Recipe of leftover moong dal Toast

May 29, 2017, 9:48 am

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How to make Toast from leftover moong dal

Moong dal toast is a thick batter of moong dal topped on a bread slice and cooked to perfection and served with a sweet and sour chutneys. It is a healthy and delicious option to start your day with. And it's a perfect way to use your leftover moong dal.

This is a perfect breakfast recipe which goes well with a hot cup of milk or a tea. It is very simple to make and is different from usual menu. These crispy toasts are very addictive and  a perfect starter recipe.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	5 minutes	15 minutes	Serve 2

Recipe Type : Breakfast, snack
Cuisine : Indian

Ingredients :

• 4 whole wheat bread 
• 1/2 bowl leftover moong dal/yellow mung lentil
• 1/2 finely chopped onion
• 1 finely chopped green chilly
• salt according to taste
• 1/2 teaspoon pepper
• 1/2 teaspoon chaat masala
• 1 teaspoon olive oil / butter

Preparation :

1. Take leftover moong dal in a bowl
2. Add onion, green chilly, salt, pepper and chaat masala in it
3. Mash it with a spoon and mix it well.
4. Make sure the consistency is thick and not watery
5. Take 4 pieces of whole wheat bread
6. Spread the batter on one side of bread
7. And put another piece of bread on the top
8. Take a non-stick tawa and some oil/butter and spread
9. Put flame on medium and put bread on the tawa 
10. Let it cook until it's crispy and golden from one side
11. Turn and cook from another side
12. Cut it diagonally in 4 pieces in the shape of triangle
13. Serve hot with Mint Chutney or ketchup

You can also check out glossary of Indian spices from English to Hindi with health benefits

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How to make Quick Veggie Masala Oats

June 1, 2017, 10:33 am

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Recipe of Quick Veggie Masala Oats 

Quick veggie Masala Oats is a wholesome, healthy and nutritious breakfast or lunch. It is delicious and easy to make savory oats. It is a perfect one pot meal which is loaded with vegetables and nutrition of oats. It has a beautiful flavor and lovely texture. Different vegetables makes it colorful and delightful. 

You can have this delicious savory oats to satisfy your taste-buds when you are on diet or when you want to have something healthy and yummy. A warm bowl of this Quick veggie Masala oats are perfect for a quick breakfast or a lunch. It is a bowl full of nutrition and flavor.  

Lets start with the recipe :

Recipe Type : Lunch
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	15 minutes	25 minutes	Serves 4

Ingredients :

• 1 1/2 cup instant oats (I have used Quaker) 
• 1 finely chopped onion
• 1 finely chopped tomato
• 2 finely chopped carrot
• handful of fresh peas
• handful of french beans
• 1 chopped green chilly
• 4 chopped garlic cloves
• 1/2 cup chopped coriander leaves
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilly powder
• pinch of pepper
• 1/2 teaspoon garam masala
• pinch of asafoetida/hing
• 3.5 cups of water
• Salt according to taste
• 1 tablespoon clarified butter/ghee

Preparation :

• Heat ghee/butter in a pressure cooker
• Add cumin, mustard and asafoetida/hing in it
• When it splutter, add garlic, green chilly and onion in it
• When onion turns light brown, add tomato and let it cook till it is done
• Add carrot, peas, french beans and coriander leaves
• Add salt, pepper, red chilly, garam masala and turmeric in it
• Cook it on medium flame and stir
• Stir it for a minute and pour water in it
• Close the lid and pressure cook it for 2 whistles
• Check the consistency and adjust it according to taste 
• If it's too thick add some water and if it's to watery, let it cook on sim
• Garnish it with coriander leaves 
• Serve hot with yogurt or pickle

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Bhindi Masala

June 4, 2017, 11:17 pm

≫ Next: How to make Gulab Jamun

≪ Previous: How to make Quick Veggie Masala Oats

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Recipe of Bhindi Masala | Dry Okra | Bhindi Recipes

Bhindi Masala is a popular north Indian flavorful vegetable which is cooked with onion in flavorful Indian spices which tastes wonderful with Indian flatbread. Bhindi Masala is simple yet flavorful. It is a perfect accompaniment for roti/phulkas and naan.

The best part about this recipe is that it is quick and easy to make. It doesn't take much time to prepare. You can also serve Bhindi Masala with a parathas and a pickle.

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	Serves 3

Ingredients :

• 200 grams Bhindi
• 1/2 teaspoon cumin seeds
• 1 diced medium size onion
• 1 teaspoon grated ginger
• 3 finely chopped cloves of garlic
• 2 chopped green chillies
• Pinch of asafoetida (Hing)
• Pinch of red chilly
• Salt according to taste
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon Amchur/dry mango powder
• 1 tablespoon gram flour (besan)
• Oil
• 1/2 lemon 

Preparation of Paneer Bhurji  :

• Wash bhindi in running water thoroughly
• Dry Bhindi/okra with a kitchen towel
• Make sure they are properly dried otherwise it will come out sticky
• Remove the head and tail of the bhindi
• Chop into 1 inch pieces  
• Heat oil in a non-stick pan and add cumin seeds in it
• Add hing in it till it splutter
• Add onions, garlic, ginger and green chillies in it
• Add chopped bhindi in it 
• Add salt, red chilly, turmeric, garam masala, amchur and coriander powder in it and mix 
• Add gram flour in it and toss it
• Put a lid and let it cook for 2 minutes
• Check if bhindi is done 
• Put 1 tablespoon of oil and let it cook on sim without lid, it will make it crispy 
• Put lemon juice and toss it again
• Serve hot with Phulkas/Indian flatbread.

You can check out glossary of Indian spices from English to Hindi with health benefits

How to make Gulab Jamun

June 6, 2017, 6:32 am

≫ Next: How to make Oats Bhel Puri

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Recipe of Gulab Jamun without Khoya | Easy Gulab Jamun Recipe

Gulab Jamun is a famous dessert in north India which is served after a meal. You will find it in most of the dessert menus in Indian restaurants. It is a delicious Indian dessert made from ingredients which are mostly available in everyone's kitchen. Gulab Jamun is prepared by thickening milk, sooji/rava and sugar. It can be eaten hot or cold, it tastes delightful both ways. It can be stored upto 3 days but remaining portion after serving has to be refrigerated.

It is an easy recipe in which you don't require khoya or Refined flour and is prepared using sooji/rava and milk.These gulab jamuns are dipped in sugar syrup and they soak the sweetness from the syrup. You will love these melt in the mouth Gulab Jamuns.

Lets start with the recipe :

Recipe Type : Dessert
Cuisine : North Indian

Preparation Time	Cooking time	Total Time	Yield
5 minutes	30 minutes	35 minutes	Serves 4

Ingredients :

• 3 cups full cream milk
• 2 teaspoon ghee/clarified butter
• 1 bowl sooji/rava/semolina 
• Oil for deep frying
• Sugar
• 1/2 teaspoon cardamom powder/crushed cardamom
• crushed pistachio for granishing

Preparation - Sugar Syrup

1. In a pan, add 1 1/2 cup of water and let it boil
2. Add 1 cup sugar in it and cook until sugar is dissolved
3. Keep it aside 

Preparation - Gulab Jamun

1. Heat milk in a steel pan or a vessel and bring it to boil
2. Add 2 teaspoon of ghee/clarified butter in it
3. Add 1 bowl of sooji in it
4. Cook it on low flame till it thickens
5. When milk will be thickened and quantity reduced to less scarp the sides of the pan as some of the thickened milk will stick to it.
6. Add 2 teaspoon sugar and cardamom powder in it
7. Cook it for 5 more minutes on low flame and stir often 
8. When it is thick enough, turn off the flame and keep it aside till it cools down
9. Make small round balls from the batter
10. Heat oil in a non-stick deep pan and deep fry the balls one by one
11. Let it cook from both the sides till they are golden from both the sides
12. Heat the sugar syrup and add the cooked gulab jamuns in the sugar syrup for 5 minutes 
13. Let the gulab jamuns in sugar syrup for 3 hours so that it soak the syrup
14. Garnish it with chopped pistachios 
15. You can serve it hot or cold

You can also check out glossary of Indian spices from English to Hindi with health benefits

You can also checkout recipes like Sooji Halwa, Moong dal halwa

How to make Oats Bhel Puri

June 8, 2017, 2:58 am

≫ Next: How to make Indian roasted corn | Street style Bhutta

≪ Previous: How to make Gulab Jamun

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Recipe of Oats Bhel Puri

Oats bhel puri is a healthy alternative of our Indian chaats which is spicy and tangy Indian snack. Its a quick side dish. It is healthy, nutritious, and simply delicious. Oats bhel puri is full of flavors, and a tangy taste with a crunch. This is the best way to add oats in your diet. A bowl full of Oats bhel puri will give you nutrition of oats and taste of yummy bhel puri.

Oats bhel puri is a quick and yummy evening snack. Oats has many health benefits. It is rich in fibre which you should include in your diet. You can alter the ingredients according to availability.

Lets start with the recipe : 

Preparation Time	Cooking time	Total Time	Yield
10 minutes	5 minutes	15 minutes	Serves 4

Recipe Type : Bhel/chaat
Cuisine : Indian Street Food

Ingredients :

• 1 cup quick oats (I have used Quaker)
• 2 teaspoon olive oil/clarified butter/refined oil
• 1 finely chopped medium size onion
• 1 finely chopped tomato
• 1 finely chopped cucumber 
• 1/2 finely chopped green bell pepper/capsicum
• 1 chopped green chillis (Optional)
• Handful roasted peanuts
• Salt according to taste
• 1/2 teaspoon chaat masala
• 1/2 teaspoon pepper
• 1 lemon
• Coriander leaves for garnishing

Preparation :

1. Heat ghee (clarified butter) in a pan, add puffed rice, turmeric and salt in it 
2. Roast till they become crisp, keep it aside for cooling down
3. Take a bowl, add onion, tomato, cucumber, green chilly, potato, roasted peanuts and papri in it.
4. Add salt, chaat masala, pepper, lemon, tamarind chutney and mint chutney 
5. Toss it well and add puffed rice in it
6. Mix well and toss it again
7. Garnish with coriander leaves and pomegranate
8. Serve immediately otherwise it will not taste the same. 

Note :

• You can also add pomegranate/Anar for garnishing
• If you want to have sweet and tangy flavor, you can add 1 tablespoon of Tamarind chutney and 1 tablespoon of Mint chutney.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Indian roasted corn | Street style Bhutta

June 10, 2017, 10:26 am

≫ Next: How to make Oats besan chilla

≪ Previous: How to make Oats Bhel Puri

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Recipe of Indian roasted corn on the cob | Masala Bhutta

Masala Bhutta or Indian roasted corn is an Indian favorite street snack which can be prepared in Jiffy. For preparing it, you have to roast the corn and take a piece of lime which has to be dipped in black salt and rub it on the corn cob. Street vendors roast the corn on coal fire or grill though I have made it on a gas stove.

This super yummy snack can be prepared in 15 minutes. In India, it is called Bhutta or corn on the cob. You will love eating it on the rainy day with a cup of tea. You will love the fragrance and taste of this delicious roasted corn.

Lets start with the recipe : 

Preparation Time	Cooking time	Total Time	Yield
5 minutes	10 minutes	15 minutes	Serves 1

Recipe Type : Snack

Cuisine : Indian

Ingredients :

• 1 american sweet corn cob
• 1 teaspoon black Salt
• 1 lemon
• pinch of red chilly 

Preparation :

1. Remove leafy husks and thread from the corn cob/bhutta
2. Roast the corn directly on the gas stove flame on medium heat or grill it
3. Slowly roast all kernels by moving the corn cob around in every few seconds so that it gets roasted evenly
4. Make sure it's cooked from all the sides and carefully hold it from stub
5. You will hear kernels pop
6. Roasting will give it a lovely brown-black spots
7. In a bowl, add black salt and red chilly
8. Cut lemon in half, dip it in the spice mix and rub it on all the sides of the corn and make sure to squeeze lemon on it while putting the spices.
9. Serve hot and enjoy

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Oats besan chilla

June 12, 2017, 9:48 am

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≪ Previous: How to make Indian roasted corn | Street style Bhutta

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Recipe of Oats besan chilla 

Oats besan chilla is a savory chickpeas oats crepe which is healthy, quick and delicious breakfast recipe which can be prepared in 15 minutes. You can either serve it on it's own or can serve it with mint chutney, tamarind chutney or tomato ketchup. The flavor of Indian spices makes this oats besan chilla irresistible.

Oats besan chilla is a nutritious and wholesome breakfast meal. It can be prepared in jiffy as a quick breakfast snack. Oats chilla tastes best when serve hot as it looses it's crispiness when it get's cold. It's a healthy kid's friendly recipe which they will love. For preparing this oats besan chilla, you have to grind the quick cooking oats in a powder. And then you have to add it with gram flour/besan with other ingredients. Oats besan chilla requires not much of the preparation and can be prepared in very less oil.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	5 minutes	15 minutes	Serve 4

Recipe Type : Breakfast, snacks
Cuisine : Indian

Ingredients : Oats besan chilla

• 1/2 cup besan (gram flour)
• 1/2 cup quick cooking oats (I have used Quaker Oats)
• salt according to taste
• 1/2 teaspoon chaat masala
• Pinch of red chilly
• 1/2 teaspoon pepper
• 1/2 chopped small onion
• 2 chopped green chillies (optional)
• chopped coriander leaves
• Olive / refine oil

Preparation : Oats besan chilla

1. Grind oats in a grinder and make fine oats powder
2. In a bowl, add besan, oats powder and some water
3. Whisk the batter with a whisker or with a spoon so that lumps should not form
4. Check the consistency of the batter, if the batter is too thick then add water
5. Mske sure batter should not be too thick and thin, consistency of the batter should be medium
6. Add salt, pepper, red chilly, chaat masala, onion and green chilly in it
7. Heat a non-stick tawa and sprinkle some oil
8. Pour a ladle of batter and spread it, spread gently and lightly as that cheela doesn't break
9. Cook it till it turns golden brown and then flip it
10. Sprinkle some oil on the other side and let it cook on medium flame
11. Garnish with chopped coriander and serve hot with chutney or ketchup

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Rasgulla without Khoya and refined flour

June 14, 2017, 7:12 am

≫ Next: How to make Uttapam from dosa batter and leftover carrot beans vegetable

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Recipe of Rasgulla without Khoya | Easy Rasgulla Recipe |Rasgulla without refined flour

Rasgulla is a famous dessert in north India which is served after a meal. You will find it in most of the dessert menus in Indian restaurants. It is a delicious Indian dessert made from ingredients which are mostly available in everyone's kitchen. Rasgulla is prepared by thickening milk, sooji/rava and sugar. It tastes best when it's cold. It can be stored up-to 3 days but remaining portion after serving has to be refrigerated.

It is an easy recipe in which you don't require khoya or refined flour and is prepared using sooji/rava and milk.These Rasgullas are dipped in sugar syrup and they soak the sweetness from the syrup. You will love these melt in the mouth Rasgullas. Rasgullas can also be prepared using paneer/Indian cottage cheese but I have prepared it using sooji/rava.

Lets start with the recipe :

Recipe Type : Dessert
Cuisine : North Indian

Preparation Time	Cooking time	Total Time	Yield
5 minutes	30 minutes	35 minutes	Serves 4

Ingredients for Rasgulla :

• 3 cups full cream milk
• 2 teaspoon ghee/clarified butter
• 1 bowl sooji/rava/semolina 
• Sugar
• 1/2 teaspoon cardamom powder/crushed cardamom
• crushed pistachio for granishing

Preparation - Sugar Syrup

1. In a pan, add 1 1/2 cup of water and let it boil
2. Add 1 cup sugar in it and cook until sugar is dissolved
3. Keep it aside 

Preparation - Rasgulla 

1. Heat milk in a steel pan or a vessel and bring it to boil
2. Add 2 teaspoon of ghee/clarified butter in it
3. Add 1 bowl of sooji in it
4. Cook it on low flame till it thickens
5. When milk will be thickened and quantity reduced to less scarp the sides of the pan as some of the thickened milk will stick to it.
6. Add 2 teaspoon sugar and cardamom powder in it
7. Cook it for 5 more minutes on low flame and stir often 
8. When it is thick enough, turn off the flame and keep it aside till it cools down
9. Make small round balls from the batter
10. Heat the sugar syrup and add the cooked Rasgullas in the sugar syrup
11. Dip rasgullas in sugar syrup for 3 hours so that it soak the syrup
12. Garnish it with chopped pistachios 
13. You can serve it hot or cold

You can also check out glossary of Indian spices from English to Hindi with health benefits

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How to make Uttapam from dosa batter and leftover carrot beans vegetable

June 15, 2017, 10:39 pm

≫ Next: Recipe of Chinese style Rice broccoli noodles

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Recipe of quick veggie uttapam using dosa batter and leftover carrot beans vegetable

Uttapam is a popular south Indian snack which is little thicker than dosa. It is made with the same batter which is used to make dosa. I have prepared this uttapam using dosa batter and leftover carrot beans vegetable. It is quick and easy recipe and a best way to use leftover vegetable.

Uttapam is also called an Indian pizza as you can top it up with the same ingredients as pizza. You can add any toppings of your choice or even cheese to the uttapam. I have prepared this uttapam with the ready made dosa batter. You can make uttapams in many varieties like Veggie Uttapam or Sooji Uttapam. You can also prepare uttapam using only onions, paneer etc.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	5 minutes	5 minutes	Serve 2

Recipe Type : Breakfast, Snack
Cuisine : South Indian

Ingredients for Uttapam :

• 1 cup dosa batter
• Salt according to taste
• water
• olive oil/refine oil
• leftover carrot and beans vegetable
• 2 finely chopped onions 
• 1/2 cup finely chopped beans
• 1/2 teaspoon chaat masala
• 1/2 teaspoon pepper
• 1/4 teaspoon red chilly powder (Optional)

Preparation for Uttapam :

1. Put batter in a bowl and mix water in it if required, consistency should be medium and not watery
2. Heat a non-stick tawa and sprinkle some oil on it
3. Put flame on simmer, pour batter with the ladle and spread it in a circle
4. Drizzle some oil around the uttapam, small holes will be appeared as it gets cooked
5. Sprinkle carrot beans vegetable on the top of it
6. Add salt, pepper, chaat masala, red chilly powder on the top of the veggies
7. Sprinkle few drops of olive oil/refine oil on the top
8. Put a lid, and let it cook for 1/2 a minute on low flame
9. After the base is cooked and turned golden brown, flip it and let it cook from the other side
10. Serve hot with Mint Chutney, coconut chutney or Sambar

You can also check out glossary of Indian spices from English to Hindi with health benefits

Recipe of Chinese style Rice broccoli noodles

June 17, 2017, 10:51 am

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How to make Chinese style Rice broccoli noodles - Gluten free & Vegan friendly

Chinese style rice noodles with broccoli and mix vegetables is a healthy and delicious substitute of noodles made from refined flour. You can get this thin 'Rice Stick' noodles in any local supermarket. The best part about these noodles is that it is healthy, low-fat and gluten free.

Addition of stir fry vegetables like broccoli, cabbage, capsicum and carrot makes it nutritious. These noodles are easy to prepare. These noodles are flavorful and the combination of different veggies and soy sauce, vinegar  make them delicious.

Lets start with the recipe :

 Recipe Type : Noodles
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
15 minutes	10 minutes	25 minutes	Serves 4

Ingredients for Noodles:

• 1 bowl rice stick noodles
• 1 chopped broccoli
• 1 sliced green bell pepper/capsicum
• 2 chopped carrots
• 1 chopped cabbage
• 2 sliced medium size onions
• 2 chopped green chillies
• 4 chopped garlic cloves
• 2 tablespoon soya sauce
• 2 tablespoon vinegar
• Salt according to taste
• 1 teaspoon pepper
• Olive oil

Preparation for Noodles:

1. Boil water in a big pan, add salt and oil 
2. Add noodles in the boiling water
3. When noodles become soft, remove it from the stove
4. Drain water and add rinse noodles in cold water, keep it aside
5. Take a non-stick pan, add 1 tablespoon of oil in it
6. Add onion, garlic and green chilly, saute for a minute
7. Then add carrot, green bell pepper, broccoli and cabbage in it
8. Close the lid for a minute and then stir fry the vegetables 
9. Don't overcook so that they remain crisp and crunchy
10. When vegetables are cooked, add boiled noodles in the same
11. Add salt and pepper 
12. Add soy sauce and vinegar in it according to taste
13. Toss it well and mix it 
14. Serve hot

Note : 

• Don't overcook the vegetables, they should be crisp and crunchy
• Don't over boil the noodles, otherwise they will not taste good

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Oats Kheer

June 18, 2017, 9:52 pm

≫ Next: How to make Idli shape Dhokla | Khaman

≪ Previous: Recipe of Chinese style Rice broccoli noodles

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Recipe of Oats Kheer | Oats Pudding | Oats Recipes

Oats kheer is a delicious Indian dessert prepared using quick cooking oats, sugar and milk. It is rich and creamy dessert which has a beautiful taste and texture. The combination of Oats with saffron gives it a beautiful flavor which makes this pudding divine. You can garnish oats pudding with nuts. It is so addictive that you can't stop eating it.

Oats kheer is a yummy and filling dessert which can be made without much effort. The best part about this recipe is that you can make it in jiffy. You can serve it for breakfast as it's filling, healthy and delicious. This is the best way to add oats in your diet. You can substitute sugar with jaggery.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
5 minutes	10 minutes	15 minutes	Serve 3

Recipe Type : Dessert, Sweet, pudding
Cuisine : Indian

Ingredients for oats kheer :

• 1/2 liter full cream/toned milk
• 1/4 cup sugar
  
• 1/2 cup oats
• 6 saffron strands (optional)
• 1/2 teaspoon cardamom powder
• Chopped almonds and raisins` for garnishing

Preparation for oats kheer:

• Heat milk in a steel pan or a vessel and bring it to boil
• Add add quick cooking oats in it
• Cook it on low flame, stir often
• Add sugar, saffron and cardamom in it
• Let it cook on low flame and keep stirring often till oats soften
•  Add chopped dry fruits in it
• Simmer for 2 minutes and turn off the flame
• Don't boil the oats kheer a lot otherwise it will become too thick
• Garnish it with chopped almonds and raisins
• You can serve it hot or cold as a breakfast or dessert

Note : 

• Oats kheer thickens when it cools down. If it's too thick, add more milk in it
• If you boil it a lot, it will thicken a lot
• You can substitute milk with soy milk or almond milk
• Instead of sugar, you can add jaggery or dates in it

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Idli shape Dhokla | Khaman

June 20, 2017, 10:14 pm

≫ Next: Recipe of Moong Dal | Moong dal tadka

≪ Previous: How to make Oats Kheer

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Recipe of Dhokla in Idli Maker | Khaman

Dhokla is a vegetarian healthy snack which originated from Gujarat. It is delicious, easy to make and light on stomach. If you don't have dhokla maker, you can easily make dhokla in Idli maker. I have made this dhokla using Idli maker. Only the shape of the dhokla is different, taste remains the same.

Dhokla is made from the gram flour and rava with a tempering of mustard seeds and curry leaves. It is served with fried green chilly and tamarind chutney. It is simple comfort food which can be eaten everyday.

These dhokla's are perfect for quick and healthy breakfast. It is a Gujarati Indian savory dish which is relished by kids and you can pack it in tiffin. You will love the taste and aroma of Indian spices that are used in this recipe.

Lets start with the recipe :

Recipe Type : breakfast, lunch
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
5 minutes	25 minutes	30 minutes	Serves 4

Ingredients for Dhokla :

• 1 cup gram flour
• 1 cup sooji/rava/semolina
• 1 cup yogurt/dahi
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (adjust according to taste)
• olive/refine oil
• 1 teaspoon baking soda

Ingredients for Tempering of Dhokla :

• 1 teaspoon mustard seeds
• 6 curry leaves (Kadi Patta)
• 4 green chilies sliced in half
• 3 teaspoon sugar
• 1 lemon
• water

Utensil for Dhokla :

• Idli Maker

Preparation for Dhokla :

1. In a bowl, add gram flour, rava, yogurt, sugar, turmeric powder and salt
2. Add 1/4 cup water in it and whisk
3. Mix it well so that there are no lumps in it
4. Keep the batter aside for 15 minutes
5. Check the consistency of the batter, it should not be too thin or thick
6. Grease the idly maker with the oil and keep it aside
7. Add baking soda in the batter and mix it 
8. Pour the batter in idli maker and put it in the steamer or utensil you use for steaming
9. Bring water to boil of steamer/other utensil and put it on low flame for 20 minutes
10. To check if it is done, insert a knife in the dhokla, if it comes out clean the dhokla is done
11. If the knife gets sticky and has batter on it, then steam dhokla for some more time 
12. When it is done, take out the idli dhoka with a knife from the edges
13. Keep dhokla aside and start preparation for tempering

Tempering for Dhokla | Khaman

1. In a pan, heat 2 teaspoon of oil
2. Add mustard seeds in it and let it sputter
3. Add curry leaves, green chilly, sugar, lemon and water in it
4. Stir and let tempering mixture come to a boil
5. Pour the mixture on the dhokla and keep it aside for 30 minutes so that dhokla soak the tempering
6. Serve with fried green chillies or tamarind chutney.

You can also check out glossary of Indian spices from English to Hindi with health benefits

Recipe of Moong Dal | Moong dal tadka

June 21, 2017, 11:23 pm

≫ Next: How to make Aloo french beans | Punjabi Beans Aloo

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How to make Moong Dal | Moong Dal Tadka

Moong dal is a yellow lentil which can be cooked in jiffy and tadka is tempering for moong dal which is prepared using aromatic Indian spices in vegetable oil. When you feel like eating light yet delicious then you can make moong dal tadka and can serve it with roti or rice. Carrot pickle goes well with it, you can make this pickle and store it in a air tight container and serve it with any Indian meal you make.

Moong dal is one of the delicious dal but it will taste bland if you serve it without tadka. Tadka gives a great flavor to moong dal. Moong dal is widely and commonly used lentil in India. You can prepare fritters, rice recipes and other recipes from moong dal like Moong dal halwa, Moong dal paratha, Paratha from leftover moon dal, moong dal cutlet, Moong dal cutlet, Moong dal pakora, Masala oats with moong dal, Moong dal Khichdi, Moong dal toast.

Lets start with a recipe :

Preparation Time	Cooking time	Total Time	Yield
5 minutes	15 minutes	20 minutes	Serve 4

Recipe Type : Dal
Cuisine : North indian

Ingredients for Moong Dal :

• 1 cup Moong dal/yellow lentil 
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• pinch of asafoetida (hing)
• 6 chopped garlic cloves 
• 2 chopped green chillies 
• 1 grated tomato
• Salt according to taste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/3 teaspoon turmeric powder
• 1/4 teaspoon red chilly powder 
• Coriander leaves for garnishing

Preparation for Moong dal :

1. Wash and drain moong dal, add salt in it
2. Pressure cook dal till it is cooked and soft (approx 2 whistles)
3. Once the pressure settles down, remove the lid and stir the dal
4. If it's too thick, then add some water in it and simmer for a minute, keep it aside
5. Heat oil in a small pan
6. Add asafoetida (hing) and cumin seeds in it, wait till it splutter
7. Add ginger, garlic and green chillies, fry it a little bit
8. Make sure garlic should not turn brown otherwise it will burn 
9. Add crushed tomato, salt, coriander powder, garam masala, chilly powder, turmeric powder and let it cook till it's done
10. Stir and put the tempering mixture in the dal
11. Garnish with coriander leaves
12. Serve hot moong dal with steamed rice or chapati

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Aloo french beans | Punjabi Beans Aloo

June 24, 2017, 1:14 am

≫ Next: Recipe of Kali dal ke chawal | Kali dal ki khichdi

≪ Previous: Recipe of Moong Dal | Moong dal tadka

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Recipe of Aloo french beans | Punjabi Beans Aloo 

Punjabi Aloo aloo/french beans aloo vegetable is delicious classic traditional Indian stir fry dish in which french beans and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

You can check out more recipes of dry vegetables

• Mix vegetable
• Bhindi Masala
• Paneer Bhurji
• Punjabi Baingan Bharta
• Sukhi Masala Arbi

You will love this authentic Aloo french beans sabji which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. Aloo french beans is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

If you are looking for punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	20 minutes	30 min	Serves 2

Recipe Type : lunch
Cuisine : Indian

Ingredients for Aloo Beans :

• 1 bowl chopped french beans/250 grams french beans
• 2 chopped potatoes (aloo)
• 1/2 teaspoon cumin seeds
• pinch of asafoetida/hing
• 4 curry leaves / Kadi patta
• 1 small piece of chopped ginger/adrak
• 6 chopped cloves of garlic
• 2 chopped green chillies
• 1 red dry chilly
• 1 finely chopped onion
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon pepper
• 1 teaspoon coriander powder
• pinch of red chilly powder
• Salt according to taste
• Oil

Preparation :

• Chop french beans and potato, wash it thoroughly in water
• In a deep non-stick pan or thick kadhai, heat 1 tablespoon of oil
• Add cumin seeds and asafoetida in it
• When it splutter, add curry leaves, ginger, garlic, dry red chilly and green chilly in that
• Add chopped onion and potatoes and mix it
• Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
• Cover it with a lid and let it cook on low flame for a minute 
• Add chopped french beans in it and cover it with a lid, cook it on low flame
• Check it occasionally and stir, cook it for 15 minutes or more (as required) till it is cooked
• Add 1/2 teaspoon more oil in it and cover it with a lid for few seconds 
• When potatoes and beans are cooked, it is ready to serve
• Serve hot with Indian flatbread and raita

You can also check out glossary of Indian spices from English to Hindi with health benefits

Recipe of Kali dal ke chawal | Kali dal ki khichdi

June 26, 2017, 12:53 am

≫ Next: Recipe of Rongi | Lobia curry | Masala lobia

≪ Previous: How to make Aloo french beans | Punjabi Beans Aloo

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How to make kali dal ke chawal | Black urad dal ki khichdi

Kali dal ke chawal is an authentic punjabi recipe which is famous in north India. It is simple yet flavorful dish. You can prepare it either with leftover black urad dal/kali dal or can prepare fresh dal makhani. For preparing Kali dal ke chawal, you have to prepare rice and dal makhani separately and then pressure cook it for 2 whistles.

Kali dal ki khichdi is one pot meal which can be served with yogurt or pickle. You can serve it for lunch or dinner.

You can check out more recipes of rice like :

1. Lemon Rice

2. Chane ki dal ke chawal

3. Kadhi Chawal

4. Rajma Chawal

5. Spinach Rice

6. Peas Pulav

7. Moong Dal Khichdi

8. Yellow Rice

9. Beetroot Rice

10Vegetable Pulav

If you are looking for punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.

Lets start with the recipe :

Recipe Type : Lunch, dinner
Cuisine : Punjabi

Preparation Time	Cooking time	Total Time	Yield
20 minutes	20 minutes	40 minutes	Serves 4

Ingredients for kali dal ke chawal :

• 2 bowl cooked dal makhani
• (For preparation of dal makhani please click the link)
• 2 bowl cooked rice
• 1 teaspoon jeera (cumin seeds)
• 1 pinch hing (asafoetida)
• 2 green chillies (optional)
• 6 cloves of garlic (optional)
• Salt according to taste
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 cup of water
• Coriander leaves for garnishing

Preparation for Kali dal ke chawal :

1. Heat oil in a pressure cooker, add jeera, hing and wait till it splutters
2. Add garlic, green chillies, salt, garam masala, coriander powder and mix it well (add less salt because there will be salt in the dal makhani already)
3. In a pressure cooker, add kali dal/dal makhani and rice and water 
4. Pressure cook it for 2 whistles
5. Once all the steam has settled down, open the lid
6. Garnish it with coriander leaves
7. Serve hot with yogurt, pickle and mint chutney

You can also check out glossary of Indian spices from English to Hindi with health benefits

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Recipe of Rongi | Lobia curry | Masala lobia

June 27, 2017, 9:27 pm

≫ Next: How to make aloo paneer cutlets in few drops of oil in Appam

≪ Previous: Recipe of Kali dal ke chawal | Kali dal ki khichdi

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How to make Rongi | Lobia Masala Curry | Black eye beans

Lobia Masala/Rongi is an irresistible Indian black eye beans curry cooked in onion and tomato gravy with aromatic Indian spices and flavors. Lobia Masala/Rongi can be served with steamed rice or chapati. It is also called black eyed beans or cow peas.

You can check out recipes of curries like Dal Makhani, Kofta Curry, Chole Puri, Stuffed capsicum with gravy, Kadhi Chawal, Rajma Chawal, Aloo Puri, Makki di roti, sarson ka saag, Malai kofta, Kala chana curry, Palak kofta curry, Shaam Savera, Tandoori Aloo, Kadhai Paneer, Punjabi Dum Aloo, Punjabi Aloo wadi with gravy, Matar aloo curry

If you are looking for Punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.

Masala lobia is very nutritional dried beans made from fresh ingredients. Once you will make it, it will become regular part of your menu.

Lets start with a recipe :

Preparation Time	Cooking time	Total Time	Yield
15 minutes	30 minutes	45 minutes	Serve 4

Recipe Type : Lunch and Dinner
Cuisine : North Indian

Ingredients for Masala lobia/Rongi :

• 1 cup lobia/rongi
• 2 tablespoon oil
• 1 teaspoon cumin seeds
• pinch of asafoetida (hing)
• 1 finely chopped medium size onion
• 4 chopped garlic cloves 
• 2 chopped green chillies 
• 3 crushed Tomatoes
• Salt according to taste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/4 spoon red chilly powder 
• Pinch of turmeric
• Coriander leaves for garnishing

Preparation for Masala Rongi/Lobia :

1. Wash, drain and Soak lobia/rongi for half an hour in water
2. Heat oil in a pan/kadhai
3. Add cumin seeds, asafoetida and wait till they splutter
4. Add onion, ginger, garlic and green chillies
5. Saute till onion turns light brown
6. Add crushed tomato and cook on medium flame 
7. Add salt, coriander powder, garam masala, turmeric and chilly powder and stir 
8. Stir and saute on low flame till tomato and spices are cooked
9. Cook till tomato become soft and entire tomato -onion mixture starts to leave the sides of the pan/kadhai
10. In a pressure cooker, add tadka/masala and lobia/rongi in it
11. Now add 3 cups of water and pressure cook it for 6 whistles
12. When the pressure cools down naturally, open the lid
13. Check if rongi/lobia is soft enough by mashing it with a finger, if it's still hard, cook it for few more whistles and add water accordingly
14. Once rongi/lobia is cooked, simmer it on low flame for 5 minutes and mash few beans to make gravy thick
15. Consistency of lobia masala gravy is neither thin not thick
16. Garnish with coriander leaves and serve hot with Indian flatbread or steamed rice

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make aloo paneer cutlets in few drops of oil in Appam

June 30, 2017, 5:11 am

≫ Next: How to make Green Moong Dal Khichdi

≪ Previous: Recipe of Rongi | Lobia curry | Masala lobia

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Recipe of  Aloo Paneer cutlet in less oil in Appam

Aloo paneer cutlet is a delicious savory snack for breakfast. This delicious cutlet can be prepared in Appam in very less oil.

Aloo Paneer cutlet/tikki is a famous street food of India. Aloo Tikki cutlets/tikkis are made of potatoes and Indian cottage cheese (paneer) with aromatic Indian spices. Spicy Aloo tikki is crisp from outside and soft from inside. It tastes wonderful when served with Mint-Pudina chutney and Tamarind Chutney. It is quick, easy and simple recipe which can be prepared in jiffy.

Aloo Paneer cutlet are spiced dumplings which can be prepared using Indian cottage cheese(Paneer) and Potatoes. You can make yummy breakfast out of it. It is quick, filling and easy snack. They are crispy from outside and soft from inside. You can also check out the recipe of less oil Masala cutlets which are made from leftover rice and vegetable.

Appam is a south Indian tiffin snack and there is a special mould which is called Appam mould for making it. The best part about this mould it that you can make fritters, cutlets, koftas or tikki in this with very less oil. You can also make it with no oil. So you can have some nice food which is healthy and delicious.

You get two options of Appam Moulds. One is non-stick and another one is metal one. I prefer the non-stick ones because in that batter will not stick. It comes with a lid and a wooden stick. You can put stick in it which has a pointy edge like a tooth pic and can turn it. You have to turn it and put it back so that it can be cooked from both the sides.

For more tikki and cutlets recipes, you can check out : Leftover Kala chana and rice cutlets,  Leftover moong dal cutlets, Oats Tikki, Vegetable corn Tikki, Sprouts Tikki stuffed with potato , Aloo Tikki chole Chaat, Sabudana vada, Hara Bhara Kabab, Leftover Dal Makhani and Rice Cutlets, Falafel, Sabudana Tikki chaat, Kuttu Ka Pakora, Sweet Potato Oats Tikki, Hara Bhara Kabab sticks, Peas corn Tikki

Aloo Paneer Cutlet in Appam is very easy to cook, you can add some spices and binding agent and pour the batter in the Appam mould and cook it on the low flame.

You can make sweet and savory appams in this appam mould.

Recipe Type : Breakfast
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	Serves 4

Ingredients for Aloo tikki cutlets:

• 1 bowl grated paneer/Indian cottage cheese
• 3 boiled potatoes
• 2 whole wheat bread
• 1 small finely chopped onion
• 2 finely chopped green chilly
• pinch of grated ginger
• 2 finely chopped cloves of garlic 
• Salt according to taste
• 1 teaspoon chaat masala
• 1 teaspoon pepper
• Olive oil / refine oil
• pinch of red chilly
• 1/2 teaspoon garam masala

Preparation for Aloo tikki cutlets :

1. Take a bowl and add grated cottage cheese, onion, green chilly and mashed potatoes
2. Then crumble bread and add broken crumbled bread in the mixture
3. Add salt, chaat masala, red chilly powder, garam masala and pepper in it
4. Mix it well, mash it and form a dough
5. Divide it into 8 portions
6. Make round balls like cutlets
7. Take a appam mould and sprinkle few drops of oil in it 
8. When oil is heated, add cutlet balls in the maker
9. Cook on medium flame for few seconds and turn the flame on low
10. Turn it with the pointy stick which you will receive with appam (skewer) by putting it in the cutlet, flip it or flip it with the help of the spoon
11. Turn once or twice for uniform cooking
12. When they turn golden brown from both the sides, they are done
13. Serve hot with Mint-Pudina chutney and Tamarind Chutney.

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Green Moong Dal Khichdi

July 2, 2017, 10:01 am

≫ Next: How to make Masala Paneer

≪ Previous: How to make aloo paneer cutlets in few drops of oil in Appam

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Recipe of Green Moong Dal Khichdi

Green Moong dal/green mung lentil khichdi is a popular Indian comfort food which is healthy, nutritious and easy to make. It is light on stomach and easy to digest. Green Moong dal khichdi is prepared with green moong dal and rice and you can add your choice of vegetables in it spiced up with Indian spices and tadka.

Many variations can be given to this simple and classic khichdi. It is a one pot meal which can be served with chutney, pickle or yogurt. In India, we make it often when we want to have light meal for dinner.

For more Rice recipes, you can check out : Lemon Rice, Chane ki dal ke chawal, Kadhi Chawal, Rajma Chawal, Spinach Rice, Peas Pulav, Moong Dal Khichdi, Yellow Rice, Beetroot Rice,Vegetable Pulav, Kali dal ke chawal

Lets start with the recipe :

Recipe Type : Lunch
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
15 minutes	10 minutes	25 minutes	Serves 4

Ingredients of green dal khichdi :

• 1/2 cup green moong dal/green mung lentil
• 1/2 cup rice
• 2 finely chopped carrot
• 2 finely chopped tomato
• 1 chopped green chilly
• 4 chopped garlic cloves
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• pinch of pepper
• pinch of asafoetida/hing
• 3.5 cups of water
• Salt according to taste
• 1 tablespoon clarified butter/ghee
• 1/4 teaspoon red chilly for garnishing

Preparation of green dal khichdi :

• Rinse, wash and drain green moong dal and rice together
• Soak them in water for 10 minutes
• Heat ghee/butter in a pressure cooker
• Add cumin and asafoetida/hing in it
• When it splutter, add garlic, green chilly and tomato in it
• Saute until tomato is cooked and add chopped carrot
• Add salt, pepper and turmeric in it
• Cook it on medium flame and stir
• Drain water from soaked green moong dal and rice
• Add green moong dal/lentil and rice in it
• Stir it for a minute and pour water in it
• Close the lid and pressure cook it for 4 whistles
• Check the consistency of khichdi, adjust the consistency according to taste
• If it's too thick add water in it or if it's watery, cook on medium flame, cook for few more minutes 
• Serve hot with yogurt or pickle

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Masala Paneer

July 3, 2017, 11:59 pm

≫ Next: How to make oats eggless chocolate pancake

≪ Previous: How to make Green Moong Dal Khichdi

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Recipe of Masala Paneer

Masala Paneer is a popular Indian delicacy. Masala Paneer is delicious Indian cottage cheese cubes dunked in cashew based onion tomato gravy which is served with butter naan or rice. You can give lot of variations to this dish by adding dumplings or peas in it. Masala paneer is a north Indian gravy dish which is served in most of the restaurants in North India. The best part about it is that you can prepare it in jiffy when guests are coming to your place.

This aromatic dish is full of flavors and aroma of Indian spices. Masala paneer has a beautiful sweet and spicy gravy which is scrumptious.

You can check out recipes of curries like Dal Makhani, Kofta Curry, Chole Puri, Stuffed capsicum with gravy, Kadhi Chawal, Rajma Chawal, Aloo Puri, Makki di roti, sarson ka saag, Malai kofta, Kala chana curry, Palak kofta curry, Shaam Savera, Tandoori Aloo, Kadhai Paneer, Punjabi Dum Aloo, Punjabi Aloo wadi with gravy, Matar aloo curry

If you are looking for Punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	30 minutes	40 minutes	Serve 4

Recipe Type : Lunch, Dinner
Cuisine : Indian

Ingredients for Masala Paneer:

• 200 grams paneer chopped in small squares (Indian cottage cheese) 
• 1 teaspoon cumin seeds
• pinch of asafoetida
• 8 chopped garlic cloves
• 1 piece of grated ginger
• 2 chopped green chillies
• 1 cardamom
• 1 dry red chilly
• Salt according to taste
• 2 cloves
• 12 cashews
• 2 chopped onions
• 6 crushed tomatoes
• 1 teaspoon garam masala 
• 1/2 teaspoon kashmiri lal mirch/red chilly powder
• 1 teaspoon pepper
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric
• pinch of sugar
• Oil 
• chopped coriander leaves for garnishing

Preparation for Masala Paneer :

1. Soak cashews in the water for few minutes, drain it and grind it in a fine paste
2. Heat oil in a pan, add cumin seeds, add asafoetida
3. When it splutter, add cloves, cardamom and cashew paste
4. Also add chopped garlic, onion, ginger and green chillies in it
5. When onions turn light brown, add crushed tomato
6. Add coriander powder, garam masala, turmeric, red chilly powder, pepper, salt and sugar
7. Mix well and let it cool down
8. Blend the whole tadka (mixture) in grinder
9. Add it back in a pan and add 2 tablespoon water in it
10. Cook it on low flame for few more minutes 
11. Cut paneer into small cubes 
12. Add it in the gravy and cook for 2 minutes
13. Garnish with coriander leaves and serve hot with Indian flatbread or rice

Note : 

• You can add cream or butter to thicken the gravy, but if you want to keep it light then you can prepare without it.
• You can adjust sugar according to your taste, if you like it sweet you can add more sugar.

You can check out glossary of Indian spices from English to Hindi with health benefits

How to make oats eggless chocolate pancake

July 5, 2017, 10:17 pm

≫ Next: Recipe of Paneer tikki chole chaat | Chole tikki chaat

≪ Previous: How to make Masala Paneer

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Recipe of oats eggless chocolate Pancake 

These eggless oats chocolate pancakes are fluffy and crispy which can be prepared quickly. These chocolate eggless pancakes are prepared with wholesome ingredients for a quick and healthy breakfast. They can be prepared with multigrain flour or you can use whole wheat flour, oats and banana drizzled with chocolate syrup and sprinkles. These chocolate pancakes are healthy yet flavorful as I have added multigrain flour and oats in it.

These chocolate pancakes are flavorsome healthy breakfast option. It's a perfect breakfast for kids which they will enjoy and relish. The best part about these pancakes are that you can prepare them in jiffy.You can customize this recipe by adding nuts, berries or any other flavor of your choice.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	10 minutes	20 minutes	4 pancakes

Recipe Type : Pancakes
Cuisine : Global

Ingredients for Pancakes :

• 1/2 cup multigrain/whole wheat flour 
• 1/2 cup milk
• 2/3 choco powder(I have used nesquick ) or chocolate flavor pediasure 
• 1 banana
• 1 teaspoon sugar
• 1 teaspoon powdered oats
• Butter

Preparation for Pancakes :

1. In a jar, mix flour, milk, choco powder, sugar, oats and banana.
2. You can blend it in a paste with the blender or whisk it properly with a whisker till there are no lumps left
3. Check the consistency, if it's too thick add more milk in it or if it's too thin add more flour in it
4. Sprinkle some butter on a not stick pan
5. Let the butter melt
6. With a ladle, pour 1/4 cup batter on the pan
7. If its thick from middle, you can spread it with a spoon
8. Let it cook on medium flame, when bubbles pop up and color changes
9. Carefully flip the pancake and cook until they are golden brown from both the sides
10. Let it cook on low flame for a minute, it will make the pancake crispy
11. Drizzle pancake with chocolate syrup or nutella
12. Top it with some sprinkles and serve hot

If you are looking for Pancake recipe, you can check out Whole wheat oats vanilla pancake, Mango shake with flaxseed, Strawberry Chia Smoothie, Oats Kheer and many more.

You can also check out glossary of Indian spices from English to Hindi with health benefits

Recipe of Paneer tikki chole chaat | Chole tikki chaat

July 9, 2017, 8:14 am

≫ Next: How to make kofta curry with non fried koftas

≪ Previous: How to make oats eggless chocolate pancake

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How to make Paneer Tikki chole chaat | Chole tikki chaat

Paneer tikki chole is a famous Indian street food. The tikki/cutlets are made of Indian cottage cheese (paneer) and spiced up with Indian spices and punjabi chole is a chickpeas spicy curry which are combined to make this delicious chole tikki chaat.

This combination is perfect and both the dishes compliment each other. When you add tamarind chutney and mint chutney, the dish becomes irresistible. Tamarind chutney is a sweet and tangy chutney prepared with tamarind, dates and jaggery. Mint chutney is spicy hot chutney made of mint, onions and green chillies.

You can check out other chatpati recipes like Sev Puri, Bhel Puri, Shakarkandi Chaat, Whole wheat Potato Samosa, Aloo Tikki chole Chaat, Sabudana vada, Moong Dal Pakoda, Sabudana Tikki chaat, Kachori with potato curry, Pani Puri, Masala Pav, Bhutta

If you are looking for tikki recipes, you can check out Leftover Kala chana and rice cutlets, Leftover moong dal cutlets, Oats Tikki, Vegetable corn Tikki, Sprouts Tikki stuffed with potato, Aloo Tikki chole Chaat, Sabudana vada, Hara Bhara Kabab, Leftover Dal Makhani and Rice Cutlets, Falafel, Sabudana Tikki chaat, Kuttu Ka Pakora, Sweet Potato Oats Tikki, Hara Bhara Kabab sticks, Peas corn Tikki, Bread spinach chilly pakora, Masala cutlet in appam, Aloo Paneer cutlet in appam

Lets start with the recipe :

Recipe Type : Snacks
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
10 minutes	20 minutes	30 minutes	Serves 3

Ingredients for Tikki :

• 250 grams cottage cheese
• 3 whole wheat bread slices
• 2 chopped green chillies
• 1 teaspoon chaat masala
• pinch of kashmiri lal mirch/red chilly powder
• 1 teaspoon pepper
• Salt according to taste
• oil

Ingredients for chole :

• 1 cup chole/chickpeas soaked overnight
• 6 cloves of garlic chopped 
• Pinch of ginger
• 2 chopped onions
• 4 crushed tomatoes
• 4 green chilies  
• Tea leaves (Chai ki patti)
• 1 teaspoon chaat masala
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• pinch of pepper
• Salt according to taste
• 2 tablespoon oil

Ingredients for serving chole Tikki :

• 2 chopped onions
• Tamarind chutney
• Mint chutney
• Coriander for garnishing
• Pomegranate seeds

Preparation for Tikki

1. Mash paneer, add bread and green chillies in it
2. Add pepper, chaat masala, red chilly powder and salt and mix all the ingredients
3. Make 6 round tikkis of the mixture, you can add a drop of oil on your palm while making the tikkis
4. Sprinkle some oil on non-stick pan
5. Gently place tikkis in the tava and cook it on medium flame
6. When it turns golden from one side, flip it and cook from the other side 
7. Sprinkle some oil and let it cook till it turns golden and crisp evenly
8. When done drain the aloo tikkis on a kitchen paper towel or a thick tissue

Preparation for chole/chickpeas curry

1. Boil tea leaves and strain that water in a container and keep it aside
2. Wash chole (Chickpeas) and soak it overnight in tea leaves water (Its done for chole to have dark brown color)
3. Take a pressure cooker, add chole, salt and enough water, and pressure cook it for 8 whistles (make sure to add enough water in the cooker otherwise it can burst)
4. Once done, check if they are properly boiled by mashing it, if not pressure cook for some more time and keep it aside
5. Heat oil in a pan, add chopped garlic, ginger, chilies, onions in it and cook it until onions turn brown in color
6.  Add crushed tomato in it and cook on medium flame for 1 minute
7. Add chaat masala, garam masala, coriander powder, pepper and salt in it
8. Add boiled chole in the gravy and mix it well, put water for more gravy
9. Cook it on simmer for 15 minutes, and mash chole a little with a serving spoon, it will make gravy thick

Preparation for chole Tikki chaat:

1. Take a plate, place 4 tikkis and add chole on the top of it
2. Add chopped onions
3. Add 1 tablespoon of mint and tamarind chutney on the top
4. Garnish with coriander and serve hot. 

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make kofta curry with non fried koftas

July 12, 2017, 10:17 am

≫ Next: How to make Sooji Kheer | Semolina Pudding

≪ Previous: Recipe of Paneer tikki chole chaat | Chole tikki chaat

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Recipe of Lauki Kofta curry with non fried koftas 

Lauki Kofta curry is grated bottle gourd stuffed dumplings tossed in onion tomato gravy spiced up with Indian spices and served with hot chapatis or rice. This one is a healthy version of kofta curry as the koftas are not deep fried. These non fried koftas are easy to prepare and can be made in the jiffy. I have prepared these koftas in appam in few drops of oil.

Bottle guard/lauki has lot of health benefits and this the most delicious way to add it in your diet. Traditionally these lauki kofta were deep fried and were loosing it's health benefits. These non fried koftas are healthy and nutritious. And when added in aromatic onion tomato gravy, it tastes divine. Gram flour/Besan is used for the blending of the dumplings.

Lets start with the recipe :

Recipe Type : Lunch, Dinner
Cuisine : Indian

Preparation Time	Cooking time	Total Time	Yield
15 minutes	20 minutes	35 minutes	Serves 4

Ingredients for Koftas/Dumplings :

• 1 bottle gourd (lauki/ghiya)
• 2 tablespoon gram flour (besan)
• Salt according to taste
• 1 teaspoon chat masala
• 1 teaspoon pepper
• Oil for deep frying

Ingredients for Gravy :

• 3 chopped onions
• 1 teaspoon chopped ginger
• 8 chopped cloves of garlic
• 2 chopped green chillies
• 8 tomatoes grounded 
• Pinch of asafoetida (Heeng)
• Salt according to taste
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• chopped coriander leaves for garnishing

Preparation for Koftas/Dumplings :

1. Grate bottle gourd (Ghiya) in a grater
2. In a bowl, add grated bottle gourd, salt, chat masala, pepper and sprinkle gram flour (besan) on it.
3. Mix well, bottle gourd will soak gram flour (besan) in its own water
4. It it is too thick, sprinkle some water
5. Make sure not to make the better too thin, the consistency should be medium
6. Divide it into 8 portions and make round balls 
7. Take a appam mould and sprinkle few drops of oil in it 
8. When oil is heated, add cutlet balls in the maker
9. Cook on medium flame for few seconds and turn the flame on low
10. Turn it with the pointy stick which you will receive with appam (skewer) by putting it in the cutlet, flip it or flip it with the help of the spoon
11. Turn once or twice for uniform cooking
12. When they turn golden brown from both the sides, they are done.

Preparation of Gravy :

1. Heat one tablespoon oil in a pan 
2. Add hing, onions, garlic, ginger and green chillies in it
3. Saute till onion turns light brown
4. Add crushed tomatoes in it
5. Let it cook on medium flame for few minutes 
6. Add salt, turmeric, garam masala and coriander powder in it
7. Cook on low flame and add 1 cup of water in it
8. Cook on medium flame and add dumplings (Koftas) in it
9. Garnish with coriander leaves and serve hot.

Note : 

1. Don't put excess gram flour otherwise koftas will  turn out hard
2. Koftas will soak gravy, so put it 5 minutes before serving

You can check out glossary of Indian spices from English to Hindi with health benefits

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How to make Sooji Kheer | Semolina Pudding

July 14, 2017, 10:07 am

≫ Next: How to make Aloo Methi | Punjabi fenugreek potato vegetable

≪ Previous: How to make kofta curry with non fried koftas

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Recipe of Sooji Kheer | Sooji Pudding | Sooji Recipes

Sooji kheer is a delicious Indian dessert prepared using sooji/rava, sugar and milk. It is a simple and classic dessert which has a beautiful taste and texture. The best part about sooji kheer is that it is easily digestible and light on stomach. The consistency of this kheer in thin compare to other kheers.

The combination of sooji with saffron gives it a beautiful flavor. You can garnish sooji pudding with nuts. It is so addictive that you can't stop eating it. Sooji kheer is a yummy and filling dessert which can be made without much effort. The best part about this recipe is that you can make it in jiffy.

You can also serve it for breakfast. You can substitute sugar with jaggery.

You can also check out Rice kheer, Rabdi/Basundi, Moong dal halwa, Sooji halwa, Bottle gourd kheer, Gajar Ka halwa/Carrot Pudding, Malpua, Daliya kheer/broken wheat pudding, Meethi Seviyan, Sabudana Semolina Kheer, Sabudana Kheer, Rasgulla (without refined flour), Gulab Jamun (without refined flour), Oats Kheer

If you are looking for sweet recipe, you can check out Whole wheat oats vanilla pancake, Mango shake with flaxseed, Strawberry Chia Smoothie, Oats Kheer and many more.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
5 minutes	10 minutes	15 minutes	Serve 3

Recipe Type : Dessert, Sweet, pudding
Cuisine : Indian

Ingredients for Sooji kheer :

• 1/2 liter full cream/toned milk
• 1/4 cup sugar
  
• 1/2 cup sooji
• 6 saffron strands (optional)
• 1/2 teaspoon cardamom powder
• Chopped almonds and raisins for garnishing

Preparation for Sooji kheer:

• Dry roast sooji for few minutes in the pan till sooji becomes fragrant and light golden
• While dry roasting the sooji on low flame, stir continuously so that sooji cooks evenly 
• Heat milk in a steel pan or a vessel and bring it to boil
• Add roasted sooji in it
• Cook it on low flame, stir often
• Add sugar, saffron and cardamom in it
• Let it cook on low flame and keep stirring often 
• Add chopped dry fruits in it
• Simmer for 2 minutes and turn off the flame
• If you want to thicken the kheer, let it cook on low flame for some more time
• Garnish it with chopped almonds and raisins
• You can serve it hot or cold as a breakfast or dessert

Note : 

• You can substitute milk with soy milk or almond milk
• Instead of sugar, you can add jaggery or dates in it

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make Aloo Methi | Punjabi fenugreek potato vegetable

July 17, 2017, 9:54 pm

≫ Next: How to make cheesy Bean salsa nachos

≪ Previous: How to make Sooji Kheer | Semolina Pudding

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Recipe of Aloo Methi | Punjabi fenugreek potato vegetable

Punjabi Aloo Methi/punjabi aloo methi is a delicious classic traditional Indian stir fry dish in which methi and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

You can check out more recipes of dry vegetables

• Mix vegetable
• Bhindi Masala
• Paneer Bhurji
• Punjabi Baingan Bharta
• Sukhi Masala Arbi

You will love this authentic Punjabi Aloo methi sabji which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. Aloo Methi is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

If you are looking for punjabi recipe, you can check out Punjabi Baingan Bharta, Punjabi dum aloo, Punjabi Aloo wadi, Punjabi aloo gobhi, Black chickpeas curry, Makki ki roti sarson ka saag, Punjabi Kadi pakoda and many more.

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
10 minutes	20 minutes	30 min	Serves 2

Recipe Type : lunch
Cuisine : Indian

Ingredients for Aloo Methi :

• 4 bowl chopped methi leaves/fenugreek leaves 
• 3 chopped potatoes (aloo)
• 1/2 teaspoon cumin seeds
• pinch of asafoetida/hing
• 1 small piece of chopped ginger/adrak
• 6 chopped cloves of garlic
• 2 chopped green chillies
• 1 red dry chilly
• 1 finely chopped onion
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon pepper
• 1 teaspoon coriander powder
• pinch of red chilly powder
• Salt according to taste
• Oil

Preparation :

• Remove the leaves from the stems of methi/fenugreek leaves
• Wash the leaves in running water thoroughly till they are clean
• Chop the fenugreek leaves/methi finely
• In a deep non-stick pan or thick non stick kadhai, heat 1 tablespoon of oil
• Add cumin seeds and asafoetida in it
• When it splutter, ginger, garlic, dry red chilly and green chilly in that
• Add chopped onion and potatoes and mix it
• Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
• Add chopped methi/fenugreek leaves in it and cover it with a lid, cook it on low flame
• Check it occasionally and stir, cook it for 15 minutes or more (as required) till it is cooked
• Add 1/2 teaspoon more oil in it and cover it with a lid for a minute 
• When potatoes and methi are cooked, it is ready to serve
• Serve hot with Indian flatbread and raita 

You can also check out glossary of Indian spices from English to Hindi with health benefits

How to make cheesy Bean salsa nachos

July 21, 2017, 11:24 am

≪ Previous: How to make Aloo Methi | Punjabi fenugreek potato vegetable

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Recipe of cheesy Bean Salsa Nachos 

Cheesy bean salsa Nachos are spicy, tangy and yummy snack. The dish is prepared by topping nachos/tortilla chips with spicy kidney beans and cheese. Cheesy bean salsa Nachos is an easy to make cheesy nachos which can be prepared in jiffy and can serve at parties.

Layering these nachos with kidney beans, salsa and cheese ensures the flavor in every bite you take. You can tailor the taste by adding more ingredients like jalapenos, tomato, capsicum etc. You can also enhance the flavor of these Cheesy bean salsa Nachos by adding guacamole.

You can check out other chatpati recipes like Sev Puri, Bhel Puri, Shakarkandi Chaat, Whole wheat Potato Samosa, Aloo Tikki chole Chaat, Sabudana vada, Moong Dal Pakoda, Sabudana Tikki chaat, Kachori with potato curry, Pani Puri, Masala Pav, Bhutta, Mexican style Nachos

Lets start with the recipe :

Preparation Time	Cooking time	Total Time	Yield
5 minutes	5 minutes	10 min	Serves 3

Recipe Type : lunch
Cuisine : Indian

Ingredients for Cheesy bean salsa Nachos :

• 1 packet of Nachos/spicy tortilla chips
• 50 grams grated mozzarella cheese
• 2 tablespoon salsa
• 1 medium finely sliced chopped onion
• 1 chopped green chilly
• 1 tablespoon canned or boiled kidney beans
• Salt (according to taste)
• 1/4 teaspoon pepper
• 1/4 teaspoon chaat masala
• 1 teaspoon chilly flakes
• 1 lemon
• 1/2 teaspoon basil
• 1/2 teaspoon oregano 

Preparation of Cheesy bean salsa Nachos :

• Arrange nachos in a microwave safe tray
• In a bowl, add kidney beans, salt, pepper, chaat masala and toss it
• Top nachos with kidney beans
• Add salsa, green chilly and onions on it
• Add cheese on the top of it
• Add basil, oregano, chilly flakes and lemon juice
• Heat it on convection mode on 150 degree for 2 minutes
• Cheesy nachos are ready to serve

Note : Serve immediately otherwise it will become soggy 

You can also check out glossary of Indian spices from English to Hindi with health benefits