punjabi Paneer Tikka at home with tandoor Recipe.|How to Make Punjabi Paneer Tikka Recipe.

2020-05-08T09:48:00.000+05:30

Punjabi Paneer Tikka Recipe

You must have eaten Paneer Tikka at any wedding or restaurant to date. Tikka is a Punjabi snack made in Tandoor. Typically in making tikka, any vegetable, cheese, or meat pieces are grilled in a griller after marinating them in a very tasty spice. But similarly, you can make delicious paneer tikka by wrapping the pieces of paneer in curd, chaat masala, Kasuri methi, ginger, and garlic spices. So today we are telling you the famous Punjabi Paneer Tikka or Punjabi Paneer Tikka Recipe at home.

Punjabi Paneer Tikka Recipe Ingredients

Paneer - 20 pieces
thick curd - 1/2 cup
ginger paste - 1 tsp
garlic paste - 1 tsp
red chili powder - 2 tsp
kasoori Fenugreek - 1 tsp
garam masala - 1/2 tsp
chaat masala - 1 tsp
gram flour - 1 tbsp
oil - 1 tbsp
salt -as per taste
coriander - 1 tbsp (finely chopped)

Punjabi Paneer Tikka Recipe Process

1. To make Punjabi Paneer Tikka Recipe, firstly in a large pot or bowl, add yogurt, ginger paste, garlic paste, red chili powder, add kasoori methi, garam masala, coriander, chaat masala, gram flour, oil and salt and mix well and make a Marinette or batter.

2. After this, add the paneer pieces in the mixture of curd, gram flour, and spices and keep aside for about 15 minutes, shaking lightly.

3. Now heat the microbe or oven at 200 ° C for 15 minutes.

4. After this place all the pieces of cheese on a steel rack and grill it for about 30 minutes before placing it in a pre-heated microwave or oven.

5. After 30 minutes, take out the Paneer Tikka from the microbe or oven and serve it hot with green chutney or tomato ketchup, garnish with green coriander, placed on a plate.

Dal Tadka Recipe|How to make Dal Tadka Recipe at home| punjabi stlye Dal Tadka Recipe .

2020-05-07T09:05:00.002+05:30

Dal Tadka Recipe

Dal Eating lentils is very beneficial for health, as protein is found in abundance in pulses. Which is one of the essential nutritional elements in the development of our body. Doctors also recommend to eat pulses once a day to stay healthy. By the way, all people make dal at home and put tadka in it, but still the test of dal tadka is not possible. If you also like dal fry or dal tadka.

Dal Tadka Recipe Ingredients

Masoor Dal - 2 tbsp
chana dal - 2 tbsp
moong dal - 2 tbsp
urad dal - 2 tbsp
ghee - 2-3 tbsp
whisked curd - 4 tbsp
whole spices - 2 bay leaves
Cinnamon -1 piece
large cardamom - 1
clove - 2
black pepper - 7
cumin - 1/2 teaspoon
asafoetida - 2 pinch
ginger - 1 / 2 teaspoons
green chili - 2 finely chopped
cumin seeds Fear - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
red chili powder - 1/4 teaspoon
coriander powder - 1 teaspoon
salt -as per taste
coriander - 2 -3 tablespoons (finely chopped)

Dal Tadka Recipe Process

1. To make Dal Tadka Recipe, first clean all the pulses (masoor dal, chana dal, moong dal and urad dal) and wash and soak for an hour.

2. After this, separate the lentil water, then heat the ghee in a pressure cooker and add cumin, asafetida and fry it.

3. After roasting cumin, add whole spices (bay leaves, lentils, cloves, black pepper and big cardamom seeds) and fry them with finely chopped ginger and green chillies.

4. Then after frying the whole spices, mix turmeric powder in the cooker, then add the pre-soaked lentils in it and while stirring for about 2 minutes, add water and salt after frying, cover the lid and put the lid on low flame for 2 minutes or a whistle Cook till it comes.

5.After this for make tadka add oil in spret pun cumin powder, coriander powder, red chilli powder to and fry it and then add to the pre-cooked lentils. Mix it.

6. Now after mixing the tadka, cook the dal again on a low flame till it boils.

Now switch off the flam and server it with coriander you can eat dal tadka with roti and rice.

Paneer Butter Masala Recipe at home| how to make Paneer Butter Masala Recipe

2020-05-06T21:08:00.003+05:30

Paneer Butter Masala Recipe

Paneer Butter Masala Recipe: Although you will often eat cheese dishes, have you ever tried to make Paneer Butter Masala Recipe at home. Especially in restaurant style, if not then today we are telling you the special dish of Paneer i.e. Paneer Butter Masala Recipe. It also takes very little time to make it.

Paneer Butter Masala Ingredients Paneer Butter Masala Ingredients

Paneer - 250 grams
Tomatoes - 3 medium sized
green chilies - 1-2
ginger - 1 inch piece of
cream - Half cup
butter - 2 tbsp
green coriander - 2 tbsp
red chili powder - 1/4 teaspoon
turmeric powder - 1/4 teaspoon
coriander powder - 1 teaspoon
kasoori methi - 1 teaspoon
salt - 3/4 teaspoon (as per taste)
garam masala - 1/4 teaspoon
cumin powder - half teaspoon

Paneer Butter Masala Recipe at Home

Step 1. Paneer Butter Masala Recipe To make Paneer Butter Masala Recipe, first wash the tomatoes, green chilies and ginger, cut it into large pieces and grind it into a paste using a mixer.

Step 2. After heating the butter in a pan, add cumin powder, coriander powder, turmeric powder and fry it lightly.

Step 3. Now fry by adding tomato, green chili, ginger paste to the pan, after a while, rub the red chili powder and kasoori methi by hand and mix in the spices.

Step 4. After this, add cream, garam masala, a little green coriander and salt and water in the roasted spices, and let it cook till it boils.

Step 5. Now after the gravy comes to a boil, add the paneer pieces and mix and cover the vegetable and let it cook for 3-4 minutes on low flame.

Step 6. After this, add the remaining butter in the Paneer Butter Masala and mix it well.

Step 7. Now take out the prepared Paneer Butter Masala in a bowl then garnish with green coriander and butter and serve it hot with chapati paranthas, naan, or rice.

Restaurant Style Mix Veg Recipe | how to make Restaurant Style Mix Veg Recipe at home

2020-05-05T20:00:00.000+05:30

Restaurant Style Mix Veg Recipe

Mix veg recipe is an excellent and healthy vegetable recipe included in Indian food and drink. It is known as Mix Veg Recipe because its mix of many vegetables is used together to make it. It is an equally favorite vegetable in all seasons to people of all ages in the family because many flavors come in it due to many vegetables.
Usually, the mix veg recipe is made with cauliflower, carrots, peas, capsicum, French beans, potatoes, tomatoes, onions, garlic, ginger, and green chilies, but you can use more vegetables of your choice according to the season.
To make mix veg recipe, all the vegetables are sliced differently. They are then cooked in steam by frying them in very less oil and many Indian spices are also used for various flavors.

Ingredients for Mix Veg Recipe (Restaurant Style)

Green peas - 100 grams
Beans - 100 grams
Cabbage - 100 grams
Carrot - 1 medium size
Capsicum - 1 medium size
Paneer - 100 grams
Tomatoes - 2 - 3 in size
Green Chili - 3
Ginger - 1 1/2 inch long piece
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Red chili powder - 1/4 tsp
Salt - as per taste
Garam Masala - 1/4 tsp
Coriander - 1 tbsp (finely chopped)

How to Make Restaurant Style Mix Veg Recipe:

First, wash all the vegetables and cut them into small pieces. Make small pieces of cottage cheese too. Wash tomatoes, ginger, and green chilies too and grind them finely in a grinder. Now take a pan and place it on the gas for heating.
When the pan is hot, add oil to it and heat it. Then add asafetida and cumin seeds to this oil.
When the cumin seeds are roasted, add turmeric and coriander powder to it and stir. Then add ground tomato paste and fry till then until it becomes granular. After the masala is well roasted, add all the chopped vegetables to it.
Add red chili powder and salt and stir fry continuously for 2-3 minutes. Then after adding 1 tbsp water in it, cover it and cook it for 6-7 minutes.
How to make mix veg recipe Recipe of mix veg
Open the vegetable and try, if the vegetable is still not cooked, then it needs more water.
Add a little water to the mix wedge, cover the lid, and cook the vegetable a little longer.
Open the sabzi and see if the sabzi has become soft, then add paneer pieces, hot mashed, and green coriander.
Save some coriander and garam masala to garnish the top.
Now your Mix Veg Recipe Restaurant Style is ready.
Now take out the mixed veg vegetable in a bowl.
Serve with green coriander. Serve hot mixed veg sabzi with paratha, naan, chapatti, or rice and eat it.

Tips for making mix veg recipe:

If you like onion and garlic in a vegetable Peel and chop 1 onion and 4-5 garlic and grind them with tomatoes.
After the cumin, coriander and turmeric are roasted, add this paste. And make the vegetable in this way

Dal Makhani Recipe|how to make Dal Makhani at home| indian punjabi Dal Makhani Recipe.

2020-05-05T11:00:00.000+05:30

Dal Makhani Recipe

Dal Makhani Recipe: Dal Makhani is very popular in Punjabi food. The taste of Dal Makhani is such that after hearing the name you cannot say it. Vegetarian eaters have dal makhani favorite. Dal Makhani is often a part of the party menu. Ingredients to make Dal Makhani. You may have enjoyed Dal Makhani many times in the restaurant, but this tasty and tasty lentil can be given a market-like test at home. Butter, kasoori methi, green chilies, and tomato tempering in whole urad dal add to the test. You can also serve Dal Makhani to the guests who come home.
How to serve Dal Makhani You can serve Dal Makhani with rice, naan, or missi roti. If you want, you can also serve papad with it.

Ingredients for Dal Makhani:

100 grams Black Urad (100gm black urad)
50 grams of whole black gram or rajma (50gm whole black gram or rajma)
1/3 small spoon of baking soda
3-4 tomatoes
2-3 green chili
2 tbsp cream
A piece of ginger
2 tbsp butter or native ghee (2 tbs butter or desi ghee)
1-2 pinch of asafoetida
1/2 small spoon cumin
One fourth teaspoon turmeric powder (1/4 small spoon tamarind powder)
1/4 small spoon red chili powder
One fourth teaspoon garam masala (1/4 small spoon garam masala)
Salt to taste
Half small bowl finely chopped green coriander

Method how to make Dal Makhani:
Step 1: Wash urad and gram or kidney beans and soak them in water for 8 hours or overnight.

Step 2: Then remove the water from the pulses, wash, put lentils in the cooker, add food soda and salt and keep it boiling with 2 1/2 cups (three times the number of lentils).

Step 3: After the cooker whistles, reduce the flame, and let the pulses cook on a slow fire for 5-6 minutes, turn off the fire. Peel tomatoes, green chilies, and half ginger wash and grind them finely with a grinder. Cut half a ginger or a small bite.

Step 4: Put ghee in the pan and heat it, add asafetida and cumin seeds. After roasting cumin, add ginger, turmeric powder, coriander powder, and red chili powder and stir with a spoon. Add tomato, green chili paste and cream to this spice. Stir fry until the oil starts to float on top of the spices.

Step 5: Add the dal to this roasted spice when the cooker opens. As much as you want to keep the lentils thick or thin, add water as needed. After boiling, cook for 3-4 minutes, turn off the flame and add garam masala and half green coriander and mix. Dal Makhani is ready.

Take out dal makhani in a bowl garnish with green coriander and butter. Serve hot dal makhani with naan, paratha, chapati, and rice and eat.

butter chicken recipe |how to make butter chicken at home|indian punjabi butter chicken recipe

2020-05-05T10:00:00.000+05:30

Butter Chicken Recipe

Butter Paneer Recipe / Butter Paneer: This dish prepared in Punjabi Kitchen has been very famous in India for many years. Not only Indians love to eat butter chicken but also many foreigners like to eat butter chicken especially those who like the taste of Indian food. This dish is made in many ways. But this recipe of butter chicken has originally come from the kitchen of Moti Mahal. You can easily make at home this recipe of butter chicken to Make delicious Marinate it all night. This recipe is a great recipe for a dinner party. This recipe of North Indian Chicken is made with various methods across the country.

Ingredients used in butter chicken: To make butter chicken, you have to marinate it first, for which you need roasted chicken, tomato puree, cream, and spices. Non-eaters love this dish, often it is made at the party. You can also try it at home if you want.

Ingredients: butter chicken

500 gm chicken

1 tsp curd

1 tsp lemon juice

1 onion

2 tsp red chilies

2 tsp ginger garlic paste

5-6 tsp butter

2 tsp cream

3-4 tomatoes

1 tsp garam masala

3-4 green chilies

1/2 tsp turmeric

2 tsp cumin powder

2 tsp coriander powder

Salt to taste

Recipe: To prepare a marination Butter Chicken.

step 1. Grind raw chicken in a bowl and add salt, red chili powder, ginger garlic paste, and lemon juice. Mix it well. Keep it in the fridge for 2.15 to 20 minutes.

step 2. Now add garam-masala, kasoori methi, and mustard oil. Mix it well and keep it in the fridge again for an hour. (Marination is the key to butter chicken. The more marination you do, the more tasty butter chicken will become.)

step 3. Roast the marinated chicken in the oven for three-quarters of 30 minutes.

step 4. After this, add butter in the pan and add chopped onions, when the onion becomes lightly golden, add the remaining spices and tomatoes and mix all the mixture well.

step 5. Now take a pan and put butter in it and put chicken pieces in it and fry them till the chicken pieces become slightly soft. After running for some time, when the chicken pieces become soft, add the onion-tomato paste and mix well.

Now mix all the mixture well and slow down the gas. Keep the pan covered. After doing this, leave the See to cook for a while.
Turn off the gas after some time. Now take out the hot butter chicken and serve it hot by adding coriander leaves and cream.

Chole Bhature recipe | How to make pindi Chole Bhature recipe| pindi Chole Bhature recipes street style.

2020-04-24T13:20:00.000+05:30

Chole Bhature recipe

Chole Bhature is a dish that originates from North India. It is a combination of chana masala (spicy white chickpeas) and bhatura, all-purpose fried bread. There is a different Punjabi version of the dish. Chole bhature is often eaten as a breakfast dish, sometimes with lassi. It can also be street food or whole food and can be accompanied by onions, pickled carrots, green chutney, or pickles.
Ingredients: for make Chole Bhature

Ingredients to make Bhatura:

250 grams all-purpose flour
1/2 teaspoon baking soda
50 gm sour yogurt
Salt to taste
150 ml Water
Oil for frying

Chole making Ingredients:

250 grams of a white gram (Kabuli gram, soaked in water overnight)
4 onions (medium-sized, cut into small pieces)
3 Tomatoes (medium-sized, roughly chopped)
2 tsp ginger-garlic paste
2 green chilies (cut into long pieces)
Coriander (chopped)
Salt to taste
1 tsp red chili powder
2 tsp cumin powder
1 tsp garam masala
2 teaspoons Whole Cumin
5 bay leaves
2 tablespoons oil
350 ml Water

Chole Bhature Recipe: Method of How to make Chole Bhature.

Step 1: Add flour, sour curd, salt, and baking soda in a bowl and mix well. Gradually add water to the flour and knead soft dough. Cover the dough and keep it aside for about an hour so that some yeast gets added to it.

Step 2: During this, we will make chickpeas. Heat 2 tablespoons of oil in a pressure cooker and then add cumin seeds and bay leaves to it. Also, add chopped onion and ginger-garlic paste to it and fry it on medium heat until golden brown.

Step 3: When the onions are roasted then add chopped tomatoes and green chilies and cook them till the tomatoes become soft. Also add all the dry spices, salt as per taste, soaked chickpeas, and water and mix well.

Step 4: Now close the lid of the cooker and let it cook till 5 whistles come. Let the pressure cooker cool down automatically and then open the cooker and add hot spices and green coriander to it.

Step 5: Delicious chickpeas are ready.
Now we will make Bhature, for which we kneaded Maida 1 hour ago.
Make a dough of 2-inch size with this refined flour. Then place the oil in a pan to heat it and apply some oil on the dough and roll it into a size of about 6 inches. Now fry it on both sides.

Tip: fry the bhature in very hot oil and frying 5 to 6 sec only.

Fabulous Chole Bhatura is ready. Serve them hot with favorite pickles and onion rings.

Aalu (potato) puri recipe.| How to make Aalu (potato) puri recipe.| indian breakfast recipe.

2020-04-24T12:23:00.000+05:30

Aalu (potato) puri recipe.

Hello, guys today I will show you how to make aalu puri recipe. it was very tasty and easy to make.

Ingredients for making potato sabji: -

5 -Boiled Potatoes
1 cup -Tomato paste
1 teaspoon -Cumin seeds
1 teaspoon -Turmeric (powder)
1 teaspoon- Turmeric (powder)
1 pinch -Asafoetida
1 teaspoon -Garam Masala
1 teaspoon -Coriander (Powder)
1 teaspoon -Musk Methi
1 teaspoon -Ginger paste
Finely chopped -Coriander

Spices that stand for tempering -

2 -Bay leaf
2- Large cardamom
2- Whole Red Chili
1 inch- Cinnamon slice
4- Long
10 grains- Black pepper
4 teaspoons- Refined

Ingredients for making puri.

Wheat flour - 2 cups
Potatoes - 2 medium-sized potatoes boiled
Parsley - one fourth teaspoon
Salt - half a teaspoon (as per taste)
Oil - for deep-frying

Method of preparation of aalu sabji: how to make aalu (potato) sabji.

Step 1: Firstly, to make potato vegetable, wash and boil the potatoes and when cooled remove the peel and break it with the help of hands or make a light mash.

Step 2: Now take 4-5 red tomatoes, and grind them in a jar of a food processor and prepare the puree.

Step 3: Heat the pan on gas, add oil for tempering and fry all the spices written above till it becomes golden. Now you add ginger paste in the tempering and add cumin, asafoetida, turmeric powder, chili powder, coriander powder and a little musk methi and mix. Roast all these spices on a medium flame for one minute.

Step 4: When your spices are roasted, then add the tomato puree prepared before it and cook it for 3-4 minutes on low flame, and keep stirring occasionally.

Step 5: Now your tempering with tomato puree is ready.

Step 6: Now add boiled mashed potatoes to it and mix well. After a minute, add salt to it and add half a cup of water and mix it well.

Step 7: Now cook the vegetable covered on low flame for 5 minutes so that the test and fragrance of all spices mix in the potatoes. Now you mix the garam masala, remaining musk methi and green coriander leaves in the prepared potato vegetable and mix it, turn off the gas.

Method of preparation of puri: How to make puri

Peel the potatoes and grate them. Sieve the flour in a vessel, add grated potatoes, salt and carom seeds to the flour and mix well. With the help of water, knead the stiff dough for poori. Make a dough equal to one small lemon from the dough and lift one dough ball into a diameter of 3-4 inches. Put the oil in the pan and heat it, when the oil is well heated, put the puri and after pressing it with a spoon, flatten the puri, flip the puri and after it turns light brown on both the sides, put a paper on a plate, put a napkin paper, Fry all the pooris in the same way.

Serve hot Aloo Puri with your favorite chutney and aalu sabji vegetable and eat it.

Rajma Chawal recipe.| How to make punjabi Rajma Chawal recipe. |punjabi rajma chawal recipe.

2020-04-24T11:56:00.003+05:30

Rajma Chawal recipe.

Rajma Chawal with step by step photo. Rajma Chawal is one of the regulars in any Punjabi household. On weekends, Rajma Chawal or Dal Makhani or Chana Masala or Punjabi Kadhi Pakora is a must-have in any Punjabi house and also in my house. Rajma here means kidney beans gravy and rice mean rice. I am sharing here both the recipe for making Rajma and Chawal (boiled rice) with step by step pictures. This quick and easy one pot rajma, which I am posting here, is another great Punjabi recipe of Maa. This is his special recipe and it is special in another sense. This is a really simple and easy method to make kidney beans. No grinding, no sauteing, frying of nothing.

Ingredients: to make Rajma Chawal

1 cup kidney beans
2 medium-sized onions chopped
6 cloves buds
1 spoon grated ginger
2 green chilies chopped
2 grated tomatoes
1 teaspoon Coriander leaves finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 teaspoon Coriander Powder
1 teaspoon hot spice powder
1 teaspoon butter
1 teaspoon oil
Salt to taste
Ingredients for rice
1 cup basmati rice
4 cups of water
1 teaspoon salt

Method how to make Rajma Chawal

Step 1
In the process of making rice, wash the rice thoroughly in water 2-3 times first and put it in a bowl and keep it aside. Now take a pan and boil by adding water to it. As soon as it comes to a boil, add rice and salt together.
Cook it like this for 15 minutes then reduce the heat to low until the rice turns soft. Turn off the heat and take out the rice from the water and keep it aside. Make it along with Rajma so that you can serve hot rice.

Step 2
Method of making rajma: Put a pan on the flame and soak 3 cups of water in it with soaked rajma and a pinch of salt. Leave it to cook for the next 25 to 30 minutes or until the beans are completely soft. On the other side take a small bowl and mix all the spices, turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder and salt in it.

Step 3
Now heat oil in a pan and put onion in it and stir it on medium flame while stirring occasionally, till the onion turns golden brown in color. When it fry then add garlic and green chilies to it and fry it for the next 30 seconds. Now add ginger and tomato in it and stir once again, then put the mixture of spices in it. Now stir it in between and cook for the next 7-8 minutes or until the tomatoes are cooked properly. As soon as the oil starts dropping from the edges, now it is ready.

Step 4
Now pour the cooked rajma with butter and mix it well with a cup of water. Now after mixing it well, leave it to cook on low flame for the next 30 minutes. Now turn off the heat. Serve hot with rice on a serving plate. Do not forget to garnish it with coriander leaves

Chicken Korma recipe| How to make Chicken Korma recipe| mughlai style Chicken recipe

2020-04-24T11:10:00.000+05:30

Chicken Korma recipe

Korma is a dish originating in the Indian subcontinent, consisting of yogurt or dahi (curd) or meats or vegetables with cream, water or stock, and thick chutney or glass with spices prepared. Korma its roots in the Mughlai cuisine of the Indian subcontinent. A distinctive Mughal cuisine, it can date back to the 16th century and trace Mughal descent into the region. The kormas were often prepared in the kitchens of the Mughal court, such as the famous white korma, probably garnished with work, which is said to have been served to Shah Jahan and his guests at the opening of the Taj Mahal.

Essential Ingredients: Chicken Korma Ingredients

01 kg -Chicken
01 cup- Curd
03 (chopped) -Onion
05 Nos. -Green Cardamom
05 pieces- Cloves
03 pieces -Large cardamom, black cardamom
02 pieces- Bay leaves
02 sticks, -Cinnamon
03 teaspoons, -Red chili powder
02 teaspoons, -Coriander powder
01 teaspoons, -Turmeric powder
01 teaspoons- Chicken Masala
1/2 tsp -Garam Masala Powder
02 teaspoons- Garlic Pest
02 teaspoons- Ginger Pest
01 big spoon (chopped)- Coriander leaves
04 tablespoons -Oil
Salt - as per taste.

Method of preparation of Chicken Korma: How to Check Chicken Korma

For chicken korma recipe in Hindi Chicken Korma Recipe first, wash the chicken pieces thoroughly.
Now heat a teaspoon of oil in a frypan. When the oil is hot, add onion and fry it till it becomes golden. After this, cook the onion and put it in the mixer with a little water and make a paste.

Now heat 2 teaspoons of oil in a frypan, add bay leaves, small cardamom, big cardamom, cinnamon, and cloves and fry lightly. After this add the chicken pieces and fry them on medium heat. After frying the chicken pieces, keep them on a plate.
Now add coriander powder, ginger paste, garlic paste, turmeric powder and red chili powder in the pan and fry it a little. Then add fried chicken pieces and stir.

Now add onion paste, curd and salt and mix it and cook on a low flame for 15 minutes. After this add water as required for gravy and cook for five minutes / until chicken is cooked.
After this, put garam masala powder, chicken masala powder in the mixture and turn off the gas by stirring slightly.
Take, the method of making chicken korma is complete. Now your Chicken Korma Chicken Korma is ready. Remove it hot and serve with loaves.

Tandoori chicken recipe (chicken roast)| How to make Tandoori chicken recipe (chicken roast)| Indian style chicken roast recipe.

2020-04-24T10:38:00.004+05:30

Tandoori chicken recipe (chicken roast)

Chicken was popularized in post-independence India at Moti Mahal, Delhi's Daryaganj. When it was served to India's first Prime Minister Jawaharlal Nehru. Tandoori chicken became a set standard offering at official banquets. Tandoori chicken can be eaten as a starter or appetizer or as a main course; you can like to serve with naan. It is also used as the basis for many cream-based curries, such as butter chicken. In Bengal, local varieties of tandoori chicken prepared from roasted poppy appear in local eateries, especially between Kolaghat and Kolkata. Tandoori

Ingredients FOR MAKE Tandoori chicken

·        1 whole chicken cut into pieces of your choice

·        ½ cup thick curd

·        2 tablespoons fresh lemon juice

·        2 teaspoon garlic paste

·        2 tablespoons ginger paste

·        1 teaspoon cumin powder

·        1 teaspoon Coriander Powder

·        ½ teaspoon pepper powder

·        8 cloves powder

·        8 cardamom powder

·        2 teaspoons salt or as per taste

·        Ghee or oil for painting

·        2 tablespoons fresh coriander leaves

·        Onion, cucumber, Tomatoes to garnish

Method: HOW TO MAKE Tandoori chicken.

Step 1

In the running water, wash the chicken pieces 2-3 times very well. With the help of a knife, cut all the pieces of chicken in several places or snip it inside. In a vessel, mix yogurt, lemon juice, garlic paste, ginger paste, cumin powder, black pepper powder, coriander powder, cardamom powder, coriander powder, clove powder and salt very well.

Step 2

Paint the prepared mixture very well on the chicken pieces. Cover the chicken in this manner and keep it in the fridge for at least 1 hour or all night to marinate. Take it out 1 hour before cooking so that it comes to normal temperature.

Step 3

Now prepare the OTG oven for roasting or roasting which you like. Now if you are using little or big oven then put all the chicken pieces on the oven. Paint the chicken pieces with oil or ghee. Cover the oven and let the chicken roast well.

Step 4

Turn the chicken pieces in 3-4 minutes so that they do not get burnt from any side. If you want, you can snatch the chicken pieces with a sharp thing or knife in the middle so that the chicken is fully cooked inside and out.

Step 5

Now we'll roast the other chicken pieces as well. Now place the tandoori chicken in a serving plate with chopped onions, cucumber and tomatoes. Garnish with finely chopped leaves of tandoori chicken coriander and serve hot. You can serve it as bread or snacks of your choice.

Bombay (MUMBAI) Veg Sandwich Recipe| How to make Bombay (MUMBAI) Veg Sandwich Recipe| indian street food.

2020-04-24T09:53:00.000+05:30

Bombay (MUMBAI) Veg Sandwich Recipe:

Bombay Veg Sandwich Recipe is a Veggie sandwich recipe. Veggie sandwiches are a portion of popular street food in Bombay, served mainly with boiled potatoes and other vegetables.Apart from this, these sandwiches also include Mumbai Sandwich Masala and Mumbai Sandwich Chutney. Perhaps, the Mumbai wedge sandwich was extremely popular by street vendors, but today it is also served in posh restaurants.

Material: for Bombay Veg Sandwich·        8 bread slices
·        1 beet boiled, peeled and thinly sliced
·        1 large sized tomato, finely chopped
·        1 large sized onion, finely chopped
·        1 large sized potato boiled, peeled and sliced into round pieces
·        1 small cucumber thinly sliced
·        3 tablespoons Mint Coriander Chutney
·        4 tbsp butter or as required
·        2 tsp or more sandwich masala / chaat masala

Instruction: How to make Bombay Veg Sandwich

Step 1: Apply some butter on it. Then spread a spoonful of coriander mint on top of the layer of butter.

Step 2: Arrange some potato slices and sprinkle a little sandwich seasoning over it.

Step 3: Place 2 cucumber slices and 2 tomatoes slice and sprinkle a little sandwich seasoning over it.

Step 4: Then place 2 onion slices and 2 beet slices and sprinkle 1/4 tsp sandwich Masala/chaat masala over it. Cover it with other bread slices and press lightly.

Cut into pieces and serve immediately with peppermint sauce or Tomato ketchup.

Moong Dal Pakoda Reciope(How to Make Moong Dal Pakoda)Easy Method to Make Best Tea Time Snack Recipe.

2020-04-21T19:29:00.002+05:30

MOONG DAL PAKODA RECIPE.

Moong Dal Pakoda is a spicy Indian fry made with moong dal, soaked for about 3 to 4 hours and mixed into a thick paste. This moong dal mixture is then delicious with ginger, salt, chaat masala, spring onion greens, onions, coriander leaves and green chilies. These ingredients give these pakoras a spicy and tangy hint, which makes it even more delicious. These moong dal pakoras can be served with green chutney, garlic chutney, sweet tamarind chutney or curd chutney. You can also make moong dal pakoda curry, all you have to do is to incorporate these moong dal pakoras in delicious yogurt-based gravy or tomato-onion based gravy, whatever you like to make at home. Whenever I have some leftover dumplings at home, I always get Punjabi kadhi to eat at home that day. To make kadhi pakora I dip these pakoras in the kadhi and enjoy it with boiled rice or cumin rice.

INGREDIENTS MOONG DAL PAKODA

• Mung Dal 1 1/2 cups

• Green onions 1/3 cup

• Cumin 1 teaspoon

• Coriander leaves 1/4 cup

• Green chili 1 teaspoon or as desired

• Ginger 1 teaspoon

• Salt 1 teaspoon or as per taste

• Oil for frying 3 cups

INSTRUCTIONS MOONG DAL PAKODA

For preparation

STEP1: Soak the Mung Dal in water for two hours. Grind the soaked mung lentils coarsely.

STEP2: Finely chop green onions, green chilies and coriander leaves. To make Moong Dal Vada. Add the remaining ingredients like green chilies, fresh chilies, fresh coriander, ginger, cumin, onions and salt to the coarse PC Mung Dal. Now mix it well.

Now the moong dal is ready.

STEP 3: Heat oil for frying vada in a pan. After the oil is heated, fry all the vadas one by one. Wada until the yak is not golden.

Moong dal is ready to be served. Serve hot moong dal vada with coriander chutney or tomato ketchup.

These Moong dal pakoras are favorite snacks in India. There are endless variations of Pakoras, also known as Bhajiya. As the name suggests, Moong dal Pakoras are great as appetizers or snacks for any type of gathering. They are perfect for a rainy day, with a more delicious one cup of spiced tea

Mixed Vegetable Pakora’s recipe*(how to make mix vegetable pakora recipe)beat and easy tea time snack recipe.

2020-04-21T13:48:00.003+05:30

Mixed Vegetable Pakora’s recipe.

These mixed vegetable pakoras are favorite snacks in India. There are endless variations of Pakoras, also known as Bhaji. As the name suggests, vegetable pakoras mixed with different types of vegetables are made. Pakoras are great as appetizers or snacks for any type of gathering. They are perfect for a rainy day, with a more delicious one cup of spiced tea. This recipe will serve 6.

INGREDIENTS to make mixed vegetable Pakora’s.
•Peel 1 cup of potato and cut it into very small pieces

•Cut 1 cup cabbage into very small pieces

•1 cup packed spinach roughly chopped

•1 cup cabbage finely chopped

•2 green chilies finely chopped to taste

•1/ 2 cup gram flour (gram flour)

•2 tablespoons oil

•1 tbsp coriander (coriander)

•1 tbsp fennel seeds coarsely ground (fennel)

•1/8 teaspoon asafoetida

•1/2 teaspoon red chili powder

•1/2 teaspoon mango powder (mango powder)

•1/4 teaspoon garam masala

•1/ 2 teaspoon salt

•Oil for frying

INGREDIENTS to make mixed vegetable Pakora’s.

STEP 1: In a bowl mix all the dry ingredients, gram flour, coriander, fennel, red chili, salt, and asafetida. Mix it well l Add potato, cabbage, spinach, cabbage and green chilies and oil to the dry mixture, mix it well and set aside for about ten minutes.

STEP 2: When you are ready to fry the pakoras, dry the mixture according to the need of 1 or 2 teaspoons of water to make a soft dough. Heat at least one inch of oil in a frying pan over medium-high heat. For the test, add a drop of batter to the oil. Batter should come up and not change color immediately. Put two tablespoons of the mixture in the oil with your fingers. Do not overlap pakoras.

STEP 3: Fry the pakoras in small batches after turning the pakoras, press the pakoras lightly. It will take five to six minutes per batch. Fry the pakoras, frying occasionally until they turn golden brown on both sides. Repeat this process for the remaining batches. Crispy, delicious pakoras are now ready to be served.

Tips to make mixed vegetable Pakora’s.

If the oil is too hot the pakoras will not be crisp; If the oil is not hot enough, the pakora will be smooth.

To suggest to mixed vegetable Pakora’s.

Vegetable pakoras are sprinkled with mint chutney, tamarind chutney or chaat masala. Pakoras taste best when they are served hot.

Aalo (potato) bread pakora recipe. how to make bread pakora in Punjabi style. best tea time snack recipe

2020-04-21T12:42:00.000+05:30

Aalo (potato) bread pakora recipe.

This aalo (potato) bread pakoras are an all-time favorite snack in India. There are endless variations of Pakoras bread pakoras mixed with different types of Vegetables are made. Pakoras are great as appetizers or snacks for any Type of gathering. They are perfect for a rainy day, with a more delicious One cup of spiced tea.

INGREDIENTS to make better for aalo (potato) bread pakora.

Gram Flour (besan)- 2 cups (250 grams)
Ajavain - 1/4 tsp (60 grams)
Salt - 1/2 tsp (as per taste)
Bread 8-12 slices

INGREDIENTS to make potato staffing for aalo (potato) bread pakora.

· Potatoes - 500 grams (4 medium-sized potatoes)

· Green peas - 1/2 cup (if you want to add more vegetables then you use it.)

· Cashews - 10 -12 (if you want)

· Raisins - 25-30 (if you want)

· Green Chili - 2-3 finely chopped (if you make it for a kid then you can skip it.)

· Ginger - 1-inch long piece (grated)

· Green Coriander - 2 tbsp (finely chopped)

· Coriander Powder - 1 tsp

· Garam Masala - 1/4 teaspoon

· Salt - as per taste

· Oil for frying

Method - How to make aalo (potato) bread pakora Recipe?

STEP1: First of all, keep the potatoes boiling.

Add ghee and salt to the refined flour, mix well.

Knead a little hard dough with the help of lukewarm water.

Cover the dough for 15 - 20 minutes to set.

STEP 2: Prepare the pitha (staffing) for filling in the aalo (potato) bread pakora.

Peel the boiled potatoes, and finely chop them by hand.

Heat a pan, add 1 teaspoon of oil, and mix ginger, green chili

And green peas in hot oil, mix, cover and let it cook for 2 minutes,

The green peas will become slightly soft.

Add finely broken potatoes; add salt, green chilies, green coriander,

Coriander powder, garam masala, raisins and cashews and

Mix until well combined. Nix vegetable and aalo filling is ready for filling in bread pakora.

STEP 3: How to fill bread pakora recipe.

Take 2 equal sizes of bread slices take one slice of bread and fill potato staffing on it. After fill the allo staffing. Then take next slices of bread and put on it then

Cut them into two equal parts with the help of a knife. is right. Likewise prepare all the bread pakora. To fry the bread pakora, put oil in a pan and heat it.

Now deep it into better of gram flour (besan). Put 1-2 bread pakora in the hot oil and fry till they become brown, while frying the bread pakora, the gas flame remains medium. Take out the bread pakora from the pan and place them on a napkin paper, lying on a plate. Fry all the bread pakora in this way.

Hot bread pakora is ready. Serve and eat bread pakora. With green coriander chutney and sweet chutney.

Indian style aalo samosa chaat recipe (how to make easy and testy Vegetable and aalo samosa recipe) best recipte

2020-04-19T13:12:00.000+05:30

Vegetable and aalo samosa recipe.

INGREDIENTS To make dough for mix-vegetable and potato samosas.

Refined flour (Maida)- 2 cups (250 grams)
Ghee - 1/4 cup (60 grams)
Salt - 1/2 tsp (as per taste)

INGREDIENTS To make mix-vegetable and potato to fill in samosas.

· Potatoes - 500 grams (4 medium-sized potatoes)

· Green peas - 1/2 cup (if you want to add more vegetables than you use it.)

· Cashews - 10 -12 (if you want)

· Raisins - 25-30 (if you want)

· Green Chili - 2-3 finely chopped (if you make it for a kid than you can skip it.)

· Ginger - 1-inch long piece (grated)

· Green Coriander - 2 tbsp (finely chopped)

· Coriander Powder - 1 tsp

· Garam Masala - 1/4 teaspoon

· Mango powder - 1/2 tsp

· Salt - as per taste

· Oil for frying

Method - How to make mix-vegetable and potato Samosa Recipe

STEP1: First of all, keep the potatoes boiling.

Add ghee and salt to the refined flour, mix well.

Knead a little hard dough with the help of lukewarm water.

Cover the dough for 15 - 20 minutes to set.

STEP 2: Prepare the pitha for filling in the samosas.

Peel the boiled potatoes, and finely chop them by hand.

Heat a pan, add 1 teaspoon of oil, mix ginger, green chili

and green peas in hot oil, mix, cover and let it cook for 2 minutes,

the green peas will become slightly soft.

Add finely broken potatoes; add salt, green chilies, green coriander,

Coriander powder, garam masala, mango powder, raisins and cashews and

Mix until well combined. Nix vegetable and aalo filling is ready for fill in samosas.

STEP 3: How to fill samosas. That the Tricky part of mixed vegetable and aalo filling samosa recipe.

Make 7-8 equal size balls from the dough. Take a ball and roll it into

Diameter of about 8 - 10 inches. The whole puri should be slightly thick.

Cut the rolled puri into two equal parts with the help of a knife. Fold one

Part into a Palm and make a triangle and cling with the help of water than open it and Add potato filling in the triangle. After filling the vegetable and allo filling, a plate in the back edge, and let the top two sides cool with the help of water.

See the size of the samosas is right. Likewise prepare all the samosas. To fry the samosas, put oil in a pan and heat it. Put 4-5 samosas in the hot oil and fry till they become brown, while frying the samosas, the gas flame remains medium. Take out the samosas from the pan and place them on a napkin paper, lying on a plate. Fry all the samosas in this way.

Hot Samosas are ready. Serve and eat samosas with green coriander chutney and sweet chutney.

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Indian style aalo samosa chaat recipe (how to make easy and testy Vegetable and aalo samosa recipe) best recipte

INGREDIENTS To make dough for mix-vegetable and potato samosas.

INGREDIENTS To make mix-vegetable and potato to fill in samosas.

Method - How to make mix-vegetable and potato Samosa Recipe

STEP1: First of all, keep the potatoes boiling.

STEP 2: Prepare the pitha for filling in the samosas.

STEP 3: How to fill samosas. That the Tricky part of mixed vegetable and aalo filling samosa recipe.

500 gm chicken

1 tsp curd

1 tsp lemon juice

1 onion

2 tsp red chilies

2 tsp ginger garlic paste

5-6 tsp butter

2 tsp cream

3-4 tomatoes

1 tsp garam masala

3-4 green chilies

1/2 tsp turmeric

2 tsp cumin powder

2 tsp coriander powder

Salt to taste