Oats Upma Recipe is a very tasty and wonderful dish. It is very easy to create. Most people like to eat it for breakfast in the morning. It is a very famous dish. Fresh vegetables are added to it, which is very nutritious.
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Ingredients
150 grams oats
50 gm peanuts
1 teaspoon mustard seeds
2 tablespoons Urad Dal
2-3 green chilies
1 piece ginger
1 cup peas
1 carrot grated
1 teaspoon coriander leaves
1 tsp green male
1 teaspoon oil
Salt to taste
How to make Oats Upma Recipe
To make the Upma, first, take a kadhai and add oats and fry it on low heat.
Fry oats until it becomes light brown. Now take out the roasted oats on a plate.
Now roast the peanuts in ghee and take them out in a plate or bowl.
After doing this, take a pan and add oil to it, now add mustard seeds when it becomes hot, then add lentils and fry on low heat as well as add peanuts.
Also add coriander, peas, carrots, green chilies, ginger, etc. and fry well. Cook the vegetables for some time. Vegetables will cook well in 2-3 minutes.
After doing so add roasted oats, water, and salt to this material.
When the water starts boiling, stir it with a spoon.
After some time, the solution will thicken. Upma will be ready in a while. You can also add desi ghee to it.
Garnish the upma with coriander leaves and serve with green chutney.
Cashew raisins filled with soft cream koftas and that too with mashed white curry of cashew, curd, and cream. Even if you are not hungry, you will feel like eating. Whenever there is a special occasion at home, make this special Malai Kofta Recipe, you and everyone will love it.
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Malai Kofta Recipe
Ingredients
For Kota – For Malai Kofta Recipe
Paneer – 1/2 cup, grated (100 grams)
Mawa – 1/2 cup, grated (100 grams)
Corn flour – 1/3 cup (40 grams)
Cashew – –
Raisins – 1 Tbsp
Green cardamom – 2
Salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Oil – for frying kernels
For Gravy: For White Gravy for Malai Kofta Recipe
Oil – 2 tablespoons
Cashew – 1/3 cup (50 grams)
Melon seeds – 1/3 cup (50 grams)
Cream – 1 cup (200 grams)
Fresh curd – 1/2 cup (100 grams)
Coriander – 2-3 tbsp Coriander (finely chopped)
Cumin – half a teaspoon
Whole garam masala (2 large cardamoms, 6 black pepper, 2 long, half-inch cinnamon pieces)
Ginger – 1-inch piece (grated or 1 teaspoon paste)
Green chili – 1-2 finely chopped
Coriander Powder – Half a teaspoon
Salt – 1 tsp (as per taste)
Red chili powder – 1/4 tsp
Sugar – 1 teaspoon
Butter – 1 tbsp
How to make Malai Kofta Recipe
Put the paneer and mawa on a plate, add half the corn floor salt and pepper as well and mix all the ingredients well, mash and smooth them like chapati flour.
The mixture is ready to make the koftas.
Prepare to stuff to fill in the koftas:
Cut cashews into 7-8 pieces of cashews, break raisins, wipe them with a cloth, peel cardamom and make powder.
Mix chopped cashews, raisins, and cardamom powder, stuffing is ready to be filled in the koftas.
Make Koftas:
Break the flattened round equal to the small lemon from the kofta mixture, deepen it a little in the middle and place 3 – 4 cashew pieces, 2 raisins on the darker part and lift the mixture all around and turn off the stuffing.
Round the koftas in such a way that they do not break the koftas. Wrap the prepared balls in the cornflour and place them on a plate, making all the koftas in this way.
Fry Koftas:
Put oil in a pan and heat it, the oil should not be too hot and cold, put 2-3 koftas in the medium hot oil and fry all the koftas in the same way, frying the hot oil till it becomes light brown. to take. Kofta is ready, now let’s make the gravy.
Make Gravy – How to Make White Gravy for Malai Kofta Curry
First, make a paste from cashew and melon seeds, soak cashew and melon seeds in hot water for half an hour or soak in plain water for 2 hours to make a paste, soaked cashew nuts to make a paste, and Finely grind the melon seeds. . to take.
Prepare the whole garam masala, peel the big cardamom, remove the skin and mash the grains, black pepper, long, and cinnamon all together.
Heat the pan, add oil to the pan and let it heat up, add cumin seeds, add chopped garam masala, fry a little, add ginger and green chili and fry a little, add cashew and watermelon paste, and do not fry until oil paste.
Start separating it, add the cream and shake it again, stirring the spices so that the oil starts separating from the spices.
Add coriander powder, red chili powder to the roasted spices, add yogurt and cook the spices with a spoon until they boil well, the masala is ready, now you want to keep the gravy as thin as possible, add water, mix it.
Cook 1 1/2 cups of water and the gravy till it boils. Add salt, sugar, butter, coriander to the gravy and cook on low heat for 2 minutes.
The gravy is ready, before serving in the hot gravy, add the koftas, cover for 2 minutes and serve the delicious malai kofta with vegetable chapatti, parathas, poori,or naan.
You can serve the vegetable this way, keep both the gravy and koftas separately, put 2 koftas in a serving bowl and add 2 tablespoons of hot gravy and garnish with a little green coriander and serve.
If you do not like the sourness in this vegetable, then use milk instead of curd, as milk is cooked at normal temperature by mixing it with a spoon while adding curd, cook the gravy while adding milk.
When you like onions in gravy, cut 2 onions thick and boil them, pour them in boiling water and let them boil for 3-4 minutes, after the onion cools down and make a fine paste.
After roasting the cumin and garam masala in the oil, add onion paste and fry till it becomes slightly pink, and add all the spices and prepare the gravy.
MUSHROOM MASALA RECIPE | MUSHROOM MASALA | MUSHROOM RECIPES
Mushroom Masala Recipe with soft mushrooms and green peas and whole freshly ground hot spices makes it very tasty. Mushroom Masala Recipe can be made for any party or on any special occasion.
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Ingredients
Mushrooms – 7-8 Mushrooms
Green Peas – 1/2 cup
Tomatoes – 2-3
Green Chili – 1-2
Ginger – 1-inch piece
Cream – half cup
Oil – 2-3 tbsp
Coriander leaves – 2-3 tablespoons finely chopped
Salt – 3/4 teaspoon (as per taste)
Asafoetida – 1 pinch
Cumin seeds – 1/2 tsp
Kasuri Methi – 1 Tbsp
Cardamom – 2
Long – 2-3
Cinnamon – 1/2 inch piece
Black pepper – 5-6
Coriander Powder – 1 teaspoon
Red chili powder – 1/4 tsp
Turmeric Powder – 1/4 teaspoon
How to make Mushroom Masala Recipe
Thoroughly chop the mushrooms with a cloth and cut them into 4-6 pieces.
Wash tomatoes, cut into large pieces, wash green chilies, remove stalks and wash ginger. Pour everything into the jar and grind it finely to make a paste.
Peel off large cardamom and take out the grains and grind the whole thing finely.
Heat the oil in a pan, add asafetida and cumin when the oil is hot, after roasting cumin add turmeric powder, coriander powder and now ground masala paste, add whole spices and kasoori methi.
Stir the spices and fry until the oil starts separating from the spices.
Add the peas to the roasted spices, mix and cover and cook for 2-3 minutes or until the peas become slightly soft, now add cream and cook while stirring continuously until the vegetable comes to a boil.
After the vegetable comes to a boil, add the mushrooms and (according to the way you want the vegetable to be), add half a cup of water, allow the vegetable to boil again, add salt and garam masala to the vegetable and cover the vegetable and let it cook on slow gas for 4-5 minutes.
Open the vegetable and add half of the coriander. Take out the mushroom pea masala vegetable in a bowl and garnish with green coriander.
Serve and eat hot mushroom pea vegetable with chapatti, parathas, naan or rice.
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Vermicelli Pulav Recipe is an instant recipe that can be made by vermicelli and some seasonal vegetables.
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Ingredients
Vermicelli – 1 cup
Green peas – 4 cups
Carrot – 4 cups (finely chopped)
Capsicum – 4 cups (finely chopped)
Cauliflower – 4 cups (finely chopped)
Coriander – 2 tbsp (finely chopped)
Green chili – 1 (finely chopped)
Ginger- 1-inch piece (grated) or ½ tsp paste
Black pepper – 5 to 6
Large cardamom – 2
Cloves – 2 to 3
Cumin seeds – 4 teaspoons
Salt – 4 tsp or as per taste
Cashews – 8 to 10
Ghee – 1 to 2 tablespoons
Lemon – ½
How to make Vermicelli Pulav Recipe
Put 1 tsp ghee in the pan and heat it. Add Vermicelli to ghee and fry it on medium flame while stirring continuously until it becomes light brown.
After roasting the Vermicelli, take it out and place it on a plate.
Peel black pepper, cloves, and large cardamom and grind them finely.
Fry and keep on a plate. Then fry cumin seeds in ghee, immediately add spices and fry them lightly.
After this add ginger paste, green chilies, and peas and fry them. Cover the peas and sauté on a low flame for 1 minute until they become soft.
When peas become soft, add carrots, capsicum, and cauliflower and fry for 2 minutes.
Next, cover and cook them for 1 minute, add tomatoes and fry for 1 minute.
Then double the amount of Vermicelli, that is, add 2 cups of water to a cup of Vermicelli and cover and allow the water to boil.
After the water comes to a boil, add Vermicelli and salt and mix. Cover it again and let it cook on low flame till it absorbs all the water.
Keep shaking the vermicelli occasionally. After 7 minutes, the casserole is ready.
Add lemon juice and a little coriander to it and mix. Turn off the gas and keep the Vermicelli covered for 2 minutes so that they absorb the remaining water and the milk will become casserole.
Vermicelli Pulav Recipe is ready. Add the remaining ghee and half cashew in the casserole and mix.
Take out the Vermicelli Pulav Recipe in a plate and garnish with the remaining coriander and cashew nuts.
Serve hot and eat Vermicelli Pulav Recipe.
Note
Ghee can be added as much or as desired. Vermicelli in more ghee seems more delicious but according to health, we can reduce ghee too.
We have taken 1 cup after mixing all the vegetables.
You can take more or fewer vegetables according to your wish and you can also choose vegetables according to your choice.
Green coriander is added at the end to give it a longer aroma.
Paneer Pakoda Recipe is very tasty. It is also very easy to make. It takes very little time to make paneer. So why not make paneer today. Smart Blood Sugar
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Ingredients
Paneer – 350 grams
Gram flour – 200 grams (2 small bowls)
Red chili – ½ teaspoon
Coriander Powder – Half a teaspoon
Salt – as per taste
Chaat Masala – 1 1/2 teaspoon
Oil – Frying
How to make Paneer Pakoda Recipe
Take gram flour in a vessel, add red chili, coriander powder, one tablespoon oil and salt, add water and make a thick, smooth solution.
Keep the solution for half an hour.
Cut the paneer 1/2 inch long and 1/2 wide square 1/2 inch thick. Divide the thickness of one piece into two.
Put a little spice (chaat as per taste) in the middle of each and close it and keep it on a plate.
Add oil to fry pakoras in the pan and heat it.
Beat the gram flour mixture thoroughly. Take a square piece of cottage cheese, wrap it in gram flour and pour it into the pan. Flip the pakora gently while stirring.
Similarly, wrap a square piece of cottage cheese in gram flour and fry it on medium flame. Fry 2-3 pakoras in a pan at a time. Raw Food Self Made
Remove from pan and place in a plate after deep browning. Likewise, prepare all the pakoras.
Paneer dumplings are ready.
Serve and eat with hot pakoras, coriander or tomato sauce, or tomato sauce.
Corn Pulao Recipe is a mixture of fresh vegetables and sweet corn is very tasty and good for health and is a very easy recipe to make in winter. It gets ready and ready quickly for eating hot sweet corn wedge casserole during the winter season.
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Ingredients
Basmati rice – 1 cup (200 grams)
Sweet Corn – 1 cup
Green peas – 1/4 cup
Carrot – 1/4 cup
Capsicum – 1/4 cup
Oil – 2-3 tbsp
Ginger – 1/2 inch
Bay leaf – 2
Cinnamon – 2 pieces
Large Cardamom-1
Clove – 5
Black pepper – 10
Cumin seeds – 1/2 tsp
Lemon – 1
Salt – 1 tsp
How to make Corn Pulao Recipe
To make sweet corn casserole, heat 2-3 tablespoons oil in a pot. After the oil is heated, add 1/2 teaspoon cumin seeds, 2 bay leaves, 2 pieces cinnamon, 1 large cardamom, 5 cloves, and 10 black pepper and fry everything over low heat while stirring.
After frying the spices, add 1/2 inch ginger, 1/4 cup carrots, 1/4 cup green peas and 1/4 cup capsicum and fry the vegetables for one minute while stirring them on medium heat.
Once the vegetables are lightly roasted, add 1 cup of sweet corn and fry it for one minute. Now add 1 cup soaked basmati rice to it and mix it well with the vegetables.
Now add 2 cups of water, 1 teaspoon salt and 1 lemon juice and mix. Now cover this pot and let the rice cook on medium heat for 5 minutes.
After 5 minutes, when the rice comes to a slight boil, reduce the heat and allow the rice to cook for another 4 to 5 minutes, stirring once more.
Turn off the heat after 5 minutes and cover the rice and let it cool for 10-15 minutes.
After 15 minutes, take out the rice in a vessel to serve. Sweet corn casserole is ready, you can eat it with any vegetable or you can eat it too.
This is sufficient for two-three members of the casserole family.
Gulab Jamun is one of India’s most popular sweet. These deep-fried dumplings made of dried milk [khoya] are dipped in rose-cardamom flavored sugar syrup and make quite a treat. In India, you would find gulab jamun at every wedding, party, birthday, and festivals. The Ultimate Recipe Collection
Matar Pulao is a step by step recipe more than just adding green peas to rice; here they are first stir-fried with onion, ginger, garlic, green chili, etc…
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Ingredients
2TbspClarified butter/Ghee
1Bay leaf
1inchCinnamon stick
1Star anise
10Peppercorn
5Cloves
1TspCumin seeds
6Cashews
1CupBasmati rice
1TspSalt
1/2TspSugar
1/3TspGaram masala
3/4cupGreen peas
1.25CupWater
How to make Matar Pulao
Rinse basmati rice till the water runs clear of starch and soak in enough water for 30 minutes.
Heat a pressure cooker on low-medium heat adds clarified butter or oil.
Add whole spices bay leaf, cinnamon, and star anise sauté till the oil become fragrant.
Add black peppercorns, cloves, and cumin seeds stir on low-medium heat.
Add cashews and stir until cashew turn golden brown.
Drain all the water from basmati rice. Transfer rice to the pressure cooker.
Saute for 1-2 minutes on medium heat so that rice gets well coated with oil.
Add salt, sugar and garam masala mix all well.
Add green peas again give it a mix and add water, bring it to boil.
Close the lid and pressure cook rice on medium heat for 2 whistles.
Remove pressure cooker from heat, let it cool down. Fluff rice with the fork.
Matar pulav is ready, serve hot with any daal, raita, or Indian curry.
Note
You can accompany delicious Matar pulao with dal tadka, curd, or vegetable raita.
Garnish pulao with mint-coriander leaves.
You can also sprinkle some fried onion on the pulao.
Quantity of water varies according to the quality of rice, you can check required water content on the backside of rice packaging.
