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CAPSICUM RICE

By
Nisha Madhulika
-
0
CAPSICUM RICE
CAPSICUM RICE

CAPSICUM RICE | CAPSICUM RICE RECIPE | NISHA MADHULIKA RECIPE

Capsicum rice is a very tasty and wonderful dish. It is very easy to create. This delicious rice is liked by everyone, you can easily make it and feed it to all. Capsicum rice looks great with curd, chutney or pickle.

Ingredients

  • 2 cups of rice
  • 2 cups of water
  • 2 onions
  • 2 capsicum
  • 1 piece of lentil sugar
  • 1 piece cloves
  • 2 bay leaves
  • 1 teaspoon ginger paste
  • 1 teaspoon red chili
  • 1 teaspoon cumin seeds
  • 4 tsp ghee
  • salt to taste

How to make Capsicum Rice

  • To make capsicum rice, first clean and wash the rice for half an hour. Finely chop the onion, capsicum. Finely grind ginger.
  • Heat four spoons of ghee in a vessel.
  • Add cumin, cardamom, cloves, bay leaves, sugar and fry till they become red.
  • Add onion after 2 minutes. When the onion turns light brown, add the ginger paste to it and mix red chili and salt for a while.
  • Cook all the spices well and add finely chopped capsicum to it and mix well.
  • Cook the capsicum for 2 minutes.
  • After doing this, add rice to this mixture and add four bowls of water and keep it covered.
  • After doing this, when it comes to a boil, then reduce the heat. When the rice is cooked properly, turn off the gas.
  • Your delicious capsicum rice is ready in no time. All those hot surveys.

Note

  • The most special feature of capsicum rice is that fresh vegetables are added to it, which not only enhances its taste but also makes it nutritious for us.
  • Nowadays children do not like to eat vegetables, their body gets nourishment by making excuses.

Capsicum Rice Video 

 

 

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SOOJI CHEELA RECIPE

By
Nisha Madhulika
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0
SOOJI CHEELA RECIPE
SOOJI CHEELA RECIPE

SOOJI CHEELA RECIPE | RAWA CHEELA RECIPE | NISHA MADHULIKA RECIPE

Sooji Cheela Recipe made from chana gram flour, paneer, vegetables, and semolina is much tastier than flour or lentils.

Ingredients

  • Semolina – 1 cup
  • Wheat flour – 1/4 cup
  • Curd – 1 cup
  • Cauliflower – 1 cup (finely chopped)
  • Cauliflower – 1 cup (finely chopped)
  • Capsicum – 1/2 cup (finely chopped)
  • Paneer – 100 grams
  • Coriander – 2-3 tbsp (finely chopped)
  • Refined oil – to cook Chila
  • Ginger – 1-inch piece (grated)
  • Green chili – 1 (finely chopped)
  • Salt – 1 teaspoon or as per taste
  • Mustard seeds – ½ tsp

How  to Make Sooji Cheela Recipe

  • Add yogurt, crumbled cheese and semolina to the mixer to make semolina cheela.
  • Now add refined flour and a little water, stir the mixer until all the ingredients are well mixed.
  • Take out the solution in a bowl, add cabbage, cauliflower, capsicum, green chillies, salt, ginger, and coriander and mix everything well.
  • Beat the batter and keep it covered for 10-15 minutes so that the semolina is ready to flower. The batter is ready to make semolina cheela.
  • Heat a non-stick pan. Put a little oil in the pan, spread it around with a napkin paper or cotton cloth. Add a pinch of mustard seeds to the pan.
  • When the mustard seeds start crackling, take 1-2 tablespoons of the batter and pour it into the pan, spread it little, round, cheela with the help of a spoon, cover the pan and cook the cheela for 2-3 minutes on medium heat
  • Check after 2 minutes, the cheela has turned golden from the bottom, flip the cheela with the help of a spatula and fry it till the other surface shows brown spots.
  • Take out the roasted cheela on a plate. Put the second cheela on the pan and remove it, similarly fry all the cheela in this way.
  • Serve and eat semolina cheela with green coriander chutney, tomato chutney, coconut chutney or peanut chutney.

Note

  • Cumin seeds can also be added instead of rye for semolina cheela.
  • Semolina cheela can also be made without cheese.

Sooji Cheela Video




 

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POHA RECIPE

By
Nisha Madhulika
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0
POHA RECIPE
POHA RECIPE

POHA RECIPE | STEAMED POHA RECIPE | NISHA MADHULIKA RECIPE

Poha Recipe (Steamed Poha Recipe) cooked in the special steam is not only delicious but also beneficial for health. This light breakfast can be eaten at any time of the day.

Ingredients

  • Poha – 2 cups (150 grams)
  • Namkeen sew – ½ cup
  • Peanuts – 4 cups
  • Coriander – 1 to 2 tbsp (finely chopped)
  • Curry leaves – 15-20
  • Lemon – 1
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tsp
  • Sugar – 2 tsp
  • Salt – a little more than ½ tsp or as per taste
  • Green chili – 2 (finely chopped)
  • Mustard seeds – ½ tsp

How to Make Poha Recipe

  • Take a medium-sized poha and wash it with clean water 2 times. Then add sugar, salt, teaspoon salt, turmeric powder and mix everything well.
  • After this, add 2 teaspoons of lemon juice and mix. Keep the poha for 5 minutes, it will be ready to flower properly.
  • After 5 minutes, when the poha is swollen, bounce them and spread with a spoon.
  • To steam the poha, take any utensil that contains a sieve. Pour 2 to 2.5 cups of water in the pot and keep the water covered for boiling so that it boils quickly.
  • Put the poha in a sieve and spread it well.
  • Once the water boils, place the sieve on top of the pot and cover it.
  • Let the poha cook on medium heat for 10 minutes. Check Poha after 10 minutes. Poha is ready, take them out in a bowl.

Make Poha Tadka Recipe

  • Heat the oil in a small pan, add mustard seeds to the hot oil and fry them.
  • When the mustard seeds are roasted, add curry leaves and green chillies and fry them lightly. Pour the tempering over the poha and mix it lightly.

The poha is ready, serve them in a plate. Place the poha in a plate and put some salty sev on top of it with a little salted peanut, a little bit of green coriander. If you want, keep a small piece of lemon with it and eat it anytime.

Note

  • Do not add too much water to the poha, other wise it becomes sticky and greasy. Water should only be sufficient to wet the poha.
  • If you prefer less oil for the tempering of poha then you can only take 1/2 teaspoon of oil.
  • Chilli can be made more or less as per your choice and if you are making poha for children, you can also remove the chili.

Steamed Poha Video 




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MASALA CHAI RECIPE

By
Nisha Madhulika
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MASALA CHAI RECIPE
MASALA CHAI RECIPE

MASALA CHAI RECIPE | MASALA TEA RECIPE | NISHA MADHULIKA RECIPE

Masala Chai Recipe is a delicious tea that is made in every part of India. In many households, it starts with morning tea. Cardamom, cinnamon, black pepper are also added along with ginger, which further enhances its taste.

Serve Masala Tea with Masala Pakora on rainy days or for morning breakfast.

Ingredients

  • 2 cups of water
  • 1 tbsp tea leaves, tea of your choice
  • 1 tsp ginger, grated
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon cinnamon powder
  • 1/4 cup milk
  • Sugar, as per taste

How to Make Masala Chai Recipe

  • To make masala tea recipe, first heat the milk and keep it aside.
  • Put 2 cups of water, ginger, cardamom powder, black pepper powder, cinnamon powder in a saucepan and allow it to boil. Let it boil for 2 to 3 minutes.
  • Now put a tear strip in it and let it boil. Boil for 1 minute. Turn off the gas, cover the saucepan and set it aside for 1 minute.
  • Now add milk and mix. Add sugar as per your taste and add.
  • Serve masala tea with onions on a rainy day or for breakfast in the morning.

Note 

  • Once you’ve made it this way, feel free to experiment by mixing several other tea spices into your decoction – there’s no set recipe, and versions vary from Indian homes to homes.
  • While whole milk is commonly used in India, you can definitely choose skim milk or milk substitutes such as soy milk, almond milk, or rice milk, or coconut milk.
  • Other spices you can use include coriander, fennel seeds, lemongrass, star anise, allspice, tamarind, vanilla, and nutmeg.

Masala Tea Video 




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Cholar Dal

By
Nisha Madhulika
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0
Cholar Dal
Cholar Dal

Cholar Dal Recipe | Narkel Kishmish Diye | Bengali Dal Recipe | Vegetarian Bengali Chana Dal Recipe

Cholar Dal is a traditional Bengali recipe of chana dal which cooked with coconut and other devices.

Ingredients for Cholar Dal 

  • Channa Dal 150g
  • Turmeric Powder 1/4 tsp
  • Rapeseed Oil 1tsp
  • Green Finger Chilli 1
  • Bay Leaf 1
  • Asafoetida 1pinch
  • Green Cardamoms 2
  • Onion Seeds 1/4 tsp
  • Dried Red Chillies 2 medium size
  • Cumin 1tsp



Instructions for Cholar Dal

    • Pick over the lentils to check for stones and then placed in the sieve and wash under the cold water. soak lentils in 400 ml of cold water for the two hours.
    • Drain the lentils and put them into a saucepan with 250 ml of boiling water and add the turmeric and green chilli.
    • Simmer gently for 15-20 minutes or until the lentils are tender.



  • Discard the green chilli and pure half the lentils in a blender.
  • Heat oil in a heavy-based pan.
  • Add the bay leaf, asafoetida, cardamoms, cinnamon, onion seeds, red chillies and cumin.
  • Enjoy Cholar Dal.

Cholar Dal



Palak Roti

By
Nisha Madhulika
-
0
Palak Roti
Palak Roti

Palak Roti Recipe is a simple and healthy roti recipe made with spinach leaves and wheat flour.

Palak Roti

Ingredients

  • Maize flour 1 cup
  • Spinach(Palak) leaves ½ cup
  • Green chilli 1 chopped
  • Red chilli powder ¼ tsp
  • Salt as per taste

Instructions

  • Mix maize flour, chopped spinach and green chilli.
  • Add red chilli powder and salt.
  • Add Lukewarm water and make a soft dough.
  • Make 5-6 balls of prepared dough.
  • Spread a wet cloth on the rolling board and keep the dough ball and pat it to roti.
  • Pick up the roti along with wet cloth and place the roti on Tawa.
  • Bake the roti on both sides.
  • Repeat the same with remaining dough balls.
  • Serve hot.
  • Enjoy Palak Roti.



Palak Roti
Palak Roti Recipe is a simple and healthy roti recipe made with spinach leaves and wheat flour.
Ingredients
  • Maize flour 1 cup
  • Spinach(Palak) leaves ½ cup
  • Green chilli 1 chopped
  • Red chilli powder ¼ tsp
  • Salt as per taste
Instructions
  1. Mix maize flour, chopped spinach and green chilli.
  2. Add red chilli powder and salt.
  3. Add Lukewarm water and make a soft dough.
  4. Make 5-6 balls of prepared dough.
  5. Spread a wet cloth on the rolling board and keep the dough ball and pat it to roti.
  6. Pick up the roti along with wet cloth and place the roti on Tawa.
  7. Bake the roti on both sides.
  8. Repeat the same with remaining dough balls.
  9. Serve hot.
  10. Enjoy
  11. Palak Roti

Khichdi

By
Nisha Madhulika
-
0
Khichdi

Khichdi | Zero Oil Khichdi Recipe | Delicious Kichdi Recipe

 

Khichdi is a dish from the Indian subcontinent made from rice and lentils, but other variations include millet and mung dal khichdi.




Ingredients

  • Rice 1 cup socked for ½ hr
  • Bengal gram dal 1 cup
  • Bay leaf 1
  • Cardamom 2
  • Cinnamon 1 stick big size
  • Peppercorns 2-3
  • Cumin seeds 1 tsp
  • Salt as per taste



Instructions

    • Boil Bengal gram dal in water till done.



  • Drain and keep the liquid aside.
  • Roast the masalas and add the drained rice.
  • Add water to the liquid in which Bengal gram dal was boiled to make 2 ½ cups.
  • Add this water to rice and give one quick boil.
  • Add boiled dal, cover and let it cook for some time or till done.
  • Serve hot.
  • Enjoy khichdi.

Khichdi
Khichdi is a dish from the Indian subcontinent made from rice and lentils, but other variations include millet and mung dal khichdi.
Ingredients
  • Rice 1 cup socked for ½ hr
  • Bengal gram dal 1 cup
  • Bay leaf 1
  • Cardamom 2
  • Cinnamon 1 stick big size
  • Peppercorns 2-3
  • Cumin seeds 1 tsp
  • Salt as per taste
  • Boil Bengal gram dal in water till done.
  • Drain and keep the liquid aside.
  • Roast the masalas and add the drained rice.
  • Add water to the liquid in which Bengal gram dal was boiled to make 2 ½ cups.
  • Add this water to rice and give one quick boil.
  • Add boiled dal, cover and let it cook for some time or till done.
  • Serve hot.
  • Enjoy
  • khichdi
  • .
Instructions

Mixed Vegetables

By
Nisha Madhulika
-
0
Zero Oil Mixed Vegetables
Zero Oil Mixed Vegetables

Mixed Vegetables are an important part of healthy eating and provide a source of many nutrients, including potassium, fibre, folate (folic acid) and vitamins A, E and C.




Ingredients 
    • 1/2 tsp Cauliflower



  • 1/2 tsp Capsicum
  • 1/2 tsp Potatoes
  • 1/2 tsp Carrots
  • 1/2 tsp Beans
  • 1/2 tsp Green Peas
  • 1/4 tsp Red chilli powder
  • 1/2 tsp Turmeric powder or fresh turmeric
  • 1/2 tsp Coriander powder
  • 10 Coriander leaves
  • Salt as per taste



Instructions

  • First, wash and cut all the vegetables thoroughly.
  • Steam them up to 5-6 minutes.
  • Put all the masalas in a dry pan and roast them well.
  • Add the vegetables to it and mix it such that masala properly coats all the vegetables.
  • Garnish with fresh coriander leaves.
  • Enjoy Mixed Vegetables.

Mixed Vegetables
Mixed Vegetables are an important part of healthy eating and provide a source of many nutrients, including potassium, fibre, folate (folic acid) and vitamins A, E and C.
Ingredients
  • 1/2 tsp Cauliflower
  • 1/2 tsp Capsicum
  • 1/2 tsp Potatoes
  • 1/2 tsp Carrots
  • 1/2 tsp Beans
  • 1/2 tsp Green Peas
  • 1/4 tsp Red chilli powder
  • 1/2 tsp Turmeric powder or fresh turmeric
  • 1/2 tsp Coriander powder
  • 10 Coriander leaves
  • Salt as per taste
Instructions
  1. First, wash and cut all the vegetables thoroughly.
  2. Steam them up to 5-6 minutes.
  3. Put all the masalas in a dry pan and roast them well.
  4. Add the vegetables to it and mix it such that masala properly coats all the vegetables.
  5. Garnish with fresh coriander leaves.
  6. Enjoy Mixed Vegetables.



Aloo Palak

By
Nisha Madhulika
-
0
Aloo Methi

Aloo Palak is North Indian side dish and it is a very healthy green curry mostly use once in a week or in the month in most the homes.

Ingredients

3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1″ piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
Add salt to taste

Instructions

Put the washed spinach in a pan, add some water and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice. Enjoy Aloo Palak.

 

Aloo Palak
 
Prep time:
Cook time:
Total time:
Serves: 6
Aloo Palak is North Indian side dish and it is a very healthy green curry mostly use once in a week or in the month in most the homes.
Ingredients
  • 3 cups chopped spinach
  • 2 large onions chopped fine
  • 2 large potatoes boiled and peeled
  • 1 tomato grated
  • 2 green chillies
  • 1″ piece ginger
  • 1 tsp. lemon juice
  • 1/2 tsp. wheat or other flour
  • 1 tsp. red chilli powder
  • 1 tsp. cinnamon-clove powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp cumin seeds
  • 2 pinches asafoetida
  • 1/2 tsp. garam masala
  • 1/2 tbsp. butter
  • 4 tbsp. ghee
  • Add salt to taste
Instructions
  1. Put the washed spinach in a pan, add some water and a pinch of salt.
  2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
  3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
  4. Keep aside.
  5. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
  6. Drain the potatoes, keep aside.
  7. In the same hot ghee add the cumin seeds.
  8. Add the ginger, onions and fry till very tender.
  9. Add the tomato and further fry for two minutes.
  10. Add all the dry masalas and fry till ghee separates.
  11. Add spinach and potatoes.
  12. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.
  13. Just before serving heat butter in a tiny saucepan and add the asafoetida.
  14. Pour over the vegetable and mix gently.
  15. Serve hot with naan or parathas or even rice. Enjoy Aloo Palak.
 

Aloo Matar Ke Parathas

By
Nisha Madhulika
-
0
Puran Poli Recipe

Aloo Matar Ke Parathas are one of the most popular unleavened flatbread in the India part of the Indian Subcontinent and they are made by baking or cooking the whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans and carrots.

Aloo Matar Ka Paratha
Aloo Matar Ka Paratha

Ingredients

  • 200 gm Boiled Mashed Potato
  • 200 gm Crushed Peas
  • Salt as Taste



  • 1 Big Chopped Onion
  • 2tbsp Ginger Garlic Paste
  • 2 tbsp Garam Masala
  • ¼ tbsp Turmeric Powder
  • 2 tbsp Oil For Shallow Frying
  • ½ tbsp Cumin Seeds
  • 2 tbsp Fine Chopped Coriander Leaves
  • 2 Green Chilies

For Dough:

  • Wheat Flour
  • 2 tbsp Oil

Instructions

  • Bind dough and keep it aside.
  • Heat oil in a pan and add cumin seeds and let them crackle.
  • Add onions and sauté them until light brown.
  • Add ginger-garlic paste, green chillies. Add the crushed peas, mashed potatoes, garam masala, turmeric powder and salt.
  • Mix well. You can also add few drops of lemon juice.
  • Cook for a minute. Add coriander leaves and mix well.
  • Let it cool.
  • After the stuffing has cooled, divide the dough into 6 equal parts.
  • Roll the dough into small chapatis. Stuff the stuffing and seal it from all sides properly.
  • Roll again with light pressure taking flour into ½ inch thick rounds.



  • Now shallow fry them with oil on medium flame, one by one evenly on both sides.
  • You can pack this paratha and have it with curd or any pickle/ ketchup/
    relish.
  • Enjoy Aloo Matar Ke Parathas.

 

Aloo Matar Ke Parathas
Aloo Matar Ke Parathas are one of the most popular unleavened flatbread in the India part of the Indian Subcontinent and they are made by baking or cooking the whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans and carrots.
Ingredients
  • 200 gm Boiled Mashed Potato
  • 200 gm Crushed Peas
  • Salt as Taste
  • 1 Big Chopped Onion
  • 2tbsp Ginger Garlic Paste
  • 2 tbsp Garam Masala
  • ¼ tbsp Turmeric Powder
  • 2 tbsp Oil For Shallow Frying
  • ½ tbsp Cumin Seeds
  • 2 tbsp Fine Chopped Coriander Leaves
  • 2 Green Chilies
  • For Dough:
  • Wheat Flour
  • 2 tbsp Oil
Instructions
  1. Bind dough and keep it aside.
  2. Heat oil in a pan and add cumin seeds and let them crackle.
  3. Add onions and sauté them until light brown.
  4. Add ginger-garlic paste, green chillies. Add the crushed peas, mashed potatoes, garam masala, turmeric powder and salt.
  5. Mix well. You can also add few drops of lemon juice.
  6. Cook for a minute. Add coriander leaves and mix well.
  7. Let it cool.
  8. After the stuffing has cooled, divide the dough into 6 equal parts.
  9. Roll the dough into small chapatis. Stuff the stuffing and seal it from all sides properly.
  10. Roll again with light pressure taking flour into ½ inch thick rounds.
  11. Now shallow fry them with oil on medium flame, one by one evenly on both sides.
  12. You can pack this paratha and have it with curd or any pickle/ ketchup/
  13. relish.
  14. Enjoy Aloo Matar Ke Parathas
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