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Masala Karela Recipe

Masala Karela Recipe

6 Karela (Bitter Gourd/ Pavakkai) - deseeded,Salt - to taste,1 Onion - thinly sliced,3 tablespoon Gram flour (besan),2 teaspoons Turmeric powder (Haldi),1 tablespoon Red Chilli powder,2 teaspoons Cumin seeds (Jeera),1 tablespoon Coriander Powder (Dhania),1 tablespoon Amchur (Dry Mango Powder),Sunflower Oil - as required

6 Karela (Bitter Gourd/ Pavakkai) - deseeded,Salt - to taste,1 Onion - thinly sliced,3 tablespoon Gram flour (besan),2 teaspoons Turmeric powder (Haldi),1 tablespoon Red Chilli powder,2 teaspoons Cumin seeds (Jeera),1 tablespoon Coriander Powder (Dhania),1 tablespoon Amchur (Dry Mango Powder),Sunflower Oil - as required

Indian

Side Dish

Diabetic Friendly

To begin making the Masala Karela Recipe,de-seed the karela and slice. Do not remove the skin as the skin has all the nutrients. Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles. Release the pressure immediately and open the lids. Keep aside.Heat oil in a heavy bottomed pan or a kadhai. Add cumin seeds and let it sizzle.Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color.Add the karela, red chilli powder, amchur powder, coriander powder and besan. Stir to combine the masalas into the karela.Drizzle a little extra oil on the top and mix again. Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well. Turn off the heat.Transfer Masala Karela into a serving bowl and serve.Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family. 

To begin making the Masala Karela Recipe,de-seed the karela and slice. Do not remove the skin as the skin has all the nutrients. Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles. Release the pressure immediately and open the lids. Keep aside.Heat oil in a heavy bottomed pan or a kadhai. Add cumin seeds and let it sizzle.Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color.Add the karela, red chilli powder, amchur powder, coriander powder and besan. Stir to combine the masalas into the karela.Drizzle a little extra oil on the top and mix again. Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well. Turn off the heat.Transfer Masala Karela into a serving bowl and serve.Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family. 

https://www.archanaskitchen.com/masala-karela-recipe

टमाटर पुलियोगरे रेसिपी - Spicy Tomato Rice (Recipe In Hindi)

Spicy Tomato Rice (Recipe)

2-1/2 कप चावल - पका ले,3 टमाटर,3 छोटा चमच्च बीसी बेले भात पाउडर,नमक - स्वाद अनुसार,1 छोटा चमच्च चना दाल,1/2 छोटा चमच्च जीरा,1 छोटा चमच्च सफ़ेद उरद दाल,1/2 छोटा चमच्च राइ,1 हरी मिर्च,1 सुखी लाल मिर्च,2 छोटा चमच्च काजू - या मूंगफली,1-1/2 बड़े चमच्च तेल - प्रयोग अनुसार,1/2 छोटा चमच्च हींग

2-1 / 2 cups rice - cooked, 3 tomatoes, 3 teaspoons BC Belle Bhat powder, salt - as per taste, 1 teaspoon chickpea lentils, 1/2 teaspoon cumin seeds, 1 teaspoon white urad dal, 1/2 Teaspoon mustard, 1 green chilli, 1 dry red chilli, 2 teaspoon cashew - or peanuts, 1-1 / 2 tablespoon oil - 1/2 teaspoon asafoetida

South Indian Recipes

Main Course

Vegetarian

टमाटर पुलियोगरे बनाने के लिए सबसे पहले टमाटर को काट ले. अब एक मिक्सर ग्राइंडर में डाले और उसकी प्यूरी बना ले. अब एक कढ़ाई में तेल गरम करें। तेल के गरम होने के बाद इसमें चना दाल, उरद दाल, काजू डाले और 10 से 20 सेकण्ड्स तक पकने दे. 10 से 20 सेकण्ड्स के बाद इसमें जीरा, राइ, हरी मिर्च, सुखी लाल मिर्च और कढ़ी पत्ता डाले। 30 सेकण्ड्स बाद इसमें टमाटर की प्यूरी डाले और मिला ले. इसमें बीसी बेले भात पाउडर, नमक डाले और मिला ले. 7 से 8 मिनट के लिए पकने दे और फिर गैस बंद कर दे. इसे एक बाउल में निकाले, इसमें पके हुए चावल डाले और मिला ले. गरमा गरम परोसे। टमाटर पुलियोगरे को टमाटर ककड़ी रायता और पापड़ के साथ दिन के खाने के लिए परोसे।

To make tomato puliogere, first cut the tomatoes. Now put in a mixer grinder and puree it. Now heat oil in a pan. After the oil is hot, add chana dal, urad dal, cashew and let it cook for 10 to 20 seconds. After 10 to 20 seconds, add cumin seeds, mustard seeds, green chillies, dry red chillies and curry leaves. After 30 seconds, add tomato puree to it and mix. Add BC Belle Bhat powder, salt and mix it. Allow to cook for 7 to 8 minutes and then turn off the gas. Take it out in a bowl, add cooked rice and mix it. Serve hot. Serve tomato puliogre with tomato cucumber raita and papad for dinner.

http://www.archanaskitchen.com/spicy-tomato-rice-recipe-in-hindi

Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast

Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast

1-1/2 cups Rice Vermicelli Noodles (Thin),1 Onion - sliced,1/2 cup Carrots (Gajjar) - chopped,1/3 cup Green peas (Matar),2 Green Chillies,1/4 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 teaspoon Ghee,1 sprig Curry leaves,Salt - to taste,1 teaspoon Lemon juice

1-1/2 cups Rice Vermicelli Noodles (Thin),1 Onion - sliced,1/2 cup Carrots (Gajjar) - chopped,1/3 cup Green peas (Matar),2 Green Chillies,1/4 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 teaspoon Ghee,1 sprig Curry leaves,Salt - to taste,1 teaspoon Lemon juice

South Indian Recipes

South Indian Breakfast

High Protein Vegetarian

To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.Keep aside this aside till later use. You can add a few drops of oil and mix it so that they don't stick to each other.Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds. Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.Saute for 1 minute or so till the urad dal is slightly browned.Then, add onions and fry till translucent and soft.Next, add the green chillies along with par boiled carrots and peas. Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice. Mix well and serve along with Coconut Chutney and a hot cup of coffee or tea for a wholesome breakfast.

To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.Keep aside this aside till later use. You can add a few drops of oil and mix it so that they don't stick to each other.Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds. Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.Saute for 1 minute or so till the urad dal is slightly browned.Then, add onions and fry till translucent and soft.Next, add the green chillies along with par boiled carrots and peas. Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice. Mix well and serve along with Coconut Chutney and a hot cup of coffee or tea for a wholesome breakfast.

http://www.archanaskitchen.com/ragi-vermicelli-semiya-recipe-healthy-finger-millet-semiya-breakfast

Gongura Chicken Curry Recipe - Andhra Style Gongura Chicken

Gongura Chicken Curry Recipe - Andhra Style Gongura Chicken

500 grams Chicken,2 Onion - chopped,1 Tomato - chopped,4 Green Chillies - slit,1 inch Ginger - finely chopped,6 cloves Garlic - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,2 tablespoon Sesame (Gingelly) Oil,Salt - to taste,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1 teaspoon Sesame (Gingelly) Oil,4 cloves Garlic,2 cups Sorrel Leaves (Gongura) - picked and chopped,Salt - to taste

500 grams Chicken,2 Onion - chopped,1 Tomato - chopped,4 Green Chillies - slit,1 inch Ginger - finely chopped,6 cloves Garlic - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,2 tablespoon Sesame (Gingelly) Oil,Salt - to taste,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1 teaspoon Sesame (Gingelly) Oil,4 cloves Garlic,2 cups Sorrel Leaves (Gongura) - picked and chopped,Salt - to taste

Andhra

Lunch

Non Vegeterian

To begin making Gongura Chicken Curry Recipe first prep all the ingredients and keep them aside.In a small pan, dry roast the methi seeds, coriander seeds, fennel seeds and red chillies for about 3 to 4 minutes on medium heat, until you notice the seeds crackling. Once done, turn off the heat and allow it to cool a bit and blend it into a smooth powder.Heat oil in a pressure cooker over medium heat; add the chopped onions, ginger, garlic and green chillies and saute until the onions are lightly browned and tender.Add the tomatoes, and saute until the tomatoes become soft and mushy. Once done add the chicken, the garam masala and turmeric powder. Add 1/4 cup of water and pressure cook the chicken for 3 to 4 whistles and turn off the heat.Once done, allow the pressure to release naturally.Make sure there are no stems when you pick the gongura leaves. Wash and chop the gongura leaves and keep aside.In another pan,add some oil along garlic and saute the chopped gongura leaves along with a little salt and the ground masala. The gongura leaves will wilt almost instantly. Saute the gongura in the masala for about 3 to 4 minutes until it becomes like a mushy paste.Once done, add the cooked chicken curry into the Gongura masala and saute on high heat for another 2 minutes and turn off the heat.Check the salt and spices and adjust according to taste. Transfer the Gongura Chicken Curry to a serving bowl and serve hot.Serve Gongura Chicken with Ghee Rice Recipe | Neychoru , Tomato Onion Cucumber Raita Recipe and a Semiya Payasam for a delicious weekend lunch.

To begin making Gongura Chicken Curry Recipe first prep all the ingredients and keep them aside.In a small pan, dry roast the methi seeds, coriander seeds, fennel seeds and red chillies for about 3 to 4 minutes on medium heat, until you notice the seeds crackling. Once done, turn off the heat and allow it to cool a bit and blend it into a smooth powder.Heat oil in a pressure cooker over medium heat; add the chopped onions, ginger, garlic and green chillies and saute until the onions are lightly browned and tender.Add the tomatoes, and saute until the tomatoes become soft and mushy. Once done add the chicken, the garam masala and turmeric powder. Add 1/4 cup of water and pressure cook the chicken for 3 to 4 whistles and turn off the heat.Once done, allow the pressure to release naturally.Make sure there are no stems when you pick the gongura leaves. Wash and chop the gongura leaves and keep aside.In another pan,add some oil along garlic and saute the chopped gongura leaves along with a little salt and the ground masala. The gongura leaves will wilt almost instantly. Saute the gongura in the masala for about 3 to 4 minutes until it becomes like a mushy paste.Once done, add the cooked chicken curry into the Gongura masala and saute on high heat for another 2 minutes and turn off the heat.Check the salt and spices and adjust according to taste. Transfer the Gongura Chicken Curry to a serving bowl and serve hot.Serve Gongura Chicken with Ghee Rice Recipe | Neychoru , Tomato Onion Cucumber Raita Recipe and a Semiya Payasam for a delicious weekend lunch.

http://www.archanaskitchen.com/gongura-chicken-curry-recipe-andhra-style-gongura-chicken

आंध्रा स्टाइल आलम पचड़ी रेसिपी - Adrak Chutney (Recipe In Hindi)

Andhra Style Alam Pachadi Recipe - Adrak Chutney (Recipe)

1 बड़ा चमच्च चना दाल,1 बड़ा चमच्च सफ़ेद उरद दाल,2 सुखी लाल मिर्च,1 बड़ा चमच्च धनिये के बीज,3 इंच अदरक - काट ले,1 प्याज - काट ले,1 टमाटर - काट ले,नमक - स्वाद अनुसार,1 छोटा चमच्च राइ,हींग - चुटकी भर,तेल - प्रयोग अनुसार,1 टहनी कढ़ी

1 tablespoon chana dal, 1 tablespoon white urad dal, 2 red chillies, 1 tablespoon coriander seeds, 3 inches ginger - chop, 1 onion - chop, 1 tomato - chop, salt - as per taste, 1 Teaspoon mustard, asafoetida - a pinch, oil - as per use, 1 sprig curry

Andhra

South Indian Breakfast

Vegetarian

आंध्रा स्टाइल आलम पचड़ी बनाने के लिए सबसे पहले एक कढ़ाई में तेल गरम करे ले. इसमें दाल डाले और भूरा होने तक पका ले.अब इसमें सुखी लाल मिर्च, धनिये के बीज, प्याज, अदरक डाले और प्याज के नरम होने तक पकाए। प्याज के पकने के बाद, इसमें टमाटर डाले और टमाटर के नरम होने तक पका ले. गैस बंद करें और ठंडा होने दे. ठंडा होने के बाद इसको एक मिक्सर ग्राइंडर में डाले और पेस्ट बना ले.  तड़के के लिए, एक छोटी कढ़ाई में तेल गरम करें। इसमें राइ डाले और 10 सेकण्ड्स तक पकने दे. अब इसमें कढ़ी पत्ता, हींग डाले और 10 सेकण्ड्स तक पकने दे. इसे चटनी में डाले और मिला ले. आंध्रा स्टाइल आलम पचड़ी को घी रोस्ट डोसा और किरई सांबर के साथ सुबह के नाश्ते के लिए परोसे।

To make Andhra Style Alam Pachadi, first heat oil in a pan. Add lentils and cook till it turns brown. Now add dry red chillies, coriander seeds, onion, ginger and cook till the onion becomes soft. After the onion is cooked, add tomatoes and cook till the tomatoes become soft. Turn off the gas and allow it to cool. After it cools down, put it in a mixer grinder and make a paste. For tempering, heat the oil in a small pan. Add mustard seeds and let it cook for 10 seconds. Now add curry leaves, asafoetida and let it cook for 10 seconds. Add it to the chutney and mix. Serve Andhra Style Alam Pachadi with Ghee Roast Dosa and Kirai Sambar for breakfast.

https://www.archanaskitchen.com/andhra-style-allam-pachadi-ginger-chutney-recipe-in-hindi

Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)

Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)

1 cup Rice - soaked for 20 minutes,1/2 cup Yellow Moong Dal (Split) - soaked for 20 minutes,1 cup Mint Leaves (Pudina) - tightly packed,1/4 cup Coriander (Dhania) Leaves - tightly packed,1 Green Chilli,1 inch Ginger,1 teaspoon Cumin seeds (Jeera),5 cups Water,1 teaspoon Sunflower Oil,Salt - to taste,2 tablespoons Ghee,8 Cashew nuts - halved,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,1 pinch Asafoetida (hing)

1 cup Rice - soaked for 20 minutes,1/2 cup Yellow Moong Dal (Split) - soaked for 20 minutes,1 cup Mint Leaves (Pudina) - tightly packed,1/4 cup Coriander (Dhania) Leaves - tightly packed,1 Green Chilli,1 inch Ginger,1 teaspoon Cumin seeds (Jeera),5 cups Water,1 teaspoon Sunflower Oil,Salt - to taste,2 tablespoons Ghee,8 Cashew nuts - halved,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,1 pinch Asafoetida (hing)

South Indian Recipes

South Indian Breakfast

High Protein Vegetarian

To begin making Pudina Khara Pongal Recipe, wash and soak the rice and dal for 20 minutes.Make a paste of mint/pudina, coriander, green chilli and ginger using a mixer grinder and keep aside.Now, heat oil in the pressure cooker, add the cumin seeds and let it crackle.Add the soaked rice and dal and fry for a few minutes.Add the mint coriander paste and saute for a minute.Add 5 cups of water, season with salt and pressure cook for 4 to 5 whistles and keep aside.In the mean prepare the tadka by heating ghee in a small tadka pan.Add in the cumin seeds, peppercorns and let it crackle.Add the cashew halves and fry till they turn golden.Add the curry leaves and asafoetida and turn off the flame.Once the pressure has been released, open the lid and mash the pongal mixture.Add in the tadka over it and Serve the Pudina Khara Pongal Recipe along with Kathirikai Gothsu Recipe (Spicy and Tangy Eggplant Curry)and South Indian Coconut Chutney for a relaxed weekend breakfast.

To begin making Pudina Khara Pongal Recipe, wash and soak the rice and dal for 20 minutes.Make a paste of mint/pudina, coriander, green chilli and ginger using a mixer grinder and keep aside.Now, heat oil in the pressure cooker, add the cumin seeds and let it crackle.Add the soaked rice and dal and fry for a few minutes.Add the mint coriander paste and saute for a minute.Add 5 cups of water, season with salt and pressure cook for 4 to 5 whistles and keep aside.In the mean prepare the tadka by heating ghee in a small tadka pan.Add in the cumin seeds, peppercorns and let it crackle.Add the cashew halves and fry till they turn golden.Add the curry leaves and asafoetida and turn off the flame.Once the pressure has been released, open the lid and mash the pongal mixture.Add in the tadka over it and Serve the Pudina Khara Pongal Recipe along with Kathirikai Gothsu Recipe (Spicy and Tangy Eggplant Curry)and South Indian Coconut Chutney for a relaxed weekend breakfast.

http://www.archanaskitchen.com/pudina-khara-pongal-recipe-rice-and-lentils-cooked-with-mint-leaves-mild-spices

Udupi Style Ash Gourd Coconut Curry Recipe

Udupi Style Ash Gourd Coconut Curry Recipe

500 grams Vellai Poosanikai (Ash gourd/White Pumpkin),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - for cooking,4 Dry Red Chillies,1/2 cup Fresh coconut - grated,30 grams Tamarind Water,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,2 teaspoons Sesame seeds (Til seeds),3 tablespoons Jaggery,1 cup Tamarind Water,1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,2 sprig Curry leaves - roughly torn,1 Dry Red Chillies

500 grams Vellai Poosanikai (Ash gourd/White Pumpkin),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - for cooking,4 Dry Red Chillies,1/2 cup Fresh coconut - grated,30 grams Tamarind Water,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,2 teaspoons Sesame seeds (Til seeds),3 tablespoons Jaggery,1 cup Tamarind Water,1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,2 sprig Curry leaves - roughly torn,1 Dry Red Chillies

Udupi

Lunch

Vegetarian

To begin making the Udupi Style Ash Gourd Coconut Curry Recipe  cook the ash gourd in the pressure cooker with little water, turmeric powder and salt for just 1 whistle. Release the pressure naturally.Soak the tamarind ball in hot water for about 15 minutes, and squeeze and keep the water.Then dry roast the spices and other ingredients for the ground paste in a pan except the coconut. Then grind it along with coconut to a smooth paste.In same pressure cooker which has the ash gourd add the paste and little water and give it stir. Keep the Udupi Ash Gourd Coconut Curry on the medium heat, Adjust the seasoning and texture if required. Once done transfer it in a bowl.For the seasoning, heat oil in a small skillet and add mustard seeds and let it crackle. After the mustard seeds have crackled add the curry leaves and red chillies. Tun off the heat after the red chillies have darkened and add it on top of the Udupi Style Ash Gourd Coconut Curry and serve. Serve the Udupi Style Ash Gourd Coconut Curry Recipe along with steamed rice, Elai Vadam  and Pisarna Manga for lunch.

To begin making the Udupi Style Ash Gourd Coconut Curry Recipe  cook the ash gourd in the pressure cooker with little water, turmeric powder and salt for just 1 whistle. Release the pressure naturally.Soak the tamarind ball in hot water for about 15 minutes, and squeeze and keep the water.Then dry roast the spices and other ingredients for the ground paste in a pan except the coconut. Then grind it along with coconut to a smooth paste.In same pressure cooker which has the ash gourd add the paste and little water and give it stir. Keep the Udupi Ash Gourd Coconut Curry on the medium heat, Adjust the seasoning and texture if required. Once done transfer it in a bowl.For the seasoning, heat oil in a small skillet and add mustard seeds and let it crackle. After the mustard seeds have crackled add the curry leaves and red chillies. Tun off the heat after the red chillies have darkened and add it on top of the Udupi Style Ash Gourd Coconut Curry and serve. Serve the Udupi Style Ash Gourd Coconut Curry Recipe along with steamed rice, Elai Vadam  and Pisarna Manga for lunch.

http://www.archanaskitchen.com/udupi-style-ash-gourd-coconut-curry-recipe

Mexican Style Black Bean Burrito Recipe

Mexican Style Black Bean Burrito Recipe

4 Tortillas,1/4 cup Black beans - soaked overnight and cooked,6 to 8 Spinach Leaves (Palak),1 Onion - chopped,1 Tomato - chopped,2 cloves Garlic - chopped,2 sprig Coriander (Dhania) Leaves,1 cup Rice - or brown rice,1 Lemon juice,4 Spring Onion Greens - chopped,4 tablespoons Cheddar cheese,4 tablespoon Hung Curd (Greek Yogurt)

4 Tortillas,1/4 cup Black beans - soaked overnight and cooked,6 to 8 Spinach Leaves (Palak),1 Onion - chopped,1 Tomato - chopped,2 cloves Garlic - chopped,2 sprig Coriander (Dhania) Leaves,1 cup Rice - or brown rice,1 Lemon juice,4 Spring Onion Greens - chopped,4 tablespoons Cheddar cheese,4 tablespoon Hung Curd (Greek Yogurt)

Mexican

Lunch

Vegetarian

To begin making the Black Bean Burrito recipe, pick the coriander leaves and set aside, then finely slice the stalks.Keep it aside.Heat 1 tablespoon of oil in a heavy bottomed pan over a medium heat, add the chopped garlic and coriander stalks and fry till they become brown.Add the cooked beans, mix it well and cook for a minute. Add the rice and cook for further 5 minutes. Remove from the heat and add coriander leaves that were kept aside. For Salsa, toss together tomatoes, onions, spring onions, lime juice, coriander leaves, mix well using a fork and season to taste.Heat the tortillas on a griddle pan till it softens. Lay it on a plate.Layer spinach leaves over the  tortilla. Spoon one-quarter of the fried rice and beans, top with a generous spoonful of salsa.Grate over some cheese and add a spoon of yoghurt. Wrap up the burrito, then tuck it in.Repeat with the remaining ingredients to make the rest of the burritos. Serve Black Bean Burrito with a side of chips and a healthy Green Apple, Radish & Pepper Salad  and a glass of Carrot Pineapple Orange Juice Recipe to make a delicious lunch or dinner.

To begin making the Black Bean Burrito recipe, pick the coriander leaves and set aside, then finely slice the stalks.Keep it aside.Heat 1 tablespoon of oil in a heavy bottomed pan over a medium heat, add the chopped garlic and coriander stalks and fry till they become brown.Add the cooked beans, mix it well and cook for a minute. Add the rice and cook for further 5 minutes. Remove from the heat and add coriander leaves that were kept aside. For Salsa, toss together tomatoes, onions, spring onions, lime juice, coriander leaves, mix well using a fork and season to taste.Heat the tortillas on a griddle pan till it softens. Lay it on a plate.Layer spinach leaves over the  tortilla. Spoon one-quarter of the fried rice and beans, top with a generous spoonful of salsa.Grate over some cheese and add a spoon of yoghurt. Wrap up the burrito, then tuck it in.Repeat with the remaining ingredients to make the rest of the burritos. Serve Black Bean Burrito with a side of chips and a healthy Green Apple, Radish & Pepper Salad  and a glass of Carrot Pineapple Orange Juice Recipe to make a delicious lunch or dinner.

https://www.archanaskitchen.com/black-bean-burrito-recipe

Spicy Crunchy Masala Idli Recipe

Spicy Crunchy Masala Idli Recipe

10 Idli - cut into strips,1 cup Green Bell Pepper (Capsicum) - thinly sliced,1 cup Tomato - finely chopped,1 cup Onions - finely chopped,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Tomato Ketchup,Coriander (Dhania) Leaves - to taste,Mint Leaves (Pudina) - to taste,2 teaspoons Sunflower Oil,Salt - to taste

10 Idli - cut into strips,1 cup Green Bell Pepper (Capsicum) - thinly sliced,1 cup Tomato - finely chopped,1 cup Onions - finely chopped,2 Green Chillies - finely chopped,1/4 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),3 tablespoons Tomato Ketchup,Coriander (Dhania) Leaves - to taste,Mint Leaves (Pudina) - to taste,2 teaspoons Sunflower Oil,Salt - to taste

South Indian Recipes

Snack

Vegetarian

To prepare Spicy Crunchy Masala Idli Recipe, Heat a tablespoon of oil in a heavy bottomed pan and stir fry them until they are lightly crisp. Transfer to a bowl and keep aside.In 2 teaspoons of oil the same pan; add in the onions, capsicum, green chillies and saute them on medium heat until tender. This takes about 5 to 7 minutes.  Add in the chopped tomatoes, salt, pepper, turmeric powder, chilli powder and stir well. Saute until the tomatoes turn soft. Finally stir in the tomato ketchup, the fried idli's the chopped coriander and mint leaves. Stir fry on high heat until well combined just for about a minute.Turn off the heat and transfer the Spicy Crunchy Masala Idli Recipe to a serving bowl and serve hot topped with more date chutney or tomato ketchup.

To prepare Spicy Crunchy Masala Idli Recipe, Heat a tablespoon of oil in a heavy bottomed pan and stir fry them until they are lightly crisp. Transfer to a bowl and keep aside.In 2 teaspoons of oil the same pan; add in the onions, capsicum, green chillies and saute them on medium heat until tender. This takes about 5 to 7 minutes.  Add in the chopped tomatoes, salt, pepper, turmeric powder, chilli powder and stir well. Saute until the tomatoes turn soft. Finally stir in the tomato ketchup, the fried idli's the chopped coriander and mint leaves. Stir fry on high heat until well combined just for about a minute.Turn off the heat and transfer the Spicy Crunchy Masala Idli Recipe to a serving bowl and serve hot topped with more date chutney or tomato ketchup.

http://www.archanaskitchen.com/spicy-crunchy-masala-idli-recipe

गोभी के पत्तो की चटनी रेसिपी - Cauliflower Leaves Chutney (Recipe In Hindi)

Cauliflower Leaves Chutney (Recipe in Hindi)

1 कप गोभी के पत्ते,3/4 कप टमाटर,18 ग्राम इमली,2 बड़े चमच्च सफ़ेद उरद दाल,4 सुखी लाल मिर्च,नमक - स्वाद अनुसार,हींग - चुटकी भर,3 कली लहसुन,हल्दी पाउडर - चुटकी भर,1 बड़ा चमच्च तेल,1 छोटा चमच्च राइ,1/2 छोटा चमच्च जीरा,1 टहनी कढ़ी पत्ता

1 cup cabbage leaves, 3/4 cup tomatoes, 18 grams tamarind, 2 tablespoons white urad dal, 4 red chillies, salt - as per taste, asafoetida - a pinch, 3 cloves garlic, turmeric powder - a pinch, 1 big Spoon oil, 1 teaspoon Rye, 1/2 teaspoon Cumin seeds, 1 sprig Curry leaves

South Indian Recipes

Side Dish

Vegetarian

गोभी के पत्तो की चटनी को बनाने के लिए सबसे पहले गोभी के अंदर की पत्तिया निकाले और अच्छी तरह से धो ले. सूखा ले और अच्छी तरह से काट ले.एक कढ़ाई में तेल गरम कर ले. इसमें उरद दाल, सुखी लाल मिर्च डाले और दाल के सुनहरा होने तक पकाए। अलग से रख दे. उसी कढ़ाई में थोड़ा और तेल डाले। इसमें गोभी के पत्ते, नमक डाले और पत्तो के नरम होने तक पकाए। अब इसमें टमाटर, लहसुन डाले और अच्छी तरह से मिला ले. टमाटर के नरम होने तक पकाए। पकने के बाद, गैस बंद करें और इस मिश्रण को ठंडा होने दे. इसे एक मिक्सर ग्राइंडर में दाल के मिश्रण के साथ डाले और पीस ले. थोड़ा पानी और नमक डाले और एक बार फिर से पीस ले.  तड़के के लिए, एक तड़का पैन में राइ डाले। 10 सेकण्ड्स बाद इसमें जीरा, हींग और कढ़ी पत्ता डाले। 15 सेकण्ड्स बाद इसे चटनी में डाले और मिला ले. गोभी के पत्तो की चटनी को वेजिटेबल सांबर और चावल के साथ दिन के खाने के लिए परोसे।

To make cauliflower leaf chutney, first of all take out the leaf inside the cabbage and wash it well. Dry and cut it well. Heat the oil in a pan. Add urad dal, dry red chilli and cook till the dal turns golden. Keep it aside. Add some more oil to the same pan. Add cabbage leaves, salt and cook till the leaves become soft. Now add tomatoes, garlic and mix well. Cook until tomatoes are soft. After cooking, turn off the gas and allow this mixture to cool. Pour it into a mixer grinder with the dal mixture and grind it. Add some water and salt and grind it once more. For tempering, add mustard seeds to a tempering pan. After 10 seconds, add cumin, asafoetida and curry leaves. After 15 seconds, add it to the chutney and mix. Serve Cabbage Leaves Chutney with Vegetable Sambar and Rice for dinner.

http://www.archanaskitchen.com/cauliflower-leaves-chutney-recipe-in-hindi

Homemade Baked Beans Recipe (Wholesome & Healthy)

Homemade Baked Beans Recipe (Wholesome & Healthy)

250 grams Dry beans - (such as cannellini or soya beans),1 teaspoon Extra Virgin Olive Oil,1 Onion - finely chopped,1 clove Garlic - grated,500 grams Tomatoes - pureed,1 tablespoon Honey - or more to taste,1 teaspoon Cumin powder (Jeera),1 teaspoon Dried oregano,1/4 teaspoon Red Chilli powder - or cayenne pepper,Salt and Pepper - (coarsely pounded pepper) to taste

250 grams Dry beans - (such as cannellini or soya beans),1 teaspoon Extra Virgin Olive Oil,1 Onion - finely chopped,1 clove Garlic - grated,500 grams Tomatoes - pureed,1 tablespoon Honey - or more to taste,1 teaspoon Cumin powder (Jeera),1 teaspoon Dried oregano,1/4 teaspoon Red Chilli powder - or cayenne pepper,Salt and Pepper - (coarsely pounded pepper) to taste

Fusion

High Protein Vegetarian

Vegetarian

To begin making the homemade baked beans recipe, we first have to soak the beans overnight for about 8 hours in water.We also have to make the cooked tomato puree. Click here to see the recipe of how to make tomato puree at home.Once the beans are soaked well, our next step is to cook them. I like using the pressure cooker method to cook the beans. Place the beans in the pressure, place the weight on, cover the pan and cook it along with 2-1/2 cups of water. After you heat 4 to 5 whistles, turn the heat to low and cook for another 15 minutes.Turn off the heat and allow the pressure cooker to release its pressure naturally. This would take another 10 minutes. The beans continue to cook under the pressure even when it is turned off.Once the pressure is released, open the cooker and drain out the excess liquids. You store this liquid and use it in the vegetable stock or risotto.Once the beans are cooked, our next step is to spice it up to make the baked beans.Heat oil in a sauce pan on medium heat; add in the onions and garlic and give it a light sauté until the onions are tender. Add the tomatoes, honey and the spices and give it a stir.Add in the cooked drained beans into the tomato gravy. Stir fry the beans until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 30 minutes until you noticed the beans are well coated with the spices and tomatoes. Check the salt and seasoning levels and adjust to suit your taste.You can optionally garnish the Homemade Baked Beans with coriander leaves and serve it along with toast, or Potato Cakes Recipe.

To begin making the homemade baked beans recipe, we first have to soak the beans overnight for about 8 hours in water.We also have to make the cooked tomato puree. Click here to see the recipe of how to make tomato puree at home.Once the beans are soaked well, our next step is to cook them. I like using the pressure cooker method to cook the beans. Place the beans in the pressure, place the weight on, cover the pan and cook it along with 2-1/2 cups of water. After you heat 4 to 5 whistles, turn the heat to low and cook for another 15 minutes.Turn off the heat and allow the pressure cooker to release its pressure naturally. This would take another 10 minutes. The beans continue to cook under the pressure even when it is turned off.Once the pressure is released, open the cooker and drain out the excess liquids. You store this liquid and use it in the vegetable stock or risotto.Once the beans are cooked, our next step is to spice it up to make the baked beans.Heat oil in a sauce pan on medium heat; add in the onions and garlic and give it a light sauté until the onions are tender. Add the tomatoes, honey and the spices and give it a stir.Add in the cooked drained beans into the tomato gravy. Stir fry the beans until the beans get well coated with the tomatoes. Cover the pan, turn the heat to low and simmer the beans for about 30 minutes until you noticed the beans are well coated with the spices and tomatoes. Check the salt and seasoning levels and adjust to suit your taste.You can optionally garnish the Homemade Baked Beans with coriander leaves and serve it along with toast, or Potato Cakes Recipe.

https://www.archanaskitchen.com/homemade-baked-beans-recipe-wholesome-healthy

Veg Chili Cheese Burgers Recipe

Veg Chili Cheese Burgers Recipe

2 Burger buns,5 Pickled Jalapenos - sliced,2 Cheese Slices,2 Potatoes (Aloo) - pressure cooked,1 Onion - chopped,1 tablespoon Red Chilli powder,Salt - to taste,1 Whole Egg,1/2 cup Whole Wheat Bread crumbs,4 cloves Garlic - chopped,1 Onions - chopped,2 Tomatoes - chopped,1 cup Homemade tomato puree,1 Green Bell Pepper (Capsicum) - chopped,1/2 cup Soy granules,1 tablespoon Red Chilli powder,1 teaspoon Red Chilli flakes,1 tablespoon Cumin powder (Jeera),1 tablespoon Dried oregano,1 tablespoon Tabasco Original - Hot Sauce,1 teaspoon Honey,Salt - to taste,Sunflower Oil

2 Burger buns,5 Pickled Jalapenos - sliced,2 Cheese Slices,2 Potatoes (Aloo) - pressure cooked,1 Onion - chopped,1 tablespoon Red Chilli powder,Salt - to taste,1 Whole Egg,1/2 cup Whole Wheat Bread crumbs,4 cloves Garlic - chopped,1 Onions - chopped,2 Tomatoes - chopped,1 cup Homemade tomato puree,1 Green Bell Pepper (Capsicum) - chopped,1/2 cup Soy granules,1 tablespoon Red Chilli powder,1 teaspoon Red Chilli flakes,1 tablespoon Cumin powder (Jeera),1 tablespoon Dried oregano,1 tablespoon Tabasco Original - Hot Sauce,1 teaspoon Honey,Salt - to taste,Sunflower Oil

Continental

Main Course

Vegetarian

To begin making the Veg Chili Cheese Burgers Recipe, we will first pressure cook the potatoes and keep it ready. Cook them for 5 whistles in a pressure cooker. Once done allow the pressure to release naturally and peel off the skin. Add them into a bowl and mash it using a potato masher.Add onions, salt and red chilli powder and bind it together. Shape them into medium sized cutlets and leave it in the fridge to rest until you move on to make the sauce.To make the sauce, heat a flat skillet with oil on medium heat, add garlic and allow it soften for few seconds.Add chopped onions and saute until they turn golden brown. Add chopped capsicum and saute for a few minutes. Add in chopped tomatoes and sprinkle with a bit of salt and saute till they turn mushy. Also add in the tomato puree and all the seasonings like, red chilli powder, cumin powder, red chilli flakes, dried oregano, tobacco sauce and honey.Keep sautéing until the tomatoes are cooked, you will notice the tomatoes will change color and the raw smell goes away.At the end add the soya granules and salt to taste. Add about 1/4 cup of water and allow it to boil for 4-6 minutes minutes. Let the sauce be little gravish.Switch off the heat, heat a flat skillet for the patties to shallow fry them. Take the patties out of the fridge. Beat an egg into a bowl and also keep the bread crumbs ready over a plate.Carefully dip the patties into the egg and place them over the bread crumbs and coat them well on either side Dust off the excess bread crumbs.Place the crumb dipped patties on to the hot skillet and drizzle some oil on top. Cook on either side for atleast 10 minutes. Till you can see brown color crispy layer on top.Do the same for the rest of the patties and set aside.Once done, add a tablespoon of butter on the same skillet and cut the burger bun in to half horizontally and toast them on the tawa. Toast till the burger buns are golden brown and crisp.Take a cooked patty, spoon two tablespoon of the sauce on top, place a cheese slice over it and microwave the patty for just 10 seconds until you see the cheese melt.Take the patty out, spread some of the sauce on the base of the burger bun and place the patty with cheese on top and add few slices of jalapeno and close it with the burger top and serve. Do the same for the rest of the burger.Serve the Veg Chili Cheese Burgers Recipe along with baby potato stir fry and Mango Iced Tea Recipe to make it a complete meal.

To begin making the Veg Chili Cheese Burgers Recipe, we will first pressure cook the potatoes and keep it ready. Cook them for 5 whistles in a pressure cooker. Once done allow the pressure to release naturally and peel off the skin. Add them into a bowl and mash it using a potato masher.Add onions, salt and red chilli powder and bind it together. Shape them into medium sized cutlets and leave it in the fridge to rest until you move on to make the sauce.To make the sauce, heat a flat skillet with oil on medium heat, add garlic and allow it soften for few seconds.Add chopped onions and saute until they turn golden brown. Add chopped capsicum and saute for a few minutes. Add in chopped tomatoes and sprinkle with a bit of salt and saute till they turn mushy. Also add in the tomato puree and all the seasonings like, red chilli powder, cumin powder, red chilli flakes, dried oregano, tobacco sauce and honey.Keep sautéing until the tomatoes are cooked, you will notice the tomatoes will change color and the raw smell goes away.At the end add the soya granules and salt to taste. Add about 1/4 cup of water and allow it to boil for 4-6 minutes minutes. Let the sauce be little gravish.Switch off the heat, heat a flat skillet for the patties to shallow fry them. Take the patties out of the fridge. Beat an egg into a bowl and also keep the bread crumbs ready over a plate.Carefully dip the patties into the egg and place them over the bread crumbs and coat them well on either side Dust off the excess bread crumbs.Place the crumb dipped patties on to the hot skillet and drizzle some oil on top. Cook on either side for atleast 10 minutes. Till you can see brown color crispy layer on top.Do the same for the rest of the patties and set aside.Once done, add a tablespoon of butter on the same skillet and cut the burger bun in to half horizontally and toast them on the tawa. Toast till the burger buns are golden brown and crisp.Take a cooked patty, spoon two tablespoon of the sauce on top, place a cheese slice over it and microwave the patty for just 10 seconds until you see the cheese melt.Take the patty out, spread some of the sauce on the base of the burger bun and place the patty with cheese on top and add few slices of jalapeno and close it with the burger top and serve. Do the same for the rest of the burger.Serve the Veg Chili Cheese Burgers Recipe along with baby potato stir fry and Mango Iced Tea Recipe to make it a complete meal.

https://www.archanaskitchen.com/veg-chili-cheese-burgers-recipe

Andhra Style Ingavu Chaaru Recipe - Asafoetida Flavored Tamarind Rasam

Andhra Steel Ingavu Charu Recipe - Asfoitida Flavored Tamarand Rasam

2 cup Tamarind Water,1/2 cup Arhar dal (Split Toor Dal),1 teaspoon Asafoetida (hing),Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,1 pinch Asafoetida (hing),Sunflower Oil - for cooking

2 cup Tamarind Water,1/2 cup Arhar dal (Split Toor Dal),1 teaspoon Asafoetida (hing),Salt - to taste,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves,1 pinch Asafoetida (hing),Sunflower Oil - for cooking

Andhra

Lunch

Vegetarian

To begin making the Andhra Style Ingavu Chaaru Recipe pressure cook the tamarind water with toor dal, hing and salt for about 4 whistles. Turn off the flame and allow the pressure to release naturally. Open the lif of the cooker and thoroughly mash the dal and bring the whole mixture together by mixing it well. To temper, heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek seeds and allow it to crackle.Add curry leaves, pinch of hing and leave it for 2 seconds and pour it over the rasam. Serve the Andhra Style Ingavu Chaaru Recipe along with steamed rice and Gorikayi Palya Recipe  as a comforting meal during your week day.

To begin making the Andhra Style Ingavu Chaaru Recipe pressure cook the tamarind water with toor dal, hing and salt for about 4 whistles. Turn off the flame and allow the pressure to release naturally. Open the lif of the cooker and thoroughly mash the dal and bring the whole mixture together by mixing it well. To temper, heat a kadai with oil, add mustard seeds, cumin seeds, fenugreek seeds and allow it to crackle.Add curry leaves, pinch of hing and leave it for 2 seconds and pour it over the rasam. Serve the Andhra Style Ingavu Chaaru Recipe along with steamed rice and Gorikayi Palya Recipe  as a comforting meal during your week day.

https://www.archanaskitchen.com/andhra-style-ingavu-chaaru-recipe-asafetida-flavored-tamarind-rasam

Aar Macher Jhol Recipe - Bengali Style Fish In Tomato Gravy

And fish soup recipe - Bengali style fish in tomato gravy

600 grams Aar Maach (fish) - rohu/ katla fish (cut into thick steaks),1 Tomato - finely chopped,2 Bay leaves (tej patta),1-1/2 tablespoons Ginger - paste,4 Green Chillies - coarsely crushed,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies - slit lengthwise,Mustard oil - as required,1-1/4 cups Water - add 2 cups if you like a loose gravy,Sugar - a pinch (optional),1 tablespoon Coriander (Dhania) Leaves - optional

600 grams Aar Maach (fish) - rohu/ katla fish (cut into thick steaks),1 Tomato - finely chopped,2 Bay leaves (tej patta),1-1/2 tablespoons Ginger - paste,4 Green Chillies - coarsely crushed,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies - slit lengthwise,Mustard oil - as required,1-1/4 cups Water - add 2 cups if you like a loose gravy,Sugar - a pinch (optional),1 tablespoon Coriander (Dhania) Leaves - optional

Bengali Recipes

Dinner

High Protein Non Vegetarian

To begin making the Aar Macher Jhol Recipe, firstly marinate the fish with salt and turmeric powder.Heat oil in a wok and shallow fry the fish on both sides till they turn crispy and golden. Remove and keep aside.Into the same wok, add bay leaves and cumin seeds. Fry these for 1 minute and add the chopped tomatoes.Sauté well. Into this Bengali Style Fish Gravy, add turmeric powder, cumin powder, coriander powder and enough salt and sauté till tomatoes soften. Add the ginger paste and coarsely crushed green chilies. Sauté till raw smell goes away and oil floats.Now add the water and allow the Fish gravy to come to a boil. Once the gravy starts boiling, add the fried fish and cook covered till fish has cooked through. [This should take about 6 to 8 minutes approximately]Once the fish has cooked through, add the slit green chilies, adjust salt if necessary and add sugar to taste. Allow it to cook for 5 minutes.Garnish this Bengali Fish Curry with coriander leaves and serve hot. Serve piping hot Aar Macher Jhol – Fish In Spicy Tomato Gravy along with Steamed Rice and Begun Bhaja for a weekday lunch or dinner. Enjoy!

To begin making the Aar Macher Jhol Recipe, firstly marinate the fish with salt and turmeric powder.Heat oil in a wok and shallow fry the fish on both sides till they turn crispy and golden. Remove and keep aside.Into the same wok, add bay leaves and cumin seeds. Fry these for 1 minute and add the chopped tomatoes.Sauté well. Into this Bengali Style Fish Gravy, add turmeric powder, cumin powder, coriander powder and enough salt and sauté till tomatoes soften. Add the ginger paste and coarsely crushed green chilies. Sauté till raw smell goes away and oil floats.Now add the water and allow the Fish gravy to come to a boil. Once the gravy starts boiling, add the fried fish and cook covered till fish has cooked through. [This should take about 6 to 8 minutes approximately]Once the fish has cooked through, add the slit green chilies, adjust salt if necessary and add sugar to taste. Allow it to cook for 5 minutes.Garnish this Bengali Fish Curry with coriander leaves and serve hot. Serve piping hot Aar Macher Jhol – Fish In Spicy Tomato Gravy along with Steamed Rice and Begun Bhaja for a weekday lunch or dinner. Enjoy!

https://www.archanaskitchen.com/aar-macher-jhol-recipe-bengali-style-fish-in-spicy-tomato-gravy

Saunf Aloo (Fennel Potato Curry) Recipe

Saunf Aloo (Fennel Potato Curry) Recipe

5 Potatoes (Aloo) - halved with skin,2 teaspoon Fennel seeds (Saunf) - crushed,2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1/4 cup Fresh cream - or 1/2 cup milk,4 sprig Coriander (Dhania) Leaves - finely chopped

5 Potatoes (Aloo) - halved with skin,2 teaspoon Fennel seeds (Saunf) - crushed,2 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1/4 cup Fresh cream - or 1/2 cup milk,4 sprig Coriander (Dhania) Leaves - finely chopped

Punjabi

Lunch

Vegetarian

To begin with Saunf Aloo, heat oil in a pressure cooker. Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour.Now add the potatoes and mix it properly with the masala. Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker.Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker.The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency. Let it cook for 5 more minutes or until the cooker releases 2 more whistles.Garnish the Saunf Aloo with some roasted saunf and chopped coriander. Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal.

To begin with Saunf Aloo, heat oil in a pressure cooker. Add turmeric powder, salt, red chilli powder and crushed fennel seeds till the fennel seeds turns golden in colour.Now add the potatoes and mix it properly with the masala. Sauce it for 2-3 minutes and then add enough water to cover the potatoes in the cooker.Switch the heat after two whistles and once the pressure is released, open the lid of the pressure cooker.The next step is to add the cream or milk and mash a few potatoes to get a thicker consistency. Let it cook for 5 more minutes or until the cooker releases 2 more whistles.Garnish the Saunf Aloo with some roasted saunf and chopped coriander. Serve Sauf Aloo along with Amritsari Dal and Whole Wheat lachha Paratha for a weekday meal.

https://www.archanaskitchen.com/saunf-aloo-fennel-potato-curry-recipe

साउथ इंडियन प्याज चटनी रेसिपी - South Indian Onion Chutney (Recipe In Hindi)

South Indian Onion Chutney Recipe - South Indian Onion Chutney (Recipe)

2 प्याज,1 छोटा चमच्च जीरा,2 बड़े चमच्च काली उरद दाल (स्प्लिट),1 बड़ा चमच्च इमली का पेस्ट,3 सुखी लाल मिर्च,1/2 छोटा चमच्च गुड़,2 छोटे चमच्च तेल,नमक - स्वाद अनुसार,1 छोटा चमच्च राइ,1 टहनी कढ़ी पत्ता,1/2 छोटा चमच्च तेल

2 onions, 1 teaspoon cumin seeds, 2 tablespoons black urad dal (split), 1 tablespoon tamarind paste, 3 dry red chillies, 1/2 teaspoon jaggery, 2 teaspoons oil, salt - 1 teaspoon, as per taste Rye, 1 sprig curry leaves, 1/2 teaspoon oil

South Indian Recipes

Side Dish

Vegetarian

साउथ इंडियन प्याज चटनी बनाने के लिए सब पहले प्याज को काट ले और अलग से रख दे. अब 1 छोटा चमच्च तेल कढ़ाई में गरम करें। इसमें जीरा, सुखी लाल मिर्च डाले और 10 सेकण्ड्स के लिए पकने दे.अब इसमें उरद दाल डाले और सुनहरा होने तक पकने दे. गैस बंद करें और एक बाउल में निकाल दे. उसी कड़ाही में एक चमच्च तेल और डाले। इसमें प्याज डाले और 4 से 5 मिनट तक पकने दे. गैस बंद करें और ठंडा होने दे.अब उरद दाल, जीरा और सुखी लाल मिर्च को मिक्सर ग्राइंडर में डाले और पीस ले. इसमें पके हुए प्याज, इमली और गुड़ डाले। थोड़ा पानी डाले और पीस ले. अब तड़के के लिए, एक छोटी कढ़ाई में तेल गरम करें। इसमें राइ और कढ़ी पत्ता डाले। 10 सेकण्ड्स बाद इसे चटनी में डाले और मिला ले. साउथ इंडियन प्याज की चटनी को मसाला डोसा या घी डोसा के साथ सुनाग के नाश्ते के लिए परोसे।

To make South Indian Onion Chutney, first of all chop the onion and keep it aside. Now heat 1 teaspoon of oil in the pan. Add cumin seeds, dry red chillies and let it cook for 10 seconds. Now add urad dal in it and let it cook till it becomes golden. Turn off the gas and drain in a bowl. Add another spoon of oil to the same pan. Add onions and let it cook for 4 to 5 minutes. Turn off the gas and let it cool down. Now put urad dal, cumin and dry red chillies in the mixer grinder and grind them. Add cooked onions, tamarind and jaggery. Add some water and grind it. Now for the tempering, heat the oil in a small pan. Add mustard seeds and curry leaves. After 10 seconds, add it to the chutney and mix. Serve South Indian onion chutney with masala dosa or ghee dosa for a tsunag breakfast.

http://www.archanaskitchen.com/south-indian-onion-chutney-recipe-in-hindi

Hariyali Egg Curry Recipe In Coriander and Mint Gravy

Hariyali Egg Curry Recipe In Coriander and Mint Gravy

4 Whole Eggs - boiled,1 Cinnamon Stick (Dalchini) - small,1 Bay leaf (tej patta),2 Cloves (Laung),1 tablespoon Sunflower Oil,2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,2 tablespoons Fresh cream,2 cups Coriander (Dhania) Leaves - tightly packed,1 cup Mint Leaves (Pudina) - chopped,2 Green Chillies - chopped,1 Onion - roughly chopped,1 inch Ginger - chopped,4 cloves Garlic

4 Whole Eggs - boiled,1 Cinnamon Stick (Dalchini) - small,1 Bay leaf (tej patta),2 Cloves (Laung),1 tablespoon Sunflower Oil,2 teaspoons Coriander Powder (Dhania),1 teaspoon Garam masala powder,2 tablespoons Fresh cream,2 cups Coriander (Dhania) Leaves - tightly packed,1 cup Mint Leaves (Pudina) - chopped,2 Green Chillies - chopped,1 Onion - roughly chopped,1 inch Ginger - chopped,4 cloves Garlic

Indian

Lunch

Eggetarian

To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water. Blend all of them together to make a smooth paste and keep aside.Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste. Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds. Add the Onion ginger garlic paste.Saute for 4 to 5 minutes until raw onion smell goes away.Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.Add water if required to adjust the consistency of the Hariyali Egg Curry.  Cover & simmer the Hariyali Egg Curry for 5 minutes.Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl. Serve the Hariyali Egg Curry along with Malabar Parotta or  Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.

To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water. Blend all of them together to make a smooth paste and keep aside.Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste. Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds. Add the Onion ginger garlic paste.Saute for 4 to 5 minutes until raw onion smell goes away.Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.Add water if required to adjust the consistency of the Hariyali Egg Curry.  Cover & simmer the Hariyali Egg Curry for 5 minutes.Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl. Serve the Hariyali Egg Curry along with Malabar Parotta or  Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.

https://www.archanaskitchen.com/hariyali-egg-curry-recipe-in-coriander-and-mint-gravy

लौकी रायता रेसिपी - Grated Bottle Gourd Yogurt Salad (Recipe In Hindi)

Gourd Raita Recipe - Grated Bottle Gourd Yogurt Salad

2 कप दही,1 कप लौकी - छीलकर कस ले,1 ककड़ी - छीलकर कास ले,1 हरी - बारीक काट ले,1 हरा धनिया - थोड़ा,1/2 छोटा चमच्च जीरा पाउडर,नमक - स्वाद अनुसार

2 cups curd, 1 cup gourd - peel and tighten, 1 cucumber - peel and grind, 1 green - finely chopped, 1 green coriander - little, 1/2 teaspoon cumin powder, salt - as per taste

Indian

Side Dish

Vegetarian

लौकी रायता बनाने के लिए सब्ज़े पहले सारी सामग्री तैयार कर ले.एक बड़े बाउल में कसी हुई लौकी, ककड़ी, दही, हरी मिर्च, नमक, जीरा पाउडर और धनिया डाले। सबको अच्छी तरह से मिला ले और आपका रायता तैयार है. लौकी रायता को लहसुनि दाल, लौकी बड़ी की सब्ज़ी और फुल्के के साथ दिन के खाने के लिए परोसे।

To prepare gourd raita, prepare all the ingredients first. Add grated gourd, cucumber, curd, green chillies, salt, cumin powder and coriander in a large bowl. Mix well and your raita is ready. Serve gourd raita with Garlic Dal, gourd elder greens and phulka for dinner.

http://www.archanaskitchen.com/grated-bottle-gourd-yogurt-salad-recipe-in-hindi

Homemade Tater Tots Recipe

Homemade Tater Tots Recipe

10 Potatoes (Aloo),1 teaspoon Garlic powder,1 teaspoon Onion powder,1 teaspoon Dried oregano,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli flakes,2 tablespoon All Purpose Flour (Maida),1 tablespoon Rice flour,Salt - to taste,Sunflower Oil - for deep frying the tater tots

10 Potatoes (Aloo),1 teaspoon Garlic powder,1 teaspoon Onion powder,1 teaspoon Dried oregano,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 teaspoon Red Chilli flakes,2 tablespoon All Purpose Flour (Maida),1 tablespoon Rice flour,Salt - to taste,Sunflower Oil - for deep frying the tater tots

Continental

Appetizer

Vegetarian

To begin making the Homemade Tater Tots Recipe, scrub potatoes thoroughly and wash them until clean. Peel the skin of the potatoes and we will not parboil the potatoes in hot water. In a large saucepan, add the potatoes and boil it brisk for about 5 to 7 minutes. After 5 to 7 minutes the potatoes would have boiled through slightly, but firm.Once boiled, water the potatoes until cold water and pat dry. This process will cool the potatoes a little. Once slightly cooled, grate the potatoes into a large mixing bowl. Add the garlic powder, onion powder, dried oregano, red chili flakes, fresh coriander leaves, salt to taste, all purpose flour, rice flour and mix well to form a dough like consistency.The next step is to shape the potatoes and deep fry the tater tots. Grease your fingers and palm with oil and shape the potatoes into bite size ovals (cylinders).Heat oil in a pan for deep frying over medium heat. Carefully drop each one of the shaped Tater Tots in oil and fry them on medium heat until golden brown on all sides.Once done, remove the Tater Tots from the oil and place it on kitchen paper towels to absorb the excess oil.Serve the Tater Tots with tomato ketchup or a Sichuan Style Bird Eye Chili Sauce as a tea time snack or as an appetizer for parties.

To begin making the Homemade Tater Tots Recipe, scrub potatoes thoroughly and wash them until clean. Peel the skin of the potatoes and we will not parboil the potatoes in hot water. In a large saucepan, add the potatoes and boil it brisk for about 5 to 7 minutes. After 5 to 7 minutes the potatoes would have boiled through slightly, but firm.Once boiled, water the potatoes until cold water and pat dry. This process will cool the potatoes a little. Once slightly cooled, grate the potatoes into a large mixing bowl. Add the garlic powder, onion powder, dried oregano, red chili flakes, fresh coriander leaves, salt to taste, all purpose flour, rice flour and mix well to form a dough like consistency.The next step is to shape the potatoes and deep fry the tater tots. Grease your fingers and palm with oil and shape the potatoes into bite size ovals (cylinders).Heat oil in a pan for deep frying over medium heat. Carefully drop each one of the shaped Tater Tots in oil and fry them on medium heat until golden brown on all sides.Once done, remove the Tater Tots from the oil and place it on kitchen paper towels to absorb the excess oil.Serve the Tater Tots with tomato ketchup or a Sichuan Style Bird Eye Chili Sauce as a tea time snack or as an appetizer for parties.

http://www.archanaskitchen.com/homemade-tater-tots-recipe

चेट्टिनाड वेजिटेबल पुलाव रेसिपी - Chettinad Vegetable Pulao Recipe

Chettinad Vegetable Casserole Recipe - Chettinad Vegetable Pulao Recipe

1 कप चावल - पानी में अच्छी तरह से धो ले,12 छोटे प्याज - बारीक काट ले,2 कली लहसुन - कस ले,1 इंच अदरक - कस ले,2 हरी मिर्च - सीधा और पतला काट ले,1 तेज पत्ता - तोड़ ले,1 छोटा चम्मच लाल मिर्च पाउडर,1 छोटा चम्मच हल्दी पाउडर,1 गाजर - काट ले,12 हरा बीन्स - काट ले,2 आलू - छीलकर काट ले,घी - प्रयोग अनुसार,2 लौंग,1 इंच दालचीनी,1 छोटा चम्मच सौंफ,1 छोटा चम्मच पूरी काली मिर्च,1 छोटा चम्मच धनिया के बीज,1/4 कप हरे मटर - भाप ले,1/4 कप पुदीना - बारीक काट ले

1 cup rice - wash well in water, 12 small onions - finely chopped, 2 cloves garlic - tighten, 1 inch ginger - tighten, 2 green chillies - straight and thin cut, 1 bay leaf - break , 1 tsp red chilli powder, 1 tsp turmeric powder, 1 carrot - chop, 12 green beans - chop, 2 potatoes - peel and chop, ghee - as per use, 2 cloves, 1 inch cinnamon, 1 tsp fennel , 1 tsp whole pepper, 1 tsp coriander seeds, 1/4 cup green peas - steam, 1/4 cup mint leaves - finely chopped

Chettinad

Dinner

Vegetarian

चेट्टिनाड वेजिटेबल पुलाव बनाने के लिए सबसे पहले सारी सब्जिआ काट ले. चावल को 30 मिनट के लिए भिगो दे. एक कढ़ाई को गैस पर गरम करें। इसमें लॉन्ग, दालचीनी, सौंफ, पूरी काली मिर्च, धनिया के बीज डाले सुर 2 से 3 मिनट के लिए सेक ले.  गैस बंद करें और इस मसाले के मिश्रण को ठंडा होने दे. ठंडा होने के बाद इसे एक ब्लेंडर में डाले और पीस ले. अलग से रख दे. अब एक कढ़ाई में घी गरम करें। इसमें अदरक, लहसुन, प्याज, हरी मिर्च डाले और प्याज के नरम होने तक पका ले. प्याज के नरम होने के बाद इसमें गाजर, हरा बीन्स, आलू, तेज पत्ता, हल्दी पाउडर, लाल मिर्च पाउडर, पिसा हुआ मसाला डाले और अच्छी तरह से मिला ले. 2 मिनट के बाद इसमें चावल, नमक, 2 कप पानी डाले और उबलने दे. उबाला आने के बाद, आंच कम करें, कढ़ाई को ढके और चावल के पक जाने तक पकाए। अगर चावल कच्चे रह जाए तो थोड़ा और पानी डालकर पका ले. पकने के बाद, गैस बंद करें, ढके और 10 मिनट के लिए लग से रख दे. परोसे। चेट्टिनाड वेजिटेबल पुलाव रेसिपी को बूंदी रायता और सेके हुए पापड़ के साथ दिन के खाने के लिए परोसे।

To make Chettinad vegetable casserole, first cut all the vegetables. Soak rice for 30 minutes. Heat a pan on gas. Add long, cinnamon, fennel, whole black pepper, coriander seeds, and roast for 2 to 3 minutes. Turn off the gas and allow this spice mixture to cool. After it cools down, put it in a blender and grind it. Keep it aside. Now heat ghee in a pan. Add ginger, garlic, onion, green chilies and cook till the onion becomes soft. After the onion becomes soft, add carrots, green beans, potatoes, bay leaves, turmeric powder, red chilli powder, ground spices and mix well. After 2 minutes, add rice, salt, 2 cups of water and let it boil. After boiling, reduce the heat, cover the pan and cook until the rice is cooked. If the rice remains raw, then add some more water and cook it. After cooking, turn off the gas, cover and keep it aside for 10 minutes. Serve. Serve Chettinad Vegetable Casserole Recipe along with Bundi Raita and Baked Papad for dinner.

https://www.archanaskitchen.com/chettinad-vegetable-pulao-recipe-with-kohinoor-silver-basmati-rice-in-hindi

लहसुन आमला चटनी रेसिपी - Lehsun Amla Chutney Recipe

Garlic Amla Chutney Recipe - Lehsun Amla Chutney Recipe

8 आमला,6 छोटे प्याज,10 कली लहसुन,2 हरी मिर्च,1/2 कप पुदीना,1/2 कप हरा धनिया,नमक - स्वाद अनुसार,1 छोटा चम्मच तेल,1 छोटा चम्मच तेल,1/2 छोटा चम्मच राइ,1/4 छोटा चम्मच उरद दाल,1/4 छोटा चम्मच चना दाल,1 टहनी कढ़ी पत्ता,10 काजू

8 amla, 6 small onions, 10 bud garlic, 2 green chillies, 1/2 cup mint, 1/2 cup coriander, salt - as per taste, 1 tsp oil, 1 tsp oil, 1/2 tsp rye, 1/4 tsp urad dal, 1/4 tsp chana dal, 1 sprig curry leaves, 10 cashew nuts

Tamil Nadu

Side Dish

Vegetarian

लहसुन आमला चटनी रेसिपी बनाने के लिए सबसे पहले आमला को धो ले, काटे और बीज निकाल ले. अब पुदीना, हरा धनिया को धोले और अलग से रख ले. अब एक कढ़ाई में तेल गरम करें। इसमें छोटे प्याज, लहसुन डाले और प्याज को नरम होने से पका ले.  अब इसमें आमला, पुदीना, हरा धनिया डाले और 2 मिनट के लिए पका ले. गैस बंद कर ले. इस मिश्रण को ठंडा होने दे. इस मिश्रण को मिक्सर ग्राइंडर में नमक, थोड़े पानी के साथ डाले और पेस्ट बना ले. अलग से रख ले.  तड़के के लिए, अब एक तड़का पैन में तेल गरम करें। इसमें राइ, चना दाल, उरद दाल, कढ़ी पत्ता, काजू डाले और काजू के हल्का भूरा होने तक पका ले. इस तड़के को चटनी में डाले और मिला ले. अच्छी तरह से मिला ले और परोसे. लहसुन आमला चटनी रेसिपी को घी रोस्ट डोसा और फ़िल्टर कॉफ़ी के साथ सुबह के नाश्ते के लिए परोसे।

To make Garlic Amla Chutney Recipe, first wash the amla, cut and remove the seeds. Now wash the mint, green coriander and keep it aside. Now heat oil in a pan. Add small onion, garlic and cook the onion after it becomes soft. Now add amla, mint, green coriander and cook it for 2 minutes. Turn off the gas. Allow this mixture to cool. Pour this mixture in the mixer grinder with salt, a little water and make a paste. Keep it separately. For tempering, now heat oil in a tempering pan. Add the mustard seeds, chana dal, urad dal, curry leaves, cashews and cook until cashew is light brown. Add this tempering to the chutney and mix. Mix well and serve. Serve Garlic Amla Chutney Recipe with Ghee Roast Dosa and Filter Coffee for breakfast.

http://www.archanaskitchen.com/lehsun-amla-chutney-recipe-garlic-gooseberry-chutney-in-hindi

Maharashtrian Kakdi Thalipeeth Recipe - Spiced Cucumber Flat Bread

Maharashtrian Kakdi Thalipeeth Recipe - Spiced Cucumber Flat Bread

1/2 cup Gram flour (besan),1/2 cup Whole Wheat Flour,1/4 cup Rice flour,1 Cucumber - peeled and grated,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1/2 cup Coriander (Dhania) Leaves - chopped,5 cloves Garlic - finely chopped,Salt - to taste,Ghee - for smearing on thalipeeth

1/2 cup Gram flour (besan),1/2 cup Whole Wheat Flour,1/4 cup Rice flour,1 Cucumber - peeled and grated,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1/2 cup Coriander (Dhania) Leaves - chopped,5 cloves Garlic - finely chopped,Salt - to taste,Ghee - for smearing on thalipeeth

Maharashtrian Recipes

Indian Breakfast

Diabetic Friendly

To begin making the Maharashtrian Kakdi Thalipeeth Recipe, in a large mixing bowl add all the 3 flours together and mix them. Add all the remaining ingredients like the grated cucumber, turmeric powder, cumin powder, coriander powder, red chili powder, green chillies, coriander leaves, garlic and salt to taste.Mix everything well and add a little water at a time to make a smooth and firm dough of the Kakdi Thalipeeth. The cucumber will release water when it gets combined with salt, so take care to add little water at a time. The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions. Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and to wet a muslin cloth.Spread a wet muslin cloth on a smooth counter top. Take a portion of the Kakdi Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try not to make it too thin as it can break while flipping it on the skillet.Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.After about 3 minutes, you will be able to flip the Kakdi Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.Continue the same procedure with the other portions of the Kakdi Thalipeeth dough.Serve the Maharashtrian Kakdi Thalipeeth along with Homemade Yogurt or lahsun chutney for breakfast.

To begin making the Maharashtrian Kakdi Thalipeeth Recipe, in a large mixing bowl add all the 3 flours together and mix them. Add all the remaining ingredients like the grated cucumber, turmeric powder, cumin powder, coriander powder, red chili powder, green chillies, coriander leaves, garlic and salt to taste.Mix everything well and add a little water at a time to make a smooth and firm dough of the Kakdi Thalipeeth. The cucumber will release water when it gets combined with salt, so take care to add little water at a time. The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions. Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and to wet a muslin cloth.Spread a wet muslin cloth on a smooth counter top. Take a portion of the Kakdi Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try not to make it too thin as it can break while flipping it on the skillet.Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.After about 3 minutes, you will be able to flip the Kakdi Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.Continue the same procedure with the other portions of the Kakdi Thalipeeth dough.Serve the Maharashtrian Kakdi Thalipeeth along with Homemade Yogurt or lahsun chutney for breakfast.

http://www.archanaskitchen.com/maharashtrian-kakdi-thalipeeth-recipe-spiced-cucumber-flat-bread

Homemade Healthy Subway Sandwich Recipe With Beet & Sprout

Homemade Healthy Subway Sandwich Recipe With Beet & Sprout

2 Submarine Bread (Subway Bread) - (flat breads or foot longs),1/2 cup Green Moong Sprouts,1 Beetroot - grated,2 cloves Garlic - grated,1/2 cup Hung Curd (Greek Yogurt),2 tablespoon Coriander (Dhania) Leaves - finely chopped,2 Tomatoes - thinly sliced,2 Stalks Spring Onion (Bulb & Greens) - finely chopped,Tabasco Original - Hot Sauce - to taste,Salt and Pepper - to taste

2 Submarine Bread (Subway Bread) - (flat breads or foot longs),1/2 cup Green Moong Sprouts,1 Beetroot - grated,2 cloves Garlic - grated,1/2 cup Hung Curd (Greek Yogurt),2 tablespoon Coriander (Dhania) Leaves - finely chopped,2 Tomatoes - thinly sliced,2 Stalks Spring Onion (Bulb & Greens) - finely chopped,Tabasco Original - Hot Sauce - to taste,Salt and Pepper - to taste

Fusion

Dinner

High Protein Vegetarian

To begin making Subway Sandwich Recipe With Roasted Beetroot, we will first cook the beets.Heat a teaspoon of oil in a wok; add the grated beets and garlic, sprinkle some salt and stir fry on low to medium heat until the beets are softened and cooked.Once you notice the beetroot is cooked through, turn off the heat and allow it to cool completely.Once the beetroot has cooled completely, add it to a large mixing bowl. To this add in the greek yogurt/ hung curd, coriander leaves, spring onions along with salt and pepper to taste. Give the mixture a good stir. Keep this aside.In the next step toast the subway bread or the foot long along with butter in a skillet until lightly warmed and crisp. You can use butter or olive oil for toasting. Make sure you cut them into half and then toast.Once once, the next step is to layer the Subway Sandwich With Roasted Beetroot.Place the cut and toasted subway bread on a flat surface.Spread the beetroot mixture on one half of the sandwich, scatter the sliced tomatoes, the green moong sprouts and drizzle some tabasco sauce for a punch. Now cover the Subway Sandwich With Roasted Beetroot by pressing it down with the other half and serve.Serve the Subway Sandwich Recipe With Roasted Beetroot for a wholesome weeknight dinner or even as an after school snack for your kids along with a Apple Almond Date Smoothie. You can also pack this sandwich into an office lunchbox.

To begin making Subway Sandwich Recipe With Roasted Beetroot, we will first cook the beets.Heat a teaspoon of oil in a wok; add the grated beets and garlic, sprinkle some salt and stir fry on low to medium heat until the beets are softened and cooked.Once you notice the beetroot is cooked through, turn off the heat and allow it to cool completely.Once the beetroot has cooled completely, add it to a large mixing bowl. To this add in the greek yogurt/ hung curd, coriander leaves, spring onions along with salt and pepper to taste. Give the mixture a good stir. Keep this aside.In the next step toast the subway bread or the foot long along with butter in a skillet until lightly warmed and crisp. You can use butter or olive oil for toasting. Make sure you cut them into half and then toast.Once once, the next step is to layer the Subway Sandwich With Roasted Beetroot.Place the cut and toasted subway bread on a flat surface.Spread the beetroot mixture on one half of the sandwich, scatter the sliced tomatoes, the green moong sprouts and drizzle some tabasco sauce for a punch. Now cover the Subway Sandwich With Roasted Beetroot by pressing it down with the other half and serve.Serve the Subway Sandwich Recipe With Roasted Beetroot for a wholesome weeknight dinner or even as an after school snack for your kids along with a Apple Almond Date Smoothie. You can also pack this sandwich into an office lunchbox.

http://www.archanaskitchen.com/homemade-healthy-subway-sandwich-recipe-with-beet-sprout

South Indian Style Murungakkai Poriyal Recipe - Drumstick Stir Fry

South Indian Style Murungakkai Poriyal Recipe - Drumstick Stir Fry

5 Drumstick - cut into 3 inch pieces,1/2 cup Fresh coconut - grated,2 Green Chillies - slit,1 sprig Curry leaves,1 teaspoon Mustard seeds,2 teaspoons Coconut Oil,2 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Water - as needed

5 Drumstick - cut into 3 inch pieces,1/2 cup Fresh coconut - grated,2 Green Chillies - slit,1 sprig Curry leaves,1 teaspoon Mustard seeds,2 teaspoons Coconut Oil,2 Dry Red Chillies,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Water - as needed

South Indian Recipes

Side Dish

Vegetarian

To begin making Murungakkai Poriyal Recipe, wash the drumsticks well & peel them by removing the tough green part. Cut them in 2 inches length.Take about glass of water in a kadhi, bring it to a boil, add these drumsticks with salt, turmeric powder (optional) & lightly steam them for 5-8 minutes. Be careful not to overcook the drumsticks. It should be tender but not mushy as in sambar or avial.Drain the water, keep the steamed drumsticks aside to cool slightly.Grate the coconut, add the green chillies & grind them well in a mixer.In the kadai, add coconut oil, once hot, add the mustard seeds, let it crackle.Then add the dry red chillies, curry leaves & add the steamed drumsticks.Mix everything well & let it cook for a minute. Add the grated coconut & give it one last stir.Serve Murungakkai Poriyal Recipe along with Kerala Avial Recipe, Steamed Rice Recipe and Malabar Style Dates Pickle Recipe for a complete meal.

To begin making Murungakkai Poriyal Recipe, wash the drumsticks well & peel them by removing the tough green part. Cut them in 2 inches length.Take about glass of water in a kadhi, bring it to a boil, add these drumsticks with salt, turmeric powder (optional) & lightly steam them for 5-8 minutes. Be careful not to overcook the drumsticks. It should be tender but not mushy as in sambar or avial.Drain the water, keep the steamed drumsticks aside to cool slightly.Grate the coconut, add the green chillies & grind them well in a mixer.In the kadai, add coconut oil, once hot, add the mustard seeds, let it crackle.Then add the dry red chillies, curry leaves & add the steamed drumsticks.Mix everything well & let it cook for a minute. Add the grated coconut & give it one last stir.Serve Murungakkai Poriyal Recipe along with Kerala Avial Recipe, Steamed Rice Recipe and Malabar Style Dates Pickle Recipe for a complete meal.

http://www.archanaskitchen.com/murungakkai-poriyal-recipe-south-indian-style-drumstick-stir-fry

Kesar Mango Lassi Recipe - Saffron Mango Lassi Recipe

Kesar Mango Lassi Recipe - Saffron Mango Lassi Recipe

3/4 cup Mango Pulp (Puree),1 cup Curd (Dahi / Yogurt) - (low fat),1 tablespoon Sugar - or honey,2 pinch Saffron strands,3 tablespoons Badam (Almond) - roughly chopped,3 tablespoons Milk - luke warm+more cold milk as needed,Ice cubes - a few

3/4 cup Mango Pulp (Puree),1 cup Curd (Dahi / Yogurt) - (low fat),1 tablespoon Sugar - or honey,2 pinch Saffron strands,3 tablespoons Badam (Almond) - roughly chopped,3 tablespoons Milk - luke warm+more cold milk as needed,Ice cubes - a few

Indian

Snack

Vegetarian

To begin making Kesar Mango Lassi Recipe, soak one pinch kesar in 2 tablespoons warm milk and keep it aside for few minutes.Get prep with other ingredients as well. Take out the pulp from the mangoes and keep aside.In a blender, add mango pulp, curd/yogurt, cold milk and blend till combined.Once it is done, add chopped almonds (2 tablespoons), honey or sugar, some ice cubes and blend to make the Kesar Mango Lassi Recipe.Kesar Mango Lassi Recipe is ready to serve, garnish it with the rest of chopped almonds and saffron and serve with Bhel Puri Recipe or Asian Watermelon Salad Recipe during evening.

To begin making Kesar Mango Lassi Recipe, soak one pinch kesar in 2 tablespoons warm milk and keep it aside for few minutes.Get prep with other ingredients as well. Take out the pulp from the mangoes and keep aside.In a blender, add mango pulp, curd/yogurt, cold milk and blend till combined.Once it is done, add chopped almonds (2 tablespoons), honey or sugar, some ice cubes and blend to make the Kesar Mango Lassi Recipe.Kesar Mango Lassi Recipe is ready to serve, garnish it with the rest of chopped almonds and saffron and serve with Bhel Puri Recipe or Asian Watermelon Salad Recipe during evening.

https://www.archanaskitchen.com/mango-saffron-lassi-recipe

चेटिनाड मीठा पनियारम रेसिपी - Chettinad Sweet Paniyaram Recipe

Chettinad Sweet Paniyaram Recipe - Chettinad Sweet Paniyaram Recipe

1 कप इडली डोसा मिश्रण,4 बड़े चमच्च चावल का रवा,1/3 कप गुड़,3 बड़े चमच्च नारियल - कस ले,1 बड़ा चमच्च इलाईची पाउडर,नमक - स्वाद अनुसार,पानी - प्रयोग अनुसार,तेल - प्रयोग अनुसार

1 cup idli dosa mixture, 4 tablespoons rice rava, 1/3 cup jaggery, 3 tablespoons coconut - grated, 1 tablespoon of cardamom powder, salt - as per taste, water - as per use, oil - as per use

Chettinad

Snack

Vegetarian

चेटिनाड मीठा पनियारम रेसिपी बनाने के लिए सबसे पहले एक मिक्सिंग बाउल में इडली डोसा मिश्रण, चावल का रवा, गुड़, नारियल, नमक, इलाईची पाउडर, थोड़ा पानी डाले और मिला ले. 5 मिनट के लिए अलग से रख ले और फिर से मिलाए। पनियारम पैन को गरम करें और हर होल में थोड़ा तेल डाले। गरम होने के बाद, मिश्रण को इसमें डाले और ढक ले. धीमी आंच पर पकाए। एक साइड से पक जाने के बाद, इसे पलटे और दूसरी तरफ से पकाए। दोनों तरफ से सुनहरा होने तक पका ले. पैन से निकाले और परोसे। चेटिनाड मीठा पनियारम रेसिपी को मसाला चाय या फ़िल्टर कॉफ़ी के साथ शाम के नाश्ते के लिए परोसे।

To make the Chettinad sweet paniyaram recipe, firstly mix and mix idli dosa mixture, rice rava, jaggery, coconut, salt, elaichi powder, some water in a mixing bowl. Keep aside for 5 minutes and mix again. Heat the paniyaram pan and add some oil to each hole. After heating, add the mixture to it and cover it. Cook on low heat. Once cooked from one side, flip it and cook from the other side. Cook on both sides until golden. Remove from pan and serve. Serve the Chettinad Sweet Paniyaram Recipe with Masala Tea or Filter Coffee for an evening snack.

http://www.archanaskitchen.com/chettinad-sweet-paniyaram-recipe-in-hindi

Mini Dal Samosa Curry/Sabzi Recipe

Mini Dal Samosa Curry / Sabzi Recipe

3 Cardamom (Elaichi) Pods/Seeds,6 Whole Black Peppercorns,1/2 inch Cinnamon Stick (Dalchini),3 cloves Cloves (Laung),1 Mace (Javitri),1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,6 Samosas - mini,15 Cashew nuts,1 Green Chilli,1 Onion - roughly chopped,2 Tomato - roughly chopped,1/2 inch Ginger,1/2 teaspoon Sugar,1 tablespoon Fresh cream,2 tablespoons Sunflower Oil

3 Cardamom (Elaichi) Pods/Seeds,6 Whole Black Peppercorns,1/2 inch Cinnamon Stick (Dalchini),3 cloves Cloves (Laung),1 Mace (Javitri),1 Bay leaf (tej patta),1 Black cardamom (Badi Elaichi),1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1/2 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,6 Samosas - mini,15 Cashew nuts,1 Green Chilli,1 Onion - roughly chopped,2 Tomato - roughly chopped,1/2 inch Ginger,1/2 teaspoon Sugar,1 tablespoon Fresh cream,2 tablespoons Sunflower Oil

North Indian Recipes

Lunch

Vegetarian

To begin making the Mini Dal Samosa Gravy Recipe, we need to first prepare the gravy. In a heavy bottomed pan, add 1 tablespoon of cooking oil and heat it on a medium flame. Once the oil is hot, add Cardamom, Black Pepper, Cloves, Cinnamon, Javitri and saute for few seconds. Next add cashew nuts, green chilli, ginger, chopped onion and tomatoes. Mix well and add 1/2 cup water and Salt (as per your taste)Cover the pan and boil this mixture until the onions and tomato become soft. Turn off the flame and let this mixture cool. Once the mixture is cool, add it to a mixer and blend until smooth. Strain the paste to remove any big chunk of ingredients (optional to give fineness to gravy). Keep aside. In the same heavy bottomed pan, heat one tablespoons of oil and add bay leaf, black cardamom. Once the spices release the aromas add in the ground tomato and onion mixture, add Kashmiri Red Chilli powder, Turmeric powder, Coriander powder, Garam Masala and the crushed Kasuri Methi.Mix well and cook for 10 mins at low flame. Add fresh cream and sugar and stir it well into the gravy. Simmer for a few more minutes and add the mini Samosas in the gravy. Turn off the flame.Make sure to add the mini dal samosas to the gravy only one hour before serving, else the samosa will get completely soggy. To make mini dal samosas at home follow Moong Dal Mini Samosas.Serve Mini Dal Samosa Curry Recipe along with hot Phulka, Tawa Paratha or Jeera Rice and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a sumptuous Sunday meal

To begin making the Mini Dal Samosa Gravy Recipe, we need to first prepare the gravy. In a heavy bottomed pan, add 1 tablespoon of cooking oil and heat it on a medium flame. Once the oil is hot, add Cardamom, Black Pepper, Cloves, Cinnamon, Javitri and saute for few seconds. Next add cashew nuts, green chilli, ginger, chopped onion and tomatoes. Mix well and add 1/2 cup water and Salt (as per your taste)Cover the pan and boil this mixture until the onions and tomato become soft. Turn off the flame and let this mixture cool. Once the mixture is cool, add it to a mixer and blend until smooth. Strain the paste to remove any big chunk of ingredients (optional to give fineness to gravy). Keep aside. In the same heavy bottomed pan, heat one tablespoons of oil and add bay leaf, black cardamom. Once the spices release the aromas add in the ground tomato and onion mixture, add Kashmiri Red Chilli powder, Turmeric powder, Coriander powder, Garam Masala and the crushed Kasuri Methi.Mix well and cook for 10 mins at low flame. Add fresh cream and sugar and stir it well into the gravy. Simmer for a few more minutes and add the mini Samosas in the gravy. Turn off the flame.Make sure to add the mini dal samosas to the gravy only one hour before serving, else the samosa will get completely soggy. To make mini dal samosas at home follow Moong Dal Mini Samosas.Serve Mini Dal Samosa Curry Recipe along with hot Phulka, Tawa Paratha or Jeera Rice and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a sumptuous Sunday meal

http://www.archanaskitchen.com/mini-dal-samosa-curry-recipe

Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce

Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce

1 Baguette - sliced,1 1/2 tablespoon Butter,1/2 tablespoon Garlic - minced,1 cup Spinach Leaves (Palak),1 Red Bell pepper (Capsicum) - (optional,1 Tomato - finely chopped,1 Onion - finely chopped (optional),1 tablespoon Black pepper powder - adjust,1 tablespoon Italian seasoning,1 teaspoon Fresh cream,1 cup Cheddar cheese - grated,Salt - to taste,1 tablespoon Roasted tomato pasta sauce

1 Baguette - sliced,1 1/2 tablespoon Butter,1/2 tablespoon Garlic - minced,1 cup Spinach Leaves (Palak),1 Red Bell pepper (Capsicum) - (optional,1 Tomato - finely chopped,1 Onion - finely chopped (optional),1 tablespoon Black pepper powder - adjust,1 tablespoon Italian seasoning,1 teaspoon Fresh cream,1 cup Cheddar cheese - grated,Salt - to taste,1 tablespoon Roasted tomato pasta sauce

Italian Recipes

Appetizer

Vegetarian

To prepare Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce, prepare garlic flavoured butter first. Mix the garlic extract through cutting and folding method into butter at room temperature until well mixed.Slice the bread to about an inch thick, apply garlic butter, and grill them for 6-10 minutes in a preheated oven at 180 degrees C. You can even roast it on the stove if you don't have an oven. Blanch spinach leaves in the microwave for 4-5 minutes and chop roughly.Meanwhile, Red bell pepper sauce can be prepared.In pan, mix chopped bell peppers, onions, salt, pepper roasted tomato sauce and Italian seasoning with butter and cook till mushy.Add fresh cream at the till and saute till thick and creamy. Set the red bell pepper sauce aside to cool.spread the blanched spinach on the grilled baguette bread, spoon the chopped tomatoes on it, add cheese and bake again for 5 minutes in the pre-heated oven at 180 degrees C.Once the sauce is cooled, serve Spinach Garlic Bruschetta Recipe With freshly prepared Red Bell Pepper Sauce recipe. Couple it with Roasted Cherry Tomato Soup Recipe or your choice of soup and salad like Potato And Cucumber Salad Recipe for light dinner.

To prepare Spinach Garlic Bruschetta Recipe With Red Bell Pepper Sauce, prepare garlic flavoured butter first. Mix the garlic extract through cutting and folding method into butter at room temperature until well mixed.Slice the bread to about an inch thick, apply garlic butter, and grill them for 6-10 minutes in a preheated oven at 180 degrees C. You can even roast it on the stove if you don't have an oven. Blanch spinach leaves in the microwave for 4-5 minutes and chop roughly.Meanwhile, Red bell pepper sauce can be prepared.In pan, mix chopped bell peppers, onions, salt, pepper roasted tomato sauce and Italian seasoning with butter and cook till mushy.Add fresh cream at the till and saute till thick and creamy. Set the red bell pepper sauce aside to cool.spread the blanched spinach on the grilled baguette bread, spoon the chopped tomatoes on it, add cheese and bake again for 5 minutes in the pre-heated oven at 180 degrees C.Once the sauce is cooled, serve Spinach Garlic Bruschetta Recipe With freshly prepared Red Bell Pepper Sauce recipe. Couple it with Roasted Cherry Tomato Soup Recipe or your choice of soup and salad like Potato And Cucumber Salad Recipe for light dinner.

http://www.archanaskitchen.com/spinach-garlic-bruschetta-recipe-with-red-bell-pepper-sauce

Mini Dal Pakwan Chaat Recipe - A Perfect Party Snack

Mini Dal Mature Chat Recipe - That Perfect Party Snack

1 cup Whole Wheat Flour,1 cup All Purpose Flour (Maida),1 teaspoon Ajwain (Carom seeds),1 teaspoon Cumin seeds (Jeera),2 tablespoons Ghee,Salt - as needed,Sunflower Oil - for deep frying,1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Sugar,Salt - as needed,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1 sprig Curry leaves,1/4 cup Sweet Chutney (Date & Tamarind),1/4 cup Green Chutney (Coriander & Mint),1 Onion - finely chopped,1/2 cup Fresh Pomegranate Fruit Kernels,1/4 cup Sev

1 cup Whole Wheat Flour,1 cup All Purpose Flour (Maida),1 teaspoon Ajwain (Carom seeds),1 teaspoon Cumin seeds (Jeera),2 tablespoons Ghee,Salt - as needed,Sunflower Oil - for deep frying,1 cup Chana dal (Bengal Gram Dal),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Sugar,Salt - as needed,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1 sprig Curry leaves,1/4 cup Sweet Chutney (Date & Tamarind),1/4 cup Green Chutney (Coriander & Mint),1 Onion - finely chopped,1/2 cup Fresh Pomegranate Fruit Kernels,1/4 cup Sev

Sindhi

Appetizer

Vegetarian

To begin making the Dal Pakwan Chaat, we will first make the Pakwan and keep it ready.Sift both the flours together. Add ajwain, cumin, salt and ghee and mix all together into the flour. Knead the flour into a smooth dough adding water little at a time. Preheat the oil for deep frying.Divide the Pakwan dough into equal lemon size portions.Dust the surface with flour and roll the pakwan dough into a small disc.Use a fork and mark impressions on the rolled pakwan. Pierce from both sides, this will prevent the pakwan from puffing up.Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides. Transfer the fried pakwan on a kitchen paper towels to drain the excess oil and store in airtight containers.Next step is to make the Dal for the Pakwan Chaat. Wash and soak chana dal in water overnight or for at least 4 hours.Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat. Allow the pressure to release naturally. The grains of the chana dal should be soft and yet separate.Open the lid once the pressure releases completely.In a small tadka pan, heat ghee over medium heat. Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.Pour the seasoning over the Sindhi Chana Dal and give it a stir.To make the Mini Dal Pakwan ChaatWhen you are ready to serve, place the Pakwan (the crisp puri) on serving platters. Spoon a small portion of the dal over each of the pakwan (crisp puri).Drizzle some date chutney and green chutney and finally top with with some chopped onions and pomegranates, sev and serve.These Mini Dal Pakwan Chaat make great appetizers at parties, you can even serve it this was for a delicious weekend breakfast as well.Serve these Mini Dal Pakwan Chaat as an evening snack or as an appetizer for parties along with Pav Bhaji, Dahi Vada, Pani Puri and finally end it with a Paneer Kheer as a dessert.

To begin making the Dal Pakwan Chaat, we will first make the Pakwan and keep it ready.Sift both the flours together. Add ajwain, cumin, salt and ghee and mix all together into the flour. Knead the flour into a smooth dough adding water little at a time. Preheat the oil for deep frying.Divide the Pakwan dough into equal lemon size portions.Dust the surface with flour and roll the pakwan dough into a small disc.Use a fork and mark impressions on the rolled pakwan. Pierce from both sides, this will prevent the pakwan from puffing up.Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides. Transfer the fried pakwan on a kitchen paper towels to drain the excess oil and store in airtight containers.Next step is to make the Dal for the Pakwan Chaat. Wash and soak chana dal in water overnight or for at least 4 hours.Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat. Allow the pressure to release naturally. The grains of the chana dal should be soft and yet separate.Open the lid once the pressure releases completely.In a small tadka pan, heat ghee over medium heat. Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.Pour the seasoning over the Sindhi Chana Dal and give it a stir.To make the Mini Dal Pakwan ChaatWhen you are ready to serve, place the Pakwan (the crisp puri) on serving platters. Spoon a small portion of the dal over each of the pakwan (crisp puri).Drizzle some date chutney and green chutney and finally top with with some chopped onions and pomegranates, sev and serve.These Mini Dal Pakwan Chaat make great appetizers at parties, you can even serve it this was for a delicious weekend breakfast as well.Serve these Mini Dal Pakwan Chaat as an evening snack or as an appetizer for parties along with Pav Bhaji, Dahi Vada, Pani Puri and finally end it with a Paneer Kheer as a dessert.

https://www.archanaskitchen.com/mini-dal-pakwan-chaat-recipe-a-perfect-party-snack

Asian Style Sweet & Spicy Green Beans Recipe

Asian Style Sweet & Spicy Green Beans Recipe

300 grams Green beans (French Beans) - cut into half,3 cloves Garlic - finely chopped,1 tablespoon Soy sauce,2 tablespoons Thai Sweet Chilli Sauce,1 Lemon - juice,2 tablespoons Rice Wine Vinegar,1/4 cup Roasted Peanuts (Moongphali),Salt - to taste,1 tablespoon Sesame (Gingelly) Oil

300 grams Green beans (French Beans) - cut into half,3 cloves Garlic - finely chopped,1 tablespoon Soy sauce,2 tablespoons Thai Sweet Chilli Sauce,1 Lemon - juice,2 tablespoons Rice Wine Vinegar,1/4 cup Roasted Peanuts (Moongphali),Salt - to taste,1 tablespoon Sesame (Gingelly) Oil

Thai

Side Dish

High Protein Vegetarian

To begin making the Asian Style Sweet & Spicy Green Beans Recipe, firstly add the green beans into a pressure cooker with salt to taste and 2 tablespoons of water.Pressure cook the beans for one whistle and release the pressure immediately and keep aside. We release the pressure immediately, so the greens remain green and fresh,Our next step is to stir fry the green beans in Asian sauces.Preheat heat oil in a pan over medium heat; once the oil is hot add the cloves and saute for a few seconds until the aromas come through. At this stage, add the soy sauce, thai sweet chilli sauce, rice wine vinegar, and lemon juice and stir to combine. Add the cooked beans and roasted peanuts to the above sauce mixture.Stir fry on high heat for 3 to 4 minutes till the beans and the peanuts are well coated with the sweet and spicy sauce.Once done, check the salt and spices and adjust to taste accordingly. Once done, turn off the heat and transfer the Asian Style Sweet & Spicy Green Beans to a serving bowl and serve hot.Serve Asian Style Sweet & Spicy Green Beans Recipe with steaming hot Thai Jasmine Sticky Rice and Thai Pineapple Vegetarian Curry for a delicious meal.  

To begin making the Asian Style Sweet & Spicy Green Beans Recipe, firstly add the green beans into a pressure cooker with salt to taste and 2 tablespoons of water.Pressure cook the beans for one whistle and release the pressure immediately and keep aside. We release the pressure immediately, so the greens remain green and fresh,Our next step is to stir fry the green beans in Asian sauces.Preheat heat oil in a pan over medium heat; once the oil is hot add the cloves and saute for a few seconds until the aromas come through. At this stage, add the soy sauce, thai sweet chilli sauce, rice wine vinegar, and lemon juice and stir to combine. Add the cooked beans and roasted peanuts to the above sauce mixture.Stir fry on high heat for 3 to 4 minutes till the beans and the peanuts are well coated with the sweet and spicy sauce.Once done, check the salt and spices and adjust to taste accordingly. Once done, turn off the heat and transfer the Asian Style Sweet & Spicy Green Beans to a serving bowl and serve hot.Serve Asian Style Sweet & Spicy Green Beans Recipe with steaming hot Thai Jasmine Sticky Rice and Thai Pineapple Vegetarian Curry for a delicious meal.  

http://www.archanaskitchen.com/asian-style-spicy-green-beans-recipe

Chinese Darsaan Recipe With Ice Cream

Chinese Darsaan Recipe With Ice Cream

1 tablespoon Sunflower Oil,All Purpose Flour (Maida),1/4 teaspoon Baking powder,Water - to make the dough,Sunflower Oil - to deep fry,2 tablespoons Honey,2 tablespoon Sugar,1 tablespoon Sesame seeds (Til seeds) - white,2 tablespoons Water,1/2 teaspoon Vanilla Extract

1 tablespoon Sunflower Oil,All Purpose Flour (Maida),1/4 teaspoon Baking powder,Water - to make the dough,Sunflower Oil - to deep fry,2 tablespoons Honey,2 tablespoon Sugar,1 tablespoon Sesame seeds (Til seeds) - white,2 tablespoons Water,1/2 teaspoon Vanilla Extract

Chinese

Dessert

Vegetarian

To begin making the Chinese Darsaan Recipe With Ice Cream, we will first make the dough for the honey tossed flat noodles. To make the Flat Noodles In a mixing bowl, combine the all purpose flour, with the baking powder, and oil, using just enough water, make a smooth soft dough. Once the dough is ready, divide into equal portions of lemon sized balls. Dust each of those dough balls with flour and roll out like a roti using a rolling pin. Using a paring knife, cut long strips of the dough measuring 1 centimeter size, resembling flat noodles. Heat a saucepan with water on medium flame, along with a teaspoon of oil and bring to a boil.Once the water has come to a rolling boil, reduce the flame and gently put the noodle strips in. Boil for about 2-3 minutes. Once the noodles, tend to fluff up, remove from the water, using a slotted spoon and put it into a strainer that's resting on a bowl, to hold the excess water. Do this for all the strips of dough and set aside. Heat a kadai with oil on medium-high heat, gradually add in the boiled noodles, reduce the flame to medium-low and fry ensuring the noodles are cooked and it doesn't get the brown colour. We need our noodles to be crispy, yet be pale in colour and not deep brown. Remove the noodles from the kadai and place it on an absorbent paper to drain out the excess oil. Allow it to cool. To make the Honey Syrup In a small saucepan, combine the sugar, water and honey and bring to a single boil on medium-high flame. Turn off the flame, add the roasted sesame seeds and give it a good mix. Allow this honey syrup to cool down only until it is warm, toss it in the freshly fried noodles until well coated.This is the Darsaan ! Serve the Darsaan with a scoop of vanilla ice cream.Serve Chinese Darsaan Recipe with Ice Cream as dessert after a meal of Dragon Chicken Sizzler Recipe or Sweet and Sour Vegetable Recipe with Tofu & Brown Rice. 

To begin making the Chinese Darsaan Recipe With Ice Cream, we will first make the dough for the honey tossed flat noodles. To make the Flat Noodles In a mixing bowl, combine the all purpose flour, with the baking powder, and oil, using just enough water, make a smooth soft dough. Once the dough is ready, divide into equal portions of lemon sized balls. Dust each of those dough balls with flour and roll out like a roti using a rolling pin. Using a paring knife, cut long strips of the dough measuring 1 centimeter size, resembling flat noodles. Heat a saucepan with water on medium flame, along with a teaspoon of oil and bring to a boil.Once the water has come to a rolling boil, reduce the flame and gently put the noodle strips in. Boil for about 2-3 minutes. Once the noodles, tend to fluff up, remove from the water, using a slotted spoon and put it into a strainer that's resting on a bowl, to hold the excess water. Do this for all the strips of dough and set aside. Heat a kadai with oil on medium-high heat, gradually add in the boiled noodles, reduce the flame to medium-low and fry ensuring the noodles are cooked and it doesn't get the brown colour. We need our noodles to be crispy, yet be pale in colour and not deep brown. Remove the noodles from the kadai and place it on an absorbent paper to drain out the excess oil. Allow it to cool. To make the Honey Syrup In a small saucepan, combine the sugar, water and honey and bring to a single boil on medium-high flame. Turn off the flame, add the roasted sesame seeds and give it a good mix. Allow this honey syrup to cool down only until it is warm, toss it in the freshly fried noodles until well coated.This is the Darsaan ! Serve the Darsaan with a scoop of vanilla ice cream.Serve Chinese Darsaan Recipe with Ice Cream as dessert after a meal of Dragon Chicken Sizzler Recipe or Sweet and Sour Vegetable Recipe with Tofu & Brown Rice. 

http://www.archanaskitchen.com/chinese-darsaan-recipe-with-ice-cream

सुंडकई मेथी सांबर रेसिपी - Sundakkai And Methi Leaves Sambar Recipe

Sundakkai and Methi Leaves Sambar Recipe - Sundkai Methi Sambar Recipe

1/2 कप सुंडकई,1/4 कप मेथी,1/2 कप अरहर दाल - उबालकर मैश कर ले,1/2 टमाटर,1 इमली,1/2 छोटा चम्मच हल्दी पाउडर,2 छोटे चम्मच सांबर पाउडर,1 छोटा चम्मच धनिया पाउडर,1/2 छोटा चम्मच राइ,1/4 छोटा चम्मच जीरा,1 सुखी लाल मिर्च,1/4 छोटा चम्मच हींग,तेल - प्रयोग अनुसार,नमक - स्वाद अनुसार,कढ़ी पत्ता - थोड़ा,हरा धनिया - थोड़ा,पानी - प्रयोग अनुसार

1/2 cup Sundkai, 1/4 cup fenugreek, 1/2 cup Arhar dal - boiled and mashed, 1/2 Tomato, 1 Tamarind, 1/2 tsp Turmeric Powder, 2 tsp Sambar Powder, 1 tsp Coriander Powder, 1/2 teaspoon mustard, 1/4 teaspoon cumin seeds, 1 dry red chili, 1/4 teaspoon asafoetida, oil - as per use, salt - as per taste, curry leaves - little, green coriander - little, water - According to use

South Indian Recipes

Lunch

Diabetic Friendly

सुंडकई मेथी सांबर रेसिपी बनाने के लिए सबसे पहले सुंडकई का स्टेम निकालकर काट ले. मेथी को साफ़ करके धो ले और अलग से रख ले. एक कटोरी में पानी के साथ इमली मिला ले. अब एक कढ़ाई में तेल गरम करें। इसमें हींग डाले और 10 सेकण्ड्स के लिए पका ले.10 सेकण्ड्स के बाद इसमें राइ, जीरा, सुखी लाल मिर्च डाले और राइ के तड़कने तक पका ले. अब इसमें सुंडकई डाले और 3 से 4 मिनट के लिए पका ले. कढ़ी पत्ता डाले और मिलाए। अब इसमें मेथी डाले और मेथी के नरम होने तक पका ले. पक जाने के बाद टमाटर, हल्दी पाउडर, सांबर पाउडर, धनिया पाउडर, नमक डाले, मिलाए और 1 मिनट के लिए पका ले. 1 मिनट बाद इमली का पानी, बचा हुआ पानी डाले और उबलने दे. 8 से 10 मिनट उबलने के बाद इसमें दाल डाले और मिला ले. सांबर के गाढ़े होने तक पकाए और फिर हरे धनिये से गार्निश करें।  सुंडकई मेथी सांबर रेसिपी को चावल, बीटरूट थोरन और पापड़ के साथ दिन के खाने के लिए परोसे.

To make the Sundakai Methi Sambar recipe, first take out the stem of the Sundakai and cut it. Clean and wash the fenugreek and keep it separately. Mix tamarind with water in a bowl. Now heat oil in a pan. Add asafetida to it and cook it for 10 seconds. After 10 seconds, add mustard seeds, cumin seeds, dry red chilies and cook till the mustard seeds crackle. Now add the sundkai and cook for 3 to 4 minutes. Add curry leaves and mix. Now add fenugreek and cook till the fenugreek becomes soft. After cooking, add tomatoes, turmeric powder, sambar powder, coriander powder, salt, mix and cook for 1 minute. After 1 minute add tamarind water, remaining water and let it boil. After boiling for 8 to 10 minutes, add the dal to it and mix. Cook until the sambar becomes thick and then garnish with green coriander. Serve Sundkai Methi Sambar Recipe along with rice, beetroot thoran and papad for dinner.

https://www.archanaskitchen.com/sundakkai-and-methi-leaves-sambar-recipe-in-hindi

Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe

Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe

1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 cup Spinach - shredded,1 cup Fresh Pomegranate Fruit Kernels,2 Lemon juice,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste

1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,1 cup Spinach - shredded,1 cup Fresh Pomegranate Fruit Kernels,2 Lemon juice,2 tablespoons Extra Virgin Olive Oil,Salt and Pepper - to taste

Continental

Appetizer

Vegetarian

To begin making the Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe, we will first whisk in the dressing in a bowl. Combine lemon juice, olive oil, salt and pepper well and keep aside.Using a fork emulsify the lemon and oil together and add in your fresh vegetables and fruits.Mix well, check for seasonings, if your require anything more you can add and mix again.Serve the Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe along with Baked Chicken or a Grilled Vegetable Sandwich Recipe With Herb Goat Cheese with a glass of freshly made Carrot Pineapple Orange Juice Recipe.

To begin making the Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe, we will first whisk in the dressing in a bowl. Combine lemon juice, olive oil, salt and pepper well and keep aside.Using a fork emulsify the lemon and oil together and add in your fresh vegetables and fruits.Mix well, check for seasonings, if your require anything more you can add and mix again.Serve the Cabbage, Spinach, Pomegranate Slaw with Lemon Dressing Recipe along with Baked Chicken or a Grilled Vegetable Sandwich Recipe With Herb Goat Cheese with a glass of freshly made Carrot Pineapple Orange Juice Recipe.

https://www.archanaskitchen.com/cabbage-spinach-pomegranate-slaw-with-lemon-dressing-recipe

Matar Samosa Recipe -Green Pea Samosa

Matar Samosa Recipe -Green Pea Samosa

1 cup All Purpose Flour (Maida),2 tablespoons Ghee,1/2 teaspoon Salt,Sunflower Oil - for deep frying,2 tablespoons Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Green Chilli Sauce,1/2 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,2 teaspoon Amchur (Dry Mango Powder),1-1/2 cups Green peas (Matar) - steamed and mashed,Salt - to taste,2 teaspoon All Purpose Flour (Maida),1/4 cup Water

1 cup All Purpose Flour (Maida),2 tablespoons Ghee,1/2 teaspoon Salt,Sunflower Oil - for deep frying,2 tablespoons Ghee,1 teaspoon Cumin seeds (Jeera),1 teaspoon Green Chilli Sauce,1/2 teaspoon Cinnamon Powder (Dalchini),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,2 teaspoon Amchur (Dry Mango Powder),1-1/2 cups Green peas (Matar) - steamed and mashed,Salt - to taste,2 teaspoon All Purpose Flour (Maida),1/4 cup Water

North Indian Recipes

Snack

Vegetarian

To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour. Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs.Gradually add water, slowly, and knead to make a soft but firm dough. Roll the dough into a ball, cover with a moist muslin cloth and keep aside.The next step is to make the filling. In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste. Saute these together for a minute.Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up. Season with salt and cook again for 2-3 minutes. Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas.Make a flour paste, by combining the flour and water.To begin making the samosa cases, divide the dough into small balls and roll them into thin circles. Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc. Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture.Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal. Arrange the matar samosas in a platter and cover them with a moist muslin cloth.Heat oil for deep frying in a kadai on medium heat. Deep fry the matar samosas in hot oil till they are golden brown. Try not to fry too many together as it will crowd the kadai and alter the cooking time.Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper. Matar Samosa  can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening.

To begin making the Matar Samosa Recipe first, mix together half a teaspoon of salt into the flour. Rub ghee or vegetable shortening into the flour mixture, with your fingers until it resembles loose bread crumbs.Gradually add water, slowly, and knead to make a soft but firm dough. Roll the dough into a ball, cover with a moist muslin cloth and keep aside.The next step is to make the filling. In a kadai or heavy bottomed pan, warm the ghee, add the jeera and allow it to crackle and tip in the chilli paste. Saute these together for a minute.Add peas followed by all the other spices and cook till the pea mixture becomes dry and all the water has dried up. Season with salt and cook again for 2-3 minutes. Set the peas mixture aside to cool down so it is easier to handle when shaping the samosas.Make a flour paste, by combining the flour and water.To begin making the samosa cases, divide the dough into small balls and roll them into thin circles. Cut each rolled-out circle into two halves by running your knife down the center, so you have 2 semi-circles for each disc. Roll the semi-circles into cones and using a teaspoon fill them with the peas mixture.Dab the flour paste along the edges of the open side of the cone, press the two edges together and seal. Arrange the matar samosas in a platter and cover them with a moist muslin cloth.Heat oil for deep frying in a kadai on medium heat. Deep fry the matar samosas in hot oil till they are golden brown. Try not to fry too many together as it will crowd the kadai and alter the cooking time.Remove the Matar Samosa from the kadai using a slotted spoon and drain them on kitchen paper. Matar Samosa  can be served with a dollop of Dhaniya Pudina Chutney and khajoor imli chutney or tomato ketchup, along with masala chai in the evening.

https://www.archanaskitchen.com/matar-samosa-recipe-green-pea-samosa

Eggless Chocolate Cupcakes With Raspberry & Cheese Frosting

Eggless Chocolate Cupcakes With Raspberry & Cheese Frosting

1 cup All Purpose Flour (Maida),1/2 cup Sugar,1 cup Dark chocolate,1/2 cup Cocoa Powder,1/2 cup Salted butter,3/4 cup Milk,1/2 tablespoon Baking powder,1/2 teaspoon Baking soda,1/2 tablespoon Vanilla Extract,1 cup Britannia Cream Cheese,3/4 cup Caster Sugar,1 teaspoon Vanilla Extract,8 Fresh raspberries

1 cup All Purpose Flour (Maida),1/2 cup Sugar,1 cup Dark chocolate,1/2 cup Cocoa Powder,1/2 cup Salted butter,3/4 cup Milk,1/2 tablespoon Baking powder,1/2 teaspoon Baking soda,1/2 tablespoon Vanilla Extract,1 cup Britannia Cream Cheese,3/4 cup Caster Sugar,1 teaspoon Vanilla Extract,8 Fresh raspberries

Continental

Dessert

Vegetarian

To begin with the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe first, sieve flour, cocoa powder, baking powder, baking soda and keep aside.Take a bowl and whisk butter for 5 minutes, make sure that it is light and fluffy. Then add vegetable oil and sugar and whisk for another 3 minutes.Further, add vanilla extract and milk (half) and whisk.In double boiling method melt the dark chocolate and Now, add in rounds the dry ingredients and fold them nicely. Keep adding rest milk as required.Preheat the oven at 200 degree Celsius for 10 min.Pour the batter into the cup cake mould. I used silicon mould) and bake for 15 minutes at 150 degree Celsius.Let it cool properly before frosting else the frosting will melt.For the frosting:Whisk the soft cream cheese till you get pointed peaks.Whisk in low pace to get peaks.As you whisk add sugar and vanilla extract and mix well.Grind few raspberries and add in the cream cheese mixture.Fill the icing in the piping bag with your favourite nozzle and do the icing on top of the cupcake.After icing it with cream cheese place a raspberry on it and serve it. Serve the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe for an Evening Snack or as a Dessert in a party.

To begin with the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe first, sieve flour, cocoa powder, baking powder, baking soda and keep aside.Take a bowl and whisk butter for 5 minutes, make sure that it is light and fluffy. Then add vegetable oil and sugar and whisk for another 3 minutes.Further, add vanilla extract and milk (half) and whisk.In double boiling method melt the dark chocolate and Now, add in rounds the dry ingredients and fold them nicely. Keep adding rest milk as required.Preheat the oven at 200 degree Celsius for 10 min.Pour the batter into the cup cake mould. I used silicon mould) and bake for 15 minutes at 150 degree Celsius.Let it cool properly before frosting else the frosting will melt.For the frosting:Whisk the soft cream cheese till you get pointed peaks.Whisk in low pace to get peaks.As you whisk add sugar and vanilla extract and mix well.Grind few raspberries and add in the cream cheese mixture.Fill the icing in the piping bag with your favourite nozzle and do the icing on top of the cupcake.After icing it with cream cheese place a raspberry on it and serve it. Serve the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe for an Evening Snack or as a Dessert in a party.

http://www.archanaskitchen.com/eggless-chocolate-cupcakes-with-raspberry-and-cream-cheese-frosting-recipe

Kerala Palada Pradhaman Recipe

Kerala pala pradham recipe

1 cup Ada,2 liter Milk - full cream,3/4 cup Sugar,1 tablespoon Ghee,1/2 teaspoon Cardamom Powder (Elaichi)

1 cup Ada,2 liter Milk - full cream,3/4 cup Sugar,1 tablespoon Ghee,1/2 teaspoon Cardamom Powder (Elaichi)

Kerala Recipes

Dessert

Vegetarian

To begin making the Kerala Palada Pradhaman recipe, first slow boil milk and 1/2 cup sugar on low flame until it reduces lesser than half the quantity.I used pressure cooker with weight on for about 60 minutes and slow cooked/boiled the milk. The milk turned slightly pink in colour by doing this.Cook ada as per packet instructions. Once cooked, drain the ada and rinse it in cold water to stop cooking.Heat ghee in a pan. Add 1/4 cup sugar and saute. Wait till sugar melts and starts to turn slightly brown. Add cooked ada and saute for about 2 minutes.Add about 1 to 1-1/2 cup boiled milk. Mix well. If it need more milk add it.Sprinkle cardamom powder, mix well. Serve hot or cold. Either ways it tastes delicious.Serve Kerala Palada Pradhaman after your meal of Keerai Sambar, Beetroot Thoran and Steamed Rice.

To begin making the Kerala Palada Pradhaman recipe, first slow boil milk and 1/2 cup sugar on low flame until it reduces lesser than half the quantity.I used pressure cooker with weight on for about 60 minutes and slow cooked/boiled the milk. The milk turned slightly pink in colour by doing this.Cook ada as per packet instructions. Once cooked, drain the ada and rinse it in cold water to stop cooking.Heat ghee in a pan. Add 1/4 cup sugar and saute. Wait till sugar melts and starts to turn slightly brown. Add cooked ada and saute for about 2 minutes.Add about 1 to 1-1/2 cup boiled milk. Mix well. If it need more milk add it.Sprinkle cardamom powder, mix well. Serve hot or cold. Either ways it tastes delicious.Serve Kerala Palada Pradhaman after your meal of Keerai Sambar, Beetroot Thoran and Steamed Rice.

https://www.archanaskitchen.com/kerala-palada-pradhaman-recipe

Tindora Sambharo Recipe - Instant Tendli Pickle

Tindora Sambharo Recipe - Instant Tendli Pickle

1 cup Tindora (Dondakaya/ Kovakkai) - finely chopped,1 teaspoon Red Chilli powder,1/4 teaspoon Split Methi Seeds (Methi Kuria),1/2 teaspoon Split Mustard Seeds (Rai Kuria),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1 tablespoon Sunflower Oil,Lemon - juice extracted,Salt - to taste

1 cup Tindora (Dondakaya/ Kovakkai) - finely chopped,1 teaspoon Red Chilli powder,1/4 teaspoon Split Methi Seeds (Methi Kuria),1/2 teaspoon Split Mustard Seeds (Rai Kuria),1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),1 tablespoon Sunflower Oil,Lemon - juice extracted,Salt - to taste

Gujarati Recipes

Side Dish

Vegetarian

To begin making the Tindora Sambharo Recipe - Instant Tendli Pickle, combine all the ingredients including the carrot and capsicum pieces in a bowl.Stir well until all the ingredients are well combined.Store the Tindora Sambharo Recipe in the refrigerator and use as and when required.Serve Tindora Sambharo Recipe with dals, parathas or rice.Note: Gingely oil/Sesame oil or Mustard oil can be used for better taste.

To begin making the Tindora Sambharo Recipe - Instant Tendli Pickle, combine all the ingredients including the carrot and capsicum pieces in a bowl.Stir well until all the ingredients are well combined.Store the Tindora Sambharo Recipe in the refrigerator and use as and when required.Serve Tindora Sambharo Recipe with dals, parathas or rice.Note: Gingely oil/Sesame oil or Mustard oil can be used for better taste.

https://www.archanaskitchen.com/tindora-sambharo-recipe-instant-tendli-pickle

Chettinad Style Chicken Roast Recipe

Chettinad Style Chicken Roast Recipe

1 Chicken legs,1/4 cup Hung Curd (Greek Yogurt),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Sunflower Oil,1 Onion - sliced,4 cloves Garlic,1/2 inch Ginger,2 tablespoon Fresh coconut - grated,2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Whole Black Peppercorns,2 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Mustard seeds,1 tablespoon Ghee,1 teaspoon Tamarind Paste,1 teaspoon Jaggery,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 sprig Curry leaves,4 cloves Garlic

1 Chicken legs,1/4 cup Hung Curd (Greek Yogurt),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Sunflower Oil,1 Onion - sliced,4 cloves Garlic,1/2 inch Ginger,2 tablespoon Fresh coconut - grated,2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Whole Black Peppercorns,2 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Mustard seeds,1 tablespoon Ghee,1 teaspoon Tamarind Paste,1 teaspoon Jaggery,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 sprig Curry leaves,4 cloves Garlic

Chettinad

Appetizer

High Protein Non Vegetarian

To begin making the Chettinad Style Chicken Roast Recipe, thoroughly wash and clean the chicken leg. Keep it aside. Heat oil in a heavy bottomed pan, on medium flame. Add onions, coconut, ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour.Turn off the flame and grind to a coarse paste with a little water in a mixer grinder.The next step is to marinate the chicken. In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs.Mix everything well and ensure that the chicken is properly quoted with the masala. Keep it aside for 30 Minutes.For the Chettinad Spice MixHeat a heavy bottomed pan. Add chettinad spice mix ingredients -  includes cumin seeds, coriander seeds, fenugreek seeds, kalonji, black peppercorn, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom and mustard seeds.Dry roast them for about 2 minutes. Once done, let it cool down a bit. Now, add thes spices into a mixer grinder and grind it into a powder.Heat ghee in the same pan and add this Chettinad spice mix into the ghee. After 30 seconds, add the chicken along with all the marinade.Mix everything well, add the tamarind pulp, jaggery and 1/4 cup of water. Cover the pan and cook for about 8 to 10 minutes or till the chicken is 3/4th done.Turn off flame. Take out the chicken pieces seperatly and keep the masala aside.Heat a grill pan on high heat, until smoking hot and place only the chicken leg on it.Let this get a nice crispy skin by cooking it for about 5-7 minutes on each side. Once done, turn off the heat and keep the chicken piece on a plate.The final step is to temper the chicken. To make the tempering, heat ghee in a tadka pan on medium flame.Add mustard seeds, curry leaves and allow it to crackle. Add the chopped garlic and fry till golden brown. Turn off the flame.To assemble the Chettinad Style Chicken Roast Recipe, in a serving plate, place the chicken leg, top it with the thick masala and garnish with the tadka. It is ready to be served.Serve this Chettinad Style Chicken Roast Recipe on its own as a party starter or with Kerala Style Appam Recipe (Without Yeast) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for a complete meal.

To begin making the Chettinad Style Chicken Roast Recipe, thoroughly wash and clean the chicken leg. Keep it aside. Heat oil in a heavy bottomed pan, on medium flame. Add onions, coconut, ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour.Turn off the flame and grind to a coarse paste with a little water in a mixer grinder.The next step is to marinate the chicken. In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs.Mix everything well and ensure that the chicken is properly quoted with the masala. Keep it aside for 30 Minutes.For the Chettinad Spice MixHeat a heavy bottomed pan. Add chettinad spice mix ingredients -  includes cumin seeds, coriander seeds, fenugreek seeds, kalonji, black peppercorn, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom and mustard seeds.Dry roast them for about 2 minutes. Once done, let it cool down a bit. Now, add thes spices into a mixer grinder and grind it into a powder.Heat ghee in the same pan and add this Chettinad spice mix into the ghee. After 30 seconds, add the chicken along with all the marinade.Mix everything well, add the tamarind pulp, jaggery and 1/4 cup of water. Cover the pan and cook for about 8 to 10 minutes or till the chicken is 3/4th done.Turn off flame. Take out the chicken pieces seperatly and keep the masala aside.Heat a grill pan on high heat, until smoking hot and place only the chicken leg on it.Let this get a nice crispy skin by cooking it for about 5-7 minutes on each side. Once done, turn off the heat and keep the chicken piece on a plate.The final step is to temper the chicken. To make the tempering, heat ghee in a tadka pan on medium flame.Add mustard seeds, curry leaves and allow it to crackle. Add the chopped garlic and fry till golden brown. Turn off the flame.To assemble the Chettinad Style Chicken Roast Recipe, in a serving plate, place the chicken leg, top it with the thick masala and garnish with the tadka. It is ready to be served.Serve this Chettinad Style Chicken Roast Recipe on its own as a party starter or with Kerala Style Appam Recipe (Without Yeast) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for a complete meal.

https://www.archanaskitchen.com/chettinad-style-chicken-roast-recipe

Palakottai Kuzhambu Recipe-Kongunad Style Jackfruit Seeds Curry

Palakottai Kujambu Recipe-Kongunad Style Jackfruit Seeds Curry

1 cup Jackfruit Seeds (Kathal),1 cup Tamarind Water,8 cloves Garlic,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),8 Curry leaves,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,2 teaspoons Sambar Powder,1/4 teaspoon Asafoetida (hing),Coriander (Dhania) Leaves - small bunch,Salt - to taste,2 teaspoons Sunflower Oil,1/2 cup Fresh coconut,10 Whole Black Peppercorns,2 Dry Red Chillies,1 Onion - chopped,1 Tomato - chopped,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Sunflower Oil

1 cup Jackfruit Seeds (Kathal),1 cup Tamarind Water,8 cloves Garlic,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),8 Curry leaves,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,2 teaspoons Sambar Powder,1/4 teaspoon Asafoetida (hing),Coriander (Dhania) Leaves - small bunch,Salt - to taste,2 teaspoons Sunflower Oil,1/2 cup Fresh coconut,10 Whole Black Peppercorns,2 Dry Red Chillies,1 Onion - chopped,1 Tomato - chopped,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Sunflower Oil

Tamil Nadu

Side Dish

Vegetarian

To begin making Palakottai Kuzhambu Recipe  wash the jackfruits seeds thoroughly, make a slit on the outer layer and remove the outer white layer. In a pressure cooker, add the Jackfruit seeds, add enough water to submerge the seeds,add a pinch of salt, and pressure cook it on a high heat for 3-4 whistles or till they are cooked al-dente. Allow the pressure to release naturally.  Drain and reserve the jackfruit seed stock for later use.Heat a kadai on medium flame, add oil once the oil is hot, add onions  and saute until almost translucent, for about 2-3 minutes. Now add chopped tomatoes , cover and cook until the tomatoes are mushy. Transfer the sauteed onion-tomatoes  and allow them to cool.Transfer the onion-tomato mixture into a mixer-jar, add coriander seeds and grind well along with some of the jackfruit stock. We need a smooth paste. Transfer to a bowl and set aside. Yet again, in a mixer grinder, combine fresh grated coconut, red chillies and black pepper along with a little jackfruit seeds stock, and grind to a smooth paste. Keep aside. Heat a pan with oil, on medium heat, add mustard seeds and cumin seeds and curry leaves. Once they splutter and sizzle, add in asafoetida and the crushed garlic cloves and saute till the garlic turn golden.Once garlic turns to golden, add the ground onion tomato paste and saute well until it starts boiling.Add the tamarind water to it and stir. Boil for 2-3 minutes and cooked palakottai/jackfruit seeds. Mix well.Add required salt, turmeric powder, chilli powder, sambar powder. Mix well and cook for 5 minutes in medium heat, such that the flavours seep into the jackfruit seeds.Now add the ground coconut mixture  and stir well. Cook on a low heat until it thickens. Taste and adjust seasoning and consistency of the Palakottai Kuzhambu to your liking.  Turn off the flame. Garnish with coriander leaves. Serve Palakottai Kuzhambu Recipe along with Raw Jackfruit Poriyal Recipe, Steamed Rice Recipe and Thayir Semiya Recipe for a hearty weekday lunch. 

To begin making Palakottai Kuzhambu Recipe  wash the jackfruits seeds thoroughly, make a slit on the outer layer and remove the outer white layer. In a pressure cooker, add the Jackfruit seeds, add enough water to submerge the seeds,add a pinch of salt, and pressure cook it on a high heat for 3-4 whistles or till they are cooked al-dente. Allow the pressure to release naturally.  Drain and reserve the jackfruit seed stock for later use.Heat a kadai on medium flame, add oil once the oil is hot, add onions  and saute until almost translucent, for about 2-3 minutes. Now add chopped tomatoes , cover and cook until the tomatoes are mushy. Transfer the sauteed onion-tomatoes  and allow them to cool.Transfer the onion-tomato mixture into a mixer-jar, add coriander seeds and grind well along with some of the jackfruit stock. We need a smooth paste. Transfer to a bowl and set aside. Yet again, in a mixer grinder, combine fresh grated coconut, red chillies and black pepper along with a little jackfruit seeds stock, and grind to a smooth paste. Keep aside. Heat a pan with oil, on medium heat, add mustard seeds and cumin seeds and curry leaves. Once they splutter and sizzle, add in asafoetida and the crushed garlic cloves and saute till the garlic turn golden.Once garlic turns to golden, add the ground onion tomato paste and saute well until it starts boiling.Add the tamarind water to it and stir. Boil for 2-3 minutes and cooked palakottai/jackfruit seeds. Mix well.Add required salt, turmeric powder, chilli powder, sambar powder. Mix well and cook for 5 minutes in medium heat, such that the flavours seep into the jackfruit seeds.Now add the ground coconut mixture  and stir well. Cook on a low heat until it thickens. Taste and adjust seasoning and consistency of the Palakottai Kuzhambu to your liking.  Turn off the flame. Garnish with coriander leaves. Serve Palakottai Kuzhambu Recipe along with Raw Jackfruit Poriyal Recipe, Steamed Rice Recipe and Thayir Semiya Recipe for a hearty weekday lunch. 

http://www.archanaskitchen.com/palakottai-kuzhambu-recipe-kongunad-style-jackfruit-seeds-curry

बैंगन भरता रेसिपी - Baingan Bharta (Recipe In Hindi)

Baingan Bharta Recipe - Brinjal Bharta Recipe

1 बैंगन,2 इंच अदरक - छीलकर कस ले,1 प्याज - बारीक काट ले,1 टमाटर - काट ले,2 हरी मिर्च - बारीक काट ले,1 छोटा चमच्च हल्दी पाउडर,1 छोटा चमच्च गरम मसाला पाउडर,1 छोटा चमच्च धनिया पाउडर,1 बड़ा चमच्च मक्खन,1 छोटा चमच्च लाल मिर्च पाउडर,नमक - स्वाद अनुसार,1 बड़ा चमच्च तेल,2 टहनी हरा धनिया - बारीक काट ले (गार्निश के लिए)

1 eggplant, 2 inch ginger - peel and tighten, 1 onion - finely chopped, 1 tomato - chopped, 2 green chillies - finely chopped, 1 teaspoon turmeric powder, 1 teaspoon garam masala powder, 1 teaspoon coriander powder , 1 tablespoon butter, 1 teaspoon red chili powder, salt - as per taste, 1 tablespoon oil, 2 sprigs of coriander - finely chopped (for garnish)

Punjabi

Side Dish

Vegetarian

बैंगन भरता बनाने के लिए सबसे पहले गैस चालू करें। आंच पर बैंगन को रखे और चारो तरफ तरह से सेक ले. 10 मिनट के बाद आप देखेंगे की बैंगन की स्किन निकलने लगी है. बैंगन के नरम होने तक सेके और अलग से रख दे.ठंडा होने के बाद, बैंगन की स्किन निकाल ले और फोर्क की मदद से उसे मैश कर ले. अलग से रख दे.अब एक कढ़ाई गरम करें। इसमें जीरा डाले और 10 सेकण्ड्स तक पकने दे. 10 सेकण्ड्स बाद इसमें अदरक, प्याज डाले और प्याज के नरम होने तक पकाए। अब इसमें टमाटर, हल्दी पाउडर, हरी मिर्च, धनिया पाउडर, गरम मसाला पाउडर और लाल मिर्च पाउडर डाले। सबको मिला ले और 3 मिनट 4 मिनट के लिए पकने दे.अब इसमें बैंगन, मक्खन और नमक डाले। मिलाए, आंच को धीमा करें और 10 मिनट के लिए पकने दे. गैस बंद करें और हरे धनिये से गार्निश करें। बैंगन भरते को पंचमेल दाल, पालक रायता और फुल्के के साथ दिन के खाने के लिए परोसे।

To start the Brinjal Bharta, first turn on the gas. Place the brinjals on the heat and roast them all the way around. After 10 minutes you will see that the brinjal skin has started coming out. Bake the eggplants and keep them aside till they become soft. After cooling, take out the skin of the brinjals and mash them with the help of a fork. Keep it aside. Now heat a pan. Add cumin seeds and let it cook for 10 seconds. After 10 seconds, add ginger, onion and cook till the onion becomes soft. Now add tomato, turmeric powder, green chilli, coriander powder, garam masala powder and red chili powder. Mix all and let it cook for 3 minutes to 4 minutes. Now add eggplant, butter and salt. Mix, slow down the heat and let it cook for 10 minutes. Turn off the gas and garnish with green coriander. Serve the Brinjal Bharta with Panchamel Dal, Spinach Raita and Phulka for dinner.

http://www.archanaskitchen.com/baingan-bharta-recipe-in-hindi

Kesar Chai Recipe - A Delicious Saffron Flavored Indian Tea

Kesar Chai Recipe - A Delicious Saffron Flavored Indian Tea

2 cups Water,1 teaspoon Tea leaves,1/4 cup Milk,10 Saffron strands - or more

2 cups Water,1 teaspoon Tea leaves,1/4 cup Milk,10 Saffron strands - or more

North Indian Recipes

North Indian Breakfast

Vegetarian

To begin making the Kesar Chai, add water into a saucepan, along with the saffron strands and allow it to come to a brisk boil.Once it begins to boil; add the tea leaves. Allow the tea leaves to simmer in the water for about a minute and turn off the heat.Once you add the tea leaves, allow it to brew just a little to ensure the tea stays light and does not turn bitter.Stir in the milk into the chai and allow it to rest for a few seconds. Strain the Kesar chai into the cups and serve. Add a few more saffron strands to the top while serving, this will give a great look and also add to the taste and flavor of the chai.Serve the Kesar chai Recipe along with Samosa or Vegetable Bajji or Pakora for an evening snack.

To begin making the Kesar Chai, add water into a saucepan, along with the saffron strands and allow it to come to a brisk boil.Once it begins to boil; add the tea leaves. Allow the tea leaves to simmer in the water for about a minute and turn off the heat.Once you add the tea leaves, allow it to brew just a little to ensure the tea stays light and does not turn bitter.Stir in the milk into the chai and allow it to rest for a few seconds. Strain the Kesar chai into the cups and serve. Add a few more saffron strands to the top while serving, this will give a great look and also add to the taste and flavor of the chai.Serve the Kesar chai Recipe along with Samosa or Vegetable Bajji or Pakora for an evening snack.

http://www.archanaskitchen.com/kesar-chai-recipe-a-delicious-saffron-flavored-indian-tea

पछा मांगा पचड़ी रेसिपी - Tamil Nadu Raw Mango Pachadi Recipe

Pacha Manga Pachadi Recipe - Tamil Nadu Raw Mango Pachadi Recipe

1 कच्चा आम - बड़ा बड़ा काट ले,1 कप इमली का पानी,1 बड़ा चमच्च गुड़,1 बड़ा चमच्च सांबर पाउडर,1 छोटा चमच्च हल्दी पाउडर,1/2 छोटा चमच्च नमक,1 छोटा चमच्च राइ,हींग - चुटकी भर,1 टहनी कढ़ी पत्ता,2 सुखी लाल मिर्च,तेल - प्रयोग अनुसार

1 raw mango - chop big, 1 cup tamarind water, 1 tablespoon jaggery, 1 tablespoon sambar powder, 1 teaspoon turmeric powder, 1/2 teaspoon salt, 1 teaspoon mustard, asafoetida - a pinch, 1 Sprig Curry leaves, 2 dry red chillies, oil - as per use

Tamil Nadu

Side Dish

Vegetarian

पछा मांगा पचड़ी रेसिपी बनाने के लिए सबसे पहले कच्चे आम को इमली का पानी, गुड़ और हल्दी पाउडर के साथ एक सॉसपैन में डाले। गैस चालू करें और मध्यम आंच पर उबलने दे. आम के नरम होने के बाद, इसमें सांबर पाउडर, नमक डाले और मिला ले. गाढ़ा होने तक पकने दे. गाढ़ा हो जाने के बाद, गैस बंद कर दे. अब एक तड़का पैन में तेल गरम करें। इसमें राइ, कढ़ी पत्ता, हींग, सुखी लाल मिर्च डाले और 10 सेकण्ड्स तक पकने दे. इसके बाद, इस तड़के को पचड़ी में डाले और मिला ले. पछा मांगा पचड़ी रेसिपी को कीरई सांबर, चावल, चाउ चाउ थोरन और मसाला चाय के साथ परोसे।

To make Pacha Manga Pachadi Recipe, first of all, put raw mango in a saucepan with tamarind water, jaggery and turmeric powder. Turn on the gas and allow it to boil on medium heat. After the mango becomes soft, add sambar powder, salt and mix it. Let it cook until it thickens. After it thickens, turn off the gas. Now heat oil in a tempering pan. Add the mustard seeds, curry leaves, asafoetida, dry red chillies and let it cook for 10 seconds. After this, add this tempering to the pachdi and mix. Serve Pacha Manga Pachadi Recipe with Keerai Sambar, Rice, Chow Chow Thoran and Masala Tea.

http://www.archanaskitchen.com/pacha-manga-pachadi-recipe-tamil-nadu-raw-mango-pachadi-in-hindi

Kodava Mudi Chekke Barthad Recipe - Raw Jackfruit & Black Chickpea Stir Fry

Short Knot Husband Recipe - Raw Jackfruit & Black Chickpea Stir Fry

10 Jackfruit Seeds (Kathal),1 cup Kala Chana (Brown Chickpeas) - soaked overnight,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 Tomato - chopped,1/2 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1/2 cup Fresh coconut,1 inch Ginger,4 cloves Garlic

10 Jackfruit Seeds (Kathal),1 cup Kala Chana (Brown Chickpeas) - soaked overnight,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 Tomato - chopped,1/2 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi),4 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1/2 cup Fresh coconut,1 inch Ginger,4 cloves Garlic

Coorg

Lunch

Vegetarian

To begin making the Kodava Mudi Chekke Barthad Recipe, soak the chickpeas overnight and pressure cook them in 2 cups of water, salt to taste and cook for 6 to 8 whistles for about 20 to 25 minutes.Once done allow the pressure to release naturally. Drain the water out from the chickpeas. Into the same cooker add the jackfruit seeds and 1 cup of water and pressure cook for at least 3 whistles.Release the pressure, drain any excess water and leave the seeds to dry, once it has cool down, peel off the skin and chop them into small pieces.Grind, dry red chillies, cumin seeds, coriander seeds, cloves, cinnamon, coconut, ginger and garlic to a coarse paste, you can add little water if needed. Keep it aside.Heat a kadai with oil, add mustard seeds, cumin seeds and splutter for few seconds. Add curry leaves and allow it to crackle for few seconds.Add in chopped tomatoes and saute till the tomatoes become slightly mushy. Add in the ground coconut masala. Sprinkle turmeric powder and salt and give it a mix.Cook for 5 minutes and add in the boiled chickpeas and chopped jackfruit. Pour in the tamarind water and sprinkle salt for seasonings and mix well.Cook the Mudi Chekke Barthad for another 2 minutes until all the masala has been absorbed. Check the salt and spices and adjust to taste accordingly. Once done turn off the heat and transfer the Mudi Chekke Barthad to a serving bowl.Serve the Kodava Mudi Chekke Barthad Recipe along with Palak Tovve or Palak Dal  and Jolada Roti and Raita to have it for your every Lunch Meals.

To begin making the Kodava Mudi Chekke Barthad Recipe, soak the chickpeas overnight and pressure cook them in 2 cups of water, salt to taste and cook for 6 to 8 whistles for about 20 to 25 minutes.Once done allow the pressure to release naturally. Drain the water out from the chickpeas. Into the same cooker add the jackfruit seeds and 1 cup of water and pressure cook for at least 3 whistles.Release the pressure, drain any excess water and leave the seeds to dry, once it has cool down, peel off the skin and chop them into small pieces.Grind, dry red chillies, cumin seeds, coriander seeds, cloves, cinnamon, coconut, ginger and garlic to a coarse paste, you can add little water if needed. Keep it aside.Heat a kadai with oil, add mustard seeds, cumin seeds and splutter for few seconds. Add curry leaves and allow it to crackle for few seconds.Add in chopped tomatoes and saute till the tomatoes become slightly mushy. Add in the ground coconut masala. Sprinkle turmeric powder and salt and give it a mix.Cook for 5 minutes and add in the boiled chickpeas and chopped jackfruit. Pour in the tamarind water and sprinkle salt for seasonings and mix well.Cook the Mudi Chekke Barthad for another 2 minutes until all the masala has been absorbed. Check the salt and spices and adjust to taste accordingly. Once done turn off the heat and transfer the Mudi Chekke Barthad to a serving bowl.Serve the Kodava Mudi Chekke Barthad Recipe along with Palak Tovve or Palak Dal  and Jolada Roti and Raita to have it for your every Lunch Meals.

https://www.archanaskitchen.com/kodava-style-mudi-chekke-barthad-recipe-raw-jackfruit-black-chickpea-stir-fry

Whole Wheat Crepe Recipe With Herbed Vegetables

Whole Wheat Crepe Recipe With Herbed Vegetables

1 cup Whole Wheat Flour,1 pinch Salt,1 teaspoon Italian seasoning,1/4 cup Cheese spread - flavoured,1 Broccoli - cut into florets,1 Onion - thinly sliced,1 Red Bell pepper (Capsicum) - diced,Salt - to taste,2 sprig Parsley leaves - roughly chopped

1 cup Whole Wheat Flour,1 pinch Salt,1 teaspoon Italian seasoning,1/4 cup Cheese spread - flavoured,1 Broccoli - cut into florets,1 Onion - thinly sliced,1 Red Bell pepper (Capsicum) - diced,Salt - to taste,2 sprig Parsley leaves - roughly chopped

Coorg

Lunch

Vegetarian

To begin making the Whole Wheat Crepe Recipe With Herbed Vegetables, first get all the ingredients ready.In a small mixing bowl, blend all the ingredients for the crepe along with just enough water to make the crepe batter light and fluffy. The batter should coat the back of the spoon, but at the same time it should be runny and thin.Then strain the crepe mixture through a fine mesh sieve. Pouring the mix into a tall jug makes it easier to portion out the batter when making crepes on a hot pan.Allow the crepe batter to rest at room temperature for about 15 to 20 minutes. This makes the crepes soft and fluffy.The next step is to toss the vegetables in a wok.Heat a teaspoon of olive oil in a wok; add the broccoli, onion, bell pepper, sprinkle some salt and toss the vegetables on high heat for just 2 to 3 minutes. Its nice when the vegetables are not over cooked, but are just stir fried to get a crunch in the crepe.Once done, turn off the heat, check the salt and adjust to suit your taste. Stir in the parsley and keep aside.To begin making the crepes, warm a crepe pan with a rim on a medium heat. Butter or oil it evenly. When the pan gets hot, pour just enough batter to cover the base, and start tilting and swirling the pan to spread the batter and make a crepe.  These crepes gets cooked really quick and you need to cook it just until the bottom begins to get a little golden, then gently lift the edges and flip the crepe to cook on the other side for a few seconds.Transfer the prepared whole wheat crepes to a platter and cover with a dome lid to keep warm and soft. Proceed the same way with the remaining batter and stack the crepes one on top of the other.Once the crepes are made, spread the cheese spread on the inside of the crepes, place the stir fried vegetables inside and fold into half and serve.Serve Whole Wheat Crepe Recipe With Herbed Vegetables along with Cold Coffee Smoothie and Spinach and Feta Muffins for breakfast.

To begin making the Whole Wheat Crepe Recipe With Herbed Vegetables, first get all the ingredients ready.In a small mixing bowl, blend all the ingredients for the crepe along with just enough water to make the crepe batter light and fluffy. The batter should coat the back of the spoon, but at the same time it should be runny and thin.Then strain the crepe mixture through a fine mesh sieve. Pouring the mix into a tall jug makes it easier to portion out the batter when making crepes on a hot pan.Allow the crepe batter to rest at room temperature for about 15 to 20 minutes. This makes the crepes soft and fluffy.The next step is to toss the vegetables in a wok.Heat a teaspoon of olive oil in a wok; add the broccoli, onion, bell pepper, sprinkle some salt and toss the vegetables on high heat for just 2 to 3 minutes. Its nice when the vegetables are not over cooked, but are just stir fried to get a crunch in the crepe.Once done, turn off the heat, check the salt and adjust to suit your taste. Stir in the parsley and keep aside.To begin making the crepes, warm a crepe pan with a rim on a medium heat. Butter or oil it evenly. When the pan gets hot, pour just enough batter to cover the base, and start tilting and swirling the pan to spread the batter and make a crepe.  These crepes gets cooked really quick and you need to cook it just until the bottom begins to get a little golden, then gently lift the edges and flip the crepe to cook on the other side for a few seconds.Transfer the prepared whole wheat crepes to a platter and cover with a dome lid to keep warm and soft. Proceed the same way with the remaining batter and stack the crepes one on top of the other.Once the crepes are made, spread the cheese spread on the inside of the crepes, place the stir fried vegetables inside and fold into half and serve.Serve Whole Wheat Crepe Recipe With Herbed Vegetables along with Cold Coffee Smoothie and Spinach and Feta Muffins for breakfast.

http://www.archanaskitchen.com/whole-wheat-crepe-recipe-with-herbed-vegetables

Makki and Methi Roti Recipe

Makki and Methi Roti Recipe

2 cups Makki Ka Atta (Yellow Corn Meal Flour),1 1/2 cups Methi Leaves (Fenugreek Leaves) - chopped,2 Green Chillies - chopped,1 tablespoon Ajwain (Carom seeds),1 tablespoon Kashmiri Red Chilli Powder,Salt - to taste

2 cups Makki Ka Atta (Yellow Corn Meal Flour),1 1/2 cups Methi Leaves (Fenugreek Leaves) - chopped,2 Green Chillies - chopped,1 tablespoon Ajwain (Carom seeds),1 tablespoon Kashmiri Red Chilli Powder,Salt - to taste

Punjabi

Lunch

Vegetarian

To begin making Makki and Methi Roti Recipe, heat some water in a pan till lukewarm.In a steel mixing bowl, add Maize flour, chopped fenugreek leaves, green chillies, carom seeds and salt. Mix everything well. Now add lukewarm water to the maize flour little by little and knead into a soft dough. Add some oil on top of the entire ball of dough and keep aside. Place a tawa on low heat and let it heat up. Next divide the dough into small balls. Roll out each ball between two sheets of plastic (cling film) into a circle or you can use your hands with the help of wet fingers to make a small round roti. Place roti on the the tawa and cook it on low flame from both sides until brown spots appear. Prepare the rest of the the rotis in a similar way and serve hot. Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal.

To begin making Makki and Methi Roti Recipe, heat some water in a pan till lukewarm.In a steel mixing bowl, add Maize flour, chopped fenugreek leaves, green chillies, carom seeds and salt. Mix everything well. Now add lukewarm water to the maize flour little by little and knead into a soft dough. Add some oil on top of the entire ball of dough and keep aside. Place a tawa on low heat and let it heat up. Next divide the dough into small balls. Roll out each ball between two sheets of plastic (cling film) into a circle or you can use your hands with the help of wet fingers to make a small round roti. Place roti on the the tawa and cook it on low flame from both sides until brown spots appear. Prepare the rest of the the rotis in a similar way and serve hot. Serve Makki and Methi Roti with Sarson Ka Saag and Burani Raita for a delicious weekday meal.

https://www.archanaskitchen.com/makki-and-methi-roti-recipe

Cabbage and Carrot Sambharo Recipe - Gujarati Vegetable Stir Fry

Cabbage and Carrot Sambharo Recipe - Gujarati Vegetable Stir Fry

3 Carrots (Gajjar) - grated,3 cups Cabbage (Patta Gobi/ Muttaikose) - shredded,1 Green Bell Pepper (Capsicum) - thinly sliced,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Sugar,1 teaspoon Lemon juice,Salt - to taste,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,3 Green Chillies - slit lengthwise

3 Carrots (Gajjar) - grated,3 cups Cabbage (Patta Gobi/ Muttaikose) - shredded,1 Green Bell Pepper (Capsicum) - thinly sliced,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Sugar,1 teaspoon Lemon juice,Salt - to taste,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,3 Green Chillies - slit lengthwise

Gujarati Recipes

Lunch

Vegetarian

To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat. Add the mustard seeds and allow it to crackle. Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds.  At this stage add the turmeric powder and the chopped vegetables, salt and stir to combine all the ingredients well. Turn the heat to low, cover the pan and allow the vegetables to cook in its own steam for about 3 to 4 minutes, until just about cooked.  You want the vegetables to remain little firm and crunchy and not too soft.Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. 

To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat. Add the mustard seeds and allow it to crackle. Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds.  At this stage add the turmeric powder and the chopped vegetables, salt and stir to combine all the ingredients well. Turn the heat to low, cover the pan and allow the vegetables to cook in its own steam for about 3 to 4 minutes, until just about cooked.  You want the vegetables to remain little firm and crunchy and not too soft.Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. 

http://www.archanaskitchen.com/cabbage-and-carrot-sambharo-recipe-gujarati-vegetable-stirfry

Whole Wheat Pita Bread Recipe

Whole Wheat Pita Bread Recipe

1-1/2 cups All Purpose Flour (Maida),1-1/2 cups Whole Wheat Flour,2 teaspoons Active dry yeast,1/2 teaspoons Salt,1-1/2 teaspoons Sugar,1-1/4 cups Lukewarm Water,2 tablespoons Extra Virgin Olive Oil

1-1/2 cups All Purpose Flour (Maida),1-1/2 cups Whole Wheat Flour,2 teaspoons Active dry yeast,1/2 teaspoons Salt,1-1/2 teaspoons Sugar,1-1/4 cups Lukewarm Water,2 tablespoons Extra Virgin Olive Oil

Continental

Main Course

Vegetarian

To begin making the Pita bread we will first have to get your ingredients ready especially the yeast. If you are using active dry yeast (look like small round balls) - follow the instructions given in the packet.If you are using fast action yeast (looks more like fine semolina) then in a large bowl combine the flours, salt and sugar and gradually add in the yeast and knead the dough until smooth and elastic, adding little flour if it tends to get sticky. Once all of the ingredients form a ball; add the olive oil and place the ball on a work surface and knead the dough for approximately 10 minutes. Repeated kneading combines all the ingredients well and will help the bread rise well in the oven.Once you have finished kneading and gained enough arm muscle; place the dough in a large bowl coated with olive oil and cover it with cling wrap/plastic wrap and allow it to rise for about 2 hours.After two hours you will notice that the dough has doubled. At this point punch the dough down and knead gently. Divide the dough into 10 portions and roll each portion into a ball. Place the balls on a baking sheet and cover them with a damp cloth and let them sit for another 30 minutes.While the dough is resting, preheat the oven to 250 C. The oven should be preheated for at least half an hour before you can bake the pitas in them. Now it should be time to work your dough into flat bread. Take one ball, dust it with a little flour and dust the work surface as well. Using a rolling pin, roll the pita into an oval or a circle. Make sure the pitas are thin; about 1/8th inch or 1/4 inch thick. Continue the same with the remaining dough balls.Place the rolled portion of pita bread on dusted baking sheets and place it inside the oven. Bake the pita dough until they puff - you will see them rising forming bubbles, to slowly puffing and fully puffing up.The whole process takes a maximum or 3-5 minutes and not more than 5 minutes. If the pita bread does not rise in 5 minutes, then take them out. The Pita Bread will still be cooked, but just wont have pockets and will still taste just as good.You can serve Whole Wheat Pita Bread Recipe along with soups or make it into sandwiches like Egg Bhurji Stuffed Pita Pockets Recipe, Aloo Tikki Stuffed Pita Sandwich Recipe, Pita Sandwich With Cauliflower Falafel And Roasted Vegetables Recipe and more.

To begin making the Pita bread we will first have to get your ingredients ready especially the yeast. If you are using active dry yeast (look like small round balls) - follow the instructions given in the packet.If you are using fast action yeast (looks more like fine semolina) then in a large bowl combine the flours, salt and sugar and gradually add in the yeast and knead the dough until smooth and elastic, adding little flour if it tends to get sticky. Once all of the ingredients form a ball; add the olive oil and place the ball on a work surface and knead the dough for approximately 10 minutes. Repeated kneading combines all the ingredients well and will help the bread rise well in the oven.Once you have finished kneading and gained enough arm muscle; place the dough in a large bowl coated with olive oil and cover it with cling wrap/plastic wrap and allow it to rise for about 2 hours.After two hours you will notice that the dough has doubled. At this point punch the dough down and knead gently. Divide the dough into 10 portions and roll each portion into a ball. Place the balls on a baking sheet and cover them with a damp cloth and let them sit for another 30 minutes.While the dough is resting, preheat the oven to 250 C. The oven should be preheated for at least half an hour before you can bake the pitas in them. Now it should be time to work your dough into flat bread. Take one ball, dust it with a little flour and dust the work surface as well. Using a rolling pin, roll the pita into an oval or a circle. Make sure the pitas are thin; about 1/8th inch or 1/4 inch thick. Continue the same with the remaining dough balls.Place the rolled portion of pita bread on dusted baking sheets and place it inside the oven. Bake the pita dough until they puff - you will see them rising forming bubbles, to slowly puffing and fully puffing up.The whole process takes a maximum or 3-5 minutes and not more than 5 minutes. If the pita bread does not rise in 5 minutes, then take them out. The Pita Bread will still be cooked, but just wont have pockets and will still taste just as good.You can serve Whole Wheat Pita Bread Recipe along with soups or make it into sandwiches like Egg Bhurji Stuffed Pita Pockets Recipe, Aloo Tikki Stuffed Pita Sandwich Recipe, Pita Sandwich With Cauliflower Falafel And Roasted Vegetables Recipe and more.

http://www.archanaskitchen.com/whole-wheat-pita-bread-recipe

Andhra Style Tamati Pachadi Recipe (Tomato Chutney)

Andhra Steel Tomato Knock Recipe (Tomato Chutney)

1 kg Tomatoes,8 Dry Red Chillies - adjustable,1 teaspoon Tamarind Paste,2 teaspoons Red Chilli powder - optional,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),8 cloves Garlic,Sunflower Oil,Salt - to taste

1 kg Tomatoes,8 Dry Red Chillies - adjustable,1 teaspoon Tamarind Paste,2 teaspoons Red Chilli powder - optional,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),8 cloves Garlic,Sunflower Oil,Salt - to taste

Andhra

Side Dish

Vegetarian

To begin making the Andhra Style Tamati Pachadi recipe, take the chopped tomatoes in a deep bottomed pan. Add salt, turmeric & tamarind to them. Keep the pan on medium heat & boil till they loose all the water & turn into a mushy paste alike. Keep stirring in between. Meanwhile when the tomatoes are boiling, take another pan, heat 2-3 teaspoons of oil. Add the mustard seeds, fenugreek seeds. Once they crackle, add dry red chillies. Fry them till they become fragrant. Once done, cool them & grind them into a smooth powder.Add the ground masala that we made in step two to the tomatoes & mix well. If you think that the chillies aren't spicy enough, then add red chilli powder according to your preference at this step.Once again heat 5 tbsp oil, add the garlic pods & mustard seeds to it. Once the garlic turns brownish & the seeds crackle, switch off the stove & let them cool.Add the tempered mixture to the chutney. You can even add some urad dal or chana dal to this tempering. But make sure to add this tempered oil mix only when it is completely cooled off. This is important as it makes sure the chutney stays fresh for a long time.Serve Andhra Style Tamati Pachadi along with Ghee Masala Dosa and Homemade Soft Idlis for your breakfast or as your tea time snack.

To begin making the Andhra Style Tamati Pachadi recipe, take the chopped tomatoes in a deep bottomed pan. Add salt, turmeric & tamarind to them. Keep the pan on medium heat & boil till they loose all the water & turn into a mushy paste alike. Keep stirring in between. Meanwhile when the tomatoes are boiling, take another pan, heat 2-3 teaspoons of oil. Add the mustard seeds, fenugreek seeds. Once they crackle, add dry red chillies. Fry them till they become fragrant. Once done, cool them & grind them into a smooth powder.Add the ground masala that we made in step two to the tomatoes & mix well. If you think that the chillies aren't spicy enough, then add red chilli powder according to your preference at this step.Once again heat 5 tbsp oil, add the garlic pods & mustard seeds to it. Once the garlic turns brownish & the seeds crackle, switch off the stove & let them cool.Add the tempered mixture to the chutney. You can even add some urad dal or chana dal to this tempering. But make sure to add this tempered oil mix only when it is completely cooled off. This is important as it makes sure the chutney stays fresh for a long time.Serve Andhra Style Tamati Pachadi along with Ghee Masala Dosa and Homemade Soft Idlis for your breakfast or as your tea time snack.

http://www.archanaskitchen.com/andhra-style-tamati-pachadi-recipe-tomato-chutney

हर्ब ब्राउन राइस रेसिपी - Herbed Brown Rice Recipe

Herbal Brown Rice Recipe - Herbal Brown Rice Recipe

1-1/2 कप ब्राउन राइस,2 प्याज - बारीक काट ले,4 लॉन्ग लहसुन - बारीक काट ले,3 छोटे चम्मच ऑरेगानो,3 छोटे चम्मच रोसमेरी,4 छोटे चम्मच रेड चिल्ली फलैक्स,नमक - स्वाद अनुसार,तेल,पानी - प्रयोग अनुसार

1-1 / 2 cup brown rice, 2 onions - finely chopped, 4 long garlic - finely chopped, 3 tsp oregano, 3 tsp rosemary, 4 tsp red chilli flakes, salt - as per taste, oil, water - According to use

Continental

Side Dish

Vegetarian

हर्ब ब्राउन राइस रेसिपी बनाने के लिए सबसे पहले ब्राउन राइस को 1/2 घंटे के लिए 2-1/2 कप पानी में भिगो ले.एक प्रेशर कुकर में तेल गरम करें. इसमें लहुसन डाले और 30 सेकण्ड्स के लिए पका ले. अब इसमें प्याज डाले और उनके सुनहरे भूरे होने तक पका ले. प्याज के पक जाने के बाद इसमें ब्राउन राइस, पानी, रेड चिल्ली फलैक्स, ऑरेगानो, थाइम, नमक डाले अच्छी तरह से मिला ले.कुकर बंद करें और 3 सिटी आने तक पका ले. गैस सिम करें और 5 मिनट तक पका कर गैस बंद कर ले. प्रेशर अपने आप निकलने दे. कुकर खोले, चावल को मिलाए और परोसे. हर्ब ब्राउन राइस रेसिपी को चिकन करी विथ स्वीट पोटैटो और अपने पसंद के सलाद के साथ परोसे।

To make Herb Brown Rice recipe, first soak the brown rice in 2-1 / 2 cups of water for 1/2 hour. Heat the oil in a pressure cooker. Add the garlic and cook for 30 seconds. Now add onions and cook till they turn golden brown. After the onion is cooked, add brown rice, water, red chilli flax, oregano, thyme, salt, mix it well. Turn off the cooker and cook till 3 cities come. Simmer the gas and cook for 5 minutes and turn off the gas. Let the pressure drain automatically. Open the cooker, mix and serve the rice. Serve Herb Brown Rice Recipe with Chicken Curry with Sweet Potato and Salad of your choice.

https://www.archanaskitchen.com/herbed-brown-rice-recipe-in-hindi

Aamras Recipe - Ripe Mango Ras

Aamras Recipe - Ripe Mango Ras

3 cups Mango (Ripe) - cut into pieces,1/4 cup Water,Sugar - optional

3 cups Mango (Ripe) - cut into pieces,1/4 cup Water,Sugar - optional

North Indian Recipes

Side Dish

Vegan

To begin making the Aamras Recipe, roll the whole mangoes with your palms to soften them.Peel the mango, transfer all the pulp into a mixer-jar, discarding the seed. Along with the mango pulp in the jar, add water and adjust the sugar to your liking and depending on the sweetness of the mango. Pulse it until smooth. Keep in fridge for some time and serve cold along with your meal.Serve this delicious Aamras recipe along with Puri Recipe, Batata Nu Shaak and Mumbai Style Masala Khichia Churi or just enjoy it on its own for your breakfast or evening snack, and you will simply love it.

To begin making the Aamras Recipe, roll the whole mangoes with your palms to soften them.Peel the mango, transfer all the pulp into a mixer-jar, discarding the seed. Along with the mango pulp in the jar, add water and adjust the sugar to your liking and depending on the sweetness of the mango. Pulse it until smooth. Keep in fridge for some time and serve cold along with your meal.Serve this delicious Aamras recipe along with Puri Recipe, Batata Nu Shaak and Mumbai Style Masala Khichia Churi or just enjoy it on its own for your breakfast or evening snack, and you will simply love it.

http://www.archanaskitchen.com/gujarati-aamras-recipe-a-delicious-mango-pulp

Rajasthani Khooba Roti Recipe

Rajasthani very roti recipe

1 cup Whole Wheat Flour,Salt - to taste,Water - as required,Ghee - as required

1 cup Whole Wheat Flour,Salt - to taste,Water - as required,Ghee - as required

Rajasthani

Lunch

Vegetarian

To begin with, Rajasthani Khooba Roti first, in a large mixing bowl, add flour, salt, and water, Mix together with your hands to form crumbs.Add water to combine it well and make a smooth and yet stiff dough.Leave the dough aside for 15 minutes so it rests.Pinch a large lemon sized ball from the dough and roll it to make a ball. Dust the counter well and roll out the dough ball to make a thick round roti. Spread a little ghee on one side of the roti and place that side on the tawa. After 20 seconds, flip the roti and start pinching on the top of the roti.Keep pinching till the full roti is covered. Flip the roti and again roast from the patterned side.Once both sides are lightly browned hold the roti with a tong, remove it from tawa and place it directly on flames.Flip and roast from both the sides till its evenly cooked from both the sides.Once done, switch off the stove and pour ghee on the roti and serve.Your Rajasthani Khooba Roti is ready to be served with Makai Wali Bhindi or Pyaz ki sabzi.. 

To begin with, Rajasthani Khooba Roti first, in a large mixing bowl, add flour, salt, and water, Mix together with your hands to form crumbs.Add water to combine it well and make a smooth and yet stiff dough.Leave the dough aside for 15 minutes so it rests.Pinch a large lemon sized ball from the dough and roll it to make a ball. Dust the counter well and roll out the dough ball to make a thick round roti. Spread a little ghee on one side of the roti and place that side on the tawa. After 20 seconds, flip the roti and start pinching on the top of the roti.Keep pinching till the full roti is covered. Flip the roti and again roast from the patterned side.Once both sides are lightly browned hold the roti with a tong, remove it from tawa and place it directly on flames.Flip and roast from both the sides till its evenly cooked from both the sides.Once done, switch off the stove and pour ghee on the roti and serve.Your Rajasthani Khooba Roti is ready to be served with Makai Wali Bhindi or Pyaz ki sabzi.. 

http://www.archanaskitchen.com/rajasthani-khooba-roti-recipe

Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)

Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)

2 cups Ridge Gourd Skin (Turai/ Peerkangai),2 teaspoons White Urad Dal (Split),5 Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies,10 Curry leaves,30 grams Tamarind,1/4 teaspoon Mustard seeds,2 Dry Red Chillies,3-4 Curry leaves,1 teaspoon Sunflower Oil,Salt - to taste

2 cups Ridge Gourd Skin (Turai/ Peerkangai),2 teaspoons White Urad Dal (Split),5 Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies,10 Curry leaves,30 grams Tamarind,1/4 teaspoon Mustard seeds,2 Dry Red Chillies,3-4 Curry leaves,1 teaspoon Sunflower Oil,Salt - to taste

South Indian Recipes

Side Dish

Vegetarian

To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender. Turn off heat and allow it to cool. The peels will not get completely soft, so its ok as long as they have cooked through.In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste.Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add it to the Peerkangai Thogayal.Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee.

To begin making the Peerkangai Thogayal Recipe, heat a teaspoon oil in a heavy bottomed pan; add the cut peels of the Ridge Gourd, along with a little salt and saute until soft and tender. Turn off heat and allow it to cool. The peels will not get completely soft, so its ok as long as they have cooked through.In another small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.Now grind the roasted ingredients, the cooked ridge gourd peels, the tamarind and curry leaves together until it forms a smooth paste. Check the salt in the Peerkangai Thogayal Recipe and adjust to suit your taste.Heat a little oil in a pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add it to the Peerkangai Thogayal.Serve the Peerkangai Thogayal along with a hot bowl of Steamed Rice and Ghee.

http://www.archanaskitchen.com/peerkangai-thogayal-recipe-ridge-gourd-peel-chutney