Daily Life Unplugged

HOW TO MAKE BIHARI - STYLE KHASTA THEKUA | THEKUA RECIPE

noreply@blogger.com (Daily Life Unplugged) — Mon, 31 Oct 2022 10:02:00 +0000

Thekua is a traditional deep-fried sweet snack from Bihar made from whole wheat flour (atta). Thekua recipe results in a crumbly, wholesome cookie or biscuit that is also very popular in Jharkhand. Thekua is also called kajuria, khajoor, khajur, khajuria, khajuriya, khasta, thekari, thikari, or thokwa.

The key thekua ingredients are whole wheat flour (atta), ghee, and jaggery (gur or unrefined brown sugar). Coconut, fennel seed, and cardamom are also added to the thekua recipe to enhance the taste, flavour, and aroma of thekua.

Thekua is traditionally rolled out, shaped, and pressed against a wooden mould called saancha, which can be greased with ghee to prevent the dough from sticking to it, before it is deep fried. If you do not have saancha, you can use any utensil, cup, or glass with an upraised design at its base to make the desired design or pattern. You can also use the tines of a fork, cookie cutter, sieve, plastic basket, grater, toothpick, or even your bare hands to create a design. Or you can omit all patterns and leave the thekua plain.

INGREDIENTS

2 Cup Wheat Flour
1 cup Sooji
2/3 Cup Water
1/3 Cup Sugar
1 Tsp Fennel,
1 Tbsp Coconut
1 Tsps Cardamom Powder

Sweet Recipes –

HOW TO MAKE THEKUA

In a large bowl take wheat flour and sooji.
Add fennel, coconut and cardamom powder and mix well.
Then add 3 tablespoon ghee, mix and make sure mixture is holding shape.
Boil 1/2 cup sugar and 1/2 cup water to prepare sugar water.
Cool the sugar water and pour over the four.
Knead a smooth and tight dough.
Pinch a ball sized dough and roll it in a cylindrical shape.
Now shape as you want with help of saancha.
Deep fry them in ghee for 15 minutes until golden brown and crisp.
Drain off and cool completely.
Thekua is ready.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also like our on Facebook Page and Follow on Instagram.

KOI MACHER TEL JHOL RECIPE

noreply@blogger.com (Daily Life Unplugged) — Wed, 16 Feb 2022 10:03:00 +0000

Koi or Climbing Perch is available the year around but it tastes best during the winter months. This is a sweet water fish and has notorious amount of fine bones yet while buying the fish we always believe in buying the smaller ones.

INGREDIENTS :-

✓ 3 koi mach or climbing perch fish
✓ 1½ tbsp kasundi or mustard paste
✓ 1 tsp kalonji or nigella seeds
✓ 1 tsp haldi or turmeric powder
✓ 1 tsp red chilly powder
✓ ½ tsp sugar
✓ 6 tbsp or more mustard oil, for frying
✓ 1 big tomato or 5-6 cherry tomatoes,  chopped roughly
✓ 1 tsp salt
✓ ½ cup water

METHOD for COOKING :-

1.Marinate the fish with the salt, turmeric powder.

2. Heat enough mustard oil in a heavy-bottomed kadhai or frying pan over medium heat to shallow fry the koi mach.

3. When the oil is very hot, put the fish in and let it cook for 7-8 minutes on each side.

4. Once done, drain onto a tissue or paper towel-lined plate and keep aside.

5. In the same pan, add the nigella seeds.

6. Once the seeds start spluttering, add in the chopped tomatoes.

7.Cook on medium-high heat for about 8 minutes.

8. Using the back of a ladle, mash the tomatoes to a pulp.

9. Add the kasundi.

10. Add the red chilly powder and stir.

11. Add the ½ cup of water. Mix.

12. Add the fish pieces and let it cook in the sauce for 10 minutes.

13. Turn the fish over halfway through.

14. The sauce will thicken and oil will release.

15. A dash more of mustard oil can be spread on top of the fish before turning off the heat to enhance the flavour.

Serve Hot with Rice.


Please Subscribe to Daily Life Unplugged YouTube Channel
If you like this recipe, please like & share it and leave your valuable comments and also like our on Facebook Page and Follow on Instagram.

METHI CHICKEN RECIPE

noreply@blogger.com (Daily Life Unplugged) — Thu, 11 Nov 2021 06:39:00 +0000

Marinated pieces of chicken thighs cooked with the aroma of kasoori methi. This chicken recipe is just the perfect dish to prepare for a winter brunch or dinner party paired with hot naan or chapati.

INGREDIENTS OF METHI CHICKEN

· 3 chicken thighs (cut into small chunks)

For the Marination:

· 2 tsp garlic paste

· 1 tsp ginger paste

· 1 tsp salt

· to taste red chilli powder

· 1 lemon (juiced)

For Making Base:

· 1 cinnamon stick

· 1 black cardamom

· 3-4 green cardamom

· A little bit of mace

· 1 bay leaf

· 2 cloves

· 2 tbsp garlic paste

· 2 tsp ginger paste

· 1 cup kasoori methi (soaked in 1 cup water, drained)

· 1 cup yogurt mix

· 4 tomatoes, chopped

· Brown onion paste

· 4 green chillies, finely chopped

· Water

For Making Onion Paste:

· 1 large onion, sliced

· 2 tbsp ghee

For the Yogurt Mix:

· 1 cup yogurt

· A pinch of Salt

· A pinch of Turmeric

· 1 tbsp coriander powder

· 1 tsp red chilli powder

INSTUECTION TO MAKE METHI CHICKEN

Prepare Marination:

1. In a bowl add garlic paste, ginger paste, salt, red chilli powder and lemon juice. Mix well.

2. Add the chicken chunks. Mix well with hands.

3. Keep in the refrigerator for 20 minutes.

Making the Onion Paste:

1. In a pan add 2 Tbsp ghee.

2. Fry the sliced onions till dark-golden brown. Drain. Do not throw away the ghee. The same pan will be used to make the gravy.

3. With a tablespoon of water make a fine paste of these onions. Keep aside.

Preparing the Yogurt Mix:

In a cup of yogurt add some salt, turmeric, coriander powder and red chilli powder. Mix well. Keep aside.

Prepare the base:

1. In the same pan in which the onions were fried, add cinnamon, black cardamom, green cardamom, mace, bay leaf and cloves. Let them release the aroma.

2. Now add garlic paste and ginger paste. Saute.

3. Add soaked and drained kasoori methi. Saute for 2 minutes or till the kasoori methi releases its distinct aroma.

4. Add the yogurt mix. Cook for 2-3 minutes.

5. Add chopped tomatoes. Cook till the tomatoes wilt and release oil on the sides.

6. Add the onion paste, green chillies. Saute for 1 minute.

7. Add some water to liquify the base. Add the marinated chicken.

8. Cook till the chicken is well done, roughly 30-35 minutes.

Serve the Methi Chicken with a crisp roti or naan.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also like our on Facebook Page and Follow on Instagram.

SAWAN SPECIAL RECIPE - KHASTA SABUDANA KI TIKKI

noreply@blogger.com (Daily Life Unplugged) — Tue, 10 Aug 2021 14:43:00 +0000

The entire month of Sawan is significant for the devotees of Lord Shiva and Goddess Parvati. They throng the temples with their prayers and offerings, especially on the Mondays - referred to as Sawan Somvar. Many devotees observe ritualist fast on the first Somvar of Sawan or a string of 16 Mondays back-to-back (Solah Somvar ka vrat).

A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navaratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dishes from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan.

A delicious hot and crispy snack for the festive season or fasting season of Navratri. These sabudana tikkis are made of mashed potatoes along with cashews for some crunch and green chillies for a bit of spice. To make it suitable to consume during the fast, sendha namak (rock salt) has been used.

However, you can replace it with normal salt if making on regular days. You can pair this up with a hot cup of tea and enjoy it as an evening snack.

INGREDIENTS FOR SABUDANA KI TIKKI

▢ ½ cup sabudana (tapioca pearls or sago)

▢ 1 large potato or 130 grams potato – boiled, peeled and mashed

▢ ½ teaspoon chopped green chilies or 1 green chili

▢ 10 to 12 cashews – chopped or 4 tablespoon chopped cashews or 2 tablespoon roasted peanuts, coarsely crushed

▢ ½ tablespoon chopped raisins or 8 to 9 raisins – chopped

▢ ½ teaspoon cumin powder

▢ ¼ teaspoon dry mango powder (amchur) or add as per taste

▢ 1 tablespoon rock salt – edible and food grade, (sendha namak), add as required

▢ 3 to 4 tablespoons peanut oil – for pan frying

Check out other delicious curry recipes you might enjoy ––

1. SAWANSPECIAL: YUMMY SABUDANA KHICHDI RECIPE

2. SAWANSPECIAL: MAKE YUMMY SABUDANA KHEER RECIPE

PROCESS TO MAKE SABUDANA KI TIKKI

Preparation

1. Rinse and then soak the sabudana pearls in water for 5 to 6 hours or overnight. Depending on the quality of sabudana you can even soak for 2 to 3 hours.

2. When properly soaked, the sabudana, should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.

3. Then drain the soaked sabudana pearls very well in a strainer.

4. Boil or steam 1 large potato in a pressure cooker, steamer or microwave oven.

5. The potato has to be well cooked. Drain all the water from the boiled potato.

Making Sago Mixture

1. Peel and mash it very well in a bowl. Let the mashed potatoes become cool at room temperature.

2. Later add the sabudana, chopped green chillies, chopped cashews and raisins to the mashed potatoes.

3. Add cumin powder, dry mango powder. Also add rock salt (sendha namak) as required. You can also use roasted and slightly crushed peanuts instead of cashews.

4. Mix very well.

5. Then form flat patties from the mixture. Keep the width of the patties to ⅓ inch as when cooking they cook quickly from outside.

6. If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.

Pan-Frying Sabudana Tikki

1. Heat 2 tablespoons peanut oil in a skillet or frying pan. Place 4 to 5 sabudana tikki in the pan and Fry them on medium heat.

2. When the base is lightly browned, flip and pan fry the other side. Flip again with a spatula when the second side is golden and crisp.

3. Flip a couple of times more till they are crisp and golden from both sides. If required, you can add 1 to 2 tablespoons more oil.

4. Place the fried sabudana cutlet on kitchen paper towels. Fry the remaining batch in the same way adding 1 to 2 tablespoons more oil.

Serve sabudana tikki hot or warm with fasting a satvik green chutney or coconut chutney. You can also serve sabudana cutlet with curd (yogurt) sweetened with some sugar.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also like our on Facebook Page and Follow on Instagram.

SAWAN SPECIAL: YUMMY SABUDANA KHICHDI RECIPE

noreply@blogger.com (Daily Life Unplugged) — Thu, 05 Aug 2021 12:09:00 +0000

The month of Shravan starts from July 25 this year. Devotees pray to Lord Shiva during this holy month, and often observe fasts. If you too are set to observe fasting in the upcoming days, fret not. We have some of the easiest and yummiest of vrat-friendly recipes that serve the purpose and satiate your taste buds.

A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navaratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dish from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan.

Sabudana Khichdi is also known as Falahaari Khichdi or Saagri Khichdi. This recipe is suitable for any type of vrat/fast. This is because fasting is the time when people avoid eating grains and sabudana khichdi makes a great spicy healthy and delightful snack.

INGREDIENTS OF SABUDANA KHICHDI

· 1 Cup Sabudana (Sago)

· 1/2 Cup Peanut (Shelled and Coarsely Pounded), Roasted

· 2 Tbsp Ghee

· 1 Tsp Zeera (Cumin Seeds)

· 3-4 Sabut Lal Mirch (Whole Dried Red Pepper)

· 1 Sprig Kadhi Patta (Curry Leaves)

· 2 Tsp Sendha Namak (White Rock Salt)

· 1 Tsp Chilli Powder

· 1 Tbsp Hara Dhania (Coriander Leaves)

MAKEING SABUDANA KHICHDI

1. Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour, max 3 hrs.

2. Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.

3. Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.

4. Heat the ghee in a pan and add zeera, lal mirch and kadhi patta.

5. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. It Takes a couple of minutes.

6. Take it off the heat, add the lemon juice (optional) and mix well.

Serve garnished with the hara dhania and the green chillies.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also like our on Facebook Page and Follow on Instagram.

SAWAN SPECIAL: MAKE YUMMY SABUDANA KHEER

noreply@blogger.com (Daily Life Unplugged) — Wed, 04 Aug 2021 12:35:00 +0000

Indian foodies are all geared up for Sawan 2021. The month of Shravan starts from July 25 this year. Devotees pray to Lord Shiva during this holy month, and often observe fasts.

There are plenty of recipes which can be made during this period. If you too are set to observe fasting in the upcoming days, fret not. We have some of the easiest and yummiest of vrat-friendly recipes that serve the purpose and satiate your taste buds.

The food options have drastically reduced with the commencement of Sawaan month. If you are wondering what desserts you can easily whip up this month, we have a delicious and extremely easy recipe of Sabudana Kheer for you!

It is almost miraculous how you can make something as yummy as Sabudana Kheer with just a few ingredients. All you need is some Sabudana, water, milk, sugar and a little patience to make sure the milk thickens without burning.

INGREDIENTS: -

· ½ Cup Sabudana

· 1 Cup Water

· 3 ½ Cups Milk

· ½ Cup Sugar

· 7-8 Cashews

· 2 Tbsps Raisins

· ¼ Tsp Elaichi Powder (Cardamom)

HOW TO MAKE SABUDANA KHEER: -

Step 1

For this simple recipe, start by soaking your Sabudana in water. Let it soak for half an hour. Do not over soak it or it will get mashed while cooking.

Step 2

Take a pan (preferably with a thick bottom) and add milk to it. Let the milk heat a little.

Step 3

To the milk add the soaked Sabudana.

Step 4

Let it boil in medium flame. Keep stirring and do not let the milk stick to the pan.

Step 5

Boil till the milk reduces a little and your Sabudana turns translucent.

Step 6

Now, add sugar and stir. You can add the sugar and taste the milk after the sugar gets dissolved to see if you need more.

Step 7

Stir the kheer so that there are no sugar crystals left to dissolve. Make sure you stir gently or you might cause the Sabudana to mash.

Step 8

Leave the flame at the lowest and stir for 15 minutes.

Step 9

At this stage add the dry fruits and stir for another five minutes and your delicious Sabudana Kheer is ready to serve!

Step 10

Take it out in bowls, garnish with chopped dry fruits and serve hot!

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

AVAKAYA RECIPE | ANDHRA MANGO PICKLE

noreply@blogger.com (Daily Life Unplugged) — Thu, 15 Apr 2021 08:00:00 +0000

Mango Avakaya or Avakaya pickle is a spicy, robust pickle made with raw mangoes from the Andhra cuisine. Andhra cuisine is known for its spicy as well as tasty recipes. This pickle is also no different and is one of the gems from Andhra cuisine. Chopping mangoes at home for avakaya is difficult as the kernel part is attached to the mango pieces. So, it is better to get the mango pieces chopped from the vendor.

The name ‘Avakaya’ is a combination of ‘ava’ which means mustard and ‘kaya’ which means raw fruit or mango. Also, fully raw and sour mangoes that are hand-plucked from the tree for making Aavkaya. The process of making avakaya pickle is very easy, you need to take care of the cleanliness and moisture part. Everything including mangoes, bowls, spoons etc should be clean and dry and the pickle should be kept in a dry place to mature. You can even keep in sunlight.

INGREDIENTS FOR ANDHRA MANGO PICKLE

· 1 Kilo Unripe Green Mangoes Or 8 Cups Chopped Mangoes

· 200 Grams Mustard Seeds Or 1 Cup + 4 Tablespoons Mustard Seeds

· 20 Grams Methi Seeds Or 2 Tablespoons Methi Seeds (Fenugreek Seeds Or Methi Dana)

· 200 Grams Kashmiri Red Chilli Powder Or 2 Cups Red Chilli Powder

· 200 Grams Rock Salt Or 1 Cup Rock Salt

· 40 Grams Safed Chana Or 3 Tablespoons Chana

· 3 Tablespoon Turmeric Powder

· 2 tsp Asafoetida / Hing powder

· 2 Cups Sesame Oil or Mustard oil

Check out other delicious curry recipes you might enjoy ––

1. JUICY OVEN BAKED CHICKEN BREAST

2. BENGALI FISH CURRY | MACCHER JHOL

3. ACHARI CHICKEN RECIPE

4. ACHARI BHINDI | आचारी भिंडी RECIPE

5. ACHAAR KA MASALA RECIPE

6. AAM KA ACHAAR RECIPE

7. GREEN CHILLI PICKLE RECIPE

INSTRUCTION TO MAKE AVAKAYA

1. Wash the raw mangoes after soaking them in water for few hours.

2. After washing, wipe the mango well to remove any trace of water.

3. Sun dry all the spices to remove any moisture. You can slightly roast the fenugreek and mustard seeds if there is no strong sunlight.

4. Using a very sharp big knife chop the mangoes in small bite sized cubes retain the hard shell around the seed,

5. It is not easy to do at home so if possible, request the vegetable vendor to do so for you.

6. Discard the seed and remove the plastic kind peel attached to the hard shell.

7. Grind mustard seeds and make a slight coarse powder.

8. Slightly crush the fenugreek seeds and mix with mustard powder, asafoetida, and red chili powder in a bowl.

9. Take a wide large bowl and add the chopped mango pieces, add salt and turmeric, and mix well.

10. Let it sit for an hour.

11. Now add the white chickpeas and the mustard, fenugreek, red chili asafoetida mix in the mangoes.

12. Mix well with a ladle/ large spoon.

13. Now add the sesame oil or mustard oil in the mango mixture and mix well.

14. Take a clean sterilized glass jar and fill the pickle in the jar or instead of bowl you can use the glass jar in step 9.

15. Cover the container and let it sit for 2-3 days after that you will see the oil will float on top of the pickle. If not, then add some more oil now.

16. After a week, the mango pieces will soften a bit and you can start using the pickle.

17. You can also keep in sunlight for a few hours on these 4 to 5 days.

18. Everyday day or alternate day, remove the lid and mix the pickle with a clean spoon. You can sun dry the spoon for some minutes before you mix the pickle.

19. Store the pickle jar in a dry place and use a dry clean spoon to take out the pickle.

20. After a month keep the pickle refrigerated or if you want to keep it at room temperature then add some more oil so the pickle will submerge completely in oil.

Enjoy your delicious hot mango pickle with curd rice, roti, daal chawal, khichdi or any Indian meal of your choice !

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

HARI MIRCH KA ACHAR | GREEN CHILLI PICKLE RECIPE

noreply@blogger.com (Daily Life Unplugged) — Thu, 08 Apr 2021 12:22:00 +0000

This Mirch ka Achar is made with green chilis, mustard oil, and spices like cumin seeds, mustard seeds, fenugreek seeds, and fennel seeds. Different pickles have different flavors depending on the ingredients you use. This green chilli pickle is spicy and pungent thanks to the green chilis and mustard oil.

Making this green chilli pickle is very easy. Use less hot or medium hot green chilies to make the pickle. This chilli pickle has ground mustard seeds, turmeric and lemon juice which imparts a major flavor, aroma and taste, not to forget the presence of green chillies too. The green chilli pickle goes very well as a condiment with simple Indian meals like dal-rice, curd-rice, veg pulao and even with roti-sabzi.

INGREDIENTS FOR GREEN CHILLI PICKLE

· 500 Gms Green Chilies

· 6 Tablespoons Mustard Seeds - Yellow or Black Mustard Seeds

· 3 Tablespoons Rock Salt (Sendha Namak)

· 2 Teaspoon Turmeric Powder (Haldi)

· 1 Cup Mustard Oil

· 5 To 6 Lemons (Nimbu)

Check out other delicious curry recipes you might enjoy ––

INSTRUCTION TO MAKE GREEN CHILLI PICKLE

Chopping Green Chilies –

1. Rinse and dry the chilies. (the chilies must be dry, use a paper towel if needed).

2. Wearing gloves, remove and discard the stems. Then, using a knife, make a slit in the large side of the chili.

3. Set aside for now.

Making Green Chilli Pickle –

1. In a grinder or coffee grinder, powder the mustard seeds coarsely.

2. In a clean glass jar, add the green chilies, ground mustard seeds and salt.

3. Mix by shaking the jar or use a clean spoon to mix the contents of the jar.

4. Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. If the sunlight is bright and heat is very intense, then just 1 to 2 days is fine.

5. In the evening, remove the jar from out and keep in a dry place in your kitchen.

6. After 2 to 3 days, add lemon juice and turmeric powder to the pickle.

7. With a clean spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days.

Adding Mustard Oil In Chilli Pickle –

1. Heat mustard oil till its smoking point. Let the mustard oil cool till it becomes warm or is slightly hot.

2. About 15 mins, Pour the mustard oil in the pickle jar.

3. Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.

4. You can even keep the chilli pickle for 2 to 3 days at room temperature and then in the fridge.

Serve Green Chili Pickle as a side condiment with a simple meal like dal-rice or curd-rice. The pickle can also be served with Aloo Paratha, Gobi Paratha, Mooli Paratha or Even Plain Parathas Or Chapatis.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

AAM KA ACHAAR RECIPE | MANGO PICKLE RECIPE

noreply@blogger.com (Daily Life Unplugged) — Tue, 06 Apr 2021 11:54:00 +0000

The perfect accompaniment to a full-fledged north Indian meal. One can pair it with piping hot parathas or eat with a dal of your choice along with rice. You can prepare this mouth-watering accompaniment easily at home with this recipe. A sour, spiced and tasty Mango Pickle aka Aam ka Achar.

This Punjabi style mango pickle is made with raw mango and whole spices and then stored in mustard oil. While cooking the pickle, oil is used in a generous amount, so the mangoes are fully softened. It takes about a month to prepare mango pickle and can be eaten all year long if stored in an airtight container.

INGREDIENTS OF AAM KA ACHAAR

· 1 Kilogram unripe green mangoes or 7 to 7.5 cups chopped mangoes

· ¼ cup mustard seeds (Sarson), 40 grams

· ¼ cup fenugreek seeds (Methi), 45 grams

· ¼ cup fennel seeds (Saunf), 30 grams

· ¼ tablespoon nigella seeds (Kalonji), 30 grams

· 3 tablespoons turmeric Powder, 15 grams

· ¼ cup red chili powder, 25 grams

· ½ cup rock salt (edible and food grade), 125 grams or add as required

· 3 cups mustard oil - add more if required

Check out other delicious curry recipes you might enjoy ––

HOW TO MAKE AAM KA ACHAAR

Preparation for Making Aam Ka Achaar:

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours.

2. This step is optional but does help in getting rid of any moisture from the spices and salt.

3. Now take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder and grind to a coarse mixture.

4. Rinse and wipe the unripe green mangoes and let them dry naturally.

Making Punjabi Mango Pickle:

1. Chop the mangoes in small to medium pieces and add them in a bowl. No need to remove the outer skin of the mangoes.

2. Take the chopped mangoes in a large clean ceramic jar or glass jar.

3. Now first add the ground fenugreek seeds and mustard seeds.

4. Then add fennel seeds, nigella seeds, turmeric powder and red chilli powder and salt.

5. With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces.

6. Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.

7. Next pour ½ cup of mustard oil. Mix them very well.

8. Cover with lid and keep in sunlight for 3 to 4 days.

9. Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.

10. Every day after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically, mixing and tossing that needs to be done. Do this every day.

11. In the evening, get the jar inside and keep in a cool dry place. Next morning again keep the jar in the sunlight.

12. After keeping in the sunlight for 3 to 4 days, add the remaining 2.5 cups mustard oil. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.

13. Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle.

14. Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled.

Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This mango pickle stays good for a year at room temperature without refrigeration.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

ANDHRA CHICKEN CURRY | ANDHRA KODI KURA RECIPE

noreply@blogger.com (Daily Life Unplugged) — Fri, 05 Feb 2021 12:23:00 +0000

Andhra cuisine is famous for its fiery hot and spicy food and this Andhra Chicken recipe is no exception, it is also known as Andhra Kodi Kura. An authentic Andhra recipe full of spice and rich gravy. Andhra chicken curry though has many versions, like in coastal regions it is cooked with ground coconut or coconut milk, this one is without any.

The base masala of Kodi Kura is prepared by dry roasting pepper, cumin, saunf, cloves, cinnamon, dry red chilies and poppy seeds (khus khus). Simply roast the ingredients for few minutes and grind to a smooth powder. Use the masala powder to prepare curry with any non-veg variety or vegetables.

Lots and lots of dry red chilies are added in Kodi Kura. If you do not like spicy food, then reduce the quantity of red or green chilies or simply replace it with pepper powder.

INGREDIENTS FOR ANDHRA CHICKEN CURRY

· 1 kg Chicken

To Dry Roast

· 5 Cloves

· 1/2 Cinnamon Stick

· 5 Dry Red Chilies

· 1 tsp Pepper Powder

· 1 tsp Cumin Powder

· 1 tbsp Poppy Seeds

· 1 tsp Fennel Seeds

For Curry

· 1 cup Finely Chopped Onion

· 1 cup Finely Chopped Tomaotes

· 1 tbsp Ginger Garlic Paste

· 1/2 tsp Turmeric Powder

· 2 tsp Coriander Powder

· 2 Dry Red Chilies

· Salt to Taste

· 2 stick Curry Leaves

· 2 tbsp Chopped Coriander Leaves

Check out other delicious curry recipes you might enjoy ––

INSTRUCTIONS TO MAKE ANDHRA CHICKEN CURRY

Preparing Masala Powder

1. Heat pan or kadhai on low flame and Dry roast poppy seeds, broken red chilies and fennel seeds. Do not fry for too long.

2. Roast for few mins and remove from the heat.

3. Allow to cool.

4. Grind it in a mixer along with cloves, cinnamon, pepper and cumin powder. Keep it aside.

Making Curry

1. Marinate chicken with turmeric powder and keep aside for 1 hour.

2. Heat 2 tbsp oil in a pan or kadhai. Temper mustard seeds.

3. Add chopped onions and curry leaves. Fry for few mins.

4. Add ginger-garlic paste and saute a while.

5. Add chopped tomatoes, marinated chicken and mix well. Cook for 10 mins.

6. Now Add prepared masala powder, coriander powder and cook it covered for 10 mins.

7. Add salt to the curry.

8. Now add 1 cup water and cook it covered for 10-15 mins on low flame.

9. Check if the chicken is cooked and also the consistency of the curry, then tun off the flame.

Garnish Andhra Chicken with chopped coriander and Serve hot with steamed rice or roti.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

ACHARI CHICKEN RECIPE | ACHARI MURGH RECIPE

noreply@blogger.com (Daily Life Unplugged) — Wed, 03 Feb 2021 12:20:00 +0000

Achari Chicken is easy to prepare, full of flavour, and lip-smacking to taste, Achari Chicken is one of the best chicken recipes, an extremely popular chicken recipe made using yogurt, Indian masala (onion, garlic,etc) and achari spice/masala (pickling mix). Also known as Achari Murgh, it is a popular dish from Mughlai cuisine and served with buttered naan, roti, rice, etc.

This dish has been made in the north, particularly places like Rajasthan for a long time. As the weather in the north of India is quite warm, curries such as this using pickling spices, enhance the flavour whilst helping to preserve the food for longer. Mustard oil in this dish makes the chicken rich and moist but even vegetable or sunflower oil can be used as an alternative.

Making the Spice Mix

Blend the Red Chillies, Methi Seeds, Mustard, Fennel Seeds, Fenugreek Seeds, Nigella Seeds and Salt to make homemade Achari masala.

INGREDIENTS FOR ACHARI CHICKEN

· 750gms Chicken

· 3 Tbsp Mustard Oil or Vegetable Oil

· 1 Tsp Fenugreek Seeds

· 1 Tsp Mustard Seeds

· 1 Tsp Cumin Seeds

· 1 Tsp Fennel Seeds

· ½ Tsp Nigella Seeds or Onions Seeds

· 4 Dried Whole Red Chilies

· 2 Tbsp Ginger Garlic Paste

· 1 Large White Onion Finely Sliced

· 1 ½ Tbsp Tomato Puree

· ½ Tsp Turmeric Powder

· 2 Tsp Red Chilli Powder

· 100gms Lightly Beaten Yoghurt

· 1 Tbsp Lemon Juice

· Salt to Taste

· Chopped Coriander to Garnish

Check out other delicious curry recipes you might enjoy ––

METHOD TO MAKE ACHARI CHICKEN

1. In a heavy bottom pan heat the mustard oil.

2. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds.

3. Sauté until they start to sizzle and pop for a min or so. Also add the whole red chillies, stirring to make sure they do not burn.

4. Add the sliced onion and fry until light brown in colour and have softened for about 8-10 mins.

5. Now add the ginger/ garlic paste frying for a few seconds. Mix well.

6. Add tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.

7. Add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins.

8. Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked thoroughly, stirring a couple of times in between.

9. At this stage, add the yoghurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes.

10. Add salt and lemon juice to taste, cook for 2 mins.

Garnish the Achari Chicken with coriander and Serve hot with roomali roti or naan. Enjoy!

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

BANANA OATS CHOCOLATE CHIP COOKIES | CHOCOLATE CHIP COOKIES

noreply@blogger.com (Daily Life Unplugged) — Mon, 01 Feb 2021 09:40:00 +0000

Banana Oats Chocolate Chip Cookies are extremely easy and its can be made well within under 30 mins. It has no butter, flour, sugar or egg. Banana binds everything together. Just mash bananas, add oats, honey, coconut and chocolate chips. mix and form a dough. make small balls out of it and flatten it and bake for 15 to 18 minutes.

Easy, healthy Banana Oatmeal Cookies with Chocolate Chips are Chewy and choc-a-block with chocolate chips, this healthy dessert recipe is exactly what you should make when you are craving for food. These cookies are the best of both worlds. They are the perfect combination of banana bread and an oatmeal cookie.

This bite sized cookies are eggless, flourless, sugarless and butter less and is made in 25 minutes. Perfect treat for kids and adults to enjoy.

INGREDIENTS FOR COOKIES

· 2 Medium Bananas

· 25 Grams Desiccated Coconut

· 125 Grams Rolled Oats

· 80-100 Grams Chocolate Chips

· 2 Tbsp Honey

INSTRUCTIONS TO MAKE BANANA OATS CHOCOLATE CHIP COOKIES

1. Mash the bananas in a large bowl with a fork until its almost smooth and not lumpy with chunks of bananas.

2. Now add in the oats, coconut, honey, and chocolate chips to the mashed bananas.

3. Fold together everything up until it comes together and forms a rough dough.

4. Form small balls and flatten it into discs and keep them in a baking sheet lined with baking paper one by one.

5. Preheat the oven to 180 C or 350 F.

6. Line a baking tray with parchment/baking paper.

7. Bake the cookies for 15 to 18 minutes until it is golden and crisp on the outside, it will be soft and chewy on the inside.

8. Remove from oven and let stand 1 minute.

Let the Banana Oats Chocolate Chip Cookies cool and serve. These cookies keep well for 2 days after baking when kept in an airtight container.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

CHOCOLATE BANANA WALNUT LOAF | CHOCOLATE BANANA BREAD

noreply@blogger.com (Daily Life Unplugged) — Fri, 29 Jan 2021 10:46:00 +0000

he ultimate chocolate loaf has just the right amount of banana and chocolatey depth to make it super moist and luxurious in every sense. Chocolate Banana Loaf is an incredibly moist, delicious, and healthy whole wheat flour loaf cake loaded with walnuts and chocolate chip.

Use very ripe bananas, i.e. mushy bananas. You can tell a mushy banana by the color of the peel – it should be browned or browning significantly and should feel soft when squeezed between your fingertips and will be very easy to mash with a fork. Chocolate Walnut Banana Bread is perfectly soft, with the perfect mix of banana and chocolate, with crunchy walnuts. Perfect for any occasion!

INGREDIENTS USED TO MAKE BANANA CHOCOLATE LOAF

Dry Ingredients

· 180 Gms Whole Wheat Flour / All Purpose Flour Sifted

· 25 Gms Cocoa Powder Sifted

· 1/2 Tsp Baking Soda

· 1/2 Tsp Baking Powder

· 150 Gms Golden Caster Sugar/ White Caster Sugar

· Pinch of Salt

Wet Ingredients

· 2 Large Over Ripe Bananas approx. 1 Cup

· 2 Large Eggs

· 1/2 Cup Oil (Veg/Sunflower/Coconut)

· 1 Tsp Vanilla Extract

· 1/4 Cup Milk

Other Ingredients

· 1/2 Cup Walnuts Roughly Chopped

· 1/4 Cup Dark Chocolate Chips

Check out other delicious curry recipes you might enjoy ––

INSTRUCTIONS TO MAKE BANANA CHOCOLATE LOAF

1. Mash the ripe bananas in a bowl and then mix in the eggs, oil, vanilla extract and milk.

2. In a large bowl whisk in all the dry ingredients together.

3. Now pour in the wet ingredients and with a spatula fold it until evenly mixed.

4. Do not over mix. It is very important that you do not over stir the batter, or it will turn out dry and tough. Stir just very gently and just until the flour is incorporated.

5. Add in half of the chopped walnuts and chocolate chips and mix.

6. Pour the batter in the prepared tin and top it up with more chopped walnuts.

7. Preheat the oven to 350°F or 180°C and line a loaf tin with baking paper and brush or spray with oil.

8. Put it in the preheated oven for 40 to 50 minutes or until toothpick inserted into the centre should come out clean and should be golden on the outside.

9. Let cool for 5 minutes in the loaf tin and then remove it from the pan and place on a cooling rack.

Slice Chocolate Walnut Banana Bread and serve it with tea or coffee.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

BENGALI CHICKEN REZALA | BENGALI STYLE CHICKEN REZALA RECIPE

noreply@blogger.com (Daily Life Unplugged) — Thu, 28 Jan 2021 11:13:00 +0000

The chicken is first marinated with curd, onion paste, sesame and poppy seed paste. It is then slow cooked with whole spice like cinnamon, bay leaf, cloves, cardamom and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender and adds in lot of flavours. Quintessentially, it is a chicken gravy that is white, unlike other chicken curry dishes and is extremely flavorful with very delicate flavors.

Chicken Rezala is a perfectly balanced dish. It is neither too sweet, sour or spicy taste-wise, is an authentic white coloured gravy dish that has got its roots from Bengal. The chicken thighs and drumsticks are usually used in this curry to lift up the flavour well and make it quite rich.

It is then slow cooked with whole spice like cinnamon, bay leaf, cloves, cardamom and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender that adds in lot of flavours and slowly cooked chicken curry with cashew nuts-poppy seed paste, aromatic rich whole spices, saffron and kewra.

In addition, its texture is also like a semi gravy dish that goes perfectly with both rice and Indian bread and it is mostly served with rumali roti or biryani.

INGREDIENTS FOR CHICKEN REZALA

· 1 Onion, Ground to Paste

· 10 Cashew Nuts, Ground to Paste

· 2 Tablespoon Sesame Seeds (Til Seeds), Ground to Paste

· 2 Bay Leaf (Tej Patta)

· 4 Cloves (Laung)

· 2 Cardamom (Elaichi) Pods/Seeds

· 1 Inch Cinnamon Stick (Dalchini)

· 4 Dry Red Chillies

· 1 Tablespoon Garam Masala Powder

· 1 Teaspoon Black Pepper Powder

· Salt, To Taste

· 2 Tablespoon Mustard Oil, For Cooking

· 1 Kg Chicken, Drumstick and Thighs

· 1 Cup Curd (Dahi / Yogurt)

· 1 Teaspoon Sugar

· 10 Saffron Strands, For Garnish

Check out other delicious curry recipes you might enjoy ––

HOW TO MAKE BENGALI STYLE CHICKEN REZALA

1. To make Bengali Style Chicken Rezala Recipe - Chicken Korma, first cut and grind the onion, half of ginger and half of garlic in a mixer to a smooth paste.

2. Once the paste is made, remove and transfer it into a bowl.

3. Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl.

4. Wash the chicken pieces well and place it in a bowl.

5. Now add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.

6. Add the paste to the chicken, mix and coat well and marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces.

7. Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well. This will just take a minute.

8. Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes.

9. Add in the remaining poppy seed and cashew nut paste and give it a stir.

10. Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix.

11. Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked.

12. Make sure you turn the chicken pieces in the middle and give the curry a stir, so the chicken gets evenly cooked.

13. Sprinkle a teaspoon of sugar (optional), give it a stir, and turn the heat to low and cook for another 15 mins.

14. Check for the salt, gravy consistency and adjust according to taste.

15. Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.

Serve the Bengali Style Chicken Rezala along with naan or rumali roti or biryani, Pickled Onions by the side to make your meal complete.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

ACHAAR KA MASALA RECIPE | अचार मसाला | HOMEMADE PICKLE MASALA

noreply@blogger.com (Daily Life Unplugged) — Wed, 20 Jan 2021 11:47:00 +0000

Achaar Ka Masala is a homemade spice blend to flavor the Indian pickles. It is commonly known as pickle masala. Achari Masala is a mix of Indian spices which is used to pickle a variety of ingredients. Masala, a ground spice mixture is perhaps the most common and the easiest way of using whole spices. It takes a little effort to combine spices at home and make a spice blend.

In some pickles, the masala brings out the flavor while in some the color. But either way, it is a key ingredient in any Indian pickle. This masala has spices like fennel, fenugreek, onion seeds etc which are used in pickling and hence it gives a very pickle like taste to whatever it is added to.

You can also use this pickle masala powder in any Achari Sabji like Achari Gobi, Achari Bhindi, Achari Chole, Achari Aloo, Achari Paneer etc…

INGREDIENTS FOR ACHAAR KA MASALA

· 2 Tbsp Amchur Dry Mango Powder

· 1 Tbsp Red Chilly Powder

· 1 Tbsp Turmeric Powder

· 3 Tbsp Mustard Seeds (Sarson)

· 1 Tbsp Fennel Seeds (Saunf)

· 1 Tbsp Fenugreek Seeds (Methi Dana)

· 1 Tbsp Carom Seeds (Ajwain)

· 2 Tsp Nigella Seeds (Kalonji)

· 1 tbsp Asafoetida (Hing)

· 1 Tbsp Salt Or To Taste

Check out other delicious curry recipes you might enjoy ––

INSTRUCTIONS TO MAKE ACHAAR KA MASALA

1. In a heavy bottom pan (Buy Here) dry roast the mustard seeds for 1 – 2 minutes.

2. Transfer to a bowl.

3. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.

4. Transfer to the same bowl as mustard seeds.

5. Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.

6. Let All the roasted masala to cool down to room temperature.

7. Add the roasted spices in a blender (Buy Here) and grind to a coarse powder.

8. Transfer the masala mix to a bowl.

9. Add salt, amchur, red chili powder, Asafoetida, and turmeric powder. Stir to combine.

10. Store the Achaar Masala in a clean, dry airtight jar at room temperature.

11. Make sure to use dry spoon to scoop out the masala.

Once you make Pickle Masala Powder, you can store it in an airtight container up to a year in your kitchen pantry or kitchen shelve cabinet, no need to refrigerate.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

BENGALI BEGUN BHAJA | BENGALI STYLE DEEP FRIED EGGPLANT

noreply@blogger.com (Daily Life Unplugged) — Fri, 15 Jan 2021 11:36:00 +0000

Bengali Begun Bhaja or Baingan Bhaja recipe is a popular traditional Bengali dish of marinated thick eggplant or aubergine slices pan fried in mustard oil. One of the finest Bengali recipes that people particularly pair with Luchi. Begun Bhaja Bengali Cuisine can be paired with any Daal and Plain Rice to serve a simple meal.

Turmeric powder and salt rubbed eggplant pieces deep fried into the hot oil; this is the beauty of the dish. If you see, many baingan bhaja recipe include the coating of either rice flour or besan or even atta. But, the traditional authentic Bengali begun bhaja recipe do not make any use of flour. Use the large purple variety of eggplant with fewer seeds to make this dish. Use of mustard oil to fry Baingan ka Bhaja gives it an authentic taste, however, you can fry it in vegetable oil too.

For Begun Bhaja, the stout and plump aubergine is used, which is commonly referred to as bharta-brinjal by the vegetable sellers. After discarding the stalk, the aubergine is cut into neat and even circular discs, sprinkled with salt and turmeric powder, and then either deep or shallow-fried in mustard oil.

INGREDIENTS FOR BEGUN BHAJA

· 1 Large Eggplant (Aubergine) Cut In 1 Cm Slices

· 1 Teaspoon Turmeric Powder

· ¾ Teaspoon Red Chilli Powder

· ½ Teaspoon Sugar

· 1 Teaspoon Lemon Juice

· Salt To Taste

· Mustard Oil For Frying

Check out other delicious curry recipes you might enjoy ––

INSTRUCTIONS TO MAKE BEGUN BHAJA

1. To start with, firstly, clean, wash and slice the baingan evenly into discs with 1/4-inch thickness.

2. Now, on a plate, add red chilli powder, turmeric powder, sugar, salt and lemon juice.

3. Then, evenly coat all the slices with prepared spice mix and cover and keep it aside for 10 minutes

4. Now, heat mustard oil in a thick bottom pan.

5. It's very important to make sure the oil should be smoky hot.

6. Gently add marinated baingan into hot oil and fry them from the sides (2 minutes on each side).

7. when you see the golden colour, flip to the other side.

8. Give a gentle press to the center to check if it is soft, which means it's done.

9. Take out the fried baingan on to a plate.

Begun Bhaja or baingan bhaja is ready to serve. Serve this baingan fry with khichuri, luchi or dal rice.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

HOMEMADE SANDWICH MASALA | BOMBAY SANDWICH MASALA POWDER RECIPE

noreply@blogger.com (Daily Life Unplugged) — Thu, 14 Jan 2021 11:22:00 +0000

Sandwich masala is a melange of different roasted and ground spices that come together to produce a distinct flavour. Sandwich masala is commonly used in Bombay sandwich - popular street food in Mumbai.

Bombay sandwich and Bombay grilled sandwich are very famous in and around the streets of Mumbai and sandwich is incomplete without chatpata masala. Sandwich Masala is a special spice mix that is sprinkled over Mumbai style sandwiches and gives them a very unique taste. A dash of masala sprinkled in the sandwich makes a world of difference in revving up the breakfast delight.

INGREDIENTS OF SANDWICH MASALA

· ¼ cup Cumin Seeds

· 1 tbsp Black Pepper

· 1 tbsp Fennel Seeds

· 2 inch Cinnamon stick

· 1 tbsp Salt

· 1 tsp Dry Mango Powder

· 1 tsp Red Chilli Powder

· 1 Tsp Chaat Masala

Check out other delicious curry recipes you might enjoy ––

INSTRUCTIONS TO MAKE SANDWICH MASALA

1. Ina thick bottomed pan, dry roast cumin seeds, cinnamon stick, black pepper, and fennel seeds on low flame for few minutes till they release their aroma.

2. Let the spices cool down completely and transfer them in a blender then grind them into a fine powder.

3. Add red chilli powder, salt, black salt and chaat masala, and give it one last pulse to mix all the powders together and make sure there are no lumps.

4. Your sandwich masala is ready. Sprinkle a generous amount of the masala in your sandwich to make it full of flavours.

You can store this masala in an airtight container at room temperature for up to a month and while making a sandwich, just sprinkle ¼ tsp masala over the filling before grilling the sandwich.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

HOMEMADE CHAAT MASALA | CHAAT MASALA RECIPE

noreply@blogger.com (Daily Life Unplugged) — Wed, 13 Jan 2021 10:36:00 +0000

Chaat masala is a special mix of spices, salts, and aromatics sprinkled onto dishes before serving, adding a spicy punch and tangy zing, and instantly boosting flavour and enhancing the taste. It is sprinkled over Chaat and other street food dishes, which adds to the taste. It can practically be used with any dish that you feel like perking up.

Chat Masala is thereby, one of the quintessential ingredients that you could make for yourself within minutes and it could be stored for quite some time as well. This is a basic recipe, but once you've made it a few times and become familiar with the ingredients and how they taste, you can experiment with the spices, increasing some and decreasing others to make your own custom blend.

It is a popular spice mix in India and neighboring countries, used in a host of recipes from tikki, bhalle, papri, bhelpuri to fruits and curries. Sprinkle this chaat masala on top of any dish and get an instant boost in its flavour.

INGREDIENTS OF CHAAT MASALA

· 1 Tablespoon Cumin Seeds (Jeera)

· 1 1⁄2 Teaspoons Black Peppercorns (Sabut Kali Mirch)

· 1⁄4 Teaspoon Ajwain (Carom Seeds)

· 1 1⁄2 Tablespoons Amchur (Dried Mango Powder)

· 1⁄4 Teaspoon Red Chilli Powder

· 1 Tablespoon Black Salt (Kala Namak)

· 1 Large Pinch Tartaric Acid (Tartari) / Citric Acid

· 1 1⁄2 Teaspoons Dried Ginger Powder (Sonth)

· 1 Teaspoon Salt

· 1 Teaspoon Mint Powder (Pudina)

· 1 Large Pinch Asafoetida Powder (Hing)

Check out other delicious curry recipes you might enjoy ––

INSTRUCTION TO MAKE CHAAT MASALA

1. To Dry roast the whole spices, heat small kadhai or wok on medium heat and add in cumin seeds (jeera), black peppercorns, and carom seeds (ajwain).

2. To dry roast, keep stirring continuously, till aromatic, about 1 minute.

3. Remove from heat and transfer to a bowl.

4. Add roasted whole spices and all remaining ingredients - dried mango powder (amchur), red chilli powder, black salt (kala namak), tartaric acid (tartari), dried ginger powder (sonth), salt, mint powder (pudina), and asafoetida (hing) - into a small grinder / blender, and

5. Grind all the spices to a fine consistency powder.

Transfer chaat masala to an airtight jar. Store in a refrigerator or a cool dark place.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like it and leave your valuable comments and also Like Daily Life Unplugged on Facebook and Follow on Instagram.

HOMEMADE BIRYANI MASALA | HYDERABADI BIRYANI MASALA

noreply@blogger.com (Daily Life Unplugged) — Thu, 07 Jan 2021 07:54:00 +0000

Biryani is one of the most favorite dish for many people and it is one of the most popular post in this humble space. Most of my biryani recipes call for biryani masala powder, when we talk about royal foods of India, mentioning Biryani is inevitable. What makes this delicacy a sheer treat, is the method of cooking and use of biryani masala, which is a unique combination of Indian spices.

Homemade biryani masala powder trumps the commercial variety any day. There’s much to love about the homemade stuff. You have total control over the quality and quantity of the spices, and you determine the level and intensity of hotness. There are no artificial colours or preservatives. You can make as much as you want and store the rest for later.

Biryani masala is a more elaborate version of garam masala, incorporating a much wider variety of spices, herbs, and aromatics, and is perfect as a chicken biryani masala, a mutton biryani masala, or a veg biryani masala. It’s commonly used as a seasoning for biryani, pulao, and other rice dishes, and even for mutton or chicken curry.

INGREDIENTS FOR BIRYANI MASALA

· 3 Dried Red Chillies, Preferably Red Kashmiri Chillies

· 2 1⁄2 Tablespoons Coriander Seeds (Sabut Dhaniya)

· 3 Star Anise (Chakra Phool)

· 1 Piece Cinnamon, (Dalchini), About 3-Inches In Length

· 2 Black Cardamom Pods (Badi Elaichi)

· 10 Green Cardamom Pods, (Hari Elaichi)

· 2 Teaspoons Black Peppercorns (Sabut Kali Mirch)

· 1⁄2 Piece Nutmeg, (Jaiphal)

· 1 Whole Mace (Javitri)

· 3 Bay Leaves (Tej Patta)

· 1 Tablespoon Cumin Seeds (Jeera)

· 2 Teaspoons Fennel Seeds (Saunf)

· 1 Teaspoon Clove (Laung)

· 2 Teaspoons Caraway Seeds (Shahi Jeera)

· 1⁄2 Teaspoon Turmeric Powder (Haldi)

Check out other delicious curry recipes you might enjoy ––

INSTRUCTION TO MAKE BIRYANI MASALA

1. Place a heavy kadhai on medium heat.

2. Toss in dried red chillies, coriander seeds (sabut dhania), star anise (chakra phool), cinnamon (dalchini), and stir.

3. Then add black cardamom pods (badi elaichi), green cardamom pods (hari elaichi), black peppercorns (sabut kali mirch), nutmeg (jaiphal), mace (javitri), and bay leaves (tej patta), and give it another stir.

4. Add cumin seeds (jeera), fennel seeds (saunf), cloves (laung), and caraway seeds (shahi jeera).

5. Stir and dry roast till aromatic.

6. Do not roast the spices too much – just enough so that they do not contain any moisture at all and are dry. The entire process will take just 3 to 4 minutes.

7. Sprinkle in turmeric powder (haldi), stir, and remove from heat.

8. Allow the biryani masala spices to cool.

9. Transfer the spices to a spice grinder and run till the spices are ground to a powder consistency.

10. Remove biryani masala powder and transfer to an airtight jar and store in either the refrigerator or in a cool dark place.

This biryani masala powder can be stored in an airtight container in the refrigerator for up to 3 months.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

विंटर स्पेशल: गाजर का हलवा | CARROT HALWA | GAJAR KA HALWA

noreply@blogger.com (Daily Life Unplugged) — Tue, 05 Jan 2021 11:27:00 +0000

One cannot announce the arrival of winters without making the season's first gajar ka halwa. Grated carrots in a loving embrace with condensed milk (or mawa/khoya), assorted nuts are the most comforting sign of a long awaited winter.

Known to have originated in Punjab, it is a delight during the winter months and 'Gajar ka Halwa' is One of the most popular Indian dessert. Prepare this for special occasions as well as the perfect dessert post regular dinner with the family. Ingredients of Gajar Ka Halwa Recipe: Grated carrots, milk, sugar and nuts are stirred and cooked together. Whole lot of nuts make this a great choice to fulfill those post meal dessert craving.

INGREDIENTS FOR GAJAR KA HALWA

· 8 To 9 Carrots Medium, Juicy, Tender – 650 Grams Or About 4 To 4.5 Cups Grated Carrots

· 4 Cups Whole Milk Or Full Fat Milk

· 4 Tablespoons Ghee (Clarified Butter)

· 10 To 12 Tablespoons Regular Sugar Or Raw Sugar Or 180 To 190 Grams – Add As Required

· 5 To 6 Green Cardamoms – Powdered Finely In A Mortar-Pestle Or About ⅓ To 1 Teaspoon Cardamom Powder

· 2 Cups Of Crumbled Or Grated Khoya

· 10 To 12 Cashews – Chopped

· 10 To 12 Almonds – Sliced Or Chopped

· 2 Tablespoons Golden Raisins

· 1 Pinch Saffron Strands – Optional

Explore More Sweet Recipes on the Blog –

INSTRUCTION TO MAKE GAJAR KA HALWA

1. First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a handheld grater or in a food processor.

2. You need approx 4 to 4.5 cups grated carrots.

3. In a kadai or deep thick bottomed pan combine milk and grated carrots.

4. On a low to medium flame, bring the whole mixture to a boil and then simmer.

5. While the mixture is simmering on a low flame, keep on stirring in between.

6. The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

7. When milk is 50%, Add 2 cups of crumbled or grated khoya (mawa

8. When the milk has reduced to 80%, add the ghee, sugar and powdered cardamom to the mixture.

9. Stir well and continue to simmer and cook on a low flame.

10. Do keep on stirring the halwa in between.

11. Towards the end, add the cashews, almonds, saffron and raisins.

12. Simmer the halwa till all the milk is evaporated. Switch off the burner.

Serve Gajar Halwa hot, warm or you can also serve it cold. Garnish with some chopped dry fruits while serving.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like it and leave your valuable comments and also Like Daily Life Unplugged on Facebook and Follow on Instagram.

MARCHWANGAN KORMA RECIPE | KASHMIRI MARCHWANGAN MUTTON KORMA

noreply@blogger.com (Daily Life Unplugged) — Sat, 26 Dec 2020 08:21:00 +0000

Marchwangan Mutton Korma is a famous Spicy meat-based cuisine from Kashmir. Meat is cooked using whole spices along with Kashmir red chili powder as its main ingredient. Kashmiri red chillies give it beautiful red colour to the gravy without making it too spicy. This is recipe of the Kashmiri pandits.

Marchwangan means red chilli in Kashmiri and as name says it’s a spicy dish from wazwaan getting heat from red chilli. It has no onion or garlic. Khada masalas, ghee and succulent meat make this red-hot. Spices, chillies and herbs simmered with tender mutton chunks, makes for the perfect dish that you can serve with any Indian bread.

INGREDIENTS OF MARCHWAGAN KORMA

· 1 Kg Pieces Of Lamb/Goat Cut Into Bite Size Pcs

· 3- 4 Tbs Oil

· 2 Green Cardamoms

· 5 Cloves

· 2 Black Cardamoms

· ½ Tsp Cinnamon Powder

· ½ Inch Cinnamon Stick

· 2 Heaped Tbs Kashmiri Chili Powder

· 1/4 Tsp Turmeric Powder

· ½ Tsp Garam Masala

· ½ Tsp Ginger Powder

· 1 Tbs Fennel Powder

Check out other delicious curry recipes you might enjoy ––

INSTRCUTION TO MAKE MARCHWAGAN KORMA

1. In a bowl mix the chili powder in 3 cups of water and keep aside.

2. Heat the oil, preferably in a heavy bottomed pan. Buy on Amazon

3. Slightly crush the green cardamom and cloves and add them in the oil.

4. Add the pieces of lamb, Stir it all together.

5. Add in the cinnamon stick and the black cardamoms.

6. Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown, this would take about 30 – 40 minutes.

7. Add in the rest of the spices except garam masala, slat & mix to combine all.

8. Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat.

9. Stir to combine and keep stirring and let the water evaporate before adding more chili water.

10. Ensure the meat and spices do not dry up, but enough water has to evaporate, and the meat has to release some oil before you add more chili water.

11. Keep repeating this process until all the water is used.

12. After you have added the last batch of water and it has evaporated, the meat should be fork tender.

13. If it is fork tender, then add in ¼ C of water and garam masala and let it cook uncovered till the oils separate and the gravy looks is thick.

14. If it is not fork tender yet (sometimes the age of lamb) add a cup of hot water, cover it, and cook on low heat for about 5-10 minutes or until the meat is tender and the thick sauce like consistency is achieved.

Serve the Marchwangan Mutton Korma with naan, freshly made Roti or Rice.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

LAMB KORMA RECIPE | SLOW COOKED LAMB KORMA

noreply@blogger.com (Daily Life Unplugged) — Thu, 24 Dec 2020 12:24:00 +0000

One of the most popular dishes in the Indian cuisine is Korma, which derives from the Turkish word 'Kavurma' that means cooked meat. This popular technique of braising vegetables and meat with yogurt, cream, stock and various spices is a favourite among a large population across the country. Korma is believed to have been invented during the Mughal era.

The flavour of this shahi dish is based on a mixture of spices, including coriander and cumin, combined with yogurt kept below curdling temperature and carefully added with meat juices. It is cooked slowly on a low flame for a longer period to attain various flavours of the spices. You will find that a lot of korma recipes contain nuts – usually almonds. These are often in the homemade paste and used to thicken the sauce. You can sprinkle the curry with some flaked almonds too.

INGREDIENTS FOR LAMB KORMA

For The Lamb Curry:

· 1 Kg Lamb Meat

· 4 Onions, Sliced

· 1 1/2 Cup Almond Paste

· 5 Tsp Ghee

· 2 Cinnamon Sticks

· 6-7 Green Cardamom

· 3-4 Cloves

· 1 Piece Mace

· 2-3 Bay Leaves

· 3 1/2 Tsp Garlic Paste

· 1 1/2 Tsp Ginger Paste

· Salt to Taste

· Rose Water (Infused With 4-5 Strands Of Saffron)

· 1 Tsp Yellow Chilli Powder

For Making Cream:

· 1 Cup Yogurt

· 1 Tsp Yellow Chilli Powder

· 1/2 Tsp Black Pepper Powder

· 1 Tsp Coriander Seed Powder

· 1 Tsp Cumin Powder

· 1 Tsp Red Chilli Powder

· 1/4 Tsp Turmeric Powder

Garam Masala:

· 1/4 Tsp Clove Powder

· 1/2 Tsp Green Cardamom Powder

· 1/2 Tsp Rose Petal Powder

· 1/4 Tsp Nutmeg Powder

· 1/4 Tsp Black Cardamom Powder

· 1/2 Tsp Fennel Powder

· 1/4 Tsp Cinnamon Powder

· 1/4 Tsp Mace Powder

For Making Onion Paste:

· 2 Onions, Sliced

· 1 Cup Cream/Malai

Check out other delicious curry recipes you might enjoy –

INSTRUCTION TO MAKE LAMB KORMA

Making the Cream:

1. Take the yogurt and yellow chilli powder, black pepper powder, coriander seeds powder, cumin powder, red chilli powder, turmeric powder in a bowl.

2. Mix everything well, set aside.

The Garam Masala:

1. Take a bowl take clove powder, green cardamom powder, rose petal powder, nutmeg powder, black cardamom powder, fennel powder, cinnamon powder, mace together.

2. Mix everything well, set aside.

Making The Onion Paste:

1. Fry the sliced onions till they brown.

2. Strain the onions, mix the cream and blend to a fine paste.

Making Lamb Curry:

1. Heat ghee in a pot and add cinnamon, green cardamom, cloves, mace, bay leaves.

2. Roast these spices and add the ginger paste and garlic paste.

3. When the paste turn browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink

4. Now add the lamb, salt (to taste) and roast.

5. Once the lamb has seared/fried, add the yogurt cream and almond paste.

6. Pour water into the pot, cover and let it simmer to cook in its own heat, for almost 40-45 mins.

7. When it is almost done, add the garam masala and rose water infused with saffron to the lamb.

8. Take the lamb off the heat and transfer the individual pieces to a lagan (Handi). Buy on Amazon

9. Sprinkle 1 tsp yellow chilli powder, then add the onion paste and strain the gravy on top of the lamb.

10. Cover the lagan with a foil and put-on low heat to cook for another 30 mins.

11. Check if the lamb is cooked, then turn off the heat.

Serve the Lamb Korma hot with Streamed rice or paratha or Naan.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

KORMA-E-VAKIL | AUTHENTIC UTTAR PRADESH KORMA-E-VAKIL RECIPE

noreply@blogger.com (Daily Life Unplugged) — Tue, 22 Dec 2020 12:18:00 +0000

Korma-E-Vakil Recipe is one of the authentic dishes of Uttar Pradesh. This dish is made from Mutton/Beef. Tender meat marinated in yogurt and spices and cooked in an onion mixture.

A traditional recipe from Uttar Pradesh. Korma-E-Vakil tastes delicious with steamed rice.

INGREDIENTS OF KORMA-E-VAKIL

· 1 Kg Meat - Cut Into Pieces

· 1 Cup Ghee

· 2 Cups Onions-Sliced Thin

· Mix Together:

· 10 Green Cardamoms

· 10 Cloves

· 1 Tsp Seeds Of Black Cardamom - Powdered

· 1 Tbsp Chilli Powder

· 3 Tbsp Coriander Powder

· 1 Tsp Turmeric

· 1 Tsp Ginger Paste

· 1 Tsp Garlic Paste

· 1 Cup Yogurt

· Salt To Taste

· 2 Tbsp Chopped Coriander Leaves To Garnish

Check out other delicious curry recipes you might enjoy ––

INSTRUCTION TO MAKE KORMA-E-VAKIL

1. Mix together elaichi, laung, badi elaichi, chilli powder, dhania powder, haldi, ginger and garlic paste, dahi, salt.

2. Add the meat in the mixture and marinate it for 30 mins.

3. In the heavy bottom pan, heat the ghee and fry the onions till brown and crisp. Buy on Amazon

4. Drain the onions out of the hot ghee with a slotted spoon. Cool and grind to a paste (using no or little water). Keep aside.

5. Add the meat mixture to the remaindered ghee over high heat.

6. Stir it nicely to mix well, and when the meat pieces look opaque.

7. Now lower the heat and let it simmer, covered, for about an hour or till the meat is tender and the fat separates.

8. Keep stirring a few times to see that it does not stick on the base of the pan.

9. If the meat is tender before fat separates, remove the pieces and cook the masala till fat/oil separates, and then add the meat back in the pan.

10. Add the onion paste and cook for some more time till it is well blended and

11. In case you want some gravy to it, add water according to taste, and simmer for another five minutes.

Garnished the Korma-E-Vakil with the coriander leaves and serve with steamed rice.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

TALEY KELE KA KORMA RECIPE | FRIED BANANA KORMA

noreply@blogger.com (Daily Life Unplugged) — Thu, 17 Dec 2020 12:18:00 +0000

TALEY KELE KA KORMA RECIPE

This fried banana korma is probably the most exotic rendition of a korma. Fruits meet vegetables in this delicious vegetarian korma. The gravy is a typical mix of fresh cream, caramelized onions, and spices. The element of surprise here is the addition of deep-fried fruits like banana and apples.

The taley kele ka korma (fried banana korma) may sound a tad peculiar at first but the taste will leave you in complete awe of the dish. A typical korma gravy but with the twist of fried bananas. Made with potato cubes, chopped spinach, apples, and bananas.

INGREDIENTS OF TALEY KELE KA KORMA

· 80 Gram Desi Ghee

· 1 Tbsp Ginger Paste

· 1 Tbsp Garlic Paste

· 1 Green Apple

· 50 Gram Spinach

· 4-6 Green Chillies

· 1 Tsp Cumin Seeds (Jeera)

· 1/2 Tsp Turmeric Powder

· 1/2 Tbsp Coriander Seeds

· To Taste Salt

· 1 Tsp Red Chilli Powder

· 1/2 Tsp White Pepper Powder

· 1 Tsp Mustard Seeds

· 250 Gram Yogurt

· 150 Gram Browned Onions

· 500 Gram Potatoes (Diced), Medium

· 8 Semi-Raw Bananas (Thick Slices)

· 100 Gram Corn Oil (Or Regular Cooking Oil)

· 4 Large Tomatoes

· 300 Gram Fresh Cream

For Garnish:

100 Gram Fresh Coriander

Check out other delicious curry recipes you might enjoy –

1) DHABA STYLE HANDI PANEER | हांडी पनीर

2) BOMBAY VEGGIE CHEESE SANDWICH

3) PANEER CHANGEZI | पनीर चंगेजी

4) KUNDRU FRY | IVY GORD FRY

5) PUNJABI SARSON DA SAAG

INSTRUCTION TO MAKE TALEY KELE KA KORMA

Put ghee in a frying pan and heat it. Buy on Amazon
Add ginger paste and garlic paste and saute it.
Add chopped apples and spinach. Add all spices except yogurt and brown onions and cook well.
In a separate deep frying pan, deep fry potato cubes and banana slices in corn oil.
Now add fried potato cubes to the apples and spinach and, after a few minutes, add the fried bananas.
Now add tomatoes and cook on low flame for about 15 minutes.
Now add the yogurt and brown onions and cook well till oil starts separating.
Finally, add cream and temper with cumin.

Garnish with fresh coriander and serve the Taley Kele Ka Korma with rice or paratha.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.

GUJARATI SURTI UNDHIYU | AUTHENTIC GUJARATI UNDHIYU RECIPE

noreply@blogger.com (Daily Life Unplugged) — Wed, 16 Dec 2020 11:00:00 +0000

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam.

Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana.

INGREDIENTS FOR SURTI UNDHIYU

For Undhiyu (Veggies):

· 5-6 Baby Eggplants (Use Green And Purple)

· 4-5 Potatoes Medium Sized

· 1 Cup Purple Yam/Kand (Peeled And Chopped)

· 1 Raw Banana

· ¼ Cup Fresh/Frozen Green Peas

· ½ Cup Fresh/Frozen Tuvar/Lilva Beans

· 1 Cup Chopped Surti Papdi

· 7-8 Fried Methi Muthia

For Green Paste:

· ½ Cup Fresh/Frozen Tuvar/Lilva Beans

· ¼ Cup Fresh/Frozen Green Peas

· ½ Cup Grated Fresh Coconut

· ¼ Cup Chopped Coriander Leaves

· 1-Inch Ginger Piece

· 2-3 Green Chilis

· ¼ Cup Roasted Peanuts (Optional)

· 1-2 Tsp Sesame Seeds (Optional)

· 1 Tsp Sugar

· Salt

Other Ingredients:

· Oil For Deep Frying

· 2 Tbsp Oil For Tempering

· ½ Tsp Cumin Seeds

· ¼ Tsp Mustard Seeds

· ¼ Tsp Hing (Asafoetida)

· ½ Tsp Turmeric Powder

· ½ Tsp Red Chili Powder

· 1 tsp Garam Masala

· Salt

For Garnishing:

· Chopped Coriander Leaves

· Grated Fresh Coconut

Check out other delicious curry recipes you might enjoy –

1) DHABA STYLE HANDI PANEER | हांडी पनीर

2) BOMBAY VEGGIE CHEESE SANDWICH

3) PANEER CHANGEZI | पनीर चंगेजी

4) KUNDRU FRY | IVY GORD FRY

5) PUNJABI SARSON DA SAAG

INSTRUCTIONS FOR MAKING GUJARATI UNDHIYU

Making Green Paste:

1. Add all green paste ingredients (green peas, fresh lilva beans, grated coconut, green chilis, coriander leaves, ginger, salt and sugar) in a mixer jar or grinder.

2. Make a coarse paste and keep it aside.

Preparation to Make:

1. Wash and clean the potatoes and baby eggplants, then cross-cut (make a cross slit) and keep aside.

2. Remove skin of the raw banana and cut into small cube size pieces.

3. Take a kadhai/deep pan and heat oil. First deep fry the purple yam and banana pieces till golden brown,

4. Then deep fry potatoes and eggplants (do not over fry potatoes and eggplants).

5. Remove the fried ingredients on kitchen paper.

6. Now stuff the green paste into the fried eggplants and potatoes and keep aside the remaining paste.

Making Undhiyu:

1. Take a big pot or pressure cooker and add 2 tbsp oil. Once hot enough, add cumin seeds, mustard seeds and hing. Buy on Amazon

2. Then add the chopped surti papdi and sauté it for a few seconds, then place the stuffed potatoes, Methi Muthia, fried purple yam and banana pieces, then add fresh Lilva beans and green peas layer wise.

3. Now spread the leftover green paste, turmeric, red chili powder, garam masala and salt, then sprinkle ¾ cup of water over it.

4. Now for the last layer put the stuffed eggplants, then cove the lid and cook it all veggies on medium flame about 10-12 mins.

5. If you are using a pressure cooker, then just cook it till 2-3 whistle only.

6. Surti Undhiyu is ready now. Remove the lid, sprinkle some chopped coriander leaves, mix all the cooked veggies gently.

Garnish it with fresh grated coconut and serve Surti Undhiyu with Puri or Paratha along with a lemon wedge.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like & share it and leave your valuable comments and also Like on Facebook and Follow on Instagram.