Indian food dishes recipes

Jalebi ( Indian Sweet )

2025-03-07T00:51:00.000-08:00

Jalebi is a every day morning sweet dish in India.It is the most loved sweet of India and is found in every corner of India. In some part of the India it is the morning breakfast. People eat jalebi almost in every festival. There are many variant of Jalebi like Chhena jalebi or Khowa jalebi. Though it is a sweet but it taste best if eaten when it is hot.

Here is the recipe of the hottest sweet Jalebi.

Jalebi is a part of Indian culture. In my school days I used to take jalebi in my lunch box :)

Ingredients:

4 cup flour (maida)
3 tbsp. fine grained semolina or rice flour
1/2th tsp. baking powder
2 tbsp curd (plain yogurt)
2 cups warm water
1 tsp. saffron threads, slowly dry-roasted and powdered
5 cups sugar
4 cups water
1 tsp green cardamom seeds powder
3 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Preparation :

Take a bowl with take 3/4th cup of the water and mix well with flour (maida) then add semolina or rice flour, baking powder, curd.Mix it properly.
Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth.
Keep the mixture for about 2 hours to ferment and whisk again before use.
Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.
Heat oil in a kadhai(a big and heavy bottomed pan) at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make only 4-5 at a time.
Deep fry then until they turn in light brown color.
Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
Keep them atleast for 4-5 minutes until they soak the syrup.

Take them out of syrup and serve hot

"The batter should be thick for the Jalebis to be crisp. Make sure your Jalebis turn out thin and crisp".

ROTI (रोटी)

2020-07-12T00:17:00.000-07:00

Roti is also known as chapati.India can be divided into two zones, the rice eating South and the Wheat eating North.The wheat is called "Genhu" in hindi.The whole wheat kernel is finely ground into Atta (used for making rotis, parathas, pooris, and other whole meal preparations). Refined wheat flour or maida (used for preparing sweets, savories, snacks, pastries and certain breads ) and sooji (used for making sweets like haluas and breakfast items like upma). Wheat is also cracked to make cereals like dalia and noodles like sevaiya.

Flour or Genhu (गेंहू) is nothing but finely grounded wheat. The key to get a good Roti is a rightly made dough, which should be done by hands only.The dough can be soft, medium or stiff. A stiff dough needs to be kneaded and rested longer and a soft dough needs expert hands to work with. Quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity. Use the quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity.

Ingredients:

1 cup atta (आटा) (whole wheat flour)
1/3 to ½ cup water (preferably lukewarm)

Extra flour for rolling

The Dough:

Put the flourt in a large bowl or an Indian parath. Pour in the water slowly, gathering the flour together until you get a soft and moist dough. put it in a clean surface or platform and knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough. Now divide the dough into 6 round balls.

To Make Roti :
In a small bowl place some atta or whole wheat flour.

Place a tava or a heavy cast iron griddle over medium heat. Take one dough ball, dip it into the flour and roll it into a thin circle, about 5" to 6 “ in diameter. You can use extra flour while rolling the dough to prevent the dough from sticking to the surface.Place the circled dough on the preheated griddle.When small white bubbles appear on the surface of the roti, turn it over with a pair of tongs and cook until the surface bulges with air pockets.With the help of your tongs, lift the roti and toast on both sides over a direct flame for a few seconds until it puffs up. A perfect Roti is ready.

Food Dishes From Punjab

2019-06-19T13:45:00.000-07:00

Amritsari Special Aloo

Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
Preparation:
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.

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Sarso Ka Saag

Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder
Preparation:
*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.

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Makke Ki Roti

Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.
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Masaledar Karela

Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.

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Mixed Daal

Ingredients:
2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
1/4 cup red kidney beans (rajma)
1/2 cup black gram divide (urad dal)
salt to taste
1 tblsp red chilli powder
1 tblsp kasoori methi
3 tblsp butter
10-15 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
2 medium size onions
For Dhabey Ki Daal :
*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

#food dishes, #food from punjab, #Punjabi food, #SARSO KA SAAG, #India food, #dishes, #food, #recipe

Coconut Burfi

2019-06-19T13:24:00.002-07:00

Coconut Burfi

Ingredients:
:- 1 fresh coconut, grated
:- 1 litre milk
:- 350g sugar
:- 1/2 tsp cardamom powder
:- 1 tsp chopped pista
Method:
Mix together the milk, coconut and sugar in a thick-bottomed pan and cook on a high flame, stirring occasionally.
When the mixture thickens, reduce the flame to medium.
When the mixture becomes semi-solid, remove from fire.
Spread on a greased tray, decorate with pista and cardamoms. Cut into desired shapes.
Alternatively you can also use Coconut powder. It's a yummy and nutritious too.

Moongfali Ke Ladoo

2019-06-19T13:23:00.000-07:00

Moongfali Ke Ladoo

We Need :

:- 1 generous cup - peanuts
:- 1/2 cup - jaggery
:- cardomom powder

Method:
Mix little water and jaggery and heat it till jaggery is all melted without any lumps.
Heat it till it comes to a boil.
Drop some spoon of boiling jaggery in water.
Leave it for 5 seconds and then take it and try to roll into a ball.
If you can and it becomes hard, then its ready.
Alternatively dry roast the peanuts till evenly brown and then add it to the jaggery syrup, incorporate well.
Let it cool a bit and then start making it into round shapes.
Care should be taken to not let it cool a lot cos then it would be hard to shape them.
The fingers should feel relatively hot.

Kaju Katli

2019-06-19T13:20:00.003-07:00

India, a land of mythology and celebration, of legend, religion and tradition has evolved over centuries as a mystic land of festivals. Every occasion you can dream of is celebrated here.
Some festivals welcome the seasons of the year, the harvest, the rains, or the full moon, others celebrate religious occasions, the birthdays of divine beings, Saints, and gurus or the advent of the new year.A number of these festivals are common to most parts of India, however, they may be called by different names in the various parts of the country or may be celebrated in a different fashion.

Kaju Katli

What we need
:- cashew nuts 3/4 cup
:- sugar 3/4 cup
:- Milk 2 tbsp
:- Ghee 2 tsp
:- water 1 cup (boiling)
:- silver leaf 2 sheets

Method:
Soak the cashew nuts in boiling water for 1 hour.\Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
Let it cool. After it is cooled, cut into diamond shaped pieces.Kaju Katli is ready, serve with pride :)

SWEETS FROM INDIA

2019-06-19T13:17:00.000-07:00

Kaju Katli

What we need
:- cashew nuts 3/4 cup
:- sugar 3/4 cup
:- Milk 2 tbsp
:- Ghee 2 tsp
:- water 1 cup (boiling)
:- silver leaf 2 sheets
Method:
Soak the cashew nuts in boiling water for 1 hour.\Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
Let it cool. After it is cooled, cut into diamond shaped pieces.Kaju Katli is ready, serve with pride :)
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Sooji ka Halwa

Ingredients:
:- ghee 4 tbsp
:- sooji 4 tbsp
:- cardamom powder 1 tsp
:- almonds sliced fine 1 tbsp]
:- Sugar 6 tbsp
Method:
Melt the ghee in a non stick pan.
Add the rawa and fry until the rawa turns golden brown.
Put water to boil on another burner.
Add the bolied water to the fried rava slowly and the add the cardmom powder and stir well.
Cook until dry and the ghee separates from the rawa.
Add sugar
Remove from heat and garnish with almonds.
This is the most commnoly prepared dish in Navratri and also when a newly wed bride enters the kitchen for the first time. Serve this with Papad makes a good breakfast too.

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Gajar Ka Halwa

We require :
:- carrots 6 (grated finely)
:- milk 3 cups
:- sugar 1 cup
:- mawa 1/2 cup (powdered milk)
:- khoya 3 tsp
:- almonds 1/8 cup (chopped)
:- cardamoms 5 (skinned and crushed fine)
:- pistachios 2-3 (powdered)
:- ghee 1/4 cup
:- raisins 1 tsp
Method:
Cook the carrots in the milk in an open pan on a low flame with constant stirring.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava) and the sugar to the carrots.
Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste becomes golden brown and the sugar is totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.

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Sevai Ki Kheer

Ingredients :
:- vermicelli 200 gms
:- ghee 1/2 cup
:- milk 1 1/2 liters
:- sugar 100 gms
:- raisins 1 tsp
:- cardamom powder 1/4 spoon
Method:
Heat the ghee and fry the vermicelli until a golden brown.
Add milk and boil for 5 minutes.
Mix in the sugar and stir till the sugar is dissolved.
Stir in the cardamom powder and serve hot or warm.
Believe me it's one of the best and easily prepared sweet dishes Yummy------------_______________________________________________________________

Moongfali Ke Ladoo

We Need :

:- 1 generous cup - peanuts
:- 1/2 cup - jaggery
:- cardomom powder

Method:
Mix little water and jaggery and heat it till jaggery is all melted without any lumps.
Heat it till it comes to a boil.
Drop some spoon of boiling jaggery in water.
Leave it for 5 seconds and then take it and try to roll into a ball.
If you can and it becomes hard, then its ready.
Alternatively dry roast the peanuts till evenly brown and then add it to the jaggery syrup, incorporate well.
Let it cool a bit and then start making it into round shapes.
Care should be taken to not let it cool a lot cos then it would be hard to shape them.
The fingers should feel relatively hot.

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Basundi:-

1 litre milk

:- 150g sugar
:- 25g cashew nuts
:- 100g pistachios
:- 6 cardamoms
Method:
Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
Repeat this procedure until the milk gets brown color.
When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well.
Place the bowl in refrigerator and let it chill for 1 hour.

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Coconut Burfi

Ingredients:
:- 1 fresh coconut, grated
:- 1 litre milk
:- 350g sugar
:- 1/2 tsp cardamom powder
:- 1 tsp chopped pista
Method:
Mix together the milk, coconut and sugar in a thick-bottomed pan and cook on a high flame, stirring occasionally.
When the mixture thickens, reduce the flame to medium.
When the mixture becomes semi-solid, remove from fire.
Spread on a greased tray, decorate with pista and cardamoms. Cut into desired shapes.
Alternatively you can also use Coconut powder. It's a yummy and nutritious too.

BEVERAGE

2019-06-19T12:54:00.003-07:00

Citrus Iced Tea

:- 1/4 cup grapefruit
:- 1/4 cup lemon juice
:- 1/4 cup orange juice
:- 4 tea bags
:- 2 cups boiling water
:- 1/4 cup sugar
:- 4 cups cold water
Method:
Place tea bags in teapot or medium bowl. Pour in boiling water. Let stand for 8 to 10minutes. Remove tea bags. Add 1/4 cup sugar; stir until dissolved.
Stir together all remaining ingredients
Stir in tea.Serve Chilled. Tea with a Difference.
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BEVERAGES

2019-06-19T12:47:00.000-07:00

Banana Berry Smoothie

Ingredients:
:- 2 cups fresh strawberry halves
:- 1 ripe banana, cut into chunks
:- 1 container low-fat yogurt
:- 1 cup ice cubes
:- 1 cup water
:- 2 tsp. low calorie soft drink mix, any flavor
Method:
Place all ingredients in blender container; cover.
Blend on high speed until thickened and smooth.
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Strawberry Milk Shake

:- 1 cup of fresh strawberries
:- 2 scoops of ice cream
:- 1 cup of milk
How to prepare this delicious smoothie :)
Put the strawberries in a blender and puree it.
To this, add ice cream and milk. Mix well and blend.
Any choice of fruit or any choice of ice cream flavor can be used for different types of milk shakes.
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FRUIT FROST

Ingredients:
:- 1 1/2 cups California strawberries, stemmed
:- 2 small ripe bananas
:- 1 cup peach slices
:- 1 cup apple juice
:- 1 tablespoon honey
:- 1 cup ice cubes
Directions:
Blend in a mixer. Crush ice cubes in it. And serve chilled with goodness of fruits

GUJARATI FOOD RECIPES

2019-01-30T11:47:00.000-08:00

Dal Dokhli

Dal Dokhli
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajawain
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
3-4 tbsp. Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
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Shrikhand

Shrikhand

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
5-6 Pistachios and Almonds sliced
Preparation:
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!
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Khandvi

Khandvi

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
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Undhiyo

Ingredients:
6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam
25 - 30 broad beans
4 green chillies
a pinch asafoetida
2 raw bananas
coriander leaves
2pcs ginger
1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
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#khandvi #dhokla
#undhiyo ________________________________________________________________________________________________

Sarso Ka Saag (Mustard vegetable )

2019-01-30T11:42:00.000-08:00

Sarso Ka Saag
Sarson ka saag is an earthy dish that is rich in flavor, nutrients and color. Mustard is cultivated in the Himalayas. Mustard is a winter and spring delicacy, and its relative abundance in Punjab

Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder

Preparation:

*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.

#Punjabi food #SARSO KA SAAG #India food #food dishes #indian recipes #RECIPE #indian cuisine #food from punjab #meal #khana

PAAV BHAJI

2019-01-30T11:40:00.000-08:00

We need :
:- Paav
:- 1 cup coarsely chopped cauliflower
:- 1/2 cup carrots
:- 1/2 cup chopped green beans
:- 1/2 cup green peas
:- 3 medium potatoes
:- 4 medium tomatoes
:- 2 medium finely chopped onions
:- 4 tsps pav bhaaji masala
:- 1/2 tsp. red chili powder
:- 1 tsp ginger paste
:- 1 tsp cumin seeds
:- 4 -5 tbsps chopped coriander leaves
:- Salt to taste
:- 1/2 cup finely chopped onions and
:- lemon juice (for garnishing)

Method:
For preparing the "bhaaji" or vegetable, boil potatoes and coarsely mash them. Boil all the other chopped vegetables till fully cooked, drain and keep aside. Mash the boiled vegetables to form a coarse pulp.
In a pan, melt 2 tbsps of butter. Add cumin seeds, garlic and ginger paste and chopped onions. Cook till the onions are light golden brown. Add the pav bhaaji masala and chili powder. Stir till the spices start to give out a wonderful aroma.
Add the tomato puree. Add 4 more tbsps of butter. Sautï¿½ till the mixture starts to leave the sides of the pan. Now add the boiled vegetables and coarsely mashed potatoes and cook for 5 to 7 minutes.
Cook till the mixture gets little thick and the mixture again starts to leave the sides of the pan.
Add more butter if needed. Season with salt. Mix well. Garnish with the chopped coriander leaves.
To prepare the "pav" or dinner rolls, slit the buns into two keeping the base intact. On a flat frying pan, melt some butter. Arrange all the buns on the pan. Roast both the sides as well as the inner surfaces of buns on the butter.
Serve the "pav" or rolls with the bhaji. Garnish with chopped onions and a dash of lemon juice. To eat break off pieces of the bread and scoop up a little bit of the vegetable and enjoy.
Combination of taste and nutrition, you get both :) Enjoy!!!

RAJMAH (Kidney Beans)

2019-01-30T11:38:00.000-08:00

We also know it as kidney beans and the best we serve it hot with rice.. You might have heard many times.

Rajmah chawal (Rajma Rice)
INGREDIENTS:
* 250 gms rajmah (kidney beans)
* 1 litre water
* 1 onion
* 1 tomato
* 1/2 tsp salt ,red chilli powder, turmeric powder.
* curd
* corainder leaves to garnish

METHOD:
* Soak rajmah in 1 litre overnight
* Boil them the next day in the same water with 1 tbsp salt.
* Fry some onions till golden brown in ghee, and then pour the tomato puree.
* Cook for few minutes, then add curd and again cook add the boiled rajmah and keep cooking in low flame for 5-10 mins
* Serve hot with rice. Best combination :-)

#rajma #rice #kidney beans #Indian food

Calories

2019-01-30T11:36:00.000-08:00

Chocolate Cake

2019-01-30T11:35:00.000-08:00

CHOCOLATE ANGEL CAKE

Ingredients: -
* 1/4 cup Cocoa Powder
* 1/4 cup Hot Water
* 1 1/2 cup Granulated Sugar
* 3/4 cup Fine Wheat Flour (Maida)
* 1/4 tsp Salt
* 12 Eggs White
* 1 tsp Cream of Tartar

To make chocolate angel cake:-
*In a bowl mix cocoa powder and hot water and keep aside.
*Preheat the oven at 350F
*In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
*Beat the eggs till foamy and then add cream of tartar.
*Beat till the mixture forms peak.
*In the egg mixture add the remaining sugar.
*Now then gently add half the sifted flour.
*When completely mixed add the remaining half of flour.
*Now pour some of this mixture in the cocoa powder mixture and stir well.
*When done pour this egg cocoa mixture back to the remaining egg flour mixture.
*Mix lightly.
*In an ungreased dish pour this mixture.
*Bake this dish for 50 minutes or till the tooth pick comes out clean.
*When baked completely let it cool.
*Then with the help of a knife invert it on a plate.
*Serve it with fresh berries and vanilla ice cream.

#Chocolate #Cake #ChocolateCake #fastfood

Dishes For Dibetic People

2019-01-30T11:34:00.000-08:00

Diabetes is a disease in which the the body stops producing insulin.

Garlic Bread
Roasted garlic makes a delicious, fat-free garlic bread. Choose heads with nice big cloves for easy peeling.
Ingredients:-
:- 2 roasted garlic heads
:- 1/2teaspoons mixed Italian herbs
:- 1/2 teaspoon salt
:- 2 loaf of French bread, sliced
:- Preheat oven to 350°F.
:- Peel roasted cloves or squeeze flesh from skin and place in a bowl. Mash with a fork, then mix in Italian herbs and salt.Spread on sliced bread. Wrap tightly in foil and bake for 20 minutes.
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Brown Rice Pilaf
Ingredients:-:- 2 cups brown rice
:- 5 1/2 cups water
:- 2 TBSP dried red and green peppers, or 1/2 red, 1/2 green pepper, diced
:- 2 TBSP dried carrots or 1 fresh diced carrot
:- 2 TBSP dried celery, or 2 ribs fresh celery, chopped fine
:- 2 TBSP dried onion, or 1/4 cup diced fresh onion
:- pinch pepper
:- 2 TBSP chicken or beef boullion, or soy sauce
:- 1 TBSP dried or fresh parsley
*Throw all that into a pot. Bring to a boil and then lower heat, cover, and simmer for about 40-50 minutes.
*Keep an eye on it at the last to make sure it does not get too dry. Rice grains will start to split when they are done.
*Add cooked, cubed beef or chicken to make a full meal. Serving size is 2/3 cup, or 3/4 cup if meat is added.
You can make this in a rice cooker also, using smaller quantities of ingredients. Make sure you add enough water to compensate for the dried veggies, they will absorb quite a bit.
Create a full meal by adding beef, chicken, beans, or other protein.
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Potato Chowder

Ingredients:-
:- 6 small potatoes (4 oz, approx. size)
:- 1 med onion, diced
:- 1 carrot, diced
:- 2 ribs celery, diced pepper parsley
:- 2 tsp chicken boullion
:- 3 TBSP margarine or butter
:- 1 cup milk powder
:- 1/4 cup whole wheat flour
*Wash and trim potatoes - leave the skins on. Cube into 1/2 to 3/4 inch cubes.
* Place into pot on stove, or into crock pot.
*Add other vegetables, sprinkle in a little pepper and parsley, and add the boullion and margarine. Add water, just until ingredients are covered (not too much!).
*Bring to boil on stove and cook until potatoes are tender, or cover and leave on low in the crock pot for 4-6 hours. Blend milk powder and flour together.
*Add water a little at a time, stirring after each addition to remove lumps. Add enough water to have a pourable mixture. Pour mixture into soup, stirring constantly.
*Cook until soup is thickened and bubbling (this may take up to half an hour in a crock pot, but only a few moments on the stove).
*Serve hot with whole wheat bread or biscuits. Makes 6 generous servings (one per potato)
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Corn bread

Ingredients:-
:- 1 cup corn meal
:- 1 cup whole wheat flour
:- 2 TBSP sugar (omit if you want)
:- 1/4 cup oil
:- 1 TBSP baking powder
:- 1 cup milk, or 1/3 cup milk powder and a cup of water
:- 2 eggs
Blend together to make batter. Pour into greased 8X8 pan. Bake at 400 degrees for 20-25 minutes, or until golden brown and set in the midd

Daal Bati and Churma

2018-06-28T05:07:00.000-07:00

For Daal :

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)

3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely

Oil and Salt to Taste

For Bati:

5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating

#daal, #bati, #churma, #rajasthani dish, #food, #indian food, #cuisine, #jaipur

Boat riding and vegetable seller

2018-05-25T12:50:00.001-07:00

CHOCOLATE DISHES RECIPES

2018-05-18T13:07:00.000-07:00

Chocolate pudding with cream
Ingredients: -
* 300 ml Milk
* 5 tblsp Sugar
* Slices Brown Bread
* 3 Eggs
* 2 tblsp Drinking Chocolate or cocoa powder
* 1/2 tsp Vanilla Essence
* 250 ml Thick Sweetened Cream
To make chocolate pudding with cream: -
*Cut the bread into pieces.
*Beat the eggs and add the essence.
*Warm the milk and mix in the sugar.
*Gently mix in the cooca powder.
*Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
*Grease pudding moulds and pour the mixture into the mould.
*Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes
or until the pudding is spongy.
*Allow the pudding to shrink before unmoulding.
*Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
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CHOCOLATE ANGEL CAKE

Ingredients: -
* 1/4 cup Cocoa Powder
* 1/4 cup Hot Water
* 1 1/2 cup Granulated Sugar
* 3/4 cup Fine Wheat Flour (Maida)
* 1/4 tsp Salt
* 12 Eggs White
* 1 tsp Cream of Tartar
To make chocolate angel cake:-
*In a bowl mix cocoa powder and hot water and keep aside.
*Preheat the oven at 350F
*In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
*Beat the eggs till foamy and then add cream of tartar.
*Beat till the mixture forms peak.
*In the egg mixture add the remaining sugar.
*Now then gently add half the sifted flour.
*When completely mixed add the remaining half of flour.
*Now pour some of this mixture in the cocoa powder mixture and stir well.
*When done pour this egg cocoa mixture back to the remaining egg flour mixture.
*Mix lightly.
*In an ungreased dish pour this mixture.
*Bake this dish for 50 minutes or till the tooth pick comes out clean.
*When baked completely let it cool.
*Then with the help of a knife invert it on a plate. *Serve it with fresh berries and vanilla ice cream.
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BANANA CHOCOLATE CAKE

Chocolate Cake

Ingredients: -
* 1 egg
* 1/2 tsp baking powder
* 1 cup meshed banana
* 1 1/2 cup all purpose flour
* 3/4 cup semi sweet chocolate chips
* 1/2 cup unsalted butter which is melted
* 1/4 tsp salt
* 2/3 cup white sugar
* 1/4 cup milk
To make banana chocolate cake: -
*In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
*Take another bowl and mix together melted butter milk egg and meshed bananas.
*Now add the banana mixture into the flour mixture until thoroughly blended.
*Be careful not to over mix.
*Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
*Grease and flour a 9x13 inch pan.
*Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into
it comes out clean.
*When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
*This cake will have some melted chocolate but no crumbs
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CHOCOLATE CHEESE CAKE

Chocolate Cheese Cake

Ingredients: -
* 2 tblsp All-purpose Flour
* 1/3 cup Cocoa Powder
* 24 vanilla wafers or chocolate wafers
* 8 oz Cream Cheese
* 1/2 tsp Almond Extract
* 3 Eggs
* 8 oz Sour Cream
* 1/4 cup Heavy Cream
* 3/4 cup semi-sweet Chocolate Chips
* 1 1/4 cup White Sugar
To make chocolate cheesecake:-
* Preheat oven to 325 degrees.
* Line muffin cups with foil bake cups.
* Place one vanilla wafer (flat-side down) in bottom of each cup.
* Beat cream cheese in large bowl until smooth.
* Add sugar, cocoa and flour and blend well.
* Add eggs and beat well. Stir in sour cream and almond extract.
* Fill each muffin cup almost full with batter.
* Bake 20-25 minutes or until set. Remove from oven and let them cool completely on wire rack.
* Heat heavy cream in the microwave for 50 to 60 seconds on high.
* Stir in chocolate chips until smooth.
* Let rest in room temperature for half an hour.
* Dollop on cooled cheesecakes.
* Remove cheesecakes from pan and refrigerate.
* Serve after an hour in the refrigerator.

Amritsari Special Aloo

2018-05-14T13:41:00.000-07:00

Amritsari Special Aloo

Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
Preparation:
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.

#Punjabi food #Amritsari Aloo #Punjabi recipe #punjabi parathas #vegetable #sabji #Indian food #dish #recipes #khana

PANI PURI (Semolina Puffs)

2018-05-14T13:32:00.000-07:00

For Filling:

:- 1 cup cooked chana (chick peas) or cooked white dry peas
:- 2 tbsp oil
:- 1/2 tsp salt
:- 1/2 tsp chili powder
:- 1/4 tsp turmeric powder
:- 1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
:- 1 large lemon size tamarind
:- 6-8 tbsp sugar
:- 2 tsp roasted jeera (cumin) powder
:- 1 tsp salt
:- 1/2 tsp chili powder
:- 1 tsp garam masala powder
:- 1/4 tsp rock salt
:- A bunch of mint leaves

Pani Puri

Method:
Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and cooled water.
Add all the other ingredients including the washed bunch of mint.
Let everything soak together for an hour. Squeeze well and strain through a seive..
Serve the jeera pani well chilled.
To serve the pani-puris:
Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Dip the puri into the jeera pani and serve immediately or it will become soggy.
The jeera pani can also be served in a separate container.

#panipurI #golgappe #chaat #fulki #panibatasha #gupchup

Dishes For Fasting

2017-12-29T08:44:00.000-08:00

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.

PEANUT CURRY
Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.
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STUFFED BANANAS
Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown
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SABUDANA KI KHICHDI

Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
Method:
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves। Serve hot.
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SWEET POTATOES KHEER
Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
Method:
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content।
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SWEET POTATOES
Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
Method:
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp।
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VARAI KHICHDI
Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
Method:
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.

Masaledar Karela (Bitter Melon , Bitter Guard)

2017-07-21T12:24:00.000-07:00

Makke Ki Roti

2017-07-21T12:00:00.001-07:00

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Makke Ki Roti

Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.

#Punjabi food #SARSO KA SAAG #India food #food dishes #indian recipes #RECIPE #indian cuisine #food from punjab #meal #khana #MAKKE KI ROTI #makka

RAJASTHANI FOOD RECIPES

2017-04-02T08:40:00.000-07:00

Rajasthan--The land of kings and hence rich culture. You will find the food rich with ghee , also the dishes you will see here are becasue of lack of fresh vegetables here so people prefer home recipies from besan, etc.

Aloo ka Bharta

Ingredients:
4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)
Preparation:
*Peel the potatoes and mash them coarsely.
*Add all the other ingredients and mix well.
*Serve aloo bharta with baati.

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Papad ki Sabzi

Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Preparation:
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, water and salt. Boil.
*Add papads and coriander.
*Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.

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Gatte Ki Sabzi

Ingredients:

200 gms Besan
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Preparation :
*Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder
*Make a stiff dough. Make 5-6 thin and long strips of the dough.
*Put these strips in boiling water and cook for 5 minutes. Cut these into small pieces.
*In the curd add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. haldi to the curd. Mix well.
*Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
*Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
*Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Gatte ki sabzi is ready to serve hot with chapatis

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Kesari bhaat

Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
1 cup basmati rice
1/2 tsp green cardamom powder
1/2 cup sugar
1 tblsp pure ghee
1/2 tbsp sugar
few strands saffron
Preparation:
*Soak rice for half an hour.
*Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
*In the same ghee mix in rice and stir fry till rice starts separating.
*Dissolve saffron in warm water and keep aside.
*Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
*When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
*Finally mix in the cardamom powder and decorate it with fried dry fruits
*Serve hot.
It's specially prepared during Basant Panchami

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Daal Bati Churma

For daal :
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating.
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KAIR SANGRI KI SABZI

INGREDIENTS:

* Kair

* Sangri

* kumthe

* water to boil

* 1/2 tsp salt

* 1/4 tsp turmeric powder

* 1/2 tsp red chlli powder

* 1/2 tsp dry mangop powder

METHOD:

* Soak kair, sangri and kumthe in seperate bowls overnight

* wash thoroughly

* boil in water and cool it

* wash again and drain the water completely

* After it is cool, add salt,turmeric powder, red chilli powder.

* In a pan heat oil and add asfoetida.

* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder

Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.

#Rajasthan #bikaner #food #India #sangiri #bati #del #gatta #vegetable

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