south indian upma

South indian upma

upma is very healthy break fast. Upma or Uppuma or Uppittu is a common South Indian and a very popular Karnataka breakfast dish, cooked as a thick porridge from dry roasted semolina.Rava Upma (Suji Upma) is a popular breakfast dish in India. It is nutritious, tasty and very easy to make at home by mixing and cooking roasted rava (suji, semolina) and sautéed vegetables in water. so we are making upma..

  Lets see ingredient which is  require to make to this upma.

Ingredients:

Semolina(rawa)	1 small bowl
Urad or chana dal	2 table spoon
Kadi patta	8-10 leaves
Onion	1 chopped
Green chilly	1 chopped
Tomato	1 cut in small piece
Ghee	1 table spoon
Salt	1 tea spoon
Turmeric powder	1/4 tea spoon
Lemon juice	1 tea spoon

Method:
1. First of all heat a pan add i table spoon ghee. 
2. When it become hot then roast a suji at low flame. till nice aroma come and little change in colour.
3. Now take out suji from pan.
4. Now add little ghee in pan, when it become hot then add chana or urad dal fry it for 1 minute.
5. After it add kadi patta, and green chilly fry it for a minute.
6. Now add onion and cook it till become transparent.now add tomato and cook it for a minute. 
7. When all cook well then add salt and turmeric powder. 
8. Now add roasted suji and water. stir it with avoiding lumps of suji.
9. Cover it with a lid and cook on low flame until mixture turns thick, it will take around 5-6 minutes. Stir in between regular intervals.
10. When it get thick and you feel it has cook then add lemon juice. stir it again.
11. Now turn of the gas. and serve this hot upma. and garnish with coriander  leaves.

Cheese sabudana bada.

Cheese sabudana bada

sabudana bada is very famous for fast. but today i am going to make very special cheese mouth watering sabudana bada. this is very delicious. you can eat this sabudana bada in snacks and starter also.
lets see ingredient which are require to make this cheese sabudana bada.

Ingredients:

Boiled potato	2 medium size
Peanuts	1 small bowl(grinned)
Sabudana	1 bowl soaked
Salt	1 tea spoon
Red chilly	1/2 tea spoon
Amchur pwder	1/2 tea spoon
Green chilly	1 -2 chopped
Mozerilla cheese	1/2 small bowl
Oil	For frying

Method :

1. wash the sabudana and keep it for 2 hour. remove extra water after wet .soaked sabudana

2. Now mash the potatoes and mix grinned peanuts and sabudana add salt, red chilly powder and amchur powder. now add green chilly. mix all ingredient well.

3. Now take a deep fry pan add oil frying bada.

4. when oil it getting hot, at the mean time we will prepare sago bada.

5. Take a small part of sabudana mixture, roll it with hands.

6. Now we do one hole with the help of finger, then put mozzarella cheese in this  hole now covered it with little stretch of same roll.

7. Now make a round shape. yo can do easily  its not hard work. make all roll in same manner.

8. When oil is getting hot then put bolls in the oil.

9. Fry it on medium flame for 2-3 minutes then fry it on low flame.

10. Fry these all bada till become golden brown.

11. Now take it out from oil and serve it hot with green chutany and sauce

.

Rich Dum aaloo (restourant style)

Dum aloo

Dum aloo is famous in all over India. everybody make it with different different style . but today i am making very rich style dum aloo. combination of dum aloo is naan an puri. but its depend on choice you can eat with roti and rice also. so lets see what ingredients are require to make this dum aloo.

Ingredients:

Potato	400 GM
Tomato	3 medium size
Onion	3 medium size
Garlic	2-3 Cloves
Ginger	1 Inch Piece
Green Chilly	2-3 Piece
Fresh Malai	1 Small Bowl
Curd	2 Table Spoon
Salt	1 Tea Spoon
Red Chilly	1/2 Tea Spoon
Haldi Powder	1/4 Tea Spoon
Coriander Powder	1/2 Tea Spoon
Amchur Powder	1/2 Tea Spoon
Garam Masala	1/4 Tea Spoon

Hing & cumin seed ( jeera)

Method:
First of all wash potato well and cut into large pieces. but if you have small size potato then you can use whole potato , there is no need of cut that potatoes. fry that potato till become soft and colour change. take out that fried potatoes in a plate and keep a side.

Now grind tomato, onion , ginger and garlic in the mixer.
then we will prepare gravy for dum aloo. take a pan. put some oil ( oil+ ghee) . you can use only ghee or mix ghee and oil or only oil. its up to you. when this oil get hot. then add cumin seed and hing.  after it we add grind tomato mixer. cook it for 5 minutes. now we add spices. like salt, chilly, tumaric powder, coriander powder mix well. now add little curd. cook it for 1-2 minutes. now add lots of malai cook it for 5-10 minutes. when oil is separate from masala. this is the time when masala has cook fine. now we add little water in it. and stir it. cook it another 2 minute. now add fried potato. and add water. you can add water on your choice. when it become boil. covered it with lid and cook it for 5 minutes. now add garam masala and amchur powder. mix these well  turn off gas.

 Garnish this dum aloo with coriander leaves. and serve with naan and paratha.

Dum aloo

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