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### TranslatedIngredients: 1.5 cups Red Black Eyed Beans (Azuki),1/2 cup Fresh coconut - grated,3 tablespoons Coriander (Dhania) Seeds,4 Dry Red Chillies,2 tablespoons Tamarind Paste,Coriander (Dhania) Leaves - few sprigs,1 tablespoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin the preparation of Perum Payaru Theeyal, dry roast the cow peas in a wok in medium heat till fragrant. This will take around 10 minutes.Now, cook the dry roasted red cow peas with 2 cups of water using a pressure cooker for 3 whistles and keep aside.Heat oil in small pan, add the dry chillies and coriander seeds and roast till fragrant.Add the grated coconut and roast until it turns light brown.Once the roasted mixture is cooled, grind it to a smooth paste with little water using a mixer grinder.Now bring the pressure cooker back on heat in which the red cow peas were cooked.Add the ground coconut paste, tamarind paste and mix well. Season with salt, simmer for 5 minutes and switch off the flame.Garnish with chopped coriander on top and serve the Perum Payaru Theeyal along with steamed rice and beetroot thoran for a weekday lunch.
### TranslatedIngredients: 1 cup Arhar dal (Split Toor Dal),1 Mango (Raw) - chopped,1 Onion - chopped,4 cloves Garlic - chopped,1 inch Ginger - chopped,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chilli,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Sambar Powder,Salt - to taste,Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,1 pinch Asafoetida (hing),1 sprig Curry leaves,Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Raw Mango Sambar Recipe, we will firstly pressure cook the dal. Add the dal with required water and turmeric powder in the pressure cooker. Close the cooker with the lid and let it cook till it releases 5 whistles or till it is completely soft and cooked.Heat a saucepan with oil, add dry red chillies, mustard seeds, urad dal, cumin seeds and allow it to crackle.Add ginger, garlic and let it cook for about a minute. Once that is done, add onions and saute till they turn soft and translucent. This will take around 2 to 3 minutes.Add turmeric powder, raw mango, 1 cup of water and bring it to a boil. Boil until the mangoes become soft.Once that is done, add sambar powder, jaggery and cooked dal and give it a stir. Check for salt and keep stirring the raw mango sambar until it comes to a brisk boil.The next step is to prepare the tempering for raw mango sambar. Heat a small tadka pan, add dry red chillies, asafoetida, mustard seeds, curry leaves, urad dal, cumin seeds and let it cook for about 30 seconds.Once it is done, pour it over the Raw Mango Sambar, give it a mix and serve hot. Serve the Raw Mango Sambar Recipe along with Steamed Rice, Cabbage Poriyal and Elai Vadam for lunch or you can simple serve it with Homemade Soft Idlis and Coconut Chutney for your morning breakfast.
### TranslatedIngredients: 400 grams Chicken breasts - cut into small pieces,500 grams Kaddu (Parangikai/ Pumpkin),1 inch Ginger - roughly chopped,1 Onion - roughly chopped,3 cloves Garlic - chopped,2 Green Chilli - finely chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder,3/4 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1/2 cup Homemade tomato puree,Salt - as required,Coriander (Dhania) Leaves - A small bunch,Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Pumpkin Curry With Chicken, heat oil in a heavy bottomed pan.Add the garlic, onion, ginger, green chillies and chopped pumpkin. Sprinkle some salt and stir them for about a minute, cover the pan and simmer until the pumpkin has softened. This will take about 6-8 minutes on medium heat. Using a hand blender, blend the pumpkin into a puree while it is in the pan. Add the tomato puree, and the spices like the cumin powder, red chilli powder, turmeric powder, coriander powder and garam masala . Give it a good mix and saute for about 2 minutes. After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely .Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste.Once done, turn off the heat. Stir in the chopped coriander leaves, Transfer the Pumpkin Curry With Chicken into a serving bowl and serve.Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad.
### TranslatedIngredients: 1 कप चावल,2 बड़े चमच्च घी,1/4 कप शक्कर,2 बड़े चमच्च गुलाब का पानी,केसर - चुटकीभर,1/4 छोटा चमच्च इलाइची पाउडर,1/4 कप काजू - घी मे भूने हुए,2 बड़े चमच्च कंडेन्स दूध ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Oriya Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To make Audia Style Chaula Kheri, first wash the rice with clean water. Take ghee in a pressure cooker. Add sugar and fry on medium heat until the sugar turns golden brown. Add rice and fry for 1 minute. Add 2 cups of water and cook. Mix milk in cooked rice and cook on a medium flame for 5 minutes. Add condensed milk and mix. Keep the kheer thick or thin as per your choice. Add the rose and saffron, soaked in hot milk to a small amount, add cardamom powder. Serve hot or cold garnished with grated roasted cashews. Serve the Chaulai Kheri in dessert after your meal. You can also make potato vegetable and poori to eat.
### TranslatedIngredients: 1 cup Green Moong Sprouts,1 cup White broad beans,1 Onion - chopped,4 cloves Garlic - chopped,1 inch Ginger - chopped,1/2 cup Fresh coconut - grated,1 teaspoon Turmeric powder (Haldi),1 teaspoon Mustard seeds,3/4 teaspoon White Urad Dal (Split),1/2 teaspoon Asafoetida (hing),2 Green Chillies - finely chopped,2 Dry Red Chilli,5 Curry leaves - roughly torn,Salt - for taste,Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Pacha & Mocha Parappu Sundal Recipe, firstly soak the parappu for at least overnight in water and keep it ready.Pressure cook the Mocha Parappu or the flat broad beans in pressure cooker with water and salt for about 5 whistles till it becomes soft.Switch off the heat and release the pressure naturally and drain all the water and keep it aside.Heat the Kadai with oil and temper the mustard seeds, urad dal, curry leaves, dry red chilli, asafoetida.Once the mustard seeds crackle and the urad dal turns golden, add ginger, garlic and allow it to soften. Once that is done, add onions and saute till they turn soft and translucent.Add cooked beans along with sprouted green moong into the pan.Add a little bit of turmeric powder, salt and give it a toss so that it is mixed well. Finally, add grated coconut give one last mix and serve hot.Serve the Pacha & Mocha Parappu Sundal Recipe along with Jeera Milagu Rasam, Steamed Rice and Beetroot Pachadi to complete your meal.
### TranslatedIngredients: 2 कप मूंगफली - रोस्ट कर कर छील ले,1-1/2 छोटा चम्मच जीरा,1 प्याज - काट ले,1 बड़ा चम्मच सांबर पाउडर,2 बड़े चम्मच इमली का पेस्ट,4 टहनी हरा धनिया - बारीक काट ले,1 टमाटर - काट ले,1 टहनी कढ़ी पत्ता,2 बड़े चम्मच तेल,2 सुखी लाल मिर्च,1 छोटा चम्मच राइ ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: वेरुसेनेगा सांबर रेसिपी बनाने के लिए सबसे पहले मूंगफली को प्रेशर कुकर में पानी के साथ डाले। कुकर बंद करें और 2 सिटी आने तक पका ले. बचा हुआ पानी फेक दे और मूंगफली को अलग से रख दे. अब एक कढ़ाई में तेल गरम करें। तेल के गरम होने के बाद इसमें प्याज डाले और नरम होने तक पका ले. नरम होने के बाद एक बाउल में निकाल ले. अब उसी कढ़ाई में आधी उबली हुइ मूंगफली, जीरा, इमली का पेस्ट, तले हुए प्याज, हरा धनिया, सांबर पाउडर एक मिक्सर ग्राइंडर में डाले और पेस्ट बना ले. इस पेस्ट को बचे हुए मूंगफली के साथ कुकर में डाले। इसमें नमक, टमाटर, 1 कप पानी डाले और 3 से 4 मिनट तक पका ले. अब तड़के के लिए, तड़का पैन में थोड़ा तेल गरम करें। इसमें राइ डाले और तड़कने दे. तड़कने के बाद इसमें सुखी लाल मिर्च, कढ़ी पत्ता डाले और 10 सेकण्ड्स के लिए पका ले. इससे सांबर में डाले और मिला ले. वेरुसेनेगा सांबर रेसिपी को दिन के खाने के लिए चाउ चाउ थोरन, चावल और पापड़ के साथ परोसे।
### TranslatedIngredients: 500 grams Spaghetti Pasta - whole wheat,8 cloves Garlic - minced or crushed,2 teaspoon Red Chilli flakes - or red chillies chopped,4 tablespoon Extra Virgin Olive Oil,Parsley leaves - Handful,Parmesan cheese - grated or pecorino cheese or Italian bread crumbs for garnish (as required),Salt - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Italian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin with Pasta Aglio Olio, cook the Spaghetti pasta according to instructions in salted boiling water in a saucepan. Drain and reserve 1-2 ladles of the water.In a flat pan, heat the olive oil. Add the garlic, chillies and some parsley. Saute for a minute and toss in the pasta.Mix and add little of the pasta water to moisten it. Stir and take off the heat.Garnish it with Parmesan, Pecorino or bread crumbs and serve immediately.Serve Pasta Aglio Olio with Pizza Margherita and a glass of wine for a weekend night dinner.
### TranslatedIngredients: 250 grams Spinach Leaves (Palak),1/2 cup Arhar dal (Split Toor Dal),1 Onion - finely chopped,4 Garlic - finely chopped,2 Fresh Red chillies - chopped,Salt - as required,1/2 teaspoon Red Chilli powder,Sunflower Oil - as required,1/4 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Andhra ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Dry Palak Dal Sabzi, wash and finely chop the spinach and keep it aside.Cook toor dal with half cup of water and make sure water should be in 1:1 ratio and make sure that it is half cooked and not mushy.Heat a wok/kadhai and add oil, cumin seeds, red chillies and garlic cloves.Let the cumin seeds splutter and then add chopped onion and stir for a while.Add spinach, turmeric powder and stir well. Add salt and stir again for 5 to 6 minutes.When spinach gets cooked, add toor dal and stir well for 5 minutes.After 5 minutes, add red chilli powder and stir well. When dal gets cooked, add garam masala and stir for few minutes and switch off the flame.Serve Dry Palak Dal Sabzi with Steamed Rice, Phulka or Whole Wheat Lachha Paratha.
### TranslatedIngredients: 400 grams Mutton - on the bone,3 Green Chillies,1 tablespoon Lemon juice,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Ghee,1 tablespoon Ginger - finely chopped,1 tablespoon Garlic - finely chopped,2 Onions - thinly sliced,1/2 cup Curd (Dahi / Yogurt),2 sprig Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - large sized,1/2 teaspoon Red Chilli powder ### PrepTimeInMins: 30 ### CookTimeInMins: 25 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Main Course ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Rajasthani Hari Mirch Ka Maas Recipe, we need to roast the fresh green chillies. Dry roast the green chillies on medium flame for about a minute until it wilts a little and turn off the flame. Transfer the green chillies into a mixer jar and grind into a paste with very little water. Transfer to a large mixing bowl. Into the mixing bowl, add in salt, turmeric powder, lemon juice and the mutton pieces. Mix well and allow the mutton to marinate for about an hour. Getting ahead to make the Rajasthani Hari Mirch Ka Maas RecipeHeat a pressure cooker with ghee on medium flame, into the hot ghee add in the onions, ginger- garlic and saute until the onion turns into a light brown colour. Once the ginger, garlic and onions have cooked well, add in the mutton along with the marinade. Mix well and continue to cook until the mutton has cooked half way through - about 5 minutes.At this stage, add in the yogurt, red chilli powder and the green chillies. Adjust the salt to your taste, add about half a cup of water and give it a good mix. Close the pressure cooker and pressure cook for 3-4 whistles. Turn off the flame and allow the pressure to release naturally. Once the pressure has released, open the cooker and mix in the coriander leaves. Transfer the Rajasthani Hari Mirch Ka Maas to a serving bowl and serve hot.Serve Rajasthani Hari Mirch Ka Maas Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices, Pickled Onions Recipe, for a soulful comforting meal.
### TranslatedIngredients: 1 cup Mixed Beans - (kabuli channa/white chickpeas,1/2 cup Mixed vegetables - (carrots,1 Potato (Aloo) - boiled,1/4 cup Whole Wheat Bread crumbs,1 Onion - finely chopped,2 Green Chillies - finely chopped,2 cloves Garlic - grated,1 inch Ginger - grated,1 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,2 tablespoons Coriander (Dhania) Leaves - chopped,2 tablespoons Mint Leaves (Pudina) - chopped,Salt and Pepper - to taste,4-5 tablespoons Sunflower Oil - for shallow frying ### PrepTimeInMins: 20 ### CookTimeInMins: 60 ### TotalTimeInMins: 80 ### Servings: 6 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Triple Bean Cutlet, we have to first prep all the components.Steam the finely chopped carrots and beans, along with the fresh corn. You can either do this in a pressure cooker or a steamer. Put the steamed vegetables in a bowl and set aside to cool.Boil the potato, peel it and set it aside to cool.Pressure cook the soaked beans until completely soft. When the pressure releases from the cooker, pour the beans into a colander, and set aside for the water to drain completely. This is important, to ensure that there is no moisture left in the beans as this will cause them to disintegrate when shaping the cutlets.In a big mixing bowl, add the vegetables, potato and beans. Use a potato masher to mix it all up together into a thick mixture.Add the ginger, garlic , chopped onions, green chillies, coriander leaves, mint leaves and mix well using your fingers.Next, season with garam masala, red chilli powder, salt and pepper. Sprinkle the bread crumbs all over and combine once again. The mixture should hold together like a dough now. Check the salt and spices and adjust to suit your taste.Gently shape the cutlets to the desired size. Line them up on a tray or plate. Set the cutlets in the fridge to cool for at least an hour. This helps them to hold shape better.When you are ready to fry the cutlets, warm a little bit of oil in a shallow frying pan, or cast iron skillet. Pan-fry the cutlets in batches till they are crisp on either side.Serve the Triple Bean Vegetarian Cutlet or Patty as bite-sized appetizers along with a Black Bean Burger.
### TranslatedIngredients: 4 Potatoes (Aloo) - boiled and peeled,1 teaspoon Black pepper powder,250 grams Paneer (Homemade Cottage Cheese) - crumbled,2 tablespoons Cashew nuts - chopped,2 tablespoons Raisins - chopped,2 Green Chillies - finely chopped,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,2 cups Homemade tomato puree,2 tablespoons Ghee,2 Onion - chopped,5 cloves Garlic,1 inch Ginger,1 teaspoon Fennel seeds (Saunf),1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Kashmiri Red Chilli Powder,1/4 cup Fresh cream,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped to garnish ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Nawabi Kofta Curry Recipe, we will first make the kofta for the curry.In a large bowl, combine the mashed potatoes, along with the salt and pepper powder. Mix well to make a smooth mixture. Grease palms with oil divide them into 6-8 equal portions shaped into balls.To make the filling of the nawabi koftas, in another bowl, combine the crumbled paneer, cashew nuts, raisins, green chillies, salt, cumin powder, garam masala powder and coriander leaves. Mix well to combine them, grease palms with oil divide them into 6-8 equal portions shaped into balls.Next grease your fingers and palms with oil. Take one portion of the potato mixture and flatten it on the palm of your hand. Place the paneer - dry fruit filling in the center.Then bring the edges of the flattened potato towards the center to cover the filling forming a stuffed aloo kofta. Proceed the similar way to make the rest of the koftas.Preheat a paniyaram pan, with a few drops of oil in each of the cavities on medium high flame.Once the oil is hot, gradually lower the koftas into each of the cavities, flip and cook until golden brown in colour. Drain them on an absorbent kitchen towel and set aside. *To make the Nawabi Kofta Curry RecipeIn a small skillet, dry roast the fennel seeds, coriander seeds, cloves, cinnamon and cardamom for about 3-4 minutes on medium low flame or until the aroma of the spices wafts in the air. Turn off the flame, allow it to cool and transfer the spices into a mixer jar and grind the spices into a coarse powder. In a mixer jar, combine the onions, garlic, and ginger, grind to a smooth paste. Transfer to a bowl and set aside.Heat ghee in a heavy bottomed pan; add the freshly ground paste and sauté on medium heat for about 4-6 minutes. Add in the freshly ground spice mixture to this and stir until you get the aroma from the spices.Add the tomato puree, turmeric powder, chilli powder, sugar and simmer for about 5 minutes until the tomato is bubbling and has combined well into the spicy forming a delicious aromatic Nawabi Kofta Curry gravy.Add in the fresh cream and a little water if required and simmer for a few more minutes.Serve the Nawabi Kofta Curry Recipe along with Dal Makhani, Tomato Onion Tadka Raita, Butter Naan and Vegetable Pulav for a delicious weekend meal.
### TranslatedIngredients: 1 Flaxmeal Egg Replacer - or 1 egg,3/4 cup Milk,1/4 cup Sunflower Oil,2 teaspoons Sugar,2 teaspoons Baking powder,1/8 teaspoon Salt,1/4 teaspoon Vanilla Extract,1 cup Whole Wheat Flour,2 tablespoons Butter (unsalted),2 Ripe Bananas - thickly sliced diagonally,1/4 cup Brown Sugar (Demerara Sugar),1 teaspoon Cinnamon Powder (Dalchini) ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 2 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Finally add in the flour and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil. Pour mix onto hot waffle iron. Cook until golden brown. Remove from the pan and keep aside till we prepare the caramelized bananas.Place a large non-stick frying pan over medium-high heat. When hot, sizzle the two tablespoons of butter in the pan for a few seconds, then add bananas.Allow bananas to brown for about 30 seconds without stirring or moving them. Use a spatula to turn bananas over, then add brown sugar and cinnamon. Shaking pan to keep bananas moving, cook about one minute more, until sugar is melted and bananas are caramelized, but still solid. Turn off the heat and keep them aside.To serve, place the waffles on the serving platter and spoon the caramelized bananas over the waffles and drizzle maple syrup or honey over the waffles.Serve the Whole Wheat Flour Waffles topped with caramelized bananas as a breakfast recipe
### TranslatedIngredients: 20 Green Chillies - (bhavnagari variety,1/2 cup Yellow mustard seeds - coarsely crushed,2 tablespoons Salt - (adjust),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Asafoetida (hing),4 teaspoon Sunflower Oil,1/4 cup Lemon - cubed ### PrepTimeInMins: 10 ### CookTimeInMins: 0 ### TotalTimeInMins: 10 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To prepare Green Chilli Pickle Recipe (Gujarati Raiwala Marcha), in a mixing bowl, combine the split mustard seeds, salt, turmeric powder, hing, 1 teaspoon of oil and mix well.Rub the bhavnagari chillies in a little of the prepared mixture and place them on a big plate.Sprinkle the remaining mixture evenly over them along with the remaining 3 teaspoons of oil and lemon cubes and toss gently.Fill them in a glass jar and keep it aside for atleast 1 hour.Serve or store Green Chilli Pickle Recipe (Gujarati Raiwala Marcha) in an airtight container in the refrigerator.Serve with steamed rice, kadhi
### TranslatedIngredients: 1/2 cup Chana dal (Bengal Gram Dal),1/4 cup White Urad Dal (Split),1/2 kg Spinach Leaves (Palak),1 Onion - finely chopped,2 Tomatoes - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 tablespoon Ginger Garlic Paste,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,3 Green Chillies - minced,2 Bay leaves (tej patta),Sunflower Oil - as required,Salt - to taste,1 tablespoon Ghee,1/2 teaspoon Cumin seeds (Jeera),4 cloves Garlic - crushed,1 pinch Asafoetida (hing),2 Green Chillies - slit ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 2 ### Cuisine: Uttar Pradesh ### Course: Side Dish ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Uttar Pradesh Style Satpaita Dal Recipe, soak the lentils overnight. Clean spinach thoroughly and blanch them and grind spinach in a mixer grinder to make a smooth paste.Heat oil in a pressure cooker pan and then add bay leaf and onions into it once the oil is hot enough. Saute until the onions are a light brown colour.Add the ginger-garlic paste, minced chillies, tomatoes, salt, all the dry spices except garam masala and cook for a while.Drain the soaked dal, add into the masala and cook until the mixture comes together from the sides of the pressure cooker pan.Add the spinach paste and mix everything well and fry for 5 minutes on a medium heat.Now add the garam masala and pour enough water, close the lid and let the cooker give 3-4 whistles. Turn off the heatTake a small frying pan and heat the ghee and add hing, green chillies, cumin seeds and garlic into it, when it has sputtered, switch off and pour it on the dal and give it a swirl.Serve Uttar Pradesh Style Satpaita Dal Recipe along with Steamed Rice, Quick Cauliflower Sabzi Recipe (Phool Gobi Sabzi) and Phulka to make a complete meal.
### TranslatedIngredients: 1/2 cup Rice - (raw rice),1/2 cup Chana dal (Bengal Gram Dal),1/2 cup White Urad Dal (Whole),1 Green Chillies,1 inch Ginger - chopped,Salt - to taste,1/2 teaspoon Sesame seeds (Til seeds),1 teaspoon Curry leaves - finely chopped,1/4 teaspoon SSP Asafoetida (Hing),1/4 teaspoon Red Chilli powder,1 tablespoon Sunflower Oil,2 cups Sweet corn ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Gujarati Recipes ### Course: North Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Tawa Handvo With Corn recipe we first need to wash and soak the rice and dal together for at least 4 to 5 hours.Grind the rice, dal, green chillies, ginger along with the soaked water to make a thick batter that is slightly coarse. The coarseness should feel like fine semolina.The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops. Stir in the salt and allow the mixture to ferment for 8 hours.Once fermented you will notice the handvo batter has risen. Gently stir in a tablespoon of oil to the batter. If your batter for some reason did not rise; stir 2 teaspoons of eno fruit salt into the batter and you will notice the air bubbles start popping out from the batter.Heat one tablespoon of oil in a nonstick skillet (8 inches diameter) on medium high heat; add the sesame seeds curry leaves; allow them to crackle. Turn the heat to low and sprinkle the red chilli powder and asafoetida into the oil.Sprinkle and spread some sweet corn evenly around the bottom of the pan.Pour two ladles of batter into the pan and gently spread the batter evenly onto the pan. As you spread the batter the seasoning mixture will spread to the side; allow the seasoning to rest in place where it has spread as this gives a special crunchiness to the sides of the Tawa Handvo.Turn the heat low, drizzle a teaspoon of oil around the batter and cover the pan. Simmer for 3-4 minutes until the top feels cooked and steamed.Once you notice the top is cooked and there is no trace of raw batter, gently flip the Tawa Handvo with the help of a broad flat spatula to the opposite side and turn the heat to medium high.Allow the Tawa Handvo to turn golden brown and crisp. Flip over once again and allow the other side to brown and crisp slightly. Continue making similar Tawa Handvo with Corn with the rest of the batter and serve hot.Serve Tawa Handvo With Corn along with Gor Keri pickle or with Gor (jaggery) and homemade butter for breakfast or a weeknight dinner.
### TranslatedIngredients: 1-1/2 cup Brown Rice - washed and soaked,1 tablespoon Extra Virgin Olive Oil,6 cloves Garlic - finely chopped,1/4 cup Spring Onion (Bulb & Greens) - bulbs,Salt - to taste,1/4 cup Spring Onion Greens ### PrepTimeInMins: 30 ### CookTimeInMins: 35 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Continental ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making Spring Onion & Roasted Garlic Brown Rice Recipe, keep the rice soaked for a minimum of 30 minutes. Heat a pressure cooker with olive oil on medium flame, to this add the garlic cloves and roast until it turns into a light brown colour. Next add in the spring onions bulbs and cook until it turns transparent. This will take only about a minute or two. Next add in the salt, drained brown rice and 2-1/2 cups of water and close the pressure cooker. Pressure cook for about 4-5 whistles and turn off the flame. Allow the pressure to release naturally before opening the pressure cooker. Once the pressure is released, open the pressure cooker and fluff the Spring Onion & Roasted Garlic Brown Rice with a fork, add in the finely chopped spring onions greens and give it a gentle mix, without breaking the rice grains. Serve Spring Onion & Roasted Garlic Brown Rice along with Chicken with Creamy Mushroom Sauce Recipe or Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe, and a side of Pan Roasted Zucchini & Mushroom Recipe. Serve Greek Yogurt Chocolate Mousse Recipe as dessert.
### TranslatedIngredients: 1 cup Sooji (Semolina/ Rava),1 cup Dessicated Coconut,3/4 cup Vivatta Maida,1/2 cup Sugar,2 Whole Eggs,1 teaspoon Vanilla Extract,1/2 cup Curd (Dahi / Yogurt) - or milk,1/2 cup Butter - melted,1 cup Sugar,1 cup Water,1 teaspoon Lemon,1 teaspoon Rose water ### PrepTimeInMins: 15 ### CookTimeInMins: 75 ### TotalTimeInMins: 90 ### Servings: 8 ### Cuisine: Middle Eastern ### Course: Dessert ### Diet: Eggetarian ### TranslatedInstructions: To begin making Basbousa Recipe With Egg, mix semolina desiccated coconut flour in a mixing bowl.Add the wet ingredients one by one - add eggs, butter, curd, and vanilla essence. Mix well and leave the mixture for 15 minutes. Preheat oven 200c for 10 minutes.Grease the square shape baking tray with butter and add the mixture to it.Bake at 180c for 40 mins or until the top layer turns light brown.Prepare the sugar syrup now in a saucepan. Add sugar water lemon essence and rose water and heat the pan on medium. Once water starts boiling boil it for 5 more minutes. We need one string consistency and anything more than that will not feel the authentic basbousa.Remove the baking tray from oven. Run the knife around edges and cut it into desired shapes, and then pour sugar syrup.Bake again for 15 more minutes or till done, and take it out. Let it cool for 20 minutes and then you can either serve it warm or chill the sweet and serve it later. Serve Basbousa Recipe With Egg garnished with more desiccated coconut powder, as a party dessert along with Fizzy Pomegranate & Mint Mocktail Recipe for a house party with friends and family.
### TranslatedIngredients: 2 cups Whole Wheat Flour,Methi Leaves (Fenugreek Leaves) - a bunch,Spinach Leaves (Palak) - roughly chopped,1 Onion - finely chopped,4 cloves Garlic - grated,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Chaat Masala Powder,2 tablespoons Sunflower Oil,Salt - to taste,Water - to bind the dough ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: North Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Methi and Palak Paratha Recipe, in a pan heat oil over medium heat. Add the cumin seeds and allow them to sputter. Next add the chopped onions and grated garlic, fry until fragrant.When the onions turn light brown in color, add the turmeric powder and red chilli powder. Sauté for a minute or so. Then add the cumin powder, coriander powder and sauté again for few seconds.Add the chopped spinach and methi along with salt and chaat masala. Stir to combine and cook the greens over medium flame. The greens will immediately release water, so keep stirring until they are fully cooked and the water evaporates completely. Turn off the heat, transfer spinach and methi leaves to a bowl and set aside to cool completely.In a large bowl, add the whole wheat flour along with cooked spinach and methi mixture. Gently rub the greens and flour with your fingers.Using little water at a time knead it together to make a firm and smooth dough. Drizzle a teaspoon oil on the top and knead until the dough is smooth but not sticky.To make the parathas, divide the dough into 8-10 portions of equal size. Roll each portion out into a flat paratha about 6-7 inches in diameterOur next step is to cook the paratha; for this preheat a skillet (Roti Tawa). When the tawa is hot; place the rolled out paratha in the skillet and cook for a minute on both sides until you notice a few brown spots appear on both sides.No Oil MethodAt this stage, you can skip smearing paratha with oil for cooking, instead cook it directly over the flame like Chapati until the paratha is fully cooked from both the sides. Serve the paratha hot with Raita and ChutneyWith Oil MethodWhen you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides. Cook on medium and not high heat as you want the paratha to get cooked evenly. Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.
### TranslatedIngredients: 2 teaspoons Extra Virgin Olive Oil,4 cloves Garlic - finely chopped,1 Onion - thinly sliced,Salt - to taste,1 teaspoon Rosemary - dried,1 cup Rice - washed and soaked,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Red Chilli flakes,Salt - to taste,1/3 cup Green Bell Pepper (Capsicum) - finely chopped,2 teaspoons Mixed Herbs (Dried),1/3 cup Red Bell pepper (Capsicum) - finely chopped,1/3 cup Yellow Bell Pepper (Capsicum) - finely chopped,Parsley leaves ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Continental ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bell Pepper & Parsley Rice Recipe, in a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds. To this add the onions, and continue to saute until it turns translucent. This will take about 2-3 minutes. Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally. Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature. Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers - red,green and yellow. Sprinkle salt. Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them. Add the mixed herbs and mix well. Turn off the flame. Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon. Transfer to a platter and serve. Serve Bell Pepper & Parsley Rice Recipe along with Herbed Vegetables In Roasted Bell Pepper Sauce Recipe or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and a side of Creamy Garlic Mashed Potatoes Recipe, followed by Strawberry Coconut Trifle Pudding Recipe.
### TranslatedIngredients: 1 कप काला चना,2 तुरई,2 बड़ा चमच्च सरसो का तेल,1/2 छोटा चमच्च मेथी के दाने,हींग - चुटकी भर,2 प्याज - काटे हुए,6 कली लहसुन - काटा हुआ,2 हरी मिर्च - काटा हुआ,1 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च धनिया पाउडर,1/2 छोटा चमच्च जीरा पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च गरम मसाला पाउडर,1/2 छोटा चमच्च अमचूर पाउडर,नमक - स्वाद अनुसार,हरा धनिया - गार्निश करे के लिए ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: तुरई चना सब्ज़ी बनाने के लिए, सबसे पहले काले चने को 6 से 8 घंटो के लिए भिगो के रख दे. अब तुरई का छिलका छिलके उसे काट ले. एक कढ़ाई में तेल गरम करें और उसमे मेथी के बीज और हींग डाले। 10 सेकण्ड्स के बाद उसमे प्याज, लहसुन और हरी मिर्च डाले। तब तक पकाए जब तक प्याज नरम न हो जाये। नरम होने के बाद इसमें लाल मिर्च पाउडर, हल्दी पाउडर, धनिया पाउडर और नमक डाले। अच्छी तरह मिलाए और 3 से 5 के लिए पकने दे. उसके बाद कला चना और पानी डाले और 10 से 12 मिनट के लिए पकने दे. .10 से 12 मिनट के बाद तुरई डाले और मिला ले. आखिर में गरम मसाला पाउडर, अमचूर और जीरा पाउडर डाले। सब को मिला ले और 2 मिनट के लिए और पकाए। अब हरा धनिये के साथ गार्निश करें और परोसे। इस रेसिपी को आप दिन के काने के लिए पंचमेल दाल और लच्छा पराठा के साथ गरमा गरम परोसे।
### TranslatedIngredients: 1-1/2 cup Jowar Flour (Sorghum),1/2 cup Rice flour,1 cup Water,1 teaspoon Salt,1 teaspoon Sunflower Oil ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Karnataka ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Jolada roti, heat water in a pan and add salt and oil to the water. Mix it well. When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed.Once the water is absorbed, turn off the heat and allow it cool for 5 minutes.After 5 minutes, add the jowar flour to the cooked rice flour and knead well. Keep adding little hot water at a time until the dough becomes soft and non-sticky .Knead properly, as we will make the roti’s immediately without giving any resting time to the dough.Keep the dough covered with clean damp cloth so that it does not dry. The next step is to cook the rotis. Keep a iron tawa/griddle on medium flame.Dust your rolling surface with little whole wheat flour.Now we will start making the rotis using our hands. Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands. You can shape the roti by pressing out a circle with your fingers as well.Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.Turn over the roti and cook the other side for a few more seconds. Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides.Similarly, prepare the remaining Jolada Rotis.Serve Jolada Roti Recipe (Jowar Bhakri) along with Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), a bowl of Yogurt (Curd) and Uchellu Chutney for North Karnataka inspired meal.
### TranslatedIngredients: 1 cup Bajra Flour ( Pearl Millet),1 cup Whole Wheat Flour,2 teaspoons Kalonji (Onion Nigella Seeds),1 teaspoon Green Chillies - paste,1 teaspoon Garlic - paste,4 tablespoons Butter,Salt - to taste,2 tablespoons Curd (Dahi / Yogurt),Water - as required,1 teaspoon Sunflower Oil - + as required for frying ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kambu Murukku Recipe, firstly add Bajra Flour and Whole Wheat Flour in a mixing bowl. Add Salt to taste, Kalonji Seeds, Green Chilli paste, Garlic paste and Butter. Mix everything well and it will look like a coarse slightly sticky mixture. Once it is done, add in the curd and mix it again. Now, slowly add in the water and knead it for 5 to 7 minutes until everything comes together. Now add 1 teaspoon oil and knead again for a minute.Grease the Murukku maker with oil properly. Now add in the murukku mixture and make small small murukkus. Press the outer layer towards the inner layer to seal it, so that the murukku does not open while frying. Keep it aside. Next, heat the required oil in a heavy bottomed pan. Once the oil is hot, add in the murukkus one by one and fry on medium heat until they turn crispy and golden brown in colour.Once done, take them out on a kitchen towel to soak in the excess oil from the murukku. Your murukkus are ready to be served.Serve Kambu Murukku Recipe along with Masala Tea or Filter Coffee for your evening snacks.
### TranslatedIngredients: 1/2 cup Black Urad Dal (Split),2 Onions - thinly sliced lengthwise,2 Tomatoes - finely chopped,3 Green Chillies - finely chopped,1/2 inch Ginger - grated,1/2 cup Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1/2 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - a pinch,1/4 cup Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 30 ### CookTimeInMins: 20 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Punjabi ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Amritsari Sookhi Dal recipe, firstly wash the urad dal thrice and soak them in water for 30 minutes.Heat a kadai/wok with oil and temper with ingredients given under 'For tempering'.Now add the green chillies, garlic and the onions. Add salt and cook the onions till they turn transparent.Now, add the tomatoes, spice powders and cook them over low flame till the tomatoes become mushy.Add the soaked urad dal along with the water used for soaking.Cover and cook the dal it is is cooked well and the excess water is drained. Switch off and garnish with finely chopped cilantro. Your nutritious Amritsari Sookhi Dal can be served along with Boondi Raita and Phulkas for a weekday lunch.
### TranslatedIngredients: 1 cup Sooji (Semolina/ Rava),1/2 cup Sugar,1 cup Milk,1/2 cup Ghee,2 tablespoons Raisins,1 Bay leaf (tej patta),1 teaspoon Cardamom Powder (Elaichi),1 Saffron strands - few strands,2 tablespoons Cashew nuts ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bengali Mohan Bhog Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.In wide heavy bottomed pan, heat 1/2 cup of ghee on medium heat; add the sooji and roast until the semolina gives out a roasted aroma and also turns light golden color. Take care not to let it over brown.Gradually, begin to stir in the hot milk mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to make the mohan bhog.Keep stirring the mohan bhog mixture and allow the halwa to thicken. Once the mohan bhog halwa has thickened it will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.You will notice the mohan bhog halwa is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let it to rest for a few minutes.In another small pan; heat the 1 tablespoon of ghee on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.Turn off heat and stir this to the Bengali Mohan Bhog (Sooji Ka Halwa). Serve the Mohan Bhog Recipe along with Luchi, Aloo Dum and Moong Sprouts Salad with Grated Carrots and Coriander for a special sunday lunch with family.
### TranslatedIngredients: 1 cup Whole Wheat Flour,1 tablespoon Corn flour,1/2 teaspoon Baking soda,1/2 teaspoon Baking powder,1 pinch Salt,1/2 cup Icing Sugar,1/4 cup Sunflower Oil,1 cup Fresh orange juice,1 teaspoon Orange Zest (Rind) ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Eggless Whole Wheat Orange Cake recipe, preheat your oven to 180 degree C.Sieve 1 cup whole wheat flour with corn flour, salt, baking powder, baking soda and keep aside.In a blender take, the granulated sugar, oil and blend well till the mixture get creamy.I made orange juice at home, you can take ready made juice too.You can also blend the orange segments (seeds removed) and strain the juice like I have done. I used three medium oranges to get a bit more than 1 cup juice.Now add 1 cup orange juice in the sugar oil mixture and stir well.Now add the sieved flour mixture and 1 teaspoon orange zest to get a more dominant flavor of oranges, you can also add orange extract or essence.To get the zest of orange, just grate the orange peel, before you peel the oranges.Only grate the orange part, don’t grate the white part.Mix everything very well with a spatula and check there should be no lumps in the cake batter.Pour the batter in a lined or greased cake tin of about 6 inches.Bake in a preheated oven for 180 degrees C for 30-35 minutes or till the tooth pick inserted in the centre comes out clean.Transfer the cake on a wire rack and allow it to cool completely before cutting into slices. Serve Eggless Whole Wheat Orange Cake on its own as a dessert after your meal or serve its slices during tea time with a cup of hot Masala Chai.
### TranslatedIngredients: 1 कप हरा धनिया,2 बड़े चम्मच नारियल,6 सुखी लाल मिर्च,1 बड़ा चम्मच तेल,1 बड़ा चम्मच सफ़ेद उरद दाल,1 नमक - स्वाद अनुसार,1 छोटा चम्मच गुड़,1 छोटा चम्मच इमली ### PrepTimeInMins: 10 ### CookTimeInMins: 5 ### TotalTimeInMins: 15 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: कोथामली थोगयल रेसिपी बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम करें। इसमें सुखी लाल मिर्च, उरद दाल डाले और दाल के सुनहरा होने तक पका ले. गैस बंद करें और ठंडा होने दे. अब एक ब्लेंडर में नारियल, उरद दाल, सुखी लाल मिर्च, गुड़, इमली डाले और पीस ले. अब इसमें नमक, हरा धनिया, थोड़ा पानी डाले और पेस्ट बना ले. कोथामली थोगयल को इडली/डोसा और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे।
### TranslatedIngredients: 1 कप खुस खुस,2 आलू - काट ले,1 प्याज - पतला सीधा काट ले,1 छोटा चम्मच कलोंजी के बीज,2 हरी मिर्च - काट ले,2 बड़े चम्मच तेल,2 बड़े चम्मच सरसों का तेल,1/2 छोटा चम्मच हल्दी पाउडर,नमक - स्वाद अनुसार,2 बड़े चम्मच हरा धनिया - काट ले ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: आलू पोस्टो रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले और खुस खुस को 15 से 20 मिनट के लिए भिगो दे. अब एक मिक्सर ग्राइंडर में खुस खुस डाले और पेस्ट बना ले. अलग से रख दे. अब के कढ़ाई में तेल गरम करें। इसमें कलोंजी डाले और तड़कने तक पका ले. अब इसमें प्याज, हरी मिर्च डाले और प्याज के नरम होने तक पका ले. अब इसमें आलू डाले और आलू के नरम होने तक पका ले. हल्दी पाउडर, नमक डाले और 1 मिनट के लिए पका ले. 1 मिनट के बाद खुस खुस पेस्ट, थोड़ा पानी, नमक डाले और मिला ले. 1 से 2 मिनट के लिए पका ले. हरे धनिये से गार्निश करें और परोसे।आलू पोस्टो रेसिपी को बंगाली लुच्छी और फालगुनी दाल के साथ दिन के खाने के लिए परोसे।
### TranslatedIngredients: 1 cup Mangodi - moong dal,2 cups Methi Leaves (Fenugreek Leaves) - tightly packed,1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 tablespoons Curd (Dahi / Yogurt),2 Dry Red Chillies,2 tablespoons Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Rajasthani Methi Mangodi Sabzi Recipe, rinse the fenugreek leaves in running water, drain and roughly chop them. Keep it aside.Heat a tablespoon of oil in a pan on medium heat and add the moong dal mangodi.Fry the mangodi's until they turn slightly brown and keep aside.Add the remaining oil in the same pan, add cumin seeds and red chillies.Once the cumin seeds splutters add the finely chopped garlic and onion and saute until the onions are cooked.Add the turmeric, red chilli powder and saute until the oil leaves the sides of the pan.Add the fried mangodi back to the pan and mix well.Now, combine 2 tablespoons of curd in half a cup of water until smooth and add it to the pan.Bring the Rajasthani Methi Mangodi Sabzi to a rolling boil and add the chopped fenugreek leaves and saute until it is well cooked.Season Rajasthani Methi Mangodi Sabzi with salt, garam masala, mix well and switch off the flame.Transfer Rajasthani Methi Mangodi Sabzi into a serving dish and serve.Serve the Rajasthani Methi Mangodi Sabzi Recipe, along with Rajasthani Kadhi and Phulkas for the weeknight dinner.
### TranslatedIngredients: 1/2 cup Whole Wheat Flour,1/2 cup All Purpose Flour (Maida),1/2 cup Caster Sugar,1/2 cup Buttermilk,1 teaspoon Baking powder,1/4 cup Butter - melted,1 teaspoon Vanilla Extract,1/3 cup Strawberries - chopped,1/4 cup Pistachios - chopped to flakes,2 tablespoon Rose Petals,Salt - a pinch,1/4 cup Water ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 8 ### Cuisine: Continental ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C. Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required.Next sift together the baking powder, salt and both the flours. In a mixing bowl, whisk together the buttermilk, vanilla essence and melted butter for few minutes till the mixture turns light and creamy in texture.To the wet ingredients, add the sugar and half of the flour mixture. Combine using a spatula or wooden spoon. Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals.The cake batter should be of a dropping consistency. When a dollop of the batter is raised in a spoon and dropped from a small height, it must fall off and not pour.Transfer the batter to the lined cake tin and bake in preheated oven for 25-30 minutes or till a skewer inserted in the center comes out clean.Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding. Serve warm with a dollop ofrecipe perfect for the summer parties. The batter for this cake is quick and easy to make and the cake is baked in a short span of time. The aroma of rose petals and juiciness of strawberry make this cake really delectable. The pistachio provides the right crunch to the cake.Serve Strawberry, Rose and Pistachio Cake warm with a scoop of Homemade Mango Ice Cream for the summer party dessert with a drizzle of Sticky Date Pudding With Butterscotch Sauce on top.Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar. Stir to combine. Allow the mixture to curdle. This should take about 5 minutes or so.
### TranslatedIngredients: 1 cup Sooji (Semolina/ Rava),3 tablespoon Hung Curd (Greek Yogurt),Lukewarm Water - for the batter,1 teaspoon Coriander (Dhania) Leaves - chopped,Sunflower Oil - to grease the mould,1 Tomato - chopped,2 cloves Garlic - chopped,1/2 inch Ginger - chopped,Salt - to taste,1/2 teaspoon Black pepper powder,1 teaspoon Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin with, the mini rava idli with tomato chutney recipe, Start by preparing the rava idli batter which is one part rava, curd, and two parts water add salt to season and keep it aside.Now for the tomato chutney in a blender add tomatoes, garlic, and ginger, grind them to a fine puree and keep them aside.Pulse together tomatoes,ginger,garlic to form a smooth purée.Take a small pan and heat oil to a medium high and add the tomato puree to it and saute it for few minutes until it's cooked and oil oozes from outside.Now let's start making the mini idli, grease the mould generously with oil and pour in the batter(as a measure about a teaspoon of batter went to make one idli)Place the idli mould inside a cooker or an idli cooker and steam it for 10 minutes and check if a toothpick dipped in comes out clean.Serve the Mini Rava Idli with Tomato Chutney for breakfast with a cup of filter coffee and other chutneys like Kadale Chutney (Fried Gram Chutney) Recipe or Chammanthi Chutney Recipe (Coconut And Onion Chutney).
### TranslatedIngredients: 1 cup Arborio rice,3/4 cup Thai Yellow Curry Paste,4 cloves Garlic - finely chopped,1 cup Vegetable stock,Salt - to taste,Parmesan cheese - to garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Fusion ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Thai Yellow Curry Risotto Recipe, we need to keep the yellow Thai curry paste ready. You can either use store bought curry paste or make your own following this recipe: Yellow Thai Curry Paste Recipe.Heat a pressure cooker with olive oil on medium flame, add in the garlic, till it turns golden brown. Next, add in the yellow Thai curry paste and cook, until it comes to a single boil. To this add the arborio rice and continue to saute for 10-12 minutes. If you wish to add white wine, you can add it at this stage, tablespoon by tablespoon, ensuring that the wine is absorbed. Finally add in the vegetable stock, salt and close the pressure cooker. Pressure cook the Thai Yellow Curry Risotto for 3 to 4 whistles and turn off the heat.Set the Thai Yellow Curry Risotto aside and let the pressure release naturally. The rice will continue to cook while the pressure is still present inside. Once done, check the salt and adjust to suit your taste. Transfer the Thai Yellow Curry Risotto to a serving bowl, garnish with parmesan cheese and serve hot.Serve Thai Yellow Curry Risotto along with Apple And Ginger Cocktail Recipe followed by a dessert of Lemon Frozen Yogurt Recipe.
### TranslatedIngredients: 2 cups Cauliflower (gobi) - cut into medium florets,1 tablespoon Paprika powder,1 tablespoon Dried oregano,1 teaspoon Black pepper powder,Salt - to taste,Extra Virgin Olive Oil - for cooking,1 cup Quinoa,2 teaspoon Red Chilli flakes,2 teaspoon Mixed Herbs (Dried),Salt - to taste,2 tablespoon Extra Virgin Olive Oil,1 cup Hung Curd (Greek Yogurt),8 cloves Garlic - finely chopped,1 Lemon juice,1/4 cup Fresh Pomegranate Fruit Kernels ### PrepTimeInMins: 5 ### CookTimeInMins: 35 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe, prep all the ingredients and keep it aside.Into a pan; add a little oil and preheat it over medium. Add the cauliflower florets, sprinkle some salt and roast the cauliflower until it is firm and yet cooked.To Make the Quinoa Pressure cook the quinoa with 1 cup of water, salt to taste in a pressure cooker for 3 to 4 whistles. Once done allow the pressure to release naturally. Transfer the quinoa to a serving bowl, add seasonings like red chilli flakes and mixed herbs, mix well. To Make Garlic Yogurt Into a mixing bowl, add the hung curd, drizzle olive oil, add garlic, salt and lemon juice. Check the taste and adjust seasonings accordingly. Once done transfer the garlic yogurt to a serving bowl.To Make the Salad Place the seasoned quinoa below on your serving platter, add your roasted cauliflower on top, pour in some of the garlic yogurt dip and sprinkle with pomegranate seeds and serve.Serve the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe along with Creamy Chicken Pesto Spaghetti Pasta and Light And Creamy Broccoli Soup for your weekend dinner meal.
### TranslatedIngredients: 2 Drumstick,1 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil,10 Dry Red Chillies,3 cloves Garlic,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 teaspoon Whole Black Peppercorns,1 Onion - chopped,18 grams Tamarind Paste ### PrepTimeInMins: 60 ### CookTimeInMins: 45 ### TotalTimeInMins: 105 ### Servings: 2 ### Cuisine: Goan Recipes ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Goan Style Frango Vera Recipe, we will first grind the ingredients for Recheado masala. In a mixer-jar, combine red chillies, garlic, cloves, cinnamon stick, whole peppercorns, onions, and tamarind , grind into a smooth paste along with some water. Transfer into a bowl and set aside. Wash and clean the chicken thoroughly. Make scores on your drumstick and apply the masala nicely over the chicken along with some turmeric powder, salt and marinate for at least 1 hour.Heat a flat skillet with oil on medium flame, place the drumstick and allow it to sizzle. Cook on slow heat and keep turning the chicken till it is evenly done.The chicken will take about 12-15 minutes to cook and you will get a nice roasted chicken. Serve the Goan Style Frango Vera Recipe along with a Goan fish curry and Steamed rice to make it a complete meal for your Sunday.
### TranslatedIngredients: 1 कप गवार फली - धोकर काट ले,1 कप कद्दू - छीलकर काट ले,1 प्याज - काट ले,5 लहसुन - कस ले,4 सुखी लाल मिर्च - काट ले,1 छोटा चमच्च मेथी के बीज,1/2 छोटा चमच्च हींग,1 छोटा चमच्च सौंफ - सेक कर क्रश कर ले,1 छोटा चमच्च धनिया पाउडर,1 छोटा चमच्च जीरा,1 छोटा चमच्च राइ,1/2 छोटा चमच्च अमचूर,2 छोटा चमच्च मूंगफली - सेक कर पाउडर कर ले,1/2 छोटा चमच्च हल्दी पाउडर,तेल - प्रयोग अनुसार,नमक - स्वाद अनुसार,हरा धनिया - बारीक काट ले (गार्निश के लिए) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make gavar pumpkin vegetable, first heat a cauldron. Add fennel seeds and roast it for 10 seconds. After it cools down, grind it in a Hamdasta. Now heat the oil in a pressure cooker. Add mustard seeds, cumin seeds and let it cook for 10 seconds. After 10 seconds, add mahi seeds, dry red chillies, asafoetida and turmeric powder. After 15 seconds, add garlic and onion to it. Let it cook for 1 minute. After 1 minute add gavar pods and pumpkin. Add fennel, coriander powder, mango powder to it and mix. Add salt and 1/2 cup of water. Mix and close the cooker. Cook until 1 city comes and then let it cook for 5 minutes on low heat. After the pods and pumpkin are cooked, add peanut powder to it, mix and let it cook for the next 2 minutes. After cooking, garnish with green coriander and serve hot. Serve Gavar Pumpkin vegetable along with Garlic Dal, Kachumbar Salad and Phulka for dinner.
### TranslatedIngredients: 300 grams Kaddu (Parangikai/ Pumpkin),1 Tamarind - half the size of lemon,1/2 cup Water,1 teaspoon Sunflower Oil,1 Dry Red Chilli - deseeded,1/4 teaspoon Mustard seeds,1 Green Chilli - cut into 2 pieces,1 tablespoon Raisins,1 tablespoon Jaggery,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 3 ### Cuisine: Nagaland ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin the preparation of pumpkin Oambal, in a microwave safe bowl, combine 1/2 cup water and tamarind. Microwave for about 30-40 seconds. You can also combine water and tamarind in a pan and bring the mixture to a boil. Once it cools down a bit, grind in a mixer/grinder.Strain this mixture and set aside.Wash and peel the pumpkin. Remove its seeds and cut it into cubes.In a wide pan, add pumpkin cubes and tamarind water. Cover with a lid and cook for about 10 minutes or till pumpkin gets cooked and becomes soft. Mash it with the help of a vegetable masher. Keep aside.In a pan heat oil and add dry red chilli and mustard seeds.When mustard seeds crackle, add green chilli, raisins, pumpkin mixture and salt. Mix well and add jaggery. Let it cook for about a minute. Remove from flame.Serve this sweet and sour Pumpkin Oambal along with phulkas or parathas, Tomato Onion Gravy Sabzi and Spicy Paneer Pulao With Vegetables for a weekday lunch.
### TranslatedIngredients: 3 आलू,1 प्याज - बारीक काट ले,2 टमाटर,1 तेज पत्ता,2 लॉन्ग,1 इंच दाल चीनी,1 छोटा चमच्च अदरक लहसुन का पेस्ट,1/2 छोटा चमच्च हल्दी पाउडर,1-1/2 छोटा चमच्च लाल मिर्च पाउडर,1 छोटा चमच्च धनिया पाउडर,1/2 छोटा चमच्च गरम मसाला पाउडर,1 बड़ा चमच्च तेल,नमक - प्रयोग अनुसार,1 छोटा चमच्च सौंफ,1 छोटा चमच्च जीरा,1/2 कप नारियल - कस ले ### PrepTimeInMins: 10 ### CookTimeInMins: 35 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Aloo Kurma, prepare all the ingredients first. Pour the potatoes in the pressure cooker with water and cook till 2 cities come. After that, take out the skin of the potato and cut it. After this, put the given material for grinding in the mixer and grind it properly. Now heat the oil in a pan. Add cinnamon, long, bay leaves and onions. Cook onion until it becomes soft. After it becomes soft add ginger garlic paste and cook for 2 minutes. After 2 minutes add chopped tomatoes and cook till they become soft. After it becomes soft, add turmeric powder, red chili powder, coriander powder, garam masala powder and mix it. Cook for 2 minutes and then add chopped potatoes to it. Combine the potato and add coconut paste and 1 cup of water. Cook the kurma till the potatoes become soft. After cooking, turn off the gas and serve hot.
### TranslatedIngredients: 1 लौकी,1 बड़ा चमच्च जीरा,1 छोटा चमच्च हल्दी पाउडर,1 बड़ा चमच्च लाल मिर्च पाउडर,1 छोटा चमच्च गरम मसाला पाउडर,1/2 लीटर दूध - लौ फैट,1/2 छोटा चमच्च शक्कर,2 बड़ा चमच्च तेल,नमक - स्वाद अनुसार,3 टहनी हरा धनिया - बारीक काट ले ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: दूध दूधी बनाने के लिए सबसे पहले दूधी को धो कर गोल अाकार में काट ले.अब एक कढ़ाई में तेल गरम करें। इसमें जीरा डाले। 15 सेकण्ड्स बाद इसमें नमक, लाल मिर्च पाउडर और हल्दी पाउडर डाले। 2 से 3 मिनट के लिए पकने दे. 3 मिनट बाद दूधी डाले और अच्छी तरह से मिला ले. कढ़ाई को ढके और 4 से 5 मिनट तक पकने दे. 4 से 5 मिनट बाद, जब दूधी नरम हो जाए, आधा दूध कढ़ाई में डाले और 3 मिनट के लिए पकने दे. दूध के गरयब हो जाने तक पकाए। अब बचा हुआ दूध डाले और 2 मिनट के लिए पकने दे. गैस बंद करें और हरे धनिये से गार्निश करें। दूध दूधी को टमाटर प्याज ककड़ी के रायते और फुल्के के साथ रोज के खाने के लिए परोसे।
### TranslatedIngredients: 2 Burger buns,Butter - to toast the burger buns,1 Onions - sliced into rings,1/2 cup Black Soy Beans - soaked for 4 hours & cooked until soft,1 Potatoes (Aloo) - boiled and peeled,1/4 cup Onions - finely chopped,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1/4 cup Red Bell pepper (Capsicum) - finely chopped,1 tablespoon Corn flour,1 teaspoon Red Chilli powder,2 teaspoons Cumin powder (Jeera),1 teaspoon Black pepper powder,1/4 cup Whole Wheat Bread crumbs,1/3 cup Walnuts - crushed,2 tablespoons Soy sauce,2 tablespoons Sriracha sauce,1 tablespoon Honey,2 tablespoons Tomato Ketchup ### PrepTimeInMins: 120 ### CookTimeInMins: 30 ### TotalTimeInMins: 150 ### Servings: 2 ### Cuisine: Continental ### Course: Main Course ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Black Bean Walnut Burger Recipe we will first make the sauce and keep it ready. To make the sauce, in a mixing bowl, combine the soy sauce, sriracha sauce, honey, tomato ketchup. Mix well and set aside. Cook the black beans in the pressure cooker for about 20 minutes until soft. Once cooked, allow the pressure to release naturally. Drain out any excess water and keep aside.To make the Black Bean Walnut Burger PattyIn a mixing bowl, combine the cooked black soybean, boiled and mashed potato, onions, green capsicum, red bell pepper, corn flour, salt, red chili powder, cumin powder, black pepper powder, bread crumbs, walnuts. Mix well and bring the patty mixture together. Preheat a tawa on medium-high heat, brush some oil on the surface of the tawa. Grease your palms with oil and take a ladle full of the Black SoyBean and Walnut Patty mixture in your palm, flatten it, shaping it like a patty and place it on the hot tawa. Cook on both sides for about 3-4 minutes, till it gets a nice brown colour on both sides. Remove the Black Bean Walnut Burger Patty on a plate and set aside. To assemble the Black Bean Walnut Burger RecipeCut the burger in half horizontally, slather butter on both sides, place it butter face down on the hot tawa and toast until it turns into a light brown colour. Place the cooked Black Bean Walnut Burger Patty on the bottom half of the burger bun, place onion rings over it, spread the sweet-spicy-tangy sauce on the upper half of the burger bun. Close the Black Bean Walnut Burger and serve. Serve Black Bean Walnut Burger Recipe as a meal over the weekend along with Baked Potato Wedge Recipe, Blueberry and Lemon Iced Tea Recipe, followed by a dessert of Mango & Mixed Fruit Popsicles Recipe
### TranslatedIngredients: 3 कच्चा आम,1/2 बड़ा चम्मच सरसों का तेल,हींग - चुटकी भर,1 कप गुड़,1/4 कप खजूर,1/4 छोटा चम्मच्च राइ,1/4 छोटा चम्मच्च सौंफ,1/4 छोटा चम्मच्च धनिये के बीज,1/4 छोटा चम्मच्च मेथी के दाने,1/4 छोटा चम्मच्च कलोंजी के बीज,1/4 छोटा चम्मच्च हल्दी पाउडर,1/4 छोटा चम्मच्च लाल मिर्च पाउडर,नमक - स्वाद अनुसार ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 6 ### Cuisine: Rajasthani ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: कच्चे आम की लौंजी बनाने के लिए सबसे पहले कच्चे आम को काट ले.एक कढ़ाई में सरसों का तेल गरम करें। इसमें राइ, सौंफ, धनिये के बीज, हींग, कलोंजी डाले और 10 सेकण्ड्स तक पका ले.10 सेकण्ड्स के बाद इसमें कटे हुए आम डाले और 2 मिनट के लिए पका ले.अब इसमें गुड़ डाले और 10 से 15 मिनट के लिए पकने दे, जब तक आम नरम नहीं हो जाता और ग्रेवी गाढ़ी नहीं हो जाती। ग्रेवी के गाढ़ा होने के बाद इसमें हल्दी पाउडर, लाल मिर्च पाउडर डाले और मिला ले. 3 से 4 मिनट के लिए और पकाए और परोसे। कच्चे आम की लौंजी रेसिपी को राजस्थानी गट्टे की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।
### TranslatedIngredients: 1 cup Milk,1 Whole Egg,1/2 cup All Purpose Flour (Maida),1/2 teaspoon Baking powder,4 teaspoon Sugar,1 teaspoon Butter - more to smear while cooking,3 Vanilla Extract,Salt - a pinch,1 Ripe Bananas,1 tablespoon Jaggery - powdered,Mango (Ripe) - a few slices,Fresh Cherries - (or canned) a few ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed), first mix maida, baking powder, and salt in a mixing bowl as a start to make the pancakes.In another bowl, break in an egg and slightly beat it with a hand whisk till even. To this beaten egg, add butter, vanilla extract and milk and whisk to combine.Make a well in the center of dry ingredients. Add the milk mixture, and stir to mix.Grease a crepe pan with a bit of butter on a low medium heat.Pour the desired amount of the prepared pancake mixture to make small, medium or large circles. Two to three tablespoon of mixture in a ladle is ideal for small to medium sized pancakes.Let stand till the bottom side is browned. You can as well cook on the other side if you want, or leave on the same side on low-medium heat till the whole pancake is cooked.Spoon onto a serving plate. Finish up with rest of the pancake mixture in batches, smearing butter before you pour on the pan.Arrange the pancakes in a serving plate, along with sliced banana topped with powdered jaggery. Place the chopped seasonal fruits like mangoes and cherries on the sides and serve with a drizzle chocolate sauce on the pancakes.Serve this breakfast plate of Pancakes Drizzled With Chocolate Sauce Served With Fruits & Jaggery Recipe (Breakfast In Bed) along with Hot Coffee Latte Recipe or Cocoa Banana Almond Date Smoothie, and Breakfast Hash Browns Recipe for a Sunday brunch.
### TranslatedIngredients: 1/4 कप दलिया - 4 घंटे के लिए भिगो दे,1/4 कप सफ़ेद उरद दाल - पूरी,1/4 कप पिली मूंग दाल - स्पिल्ट,1/4 कप चना दाल - 4 घंटे के लिए भिगो दे,500 ग्राम मटन - करी कट,2 इंच अदरक - बारीक काट ले,10 कली लहसुन - बारीक काट ले,नमक - स्वाद अनुसार,केसर - थोड़ा,2 हरी मिर्च - बारीक काट ले,1 छोटा चम्मच लाल मिर्च पाउडर,1/2 छोटा चम्मच हल्दी पाउडर,1 1/2 छोटा चम्मच धनिया पाउडर,1 छोटा चम्मच जीरा पाउडर,2 छोटा चम्मच चाट मसाला पाउडर,2 बड़े चम्मच बेसन,पुदीना - थोड़ा,घी - प्रयोग अनुसार ### PrepTimeInMins: 15 ### CookTimeInMins: 60 ### TotalTimeInMins: 75 ### Servings: 8 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: हलीम के कबाब रेसिपी बनाने के लिए सबसे पहले एक प्रेशर कुकर में दलिया, चना दाल, उरद दाल, मूंग दाल, मटन, अदरक, लहसुन, नमक डाले और मिला ले. प्रयोग अनुसार पानी डाले और कुकर बंद कर ले. 5 से 6 सिटी आने तक पका ले. गैस की आंच धीमी करें और 5 मिनट के लिए और पका ले। गैस बंद करें और प्रेशर अपने आप निकलने दे. कुकर खोले और इस मिश्रन में से मटन के पीस निकाल के अलग से रख ले. ठंडा होने दे. ठंडा होने के बाद बोन से मटन निकाल ले और अलग से रख दे.अब इस मटन के मिश्रण को एक फ़ूड प्रोसेसर में डाले और पीस कर पेस्ट बना ले. अलग से रख ले. अब एक कढ़ाई में घी गरम करें। इसमें केसर, हरी मिर्च, लाल मिर्च पाउडर, हल्दी पाउडर, धनिया पाउडर, जीरा पाउडर, चाट मसाला पाउडर डाले और अच्छी तरह से मिला ले. पकी हुई दाल, मटन डाले और मिला ले. 3 से 4 मिनट तक अच्छी तरह से पका ले. गैस बंद करें और इस मिश्रण को एक बाउल में निकाल ले. ठंडा होने दे.ठंडा होने के बाद इसमें बेसन डाले और अच्छी तरह से मिला ले. अपने हाथो पे तेल लगाए और इस मिश्रण से गोल गोल कबाब बना ले.एक तवा गरम करें। थोड़ा घी डाले और इसपर कबाब रख दे. दोनों तरफ से सुनहरा भूरा होने तक पकाए। परोसे. हलीम के कबाब रेसिपी को धनिया पुदीना चटनी और पतले कटे हुए प्याज के साथ परोसे।
### TranslatedIngredients: 1 कप हरी मूंग दाल - या मसूर दाल,1 प्याज - पतला काट ले,1 छोटा चमच्च अदरक - कस ले,1/2 छोटा चमच्च हल्दी पाउडर,1 टमाटर - बारीक काट ले,नमक - स्वाद अनुसार,1 बड़ा चमच्च निम्बू का रस,1 कप हरा धनिया - बारीक काट ले,1 बड़ा चमच्च घी,1/2 छोटा चमच्च जीरा,1 हरी मिर्च - काट ले ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 3 ### Cuisine: Punjabi ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: पंजाबी दाल तड़का बनाने के लिए पहले दाल के साथ हल्दी पाउडर, प्याज, टमाटर, अदरक, नमक और 2 कप पानी डाले। 3 सिटी आने तक पकाए और अपने आप प्रेशर निकलने दे. अब एक कढ़ाई में घी गरम करें। इसमें जीरा, हरी मिर्च डाले और 15 सेकण्ड्स तक पकने दे. यह तड़का दाल में डाल दे और मिला ले. इसमें निम्बू का रस डाले और हरे धनिये से गार्निश करें। पंजाबी दाल तड़का को पनीर मसाला, बूंदी रायता और फुल्के के साथ दिन के खाने के लिए परोसे.
### TranslatedIngredients: 1 cup Idli Rice,1/2 cup Black Urad Dal (Whole),1 teaspoon Methi Seeds (Fenugreek Seeds),Salt - to taste,1 tablespoon Ghee,2 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,1 inch Ginger - finely chopped,1/4 teaspoon Asafoetida (hing) ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make the Kanchipuram Idlis, first soak the rice, urad dal and fenugreek seeds in water for about 5 hours, or overnight.Rinse the soaked grains once or twice and grind into a slightly thick coarse batter with very little water. Add salt, mix well and place it in a steel vessel with enough space for it to rise as it ferments.Let it rest overnight.Place a pan on the heat and warm some oil/ghee. Add cumin seeds, pepper corns, curry leaves, finely chopped ginger, and sauté for a minute. Add asafetida and mix again. Turn off heatAdd this prepared tempering to the fermented batter and mix well.Grease idli plates with oil, pour the batter into them and place them in a steamer.Add enough water into the steamer, shut the lid and allow it to steam it for 10 to 12 minutes until the Idli is cooked.If a spoon inserted inside the idli should come out clean, and the idli should be soft and fluffy.Remove the idli from steamer and cool it for 3 minutes. With the help of butter knife scrape out the idli from the moulds and serve hot with Sambar, Kathirikai Gothsu, Chutney Podi or Coconut Chutney.
### TranslatedIngredients: 500 grams Mango (Raw) - peeled and chopped,1/4 cup Jaggery,1/2 teaspoon Red Chilli powder,Salt - to taste,1 tablespoon Sunflower Oil,1/2 teaspoon SSP Asafoetida (Hing),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Turmeric powder (Haldi),Black Salt (Kala Namak) - to taste,1/2 teaspoon Garam masala powder ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 10 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Aam Ki Launji Pickle Recipe, wash and wipe the mango, cut into wedges and set aside. Heat a pan with oil on medium heat, to this add the cumin seeds, fenugreek seeds, fennel seeds and allow them to sizzle. To this add hing and turmeric powder. Now add the freshly cut raw mango wedges and give it a good stir. To this mango mixture, add about three fourth cup of water, salt, black salt and red chilli powder. Mix thoroughly until the mixture is well combined. Cover and cook the mangoes for about 10 minutes on medium flame until it has softened. Sometimes it will take a little longer based on how raw the mangoes are.Open the lid, add the jaggery and garam masala. Stir to combine. Cook the Aam Ki Launji until the jaggery has completely melted and the mixture has thickened. Switch off the flame and allow the Aam Ki Launji Pickle to come to room temperature.Refrigerate the Aam Ki Launji Pickle Recipe in a glass bottle for about 2 to 3 weeks and use as required.Serve the Aam Ki Launji Pickle Recipe with Tawa Paratha Recipe - Plain Paratha and a cup of Adrak Chai Recipe - Indian Style Ginger Tea for a complete weekday breakfast.
### TranslatedIngredients: 3 Potatoes (Aloo) - boiled and diced,Salt - to taste,2 Carrots (Gajjar) - diced and steamed,1/4 cup Green beans (French Beans) - cut into inch pieces and steamed,2 tablespoons Raisins,1 Red onion - thinly sliced,2 sprigs Coriander (Dhania) Leaves - roughly chopped,1 tablespoon Dijon Mustard,1/4 cup Fresh cream,1 tablespoon Whole Black Peppercorns - coarsely pounded,1 tablespoon Extra Virgin Olive Oil ### PrepTimeInMins: 20 ### CookTimeInMins: 10 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To Creamy Potato and Vegetable Salad Recipe, boil the potatoes and steam the vegetables.Cool and keep them aside.Meanwhile, in a small bowl, whisk together the ingredients for the dressing. Check the salt and seasoning and adjust accordingly. Keep aside.Add the cooked vegetables to a mixing bowl, toss it along with the prepared dressing and serve. Serve the Creamy Potato and Vegetable Salad as a one dish meal, along with a bowl of Vegetable Clear Soup with Lemongrass and Fennel Pesto Pull-Apart Bread for dinner.
### TranslatedIngredients: 2 कप्स डबल बीन्स - नरम होने तक पकाए,1 बड़ा चमच्च तेल,1/4 छोटा चमच्च हींग,1 छोटा चमच्च राइ,1/2 छोटा चमच्च सफेद उरद दाल (split),2 सुखी लाल मिर्च,1 टहनी कढ़ी पत्ता,1/2 छोटा चमच्च लाल मिर्च पाउडर,3 बड़ा चमच्च नारियल - कसा हुआ,नमक - स्वाद अनुसार ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: डबल बीन्स सुंदल बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. उसमे राइ और उरद दाल डाले। 10 सेकण्ड्स के बाद हींग, सुखी लाल मिर्च और कढ़ी पत्ता डाले। 20 सेकण्ड्स के बाद पके हुए डबल बीन्स, नमक, लाल मिर्च पाउडर डाले और अच्छी तरह से मिला ले. 1 मिनट तक पकाए, कैसा हुआ नारियल डाले और अच्छी तरह से मिला ले. डबल बीन्स सुंदल को मिक्स्ड वेजिटेबल सांबर और चावल के साथ दिन के खाने के लिए परोसे।
### TranslatedIngredients: 300 grams Raw Peanuts (Moongphali),1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Chaat Masala Powder,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Sunflower Oil,Salt - to taste,1 Onion - finely chopped,1 Tomato - finely chopped,1/2 cup Cucumber - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 tablespoon Lemon juice,2 tablespoons Sev - thin variety,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Peanut Bhel Recipe, we first start with making the spiced peanuts.Heat oil in a pan, add the peanuts and roast till they pop and turn brown, keep sauteing on medium heat. You can opt to remove the outer layer.Add in the red chilli, turmeric, roasted cumin, chaat masala and salt and mix well. Saute for couple of minutes. The spiced peanuts are ready.To make the Peanut Bhel Recipe, take a big bowl, add the chopped onion, tomato, cucumbers, coriander leaves and mix well.Add in the spiced peanuts, lemon juice mix well. Check for the seasoning of salt.Divide the bhel into 4 plates, garnish with more coriander leaves, sev and serve.Serve the Peanut Bhel Recipe as a party appetizer or as an evening tea time snack along with a cup of Adrak Chai Recipe (Indian Style Ginger Tea ).
### TranslatedIngredients: 1 cup Rice,2 tablespoon Sunflower Oil,1/2 cup Fresh coconut - grated,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Whole),2 Dry Red Chilli - broken,Asafoetida (hing) - A pinch,6 Curry leaves,2 sprig Coriander (Dhania) Leaves - for garnish,7 Cashew nuts,Salt - to taste,1 teaspoon Ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Thengai Saadam (Spiced Coconut Rice), wash and cook the rice.Spread the cooked rice on a plate and fluff up a bit.Tip: It helps if you have cooked rice made ahead – the cooled rice works wonderfully well. In a pan, add oil & the ghee and splutter mustard, hing, urad dal, broken chillies, cashews, curry leaves and fry till cashews turn golden brown. Turn the flame to low and add the grated coconut till the oil leaves the coconut and the mixture turns aromatic. Turn off the stove. Add salt and cool. Now add the cooled and fluffed rice to the pan.Mix well and enjoy a bowl of Thengai Saadam (Spiced Coconut Rice) with curd or kurma.
### TranslatedIngredients: 300 grams Soy Chunks (Nuggets) - chopped to bite size,8 cloves Garlic - finely chopped,2 inch Ginger - finely grated,1 Onion - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,2 Green Chillies - finely chopped,1/2 cup Spring Onion Greens - chopped,Sunflower Oil,1 tablespoon Corn flour,1 tablespoon Soy sauce,3 tablespoons Red Chilli sauce,1/4 cup Homemade tomato puree,1 teaspoon Chilli vinegar,1 cup Chilled water ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Asian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Soya Munchurian Gravy Recipe, in a mixing bowl add sauces all together and mix well and keep aside.Soak the soya balls in 1/2 cup of water so that it becomes soft.Heat a wok, drizzle oil and add garlic and ginger and saute till they become soft. Add in chopped spring onions and saute for few seconds.Add onions and green bell peppers and saute till they turn translucent.Add green chillies and saute till they are a bit tender and they impart the pungency into the recipe.Add in the mixed sauce mixture into the wok and cook till it thickens.Now add squeeze out all the water from the soya and add into the gravy and toss well till it is well coated into the manchurian gravy.Cook further for 5-7 minutes in low heat, stirring in between to help keep the upper layer moist. Check for salt and seasoning. Adjust if required.Turn off the heat, and garnish with chopped spring onions and serve hot.Serve the Soya Manchurian Gravy Recipe along with Fried rice or Vegetarian Hakka Noodles that goes really well with it to make it a complete meal.
### TranslatedIngredients: 90 gram Vivatta Maida,90 gram Whole Wheat Flour,2 teaspoons Baking powder,1/4 teaspoon Baking soda,1 tablespoon Orange Zest (Rind),140 grams Butter (unsalted),150 grams Sugar,3/4 cup Fresh orange juice - (divided),2 Whole Eggs,1/2 cup Chocolate chips,4 tablespoons Butter (unsalted),1/3 cup Brown Sugar (Demerara Sugar),3 Oranges - sliced ### PrepTimeInMins: 20 ### CookTimeInMins: 38 ### TotalTimeInMins: 58 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Eggetarian ### TranslatedInstructions: For the toppingTo begin making Upside Down Choco Orange Cake Recipe, proceed with preparing the topping first. Melt the butter in a pan on medium heat, taking care to ensure that it does not burn. Add demerara sugar.Let the mixture boil. Remove from heat after about 1 minute when it is caramelised.Pour the mixture into round springform baking pan. Roll the pan to ensure that the mixture coats the bottom of the pan completely. Set it aside.For the CakeSift all the dry ingredients: maida, wheat flour, baking powder and baking soda thrice. This ensures all ingredients are well mixed and aerated, resulting in a lighter cake. Add the orange zest and mix lightly.Put butter and sugar together in a big bowl. With the help of a hand mixer, beat the sugar and white butter till light and fluffy.Add 1 egg at a time to this bowl. Beat to incorporate the eggs into sugar butter mixture completely.Now add the orange juice and beat till mixed. Keep aside.For AssemblyCut the oranges into thin slices.Arrange the slices over the hardened bottom of the baking pan. Start from the centre and work outwards. Place the slices in circle – one overlapping the other till the whole pan bottom is covered with the slices. Topping is now ready.Add dry and wet cake ingredients together and beat for a few seconds.Coat the chocolate chips with maida and fold them in the cake dough. Coating them in flour helps the chocolate chips in keeping them from sinking to the bottom. Pour it over the orange slices in the baking pan.Bake the cake in a pre-heated oven at 170 deg Celsius for 35-40 minutes. Insert a cake pin or a skewer in the middle of the cake and if the cake is baked well, the skewer will come out clean.Remove the cake pan from oven once done.Invert the cake over the cake dish when hot (Since it is difficult to remove the cake once it cools down. But if you use a springform cake pan, it's easier)Serve Upside Down Choco Orange Cake Recipe with Maple Roasted Cinnamon Spiced Latte Recipe for teatime.
### TranslatedIngredients: 2 Chicken thighs,4 tablespoons Mustard oil,2 tablespoons Ghee,3 Charcoal - small pieces,1/2 cup Hung Curd (Greek Yogurt),1 tablespoon Ginger - paste,1 tablespoon Garlic - paste,1 tablespoon Lemon juice,1 teaspoon Garam masala powder,1 tablespoon Coriander Powder (Dhania),1 tablespoon Kashmiri Red Chilli Powder,1 teaspoon Chaat Masala Powder,1/4 teaspoon Black Salt (Kala Namak),Salt - as required,2 tablespoons Mustard oil ### PrepTimeInMins: 240 ### CookTimeInMins: 30 ### TotalTimeInMins: 270 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Smoked Tandoori Chicken Recipe, clean, wash and make 1 inch slits on Chicken thighs on both sides and keep aside.Mix all the ingredients mentioned in 'marination' in a large bowl to make a smooth paste.Add chicken thighs in it and rub the marinade well all over the pieces. Cling wrap the bowl and refrigerate it for minimum 3-4 hours. (Overnight marination gives much more amazing results)Grill Pan MethodHeat some mustard oil in a grilling pan and place the marinated chicken thighs and allow then to cook till they get well cooked. Carefully flip the tandoori chicken and cook from another side as well. Brush some ghee or mustard oil in top while the chicken is grilling.Ones the tandoori chicken is soft, juicy, charred and nicely cooked, transfer it in a broad, wide base bowl.Oven MethodPreheat the oven to 210 C for about 10 minutes.Once the oven is heated, place the marinated chicken in the oven in the middle rack. Bake the Tandoori Chicken for half the time on one side, drizzle more ghee or oil in between and then turn it over and slather some of the masala from the pan and even it out. Bake until the masala and top of the tandoori chicken looks cooked and absolutely well done.For the Smoking the Tandoori Chicken Place the Tandoori chicken on the sides of the bowl and a small steel bowl covered with aluminium foil in the centre.Take a piece of charcoal and hold it on fire with the help of a tong.As soon as the charcoal starts burning and is red hot place it in the small bowl.Take 1 tbsp of ghee over the charcoal and close the lid such that all the smoke remain inside the bowl of tandoori chickenKeep the lid closed and open only when you are ready to serve the Tandoori Chicken.Serve Stove Top Grilled And Smoked Tandoori Chicken as a starter at your house parties with Dhaniya Pudina Chutney and some Pickled Onions.
### TranslatedIngredients: 4 cups Green Amaranth Leaves - tightly packed,10 cloves Garlic,4 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Sesame seeds (Til seeds) - dry roasted and powdered,2 Dry Red Chillies,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon White Urad Dal (Split),1 sprig Curry leaves ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 4 ### Cuisine: Andhra ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Thotakura Vepudu Recipe, clean, wash and roughly chop the amaranth leaves. Keep aside.Dry roast the sesame seeds on medium heat, powder it using a mixer grinder and keep aside.Now, heat oil in a heavy bottomed pan, add the mustard seeds, cumin seeds, urad dal and let it crackle.Add the dried red chillies, curry leaves and let it splutter.Roughly pound the garlic cloves and green chillies using a pestle and mortar and add it to the pan. Saute for a minute till the garlic turn light brown.Add the turmeric powder, chopped amaranth greens and mix well. Wait for the greens to wilt.Season with salt and let the green completely dry out. This will take around 5 minutes.Turn off the heat, sprinkle the sesame powder on top and mix well.Serve the Thotakura Vepudu Recipe along with Phulka/Steamed Rice, Palak Pappu and Avakaya Pickle for a delicious Andhra Style weeknight dinner.
### TranslatedIngredients: 500 ग्राम मटन - मीन्स किया हुआ (कसा हुआ),1/2 बड़ा चम्मच लहसुन - पेस्ट,1/2 बड़ा चम्मच अदरक - पेस्ट,1 प्याज - बारीक काट ले,4 बड़े चम्मच हरा धनिया - बारीक काट ले,3 बड़े चम्मच पुदीना - बारीक काट ले,2 हरी मिर्च - बारीक काट ले,2 छोटा चम्मच लाल मिर्च पाउडर,1/2 छोटा चम्मच हल्दी पाउडर,1 आलू - उबालकर मैश कर ले,नमक - स्वाद अनुसार,2 लौंग -,1/2 इंच दालचीनी - पाउडर कर ले,तेल - प्रयोग अनुसार,ब्रेड क्रम्ब्स - प्रयोग अनुसार ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Parsi Recipes ### Course: Appetizer ### Diet: Non Vegeterian ### TranslatedInstructions: पारसी मटन कटलेट रेसिपी बनाने के लिए सबसे पहले मटन को अपने हाथो के बिच में दबाकर पानी निकाल ले.अब मटन को एक बाउल में डाले। इसमें अदरक, लहसुन, प्याज, हरा धनिया, पुदीना, हरी मिर्च, लाल मिर्च पाउडर, हल्दी पाउडर, आलू, नमक, लॉन्ग, दालचीनी डाले और अक्कजी तरह से मिला ले. अब लेमन साइज बाल ले और उसको अच्छी तरह से गोल बोल के आकार में बना ले. अब हाथो के बिच में रखें और प्रेस करके फ्लैट करले। बाकी सारे कटलेट भी ऐसे बना ले.अब कटलेट को ब्रेड क्रम्ब्स में डाले और कोट कर ले. अलग से रख दे. एक पैन में तेल गरम करें। तेल के गरम होने के बाद इसमें टिक्की डाले और दोनों तरगफ से सुनहरा भूरा होने तक पका ले. पारसी मटन कटलेट रेसिपी को धनिया पुदीना चटनी और सिरका प्याज के साथ परोसे।
### TranslatedIngredients: 500 ग्राम भिंडी - गोल गोल काट ले,1 छोटा चमच्च सांबर पाउडर,1/2 छोटा चमच्च हींग,नमक - स्वाद अनुसार,लाल मिर्च पाउडर - स्वाद अनुसार,1 छोटा चमच्च राइ,1 टहनी कढ़ी पत्ता - तोड़ ले ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: ओकरा पोरियल बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम कर ले. इसमें राइ डाले और 10 सेकण्ड्स तक पकने दे. अब इसमें कढ़ी पत्ता, भिंडी और स्वाद अनुसार नमक डाले। कढ़ाई को ढके और भिंडी के पकने तक पकाए। बिच बिच में हिलाते रहे. भिंडी के पकने के बाद इसमें सांबर पाउडर, हींग डाले और 3 से 4 मिनट तक पकने दे. 4 मिनट के बाद, गैस बंद करें और गरमा गरम परोसे। ओकरा पोरियल को मिक्स्ड वेजिटेबल सांबर और चावल के साथ दिन के खाने के लिए परोसे।
### TranslatedIngredients: 50 grams Green beans (French Beans) - sliced diagonally,1 Carrot (Gajjar) - sliced diagonally,1 inch Ginger - chopped,4 Cloves (Laung) - garlic,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Black pepper powder,1 teaspoon Coriander Powder (Dhania),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Stir Fried Carrot and Green Beans Recipe, firstly heat a flat skillet with some oil, crackle the cumin seeds.Add in the chopped vegetables and saute. You can add some salt and saute as it will fasten the process.Next add in all the spice powders including red chilli powder, black pepper powder, coriander powder, salt and saute for another 5 minutes till the raw smell goes away. You can serve it on a plate. Serve the Stir Fried Carrot and Green Beans Recipe along with Keerai Sambar Recipe and Steamed Rice or with a Mattar Paneer Recipe and Makki Ki Roti Recipe.
### TranslatedIngredients: 2 कप चावल - पके हुए,1 छोटा चमच्च जीरा,घी - या तेल,1 प्याज - पतला काट ले,1 कप पत्ता गोभी - पतला काट ले,2 हरी मिर्च - बारीक काट ले,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/2 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च सांबर पाउडर,हरा धनिया - थोड़ा,नमक - स्वाद अनुसार ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 5 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: तीखे पत्ता गोभी चावल रेसिपी बनाने के लिए सबसे पहले कढ़ाई में तेल गरम करें। इसमें जीरा, हरी मिर्च डाले और 15 सेकण्ड्स के लिए पका ले. 15 सेकण्ड्स के बाद, इसमें प्याज डाले प्याज के नरम होने तक पका ले. प्याज के नरम होने के बाद, इसमें पत्ता गोभी, नमक और हल्दी पाउडर डाले। पत्ता गोभी के नरम होने तक पका ले. पक जाने के बाद इसमें चावल, लाल मिर्च पाउडर, सांबर पाउडर डाले और सबको अच्छी तरह से मिला ले. कढ़ाई को ढके और 3 मिनट के लिए पका ले. कढाई को खोले, मिलाए और हरे धनिये से गार्निश करें। तीखे पत्ता गोभी चावल को पालक रायता और सात्विक गाजर स्प्राउट सलाद के साथ परोसे।
### TranslatedIngredients: 1 kg Sarsaparilla (Mahali root),1 teaspoon Red Chilli powder,1-1/2 teaspoons Turmeric powder (Haldi),Salt - to taste,1 liter Curd (Dahi / Yogurt),1 Lemon - juiced,2 teaspoons Mustard seeds - ground to powder ### PrepTimeInMins: 30 ### CookTimeInMins: 15 ### TotalTimeInMins: 45 ### Servings: 1 ### Cuisine: Indian ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it. Wash it nicely.Remove any black parts by chopping. We need to ideally identify while picking up but at times we can make out only while cutting.Peel the skin. Cut the Mahali from the middle and remove the thick stem like part which is found in the middle. It is very hard and cannot be consumed.Chop the mahali into small cubes. In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt.Mix everything well and leave it for 2 days in an airtight container.After 2 days, the pickle is ready to be consumed. Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner.
### TranslatedIngredients: 500 ml Milk - full fat,1/2 cup Aloe vera extract - (white jelly within aloe vera leaves),1/2 cup Fresh cream,1 tablespoon Ghee,2 tablespoons Sugar,2 tablespoons Pistachios - blanched and sliced ### PrepTimeInMins: 5 ### CookTimeInMins: 60 ### TotalTimeInMins: 65 ### Servings: 3 ### Cuisine: Gujarati Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To prepare Kuvar Pak Recipe take 500 ml of full fat milk in a thick bottomed pan & start to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.Once a layer of cream is started to form, add aloe-vera extract in milk and stir with spatula.Keep on simmering the milk, stir it until milk gets reduced to 1/3rd or 1/4th of its original quantity. Milk reduced to white thick cream consistency.Meanwhile, dissolve sugar in a little water and heat in a saucepan till you get sugar syrup of one string-consistency. Also grease a plate with ghee or butter and keep ready to pour the aloe vera sweet when done.When the milk is reduced to almost 1/4th its initial quantity, add fresh cream and stir it, after some time, the milk starts to get brownish colour. That's the right time to add sugar syrup. Mix well until combined.Switch off flame and spread this aloe vera mixture evenly on the greased plate.After five minutes or when still the kuvar pak is hot, pour melted butter or ghee on top, such that it forms a top most layer.When it cools down completely, refrigerate the plate with the aloe vera sweet for an hour, such that the butter/ghee on the top solidifies.Run a knife around the edges and cut the sweet to desired shapes, before demoulding them. you can garnish with the sliced pistachios and serve during evening or after lunch.
### TranslatedIngredients: 4 teaspoon Mint powder (Pudina),4 teaspoons Cumin seeds (Jeera) - roasted,1 teaspoon Black pepper powder,2 teaspoon Citric acid crystals,1 pinch Asafoetida (hing),1 teaspoon Dry ginger powder,2 teaspoon Black Salt (Kala Namak),1 teaspoon Amchur (Dry Mango Powder),2 Cardamom (Elaichi) Pods/Seeds - black,2 teaspoon Salt,1 teaspoon Sugar,1/4 teaspoon Fennel seeds (Saunf) - roasted,2 cups Pineapple juice - fresh,1 cup Chilled water,2 teaspoons Jal Jeera Powder - or as needed,2 tablespoon Lemon juice ### PrepTimeInMins: 15 ### CookTimeInMins: 5 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Pineapple Jal Jeera Recipe, in a spice grinder jar, add all the ingredients given under "For Jal jeera Powder" which includes mint powder, cumin seeds, black pepper powder, citric acid crystals, asafoetida, dry ginger powder, black salt, amchur, cardamom, salt, sugar, fennel seeds and grind them to a fine powder. Use a dry sleeve/strainer and sleeve the powder once. You can store this powder for later use and use as and when required.In a pitcher, add fresh pineapple juice, cold water, lemon juice with jal jeera powder as needed and stir to combine. Garnish with some mint leaves and serve. Adjust the consistency and taste, by adding more water if required.Serve Pineapple Jal Jeera Recipe during hot summer afternoons as a delicious refreshing evening drink along with snacks like Boti Masala Chaat or Banarasi Tamatar Chaat.
### TranslatedIngredients: 1 बड़ा चम्मच घी,1/4 छोटा चम्मच हींग,1 प्याज - बारीक काट ले,1 इंच अदरक - बारीक काट ले,4 कली लहसुन - बारीक काट ले,2 हरी मिर्च - बारीक काट ले,2 टमाटर - बारीक काट ले,1/2 छोटा चम्मच हल्दी पाउडर,1/2 छोटा चम्मच लाल मिर्च पाउडर,1/2 छोटा चम्मच गरम मसाला पाउडर,नमक - स्वाद अनुसार,1 कप मसूर दाल,2-1/2 कप पानी,हरा धनिया - थोड़ा,1 बड़ा चम्मच घी,1 छोटा चम्मच जीरा,1/4 छोटा चम्मच हींग,1/4 छोटा चम्मच लाल मिर्च पाउडर ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: तड़के वाली मसूर दाल रेसिपी बनाने के लिए सबसे पहले मसूर दाल को अच्छी तरह से धो कर 3 से 4 घंटे के लिए भिगो दे. एक प्रेशर कुकर में घी गरम करें। इसमें हींग, अदरक, लहसुन, प्याज डाले और प्याज के नरम होने तक पका ले. प्याज के नरम होने के बाद, इसमें टमाटर, हल्दी पाउडर, लाल मिर्च पाउडर, गरम मसाला पाउडर डाले और 1 मिनट के लिए पका ले1 मिनट के बाद इसमें मसूर दाल, नमक और 2-1/2 कप पानी डाले और मिला ले. कुकर बंद करें और 4 सिटी आने तक पका ले. गैस की आंच कम करें और 5 मिनट तक पकने दे. गैस बंद कर दे. प्रेशर अपने आप निकलने दे. प्रेशर निकलने के बाद, कुकर खोले और इसमें हरा धनिया डाले। अब इस मिलाए और एक सर्विंग बाउल में निकाल ले.तड़के के लिए, एक कढ़ाई में घी गरम करें। इसमें जीरा, हींग, लाल मिर्च पाउडर डाले और जीरा के तड़कने तक पकने दे. इस तड़के को दाल में डाले और मिला ले. परोसे।तड़के वाली मसूर दाल रेसिपी को आलू पालक की सब्ज़ी रेसिपी, फुल्का और खमंग ककड़ी के साथ दिन के खाने के लिए परोसे।
### TranslatedIngredients: 1 cup All Purpose Flour (Maida),1 teaspoon Baking powder,1/4 teaspoon Baking soda,1/4 teaspoon Salt,3 tablespoons Butter (unsalted) - refrigerated,1/2 cup Buttermilk - cold,2 tablespoons Fresh cream ### PrepTimeInMins: 20 ### CookTimeInMins: 25 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Continental ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Southern Buttermilk Biscuits recipe, Preheat oven to 450F.Prepare a baking pan. Line it with aluminium foil and grease it.Combine and sieve together flour, baking powder, baking soda and salt into a mixing bowl.Add the cubed butter and mix it till the flour blends well with the butter. Add cold buttermilk intermittently and knead it into a smooth dough. Make sure that the dough is not dry.Using your hands, gently pat the dough out until it is 1/2 inch thickness.Do not use a rolling pin to roll out the dough as it overstimulates the gluten and harden the biscuits.Fold the dough about 4 times and gently press the dough down to a 1 inch thick.Use a round cutter to cut into rounds. You can combine the scraps and gently knead them together to make a small biscuit.Place the biscuits on the prepared pan. Brush the top with cream and bake in the preheated oven for 12 to 15 minutes or until lightly golden brown.Remove from the oven and brush the tops with melted butter. Serve Southern Buttermilk Biscuits with a cup of hot Masala Chai and Masala Oats & Potato Sandwich for a delicious breakfast. You can also serve as a tea time snack.
### TranslatedIngredients: 1 cup Rajma (Large Kidney Beans),1 inch Ginger - finely chopped,2 cloves Garlic - finely chopped,1 Onion - roughly chopped,1/2 cup Homemade tomato puree,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera) - roasted,1 teaspoon Garam masala powder,4 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),1 tablespoon Butter,Coriander (Dhania) Leaves - a small bunch,1 teaspoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 90 ### TotalTimeInMins: 105 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Rajma Masala recipe, we will first soak the rajma immersed completely in 3 cups of water for about 8 to 10 hours. To make the Rajma Masala turn on the Preethi Pressure Cooker. Change the setting on the pressure cooker to the saute mode.Heat a teaspoon of oil in the electric pressure cooker pan; add the onion, garlic, ginger and saute for 3 to 4 minutes until the onions start to turn golden in colour.Once done stir in the tomato puree, the turmeric powder, cumin powder, garam masala powder, cardamom pods and cinnamon stick.Saute for another couple of minutes and then add in the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 1 inch above the rajma.Cover the pressure cooker, set the mode to rajma mode and wait until done. Once done the electric pressure cooker will go into the keep warm mode. Allow the pressure cooker to release its pressure naturally - you will notice the pressure indicator has gone down.The rajma will continue to cook in the pressure cooker as long as there is pressure inside.Once the pressure has released, open the cooker. The rajma should be now cooked completely. If you press the rajma between your fingers it will get mashed easily.Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve.Serve the Rajma Masala dish for Sunday Lunch along with Steamed Hot Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
### TranslatedIngredients: 1/2 cup Onions - chopped,1 cup Soy Chunks (Nuggets) - cooked,1 teaspoon Red Chilli powder,1/4 teaspoon Garam masala powder,4 Spinach Leaves (Palak) - roughly chopped,2 Whole Eggs,2 cloves Garlic,1/2 cup Potatoes (Aloo) - grated,1/3 cup Half and half - (cream and milk),2/3 cup Mozzarella cheese - grated,2 tablespoon Extra Virgin Olive Oil,Salt and Pepper - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Eggetarian ### TranslatedInstructions: To begin making Creamy Spinach And Potato Breakfast Casserole Recipe, get all the ingredients prepped. Grate potatoes, cheese, chop onions, spinach, cook the soya chunks/nuggets.Preheat oven to 400 degrees F.Grease 9 x 8 baking tray or a lasagna pan with some olive oil.In the food processor, add the cooked soya chunks and mince by running the processor a couple of times.Heat a skillet, add olive oil, add grated garlic, saute until the raw smell goes disappears.Add onions and cook until golden. Add the minced soya chunks and stir well to combine.Add chili powder, garam masala with required salt and cook until the mixture is combined well, switch off the stove and let this cool down little bit.In a mixing bowl, add the cooked soya chunks, spinach, eggs, potatoes, milk, cheese with required salt and pepper. Stir well to combine everything well.Add the prepared mixture to the baking tray and bake for about 30-35 minutes or until the top of the dish is golden, springs back when touched on top.Serve Creamy Spinach And Potato Breakfast Casserole Recipe with Chilli Cheese Toast Recipe (Breakfast Bread Pizza) and Mulled Apple Juice Recipe for brunch.
### TranslatedIngredients: 2 cups Paneer (Homemade Cottage Cheese) - crumbled,4 tablespoons Sugar,1/2 teaspoon Cardamom Powder (Elaichi),Saffron strands - a generous pinch,2 tablespoons Water,1/2 teaspoon Ghee,2 teaspoons Rose water ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Saffron Paneer Peda recipe, keep the paneer ready. You can either use store bought paneer or make it at home. Follow this Homemade Paneer Recipe to make fresh paneer in your kitchen. Place the the paneer ina mixing bowl and crumble it well using your fingers. Transfer this crumbled paneer to the mixer grinder.To the mixer-grinder, add saffron, cardamom powder, sugar and water to it. Grind everything together into a smooth paste.Heat ghee in a heavy bottomed pan on medium-low heat, transfer the paneer mixture from the mixer jar and cook it on low flame.Now add rose water and keep stirring continuously until everything comes together, leaving the sides of the pan. Turn off the flame, and allow it to cool. Transfer into a bowl. Grease your hands with some ghee and knead the paneer mixture into smooth dough without cracks.Roll the dough flat using rolling pin and cut into desired shape for making pedas. The delicious paneer peda is ready. Transfer to a platter. Serve Saffron Paneer Peda as a dessert after your meal or serve it with some snacks like Poha Chivda to guests when they visit your home during festivals.
### TranslatedIngredients: 1-1/2 cup Risotto - cooked risotto (recipe below),1 cup Parmesan cheese - grated,1/2 cup Gorgonzola cheese - cut into 1/4 inch cubes,4 sprig Basil leaves - finely chopped,2 Whole Eggs,2 cups Whole Wheat Bread crumbs - Italian style seasoned,Homemade Pizza And Pasta Sauce - or Marinara Sauce for serving,1 cup Arborio rice,2 cups Vegetable stock - or chicken broth,1/4 cup Butter,1 Onion - finely chopped,1/2 cup Dry white wine,1/2 cup Parmesan cheese - grated,Salt - to taste,Black pepper powder - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 90 ### TotalTimeInMins: 100 ### Servings: 3 ### Cuisine: Italian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Italian Arancini Rice Balls Recipe, first we will cook the Risotto.In a saucepan, bring the broth to a simmer and allow it to stay warm on low heat.In a heavy bottomed sauce pan, add the butter and allow it to melt. Saute the onions until lightly cooked and soft. Add the arborio rice and stir well so it combines with butter. Gradually add the wine a little at a time and simmer until almost all the wine is evaporated. At this stage gradually add the simmering vegetable/ chicken broth and keep stirring until the rice is cooked through. The important trick here is to keep adding 1/4 cup of broth at a time, allow the broth to absorb and evaporate and then proceed to add more to cook the rice. Keep adding it until you feel the risotto is tender and the rice is creamy.Once the rice is cooked through, finally add the parmesan cheese, salt and pepper. Stir it in and saute for a couple of more minutes and turn of the heat.Allow the risotto to cool completely before making the Arancini Rice Balls.In a large mixing bowl, add the cooked risotto, 1 cup of breadcrumbs, parmesan cheese, basil and eggs. With greased hands combine all the ingredients and mash well with your hands. Check the salt and adjust to suit your taste. Take a spoonful of the Arancini rice ball mixture and shape it into 2 inch diameter balls or smaller bite size as desired.Before you shape it completely, place a cube of the Gorgonzola cheese in the center and then seal to make a round ball. Proceed to make the Arancini Rice balls the similar way.Roll the balls in the remaining breadcrumbs to give it a even coating all around.Preheat the oil for deep frying in a deep frying pan.Once the oil is heated on medium heat; add a few Arancini Rice Balls at a time and deep fry them until golden brown. Fry them in small batches, so the oil is able to maintain the even heat. Once done, drain them in paper towels and keep aside for serving.To serve the Arancini Rice Balls, place the Del Monte Pasta Sauce or the Spicy Marinara Sauce in a serving platter and place the rice balls over it and serve immediately.
### TranslatedIngredients: 1 cup Quinoa,3/4 cup Sugar,1 teaspoon Cardamom Powder (Elaichi),2 cup Milk - vegans can substitute this ingredient with almond milk,1/2 tablespoon Condensed Milk - or khoya (mawa) vegans can eliminate this ingredient,1/2 tablespoon Ghee,1/4 teaspoon Saffron strands,Mixed nuts - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 2 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making Quinoa Phirnee Recipe, place a saucepan on medium heat. Add ghee to it. Once the ghee becomes warm, add quinoa to it. Roast the quinoa till it becomes light brown. At this stage, add 1 cup hot water and bring it to boil. Once the water is reduced to half, add 2 cup hot milk to it. Add the saffron strands to it. Let the quinoa and milk mixture come to boil. Reduce the flame to low and let it simmer for 7-8 minutes. By this time, the quinoa will be perfectly cooked.When the quinoa is cooked through, add sugar and cardamom powder. Stir well and cook until all the sugar dissolves. You can adjust the consistency of the Quinoa Phirnee by adding more hot water if required.Add the condensed milk. Let the mixture simmer for 5 minutes. Turn off the heat.Serve the Quinoa Phirnee Recipe in individual bowls garnished with chopped assorted nuts.You can serve Quinoa Phirnee Recipe warm or chilled.
### TranslatedIngredients: 20 बटन मशरुम,2 प्याज - काट ले,1 टमाटर - बारीक काट ले,3 टहनी हरा धनिया - बारीक काट ले,1/2 कप नारियल - कस ले,4 सुखी लाल मिर्च - क्रश कर ले,1 छोटा चम्मच धनिये के बीज,5 पूरी काली मिर्च,2 लॉन्ग,1 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच गरम मसाला पाउडर,1/2 इमली - छोटा सा,नमक - स्वाद अनुसार,3 बड़े चम्मच तेल ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: गोअन मशरुम जकुटी रेसिपी बनाने के लिए सबसे पहले मशरुम को धो ले. काट ले और अलग से रख ले. अब हम जकुटी का पेस्ट बनाएँगे। एक कढ़ाई में तेल गरम करें। इसमें प्याज डाले और उनके नरम होने तक पका ले. प्याज के नरम होने के बाद इसमें धनिये के बीज, सुखी लाल मिर्च, लॉन्ग डाले और 4 से 5 मिनट के लिए पका ले. 4 से 5 मिनट के बाद इसमें नारियल डाले और नारियल के हल्के भूरे होने तक पका ले. गैस बंद कर दे. इसमें इमली, हल्दी पाउडर डाले, मिला ले और ठंडा होने दे. इसमें 1 कप पानी डाले और पीस ले. अलग से रख दे. अब एक कड़ाही में तेल गरम करें। इसमें प्याज डाले और प्याज के नरम होने तक पका ले. होने के बाद इसमें टमाटर डाले और उनके नरम होने तक पका ले. अब इसमें मशरुम डाले और 15 से 20 मिनट के लिए पकने दे. अब इसमें पिसि हुई ग्रेवी का मसाला डाले, मिलाए और 5 से 8 मिनट तक पकने दे. नमक डाले और हरे धनिये से गार्निश करें। गोअन मशरुम जकुटी रेसिपी को लच्छा पराठा और बूंदी रायते के साथ दिन के खाने के लिए परोसे।
### TranslatedIngredients: 1 बड़ा चम्मच तेल,1 कप गेहूं का आटा,नमक - स्वाद अनुसार,2 शकरकंदी - छीलकर उबाल ले,1 कप मेथी - काट ले,1 छोटा चम्मच जीरा,1 इंच अदरक - काट ले,1 हरी मिर्च - काट ले,1 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच धनिया पाउडर,2 बड़ा चम्मच सरसों का तेल,नमक - स्वाद अनुसार ### PrepTimeInMins: 30 ### CookTimeInMins: 60 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: North Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: शकरकंदी और मेथी का पराठा रेसिपी बनाने के लिए सबसे पहले आलू को प्रेशर कुकर में प्रयोग अनुसार पानी के साथ डाले और 4 सिटी आने तक पका ले. प्रेशर अपने आप निकलने दे.कुकर खोले और आलू को ठंडा होने दे. आलू के ठंडा होने के बाद छिले और मैश कर ले. मेथी को धोकर साफ़ कर ले. मेथी को काटे और अलग से रख दे. अब एक बाउल में गेहूं का आटा, नमक, तेल डाले और मिला ले. थोड़ा थोड़ा पानी डाले और आटे को गुंद ले. ढके और अलग से रख दे. एक कढ़ाई में सरसों का तेल गरम करें। इसमें जीरा डाले और तड़कने दे. अब इसमें अदरक डाले और 2 मिनट के लिए पका ले.अब इसमें मेथी डाले और मेथी के नरम होने तक पका ले. मेथी के नरम होने के बाद आलू, हरी मिर्च, हल्दी पाउडर, लाल मिर्च पाउडर, धनिया पाउडर, नमक डाले और 2 मिनट के लिए पका ले.गैस बंद करें और ठंडा होने के लिए अलग से रख दे. अब आटे का थोड़ा टुकड़ा ले और उसे गोल बेल ले. बिच में मसाले का मिश्रण रखें और चारो तरफ से बंद कर ले. अब इसे सूखे आटे से कोट कर ले. फिर से बेल ले. मोटा मोटा ही बेले वरना मसाला बाहर आ सकता है. ऐसे सारे पराठे बना ले.एक तवा गरम करें। इस पर पराठा डाले और ऊपर से घी लगा ले. दोनों तरफ से सुनहरा भूरा होने तक पकाए और गैस बंद कर ले. शकरकंदी और मेथी का पराठा रेसिपी को बूंदी रायते और मिर्च के अचार के साथ सुबह के नाश्ते या रात के खाने के लिए परोसे।
### TranslatedIngredients: 150 grams Spring Onion (Bulb & Greens) - chopped,3/4 cup Tamarind Water,1 tablespoon Gram flour (besan),2 teaspoons Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,1 pinch Asafoetida (hing),1 pinch Turmeric powder (Haldi),Salt - to atste,2 teaspoons Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 cups Water ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 2 ### Cuisine: Andhra ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Ullikadala Pulusu Recipe \| Spring Onion Curry, in a pan, dry roast coriander seeds, mustard seeds, cumin seeds, fenugreek seeds separately and grind into a fine powder. Keep aside once they are roasted till aromatic.In the same pan, add oil, once it is hot on medium low heat, temper with mustard seeds. Once they splutter, add cumin seeds, red chillies, hing and add spring onions (white part+green part) cut into small pieces. Fry until they turn soft and reduce in size on a low heat.Add about 2 cups of water and bring to boil. Add salt, turmeric, tamarind puree and let it boil for about 2 minutes. In a bowl, mix gramflour and a tablespoon of prepared powder with little water without lumps and add to the boiling mixture. Let it boil for another 2 to 3 minutes and serve. Serve Ullikadala Pulusu Recipe \| Spring Onion Curry on a winter day and serve with hot steamed rice and ghee, along with Andhra Gongura Pachadi Recipe, and Andhra Style Kakarakaya Vepudu Recipe (Bitter Gourd Stir Fry).
### TranslatedIngredients: 1 kg Chicken - medium pieces,1/2 cup Mustard oil,Ghee - as required,1-1/2 kg Curd (Dahi / Yogurt),2 inch Cinnamon Stick (Dalchini),2 to 3 Black cardamom (Badi Elaichi),3 to 4 Cloves (Laung),2 teaspoons Asafoetida (hing),2 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera),1-1/2 teaspoons Fennel Powder,Salt - as required,1/2 cup Mint Leaves (Pudina) - dry ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Kashmiri Kokur Yakhni recipe, wash chicken nicely and drain off water.Heat mustard oil in a pressure cooker and add chicken into it along with some salt, fennel powder, crushed big cardamom, asafoetida, cinnamon and bay leaf and fry for 5 minutes on full flame.Put 1/2 a glass of water, stir and pressure-cook upto 1-2 whistles only.Heat some ghee in a wok/kadai and add cumin and cloves into it.Keep the heat low and now add well-whisked curd and turn the flames high. Keep stirring on high flames till it starts to boil. Stir continuously so that the curd doesn't curdle.While the curd is boiling add the chicken along with the spices and left over pure ghee and cook for another 5 to 8 minutes.Once the chicken is nicely cooked, turn off the gas and add lot of crushed dry mint on top.Serve Kashmiri Kokur Yakhni along with Steamed rice and Kachumber Salad for a weekday meal.
### TranslatedIngredients: 2 बड़े चम्मच हरी मूंग दाल,2 बड़े चम्मच सफ़ेद उरद दाल,2 बड़े चम्मच काली उरद दाल (स्प्लिट),2 बड़े चम्मच मसूर दाल (स्प्लिट),2 बड़े चम्मच मसूर दाल,2 बड़े चम्मच राजमा,2 बड़े चम्मच काबुली चना या छोला,1/4 कप पिली मूंग दाल - 20 मिनट के लिए भिगो दे,1 बड़ा चम्मच अरहर दाल - 20 मिनट के लिए भिगो दे,1 प्याज - बारीक काट ले,1 टमाटर - बारीक काट ले,1 बड़ा चम्मच अदरक लहसुन का पेस्ट,1 हरी मिर्च - सीधा काट ले,2 छोटे चम्मच धनिया पाउडर,1 छोटा चम्मच लाल मिर्च पाउडर,2 छोटे चम्मच गरम मसाला पाउडर,1 बड़ा चम्मच कसूरी मेथी,1 इंच अदरक - सीधा और पतला काट ले,2 बड़े चम्मच घी,1 छोटा चम्मच जीरा,1 दालचीनी,नमक - स्वाद अनुसार ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: नवरंग दाल रेसिपी बनाने के लिए सबसे पहले सारी दालो को पानी में रात भर के लिए सोख ले. मूंग दाल और तुअर दाल को न भिगोए। अब एक प्रेशर कुकर में सारी दाल डाले और 3 से 4 सिटी आने तक पका ले.प्रेशर अपने आप निकलने दे. कुकर खोले, दाल को मैश करें और अलग से रख दे. अब एक कढ़ाई में तेल या घी गरम करें। इसमें दालचीनी, जीरा डाले और जीरा को तड़कने दे. अब इसमें प्याज डाले और हल्का भूरा होने तक पका ले. अब इसमें अदरक लहसुन का पेस्ट डाले और 3 से 4 मिनट के लिए पका ले. 3 से 4 मिनट के बाद इसमें टमाटर, हरी मिर्च डाले और टमाटर के आधा पकने तक पका ले. टमाटर के आधा पकने के बाद इसमें धनिया पाउडर, लाल मिर्च पाउडर, गरम मसाला पाउडर डाले और 3 से 4 मिनट के लिए पका ले. अब इसमें पकी हुई दाल, स्वाद अनुसार नमक, प्रयोग अनुसार पानी डाले और 10 मिनट के लिए पका ले. 10 मिनट के बाद इसमें कसूरी मेथी डाले और उबाला आने दे. उबाला आने के बाद, गैस बंद करें और अदरक से गार्निश करें। परोसे। नवरंग दाल को भिंडी मसाला और तवा पराठा के साथ दिन के खाने के लिए परोसे.