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Makki-muli ka paratha -

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Makki-muli ka paratha -
Makki ki roti and paratha is a popular Punjabi recipe. Makki ki roti and sarso ka saag great combination of Punjab. Maize flour is gluten free flour and it is very popular in winter. Everyone like paratha in winter season. In winter I always to make makki ka paratha and makki-muli paratha. You can also try the new version of makki ka paratha or makki-muli paratha. It can be serve breakfast or dinner also.


Preparation Time- 15 min. Cooking Time – 10 min. Serve- 4 person
Ingredients –
2 cups makai ka aata(maize flour) ½cup wheat flour 1 cup grated muli(reddish) 4 tbspn chopped coriander 1 tspn chopped green chilli ½ tspn grated ginger or ginger paste ½ tspn carom seed ½ tspn saunf 1 tspn oil Oil for roasting partaha Salt to taste
Method-
Take a pan or kadahi add, carom seed, jeera, saunf and sauté 1 min. After that add ginger paste, green chilli and sauté.
Add grated muli and sauté 1 min. Now add salt, turmeric powder andred chilli powder sauté 4-5 min.
Take a bowl or thali add a…

Makai ka paratha -

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Makai ka paratha -
Makki ki roti and paratha is a popular Punjabi recipe. Makki ki roti and sarso ka saag great combination of Punjab. Maize flour is a gluten free flour and it is very popular in winter. Everyone like paratha in winter season. In winter I always to make makki ka paratha. You can also try the new version of makki ka paratha. It can be serve breakfast or dinner also.



Preparation Time- 10 min. Cooking Time – 10 min. Serve- 4 person
Ingredients –
2 cups makai ka aata(maize flour) 2 tbsp wheat flour 1/2  Cup chopped Onion 2 tbspn chopped coriander 1 tspn chopped green chili ½ tspn grated ginger or ginger paste ½ tspn carom seed 1 tspn oil Oil for roasting partaha Salt to taste

Method-
Take a bowl or thali add all ingredients, makai ka aata, chopped onion, coriander. Green chill, oil, ginger paste, carom seeds and salt to taste.





Mix all ingredients properly and knead in to a soft dough using enough water.

Instant Green Chili & Garlic Pickle

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Instant Green Chili & Garlic Pickle is the easy to make recipe. If you are a garlic fan or a chili addict, then this is the pickle best option for you. It will be a regular feature at home. You can make it in any season. Winter is the season of many seasonal vegetables pickles. We always have to a side of Pickle along with all their meals, be it breakfast, lunch, tea time or dinner. Sometimes, pickle is enough as a side along with parathas or even rice and dal.
You can also try...Suva Leaves(dill Leaves)Pickle ,Carrot and Green Pickle , Instant Red Chili pickle





Preparation Time- 15 min. Cooking Time- 10 min. Cousin - pickle
Ingredients-
Green chillis- 200 grm. Garlic- 100 grm Salt to taste Mustard powder- 2 tbspn Dry mango powder- 1 ½ tbspn Haldi powder- 1 tbspn Degi mirch powder- ½ tbspn (for colour) Mustard Oil- 4 tbspn

Method-

Wash the green chili's and remove the stems of the chilis, peel the garlic, chop half pieces, dry chili in sunlight.
Once the chili and garlic are completely dry, …

Amla Chutney or Gooseberries Chutney

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Amla Chutney is a chatpata supplement with a mind-boggling tangy flavour.

This easy to make chutney combines gooseberries(Amla) with ingredients like green chillies, garlic and coriander leaves, which balance the tartness of amla beautifully. Vitamine c rich in amla which is commonly available in the winter season, and this recipe is a must-try when amla is in season. 

You can store it in the refrigerator for 4-5 days and enjoy it with samosa, pakuaras, rotis and any type of stuff parathas. 
You can also try other chutney recipes likeDhaniya Chutney.


INGREDIENTS-
3-4 deseeded and roughly chopped Amla 1 cup chopped coriander 4-5 garlic cloves 6-7 green chillis Salt to taste

METHOD-
Combine all the ingredients and add ¼ cup of water or as per needed and blend it till smooth paste.
Serve with any type of stuff paratha, samosa, pakauras, etc.
Store for 4-5 days in fridge.



Green whole moong ki masale wali dal

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WholeGreen Moong ki masale wali dal is very healthy and nutritious and make a meal wholesome since they are fiber rich and protein rich. It can serve with steamed rice or chapatti.


Prep time: 30 Min.
Cook time: 
20 Min.
Total time: 
50 Min.
Serves: 4-6


Ingredients:

Whole Hara Moong Dal - 1 Cup
Onion - 1 Large chopped
Tomato - 2 Medium chopped
Green Chilli - 2-3 
Ginger-garlic paste
Red Chilli Powder - 1/2  tsp
Turmeric Powder – ½ tspn garam masala) - 1 tsp Oil Or ghee - 1 tbsp
One pinch of Asafoetida or Hing  Whole red chilli 2-3
Cumin Seeds - 1 tsp
Water -  as per needed
Salt - To Taste
Chopped Coriander leaves
Method-
Wash and soak moong dal for minimum half an hour.
Pressure cook for 4-5 whistles with 1 cup of water and ¼ tspn of turmeric powder. Once pressure

Crispy idli fritters of pakora

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Crispy idli fritters or pakora is easy to make and delicious recipe. idli fritters or pakoras can be a favourite evening snacks to your family.  Crispy idli fritters or pakoras are very good option if you have finish of left over idlis. These fritters or pakoras can be easily prepared with the left over idlis.  Idlis fritters or pakora is ideal option and this taste is amazing. You can serve with coconutchutney or  any type of green or tomato ketchup.


Preparation time- 5 min. Cooking Time- 5-8 min. Served- 4-6 person

Ingredients-
Idli- 6-8 Gram flour- 4 tbspn Rice flour- 2 tbspn Red chilli Powder- ½ tspn Chilli flakcs ½ tspn Jeera Powder- ½ tspn Black peper powder- ½ tspn Garam masala- ½ tspn Turmeric Powder ½ tspn Salt to taste Oil for deep frying Water as needed Finally chopped coriander leaves
Method-

Cut idlis in to half pieces.


Take a bowl add gram flour, rice flour, red chilli powder, salt, garam masala, chilli flacks, turmeric powder, coriander leaves,jeera powder and black powder and add water mi…

Baingan ka bharwa

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Baigan Bharwa (kaloungi) is a delicious dish from Uttar Pradesh. In this dish brinjals are stuffed with a combination of roasted spices along with onions and garlic. Onion and Garlic is just optional ingredient to add in masalas of bharwa. Brinjal are three types of colour, You can use any type of brinjal like green, white or black.
Ingradeints- 250 grams baingan (eggplant)
2 teaspoon coriander chopped
½ teaspoon chilli powder
¼ teaspoon haldi (turmeric)
1 teaspoon amchur (mango powder)
Salt to taste
2 tbspn oil
½ tspn methi (fenugreek)
½ tspn carom seed
1 tspn jeera (cumin seed )
1 ½ kalonji (nigella)
1 tablespoon saunf (fennel seed)
Method- ·Wash and pat dry the baingan(brinjal). Make a slit taking care not to cut them apart.