The Foodie Delight

Methi Mushroom Recipe | How to Make Methi Mushroom Sabzi

2018-02-23T10:49:00.000+05:30

methi mushroom recipe - learn how to make this rustic mushrooms sabzi recipe using fresh fenugreek leaves giving the gravy an earthy flavor.

related recipes:

brinjal capsicum sabzi

mushroom pepper fry

stir fry okra or bhindi

kadai paneer gravy

methi mushrooms sabzi is a lovely combination of mushrooms with fresh fenugreek leaves. it is prepared in an onion-tomato gravy using everyday Indian spices.

fenugreek leaves are slightly bitter and aromatic, soak them in water for 10-15 minutes to remove its bitterness.

I love fenugreek leaves as they lend an earthy flavor to any dish and so I prepare various gravies with fresh methi leaves like methi chicken, aloo methi, methi paratha, etc.

methi mushroom ki sabzi pairs up well with roti, naan or rice.

Methi Mushroom

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 10 minutes | Cook Time: 25 minutes | Yield: 3-4 servings

Ingredients

200 grams mushrooms
1/2 cup fresh fenugreek leaves, chopped
1 teaspoon cumin seeds
1 inch cinnamon stick
2 green cardamoms
2 cloves
1 bay leaf
2 medium sized onions, finely chopped
1 tablespoon ginger garlic paste
1 medium sized tomato, pureed
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala powder
salt as required
1/4 cup whisked yoghurt
coriander leaves for garnishing
oil

Directions for making methi mushroom recipe

1. First peel the outer skin of the mushrooms and wash it thoroughly, then slice into 2-3 pieces, keep aside.

2. Remove the fenugreek leaves from its stem, and wash it to remove all the dirt. Chop it finely and soak in water till use to remove its bitterness.

3. In a kadhai, heat oil and add cumin seeds, cinnamon stick, cardamoms, cloves and bay leaf, saute for 30 seconds.

4. Add onion and cook for 5-6 minutes or till it turns light brown in colour.

5. Add ginger garlic paste and saute till raw smell goes off.

6. Add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Cook till oil separates.

7. Add whisked yoghurt and cook again for 3-4 minutes.

8. Remove the fenugreek leaves from water and add it to the masala, add the chopped mushrooms as well and give a mix.

9. Add 1/4 cup water and simmer for 4-5 minutes.

10. Your yummy methi mushroom sabzi is ready, garnish with chopped coriander leaves.

11. Serve with roti, naan or rice.

<< Strawberry Lassi Recipe

Strawberry Lassi Recipe

2018-02-21T09:42:00.002+05:30

strawberry lassi recipe is a tasty blend of strawberries, yoghurt, milk and sugar. it forms a refreshing summer drink in India.

Strawberry Lassi

strawberry lassi is quite easy to make and is delicious too. few strawberries are blended in to the regular lassi giving it a fruity punch.

lassi is basically a yoghurt based drink which can be made both salty and sugary. the most famous and popular lassis that are made are salty lassi, sweet lassi, cardamom flavored lassi, mango lassi and many more. these are widely made during summers in India and are served chilled.

you can also add a pinch of cardamom powder and rose water to give it more flavor, I like my lassi as it is.

I have also got a variety of hot and cold beverage recipes on this blog, especially

rooh afza milkshake

sugarcane juice

filter kaapi recipe

masala chai recipe

Strawberry Lassi

Author: Razina | Cuisine: Indian | Recipe Type: Beverage

Prep Time: 2 minutes | Cook Time: 5 minutes | Yield: 2-3 servings

Ingredients

5-6 fresh ripe strawberries, stalk removed and chopped
1 cup yoghurt
1/4 cup milk
1-2 tablespoons sugar or as per preference
few ice cubes (optional)

Directions for making strawberry lassi recipe

1. Blend the strawberries along with sugar in a blender to a smooth puree.

2. Add yoghurt and milk and blend again till frothy. You can adjust the thickness as per your preference by adding a little more or less of yoghurt and milk.

3. Pour into serving glasses, add ice cubes if using and serve immediately.

Strawberry Lassi

<< Baingan ka Chokha Recipe

Methi Mushrooms ki Sabzi Recipe >>

Baingan ka Chokha Recipe

2018-02-20T09:01:00.000+05:30

baingan ka chokha recipe - step by step instructions on how to make this simple bihari style baingan ka chokha.

Baingan ka Chokha

baingan ka chokha is a tasty and easy smoked brinjal recipe from bihari cuisine. it is also widely made in the neighboring states like UP, Jharkand, etc.

baingan ka chokha is made by grilling all the ingredients like brinjal, tomato, onion and garlic on direct flame. we had made some chicken barbecue few days ago, and hence I had grilled all these veggies on the barbeque charcoal itself. this added an intense flavor to the final dish.

there are other variations to this popular baingan ka chokha like baingan bharta and baba ganoush. all are prepared in slight different ways, I will share the recipes of both as and when I make them.

baingan ka chokha goes well with litti.

also, have a look at this roasted tomato soup recipe

Baingan ka Chokha

Author: Razina | Cuisine: Indian | Recipe Type: Side

Prep Time: 15 minutes | Cook Time: 10 minutes | Yield: 3-4 servings

Ingredients

2-3 medium sized brinjals
1-2 small tomatoes
1 medium sized onions
5-6 garlic cloves
2 tablespoons mustard oil
2-3 green chillies, finely chopped
salt as required
1/2 teaspoon lemon juice
2 tablespoons chopped coriander leaves

Directions for making baingan ka chokha recipe

1. Roast baingan, tomatoes, onion and garlic on a barbeque grill or direct flame till the skin of all the veggies are charred. Remove and set aside to cool.

2. Peel the outer skin of the roasted brinjal and tomatoes and mash them in a mixing bowl.

3. Finely chop the onions, garlic and green chillies, add it to the mashed mixture.

4. Add salt, lemon juice and mustard oil, mix everything well.

6. Your baingan ka chokha is ready, garnish with chopped coriander leaves and serve.

Baingan ka Chokha

<< Veg Kolhapuri Recipe

Strawberry Lassi Recipe >>

Veg Kolhapuri Recipe | How to Make Kolhapuri Style Mix Veg Sabzi

2018-02-17T20:49:00.000+05:30

veg kolhapuri recipe is a mix vegetable recipe from an area called Kolhapur in Maharashtra. it is made using a special kolhapuri masala which results in a red and spicy gravy.

Veg Kolhapuri

veg kolhapuri is made with vegetables like potato, carrots, cauliflower, french beans and green peas. you can also use any other vegetables of your choice.

a special kolhapuri masala which is made by dry roasting and grinding whole spices and grated coconut is used in making this dish. I have shared in detail on how to make this masala here - kolhapuri masala

if you prefer a mild gravy, then you can reduce the amount of red chilli used in making this masala.

veg kolhapuri can be had for lunch or dinner as mains and goes best with roti, naan or rice.

related recipes

kadai paneer gravy

dahi bhindi

brinjal capsicum sabzi

matar paneer

mushroom pepper fry

paneer butter masala

rajasthani gatta curry

Veg Kolhapuri

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 15 minutes | Cook Time: 25 minutes | Yield: 3-4 servings

Ingredients

1 small potato, peeled and cubed
1 cup cauliflower florets
1 carrot, cut into chunks
3-4 french beans, cut into chunks
1/2 cup fresh green peas
1 medium onion, finely sliced
1 teaspoon ginger garlic paste
1 small tomato, chopped
1/4 teaspoon turmeric powder
2 teaspoons kolhapuri masala
salt as required
2 tablespoons coriander leaves, for garnishing
oil

Directions for making veg kolhapuri recipe

1. First boil all the vegetables - potato, cauliflower, carrot, french beans, green peas in 2 cups of water and little salt for around 10 minutes. Drain and keep aside.

2. In a kadhai, heat oil and saute the onions till light golden in colour.

3. Add ginger garlic paste and saute till raw smell disappears.

4. Add tomato, turmeric powder, kolhapuri masala and salt. Cook till tomatoes are fully mashed up and oil separates.

5. Add the boiled vegetables and give a mix.

6. Add around 1 cup of water and simmer for 10-15 minutes.

7. Add coriander leaves and mix.

8. Your veg kolhapuri sabzi is ready, serve with roti or rice.

Veg Kolhapuri

<< Matar Gosht Recipe

Baingan ka Chokha Recipe >>

Matar Gosht Recipe | Matar Gosht ka Salan

2018-02-15T13:00:00.003+05:30

matar gosht recipe is a nutritious and a delectable combination of mutton and green peas cooked together.

Matar Gosht

matar gosht is an easy to make recipe and also a delectable dish with fresh green peas added in a qorma style of mutton preparation.

with markets over loaded with fresh green peas these days, I couldn't resist adding it to my simple mutton qorma and taking the dish to an all new level.

matar gosht is enjoyed best with roti or naan and even flavored rice like zeera rice and pulaos.

related recipes:

dhuwan dahi gosht

purani dilli ka mutton qorma

Matar Gosht

Matar Gosht Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 5 minutes | Cook Time: 30 minutes | Yield: 3-4 servings

Ingredients

500 grams mutton
3/4 cup fresh green peas
2 green cardamoms
2 cloves
2-3 black peppercrons
1 inch cinnamon stick
1 bay leaves
2 medium sized onions, finely sliced
1 tablespoon ginger garlic paste
1/2 cup whisked yoghurt
1 1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala powder
2-3 green chillies
salt as required
half a buch of chopped coriander leaves for garnishing
1/4 cup oil

Directions for making matar gosht recipe

1. In a pressure cooker, heat oil and add cardamoms, cloves, peppercorns, cinnamon sticks and bay leaves. Saute for 30 seconds.

2. Add onions and fry till golden in colour.

3. Add ginger garlic paste and cook till raw smell disappears.

4. Add whisked yoghurt, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Cook till oil separates.

5. Add mutton pieces and saute on high flame till it changes colour.

6. Add 2 cups of water and pressure cook till mutton is fully done.

7. Let the pressure release by itself and remove the lid.

8. Add fresh green peas and around 1/4 cup water, simmer for 8-10 minutes.

9. Add green chillies and coriander leaves, stir and simmer again for few minutes.

10. Your matar gosht is ready. Serve hot with roti, rice or pulao.

Matar Gosht

<< Green Grapes Juice Recipe

Veg Kolhapuri Recipe >>

Green Grapes Juice | How to Make Green Grapes Juice

2018-02-14T10:58:00.000+05:30

green grapes juice | how to make green grapes juice - learn how to make this tangy and refreshing green grapes juice at home.

Green Grapes Juice

I have a kid who is a very fussy eater and its really impossible to feed him, no matter what you say he won't take a bite. because of this nature I have started giving him fruits, dry fruits and various other healthy item in the form juices and soups.

with tasty and juicy green grapes available in plenty these days, I made these yummy and tangy green grapes juice at home.

making green grapes juice is easy as it requires blending with only few ingredients like sugar, salt, lemon juice and little water.

find a lot of other hot and cold beverage recipes on this blog.

related recipes:

homemade sugarcane juice in a mixer

watermelon juice

papaya orange juice

apple juice

Green Grapes Juice

Author: Razina | Cuisine: International | Recipe Type: Beverage

Prep Time: 2 minutes | Cook Time: 5 minutes | Yield: 2-3 servings

Ingredients

2 cups seedless green grapes
1 teaspoon lemon juice
1 1/2 tablespoon sugar
a pinch of black salt
1/4 cup chilled water
ice cubes (optional)

Directions for making green grapes juice recipe

1. Take the green grapes, lemon juice, sugar, salt and water in a blender and blend to a smooth puree.

2. Strain the green grapes juice in a bowl using a strainer, press with a ladle or the back of a spoon to extract it fully.

3. Pour in serving glasses, add ice cubes and serve immediately.

>> Paneer Butter Masala Recipe

Matar Gosht Recipe >>

Paneer Butter Masala Recipe | Paneer Makhani Recipe

2018-02-09T10:35:00.001+05:30

paneer butter masala | paneer makhani - a traditional Punjabi recipe with step by step instructions.

Paneer Butter Masala

paneer butter masala is an easy to make and hit recipe for your family and friends gatherings. it is one of the most popular Indian vegetarian recipe made widely at home and served in restaurants as well.

paneer butter masala is cooked in butter and onion tomato gravy and creaminess is added with cashew nuts and fresh cream.

you can add the paneer pieces without sauteing as it is, but I usually prefer sauteed ones for any of my paneer recipes. it is best served with roti, naan, rice and pulaos.

other paneer recipes on this blog are:

kadai paneer gravy

matar paneer

palak paneer

Paneer Butter Masala

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 5 minutes | Cook Time: 25 minutes | Yield: 3-4 servings

Ingredients

200 grams paneer or cottage cheese, cut into cubes
3 tablespoons butter
1 teaspoon oil
1 teaspoon cumin seeds
2 green cardamoms
1 bay leaf
2 cloves
1 inch cinnamon stick
1 dried red chilli
2 medium onion, grounded to paste
2 teaspoons ginger garlic paste
10 cashew nuts, grounded to paste
2 medium tomatoes, pureed
1-2 green chillies, slit lengthwise
1 teaspoon coriander powder
1 1/2 teaspoons red chilli powder
1/2 teaspoon garam masala powder
salt as required
1/2 teaspoon crushed kasoori methi
1 tablespoon fresh cream

Directions for making paneer butter masala recipe

1. Heat little oil in a pan and saute the paneer cubes. Remove and keep aside. This step is optional.

2. Heat butter and oil in a kadhai and add cumin seeds, green cardamom,bay leaf, cloves, cinnamon stick and red chilli. Saute for few seconds.

3. Add grounded onion and stir fry for a minute.

4. Add ginger garlic paste and cook till raw smell disappears.

5. Add cashew nut paste and cook for 2-3 minutes.

6. Add pureed tomato, green chillies, coriander powder, red chilli powder, garam masala powder and salt. Cook till oil separates.

7. Add sauteed paneer and mix. Add half cup of water, cover and simmer for five minutes.

8. Sprinkle kasoori methi and give a light mix. Remove from heat and mix in the fresh cream.

9. Your paneer butter masala is ready. Serve hot with roti, naan, rice or pulaos.

<< Homemade Sugarcane Juice Recipe

Green Grapes Juice Recipe >>

Sugarcane Juice Recipe | Homemade Sugarcane Juice

2018-02-05T11:33:00.001+05:30

sugarcane juice recipe with step by step instructions made at home using your regular mixer.

Sugarcane Juice

now whenever you crave for having sugarcane juice but do not prefer to have it from the roadside vendor, you can make them easily at home in your mixie.

though I love the taste of the freshly made sugarcane juice from the street vendors using the heavy extracting machine, but due to hygienic reasons I don't prefer having it. hence, I end up making at home.

the procedure is pretty simple, you need to peel the skin of the sugarcane and chop into small pieces. add it your mixer along with ginger and little water. pulse it and then extract the juice using your hands. also, you need to strain the sugarcane juice twice or thrice till it runs clear.

also, have a look at my beverage collections, and try out these chilled juices:

rooh afza milkshake

watermelon juice

papaya orange juice

apple juice

Sugarcane Juice

Sugarcane Juice Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Beverage

Prep Time: 10 minutes | Cook Time: 10 minutes | Yield: 2 servings

Ingredients

3 cups chopped sugarcane
1/2 inch ginger
1/4 cup water
1 teaspoon sugar (optional)
a pinch of salt
2 teaspoons lemon juice
ice cubes (optional)

Directions for making sugarcane juice recipe

1. Peel the hard outer skin of the sugarcane and chop into small pieces.

2. Add it to the mixer along with ginger and water and grind it.

3. Now drain the extract with a strainer and squeeze with your hands to extract all the juice. Place a bowl underneath to hold the juice.

4. Now strain the juice collected in the bowl twice or thrice so that small sugarcane particles are removed and juice is clear.

5. Add sugar, salt and lemon and stir till dissolved.

6. Pour in serving glasses, add ice cubes and serve immediately.

Notes:

Adding sugar, salt and ginger is optional. You may add all or any as per your choice.
I usually serve with ice cubes so the juice remains chilled.

Sugarcane Juice

>> Dal Gosht Recipe

Paneer Butter Masala Recipe >>

Chane ki Dal Gosht Recipe | Dal Gosht Recipe

2018-01-31T15:33:00.000+05:30

chane ki dal gosht is a yummy curry recipe from Hyderabad and Delhi-UP region of India. it is a lovely combination of mutton and chana dal.

Chane Dal Gosht

chana dal gosht is an amazing recipe combining the benefits of both mutton and dals, hence an ideal nutritional meal for your kids and family.

chana dal gosht is an aromatic curry recipe using mutton, chana dal and spices - both whole and grounded.

for making this recipe, chane ki dal is soaked for at least an hour before cooking. also, in this recipe you have to be careful not to over cook the dal as we require it in full shape in the curry.

this chana dal gosht recipe you can make either in pressure cooker or in a kadhai following the slow cooking method. I've shared the pressure cooking method of dal gosht. for slow cooking, the recipe remains the same, you just need to cook the mutton till semi tender then add the dal and pressure cook for another 15 minutes.

also, have a look at my non-vegetarian collections and find the recipes of mutton which you can try out too

dhuwan dahi gosht

purani dilli ka mutton qorma

hyderabadi mutton haleem

mutton qofta pulao

Chana ki Dal Gosht

Chane ki Daal Gosht

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 10 minutes | Cook Time: 25 minutes | Yield: 3-4 servings

Ingredients

500 grams mutton
3/4 cup chana daal or split bengal gram, washed and soaked for an hour
2 green cardamoms
2 cloves
2-3 black peppercrons
1 inch cinnamon stick
1 bay leaves
2 medium sized onions, finely sliced
1 tablespoon ginger garlic paste
1/2 cup whisked yoghurt
1 1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala powder
2-3 green chillies
salt as required
half a buch of chopped coriander leaves for garnishing
2 tablespoons of crisp fried onions for garnishing (optional)
1/4 cup oil

Directions for making chane ki daal gosht recipe

1. In a pressure cooker, heat oil and add cardamoms, cloves, peppercorns, cinnamon sticks and bay leaves. Saute for 30 seconds.

2. Add onions and fry till golden in colour.

3. Add ginger garlic paste and cook till raw smell disappears.

4. Add whisked yoghurt, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Cook till oil separates.

5. Add mutton pieces and saute on high flame till it changes colour.

6. Add 2 cups of water and pressure cook till mutton is 80% done, don't cook the mutton fully.

7. Add the soaked daal and pressure cook again till dal and mutton are fully done.

8. Add green chillies and coriander leaves, stir and simmer for 5 minutes.

9. Your chana dal gosht is ready, garnish with fried onions and coriander leaves. Serve hot with roti, rice or pulao.

Chane ki Dal Gosht

>> Mix Veg Pakora Recipe

Sugarcane Juice Recipe >>

Mix Veg Pakora Recipe | Vegetable Pakora Recipe

2018-01-29T17:14:00.000+05:30

mix veg pakora is a deep fried Indian snacks recipe that goes well along with a cup of hot steaming tea.

Mix Veg Pakora

mix veg pakora is made with some chopped vegetables mixed in a spicy gram flour batter. this is then deep fried in small round shapes in hot oil.

you can use a variety of vegetables for making mix veg pakora like cabbage, cauliflower, carrots, potato, french beans, spinach, capsicum, brinjal, etc. as per your choice. I've used onion, potato and brinjal in making these.

mix veg pakora are enjoyed hot with chutney or ketchup along with a cup of tea

also, have a look at my snacks collection and find the yummy recipes of these pakoras

baingan pakora

palak pakora

fish pakora

aloo pyaz ke pakore

Mix Veg Pakora

Author: Razina | Cuisine: Indian | Recipe Type: Snacks

Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 2-3 servings

Ingredients

1 medium potato, cut into very small pieces
1 medium onion, finely chopped
1 small brinjal, cut into very small pieces
1 cup gram flour / besan
1 teaspoon cumin seeds
1/2 teaspoon carom seeds or ajwain
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
4-5 green chillis, crushed
1/2 teaspoon ginger garlic paste
a small pinch of baking soda
a handful of coriander leaves, chopped
salt as required
oil for deep frying

Directions for making mix veg pakora recipe

1. In a mixing bowl take all the ingredients except the vegetables and oil and mix. Add little water and make into a thick mixture.

2. Add the chopped vegetables to the gram flour mixture and mix. Keep aside for 10 minutes.

3. Now heat oil in a kadhai, and drop spoonful of the mixture in the hot oil. Deep fry till all sides turns golden in colour, stirring occasionally.

4. Remove and keep them on an absorbent paper, so that extra oil gets absorbed.

5. Serve mix veg pakora immediately along with any chutney or sauce of your choice.

Mix Veg Pakora

<< Peas Pulao Recipe

Peas Pulao Recipe | Matar Pulao Recipe

2018-01-23T09:55:00.000+05:30

peas pulao or matar pulao is a mildly flavored rice recipe made with fresh green peas. it goes well with raita or any veg or non-veg gravy.

Peas Pulao

peas pulao is a flavorful and easy to make rice recipe. usually pulaos are made with basmati rice but you can use any long grain rice as well.

peas pulao can be made with frozen as well as fresh peas, I usually prefer making it with fresh peas as it gives the best taste. this pulao is flavored with whole spices which are sizzled in hot oil. a little onion and ginger garlic paste are also added.

since this is a mildly flavored pulao recipe, it forms a perfect kids lunch box recipe as well.

peas pulao can be enjoyed with raita alone or you can serve it along with any veg or non-veg gravies like dhuwan dahi gosht, mutton qorma, chicken qorma and easy chicken curry.

also, have a look at my rice collections and variety of pulaos like

tawa pulao

palak pulao

beetroot pulao

capsicum pulao

kabuli chane ke pulao

mutton kofta pulao

Peas Pulao

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 3-4 servings

Ingredients

1 cup basmati rice or long grain rice
1 cup fresh green peas
1/2 teaspoon cumin seeds
2 green cardamoms
2 cloves
1 inch cinnamon stick
3-4 black peppercorns
2 bay leaves
2-3 green chillies, slit lengthwise
1 small onion, finely sliced
1 teaspoon ginger garlic paste
salt as required
2 tablespoons oil
2 tablespoons chopped coriander leaves for garnishing

Directions for making peas pulao recipe

1. Wash the basmati rice till water runs clear and soak it for 20 minutes.

2. In a sauce pan, heat oil and sizzle the cumin seeds, green cardamoms, cloves, cinnamon stick, black pepper corns, bay leaves and green chillies.

3. Add onion and saute till light golden in colour.

4. Add ginger garlic paste and cook till raw smell disappears.

5. Add green peas and cook for around 5-6 minutes.

6. Add rice and give a mix.

7. Add 2 cups of water and salt. Cook till rice is fully done.

8. Your yummy peas pulao or matar pulao is ready, fluff it with a fork and serve along with raita or any veg or non veg gravy.

Peas Pulao

<<Hyderabadi Khatti Dal Recipe

Mix Veg Pakora Recipe>>

Hyderabadi Khatti Dal Recipe | How to Make Khatti Dal

2018-01-22T12:34:00.003+05:30

hyderabadi khatti dal is a popular and tangy lentil recipe from hyderabadi cuisine made with toor daal or arhar daal.

'khatti' is a hindi word which translates to 'sour' in english, so 'khatti dal' is basically a tangy or sour dal recipe. this dal can also be prepared using 'masoor dal' and the recipe remains the same.

hyderabadi khatti dal is cooked in two steps - first the daal is fully cooked to desired consistency with tomatoes and then adding tamarind and bringing to boil. the dal is finally done with giving it an aromatic tempering or tadka.

'dal' is a very common dish prepared across all indian households with different types of lentils and each region having their own style of making it. dals are usually cooked and tempered and enjoyed along with some dry sabzi.

hyderabadi khatti dal goes well with rotis, chapatis, plain rice or zeera rice.

also, have a look at my other dal recipes especially panchmel dal, green moong dal and lucknowi dal.

Hyderabadi Khatti Dal

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 20 minutes | Cook Time: 30 minutes | Yield: 3-4 servings

Ingredients

For cooking the dal

3/4 cup toor dal or arhar dal (split pigeon pea lentils)
1 medium sized tomato, chopped
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2-3 green chillies, slit lenghtwise
salt as required
1 tablespoon tamarind soaked in 1 cup of water for 20 minutes

For tadka or tempering

3 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
6-7 garlic cloves
2-3 dried red chillies
8-10 curry leaves
1 tablespoon chopped coriander leaves for garnishing

Directions for making hyderabadi khatti dal recipe

1. Wash the toor dal and add it to the pressure cooker along with chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, green chillies, salt and two cups of water.

2. Pressure cook till dal is done, ie., 1 whistle on high and 2-3 whistles on low flame.

3. Switch off the flame and let the pressure release by itself. Open the lid and mash the dal well to a smooth consistency, you can use hand blender as well.

4. Now add tamarind water and around 1 cup of plain water and cook for 10 minutes on low flame or till the raw smell of tamarind disappears. You can adjust the consistency of the dal as per your preference by adding a little less or more water.

5. For tempering, heat oil in a pan and sizzle the cumin and mustard seeds. Add garlic cloves and dried red chillies and sizzle for some time.

6. Switch off the flame and add curry leaves.

7. Pour this tempering over the cooked dal. Close the lid for few minutes, so that the aroma gets infused in the dal.

8. Your hyderabadi khatti dal is ready to be served. Garnish with coriander leaves and enjoy with roti or rice and a dry sabzi.

<<Palak ke Pakode Recipe

Peas Pulao Recipe>>

Palak ke Pakore | Palak Pakora Recipe

2018-01-17T11:19:00.005+05:30

palak ke pakore is an ideal monsoon snack recipe with spinach leaves dipped in gram flour batter and deep fried.

Palak ke Pakore

'palak' is the hindi word for spinach and 'pakore' means fritters, so palak ke pakore is basically spinach fritters.

palak ke pakore is a crisp and yummy tea time snack recipe with very basic ingredients retaining the taste and aroma of spinach.

palak ke pakode is prepared in two ways. the first method is to deep fry the whole spinach leaves dipped in batter. the second method is to chop the spinach leaves and mix along with the batter and deep fry small round pakoras. today, I'm sharing the first method of making palak ke pakore.

palak ke pakore is enjoyed best with green chutney or ketchup along with a cup of tea.

also, see my other fritters recipe

aloo pyaz ke pakore

baingan pakore

fish pakore

aloo bonda

Palak ke Pakore

Author: Razina | Cuisine: Indian | Recipe Type: Snacks

Prep Time: 10 minutes | Cook Time: 10 minutes | Yield: 15 pakoras

Ingredients

15 equal sized spinach leaves
1 cup gram flour or besan
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon green chilli paste
1/4 teaspoon carom seeds or ajwain
a small pinch of baking soda
salt as required
oil for deep frying the pakodas

Directions for making palak ke pakode recipe

1. Wash the spinach leaves and spread it on a towel and pat dry. Remove the stem leaving only a small portion.

2. For making the batter mix together besan, red chilli powder, turmeric, green chilli paste, ajwain, baking soda and salt. Add water little by little to make a thick batter without any lumps.

3. Heat sufficient oil in a kadhai for deep frying. Dip each spinach leaf in the batter and deep fry in the hot oil till golden brown and crisp on both sides. Remove and keep on an absorbent paper.

4. You may fry 2-3 spinach leaves at a time. Repeat till all the spinach leaves are done.

5. Your crispy and yummy palak ke pakore is ready. Serve hot with ketchup or chutney

Palak ke Pakore

<< Roasted Tomato Soup Recipe

Hyderabadi Khatti Dal Recipe>>

Easy Tomato Soup Recipe | How to Make Roasted Tomato Soup

2018-01-16T10:34:00.000+05:30

roasted tomato soup is an easy soup recipe made with roasted tomatoes and few other ingredients like garlic cloves, salt and pepper.

Roasted Tomato Soup

we are not much of a soup loving family and even in restaurants we skip soups for our meals and that is the reason there are not a single soup recipe on this blog. however, my kid loves this roasted tomato soup and I make it specially for him.

few days before, we had made a barbecue on charcoal grill at home for the first time after marriage. along with the seekh that we made, I also roasted a variety of vegetables like tomatoes, brinjals, capsicum, onion and potatoes on the charcoal for making soups and dips.

alternatively, the tomatoes can also be roasted directly on the stove flame or grill it in oven.

this is a very easy soup recipe, you just need to blend all the ingredients in the blender with little warm water. you can adjust the consistency of this roasted tomato soup as per your preference.

Roasted Tomato Soup

Author: Razina | Cuisine: International | Recipe Type: Starters

Prep Time: 5 minutes | Cook Time: 25 minutes | Yield: 2 servings

Ingredients

5-6 medium red and ripe tomatoes
some oil for brushing the tomatoes
5-6 garlic pods, chopped
3/4 teaspoon crushed black pepper
a pinch of sugar (optional, if the tomatoes are sweet, then skip it)
3/4 cup warm water
salt as required

Directions for making roasted tomato soup recipe

1. Brush some oil on the tomatoes and roast them over a charcoal grill or directly on the stove flame or in a preheated oven at 180 C for 25-30 minutes.

2. Let it cool down a bit. Once cooled, peel the roasted tomatoes and chop them.

3. Add it to the blender along with garlic, crushed black pepper, salt and sugar. Also add warm water and blend to a smooth puree. Adjust the thickness as per your liking by adding little more or less water.

4. Pour the soup in serving bowls and garnish with coriander leaves and cheese or cream.

5. Your roasted tomato soup is ready. Serve warm.

Roasted Tomato Soup

<<Matar Paneer Gravy Recipe

Palak ke Pakore Recipe>>

Matar Paneer Recipe

2018-01-15T08:29:00.001+05:30

matar paneer is a popular recipe from north india and is a delicious combination of soft paneer and healthy green peas.

Matar Paneer

this simple matar paneer is prepared in an onion tomato gravy flavoured with spices. cashew nut paste is added to give it a thick creamy texture.

i usually shallow fry the paneer cubes till light golden as it gives a subtle taste to the gravy.

this is a very popular north indian vegetarian recipe catered by restaurants and also prepared at home. matar paneer is served with roti, naan, rice or pulaos.

also, have a look at my collection of vegetarian recipes especially

kadai paneer gravy

palak paneer

rajasthani gatta curry

Matar Paneer

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: 3-4 servings

Ingredients

250 grams paneer, cubed
3/4 cup green peas
1 teaspoon cumin seeds
1 inch cinnamon stick
2 cardamoms
2 cloves
1 tablespoon ginger garlic paste
2 medium sized onions, ground to a paste
1-2 green chillies, ground with onion
1 medium sized tomato, pureed
12-15 cashew nuts, ground to a paste
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
salt as required
1 teaspoon kasoori methi or dried fenugreek leaves
coriander leaves for garnishing
oil

Directions for making matar paneer recipe

1. In a non stick pan, saute the paneer pieces till light golden in colour

2. In a kadhai, heat oil and add cumin seeds, cinnamon stick, cardamoms and cloves. Saute for 30 seconds.

3. Add ginger garlic paste and saute for few seconds.

4. Add onion chilli paste and cook till raw smell of onion goes off.

5. Add tomato puree and cook till oil separates.

6. Add cashew nut paste, stir and cook for few minutes.

7. Add red chilli powder, coriander powder, garam masala powder and salt. Cook till oil separates.

8. Add green peas and around 2 cups of water and cook till gravy thickens.

9. Add sauteed paneer and kasoori methi, cook for 2-3 minutes.

10. Garnish matar paneer with coriander leaves and serve with roti or rice.

Matar Paneer

<<Dahi ke Kabab Recipe

Roasted Tomato Soup Recipe>>

If you like this recipe, then do leave a comment below. Also, share with your friends on facebook, instagram and twitter.

Dahi ke Kabab Recipe | How to Make Dahi ke Kabab

2018-01-11T09:56:00.000+05:30

dahi ke kabab is a soft and delicious kabab recipe made with fresh hung yoghurt and few spices.

Dahi ke Kabab

I have made this dahi ke kabab using home made fresh curd as it tastes much better than store bought curds, make sure the curd is not sour or you will get a bitter taste in your kababs. you need to extract all the whey present in the curd to get a thick dahi. for this place the curd in a muslin cloth which is kept over a strainer and keep refrigerated overnight.

I have used roasted gram flour or besan as the binding agent for dahi ke kabab. it makes the shaping of the kababs easier. once the kababs are shaped, keep it in the fridge for some time so that it is easy to fry.

dahi ke kabab can be shallow fried as well as deep fried as per your preference as both gives the same results. looking from health point of view, I usually shallow fry my kababs as it uses less oil.

chicken mince kababs

fish shami kababs

chicken seekh kababs

dahi ke kabab can be served with green chutney or ketchup.

Dahi ke Kabab

Author: Razina | Cuisine: Indian | Recipe Type: Snacks

Prep Time: 6-8 hours | Cook Time: 10 minutes | Yield: 6-8 kababs

Ingredients

400 grams fresh curd
1/2 cup gram flour or besan, roasted
2-3 green chillies, finely chopped
1 teaspoon red chilli powder
1 teaspoon garam masala powder
a bunch of chopped coriander leaves
salt as required
oil for shallow frying

Directions for making dahi ke kabab recipe

1. Take a deep bowl and place a strainer over it. Line the strainer with muslin cloth and pour the yoghurt. Tie the cloth and place some heavy object over it. Keep it overnight in the refrigerator, you will see that all the whey has collected in the bowl and there is a thick and creamy hung curd left in the muslin cloth.

2. Roast the gram flour till aroma evolves, make sure not to brown it.

3. Take the hung curd in a mixing bowl, add roasted gram flour, green chillies, red chill powder, garam masala powder, coriander leaves and salt. Mix everything with a whisk.

4. Now make 6-8 equal sized tikkis out of this mixture.

5. Keep it in the fridge for an hour so that it is easy to handle while frying.

6. Heat oil in a non stack pan and fry the kababs on low flame till light golden in colour, flip and fry the other side as well.

7. Remove and keep on an absorbent paper, fry all the kababs in a similar way.

8. Your dahi ke kabab is ready, serve with chutney or ketchup.

<< Brinjal Capsicum Sabzi Recipe

Matar Paneer Recipe>>

My Vitamin E Mantra For a Healthier Me

2018-01-10T09:46:00.000+05:30

"All those vitamins aren't to keep death at bay,

they're to keep deterioration at bay"

- Jeanne Moreau

Vitamins are an important requirement for our body. They are basically organic compounds that are required in very small quantity for supporting normal physiological function. The different vitamins are Vitamin A, B complex, C, D, E and K.

Do you suffer from hair problems, dull skin and muscle soreness? or do you get tired easily? If the answer to any of these questions is yes, then there is a possibility that you are suffering from Vitamin E deficiency.

Vitamin E is a fat soluble anti oxidant that helps protect cell membranes against damage caused by free radicals. Vitamin E encompasses a group of eight compounds called tocopherols and tocotrienols with variuos subsets of each.

There are numerous benefits of Vitamin E, some of them are listed below:

Vitamin E is necessary for structural and functional maintenance of skeletal, cardiac and smooth muscle.
It is also the key for having a strong immunity and healthy skin and eyes.
It assists in the formation of red blood cells and helps to maintain stores of Vitamin A and K, iron and selenium.
It also has a positive effect on immune health.
It helps in relieving symptoms of Alzheimer's disease.
It protects against the oxidative damage that can lead to heart disease and also have preventive effects against cancer.
It helps to prevent some diabetes-related damage particularly to the eyes.
It fights free radicals and prevents disease development.
It balances cholesterol, hormones, repairs damaged skin and helps in PMS symptoms
It is also important during pregnancy for growth development.

The sources and the daily dietary requirement of Vitamin E for different age groups are as below:

Vitamin E can be obtained from vegetable oils, avocados, spinach, broccoli, olives, sunflower seeds, wheat germ and whole grains. It is also present in nuts like almonds and hazel nuts. It is also found in mango, kiwi, tomato and butternut squash.

I have also adopted a few changes in my diet for including Vitamin E intake. I have started taking a healthy and well balanced diet that includes a lots of fruits, vegetables and whole grains. Few items that I have started taking regularly in my diet includes:

1. Almonds - Almonds are one of the best sources of Vitamin E. You can soak it overnight and have it first thing in the morning. Almonds can also be included in various desserts and gravies.

2. Spinach - This green leafy vegetables are rich in iron and Vitamin E. You can include them in your diet by making various recipes like palak paneer, palak pulao, palak pakode or spinach soup. You can also just saute them and include in your diet.

3. Sunflower seeds - Sunflower seeds contains 82% of Vitamin E and is one of the best sources. It works hard to fight free radical damage within the body. It also helps in boosting cardiovascular health and prevents hypertension. It also helps in detoxification and in healthy skin.

4. Olive oil - I have also switched to olive oil for my everyday cooking.

Deficiency of Vitamin E can cause dry hair, hair loss, muscular weakness, slow tissue healing, leg cramps and weakened immune response. Other symptoms to know that you are having Vitamin E deficiency include greasy stools, chronic diarrhea and inability to secrete bile. People who cannot absorb dietary fat cannot absorb Vitamin E as well. Infants born premature or with low birth weight and individuals with rare genetic abnormalities in the alpha-tocopherol transfer protein are at a risk of Vitamin E deficiency.

Apart from these foods, the doctors also advised me to take Vitamin E supplements and they recommended Evion.

#Evion is India's No. 1 Vitamin E Brand, trusted and recommended by doctors since 1978.

Since, I've been using "Evion Supplements" for sometimes now, I would highly recommend this brand if you are on the look out for Vitamin E supplement. You can have more details here - http://www.evion.co.in

Disclaimer: Facts and figures are taken from www.drweil.com

Brinjal Capsicum Sabzi | How to Make Baingan Shimla Mirch ki Sabzi

2018-01-09T13:10:00.001+05:30

brinjal capsicum sabzi is a flavorful and easy side dish recipe which can be enjoyed with roti or phulka and rice.

Brinjal Capsicum Sabzi

brinjal capsicum sabzi is a unique sabzi recipe that combines the flavours of capsicum (shimla mirch) with brinjal (baingan) and tomatoes and is spiced with masalas.

this simple and dry sabzi can also be taken for school and office lunch box along with phulkas.

also, have a look at my other sabzi recipes

dahi bhindi

palak paneer

mushroom pepper fry

stir fry okra with onions

sauteed spinach

Brinjal Capsicum Sabzi

Author: Razina | Cuisine: Indian | Recipe Type: Side

Prep Time: 5 minutes | Cook Time: 20 minutes | Yield: 2-3 servings

Ingredients

2 brinjals, medium sized diced into cubes
2 capsicums, diced into cubes
1 small tomato, chopped
1/2 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1-2 green chillies, chopped
a pinch of hing
salt as required
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1/4 teaspoon amchur or dry mango powder
a buch of chopped coriander leaves for garnishing
oil

Directions for making brinjal capsicum sabzi recipe

1. In a kadhai, heat oil and splutter the cumin seeds and fennel seeds. Add green chillies and a pinch of hing.

2. Add the tomato, turmeric powder, coriander powder, red chilli powder, garam masala powder, amchur and salt. Mix and cook till tomatoes are fully mashed up and oil separates.

3. Add the cubed vegetables - brinjals and capsicums and mix everything well. Add around 1 cup of water and cook till the vegetables are fully done by stirring occasionally in between.

4. Your brinjal capsicum sabzi is ready. Garnish with coriander leaves and serve with roti or rice.

Brinjal Capsicum Sabzi

<< Gobi Paratha Recipe

Dahi ke Kababs Recipe >>

Gobi Paratha Recipe | Easy Gobi Paratha | Gobhi ke Paratha

2018-01-08T10:37:00.000+05:30

gobi paratha is a delicious stuffed paratha recipe from the state of Punjab and is usually served for breakfast.

Gobi Paratha

there are various stuffed paratha recipes that I make like aloo paratha, radish paratha, paneer paratha, onion paratha, etc. and this gobi paratha is one among them.

I usually blanch the cauliflower or the gobi for making any dish out of it. for making the stuffed parathas, grate the blanched cauliflower very finely, you can use hand grater as it gives the best results. also, if I run out of time, I grate it in my chopper. you can also grate them in the mixer, but you need to be careful to pulse it just once, or it will become a paste.

gobi paratha is usually served for breakfast and is accompanied with butter, sauce, curd or pickle as per one's preference.

also look out for more breakfast recipes here.

Gobi Paratha

Author: Razina | Cuisine: Indian | Recipe Type: Breakfast

Prep Time: 20 minutes | Cook Time: 25 minutes | Yield: 5-6 parathas

Ingredients

For making the dough

1 1/2 cups whole wheat flour
1 teaspoon oil
a pinch of salt

For making the filling

1 gobi or cauliflower of medium size
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala powder
2-3 green chillies, crushed
2 tablespoons chopped coriander leaves
salt as required

For roasting paratha

ghee as required

Directions for making gobi paratha recipe

1. In a mixing bowl take the wheat flour and add salt and oil. Mix everything and knead into a soft dough by using enough water.

2. Blanch the gobi and keep it aside to cool. Then grate it finely using a grater or pulse it once in a mixer.

3. In a mixing bowl, add the grated gobi, cumin seeds, garam masala powder, green chillies, coriander leaves and salt. Mix everything well and keep aside.

4. Make a medium size ball from the dough and using your hand spread it from the sides. Let the centre be little thick.

5. Place few tablespoons of gobi stuffing in the center.

6. Bring together all the sides towards the center and seal it tightly.

7. Sprinkle some flour and roll to a size of chapati or roti.

8. Heat a tava and roast the paratha on medium flame using little ghee. Once brown spots appear flip and roast the other side as well.

9. Repeat till all the parathas are done.

10. Your yummy gobi paratha is ready, serve hot with curd, pickle or ketchup and a dollop of butter.

Gobi Paratha

<< Medu Vada Recipe

Medu Vada Recipe | How to Make Crispy South Indian Urad Dal Vada

2018-01-04T14:49:00.000+05:30

medu vada is a traditional south indian breakfast recipe that pairs up perfectly with coconut chutney and sambar.

Medu Vada

medu vada is a light and crispy donut shaped deep fried delicacy made with urad dal and few Indian spices. they are soft from inside and crisp outside.

medu vada is usually served as breakfast but is enjoyed as snacks along with a cup of tea. it goes as a side with a plate of idlis as well.

also, have a look at my other south indian recipes especially

instant wheat flour dosa,

instant rice flour dosa,

paddu,

bisi bele bath,

soft idlis

Medu Vada

Author: Razina | Cuisine: Indian | Recipe Type: Breakfast

Prep Time: 5 minutes | Cook Time: 20 minutes | Yield: 8-10 vadas

Ingredients

1 cup urad dal, washed and soaked for 3-4 hours
1/2 teaspoon cumin seeds
2-3 green chillies, crushed
3-4 black peppercorns, crushed
1 sprig curry leaves, finely chopped
1 teaspoon ginger, finely grated
salt as required
oil for deep frying

Directions for making medu vada recipe

1. Drain the soaked dal and blend it to a smooth batter in a mixer by adding a little water at a time.

2. Add cumin seeds, curry leaves, green chillies, crushed black peppercorns, ginger and salt. Mix well.

3. Divide the mixture into 8-10 equal portions.

4. Wet your hands and take a portion of the mixture and make a hole in the centre with your thumb.

5. Heat oil in a kadhai and drop the shaped vada in oil. Deep fry till both sides turn golden brown in colour. Remove and keep on an absorbent paper. Repeat till all the vadas are done.

6. Serve hot with coconut chutney and sambar.

Medu Vada

<< Angoori Rasmalai Recipe

Gobi Paratha Recipe >>

Angoori Rasmalai Recipe | How to Make Angoori Rasmalai

2018-01-02T12:38:00.000+05:30

angoori rasmalai is an Indian dessert made with fresh cottage cheese or paneer, soaked in flavored thickened milk and serve chilled.

Angoori Rasmalai

angoori rasmalai is a bengali sweet dish and is a variant of the rasmalai recipe that I had shared earlier.

In this recipe, I have listed down the step by step the authentic way of making rasmalai right from curdling the milk to form the fresh paneer to making the soft rasgullas and then soaking in the thick flavored milk.

angoori rasmalai gets its name from the hindi word 'angoor' which means grapes, as the size and shape of this rasmalai resembles that of grapes. angoori rasmalai is enjoyed chilled with garnishing of chopped dry fruits like almonds, pistachios and cashew nuts.

make and serve them to your friends and family on any occasions or just like that.

Also, look for a variety of mouth watering dessert recipes on this blog especially semiya payasam, sabudane ki kheer, easy rasmalai and phirni.

Angoori Rasmalai

Author: Razina | Cuisine: Indian | Recipe Type: Desserts

Prep Time: 1 hour | Cook Time: 20 minutes | Yield: 8-10 servings

Ingredients

For making the chenna

2 litres full cream milk
2 tablespoon lemon juice
4 teaspoon cornflour
a pinch of baking soda

For making the ras or flavored milk

1 litre full cream milk
a pinch of saffron strands
4 tablespoons sugar
1 teaspoon cardamom powder

For making the sugar syrup

5 cups water
1 cup sugar
1/2 teaspoon cardamom

slivered almonds and pistachios for garnishing

Directions for making angoori rasmalai recipe

1. In a saucepan, add milk and bring to boil. Once it starts boiling, switch off the flame and add lemon juice. The milk will curdle immediately.

2. Let the curdled milk rest for 5-6 minutes and then drain it in a cheese cloth. Wash the cheese under running water to remove the traces of lemon juice.

3. Now hang the cheese cloth for almost an hour to drain all the whey from the cheese.

4. In the meantime, let's make the ras or the flavored milk. heat the milk in a heavy bottom pan, add saffron and cook on low heat till the milk is reduced to half.

5. Add sugar and stir.

6. Add rose water and cardamom powder and mix gently. Keep it aside.

7. After an hour, remove the chenna from the cheese cloth and add cornflour and baking soda. Knead it really well with your palms for about 6-8 minutes.

8. Make equal sized mini balls from the chenna, remember that the balls will double in size later.

9. In a wide heavy bottom saucepan add water and sugar. Boil for 10 minutes.

10. Add a few chenna balls at a time, cover and cook for 8-10 minutes. Do not overcrowd the vessel as the balls might break.

11. Remove the chenna balls gently and add it to the warm reduced milk.

12. Repeat the process till all the balls are done.

13. Refrigerate the angoori rasmalai for 2-3 hours.

14. Garnish with chopped nuts and serve chilled.

Notes:

You can make the sugar syrup in a pressure cooker and cook the chenna balls on high heat for two whistles.
To check if the chenna balls have cooked or not, drop it in a glass of water, if it sinks its done. If it floats you need to cook for another few minutes.
You can also use the same recipe for making the disc shaped rasmalai by making a sligtly bigger balls out of the chenna and pressing between your palms to give it a disc shape.
If you have got rasgullas, you can also enjoy instant rasmalai by removing the excess sugar syrup from the rasgullas by pressing them between your hands and soaking them in flavored milk.

<<Radish Sambar

Medu Vada Recipe >>

Radish Sambar Recipe | South Indian Mullangi Sambar Recipe

2017-12-06T10:14:00.000+05:30

radish sambar recipe or mullangi sambar is a south indian recipe that goes will with rice, idli or pongal.

Radish Sambar

sambar is prepared in a variety of ways, like using a mix of vegetables like drumstick, carrot, radish, ladies finger, brinjal etc. while other way to make is using any one vegetable and each sambar will have its own unique taste. this sambar falls under the second category and uses only radish.

radish sambar is a flavorful sambar recipe prepared with radish or mooli, shallots, tomatoes and sambar masala. also it is very easy to make. to quicken up the process, you can pressure cook for one whistle as cooking in pan takes more time for the radish to get done.

i usually prepare sambar with mix of vegetables for all my weekday lunches as this is the best way of including variety of vegetables in my family's diet.

my kid is a fan of sambar and we usually enjoy it with rice and fish fry.

also, have a look at my other south indian recipes below:

bisi bele bath

soft idlis

instant rice flour dosa

instant wheat flour dosa

paddu

ribbon pakoda

filter kaapi

Radish Sambar

Radish Sambar Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Main

Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 3-4 servings

Ingredients

2-3 radish, peeled and chopped
1/4 cup toor dal or arhar dal
a pinch turmeric powder
1 tablespoon tamarind
1-2 tablespoons oil
3/4 teaspoon mustard seeds
1/4 teaspoon fenugreek or methi seeds
1 sprig curry leaves
3-4 shallots, finely sliced
1 teaspoon ginger garlic paste
1 tomato, chopped
2 teaspoons sambar masala
1-2 dried red chillies
a pinch of hing or asafoetida
salt as required
a bunch of chopped coriander leaves

Directions for making radish sambar recipe

1. First pressure cook the dal with a pinch of turmeric and 2 cups of water till it is done. Lightly mash it with a ladle.

2. Soak tamarind in a little water and keep aside.

3. In a pan, heat oil and splutter the mustard and methi seeds, add curry leaves.

4. Add onions and fry till translucent. Add ginger garlic paste and saute till raw smell disappears.

5. Add tomato, sambar masala, asafoetida, dried red chillies and salt. Cook till tomatoes are fully mashed up and oil separates. Add a splash of water if required.

6. Add radish and mix everything well. Add around 2 cups of water and cook till radish is fully done. Alternatively, you can pressure cook for 1 whistle.

7. Add the cooked dal and mix.

8. Squeeze the tamarind in the water and strain, add this water to the sambar. Cook on low flame till raw smell of tamarind goes off.

9. Add coriander leaves and simmer for few minutes.

10. Your radish sambar or mullangi sambar is ready, serve hot with rice.

<<How to Make Bread Cups

Angoori Rasmalai>>

How To Make Bread Katori for Chaats | Baked Bread Katori | Bread Cups

2017-12-01T11:07:00.000+05:30

how to make bread katori for chaats, easy step by step instructions below.

Baked Bread Katori

making bread katori is an easy and fancy way of serving your chats at parties and potlucks. you can serve any chats like fruit chat, chana chat, cornflakes chat, bhel, etc. in these baked bread katoris or cups.

i usually prefer using white bread for making baked katoris as they are bigger in size, you can use any type of bread. butter is applied all over the bread as it gives a nice golden crust once baked.

these bread katoris can be made in advance and stored. you can use it as and when you need to serve.

also, have a look at my snacks collections, especially baingan pakora, aloo bonda, aloo pyaz ke pakode, ribbon pakoda

Baked Bread Katori

Author: Razina | Cuisine: Indian | Recipe Type: Snacks

Prep Time: 5 minutes | Cook Time: 15 minutes | Yield: 6 cups

Ingredients

6 bread slices
butter, as required

Directions for making baked bread katori recipe

1. Pre heat the oven at 180 C for 10 minutes.

2. Flatten the bread slices using rolling pin till it is thin like a chapati.

3. Now cut a circle out of the flattened bread using a bowl or a cookie cutter.

4. Grease a muffin tray with little butter and press the round breads inside the muffin tin till it shapes like a cup.

5. Coat the bread with little butter all over.

6. Now bake in the oven at 180 C for 15 minutes or till bread cups becomes crispy. Remove and let it cool down.

7. Remove the bread cups from the muffin tray and use as and when required. You can make ahead and store.

8. You can serve any type of chats like bhel, sprouts chat, fruit chat, cornflakes chat in these bread cups, it is perfect for parties and potlucks.

<<Sauteed Spinach with Almonds and Raisins

Radish Sambar>>

Stir Fry Spinach Recipe | Sauteed Spinach with Almonds and Raisins

2017-11-23T10:54:00.001+05:30

stir fry spinach with almonds and raisins is an iron packed recipe which can be made in flat five minutes and served as side dish.

Sauteed Spinach

stir fry spinach recipe is iron packed recipe as it uses spinach, almonds and raisins and they are an excellent source of iron. this dish can be served as a side dish along with your regular meals and what better way to include iron in your diet. the recipe is very easy as it requires only sauteing and tossing.

you can also make a slight variation in this recipe by adding some caramelized onion or sprinkling toasted sesame seeds all over. you can use olive oil instead of butter as well.

do you feel tired very often? have you got pale skin? or have hair fall or brittle nails? if the answer is yes, then it is a sign that you must be suffering from iron deficiency, a very common symptoms these days.

Livogen is promoting natural ways of fighting iron deficiency in our body by promoting the use of iron rich ingredients like fish, chicken, spinach, mushrooms, lentils, almonds, raisins, etc. in our everyday diet.

also have a look at my other iron rich recipes which are yummy and easy to make

palak paneer
almond filled chicken kabab
rava fried fish

Sauteed Spinach

Spinach with Almonds and Raisins

Author: Razina | Cuisine: Continental | Recipe Type: Side

Prep Time: 5 minutes | Cook Time: 5 minutes | Yield: 1-2 servings

Ingredients

1 bunch baby spinach
1 tablespoon butter
3 garlic cloves, finely chopped
8-10 almonds, blanched, peeled and slivered
8-10 raisins
a pinch of crushed black peppercorns
salt as required

Directions for making stir fry spinach with almonds and raisins recipe

1. Heat butter in a pan and fry almonds and raisins, remove and keep aside.

2. In the same pan add chopped garlic, saute for 30 seconds.

3. Add spinach, cover and cook till the spinach wilts, tossing in between.

4. Add in the fried almonds and raisins, cook for few minutes.

5. Season with black pepper and salt, toss everything well.

6. Yummy and healthy stir fry spinach with almonds and raisins is ready. Serve as a side dish along with your regular meals.

<< Chicken Kabsa Recipe

How to Make Bread Cups>>

Chicken Kabsa Recipe | Arabian Chicken Rice Recipe

2017-11-22T15:49:00.001+05:30

chicken kabsa is a traditional and famous rice dish from the Kingdom of Saudi Arabia. It is very easy to make and is highly nutritional.

Chicken Kabsa

chicken kabsa is prepared regularly in my home as it is mildly spiced as compared to our biryanis. also it has got high nutritional value and this dish is particularly rich in iron content as it uses chicken, generous amount of almonds and raisins which is a good source of iron.

chicken kabsa is prepared in two steps, first the chicken is cooked with all the ingredients and then the pieces are removed and fried separately. Rice is then cooked in the same broth giving it a very aromatic flavor.

in this era, when iron deficiency is affecting a large population in our country, Livogen is promoting healthy eating by making small dietary changes and adding ingredients in our diet which are rich in iron to fight the deficiency naturally.

also look at my rice collections for variety of rice recipes rich in iron, like

palak pulao

beetroot pulao

fish biryani

awadhi chicken biryani

chicken dum biryani

chicken fried rice

Chicken Kabsa

Chicken Kabsa Recipe

Author: Razina | Cuisine: Arabian | Recipe Type: Main

Prep Time: 20 minutes | Cook Time: 45 minutes | Yield: 3-4 servings

Ingredients

500 grams chicken
1 1/2 cups basmati rice, washed and soaked for 20 minutes
1 1/2 cups sliced onions
1 teaspoon ginger garlic paste
1 teaspoon lemon zest
1 teaspoon black pepper powder
1/2 teaspoon cardamom powder
1/2 teaspoon cinnamon powder
1/2 teaspoon clove powder
1 dried lime
salt, as required
1 medium sized tomato, finely chopped
1 large carrot, shredded
2 bay leaves
1/3 cups, almond, blanched and peeled
1/3 cups, raisins
4-5 tablespoons oil

Directions for making chicken kabsa recipe

1. In a pan, heat oil and saute the onions till light golden in colour.

2. Add ginger garlic paste and saute till raw smell disappears.

3. Add the chicken pieces and cook on high flame till it changes color, keep mixing.

4. Add lemon zest, black pepper powder, cardamom powder, cinnamon powder, cloves powder, dried lime and salt. Mix well

5. Add tomatoes and cook till they are fully mashed up and oil separates.

6. Add shredded carrots and give a mix.

7. Add 4 cups of water and cook till chicken is done i.e., around 20 minutes. Remove the chicken pieces and keep aside.

8. Add the soaked rice and bay leaves, give a stir and cook till rice is fully done.

9. In the meantime heat some oil in a pan and saute fry the cooked chicken pieces.

10. In another pan heat some oil and fry the almonds and raisins separately.

11. Remove the rice in serving plates, place the chicken pieces on top and sprinkle generous amount of fried almonds and rains.

12. Yummy chicken kabsa is ready to be served.

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