Daal makhani.

Daal makhani

Hello friends today i am going to make dal makhni. daal makhni is a panjabi dish.  dal makhni is very testy and healthy also. you can serve this dal makhani with naan and missi roti.

ingredient.

• sabut (whole) urad - 100 gm
• Rajma                    - 50 gm.
• Tomato                  - 2 small size
• onion                     - 1 small size
• Ginger                   - 1 inch piece
• Garlic                    - 2-3 cloves
• Green chilly           -2-3 
• Ghee or butter       - 2 table spoon
• Salt                        - 1 tea spoon
•  Haldi                    - 1/2 tea spoon
• Hing                      - 1 pinch
• Jeera                     - 1 tea spoon
•  Red chilly              - 1/2 tea spoon
• Coriender powder  - 1/2 tea spoon
• Garam masala      -  1/4 tea spoon
• Daal makhani masala  - 1 tea spoon 
• Coriander leaves       - freash and chopped
• Fresh cream              - 1 tea spoon

Method

First of all wash the rajma and urad dal well and soak it in water for 8 hour or over night.
 Now strain the water from soaked dal and wash it well and put it in cooker add some water , salt and haldi powder. cook it till rajma and daal become soft. it will be take around 10  minutes to cook.

Now we prepare masala for dal. chopped tomato in 1 bowl. and chopped onion
in other bowl. ginger garlic and green chilly you can cut in same bowl.

now heat the pan add desi ghee or butter. prefer ghee for making masala for dal. when it get heat add hing and jeera. when it become brown then add garlic ginger and green chilly. fry it for 1 minute. now add chopped onion cook it till become transparent . now we add chopped tomato. cook it for 2 minutes. now add chilly , coriander powder, Garam masala, and daal makhani masala. mix these all spices well. when ghee come out from masala then the time it has cook nicely . n finely add boiled dal in this masala. stir it with light hand. pour water into it according to your preferred consistency of the Daal. Once the water starts to boil cook the dal for another 3-4 minutes.

now turn off the gas, garnish the dal with coriander leaves and fresh cream.

Dal makhani is ready , enjoy this dal makhni with naan or missi roti. 

Urad daal kachauri

 khasta kachauri

Urad daal kachauri is also called a khasta kachuri. this is famous dish in north india. this kachauri is very testy and crispy. you can consume these urad daal  kachauri over a week. this is simple and easy recipe. so lets see what ingredints are require to make this kachauri.

ingredients.(for stuffing)

• urad daal- 1 small bowl( dhuli, 2hour soak)
• ginger  - 1 inch piece
• green chilly 2
• salt       
• red chilly powder
• saunf
• amchur powder
• Garam masala
• oil

Ingredients for making dough

• Maida      - 250 gm
• salt
• refined oil- 50 ml
• and oil for frying.

Method

First of in a large bowl we will make dough for kachauri. for this mix maida, salt and oil together and  mix it well with the help of palm. now with the help of luke warm water knead the soft dough. and keep it a side for 20-30 minutes.

now we prepare stuffing for kachauri. Grind the soaked dal in a grinder. this daal should be coarsely. not smooth. now heat the pan add some oil in it. when it getting heat add ginger chilly paste now add the grind daal . now cook it for 5 minute. now add all spices like salt, chilly, saunf, amchur powder, Garam masala. mix all spices well. now roast this daal till it become   colour change cook dal until it dries up and nice aroma can be smelled (if dal sticks to the bottom of pan then add some more oil). and when it will roast well then you will found this daal is not sticking  in pan and and can be easily roast.
now the stuffing is ready.

now we prepare kachauri . take a dough. this dough should be smooth. we are making more soft with little oil and our both palm. when it become soft then we make kachauri
   Heat in a deep pan to fry the kachori. Let the oil heat to the desired temperature. Meanwhile, make around 10 balls of the dough. Make a small dent in one ball and stuff it with 1 tea spoon dal filler. Press the ball with hands so that the stuff settles down inside it.  now roll the stuffed ball with soft hand on flat thick disk with the help of roller . we will make all kachauri in same manner. when oil get hot then put kachauri in il and fry it on low flame till it become golden brown. at the one time you can fry 4 kachauri.
fry all kachauri in same manner. and enjoy this khasta kachauri with green chutny and  meethi chatny.
                   

Besan stuffed Bhindi.

Besan masala bhindi

Stuffed bhindi is almost like to every one it can be make in many ways. it can be make by normal mix masalas and other stuffing. but today i am going to make besan masala bhindi. this is very tasty sabji.

ingredient for besan bhindi.

• Besan (Gram flour) - 1 small bowl
• Oil                           - 2 table spoon
• Salt                          -1/2 tea spoon
• Red chilly                - 1/4 tea spoon
• Turmeric powder    - 1/4 tea spoon
• Ajwaine                   -1/4 tea spoon
• Hing                        -1 pinch
• Coriander powder  - 1/2 tea spoon
• Amchur powder      -1/4 tea spoon
• Garam masala         -1/4 tea spoon
• lemon juice              - 1/2 tea spoon
• cumin seed              - 1/4 tea spoon
• Bhindi  

Method

first of all in plate we will mix all spices leaving hing and ajwine. mix all spices well. now we prepare besan for bhindi.
in a heated pan add some oil, when it become hot add hing and ajwaine. now add besan . roast it on low flame till it become colour change, when it become fine roast you will feel some nice smell. now turn off gas. now put all masala and lemon juice in this mix.  now mix all ingredient well . this stuffing is ready for making a masala bhindi.

Now Wash the bhindi and strain the water. Cut the stem of the bhindi and part it in a way that it joins from the one corner.
now we stuff all bhindi with besan mix.
heat the pan, add little oil in this pan. when it become hot add some cumin seed 
  now add all bhindi into this pan. stir with light hand. covered it with lid. and cook it on low flame. after 5 minute open the lid and turn all bhindi cook it on other side. when it cook fine and become soft . turn off gas. and eat this bhindi with Garma Garma paranthe.

Masala Bhindi.

Marathi or stuffed masala bhindi

Hello today i am going to make a very special, delicious sabji.
this is masala bhindi. it will be made by peanuts masala. this masala bhindi is a traditional marathi bhindi.   so we can say masala bhindi., stuffed bhindi or marathi bhindi.

ingredient

• Peanut                           - 1 bowl(roasted & grinned )
• Ginger &garlic paste    - 1 tea spoon
• Salt                               - 1/2 tea spoon( according to taste)          
• Red chilly powder        -1/4 tea spoon
• coriander powder        - 1/2tea spoon
• Turmeric powder         1/4 tea spoon
• Amchur powder           -1/4 tea spoon
• kitchen king masala     -1/2 tea spoon
• Garam masala             - 1/4 tea spoon
• Bhindi in medium size

Method

in a large bowl first of all  we will take peanut mix. add all ingredient well . mix it in good way. all spices should be mix well.

now the come at bhindi part. wash the bhindi and strain the water. Cut the stem of the bhindi and part it in a way that it joins from the one corner.

 

now take a small small quantity of mixture and stuff it in bhindi. we will stuff  all bhindi in same manner

now heat the pan, this pan should be flat because we can pace all bhindi at same way... it will be separate to each other in flat fry pan. but if you don't have than no problem you can use normal fry pan or kadai.
Heat the pan . add 1 table spoon of oil. when oil become hot put all bhindi in this pan. covered it with lid. and cook them on low flame. mean while when it cooking you should check is it fine cooking or not.  now cook it foe 10 minutes. now open the lid. and flip the side of bhindi and cook it another side. cook it with open lid.

now turn of gas. and enjoy this stuffed marathi bhindi.

  

Stuffed bhindi

PIZZA WITHOUT USING MICROWAVE

PIZZA

Today i am going to make pizza on pan, without using microwave. there is no dependency on electricity and microwave. now everybody can make pizza at home.
This is very testy and you can make both thin crust and normal base.
Pizza prepared on pan is as delicious as prepared in oven.

INGREDIENT(for making pizza base)

• Maida           - 2 bowl
• instant yeast -1/2 table spoon
• Salt               - 1/4 table spoon
• Sugar           - 1/2 table spoon
• Oil                - 2 table spoon 

 Method 

First of all in a large bowl strain maida. and add yeast, salt and sugar. mix all ingredient well. now add oil. again mix it well. now with the help of luke warm water knead the dough for pizza base. we are adding little little water and make a very soft dough. it will be take 10 minute to knead the dough.  we knead this dough until it become soft and smooth. now Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.

INGREDIENT(for making pizza topping)

• Onion           - 2 (cut in small size)
• Tomato        - 1(cut in small size)
• Capsicum    - 1(cut in small size)
• Sweet corn  - 1 small bowl(boiled)
• Paneer         - 150 gm.( semi fried on tawa)
• mozzarella cheese - 1 bowl( grated)
• Topping sauce (you can use normal tomato sauce)
• organo seasoning

For making pizza topping steam all vegetable for 2-3 minutes.
 
 Method of making pizza .

After 2 hour you will see dough has become double in their  size. it means it is fine fermented. now we make pizza from it. take a small part of dough and make a roll. now make a 8-9 inch pizza with the help of roller pan or your hand.

Preheat the pan. grease some oil in this pan. now put a pizza in pan and covered it with lid. cook it for 5 minutes on low flame. after 5 minute you will see pizza has become brown on back side now turn it. on this cooked side first of all we spread pizza sauce over it. now add onion , tomato, capsicum, sweetcorn and small pieces of paneer. at last we spread mozzarella cheese over this pizza. you can use little oil on its sides to become more crispy.
Now covered it with lid for 10 minutes. check it within 2 -2 minutes. now you will see cheese has melt and pizza has become brown and little crispy at its lower side.

Now turn off gas take pizza out from pan. and sprinkle some organo seasoning.
serve this piping hot pizza and enjoy...

Special aaloo parantha.

 special aloo matar parantha

Today i am going to make a special aaloo matar paratha .aaloo paratha one of the favourite  dish for every one. it can be eat in breakfast, lunch and dinner. kids also like the most in their tiffin.

today we are going to make a special aloo matar parantha.
lets see what ingredients are require to make this parantha.


For stuffing.

• 3-4 boiled medium size potatoes
• 1 small bowl boiled peas
• Green chilly        - chopped
• Salt                     - accoring to taste
• Red chilly            - 1/2 table spoon
• Amchur pawder  - 1/4 table spoon
• Saunf power        -1/4 table spoon
• Garam masala.   - 1/6 table spoon
• coriander leaves  - chopped

For Dough

• Wheat flour  -1 bowl
• Maida           - 1/2 bowl
• Suji (rawa)   - 1/2 bowl
• Salt               -1/4 table spoon
• Oil                 - 1 table spoon
• Jeera            - 1/4 table spoon
• Ajwaine        - 1/4 table spoon
• Hing             - 1 pinch 

Method.

First of all we are making dough for parantha. in a large bowl take mix all flour ( wheat, maida, rawa). mix all flour together. now add one table spoon oil. mix this oil with the help of both palm. mix it well. now add salt, jeera, ajwaine and hing. mix all ingredient well.

now take a luke warm water and knead the dough with adding little little water. and knead the soft and smooth dough. keep it a side for 10 -15 minutes for set this dough.

at the mean time when dough is getting set we will prepare stuffing for parantha

in a bowl take a pototoes ,peal them and add boil peas. now mix all ingredient like salt, chilly, amchur powder, saunf powder, gram masala, chopped green chilly, and at last chopped coriander leaves. mix all ingredient well. mixture is ready for stuff of parantha.

Now we will make parantha.

Turn on gas, heat tawa.

we will take a small part like 1 roti aata. and make a ball from it. Dust it with dry flour and roll it into 3 inch disc. Put the 2 table spoon potato matar mixture on the disc, spread it evenly on the roll and fold the disc from the edges. Roll it again with the help of the flour dust into 6-7 inches disc.

when tawa is getting heat put parantha on it. when it cook from 1 side turn the parantha , now apply ghee for both sides and add some ghee on corner also.
cook it till brown on low flame.

cook all paranthas is same manner.


paranthas is ready serve them with mango pickle, curd or chutany.

 Aaloo matar paratha

Tomato soup.

TOMATO SOUP

Tomato soup is a made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl

Everybody likes hot soup in the cold winter season. It tastes even better before meals.
This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread.

Lets start what ingredient are require to make a tomato soup.

For 2 persons 

Tomato 4 medium size
Ginger and garlic paste
1 bay leaf(tej patta)
Butter 1/2 table spoon
salt
Black salt
Black paper
sugar- 2spoon
Rusk

METHOD
first of all wash the tomatoes well and cook it for 10 minutes in a pan or you can use pressure cooker. when it cook well then turn off gas. and you will see tomato  skin get sprinkle. now remove tomato skin and grind these tomato in mixer.

 

Grinned tomatoes

now take a sauce pan add little buttter when it get melt than add bay leaf, and after it add ginger garlic paste, fry it on low flame for 1 minute.

now add tomato mix in this pan and cook it for 2-3 minutes. add little water in this mixture.when it boil then finely add salt, paper, black salt. cook it for 1 minute. and at last add 2 spoon of sugar, cook it another 2 minute. now turn off gas burner. .in bowl add rusk piece and enjoy your hot tomato soup.


you can use corn flour to make this tomato soup thicker

use of cornflour 

Mix the corn flour in 2 tablespoons of water (there should not be any lumps). Now mix 1 cup water (we took less water earlier because lumps are easier to form in more water)

you can use this corn flour for tomato soup. 

 

Methi parantha

Hello friends today i am going to make very delicious methi parantha. you know in winter season everybody like to have hot a delicious food. so my today recipes is methi parantha. you can eat these paranthas  in breakfast, lunch and dinner also.

Methi parantha

ingredient.

Green methi fined chopped - 1 bowl
Green chilly 1 fined chopped
Wheat flour      -   1 bowl
Gram flour       -    1 bowl
Freash malai    -  2-3 large spoon
Salt                   - 1 table spoon
Red chilly powder - 1/2 table spoon
Ajwaine(carom)               - 1/2 table spoon
1 pinch of hing
Garam masala      - 1/4 table spoon

Method  
 
First of all we are making dough for parantha. in large bowl we will take gram flour and wheat flour. mix it well. now add fresh malai in this flour, mix it well, now we add all spices, when we add spices then at last we will add chopped methi and green chilly.  mix all ingredient well now take a lukewarm water and knead soft dough like chapati. keep it side for 10 -15 minutes.

After 10 -15 minutes when dough is set, then we make parantha . take a small part like a lemon size dough. roll it like parantha with the help roller pan. now heat a tawa. and cook it on medium flame, apply little ghee on this parantha, fry it from both side with the help of ghee till golden brown , when it become brown then take it out from tawa and serve it hot with curd and chutny.

you can eat these parantha hot as well as warm, and you can preserve these paranthas for 1 or 2 days, eat these paranthas with green chilly pickle. now methi paratha is ready .

 

Methi paratha

Bedami puri.

Bedmi puri  

Hi friend today i am going to make a very special dish .
you know bedami puri, this is very famous breakfast and street food in up and rajasthan. you can find it everywhere in up and rajasthan

Combination of this bedmi puri is with aaloo sabji.

 

ingredient.

1 bowl wheat flour
1 bowl gram flour
1 bowl rawa
2 table spoon oil
kasturi methi
salt
baking powder 1 pinch

Method. 

 first of all we will make a dough for puri. for making dough we will mix all flour together and add oil in this flour. mix this oil well. now add salt and baking powder, mix it well. when all things are mix together and make dough with the help of lukewarm water. make a dough like puri. this dough should be little hard then roti not make a soft dough.

keep it a side for 20 minute.


now we will prepare a stuffing for puri.

ingredient 

gram flour
oil
salt
red chilly powder
saunf powder
garam masala
amchur powder

Method.

firstly heat a pan . then add 1 table spoon of oil , when it become hot add gram flour. cook it on low flame, add salt,chilly, saunf , garam masala, amchur powder. cook it on low flame till colour change. when it cook you feel some smell. then turn off gas.


now all things are ready we will make a bedmi puri . take a deep bottom pan like kadai. add oil for frying and leave it for heat.

now take a small part of dough make a puri. we will stuff it with stuffing. and make a round puri. and fry it on medium flame. when it cook take out from oil. and make all puri in same manner.

serve it will aloo sabji and chutany. most of the people like it with aloo sabji and curd.
so enjoy your breakfast with bedmi puri.

thanks.

Sabudana khichdi

Sabudana-khichdi 

sabudana khichdi is very popular in fast. india is country of festival. there are many fast and festival. so sabudana khichdi is very famous for fast.

 today i am going to make a sabudana khichdi. 

sabudana is in two size. one is small and another is big.  generally khichdi makes by small sabudana.

lets see what ingredients are require to make a sabudana khichdi.

ingredient  

sago- 150gm

Ghee- 1table spoon

Cumin seed and asofitida i pinch

Green chilly

peanut(roasted and fine sawdust not chura)

paneer

Ginger

Potato 

Salt

Method

first of all wash the sago well and soak in water in 1 hour. remove extra water after wet .

now wash and peel the potatoes and cut into very small size. grind the peanuts with green chilly. make sure this mixture in fine sawdust not make it chura

Now heat the pan add ghee ... when it become hot add cumin seed and asofitida. add ginger. now fry paneer and potato till light brown.

now add sabudana in this pan. after it mix peanut mixture into sabudana, mix well now add salt in this mixture. cook it 4-5 minute in medium flame.


if your sabudana it not cook yet then add some little water(2-3 tbsp) in sabudana. and cook again 2-3 min. with open lid.

pour over garnish it with coconut and green coriander.

khichdi it ready. serve it hot    

khichdi

Manchurian

Manchurian

Hello everyone want to know how to make chinese  manchurian. lets start what ingredient require to make this recipe.

 For manchurian Balls.

capsicum : 1 cup grated

cabbage   : 2 cup grated

onion        : 1 cup grated

carrot       :1 cup grated

Garlic       : 10 clove fine chopped

Ginger      : 1 inch

maida       : 2 Table spoon

cornflour  : 3 Table spoon

salt           : 1 table spoon

oil for frying
vegetable stock 1 cup keep a side. we will use it for making manchurian sauce.

Mix all grated vegetable in a large bowl. add garlic and ginger also in this mixture.add cornflour,maida and salt. mix it well. now make a small balls from this mixture.

now heat a pan add oil for frying. when it become hot then add one manchurian ball in oil to check weather it splatting or not, if yes then add little cornflour in the mixture. now add much manchurian balls in the pan as possible at the time. and fry them till become a golden brown.

For making sauce

Ginger garlic paste, corn flour, sauya sauce, Tomato sauce, chilly sauce, vinegar, vegetable stock ajinamoto, salt, green coriander

Method

Put oil in frying pan. when it heat add some ginger and garlic paste. cook it for little, add sauya sauce, tomato sauce, fry it slightly.
 now take steamed vegetable stock and mix it with cornflour add little water mix until all lumps gets dissolve add this mixture in pan. when it boil add chilly sauce, sugar, salt, vinegar, ajinamotto. mix well. now add green coriander. when it cook a 2-3 minutes, then add manchurian balls in this mixture. and again cook it for  1minute.

manchurian is ready serve it hot.