| 1150 | 1277 | Stir Fried Tofu and Celery Recipe | Stir Fried Tofu and Celery Recipe | 1 cup Tofu,2 tablespoon Corn flour,2 teaspoon Black pepper powder,1 teaspoon Soy sauce,Salt - to taste,1 Onion - chopped,1 cup Celery - chopped,1 tablespoon Ginger Garlic Paste,2 tablespoon Green Chilli Sauce,1 tablespoon Soy sauce,1 teaspoon Sugar,1 tablespoon Black pepper powder | 1 cup Tofu,2 tablespoon Corn flour,2 teaspoon Black pepper powder,1 teaspoon Soy sauce,Salt - to taste,1 Onion - chopped,1 cup Celery - chopped,1 tablespoon Ginger Garlic Paste,2 tablespoon Green Chilli Sauce,1 tablespoon Soy sauce,1 teaspoon Sugar,1 tablespoon Black pepper powder | 10 | 15 | 25 | 4 | Asian | Lunch | Vegan | We begin making the Stir Fried Tofu and Celery Recipe by mixing the cornstarch, soy, pepper powder, salt in a bowl with 1/4 cup water. Mix well.Heat a flat skillet with oil, once it is hot, dip the cubed tofu into the cornstarch batter and carefully fry them on both the sides till it is golden brown.Once done, keep them aside. In the same skillet add the onion and ginger garlic paste and saute till it is translucent.Then add in the celery and the fried tofu along with the sauces and the seasonings mentioned in the list. Check for seasoning.Keep stir frying till the celery is cooked well and not too soft.Serve the Stir Fried Tofu and Celery Recipe along with Quick Cauliflower Fried Rice Recipe to have a good meal for your Sunday lunch.
| We begin making the Stir Fried Tofu and Celery Recipe by mixing the cornstarch, soy, pepper powder, salt in a bowl with 1/4 cup water. Mix well.Heat a flat skillet with oil, once it is hot, dip the cubed tofu into the cornstarch batter and carefully fry them on both the sides till it is golden brown.Once done, keep them aside. In the same skillet add the onion and ginger garlic paste and saute till it is translucent.Then add in the celery and the fried tofu along with the sauces and the seasonings mentioned in the list. Check for seasoning.Keep stir frying till the celery is cooked well and not too soft.Serve the Stir Fried Tofu and Celery Recipe along with Quick Cauliflower Fried Rice Recipe to have a good meal for your Sunday lunch. | https://www.archanaskitchen.com/stir-fried-tofu-and-celery-recipe |
| 1151 | 1278 | Ice Wine Panna Cotta Recipe | Ice Wine Panna Cotta Recipe | 2-1/2 cups Heavy whipping cream,3/4 cup Sugar,2 tablespoons Lemon juice,1/2 cup Ice wine - (or any other sweet dessert wine),Blackberries - or any berries for garnish | 2-1/2 cups Heavy whipping cream,3/4 cup Sugar,2 tablespoons Lemon juice,1/2 cup Ice wine - (or any other sweet dessert wine),Blackberries - or any berries for garnish | 10 | 10 | 20 | 6 | Italian Recipes | Dessert | Vegetarian | To begin making Ice Wine Panna Cotta Recipe, pour cream and sugar into a saucepan and heat on low heat just until the sugar dissolves; stir occasionally, not to let it char.Once the sugar has dissolved, take the cream off the heat and stir in the lemon juice and wine.Wait for about 10 minutes, pour the dessert mixture into serving glasses and chill overnight.Once the dessert is chilled, top each glass with fresh fruit if you like, just before serving.Serve Ice Wine Panna Cotta Recipe along with Cucumbertini Recipe (A Refreshing Cucumber Cocktail) or Watermelon-Cranberry Mocktail Recipe during cocktail parties.
| To begin making Ice Wine Panna Cotta Recipe, pour cream and sugar into a saucepan and heat on low heat just until the sugar dissolves; stir occasionally, not to let it char.Once the sugar has dissolved, take the cream off the heat and stir in the lemon juice and wine.Wait for about 10 minutes, pour the dessert mixture into serving glasses and chill overnight.Once the dessert is chilled, top each glass with fresh fruit if you like, just before serving.Serve Ice Wine Panna Cotta Recipe along with Cucumbertini Recipe (A Refreshing Cucumber Cocktail) or Watermelon-Cranberry Mocktail Recipe during cocktail parties. | https://www.archanaskitchen.com/ice-wine-panna-cotta-recipe |
| 1152 | 1279 | Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) | Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) | 1 cup Raw Peanuts (Moongphali) - roasted,2-1/2 cups Water,2 teaspoon Sugar,1/4 cup Buttermilk - or 4-5 pieces amsul (dried kokum skin),2 teaspoons Cumin seeds (Jeera),Ghee - as required,3-4 Green Chillies - finely chopped,Salt - to taste (or kala namak when fasting),3 sprig Coriander (Dhania) Leaves - chopped | 1 cup Raw Peanuts (Moongphali) - roasted,2-1/2 cups Water,2 teaspoon Sugar,1/4 cup Buttermilk - or 4-5 pieces amsul (dried kokum skin),2 teaspoons Cumin seeds (Jeera),Ghee - as required,3-4 Green Chillies - finely chopped,Salt - to taste (or kala namak when fasting),3 sprig Coriander (Dhania) Leaves - chopped | 0 | 15 | 15 | 2 | Maharashtrian Recipes | Lunch | Vegetarian | To begin making the Danyachi amti recipe (groundnut Amti), first grind the groundnuts to a fine paste in a blender. Use water as required for blending.In a saucepan, heat the peanut paste along with water, salt, amsul (if using) and sugar.Boil for 5-6 minutes until all the raw smell goes away.If using buttermilk, add it once the groundnut amti has boiled.Take it off the heat.In a small pan, heat a little ghee.Add cumin seeds and once they sizzle, add green chillies.Sauté for a few seconds and add this tempering to the groundnut Amti.Garnish Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi.
| To begin making the Danyachi amti recipe (groundnut Amti), first grind the groundnuts to a fine paste in a blender. Use water as required for blending.In a saucepan, heat the peanut paste along with water, salt, amsul (if using) and sugar.Boil for 5-6 minutes until all the raw smell goes away.If using buttermilk, add it once the groundnut amti has boiled.Take it off the heat.In a small pan, heat a little ghee.Add cumin seeds and once they sizzle, add green chillies.Sauté for a few seconds and add this tempering to the groundnut Amti.Garnish Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi. | http://www.archanaskitchen.com/danyachi-amti-recipe-maharashtrian-style-groundnut-curry |
| 1153 | 1280 | Pacha Payir Kulambu Recipe (South Indian Style Green Gram Curry) | Pacha Payir Kulambu Recipe (South Indian Style Green Gram Curry) | 1 cup Green Moong Dal (Whole),1 Onion - finely chopped,1 Tomato - finely chopped,2 Green Chillies - slit,2 Dry Red Chillies,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Sambar Powder,Salt - as required,1/2 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 teaspoons Sunflower Oil | 1 cup Green Moong Dal (Whole),1 Onion - finely chopped,1 Tomato - finely chopped,2 Green Chillies - slit,2 Dry Red Chillies,Asafoetida (hing) - a pinch,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Sambar Powder,Salt - as required,1/2 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 teaspoons Sunflower Oil | 140 | 20 | 160 | 4 | South Indian Recipes | Lunch | High Protein Vegetarian | To begin making the Pacha Payir Kulambu recipe, wash the green gram and soak in water for 2 hours. Once done, add it to pressure cooker along with required water. Pressure cook for 5-6 whistles.Once the pressure seizes, open the lid, slightly mash the green gram with ladle. Mashing it is optional.Heat a heavy bottomed pan with oil on a medium flame. Add mustard seeds and cumin seeds. Once it splutters, add asafoetida, slitted green chilli and red chilli.Add chopped onion and saute until translucent. Add chopped tomatoes and cook until mushy.Once the tomatoes are mushy, add cooked green gram along with required water for the gravy.Add salt, turmeric powder, chilli powder, coriander powder and sambar powder to it. Mix well, cover the pan and cook for 10-15 minutes on a low flame.Once everything is combined well turn off the flame and garnish the kulambu with coriander leaves.Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal.
| To begin making the Pacha Payir Kulambu recipe, wash the green gram and soak in water for 2 hours. Once done, add it to pressure cooker along with required water. Pressure cook for 5-6 whistles.Once the pressure seizes, open the lid, slightly mash the green gram with ladle. Mashing it is optional.Heat a heavy bottomed pan with oil on a medium flame. Add mustard seeds and cumin seeds. Once it splutters, add asafoetida, slitted green chilli and red chilli.Add chopped onion and saute until translucent. Add chopped tomatoes and cook until mushy.Once the tomatoes are mushy, add cooked green gram along with required water for the gravy.Add salt, turmeric powder, chilli powder, coriander powder and sambar powder to it. Mix well, cover the pan and cook for 10-15 minutes on a low flame.Once everything is combined well turn off the flame and garnish the kulambu with coriander leaves.Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal. | http://www.archanaskitchen.com/pacha-payir-kulambu-recipe-south-indian-style-green-gram-curry |
| 1154 | 1281 | Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe | Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe | 1 cup Whole Wheat Flour,1/4 cup Ragi Flour (Finger Millet/ Nagli),1 Whole Egg,1 tablespoon Vanilla Extract,1 teaspoon Baking powder,1 teaspoon Nutmeg powder,Salt - to taste,1 cup Strawberries - sliced,1/2 cup Muesli,4 tablespoons Almond butter | 1 cup Whole Wheat Flour,1/4 cup Ragi Flour (Finger Millet/ Nagli),1 Whole Egg,1 tablespoon Vanilla Extract,1 teaspoon Baking powder,1 teaspoon Nutmeg powder,Salt - to taste,1 cup Strawberries - sliced,1/2 cup Muesli,4 tablespoons Almond butter | 10 | 10 | 20 | 4 | Continental | World Breakfast | Sugar Free Diet | To begin making the Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe, we wiil first mix all the ingredients mentioned in the list for crepes including Whole Wheat Flour, Ragi Flour, Whole Egg, Vanilla Extract, Baking Powder, Nutmeg Powder and Salt.Add about 1/2 cup water and mix it to a thin batter. Heat a flat pan to a medium heat.Pour about one ladle and swirl it around till you get a thin layer on the pan. After 1 minute, flip it over and cook on the other side for 1 more minute.Take the crepe out of the pan, and then spread a tablespoon of almond spread evenly and then sprinkle the muesli and layer it with strawberries and serve. Serve the Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe along with a hot cup of Espresso Coffee for your Weekend Breakfast.
| To begin making the Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe, we wiil first mix all the ingredients mentioned in the list for crepes including Whole Wheat Flour, Ragi Flour, Whole Egg, Vanilla Extract, Baking Powder, Nutmeg Powder and Salt.Add about 1/2 cup water and mix it to a thin batter. Heat a flat pan to a medium heat.Pour about one ladle and swirl it around till you get a thin layer on the pan. After 1 minute, flip it over and cook on the other side for 1 more minute.Take the crepe out of the pan, and then spread a tablespoon of almond spread evenly and then sprinkle the muesli and layer it with strawberries and serve. Serve the Whole Wheat And Ragi Crepe With Muesli And Strawberry Recipe along with a hot cup of Espresso Coffee for your Weekend Breakfast. | https://www.archanaskitchen.com/whole-wheat-crepe-with-muesli-strawberry-recipe |
| 1155 | 1282 | Palak Bhajia Recipe - Spinach Pakoras | Palak Bhajia Recipe - Spinach Pakoras | 3/4 cup Spinach Leaves (Palak) - tightly packed,5-6 tablespoons Gram flour (besan),1 tablespoon Rice flour,1 pinch Baking soda,1 pinch Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/4 teaspoon Ajwain (Carom seeds) | 3/4 cup Spinach Leaves (Palak) - tightly packed,5-6 tablespoons Gram flour (besan),1 tablespoon Rice flour,1 pinch Baking soda,1 pinch Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/4 teaspoon Ajwain (Carom seeds) | 10 | 25 | 35 | 4 | Indian | Snack | Vegetarian | To begin making Palak Bhajia, firstly let us make the pakora batter. In a mixing bowl, combine spinach, besan, rice flour, baking soda, asafoetida, turmeric powder, red chilli powder, cumin powder, saltand ajwain. Add enough water and mix everything to form a batter. The batter should not be very thick or watery.Heat oil for frying in a deep fry pan. Drop bits of spinach batter and cook till it turns crispy and golden brown.Remove from the heat and similarly deep fry the remaining bhajias too.Serve Palak Bhajia with Dhaniya Pudina Chutney or Tomato Onion Chutney.
| To begin making Palak Bhajia, firstly let us make the pakora batter. In a mixing bowl, combine spinach, besan, rice flour, baking soda, asafoetida, turmeric powder, red chilli powder, cumin powder, saltand ajwain. Add enough water and mix everything to form a batter. The batter should not be very thick or watery.Heat oil for frying in a deep fry pan. Drop bits of spinach batter and cook till it turns crispy and golden brown.Remove from the heat and similarly deep fry the remaining bhajias too.Serve Palak Bhajia with Dhaniya Pudina Chutney or Tomato Onion Chutney. | https://www.archanaskitchen.com/palak-bhajia-recipe-spinach-pakoras |
| 1156 | 1283 | Chinese Bhel Recipe - No Onion No Garlic | Chinese Bhel Recipe - No Onion No Garlic | 1 cup Wheat Noodles - boiled and fried,2 Carrots (Gajjar) - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,10 Green beans (French Beans) - thinly sliced,2 tablespoons Soy sauce,2 tablespoons Red Chilli sauce,1 tablespoon Tomato Ketchup,Salt - to taste,Whole Black Peppercorns - crushed,2 sprig Coriander (Dhania) Leaves - chopped for garnish | 1 cup Wheat Noodles - boiled and fried,2 Carrots (Gajjar) - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,10 Green beans (French Beans) - thinly sliced,2 tablespoons Soy sauce,2 tablespoons Red Chilli sauce,1 tablespoon Tomato Ketchup,Salt - to taste,Whole Black Peppercorns - crushed,2 sprig Coriander (Dhania) Leaves - chopped for garnish | 30 | 0 | 30 | 2 | Fusion | Snack | Vegetarian | To begin making No Onion No Garlic Chinese Bhel Recipe , boil the noodles in a saucepan with hot water, a little oil and a pinch of salt. Cook the noodles till half done.In a saucepan, add oil and then add French beans and carrot strips and saute for 2 minutes. Now add green capsicum strips and again saute for 2 minutes.Add cabbage strips, red chilli sauce, soya sauce, tomato ketchup, sugar, and salt, mix it well and cook for 2 minutes.Keep this mixture aside.Deep fry the boiled noodles until golden brown, or air-fry them and once it gets to room temperature, crumble them using your hands.Now add these fried noodles into the vegetable mixture and again saute for a couple of minutes.Garnish Chinese Bhel with coriander leaves and serve immediately.Serve the Chinese bhel as a great munching option during evenings along with Masala Chai.
| To begin making No Onion No Garlic Chinese Bhel Recipe , boil the noodles in a saucepan with hot water, a little oil and a pinch of salt. Cook the noodles till half done.In a saucepan, add oil and then add French beans and carrot strips and saute for 2 minutes. Now add green capsicum strips and again saute for 2 minutes.Add cabbage strips, red chilli sauce, soya sauce, tomato ketchup, sugar, and salt, mix it well and cook for 2 minutes.Keep this mixture aside.Deep fry the boiled noodles until golden brown, or air-fry them and once it gets to room temperature, crumble them using your hands.Now add these fried noodles into the vegetable mixture and again saute for a couple of minutes.Garnish Chinese Bhel with coriander leaves and serve immediately.Serve the Chinese bhel as a great munching option during evenings along with Masala Chai. | http://www.archanaskitchen.com/chinese-bhel-recipe-no-onion-no-garlic |
| 1157 | 1284 | Corn Halwa Recipe - Makki Ka Halwa | Corn Halwa Recipe - Makki Ka Halwa | 2 cups Sweet corn,1/2 cup Milk,1/2 cup Sugar,4 tablespoons Ghee,Saffron strands - a generous pinch,2 Cardamom (Elaichi) Pods/Seeds,10 Whole cashews | 2 cups Sweet corn,1/2 cup Milk,1/2 cup Sugar,4 tablespoons Ghee,Saffron strands - a generous pinch,2 Cardamom (Elaichi) Pods/Seeds,10 Whole cashews | 5 | 20 | 25 | 4 | Indian | Dessert | Vegetarian | To begin making the Corn Halwa recipe, firstly boil or pressure cook sweet corn in 2 tablespoons of water for 2 whistles. Allow it to cool.Add the cooked corn kernels to mixer and grind into coarse paste adding a little water.Heat 2 tablespoons ghee in a heavy bottomed pan. Add the corn paste and saute well for 5 minutes until the colour changes to golden.Now add milk, sugar, saffron and crushed cardamom to it. Stir well and cook the Corn Halwa in medium flame until it becomes slightly thick.Add the remaining ghee and cook the Corn Halwa stirring continuously until the ghee gets absorbed and starts leaving sides of the pan. This will take about 6 to 8 minutes.Heat a tadka pan with ghee. Add the cashews and fry till they turn a little brown in colour.Add these cashews with ghee on the Corn Halwa and it is ready to be served.Serve Corn Halwa as a dessert after a simple meal of Palak Dal, Sev Tamatar Ki Sabzi and Phulka for a weekday meal.
| To begin making the Corn Halwa recipe, firstly boil or pressure cook sweet corn in 2 tablespoons of water for 2 whistles. Allow it to cool.Add the cooked corn kernels to mixer and grind into coarse paste adding a little water.Heat 2 tablespoons ghee in a heavy bottomed pan. Add the corn paste and saute well for 5 minutes until the colour changes to golden.Now add milk, sugar, saffron and crushed cardamom to it. Stir well and cook the Corn Halwa in medium flame until it becomes slightly thick.Add the remaining ghee and cook the Corn Halwa stirring continuously until the ghee gets absorbed and starts leaving sides of the pan. This will take about 6 to 8 minutes.Heat a tadka pan with ghee. Add the cashews and fry till they turn a little brown in colour.Add these cashews with ghee on the Corn Halwa and it is ready to be served.Serve Corn Halwa as a dessert after a simple meal of Palak Dal, Sev Tamatar Ki Sabzi and Phulka for a weekday meal. | https://www.archanaskitchen.com/corn-halwa-recipe-makki-ka-halwa |
| 1158 | 1285 | Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry | Thandu Keerai Poriyal Recipe - Amaranth Leaves Stir Fry | 300 grams Green Amaranth Leaves - washed and chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1/4 teaspoon SSP Asafoetida (Hing),Salt - to taste,1 tablespoon Fresh coconut - grated | 300 grams Green Amaranth Leaves - washed and chopped,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1/4 teaspoon SSP Asafoetida (Hing),Salt - to taste,1 tablespoon Fresh coconut - grated | 20 | 15 | 35 | 4 | South Indian Recipes | Lunch | Diabetic Friendly | To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker.To cook the keerai in a pressure cooker add just a tablespoon of water into the pressure cooker and cook for just one whistle.After the first whistle, turn off the heat and place the cooker under running water to release the pressure immediately. This will help retain the rich green color of the amaranth keerai.Transfer the cooked Amaranth keerai to a serving bowl.Heat 1/2 teaspoon oil in a pan, add the mustard seeds, cumin seeds, urad dal and allow the dal to roast and become golden brown. Once done add the asafoetida powder, curry leaves and stir.Add the cooked keerai and coconut into the pan and give mix well to combine.Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve.Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves Sambar, Spicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal.
| To begin making the Amaranth Keerai Poriyal Recipe, steam the keerai in a steamer or cook in a pressure cooker.To cook the keerai in a pressure cooker add just a tablespoon of water into the pressure cooker and cook for just one whistle.After the first whistle, turn off the heat and place the cooker under running water to release the pressure immediately. This will help retain the rich green color of the amaranth keerai.Transfer the cooked Amaranth keerai to a serving bowl.Heat 1/2 teaspoon oil in a pan, add the mustard seeds, cumin seeds, urad dal and allow the dal to roast and become golden brown. Once done add the asafoetida powder, curry leaves and stir.Add the cooked keerai and coconut into the pan and give mix well to combine.Turn off the heat and transfer the Thandu Keerai Poriyal into a serving bowl and serve.Serve the Amaranth Keerai Poriyal Recipe along with a Sundakkai & Methi Leaves Sambar, Spicy Potato Roast (Urulaikizhangu Poriyal) and Steamed Rice to make a wholesome and complete meal. | http://www.archanaskitchen.com/keerai-poriyal-recipe-south-indian-amaranth-stir-fry-recipe |
| 1159 | 1286 | लोबिया सांबर रेसिपी - Black Eyed Beans Sambar`Recipe | Black Eyed Beans Sambar`Recipe | 1 कप लोबिया,1/4 कप अरहर दाल,1 प्याज - बारीक काट ले,1 टमाटर - बारीक काट ले,2 छोटे चमच्च सांबर पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1/4 छोटा चमच्च हल्दी पाउडर - + 1/4 छोटा चमच्च,1 छोटा चमच्च नमक,2 कली लहसुन,1/4 कप हरा धनिया - बारीक काट ले,2 बड़े चमच्च तेल,1/8 छोटा चमच्च हींग,2 सुखी लाल मिर्च,1/2 छोटा चमच्च मेथी के दाने,1 छोटा चमच्च राइ,1 छोटा चमच्च सफ़ेद उरद दाल | 1 कप लोबिया,1/4 कप अरहर दाल,1 प्याज - बारीक काट ले,1 टमाटर - बारीक काट ले,2 छोटे चमच्च सांबर पाउडर,1 छोटा चमच्च लाल मिर्च पाउडर,1/4 छोटा चमच्च हल्दी पाउडर - + 1/4 छोटा चमच्च,1 छोटा चमच्च नमक,2 कली लहसुन,1/4 कप हरा धनिया - बारीक काट ले,2 बड़े चमच्च तेल,1/8 छोटा चमच्च हींग,2 सुखी लाल मिर्च,1/2 छोटा चमच्च मेथी के दाने,1 छोटा चमच्च राइ,1 छोटा चमच्च सफ़ेद उरद दाल | 10 | 40 | 50 | 4 | South Indian Recipes | Lunch | High Protein Vegetarian | लोबिया सांबर रेसिपी बनाने के लिए सबसे पहले तुअर दाल को पानी से अच्छी तरह दो बार धो ले. पानी निकाले और अलग से रख ले. एक प्रेशर कुकर में दाल, 1/4 छोटा चमच्च हल्दी पाउडर डाले, मिलाए और कुकर को ढक ले. 3 सिटी आने तक पकाए और फिर प्रेशर अपने आप निकलने दे.अब एक बड़े सॉसपैन में 3 कप पानी डाले और उबलने के लिए रख ले. इसमें लोबिया और 1/4 छोटा चमच्च हल्दी पाउडर डाले।लोबिया के पकने तक पकाए। पकने के बाद, पानी निकाल ले और अलग से रख दे.अब एक कढ़ाई में तेल गरम करें। इसमें हींग, सुखी लाल मिर्च, मेथी के दाने, राइ और उरद दाल डाले। राइ के तड़कने और उरद दाल के सुनहरे हो जाने तक पकाए। अब इसमें प्याज, टमाटर डाले और प्याज के नरम होने तक पका ले. प्याज के नरम होने के बाद इसमें सांबर पाउडर, लाल मिर्च पाउडर और नमक डाले। अच्छी तरह से मिला ले और 2 मिनट के लिए पकने दे.पकने के बाद, इसमें पकी हुई दाल और 2 कप पानी डाले। उबलने के लिए रखे.उबाला आने के बाद इसमें लोबिया डाले और अच्छी।। 3 से 4 मिनट तक पकने दे. अंत में कसा हुआ लहसुन डाले और 3 से 4 मिनट तक और पका ले.पकने के बाद, गैस बंद करें और हरे धनिये से गार्निश करें। लोबिया सांबर को चावल और चाउ चाउ थोरन के साथ दिन के दिन के खाने के लिए परोसे।
| To make Lobia Sambar recipe, first wash the tur dal thoroughly with water twice. Drain and keep aside. In a pressure cooker, add lentils, 1/4 teaspoon turmeric powder, mix and cover the cooker. Cook until 3 cities come and then let the pressure drain automatically. Now put 3 cups of water in a large saucepan and keep it to boil. Add cowpea and 1/4 teaspoon turmeric powder to it. Cook until the lobia is cooked. After cooking, drain the water and keep it aside. Now heat the oil in a pan. Add asafoetida, dry red chillies, fenugreek seeds, mustard seeds and urad dal. Cook until the mustard seeds crackle and the urad dal turns golden. Now add onion, tomato and cook till the onion becomes soft. After the onion becomes soft, add sambar powder, red chili powder and salt. Mix well and let it cook for 2 minutes. After cooking, add cooked lentils and 2 cups of water. Put it to boil. After coming to ubala, add cowpea in it and good. Let it cook for 3 to 4 minutes. Finally add grated garlic and cook for 3 to 4 minutes. After cooking, turn off the gas and garnish with green coriander. Serve the lobia sambar with rice and chow chow thoran for the day's dinner. | https://www.archanaskitchen.com/thatta-payaru-sambar-recipe-black-eyed-beans-sambar-in-hindi |
| 1160 | 1287 | Kovakka Thoran (Poriyal) Recipe | Kovakka Thoran (Poriyal) Recipe | 500 grams Tindora (Dondakaya/ Kovakkai) - cut into desired shape,1/2 cup Fresh coconut - grated,2 Green Chillies,2 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste | 500 grams Tindora (Dondakaya/ Kovakkai) - cut into desired shape,1/2 cup Fresh coconut - grated,2 Green Chillies,2 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste | 10 | 15 | 25 | 4 | Tamil Nadu | Lunch | Vegetarian | To begin making the Kovakka Poriyal Recipe, we will first steam the vegetable with salt in the pressure cooker adding just about 2 tablespoons of water or a steamer until it is soft and cooked.In a blender, make a coarse mixture of the coconut, one sprig of curry leaves, green chillies and cumin seeds.Combine the coconut mixture into the steamed kovakka and keep aside.The final step is to make the seasoning. Heat a small pan with a teaspoon of oil; add in the mustard seeds and allow it to crackle.Once it crackles, stir in the other sprig of curry leaves and the turmeric powder. Turn off the heat and pour this seasoning into the Kovakka Poriyal mixture. (If you are adding onions, then you can add it along with the seasoning after the mustard crackles. Sauté until the onions turn soft)Stir to come well and check the salt levels and adjust to suit your taste.You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar.
| To begin making the Kovakka Poriyal Recipe, we will first steam the vegetable with salt in the pressure cooker adding just about 2 tablespoons of water or a steamer until it is soft and cooked.In a blender, make a coarse mixture of the coconut, one sprig of curry leaves, green chillies and cumin seeds.Combine the coconut mixture into the steamed kovakka and keep aside.The final step is to make the seasoning. Heat a small pan with a teaspoon of oil; add in the mustard seeds and allow it to crackle.Once it crackles, stir in the other sprig of curry leaves and the turmeric powder. Turn off the heat and pour this seasoning into the Kovakka Poriyal mixture. (If you are adding onions, then you can add it along with the seasoning after the mustard crackles. Sauté until the onions turn soft)Stir to come well and check the salt levels and adjust to suit your taste.You can serve the Kovakka Thoran (Poriyal) along with Phulka’s or even a Bowl of Steamed Rice and Pumpkin Sambar. | http://www.archanaskitchen.com/kovakka-thoran-poriyal-recipe |
| 1161 | 1288 | चिकन टिक्की रेसिपी - Chicken Tikki Recipe | Chicken Tikki Recipe | 400 ग्राम चिकन - कस ले/मीन्स कर ले,1 प्याज - बारीक काट ले,4 टहनी हरा धनिया - बारीक काट ले,1 छोटा चम्मच अदरक लहसुन का पेस्ट,2 बड़े चम्मच चावल का आटा,नमक - स्वाद अनुसार,1 अंडे - फेट ले,1 कप ब्रेड क्रम्ब्स,2 बड़े चम्मच तेल - तलने के लिए,1 बड़ा चम्मच गरम मसाला पाउडर,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच धनिया पाउडर,1/2 छोटा चम्मच जीरा पाउडर | 400 grams chicken - tighten / mince, 1 onion - finely chopped, 4 sprig green coriander - finely chopped, 1 tsp ginger garlic paste, 2 tbsp rice flour, salt - as per taste, 1 egg - Whisk, 1 cup bread crumbs, 2 tbsp oil - for frying, 1 tbsp garam masala powder, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder | 15 | 10 | 25 | 7 | Indian | Appetizer | High Protein Non Vegetarian | चिकन टिक्की रेसिपी बनाने के लिए सबसे पहले एक बाउल में अंडा डाले, फेट ले और अलग से रख दे. अब एक बाउल में चिकन ले. इसमें गरम मसाला पाउडर, लाल मिर्च पाउडर, हल्दी पाउडर, धनिया पाउडर, जीरा पाउडर डाले और अच्छी तरह से मिला ले.अब इसमें अदरक लहसुन का पेस्ट, प्याज, हरा धनिया, चावल का आटा, 1/4 कप ब्रेड क्रम्ब्स, नमक डाले और अच्छी तरह से मिला ले. अब इस मिश्रण के लेमन साइज बॉल बना ले. इन बॉल को अंडे के मिश्रण में डाले और फिर ब्रेड क्रुम्ब्स से कोट कर ले. अब इसे कटलेट के शेप के लिए दोनों हाथो के बिच में दबा के फ्लैट कर ले. ऐसे करके साड़ी टिक्की बना ले.अब एक तवे पर तेल गरम करें। इसमें टिक्की डाले और दोनों तरफ से कुरकुरा होने तक पका ले. इसमें कम से कम 7 से 8 मिनट लगेंगे। कुरकुरा होने के बाद, तवे से हटाए और परोसे। चिकन टिक्की रेसिपी को धनिया पुदीना चटनी और मसाला चाय के साथ शाम के नाश्ते के लिए परोसे।
| To begin making Chicken Tikki Recipe, first pour the eggs in a bowl, beat and keep them aside. Now take chicken in a bowl. Add garam masala powder, red chilli powder, turmeric powder, coriander powder, cumin powder and mix well. Now add ginger garlic paste, onion, coriander, rice flour, 1/4 cup bread crumbs, salt And mix well. Now make a lemon size ball of this mixture. Pour these balls into the egg mixture and then coat them with bread crumbs. Now press it flat between the two hands to shape the cutlet. Make sari tikki by doing this. Now heat oil on a pan. Add the tikkis and cook till crisp from both the sides. It will take at least 7 to 8 minutes. Once crisp, remove from pan and serve. Serve the Chicken Tikki recipe with coriander mint chutney and masala tea for an evening snack. | https://www.archanaskitchen.com/chicken-tikki-recipe-chicken-cutlet-in-hindi |
| 1162 | 1289 | Red Velvet Cake Recipe | Red Velvet Cake Recipe | 75 grams Butter - softened,150 grams Caster Sugar,1/2 teaspoon Vanilla Extract,2 Whole Eggs - separated,125 grams All Purpose Flour (Maida),12 grams Corn flour,1/2 teaspoon Baking powder,1 tablespoon Cocoa Powder,125 ml Buttermilk,1 tablespoons Red Food Color,1/2 teaspoon White vinegar,1/2 teaspoon Baking soda,1 cup Britannia Cream Cheese,1 cup Heavy whipping cream,1/2 cup Icing Sugar | 75 grams Butter - softened,150 grams Caster Sugar,1/2 teaspoon Vanilla Extract,2 Whole Eggs - separated,125 grams All Purpose Flour (Maida),12 grams Corn flour,1/2 teaspoon Baking powder,1 tablespoon Cocoa Powder,125 ml Buttermilk,1 tablespoons Red Food Color,1/2 teaspoon White vinegar,1/2 teaspoon Baking soda,1 cup Britannia Cream Cheese,1 cup Heavy whipping cream,1/2 cup Icing Sugar | 20 | 100 | 120 | 6 | Continental | Dessert | Eggetarian | To begin making the Red Velvet Cake Recipe, preheat the oven to 180°C.Grease and line the sides of a 6″cake tin with parchment paper.Cream the butter in the bowl of the stand mixer until creamy. Add the sugar and beat until the mixture is pale and fluffy. For about 3 minutes. Add the vanilla extract and the egg yolks, one by one, beating well after each addition till well combined. Do not over beat. That will curdle the mixture.Sieve the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate.Add the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to.Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined, then pour in one-third of the buttermilk mixture and mix until just combined. Continue, combining a third at a time, until both are incorporated.Whisk the egg whites and salt in a separate clean bowl until stiff peaks form. Add 1/3rd to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites.In a small bowl, mix the vinegar and baking soda until it bubbles up, then gently fold this into the batter.Quickly pour the batter into the prepared tin and smooth the top. Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean .Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely.For the frosting, whip the heavy cream with 1/4 cup icing sugar till stiff peaks form.Whip cream cheese with the remaining icing sugar in a separate bowl till smooth.Fold in whipping cream and cream cheese together.And now to assemble the Red Velvet cake. Slice the cake into three equal parts. Cut these slices equal to the diameter of the glass used for serving.Layer the cake as the bottom most layer in the glass.Pipe frosting on the cake evenly. Place the next slices of cake and repeat it with frosting. Top the Red Velvet Cake with some crumbs of the cake and serve.Note: Instead of layers you can even crumble the cake and layer it in the glass.
| To begin making the Red Velvet Cake Recipe, preheat the oven to 180°C.Grease and line the sides of a 6″cake tin with parchment paper.Cream the butter in the bowl of the stand mixer until creamy. Add the sugar and beat until the mixture is pale and fluffy. For about 3 minutes. Add the vanilla extract and the egg yolks, one by one, beating well after each addition till well combined. Do not over beat. That will curdle the mixture.Sieve the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate.Add the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to.Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined, then pour in one-third of the buttermilk mixture and mix until just combined. Continue, combining a third at a time, until both are incorporated.Whisk the egg whites and salt in a separate clean bowl until stiff peaks form. Add 1/3rd to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites.In a small bowl, mix the vinegar and baking soda until it bubbles up, then gently fold this into the batter.Quickly pour the batter into the prepared tin and smooth the top. Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean .Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely.For the frosting, whip the heavy cream with 1/4 cup icing sugar till stiff peaks form.Whip cream cheese with the remaining icing sugar in a separate bowl till smooth.Fold in whipping cream and cream cheese together.And now to assemble the Red Velvet cake. Slice the cake into three equal parts. Cut these slices equal to the diameter of the glass used for serving.Layer the cake as the bottom most layer in the glass.Pipe frosting on the cake evenly. Place the next slices of cake and repeat it with frosting. Top the Red Velvet Cake with some crumbs of the cake and serve.Note: Instead of layers you can even crumble the cake and layer it in the glass. | http://www.archanaskitchen.com/red-velvet-cake-recipe |
| 1163 | 1292 | Karatyacho Fodi Recipe - Pan Fried Bitter Gourd | Karatyacho Fodi Recipe - Pan Fried Bitter Gourd | 2 Karela (Bitter Gourd/ Pavakkai),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 Tablespoons Sooji (Semolina/ Rava),Salt - to taste,2 Tablespoons Extra Virgin Olive Oil - or any cooking oil | 2 Karela (Bitter Gourd/ Pavakkai),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 Tablespoons Sooji (Semolina/ Rava),Salt - to taste,2 Tablespoons Extra Virgin Olive Oil - or any cooking oil | 20 | 15 | 35 | 4 | Goan Recipes | Side Dish | Vegetarian | To begin making the Karatyacho Fodi recipe, wash bitter gourd well using water and scrape away the top bumpy skin with a peeler. Make them really smooth.If bitter gourds are big then cut them horizontally into 3 pieces otherwise cut them into 2. Cut each piece vertically into 2 pieces and give slits to each piece as shown below .Sprinkle some salt over these pieces, about 1/2 tablespoon. Massage well and keep them aside for about 20 minutes, and after 20 minutes, drain out all the bitter juice.In a plate, mix together red chili powder, turmeric powder and semolina.Heat a skillet and drizzle some oil (about 1 to 2 tablespoons). Nicely coat each Karela piece with this mixture and place them over heated skillet.Drizzle little more oil over the pieces and let them fry on medium heat till they are nice and crisp on one side. Flip them over and fry on the other side till crisp.Once they are well fried and look dark brown and crisp, remove them out and enjoy with Indian vegetarian Thali.Serve Karatyacho Fodi along with Goan Style Mushroom Vindaloo and Steamed Rice for a weekday meal.
| To begin making the Karatyacho Fodi recipe, wash bitter gourd well using water and scrape away the top bumpy skin with a peeler. Make them really smooth.If bitter gourds are big then cut them horizontally into 3 pieces otherwise cut them into 2. Cut each piece vertically into 2 pieces and give slits to each piece as shown below .Sprinkle some salt over these pieces, about 1/2 tablespoon. Massage well and keep them aside for about 20 minutes, and after 20 minutes, drain out all the bitter juice.In a plate, mix together red chili powder, turmeric powder and semolina.Heat a skillet and drizzle some oil (about 1 to 2 tablespoons). Nicely coat each Karela piece with this mixture and place them over heated skillet.Drizzle little more oil over the pieces and let them fry on medium heat till they are nice and crisp on one side. Flip them over and fry on the other side till crisp.Once they are well fried and look dark brown and crisp, remove them out and enjoy with Indian vegetarian Thali.Serve Karatyacho Fodi along with Goan Style Mushroom Vindaloo and Steamed Rice for a weekday meal. | http://www.archanaskitchen.com/karatyacho-fodi-recipe-pan-fried-bitter-gourd |
| 1164 | 1295 | Jowar Atta Roti Recipe - Sorghum Wheat Phulka Recipe | Jowar Atta Roti Recipe - Sorghum Wheat Phulka Recipe | 1/2 cup Jowar Flour (Sorghum),1 cup Whole Wheat Flour,Salt - to taste,1 teaspoon Black pepper powder,1 tablespoon Sunflower Oil,Water - to knead | 1/2 cup Jowar Flour (Sorghum),1 cup Whole Wheat Flour,Salt - to taste,1 teaspoon Black pepper powder,1 tablespoon Sunflower Oil,Water - to knead | 10 | 20 | 30 | 4 | Indian | Lunch | Vegetarian | To begin making the Jowar Atta Roti/ Phulka Recipe, keep all the ingredients ready. Into a large mixing bowl, add jowar flour, whole wheat flour and salt to taste. Add little water at a time to knead to make a smooth dough. Drizzle 1 teaspoon of oil towards the end and knead until the dough comes away from the sides of the pan and is smooth.Divide the dough into lemon size portions. Take a portion of the dough and dust it in wheat flour. Roll the dough into a 5 to 6 inch diameter circle.Place the rolled out dough on a preheated skillet and cook for a few seconds until small bubbles appear on the surface.Flip and cook the roti for a few seconds and place it over the open flame. Cook till Jowar roti puffs up. Keep flipping and cooking the Jowar Atta Roti till brown spots appear on both sides and the roti is cooked through. Once done transfer the Jowar Atta Roti onto a serving plate. Drizzle ghee around the roti and serve immediately. Serve the Jowar Atta Roti Recipe along with Panchmel Dal, Aloo Baingan Ki Sabzi and Satvik Carrot Sprout Salad to make it a complete meal.
| To begin making the Jowar Atta Roti/ Phulka Recipe, keep all the ingredients ready. Into a large mixing bowl, add jowar flour, whole wheat flour and salt to taste. Add little water at a time to knead to make a smooth dough. Drizzle 1 teaspoon of oil towards the end and knead until the dough comes away from the sides of the pan and is smooth.Divide the dough into lemon size portions. Take a portion of the dough and dust it in wheat flour. Roll the dough into a 5 to 6 inch diameter circle.Place the rolled out dough on a preheated skillet and cook for a few seconds until small bubbles appear on the surface.Flip and cook the roti for a few seconds and place it over the open flame. Cook till Jowar roti puffs up. Keep flipping and cooking the Jowar Atta Roti till brown spots appear on both sides and the roti is cooked through. Once done transfer the Jowar Atta Roti onto a serving plate. Drizzle ghee around the roti and serve immediately. Serve the Jowar Atta Roti Recipe along with Panchmel Dal, Aloo Baingan Ki Sabzi and Satvik Carrot Sprout Salad to make it a complete meal.
| https://www.archanaskitchen.com/jowar-atta-roti-recipe-sorghum-wheat-phulka-recipe |
| 1165 | 1298 | Cream Cheese Scrambled Eggs Recipe | Cream Cheese Scrambled Eggs Recipe | 3 Whole Eggs,2 Onions - finely chopped,2 Green Chillies - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,2 tablespoons Cheese spread - Britannia's Classic Cheese Spreadz,Salt - to taste,Black pepper powder - for seasoning,Sunflower Oil - for cooking | 3 Whole Eggs,2 Onions - finely chopped,2 Green Chillies - finely chopped,1 Green Bell Pepper (Capsicum) - finely chopped,2 tablespoons Cheese spread - Britannia's Classic Cheese Spreadz,Salt - to taste,Black pepper powder - for seasoning,Sunflower Oil - for cooking | 10 | 10 | 20 | 2 | Continental | World Breakfast | Eggetarian | To begin making the Cream Cheese Scrambled Eggs Recipe, whisk the eggs along with the salt until light and fluffy.Heat oil in a skillet, add the onions and saute them on low to medium heat until they become caramelized.Once the onions are browned well, add the capsicum and green chilies and saute until the capsicum becomes tender. Now add the beaten eggs and stir. Allow the eggs to get scrambled. Stir in the cheese spread and turn off the heat. Check the salt to taste and adjust accordinglyServe the Cream Cheese Scrambled Eggs along with a toasted bread and a glass of orange juice for breakfast or even as a high protein snack for kids.
| To begin making the Cream Cheese Scrambled Eggs Recipe, whisk the eggs along with the salt until light and fluffy.Heat oil in a skillet, add the onions and saute them on low to medium heat until they become caramelized.Once the onions are browned well, add the capsicum and green chilies and saute until the capsicum becomes tender. Now add the beaten eggs and stir. Allow the eggs to get scrambled. Stir in the cheese spread and turn off the heat. Check the salt to taste and adjust accordinglyServe the Cream Cheese Scrambled Eggs along with a toasted bread and a glass of orange juice for breakfast or even as a high protein snack for kids. | http://www.archanaskitchen.com/cream-cheese-scrambled-eggs-recipe |
| 1166 | 1299 | Pavakkai Poriyal Recipe - Karela Ki Sabzi | Pavakkai Poriyal Recipe - Karela Ki Sabzi | 500 grams Karela (Bitter Gourd/ Pavakkai) - cut into small dices (remove excess seeds from inside),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/4 teaspoon SSP Asafoetida (Hing),2 sprig Curry leaves - torn,1/2 teaspoon Sambar Powder,1/2 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),2 tablespoons Jaggery - or more to suit your taste,1/4 cup Roasted Peanuts (Moongphali) - coarsely pounded,2 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - small bunch,Salt - to taste | 500 grams Karela (Bitter Gourd/ Pavakkai) - cut into small dices (remove excess seeds from inside),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1/4 teaspoon SSP Asafoetida (Hing),2 sprig Curry leaves - torn,1/2 teaspoon Sambar Powder,1/2 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),2 tablespoons Jaggery - or more to suit your taste,1/4 cup Roasted Peanuts (Moongphali) - coarsely pounded,2 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - small bunch,Salt - to taste | 10 | 40 | 50 | 4 | South Indian Recipes | Lunch | Vegetarian | To begin making the Pavakkai Poriyal Recipe, we will first cook the diced bitter gourd (Karela/ Pavakkai) in the pressure cooker for three whistles along with turmeric powder, salt to taste and 2 tablespoons of water. You can also alternatively steam the Pavakkai using a steamer. See recipe of how to cook vegetables in a pressure cooker.Once the bitter gourd is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, and urad dal and saute until the dal becomes golden brown and crisp. Once done add the asafoetida and curry leaves and stir for a few seconds. Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery. Stir til the jaggery melts and gets well combined.Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients.After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot.Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal.
| To begin making the Pavakkai Poriyal Recipe, we will first cook the diced bitter gourd (Karela/ Pavakkai) in the pressure cooker for three whistles along with turmeric powder, salt to taste and 2 tablespoons of water. You can also alternatively steam the Pavakkai using a steamer. See recipe of how to cook vegetables in a pressure cooker.Once the bitter gourd is cooked well; heat oil in a heavy bottomed pan on medium high; add the mustard seeds, and urad dal and saute until the dal becomes golden brown and crisp. Once done add the asafoetida and curry leaves and stir for a few seconds. Now add the cooked bitter gourd, sambar powder, red chilli powder, dry mango powder and jaggery. Stir til the jaggery melts and gets well combined.Cover the pan and simmer for 3-4 minutes until the bitter gourd looks well coated with all the ingredients.After 3 to 4 minutes stir in the roasted peanuts and chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the Pavakkai Poriyal to a serving bowl and serve hot.Serve the Pavakkai Poriyal along with Tomato Rasam, Keerai Sambar and Steamed Rice for a comforting weekday meal. | http://www.archanaskitchen.com/pavakkai-poriyal-recipe-karela-ki-sabzi |
| 1167 | 1300 | माँगा ओगरे रेसिपी - Manga Ogre Recipe | Manga Ogre Recipe | 1-1/2 कप चावल - पके हुए,नमक - स्वाद अनुसार,1 कच्चा आम - छीलकर कस ले,1/4 कप नारियल - कस ले,2 छोटे चम्मच राइ,3 हरी मिर्च - काट ले,1/2 छोटा चम्मच हल्दी पाउडर,हरा धनिया - बारीक काट ले,1/4 छोटा चम्मच गुड़ - कस ले,1 बड़ा चम्मच तेल,1 टहनी कढ़ी पत्ता,1 छोटा चम्मच जीरा,1 छोटा चम्मच राइ,2-3 छोटे चम्मच चना दाल,1/2 छोटा चम्मच हींग | 1-1 / 2 cup rice - cooked, salt - as per taste, 1 raw mango - peel and tighten, 1/4 cup coconut - tighten, 2 tsp rye, 3 green chillies - chopped, 1/2 tsp Turmeric powder, green coriander - finely chopped, 1/4 tsp jaggery - grated, 1 tbsp oil, 1 spoon curry leaves, 1 tsp cumin seeds, 1 tsp rye, 2-3 tsp chana dal, 1 / 2 tsp asafoetida | 20 | 60 | 80 | 4 | Indian | Lunch | Vegetarian | माँगा ओगरे बनाने के लिए सबसे पहले एक ब्लेंडर में कच्चा आम, नारियल, राइ, हरी मीर्च, हल्दी पाउडर, गुड़, नमक, हरा धनिया डाले और पेस्ट बना ले. इस आम के मिश्रण को चावल में डाले और अच्छी तरह से मिला ले.अब एक कढ़ाई में तेल गरम करें। इसमें राइ डाले और तड़कने दे. अब इसमें जीरा, चना दाल डाले और चना दाल के सुनहरा होने तक पका ले. अब इसमें हींग, कढ़ी पत्ता डाले और गैस बंद कर ले. इस तड़के को चावल के मिश्रण में डाले और अच्छी तरह से मिला ले. परोसे। माँगा ओगरे रेसिपी को बूंदी रायता, तड़का रायता और किसी और रायते के साथ परोसे।
| To make Manga Ogre, firstly put raw mango, coconut, rye, green mirch, turmeric powder, jaggery, salt, green coriander in a blender and make a paste. Pour this mango mixture into the rice and mix it well. Now heat the oil in a pan. Add mustard seeds and let it splutter. Now add cumin seeds, chana dal and cook it till the chana dal turns golden. Now add asafoetida, curry leaves and turn off the gas. Add this tempering to the rice mixture and mix well. Serve. Serve Manga Ogre Recipe along with Bundi Raita, Tadka Raita and any other Raita. | https://www.archanaskitchen.com/manga-ogre-recipe-mango-rice-in-hindi |
| 1168 | 1301 | लोबिया मसाला रेसिपी - Lobia Masala Recipe | Lobia Masala Recipe | 1 कप लोबिया,1/2 कप टमाटर प्यूरी,1 प्याज - बारीक काट ले,1 छोटा चम्मच जीरा,1 इंच अदरक - छिलकर कस ले,3 कली लहसुन,2 हरी मिर्च - बारीक काट ले,1 इंच दालचीनी,1/2 छोटा चम्मच हल्दी पाउडर,1 छोटा चम्मच धनिया पाउडर,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच गरम मसाला पाउडर,1 छोटा चम्मच गुड़,1 छोटा चम्मच निम्बू का रस,नमक - स्वाद अनुसार,1 छोटा चम्मच ओलिव का तेल,हरा धनिया - काट ले | 1 cup cowpea, 1/2 cup tomato puree, 1 onion - finely chopped, 1 teaspoon cumin seeds, 1 inch ginger - peel, tighten 3 cloves garlic, 2 green chillies - finely chopped, 1 inch cinnamon, 1/2 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tsp jaggery, 1 tsp lemon juice, salt - as per taste, 1 tsp olive oil, green Coriander - chopped | 10 | 35 | 45 | 4 | North Indian Recipes | Dinner | High Protein Vegetarian | लोबिया मसाला रेसिपी बनाने के लिए लोबिया को 2 घंटे के लिए पानी में भिगो ले. अब इन्हे प्रेशर कुकर में 2 कप पानी के साथ डाले और 5 से 6 सिटी आने तक पका ले. प्रेशर अपने आप निकलने दे.प्रेशर निकलने के बाद, लोबिया को निकाले और एक बाउल में अलग से रख दे. एक सॉसपैन में तेल गरम करें। इसमें जीरा, दालचीनी डाले और जीरा को तड़कने दे. जीरा के तड़कने के बाद इसमें अदरक, लहसुन, प्याज, हरी मिर्च डाले और 15 से 20 सेकण्ड्स के लिए पका ले. अब इसमें टमाटर की प्यूरी डाले और 4 से 5 मिनट के लिए पका ले. अब इसमें हल्दी पाउडर, धनिया पाउडर, गरम मसाला पाउडर, लाल मिर्च पाउडर, गुड़, लोबिया डाले और मिला ले. गैस की आंच धीमी करें और लोबिया को 15 मिनट के लिए पकने दे. अगर आपको और पानी की जरुरत है तो डाले और पकने दे. 15 मिनट तक पकाए और इसमें निम्बू का रस डाले। मिलाए और हरे धनिये से गार्निश करें। परोसे। लोबिअा मसाला को दिन के खाने के लिए तवा पराठा और टमाटर प्याज ककड़ी के रायते के साथ परोसे।
| To make Lobia Masala recipe, soak the Lobia in water for 2 hours. Now pour them in a pressure cooker with 2 cups of water and cook till 5 to 6 cities come. Allow the pressure to drain on its own. After the pressure comes out, remove the cowpea and keep them separately in a bowl. Heat the oil in a saucepan. Add cumin, cinnamon and let the cumin seeds crackle. After the cumin seeds crackle, add ginger, garlic, onion, green chilies and cook for 15 to 20 seconds. Now add tomato puree and cook for 4 to 5 minutes. Now add turmeric powder, coriander powder, garam masala powder, red chilli powder, jaggery, cowpea and mix. Reduce the flame to low and let the cowpea cook for 15 minutes. If you need more water then add it and let it cook. Cook for 15 minutes and add lemon juice to it. Mix and garnish with green coriander. Serve. Serve Lobia Masala with Tawa Paratha and Tomato Onion Cucumber Raita for the day. | https://www.archanaskitchen.com/lobia-masala-recipe-black-eyed-bean-curry-roz-ka-khana-with-figaro-olive-oil-in-hindi |
| 1169 | 1302 | लौकी चना दाल रेसिपी - Lauki Chana Dal (Recipe In Hindi) | Lauki Chana Dal (Recipe In Hindi) | 1 लौकी - छीलकर काट ले,1 कप चना दाल,1 छोटा चमच्च जीरा,1 तेज पत्ता,1 छोटा चमच्च अदरक - कस ले,1 टमाटर - बारीक काट ले,1 छोटा चमच्च धनिया पाउडर,1/4 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च लाल मिर्च पाउडर - स्वाद अनुसार,1 छोटा चमच्च शक्कर,1 हरा धनिया - थोड़ा,1 छोटा चमच्च तेल,1 छोटा चमच्च जीरा,2 सुखी लाल मिर्च,नमक - स्वाद अनुसार | 1 लौकी - छीलकर काट ले,1 कप चना दाल,1 छोटा चमच्च जीरा,1 तेज पत्ता,1 छोटा चमच्च अदरक - कस ले,1 टमाटर - बारीक काट ले,1 छोटा चमच्च धनिया पाउडर,1/4 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च लाल मिर्च पाउडर - स्वाद अनुसार,1 छोटा चमच्च शक्कर,1 हरा धनिया - थोड़ा,1 छोटा चमच्च तेल,1 छोटा चमच्च जीरा,2 सुखी लाल मिर्च,नमक - स्वाद अनुसार | 20 | 40 | 60 | 4 | Gujarati Recipes | Side Dish | Diabetic Friendly | लौकी चना दाल बनाने के लिए सबसे पहले चना दाल को 1-1/2 कप पानी में 1 घंटे के लिए भिगो दे. अब प्रेशर कुकर कटी हुई लौकी, 1/4 कप पानी, नमक और हल्दी पाउडर डाले। 2 सिटी आने तक पका ले. प्रेशर निकलने दे और अलग से रख दे. अब इसी प्रेशर कुकर में चना दाल और बची हुई सामग्री डाले और 2 सिटी आने तक पका ले. 2 सिटी आने के बाद आंच धीमा कर ले और 3 से 4 मिनट तक पकने दे. प्रेशर को निकलने दे और अलग से रख दे. कुकर को खोले और इसमें लौकी डाले। अब इसमें तड़का लगाएंगे। एक छोटी कढ़ाई में तेल गरम करें। इसमें जीरा, लाल मिर्च पाउडर और सुखी लाल मिर्च डाले। 15 सेकण्ड्स बाद गैस बंद करें और दाल में डाल दे. हरे धनिये से गार्निश करें और परोसे। लौकी चना दाल को बूंदी रायता और फुल्के के साथ दिन के खाने के लिए परोसे।
| To make gourd chana dal, first soak the chana dal in 1-1 / 2 cup water for 1 hour. Now add chopped gourd, 1/4 cup water, salt and turmeric powder to the pressure cooker. Cook till 2 cities come. Allow the pressure to drain and keep aside. Now add chana dal and remaining ingredients in this pressure cooker and cook till 2 cities come. After coming to city 2, reduce the flame and let it cook for 3 to 4 minutes. Allow the pressure to drain and keep aside. Open the cooker and add gourd to it. Now we'll put Tadka in it. Heat oil in a small pan. Add cumin seeds, red chili powder and dry red chilies. Turn off the gas after 15 seconds and put it in the lentils. Garnish with green coriander and serve. Serve gourd chana dal with boondi raita and phulka for dinner. | https://www.archanaskitchen.com/lauki-chana-dal-recipe-in-hindi |
| 1170 | 1304 | Vietnamese Rice Pocket Recipe With Caramelised Onions & Chillies | Vietnamese Rice Pocket Recipe With Caramelised Onions & Chillies | 1 cup Rice,100 grams Onion - sliced,2 Dry Red Chillies - sliced,Sunflower Oil | 1 cup Rice,100 grams Onion - sliced,2 Dry Red Chillies - sliced,Sunflower Oil | 5 | 25 | 30 | 2 | Vietnamese | Lunch | Vegetarian | To begin making the Vietnamese Rice Pockets With Caramelised Onions & Chillies, pressure cook the rice with 2 cups of water in a pressure cooker for about 3 whistles.Once done allow the pressure to release naturally, set aside. Keep the idli steamer over a medium heat with enough water below, for at least 5 minutes until the steam starts. Meanwhile, heat a sauce pan with oil, add chopped onions and sprinkle little salt and saute till the onions turn golden brown and get caramelised. This will take at least 20 minutes to get done.Now to make the pockets, cut out a square shaped piece of the banana leaf, add 1 ladle of cooked rice, top it up with some caramelised onions and chopped dry red chillies. Fold the banana leaf to form a "Potli" or small "Packet", tie it securely with a thin thread. Place the Rice Pockets inside the idli steamer and steam the Vietnamese Rice Pockets With Caramelised Onions and Chillies for at least 5 minutes and serve.Serve the Vietnamese Rice Pocket Recipe With Caramelised Onions & Chillies along with Chicken Mappas Recipe (Chicken in Coconut Milk Curry) and Vietnamese Vegetarian Spring Rolls to make a delicious meal for dinner.
| To begin making the Vietnamese Rice Pockets With Caramelised Onions & Chillies, pressure cook the rice with 2 cups of water in a pressure cooker for about 3 whistles.Once done allow the pressure to release naturally, set aside. Keep the idli steamer over a medium heat with enough water below, for at least 5 minutes until the steam starts. Meanwhile, heat a sauce pan with oil, add chopped onions and sprinkle little salt and saute till the onions turn golden brown and get caramelised. This will take at least 20 minutes to get done.Now to make the pockets, cut out a square shaped piece of the banana leaf, add 1 ladle of cooked rice, top it up with some caramelised onions and chopped dry red chillies. Fold the banana leaf to form a "Potli" or small "Packet", tie it securely with a thin thread. Place the Rice Pockets inside the idli steamer and steam the Vietnamese Rice Pockets With Caramelised Onions and Chillies for at least 5 minutes and serve.Serve the Vietnamese Rice Pocket Recipe With Caramelised Onions & Chillies along with Chicken Mappas Recipe (Chicken in Coconut Milk Curry) and Vietnamese Vegetarian Spring Rolls to make a delicious meal for dinner. | http://www.archanaskitchen.com/vietnamese-rice-pockets-with-caramelised-onions-chillies-recipe |
| 1141 | 1267 | Orange Mocktail Recipe | Orange Mocktail Recipe | 1 cup Fresh orange juice,1 tablespoon Lemon juice,1 cup Sprite - or 7 up or club soda or ginger ale,Sugar - as required (optional),Mint Leaves (Pudina) - few,Ice cubes - as required,Salt - to taste | 1 cup Fresh orange juice,1 tablespoon Lemon juice,1 cup Sprite - or 7 up or club soda or ginger ale,Sugar - as required (optional),Mint Leaves (Pudina) - few,Ice cubes - as required,Salt - to taste | 10 | 10 | 20 | 2 | Continental | Snack | Vegetarian | To begin making Orange Mocktail, firstly mix the orange juice with lime/lemon juice in a mixing bowl.Take two glasses and put some ice cubes in it. Pour the juice mixture in the glass till it is half full. Pour some sprite or 7up in the same glass and a pinch of salt.Crush some mint leaves from hand and add in the juice. Add some more ice cubes if needed.Serve Orange Mocktail along with Cheese Stuffed Aloo Bonda and Sabudana Vada for your house parties.
| To begin making Orange Mocktail, firstly mix the orange juice with lime/lemon juice in a mixing bowl.Take two glasses and put some ice cubes in it. Pour the juice mixture in the glass till it is half full. Pour some sprite or 7up in the same glass and a pinch of salt.Crush some mint leaves from hand and add in the juice. Add some more ice cubes if needed.Serve Orange Mocktail along with Cheese Stuffed Aloo Bonda and Sabudana Vada for your house parties. | http://www.archanaskitchen.com/orange-mocktail-recipe |
| 1142 | 1268 | कच्चा आम ककड़ी गाजर सलाद रेसिपी - Raw Mango Carrot Cucumber Salad Recipe With Peanuts | Raw Mango Carrot Cucumber Salad Recipe With Peanuts | 1/2 कप कच्चा आम - बारीक काट ले,1/2 कप गाजर - बारीक काट ले,1/2 कप ककड़ी - बारीक काट ले,1/3 कप टमाटर - बीज निकलकर बारीक काट ले,1/3 कप मूंगफली - सेक ले,2 बड़े चम्मच हरा धनिया - बारीक काट ले,2 बड़े चम्मच पुदीना - बारीक काट ले,नमक - स्वाद अनुसार,1/2 छोटा चम्मच काली मिर्च पाउडर,1/2 छोटा चम्मच चाट मसाला पाउडर,1/2 छोटा चम्मच जीरा पाउडर | 1/2 cup raw mango - finely chopped, 1/2 cup carrots - finely chopped, 1/2 cup cucumber - finely chopped, 1/2 cup tomato - finely chopped out of seeds, 1/2 cup peanuts - compress Take 2 tbsp coriander leaves - finely chopped, 2 tbsp mint-finely chopped, salt - as per taste, 1/2 tsp black pepper powder, 1/2 tsp chaat masala powder, 1/2 tsp cumin seeds Powder | 15 | 0 | 15 | 4 | Indian | Appetizer | Vegan | कच्चा आम ककड़ी गाजर सलाद रेसिपी बनाने के लिए सबसे पहले सारी सामग्री तैयार करके अलग से रख ले. अब एक मिक्सिंग बाउल में कच्चा आम, गाजर, ककड़ी, मूंगफली, हरा धनिया, पुदीना डाले और अच्छी तरह से मिला ले.मिलाने के बाद इस बाउल में नमक, काली मिर्च पाउडर, जीरा पाउडर डाले और फिर से मिला ले. बाउल में निकाले और परोसे। कच्चा आम ककड़ी गाजर सलाद रेसिपी को पंजाबी दाल तड़का, गुजराती टिंडॉरा नु शाक और फुल्के के साथ दिन के खाने के लिए परोसे।
| To make raw mango cucumber carrot salad recipe, first prepare all the ingredients and keep them separately. Now in a mixing bowl add raw mango, carrot, cucumber, peanuts, coriander leaves, mint and mix well. After adding salt, pepper powder, cumin powder and mix well in this bowl. Remove and serve in a bowl. Serve raw mango cucumber carrot salad recipe with Punjabi Dal Tadka, Gujarati Tindora nu Shak and Phulke for dinner. | https://www.archanaskitchen.com/raw-mango-carrot-cucumber-salad-recipe-with-peanuts-in-hindi |
| 1143 | 1269 | Chicken And Shrimp Bánh Xèo Recipe -Vietnamese Stuffed Crepe | Chicken And Shrimp Bánh Xèo Recipe -Vietnamese Stuffed Crepe | 1 cup Rice flour,1/2 teaspoon Sugar,1/2 teaspoon Salt,1/2 teaspoon Turmeric powder (Haldi),1 cup Coconut milk,Chilled water - as required,150 gram Shrimps - peeled and deveined,Salt - to taste,1/2 teaspoon Black pepper powder - freshly ground,1 teaspoon Lemon juice,1 teaspoon Extra Virgin Olive Oil,300 gram Chicken breasts - cut into the pieces,2 teaspoons Ginger Garlic Paste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,2-3 tablespoons Sunflower Oil,3 tablespoons Roasted tomato pasta sauce,Salt - to taste,1/2 teaspoon Sugar,1 cup Coriander (Dhania) Leaves - chopped,1 Green Bell Pepper (Capsicum) - julienned,1 Carrots (Gajjar) - julienned,1 Cucumber - julienned,1 Onion - julienned,1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,Salt - to taste | 1 cup Rice flour,1/2 teaspoon Sugar,1/2 teaspoon Salt,1/2 teaspoon Turmeric powder (Haldi),1 cup Coconut milk,Chilled water - as required,150 gram Shrimps - peeled and deveined,Salt - to taste,1/2 teaspoon Black pepper powder - freshly ground,1 teaspoon Lemon juice,1 teaspoon Extra Virgin Olive Oil,300 gram Chicken breasts - cut into the pieces,2 teaspoons Ginger Garlic Paste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,2-3 tablespoons Sunflower Oil,3 tablespoons Roasted tomato pasta sauce,Salt - to taste,1/2 teaspoon Sugar,1 cup Coriander (Dhania) Leaves - chopped,1 Green Bell Pepper (Capsicum) - julienned,1 Carrots (Gajjar) - julienned,1 Cucumber - julienned,1 Onion - julienned,1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,Salt - to taste | 10 | 55 | 65 | 4 | Vietnamese | Main Course | Non Vegeterian | To prepare Chicken And Shrimp Bánh Xèo Recipe, take a large mixing bowl and mix together the rice flour, sugar, salt and turmeric powder. Beat in the coconut milk to make a thick batter. Then slowly beat in enough water to make a crepe batter. Set the batter aside to rest.Heat olive oil in a Shallow-fry pan over a medium heat add shrimp and cook for about 1 minute, add black pepper and salt.Turn the shrimps over and cook until opaque throughout about 1 minute. Add lime juice and transfer onto a plate.Heat oil in a wok. Add ginger-garlic paste and saute for half a minute. Add chicken pieces, turmeric powder, cumin powder, chilli powder and again fry for a minute.Add tomato sauce, salt and sugar mix well and cover the lid to cook the chicken in lower flame.When chicken cooked till soft and tender now sprinkle garam masala powder on it and switch off the flame.Making CrepesHeat a Crepe pan to medium flame, add a small amount of oil, stir the crepe batter well and pour 1/2 cup batter into the saute pan.Swirl the pan to coat the bottom. Lay 3 or 4 of the lime shrimp and roasted chicken over one-half of the crepe and then sprinkle a small handful of veggies over the filling.When the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and slide the Vietnamese Crepe onto a plate.To serve the Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) arrange the fresh Charred Corn and Radish Salad Recipe on a platter, with Nuoc Cham Chay Dipping Sauce Recipe for a weeknight dinner.
| To prepare Chicken And Shrimp Bánh Xèo Recipe, take a large mixing bowl and mix together the rice flour, sugar, salt and turmeric powder. Beat in the coconut milk to make a thick batter. Then slowly beat in enough water to make a crepe batter. Set the batter aside to rest.Heat olive oil in a Shallow-fry pan over a medium heat add shrimp and cook for about 1 minute, add black pepper and salt.Turn the shrimps over and cook until opaque throughout about 1 minute. Add lime juice and transfer onto a plate.Heat oil in a wok. Add ginger-garlic paste and saute for half a minute. Add chicken pieces, turmeric powder, cumin powder, chilli powder and again fry for a minute.Add tomato sauce, salt and sugar mix well and cover the lid to cook the chicken in lower flame.When chicken cooked till soft and tender now sprinkle garam masala powder on it and switch off the flame.Making CrepesHeat a Crepe pan to medium flame, add a small amount of oil, stir the crepe batter well and pour 1/2 cup batter into the saute pan.Swirl the pan to coat the bottom. Lay 3 or 4 of the lime shrimp and roasted chicken over one-half of the crepe and then sprinkle a small handful of veggies over the filling.When the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and slide the Vietnamese Crepe onto a plate.To serve the Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) arrange the fresh Charred Corn and Radish Salad Recipe on a platter, with Nuoc Cham Chay Dipping Sauce Recipe for a weeknight dinner. | https://www.archanaskitchen.com/chicken-and-shrimp-banh-xeo-recipe-vietnamese-stuffed-crepe |
| 1144 | 1270 | Kashmiri Chhir Chot Recipe- Rice Pancakes | Kashmiri Chhir Chot Recipe- Rice Pancakes | 1 cup Rice flour,Salt - as required,1/2 teaspoon Ajwain (Carom seeds),Water - as required,Sunflower Oil - for dosa | 1 cup Rice flour,Salt - as required,1/2 teaspoon Ajwain (Carom seeds),Water - as required,Sunflower Oil - for dosa | 10 | 20 | 30 | 4 | Kashmiri | Snack | Vegetarian | To begin making the Chhir Chot recipe, in a mixing bowl, sieve the rice flour. Add salt and ajwain seeds.Add water little by little and form a batter. It should be of dosa batter/pancake consistency neither thick nor watery.Heat non stick pan over a high flame. Once the tawa is hot, reduce the flameFetch a ladle of batter and spread it in a round shape evenly on the tawa.Drizzle oil on the sides and cover with a lid. Cook until the bottom layer turns light brown. Once can see the pores on the upper side.Ensure the upper side is covered with a lid. This prevents the upper layer from becoming dry.Apply bit of oil on the upper side and flip it. Cook until the other side turns light brown.Serve Chhir Chot Recipe along with Tomato Garlic Chutney and Masala Chai for your breakfast or as a tea time snack.
| To begin making the Chhir Chot recipe, in a mixing bowl, sieve the rice flour. Add salt and ajwain seeds.Add water little by little and form a batter. It should be of dosa batter/pancake consistency neither thick nor watery.Heat non stick pan over a high flame. Once the tawa is hot, reduce the flameFetch a ladle of batter and spread it in a round shape evenly on the tawa.Drizzle oil on the sides and cover with a lid. Cook until the bottom layer turns light brown. Once can see the pores on the upper side.Ensure the upper side is covered with a lid. This prevents the upper layer from becoming dry.Apply bit of oil on the upper side and flip it. Cook until the other side turns light brown.Serve Chhir Chot Recipe along with Tomato Garlic Chutney and Masala Chai for your breakfast or as a tea time snack. | https://www.archanaskitchen.com/chhir-chot-recipe-kashmiri-pancakes |
| 1145 | 1271 | Chow Chow Sambar Recipe (Chayote Squash Sambar) | Chow Chow Sambar Recipe (Chayote Squash Sambar) | 1 cup Arhar dal (Split Toor Dal),2 cups Chow chow (chayote squash) - cut into cubes,30 grams Tamarind - soaked in 1 cup of water,1 Onion - sliced,2 Tomatoes - chopped,1 tablespoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - roughly chopped,Sunflower Oil - as required,Salt - as required,1 teaspoon Sesame (Gingelly) Oil - or vegetable oil,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 Dry Red Chillies,1 sprig Curry leaves - roughly torn | 1 cup Arhar dal (Split Toor Dal),2 cups Chow chow (chayote squash) - cut into cubes,30 grams Tamarind - soaked in 1 cup of water,1 Onion - sliced,2 Tomatoes - chopped,1 tablespoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - roughly chopped,Sunflower Oil - as required,Salt - as required,1 teaspoon Sesame (Gingelly) Oil - or vegetable oil,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 Dry Red Chillies,1 sprig Curry leaves - roughly torn | 10 | 30 | 40 | 4 | South Indian Recipes | Lunch | High Protein Vegetarian | To begin making the Chow Chow Sambar recipe, first pressure cook the toor dal along with turmeric and 2 cups of water for 2 whistles. Let the pressure release naturally. Once the dal is cooked, whisk the dal well and keep it aside.Add a teaspoon of oil in a heavy bottoemd pan and heat it on a medium flame, add the sliced onion and saute for 2 minutes till the onions turns soft and translucent.Add tomatoes, chow chow and cook till the chow chow is cooked 3/4th, stirring occasionally.Once it is done, add the tamarind extract, sambar powder, salt to taste and let it simmer until the raw smell of the tamarind goes away and the chow chow is perfectly cooked.Add the cooked toor dal, adjust the seasoning, add the roughly chopped coriander leaves and let it simmer for another 2 or 3 minutes and switch off.In another small tadka pan, add a teaspoon of sesame oil and allow it to heat. Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned.Add the asafoetida powder and curry leaves, stir it in and turn off the heat.Pour this tempering over the cooked sambar and it is ready to be served. Serve Chow-Chow Sambar with Homemade Soft Idli or Masala Dosa. You can even serve it with Steamed Rice and Cauliflower Thoran for your vegetarian lunch or dinner.
| To begin making the Chow Chow Sambar recipe, first pressure cook the toor dal along with turmeric and 2 cups of water for 2 whistles. Let the pressure release naturally. Once the dal is cooked, whisk the dal well and keep it aside.Add a teaspoon of oil in a heavy bottoemd pan and heat it on a medium flame, add the sliced onion and saute for 2 minutes till the onions turns soft and translucent.Add tomatoes, chow chow and cook till the chow chow is cooked 3/4th, stirring occasionally.Once it is done, add the tamarind extract, sambar powder, salt to taste and let it simmer until the raw smell of the tamarind goes away and the chow chow is perfectly cooked.Add the cooked toor dal, adjust the seasoning, add the roughly chopped coriander leaves and let it simmer for another 2 or 3 minutes and switch off.In another small tadka pan, add a teaspoon of sesame oil and allow it to heat. Once the oil is heated up, add the mustard seeds, the dry red chilies and allow it to roast until lightly browned.Add the asafoetida powder and curry leaves, stir it in and turn off the heat.Pour this tempering over the cooked sambar and it is ready to be served. Serve Chow-Chow Sambar with Homemade Soft Idli or Masala Dosa. You can even serve it with Steamed Rice and Cauliflower Thoran for your vegetarian lunch or dinner. | https://www.archanaskitchen.com/chow-chow-sambar-chayote-squash-sambar-recipe |
| 1146 | 1272 | Muttaikose Poriyal Recipe - Purple Cabbage Poriyal | Red Cabbage Sabzi | Muttaikose Poriyal Recipe - Purple Cabbage Poriyal | Red Cabbage Sabzi | 500 grams Purple cabbage - roughly chopped or sliced thin,Salt - to taste,2 tablespoons Water,1 teaspoon Coconut Oil,1 teaspoon Mustard seeds,2 teaspoons White Urad Dal (Split),2 sprig Curry leaves - finely chopped,1/4 teaspoon Asafoetida (hing),2 Green Chillies - slit,1/4 cup Fresh coconut - grated | 500 grams Purple cabbage - roughly chopped or sliced thin,Salt - to taste,2 tablespoons Water,1 teaspoon Coconut Oil,1 teaspoon Mustard seeds,2 teaspoons White Urad Dal (Split),2 sprig Curry leaves - finely chopped,1/4 teaspoon Asafoetida (hing),2 Green Chillies - slit,1/4 cup Fresh coconut - grated | 15 | 30 | 45 | 3 | South Indian Recipes | Side Dish | No Onion No Garlic (Sattvic) | To begin making the Muttaikose Poriyal Recipe/ Purple Cabbage Poriyal, get the cabbage chopped or sliced and the rest of the ingredients ready.Place the purple cabbage in pressure cooker, add 2 tablespoon of water and pressure cook for 1 whistle and turn off the heat. Release the pressure immediately, to avoid over cooking the cabbage.Heat a teaspoon of oil a heavy-bottomed pan on medium heat.Add the mustard seeds and urad dal. Allow them to crackle. Roast the urad dal until it gets lightly browned.Once the dal is golden brown and crisp, add the curry leaves, green chillies, purple cabbage and salt to taste.Give the Purple Cabbage Poriyal a stir and saute for a couple of minutes and turn off the heat.Once done, add the grated coconut, give the Purple Cabbage Poriyal a mix and check the salt and adjust to suit your taste.Add more coconut if required. Turn off the heat and serve the Muttaikose Poriyal / Purple Cabbage Poriyal warm.Serve the Muttaikose Poriyal Recipe/ Purple Cabbage Poriyal along with Tomato Rasam and Steamed Rice topped with ghee for lunch or dinner.
| To begin making the Muttaikose Poriyal Recipe/ Purple Cabbage Poriyal, get the cabbage chopped or sliced and the rest of the ingredients ready.Place the purple cabbage in pressure cooker, add 2 tablespoon of water and pressure cook for 1 whistle and turn off the heat. Release the pressure immediately, to avoid over cooking the cabbage.Heat a teaspoon of oil a heavy-bottomed pan on medium heat.Add the mustard seeds and urad dal. Allow them to crackle. Roast the urad dal until it gets lightly browned.Once the dal is golden brown and crisp, add the curry leaves, green chillies, purple cabbage and salt to taste.Give the Purple Cabbage Poriyal a stir and saute for a couple of minutes and turn off the heat.Once done, add the grated coconut, give the Purple Cabbage Poriyal a mix and check the salt and adjust to suit your taste.Add more coconut if required. Turn off the heat and serve the Muttaikose Poriyal / Purple Cabbage Poriyal warm.Serve the Muttaikose Poriyal Recipe/ Purple Cabbage Poriyal along with Tomato Rasam and Steamed Rice topped with ghee for lunch or dinner. | http://www.archanaskitchen.com/muttaikose-poriyal-recipe-purple-cabbage-poriyal |
| 1147 | 1274 | Basil Pesto Grilled Chicken Recipe | Basil Pesto Grilled Chicken Recipe | 1 Chicken breasts,1 tablespoon Fresh cream,1 teaspoon Lemon juice,2 tablespoons Garlic Butter,250 grams Basil leaves - with stems removed,1/4 cup Walnuts - toasted,4 cloves Garlic - finely chopped,Salt - to taste,1 tablespoon Whole Black Peppercorns - coarsely pounded,2 tablespoons Extra Virgin Olive Oil,1/2 cup Parmesan cheese - grated | 1 Chicken breasts,1 tablespoon Fresh cream,1 teaspoon Lemon juice,2 tablespoons Garlic Butter,250 grams Basil leaves - with stems removed,1/4 cup Walnuts - toasted,4 cloves Garlic - finely chopped,Salt - to taste,1 tablespoon Whole Black Peppercorns - coarsely pounded,2 tablespoons Extra Virgin Olive Oil,1/2 cup Parmesan cheese - grated | 70 | 20 | 90 | 1 | Continental | Main Course | High Protein Non Vegetarian | To begin making the Basil Pesto Grilled Chicken Recipe, make the fresh basil pesto and keep it ready.For the Basil PestoPlace the walnuts,garlic, basil leaves, salt, and pepper in the food processor and churn until coarse. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Add the Parmesan and puree for a minute. In a mixing bowl, marinade the chicken breast along with the basil pesto, cream, and lemon juice. Let it sit for about an hour.Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it. Cook till the chicken is completely cooked through. IT will take about 8 to ten minutes on either sides to cook the chicken. Once done transfer the Basil Pesto Grilled Chicken onto a serving plate and serve hot.Serve Basil Pesto Grilled Chicken Recipe with Summer Lettuce Salad Recipe and French Onion Soup Recipe for lunch or dinner.
| To begin making the Basil Pesto Grilled Chicken Recipe, make the fresh basil pesto and keep it ready.For the Basil PestoPlace the walnuts,garlic, basil leaves, salt, and pepper in the food processor and churn until coarse. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.Add the Parmesan and puree for a minute. In a mixing bowl, marinade the chicken breast along with the basil pesto, cream, and lemon juice. Let it sit for about an hour.Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it. Cook till the chicken is completely cooked through. IT will take about 8 to ten minutes on either sides to cook the chicken. Once done transfer the Basil Pesto Grilled Chicken onto a serving plate and serve hot.Serve Basil Pesto Grilled Chicken Recipe with Summer Lettuce Salad Recipe and French Onion Soup Recipe for lunch or dinner. | https://www.archanaskitchen.com/basil-pesto-grilled-chicken-recipe |
| 1148 | 1275 | Menthya Matvadi Palya Recipe - Madhwa Brahmin Style Methi-Chana Dal Sabzi | Menthya Matvadi Palya Recipe - Madhwa Brahmin Style Methi-Chana Dal Sabzi | 50 grams Methi Leaves (Fenugreek Leaves),1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1 sprig Curry leaves,2 Dry Red Chillies,Salt - to taste,1/2 cup Chana dal (Bengal Gram Dal) - soaked for 2 hours,1/2 cup Fresh coconut - grated,6 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,Curry leaves - few,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing) | 50 grams Methi Leaves (Fenugreek Leaves),1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1 sprig Curry leaves,2 Dry Red Chillies,Salt - to taste,1/2 cup Chana dal (Bengal Gram Dal) - soaked for 2 hours,1/2 cup Fresh coconut - grated,6 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,Curry leaves - few,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing) | 120 | 15 | 135 | 4 | Karnataka | Side Dish | Diabetic Friendly | To prepare Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi); drain the water from the soaked channa dal and grind all the ingredients mentioned under "to grind" adding very little water to make a coarse paste.In a steamer, steam the ground masala till soft, for about 10 minutes on high heat using Idli molds.Meanwhile, wash and chop the methi leaves finely.In a kadai, heat oil and mustard seeds and allow it to splutter, add the red chillies and curry leaves and roast for a few seconds.Add finely chopped methi leaves and salt and allow it to wilt down. Once the methi leaves are cooked, add the ground chana dal mixture and mix them and allow it to cook on low flame till everything combines well. Turn off heat. Check the salt and adjust accordingly to taste.Serve Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi) along with Tawa paratha, Karnataka Special Huli Tovve Recipe and steamed rice for lunch or dinner.
| To prepare Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi); drain the water from the soaked channa dal and grind all the ingredients mentioned under "to grind" adding very little water to make a coarse paste.In a steamer, steam the ground masala till soft, for about 10 minutes on high heat using Idli molds.Meanwhile, wash and chop the methi leaves finely.In a kadai, heat oil and mustard seeds and allow it to splutter, add the red chillies and curry leaves and roast for a few seconds.Add finely chopped methi leaves and salt and allow it to wilt down. Once the methi leaves are cooked, add the ground chana dal mixture and mix them and allow it to cook on low flame till everything combines well. Turn off heat. Check the salt and adjust accordingly to taste.Serve Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi) along with Tawa paratha, Karnataka Special Huli Tovve Recipe and steamed rice for lunch or dinner. | https://www.archanaskitchen.com/matwadi-palya-recipe-madhwa-brahmin-style-methi-chana-dal-sabzi |
| 1149 | 1276 | Goan Sorak Curry Recipe | Goan Sorak Curry Recipe | 1 cup Fresh coconut - grated,6 Kashmiri dry red chilli,3 cloves Garlic,1 Onion,2 tablespoon Coriander (Dhania) Seeds,3/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),Water - as required,1 tablespoon Sunflower Oil,6 Kokum (Malabar Tamarind),2 Green Chillies - slit,1 teaspoon Jaggery,Salt - to taste,Coriander (Dhania) Leaves - chopped | 1 cup Fresh coconut - grated,6 Kashmiri dry red chilli,3 cloves Garlic,1 Onion,2 tablespoon Coriander (Dhania) Seeds,3/4 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),Water - as required,1 tablespoon Sunflower Oil,6 Kokum (Malabar Tamarind),2 Green Chillies - slit,1 teaspoon Jaggery,Salt - to taste,Coriander (Dhania) Leaves - chopped | 15 | 15 | 30 | 4 | Goan Recipes | Dinner | Vegetarian | To begin making the Goan Sorak Curry recipe, in a mixer jar take all the ingredients mentioned under Masala to grind. Add a little water and grind to a very smooth paste. Keep it aside.Next, heat oil in a heavy bottomed pan. Once it's hot, add the ground masala and slit green chilli into it. Saute for 2 to 3 minutes on low flame.Later add water, salt to taste, jaggery and kokum. Mix well and allow the curry to simmer for few mins till it starts bubbling. Switch off the gas. Garnish with coriander leaves.Serve Goan Sorak Curry along with Steamed Rice and Suran Fodi for your weekday meal.
| To begin making the Goan Sorak Curry recipe, in a mixer jar take all the ingredients mentioned under Masala to grind. Add a little water and grind to a very smooth paste. Keep it aside.Next, heat oil in a heavy bottomed pan. Once it's hot, add the ground masala and slit green chilli into it. Saute for 2 to 3 minutes on low flame.Later add water, salt to taste, jaggery and kokum. Mix well and allow the curry to simmer for few mins till it starts bubbling. Switch off the gas. Garnish with coriander leaves.Serve Goan Sorak Curry along with Steamed Rice and Suran Fodi for your weekday meal. | https://www.archanaskitchen.com/goan-sorak-curry-recipe |