Dum Arbi Recipe | Dum Arbi | How to Make Dum Arbi | Colocasia Roots Recipe
Table of Contents
Ingredients
Arbi – 400 gms
Tomato – 3
Green Chillis – 3
Ginger – 1 inch long piece
Curd – 1/2 cup
Hing – 1 or 2 pinch
Cumin Seeds- 1/4 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder- 1 tsp
Salt – 2/3 tsp or as per taste
Red Chilli Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Coriander Leaves – 8 (finely chopped)
Ajwain – 1/4 tsp
Mustard Oil – to fry
Instructions
Wash thoroughly Abri and boil it in a cooker with 1 cup of freshwater up to one whistle.
once Arbi boiled, peel them and let them cool and after cooling press them with spatula or hands.
Wash tomatoes and cut them, break the stems from green chillies and chop them finely.
Wash ginger peel and cut in big pieces. put all of them in the mixer and make a paste. meanwhile, whisk an of curd and keep them aside.
Heat some mustard oil in a pan and fry Arbis carefully in oil, till they get golden brown in colour. take them out in a plate after complete frying, and get prepared to make gravy.
Keep aside 2 tsp oil and use the rest to make gravy. heat the oil in a pan and tamper the ajwian seeds and hing in it.
Add tomatoes paste and turmeric powder, coriander powder and cook the masala until the oil starts to separate from the pan and float at top of the gravy.
Pour whisked curd into the masala and cook it well for 2/3 minutes.
Put fried Arbis into the masala and cook it for 2 minutes. now add 1 cup of water and cover the pan with lid.
Cook recipe for 8-10 minutes on a medium flame.
Dum Arbi is ready to serve. garnish with fresh coriander leaves and serve with hot crispy paranthas, chapatis or rice.
Note
Ajwian seeds are very important to enhance the flavour of Dum Arbi.
Same Hing is very essential, it also enhances the flavour and helpful indigestion.
Club Sandwich Recipe |Veg Club Sandwich Recipe | Quick Breakfast | Nisha Madhulika Recipe
Table of Contents
Ingredients
Whole wheat bread – 6 slices
Mint – 2 tsp
Onion chutney – 1 tsp
For filling
Lettuce leaves – 2/3
Unpeeled Cucumber – 8 slices
Tomatoes – 8 slices
Chilas – 2
For chilas
Whole wheat flour – 2 tsp
Besan – 2 tsp
Jowar flour – 2 tsp
Chopped onions – 2 tsp
Chopped tomatoes – 1/2 cup
Chopped coriander – 2 tsp
Chopped green chillies – 1 tsp
Oil – 1 tsp
Salt as per taste
Instructions
For chilas
Mix all ingredients together in a medium-size bowl and add enough water to make a smooth batter and divide into equal portions.
Heat a non-stick pan at medium heat and grease it lightly with oil.
Spread one portion of batter on it to form a thick layer around chila of 100 mm diameter.
Once cooked at one side then change to other side and cook up to golden brown, using a little oil.
Repeat the same process to make one another chila and keep both chillas aside.
for club sandwich
Apply little chutney on all the toasted bread slices and keep a safe side.
Place a toasted bread slice on a flat dry surface, put one chila on it. cover with another toasted bread slice with the chutney side facing the upper side.
Place a lettuce leaf, 4 slices cucumber and the same number of slices of tomatoes on it and cover with the third toasted bread slice.
Repeat with remaining ingredients to make 1 more sandwich.
Cut each sandwich in equal 4 pieces and serve immediately.
Fruit salad is a dish consisting of various kinds of fruits, sometimes served in as a Breakfast, lunch or dinner as well. Even you can give Fruit Salad to school going Children for lunch in their lunch boxes.
Zero Oil Fruit Salad
Ingredients
1/2 Orange
1/2 Banana
1/2 Apple
4-5 Cherries
1-2 Pineapple Slices
4-5 Grapes
1/2 Kiwi
For Dressing
2 tsp Pineapple Juice
2 tsp Orange Juice
1 Lemon
2 tsp Skimmed Milk
1 tsp Sugar ( Optional )
Instructions
Peel the oranges and remove the pits and cut into segments.
Cut the bananas and apple into small pieces.
Mix all the fruits in a serving bowl along with all the juices chill.
Separately tie the skimmed milk in a clean muslin cloth and let the whey water drain out completely.
To the thickened skimmed milk and sugar and beat till you obtain a smooth creamy paste.
Add this to the fruits and garnish with chopped grapes and cherries.
Fruit salad is a dish consisting of various kinds of fruits, sometimes served in as a Breakfast, lunch or dinner as well. Even you can give Fruit Salad to school going Children for lunch in their lunch boxes.
Ingredients
1/2 Orange
1/2 Banana
1/2 Apple
4-5 Cherries
1-2 Pineapple Slices
4-5 Grapes
1/2 Kiwi
For Dressing
2 tsp Pineapple Juice
2 tsp Orange Juice
1 Lemon
2 tsp Skimmed Milk
1 tsp Sugar ( Optional )
Instructions
Peel the oranges and remove the pits and cut into segments.
Cut the bananas and apple into small pieces.
Mix all the fruits in a serving bowl along with all the juices chill.
Separately tie the skimmed milk in a clean muslin cloth and let the whey water drain out completely.
To the thickened skimmed milk and sugar and beat till you obtain a smooth creamy paste.
Add this to the fruits and garnish with chopped grapes and cherries.
Tomato Soup Recipe is the most famous Indian healthy food recipe. Whether it is raining in India or it is the winter season, tomato soup is always the most preferred soup.
Table of Contents
Ingredients
02 Nos Tomatoes
1 Onion
01 Bay Leaf
01 tsp Cornflour
02 Peppercorn
1/4 tsp Pepper powder
01 Toasted bread
Salt as per taste
How to Make Tomato Soup Recipe
Saute the chopped onions.
Sliced tomatoes and whole spices.
Add some water and bring to boil, reduce the heat and simmer for 15 minutes.
Fresh, ripe tomatoes are best. For their lack of flavor, avoid using tomatoes that are not yet ripe.
This is a delicious recipe since it has just the proper tanginess of the tomatoes and the sweetness of the sugar and cream together. The recipe should be followed strictly to ensure an accurate ratio is not sure not to use too much of one ingredient, especially salt.
Alternatively, you may leave the onions out if you choose, but I strongly recommend adding garlic to your soup.
Feel free to toss in celery stalks or add fresh basil for an extra zing. Another way to prepare it is to add one tablespoon of chopped celery.
When the tomatoes are softened, add the basil, and simmer until the leaves wilt for 4 to 5 minutes. Let the ingredients sit and mingle for one minute before proceeding.
Substitute a touch of extra water or broth for a somewhat thinner soup. Please do not allow the soup to be too watery or salted or have a bitter aftertaste.
ALOO GOBI | ALOO GOI RECIPE | NISHA MADHULIKA RECIPE
Aloo Gobi is a very tasty and wonderful vegetable. It is a vegetable that is made in almost seasons and is liked by all. It is very easy to create. It is ready in a very short time. You can make it whenever you want. This combination of potato and cabbage attracts everyone’s mind.
Table of Contents
Ingredients
Cauliflower – 400 gram
Potato – 250 gram
Asafoetida – 1 piece
Ginger – 1 piece
Chilies – 3 green
Turmeric powder – 1/2 tsp
Cumin seeds – 1/2 tsp
coriander powder – 1 tsp
Coriander leaves – 1 tsp
Kasuri Methi – 1 tsp
Red chili powder – 1/4 tsp
Dry mango powder – 1/4 tsp
Garam masala – 1/4 tsp
Oil – 2 tsp
Salt – as per taste
How to Make Aloo Gobi Recipe
To make potato cabbage, first, clean the cabbage thoroughly. Now cut the cauliflower with the help of a knife. Now take the potatoes, peel them with a knife and then cut them into the right size.
Now take a pan and put oil in it and heat it. Add cumin and asafoetida to the hot oil. When the cumin seeds are roasted, add turmeric, coriander, chili, ginger to it and mix it well. Roast this mixture for 2-3 minutes.
Add kasoori methi to this mixture and fry it well. After this, add chopped potatoes and cabbage to the roasted spices and mix well.
After doing so much action, add red chili, salt and fry the vegetables. Add a little water and leave the vegetables to cook for a while.
After 4-5 minutes see if your cauliflower and potatoes are cooked properly or if not cooked, cook more and if the cook is hot then slow down the gas. Add garam masala and mango powder to the vegetable and mix the cabbage potatoes.
Cook the vegetables for 2-3 minutes and turn off the gas. Your delicious and wonderful potato cabbage is ready, take it out in a plate and put green coriander and serve it with hot roti or paratha.
URAD DAL KHICHDI RECIPE | DAL KHICHDI RECIPE |URAD DAL KHICHDI RECIPE FOR TODDLERS | KALI URAD DAL KHICHDI RECIPE
Urad Dal Khichdi Recipe is a very famous recipe in India during Makar Sankranti Festival. Most of the people in India celebrate this festival with kites in groups. Its very tasty recipe itself.
To make Urad Dal Khichdi recipe, first, we need to soak all rice, urad dal in water for 1/2 hrs.
Now take a pressure cooker and put on the gas stove and start at medium flame when medium flame reached, put the gas at low flame and add 2/3 tsp cow ghee when ghee melt adds cumin seeds, asafoetida, cinnamon stick, cloves, black pepper and large cardamom. Stir all ingredients till golden colour.
Add tomato, turmeric powder, green chilli, ginger and green peas and mix gently after 2 minutes when tomato gets soft add urad dal and rice and mix well.
Cook for 2 minutes and add red chilli powder and salt as per taste and mix well, add some amount of water ( 200 -250 ml ) and fix pressure cooker lid and set gas at high flame when one whistle reached put gas at low flame for one minute and switch off the gas flame.
Take fresh coriander leaves and chop them in small pieces, when the whistle of pressure cooker went off completely or pressure of the cooker went zero, remove the lid of the cooker.
Serve Urad Dal Khichdi in a plate and garnish with freshly chopped coriander leaves and spread some amount of cow ghee on top of the khichdi.
MAWA GUJIYA | GUJIYA WITH MAWA | MAWA GUJIYA RECIPE
Welcome to Nisha Madhulika, Today we will make Mawa Gujiya Recipe is mostly made on Holi and it is very tasty and most famous recipe during Indian festivals, so you must do it. If you like my recipe, please like and share.
Table of Contents
Ingredients
2 cups All-Purpose Flour
1 cup Mawa/Khoya
1/3 cup Milk Cooking Oil
3 tbsp Boora(Fine Sugar)
¼ cup Almonds (chopped)
¼ cup Raisins
½ tsp Cardamom Powder
How to Make Gujiya with Mawa
First, we’re going to take some all-purpose flour and make a well in the centre this we’re going to add some salt and some Desi ghee.
So here comes the first important point that is you need to mix. The key properly with the flour so that each and every grain of the flour is first coated with the fact and then with the water after integrating for 5 minutes when you notice that the flour would start to combine and hold together at this point of time.
We will add 1/4 of a cup of water just tried to mix up together. And after about two minutes again, add 1/4 cup of water now this much water should be enough to combine the dough together. So the second important point here is that you cannot add more than 40 to 45 per cent water.
So here is my last instalment of water, which is 1/16 of a cup of water. And that’s it. You see you have to make a hard to hear. Otherwise, the pastry of the Vidya will not be puffed. That is it will not be kasta by any chance you add more water.
Then you will excess moisture. You’ll have these bubbles which will result in your pastry being very firm. Now, I know this dough is not smooth at all, but don’t worry just cover it with a damp cloth and let it rest for about 30 to 45 minutes.
And in the meanwhile, let’s prepare the stuffing for the gujiya. For which we’re going to need some roughly chopped cashews. Now I am using roasted cashews here, but you can use normal cashews as well.
Mawa (Khoya)
Then comes in some raisins. Next, we’re going to add some roughly chopped pistachios. You’re gonna need some desiccated coconut. But if you want to use fresh coconut and you can use that as well last but not the least you’re gonna need some elaichi powder or green cardamom powder.
All right. It’s time look so first we’re going to dehydrate some semolina just cook on a low flame for about two to three minutes.
You can totally skip the semolina, but I personally feel that semolina takes care of the excess moisture present in the Khoya and it also adds another dimension to the stuffing.
All right, after two to three minutes keep the semolina side and take another pan and keep it again on a low flame.
This pan adds some ghee and the shredded mawa and I want you to cook this khoya properly. Take your about 5 to 6 minutes. After which you’ll notice that the mawa will start to stick together and we’ll turn a little bit Brown.
So this is the right time to add the semolina and cook for around 2 minutes, then turn the flame off and let this mixture rest and cool down a little bit after some time add some powdered sugar or caster sugar or powdered cardamom and just mix everything until it combines together. And yes. At this point, I realized that my man was too small to handle such a quantity.
So I simply transferred it into a bowl and then added the desiccated coconut and the drive-thru mix everything together and your stuffing is ready.
Alright, time to check our dough now resting the dough with a damp cloth does make a huge difference. You can see that earlier the dough have lots of cracked And now the dough is pretty smooth secondly gluten has developed because now when I press the dough it retracts to its original position, which earlier didn’t happen at all.
Okay, so just like a dough ball and try to roll it and evenly as possible now to keep a role to on a gujiya mould and make sure you apply ample amount of water to the edges at the stuffing.
Don’t overfill it. Gently press with your mould and hold it for about 10 seconds in the end. You can’t stretch and remove the excess dough, but I personally prefer removing it with a sharp knife so that you have that perfect edges and then get this I know you might not have a good yummy.
So just take a little bowl or cup press towards the dough. And remove the excess with the help of a knife apply some water on the edges then add the stuffing in the centre and stick both the sides together and give the Gujiya shape.
The Spears The Edge is the help of hope and this will also make sure that the Gujiya doesn’t burst while you’re frying it. Now before frying, I want you to rest the batch for about 5 minutes, this will help to gujiya to see properly, but make sure you cover it.
Now you need to make sure that file your frying the gujiya. The temperature is always set to low also add ample amount of gujiya so that the temperature is maintained throughout and the Gujiya Cooks evenly Do not stir gujiya. Otherwise, they can break and sometimes when they don’t flip you need to use your strainer and hold it so that it Cooks properly on both sides. That’s it.
This cook for about 5 to 6 minutes or until they are golden brown and then you will get Gujiya.
