Recipes Made Easy

Step by Step Recipe for Dahi Sev Puri with Pictures | How to make Dahi Sev Puri

2020-02-16T20:28:00.002+05:30

Step by Step Recipe for Dahi Sev Puri with Pictures:

Dahi sev puri, also known as, dahi puri or dahi batata puri is one of the most famous Indian street snacks. Crisp puris filled with a potato filling and loads of dahi and sev along with spicy and sweet chutney adds a tangy flavour to it.

Make Dahi Sev Puri with this easy step by step recipe.

Dahi Sev Puri

Ingredients:

For Panipuri Pani/Green Chutney:

Pani Puri Masala: 2 tsp
Mint leaves: a handful
Coriander Leaves: a handful
Salt: 1/2 tsp
Green Chillies: 4-5
Amchur powder: 1tsp
Lemon: 1

For Sweet-Sour Chutney:

Tamarind: 1/2 cup
Jaggery: 1.2 cup
Dates: 2-3

For Potato Filling:

Potatoes: 1 big-size
onion: 1 medium-size finely chopped
Red Chilli powder: 1/2 tsp
Salt to taste
Coriander leaves finely chopped

For assembling:

Puris: 6-7 puris
Onion: 1 medium-size very finely chopped
Tomato: 1 medium-size very finely chopped
Curd: 1/2 cup
Sev: 1/2 cup
Coridner leaves: finely chopped
Chat masala

Total Time: 40 mins

Cooking Process:

Step 1: Preparing Panipuri Water/Green Chutney:

In a mixer pot, take green chillies, mint leaves, coriander leaves, salt and grind into a fine paste.
Next add to this paste, amchur powder, lemon juice, panipuri masala powder and 1/2 litre of water.
Spicy water is ready. Keep it aside.

Step 2: Preparing Sweet-Sour Chutney:

In a bowlful of water, soak tamarind for about 10-15 minutes.
In another bowlful of water soak jaggery and dates for about 10-15 minutes.
Now remove the tamarind pulp and strain sour water in another bowl.
Similarly, strain jaggery-date water and mix it with tamarind water.
Sweet sour chutney is ready. Keep it aside.

Step 3: Preparing Filling for Dahi Sev Puri:

Boil the potato and mash it.
Next add chopped onion, red chilli powder, salt, coriander leaves and mix it well.
The filling is ready.

Step 4: Assembling

Make a hole in the middle of puri with your thumb.
Fill in the prepared potato mixture in each puri.
Add spicy panipuri water.
Add sweet-sour chutney to each puri
Add onion toppings
Now add a generous amount of dahi to each puri
Add sev on top of each puri
Lastly, sprinkle chat masala and some chopped coriander leaves
Yummy Dahi Sev Puri is ready to eat.

Step by Step Recipe for Veg Masoor Pulav with Pictures | Masoor Masala Bhaat in Simple Steps

2020-02-11T16:59:00.000+05:30

Veg Masoor Pulav (Masoor Masala Bhaat) Step by Step with Pictures:

Veg Masoor Pulav or Masale Bhaat is a delicious and healthy one-pot Maharashtrian dish.

For making this dish, follow our simple and easy to cook recipe.

Masoor Pulav | Masala Bhaat

Ingredients:

Rice: 1 cup
Onions: 2 big-size thinly sliced
Tomatoes: 1 big-size fine chopped
Potatoes: 2 small-size chopped in small pieces
Groundnuts: a handful
Ginger-Garlic paste: 1 tsp
Green Chillies: 3-4 slit from middle
Red Chilli Powder: 1 tsp
Garam Masala: ½. tsp
Coriander Powder: ½. tsp
Turmeric Powder: ¼ tsp
Salt: 1 tsp
Oil: 2 tbsp

Whole Spices:

Cumin seeds: ¼ tsp
Cinnamon: 1 small stick
Cardamon: 2
Bay leaves: 2
Black Paper: 4-5
Cloves: 4-5

Masoor Pulav | Masala Bhaat Ingredients

Total time: 30 minutes

Cooking Process:

1. Wash rice thoroughly and add 2 ½. to 3 cups of water. Also, add salt to the soaked rice and keep it aside

2. Boil masoor dal for about 3-4 minutes. Once boiled add it to soaked rice.

3. Heat oil in a pressure cooker and add whole spices (i.e. cumin seeds, bay leaves, cinnamon stick, cardamon, cloves, and black pepper) to it. Also, add green chillies and ginger-garlic paste. Fry them for about half a minute

4. Next, add chopped onions and fry them till they turn golden brown in colour.

5. Now add chopped tomatoes, potatoes, groundnuts and cook for 2-3 minutes or till oil separates.

6. Finally, add the rice and masoor dal along with all the water. Mix everything well and cover the lid of the cooker.

7. Take 2 whistles on medium flame and turn off the flame. Once the cooker has cooled down, serve the rice adding desi ghee.

Step by Step Malai Mutter Masala Recipe with Pictures | How to make Malai Mutter Masala

2020-02-08T12:42:00.004+05:30

Step by Step Malai Mutter Masala Recipe with Pictures:

Mutter or green peas is one of the most common vegetables that is used in combination with another vegetable for various curries. You have Paneer Mutter Masala, Cauliflower Mutter Masala, Batata (Potato) Mutter Masala and many more.

Here we are just going to use mutter/green peas as the main vegetable for cooking. The curry is entirely made of green peas only in cream.

The dish is very simple and does not require any special ingredients and tastes delicious.

So let start making Malai Mutter Masala...

Malai Mutter Masala

Ingredients:

Peas/Mutter: 1 cup boiled
Onion: 1 big-size finely chopped
Tomato: 1 big-size finely chopped
Cream/Malai: 2-3 tsp
Ginger-Garlic Paste: 1 tsp
Red Chilli Powder: 1 tsp
Garam Masala Powder: 1/2 tsp
Coriander Powder: 1/2 tsp
Turmeric Powder: 1/4 tsp
Salt: 1 tsp
Green Chillies: 2-3 slit in the middle
Oil: 2 tbsp.
Fresh Coriander for garnishing.

Malai Mutter Masala Ingredients

Total Time: 30 minutes

Cooking Process:

1. Heat oil in a pan and add green chillies and ginger-garlic paste. Fry for half a minute.

2. Next, add chopped onion and cook till they turn brownish in shade.

3. Now add tomatoes to it and fry till the mixture leaves oil.

4. Add spices (chilli powder, garam masala, turmeric powder and coriander powder). Cook for another half a minute.

5. Add the boiled peas and let it cook for some time.

6. Add 2 cups water and bring it to boil on high flame. Lower the flame, add the cream, mix everything thoroughly.

7. Cover and cook for about 6-7 minutes.

8. Turn of the flame. Garnish with freshly chopped coriander leaves. Serve malai mutter masala with chapati or rice.

Malai Mutter Masala

Step by Step Sabudana Khichdi Recipe with Pictures | How to make Sabudana Khichdi

2020-02-07T13:11:00.001+05:30

Step by Step Sabudana Khichdi Recipe with Pictures:

Sabudana Khichdi, a traditional Indian dish, is made of sabudana also known as sago or tapioca pearls. It is a very popular food item consumed during Hindu fasts. The dish is very simple to make and uses sabudana, potatoes, groundnuts and some herbs as basic ingredients.

Though considered a breakfast item, this vegan and gluten-free dish can be made at any time of the day. I used to make this sabudana khichdi so many times as a lunch or dinner dish during my pregnancy because it is so simple yet full of flavours.

Just like poha, there are some variations of this dish in terms of herbs and spices used.

In this recipe, we are going to make the very basic version which also the best version, at least that's how I prefer. Other variations involve additional spices like cumin-mustard seeds. Some use red chilli powder instead of green chillies or a combination of both.

What we are going to make has only 4 main ingredients i.e. soaked sabudana, green chillies, potatoes and groundnuts.

It is quick to make, hardly takes 15 minutes and is a very yummy and fulfilling breakfast/lunch-box item.

Some tips:

1. Sabudana needs to be soaked properly, for khichdi to turn out perfect. If not soaked properly, khichdi might become sticky or mushy.

The best way is to pour water just slightly above the sabudana so that they are immersed and then soak them overnight or at least 4 hours prior to cooking.

2. You can add whole groundnuts but using groundnut powder makes khichdi more granny and enhances the taste further. It also prevents in khichdi becoming sticky.

3. Some add potatoes directly i.e. fry them in the oil itself but boiling potatoes before and then using adds flavour to the khichdi.

Sabudana Khichdi

So let's start...

Total time: 15 minutes.

Ingredients:

Sabudana: 1 cup soaked overnight or 3-4 hours prior making.
Groundnuts: 1/2 cup grinded
Potato: 1 medium-size boiled and cut into small pieces
Green chillies: 2-3 chopped
Oil: 1 tbsp
Salt: 1 tsp

Ingredients for Sabudana Khichdi

Cooking Process:

Heat oil in a pan and add chopped green chillies and boiled potatoes. Fry them for about a minute.

2. Next added groundnut powder and fry for another half minute.

3. Finally, add sabudana and 1 tsp salt and mix it well. Cook for about 2-3 minutes more.

4. Add a tsp of desi ghee to enhance the flavour. Serve hot with curd.

Let me know in the comments section, how this turned out for you.

Step by Step Masoor Dal Tadka Recipe with Pictures| How to make Masoor Dal Tadka

2020-02-04T23:51:00.001+05:30

Step by Step Masoor Dal Tadka Recipe with Pictures:

Masoor dal or Red lentils is one of the commonly found staples in Indian kitchen. Basically, there are two variations of this dal. One is skinned and another one is the whole dal also know as sabut masoor dal.

Masoor dal is a very healthy and nutritious item as it contains a huge amount of proteins.

In this recipe, we are going to use skinned masoor dal. The dish is very simple and takes about 20 -25 minutes of time. It can be eaten with either rice or chapati. My favourite is to eat with chapati.

So let's start making masoor dal tadka...

Masoor Dal Tadka with Rice

Total Time: 20 minutes

Ingredients:

For masoor dal:

Masoor dal: 1 cup soaked for about 15 minutes
Onion: 1 large-size finely cut
Tomato: 1 large-size finely cut
Ginger-garlic paste: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Green chillies: 2-3 slit from middle
Oil: 1 tbsp
Fresh coriander for garnishing

For tadka:

Onion: 1 small-size finely chopped in long slices
Curry leaves: 9-10 leaves
Cumin seeds: ½ tsp
Mustard seeds: ¼ tsp
Garlic: 4-5 cloves chopped into fines pieces
Red chilli powder: ¼ tsp
Oil: 1 tbsp

Ingredients for Masoor Dal Tadka

Cooking Process:

Process for Cooking dal:

1. Heat oil in a pan and add slit chillies and ginger-garlic paste. let it fry for half a minute.

2. Next added chopped onions and cook it for about 2 minutes till they turn brownish shade.

3. Now add tomatoes to it and cook till oil separates.

4. Add all the spices (red chilli powder, garam masala, turmeric powder, coriander powder) and cook for another half a minute.

5. Add masoor dal to this and about 3-4 cups of water.

6. Bring it to boil and cover and cook dal for about 10 minutes till it becomes tender.

Process For tadka:

1. In another pan heat oil and fry onions till they become dark brown.

2. Now add curry leaves, chopped garlic cloves, cumin seeds, mustard seeds, red chilli powder and fry for about half a minute.

3. Mix everything well and add this tadka to dal.

4. Masoor dal tadka is ready to serve.

5. Garnish it with freshly chopped coriander leaves and serve with rice or chapati.

Step by Step Roti Poha Recipe with Pictures | How to make Roti Poha | Leftover Chapati Breakfast

2020-02-04T23:22:00.000+05:30

Step by Step Roti Poha Recipe with Pictures:

What do you do with your leftover chapatis? Many times in my house we have chapatis left from the previous day. I don't like to consume them with sabji since the taste is not that good as fresh chapatis.

There are various ways to get creative which leftover chapatis. Such as Chapati Pizza, Chapati Rolls and the easiest one is making poha out of these chapatis.

This dish as most of the recipes I upload is easy to make, requires very fewer ingredients, takes very little time and you have a healthy homemade breakfast item ready to be served.

Roti poha can be served as breakfast or snack or even taken as lunch box item when in hurry.

Tips:

1. Grind Chapati coarsely in a grinder to get a good texture

2. If chapatis are hardened or were kept in the refrigerator either heat them or sprinkle some water while cooking so that they become soft.

Roti Poha

Ingredients:

1. 3-4 Leftover Chapatti

2. 1 medium-size onion finely chopped

3. Handful groundnuts (optional)

4. 2-3 green chillies chopped into big chunks

5. 9-10 curry leaves

6. 1 tbsp oil

7. 1 tsp cumin seeds

8. ½ tsp mustard seeds

9. ½ tsp turmeric powder

10. Half lemon

11. Salt to taste

12. Fresh Cilantro/Coriander leaves

Ingredients for Roti Poha

Total Time: 15 min

Cooking Process:

1. Grind the leftover chapatti into fine flakes. You can either do it manually or use a grinder.`

2. Roast the groundnuts and grind them very coarsely. You can either use whole groundnuts or coarsely grind them to add a granular texture.

3. In a pan heat the oil and add curry leaves, cumin & mustard seeds, chopped green chillies. Sauté them for a half a minute.

4. Add finely chopped onion and groundnuts and sauté till onion turns slightly golden.

5. Now add turmeric and mix everything and allow it to cook for another half a minute.

6. Add chapatti flakes and ½ tsp spoon salt and mix it well. Remember that if salt is already added to chapatti dough then you need to add a very little salt.

7. Add half lemon juice and freshly cut cilantro. Mix it well.

8. Let it cook for another 1 minute and then turn off the flame. Roti poha is ready. Serve hot.

Step by Step Chole Masala Recipe | Chickpea Curry | Quick and Easy Chole Masala

2020-02-04T15:34:00.000+05:30

Step by Step Chole Masala Recipe with Pictures:

Chole Masala is one of the Indian dishes that requires no introduction. Originally from the northern part of India, the dish is equally popular in other parts of the country and is one of the most common dishes in various restaurants.

There are various variations of how this dish is made. The authentic Punjabi Chole or Amritsari Chole has its own special process and combination of the spice mix. I will put a separate recipe for Amritsari chole on the blog. In this blog, we are going to learn how to make chole masala in a very short time and with very basic ingredients.

So let start...

Chole Masala

Ingredients:

Chole/Chickpeas: 1 cup
Onion: 2 large-sized finely chopped
Tomato: 1 large size finely chopped
Ginger garlic paste: 1 tsp
Red chilli powder: 1tsp
Garam masala powder: ½ tsp
Turmeric powder: 1.4 tsp
Coriander powder: ½ tsp
Oil: 1 ½ tbsp.
Green chillies: 2-3 slit from middleS
Salt to taste
Fresh coriander leaves for garnishing

Ingredients for Chole Masala

Cooking Process:

1. Soak chickpeas overnight and pressure cook them on a medium flame for about 4 whistles. Make sure they become very tender.

2. Now heat the oil in the pan and add green chillies and ginger-garlic paste. Fry them for about half a minute.

3. Next, add the onions and cook them for about 2 minutes or till they become slightly golden.

4. Now take a bowl and mix all the dry spices (chilli powder, garam masala, turmeric powder, coriander powder). Add some water and make a fine paste. Add this paste to the pan and cook for another minute.

5. Next, add chopped tomato and cook till oil separates for another 2 minutes.

6. Finally, add the boiled chickpeas and 1 tsp of salt and mix them thoroughly.

7. If you want dry chole masala just cook for another 2 minutes and garnish with coriander. Dry chole masala is ready.

8. To make curry chole masala add 1 cup water and mix well. Let it cook for about a minute.

9. Garnish with fresh coriander and your yummy chole masala is good to eat.

Step by Step Maharashtrian kanda Poha Recipe with Pictures | How to make Poha

2020-02-03T23:15:00.000+05:30

Step by Step Maharashtrian Kanda Poha Recipe with Pictures:

Poha or pohe, is a very healthy and quick to make breakfast or snack items. Its usually made from beaten rice along with onions, groundnuts, and spices.

What I love about this dish is it takes very little time, about 10-15 minutes, requires very fewer ingredients and is a very healthy and equally tasty option for breakfast or snack.

Also called as Kanda Pohe, Maharashtrian Kanda Pohe as its mainly a west Indian dish, it's very much celebrated food item in all parts of India.

The basic items used in the making of this dish are beaten rice, onions and some spices. However, you can also find boiled potatoes, peas or carrots added in some places which increases its nutritious value. I, however, like the basic version and that's what we are going to make in today's recipe.

Use thick or zada poha for making this recipe. This dish can be eaten without any side items or you can add sev, pharsan or even green chutney.

Maharashtrian Kanda Poha

Total time: 15 minutes

Ingredients:

Poha : 2 cups thick poha
Onion: 1 medium size finely chopped
Green chillies: 2-3 chopped
Cumin seeds: 1 tsp
Mustard seeds: 1/2 tsp
Turmeric powder: 1/2 tsp
Groundnuts: 1 tbsp
Oil: 1 tbsp
Curry leaves
Coriander and half lemon.

Ingredients for Kanda Poha

Step by Step Process:

1. Soak Poha for about a minute and then drain all the water. To know if poha has been soaked properly see if all the crunchiness of poha is gone and it has become very soft. Also, it should not be oversoaked or else, poha would become mushy and loose all its texture.

2. Add 1 tsp salt to the Poha and mix it gently.

3. Heat oil in the pan and add curry leaves, cumin, mustard seeds, and green chillies. Let it cook for about half a minute.

4. Next, add onion and groundnuts and fry it for a minute.

5. Now add turmeric powder and mix it well.

6. Add the Poha to the pan and mix it nicely. Let it cook for a minute.

7. Lastly, add coriander leaves and lemon juice and let it cook for another half minute.

8. Your Poha is ready. Garnish it with some sev pharsan.