ALOO GOBI MATAR RECIPE

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September 10, 2020

ALOO GOBI MATAR RECIPE

Aloo Gobi Matar Recipe is an onion-tomato based mostly curry made with these three veggies. This dish is actually a delight to have with some rotis or naan and even steamed rice.

Table of Contents

Aloo Gobi Matar Recipe

Ingredients

For Curry

2 cup cauliflower florets2 cup cauliflower florets
2 cups potatoes, peeled and chopped2 cups potatoes, peeled and chopped
1 or 1.5 cups peas, recent or frozen1 or 1.5 cups peas, recent or frozen
2 small tej patta or 1 giant tej patta (Indian bay leaf)
1 or 2 inexperienced chilies, slit1 or 2 inexperienced chilies, slit
½ teaspoon cumin seeds½ teaspoon cumin seeds
¼ cup chopped onion¼ cup chopped onion
½ teaspoon turmeric powder½ teaspoon turmeric powder
½ teaspoon purple chili powder½ teaspoon purple chili powder
½ teaspoon garam masala powder½ teaspoon garam masala powder
1 teaspoon coriander powder (floor coriander)1 teaspoon coriander powder (floor coriander)
1 teaspoon dry fenugreek leaves, crushed (Kasuri methi)1 teaspoon dry fenugreek leaves, crushed (Kasuri methi)
2 tablespoon oil2 tablespoon oil
few coriander leaves for garnishing (cilantro leaves)
salt as required salt as required

The Masala Paste

½ cup chopped onion½ cup chopped onion
three medium measurement tomatoes, chopped3 medium measurement tomatoes, chopped
½ inch ginger½ inch ginger
three to four garlic3 to four garlic

How to make Aloo Gobi Matar Recipe

Firstly, rinse and chop all of the veggies.
Keep the cauliflower florets in salted water for 10-15 minutes. Then drain the florets and maintain them apart.
Blend the onion, tomatoes, ginger, and garlic until clean in a blender with no water or little or no water.
Making Aloo Gobi Matar
Heat oil in a pan. Fry the cumin and bay leaves.
Add the chopped onions and fry until mild brown. Add the bottom onion-tomato paste
Stir after which add the next spice powders, one after the other – ½ teaspoon turmeric powder, ½ teaspoon purple chili
powder, 1 teaspoon coriander powder, and ½ teaspoon garam masala powder.
Fry the masala until the oil begins to depart the edges. Keep on stirring in order that the masala doesn’t persist with the pan.
This may take around 7-9 minutes.
Now add the cauliflower florets, potatoes, and peas. Then add three cups of water and stir the curry.
Finally, add the slit inexperienced chilies and salt.
Then cowl with a lid and let curry simmer until the veggies are cooked. Finally, add crushed Kasuri methi leaves
Garnish with coriander leaves and serve aloo gobi matar sizzling with some chapatis or steamed rice.

Aloo Gobi Matar Recipe Video

Nisha Madhulika Tips

You may also cook dinner this curry in a strain cooker.
For cooking in a strain, the cooker adds 2 or 2.5 cups of water as an alternative to three cups of water.

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RECIPE FOR METHI PARATHA

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Nisha Madhulika

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September 8, 2020

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RECIPE FOR METHI PARATHA

Green greens are very wholesome. Make them part of your weight-reduction plan in any manner. Winters are right here and it’s a pleasure consuming totally different scorching paranthas each morning. Markets are inexperienced with Fenugreek leaves. Learn how to make a Recipe for Methi Paratha.

Table of Contents

Recipe For Methi Paratha

Ingredients

Wheat flour (Atta)– 300 grams
Gram flour (Besan)– 100 grams
Fenugreek (Methi) – 200 grams
Green Chili – 2
Ginger (Adrak) – 1” inch piece
Cumin seeds (Jeera)- ½ teaspoon
Salt – to style
Oil – for frying paranthas

How to make Methi Paratha Recipe

Remove fenugreek stems and clear it. Wash twice in water, place on the strainer, and drain water. Remove inexperienced chili stems, peel ginger and wash each.
Fenugreek ParanthaFenugreek will be kneaded within the dough in two methods:
Grind fenugreek leaves, inexperienced chili, and ginger finely in a mixer. Sift flour, add fenugreek paste, salt, 2 teaspoons of oil, and knead the easy dough with lukewarm water.
Cover and hold apart for 20 minutes. Dough for making paranthas is prepared. or
Cut fenugreek leaves, inexperienced chili finely, and grate the ginger. Sift flour, add fenugreek paste, salt, 2 teaspoons of oil, and knead the easy dough with lukewarm water.
Cover and hold apart for 20 minutes. Dough for making paranthas is prepared.
Heat a griddle. Make a small ball of dough. Roll this ball in spherical 4”-5” in diameter, rub oil and fold twice.
Again rub oil and fold right into a triangle. Roll this right into a triangular parantha with the assistance of flour.
Put this parantha on the griddle. Apply oil on either side and fry until it turns brown, turning frequently.
Remove from griddle, place on a cup on a plate, parantha won’t get moist. Keep them in a casserole when cool. Make all paranthas this fashion.
Serve scorching paranthas with potato tomato curry, potato curry, or any vegetable you want, curd, and chutney.
Milk, Vegan Recipes.

Methi Paratha Recipe Video

Nisha Madhulika Tips

You may also cook dinner this curry in a strain cooker.
For cooking in a strain, the cooker adds 2 or 2.5 cups of water as an alternative to three cups of water.

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ALOO PALAK RECIPE

By

Nisha Madhulika

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September 6, 2020

0

ALOO PALAK RECIPE

Aloo Palak Recipe is much like the way in which I make palak paneer. the potatoes are boiled first after which added in the direction of the top. The dish pairs effectively with roti, paratha, etc.

Table of Contents

Aloo Palak Recipe

Ingredients

1 bunch palak (spinach) or 200 grams palak
3 medium-sized potatoes
1 medium-sized onion – finely chopped
1 medium-sized tomato – chopped
1 teaspoon ginger- garlic paste Three garlic + ½ inch ginger – crushed or made right into a paste in a mortar-pestle
1 or 2 chilies
3 cloves
1-inch cinnamon stick –
1 small tej patta (Indian bay leaf)
¼ teaspoon turmeric powder
1 pinch asafoetida (hing)
¼ or ½ teaspoon garam masala powder
5 tablespoon besan (gram flour) or makai ka atta (maize flour)
1 cup of water
2 tablespoon ghee or oil or butter
½ teaspoon crushed Kasuri methi (dry fenugreek leaves) – optionally available
salt as required
a couple of ginger julienne for garnishing

How to make Aloo Palak Recipe

Boiling Potatoes

Boil the potatoes or aloo in a stress cooker or steamer until they are utterly cooked.
Peel and quarter or cube them. Keep apart coated.

Blanching Spinach

Boil 2 to three cups of water with some salt.
Switch off the fireplace and instantly add the palak or spinach.
Cover with a lid, blanch the spinach in water for 4-5 minutes.
Drain and instantly place the palak in chilly water for 3-Four minutes.
Drain once more and together with inexperienced chilies, make an easy puree in a grinder or blender.

Making Masala For Aloo Palak

Heat ghee or oil or butter in a pan or kadai/wok.
Fry the bay leaf, cloves, and cinnamon until they develop into fragrant.
Add the chopped onion and fry until mild brown.
Now add the ginger-garlic paste and fry until the uncooked aroma goes away.
Add the tomatoes and fry until the tomatoes develop into comfortable and mushy.
The oil ought to begin releasing from the combination.
Now add the turmeric powder and asafoetida and stir for 5-10 seconds.

Making Aloo Palak

Add the palak puree. Stir effectively.
Add the besan or gram flour. Stir with a wire whisk in order that the besan dissolves and there aren’t any lumps.
Alternatively, you may as well dissolve the besan in 3-Four tbsp water and make an easy paste. then add this paste to the palak combination.
Stir and add 1 cup of water. Season with salt.
Simmer the gravy until the palak will get utterly cooked.
The gravy or sauce will barely thicken.
You can modify the consistency by including a kind of water.
Add the cooked potatoes and simmer the gravy for 2-Three minutes extra.
Sprinkle the garam masala powder & crushed kasuri methi leaves.
Stir and prepare dinner the gravy for a minute.
Serve aloo palak sizzling with some rotis, chapatis or parathas or jeera rice.
Enjoy Recipe.

Aloo Palak Recipe Video

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You may add cream when you favor it as a substitute for gram flour or maize flour.

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PALAK SOUP RECIPE

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Nisha Madhulika

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August 30, 2020

0

PALAK SOUP RECIPE

Palak Soup Recipe with step-by-step pictures and video. Here is one simple and attractive low-calorie Spinach soup recipe. I like soups and particularly when it’s raining or throughout the wintertime. It is simply too comforting to sip and sip from a bowl of steaming sizzling soup in a chilly climate.

This spinach soup is an efficient method to embody wholesome greens in your weight-reduction plan and is low-calorie too. Despite being one of many healthiest greens, not everybody likes the style of spinach and that’s very true within the case of some youngsters and adults alike.

Table of Contents

Palak Soup Recipe

Ingredients

1.5 to 2 cups spinach (palak), chopped
¼ cup onions, chopped
2 to 3 garlic cloves, finely chopped
1 tablespoon gram flour (besan)
¼ teaspoon cumin powder
1 tej patta (Indian bay leaf) – small dimension
2 cups water
1 or 1.5 tablespoon olive oil or butter
black pepper powder as required
salt as required
cream for topping
some freshly crushed black pepper

How to make Palak Soup Recipe

Preparation

First, rinse the palak leaves (spinach) very nicely in water.
Then chop the palak leaves and hold them apart.

Sauteing and cooking spinach soup combination

Heat oil or butter in a saucepan. Add the bay leaf and fry for 2-Three seconds
Now add the chopped garlic and fry until the garlic is mildly browned or browned. Don’t burn the garlic.
Saute the garlic on a low flame. Add chopped onions and saute until the onions are softened.
Add the chopped palak/spinach. Stir and season with black pepper and salt.
Now add the besan or gram flour. Stir nicely and pour 2 cups water.
Bring the combination to a boil after which simmer for 3-Four minutes.
Add cumin powder and stir nicely.
Switch off the fireplace and let the soup combination cool.

Making spinach soup

When the combination‘s warmth has lowered or has grown to be heated, then mix with a hand blender or in a mixer until easy.
Remove the tej patta (Indian bay leaf) whereas mixing.
Check the seasoning and add some extra salt or pepper if required.
If the soup seems thick, then add 1/Four or 1/2 cup water and stir.
Keep the nicely blended soup again on the range for simmering for 2-Three minutes.
Serve spinach soup sizzling sprinkled with some freshly crushed black pepper or grated paneer, cheese, or topped with some cream.

Palak Soup Recipe Video

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RICE VADA RECIPE

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Nisha Madhulika

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August 30, 2020

0

RICE VADA RECIPE

Rice Vada Recipe is a better dish for individuals who favor having south Indian meals. It is delicious to eat and its softer stuffing is mouth-drooling.

Table of Contents

Rice Vada Recipe

Ingredients

Rice flour – 1 cup
Curd – 1 cup
Green chili (finely chopped) – 2
Ginger baton (grated) – 1 inch
Salt – ¾ tsp
Coriander leaves (finely chopped)
Oil for frying

How to make Rice Vada Recipe

Take a cup of curd in a bowl and add a cup of water to it. After including water to it, add a cup of rice flour to it on low flame. Add it slowly and stir it.
Stir and dissolve it properly till there aren’t any lumps in it.
Add ¾ teaspoon of salt to the batter together with an inch of ginger baton after grating it.
Mix all of the elements properly and begin cooking the batter. Cook till it reaches the consistency of the dough and stirs it repeatedly too.
Add some chopped inexperienced coriander after cooking it and blend properly.
four to five minutes will probably be consumed to cook dinner.
First Preheat oil in a wok for frying the Vadas. Cool it for some time and afterward make its Vadas.
Apply some oil to your palms, carry a dough lump, and roll it.
Flatten it softly and make a gap in its center utilizing your fingers. Assemble all of the Vadas likewise.
More than heated oil is required to fry the Vadas.
Add a Vada for frying to it on medium to an excessive flame.
Let the Vada fry for two to three minutes till it begins floating.
After three minutes, flip Vada and fry from either side till it turns golden brown for eight to 9 minutes.
Drain out the fried vadas and fry the remainder of Vada likewise.
Rice Vada will probably be able to be served, Serve it sizzling together with inexperienced coriander dip or any desired dip.

Rice Vada Recipe Video

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MUTTER PANEER RECIPE

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August 27, 2020

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MUTTER PANEER RECIPE

Mutter Paneer Recipe is a standard Indian dish. “Paneer” is a Persian phrase for cheese and mutter is a Punjabi phrase for peas.

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Table of Contents

Ingredients

227g paneer cheese, cubed
1 medium onion, finely chopped
400g canned tomatoes, finely chopped
100g frozen peas
4 garlic cloves, finely chopped
1 tsp. ginger, finely chopped
1 chili, finely chopped
2 tsp. garam masala
1 tsp. turmeric
1 tsp. cumin
1 tbsp. oil to shallow fry paneer
1 tbsp. oil for frying onions
1 tsp. recent coriander, finely chopped
250ml boiling water
Salt to style

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How to make Mutter Paneer Recipe

Place a tablespoon of oil in a frying pan.
Add the cubed paneer to the frying pan and let it brown.
Ensure you flip the paneer a number of occasions because it cooks because the paneer will spit as a consequence of its water content material if you don’t accomplish that.
Once the cheese has browned, place apart on a chunk of kitchen towel.
Now within the frying pan add the following tablespoon of oil. Add the onions and cook dinner till they develop into golden.
Next, add the ginger, garlic, chili, cumin, garam masala, salt, and turmeric.
Fry for an additional couple of minutes and add the tin of tomatoes.
Turn warmth down and simmer for five minutes.
Then add the boiling water, paneer, and peas and simmer for an additional 5 minutes till the peas are cooked via.
Serve with some recent coriander.

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MUSHROOM SOUP

By

Nisha Madhulika

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August 26, 2020

1

MUSHROOM SOUP | MUSHROOM SOUP RECIPE | CREAM OF MUSHROOM SOUP

Mushrooms Soup is packed with nutritional value. They’re low in calories, are great sources of fibre and protein (good for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.

Table of Contents

Ingredients

1 teaspoon vegetable oil
10 mushrooms peeled and chopped
50g or 2oz flour.
¾ pt or 425ml semi‑skimmed milk
pinch of salt if desired.
1pt or 575ml of homemade chicken or vegetable
stock (page 22) or 1 low‑salt stock cube.
dissolved in 1pt or 575ml of boiling water
pepper
1 finely chopped onion

How to make Mushroom Soup

Heat the oil in a saucepan. Add the mushrooms and onion and fry,
stirring continually for 5 minutes.
Add the flour and stir well. Cook for another 2 minutes.
Gradually stir in the stock and milk and bring to the boil.
Keep stirring.
Simmer for 20 minutes, until thickened.
Add corn to soup to extra texture and taste
Add salt and pepper to taste.
Enjoy Mushroom Soup.

Mushroom Soup Video

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RAVA DHOKLA RECIPE

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Nisha Madhulika

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August 26, 2020

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RAVA DHOKLA RECIPE

To make instantaneous Rava Dhokla Recipe combine suji, curds, inexperienced chili paste with water, allow them to relax for half an hour after which steam the batter. The tempering added on prime of the Rava dhokla after it’s cooked is the grasp stroke, as within the case of any dhokla recipe. It offers the semolina dhokla a wonderful aroma and a particular flavor.

Table of Contents

Ingredients

For Rava Dhokla

1 1/2 cups semolina (Rava / sooji)
1/2 cup curd (Dahi)
1 1/2 tsp inexperienced chili paste
2 tbsp oil
salt as per taste
1 1/2 tsp fruit salt
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1 tbsp finely chopped coriander (dhania)

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How to make Rava Dhokla Recipe

Combine the semolina, curds, inexperienced chili paste, 1 tbsp of oil, salt, and 1½ cups of water in a deep bowl and whisk nicely.
Cover with a lid and maintain apart for 30 minutes.
Just earlier than steaming the dhoklas, add the fruit salt and a couple of tsp of water.
When the bubbles type, combine gently.
Pour the batter instantly right into a greased thali and shake the thali clockwise to unfold the batter in an excellent layer.
Steam in a steamer for 12 minutes. Keep apart.
Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds, and asafoetida and sauté on a medium flame.
Pour the tempering over the all Rava dhokla, sprinkle the coriander evenly over it.
Cool the Rava dhokla slightly and minimize it into equal-sized squares items.
Serve the Rava dhoklas instantly with inexperienced chutney.

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BESAN HALWA RECIPE

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Nisha Madhulika

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August 26, 2020

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BESAN HALWA RECIPE

Since gram flour is mostly recognized for its thickening properties, Besan Halwa Recipe could be very straightforward and fast to make. You can simply put together it for capabilities, social gathering, or for sudden however particular visitors. Just make sure you roast the gram flour properly to keep away from an uncooked scent. Also, take care to serve sizzling.

Table of Contents

Ingredients

3/4 cup besan (Bengal gram flour)
3/4 cup milk
5 tbsp melted ghee
3/4 cup sugar

The Garnish

1/4 tsp cardamom (elaichi) powder
3 tbsp blanched and sliced almonds (badam)

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How to make Besan Halwa Recipe

Combine the besan, 2 tbsp of milk, and 1 tbsp of ghee in a bowl and rub totally and knead like a dough and hold apart for 10 minutes.
Using a grater, grate it very thinly and hold apart.
Heat the remaining ghee in a broad vessel, add the grated dough combination and cook dinner on a sluggish flame for approx. eight to 10 minutes, whereas stirring constantly. Keep apart.
Heat the remaining milk and ¾ cup of water in a deep kadhai, add the flour combination and cook dinner on a medium flame for two to three minutes, whereas stirring constantly.
Add the sugar and cook dinner on a medium flame for four to five minutes, whereas stirring constantly.
Serve to sizzle garnished with cardamom powder and almonds slices.

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POTATO SOUP

By

Nisha Madhulika

-

August 24, 2020

0

POTATO SOUP | POTATO SOUP RECIPE | NISHA MADHULIKA RECIPE

Potato Soup is really very delicious and healthy for people who want instant energy after having it. Soup gives an instant boost in energy.

Table of Contents

Ingredients

Potatoes – 2 (peeled & chopped)
Onions – 2 (finely chopped)
Tomato – 1(chopped)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Cumin seeds – 1 tsp
Black pepper – 1/4 tsp
Salt – as per taste
Sugar – 2 tsp
Butter – 4 tsp
Coriander leaves – 8-10 leaves (finely chopped)

How to Make Potato Soup Recipe

Put water in a vessel put potatoes, tomatoes, and turnips in it and keep the vessel on gas.
Then cook these vegetables on a medium flame till they become soft.
When the vegetables become soft, turn them off and turn off the gas and then grind them finely in a mixer.
After this, filter the vegetable mixer with a sieve and take it out in a separate vessel.
Now put butter in the pan and keep it hot on the gas. Then add cumin seeds and fry them on medium heat.
When cumin starts to crackle, add onion, ginger-garlic paste to it and cook till it becomes golden.
Then add vegetable mixture, salt, pepper powder, and sugar in the pan and cook on a medium flame for 5 minutes.
Soup is ready. Garnish it with coriander leaves and serve hot.

Note

Healthy Potato Soup is a continental recipe. This recipe prepared with potato, milk and fine flour is rich in vitamin C and B6. You can have it as a starter before dinner. This is a great recipe for cold.