chef
Atta namak pare, gehu ke aate ka namak para, नमक पारे बनाने की विधि, namak paare kaise banaye,
Namakpara banane ki vidhi, namakpare banane ka tarika, namakpara recipe in hindi, namakpara kaise banaye, namak para recipe, namak para design, namakpara making machine, namak ara kaise banaye ghar par,
#NamakParaRecipe #NimkiRecipe #
Ingredients for Atta Namakpare
Wheat flour - 2 cups (300 gms)
Ghee - 4 tbsp (75 gms)
Cumin seeds - 1.5 tsp
Salt - ¾ tsp
Oil - for frying
How to make Atta Namakpare
1- Take 2 cups of wheat flour in a bowl, add a ¾ teaspoon of salt to it.
2- Add 1.5 teaspoons of cumin seeds, 6 tablespoons of Ghee to it.
3- Mix all the ingredients well and add a 1/2 cup + 2 tablespoons the lukewarm water in intervals to knead the stiffer dough.
4- After kneading the dough, cover and keep it aside for 15-20 minutes to set.
5- The dough has set after 25 minutes, mash the dough to make it smooth.
6- Divide the dough into two equal halves and roll it into a round shaped lump.
7- Place it on the board and press it using your hands to flatten it.
8- Flatten the dough lump thinly but, not too thinly.
9- Chop it vertically into square-shaped pieces.
10- Chop it into the 0.5 to 0.75 inches of strips.
11- Remove the uneven parts and separate them.
12- Preheat oil to fry it and prepare the Namakpare from the remaining dough likewise.
13- Join the cutting along with another dough lump.
14- The lesser heated oil is required to fry the Namakpare.
15- Add the Namakpare to fry on medium flame.
16- Fry it for 3-4 minutes.
17- The Namakpare are floating on the surface and they have fried for 4-5 minutes.
18- Fry until it becomes golden brown from all the sides on the low-medium flame.
19- Drain it out after it becomes brown and fry all the Namakpare likewise.
20- Wheat flour Namakpare is ready to be served.
Serving
1- Store it in an airtight container and consume for 1 to 2 months.
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Sabudana kheer banane ki vidhi, Sabudana kheer recipe,Tapioca Pudding, Sago Payasam, how to make sabudana kheer for vrat
Ingredients
Soaked Sago Pearls (साबूदाना ) - 1/2 cup (100 gms)
Full Cream milk (दूध ) - 1 ltr
Sugar (चीनी) - 1/3 cup ( 75 gms)
Cashews (काजू ) - 10 to 12
Almonds (बादाम ) - 10 to 12
Raisins (किशमिश ) - 2 tbsp
Saffron strands (केसर के धागे ) - 15 to 20
Green Cardamoms (इलायची) - 5 to 6
Pistachios (पिस्ता ) - 15 to 20
How to make Kesari Sabudana Kheer :
1. Boil some full cream milk. Meanwhile cut the dry fruits. Crush cardamom make coarse powder.
2. As milk boils, take out a little in bowl, soak saffron strands in it. Add the soaked sago pearls to milk.Stir and cook kheer on high flame till it boils again.
3. As it boils then stop stirring add raisins and other dry fruits, saffron milk as well. Stir at intervals and cook the kheer on medium flame till dense.
4. Once dense add sugar.Add cardamom powder, mix and cook for 1 to 2 minutes. Kheer is ready, turn off flame. Keep it to cool.
Serving:
5. Once cool take out the Kesariya Sabudana Kheer in a bowl. Garnish the Kheer with some dry fruits and satisfy your sweet cravings.
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Click http://nishamadhulika.com/chat....aney/groundnut_chutn to read Peanut Chutney Recipe in Hindi. Also known as Groundnut Chutney, , Idli Peanut Chutney, Andhra Peanut Chutney Recipe.
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chana dal burfi in hindi,Chana Dal Katli, Chana Dal Kapa
Ingredietns
Soaked Chana Dal (भीगे हुए चना दाल ) - 1 cup ( 200 gms )
Milk (दूध ) - 2 cups
Sugar ( चीनी ) - 1 cup ( 200 gms)
Ghee (घी ) - 1/2 cup ( 100 gms )
Cashew (काजू ) - 20
Almonds (बादाम ) - 20
Pistachios (पिस्ता ) - 1 tbsp
Green Cardamom (इलाइची ) - 6 to 7
How to make Chana Dal barfi-
1. Clean chana dal, soak in lukewarm water for 2 hours.
2. Once soaked well, put dal in sieve, drain extra water.Keep the dal in sieve for 5 minutes. Spread dal over cloth and wipe it.
3. Cut dry fruits such as cashews, almonds and pistachios shavings.
4. Peel and coarsely grind the cardamom.
5. Put ghee in a pan, let it melt. Put the dal in the ghee.Stir and roast the dal well until crispy. Keep the flame high.
6. Once crispy,turn off flame.Take out the dal in a plate, let it cool. It took 12 minutes to roast the dal. Once cool grind dal in a jar.Once grinded take out in a bowl,
7. Make Sugar syrup, Heat pan, put sugar in it , then pour milk. Cook until sugar dissolves.add the grinded dal flour in milk.Keep flame medium.
8. Stir and cook it,till it reaches the consistency of barfi.Pour the ghee from the wok and leftover ghee in it too. Mix well. Reduce flame.
9. Once dense , add dry fruits shavings and cardamom powder. Mix well.
10. To set turn off flame, then grease plate with ghee. Put the mix in it. Press well. Put dry fruits and press well. Keep to cool off.
11. Once set, mark into pieces. Heat the base of plate for 10 seconds then take out.
Serving :
12. Sumptuous Chana Dal Barfi is ready to be relished on any special or festive occassion.
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Kair Sangri sabzi is a delightful and unique combo of sabzi from Rajasthani cuisine.
Ingredients
Dessert beans - 1 cup
Dessert berries - 1/4 cup
Oil - 4-5 tbsp
Green coriander - 2-3 tbsp
Raisins - 2-3 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - 2 pinch
Dry red chilly - 3-4
Garam masala - 1/2 tsp
Salt - 1.5 tsp (as per taste)
Coriander powder - 1.5 tsp
Mango powder - 1 tsp
Turmeric powder - 1/2 tsp
Directions
Getting ready:
1. Rinse the dessert beans and Sangri beans thoroughly 4 to 5 times with water,
2. Soak for 8 to 10 hours or overnight. Rinse the beans again 1 to 2 times.
Making:
3. Take these beans in a pressure cooker and add 2 cups of water to it. Pressures cook the beans on low flame. After it whistles once, let it simmer for 2 to 3 minutes.
4. Take out the beans and strain through a sieve to drain the excess water. Rinse the beans again with plain water.
5. Now heat some oil in a pan and splutter cumin seeds first. Then add the following spices – asafoetida, turmeric powder, coriander powder, dry red chilly and sauté for few seconds.
6. Then add the beans, red chilly powder, mango powder, garam masala, salt and raisins. Stir well and let it cook for 3 to 4 minutes.
7. The sabzi is ready, mix some green coriander.
Serving:
8. Transfer the sabzi to a serving bowl. Garnish with some coriander sprigs.
9. Serve this lip smacking and yummy kair Sangri sabzi with steaming hot chapattis, paranthas or poori and savor eating.
http://nishamadhulika.com/862-....kair-sangri-sabzi-re to read Kair Sangri Sabzi Recipe in Hindi. Also known as ker sangri rajasthani recipe, Spicy Ker Sangri, Homemade Ker Sangri Recipe, How to make Ker Sangri?
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Ingredients for Moong Sprouts Cheela
Moong Sprouts - 1.5 cups
Spinach - 1 cup (finely chopped)
Chickpea Flour - 0.5 cup
Oil - 2 to 3 tbsp
Asafoetida - ½ pinch
Carom Seeds - ¼ tsp
Red Chilli Powder - ¼ tsp
Coriander Powder - ½ tsp
Green chilli - 2 (finely chopped)
Ginger - ½ inch (grated)
Salt - more than ½ tsp
Sprout Chilla, Sprouted Grains Cheela Recipe, सेहतमंद अंकुरित मूंग दाल का चीला, weight loss recipe moong dal chila, Healthy Breakfast recipe
How to make Moong Sprouts Cheela
1- Take 1.5 cups of Moong sprouts, add it in the jar to grind it.
2- Add some water to it and grind it coarsely ground.
3- Take ½ cup of chickpea flour in a bowl for the batter.
4- Add some water to make the smoother batter.
5- The batter is ready.
6- Add 1 cup of finely chopped spinach to it and blend them.
7- Add 1/2 pinch of Asafoetida, 1/4 teaspoon of carom seeds after crushing it to it.
8- Add 1/4 teaspoon of red chilli powder, 2 finely chopped deseed green chillies to it.
9- Add 1/2 inch of grated ginger julienne, 1/2 teaspoon of coriander powder, more than 1/2 teaspoon of salt to it and mix them well.
10- If the batter appears thick so we will add some water to it.
11- We utilised 1 cup of water to prepare the acquired amount of batter.
12- Preheat the pan to cook Cheelas.
13- Spread some oil to grease it and preheat it.
14- Spread the batter on it using a spatula. You can prepare the pancake according to your desired size
15- Cover and Cook Cheela on the medium flame for 2 to 3 minutes.
16- Spread some oil around its corners.
17- After 3 minutes, remove it from the pan because it has cooked.
18- It takes 5 to 6 minutes to prepare a Cheela.
19- The moong sprout cheela/pancake is ready to be served.
Serving:
1- You can serve them with green coriander dip, tomato sauce or with any desired dip.
2- You can make 6 Cheelas from the prepared batter.
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Crispy Soft Idli Recipe, instant idli with idli rava, suji idli recipe, masala idli, idli fry recipe in hindi, soft idli secret, plain rava idli recipe
Ingredients :
Semolina (सूजी ) - 1 cup ( 180 gms)
Whisked curd (फेंटा हुआ दही ) - 1 cup
Oil (तेल ) - 2 to 3 tbsp
Green Coriander (हरा धनिया ) - 2 tbsp (chopped)
Capsicum (शिमला मिर्च ) - 1 to 2 tbsp ( finely chopped )
Green Peas (हरे मटर के दाने ) - 1 to 2 tbsp ( finely chopped )
Black mustard seeds (सरसों के दाने) - 1/2 tsp
Urad dal (उड़द दाल ) - 1/2 tsp
Curry leaves(करी पत्ते ) - 10 to 12
Green chilies (हरी मिर्च ) - 1 to 2 finely chopped
Ginger paste (अदरक पेस्ट ) - 1/2 tsp
Eno fruit salt(इनो ) - 1/2 tsp
Salt (नमक ) - 3/4 tsp or to taste
How to make Crispy Idli in Tadka Pan
1. Take fine semolina in a mixing bowl. Add whisked curd, salt, ginger paste,finely chopped green chili with seeds removed. Mix all the ingredients well. Add water and make batter like that of normal idli.Keep batter aside for 5 to 10 minutes.
2. For tadka to add to it, take a small tadka pan. Pour 1 tsp oil in it. Heat it.Add some mustard oil , let it crackle. Add urad dal, roast till pink. add curry leaves. Add tadka to the batter,mix well. Add eno fruit salt. Mix it.
3. Heat wok, keep flame low, Pour oil in the pan. once hot put mustard seeds, pour some batter.Even out the batter.Keep flame low. Pour some oil on the sides as well as over it.Cover and cook it for 2 to 3 minutes.
4. After 3 minutes, check the idli, when slightly brown, flip it cautiously. Cover again and cook on low flame for 3 minutes. Once roasted from both sides and ready, Take out and keep in a plate.
5. To make idli with veggies add to the batter some, capsicum, green peas and some green coriander.Mix it well. Add oil to pan to heat then make idli likewise the previous ones. All the idlis are cooked and ready.
Serving :
6. Crispy idli in tadka pan are ready.It is crispy outside and soft inside. You can serve it with coconut chutney ,peanut chutney or tomato chutney or any chutney of your choice.
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Dry Amchoor, How to make Raw Mango Powder, Organic Amchur Powder, How to make Amchur at Home, Ambodiya, how to make dried mango,
Ingredients :
Raw Mango (कच्चे आम ) - 3
Salt (नमक ) - 1/2 tsp ( or to taste)
How to Make Mango Powder:
1. Wash, dry and take raw mangoes. Peel skin, dip them in water.
2. Use chips cutter and make thin slices. Use knife and make thin slices. Soak all in water.
3. Take out mangoes from water, put them in a strainer.
4. Put the mango pieces over a cloth. Spread it evenly. Keep them to dry in sunlight for 2 to 3 days.
5. After 2 days, whn pieces have dried up completely, put the dried mangoes in mixer jar. Add salt.
6. Grind it until it is fine, put in a strainetr to strain. Fill it in a bowl.
7. Mango Powder is ready to be used Store it in any air tight container,You can use it for upto 6 months.
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Homemade Pasta in White Sauce, Penne in white sauce, White Pasta Recipe with Creamy White Pasta Sauce, how to cook white sauce pasta
Recipe in Hindi - http://nishamadhulika.com/1322....-pasta-in-white-sauc
Recipe in English - http://nishamadhulika.com/1322....-pasta-in-white-sauc
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Recipe in Hindi - http://nishamadhulika.com/1357....-matar-paneer-dhaba-
Recipe in English - http://indiangoodfood.com/692-....matar-paneer-dhaba-s
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Samvat rice kheer recipe is delicious kheer recipe often made during fasting days.This samo rice kheer tastes similar to rice kheer but lighter and much easier to digest.
Ingredients
Samo rice - ¼ cup (40 to 50 grams) (soaked)
Sugar - ¼ cup
Cashews – 8 to 10
Raisins – 15 to 20
Green cardamom – 3
Full cream milk - ½ litre (2.5 cups)
Almonds – 2
Directions
Getting ready:
1.Chop the cashews and thinly slice the almonds, keep them in separate bowls. Grind the green cardamom seeds using stone grinder into fine powder.
Making:
2.To make samo rice kheer, boil the milk in a vessel. As the milk simmers, put the samo rice in the vessel and cook the kheer by stirring at regular intervals until the rice cooks through.
3. Later, add cashews and raisins to the kheer. Mix nicely and cook the kheer for another 3 to 4 minutes on low flame. Then thoroughly mix sugar and crushed green cardamom in the kheer. Turn off the flame and cover the kheer for 2 minutes and samo rice kheer will be ready to serve.
Serving:
4.Garnish this tantalizing and luscious samo rice kheer with almonds and serve it steaming hot or chilled.
Samo Rice Kheer Recipe in Hindi - http://nishamadhulika.com/560-....vrat-rice-kheer-reci
Samavat Rice Kheer recipe in English
Shyamak Chawal ki Kheer Recipe,
samo upwas rice ki kheer ,
Green Moong Curry, Green Moong Dal Tadka Recipe, Sabut moong dal recipe, Green Gram Recipe, Punjabi Sabut Moong Dal
#SabutMoongDalTadka #GreenMoongDal #DalTadka
Ingredients for Sabut Green Moong dal
Whole Green Moong dal (साबुत हरी मूंग ) - 1/2 cup ( 10 gms )
Tomato (तेल ) - 1 ( 60 to 70 gms )
Green chili (हरी मिर्च ) - 2
Ghee (घी ) - 2 tbsp
Green coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped)
Cumin seeds (जीरा ) - 1/2 tsp
Asafoetida (हिंग ) - 1/2 pinch
Turmeric powder (हल्दी पाउडर ) - 1/4 tsp
Coriander powder (धनिया पाउडर ) - 1/4 tsp
Ginger paste (अदरक पेस्ट ) - 1 tsp
Red chili powder (लाल मिर्च पाउडर) - 1/4 tsp
Dry Red chilies (साबुत लाल मिर्च ) - 2
Cloves (लौंग ) - 2
Black peppers (काली मिर्च ) - 6 to 7
Garam masala (गरम मसाला ) - 1/4 tsp
Salt (नमक ) - 1 tsp ( or to taste )
How to make Sabut Green Moong dal
1. Take Green moong dal, washed, cleaned and soaked in water for 7 to 8 hours. put the soaked moong in the cooker to boil. Add 1.5 cup water, 1 tsp salt. Mix well. Close the lid of the cooker, cook it until a single whistle.
2. After 1 whistle, reduce flame and cook dal for 5 minutes. After 5 minutes dal is cooked, turn off flame. Keep dal in the cooker till the pressure escapes. Meanwhile shift the cooker to another flame.
3. To make tempering, pour 2 tbsp ghee in the wok to heat. Once sufficiently hot add cumin seeds, asafoetida. Reduce flame to prevent spices from browning. Add turmeric powder, 2 whole dry red chilies, 2 cloves, 6 to 7 black pepper.
4. Saute the spices well, add 1 tsp ginger paste. Add tomato and green chilies paste, red chili powder. Roast the masala until ghee separates from it.
5. As ghee separates from masala and it is roasted. Check the dal it is cooked and ready. If it seems dense add 1/2 cup water. Pour the boiled dal into the spices, mix well. Reduce flame.
6. As dal is boils, add garam masala, green coriander, mix well and boil dal for 1 minute. Dal is ready.
Seving:
7. Tempting Sabut Green Moong dal is ready. Take out the dal in the bowl. Garnish with some green coriander, pour some ghee too. Green Moong dal can be served with chapati, paratha, naan or rice.
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Saib ka Murabba, Apple Murabba Recipe, Seb ka murabba benefits
Apple Murabba Recipe in English - http://indiangoodfood.com/194-....apple-murabba-recipe
Seb ka Murabba Recipe in Hindi - http://goo.gl/aqpqFn
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सींगदाना चाट, Beach Style Peanut Sundal Recipe,masala peanut sundal recipes,peanut sundal beach style,verkadalai recipes,Verkkadalai Sundal, groundnut sundal,Peanut Chaat,Boiled Peanuts,palli snacks,quick sundal recipe,verkadalai chat,fresh pattani sundal,sundal poriyal,groundnut fry,masala verkadalai
#PeanutSundal #ChaatRecipe #SundalRecipe
Ingredients for Peanuts Sundal
Peanuts- 1 cup (200 grams)
Fresh Coconut- 2 to 3 tbsp
Oil- 1 tbsp
Mustard Seeds- 1/2 tsp
Urad Dal- 1 tsp
Curry Leaves- 10 to 12
Dry Red Chilli- 2
Asafoetida- 1/2 pinch
Salt- 1 tsp
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Khasta gulgula banane ka tarika, gulgula kaise banaye, Odia gulgula, Odisha Famous Gulgula
#KhastaGulgula #OdiaGulgula #CrispyGulgula
उड़ीसा की पारंपरिक स्वादिष्ट रेसिपी क्रिस्पी गुलगुले। गुलगुले को हरी चटनी या तीखी सब्जी के साथ खाया जाता है। हल्के मीठे क्रिस्पी गुलगुले के साथ तीखी-तीखी चटनी खाने में बहुत ही स्वादिष्ट लगती है। इसे बनाना बहुत ही आसान है।इसे बनाने में बहुत कम सामग्री और वक्त लगता है।
आवश्यक सामग्री
गेंहू का आटा- 1 कप (150 ग्राम)
सूजी- 1/2 कप (100 ग्राम)
चीनी पाउडर- 1/2 कप (75 ग्राम)
तेल- 3 बड़ी चम्मच
सौंफ- 1 छोटी चम्मच
बेकिंग सोडा- 1/2 छोटी चम्मच
तेल तलने के लिए
विधि
खस्ता गुलगुले बनाने के लिए एक बड़े प्याली में 1 कप गेंहू का आटा ले लीजिए। अब इस आटे में 1/2 कप सूजी, 1 छोटी चम्मच सौंफ, 1/2 छोटी चम्मच बेकिंग सोडा और 3 बड़ी चम्मच तेल डाल कर सभी चीजों को अच्छे से मिला लीजिए। अब इसमें 1/2 कप चीनी पाउडर डाल कर मिला लीजिए अब थोड़ा-थोड़ा पानी डालते हुए नरम आटा तैयार कर लीजिए। इतना आटा गूंथने में हमने 1/2 कप पानी लिया था जिसमें से 2 बड़ी चम्मच पानी बच गया।
आटा गूंथ जाने पर इसे ढ़क कर 20 मिनट के लिए सैट होने के लिए रख दीजिए। अब एक कढ़ाई में तेल डाल कर गर्म करने रख दीजिए। तेल के गर्म हो जाने पर इसमें छोटा सा डो डाल कर तेल का तापमान चैक कर लीजिए। डो डालने पर अगर डो सिक कर ऊपर आ रहा है तो तेल गुलगुले तलने के लिए तैयार है हमें गुलगुले तलने के लिए मध्यम-तेज तेल गर्म चाहिए और मध्यम-धीमी आंच चाहिए ।
तेल गर्म हो जाने के बाद गुलगुले के आटे में से थोड़ा सा आटा ले कर उसे हल्के हाथ से दबाते हुए गोल आकार दे दीजिए और तेल में सिकने के लिए डाल दीजिए। एक बार में 5-6 गुलगुले तेल में डाल कर उसे धीमी आंच पर चारों ओर गोल्डन ब्राउन होने तक तल लीजिए। गुलगुले के चारों ओर गोल्डन ब्राउन हो जाने पर उसे कढ़ाई से निकाल लीजिए और इसी तरीके से सारे आटे के गुलगुले तल कर तैयार कर लीजिए।
गुलगुले कढ़ाई से निकालते वक्त नरम होते है लेकिन ठंडे हो जाने के बाद ये अच्छे से क्रिस्पी हो जाते है। आप इन गुलगुले को हरे धनिया की चटनी या चटपटें अचार के साथ सर्व कर सकते है।
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Panchratna Dal recipe also known as Dal Panchvati, panchmel dal, Mixed Tadka dal fry Recipe
#PanchratanDal #DalTadka #DalFry
Ingredients :
Soaked Chana Dal (चना दाल) - 2 tbsp (30 gm)
Soaked Arhar Dal (अरहर / तूअर दाल) - 2 tbsp (30 gm)
Soaked Urad dal (उड़द दाल)- 2 tbsp (30 gm)
Soaked Moong dal (मूंग दाल) - 2 tbsp (30 gm)
Soaked Masoor dal (मसूर दाल) - 2 tbsp (30 gm)
Ghee (घी) - 2 to 3 tbsp
Green coriander (हरा धनिया) - 2 to 3 tbsp (finely chopped)
Cumin seeds (जीरा) - 1/2 tsp
Asafoetida (हींग) - 1/2 pinch
Turmeric powder (हल्दी पाउडर) - 1/2 tsp
Coriander powder (धनिया पाउडर) - 1 tsp
Red chili powder (लाल मिर्च पाउडर) - 1/4 tsp
Tomato (टमाटर) - 1
Ginger (अदरक) - 1/2 inch (finely chopped)
Whole Garam Masala (साबुत मसाले)
Brown cardamom (बडी इलायची) -1
Cloves (लौंग) - 2
Black pepper (काली मिर्च) - 8-10
Curry leaves (करी पत्ता) - 8-10
Red chili (लाल मिर्च) - 2
Green chili (हरी मिर्च) - 2
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Patta Gobhi Matar Ki Sabji , patta gobhi recipes, band gobhi ki sabji, Bund Gobi & Matar, Patta Gobi ki Sabzi Cabbage Masala,
#CabbageGreenPeas #pattagobhiMatar
Ingredients for Cabbage Peas Curry
Cabbage - ½ kg (chopped)
Green peas - 1 cup
Coriander leaves - 2 to 3 (finely chopped)
Mustard Oil - 2 to 3 tbsp
Green chilli - 2 (finely chopped)
Ginger - 1 tsp (grated)
Cumin seeds - ½ tsp
Turmeric powder - ½ tsp
Red chilli powder - ¼ tso
Coriander powder - ¼ tsp
Salt - 1 tsp
MAGGI Masala-e-Magic - 1 packet
How to make Cabbage Peas Curry
1- Preheat a pan to make the curry, add 2 to 3 tablespoons of mustard oil in the pan.
2- Add a 1/2 teaspoon of cumin seeds to it and saute it.
3- Turn the flame to low for avoiding the spices from burning and add a teaspoon of grated ginger to it.
4- Add 2 finely chopped green chilled to it and saute it.
5- Add a cup of peas to it on the medium flame.
6- Saute the peas for 2 minutes and add a 1/2 teaspoon of turmeric powder to it after 2 minutes.
7- Add a teaspoon of coriander powder to it and saute it.
8- Add 500 gms of cabbage after chopping it along with a teaspoon of salt.
9- Add 1/4 teaspoon of red chilli powder and roast while stirring it for a while.
10- Cook it for 5 minutes on the low to medium flame.
11- Stir it and cook while covering it for 3 minutes on the low flame.
12- The curry peas and cabbage has become crunchy.
13- Add a packet of MAGGI Masala-ae-Magic and mix it well.
14- Stir and cook it for a minute.
15- Pour it in a serving bowl and serve it.
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Soya Palak ki sabji, palak soya wadi , Soya Chunks Recipes in Hindi, Soya Chunks Recipes, nutri recipe, Nutri Palak Recipe, How to make soya chunks spinach,
#Soya_chunks_recipe #soya_recipes #MasalaCurry
Ingredients for Soya Chuks spinach curry
Spinach - 250 grams
Nutria -1 cup (650 grams)
Tomatoes - 3 (200 grams)
Ginger - 1 inch
Green chilli - 3
Oil - 2 tbsp
Dry fenugreek leaves - 2 tbsp
Butter - 1 tbsp
Cumin seeds - ½ tsp
Coriander powder - 1 tsp
Red chilli powder - ¼ tsp
Garam Masala - ¼ tsp
Chickpea flour - 1 tbsp
Lemon - ½ (slice)
Salt - 1 tsp (or to taste)
How to make Nutri Palak Curry
For Soybean
1- Take a vessel and preheat 2 cups of water in it. After the water has boiled, switch off the flame, add a cup of Soybean and a teaspoon of salt to it.
2- Cover the vessel and keep it aside for a while so that soybean can expand.
For spinach
3- Take 250 grams of spinach, clean it, remove its stalk and wash it with the water.
4- After washing it, keep it in a strainer for draining out the extra water from it.
5- After draining out its water, chop it finely and roughly.
6- Take a pan, add the chopped spinach in it followed by a ½ cup of water.
7- Cover and boil it for 5 minutes.
8- After 5 minutes, stir it softly and switch off the flame after a while.
9- Add the cooked spinach in a grinder jar and grind it coarsely ground, not finely.
10-
For the curry
9- Take another pan and add 2 tablespoons of oil in it.
10- After heating the oil, add a ½ teaspoon of cumin seeds to it and roast for a while.
11- Add a teaspoon of coriander and a paste of 3 tomatoes, an inch of ginger baton along with 3 green chillies to it.
12- Add a teaspoon of red chilli powder to it and roast while continuously stirring it for a while.
13- Roast the Masala mixture until the oil separates from it and stirs it in the intervals too.
14- Add 2 tablespoons of dry fenugreek leaves after crushing it in the Masala mixture and roast while continuously stirring it.
15- Take a tablespoon of chickpea flour in a mini bowl and add some water to it for dissolving its lumps.
16- After dissolving its lumps, add some more water to reach its desired consistency.
17- Add the paste of chickpea flour to the Masala mixture and stir it continuously.
18- Add the ground spinach puree to the Masala mixture and cook while stirring it.
19- Add a ¼ cup of water, a ¾ teaspoon of salt, a ¼ teaspoon of Garam Masala to it and stir for mixing it well.
20- Cook while covering it on the low flame for 5 minutes and stir it softly after the 5 minutes.
21- Remove the cover and switch towards the nutria.
22- Drain out the soaked nutria and squeeze them softly for removing the extra water from it.
23- Add the soaked nutria to the curry and cook for 5 minutes.
24- The curry has cooked after 5 minutes, switch off the flame.
25- Squeeze a ½ lemon juice to it and mix well.
26- After adding the lemon juice, add a tablespoon of green coriander and some finely chopped green coriander to it.
27- The Palak Nutri curry is ready to be served.
Serving
1- You serve it with Chapati, Paratha, Naan, rice or anything according to your taste.
2- The cooked amount of curry is enough for 4 to 5 members of a family.
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Echor Pakora, Raw jackfruit pakora, Spicy Jackfruit Chips, Jackfruit Pakora recipe in Hindi, South Indian fruit fritters
#QuickSnacks #PakoraRecipe #jackfruitRecipe
Ingredients for Kathal Pakora
Jackfruit - 500 gms
Chickpea flour - 1 cup (100 gms)
Rice flour - ½ cup (75 gms)
Green chilli - 2 (finely chopped)
Red chilli powder - 1.5 tsp
Coriander powder - 1.5 tsp
Mango powder - ½ tsp
Garam masala - ½ tsp
Carom seeds - ¼ tsp
Asafoetida - ½ pinch
Salt - 1.5 tsp
Turmeric powder - ½ tsp
How to make Kathal Pakora
1- Take 500 gms of peeled jackfruit.
2- Wash it and chop it into smaller sized pieces.
3- Add it in the cooker to boil after the chopping process.
4- Add ½ cup of water, ¾ teaspoon of salt and a ½ pinch of asafoetida to it.
5- Mix them well and boil till the first whistle blows.
6- Switch off the flame after the first whistle has blown.
7- Wait till the pressure inside the cooker releases.
8- Open the lid after its pressure has released.
9- Jackfruit has become soft, it has boiled.
10- Drain it out on a strainer to filter from the water.
11- Preheat oil to fry the Pakora on the medium flame.
12- Take 1 cup of chickpea flour in a bowl for the paste.
13- Add a 1/2 cup of rice flour, a 3/4 teaspoon of salt and 1 cup of water to it for preparing the thicker paste.
14- While stirring it dissolve all lumps in it.
15- Add 2 finely chopped green chillies, 1/4 teaspoon of crushed carom seeds, 1.5 teaspoons of red chilli powder, 1.5 teaspoons of coriander powder, 1/2 teaspoon of mango powder, 1/2 teaspoon of Garam Masala to it and mix all the ingredients well.
16- Add a tablespoon of oil to it and blend them.
17- Add the boiled jackfruit to it and mix them well.
18- Add a 1/2 teaspoon of turmeric powder and mix it.
19- The batter is ready and the oil has heated too.
20- Add the cutlets to fry in it.
21- Rightly heated oil and the medium to high flame is required to fry cutlets.
22- Add cutlets in the wok according to its capacity.
23- They have fried from the bottom so we flip them.
24- Flip and fry the cutlets from all sides till it appears golden brown.
25- They appear desirably golden brown so we will drain them out.
26- Fry and prepare all the cutlets likewise.
27- It takes 5 to 6 minutes to fry a single round of cutlets
Serving:
1- You can serve it with green coarinder dip, chilli sauce, tomato sauce.
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khakhra banane ki recipe,, Methi Khakra Recipe, Whole Wheat Masala Khakhra, ,jeera khakhra recipe, Gujrati Masala Khakra Recipe, wheat Khakra recipe,
#GujaratiRecip3e #KhakhraRecipe #MassalaKhakhra
Recipe in Hindi - http://nishamadhulika.com/1348....-masala-khakhra-reci
Recipe in English - http://indiangoodfood.com/526-....masala-khakhra-recip
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