Cookingkhana.blogspot.com

Chanda Dal Vada

2022-05-29T18:06:00.000+05:30

HOW TO MAKE CHANA DAL VADA

Chana dal vada is a very delicious snacks of every hIndian house hold. Let us now we will learn the procedure for preparation of Chana Dal Vada.

Preparation Time:30 Minutes

Cooking Time: 30 Minutes

Servings: 25-30 Vadas.

Ingredients for Chana Dal Vada

1. Chana Dal (Also known as Bengal Gram Lentil): 250 Gms.

2. Onion: 1 Big

3. Green/Red Chillies: 4 Nos.

4. Adrak/Ginger: 2 TSP

5. Jeera: 1 Teaspoon

6. Hing: 1/4 TSP

7. Salt as per taste

8. Oil for deep frying.

9. Kitchen Paper

Preparation of Chana Dal Vada

1. Chana Dal Or Bengral Gram Lentil should be properly washed and soaked in clean water for 2/2-3 Hrs.

2. Onion should be finely chopped.

3. Adrak/Ginger should be grated.

How to Cook Chana Dal Vada

Step 1

Take a bowl and mix spaked chana dal and red/green chiilies and make rough or coarse paste in Mixer/Grinder.

Step 2

In this coarse paste mix all other remaining items i.e. Finely chopped Onion, grated ginger, jeera, hing, and salt as per taste very well.

Step 3

Now take a frying pan and put oil in it and keep the same on gas for heating on medium flame.

Step 4

Now moisten your palms, taken a portion of mixed items as per Step 2 and pat the same in small near about round shape.

Step 5

Now see oil is heated and put the round shape batter patted on hand in to the pan for frying.

Step 6

Fry the batter very well till the colour changes to brown colour. Also time to time see the temperature of oil so that the batter should not get excess fried. Otherwise the taste will be mutated.

Step 7

After properly frying the batter take the same from oil and put it on kitchen paper for draining excessive oil

Step 8

Now follow the procedure from Step 4 to Step 7 for remaining batter.

SERVE THE TASTY AND HOT CHANA DAL VADA WITH SAUCE OR CHUTNEY.

Jzunka

2022-05-22T00:04:00.001+05:30

Jzunka is a very famous dish in Maharashtra and a most lovable item liked by each. Once who tastes it never forgets and never denies whenever he is offeredto eat Jzunka. Jzunka is a Ground Bengal Gram Lentil & Spring Onion Curry Paste.

HOW TO PREPARE JZUNKA

SERVINGS: 6

Ingredients for Preparing Jzunka:

1. Chana Dal (Bengal Gram Lentil): 250 Gm.

2. Spring Onion with Leaves(Patiche Kande): 500 gm or 1/2 kilo

3. Oil for Frying: 7-8 TBSP

4. Hing (Asafoetida): 1/2-3/4 TSP

5. Curry Leaves: 12-15 Nos.

6. Mustard Seeds: 1 TSP

7. Ginger: Minced 2 TBSP

8. Garlic Cloves: 12-15 Minced

9. Turmeric Powder: 3/4 TSP

10. Green Chillies: Minced 3 TSP

11. Chilly Powder: 1/4 TSP (For Taste)

12. 2 TSP Salt

13. Thick Heavy Bottom Pan for cooking.

14. Coriander Leaves

Before Starting Preparing Jzunka or Preparation for Jzunka:

I. Wash the chana dal (Bengal Gram Lentil) properly in water and soak the same in sufficient water for 4 Hours. After 4 hours drain all the water fnr grind it in to a grinder medium coarse powder.

II. Spring Onion With Leaves: Wash Onion and leaves separately in water and chop it very fine.

III. Minced all the necessary items such as Ginger, Garlic Cloves, Green Chillies

Preparation for Jzunka:

1. Place the pan on the gas and add 4 TBSP oil in it.

2. When oil gets very hot add the ground lump of dal. Stir it very well and cook it for 10 minutes. While cooking dal in the pan precaution must be taken so that the dal does not gets sticked in pan. For it, scrap the sides constantly.

3. Take another pan on gas and add 3-4 TBSP oil in it.

4. In the pan put mustard seed till it splutter and curry leaves till they become crispier. After that add ginger, farlic, chilly powder, green chil;lies and stir it well for 2 minutes.

5. In the pan now add onion leaves and stir it for 2 minutes.

6. Now add spring onion and precaution must be taken that it should not burn.

7. Now add cooked dal prepared in step 2 above.

8. Add turmeric powder, and salt and stir and mix it very well as such that all items should get mixed with each other in the pan.

9. After stiring cover it for 10 minutes. And in this 10 minutes stir occassionally for 3-4 times. In very Low heat.

10. After 10 minutes a very tasty and delicious Jzunka is ready to serve and eat.

11. For having great tast of Jzunka always serve it with the BHAKRIS

Usal Poha

2020-01-08T21:56:00.003+05:30

HOW TO MAKE USAL POHA

Pohe is a very delicious and one of the favourite and preferred Indian dish due to easy preparation techniques and number of benefits. Usal pohe can be prepared by using many ingredients or few ingredients as per time and taste.

PREPARATION TIME COOKING TIME TOTAL TIME SERVINGS

20 MINUTES 10 MINUTES 30 MINUTES 4

Ingredients for Usal Poha

Thick Poha 2 cups
White Peas: 1 Cup Boiled
Roasted Peanuts 1/4 cup
Cauliflower 100 gms
Oil 2 tablespoons
Mustard Seeds (Rai) 1/2 tablespoon
Cumin Seeds (Jeera) 3/4 Tablespoon
Green Chillies 2-3
Onion 1 Small
Potato 1 Medium
Turmeric Powder (Haldi) 1/2 Tablespoon
Salt as per taste
Sugar as per taste
Asafoetida (Hing) 1 Pinch
Curry Leaves 10-15
Coriander Leaves
Non-stick pan
Spoon
Grated Coconut 1/2 tablespoon
Sev 1/2 tablespoon
Big strainer
Gas

Before Preparation of Usal Poha

Wash Pohe in stainer under water flow not more than 1 minute otherwise pohe will be mushed up. Keep aside in tilt position so that extra water will drain out
Chop onion in small pieces.
Cut potato, cauliflower into small pieces.
Grate coconut if grated coconut is not available

Preparation of Usal

Step 1

Keep a non-stick on the gas and put oil in it and keep flame on sim for cooking of oil. After oil cooks add mustard seeds.

Step 2

After mustard seeds starts dancing in oil add asafoetida, curry leaves, turmeric powder, green chillies to it and after that put boiled white peas in the non-stick and add water 1 cup and keep it for boiling for 5 minutes.

Preparation of Usal Pohe

Step 1

Keep the non-stick pan on the gas for heating and put 2 tablespoons oil to heat.

Step 2

Put mustard seeds in the oil. Then add Cumin seeds, green chillies, cauliflower, peanuts, onion, potato, turmeric powder, curry leaves in the oil.

Step 3

Now add the pohe in the above materials and stir it well to mix with other ingredients.

Step 4

Cover the non stick pan for 3-4 minutes for steaming. After 1-2 minutes stir the pohe so that each item will be cooked properly.

Step 5

After steaming up of pohe add sugar and salt as per taste.

Step 6

Also add coriander leaves and again cover cup the non-stick pan for 1 minute. After 1 minute hot kande pohe is ready.

Step 7

Now add usal to the poha and see that usal should be added at the time of serving and not much earlier as poha will soak water and pohe will be wet and untasteful.

Pineapple Jelly

2020-01-06T22:07:00.015+05:30

HOW TO MAKE PINEAPPLE JELLY

To Make: 6 Servings

Ingredients for Jelly

1. Sugar 330 Gm
2. Water: 400 ml
3. Citric Acid or Lemon Juice: 1/2 Teaspoon
4. Gelatin: 40 gm soaked in water for 5 minutes
5. Water: 150 ml for soaking Gelatin
6. Orange Juice: 400 ml strained through muslin cloth or sweet lime juice
7. Pineapple 50 gm finely cubed
8. Edible Yellow Colour: A few drops
9. Pineapple Essence: A few drops
10. For Garnishing:a) A few walnuts, crushed. b) 5 Cherries, Halved. c) Ice cream or freshly prepared pudding.

Preparation of Pineapple Jelly

Step 1

For Jelly, place pan on gas and add sugar and water and stir and boil it till sugar is dissolved.

Step 2

Add citric acid or lemon and stir again for few minutes. Add soaked gelatin and stir till it dissolved. Now remove from gas.

Step 3

Place another pan on fire and add orange juice or sweet lime juice and prepared jelly stir and cook for 10-15 minutes. Remove, cool and divide jelly in to 5 equal parts.

Step 4

Now, combine portion of jelly juice, pineapple, colour and essence, stir and mix well.

Step 5

Pour into bowl and refrigerate till it sets. Remove cube and set aside.

Step 6

For, serving arrange pineapple jelly cubes. Mix well to catch eye in colour scheme.

Step 7

Arrange jelly with ice-cream in alternating layers in glass bowl garnished with walnuts and cherries or serve with custard.

Cocoa Jelly

2020-01-06T22:00:00.004+05:30

HOW TO MAKE COCOA JELLY

To Make: 6 Servings

Ingredients for Cocoa Jelly

1. Sugar 330 Gm
2. Water: 400 ml
3. Citric Acid or Lemon Juice: 1/2 Teaspoon
4. Gelatin: 40 gm soaked in water for 5 minutes
5. Water: 150 ml for soaking Gelatin
6. Orange Joice: 400 ml strained through muslin cloth or sweet lime juice
7. Walnuts: Few crushed
8. Cocoa Powder: 1/2 Teaspoon
9. For Garnishing: a) 5 Cherries, Halved. b) Ice cream or freshly prepared pudding.

Preparation of Cocoa Jelly

Step 1

For Jelly, place pan on gas and add sugar and water and stir and boil it till sugar is dissolved.

Step 2

Add citric acid or lemon and stir again for few minutes. Add soaked gelatin and sir till it dissolved. Now remove from gas.

Step 3

Place another pan on fire and add orange juice or sweet lime juice and prepared jelly stir and cook for 15-20 minutes. Remove and cool jelly. /div>

Step 4

Now, combine jelly juice, walnuts, and cocoa powder, stir and mix well.

Step 5

Pour into bowl and refrigerate till it sets. Remove cube and set aside.

Step 6

For, serving arrange cocoa jelly cubes.

Step 7

Arrange jelly with ice-cream in alternating layers in glass bowl garnished with walnuts and cherries or serve with custard.

Orange Jelly

2020-01-05T16:04:00.005+05:30

HOW TO MAKE ORANGE JELLY

To Make: 6 Servings

Ingredients for Jelly

1. Sugar 330 Gm
2. Water: 400 ml
3. Citric Acid or Lemon Juice: 1/2 Teaspoon
4. Gelatin: 40 gm soaked in water for 5 minutes
5. Water: 150 ml for soaking Gelatin
6. Orange Juice: 400 ml strained through muslin cloth or sweet lime juice
7. Orange: 1 peel, remove and skin the segments and chop
8. Edible Orange Colour: A few drops
9. Orange essence: A few drops
10. For Garnishing i) A few walnuts, crushed. ii) 5 Cherries, Halved. iii) Ice cream or freshly prepared pudding.

Preparation of Strawberry Jelly

Step 1

For Jelly, place pan on gas and add sugar and water and stir and boil it till sugar is dissolved.

Step 2

Add citric acid or lemon and stir again for few minutes. Add soaked gelatin and stir till it dissolved. Now remove from gas.

Step 3

Place another pan on fire and add orange juice or sweet lime juice and prepared jelly stir and cook for 15-20 minutes. Remove and cool jelly.

Step 4

Now, combine jelly juice, orange, colour essence, stir and mix well.

Step 5

Pour into the bowl and refrigerate till it sets. Remove cube and set aside.

Step 6

For, serving arrange orange jelly cubes.

Step 7

Arrange jelly with ice-cream in alternating layers in glass bowl garnished with walnuts and cherries or serve with custard.

Vanilla Jelly

2020-01-05T11:03:00.004+05:30

HOW TO MAKE VANILLA JELLY

To Make: 6 Servings

Ingredients for Vanila Jelly

1. Sugar 330 Gm
2. Water: 400 ml
3. Citric Acid or Lemon Juice: 1/2 Teaspoon
4. Gelatin: 40 gm soaked in water for 5 minutes
5. Water: 150 ml for soaking Gelatin
6. Orange Joice: 400 ml strained through muslin cloth or sweet lime juice
7. Green Apples 4: Halved
8. Edible Green Colour: 1 drop
9. Vanilla essence: A few drops
10. For Garnishing: a) A few walnuts, crushed.

b) 5 Cherries, Halved.

c) Ice cream or freshly prepared pudding.

Preparation of Vanilla Jelly

Step 1

For Jelly, place pan on gas and add sugar and water and stir and boil it till sugar is dissolved.

Step 2

Add citric acid or lemon and stir again for few minutes. Add soaked gelatin and stir till it dissolved. Now remove from gas.

Step 3

Place another pan on fire and add orange juice or sweet lime juice and prepared jelly stir and cook for 15-20 minutes. Remove and cool jelly.

Step 4

Now, combine jelly juice, grapes, colour and essence, stir and mix it well.

Step 5

Pour into bowl and refrigerate till it sets. Remove cube and set aside.

Step 6

For, serving arrange vanilla jelly cubes.

Step 7

Arrange jelly with ice-cream in alternating layers in glass bowl garnished with walnuts and cherries or serve with custard.

Strawberry Jelly

2020-01-05T10:53:00.006+05:30

HOW TO MAKE STRAWBERRY JELLY

To Make: 6 Servings

Ingredients for Jelly

1. Sugar 330 Gm
2. Water: 400 ml
3. Citric Acid or Lemon Juice: 1/2 Teaspoon
4. Gelatine: 40 gm soaked in water for 5 minutes
5. Water: 150 ml for soaking Gelatine
6. Orange Joice: 400 ml strained through muslin cloth or sweet lime juice
7. Apple 50 gm finely cubed
8. Edible Red ColourZ: A few drops
9. Strawberry essence: A few drops
10. For Garnishing: a) A few walnuts, crushed.

b) 5 Cherries, Halved.

c) Ice cream or freshly prepared pudding.

Preparation fo Strawberry Jelly

Step 1

For Jelly, place pan on gas and add sugar and water and stir and boil it till sugar is dossolved.

Step 2

Add citric acid or lemon and stir again for fw minutes. Add soaked gelatin and stir till it dissolved. Now remove from gas.

Step 3

Place another pan on fire and add orange juice or sweet lime juice and prepared jelly stir and cook for 15-20 minutes. Remove, cool and divide jelly in to 5 equal parts.

Step 4

Now, combine first portion of jelly, apple, colour and essence, stir and mix well.

Step 5

Pour into bowl and refrigerate till it sets. Remove cube and set aside.

Step 6

For, serving arrange strawberry jelly cubes.

Step 7

Arrange jelly with ice-cream in alternating layers in glass bowl garnished with walnuts and cherries or serve with custard.

Dal Thepla

2020-01-01T00:17:00.002+05:30

HOW TO MAKE DAL THEPLA

Preparation & Cooking Time: 60-90 Minutes

Nos: 12 Theplas

Ingredients of Dal Thepla:

1. Tuvar dal (Pigeon Pea): 125 gms washed and soaked for 1 hour

2. Salt as per taste

3. Coriander Seeds 1 Teaspoon

4. Jeera Powder: 1 Teaspoon

5. Ginger: Minced 21/2 teaspoon

6. Wheat Flour: 1/2 cup

7.Green Chillies: 1/2 Teaspoon finely chopped

8. Turmeric Powder: 1/2 Teaspoon

9. Chili Powder: 1/2 Teaspoon

Cooking Method of Dal Thepla

Step 1

Put tuvar dal in a sauce pan with water for boiling till it softens. After boiling make it cool.

Step 2

Put boiled tuvar dal, turmeric powder, salt, jeera powder, coriander seeds, minced ginger, chopped green chillies and chilly powder in a mixer and grind it very well.

Step 3

Put the grinded material in a bowl

Step 4

Mix dal mixture with wheat flour and make dough from it. Keep it aside for 1/2 hour.

Step 5

After 1/2 hour make 12 balls or rolls of dough.

Step 6

Roll the rolls or balls like chapati. Keep a tava or non stick on the gas and put rolled material on the tava for cooking for few seconds. After that turn over the side and cook from other side also.

Step 7

Apply ghee/oil on each side.

DAL THEPLA IS READY TO SERVE WITH GREEN CHUTNEYS.

Soyabean Sticks

2019-12-29T20:17:00.005+05:30

HOW TO MAKE SOYABEAN STICKS AT HOME

Ingredients for making Soyabean Sticks at home

Soya Flour: 1cup.
Rice Flour: 1 Cup.
Chili Powder: 1 Tbsp
Turmeric Powder: 1/4 Tbsp
Jeera Powder 1 tbsp.
Oil: 1 Tbsp
Ajwain: 1/2 Tbsp
Baking Soda: 1/3 tsp
Salt as per taste
Oil: for deep frying

Preparation for making Soyabean Sticks at home

Step 1

Take a bowl and take soya flour, rice flour, chili powder, turmeric powder, jeera powder, ajwain, baking soda, salt as per taste and oil and water as per requirement and mix it properly. Stir it very well. Make soft dough. Keep it for 15-20 minutes aside.

Step 2

After 15-20 minutes grease with oil and dough.

Step 3

Now put kadai on the gas with oil in it and heat oil in medium flame.

Step 4

Now take sev making machine put the dough in it in. In the sev making machine before putting dough keep the star jali which we use for making chakli.

Step 5

Now take a thali and grease oil the thali and make medium near about 2 inches and straight sticks.

Step 6

Now put the straight sticks in the oil for deep frying and fry it till it turns brown in colour.

Step 7

After it turns brown in colour take it out and keep the same on absorbent paper so that excess oil can be soaked.

Step 8

Now put chat masala on the soya sticks or shezwan masala for taste. And keep the same in airtight container.

Oats Pakoda

2019-12-29T19:28:00.004+05:30

HOW TO PREPARE OATS PAKODA

Preparation Time:15 Minutes

Cooking Time: 20 Minutes

Servings: 4

Ingredients for Oats Pakoda

1. Oats: 1 Cup

2. Besan (Gram Flour): 2 Teaspoon

3. Makke ka Atta (Sanjeevani Corn Flour): 2 Teaspoon

4. Green Chillies: 1 Finely Chopped

5.Sounf: 1 Teaspoon

6. Jeera: 1 Teaspoon

7. Lemon Juice: 1/2 Teaspoon

8. Red Chilly Powder: 1/2 Teaspoon

9. Turmeric Powder: 1/2 Teaspoon

10. Coriander Powder: 1/2 Teaspoon

11. Onion: 1 Fine chopped

12. Salt as per taste

13. Oil for deep frying.

Preparation and Cooking of Oats Pakoda

Step 1

Take a bowl and mix all the items and make the dough.

Step 2

Dough should not be very hard nor very soft.

Step 3

It should be semi soft.

Step 4

Keep frying fan on the gas on medium flame and put oil in it for frying.

Step 5

Now put the batter in small pieces with hands or with the help of spoon in the oil for deep frying.

Step 6

After the batter in the oil turns to brown colour take it out and put on absorbent paper for soaking of excess oil from the pakoda.

SERVE THE TASTY AND HOT OATS PAKODA WITH SAUCE OR CHUTNEYS OF YOUR TASTE.

Orange Lassi

2019-12-28T00:12:00.005+05:30

HOW TO MAKE ORANGE LASSI

Preparation Time: 15-20 Minutes

Cooking Time: NIL
Servings: 4

Lassi is a Dahi or Yogurt based drink, very popular in every household in India and special in Summer season.

Lassi is of Three Types:

1. Sweet Lassi or Meethi Lassi.

2. Salted Lassi (Without Sugar).

3. Masala Lassi.

We are here to know how to make orange lassi and it Falls in to first category i. e. Sweet Lassi. Orange lassi is also health drink as it includes yogurt, orange juice.

Ingredients for Orange Lassi:

1. 400 ml orange juice
2. 2 Cups Curd or Yogurt
3. 6 Tablespoon Sugar
4. 1 Teaspoon black pepper
5. Salt 1 Pinch
6. Ice Cubes
7. Mint Leaves

Preparation of Orange Juice:

1. Mix all the ingredients i.e. juice, yogurt, sugar, black pepper, salt and ice cubes in a mixer till smooth and frothy
2. Remove and pour it in 4 glasses with mint leaves on top.

https://cookingkhana.blogspot.com/2020/01/khanacooking-40-straw-berry-jelly-recipe.html

Soya Raita

2019-12-28T00:01:00.003+05:30

HOW TO MAKE SOYA RAITA

Preparation Time:
Cooking Time:
Servings:

Ingredients for Soya Raita:

1. Soyabean 1 bowl soaked in water for a night.
2. Milk : 1/2 bowl.
3. Pudina: 1 Teaspoon
4. Black Pepper Powder or Kali Mirch Powder: 1/4 Teaspoon
5. Black Salt or Kala Namak: 1/4 Teaspoon
6. Salt: 1/4 Teaspoon
7. Coriander Leaves: Finely cut 1/2 Bowl.
8. Curd or Yogurt: 1 Bowl

Preparation of Soya Raita

1. Take the soaked soyabean and grind it. This mixture should be as layers milk. Boil it.

2. Keep it stir with spoon til 3-4 boilings.

3. Mix milk in it and keep stirring with spoon and switch off the gas.

4. After it become warmer then add curd to it and keep aside for 5-6 hours.

5. After it become curd mix all the above referred items in it properly.

SOYA RAITA IS READY AND SERVE WITH CORIANDER LEAVES.

Cone Chat

2019-12-27T23:29:00.002+05:30

HOW TO MAKE CONE CHAAT

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Servings: 10 Cones

INGREDIENTS

For Cone:

1.Maida: 2 Cups
2.Oil: 3 Teaspoon
3. Salat: 12 Teaspoon
4. Ajwain: 1/4 Teaspoon
5. Oil for frying

Stuffing for Cones:

1. Potato:
2. Moong: 1/2 cup
3. Green Chutney: 2 Teaspoon
4. Tamarind Chutney: 2 Teaspoon
5. Red Chilli Powder: 1/2 Teaspoon
6. Chat Masala: 1/2 Teaspoon
7. Jeera Powder: 1/2 Teaspoon
8. Corriander Leaves
9. Yoghurt/Curd: 1/2 Cup
10. Salat as per taste

PREPARATION:

1. Take maida, salat, ajwain and oil and mix it properly. Make it little hard dough by mixing water in it. Keep it aside for 15-20 minutes.
2.After 15-20 minutes roll the dough in square shape and cut in to small strips.
3. Take a dummy cone and press the strips on the cone in such a way that it will take the shape of cone.
4. Fry this cone in oil till it turns into brown colour.
5. After take the cone out of this dummy cone.
6. Mix the stuffing material and put it in the cone prepared.
7. Sev and pomagranate can be used to make it look nice and tasty.

YOUR CONE CHAAT IS READY AND IT CAN BE SERVED WITH THE CHUTNEYS.

Dal Kebabs Recipe

2019-12-23T22:01:00.002+05:30

HOW TO MAKE DAL KEBABS

Author: Cooking Khana. Recipe type: Snacks.

Preparation Time: 40 Minutes

Cook Time: 20 Minutes

Servings : 4

Ingredients for making Dal Kebab Recipe

1. Split Bengali Gram (Chana Dal) 2 Cups or 250 grams

2. Caraway Seed Powder (Shahi Jeera): 1/4 teaspoon

3. Green Chillies (Hari Mirch): 2-3

4. Onion (Pyaj): 1

5. Red Chillies powder (Lal Mirch powder): 1/2 teaspoon

6. Salt as per taste

7. Gram Flour (Besan): 2 teaspoons

8. Coriander Leaves

9. Ginger

10. Oil for deep frying

Before Preparation of Dal Kababs

1. Chana dal have to be soaked in water.

2. Onion to be chopped.

3. Coriander Leaves to be chopped.

Making of Dal Kebabs

1. Drain all the water and grind half of the chana dal, not very fine, but coarse in the mixer.

2. Grind rest of half of the chana dal very fine in the mixer.

3. In a frying pan keep oil in moderate flame on the gas.

4. Add shahi jeera, green chillies, onion, red chillies powder, ginger and coriander leaves to the grind chana dal and mix very well. Now, add gram flour or besan in the mixture and again mix it very well.

5. Wet your fingers and take small portions of the mixture.

6. Flatten it sightly and put the same in the hot oil.

7. Keep it frying on medium heat until half done.

8. Now take it out from the oil and drain the excess oil on absorbent paper.

9. Serve it immediately with the chutney of your choice.

Mooli Pakoda Recipe

2019-08-14T20:58:00.002+05:30

HOW TO MAKE MOOLI PAKODA

Author: Khanacooking. Recipe type: Snacks.

Prep time : 25-30 minutes
Cook time : 20-25 minutes
Servings : 4

Mooli Pakoda is easy to make at home and tasty snack.

Ingredients for Mooli Pakoda

Mooli or radish 500 gms
Chana Dal Besan or Gram Flour 1 1/2 cup
Oil for frying
Green Chillies 2-3
Turmeric Powder (Haldi) 1/2 Tablespoon
Salt as per taste
Asafoetida (Hing) 1 Pinch
Chili Powder 1 tablespoon
Lemon Juice 1 tsp
Coriander Leaves 1 cup
Ajwain
Chat Masala
Fenugreek leaves or methi leaves 1 cup
Kadai
Spoon
Gas
Tomato Sauce
Bowl.

Before Preparation of Mooli Pakoda

Cut mooli or radish in to small sizes.
Chop green chillies, coriander leaves, fenugreek leaves.

Making of Mooli Pakoda

Now take besan in a bowl and add chopped green chillies, turmeric powder, salt, asafoetida, chilli powder,ginger, choped coriander leaves, chat masala, ajwain, choped fenugreek leaves in a bowl and add water as per requirement. Batter should be free flowing and not very hard.

Keep the bowl covered for 15-20 minutes.

After 15-20 minutes dip the mooli pieces in the batter.

Keep the kadai with oil on the gas for heating, starting in full flame and then reduce the flame to medium.

Oil should not be excess heated up otherwise the taste of mooli pakodas will get spoiled.

Now put the dipped mooli pieces in the batter from the bowl, in small or medium quantities with the help of spoon or fork or washed hands in the kadai.

Fry in oil till the batter colour turns to brown.

After frying pakodas, take them out, drain them for excess oil and initially put the mooli pakodas on tissue paper so that still remained excess oil will be drained out.

Follow the same procedure from step 6 to 8 for remaining batter.

Now serve/eat the hot and tasty mooli pakoda with tomato sauce.

Gobi Pakoda Recipe

2019-08-13T21:31:00.000+05:30

HOW TO MAKE GOBI PAKODA

Author: Khanacooking. Recipe type: Snacks.

Preparation time: 25-30 minutes
Cooking time : 20-25 minutes
Servings : 4

Gobi Pakora is easy to make at home and tasty snack.

Ingredients for Gobi Pakoda

Gobi or cauliflower 500 gms
Chana Dal Besan or Gram Flour 1 1/2 cup
Oil for frying
Green Chillies 2-3
Turmeric Powder (Haldi) 1/2 Tablespoon
Salt as per taste
Asafoetida (Hing) 1 Pinch
Chili Powder 1 tablespoon
Ginger 1 tbsp
Coriander Leaves 1 cup
Chat Masala 1 tsp
Ajwain
Fenugreek leaves or methi leaves 1 cup
Kadai
Spoon
Gas
Tomato Sauce
Bowl.

Before Preparation of Gobi Pakoda

Cut cauliflower in to florets in to small sizes.
Chop green chillies, coriander leaves, fenugreek leaves.

Making of Gobi Pakoda

1. Now take besan in a bowl and add cauliflower florets, chopped green chillies, turmeric powder, salt, asafoetida, chilli powder,ginger,choped coriander leaves, chat masala, ajwain, choped fenugreek leaves in a bowl and add water as per requirement. batter should be very made and should not be very hard and it should be free flowing.

2. Keep the bowl covered for 15-20 minutes.

3. After 15-20 minutes keep the kadai with oil on the gas for heating, starting in full flame and then reduce the flame to medium.

4. Oil should not be excess heated up otherwise the taste of gobi pakodas will get spoiled.

5. After oil get enough heaten up, put flame to medium.

6. Now put the batter made, in the bowl, in small or medium quantities with the help of spoon or fork or washed hands in the kadai.

7. Fry in oil till the batter colour turns to brown.

8. After frying pakodas, take them out, drain them for excess oil and initially put the gobi pakodas on tissue paper so that still remained excess oil will be drained out.

9. Follow the same procedure from step 6 to 8 for remaining batter.

Now serve/eat the hot and tasty gobi pakoda with tomato sauce.

Paneer Pakora Recipe

2019-08-13T00:19:00.001+05:30

HOW TO MAKE PANEER PAKODA

Paneer Pakoda is a very tasty and one of the favourite and preferred Indian dish due to easy preparation techniques.

Ingredients for Paneer Pakoda

Paneer 200 gms
Chana Dal Besan or Gram Flour 1 1/2 cup
Oil for frying
Green Chillies 2-3
Turmeric Powder (Haldi) 1/2 Tablespoon
Salt as per taste
Asafoetida (Hing) 1 Pinch
Chili Powder 1 tablespoon
Kadai
Spoon
Gas
Chat Masala
Ajwain
Tomato Sauce
Bowl.

Before Preparation of Paneer Pakoda

Cut paneer into desired pieces.
Sprinkle salt, chili powder, chat masala on the paneer pieces and toss them very well.
Chop green chillies.

Making of Paneer Pakoda

1. Take a bowl and add besan, chopped green chillies, turmeric powder, salt, asafoetida, chilli powder, ajwain in a bowl and add water as per requirement. batter should be very made and should not be very hard and it should be free flowing.

2. Keep the bowl covered for 25-30 minutes.

3. After the time keep the kadai with oil on the gas for heating, starting in full flame and then reduce the flame to medium.

4. Oil should not be excess heated up otherwise the taste of paneer pakoda s will get spoiled.

5. After oil get enough heaten up, put flame to medium and then soak paneer in to the batter

6. Now put the batter with paneer pieces medium quantities with the help of spoon or fork or washed hands in the kadai.

6. Fry in oil till the batter colour turns to brown. After colour changes to brown from one side turn the batter on other side. Wait till the batter on other side also turns to brown colour. Heating should not be done excess otherwise batter gets black in colour. It will spoil the taste.

7. After frying the paneer pakoda, from both sides, take them out, drain them for excess oil and initially put the paneer pakodas on tissue paper so that still remained excess oil will be drained out.

Now serve/eat the hot and tasty paneer pakoda with tomato sauce.

Corn Tikki Recipe

2019-08-13T00:14:00.003+05:30

HOW TO MAKE CORN OR MAKKA TIKKI

Ingredients for making Corn or Makka Tikki

Corn kernels 2 cups
Bread Slice 3-4
Besan 1 tbsp
Garlic 2-3 pcs
Green Chillies 4-5
Garam Masala 1 tbsp
Lemon Juice 1 tbsp
Coriander leaves 1 cup
Milk 1 cup
Onion 1
Salt as per taste
Kadai
Oil for frying
Gas
Spoon

Preparation for Making Corn or Makka Tikki

Boil the corn kernels
Chop green chillies, coriander leaves
Cut onion in round pieces.
Grind the garlic.

Making of Corn or Makka Tikki

Take outer hard part of bread and put soft portion of bread in milk and make balls.
In the balls put boiled corn kernels, besan, grind garlic, chopped green chillies, garam masala, lemon juice, coriander leaves and fix it properly so that during frying the ball should not not get open.
Now press the balls.
Keep kadai on the gas with oil in it for heating.
After oil gets heated put the pressed balls in the oil for deep frying.
After colour changes to dark brown from both the sides take it out with the help of spoon and drain the oil in the kadai itself. Excess oil can be drained by keeping the tikki on the tissue paper.
Repeat the same for rest of the batter.

CORN OR MAKKA TIKKI is ready to eat/serve with onion and tomato sauce.

Potato Chips Recipe

2019-08-13T00:09:00.001+05:30

HOW TO MAKE POTATO CHIPS AT HOME

Ingredients for making potato chips at home

Potato Big
Salt as per requirement
Water as per requirement
Black peeper powder
Kadai
Oil for deep frying
Gas
Spoon

Preparation for making potato chips at home

Wash the potato in clean water.
Make slices of the potato and wash the same in clean water till all the dirt and starch cleans of.
Now take a bowl and take water in it and add salt in the water and fully dissolve it.
Now dip sliced potato in to the water for 10 minutes,
Now take the dipped sliced potatoes out from the water lay on clean cloth for drying.
After 15-20 minutes keep kadai on the gas and put oil in the kadai for heating.
After oil heats up put gas to medium flame.
Now put the sliced potatoes in the batches in oil for deep frying.
After potato slices gets gets good frying take it out with the help of spoon and drain the excess oil from it and put the fried potatoes on to the tissue papers for excess oil draining.
Now keep the fried potatoes in a separate bowl and sprinkle black peeper and if required salt over it and tossed up very nicely so that the black peeper and salt get mixed up evenly.
Follow the same procedure for rest of the remained potato slices.

HOME MADE POTATO CHIPS are ready.

Salted Moong Dal Recipe

2019-08-12T22:28:00.001+05:30

HOW TO MAKE SALTED MOONG DAL

Ingredients for making Salted Moong Dal

Yellow moong dal or yellow gram 2 cups
Salt as per requirement.
Oil for frying
Strainer
Kadai
Tissue papers
Muslin cloth
Water as per requirement.

Preparation and making of Salted Moong Dal

Soak moong dal in water for 1-1/2 hours.
After the time drain the moong dal and keep it on muslin cloth and cover it with another muslin cloth and make the monng dal dry.
Now keep the kadai on the gas with oil in it for heating.
After oil gets heated put stainer in the kadai. Don't put the strainer in the kadai and hold it.
Now put the dried moong dal on the strainer and fry the same in the oil. Colour of moong dal should not change.
After frying the moong dal put the fried moong dal on the tissue paper for draining the oil. Put another tissue paper on the moong dal for covering and draining the excess oil.
Now sprinkle the salt on the moong dal and toss it up nicely.

SALTED MOONG DAL is ready. Now keep the salted moong dal in airtight container and enjoy the snacks.

Potato Cheese Soft Bread Rolls Recipe

2019-08-12T22:24:00.003+05:30

HOW TO MAKE POTATO CHEESE SOFT BREAD ROLL

Ingredients for making Potato Cheese Soft Bread Roll

Potato 3 big
Onion 1 big
Tomato 1 big
Lemon 1
Chat Masala as per requirement
Salt as per requirement
Cheese 3-4 cubes
Jeera powder 1 small tsp
Green chillies 2-3
Turmeric powder 1 small tsp
Bread 6-7
Corn Flour 1 cup
Coriander leaves
Big Bowl
Spoon
Oil as per requirement

Preparation for Potato Cheese Soft Bread Roll

Boil potato in a pressure cooker.
Chop onion, tomato, green chillies, coriander leaves in to small pieces.
Grate cheese.

Making Potato Cheese Soft Bread Roll

Peeled the boiled potatoes.
Take a bowl and smash the boiled peeled potatoes in the big bowl.
Now add choped onion, tomato green chillies, coriander leaves, lemon juice, chat masala, salt, jeera powder, chilli powder, turmeric powder and mix it properly.
Now make small roll of the grated cheese.
Now make rolls of the dough of potato made.
Now put the rolls of grated cheese in between potato balls and roll it combined.
Wet the bread rolls in the water and put the potato cheese balls in between the bread slices.
Now roll the bread in long and circle shape.
Now take water and mix corn flour and salt in it and make dough while mixing it properly.
Keep kadai on the gas with oil in it for heating.
Now smear potato roll in the corn flour dough.
Put the smeared potato in the oil for deep fry.
After colour changes to brown take it out from the oil with the help of spoon and drain the oil and for further draining of oil put the product on the tissue papers.
Now repeat with the rest of the material

POTATO CHEESE SOFT BREAD ROLL is ready to eat /serve with tomato sauce.

Shimla Mirchi Pakora

2019-08-12T22:20:00.002+05:30

How to make Paneer Shimla Mirchi Pakoda

Paneer shimla mirchi pakoda is a very delicious and tasty and nutritious Indian snacks and easy to make.

Ingredients for making Paneer Shimla Mirchi Pakoda

Paneer 250 grams
Shimla mirchi or capsicum 4-5
Lasoon Garlic Paste 1 tbsp
Corn flour 4 tbsp
Besan 2-1/2 tbsp
Turmeric Powder 3/4 tbsp
Chilli powder as 1/2 tbsp
Salt as per taste
Chat Masala 1-1/2 tbsp
Toothpick
Oil for deep frying
Big bowl
Kadai
Spoon
Water as per requirement

Preparation for Paneer Shimla Mirchi Pakoda

Cut paneer in to small pieces and sprinkle chat masala on it.
Cut shimla mirchi or capsicum in to square shape and take all the seeds from it.
Take a big bowl and put besan, salt as per taste, mirchi powder, as per taste, turmeric powder, corn flour, lasoon garlic paste and chat masala and add some water and make dough with it. The dough should not be hard, otherwise shimla mirchi with paneer can't be smear in it.
Keep kadai on the gas with oil in it for heating.
Now put the paneer pieces in between the shimla mirchi and smear well in the besan prepared and put the same in the kadai for deep fry.
After colour changes to brown drain the pakoda by taking out with the help of spoon in the kadai itself and then put the pakodas on the tissue papers for further draining.
Do the same for rest also.

PANEER SHIMLA MIRCHI PAKODA is ready to eat/serve with tomato sauce.

Pudina Potato Balls Recipe

2019-08-12T22:16:00.003+05:30

HOW TO MAKE PUDINA POTATO BALLS

PREPARATION TIME COOKING TIME TOTAL TIME SERVING

40 MINUTES 15 MINUTES 45 MINUTES 4

Ingredients for making Pudina Potato Balls

Potato 6 medium size
Cheese 2-3 cubes
Pudina or mint leaves
Green Chillies 5-6
Butter 4-5 tbsp
Corn Flour 1 tbsp
Salt as per taste
Black pepper 1 tsp
Chopping Board
Oil for deep frying
Kadai
Big spoon for frying
Gas

Preparation of Pudina Potato Balls

Boil potatoes in a pressure cooker.
Peel the boiled potatoes.
Chop the boiled potatoes and cheese.
Cut mint leaves.
Cut green chillies in to small pieces.
Chop green chilies in to small pieces.
Combine chopped potatoes,cheese,mint leaves, green chillies, corn flour, salt and black peeper with the help of butter.
Cover this combine items for 1/2 hour.
After 1/2 hour again combine the batter with the help of butter.
Now make small balls of the batter.
While making small balls, keep kadai on the gas with oil for heating on medium flame. Oil should not be excessively heated otherwise recipe will be damaged.
Now put the balls made in the heated oil for deep frying.
After balls changes colour to maroon or brown take it out from oil with the help of spoon and drain it well. After that keeps the balls on the tissue paper for more draining of oil.

PUDINA POTATO BALLS is ready to serve/eat with tomato sauce.

Dal Sticks Recipe

2019-08-12T22:12:00.002+05:30

HOW TO MAKE DAL STICKS AT HOME

Ingredients for making dal sticks at home

Udad dal or black gram flour 2 cups
Chana dal flour or besan 2 cups
Corn flour 2 tbsp
Garlic pieces 1 tbsp
Green chillies 4-5 chopped
Jaljira powder 1/2 tbsp
Chilli powder 1/2 tbsp
Jeera Powder 1/2 tbsp
Chat powder 1 tbsp
Salt as per taste

Preparation for making dal sticks at home

Take a bowl and take udad dal, besan, corn flour, grinded garlic pieces, chopped green chillies, jaljira powder, chilli powder, jeera powder and salt as taste and water as per requirement and mix it properly. Stir it very well.
Now put kadai on the gas with oil in it and heat oil in medium flame.
While oil is heating, make flour dough not of very big length but of medium size.
After oil is heaten up put the flour dough in the oil and deep fry it.
After draining excess oil in kadai and balance excess oil on tissue paper, sprinkle chat powder on it.
Dal sticks can be eaten/serve with chutneys or sauce.