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RECIPE OF RICE KHEER

RECIPE OF RICE KHEER
RECIPE OF RICE KHEER

RECIPE OF RICE KHEER

Indian dessert recipe of rice kheer, prepared for almost every festival and celebration, is a popular choice for many people. Rice and Milk are used in the preparation of this dessert. It’s flavored with cardamom powder and dried fruits, and it’s delicious.

RECIPE OF RICE KHEER

Ingredients

  • Full-cream Milk – 1 liter
  • Rice – ¼ cup (50 grams)
  • Dry coconut – 2 tsp (grated)
  • Almond – 2 tsp
  • Raisin – 2 tsp
  • Cardamom powder -½ tsp
  • Sugar – ¼ cup (50 grams)

How to make Recipe Of Rice Kheer

Take a pot with a thick bottom and place the rice in the pool. Cook the rice until it is tender. If you are making kheer with 1 liter of Milk, use a more extensive collection that can hold 2 liters of Milk instead of a smaller one. With plenty of water, thoroughly clean the pool.

Pour 1 liter of milk into a pot and turn on the gas stove to heat it. Allow the Milk to come to a boil. When the milk begins to boil, stir it constantly and make sure the spatula touches the bottom of the pan. Proper stirring will prevent the Milk from sticking to the bottom of the pan.

¼ cup of soaked rice should be added. Maintain a low-to-medium flame. We will use short-grain rice, which is primarily used for making kheer (sweet rice pudding). Fourteen cups of rice should be washed and soaked for half an hour.

Stir the Milk in small batches at regular intervals until the Milk thickens, and the rice is thoroughly mixed. Every 1-2 minutes, give the kheer a good stir.

During the cooking process, you will notice cream floating on top of the Milk. Every time the cream separates from the Milk, it must be dissolved in the Milk. This is done to make the Milk thicker.

The rice has been cooked, but it still needs to be mixed with the Milk to be served. As a result, we can now include dried fruits. 2 tablespoons of finely chopped coconut, two tablespoons of almonds, and 2 tablespoons of raisins are all good additions. Everything should be mixed and cooked while being stirred at regular intervals.

Nisha Madhulika Tips

You can make kheer with or without dried fruits depending on your preference.

After 35 minutes of cooking, the rice and Milk have been thoroughly combined. 1/4 teaspoon of cardamom powder should be added. It will impart a pleasant aroma and flavor to the kheer. 1/4 cup sugar (4 tbsp sugar) or more to your liking is a good idea. Everything should be thoroughly mixed.

Place a lid on top of the pot and turn the burner off. a. Allow it to sit for 5 minutes.

It will only take 5 minutes for your kheer to be ready with the perfect thick but runny consistency. Chop almonds and sprinkle them on top of the kheer to finish it off. The kheer is prepared and ready to be served.

Prepare this rice kheer recipe right away and share it with your family and friends. It’s that simple.

Recipe Of Rice Kheer Video


Nisha Madhulika Recipes

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Recipes By Nisha Madhulika

PULAO RECIPE HINDI

MAWA GUJIYA

RAVA LADOO RECIPE

JALEBI RECIPE

MOONG DAL BARFI

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PULAO RECIPE HINDI

PULAO RECIPE HINDI
PULAO RECIPE HINDI

PULAO RECIPE HINDI

This pulao recipe is made fast with peas, potatoes, maize, spinach, and brown rice. You can utilize it as an entrance or as a side – it will be popular nonetheless. Learn how to make Pulao Recipe Hindi!

Pulao Recipe

Makes: 8 portions

Cooking Plus preparation time: 35 minutes

Ingredients

  • 1⁄2 cup of frozen peas.
  • 1 cup of frozen spinach
  • 1⁄2 cup maize, frozen
  • 1 red peeled potato chopped, medium 1⁄2 tsp.
  • 2 cloves, 1 & 1⁄2 tsp. oil, canola
  • 1 cup of rice without cooking, brown
  • Sea salt, coarse, as you like

How to make Pulao Recipe

  • Wash rice in a rice cooker.
  • Excess drain water out.
  • Add a little pot of oil. Add whole cloves and cumin seeds when it’s heated.
  • Fry till aromatic for about 1⁄2 minute. Add carefully to the rice cooker.
  • Mix uncooked rice oil.
  • Fill the cooker with the right water to cook a cup of rice.
  • Add diced potato to the water and rice cooker.
  • Add spinach, peas, and maize directly to the rice cooker from the freezer.
  • Add Salt as you want.
  • Mix rice cooker materials completely. Cover. Turn the cooker on.
  • After the cooker states that the rice is finished, disconnect the cooker.
  • Remove the bowl of rice. Mix last time.
  • If desired, add extra Salt.

Pulao Recipe Video

 


Pickle & Mango Side – Kalyana Maanga

Pickle & Mango Side - Kalyana Maanga
Pickle & Mango Side – Kalyana Maanga

This side dish can be eaten after you create it originally, but if you let it rest for some hours, it tastes even better. It is used to accompany rice or kanji in winter. You can cool it for a week or so.

Makes: 1-2 portions

Cooking Plus preparation time: 20 minutes

Ingredients

  • 1 raw mango
  • A pinch of turmeric
  • 1 pinch of powder of Fenugreek
  • Chili powder 2 tsp., red
  • Salt, as you wish

For seasoning

  • A little bit of asafetida
  • Oil 2 tbsp., sesame
  • 1 sprig of leaves of curry
  • Mustard seeds 1 tsp.

How to make Kalyana Maanga

  • Thoroughly wash mango. Use a clean towel to wipe dry.
  • Then cut into little pieces. Do not peel.
  • Add chili powder, powder fenugreek, turmeric powder, and mango salt. Mix thoroughly. If you wish, taste and add any additional spices.
  • Tempering heat oil (tadka) pan. Bring yourself to smoking. Add the leaves of curry, mustard seeds, and asafoetida.
  • When the mustard seeds start to sputter, they are ready for mango.
  • Mix well mango and seeds. Transfer to a clean, dry box. It can be served immediately, but if it rests for an hour or so it tastes a bit better. Learn how to make Pulao Recipe Hindi!

Kalyana Maanga Video


Kurmura Chikki

Kurmura Chikki
Kurmura Chikki

For generations, this traditional dish is consumed and still as popular as ever. It also has a fluffy texture and a big crunch. The sugars give this bouquet of rice chikki a deep and rich taste.

Makes: 16 parts.

Cooking Plus preparation time: 20 minutes

Ingredients

  • ghee 1 tsp (clarified butter)
  • 2 cups of rice, puffed
  • 1⁄2 cup of jaggery (brown sugar)

How to make Kurmura Chikki

  • Heat deep pan.
  • Add blowjob rice and then dry on med. heat for about three minutes. Remove and reserve.
  • Heat the same pan ghee. Add jaggery. Add jaggery. Combine and cook for about three minutes over med. heat. Remove during cooking.
  • Take it out of the heat. Fill rice with ghee and mix thoroughly.
  • Put the mixture on a grated and smooth stone surface. Roll into an eight-inch circle, also oiled using a rolling pin.
  • Cut into 1 & 1⁄2″ x 1 & 1⁄2″ square pieces with a knife.
  • Allow them to cool and serve completely.

Kurmura Chikki Video


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Recipes By Nisha Madhulika

GREEN PEAS MASALA RECIPE

CARROT HALWA RECIPE

Suji Halwa

FLATTENED RICE RECIPE

MASALA PAV

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GREEN PEAS MASALA RECIPE

Green Peas Masala Recipe
Green Peas Masala Recipe

GREEN PEAS MASALA RECIPE | MATAR MUTHIYA RECIPE | GREEN PEAS RECIPE

Green Peas Masala Recipe is a healthy breakfast meal, with or without oil. Not only is this unique breakfast excellent, but it can also be prepared quickly. So, let’s start. Learn how to make Green Peas Masala Recipe!

Green Peas Masala Recipe

Ingredients

For Dough:

  • Peas- 3/4 Cup.
  • Wheat Meal – 1/2 Cup (75 gms)
  • Gram – 1/2 cup of flour (60 gms)
  • Leaves of Fenugreek – 1/2 cup, finely chopped
  • Salt – 1 tsp Powder Turmeric – 1/2 cup
  • Powder of Coriander – 1/2 tsp
  • Chilli Green – 2, fine chopping of Red Chili – 1/2 ct.
  • Sowing cumin – 1/2 tsp
  • Carom Sowing – 1/2 tsp
  • Kurdish – 1/4 Cup
  • Baking Soda – just under 1/4 tsp

For Chutney:

  • Leaves of coriander – 1 cup
  • Black salt – 1/2 tsp
  • salt – 1/2 tsp
  • cumin – 1/2 tsp.
  • 1 tsp For tadka: Asafoetida – 1 pinch
  • ginger – 1 inch of the baton,
  • chopped Green chili – 2,
  • chopped Dry Mango Powder
  • Oil – 3 – 4 tsp
  • Sesame seeds – 1 tsp
  • Cumin seeds – 1/2 tsp.
  • Salt – 1/4 tsp.

How can make Green Peas Masala Recipe

  • Grind 3/4 cup of green peas to produce matar muthiya and remove them in a bowl.
  • Add 1/2 cup wheat flour, 1/2 cup besan, and 1/2 cup of Methi to the potatoes.
  • Add 1 tsp. Salt, 1/2 tsp. Turmeric powder, 1/2 tsp.
  • Coriander powder, two finely chopped green chilies, 1/2 tsp.
  • Red chili powder, 1 tsp. Green peas, and 1 Tsp. grated ginger.
  • Boil 2-3 cups of water in a cooking pot and add oil to a filter.
  • Apply your hand with a bit of oil, divide the dough into two halves and give the dough portions a log shape.
  • Roll dough logs in 1 or 1/4 of an inch in diameter and maintain them at a distance on the greased sieve.
  • Put the sieve over the steamer and steam on high heat for 2 minutes.
  • Turn the flame medium after 2 minutes and steam the muthiya for 20 minutes.
  • After 20 minutes, check the muthiya by inserting a knife inside it.
  • If the knife is clean, green peas muthiya are ready. Please take out the muthiya and chill it for 5 minutes.
  • Cut matar muthiya into 1/2 inch pieces after 5 minutes and serve with Chutney.
  • If you want to make a muthiya taster, prepare Tadka and tweak it.
  • Heat in the pan 3-4 tsp of oil. Add one tp of sesame seeds, 1/2 tp of cumin seeds, under 1/4 tsp of salt, less than 1/4 tsp of red chili powder, and combine thoroughly.
  • Add the muthiyas to the pot and sprinkle on either side.
  • It takes 1-1.5 minutes to nimble. Muthiya green peas are ready to be served.
  • Blend 1 cup of coriander, 2-green chilies, 1-inch ginger baton, 1-pinch hing, 1/2 tsp cumin, 1/2 tp of black salt, 1/2 tsp of salt, 3/4 tp of amchur, and water in a mixer. Green chutney coriander is ready.
  • Taste spongy, soft, and delicious muthiya matar with delightful green coriander or tomato sauce.
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Green Peas Masala Recipe Video


Paneer Momos Recipe

Paneer Momos Recipe
Paneer Momos Recipe

Momos are India’s best street food. Who doesn’t love momos, I mean! Give your normal momos a break and fit in the image. Prepare mummies with steam with lower hot red chutney and sweet white chutney. Learn how to make Paneer Momos Recipe.

Ingredients

  • Flour Refined-1 cup
  • Oil salt-1/4 tsp-1.5 tbsp
  • 1-inch baton,
  • green chili grinding-1,
  • finely chopped capsicum-1/4 Cup,
  • finely chopped chip-1 Cup,
  • panel grinding-1 Cup,
  • grated salt-1/2 tsp.
  • Black potatoes-1/2 tsp.

Red Chutney Ingredients

  • Oil-1 tbsp
  • Cumin Seeds-1/2 tsp
  • Asafoetida-1/2 tsp.
  • Turmeric Powder-1/2 tsp.
  • Tomato-2,
  • diced red chili-5-6
  • powder-1 tsp.
  • Red chili powder-1 tsp.
  • Salt-3/4 tsp.

White Sauce Ingredients

  • One boiled cream-1/4
  • cup of potato
  • Salt-1/4
  • cup of Sucre-1
  • cup of milk

How to make Paneer Momos Recipe

  • Take one tablespoon of maida and mix 1/2 tsp of salt. Gradually add water and produce a stiff dough. Cover the dough for 30 minutes and rest.
  • Heat 1.5 tbsp of oil in a pot for stocking. Add 1 inch rasped ginger, 1-cut green chile (discard seeds), 1⁄4 cup fine-cut capsicum into the pan, and sauté lightly.
  • Add 1 cup of rubbed chocolate and 1 cup of rubber in the pan and stir well. Then combine in the stuffing 1/2 tsp of salt and 1⁄2 tsp of crushed black pepper. Transfer the bowl to a bowl and let it cool.
  • After 30 minutes, knead the dough again and divide it into little sections. Take a piece of dough, shape it flat and circular.
  • Dust the batter in a dry maida and roll a 3-inch diameter thin sheet. Roll 5-6 sheets of dough in the same way. Put a sheet on your palm and flip.
  • Add 1 or 1⁄2 tsp of filling Paneer to start filling. Keep the edge together, begin folding platitudes and adhere them to the front platitudes. Make all of the momos in the same way.
  • You can cook momos with various folds. A different kind of fold is circular. Take a rolling sheet and put something on it. Bring the edges together, fold them, paste each other over and twist the top.
  • In a cooking vessel, take a streamer or boil water. Grease a sieve with oil and strain the momos. When the water is boiled, insert the sieve in the ship and steam the momos for 10 minutes.
  • Momos from Paneer are ready to be served. Serve them with chutney red and white. Follow the instructions below to produce chutney in red and white.

How to prepare chutney red and white

  • Heat in the pot 1 tbsp of oil. When the oil is hot, roast 1⁄2 tsp of cumin seeds, turn down the flame to avoid spice burning.
  • 12 pinch hing and 12 tsp turmeric powder in oil, slightly roasted add 2-cut tomatoes, 5-6 chilies, 1 tsp of coriander powder, 3⁄4 tsp of salt, 1-inch of caught ginger, and briefly sauté.
  • To the tomatoes, add 1⁄4 cup water and simmer over medium heat until the tomatoes become mushy. Stir the tomatoes and simmer covered for 4-5 minutes after 5 minutes.
  • Once the tomatoes have turned soft, turn off the flame and let the tomatoes cool down. Meanwhile, prepare the white momos sauce.
  • Take a boiled potato and add it after crushing it to the food processor. Stir in a mixer jar and combine with 1⁄4 cup cream, 1 tsp of salt, 1 tsp of sugar, and a small amount of milk. The white sauce is ready for use.
  • Add the tomatoes to the food processor and 1 tsp of red chili powder. Run the blender and make the fine paste for chutney. Red chutney’s ready, too.
  • Enjoy red and white chutney paneer momos!
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Paneer Momos Recipe Video


Sabudana Vada Recipe

Sabudana Vada Recipe
Sabudana Vada Recipe

Made of a wonderful mix of semolina and curd, it’s a delicious and healthy breakfast alternative.

Ingredients

  • Semolina – 1 tablespoon (200 gms)
  • 1/2 ginger paste whisked curd
  • 1 green chile – 1 cup
  • Eno Fruit Jelly – 1 tsp.
  • Salt – 3/4 tsp or tasting
  • 3/4 tsp sugar (optional)
  • Oil – 2 tbsp
  • Black Mustard – 1/2 tsp Seeds
  • Seeds of sesame – 1 tsp
  • Leaves of Curry – 10 to 12
  • Green pulpits – 2

How to make Sabudana Vada Recipe

  • Take fine semolina in a mixer, curd flavored with a paste of green chiles and ginger. Semolina should be added and well mixed.
  • If the batter appears to be dense, add water. Keep the puff up for 10 minutes for semolina.
  • Keep boiling water, put the Jali in a pot, turn fire. Cover it so that the water boils fast.
  • Ten minutes later, When the batter blows, add salt, powdered sugar. Mix it well. Mix it well. Add salt to the eno fruit.
  • Put 1 tsp of water on it. Mix it well. Mix it well. Once there are bubbles, the batter stops whisking.
  • Take a dhokla container, grate with oil, Put in the batter, tap, and even.
  • Check whether the water is boiling in the container. Put the Dhokla container in water as the water boils, cover and cook for 20 minutes, then inspect the dhokla.
  • The dhokla should be poked with a knife; if the knife comes out, the dhokla is ready. Turn off the flame. Turn off the flame.
  • When you are ready, remove the container, keep Jali cool. After cooling off, take out and retain on the plate with the help of a knife.

To be tempered

  • Put oil in the heat tadka pan and add black mustard seeds, curry leaves, sesame seeds, and green chilies. Tadka over dhokla, put tadka over dhokla.
  • Spongy and soft Rava Dhokla’s ready. Ready. Serve dhokla and enjoy the snack with Peanut chutney, coconut chutney, or any of your favorite chutney.
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Sabudana Vada Recipe Video


Nisha Madhulika Tips

  • The dhokla batter should not be too thick or too thin.
  • When too much steam is formed, reduce the flame to medium and cook dhokla for around 2 minutes on medium flames.
  • Don’t mix the batter too much when the eno has been added if the air bubbles are exited, and the dhokla isn’t good.
  • Optional, Sugar can be skipped.

Nisha Madhulika Recipes

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Recipes By Nisha Madhulika

FRIED BALLS OF RICE

RECIPE FOR METHI PARATHA

Masala Dosa

POPULAR VEGETARIAN INDIAN DISHES

RAVA DHOKLA RECIPE

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FLATTENED RICE RECIPE

FLATTENED RICE RECIPE
FLATTENED RICE RECIPE

FLATTENED RICE RECIPE

Flattened Rice Recipe is prepared with a thicker form of flattened rice. It’s so simple to make it that you can even let your kids help while they’re supervised. It’s a healthy dish that’s easy to digest, so it’s a great side dish or snack.

Flattened Rice Recipe

Makes: two to three servings

Cooking Plus preparation time: 45 minutes

Ingredients

  • 1 tbsp. Of cilantro chopped coconut 1 tbsp.
  • Grated one sliced chile,
  • One 12-inch grated ginger piece
  • One onion chopped, tiny
  • 1 cup of rice flattened (poha)
  • 1 tsp turmeric powder pinch kosher salt.
  • 1⁄2 tsp. Fresh lemon juice
  • To temper: to temper
  • 1 chile red, dried
  • 5 to 6 curry leaves
  • One asafetida pinch
  • 2 centimeters of peanuts
  • 12 teaspoon mortar seeds1 tbsp

How to make Flattened Rice Recipe

  • Place the large colander of flattened rice & Wash well.
  • Allow 5 to 10 minutes to soak in water.
  • Heat oil in a big pot.
  • Add peanuts and seeds of mustard.
  • Toast over low heat until the mustard seeds are gone and peanuts roast.
  • Add the leaves of curry, asafetida, and red chili.
  • Add turmeric, chili green, ginger, and oignons.
  • Allow around one minute to sauté.
  • Add the rice and moisten it.
  • Mix well & cover pan
  • Reduce heat—Cook 5 to 7 minutes of the mixture.
  • Add coriander, lemon juice, and cocoon.
  • Remove and serve from the heat.
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Flattened Rice Recipe Video


Cauliflower & Potato Curry

Cauliflower & Potato Curry
Cauliflower & Potato Curry

This recipe is an easy and fast supper on days when you don’t have any additional hours in your kitchen. It’s quick to cook, and it includes many healthy veggies and some delicious Indian spices.

Makes: 2 portions

Cooking time: 50 minutes Prep time

Ingredients

  • 2 cups, shelled peas (frozen or fresh)
  • 4 chilies, sliced, green
  • Four tomatoes cut, giant chili powder,
  • 1 tsp., red 4 tsp. paste of garlic
  • Two cut oignons, big 2 tsp. seeds of cumin
  • Oil 6 tbsp., sunflower
  • Four diced potatoes washed, large
  • Four cups of frozen or fresh cauliflower, florets,
  • Just only Turmeric powder 1 tsp.
  • Cumin powder 2 tsp.
  • 4 tsp. of powdered coriander Ginger paste 2 tsp.
  • Coriander chopped, fresh
  • One snap of salt, or as requested

How to make Cauliflower & Potato Curry 

  • Clean cauliflower well & Put the blooms in a big dish. Medium hot water cover.
  • Add some salt. Set aside for approximately 10 minutes.
  • Put potatoes in a safe microwave dish. Cover with hot to warm water. Mix thoroughly with a salt pinch.
  • Cook on high heat for 3-4 minutes until par-boiled.
  • Drain water. Set aside the potatoes.
  • Fire heavy oil, deep pot overheat.
  • Add cumin seeds when heated.
  • Cook until they don’t sputter anymore.
  • Fill in the onion. Fry until the ingredients are soft, stirring frequently.
  • Add garlic and paste ginger. Fry everything for a minute.
  • Fill in the spices. For about one more minute, fry the mixture.
  • Add tomatoes and chiles. Combine. Combine.
  • Fry until the tomatoes start softening.
  • Add peas, florets of cauliflower, and potatoes.
  • As desired, salt & Cover.
  • Cook and remove from the heat for 3-5 minutes.
  • Coriander garnish.
  • Serve with deep-fried bread or naan or paratha.
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Cauliflower & Potato Curry Video


Jeera Rice – Jeera Pulau

Jeera Rice
Jeera Rice

This entry goes nicely with most side dishes of any kind, so it’s a terrific choice for meetings or parties. If you produce a few gravy dishes and side dishes to accompany them, the general attractiveness of the meal will be delightful.

Makes: 3-4 portions

Cooking + preparation time: 1 hour and 5 minutes

Ingredients

  • Two and a half bowls of water, one green pepper, salt, and pepper to taste
  • Garam masala 2 tsp (spice mix) cumin seeds 1 tbsp.
  • 2 tbsp. Of olive oil
  • 1 & 1⁄2 rice cups, basmati garnish: 1 tbsp.
  • Cilantro chopped

How to make Jeera Rice – Jeera Pulau

  • Wash, and then soak 1⁄2 hours of rice. Water drain and reserve.
  • Heat oil in a big pot. Add masala garam: Fry, just a few seconds.
  • Add seeds of cumin. Let them crack a little.
  • Add rice drain. Then whisk until the oil coats the rice for a few minutes, and it seems shiny.
  • Measure out 2 and 12 cups of filtered water. Add rice to it.
  • Also, add salt. Cover pan. Bring to the boil. Bring to the boil.
  • Reduce the heat to med-low once the mixture is boiling.
  • To allow the rice to absorb moisture, cook for 15 minutes.
  • Fork rice fluff.
  • Garnish with coriander.
  • Enjoy Jeera Allo.
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Jeera Rice Video


Nisha Madhulika Recipes

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Recipes By Nisha Madhulika

MASALA PAV

APPLE MINT SMOOTHIE

ALOO HALWA RECIPE

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MASALA PAV

Masala Pav
Masala Pav

MASALA PAV

Soft pav buns are the star of this dish when they are filled with butter. They’re delicious. It works well as a dinner entrance, an evening snack, or a weekend breakfast. Learn Masala Pav Recipe!

Masala Pav

Makes: 2 portions

Cooking plus preparation time: 25 minutes

Ingredients

  • 3 tbsp. Melted butter
  • 4 to 5 chopped cilantro stems chili powder, Kashmiri, 1 tsp.
  • Pav bhaji masala 2 to 3 tsp (Indian spice blend)
  • Two garlic cloves
  • Two tomatoes sliced
  • One onion chopped
  • Four buns, pav salt, as you like.
  • Various drops of fresh lemon juice

How to make Masala Pav

  • Heat in a large pan for about 1 tbsp. Of butter. Add onion and garlic. Add tomatoes when the onions are softened. Cook until the blend is mashed.
  • Add pav bhaji masala, salt, and powdered chili. Add 2 to 3 centimeters of water filter. Cook until the masala is done for a few minutes.
  • Add lemon juice and leaves of coriander. Remove from heat. Remove from heat.
  • Cut buns. 4. Disseminate masala within. Heat skillet. Heat skillet. Spread over the inside one additional tbsp. Of butter. Place buns face upward with masala.
  • When the first side is toasted correctly, place a small butter dab on the buns. The masala juice is going to sickle into the buns.
  • Gently flip buns. Toast the other side. Toast other sides. Remove from heat.
  • Serve quickly. Learn Masala Pav Recipe!
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Masala Pav Video


Fried Okra

Fried Okra
Fried Okra

Fried okra has been a popular meal for many years in India and worldwide. But it’s excellent to prepare this multipurpose garden plant for a lighter type of cuisine in the summer months. Learn Masala Pav Recipe!

Makes: 4 portions

Cooking + preparation time: 1/2 hours

Ingredients

  • Turmeric 1⁄4 tsp., ground
  • 1⁄4 cup of the cocoon,
  • Shredded to a length of 12 oz.
  • One asafetida pinch
  • One chili sliced
  • 2 to 3 garlic cloves, hacked
  • 1 tsp. Of the seed of cumin,
  • All 1 tsp. Of mustard seeds, whole
  • 1⁄4 cup of oil, sapphire, fresh lime juice 2 tsp.
  • Salt, as you want.

How to make Fried Okra

  • Preheat a large skillet over medium-high heat.
  • Add oil, cumin, and seeds of mustard.
  • Cook for 1/2 minutes. Cook.
  • Add asafetida, chile, and garlic.
  • Cook for 1⁄2 minutes more.
  • Stir in the okra.
  • Use salt to season.
  • Remove occasionally during cooking until tender and golden spots begin to appear.
  • Add currants and cocoa.
  • Cook until well heated.
  • Add lime juice and mix.
  • Serve quickly.
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Fried Okra Video


Dried Moong Daal

Dried Moong Daal
Dried Moong Daal

This lentil meal is packed with healthy protein, and preparation lasts only approximately half an hour. You may serve it with Indian flatbread or flatbread or with a favorite pickle. It’s a simple but satisfying dinner.

Makes: 4 portions

Cooking + preparation time: 1/2 hours

Ingredients

  • Two chilies, green
  • 1 x 2-inch fresh ginger piece grated a snap of asafetida
  • 1 tsp of seeds of cumin,
  • 3 inches of oil, canola
  • 1 cup of daal moon (yellow split lentils)
  • Turmeric powder 1⁄2 tsp. 1 tbsp.
  • Fresh lime juice
  • Salt, as you wish

For decoration: coriander leaves, cut off.

How to make Dried Moong Daal

  • Place the daal in a large basin. Wash well. Wash well. Place in the deep saucepan, boil with enough water to completely cover the daal. As desired, salt. Turmeric powder should be added.
  • Bring to the boil. Cook till the dal is tender but not mashed yet.
  • In a separate pan, heat the oil over medium heat. Add green chile and seeds of cumin. Fry till they don’t sputter anymore. Add ginger. Ginger. Fry another minute.
  • Add daal cooked. When you mix, don’t mash daal.
  • Season as desired with salt. Stir slowly. Remove the top of the stove.
  • Toss with lemon juice.
  • Stir gently one last time.
  • Garnish with coriander & Serve.
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Dried Moong Daal Video



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MATAR PANEER RECIPE

EASY RASGULLA RECIPE

POPULAR VEGETARIAN INDIAN DISHES

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APPLE CINNAMON ROLL

APPLE CINNAMON ROLL
APPLE CINNAMON ROLL

APPLE CINNAMON ROLL

These rolls water so well and make a delicious dessert while they usually are served for breakfast. This recipe includes little ingredients, which makes it easy to make. It’s also a helpful dish for comfort. Learn the Apple Cinnamon Roll recipe!

Apple Cinnamon Roll Recipe

Makes: 4 portions

Cooking Plus preparation time: 35 minutes

Ingredients

  • 4 tbsp. of melted, unsalted butter
  • Nutmeg powder 1⁄4 tsp. 1 tsp. powder of cinnamon
  • Fresh lemon juice 1⁄2 tsp. 5 cups of apples chopped, eight bread slices, white
  • One pinch of salt…
  • 1⁄2 cup of granulated sugar

How to make Apple Cinnamon Roll

  • Combine lemon juice, nutmeg, cinnamon, salt, sugar, and pan apples in a mixing bowl. Warm the apples until they are soft but not mushy. Cook them on med.
  • Allow cooling this filling at room temperature. Set it aside. Set it away.
  • Trim crusts off bread slices. Bread with a rolling pin roll.
  • Bread of butter generously on both sides.
  • Spread 2 tbsp of apple on pieces of toast. Leave roughly around 1⁄4 inches. Roll into a cylinder. Cylinder.
  • Cylinders of butter. Grill on med. Heat in the pot. Turn frequently until all are lightly browned. Serve hot or at room temperature. Learn Online Dating Tips For Women

Apple Cinnamon Roll Video


CORN CHEESE SANDWICH

This delicious sandwich is built on rasped cheese and sweet maize, two simple ingredients that make it so tasty. This is a quick fix and particularly suitable for quick breakfasts or lunch boxes.

Recipe For Cheese Corn Sandwich

Makes: 2 portions

Cooking Plus preparation time: 10 minutes

Ingredients

  • 1 tsp. unsalted butter Chutney
  • 4 tsp green four bread slices
  • 1⁄4 cup of mozzarella or cheddar.
  • 2 tbsp of onion chopped
  • 3⁄4 cup of delicious boiling maize
  • 2 tbsp of capsicum chopped
  • Salt 1⁄4 tsp.
  • Crushed pepper 1⁄2 tsp.

How to make Corn Cheese Sandwich

  • Add the maize, capsicum, onion, cheese, salt, and pepper to a medium-sized bowl. Combine thoroughly and reserve.
  • Spread chutney over the bread slice.
  • Spread 2 tbsp. Of the mixture on bread
  • Cover the piece of maize/cheese bread with a chutney slice.
  • Disseminate butter.
  • Toast or grill.
  • Halve and serve as sandwiches.

Corn Cheese Sandwich Video


SUJI KA PARATHA

This meal is made with various types of flour bread, and its taste comes from fresh mint. The overall flavor is entirely new and distinctive. You can also use it as a side dish with other meals in addition to being served as breakfast.

Makes: 4 portions (2 each) Cooking + Prep Cooking Hour: 50 minutes

Ingredients

  • 1⁄2 cup of water, dull.
  • Oil, vegetables 2 tbsp.
  • 1⁄4 cup of mint leaves chopped
  • 1⁄2 cup of the meal, wheat whole Chili flakes 1 tsp.
  • 1⁄2 taste of besan (gram flour)
  • Salt, kosher 1⁄2 tsp.
  • 1⁄2 sooji cup (semolina)
  • Asafetida 1/8 tsp (resinous herb gum)
  • 3 tbsp. Of oil to cook parathas to roll paratha in 1 1⁄4 cup of flour.

How to make Suji Ka Paratha

  • Combine in a large bowl the ingredients. Mix thoroughly. Mix well. It should have collapsed.
  • Add as much water to make a soft dough as is needed. Knead for a few minutes. Set aside. Set aside.
  • Divide the dough into eight equal-sized sections. Pieces roll into balls. Roll up to 4 inches in diameter or so.
  • Spread on rolls three to four drops of vegetable oil. Two sides should be folded. Fold into two sides. Add additional oil and fold into triangles.
  • Flour gently on your cutting board. Rolling paratha dough is created in the steps above, approximately five inches in diameter.
  • Preheat a large medium-high skillet. Paratha square over the skillet. It will puff in various places when the color changes. Turn over the paratha. It should have golden brown specks.
  • Wait a couple of seconds. Spread and spread roughly 1 tsp. of oil on one side. Flip and flip oil across. Spatula press.
  • Flip back and press the opposite side. 8. It should be brown on both sides in the same color.
  • The remainder of the paratha is repeated. Serve crispy and hot with your choice of toppings. Secrets Tips To Great Spiritual Satisfaction

Suji Ka Paratha Video


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HOW TO MAKE URAD DAL AND RICE DOSA

KHAMAN DHOKLA

ALOO HALWA RECIPE

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HOW TO MAKE URAD DAL AND RICE DOSA

HOW TO MAKE URAD DAL AND RICE DOSA
HOW TO MAKE URAD DAL AND RICE DOSA

HOW TO MAKE URAD DAL AND RICE DOSA

Dosa is a thin crepe that is commonly consumed in southern Indian households. It’s frequently served as part of a breakfast, which is how I’m utilizing it here. It can also be eaten as a whole and nutritious snack. Learn How To Make Urad Dal And Rice Dosa recipe at home.

How To Make Urad Dal And Rice Dosa

There are three servings in this recipe.

Cooking + Preparation Time: 6 hours and 45 minutes, including 6 hours of soaking time – the batter will also need to sit for one day.

Ingredients 

  • olive oil
  • five tablespoons kosher
  • salt (1 teaspoon)
  • 12 teaspoons fenugreek seeds
  • 12 cup urad dal (washed)
  • 12 cup rice
  • 1 pound rice
  • 1 pound rice.

How To Make Urad Dal And Rice Dosa Recipe

  • Soak the fenugreek seeds and rice mixture in water for at least six hours.
  • In a food processor, combine the dal and rice until the mixture is creamy. Please don’t overdo it with the liquid.
  • Toss in a pinch of salt into the batter. Cover and leave the batter to ferment for 24 hours in a warm area. The batter will increase by one-and-a-half times.
  • When you’re ready to make the dosa, whip the butter for a few seconds. Fill the container with as much water as you require. The batter should be pourable and have a consistency similar to pancake batter.
  • Melt the butter in a large skillet over medium heat.
  • Pour 12 cups of batter into a cast-iron skillet. Equally distribute the mixture throughout the pan, that you are using.
  • Drizzle a couple of teaspoons of oil all over the batter and along the edges.
  • Continue to cook the dosa until it is crisp and golden brown. Cook for another 15 seconds on the other side. Using the remaining batter, repeat the process. Serve your guests. Learn Online Dating Tips For Women

Urad Dal And Rice Dosa Video


RICE COCONUT

This rice recipe has an exquisite taste, and it is also healthy. The flavors of basmati rice and fresh cocoa make your day distinctive and a terrific way to start. It is also easy to prepare.

Makes: 2 portions

Cooking time: 15 minutes Prep Time

Ingredients

  • Salt, kosher 1⁄2 tsp.
  • 2 rice cups, cooked
  • 3⁄4 cup of cocoa grated Ten cashews
  • 1 “ginger cut 1 “2 slit chilies green
  • 1 Chile red, dried
  • Several curry leaves
  • Chana dal 1 tsp (processed chickpeas)
  • Urad dal 1⁄2 tsp (black lentils)
  • Mustard 1 tsp.
  • Oil 3 tsp olive

How to make Coconut Rice Recipe

  • Heat a big pan 3 tsp. of oil. Curry leaves, 1 tsp. Chana dal, 1/2 tsp. Urad dal and 1 tsp. Mustard.
  • Stir in the ginger and two green chilies. Salt them lightly. Lightly.
  • Add cashews and roast until golden brown. 3.
  • Fill in the cocoon. Soak until the rough smell is gone.
  • Add 1⁄2 tsp. of salt and two tablespoons of rice. Gently mix them, but don’t break the rice.
  • Cover. Cover. Allow cooking for approximately two minutes.
  • Serve curry rice. Secrets Tips To Great Spiritual Satisfaction

Rice Coconut Video


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PAV BHAJI RECIPE

POPULAR VEGETARIAN INDIAN DISHES

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KHAMAN DHOKLA

Khaman Dhokla
Khaman Dhokla

KHAMAN DHOKLA

Khaman Dhokla is a steamed Indian snack that is popular in almost every part of India. Usually, Khaman and Dhokla are two separate dishes and made from two different ingredients. Dhokla uses fermented rice and lentil batter, while Khaman uses Bengal Gram or Gram flour.

Khaman Dhokla Recipes

Khaman Dhokla is light, spongy, and has a hint of flavor, which is why it is a dish that tastes delicious when combined with mint chutney. This snack is healthy and can be had in the evenings with tea or even as breakfast, and the best part about this dish is that it is Vegan and can be made gluten-free as well if you don’t add the semolina and asafoetida to the batter.

In this article, we will be showing you how to make this easy recipe. There are 3 parts to making this recipe. The batter, steaming the batter, and the seasoning. You can find the list of ingredients and the instructions to make the Khaman Dhokla below.

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How to make Recipe of Khaman Dhokla
How to make Recipe of Khaman Dhokla
  • Preparation Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes
  • Serves: 2 adults

Ingredients

  • 1 cup besan/gram flour
  • 1 tablespoon Semolina (Rava)
  • 1 teaspoon turmeric powder
  • 1 teaspoon asafoetida
  • 1 cup of water
  • 1/2 cup yogurt
  • 2 teaspoon Eno (fruit salt)
  • 2 pinches baking soda
  • Salt to taste

For the seasoning

  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 2 green chilies ( I used dry red chilly as well)
  • 10 curry leaves
  •  Juice of 1 lemon
  • 1/4 cup water
  • A pinch of salt and sugar

How to make Recipe of Khaman Dhokla

  1. Combine besan, Rava, turmeric powder, asafoetida, yogurt, baking soda, salt, and water. Mix to form a smooth paste. Make sure that there are no lumps in the batter. Add eno right before you add the butter to the pan or thali.
  2. Pour the mixture into a greased 9inch pan or any Indian thali. Steam cook it for 8 minutes. It needs to be cooked like idly. You can also use a bamboo steamer if you don’t have a steamer or pressure cooker. Check for the doneness with a toothpick.
  3. In a clean bowl, mix salt, sugar in water. Add the juice of 1 lemon. Gently warm it in a microwave or over the stovetop.
  4. In a saucepan, heat oil and add mustard seeds to pop. Then add curry leaves, green chilies, and dry red chilly. Pour the above-made water and switch off the flame. Pour this liquid over the cooked dhokla. Cover and let it rest for 20-30 minutes.
  5. Once done, cut them into squares, garnish with fresh cilantro and fresh coconut. If you don’t have fresh, moist coconut, you can skip it or add hot water to the desiccated coconut and use it.

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If you use the pressure cooker or steam a lot of the recipes you make at home, I would advise you to install a chimney to prevent black stains from being formed on the kitchen ceiling, besides this a kitchen chimney has other benefits as well that you can read in this article


Mint Chutney
Mint Chutney

Mint Chutney Recipes

Preparation Time: 10 Minutes

Cook Time: 5 Minutes

Total Time: 15 Minutes

Yields: 6oz jar

Ingredients

  • A bunch of fresh mint leaves
  • 1/4 cup cilantro
  • 1/4 cup red onions, diced
  • 1 green chilly, chopped
  • 1 tablespoon anardhana / dried pomegranate seeds
  • Juice of 1 lemon
  • Salt to taste
  • 1/4-1/2 cup water

How to make Mint Chutney

  1. Clean and wash mint and cilantro leaves. Pulse all the ingredients together until they form a thick paste. I like to serve my chutney smooth and a little watery. You add water as per your choice.

Mint Chutney Video


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DHOKLA

Aloo Tikki Recipe

PUDINA PARATHA

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KARELA PICKLE RECIPE

KARELA PICKLE RECIPE
KARELA PICKLE RECIPE

KARELA PICKLE RECIPE

we used uncooked mangoes to arrange Karela Pickle Recipe, however, some viewers’ had a hassle discovering uncooked mangoes as they don’t seem to be obtainable in each season.

Karela Pickle Recipe

Ingredients 

  • Bottle Gourd – 250 gms
  • Salt – 2 tsp
  • Fennel Seeds – 4 tbsp
  • Fenugreek Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Carom Seeds – 1 tsp
  • Yellow Mustard Seeds – 3 tbsp
  • Asafoetida – 1 pinch
  • Black Pepper – 15-20
  • Mustard Oil – 3/4 Cup (150 ml)
  • Turmeric Powder – 1 tsp
  • Kashmiri Red Chilli Powder – 1 tbsp
  • Black Salt – 1 tsp
  • Balck Cumin Seeds – 1/ 2 tsp
  • Lemon Juice – 2
  • Vinegar – 2 tbsp

How to make Karela Pickle Recipe

  • Take 250-grams of karela, wash and dry them. Discard each end of the karela and slice it into half cm width circles. Take medium measurement karela of excellent selection for making ready pickles.
  • Transfer the sliced items of karela right into a bowl, add 1 tsp of salt to it, and blend properly. Cover the bowl and depart the karela slices for 1 hour. With this approach, the bitterness of the karela will scale back because the items will launch water.
  • After an hour, pressure the karela utilizing a strainer to empty out the launched bitter water. Leave the items within the strainer for five minutes.
  • Take a tray. Lay a material over the tray and place the sliced items on the tray one by one. Dry the karela items below the solar for 1 hour or below the fan for two hours.
  • We have dried the items below the fan for two hours, and they’re fully dried out. Let us transfer on to making ready masala for the Achaar.
  • Heat a pan. Add Four tbsp of Saunf (fennel seeds), 1 tsp of Methi (fenugreek seeds), 1 tsp of jeera (cumin seeds), 1 tsp of Ajwain (carom seeds) to the pan, and saute the spices over the low-medium flame whereas stirring continuously.
  • Within 2 minutes of roasting, the spices will flip fragrant. Add Three tbsp of yellow mustard seeds, 1-pinch hing, 15-20 black pepper to the pan, and roast them evenly for a minute.

Buy Fresh Karela Pickle On Amazon

  • Don’t over roast the spices; take them out as soon as roasted, and permit them to chill.
  • Put the spices in a mixing jar and coarsely grind them. Cook half a cup of mustard oil in a pan. Cook the oil until you see smoke popping out of it. With this approach, you possibly can do away with the oil’s bitterness.
  • When you possibly can see seen smoke popping out of the oil, flip off the flame, and permit the oil to chill down a bit.
  • Add 1 tsp of turmeric powder, karela slices, floor masala, 1 tbsp of Kashmiri purple chili, 1 tsp of salt, 1 tsp of black salt, half tsp of Kalonji, and blend everything correctly.
  • When the items are well-coated with masala, switch them to a bowl, add 2-lemons juice extract, 2 tbsp of vinegar, and blend properly.
  • Cover the achaar and maintain it within the solar for 3-days. You can maintain the achaar in your room as properly if there isn’t any daylight.
  • After 3-days, you’re going to get a mouth-watering piquant aroma from the achaar. Add 1/Four cup of oil (or as wanted) within the achaar if it appears to want oil.
  • Store the achaar in any glass container, ceramic pickle jar, or food-grade container and luxuriate in it for greater than 12 months. Make certain to sterilize the pickle jar earlier than placing the pickle in it.
  • So, put together and luxuriate in Karela pickle with paratha or any dish.

Karela Pickle Recipe Video

Benefit Of Karela

  • Good for Diabetics
  • Good for the Skin and Hair
  • Liver Cleanser
  • Good for Digestion
  • Improves Cardiac Health
  • Combats Cancer
  • Weight Management
  • Heals Wounds
  • Blood Purifier
  • Energizes the Body
  • Benefits the Eyes

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PALAK KADHI RECIPE

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PALAK KADHI RECIPE

PALAK KADHI RECIPE
PALAK KADHI RECIPE

PALAK KADHI RECIPE

Spinach is a wealthy supply of minerals and iron. You could make Spinach Kadhi at the house on weekends or for dinner at night time. Palak Kadhi Recipe has lots of health benefits.

Palak Kadhi Recipe

Ingredients

  • Spinach – 350 gms.
  • Gram flour – 100 gms.
  • Curd – 100 gms.
  • Oil – 1 spoon.
  • Heeng – 1-2 pinch.
  • Cumin seeds – 1/4 tsp.
  • Turmeric powder – 1/4 tsp
  • Green chili – 3-4
  • Red chili powder – 1/4 tsp
  • Salt – 3/Four teaspoon
  • Coriander leaves – 1 tsp

How to make Palak Kadhi Recipe

  • Separate the stems from the spinach leaves and wash them completely underneath contemporary operating water.
  • Now put the leaves on the strainer and pressure all the surplus water from them or maintain the leaves on a plate and tilt the plate in order that the water drips down.
  • Chop the spinach leaves with a chopping blade or in a meal processor and maintain them in a bowl.
  • Whisk the curd and add flour batter to it together with 750 gms. water. The batter to make kadhi is prepared.
  • Make certain that the lumps will not be shaped whereas making the batter.
  • warmth oil in a pan and tamper the hing and cumin seeds into it. Once the cumin seeds turn brown in color put turmeric powder and inexperienced chili into it. Stir the masala 1-2 occasions with the ladle after which add spinach to it.

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  • Stir the masala constantly so it mixes effectively with the spinach leaves. Pour 1 small bowl of water into the pan and canopy it.
  • Cook for 5 minutes on low flame.
  • Open the lid of spinach and see that the leaves have turned out to be tender. Now put the flour batter into the pan and prepare dinner until it begins to boil. Stop stirring the recipe as soon as the boiling begins and decrease down the flame. Now put salt and crimson chili into it. Cook the recipe on low flame for 10 minutes and stir at brief intervals.
  • Spinach Kadhi is prepared. Serving in a bowl and garnish with coriander leaves. serve it with chapati, naan, parantha, or rice.

Palak Kadhi Recipe Video


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PURI RECIPE

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