| 4738 | 6525 | Kela Methi Bhajiya Recipe | Kela Methi Bhajiya Recipe | 3 Ripe Bananas - fully ripe,1/2 cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped,1/2 cup Gram flour (besan),3 tablespoons Whole Wheat Flour,Cooking soda - a pinch,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1/4 teaspoon Turmeric powder (Haldi),Asafoetida (hing),Salt - as per taste,1 tablespoon Sugar,1/4 cup Water - for making the batter,Sunflower Oil - for frying | 3 Ripe Bananas - fully ripe,1/2 cup Methi Leaves (Fenugreek Leaves) - washed and finely chopped,1/2 cup Gram flour (besan),3 tablespoons Whole Wheat Flour,Cooking soda - a pinch,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1/4 teaspoon Turmeric powder (Haldi),Asafoetida (hing),Salt - as per taste,1 tablespoon Sugar,1/4 cup Water - for making the batter,Sunflower Oil - for frying | 15 | 15 | 30 | 5 | Gujarati Recipes | Appetizer | Vegetarian | To begin making Kela Methi Bhajiya Recipe, in a large mixing bowl, add besan flour, wheat flour, cooking soda, asafoetida, chilli powder, pepper powder, turmeric powder, cumin seeds, sugar and required amount of salt to it. Mix everything well.Add the ripe banana and methi leaves to it and mash the bananas with your hands or with the back of a wooden ladle. Now add water little by little and mix to make a smooth thick batter. Let the mixture rest for about an hour.In a heavy bottomed pan, heat oil on a medium flame. Mix the batter well again and drop small dollops of batter into oil. Keep flipping the fritters around in the oil and fry until it turns golden on all sides.Remove from oil and drain excess oil in kitchen tissues. If you do not want to deep fry, you can alternatively fry the batter in a paniyaram pan.Heat a paniyaram pan with a few drops of oil in each of the cavities, drop in the Banana Methi Fritters batter in the cavities, turn the flame to medium and close the lid. After 3 to 4 minutes, you will notice the top of the paniyarams getting cooked.At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp. Serve Banana Methi Fritters along with a cup of Tea and Dhaniya Pudina Chutney at your Tea time or give your kids as an after school snack.
| To begin making Kela Methi Bhajiya Recipe, in a large mixing bowl, add besan flour, wheat flour, cooking soda, asafoetida, chilli powder, pepper powder, turmeric powder, cumin seeds, sugar and required amount of salt to it. Mix everything well.Add the ripe banana and methi leaves to it and mash the bananas with your hands or with the back of a wooden ladle. Now add water little by little and mix to make a smooth thick batter. Let the mixture rest for about an hour.In a heavy bottomed pan, heat oil on a medium flame. Mix the batter well again and drop small dollops of batter into oil. Keep flipping the fritters around in the oil and fry until it turns golden on all sides.Remove from oil and drain excess oil in kitchen tissues. If you do not want to deep fry, you can alternatively fry the batter in a paniyaram pan.Heat a paniyaram pan with a few drops of oil in each of the cavities, drop in the Banana Methi Fritters batter in the cavities, turn the flame to medium and close the lid. After 3 to 4 minutes, you will notice the top of the paniyarams getting cooked.At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp. Serve Banana Methi Fritters along with a cup of Tea and Dhaniya Pudina Chutney at your Tea time or give your kids as an after school snack.
| https://www.archanaskitchen.com/kela-methi-bhajiya-recipe |
| 4739 | 6527 | Fluffy Corn Muffins Recipe | Fluffy Corn Muffins Recipe | 2 Whole Eggs,1-2/3 cups Vivatta Maida,1-1/2 tablespoons Baking powder,1/2 teaspoon Salt,2/3 cup Makki Ka Atta (Yellow Corn Meal Flour),1/2 cup Sugar,1 cup Milk,2 tablespoons Extra Virgin Olive Oil,1/4 cup Butter | 2 Whole Eggs,1-2/3 cups Vivatta Maida,1-1/2 tablespoons Baking powder,1/2 teaspoon Salt,2/3 cup Makki Ka Atta (Yellow Corn Meal Flour),1/2 cup Sugar,1 cup Milk,2 tablespoons Extra Virgin Olive Oil,1/4 cup Butter | 20 | 10 | 30 | 6 | Continental | Snack | Vegetarian | To begin making Fluffy Corn Muffins Recipe, for making muffins first preheat oven in to 350 F (180 C).Whisk flour, cornmeal, baking powder and salt in a mixing bowl.In a large bowl with a hand mixer blend butter and sugar until creamy. Add milk and oil and blend again. Add in two eggs and slowly mix it.Slowly add dry mixture to the wet mixture and incorporate nicely.Use greased muffin tin or line up with cupcake liner and pour muffin mixture into 2/3 of muffin tin. Bake for 18- 20 minutes until muffins are lightly golden brown.Serve Fluffy Corn Muffins Recipe as an after school snack with Chocolate Banana Smoothie Recipe.
| To begin making Fluffy Corn Muffins Recipe, for making muffins first preheat oven in to 350 F (180 C).Whisk flour, cornmeal, baking powder and salt in a mixing bowl.In a large bowl with a hand mixer blend butter and sugar until creamy. Add milk and oil and blend again. Add in two eggs and slowly mix it.Slowly add dry mixture to the wet mixture and incorporate nicely.Use greased muffin tin or line up with cupcake liner and pour muffin mixture into 2/3 of muffin tin. Bake for 18- 20 minutes until muffins are lightly golden brown.Serve Fluffy Corn Muffins Recipe as an after school snack with Chocolate Banana Smoothie Recipe. | http://www.archanaskitchen.com/fluffy-corn-muffins-recipe |
| 4740 | 6528 | Rajma Galouti Kebab Recipe | Rajma Galouti Kebab Recipe | 1/2 cup Rajma (Large Kidney Beans),2 Potatoes (Aloo) - boiled and mashed,1/2 Paneer (Homemade Cottage Cheese) - crumbled,6 Mint Leaves (Pudina),1/4 cup Cashew nuts,1 inch Ginger,3 cloves Garlic,1 Green Chilli,1 teaspoon Rose water,2 Saffron strands,1 teaspoon Garam masala powder,1 teaspoon Chaat Masala Powder,2 Onions - sliced caramelized,2 tablespoons Gram flour (besan),Salt - to taste,Sunflower Oil - for cooking | 1/2 cup Rajma (Large Kidney Beans),2 Potatoes (Aloo) - boiled and mashed,1/2 Paneer (Homemade Cottage Cheese) - crumbled,6 Mint Leaves (Pudina),1/4 cup Cashew nuts,1 inch Ginger,3 cloves Garlic,1 Green Chilli,1 teaspoon Rose water,2 Saffron strands,1 teaspoon Garam masala powder,1 teaspoon Chaat Masala Powder,2 Onions - sliced caramelized,2 tablespoons Gram flour (besan),Salt - to taste,Sunflower Oil - for cooking | 20 | 45 | 65 | 4 | Awadhi | Appetizer | Vegetarian | To begin making the Rajma Galouti Kebab Recipe, we will first soak the rajma for at least 8 hours. After the soaking period, cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes. After 20 minutes of simmering, turn off the heat. Allow the pressure to release naturally. The rajma will continue to cook under the pressure that exists in the cooker. This will take another 15 minutes.Once the rajma are cooked through completely, drain the excess water. You can use the water in stocks or soups or even cooking rice.We will now begin to make the Rajma Galouti Kebabs.We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture. Next add in the rajma and blend again into the mixture.Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.Divide the mixture into 8 to 10 equal portions. Shape the portions into round circular discs.Our final steps is to cook the Rajma Galouti Kebab. To do that, preheat a pan and grease it with oil. Place the shaped Kebab portions on the preheated skillet. Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp.Proceed the same way to make the remaining Rajma Galouti Kebabs. Place them on a serving platter and serve it along with Green Chutney..
| To begin making the Rajma Galouti Kebab Recipe, we will first soak the rajma for at least 8 hours. After the soaking period, cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes. After 20 minutes of simmering, turn off the heat. Allow the pressure to release naturally. The rajma will continue to cook under the pressure that exists in the cooker. This will take another 15 minutes.Once the rajma are cooked through completely, drain the excess water. You can use the water in stocks or soups or even cooking rice.We will now begin to make the Rajma Galouti Kebabs.We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture. Next add in the rajma and blend again into the mixture.Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.Divide the mixture into 8 to 10 equal portions. Shape the portions into round circular discs.Our final steps is to cook the Rajma Galouti Kebab. To do that, preheat a pan and grease it with oil. Place the shaped Kebab portions on the preheated skillet. Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp.Proceed the same way to make the remaining Rajma Galouti Kebabs. Place them on a serving platter and serve it along with Green Chutney.. | https://www.archanaskitchen.com/rajma-galouti-kebab-recipe |
| 4713 | 6469 | Bengali Style Raw Jackfruit Curry Recipe - Enchor’er Dalana | Bengali Style Raw Jackfruit Curry Recipe - Enchor’er Dalana | 500 grams Jackfruit Raw (Kathal),2 Black cardamom (Badi Elaichi),1 inch Cinnamon Stick (Dalchini),1 Onion - sliced,3 tablespoon Ginger Garlic Paste,2 Green Chillies - chopped,1/2 Hung Curd (Greek Yogurt),1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Garam masala powder,Salt - to taste,Sugar - to taste,2 sprig Bay leaves (tej patta),1 tablespoon Ghee,2 tablespoons Mustard oil | 500 grams Jackfruit Raw (Kathal),2 Black cardamom (Badi Elaichi),1 inch Cinnamon Stick (Dalchini),1 Onion - sliced,3 tablespoon Ginger Garlic Paste,2 Green Chillies - chopped,1/2 Hung Curd (Greek Yogurt),1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Garam masala powder,Salt - to taste,Sugar - to taste,2 sprig Bay leaves (tej patta),1 tablespoon Ghee,2 tablespoons Mustard oil | 10 | 40 | 50 | 4 | Bengali Recipes | Lunch | Vegetarian | We begin making the Bengali Style Raw Jackfruit Curry Recipe, let us first cut the raw jackfruit. In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. In a bowl, whisk together curd along with water to make the buttermilk. Keep a bowl of buttermilk aside to drop in the chopped jackfruit Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the buttermilk. Drain and transfer the raw jackfruit into a bowl. To marinate the jackfruit, to the jackfruit bowl, add turmeric powder and mustard oil and give it a good mix. Marinate it for about 20 minutes.Heat oil in a pan on medium heat, add the cinnamon sticks, bay leaf and cardamom.Once it begins to sizzle, add half of the sliced onions along with ginger and garlic, fry till it becomes translucent. Once done cool it down and grind it into a smooth paste and keep it aside.Heat a pressure cooker on medium heat, add oil and fry the rest of the onions till it is golden brown. Then add the marinated jackfruit and fry it for 5 minutes.Add the onion paste, all the spices-turmeric powder, red chilli powder, cumin powder and garam masala along with sugar and salt. Keep cooking the jackfruit in the masala till the oil comes to the surface.Add about 1/2 cup of water and mix well. Close the pressure cooker and pressure cook the Raw Jackfruit Curry for 2 whistle till it becomes tender.Allow the pressure to release naturally and check for seasoning. Serve the Bengali Style Raw Jack fruit Curry Recipe along with Ragi Tawa Paratha and Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes and Beetroot Carrot Raita Recipe for a completely healthy meal. This meal is also Diabetic Friendly .
| We begin making the Bengali Style Raw Jackfruit Curry Recipe, let us first cut the raw jackfruit. In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. In a bowl, whisk together curd along with water to make the buttermilk. Keep a bowl of buttermilk aside to drop in the chopped jackfruit Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the buttermilk. Drain and transfer the raw jackfruit into a bowl. To marinate the jackfruit, to the jackfruit bowl, add turmeric powder and mustard oil and give it a good mix. Marinate it for about 20 minutes.Heat oil in a pan on medium heat, add the cinnamon sticks, bay leaf and cardamom.Once it begins to sizzle, add half of the sliced onions along with ginger and garlic, fry till it becomes translucent. Once done cool it down and grind it into a smooth paste and keep it aside.Heat a pressure cooker on medium heat, add oil and fry the rest of the onions till it is golden brown. Then add the marinated jackfruit and fry it for 5 minutes.Add the onion paste, all the spices-turmeric powder, red chilli powder, cumin powder and garam masala along with sugar and salt. Keep cooking the jackfruit in the masala till the oil comes to the surface.Add about 1/2 cup of water and mix well. Close the pressure cooker and pressure cook the Raw Jackfruit Curry for 2 whistle till it becomes tender.Allow the pressure to release naturally and check for seasoning. Serve the Bengali Style Raw Jack fruit Curry Recipe along with Ragi Tawa Paratha and Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes and Beetroot Carrot Raita Recipe for a completely healthy meal. This meal is also Diabetic Friendly .
| https://www.archanaskitchen.com/bengali-style-raw-jackfruit-curry-recipe-enchor-er-dalana-recipe |
| 4714 | 6475 | Sweet Corn, Methi & Tomato Rice Recipe | Sweet Corn, Methi & Tomato Rice Recipe | 2 cups Cooked rice,2 Tomatoes - chopped,2 Onions - chopped,1 inch Garlic - chopped,4 cloves Garlic - chopped,1 cup Sweet corn,1 Green Chilli - chopped,2 cups Methi Leaves (Fenugreek Leaves) - washed and chopped,Salt - to taste,Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),2 teaspoons Garam masala powder,1 teaspoon Red Chilli powder | 2 cups Cooked rice,2 Tomatoes - chopped,2 Onions - chopped,1 inch Garlic - chopped,4 cloves Garlic - chopped,1 cup Sweet corn,1 Green Chilli - chopped,2 cups Methi Leaves (Fenugreek Leaves) - washed and chopped,Salt - to taste,Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1 Bay leaf (tej patta),1 teaspoon Turmeric powder (Haldi),2 teaspoons Coriander Powder (Dhania),2 teaspoons Garam masala powder,1 teaspoon Red Chilli powder | 10 | 35 | 45 | 4 | North Indian Recipes | Lunch | Vegetarian | To Begin making the Sweet Corn, Methi & Tomato Rice Recipe, we will cook keep the rice cooked and ready. To know how to cook the rice in a pressure cooker please click on the link to “ To Cook Rice in Pressure Cooker” and follow the procedure.Heat a kadai with enough oil, add all the whole spice mentioned in the list like, bay leaf, cumin seeds, cardamom pods, cinnamon stick and star anise. Allow it to sizzle for few seconds.Add Onions, ginger and garlic and saute until they turn translucent. Allow the onions to turn golden brown and then add chopped tomatoes.Sprinkle with little salt and saute until they turn mushy. Add methi leaves and cook until the leaves wilt and turn bright green. Add sweet corn and all the spice powders mentioned above (turmeric powder, coriander powder, garam masala powder, red chilli powder)Cook the masala for 10 minutes atleast and add the cooked rice. Reduce the heat and toss the rice with the masala and check for salt. Adjust the seasonings accordingly and mix well. Once done switch off the heat and serve warm.Serve the Sweet Corn, Methi & Tomato Rice Recipe along with Raw Mango Raita, salad by the side to make it a complete meal.
| To Begin making the Sweet Corn, Methi & Tomato Rice Recipe, we will cook keep the rice cooked and ready. To know how to cook the rice in a pressure cooker please click on the link to “ To Cook Rice in Pressure Cooker” and follow the procedure.Heat a kadai with enough oil, add all the whole spice mentioned in the list like, bay leaf, cumin seeds, cardamom pods, cinnamon stick and star anise. Allow it to sizzle for few seconds.Add Onions, ginger and garlic and saute until they turn translucent. Allow the onions to turn golden brown and then add chopped tomatoes.Sprinkle with little salt and saute until they turn mushy. Add methi leaves and cook until the leaves wilt and turn bright green. Add sweet corn and all the spice powders mentioned above (turmeric powder, coriander powder, garam masala powder, red chilli powder)Cook the masala for 10 minutes atleast and add the cooked rice. Reduce the heat and toss the rice with the masala and check for salt. Adjust the seasonings accordingly and mix well. Once done switch off the heat and serve warm.Serve the Sweet Corn, Methi & Tomato Rice Recipe along with Raw Mango Raita, salad by the side to make it a complete meal. | http://www.archanaskitchen.com/sweet-corn-methi-tomato-rice-recipe |
| 4715 | 6477 | Paneer Bread Balls Recipe -Cottage Cheese & Bread Croquettes | Paneer Bread Balls Recipe -Cottage Cheese & Bread Croquettes | 250 grams Paneer (Homemade Cottage Cheese),2 Potatoes (Aloo) - boiled and mashed,4 Whole Wheat Brown Bread,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1/2 teaspoon Black pepper powder,4 sprig Coriander (Dhania) Leaves - finely chopped,Salt - as required,Sunflower Oil - for cooking | 250 grams Paneer (Homemade Cottage Cheese),2 Potatoes (Aloo) - boiled and mashed,4 Whole Wheat Brown Bread,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1/2 teaspoon Black pepper powder,4 sprig Coriander (Dhania) Leaves - finely chopped,Salt - as required,Sunflower Oil - for cooking | 10 | 30 | 40 | 4 | North Indian Recipes | Appetizer | Vegetarian | To begin making the Paneer Bread Balls Recipe, get all the ingredients ready. We will be using a Kuzhi Paniyaram Pan to make these Bread Rolls. But you can use an air fryer as well to make it even more healthy with little oil.Soak the bread in milk or water and squeeze the excess liquids out. In a large mixing bowl, add the paneer, potatoes, soaked bread and all the remaining ingredients except the oil.Combine all the ingredients well and knead well to make a dough like mixture.Check the salt and spices and adjust to suit your taste. Shape them into small bite size balls and keep aside.Preheat a Kuzhi Paniyaram Pan on medium heat, add a little oil in each of the cavities. Place the Paneer Bread Balls into the cavities and pan fry them by turning them around until golden brown and crisp on all sides. Once done, remove them on an oil absorbent paper and then serve.Serve Paneer Bread Balls it as an appetizer along with a A Greek Yogurt Dip or Green Chutney and some Masala Chai and your friends are family are sure to like it.
| To begin making the Paneer Bread Balls Recipe, get all the ingredients ready. We will be using a Kuzhi Paniyaram Pan to make these Bread Rolls. But you can use an air fryer as well to make it even more healthy with little oil.Soak the bread in milk or water and squeeze the excess liquids out. In a large mixing bowl, add the paneer, potatoes, soaked bread and all the remaining ingredients except the oil.Combine all the ingredients well and knead well to make a dough like mixture.Check the salt and spices and adjust to suit your taste. Shape them into small bite size balls and keep aside.Preheat a Kuzhi Paniyaram Pan on medium heat, add a little oil in each of the cavities. Place the Paneer Bread Balls into the cavities and pan fry them by turning them around until golden brown and crisp on all sides. Once done, remove them on an oil absorbent paper and then serve.Serve Paneer Bread Balls it as an appetizer along with a A Greek Yogurt Dip or Green Chutney and some Masala Chai and your friends are family are sure to like it. | http://www.archanaskitchen.com/paneer-bread-balls-recipe-cottage-cheese-bread-croquettes |
| 4716 | 6485 | Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge) | Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge) | 1 cup Rice - soaked for 2 hours,2 cups Milk - boiled,3-1/2 tablespoons Jaggery - grated,2 teaspoons Ghee - (adjust),2 tablespoons Raisins - roasted in ghee | 1 cup Rice - soaked for 2 hours,2 cups Milk - boiled,3-1/2 tablespoons Jaggery - grated,2 teaspoons Ghee - (adjust),2 tablespoons Raisins - roasted in ghee | 150 | 15 | 165 | 2 | Assamese | North Indian Breakfast | Gluten Free | To prepare Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge), wash and soak rice for a minimum of 2 hours. Drain water and spread the rice on a kitchen towel or clean cloth to soak the excess water.Change the kitchen towel and rub well till the moisture gets absorbed. Do this a couple of times till the rice is nicely dry. (doing less of this will increase the time taken to roast. You can also dry it under sun)Heat a nonstick kadai/shallow frying pan and dry roast rice over medium heat but stirring constantly.Roast till the rice is crisp and brownish in color. Keep aside to cool.In a grinder jar, add the roasted and cooled rice to grind to a coarse flour. Collect the flour in an airtight jar and keep in a cool dry place for later use. Take 2-3 tablespoons of flour in a bowl and add milk or well whisked curd and stir well. Add sugar or grated jaggery and again mix still it dissolves well. Add some ghee on top and garnish with some fried raisins. You can also drizzle some melted jaggery on top.Serve Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge) warm or cold as per your choice, for breakfast with almond flavoured milk.
| To prepare Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge), wash and soak rice for a minimum of 2 hours. Drain water and spread the rice on a kitchen towel or clean cloth to soak the excess water.Change the kitchen towel and rub well till the moisture gets absorbed. Do this a couple of times till the rice is nicely dry. (doing less of this will increase the time taken to roast. You can also dry it under sun)Heat a nonstick kadai/shallow frying pan and dry roast rice over medium heat but stirring constantly.Roast till the rice is crisp and brownish in color. Keep aside to cool.In a grinder jar, add the roasted and cooled rice to grind to a coarse flour. Collect the flour in an airtight jar and keep in a cool dry place for later use. Take 2-3 tablespoons of flour in a bowl and add milk or well whisked curd and stir well. Add sugar or grated jaggery and again mix still it dissolves well. Add some ghee on top and garnish with some fried raisins. You can also drizzle some melted jaggery on top.Serve Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge) warm or cold as per your choice, for breakfast with almond flavoured milk. | https://www.archanaskitchen.com/sandah-guri-recipe-assamese-roasted-rice-flour-porridge |
| 4717 | 6487 | Bengali Sita Bhog Recipe | Bengali Sita Bhog Recipe | 1 cup Govind Bhog Rice,1 cup Paneer (Homemade Cottage Cheese) - crumbled,1 teaspoon Cardamom Powder (Elaichi),1 tablespoons Raisins,1 tablespoon Pistachios,Few Saffron strands,1 cup Sugar,Ghee - or oil for frying,1 cup Milk Powder,1/2 cup All Purpose Flour (Maida),1/4 teaspoon Cooking soda,1 tablespoon Ghee,2 tablespoons Curd (Dahi / Yogurt),1 cup Sugar,1 teaspoon Cardamom Powder (Elaichi) | 1 cup Govind Bhog Rice,1 cup Paneer (Homemade Cottage Cheese) - crumbled,1 teaspoon Cardamom Powder (Elaichi),1 tablespoons Raisins,1 tablespoon Pistachios,Few Saffron strands,1 cup Sugar,Ghee - or oil for frying,1 cup Milk Powder,1/2 cup All Purpose Flour (Maida),1/4 teaspoon Cooking soda,1 tablespoon Ghee,2 tablespoons Curd (Dahi / Yogurt),1 cup Sugar,1 teaspoon Cardamom Powder (Elaichi) | 120 | 70 | 190 | 4 | Bengali Recipes | Dessert | Vegetarian | To begin making the Bengali Sita Bhog, we will first make a rice and chena vermicelli. You can either use a wide holed grater or a sev maker to make the vermicelli. This fried vermicelli will then be soaked in a sugar syrup.Soak 1 cup of the Govind Bhog rice in water for 1 to 2 hours. After a couple of hours, drain the water and spread the rice over a kitchen towel and allow it to dry.Once dry place the rice in a dry grinder and grind to a fine powder. Add the rice powder and chena to a large mixing bowl. Knead both of them together adding little milk at a time to make a soft, firm and smooth dough. Cover and allow the dough to rest for a few minutes till we get the sugar syrup ready. For the sugar syrup, place the sugar along with 1 cup of water and bring it to a boil. Once the sugar comes to a boil, turn the heat to low and simmer to make a sticky syrup. When you touch the syrup between your fingers, it should feel sticky and slightly stringy. Once the sugar syrup is ready, add the cardamom powder and the saffron to it and allow it to rest. We will now deep fry the rice mixture by making it either into oblong shape by running it through a grater or a sev maker. The size of the rice vermicelli is purely your preference.Heat oil for deep frying. Once the oil is heated, place the rice and chena mixture through a grater and grate it into the hot oil. You will notice small rice size bits drop out into the oil. Deep fry on medium heat till the Bhog turns golden brown in color. Drain out the excess oil and proceed the same way with the remaining rice mixture. Add the raisins and the fried rice and chena into the sugar syrup. Allow it to soak well in the syrup for about 10 to 15 minutes. You will notice the rice and chena vermicelli starts to puff up and turn soft.Once it is soaked, spread it on a plate and allow the grains of sugar coated rice to cool. In the next step we will make the Nikhuti (the jamoon balls).In a large mixing bowl add milk powder, maida, soda, ghee and yogurt and mix them all together. Add little water at a time and knead to make a firm and smooth dough. Allow the dough to test for about 5 to 10 minutes. After 10 minutes, shape them into small tiny jamoons (balls). In the same oil we deep fried the rice vermicelli, heat that oil and add a few jamoons at a time and deep fry until golden brown in color. Once fried, keep them aside.The next step is to soak these jamoons in a sugar syrup. To make the sugar syrup in another pan add water and sugar and bring it to boil.Once it comes to a boil, turn the heat to medium and make a light syrup. This syrup does not have to be very sticky. Once the syrup is ready, place the small jamoon balls into the hot syrup and allow it to soak and become soft. These Nikhuti's will puff up a little.Once soaked drain from the syrup and add it to the rice vermicelli we made.Transfer it to a serving bowl, garnish it with pistachios.Serve the Bengali Sita Bhog along with Mishti Doi as desserts after a meal of Bengali Luchi and Aloo Parwal Sabzi.
| To begin making the Bengali Sita Bhog, we will first make a rice and chena vermicelli. You can either use a wide holed grater or a sev maker to make the vermicelli. This fried vermicelli will then be soaked in a sugar syrup.Soak 1 cup of the Govind Bhog rice in water for 1 to 2 hours. After a couple of hours, drain the water and spread the rice over a kitchen towel and allow it to dry.Once dry place the rice in a dry grinder and grind to a fine powder. Add the rice powder and chena to a large mixing bowl. Knead both of them together adding little milk at a time to make a soft, firm and smooth dough. Cover and allow the dough to rest for a few minutes till we get the sugar syrup ready. For the sugar syrup, place the sugar along with 1 cup of water and bring it to a boil. Once the sugar comes to a boil, turn the heat to low and simmer to make a sticky syrup. When you touch the syrup between your fingers, it should feel sticky and slightly stringy. Once the sugar syrup is ready, add the cardamom powder and the saffron to it and allow it to rest. We will now deep fry the rice mixture by making it either into oblong shape by running it through a grater or a sev maker. The size of the rice vermicelli is purely your preference.Heat oil for deep frying. Once the oil is heated, place the rice and chena mixture through a grater and grate it into the hot oil. You will notice small rice size bits drop out into the oil. Deep fry on medium heat till the Bhog turns golden brown in color. Drain out the excess oil and proceed the same way with the remaining rice mixture. Add the raisins and the fried rice and chena into the sugar syrup. Allow it to soak well in the syrup for about 10 to 15 minutes. You will notice the rice and chena vermicelli starts to puff up and turn soft.Once it is soaked, spread it on a plate and allow the grains of sugar coated rice to cool. In the next step we will make the Nikhuti (the jamoon balls).In a large mixing bowl add milk powder, maida, soda, ghee and yogurt and mix them all together. Add little water at a time and knead to make a firm and smooth dough. Allow the dough to test for about 5 to 10 minutes. After 10 minutes, shape them into small tiny jamoons (balls). In the same oil we deep fried the rice vermicelli, heat that oil and add a few jamoons at a time and deep fry until golden brown in color. Once fried, keep them aside.The next step is to soak these jamoons in a sugar syrup. To make the sugar syrup in another pan add water and sugar and bring it to boil.Once it comes to a boil, turn the heat to medium and make a light syrup. This syrup does not have to be very sticky. Once the syrup is ready, place the small jamoon balls into the hot syrup and allow it to soak and become soft. These Nikhuti's will puff up a little.Once soaked drain from the syrup and add it to the rice vermicelli we made.Transfer it to a serving bowl, garnish it with pistachios.Serve the Bengali Sita Bhog along with Mishti Doi as desserts after a meal of Bengali Luchi and Aloo Parwal Sabzi. | https://www.archanaskitchen.com/bengali-sita-bhog-recipe |
| 4718 | 6488 | Warqi Paratha Recipe | Warqi Paratha Recipe | 4 cups All Purpose Flour (Maida),3/4 cup Ghee,Salt - to taste,2 teaspoons Sugar,1 cup Milk,1/3 cup Ghee - melted,Water - as required,All Purpose Flour (Maida) - to dust,Ghee - to shallow fry the parathas | 4 cups All Purpose Flour (Maida),3/4 cup Ghee,Salt - to taste,2 teaspoons Sugar,1 cup Milk,1/3 cup Ghee - melted,Water - as required,All Purpose Flour (Maida) - to dust,Ghee - to shallow fry the parathas | 120 | 25 | 145 | 6 | North Indian Recipes | Lunch | Vegetarian | To begin making the Warqi Paratha Recipe, we need to make the dough first. In a mixing bowl, combine the all purpose flour along with the salt, sugar, ghee and milk.Mix well. To bring the dough together use just enough water and make the warqi dough ball, kneading well. Once you have a nice smooth warqi dough ball, cover with a wet muslin cloth and set aside for 30 minutes. After 30 minutes, place the warqi dough on a work surface and flatten the entire dough with your palms, dust some flour over the dough on both sides and begin to now flatten it with the rolling pin. Once you have a nice big rectangular shaped flattened dough, generously spread melted brush on the surface using a pastry brush. Now sprinkle some flour over it. We need to now fold the warqi dough. To do this, fold one end of the dough to the centre of the dough and yet brush ghee and sprinkle flour over it. Now fold the other side of the dough over lapping over the first fold to get one vertical rectangle. Once again brush ghee and sprinkle flour and fold into a square. Generously, dust with flour, transfer to a plate and allow it to rest in the refrigerator for 20 minutes. Now repeat the process twice, from scratch by rolling this square dough into a rectangular dough sheet and fold like we did earlier, with layers of ghee and flour. Refrigerate the paratha after each folding process. Now roll out to medium thickness, by dusting it with flour, and cut using a cookie cutter or a cake ring. To cut the warqi parathas, dip the ring in the flour and place over the flattened dough applying pressure. Preheat an iron tawa on medium- high heat. Rest the cut warqi parathas in the fridge for about 20 minutes. Place the warqi on preheated tawa.Cook the warqi for a minute on each side and then drizzle ghee generously and you will be able to see the layers from the edges. Now remove the warqi paratha from the tawa and transfer it on a paper towel, hold the warqi paratha in your palms and lightly crush it to see the layers. Serve Warqi Paratha along with Shahi Paneer Recipe, Creamy Dal Makhani Recipe, Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad, Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts, Coriander Tadka Raita Recipe.
| To begin making the Warqi Paratha Recipe, we need to make the dough first. In a mixing bowl, combine the all purpose flour along with the salt, sugar, ghee and milk.Mix well. To bring the dough together use just enough water and make the warqi dough ball, kneading well. Once you have a nice smooth warqi dough ball, cover with a wet muslin cloth and set aside for 30 minutes. After 30 minutes, place the warqi dough on a work surface and flatten the entire dough with your palms, dust some flour over the dough on both sides and begin to now flatten it with the rolling pin. Once you have a nice big rectangular shaped flattened dough, generously spread melted brush on the surface using a pastry brush. Now sprinkle some flour over it. We need to now fold the warqi dough. To do this, fold one end of the dough to the centre of the dough and yet brush ghee and sprinkle flour over it. Now fold the other side of the dough over lapping over the first fold to get one vertical rectangle. Once again brush ghee and sprinkle flour and fold into a square. Generously, dust with flour, transfer to a plate and allow it to rest in the refrigerator for 20 minutes. Now repeat the process twice, from scratch by rolling this square dough into a rectangular dough sheet and fold like we did earlier, with layers of ghee and flour. Refrigerate the paratha after each folding process. Now roll out to medium thickness, by dusting it with flour, and cut using a cookie cutter or a cake ring. To cut the warqi parathas, dip the ring in the flour and place over the flattened dough applying pressure. Preheat an iron tawa on medium- high heat. Rest the cut warqi parathas in the fridge for about 20 minutes. Place the warqi on preheated tawa.Cook the warqi for a minute on each side and then drizzle ghee generously and you will be able to see the layers from the edges. Now remove the warqi paratha from the tawa and transfer it on a paper towel, hold the warqi paratha in your palms and lightly crush it to see the layers. Serve Warqi Paratha along with Shahi Paneer Recipe, Creamy Dal Makhani Recipe, Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad, Kashmiri Pulao Recipe - Pulao Spiced With Saffron, Whole Spices & Nuts, Coriander Tadka Raita Recipe. | https://www.archanaskitchen.com/warqi-paratha-recipe |
| 4719 | 6490 | Spinach Mushroom Scrambled Eggs Recipe | Spinach Mushroom Scrambled Eggs Recipe | 5 Whole Eggs,Salt - to taste,1/2 teaspoon Black pepper powder - freshly ground,1 1/2 teaspoon Butter,1 cup Button mushrooms - thinly sliced,1 cup Spinach Leaves (Palak) - chopped | 5 Whole Eggs,Salt - to taste,1/2 teaspoon Black pepper powder - freshly ground,1 1/2 teaspoon Butter,1 cup Button mushrooms - thinly sliced,1 cup Spinach Leaves (Palak) - chopped | 10 | 15 | 25 | 2 | Continental | World Breakfast | Eggetarian | To begin with, the Spinach Mushroom Scrambled Egg first, in a small bowl whisk eggs, salt, and pepper together and keep asideIn a wide non-stick pan, add butter. Once the butter melts, add sliced mushrooms and saute it. Cook and stir for about 4 minutes or until tender.Add spinach to mushrooms. Cook and stir until it is wilted.Simmer the flame and add egg mixture. Cook until the eggs are cooked and form a layer. Stir together.Stir in cheese if you like cheesy texture in the eggs.Your Spinach Mushroom Scrambled Eggs is ready to be served. serve it with some toast.Serve the protein rich Spinach Mushroom Scrambled Eggs with Whole Wheat Rosemary Focaccia Bread Recipe on the side and a glass of Carrot Pineapple Orange Juice Recipe.
| To begin with, the Spinach Mushroom Scrambled Egg first, in a small bowl whisk eggs, salt, and pepper together and keep asideIn a wide non-stick pan, add butter. Once the butter melts, add sliced mushrooms and saute it. Cook and stir for about 4 minutes or until tender.Add spinach to mushrooms. Cook and stir until it is wilted.Simmer the flame and add egg mixture. Cook until the eggs are cooked and form a layer. Stir together.Stir in cheese if you like cheesy texture in the eggs.Your Spinach Mushroom Scrambled Eggs is ready to be served. serve it with some toast.Serve the protein rich Spinach Mushroom Scrambled Eggs with Whole Wheat Rosemary Focaccia Bread Recipe on the side and a glass of Carrot Pineapple Orange Juice Recipe.
| http://www.archanaskitchen.com/spinach-mushroom-scrambled-eggs-recipe |
| 4720 | 6494 | अरबी अजवाइन की सब्ज़ी - Roasted Colocasia Stir Fry With Ajwain (Recipe In Hindi) | Roasted Colocasia Stir Fry With Ajwain (Recipe In Hindi) | 300 ग्राम्स अरबी,1 बड़ा चमच्च अजवाइन,1 प्याज - पतले काटे हुए,2 कली लहसुन - बारिल काटा हुआ,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1 टहनी कढ़ी पत्ता - बारीक काटा हुआ,1 टहनी हरा धनिया - बारीक काटा हुआ | 300 ग्राम्स अरबी,1 बड़ा चमच्च अजवाइन,1 प्याज - पतले काटे हुए,2 कली लहसुन - बारिल काटा हुआ,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1 टहनी कढ़ी पत्ता - बारीक काटा हुआ,1 टहनी हरा धनिया - बारीक काटा हुआ | 10 | 30 | 40 | 4 | Rajasthani | Lunch | Vegetarian | अरबी अजवाइन की सब्ज़ी को बनाने के लिए सबसे पहले अरबी को अच्छी तरह से धो ले. अब अरबी को प्रेशर कुकर में पानी डालकर 4 सिटी आने तक पका ले। उसके बाद उसे निकलकर, अरबी का छिलका निकल ले. ठंडा होने के बाद इस गोल या सीधे काट ले. एक कढ़ाई में तेल गरम कर ले. इसमें अजवाइन, प्याज और लहसुन डाले। प्याज को नरम होने तक पकाए। उसके बाद कढ़ी पत्ता, अरबी, बाकी सामग्री और नमक डाले। 3 से 4 मिनट तक पकाए। पकने के बाद हरा धनिये से गार्निश करें और परोसे। अरबी अजवाइन की सब्ज़ी को गुजराती दाल, बूंदी रायता और फुल्के के साथ दिन के खाने के लिए गरमा गरम परोसे।
| To make Arabic celery vegetable, first wash the Arabic well. Now cook the Arbi by putting water in the pressure cooker until it comes to 4 cities. After that, remove it and take out the peel of Arabic. After cooling, cut it round or straight. Heat the oil in a pan. Add celery, onion and garlic to it. Cook onions until soft. Then add curry leaves, arbi, remaining ingredients and salt. Cook for 3 to 4 minutes. After cooking, garnish with green coriander and serve. Serve the Arabic celery vegetable along with Gujarati lentils, boondi raita and phulka for dinner. | https://www.archanaskitchen.com/roasted-colocasia-stir-fry-with-ajwain-recipe-in-hindi |
| 4721 | 6498 | Ginger Lemon Black Tea Recipe | Ginger Lemon Black Tea Recipe | 2 cups Water,2 teaspoons Assam tea leaves,1 Lemon - juiced,1 inch Ginger - grated,Honey - to taste (optional) | 2 cups Water,2 teaspoons Assam tea leaves,1 Lemon - juiced,1 inch Ginger - grated,Honey - to taste (optional) | 5 | 5 | 10 | 2 | Indian | Snack | Vegetarian | To begin making Ginger Lemon Black Tea Recipe, take a saucepan and start heating water on a medium heat.Once the water starts boiling, add the grated ginger and assam black tea leaves.After a minute more of boiling, turn off the heat and then add the lemon juice. Keep it covered for a minute.Strain the tea into the tea cups.Add honey to taste (only as a sweetener, you can completely skip it), give it a swirl and serve.Serve and enjoy this simple Ginger Lemon Black Tea Recipe with a Oatmeal Cranberry Cookie Recipe or with Phool Makhana for your evening tea.
| To begin making Ginger Lemon Black Tea Recipe, take a saucepan and start heating water on a medium heat.Once the water starts boiling, add the grated ginger and assam black tea leaves.After a minute more of boiling, turn off the heat and then add the lemon juice. Keep it covered for a minute.Strain the tea into the tea cups.Add honey to taste (only as a sweetener, you can completely skip it), give it a swirl and serve.Serve and enjoy this simple Ginger Lemon Black Tea Recipe with a Oatmeal Cranberry Cookie Recipe or with Phool Makhana for your evening tea. | https://www.archanaskitchen.com/ginger-lemon-black-tea-recipe |
| 4730 | 6512 | Karnataka Style Bendekayi Gojju - Kayirasa Recipe | Karnataka Style Bendekayi Gojju - Kayirasa Recipe | 250 grams Bhindi (Lady Finger/Okra) - washed,1/2 cup Fresh coconut - grated,4 Dry Red Chillies,1 tablespoon White Urad Dal (Split),1-1/2 tablespoon Chana dal (Bengal Gram Dal) - roasted,Tamarind - big lemon size,1-1/2 teaspoon Jaggery,1 teaspoon Mustard seeds,2 Dry Red Chillies,Curry leaves - few sprigs,1 tablespoon Sunflower Oil,Salt - to taste | 250 grams Bhindi (Lady Finger/Okra) - washed,1/2 cup Fresh coconut - grated,4 Dry Red Chillies,1 tablespoon White Urad Dal (Split),1-1/2 tablespoon Chana dal (Bengal Gram Dal) - roasted,Tamarind - big lemon size,1-1/2 teaspoon Jaggery,1 teaspoon Mustard seeds,2 Dry Red Chillies,Curry leaves - few sprigs,1 tablespoon Sunflower Oil,Salt - to taste | 10 | 20 | 30 | 4 | North Karnataka | Lunch | Vegetarian | To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat.On medium flame dry roast the chana dal and urad dal until golden brown. Add the dry red chillies to the pan and saute till crisp. Cool and keep aside.Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside.Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter.Add the dry red chillies and curry leaves and give it a stir for a few seconds.Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown. Cover the pan with the lid slightly ajar. We keep the lid ajar to prevent the lady finger from getting slimy.Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes.Check the salt and spices of the Bendekayi Gojju and adjust to taste. Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot.Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval and Elai Vadam for a comforting lunch.
| To begin making Karnataka Bendekayi Gojju/Kayirasa Recipe first take a pan and keep on heat.On medium flame dry roast the chana dal and urad dal until golden brown. Add the dry red chillies to the pan and saute till crisp. Cool and keep aside.Grind the above roasted dal with coconut, tamarind, jaggery in a mixer grinder to a smooth paste and keep it aside.Heat oil in a heavy bottom pan over medium heat; add mustard seeds and allow it splutter.Add the dry red chillies and curry leaves and give it a stir for a few seconds.Now add the chopped Bendekayi/ Bhindi, sprinkle a little salt and roast until the Bendekayi turns golden brown. Cover the pan with the lid slightly ajar. We keep the lid ajar to prevent the lady finger from getting slimy.Once the Bendekayi soften and is cooked through; stir in the ground Gojju masala, about 2 cups of of water and allow it to simmer on medium flame for about 5 minutes.Check the salt and spices of the Bendekayi Gojju and adjust to taste. Once done, turn off the heat and transfer the Bendekai Gojju/Kayirasa Recipe to a serving bowl and serve hot.Serve Karnataka Style Bendekayi Gojju/Kayirasa with Steamed Rice, Vazhakkai Varuval and Elai Vadam for a comforting lunch. | http://www.archanaskitchen.com/bendekayi-gojju-recipe-karnataka-style-okra-in-coconut-gravy |
| 4731 | 6514 | Kodava Kootu Curry Recipe - Coorg Style Mixed Vegetable Stew | Kodava Kootu Curry Recipe - Coorg Style Mixed Vegetable Stew | 3 Carrots (Gajjar) - peeled and cut into big chunks,250 grams Green beans (French Beans) - chopped to 1/2 an inch pieces,1 Brinjal (Baingan / Eggplant) - cut into big chunks,2 Tomatoes - chopped,1/4 cup Arhar dal (Split Toor Dal) - toor dal,Salt - to taste,Ghee - for cooking,1/2 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 teaspoon Coriander (Dhania) Seeds,1-1/2 teaspoons White Urad Dal (Split),2 teaspoon Chana dal (Bengal Gram Dal),4 Dry Red Chillies,1 teaspoon Rice,1/4 cup Fresh coconut - grated,10 grams Tamarind,1 teaspoon Turmeric powder (Haldi),1 tablespoon Ghee,1 teaspoon Mustard seeds,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),4 cloves Garlic - finely chopped,1 tablespoon Ghee | 3 Carrots (Gajjar) - peeled and cut into big chunks,250 grams Green beans (French Beans) - chopped to 1/2 an inch pieces,1 Brinjal (Baingan / Eggplant) - cut into big chunks,2 Tomatoes - chopped,1/4 cup Arhar dal (Split Toor Dal) - toor dal,Salt - to taste,Ghee - for cooking,1/2 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 teaspoon Coriander (Dhania) Seeds,1-1/2 teaspoons White Urad Dal (Split),2 teaspoon Chana dal (Bengal Gram Dal),4 Dry Red Chillies,1 teaspoon Rice,1/4 cup Fresh coconut - grated,10 grams Tamarind,1 teaspoon Turmeric powder (Haldi),1 tablespoon Ghee,1 teaspoon Mustard seeds,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),4 cloves Garlic - finely chopped,1 tablespoon Ghee | 10 | 25 | 35 | 4 | Coorg | Lunch | Vegetarian | To begin making the Kodava Kootu Curry Recipe - Mixed Vegetable Stew, chop all the vegetables and keep it ready.Heat a flat skillet on medium heat, drizzle some ghee add in mustard seeds an cumin seeds and allow it to crackle for few seconds. Add coriander seeds, chana dal, urad dal, uncooked rice, dry red chillies and saute for few minutes till they are lightly roasted. Add in grated coconut and turmeric powder and saute till the coconut have lightly roasted.Once done, cool them down and add all the ingredients into a mixer along with tamarind and little bit of water and grind it into a smooth paste. Pressure cook the vegetables along with a little salt and 1/4 cup of water for 2 whistles and turn off the heat.To make the Kootu Curry, keep a pressure cooker on over a medium heat. Drizzle some oil add chopped tomatoes and saute till they turn slightly mushy.Add in the ground coconut paste, keep stirring for couple of minutes, add the washed toor dal along with 1-1/2 cups of water, salt to taste and pressure cook the dal for 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally and stir in the cooked vegetables and give the kootu curry one last mix. Check the salt and adjust to taste accordingly. Once done, transfer the Kootu curry to a serving bowl.To make the tempering, heat a tadka pan on medium heat, drizzle ghee, add in mustard seeds and allow it to splutter. Add curry leaves and leave it to splutter and add garlic and pinch of hing, saute till they soften. Once done pour this tempered ingredients over the Kodava Kootu curry and serve hot.Serve the Kodava Kootu Curry Recipe - Mixed Vegetable Stew along with Mangalorean Neer Dosa and Semiya Payasam for your weekend Breakfast.
| To begin making the Kodava Kootu Curry Recipe - Mixed Vegetable Stew, chop all the vegetables and keep it ready.Heat a flat skillet on medium heat, drizzle some ghee add in mustard seeds an cumin seeds and allow it to crackle for few seconds. Add coriander seeds, chana dal, urad dal, uncooked rice, dry red chillies and saute for few minutes till they are lightly roasted. Add in grated coconut and turmeric powder and saute till the coconut have lightly roasted.Once done, cool them down and add all the ingredients into a mixer along with tamarind and little bit of water and grind it into a smooth paste. Pressure cook the vegetables along with a little salt and 1/4 cup of water for 2 whistles and turn off the heat.To make the Kootu Curry, keep a pressure cooker on over a medium heat. Drizzle some oil add chopped tomatoes and saute till they turn slightly mushy.Add in the ground coconut paste, keep stirring for couple of minutes, add the washed toor dal along with 1-1/2 cups of water, salt to taste and pressure cook the dal for 4 to 5 whistles and turn off the heat.Allow the pressure to release naturally and stir in the cooked vegetables and give the kootu curry one last mix. Check the salt and adjust to taste accordingly. Once done, transfer the Kootu curry to a serving bowl.To make the tempering, heat a tadka pan on medium heat, drizzle ghee, add in mustard seeds and allow it to splutter. Add curry leaves and leave it to splutter and add garlic and pinch of hing, saute till they soften. Once done pour this tempered ingredients over the Kodava Kootu curry and serve hot.Serve the Kodava Kootu Curry Recipe - Mixed Vegetable Stew along with Mangalorean Neer Dosa and Semiya Payasam for your weekend Breakfast. | https://www.archanaskitchen.com/kodava-kootu-curry-recipe-coorg-style-mixed-vegetable-stew |
| 4732 | 6515 | एग मसूर दाल रेसिपी - Egg Masoor Dal (Recipe In Hindi) | Egg Masoor Dal (Recipe In Hindi) | 2 अंडे,1/2 कप मसूर दाल,1/2 कप नारियल का दूध - मोटा,1 प्याज - बारीक़ कटा हुआ,1 टमाटर - बारीक़ कटा हुआ,3 हरी मिर्च - काट ले,1/4 कप पुदीना - काट ले,1 छोटा चमच्च अदरक लहसुन का पेस्ट,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च गरम मसाला पाउडर,1/4 छोटा चमच्च जीरा पाउडर,1 हींग - चुटकी भर,नमक - स्वाद अनुसार,1 छोटा चमच्च राइ,6 कढ़ी पत्ता | 2 अंडे,1/2 कप मसूर दाल,1/2 कप नारियल का दूध - मोटा,1 प्याज - बारीक़ कटा हुआ,1 टमाटर - बारीक़ कटा हुआ,3 हरी मिर्च - काट ले,1/4 कप पुदीना - काट ले,1 छोटा चमच्च अदरक लहसुन का पेस्ट,1/2 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च गरम मसाला पाउडर,1/4 छोटा चमच्च जीरा पाउडर,1 हींग - चुटकी भर,नमक - स्वाद अनुसार,1 छोटा चमच्च राइ,6 कढ़ी पत्ता | 10 | 35 | 45 | 2 | North Indian Recipes | Dinner | Eggetarian | एग मसूर दाल बनाने के लिए सबसे पहले मसूर दाल को अच्छी तरह से धो ले. अब एक प्रेशर कुकर में 1-1/2 कप पानी और दाल डाले। कुकर बंद करें और 3 सिटी आने तक पका ले. कुकर बंद करें और प्रेशर अपने आप निकलने दे.कुकर खोले और दाल को मैश कर ले. अलग से रख दे. अब एक कढ़ाई में 2 छोटे चमच्च तेल गरम करें। इसमें राइ, कढ़ी पत्ता डाले और 15 सेकण्ड्स तक पका ले. 15 सेकण्ड्स के बाद इसमें हरे प्याज, हरी मिर्च डाले और 2 मिनट तक पका ले. 2 मिनट के बाद इसमें टमाटर डाले और उनके नरम होने तक पका ले. नरम होने के बाद इसमें पुदीने के पत्ते डाले और मिला ले. 30 सेकण्ड्स बाद इसमें हल्दी पाउडर, गरम मसाला और जीरा पाउडर डाले। मिला ले और 3 से 4 मिनट के लिए पका ले. अब एक एक करके इसमें एग तोड़कर कढ़ाई में डाले। इसको मिलते रहे जब तक अंडे अच्छी तरह से पक न जाए. अंडे के पकने के बाद, इसमें मैश दाल, हींग डाले और मिला ले.पक जाने के बाद इसमें 1/2 कप पानी डाले और मिला ले. दाल को ढक ले और 5 मिनट के लिए पकने दे. अंत में इसमें नारियल का दूध, नमक डाले और 7 से 10 मिनट के लिए पका ले. गरमा गरम परोसे। एग मसूर दाल को आलू अमृतसरी और तवा पराठा के साथ दिन के खाने के लिए परोसे।
| To make egg masoor dal, first wash the lentil lentils thoroughly. Now put 1-1 / 2 cups of water and lentils in a pressure cooker. Turn off the cooker and cook till 3 cities come. Close the cooker and let the pressure drain automatically. Open the cooker and mash the lentils. Keep it aside. Now heat 2 teaspoons of oil in a pan. Add mustard seeds, curry leaves and cook for 15 seconds. After 15 seconds, add green onions, green chilies and cook for 2 minutes. Add tomatoes after 2 minutes and cook till they become soft. After it becomes soft, add mint leaves and mix. After 30 seconds, add turmeric powder, garam masala and cumin powder to it. Mix and cook for 3 to 4 minutes. Now break the eggs one by one and put them in the pan. Keep stirring it until the egg is cooked well. After the egg is cooked, add mash lentils, asafoetida and mix. Once cooked, add 1/2 cup water and mix. Cover the lentils and let them cook for 5 minutes. Finally add coconut milk, salt and cook for 7 to 10 minutes. Serve hot. Serve Egg Masoor Dal with Aloo Amritsari and Tawa Paratha for dinner. | http://www.archanaskitchen.com/egg-masoor-dal-recipe-lentil-curry-with-eggs-in-hindi |
| 4733 | 6516 | Thenthuk Soup Recipe - Tibetan Style Noodle Soup | Thenthuk Soup Recipe - Tibetan Style Noodle Soup | 1 cup Whole Wheat Flour - (Rice Flour can also be used),4 tablespoon Instant Oats (Oatmeal),Salt - to taste,Sunflower Oil - for cooking,Water - to knead,1 Onion - sliced,1 inch Ginger - chopped,4 cloves Garlic - chopped,1 Tomato - chopped,1 Green zucchini - chopped,1 tablespoon Red Chilli sauce,1 tablespoon Green Chilli Sauce,1 tablespoon Soy sauce | 1 cup Whole Wheat Flour - (Rice Flour can also be used),4 tablespoon Instant Oats (Oatmeal),Salt - to taste,Sunflower Oil - for cooking,Water - to knead,1 Onion - sliced,1 inch Ginger - chopped,4 cloves Garlic - chopped,1 Tomato - chopped,1 Green zucchini - chopped,1 tablespoon Red Chilli sauce,1 tablespoon Green Chilli Sauce,1 tablespoon Soy sauce | 10 | 30 | 40 | 3 | Asian | Appetizer | Vegetarian | To make the noodles To begin making Combine all the ingredients for the noodles and knead it into a soft dough. Rest it for about 20 minutes.Roll it flat and then cut into thin strips. Keep them aside covered with a cloth so that they do not go dry till you make your broth. To make the broth Heat a sauce with oil, add onions, ginger and garlic saute them till the onions are translucent. Then add in the chopped zucchini and saute well till it changes slight brown and gets caramelized.At this point add in sufficient water required to have a soup consistency (about 2 cups of water)Bring it to boil, and then add in your sauces along with chopped tomatoes and check for seasonings.To make the soup Once the soup start to boil ,then add the noodles strip into the boiling soup and stir Then add the spinach leaves (Optional) .The noodles will absorb water and thicken. Garnish with Spring Onions and coriander leaves and serve Thenthuk Soup Recipe (Tibetan Style Noodle Soup) on itself.
| To make the noodles To begin making Combine all the ingredients for the noodles and knead it into a soft dough. Rest it for about 20 minutes.Roll it flat and then cut into thin strips. Keep them aside covered with a cloth so that they do not go dry till you make your broth. To make the broth Heat a sauce with oil, add onions, ginger and garlic saute them till the onions are translucent. Then add in the chopped zucchini and saute well till it changes slight brown and gets caramelized.At this point add in sufficient water required to have a soup consistency (about 2 cups of water)Bring it to boil, and then add in your sauces along with chopped tomatoes and check for seasonings.To make the soup Once the soup start to boil ,then add the noodles strip into the boiling soup and stir Then add the spinach leaves (Optional) .The noodles will absorb water and thicken. Garnish with Spring Onions and coriander leaves and serve Thenthuk Soup Recipe (Tibetan Style Noodle Soup) on itself. | http://www.archanaskitchen.com/thenthuk-soup-recipe-tibetan-style-noodle-soup |
| 4734 | 6520 | मटर अजवाइन की पूरी रेसिपी - Matar Ajwain Ki Puri (Recipe In Hindi) | Matar Ajwain Ki Puri (Recipe In Hindi) | 2 कप गेहूं का आटा,1 कप हरे मटर,5 to 6 हरी मिर्च,1/4 कप हरा धनिया - काट ले,1 छोटा चमच्च अजवाइन,1/2 छोटा चमच्च जीरा,1/4 छोटा चमच्च हल्दी पाउडर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार,तेल - प्रयोग अनुसार | 2 कप गेहूं का आटा,1 कप हरे मटर,5 to 6 हरी मिर्च,1/4 कप हरा धनिया - काट ले,1 छोटा चमच्च अजवाइन,1/2 छोटा चमच्च जीरा,1/4 छोटा चमच्च हल्दी पाउडर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार,तेल - प्रयोग अनुसार | 25 | 35 | 60 | 4 | Indian | Indian Breakfast | Vegetarian | मटर अजवाइन की पूरी बनाने के लिए सबसे पहले हरे मटर और हरी मिर्च को एक मिक्सर ग्रंडर में डाले और पीस ले. अलग से रख दे.एक बाउल में गेहूं का आटा, हल्दी पाउडर, नमक, धनिया, अजवाइन, जीरा डाले और अच्छी तरह से मिला ले. अब इसमें हरे मटर और मिर्च का पेस्ट डाले।थोड़ा थोड़ा पानी डाले और अच्छी तरह से गुंद ले. ढक ले और अलग से 10 मिनट के लिए रख दे. अब छोटे छोटे गोले बना ले और उसे पूरी की तरह बेल ले. थोड़ा सूखा आटा लगा ले. अब एक कढ़ाई में पूरी को टालने के लिए तेल गरम करें। एक एक करके पूरी डाले और अच्छी तरह से सुनहरा होने तक पका ले. बाहर निकाले और टिश्यू पेपर पर अधिक तेल सोखने के लिए रख दे. परोसे। मटर अजवाइन की पूरी को जयपुरी आलू प्याज की सब्ज़ी और बूंदी रायते के साथ रविवार के नाश्ते के लिए परोसे। आप इसे आम के अचार के साथ भी परोस सकते है.
| To make pea celery poori, first of all, mix green peas and green chilies in a mixer grinder and grind them. Keep aside. Add wheat flour, turmeric powder, salt, coriander, celery, cumin seeds and mix well in a bowl. Now add green peas and chilli paste. Add some water and knead it well. Cover and keep aside for 10 minutes. Now make small balls and roll it completely. Apply some dry flour. Now heat oil to avoid puri in a pan. Add the poori one by one and cook till it turns golden. Take it out and place it on the tissue paper to absorb more oil. Serve. Serve the peas celery poori with jaipuri potato onion vegetable and boondi raita for Sunday breakfast. You can also serve it with mango pickle. | http://www.archanaskitchen.com/matar-ajwain-ki-puri-recipe-in-hindi |
| 4735 | 6521 | Broccoli Egg Scramble Recipe | Broccoli Egg Scramble Recipe | 4 Whole Eggs,1 cup Broccoli - cut into small heads,1 tablespoon Black pepper powder,Salt - to taste,1 teaspoon Sunflower Oil | 4 Whole Eggs,1 cup Broccoli - cut into small heads,1 tablespoon Black pepper powder,Salt - to taste,1 teaspoon Sunflower Oil | 5 | 30 | 35 | 4 | Continental | World Breakfast | Eggetarian | To begin making the Broccoli Egg Scramble Recipe, cut the broccoli by the florets and keep it aside.Heat a skillet with oil, add in the broccoli and sprinkle some salt and stir fry till they turn bright green and are soft. The broccoli will take about 10 minutes to cook.Take the broccoli out and keep the skillet on with a tablespoon of oil. Break the eggs into a bowl and whisk well.Add the eggs into the pan, and keep stirring until the eggs get cooked. Add enough salt and pepper powder and stir until the scramble is cooked. You can prepare the scrambled eggs according to the consistency that you like.Finally add stir fried broccoli along with the egg scramble and combine together. Switch off the heat and serve warm. Serve the Broccoli Egg Scramble Recipe along with fresh fruits and a Chickoo Banana Date Smoothie to make your breakfast healthy.
| To begin making the Broccoli Egg Scramble Recipe, cut the broccoli by the florets and keep it aside.Heat a skillet with oil, add in the broccoli and sprinkle some salt and stir fry till they turn bright green and are soft. The broccoli will take about 10 minutes to cook.Take the broccoli out and keep the skillet on with a tablespoon of oil. Break the eggs into a bowl and whisk well.Add the eggs into the pan, and keep stirring until the eggs get cooked. Add enough salt and pepper powder and stir until the scramble is cooked. You can prepare the scrambled eggs according to the consistency that you like.Finally add stir fried broccoli along with the egg scramble and combine together. Switch off the heat and serve warm. Serve the Broccoli Egg Scramble Recipe along with fresh fruits and a Chickoo Banana Date Smoothie to make your breakfast healthy. | https://www.archanaskitchen.com/broccoli-egg-scramble-recipe |
| 4736 | 6522 | Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani | Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani | 500 grams Basmati rice,1/2 kg Chicken - cut into medium pieces,3 Onions - finely chopped,3 tablespoons Ginger Garlic Paste,5 Green Chillies - slit (adjust according to your taste),1/4 cup Mint Leaves (Pudina),1/4 cup Coriander (Dhania) Leaves,1/4 cup Fresh coconut - grated,1/4 cup Khuskhus - soaked in milk,1 tablespoon Fresh cream,3/4 cup Hung Curd (Greek Yogurt),2 tablespoons Coriander Powder (Dhania),3/4 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - as required,Ghee - as required,1 Lemon,Saffron strands - A few strands soaked in a teaspoon of milk,1 tablespoon Kewra Water,2 tablespoons Onions - fried,2 Bay leaf (tej patta),1 Cinnamon Stick (Dalchini),4 Cloves (Laung),4 Whole Black Peppercorns,2 Cardamom (Elaichi) Pods/Seeds,1 Star anise,2 Black cardamom (Badi Elaichi),1/2 teaspoon Nutmeg powder - freshly pound,1/2 teaspoon Mace (Javitri),1/2 tablespoon Ajwain (Carom seeds) | 500 grams Basmati rice,1/2 kg Chicken - cut into medium pieces,3 Onions - finely chopped,3 tablespoons Ginger Garlic Paste,5 Green Chillies - slit (adjust according to your taste),1/4 cup Mint Leaves (Pudina),1/4 cup Coriander (Dhania) Leaves,1/4 cup Fresh coconut - grated,1/4 cup Khuskhus - soaked in milk,1 tablespoon Fresh cream,3/4 cup Hung Curd (Greek Yogurt),2 tablespoons Coriander Powder (Dhania),3/4 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - as required,Ghee - as required,1 Lemon,Saffron strands - A few strands soaked in a teaspoon of milk,1 tablespoon Kewra Water,2 tablespoons Onions - fried,2 Bay leaf (tej patta),1 Cinnamon Stick (Dalchini),4 Cloves (Laung),4 Whole Black Peppercorns,2 Cardamom (Elaichi) Pods/Seeds,1 Star anise,2 Black cardamom (Badi Elaichi),1/2 teaspoon Nutmeg powder - freshly pound,1/2 teaspoon Mace (Javitri),1/2 tablespoon Ajwain (Carom seeds) | 50 | 120 | 170 | 4 | Awadhi | Lunch | Non Vegeterian | To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice.For the ChickenTo make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt. Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking.Heat oil in a big wok or a handi on medium flame, and add bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera and once they begin to sizzle, add the chopped onions and fry them till soft, this will take about 2 minutes. At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away. To the handi add the green chilies and and some coriander and mint leaves and saute for a couple of minutes. Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well. Increase the flame to high and continue to cook by stirring continuously.In a mixer-jar, combine the fresh coconut, khuskhus and milk and grind to a fine paste. When the chicken masala begins to thicken, add the coconut and khuskhus paste and fresh cream into it. Mix properly till everything combines well.Adjust salt and spices to suit your taste. Give it a good stir and close the lid. Reduce the flame and let the chicken cook for about 5-7 minutes. For the riceLet us proceed to cook the rice.In a large vessel heat water double the quantity of rice. Add few drops of lemon juice in it along with some oil.As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame. Add salt to the rice and let it cook till it is 80% cooked.Drain the water and pass the rice through a colander. Spread it on a tray to separate the grains. The next step is to assemble the Lucknowi Murgh Biryani to cook it on dum. Heat a broad base flat iron tawa on gas and place a large handi on it.Add some curd in the base of the handi to prevent the chicken from stickingEvenly spread the chicken mix on the base and add a spoonful of ghee over it. Now evenly spread a layer of the rice on top and garnish it with ghee, saffron soaked in milk, mint leaves, coriander leaves, lemon juice, and kewra water .Seal the handi with aluminium foil and cover it with the lid .in a saucepan, boil water and turn off the flame and place this hot pan on the lid of the handi. This process is done in order to seal the vessel in which the biryani is cooking. The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum". Allow the Lucknowi Murgh Biryani to be on dum for around 20 minutes.Remove the foil from one side and mix the Lucknowi Murgh Biryani well (do this carefully as the rice may break here).Serve Lucknowi Murgh Biryani with Burani Raita and Pickled onions to enjoy this lip smacking dish.
| To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice.For the ChickenTo make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt. Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking.Heat oil in a big wok or a handi on medium flame, and add bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera and once they begin to sizzle, add the chopped onions and fry them till soft, this will take about 2 minutes. At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away. To the handi add the green chilies and and some coriander and mint leaves and saute for a couple of minutes. Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well. Increase the flame to high and continue to cook by stirring continuously.In a mixer-jar, combine the fresh coconut, khuskhus and milk and grind to a fine paste. When the chicken masala begins to thicken, add the coconut and khuskhus paste and fresh cream into it. Mix properly till everything combines well.Adjust salt and spices to suit your taste. Give it a good stir and close the lid. Reduce the flame and let the chicken cook for about 5-7 minutes. For the riceLet us proceed to cook the rice.In a large vessel heat water double the quantity of rice. Add few drops of lemon juice in it along with some oil.As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame. Add salt to the rice and let it cook till it is 80% cooked.Drain the water and pass the rice through a colander. Spread it on a tray to separate the grains. The next step is to assemble the Lucknowi Murgh Biryani to cook it on dum. Heat a broad base flat iron tawa on gas and place a large handi on it.Add some curd in the base of the handi to prevent the chicken from stickingEvenly spread the chicken mix on the base and add a spoonful of ghee over it. Now evenly spread a layer of the rice on top and garnish it with ghee, saffron soaked in milk, mint leaves, coriander leaves, lemon juice, and kewra water .Seal the handi with aluminium foil and cover it with the lid .in a saucepan, boil water and turn off the flame and place this hot pan on the lid of the handi. This process is done in order to seal the vessel in which the biryani is cooking. The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum". Allow the Lucknowi Murgh Biryani to be on dum for around 20 minutes.Remove the foil from one side and mix the Lucknowi Murgh Biryani well (do this carefully as the rice may break here).Serve Lucknowi Murgh Biryani with Burani Raita and Pickled onions to enjoy this lip smacking dish. | http://www.archanaskitchen.com/lucknowi-murgh-biryani-recipe-awadhi-style-chicken-biryani |
| 4737 | 6523 | Chicken And Egg Slider Recipe With Cheesy Garlic Mayo | Chicken And Egg Slider Recipe With Cheesy Garlic Mayo | 3 Whole Eggs - hard boiled,250 gram Boneless chicken,7 tablespoon Del Monte Cheesy Garlic Mayo,1/4 cup Spring Onion (Bulb & Greens),1 teaspoon Black pepper powder,2 teaspoon Extra Virgin Olive Oil - or butter,4 Slider bun,Salt - to taste | 3 Whole Eggs - hard boiled,250 gram Boneless chicken,7 tablespoon Del Monte Cheesy Garlic Mayo,1/4 cup Spring Onion (Bulb & Greens),1 teaspoon Black pepper powder,2 teaspoon Extra Virgin Olive Oil - or butter,4 Slider bun,Salt - to taste | 15 | 60 | 75 | 4 | Continental | Dinner | Non Vegeterian | To begin making the Chicken Boiled Egg Sliders With Cheesy Garlic Mayo recipe, clean and wash chicken well. Cut into small cubes.Sprinkle salt and pepper powder over the chicken. Add 3 tablespoons DelMonte Cheesy Garlic Mayonnaise over it, mix well to coat evenly all over the chicken. Cover and keep it refrigerated for about 30 minutes.Heat olive oil in a pan. Thrown in the marinated chicken pieces and cook for about 7 to 10 minutes until chicken gets cooked through.Remove the cooked chicken from the pan and transfer into a bowl, let it cool down a bit. Shred the chicken. Break down boiled eggs into smaller pieces and put them into the same pan.Add 4 to 5 tablespoons of DelMonte Cheesy Garlic Mayonnaise over the chicken and egg, mix with a spoon to coat evenly. Sprinkle chives over it and mix gently.Cut the bun in the middle half way through making sure not to cut them into 2 separate pieces.Scoop a big spoon of this mixture and place it between the 2 slider buns and press the top bun. Serve immediately.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo along with Potato Wedges and a glass of your favourite beverage for a movie night or for a get-together.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo for breakfast with a glass of Nutty Delight Smoothie Recipe.
| To begin making the Chicken Boiled Egg Sliders With Cheesy Garlic Mayo recipe, clean and wash chicken well. Cut into small cubes.Sprinkle salt and pepper powder over the chicken. Add 3 tablespoons DelMonte Cheesy Garlic Mayonnaise over it, mix well to coat evenly all over the chicken. Cover and keep it refrigerated for about 30 minutes.Heat olive oil in a pan. Thrown in the marinated chicken pieces and cook for about 7 to 10 minutes until chicken gets cooked through.Remove the cooked chicken from the pan and transfer into a bowl, let it cool down a bit. Shred the chicken. Break down boiled eggs into smaller pieces and put them into the same pan.Add 4 to 5 tablespoons of DelMonte Cheesy Garlic Mayonnaise over the chicken and egg, mix with a spoon to coat evenly. Sprinkle chives over it and mix gently.Cut the bun in the middle half way through making sure not to cut them into 2 separate pieces.Scoop a big spoon of this mixture and place it between the 2 slider buns and press the top bun. Serve immediately.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo along with Potato Wedges and a glass of your favourite beverage for a movie night or for a get-together.Serve Chicken Boiled Egg Sliders With Cheesy Garlic Mayo for breakfast with a glass of Nutty Delight Smoothie Recipe. | https://www.archanaskitchen.com/chicken-boiled-egg-sliders-with-cheesy-garlic-mayo-recipe |
| 4711 | 6467 | Mozzarella & Parmesan Stuffed Meat Balls Recipe | Mozzarella & Parmesan Stuffed Meat Balls Recipe | 200 grams Mutton - minced,1/2 cup Parmesan cheese - grated,1/2 cup Mozzarella cheese - cubes,1 Onion - chopped finely,2 teaspoon Black pepper powder,2 Green Chillies - chopped,1/4 cup Coriander (Dhania) Leaves,3/4 cup Parsley leaves,1 teaspoon Ginger Garlic Paste,Extra Virgin Olive Oil - as required,Salt - to taste,2 cups Homemade tomato puree,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Mixed Herbs (Dried),1/2 teaspoon Basil leaves,1/2 teaspoon Dried oregano,1/2 teaspoon Black pepper powder,1/2 teaspoon Rosemary,Salt - to taste | 200 grams Mutton - minced,1/2 cup Parmesan cheese - grated,1/2 cup Mozzarella cheese - cubes,1 Onion - chopped finely,2 teaspoon Black pepper powder,2 Green Chillies - chopped,1/4 cup Coriander (Dhania) Leaves,3/4 cup Parsley leaves,1 teaspoon Ginger Garlic Paste,Extra Virgin Olive Oil - as required,Salt - to taste,2 cups Homemade tomato puree,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Mixed Herbs (Dried),1/2 teaspoon Basil leaves,1/2 teaspoon Dried oregano,1/2 teaspoon Black pepper powder,1/2 teaspoon Rosemary,Salt - to taste | 10 | 40 | 50 | 2 | Italian Recipes | Dinner | Non Vegeterian | To prepare Mozzarella & Parmesan Stuffed Meat Balls Recipe, firstly get ready with all the ingredients required.In a bowl, add minced mutton, salt, black pepper powder, chopped onion, green chillies, chopped cilantro, chopped parsley, ginger-garlic paste along with few drops of olive oil and make small balls.Add a cube of mozzarella cheese and grated parmesan cheese in each meatball and smoothen the surface to form round balls.Keep the meatballs in the refrigerator for an hour to firm up.Instruction for SauceTo prepare the tomato puree, first, make a cross slit at the base of tomatoes and boil them till they begin to leave their skin. Making a cross slit eases helps to remove the tomato skin easily when they are piping hot.Grind the tomato pulp discarding their skin, in a mixer jar and the puree, is ready.Pre-heat the oven at 200 degree Celsius for 15 minutes.Meanwhile, in a pan, heat oil on medium flame. Add all the sauce ingredients and bring it to a boil.Instruction for BakingIn the baking tray, pour half the amount of tomato sauce.Above the sauce, place the meatballs one by one.Place the tray in the oven for 15 minutes at 180 degree Celsius to bake.After 15 minutes, take the tray out, turn the meatballs to the other side and pour rest of the tomato sauce on them.Place some mozzarella cubes and parmesan cheese on top.Again place the baking tray in the oven to bake for 20 -25 minutes at 180 degree Celsius.After approximately 20 minutes, take the tray out and check if the meatballs have cooked properly from within. If they are yet to be cooked, keep for another 5 minutes.The cheesy tangy and spicy Mozzarella & Parmesan Stuffed Meat Balls Recipe are ready to be served as snacks or main course with rice, Penne Pasta In Marinara Sauce Recipe or spaghetti of your choice.
| To prepare Mozzarella & Parmesan Stuffed Meat Balls Recipe, firstly get ready with all the ingredients required.In a bowl, add minced mutton, salt, black pepper powder, chopped onion, green chillies, chopped cilantro, chopped parsley, ginger-garlic paste along with few drops of olive oil and make small balls.Add a cube of mozzarella cheese and grated parmesan cheese in each meatball and smoothen the surface to form round balls.Keep the meatballs in the refrigerator for an hour to firm up.Instruction for SauceTo prepare the tomato puree, first, make a cross slit at the base of tomatoes and boil them till they begin to leave their skin. Making a cross slit eases helps to remove the tomato skin easily when they are piping hot.Grind the tomato pulp discarding their skin, in a mixer jar and the puree, is ready.Pre-heat the oven at 200 degree Celsius for 15 minutes.Meanwhile, in a pan, heat oil on medium flame. Add all the sauce ingredients and bring it to a boil.Instruction for BakingIn the baking tray, pour half the amount of tomato sauce.Above the sauce, place the meatballs one by one.Place the tray in the oven for 15 minutes at 180 degree Celsius to bake.After 15 minutes, take the tray out, turn the meatballs to the other side and pour rest of the tomato sauce on them.Place some mozzarella cubes and parmesan cheese on top.Again place the baking tray in the oven to bake for 20 -25 minutes at 180 degree Celsius.After approximately 20 minutes, take the tray out and check if the meatballs have cooked properly from within. If they are yet to be cooked, keep for another 5 minutes.The cheesy tangy and spicy Mozzarella & Parmesan Stuffed Meat Balls Recipe are ready to be served as snacks or main course with rice, Penne Pasta In Marinara Sauce Recipe or spaghetti of your choice. | https://www.archanaskitchen.com/mozzarella-parmesan-stuffed-meat-balls-recipe |
| 4712 | 6468 | मसूर दाल और राजमा मसाला रेसिपी - Masoor Dal Aur Rajma Masala Recipe | Masoor Dal Aur Rajma Masala Recipe | 1 कप मसूर दाल,1/2 कप राजमा,1 प्याज,2 टमाटर - प्यूरी बना ले,1 हरी मिर्च - काट ले,2 छोटे चम्मच धनिया पाउडर,1 इंच अदरक,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच गरम मसाला पाउडर,1 इंच दालचीनी,1 छोटा चम्मच जीरा,1 छोटा चम्मच अदरक - सीधा और पतला काट ले,2 छोटे चम्मच घी - या मक्खन,नमक - स्वाद अनुसार | 1 कप मसूर दाल,1/2 कप राजमा,1 प्याज,2 टमाटर - प्यूरी बना ले,1 हरी मिर्च - काट ले,2 छोटे चम्मच धनिया पाउडर,1 इंच अदरक,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच गरम मसाला पाउडर,1 इंच दालचीनी,1 छोटा चम्मच जीरा,1 छोटा चम्मच अदरक - सीधा और पतला काट ले,2 छोटे चम्मच घी - या मक्खन,नमक - स्वाद अनुसार | 15 | 20 | 35 | 4 | North Indian Recipes | Dinner | High Protein Vegetarian | मसूर दाल और राजमा मसाला रेसिपी बनाने के लिए सबसे पहले दाल और राजमा को धोकर रात भर पानी में भिगो दे. अब इसे एक प्रेशर कुकर में पानी और नमक के साथ डाले और 3 से 4 सिटी आने तक पका ले. गैस बंद करें और प्रेशर अपने आप निकलने दे.अब एक मिक्सर ग्राइंडर में प्याज, अदरक डाले और पीस ले. अलग से रख दे. अब एक कढ़ाई में घी गरम करने दे. इसमें दालचीनी, जीरा डाले और 15 सेकण्ड्स के लिए पका ले. अब इसमें प्याज अदरक का पेस्ट डाले और भूरा सुनहरा होने तक पका ले. अब इसमें हरी मिर्च, टमाटर की प्यूरी डाले और 2 मिनट के लिए पका ले. 2 मिनट के बाद इसमें धनिया पाउडर, लाल मिर्च पाउडर, गरम मसाला पाउडर डाले और 3 से 4 मिनट के लिए पका ले.अब इसमें मसूर दाल, राजमा, प्रयोग अनुसार पानी, नमक डाले और धीमी आंच पर 10 मिनट के लिए धीमी आंच पर पका ले.गैस बंद करें और अदरक से गार्निश करें। परोसे। मसूर दाल और राजमा मसाला रेसिपी को जीरा राइस, भिंडी मसाला और फुल्के के साथ अपने दिन के खाने के लिए परोसे।
| To make Masoor Dal and Rajma Masala recipe, first wash and soak the lentils and Rajma in water overnight. Now put it in a pressure cooker with water and salt and cook it till 3 to 4 cities come. Turn off the gas and let the pressure drain automatically. Now add onion, ginger and grind in a mixer grinder. Keep it aside. Now let the ghee heat up in a pan. Add cinnamon, cumin seeds and cook for 15 seconds. Now add onion ginger paste and cook till it turns golden brown. Now add green chili, tomato puree and cook for 2 minutes. After 2 minutes, add coriander powder, red chilli powder, garam masala powder and cook it for 3 to 4 minutes. Now add lentil lentils, rajma, water as per use, salt and on low heat for 10 minutes on low heat Cook. Turn off the gas and garnish with ginger. Serve. Serve Masoor Dal and Rajma Masala Recipe along with Cumin Rice, Bhindi Masala and Phulka for your dinner. | http://www.archanaskitchen.com/masoor-dal-aur-rajma-masala-recipe-in-hindi |
| 4722 | 6500 | Spicy Paneer Frankie Recipe | Spicy Paneer Frankie Recipe | 200 grams Paneer (Homemade Cottage Cheese) - (cut into small cubes),2 Corn flour tortilla - or whole wheat flour tortilla,1 Onion - sliced,1 Green Bell Pepper (Capsicum) - sliced,4 cloves Garlic - finely chopped,1 Green Chilli - finely chopped,1 tablespoon Red Chilli sauce,1 teaspoon Soy sauce,2 tablespoons Roasted tomato pasta sauce,1 teaspoon Black pepper powder - crushed,1/2 teaspoon Salt,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,4 tablespoons Cheese spread,2 tablespoons Butter,1-2 tablespoons Sunflower Oil | 200 grams Paneer (Homemade Cottage Cheese) - (cut into small cubes),2 Corn flour tortilla - or whole wheat flour tortilla,1 Onion - sliced,1 Green Bell Pepper (Capsicum) - sliced,4 cloves Garlic - finely chopped,1 Green Chilli - finely chopped,1 tablespoon Red Chilli sauce,1 teaspoon Soy sauce,2 tablespoons Roasted tomato pasta sauce,1 teaspoon Black pepper powder - crushed,1/2 teaspoon Salt,1/2 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,4 tablespoons Cheese spread,2 tablespoons Butter,1-2 tablespoons Sunflower Oil | 10 | 25 | 35 | 4 | Maharashtrian Recipes | Snack | Vegetarian | To prepare Spicy Paneer Frankie Recipe, heat oil in a wok and add chopped garlic and green chilies, saute for a while.Now add chopped onions and capsicum along and saute till raw smell goes off.Add all the three sauces with salt and freshly crushed pepper, stir and let it cook for half a minute.Once the sauce starts to thicken, add in the paneer pieces into it and mix well.Cook for another minute and turn off the heat. Keep aside to cool.Heat a nonstick pan/tawa and add some butter and grease it well.Once the pan is hot, place one flour tortilla and roast it till golden from both sides. Adjust butter if needed.Transfer the butter roasted tortilla on a plate and take a spoonful of cheese spread and place it on the tortilla.Spread it evenly with a butter knife or spoon and add shredded cabbage on it.Now take around 2-3 tablespoons of paneer mix and place it horizontal in the center.Fold in one corner and start rolling the tortilla tight.Fix it with a toothpick or wrap it with a tissue paper or foil.Serve Spicy Paneer Frankie Recipe hot as an evening snack over a cup of hot green tea.
| To prepare Spicy Paneer Frankie Recipe, heat oil in a wok and add chopped garlic and green chilies, saute for a while.Now add chopped onions and capsicum along and saute till raw smell goes off.Add all the three sauces with salt and freshly crushed pepper, stir and let it cook for half a minute.Once the sauce starts to thicken, add in the paneer pieces into it and mix well.Cook for another minute and turn off the heat. Keep aside to cool.Heat a nonstick pan/tawa and add some butter and grease it well.Once the pan is hot, place one flour tortilla and roast it till golden from both sides. Adjust butter if needed.Transfer the butter roasted tortilla on a plate and take a spoonful of cheese spread and place it on the tortilla.Spread it evenly with a butter knife or spoon and add shredded cabbage on it.Now take around 2-3 tablespoons of paneer mix and place it horizontal in the center.Fold in one corner and start rolling the tortilla tight.Fix it with a toothpick or wrap it with a tissue paper or foil.Serve Spicy Paneer Frankie Recipe hot as an evening snack over a cup of hot green tea. | http://www.archanaskitchen.com/spicy-paneer-frankie-recipe |
| 4723 | 6501 | Rava Rotti Recipe (Karnataka Style Semolina Flat Bread) | Rava Rotti Recipe (Karnataka Style Semolina Flat Bread) | 2 cups Sooji (Semolina/ Rava),1/4 cup Curd (Dahi / Yogurt) - (Sour) or buttermilk,3 tablespoon Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,1 Carrot (Gajjar) - grated (optional),2 Green Chilli - finely chopped,1 inch Ginger - finely chopped or grated,Coriander (Dhania) Leaves - handful,Curry leaves - few curry leaves,Salt - to taste,Water - as required,Sunflower Oil - to roast | 2 cups Sooji (Semolina/ Rava),1/4 cup Curd (Dahi / Yogurt) - (Sour) or buttermilk,3 tablespoon Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),1 Onion - finely chopped,1 Carrot (Gajjar) - grated (optional),2 Green Chilli - finely chopped,1 inch Ginger - finely chopped or grated,Coriander (Dhania) Leaves - handful,Curry leaves - few curry leaves,Salt - to taste,Water - as required,Sunflower Oil - to roast | 30 | 30 | 60 | 4 | Coastal Karnataka | Snack | Vegetarian | To prepare Rava Rotti Recipe (Karnataka Style Semolina Flat Bread), get prep with all the ingredients, chopping and grating.Add onion, coconut, green chilli, ginger, coriander, Curry leaves, cumin seeds and salt in a wide mixing bowl. Mix it nicely by crushing onions with your hands for few minutes. This brings out more flavor from all ingredients.Add rava and sour curd to it.Add water and mix it nicely to form a moist dough. Let rava dough rest for 10- 15 minutes. This will help rava to fluff up a bit and also you will observe that rava would have taken in all the liquids and the dough would have thickened.Add some water or curd to loosen the dough. Make the dough thicker than idli batter but a little watery to work, than chapati dough. The dough should be easy to spread / pat with hands.Keep a Tawa on the flame. Sprinkle few drops of oil on the tava and spread all over the pan.Grease a plastic sheet / aluminum foil / parchment paper /banana leaf /wet muslin cloth.Take a large lemon sized dough and pat it evenly with your hands to a thin rotti. Wet your hands in between with water to ease the patting.Heat the griddle. When it is hot, put the sheet with dough on the griddle to transfer the rotti to the hot griddle. After a few seconds, remove the sheet carefully from the tawa such that the rotti remains n the tawa and the flat bread is intact and not torn. Do it steadily and take care not to burn the sheet/cloth used to make the rotti.Cook rotti on a medium heat. Pour a few drops of oil all over the rotti. Cover and cook till one side becomes slightly brown in color.Then take out lid, flip the rotti and continue cooking for about a minute or so until the rotti becomes crispy on both sides.Rava rotti is ready to be served with Coconut Chutney, Chutney Podi and Butter to top it up. Enjoy them as your hearty weekday breakfast / Snack / Dinner.
| To prepare Rava Rotti Recipe (Karnataka Style Semolina Flat Bread), get prep with all the ingredients, chopping and grating.Add onion, coconut, green chilli, ginger, coriander, Curry leaves, cumin seeds and salt in a wide mixing bowl. Mix it nicely by crushing onions with your hands for few minutes. This brings out more flavor from all ingredients.Add rava and sour curd to it.Add water and mix it nicely to form a moist dough. Let rava dough rest for 10- 15 minutes. This will help rava to fluff up a bit and also you will observe that rava would have taken in all the liquids and the dough would have thickened.Add some water or curd to loosen the dough. Make the dough thicker than idli batter but a little watery to work, than chapati dough. The dough should be easy to spread / pat with hands.Keep a Tawa on the flame. Sprinkle few drops of oil on the tava and spread all over the pan.Grease a plastic sheet / aluminum foil / parchment paper /banana leaf /wet muslin cloth.Take a large lemon sized dough and pat it evenly with your hands to a thin rotti. Wet your hands in between with water to ease the patting.Heat the griddle. When it is hot, put the sheet with dough on the griddle to transfer the rotti to the hot griddle. After a few seconds, remove the sheet carefully from the tawa such that the rotti remains n the tawa and the flat bread is intact and not torn. Do it steadily and take care not to burn the sheet/cloth used to make the rotti.Cook rotti on a medium heat. Pour a few drops of oil all over the rotti. Cover and cook till one side becomes slightly brown in color.Then take out lid, flip the rotti and continue cooking for about a minute or so until the rotti becomes crispy on both sides.Rava rotti is ready to be served with Coconut Chutney, Chutney Podi and Butter to top it up. Enjoy them as your hearty weekday breakfast / Snack / Dinner. | https://www.archanaskitchen.com/rava-rotti-recipe-karnataka-style-semolina-flat-bread |
| 4724 | 6503 | No Yeast Thin Crust Veggie Pizza Recipe | No Yeast Thin Crust Veggie Pizza Recipe | 3/4 cup All Purpose Flour (Maida),1/4 teaspoon Salt,1-1/2 tablespoon Curd (Dahi / Yogurt),1/4 teaspoon Baking powder,1-1/2 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Extra Virgin Olive Oil,8 Green Bell Pepper (Capsicum) - sliced,8 Onion - sliced,2 tablespoon Homemade Pizza And Pasta Sauce,3 Tomato - sliced,12 Black olives - sliced,1/2 cup Mozzarella cheese,1/2 cup Mozzarella cheese | 3/4 cup All Purpose Flour (Maida),1/4 teaspoon Salt,1-1/2 tablespoon Curd (Dahi / Yogurt),1/4 teaspoon Baking powder,1-1/2 tablespoon Extra Virgin Olive Oil,1/4 teaspoon Extra Virgin Olive Oil,8 Green Bell Pepper (Capsicum) - sliced,8 Onion - sliced,2 tablespoon Homemade Pizza And Pasta Sauce,3 Tomato - sliced,12 Black olives - sliced,1/2 cup Mozzarella cheese,1/2 cup Mozzarella cheese | 10 | 60 | 70 | 2 | Italian Recipes | Dinner | Vegetarian | To begin making the No Yeast Thin Crust Veggie Pizza recipe, firstly get all the ingredients handy.Take a large bowl, add all purpose flour, salt, yogurt, baking powder, oil and mix well with your hands for 2 minutes.Now with the lukewarm water make a soft dough. Cover and keep it aside for 30 minutes.Preheat oven to 200 degrees Celcius (400 degrees Fahrenheit) for about 10 minutes.Meanwhile, place the dough ball on the greased baking tray. Flatten it to circular shape 1/3 inch thick.Spread a teaspoon or two of olive oil on the pizza base.Now spread Del Monte pizza sauce evenly on the base.Place onion, tomato and black olives. Now sprinkle mozzarella cheese over it.Bake the pizza for 12-15 mins or until done. Take out the pizza from the oven and serve hot.Treat this No Yeast Thin Crust Veggie Pizza recipe with Aglio Olio Pasta and Homemade Apple Pie for your weeknight dinner.
| To begin making the No Yeast Thin Crust Veggie Pizza recipe, firstly get all the ingredients handy.Take a large bowl, add all purpose flour, salt, yogurt, baking powder, oil and mix well with your hands for 2 minutes.Now with the lukewarm water make a soft dough. Cover and keep it aside for 30 minutes.Preheat oven to 200 degrees Celcius (400 degrees Fahrenheit) for about 10 minutes.Meanwhile, place the dough ball on the greased baking tray. Flatten it to circular shape 1/3 inch thick.Spread a teaspoon or two of olive oil on the pizza base.Now spread Del Monte pizza sauce evenly on the base.Place onion, tomato and black olives. Now sprinkle mozzarella cheese over it.Bake the pizza for 12-15 mins or until done. Take out the pizza from the oven and serve hot.Treat this No Yeast Thin Crust Veggie Pizza recipe with Aglio Olio Pasta and Homemade Apple Pie for your weeknight dinner.
| http://www.archanaskitchen.com/no-yeast-thin-crust-veggie-pizza-recipe |
| 4725 | 6504 | मसूर मूंगफली की दाल रेसिपी - Masoor Moong Phali Ki Dal Recipe | Masoor Moong Phali Ki Dal Recipe | 3/4 कप मसूर दाल (स्प्लिट),1/2 कप मूंगफली,1 इंच अदरक - कस ले,2 हरी मिर्च - सीधा काट ले,1 प्याज - बारीक काट ले,1 टमाटर - बारीक काट ले,1 तेज पत्ता - तोड़ ले,1 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच गरम मसाला पाउडर,नमक - स्वाद अनुसार,1 छोटा चम्मच घी,1/2 छोटा चम्मच जीरा,1 इंच दालचीनी - काट ले,हरा धनिया - थोड़ा,1 छोटा चम्मच निम्बू का रस | 3/4 cup masoor dal (split), 1/2 cup peanuts, 1 inch ginger - grated, 2 green chillies - straight cut, 1 onion - finely chopped, 1 tomato - finely chopped, 1 bay leaf - break Take, 1 tsp turmeric powder, 1 tsp garam masala powder, salt - as per taste, 1 tsp ghee, 1/2 tsp cumin seeds, 1 inch cinnamon - chopped, coriander leaves - little, 1 tsp lemon juice | 10 | 35 | 45 | 4 | North Indian Recipes | Lunch | High Protein Vegetarian | मसूर मूंगफली की दाल रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार कर ले. अब प्रेशर कुकर में तेल गरम करें। इसमें अदरक, प्याज डाले और प्याज के नरम होने तक पका ले. अब इसमें टमाटर, हरी मिर्च तेज पत्ता, मसूर दाल, मूंगफली, हल्दी पाउडर, गरम मसाला पाउडर, नमक डाले और मिला ले.2-1/2 कप पानी डाले, मिलाए और कुकर बंद कर ले. 2 सिटी आने तक पका ले और फिर धीमी आंच पर 4 से 5 मिनट के लिए पका ले. गैस बंद करें और प्रेशर अपने आप निकलने दे. अब एक तड़का पैन में घी गरम कर ले. इसमें जीरा, दालचीनी डाले और 10 सेकण्ड्स के लिए पका ले. दाल को कुकर से एक सर्विंग बाउल में डाले। ऊपर से तड़का, निम्बू का रस डाले और मिला ले. हरे धनिये से गार्निश करें और परोसे। मसूर मूंगफली की दाल रेसिपी को हरे प्याज और आलू की सुखी सब्ज़ी, टमाटर प्याज तड़का रायता और फुल्का के साथ दिन के खाने के लिए परोसे।
| To make Masoor Peanut Dal Recipe, prepare all the ingredients first. Now heat the oil in the pressure cooker. Add ginger, onion and cook till the onion becomes soft. Now add tomatoes, green chilli bay leaves, masoor dal, peanuts, turmeric powder, garam masala powder, salt and mix.2-1 / 2 cups of water, mix and close the cooker. Cook till 2 city comes and then cook for 4 to 5 minutes on low flame. Turn off the gas and let the pressure drain automatically. Now heat ghee in a tempering pan. Add cumin seeds, cinnamon and cook for 10 seconds. Transfer the lentils from the cooker into a serving bowl. Add tempering, lemon juice and mix on top. Garnish with green coriander and serve. Serve Masoor Peanut Dal Recipe with green onion and potato dry vegetable, tomato onion with tadka raita and phulka for a day meal. | http://www.archanaskitchen.com/masoor-moong-phali-ki-dal-recipe-masoor-dal-with-peanuts-recipe-in-hindi |
| 4726 | 6505 | मैकरोनी चाट रेसिपी - Macaroni Chaat | Macaroni Chaat | 1 कप मैकरोनी - पास्ता,1 प्याज - बारीक काट ले,1 टमाटर - बारीक काट ले,1/4 कप स्वीट कॉर्न - भाप ले,2 बड़े चमच्च मूंगफली - सेकि हुई,1/2 छोटा चमच्च लाल मिर्च पाउडर,1/4 छोटा चमच्च चाट मसाला पाउडर,1 बड़ा चमच्च हरी चटनी,1 बड़ा चमच्च इमली की चटनी,निम्बू का रस - स्वाद अनुसार,नमक - स्वाद अनुसार,सेव - पतली वाली,हरा धनिया - काट ले | 1 cup macaroni - pasta, 1 onion - finely chopped, 1 tomato - finely chopped, 1/2 cup sweet corn - steam, 2 tablespoons peanuts - baked, 1/2 teaspoon red chili powder, 1/4 Teaspoon chaat masala powder, 1 tablespoon green chutney, 1 tablespoon tamarind chutney, lemon juice - as per taste, salt - as per taste, save - thin, green coriander - chop | 20 | 10 | 30 | 2 | Fusion | Snack | Vegetarian | मैकरोनी चाट बनाने के लिए सबसे पहले एक बड़े बाउल में मैकरोनी डाल ले. इसमें प्याज, टमाटर, स्वीट कॉर्न, हरा धनिया, सकी हुई मूंगफली, इमली की चटनी, हरी चटनी, चाट मसाला पाउडर, लाल मिर्च पाउडर, निम्बू का रस और नमक डाले। सबको अच्छी तरह से मिला ले. नमक और दूसरे मसाले चेक करें। मिलाए और एक बाउल में निकाल ले. सेव से गार्निश करें और परोसे। मैकरोनी चाट को अपने शाम के नाश्ते के लिए मसाला चाय के साथ परोसे या अपने बचो को स्मूथी के साथ स्नैक में दे.
| To make macaroni chat, firstly put macaroni in a big bowl. Add onion, tomato, sweet corn, coriander, fried peanuts, tamarind chutney, green chutney, chaat masala powder, red chili powder, lemon juice and salt. Mix well. Check salt and other spices. Mix and take out in a bowl. Garnish with a serving and serve. Serve the macaroni chaat with masala tea for your evening breakfast or give your bachon to a snack with a smoothie. | http://www.archanaskitchen.com/macaroni-chaat-recipe-in-hindi |
| 4727 | 6508 | Savoury Yogurt Parfait Recipe | Savoury Yogurt Parfait Recipe | 1-1/2 cups Hung Curd (Greek Yogurt),1 Beetroot - peeled and finely chopped (raw or parboiled),1 Carrot (Gajjar) - peeled and finely chopped,1-2 Red Radish - chopped +couple of slices for garnish,Mint Leaves (Pudina) - chopped (you can also use basil/coriander),2 teaspoon Cumin seeds (Jeera) - roasted and crushed,2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Ginger - grated,2 tablespoons Roasted Peanuts (Moongphali),4 tablespoons Green Moong Sprouts,1/4 cup Puffed Grains - Roasted jowar,1-2 tablespoons Sunflower seeds - (or any other seeds of choice),Salt - to taste | 1-1/2 cups Hung Curd (Greek Yogurt),1 Beetroot - peeled and finely chopped (raw or parboiled),1 Carrot (Gajjar) - peeled and finely chopped,1-2 Red Radish - chopped +couple of slices for garnish,Mint Leaves (Pudina) - chopped (you can also use basil/coriander),2 teaspoon Cumin seeds (Jeera) - roasted and crushed,2 teaspoon Whole Black Peppercorns - crushed,1/2 teaspoon Ginger - grated,2 tablespoons Roasted Peanuts (Moongphali),4 tablespoons Green Moong Sprouts,1/4 cup Puffed Grains - Roasted jowar,1-2 tablespoons Sunflower seeds - (or any other seeds of choice),Salt - to taste | 20 | 0 | 20 | 4 | Continental | World Breakfast | Vegetarian | To begin making the Savoury Yogurt Parfait Recipe, first whisk together the yogurt with the herbs, cumin, pepper, ginger and salt (or any other seasoning you might want to use)Place half of the chopped vegetables at the bottom of a glass.Spread about a tablespoon of the yogurt over it.Spread half of the peanuts, chana, sprouts over the yogurt.Again spoon over a tablespoon or two of the yogurt.Add the popped grains and seeds next.Spoon over more yogurt.Garnish with sunflower seeds, mint leaves, and sliced radish.Repeat this with the rest of the ingredients in another glass.Serve Savoury Yogurt Parfait Recipe for breakfast with your favorite Masala tea.
| To begin making the Savoury Yogurt Parfait Recipe, first whisk together the yogurt with the herbs, cumin, pepper, ginger and salt (or any other seasoning you might want to use)Place half of the chopped vegetables at the bottom of a glass.Spread about a tablespoon of the yogurt over it.Spread half of the peanuts, chana, sprouts over the yogurt.Again spoon over a tablespoon or two of the yogurt.Add the popped grains and seeds next.Spoon over more yogurt.Garnish with sunflower seeds, mint leaves, and sliced radish.Repeat this with the rest of the ingredients in another glass.Serve Savoury Yogurt Parfait Recipe for breakfast with your favorite Masala tea. | http://www.archanaskitchen.com/savoury-yogurt-parfait-recipe |
| 4728 | 6509 | Teriyaki Chicken Recipe | Teriyaki Chicken Recipe | 3 Chicken breasts - boneless and skinless,1 tablespoon Corn flour - dissolved in 1 tablespoon cold water,2 cups Red Bell pepper (Capsicum) - chopped,Broccoli - cut into small florets,Rice - cooked as required (white or brown),1 tablespoon Sunflower Oil - + little extra for greasing the pan,2 tablespoons Brown Sugar (Demerara Sugar),1/2 cup Honey - (I used raw honey but normal honey can be used),1/4 cup Soy sauce,1 tablespoon Red Chilli sauce,3 cloves Garlic - minced or grated,1 teaspoon Ginger - grated,1 teaspoon Black pepper powder,1/2 cup Chilled water | 3 Chicken breasts - boneless and skinless,1 tablespoon Corn flour - dissolved in 1 tablespoon cold water,2 cups Red Bell pepper (Capsicum) - chopped,Broccoli - cut into small florets,Rice - cooked as required (white or brown),1 tablespoon Sunflower Oil - + little extra for greasing the pan,2 tablespoons Brown Sugar (Demerara Sugar),1/2 cup Honey - (I used raw honey but normal honey can be used),1/4 cup Soy sauce,1 tablespoon Red Chilli sauce,3 cloves Garlic - minced or grated,1 teaspoon Ginger - grated,1 teaspoon Black pepper powder,1/2 cup Chilled water | 10 | 45 | 55 | 4 | Japanese | Main Course | Non Vegeterian | To begin making the Teriyaki Chicken recipe, clean the chicken well and pat them dry.Brush a baking pan with some oil and arrange these chicken breasts on top.In a saucepan combine, brown sugar, honey, soy sauce, hot sauce, garlic, ginger, black pepper powder and water on medium heat. Mix well and let it boil on medium high heat.Once it boils,switch the heat to low and add corn starch paste. Mix well. You will see the sauce getting thickened instantly. Turn off the heat and keep the pan aside. Pour half of the sauce over chicken breasts.Cover the pan with aluminium foil and bake at 400 degree Fahrenheit preheated oven for 25 minutes.In the meantime, fry the veggies - bell peppers and broccoli with a tablespoon of oil in a pan. Sprinkle some pepper powder while frying.Cover and let them fry on medium heat for 7 to 8 minutes. Keep them aside.Once the chicken is baked, remove the baking pan out.You will see some juices released from chicken after they are baked. You can either use it in your one pot meal for extra taste, or refrigerate it and can use it for making soup.Let it stand for a few minutes and then cut the breasts into thick strips either vertically or horizontally.Now take a ladle full of rice and place it in the bowl. Add some cooked veggies on top and finally, place baked teriyaki chicken pieces on top. Drizzle some of the remaining sauce on top.Serve Teriyaki Chicken with Chicken Yakisoba Recipe - Japanese Noodles for a weeknight dinner with a glass of Red Wine Sangria Cocktail .
| To begin making the Teriyaki Chicken recipe, clean the chicken well and pat them dry.Brush a baking pan with some oil and arrange these chicken breasts on top.In a saucepan combine, brown sugar, honey, soy sauce, hot sauce, garlic, ginger, black pepper powder and water on medium heat. Mix well and let it boil on medium high heat.Once it boils,switch the heat to low and add corn starch paste. Mix well. You will see the sauce getting thickened instantly. Turn off the heat and keep the pan aside. Pour half of the sauce over chicken breasts.Cover the pan with aluminium foil and bake at 400 degree Fahrenheit preheated oven for 25 minutes.In the meantime, fry the veggies - bell peppers and broccoli with a tablespoon of oil in a pan. Sprinkle some pepper powder while frying.Cover and let them fry on medium heat for 7 to 8 minutes. Keep them aside.Once the chicken is baked, remove the baking pan out.You will see some juices released from chicken after they are baked. You can either use it in your one pot meal for extra taste, or refrigerate it and can use it for making soup.Let it stand for a few minutes and then cut the breasts into thick strips either vertically or horizontally.Now take a ladle full of rice and place it in the bowl. Add some cooked veggies on top and finally, place baked teriyaki chicken pieces on top. Drizzle some of the remaining sauce on top.Serve Teriyaki Chicken with Chicken Yakisoba Recipe - Japanese Noodles for a weeknight dinner with a glass of Red Wine Sangria Cocktail . | http://www.archanaskitchen.com/teriyaki-chicken-recipe |
| 4729 | 6511 | Jimikand ke Kebab Recipe (Yam Kebabs) | Jimikand ke Kebab Recipe (Yam Kebabs) | 350 grams Elephant yam (Suran/Senai/Ratalu) - boiled and mashed,5 sprig Coriander (Dhania) Leaves,1 Green Chilli - finely chopped,1 inch Ginger,3 cloves Garlic - finely chopped,1 tablespoon Whole Black Peppercorns,1 Onion - finely chopped,1 teaspoon Chaat Masala Powder,1 teaspoon Cumin powder (Jeera),2 tablespoons Gram flour (besan),Whole Wheat Bread crumbs - as required for coating | 350 grams Elephant yam (Suran/Senai/Ratalu) - boiled and mashed,5 sprig Coriander (Dhania) Leaves,1 Green Chilli - finely chopped,1 inch Ginger,3 cloves Garlic - finely chopped,1 tablespoon Whole Black Peppercorns,1 Onion - finely chopped,1 teaspoon Chaat Masala Powder,1 teaspoon Cumin powder (Jeera),2 tablespoons Gram flour (besan),Whole Wheat Bread crumbs - as required for coating | 15 | 45 | 60 | 4 | Lucknowi | Appetizer | Vegetarian | To begin making the Jimikand ke Kebab Recipe, make sure you have all the ingredients handy.We will be processing the ingredients for the kebab step by step. It's ideal when you use a Food Processor, as it speeds up the process of making the kebabs.To begin, add the coriander leaves, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture. Transfer the contents to a large mixing bowl. Add the cooked and mashed Jimikand(Yam) and the remaining ingredients except the oil and breadcrumbs. Combine all the ingredients well. Check the salt and spice levels and adjust to suit your taste.The next step is the shape the Jimikand Kebabs. To prevent the kebabs from sticking to your hands, have a small bowl with a tablespoon of oil. Grease your palms and fingers with the oil and shape the kebab dough into circular discs. Once you shape them, roll them over bread crumbs and arrange them on a platter so you can cook them.To cook the Jimikand Ke Kebabs, preheat a cast iron pan on medium-high heat and grease the pan well. Place the shaped kebas, drizzle oil over them and pan fry them until crisp and brown on both sides.Proceed the same way with the remaining Jimikand Ke Kebabs and serve them immediately along with Green Chutney.
| To begin making the Jimikand ke Kebab Recipe, make sure you have all the ingredients handy.We will be processing the ingredients for the kebab step by step. It's ideal when you use a Food Processor, as it speeds up the process of making the kebabs.To begin, add the coriander leaves, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture. Transfer the contents to a large mixing bowl. Add the cooked and mashed Jimikand(Yam) and the remaining ingredients except the oil and breadcrumbs. Combine all the ingredients well. Check the salt and spice levels and adjust to suit your taste.The next step is the shape the Jimikand Kebabs. To prevent the kebabs from sticking to your hands, have a small bowl with a tablespoon of oil. Grease your palms and fingers with the oil and shape the kebab dough into circular discs. Once you shape them, roll them over bread crumbs and arrange them on a platter so you can cook them.To cook the Jimikand Ke Kebabs, preheat a cast iron pan on medium-high heat and grease the pan well. Place the shaped kebas, drizzle oil over them and pan fry them until crisp and brown on both sides.Proceed the same way with the remaining Jimikand Ke Kebabs and serve them immediately along with Green Chutney.
| https://www.archanaskitchen.com/jimikand-ke-kebab-recipe-yam-kebabs |