COLD COFFEE RECIPE

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August 22, 2020

SALAD RECIPE | SALAD RECIPE VEGETARIAN | NISHA MADHULIKA RECIPE

Salad Recipe is a very tasty and delicious dish. The tastier it is, the easier it is to make. You can easily consume it by making it whenever you want and you can also survey everyone. This delicious and nutritious dish is liked by all. You can make a salad at any time.

Table of Contents

Ingredients

Cucumber – 1
Tomato – 1
Onion – 1
Radish – 1
Carrot – 1
Lemon – 1
Green chillies – 2
Chaat masala – 1 tsp
Coriander leaves – 8-10 leaves
Red chilli – 1 tsp
Salt – as per tast

How to Make Salad Recipe

To make a salad, first, take all the vegetables and wash them thoroughly.
Now peel them with the help of a knife.
Now cut cucumber tomato onion into a round shape.
Also, cut radish and carrot into a long or round shape.
Now put all these in a plate and mix with chaat masala, lemon juice, and red chili.
Pour salt over the salad and mix all the ingredients well once.
By doing this, all the spice mixes will mix together and you will taste good.
Now decorate them on a plate according to your taste and your delicious salad is ready.
Garnish with fresh coriander leaves.
Survey everyone with food.
Enjoy Salad Recipe.

Note

The salad has a pungent and pungent taste. Nutritious and excellent vegetables and other ingredients are added to it, which is also beneficial for health and is liked by all.
Everyone loves the delicious and flavorful salad. Well, different types of salads are easily available everywhere in the market, but if you want, you can easily make it at home. It does not take much time to make it.
All the ingredients of salad making are easily available, you can make it whenever you want. We have brought to you an easy method with the help of which you can easily make delicious and nutritious salads.

Salad Recipe Video

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MALAI PANEER

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August 21, 2020

MALAI PANEER | MALAI PANEER RECIPE | NISHA MADHULIKA RECIPE

Malai Paneer is a very tasty and wonderful dish. Everyone likes this vegetable and it does not take much time to cook it. You can make it easily whenever you want. It is a favorite of all, you can make it and feed it to everyone.

Table of Contents

Ingredients

Cheese – 250 gram
Onions – 2
Green chilies – 3
Cream – 1/2 cup
Cumin seeds – 1/2 tsp
Ginger garlic paste – 1 tsp
Coriander leaves – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/4 tsp
Garam masala – 1/4 tsp
Oil – 2 tsp
Salt – as per taste

How to Make Malai Paneer Recipe

To make Malai Paneer, first, take the onion and grind it finely by putting it in the mixer. Also, grind green chilies well.
Now put oil in a pan and heat it. Put onion paste in hot oil and fry it well and add salt. When the onion color turns light brown, add ginger garlic paste and mix.
Mix all the mixture well and add turmeric, red chili, coriander, garam masala, cumin and mix well. Fry this mixture for 5 minutes. Stir continuously.
Add cream to this mixture and stir. After 2 minutes add chopped cheese pieces and cook for 2-3 minutes. Stir the vegetables continuously.
After some time your delicious and wonderful recipe is ready, put coriander leaves over it, take it out in a bowl and survey all.

Note

The taste of Malai Paneer is pungent and peppery. Good and strong spices and cream are added to it, which is liked by all. While making it, its fragrance also spreads far and wide. This mixture of paneer, cream and spices captivate everyone.
It is a famous vegetable in Punjab. It is liked everywhere in Delhi, Haryana. You can make it easily in any season and make it available to everyone.
It is beneficial for our health. Cheese is beneficial for our body, that’s why all the dishes made from it are liked by everyone.
You can make it easily whenever you want. Suddenly a guest comes to your house and you do not understand what to make, then just prepare Malai Paneer.
All the ingredients for making it are easily mixed. You can make it instantly. Today we have brought for you an easy method with the help of which you can make delicious Malai Paneer.

Malai Paneer Video

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PANEER BHURJI

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August 20, 2020

PANEER BHURJI | PANEER BHURJI RECIPE | NISHA MADHULIKA RECIPE

Paneer Bhurji is a very tasty and delicious dish. It is very easy to create. You can make this at any time. You can eat Bhurji with any roti, paratha, naan, kulcha, rumali roti, etc. All these things add to its taste.

Table of Contents

Ingredients

Cheese – 300 gram
Onions – 3
Tomatoes – 2
Capsicum – 1
Green chilies – 2
Ginger – 1
Galic – 2
Turmeric – 1/ tsp
Garam masala – 1/4 tsp
Red chilies – 1/2
Coriander – 1 tsp
Lemon Juice – 1 tsp
Cumin seeds – 1 tsp
Milk – 2 tsp
Oil – 2 tsp
Salt – as per taste

How to Make Paneer Bhurji Recipe

To make Paneer Bhurji, first, grate the paneer. Now take all the vegetables like onion, tomato, capsicum, garlic, ginger and chop them all finely.
After doing this, take a kadhai and add oil to it and heat it, now add cumin seeds, add ginger garlic, green chili and fry well.
Now add finely chopped onions, tomatoes, capsicum and fry well. We met like this for a while.
Add turmeric, coriander, red chili, salt, garam masala to this mixture and mix well and fry.
Now add milk and mix, add lemon juice and grated paneer, mix well and fry. Leave it for 5 minutes.
After cooking for some time, take it out on a plate and garnish it with coriander leaves. Your hot paneer bhurji is ready.

Note

The taste of Paneer Bhurji is very spicy and peppery. The good vegetable is added to it, which makes its taste delicious.
You can make this recipe at any time. You can serve it as a side vegetable with food.
The most special feature of Neer Bhurji is that it is prepared in a very short time. You can keep it with the rest of your vegetables.
Although this vegetable is delicious in the market, if you want to make something different and delicious at your home, you can make it in a very short time. Bhurji is the best option. All the ingredients for making it are found at home. So there is no need to order anything from the market, we have brought for you an easy recipe with which you can make delicious and delicious bhurji.

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DAL VADA

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August 19, 2020

DAL VADA | DAL VADA RECIPE | NISHA MADHULIKA RECIPE

Dal Vada is a delicious recipe in India and also other countries. you will definitely like this lentil vadas. Made from soaked chana dal’s coarse paste made of onion, ginger, garlic paste & many other traditional spices, these vadas have a distinct, unique taste.

Table of Contents

Ingredients

Chana dal – 1 cup
Chopped onions – 1/2 cup
Ginger paste – 1/2 tsp
Garlic paste – 1/2 tsp
Coriander leaves – 1 tsp (chopped)
Curry leaves – 1/2 tsp (chopped)
Chilli powder – 2 tsp
Asafoetida – 1/2 tsp
Turmeric powder – 1/4 tsp
Oil – for frying
Salt – as per taste
Green Chutney

How to Make Dal Vada Recipe

Clean and wash the chana dal and soak it in water for 2 hours. Sieve all the water thoroughly.
Take out 1/4 portion of soaked and sieved chana dal in a bowl and keep aside. Grind the remaining chana dal in a mixer without using any water and make a coarse mixture.
Take out this mixture in a bowl, all all the remaining ingredients, along with the soaked chana dal and mix it well.

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Divide the mixture into small parts and make small size flat round vadas of each portion.
Heat the oil in a deep non-stick kadhai and add few them on medium flame till they become golden and crispy on all sides. Take out oil on absorbent paper.
Serve immediately with green chutney.

Note

You can replace oil by Desi Ghee for healthy Vadas.
If you don’t have green chutney, serve vadas with Samar. As we already know that Samar is too healthy and delicious, most people serve Samar with Idli, Dosa, Uthappa in all over the world.
You can also serve vadas with coconut chutney, which also healthy and delicious, As we know that coconut is always we use in our daily life as coconut oil, we use that oil for cooking also for applying on our body because it has tremendous nutritions.

Dal Vada Video

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MASALA DOSA RECIPE

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August 18, 2020

MASALA DOSA RECIPE | DOSA RECIPE | RAVA DOSA RECIPE

Masala Dosa Recipe is a simple and common, tasty south Indian staple breakfast recipe made with rice and urad dal. principally an extension to the normal dosa recipe, the place dosa is made crisp and filled with potato masala. it’s maybe one of many well-known dishes from south India, which it could be served for morning breakfast or additionally as a night snack with coconut chutney and sambar.

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Table of Contents

Ingredients

½ cup idli rice or parboiled rice or 100 grams idli rice
½ cup common rice or 100 grams common rice
¼ cup urad dal or 50 grams urad dal
⅛ teaspoon methi seeds or 2 pinches methi seeds
2 tablespoon poha (flattened rice)
1.5 cups water for soaking each rice and lentils
¾ cup water for grinding – do add water as required
½ teaspoon rock salt (sendha namak) or non-iodized salt or sea salt crystals or Himalayan pink salt
oil as required

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How to make Masala Dosa Recipe

Preparation For Making Dosa Batter

In a bowl take the idli rice or parboiled rice together with the common white rice. Instead of including common rice, you can even make the dosa with a complete of 1 cup idli rice as I’ve proven within the video. The video has the recipe substances doubled in proportion.
To the identical bowl, add urad dal and fenugreek seeds.
Rinse the rice, lentils, and methi seeds collectively a few occasions and preserve apart.
In a separate bowl, take the poha.
Rinse it a couple of times in water after which add rinsed poha to the bowl containing the rinsed rice+lentils+methi seeds. Keto Desserts
Pour 1.5 cups of water. Mix. Cover with a lid and soak everything for five to six hours.

Making Dosa Batter

Drain all of the water and add the soaked substances in a moist grinder jar.
Add ⅔ to ¾ cup water and grind until you get a fantastic grainy consistency of rice within the batter. A clean consistency of batter can be fantastic.
If the mixer will get heated up, then cease and anticipate some minutes. When the mixer cools down, grind once more. Depending on the jar capability, you possibly can grind everything as soon as or in two batches. I floor in two batches and added a total of ¾ cup water.
Now take the batter in a big bowl or pan.
Add ½ tsp rock salt. Mix very properly. Cover and permit to ferment for eight to 9 hours or extra. Time of fermentation will range relying on temperature situations.
A correct fermentation will double or triple up the amount of the batter and you will notice tiny air pockets within the batter with a lightweight bitter aroma.
Now frivolously stir the batter, earlier than you start to make dosa.

Making Plain Dosa

Heat a forged iron pan. When the pan turns into scorching, unfold 1/four to half of the tsp oil everywhere in the pan.
To preserve the flame on low to low-medium flame, so that you’re simply in a position to unfold the batter.
If the pan base may be very thick, then preserve the flame to medium.
Do not unfold oil in case you are utilizing a nonstick pan, as you will not be capable to unfold the batter.
Now take a ladle filled with the batter. Pour the dosa batter and gently unfold the batter ranging from the middle and transferring outwards.
Cook the dosa on a low to medium flame. To regulate the flame as per the pan dimension and thickness.
When you see the batter on the highest cooked, then sprinkle ¼ to ½ tsp oil on the perimeters and middle.
With the spoon unfold the oil on the dosa.
Cook until the bottom is properly golden and crisp. The base will depart the pan when it will get cooked.
Fold and serve sada dosa scorching. Make all dosai this fashion.
Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

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Note

Scaling: You can simply halve, double, or triple this sada dosa recipe. If doubling or tripling the dosa recipe, then soak urad dal + methi seeds in a separate bowl. Grind urad dal and methi seeds individually. Grind rice individually. Then combine each the batters in a big bowl or pan. Grind soaked rice in two to 3 batches.
Rice: Instead of including common rice, you can even make the dosa with the whole of 1 cup idli rice as I’ve proven within the video. The video has the recipe substances doubled in proportion.
Temperature: Do have in mind the temperature of town by which you reside, as the temperature is, without doubt, one of the essential components for correct fermentation.
Urad Dal: Make certain that the urad dal you utilize is contemporary and inside its expiry date.
Salt: Use non-iodized salt. I exploit rock salt. You may even use pink salt.

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Masala Dosa Recipe

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IDLI RECIPE

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August 18, 2020

IDLI RECIPE | HOW TO MAKE IDLI RECIPE

Idli Recipe is a delicate, pillowy steamed savory cake created from rice and lentil batter. The lentils utilized in making idli are urad dal (black gram). Idli is a standard breakfast made in each South Indian family together with mine. Idli is in style not solely in the entire of India however exterior India too.

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Table of Contents

Ingredients

1 cup common rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
½ cup entire or break up urad dal or 120 grams entire or break up urad dal
¼ cup thick poha or 20 grams thick poha
¼ teaspoon fenugreek seeds
2 cups water for soaking rice
1 cup water for soaking urad dal
½ cup water for grinding urad dal
¾ to 1 cup water for grinding rice
1 teaspoon rock salt
oil as required to use to the idli moulds
2.5 cups water for steaming idli

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How to make Idli Recipe

Soaking Rice And Dal

Pick and rinse each of the common rice and parboiled rice.
Rinse the poha and add to the rice.
Add water. Mix properly. Cover and maintain the rice + poha to soak for four to five hours.
In a separate bowl, rinse the urad dal and methi seeds a few instances.
Soak the urad dal with methi seeds individually in water for four to five hours.

Making Idli Batter

Drain the soaked urad dal. Reserve the water.
Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds.
Then add remaining ¼ cup water. Grind until you get an easy and fluffy batter.
Remove the urad dal batter in a bowl and maintain it apart.
Grind the rice in batches to make an easy batter.
Mix each the batters collectively in a big bowl or pan. Add salt and blend properly.
Cover and let the batter ferment for eight to 9 hours or extra if required.
After the fermentation course is over, the idli batter will grow to be double in dimension and rise.

Steaming Idli

Grease the idli molds.
Pour the batter within the molds and steam the idli in a stress cooker or steamer.
If utilizing a stress cooker take away the vent weight.
Steam for 12 to 15 minutes or till the idli is finished.
Serve the steaming scorching idli with coconut chutney and sambar.
The remaining batter could be saved within the fridge for a few days.

Note

For common rice selection – you should utilize sona masuri rice or parmal rice or basmati rice.
Fermentation is likely one of the principal elements to get delicate, mild, and fluffy idli. Fermentations ideas for winters listed beneath.

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DAL BAATI RECIPE

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August 18, 2020

DAL BAATI RECIPE | DAL BAATI CHURMA RECIPE

Dal Baati Recipe: Rajasthan’s favorite, dal baati is a heavenly mixture usually served with a candy dish of choorma. Made with a dough, deep-fried in ghee, dal baati is a perfect dinner possibility in winters. You may make this recipe on particular events and festivals and it’ll positively please all of your visitors.

Table of Contents

Ingredients

2 Cups atta
1 tbsp suji
3 tbsp ghee
1 tsp salt
1/2 cup milk
For the filling:
2 cups peas (shelled)
1 tbsp ghee
1 tsp jeera
1/8 tsp heeng powder
1 tbsp ginger, finely chopped
2 tsp dhania powder
1/4 tsp garam masala
1/2 tsp haldi
1/2 tsp chili powder
1 tsp salt
1/2 tsp aamchoor powder
Ghee

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How to make Dal Baati Recipe

Make a stiff dough with the atta, soojee, three tbsp ghee, salt, and milk. Keep lined for 15 minutes.
Make the filling: warmth the ghee and add jeera and heeng. Stir a number of occasions and add the ginger.
When barely brown, add the peas, dhania, garam masala, chili powder, salt, and amchoor.
Cook until tender and funky.
Shape dough into flat rounds, fill with peas’ filling, cowl, and kind into spherical balls.
Bake in a pre-heated oven for 45-50 minutes 10 minutes at 375 F, then decrease the temperature to 350 F, until brown and crusty (if not brown on prime, flip the wrong way up and bake one other 10 minutes.
Remove from oven and dip into ghee, and switch onto a serving dish.

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SOYABEAN KOFTA RECIPE

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August 18, 2020

SOYABEAN KOFTA RECIPE | SOYABEAN KOFTA CURRY | NISHA MADHULIKA RECIPE

Soyabean Kofta Recipe made by mixing soybeans and potatoes dissolve as soon as they are put in the mouth and enjoy a unique taste.

Table of Contents

Ingredients

Soyabean Badi – 1 cup (100 grams) (crushed)
Potatoes – 2 (100 grams)
Tomatoes – 4 (300 grams)
Ginger – 1-inch piece
Green chili – 1
Coriander – 3-4 tbsp (finely chopped)
Gram flour – 3 tbsp
Cumin seeds – ½ tsp
Kasuri Methi – 1 teaspoon
Turmeric Powder – 4 teaspoons
Red chili powder – 1 tsp
Whole hot spices – bay leaf – 1-2, cinnamon – 1-inch piece, cloves – 3, black pepper – 6-7, big cardamom – 1
Coriander Powder – 1.5 tsp
Garam masala – 1 tsp
Salt – as per taste
Oil – for frying

How to Make Soyabean Kofta Recipe

Coarsely crush soya chunks and take them out in a bowl. Put 1 cup of hot water in soya chunks and cover the pot and keep it for 10-15 minutes.
Peel the boiled potatoes and grate them.
After 10 minutes, soya chunks are ready, add grated potatoes to them. Now add ½ teaspoon salt, ½ teaspoon coriander powder, ¼ teaspoon red chili powder, 1 finely chopped green chili, ¼ teaspoon turmeric powder, 2-3 teaspoons finely chopped coriander and 2 tablespoons gram flour and all things.
Mix well and your mixture is ready for making koftas.
Put oil in a pan and heat it. To make the koftas from the prepared mixture, take out a little mixture, round it with the help of a palm, place the prepared shells on a plate, similarly prepare the shells from the rest of the mixture.

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Make a circle with some mixture and put it in the hot oil, check whether the kofta is roasting or not and the oil is heated properly.
If the circle is roasting well. Then put kofta balls in hot oil to fry. To fry the koftas, the medium hot oil is needed and the fire should be high.
Flip the koftas over and fry until they turn golden brown in color. When the koftas turn golden brown, take out the fried koftas in a plate.
Fry and prepare all the koftas in this way. Koftas are ready to make a vegetable.

Prepare Spices

Put tomatoes, ginger, green chilies in a mixer jar and prepare the paste.
Heat 2-3 tablespoons of oil in the pan. When the oil is hot, peel 1/2 teaspoon cumin seeds, and whole hot spices – bay leaf, cinnamon, cloves, black pepper, and big cardamom and add the grains.
Now add turmeric powder, coriander powder, and mix. Now put tomato-ginger-green chili paste in it and after adding red chili powder, fry the spices till oil starts floating on the spices. Add kasoori methi and fry the spices a little.
To thicken the gravy, add gram ghee in a separate small tempering pan and fry the gram flour on medium flame till it becomes slightly brown.
After the oil separates from the spices, add roasted gram flour and mix it.
Add 1.5 cups of water, garam masala powder, and a little green coriander to the masala. Let the gravy simmer.
When the gravy starts boiling, add cream and mix it and let it boil again while stirring continuously. Once the gravy starts boiling, add 3/4 tsp salt to it.
Cover the gravy and let it cook on low heat for 3-4 minutes. After 4 minutes gravy is ready, turn off the gas.
To serve the koftas, take out the koftas on a plate and serve them by putting gravy on top of the koftas.
Garnish the vegetable with green coriander. Serve and eat soya kofta curry with paranthas, chapattis, naan or rice.

Note

If you do not want to add fenugreek leaves, do not add it.
Do not add whole spices
You can make gravy by adding cashew nuts, poppy seeds, melon seeds or whatever you like. You can make gravy as per your choice.
Gravy can also be made without cream.
If you want gram flour, you can roast it with spices.

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August 16, 2020